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Preparation method of orange flower fragrance type Hongyun black tea and orange flower fragrance type Hongyun black tea thereof

A kind of red rhyme black tea and the technology of the production method, which is applied in the processing field of black tea, can solve the problems such as the inability to maintain the taste of Dianhong and excessive loss, etc., so as to block the process of lipid peroxidation, improve the quality, and inhibit the hyperplasia of atherosclerotic plaques Effect

Inactive Publication Date: 2017-01-11
YUNNAN DIANHONG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of preparation method of orange flower-flavored red rhyme black tea and orange flower-flavored red rhyme black tea, on the basis of traditional technology, the initial drying and water return steps are added and the process parameters are optimized to solve the problem The beneficial substances in Dianhong currently available on the market, such as caffeine, vitamins, amino acids, etc., are lost during processing and cannot maintain the original taste of Dianhong.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This example provides a method for making orange-flower-flavored red rhyme black tea, which includes the following steps in sequence using Fengqing big-leaf tea as raw material.

[0026] Material selection: Choose one bud and one leaf of Fengqing big-leaf tea from March to April.

[0027] Withering: put the tea into the withering trough or withering curtain and wither until the fresh leaves with a water content of 52% lose their luster, turn from bright green to dark green, and the leaves are curled. When you touch the tea leaves with your hands, they feel hard and brittle.

[0028] Kneading: re-knead for 55 minutes until the rope is tightly knotted and partially broken.

[0029] Fermentation: ferment the rolled tea leaves for 4 hours at a temperature of 25 degrees Celsius and a humidity of 70%.

[0030] Initial drying: Dry the tea leaves at 100 degrees Celsius to a moisture content of 30%.

[0031] Moisture return: Ferment the tea leaves after initial drying for 3 ho...

Embodiment 2

[0035] This example provides a method for making orange-flower-flavored red rhyme black tea, which includes the following steps in sequence using Fengqing big-leaf tea as a raw material.

[0036] Material selection: Choose one bud and one leaf of Fengqing big-leaf tea from April to May.

[0037] Withering: put the tea into the withering tank or withering curtain until the fresh leaves with a moisture content of 55% lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0038] Kneading: re-knead for 65 minutes until the ropes are tightly knotted and partially broken.

[0039] Fermentation: ferment the rolled tea leaves for 5 hours at a temperature of 28 degrees Celsius and a humidity of 80%.

[0040] Initial drying: Dry the tea leaves at 110 degrees Celsius to a moisture content of 30%.

[0041] Moisture return: Ferment the tea leaves after initial drying for another 4 hours at 28 degre...

Embodiment 3

[0045] This example provides a method for making orange-flower-flavored red rhyme black tea, which includes the following steps in sequence using Fengqing big-leaf tea as a raw material.

[0046] Material selection: Choose one bud and one leaf of Fengqing big-leaf tea in April.

[0047] Withering: Put the tea into the withering trough or the withering curtain to wither until the fresh leaves with a water content of 52-55% lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0048] Kneading: re-knead for 60 minutes until the ropes are tightly knotted and partially broken.

[0049] Fermentation: ferment the rolled tea leaves for 4.5 hours at a temperature of 26 degrees Celsius and a humidity of 75%.

[0050] Initial drying: Dry the tea leaves at 105 degrees Celsius to a moisture content of 30%.

[0051] Moisture return: Ferment the tea leaves after initial drying for 3.5 hours at 27 de...

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PUM

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Abstract

The invention discloses a preparation method of orange flower fragrance type Hongyun black tea. With Fengqing Daye tea as a raw material, the preparation method sequentially comprises the steps of material selection, withering, rolling, fermentation, primary drying, moisture return and drying. The orange flower fragrance type Hongyun black tea prepared according to the invention maintains the original taste of Dianhong Gongfu tea and is completely golden yellow and fragrant; the loss of active ingredients in the tea is reduced to some extent; after the processing of tea leaves, the tea polyphenols in fresh leaves are partially oxidized into tea pigments; and the total content of tea polyphenols and tea pigments in the finished product of tea accounts for over 88% of the content of tea polyphenols in the fresh leaves.

Description

technical field [0001] The invention relates to a processing method of black tea and the black tea, in particular to a preparation method of orange flower-flavored red rhyme black tea. Background technique [0002] Tea is a beverage that originated in China and is loved by people. There are many ingredients contained in tea, including water, protein, amino acid, caffeine, tea polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids, of which lipids, plant pigments and Components such as protein are difficult to dissolve in water, while components such as tea polyphenols, vitamins, amino acids and some minerals can be dissolved in water. Components dissolved in water can be absorbed by the body, have beneficial effects on the body and affect the taste of tea. [0003] Tea polyphenols is the general term for phenolic substances and their derivatives in tea, accounting for about 20%-35% of the total dry weight of fresh tea lea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12
CPCA23F3/14A23F3/06A23F3/08A23F3/12
Inventor 余国仙张成仁苏向宇施卫强陈晏琴
Owner YUNNAN DIANHONG GRP
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