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Sweet-scented osmanthus black tea processing method

A processing method and technology for black tea, applied in chemical instruments and methods, pre-extraction tea treatment, solid separation, etc., can solve the problems of insufficient fragrance, short fragrance retention time, and inability to completely remove the astringency of sweet-scented osmanthus.

Inactive Publication Date: 2017-04-19
贵州贵天下盛兴茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The osmanthus black tea produced according to the above method cannot completely remove the residual astringency of osmanthus, and there are generally problems that the fragrance is not strong enough and the fragrance retention time is short

Method used

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  • Sweet-scented osmanthus black tea processing method

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Embodiment

[0034] A kind of Osmanthus fragrans black tea processing method in this scheme, comprises the following steps:

[0035] S1. Selection of raw materials for black tea: the black tea is made of “Zunyi Red” Gongfu black tea produced locally in Meitan;

[0036] S2. Selection of sweet-scented osmanthus raw materials: choose silver osmanthus or bay osmanthus, put the sweet-scented osmanthus in a stand to dry, and spread the thickness of 2-3 cm;

[0037] S3. Mixing raw materials: take out the black tea selected in step S1, and the osmanthus flower selected in step S2, and make ingredients according to the parts by weight of 8-10 parts of black tea and 2-3 parts of osmanthus;

[0038] S4, tea base processing: take out the black tea prepared in step S3 and dry it with a low fire, and then cool it naturally to form tea base after drying on a low fire;

[0039] S5, smelling flowers: evenly mix the sweet-scented osmanthus in step S3 and the black tea treated in step S4, spread thinly one ...

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Abstract

The invention belongs to the technical field of tea extraction, and concretely discloses a sweet-scented osmanthus black tea processing method, which comprises the following steps of S1, selecting a black tea raw material, wherein the black tea is 'Zunyi Hong' Congou black tea locally produced in Meitan; S2, selecting a sweet-scented osmanthus raw material, wherein the sweet-scented osmanthus is sweet osmanthus Nakai or laurus nobilis; S3, compounding the raw materials: compounding 8 to 10 parts by weight of black tea selected in the step S1 and 2 to 3 parts by weight of sweet-scented osmanthus selected in the step S2; S4, processing a tea base; S5, scenting; S6, firing in reginement processing; and S7, winnowing, and removing impurities and dust of the sweet-scented osmanthus and the black tea. Compared with the prior art, according to the sweet-scented osmanthus black tea processing method provided by the invention, the acrid odor remained by the sweet-scented osmanthus can be completely removed, the fragrance of the sweet-scented osmanthus black tea is improved, and the storage life of the sweet-scented osmanthus black tea is prolonged.

Description

technical field [0001] The invention belongs to the technical field of tea extraction. Background technique [0002] With the development of society, the pressure of life and work of urban people is increasing, and they often feel very tired. In order to relieve fatigue, most people choose some scented teas to refresh themselves. Among them, osmanthus black tea can not only maintain the taste of black tea, but also It can reveal the fragrance of sweet-scented osmanthus, and further has medicinal properties, such as refreshing and reducing fatigue, nourishing and protecting the stomach, anti-oxidation and detoxification, diuretic and other effects, so it is loved by consumers. [0003] Osmanthus black tea is made by using black tea as tea base and sweet-scented osmanthus as raw material through scenting process. The scenting method of existing sweet-scented osmanthus black tea generally comprises the following steps: 1, scenting flowers: tea base and sweet-scented osmanthus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06B07B7/01
CPCA23F3/06B07B7/01
Inventor 张贝贝甘济尚
Owner 贵州贵天下盛兴茶业有限公司
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