Method of producing black tea with okra flower

Abstract

A method of producing black tea with okra flower comprises the steps of picking; making fine adjustment; baking, to be specific, picking out serial flower tea fixed, hanging in a dryer for standing, and drying immediately at 60-70 DEG C with the dryer rotating at 10-20 r per min; spreading for cooling; fermenting for the first time, to be specific, placing the okra flower tea flat on a dry clean floor, and piling at the ambient temperature of 18-20 DEG C to the thickness of 20-25 cm for 4-5 h; spreading for cooling, to be specific, spreading the dried okra flower tea for 20-30 min; fermenting for the second time, to be specific, fermenting again the okra flower tea, and piling to the thickness of 8-12 c in a fermenting room at 22-28 DEG C under the relative air humidity increased to 95% for 6-8 hours of fermenting; packaging. The method provides double drying steps both at high temperature, so that the okra flower is crispy with strong aroma and is golden and bright in color; the okra flower is never mashed owing to the special fixing and drying modes.

Description

[0001] Technical field: [0002] The invention relates to the technical field of camellia processing, in particular to a method for preparing black tea using okra flowers. [0003] Background technique: [0004] Yellow okra, commonly known as goat carob, is also known as Vietnamese sesame (Hunan), Hu hemp, okra, tonifying kidney vegetables, etc., a plant of the genus okra of the Malvaceae family. At present, there are two kinds of green okra and red okra. The green okra is divided into two varieties. One is relatively slender and the other is rhomboid. Most areas of my country are planted because of the short growth cycle. , Tolerant to dry heat, widely cultivated in tropical and subtropical regions. Known as the king of vegetables, it has extremely high economic use and edible value. The flowers of okra are very fragrant, the flowers are relatively large, and also have high nutritional value. However, the existing okra tea has the following problems when it is made into scented tea...

AI Technical Summary

Problems solved by technology

And the flower of okra is very delicate fragrance, and flower is bigger, has very high nutritive value equally, and existing following problem exists when okra is made into scented tea, existing okra scented tea does not go through high-temperature process, and fragrance is not enough, and okra flower is in After high temperature, it becomes very crispy and easily broken. After a period of time after packaging, at least a quarter of its weight becomes fine powder, and the surface of okra has a layer of powdery substance, which is an important source of aroma. Especially it is easy to fall off during high temperature treatment, and high temperature treatment makes the color dark, so it will reduce the quality