Making method of black tea having fragrance of flowers
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A production method and technology of black tea, applied in tea processing before extraction, etc., can solve problems such as monotonous taste of black tea, and achieve the effect of improving quality
Inactive Publication Date: 2017-11-10
贵州茗之天下茶业有限公司
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[0003] The invention proposes a method for making floral-scented black tea, which solves the problem of monotonous taste of black tea produced by traditional black tea technology
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Embodiment 1
[0034] The preparation method of the floral-scented black tea of the present embodiment comprises:
[0035] Step S1, rinsing the picked tea leaves in clean water for 4 minutes, removing and air-drying the water on the surface of the leaves.
[0036] Step S2, spreading the tea leaves in a withering tank with a thickness of 12 cm, controlling the temperature at 36° C. and controlling the relative humidity at 70%, and withering for 4 hours.
[0037] Step S3, kneading with a kneading machine, kneading the tea leaves into slivers, so that the sliver rate of the tea leaves can reach more than 80%.
[0038] In step S4, the picked rose petals are washed and dried until the water content is 62%.
[0039] In step S5, the temperature of the fermentation room is controlled at 34°C and the air humidity is 85%. Mix the rose petals and the rolled black tea evenly, and spread them in the fermentation room to ferment. The thickness of the spread is 11 cm. After 1.2 hours of fermentation, tu...
Embodiment 2
[0047] The preparation method of the floral-scented black tea of the present embodiment comprises:
[0048] Step S1, rinsing the picked tea leaves in clean water for 5 minutes, removing and air-drying the water on the surface of the leaves.
[0049] Step S2, spreading the tea leaves in a withering tank with a thickness of 10 cm, controlling the temperature at 33° C. and controlling the relative humidity at 68%, and withering for 3 hours.
[0050] Step S3, kneading with a kneading machine, kneading the tea leaves into slivers, so that the sliver rate of the tea leaves can reach more than 80%.
[0051] In step S4, the picked rose petals are washed and dried until the water content is 60%.
[0052] Step S5, the temperature of the fermentation room is controlled at 36°C, and the air humidity is 80%. Mix the rose petals and the rolled black tea evenly, and spread them in the fermentation room to ferment. The thickness of the spread is 12 cm. After 1.5 hours of fermentation, turn...
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Abstract
The invention relates to the technical field of making of tea leaves, and discloses a making method of black tea having fragrance of flowers. The making method comprises the following steps of S1, performing cleaning; S2, spreading tea leaves in a withering trough according to the thickness of 10-15cm, wherein the temperature is controlled to be 33-38 DEG C, and the relative humidity is controlled to be 68-72%, and performing withering for 3-5 hours; S3, performing twisting with a twisting machine, so that the rolled twig rate of the tea leaves achieves 80% or above; S4, thoroughly cleaning picked rose petals, and performing drying until the water content is 60-65%; S5, controlling the temperature of a fermenting room to be 32-36 DEG C, controlling the air humidity to be 80-90%, uniformly mixing the rose petals with the twisted black tea to obtain a mixture, spreading the mixture to the fermenting room, performing fermentation, wherein the spreading thickness is 10-12cm, after fermentation for 1-1.5 hours, performing turning and casting to enable the tea leaves to be dispersed and cooled, performing standing for 8-10 hours, controlling the temperature of the fermenting room to be 22-26 DEG C, wherein the thickness of the spread leaves is 6-8cm, and performing fermentation for 1-2 hours; S6, baking the fermented tea leaves under 70-90 DEG C until the water content is 4-6%; and S7, separating the dried tea leaves from the rose petals. The black tea having fragrance of flowers, made by the method disclosed by the invention has the delicate fragrance of flowers.
Description
technical field [0001] The invention relates to the technical field of tea making, in particular to a method for making floral-scented black tea. Background technique [0002] Black tea is a fully fermented tea, the color of the water and the bottom of the leaves are red; the traditional process is: withering→rolling→fermenting→drying→refining. The black tea that is made by the traditional process has only a single fragrance of tea after brewing the higher black tea of instant quality, and the taste is monotonous. Contents of the invention [0003] The invention proposes a method for producing floral-scented black tea, which solves the problem of monotonous taste of black tea produced by traditional black tea techniques. [0004] A method for making floral-scented black tea of the present invention comprises the steps of: [0005] S1: Rinse the picked tea leaves in clean water for 3-5 minutes, remove and air-dry the water on the surface of the leaves; [0006] S2: s...
Claims
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Application Information
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