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Processing method for improving content of aromatic substances in black tea

A technology for aromatic substances and processing methods, applied in the directions of tea spice, pre-extraction tea treatment, tea, etc., can solve the problems of heavy roasting taste, loss of aromatic substances, weak tea aroma and taste, etc., and achieve high aroma and long-lasting enzyme activity. The effect of improving and thickening the color of the soup

Inactive Publication Date: 2017-12-15
安徽汇灵农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The essence of black tea processing lies in the extraction of aroma substances. However, due to insufficient control of time and temperature in the processing of existing methods, the aroma substances are lost during the fermentation and drying process, and grassy, ​​fermented, and roasted flavors are prone to appear. The problem of heavy and weak tea fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method for increasing the content of aromatic substances in black tea, comprising the following steps:

[0021] (1) Pick black tea at 2 or 3 o'clock in the afternoon, put the newly picked black tea leaves into the bamboo basket, place warm pine bags on the tea leaves, place a bag every 10 cm, and place the top of the bamboo basket One bag, fumigated for 5 hours in a cool place with a relative air humidity of 70%, take out the pine bag, spread the black tea leaves and cool down to 20°C;

[0022] (2) Put the cooled black tea leaves into the shaker for 3 times, the rotation speed of the shaker is fixed at 7 rpm, the first shake time is 3 minutes, and after standing for 1.5 hours, carry out Shake blue and green for the second time, the time is 5 minutes, after standing still for 2 hours, shake green and green three times, the time is 8 minutes, leave standstill until withering finishes;

[0023] (3) Put the black tea leaves after withering into the kneading ma...

Embodiment 2

[0029] A processing method for increasing the content of aromatic substances in black tea, comprising the following steps:

[0030] (1) Pick black tea at 2 or 3 o'clock in the afternoon, put the newly picked black tea leaves into bamboo baskets, place warm pine wood bags on the tea leaves, place a bag every 12 cm, and place the top of the bamboo basket One pack, fumigate for 5.5 hours in a cool place with a relative air humidity of 75%, take out the pine bag, spread the black tea leaves and cool down to 23°C;

[0031] (2) Put the cooled black tea leaves into the shaker for 3 times, the rotation speed of the shaker is fixed at 8 rpm, the first shake time is 4 minutes, after standing for 1.8 hours, carry out Shake blue or green for the second time, the time is 6 minutes, after standing still for 2.5 hours, shake green or green leaves three times, the time is 9 minutes, leave standstill until withering finishes;

[0032] (3) Put the black tea leaves after withering into the knea...

Embodiment 3

[0038] A processing method for increasing the content of aromatic substances in black tea, comprising the following steps:

[0039] (1) Pick black tea at 2 or 3 o'clock in the afternoon, put the newly picked black tea leaves into bamboo baskets, place warm pine bags on the tea leaves, place a bag every 15 cm, and place the top of the bamboo basket One bag, fumigated for 6 hours in a cool place with a relative air humidity of 80%, take out the pine bag, spread the black tea leaves and cool down to 25°C;

[0040] (2) Put the cooled black tea leaves into the shaker for 3 times, the rotation speed of the shaker is fixed at 10 rpm, the first shake time is 5 minutes, after standing for 2 hours, carry out Shake blue and green for the second time, the time is 8 minutes, after standing still for 3 hours, shake green and green three times, the time is 10 minutes, leave standstill to end withering;

[0041](3) Put the black tea leaves after withering into the kneading machine for rapid ...

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Abstract

The invention relates to the technical field of tea processing, and discloses a processing method for increasing the content of aromatic substances in black tea. Selective absorption makes the color better and darker, the aroma is longer, the soup color is red and thick, and the anti-insect and antiseptic properties of black tea are improved; (2) The shaking green process is divided into 3 steps, so that the activity of the enzyme during the withering process is improved, Furthermore, strong enzymatic oxidation occurs during the fermentation process, which causes the macromolecular substances in black tea to undergo hydrolysis reaction, catechins and polyphenolic compounds are oxidized and polymerized, and a large number of aroma compounds, as well as theaflavins, theabrownins and tea reds are formed. (3) Quickly kneading the black tea leaves can reduce the loss of aromatic compounds and simplify the subsequent processing steps.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for increasing the content of aromatic substances in black tea. Background technique [0002] Black tea originated in China. The earliest black tea is called Lapsang Souchong. It was created by the ancestors of the Jiang family in Tongmu Village, Xingcun Town, Wuyishan City, Fujian Province in the middle and late Ming Dynasty (about 1568). The Jiang family in Tongmu Village, Wuyishan City is a tea family that produces Lapsang Souchong black tea, with a history of more than 400 years. [0003] Black tea is a kind of fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many types of black tea, and the production area is wide. Qimen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/40
CPCA23F3/06A23F3/08A23F3/12A23F3/405
Inventor 胡慧玲
Owner 安徽汇灵农业科技有限公司
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