Processing method of mulberry leaf black tea with fruity flavor

Abstract

The invention belongs to the technical field of processing of tea leaves, and discloses a processing method of mulberry leaf black tea with fruity flavor. According to the processing method disclosed by the invention, treatment with a high-temperature hot pot is combined with a three-time drying and aroma-increasing technology, wherein fermented mulberry leaves are treated with the hot pot twice, the temperature of the hot pot is 300-350 DEG C, the leaves after being treated with the hot pot are dried for the first time under 70-80 DEG C, and after being baked for 1h, the leaves are spread for cooling for 1h, so that the first-time dried leaves are obtained; the first-time dried leaves are dried for the second time under 80-90 DEG C, and after being baked for 1h, the leaves are spread for cooling to room temperature, so that the second-time dried leaves are obtained; the second-time leaves are dried for the second time under 90-100 DEG C, and after being baked for 1h, the leaves are spread for cooling to room temperature, so that the third-time dried leaves are obtained; and temperature of the third-time dried leaves is raised to 130 DEG C, the temperature of 130 DEG C is maintained for 5min, and the leaves are spread for cooling to room temperature, so that the mulberry leaf black tea is obtained. The fishy smell of the fermented mulberry leaf tea is removed to the maximum extent, the produced mulberry leaf black tea is curl in shape, and black bloom in color, and the processing technology is simple.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of fruit-flavored mulberry leaf black tea. Background technique [0002] Mulberry leaves are widely used as medicinal and edible plants because they contain a variety of biologically active components such as alkaloids, tea polyphenols, anthocyanins, chlorogenic acid, resveratrol, and β-carotene. Due to the common disadvantages of common mulberry leaf green tea, such as dark soup, heavy bean flavor, and poor sensory quality, and the diversified consumer demand in the market, mulberry leaf black tea products came into being. At present, natural fermentation and hot air drying are mostly used in the processing of mulberry leaf black tea. However, due to the imperfection and uniformity of the processing technology, most of the commercially available mulberry leaf black teas have problems such as dark soup, heavy bean flavor or single aroma. Ex...

AI Technical Summary

Problems solved by technology

Due to the disadvantages of common mulberry leaf green tea, such as dark soup, heavy beany smell, and poor sensory quality, and the diversified consumer demand in the market, mulberry leaf black tea products came into being

At present, natural fermentation and hot air drying are mostly used in the processing of mulberry leaf black tea. However, due to the imperfection and uniformity of the processing technology, most of the commercially available mulberry leaf black teas have problems such as dark soup, heavy bean flavor or single aroma. Existing studies have found that the addition of compound starters such as Aspergillus niger, Rhizopus japonicus, and Trichoderma viride during the fermentation of mulberry leaf black tea can improve the quality of mulberry leaf black tea to a certain extent. Technology promotion demonstration and application space is limited

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