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Processing method of fungus-fragrance black tea

A processing method and technology for mushroom-flavored black tea, applied in the processing field of mushroom-flavored black tea, can solve the problems of insufficient taste concentration, strength and freshness, waste of summer and autumn tea resources, lack of characteristics, etc. The effect of lush golden flowers

Active Publication Date: 2018-01-19
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for processing fungus-scented black tea in view of the above-mentioned traditional black tea with low aroma, no characteristics, insufficient taste concentration, strength and freshness, and serious waste of summer and autumn tea resources. In summer or autumn, fresh leaves suitable for making black tea with one bud and three leaves or one bud and four leaves are used as raw materials. By adopting the techniques of primary withering, secondary withering, cold kneading, oxygenation and controlled fermentation, etc., the furan-type oxidation of the aroma components of black tea is increased. The content of linalool and the taste quality component theaflavin can improve the aroma quality and taste quality of traditional black tea; through the use of raw tea blending, variable temperature alcoholization, steaming, stacking, inoculation of Saccharomyces coronis, compression setting, and flowering Drying and other technologies produce the coronoid bacterium "Jinhua" and trans-2,4-heptadienal, which is the characteristic quality component of the fungus aroma, to form the quality characteristics of the fungus aroma; and then make the processed black tea products both fresh and mellow Strong taste quality, but also has dense golden flowers, uniform particles, fresh color and strong fungal aroma after brewing with floral aroma quality

Method used

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  • Processing method of fungus-fragrance black tea
  • Processing method of fungus-fragrance black tea
  • Processing method of fungus-fragrance black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The summer one-bud three-leaf tea fresh leaves of the tea tree variety Quanyeqi are selected as raw materials.

[0042] Put the summer one-bud three-leaf tea fresh leaves of the tea tree variety Quanyeqi in the withering tank with a thickness of 3-5cm, and carry out the initial withering at a temperature of 28°C and a humidity of 65%, and turn it twice during the period until the grass smell disappears 1. The water content of the leaves is 66%; the fresh leaves after the initial withering are placed in a well-ventilated outdoor environment with a light intensity of 2000-40000 lx sunlight for 10 minutes, and they are turned twice during the period until the leaves lose their luster and become soft. When it has a clear fragrance, move it into a cool and ventilated place indoors to cool for 20 minutes, then shake it with a green shaker for 60 revolutions, and let it stand for 50 minutes until the water content is 60%, no red change and a strong floral fragrance; The fresh ...

Embodiment 2

[0046] The autumn one-bud four-leaf tea leaves of the tea tree variety Taoyuan Daye are selected as raw materials.

[0047] Place the fresh autumn one-bud four-leaf tea leaves of the tea tree variety Taoyuan Daye in a withering tank with a thickness of 3-5cm, and carry out the initial withering at a temperature of 32°C and a humidity of 75%, turning it twice during the period until the grass gas disappears , The water content of the leaves is 62%; put the fresh leaves after the first withering in an outdoor environment with good ventilation and light intensity of 20000-40000 lx sunlight for 20 minutes, and turn them twice during the period, until the leaves lose their luster, and the leaves become soft and dry. When it has a clear fragrance, move it into a cool and ventilated place indoors to cool for 40 minutes, then shake it with a green shaker for 100 revolutions, and let it stand for 70 minutes until the water content is 58%, no red change and a strong floral fragrance; Pl...

Embodiment 3

[0051] The summer one-bud three-leaf and one-bud four-leaf tea leaves of the tea tree variety Bixiangzao are selected as raw materials.

[0052] Place the fresh leaves of the tea tree variety Bixiangzao with one bud and three to four leaves in summer in a withering tank with a thickness of 4cm, and wither for the first time at a temperature of 30°C and a humidity of 70%. The water content of the leaves is 64%; put the fresh leaves after the initial withering in an outdoor environment with good ventilation and 20000-40000 lx sunlight for 15 minutes, and turn them twice during the period until the leaves lose their luster and become soft And when it has a clear fragrance, move it into a cool and ventilated place indoors to cool for 30 minutes, then shake it with a green shaker for 80 rpm, and let it stand for 60 minutes until the water content is 59%, no red change and a strong floral fragrance; The final fresh tea leaves are placed in a cold room at 8°C, kneaded with a kneading...

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Abstract

The invention relates to a processing method of fungus-fragrance black tea. According to the processing method, under the basis of a conventional black tea making technology including withering, rolling, fermentation, primary drying, redrying and the like, fresh tea leaves in summer or autumn are used as raw materials of the black tea, a technological technique of forming fungus fragrance and flower fragrance is combined, namely that the processing method comprises the technological steps of performing primary withering, performing secondary withering, performing cold-rolling, performing oxygen inflation for adjusting and controlling fermentation, performing primary drying, performing redrying, mixing semi-finished tea, performing temperature-change alcoholization, performing steaming, performing pile fermentation, performing inoculating with eurotium cristatum, performing compressed shaping, enabling the eurotium cristatum to reproduce, performing drying and the like. According to themethod, in accordance with the present situations that the utilization rate of the fresh tea leaves in summer or autumn is low, the quality is poor and the tea is free from special fragrance, the technology disclosed by the invention is used, so that the made black tea has excellent qualitative characteristics of being dense in eurotium cristatum, uniform in granules, and fresh and living in color, after being brewed, the fungus -fragrance black tea is rich in fungus fragrance and has flower fragrance, the soup is reddish brown and bright in color, and fresh, mellow and rich in taste. According to the method, the organoleptic quality of the conventional black tea in summer and autumn in the respects of color, fragrance, taste and shape can be notably improved, and the condition that freshtea leaf resources in summer and autumn are wasted is reduced effectively to a certain extent.

Description

technical field [0001] The invention relates to a processing method of black tea, in particular to a method of improving the traditional black tea processing technology and increasing the aroma of bacteria, so that the summer and autumn black tea presents dense golden flowers, uniform particles, fresh color, strong bacteria aroma and floral aroma after brewing. The processing method of mushroom-scented black tea with bright reddish-brown soup color and mellow taste. Background technique [0002] According to the growth characteristics of tea trees and the harvesting season, the production ratio of spring tea, summer tea and autumn tea is about 4:3:3. Due to the high temperature in summer and autumn, strong sunshine, more pests and weeds, the buds and leaves of tea trees are thin and thin, and there are many purple buds and leaves, flowers and fruits. Quality defects such as low sweetness and miscellaneous flowers on the bottom of leaves have caused most tea farmers not to h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/10A23F3/14
Inventor 肖文军林玲龚志华
Owner HUNAN AGRICULTURAL UNIV
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