A kind of processing method of fungus-scented black tea

A processing method and technology of 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 tea resources in summer and autumn, and lack of characteristics, etc., to achieve fresh color, uniform particles, Golden flower lush effect

Active Publication Date: 2020-10-02
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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  • A kind of processing method of fungus-scented black tea
  • A kind of processing method of fungus-scented black tea
  • A kind of processing method of fungus-scented 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 species Castanopsis qi are selected as raw materials.

[0042] Place the fresh one-bud three-leaf tea leaves of Castanopsis chinensis in summer in a withering trough with a thickness of 3-5cm. The first withering is carried out at a temperature of 28°C and a humidity of 65%. During this period, it is turned twice until the grass gas disappears. , The water content of the leaves is 66%; the fresh leaves after the first withering are placed in a well-ventilated outdoor environment with a light intensity of 2000-40000lx sunlight for 10 minutes. During this period, they are turned twice until the leaves lose their luster and the leaves are soft. When it has a clear fragrance, move it to a cool and ventilated place indoors for 20 minutes, then shake it for 60 revolutions with a green shaker, and let it stand for 50 minutes until the water content is 60%, no redness, and a strong floral fragrance; after withering Pla...

Embodiment 2

[0046] Choose the tea tree variety Taoyuan Daye's autumn one-bud four-leaf tea fresh leaves as raw materials.

[0047] Put the autumn one-bud four-leaf tea fresh leaves of the tea tree variety Taoyuan Daye in a withering trough with a thickness of 3-5cm. The first withering is carried out at a temperature of 32°C and a humidity of 75%. During this period, it is turned twice until the grass disappears. The water content of the leaves is 62%; the fresh leaves after the first withering are placed in a well-ventilated outdoor environment with a light intensity of 20000-40000lx sunlight for 20 minutes. During this period, they are turned twice until the leaves lose their luster and the leaves are soft. When it has a clear fragrance, move it to a cool and ventilated place indoors for 40 minutes, then shake it for 100 revolutions with a green shaker, and let it stand for 70 minutes until the water content is 58%, no redness, and a strong floral fragrance; after withering Place the fresh...

Embodiment 3

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

[0052] Place the fresh three-leaf to four-leaf tea leaves of Bixiangzao in summer in a withering trough with a thickness of 4cm. The first withering is carried out at a temperature of 30°C and a humidity of 70%. During this period, the tea leaves are turned twice to reach the green grass. Disappearing, the water content of the leaves is 64%; the fresh leaves after the first withering are placed in a well-ventilated outdoor environment with a light intensity of 20000-40000lx sunlight for 15 minutes, during which they are turned twice, until the leaves lose their luster and the leaves are soft When it has a refreshing fragrance, move it to a cool and ventilated place indoors for 30 minutes, then shake it for 80 revolutions with a green shaker, and let it stand for 60 minutes until the water content is 59%, no redness, and a strong floral fragrance; it will withe...

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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 for improving the traditional black tea processing technology to increase the bacterial aroma, so that the summer and autumn black tea has dense golden flowers, uniform particles, fresh color, and strong bacterial aroma and floral fragrance after brewing. The processing method of fungus-flavored black tea with bright red-brown soup and rich taste. Background technique [0002] According to the growth characteristics of tea plants and the harvesting season, the output 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 plants are thin, thin leaves, purple buds and leaves, and more flowers and fruits. The processed tea has bitter taste, poor freshness and refreshing. Quality defects such as low sweetness and miscellaneous flowers at the bottom of th...

Claims

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Application Information

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Patent Type & Authority Patents(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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