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Making process of black tea with sweet osmanthus fragrance

A production process and technology of black tea, applied in tea, tea spices, tea treatment before extraction, etc., can solve the problem of covering up the taste of black tea

Inactive Publication Date: 2018-02-09
大田县上京镇溪口新农农副产品专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing osmanthus black tea production process is made by mixing osmanthus and black tea, and the osmanthus black tea made by this process will cover up the unique taste of black tea because of the presence of osmanthus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of black tea production process with sweet-scented osmanthus fragrance, comprises the following steps:

[0022] The first step, withering: spread the green tea on a flat surface, and use the soft sunlight in the morning to wither in the sun until the black tea emits a clear fragrance.

[0023] The second step, kneading: put the withered black tea into a kneading machine and knead for 20 minutes.

[0024] The third step, fermentation: Put the rolled black tea into a fermenter to ferment at a temperature of 20°C for 2 hours until the black tea is red on the outside and green on the inside.

[0025] The fourth step, stirring: first put the sweet-scented osmanthus into the water and boil, after the water cools, filter the sweet-scented osmanthus, then pour the water into the fermented black tea and stir.

[0026] The fifth step, drying: drying the stirred black tea at 60°C for 2 hours; then raising the temperature to 90°C for 2 hours.

[0027] Step 6. Incense: Prep...

Embodiment 2

[0030] A kind of black tea production process with sweet-scented osmanthus fragrance, comprises the following steps:

[0031] The first step, withering: spread the green tea on a flat surface, and use the soft sunlight in the morning to wither in the sun until the black tea emits a clear fragrance.

[0032] The second step, kneading: put the withered black tea into a kneading machine and knead for 30 minutes.

[0033] The third step, fermentation: Put the rolled black tea into a fermenter to ferment at a temperature of 30°C for 3 hours until the black tea is red on the outside and green on the inside.

[0034] The fourth step, stirring: first put the sweet-scented osmanthus into the water and boil, after the water cools, filter the sweet-scented osmanthus, then pour the water into the fermented black tea and stir.

[0035] The fifth step, drying: drying the stirred black tea at 70°C for 3 hours; then raising the temperature to 100°C for 3 hours.

[0036] Step 6. Incense: Pre...

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PUM

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Abstract

The invention discloses a making process of black tea with sweet osmanthus fragrance. The method comprises the following steps: withering, rolling, fermenting, pouring of a sweet osmanthus water intoblack tea, stirring, drying, fumigating with sweet osmanthus and packaging. The black tea prepared with the method has light taste and fragrance and medicinal value of sweet osmanthus, and the uniquetaste of the black tea is not masked.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production process of black tea with sweet-scented osmanthus fragrance. Background technique [0002] Osmanthus fragrans has the functions of beautifying the skin, soothing the throat, improving phlegm and cough symptoms, curing duodenal ulcer, reed measles, stomach cold and stomach pain, bad breath, and unclear vision, etc., and is very popular among people. [0003] Black tea is one of the six traditional Chinese teas, and China is the earliest country in the world to drink black tea. Black tea is not only liked by Chinese people, but also a drink that is very popular among foreign people. It has a long history. Black tea has the functions of helping gastrointestinal digestion, promoting appetite, diuresis, eliminating edema, and strengthening the heart. The American Heart Association once concluded that black tea is "one of the beverages rich in flavonoids that can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 刘育聚
Owner 大田县上京镇溪口新农农副产品专业合作社
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