Odor type Qianliang tea and preparation method thereof, as well as odor type Qianliang tea cakes and preparation method thereof

Abstract

The invention provides odor type Qianliang tea and a preparation method thereof, as well as odor type Qianliang tea cakes and a preparation method thereof, relates to a processing method of flowery cylindrical tea and the flowery cylindrical tea. The preparation method the Qianliang tea comprises the following steps of ageing raw materials, wherein the humidity is controlled to be 45-70%, the temperature is controlled to be 30 DEG C or below, and the time is controlled to be 1-2 years; preparing new tea; performing aroma increasing on the raw materials; assorting the raw materials: 60-90 partsof mountain top organic dark unfinished tea, and 10-40 parts of same-year 2-3-grade high mountain and barren mountain dark unfinished tea; and performing steaming, stepping, airing and drying. The Qianliang tea has the characteristics that tea columns can naturally give off flower and fruit fragrance of tea leaves, after the Qianliang tea is cut into slices, tea fragrance is rich, the fragrance is rich, plum, fresh and long-lasting, and after the Qianliang tea is stored for many years, the fragrance is not reduced; the product namely the Qianliang tea is mellow and gentle in mouth feel, sweetand long, after the Qianliang tea is drunk, the lingering fragrance is continuous, the problem that conventional Qianliang tea only has aged fragrance but does not have the flower and fruit fragranceof the tea leaves is solved, the product does not need to be stored, can directly appear on the market, and adapts to the new consumption concept of safe, green and fresh dark tea; and besides, quality risks existing in long-term storage of the Qianliang tea are avoided, the fund turnover is accelerated, and the economic benefits are increased.

Description

technical field

[0001] The invention relates to a processing method of flower roll tea and its products. Background technique

[0002] Qianliang tea is an aged-flavored black tea product, and its value is determined by the length of aging time. The longer the aging time, the more valuable it is. Therefore, in the process of producing Qianliang tea, people will not consider how to improve its aroma. For example, the Chinese Patent Publication No. CN101084771A discloses a method for making Qianliang tea on December 12, 2007. The disclosed technology is a method for making Qianliang tea, which includes sieving raw materials, steaming, compacting and drying, and is characterized in that: After the raw materials are sieved, they are blended sequentially, measured and packaged; basket making and Polygonum leaf weaving are carried out in advance or at the same time; flower hoop; then enter the drying step. Another example is the Chinese Patent Publication No. CN105454526A, and t...

Examples

Embodiment 1

[0020] Embodiment 1: Fragrant type Qianliang tea, its raw materials are blended as follows: 60-90 parts of organic black hair tea from the mountain top after aging, and 10-40 parts of high mountain barren mountain black hair tea produced in the same year.

Embodiment 2

[0021] Example 2: Flavor type Qianliang tea, its raw materials are blended as follows: 75 parts of organic black hair tea from the top of the mountain after aging, and 25 parts of high mountain barren mountain black hair tea produced in the same year.

Embodiment 3

[0022] Embodiment 3: the preparation method of fragrant type Qianliang tea, take the following steps:

[0023] a. Picking raw materials: use organic black tea from mountains above 300m above sea level to remove stems and impurities;

[0024] b. Aging of raw materials: After picking, the organic black hair tea at the top of the mountain is stacked in the aging warehouse for aging. The air humidity in the aging warehouse is controlled at 45-70%, the temperature is controlled within 30°C, and the time is 1-2 years;

[0025] Humidity control below 45% is not convenient for the aging and fermentation of tea leaves. If humidity control is higher than 70%, there will be a risk of mildew during the aging and fermentation process; if temperature control exceeds 30°C, tea will also appear in high humidity environments. For the risk of mildew, if the room temperature exceeds 30°C, it must be reduced to within 30°C. If the aging time is less than 1 year, the taste of the product is not m...

technical field

[0001] The invention relates to a processing method of flower roll tea and its products. Background technique

[0002] Qianliang tea is an aged-flavored black tea product, and its value is determined by the length of aging time. The longer the aging time, the more valuable it is. Therefore, in the process of producing Qianliang tea, people will not consider how to improve its aroma. For example, the Chinese Patent Publication No. CN101084771A discloses a method for making Qianliang tea on December 12, 2007. The disclosed technology is a method for making Qianliang tea, which includes sieving raw materials, steaming, compacting and drying, and is characterized in that: After the raw materials are sieved, they are blended sequentially, measured and packaged; basket making and Polygonum leaf weaving are carried out in advance or at the same time; flower hoop; then enter the drying step. Another example is the Chinese Patent Publication No. CN105454526A, and t...

Examples

Embodiment 1

[0020] Embodiment 1: Fragrant type Qianliang tea, its raw materials are blended as follows: 60-90 parts of organic black hair tea from the mountain top after aging, and 10-40 parts of high mountain barren mountain black hair tea produced in the same year.

Embodiment 2

[0021] Example 2: Flavor type Qianliang tea, its raw materials are blended as follows: 75 parts of organic black hair tea from the top of the mountain after aging, and 25 parts of high mountain barren mountain black hair tea produced in the same year.

Embodiment 3

[0022] Embodiment 3: the preparation method of fragrant type Qianliang tea, take the following steps:

[0023] a. Picking raw materials: use organic black tea from mountains above 300m above sea level to remove stems and impurities;

[0024] b. Aging of raw materials: After picking, the organic black hair tea at the top of the mountain is stacked in the aging warehouse for aging. The air humidity in the aging warehouse is controlled at 45-70%, the temperature is controlled within 30°C, and the time is 1-2 years;

[0025] Humidity control below 45% is not convenient for the aging and fermentation of tea leaves. If humidity control is higher than 70%, there will be a risk of mildew during the aging and fermentation process; if temperature control exceeds 30°C, tea will also appear in high humidity environments. For the risk of mildew, if the room temperature exceeds 30°C, it must be reduced to within 30°C. If the aging time is less than 1 year, the taste of the product is not m...