Preparation method of high-aroma Qianliang tea and product thereof

A technology of Qianliang tea and high aroma type is applied in the processing field of high aroma type pressed tea, which can solve the problems of reducing the softness of Qianliang tea, achieve the effect of lasting aroma, speeding up the capital turnover of enterprises, and improving the economic benefits of enterprises

Active Publication Date: 2018-04-20
湖南省白沙溪茶厂股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this increases the high fragrance of Qianliang tea, it reduces the softness of Qianliang tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the preparation method of high fragrance type Qianliang tea, take the following steps:

[0017] a. Picking raw materials: remove stems and impurities from black hair tea;

[0018] b. Aging of raw materials: Pile the picked black hair tea into 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;

[0019] 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 mellow, and if the aging time is more than 2 years, the subsequent aroma enhancement effe...

Embodiment 2

[0026] Embodiment 2: the preparation method of high fragrance type Qianliang tea, take the following steps:

[0027] a. Picking raw materials: remove stems and impurities from black hair tea;

[0028] b. Aging of raw materials: Pile the picked black hair tea into the aging warehouse for aging. The air humidity in the aging warehouse is controlled at 50-65%, the temperature is controlled within 28°C, and the time is 1-2 years;

[0029] c. Flavoring of raw materials: use Qixingzao smokeless fire to cultivate the aged black hair tea to enhance aroma, first control the temperature at 60-70°C for 2-3 hours, then increase the temperature to 75-85°C for 0.5 -1 hour, until the tea is fragrant. Hot air or far infrared aroma enhancer can also be used.

[0030] d. Steaming to soften; steam the flavored tea ingredients with steam at 115°C-140°C until the tea leaves are completely softened and kneaded into a ball by hand, and the moisture content is controlled at 18-19%;

[0031] e. Bas...

Embodiment 3

[0033] Embodiment 3: the preparation method of high fragrance type Qianliang tea, take the following steps:

[0034] a. Raw material selection: Remove the stems and impurities from the black hair tea; use organic black hair tea, preferably organic black hair tea from mountains above 400m above sea level.

[0035] b. Aging of raw materials: stack the picked black hair tea in a ventilated and cool aging warehouse for aging. In high temperature and humid seasons, dehumidification should be carried out, the humidity should be controlled at 50-60%, and the aging time should be 1-2 years;

[0036] c. Flavoring of raw materials: use Qixingzao smokeless fire to cultivate the aged black hair tea to enhance aroma, first control the temperature at 60-70°C for 2-3 hours, then increase the temperature to 75-85°C for 0.5 -1 hour, until the tea is fragrant.

[0037] d. Steaming to soften; steam the flavored tea material with steam at 120°C-130°C until the tea leaves are completely softened ...

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PUM

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Abstract

The invention discloses a preparation method of high-aroma Qianliang tea (a kind of black tea) and a product thereof, and relates to processing methods of high-aroma compressed tea and products thereof. The preparation method of the high-aroma Qianliang tea comprises the following steps of aging raw materials, namely piling picked crude black tea in an aging warehouse for 1-2 hours with the air humidity controlled at 45-70% and the temperature controlled at 30 DEG C or below so as to carry out aging; increasing aroma of the aged materials, namely increasing aroma of the aged black tea by usingaroma increasing equipment until overflowing tea aroma is produced, and performing steaming so as to carry out softening; carrying out basket-loading and treading; and carrying out air-drying. Tea columns prepared according to the preparation method has natural tea fragrance of flowers and fruits. Being sliced, the tea has overflowing aroma which is richer and fuller compared with tea on which treading is not performed; moreover, the aroma is durable, and is not reduced after storage for many years. The high-aroma Qianliang tea is mellow and soft in taste, as well as long-lasting in sweetnessand after-taste, and thus, the problem of traditional Qianliang tea, namely sole aged aroma without tea fragrance of flowers and fruits is solved; moreover, the high-aroma Qianliang tea can be directly marketed without carrying out storing so that new concept of black tea consumption, namely requirements for safe, green and fresh black tea, is adapted. In addition, quality risk of long-term storage is avoided, and capital turnover of enterprises is accelerated so that economic benefits of the enterprises are increased.

Description

technical field [0001] The invention relates to a processing method of high-flavor pressed 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. CN105454526...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/40
Inventor 王崟刘一琳
Owner 湖南省白沙溪茶厂股份有限公司
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