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Processing method of fruity black tea

A processing method and technology for fruit-flavored black tea, applied in the field of tea processing, can solve the problems such as lack of tea fragrance and tea-brewing interest, no significant improvement in processing technology, and influence on the taste of tea soup.

Inactive Publication Date: 2018-07-13
晴隆县兴鑫茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, fruit flavored tea is directly added to the finished tea leaves with fruit juice. Although the taste meets the needs of the public, the processing technology has not been significantly improved. It lacks the fragrance of tea itself and the fun of making tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The processing method of fruity black tea of ​​the present invention comprises the following steps:

[0016] 1, a kind of processing method of fruity black tea is characterized in that, comprises the steps:

[0017] S1, fruit drying, select fresh fruit, wash and dry, and set aside;

[0018] S2. Juicing of fruit: selecting fresh fruit for juicing and filtering;

[0019] S3. Collecting tea leaves: Pick fresh tea leaves with one bud and two leaves or one bud and one leaf before Qingming, put them in a bamboo sieve to drain the surface water, put them together with the bamboo sieve in a cool place on the day of picking and wither for 1 day, and choose the tea leaves with sufficient sunlight for finishing. Expose to the sun for 3 hours at noon on a sunny day, and put it in a cool and ventilated place to cool for later use;

[0020] S4, tea leaves fermentation; select the tea leaves described in S3, mix and ferment with the dried fruit and fruit juice prepared in steps S1 a...

Embodiment 2

[0024] The processing method of fruity black tea of ​​the present invention adopts following process to make:

[0025] 1, a kind of processing method of fruity black tea is characterized in that, comprises the steps:

[0026] S1, fruit drying, select fresh fruit, wash and dry, and set aside;

[0027] S2. Juicing of fruit: selecting fresh fruit for juicing and filtering;

[0028] S3. Tea collection: Pick fresh tea leaves with one bud and two leaves or one bud and one leaf before Qingming, put them in a bamboo sieve to drain the surface water, put them together with the bamboo sieve in a cool place on the day of picking and wither for 2 days, and choose the tea leaves with sufficient sunlight Expose to the sun for 4 hours at noon on a sunny day, and put it in a cool and ventilated place to cool for later use;

[0029] S4, tea leaves fermentation; select the tea leaves described in S3, mix and ferment with the dried fruit and fruit juice prepared in steps S1 and S2 according to...

Embodiment 3

[0033] The processing method of fruity black tea of ​​the present invention adopts following process to make:

[0034] 1, a kind of processing method of fruity black tea is characterized in that, comprises the steps:

[0035] S1, fruit drying, select fresh fruit, wash and dry, and set aside;

[0036] S2. Juicing of fruit: selecting fresh fruit for juicing and filtering;

[0037] S3. Tea collection: Pick fresh tea leaves with one bud and two leaves or one bud and one leaf before Qingming, put them in a bamboo sieve to drain the surface water, put them together with the bamboo sieve in a cool place for 3 days on the day of picking, and choose the tea leaves with sufficient sunlight Expose to the sun for 4 hours at noon on a sunny day, and put it in a cool and ventilated place to cool for later use;

[0038] S4, tea leaves fermentation; select the tea leaves described in S3, mix and ferment with the dried fruit and fruit juice prepared in steps S1 and S2 according to the ratio ...

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PUM

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Abstract

The invention relates to fruity black tea processing methods, in particular to a processing method of a fruity black tea. The method comprises five processing procedures of fruit drying, fruit juicing, tea collection, tea fermentation, stoving packaging. Stoving, enzyme deactivation and fermentation are adopted to perfectly fuse fruits and tea, so that the finished black tea retains the charm of the tea, and has the faint scent and nutrient substances of the fruits; the method enables the finished tea to contain a fruit flavor and fruit pulp, so that the finished tea accords with public demands in mouth feel, and the black tea with a new mouth feel is provided for tea drinking lovers; and the method adopts a physical processing method and relates to no technological raw material or chemical raw material, and the fruity black tea is convenient to use, unique in taste, and green and healthy.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of fruity black tea. Background technique [0002] Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. Black tea includes Souchong black tea, Gongfu black tea and red crushed tea. The quality characteristics are red soup and red leaves, tight and straight appearance, dark color, rich aroma, sweet taste, and excellent quality characteristics. The preparation process of black tea directly affects its quality. In the existing black tea preparation process, the plucking standard, rolling, fermentation and baking processes have a great influence on the finished tea, which is a key step in the preparation of black tea. [0003] With the continuous improvement of people's demand for tea, fruity tea has become a favorite drink for young people. Fruity tea belongs to the reprocessed tea category. Most of the fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 梁建祥
Owner 晴隆县兴鑫茶业有限公司
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