Processing method of organic sweet-scented osmanthus black tea

A processing method and technology for organic tea, applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of difficulty in sifting out osmanthus, the aroma is dull and lacking freshness, and achieves a finished product with better taste, fresh and lasting aroma, and good quality. Effect

Inactive Publication Date: 2018-08-24
GUANGXI GUILIN TEA RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The processing method of existing sweet-scented osmanthus black tea is generally tea embryo preparation→fresh sweet-scented osmanthus picking→tea and flower basement→through flower heat dissipation→re-drying and drying→jacquard→packaging, but it is difficult to sieve all sweet-scented osmanthus The finished product has a bitter taste of sweet-scented osmanthus, and the aroma is dull and fresh

Method used

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  • Processing method of organic sweet-scented osmanthus black tea

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Effect test

Embodiment 1

[0032] The processing method of the organic sweet-scented osmanthus black tea of ​​the present embodiment, comprises the steps:

[0033] Step 1: Make black tea embryo

[0034] Take alpine organic tea, make black tea according to the conventional method, put it in an aroma enhancing machine, and dry it at 90°C until the water content reaches 6wt%, to make black tea embryo. Wherein, the alpine organic tea is the tea produced and processed according to the method of organic agriculture on the top of a mountain above 1000 meters above sea level.

[0035] Step 2: Harvest fresh osmanthus

[0036] During the blooming season of alpine organic osmanthus, harvest fresh osmanthus at noon or afternoon when the weather is fine, when the flowers are tiger-claw-shaped and budding. Wherein, the alpine organic osmanthus refers to the golden osmanthus that is produced and processed according to the method of organic agriculture on the top of a mountain above an altitude of 1000 meters.

[00...

Embodiment 2

[0042] The processing method of the organic sweet-scented osmanthus black tea of ​​the present embodiment, comprises the steps:

[0043] Step 1: Make black tea embryo

[0044] Take alpine organic tea, make black tea according to the conventional method, put it in an aroma enhancing machine, and dry it at 95°C until the water content reaches 5wt%, to make black tea embryo. Wherein, the alpine organic tea is the tea produced and processed according to the method of organic agriculture on the top of a mountain above 1000 meters above sea level.

[0045] Step 2: Harvest fresh osmanthus

[0046] During the blooming season of alpine organic osmanthus, harvest fresh osmanthus at noon or afternoon when the weather is fine, when the flowers are tiger-claw-shaped and budding. Wherein, the alpine organic osmanthus refers to silver osmanthus that is produced and processed according to the method of organic agriculture on the top of a mountain above an altitude of 1000 meters.

[0047] ...

Embodiment 3

[0052] The processing method of the organic sweet-scented osmanthus black tea of ​​the present embodiment, comprises the steps:

[0053] Step 1: Make black tea embryo

[0054] Take alpine organic tea, make black tea according to the conventional method, put it in an aroma enhancing machine, and dry it at 100°C until the water content reaches 4wt%, to make black tea embryo. Wherein, the alpine organic tea is the tea produced and processed according to the method of organic agriculture on the top of a mountain above 1000 meters above sea level.

[0055] Step 2: Harvest fresh osmanthus

[0056] During the blooming season of alpine organic osmanthus, harvest fresh osmanthus at noon or afternoon when the weather is fine, when the flowers are tiger-claw-shaped and budding. Wherein, the alpine organic osmanthus refers to Osmanthus osmanthus produced and processed according to the method of organic agriculture on the top of a mountain above an altitude of 1000 meters.

[0057] Step 3...

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Abstract

The invention discloses a processing method of organic sweet-scented osmanthus black tea, and belongs to the technical field of processing of tea leaves. The processing method of the organic sweet-scented osmanthus black tea comprises the following steps of step 1, making semi-finished products of black tea; step 2, picking fresh sweet-scented osmanthus; step 3, subpacking flowers and tea; and step 4, performing low-temperature freezing and vacuum drying, high-mountain organic tea and high-mountain organic sweet-scented osmanthus are used as raw materials, so that the made high-mountain organic sweet-scented osmanthus black tea absorbs sweet-scented osmanthus fragrance under the vacuum state, and is free from bitterness of the sweet-scented osmanthus, is good in quality, fresh and durablein fragrance, natural in mouth feel, and rich in nectar fragrance.

Description

technical field [0001] The invention relates to a processing method of organic osmanthus black tea, belonging to the technical field of tea processing. Background technique [0002] Black tea is a fully fermented tea with a fermentation degree of 80-90%. The production process is not completed, but directly withered, rolled, and then fully fermented, so that the tea polyphenols contained in the tea are oxidized into theaflavins, thearubigins, etc., thus forming the unique red tea soup and red leaves of black tea. Bottom features. Black tea is made from the new shoots and leaves of tea trees suitable for making this product, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, hence the name. Black tea is the tea with the largest production, trade and consumption in the world. Compared with green tea, black tea is a fully fermented tea, which is mild in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40A23F3/06
CPCA23F3/06A23F3/14A23F3/40
Inventor 廖贤军郭春雨刘初生邓慧群秦燕芳于钟平庞月兰梁月超余树朋刘秋凤葛智文龙明强覃榆茏周如鵾文庆国
Owner GUANGXI GUILIN TEA RES INST
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