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Preparation method of osmanthus-fragrance black tea

A production method and technology of fragrant black tea, applied in tea treatment before extraction, etc., can solve the problems of little effect and insufficient quality of black tea, and achieve the effect of high aroma, ruddy color, and bright red leaf bottom

Inactive Publication Date: 2018-10-02
GUIZHOU LINGFENG TECH IND PARK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, when black tea is fermented, it is only controlled by controlling process parameters such as time and temperature. Although it can reduce the bitterness and astringency, the effect is very small.
The quality of the made black tea is not good enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of sweet-scented osmanthus fragrant black tea: interplant osmanthus fragrans in the newly planted tea garden according to the density ratio of azalea and tea tree as 25:100-30; pick tea bud tips from mid-September to mid-October in the third year after interplanting, and do not pick First exhibition of one bud and one leaf; spread the picked bud tips evenly indoors, the indoor temperature is 20-25°C, the humidity is above 90%, let it air for 10-12 hours, turn it over every 2-3 hours, and spread it out after airing Put the tea leaves into the barrel, knead them for 5-15 minutes without pressure, and then gently knead them for 10-20 minutes with light pressure. Loosen the pressure for 5-5 minutes; then unblock the rolled tea leaves, add 15% fermentation broth by mass, mix well, and put them in the fermentation room for fermentation. After fermenting in the range of 22-25°C for 1.5h, put it in the range of 30-35°C for 50min, take it out, dry it...

Embodiment 2

[0015] A kind of preparation method of sweet-scented osmanthus fragrant black tea: interplant osmanthus fragrans in the newly planted tea garden according to the density ratio of azalea and tea tree as 25:100-30; pick tea bud tips from mid-September to mid-October in the third year after interplanting, and do not pick First exhibition of one bud and one leaf; spread the picked bud tips evenly indoors, the indoor temperature is 20-25°C, the humidity is above 90%, let it air for 10-12 hours, turn it over every 2-3 hours, and spread it out after airing Put the tea leaves into the barrel, knead them for 5-15 minutes without pressure, and then gently knead them for 10-20 minutes with light pressure. Loosen the pressure for 5-5 minutes; then unblock the rolled tea leaves, add 15% fermentation broth by mass, mix well, and put them in the fermentation room for fermentation. After fermenting in the range of 22-25°C for 1.5h, put it in the range of 30-35°C for 50min, take it out, dry it...

Embodiment 3

[0017] A kind of preparation method of sweet-scented osmanthus fragrant black tea: interplant osmanthus fragrans in the newly planted tea garden according to the density ratio of azalea and tea tree as 25:100-30; pick tea bud tips from mid-September to mid-October in the third year after interplanting, and do not pick First exhibition of one bud and one leaf; spread the picked bud tips evenly indoors, the indoor temperature is 20-25°C, the humidity is above 90%, let it air for 10-12 hours, turn it over every 2-3 hours, and spread it out after airing Put the tea leaves into the barrel, knead them for 5-15 minutes without pressure, and then gently knead them for 10-20 minutes with light pressure. Loosen the pressure for 5-5 minutes; then unblock the rolled tea leaves, add 15% fermentation broth by mass, mix well, and put them in the fermentation room for fermentation. After fermenting in the range of 22-25°C for 1.5h, put it in the range of 30-35°C for 50min, take it out, dry it...

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PUM

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Abstract

The invention discloses a preparation method of osmanthus-fragrance black tea. The preparation method comprises the following steps of interplanting osmanthus trees in a newly planting tea garden according to a density ratio of azalea trees and tea trees of 25 to (100-30); picking tea shoot tips at mid-September to mid-October of the third year after interplanting without taking a bud and a leaf in early development; uniformly spreading the picked shoot tips in a room with the indoor temperature being 20-25 DEG C and the humidity being 90 percent or above, performing airing for 10-12 hours, performing turning every 3-4 hours, charging aired tea leaves in a barrel, performing empty rolling for 5-15 minutes without pressurization, then performing light pressing and light rolling for 10-20 minutes, performing great pressing and great rolling for 5-15 minutes after the tea texture is thoroughly soft until a tea juice overflows, enabling tea bars to be curled, and then loosening the pressure for 5-5 minutes; then after block separation of tea leaves after being rolled, adding a fermentation broth with the mass ratio being 10-20 percent, performing turning and uniform mixing, putting a mixture in a fermentation chamber for fermentation, spreading the tea leaves with the thickness being 8-12cm, covering the tea leaves with a layer of wet fabric, performing fermentation for 1-2 hours at a temperature range from 22 DEG C to 25 DEG C, then putting a fermentation product for 40-60 minutes at a temperature range from 30 DEG C to 35 DEG C, taking out the fermentation product, and performing drying to obtain the osmanthus-fragrance black tea. The black tea prepared by the preparation method does not have bitter taste and is good in quality.

Description

technical field [0001] The invention relates to a method for preparing sweet-scented osmanthus black tea, in particular to a method for making good-quality sweet-scented osmanthus black tea. Background technique [0002] Black tea is a fully fermented tea, which is made from the young buds and leaves of tea trees through withering, rolling (or kneading and cutting), fermentation, and drying. The common feature is "red soup and red leaves". The more representative black teas in my country include: Keemun black tea known as the "hero among teas", Yunnan black tea known as the "star of teas", and Yingde black tea known as the "rising star". Red has the characteristics of mildness, health, stomach, and beauty. It is suitable for drinking by most people. It is welcomed by many middle-aged and elderly people and high-end people. It is a big tea with the largest number of people in the world and the most special form of drinking. kind. In recent years, new craft black teas repre...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/10A23F3/12
CPCA23F3/14A23F3/06A23F3/08A23F3/10A23F3/12
Inventor 林光进
Owner GUIZHOU LINGFENG TECH IND PARK CO LTD