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Aroma-increasing method of black tea

A technology of black tea and tea leaves, which is applied in the direction of tea treatment before extraction, etc. It can solve the problems of uneven aroma and quality of black tea, difficulty in meeting daily consumption, and flat taste of tea soup, so as to improve quality, curb the production of theabrownin, and fermentation time The effect of shortening

Inactive Publication Date: 2018-11-16
广西正道茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of processing, due to factors such as raw materials, technology and man-made factors, especially in the process of drying and improving the temperature, the temperature fluctuates, so that the processed black tea has problems such as uneven aroma quality, flat taste of tea soup, and jerky taste. Meet the needs of daily consumption

Method used

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  • Aroma-increasing method of black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for enhancing aroma of black tea, comprising the following steps:

[0022] (1) Select one bud and one leaf as tea raw material, and wither and knead sequentially; spread the tea leaves obtained by kneading according to a thickness of 5 cm, and use the first red light with a wavelength of 670 nm and an illumination intensity of 250 Lx to irradiate for 30 min;

[0023] (2) Spread the tea leaves irradiated by the first red light with a thickness of 5cm in a fermentation room with a temperature of 25°C and a humidity of 65%. After 40 minutes of fermentation, use the second red light with a wavelength of 650nm and a light intensity of 180Lx Irradiate for 10 minutes, continue to ferment for 30 minutes, and then irradiate with the second red light for 5 minutes, then irradiate with ultraviolet light with a wavelength of 220 nm and an illumination intensity of 200 Lx for 5 minutes to obtain fermented tea leaves;

[0024] (3) Stack the fermented tea leaves with a thickn...

Embodiment 2

[0028] A method for enhancing aroma of black tea, comprising the following steps:

[0029] (1) Select one bud and one leaf as tea raw materials, and wither and knead in turn; spread the tea leaves obtained by kneading according to a thickness of 7 cm, and irradiate them with the first red light with a wavelength of 680 nm and an illumination intensity of 260 Lx for 35 min;

[0030] (2) Spread the tea leaves irradiated by the first red light with a thickness of 7cm in a fermentation room with a temperature of 27°C and a humidity of 70%. After 45 minutes of fermentation, use the second red light with a wavelength of 655nm and a light intensity of 190Lx Irradiate for 13 minutes, continue to ferment for 35 minutes, and then irradiate with the second red light for 8 minutes, then irradiate with ultraviolet light with a wavelength of 240 nm and an illumination intensity of 230 Lx for 8 minutes to obtain fermented tea leaves;

[0031] (3) Stack the fermented tea leaves with a thickne...

Embodiment 3

[0035] A method for enhancing aroma of black tea, comprising the following steps:

[0036] (1) Select one bud and one leaf as the tea raw material, and undergo withering and rolling in sequence; spread the tea leaves obtained by rolling according to a thickness of 8 cm, and irradiate for 40 minutes with the first red light with a wavelength of 700 nm and an illumination intensity of 270 Lx;

[0037] (2) Spread the tea leaves irradiated by the first red light with a thickness of 10cm in a fermentation room with a temperature of 28°C and a humidity of 75%. After 50 minutes of fermentation, use the second red light with a wavelength of 660nm and a light intensity of 200Lx Irradiate for 15 minutes, continue to ferment for 40 minutes, and then irradiate with the second red light for 10 minutes, then irradiate with ultraviolet light with a wavelength of 250 nm and an illumination intensity of 250 Lx for 10 minutes to obtain fermented tea leaves;

[0038] (3) Stack the fermented tea ...

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Abstract

The invention belongs to the technical field of tea leaf processing, and particularly discloses an aroma-increasing method of black tea. The aroma-increasing method of black tea comprises the following steps: (1) illuminating tea leaves which are withered and rolled through first red light; (2) performing circulated fermentation and red light illumination on the tea leaves, and then performing ultraviolet illumination treatment; (3) treating the tea leaves with steam; (4) performing drying treatment for the second time; and (5) performing sieving treatment. According to the aroma-increasing method of black tea, a fermenting and drying method different from a conventional fermenting and drying technology is adopted for treating the tea leaves, so that the color, the fragrance and the tasteof the tea leaves can be effectively improved, particularly the fragrance can be improved, and the prepared tea leaves are uniform in quality.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for increasing the aroma of black tea. 【Background technique】 [0002] Black tea is the most sold tea in the world. Existing black tea is generally divided into three types: Souchong black tea, Kungfu black tea and red crushed tea. Among them, Kungfu black tea is a unique black tea variety in my country. Its preparation process is generally withering, rolling, fermentation and drying. The raw materials used are delicate and the workmanship is fine. , strong aroma, mellow and sweet taste, soup color, bright red at the bottom of the leaves, and has the characteristics of excellent shape and quality. [0003] However, in the process of processing, due to factors such as raw materials, craftsmanship and human factors, especially in the process of drying and increasing the temperature, the temperature fluctuates, so that the processed black tea has problems such as u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 阳长松胡尚军
Owner 广西正道茶业有限公司
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