Method for drying and enhancing aroma of tea leaves during processing

Abstract

The invention belongs to the technical field of processing of tea leaves, and particularly relates to a method for drying and enhancing aroma of tea leaves during processing. For overcoming the shortcomings that in a process of enhancing aroma of tea leaves in the prior art, tea leaves and components with aroma are mixed and scented, but some components which cannot be mixed to the tea leaves arenot suitable for the process, the technical scheme includes that a tea leaf processing course is carried out in a vacuum chamber, and in the tea leaf processing course, high-temperature gas with the smell of charcoal fire or the smell of flowers is fed into the vacuum chamber. Preferably, the technological process of feeding the high-temperature gas is a drying process, and the drying process comprises the following specific steps: pumping to-be-dried tea leaves in the vacuum chamber until pressure intensity is 1000 Pa or above, and then filling high-temperature inert gases with the smell of charcoal fire or the smell of flowers until the pressure intensity in the vacuum chamber is 10-20 kPa. After the process is carried out repeatedly, the pressure intensity in the vacuum chamber recoversto be atmospheric pressure. The method is suitable for drying and enhancing aroma of the tea leaves in the production process.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for drying and aromatizing tea during processing. Background technique [0002] The production process of tea includes picking, fixing, fermentation (softening), rolling and shaping. Tea aroma is an important quality characteristic of tea. Excellent quality Tieguanyin, Narcissus, Dongding Oolong, etc. have natural floral aroma; high-quality black tea often has sweet and fruity aroma; scented tea aroma varies according to the scented flowers, with jasmine fragrance. , white orchid, tortoise, pearl orchid, sweet-scented osmanthus, rose, etc. [0003] Except for scented tea, the aroma of other tea leaves are inherent in tea leaves. It is known that there are as many as two or three hundred kinds of aroma components in tea, and different aroma types are due to different composition of aroma substances. An aroma type is not a reflection of an aroma subst...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the defect in the prior art that the process of adding aroma to tea leaves is usually to mix tea leaves with aroma components, but this process is not applicable to some components that cannot be mixed into tea leaves. The present invention provides a tea processing method The method of increasing aroma during the process is aimed at: adding bean or chestnut aroma and a variety of flower aromas to the tea without mixing components that are not suitable for brewing into the tea