Osmanthus black tea and preparation method thereof

A technology of sweet-scented osmanthus and black tea, which is applied in tea treatment before extraction, etc. It can solve the problems of obvious green and astringent taste of sweet-scented osmanthus, cumbersome craftwork of sweet-scented osmanthus tea, and long-lasting aroma, etc., and achieve rich layering, great application potential and promotion value, and strong aroma Effect

Inactive Publication Date: 2019-07-02
XIANNING AGRI ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet-scented osmanthus tea made in this way is cumbersome and requires a large amount of flowers, the aroma is not long-lasting, and the sweet-scented osmanthus has an obvious green and astringent taste.

Method used

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  • Osmanthus black tea and preparation method thereof
  • Osmanthus black tea and preparation method thereof
  • Osmanthus black tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Withering: pick the new shoots of tea trees and wither indoors for 12-20 hours at a temperature of 20-25°C and a humidity of 65-85% until the water content is 58%;

[0025] (2) Kneading: Mix the withered fresh tea leaves and fresh sweet-scented osmanthus in a ratio of 20:1, put them into a kneading machine and knead, pressurize according to the principle of light-heavy-light, and the kneading time is 90 minutes;

[0026] (3) Fermentation: Put the kneaded leaves into the fermentation box for fermentation, the temperature is 25-30°C, the humidity is 90-94%, and the fermentation is 2 hours;

[0027] (4) Vacuum freeze-drying: put the fermented leaves into the in-situ vacuum freeze-drying machine, pre-freeze in vacuum at -50°C for 5 hours, and then vacuum freeze-dry for 50 hours in a temperature-programmed way until the water content is lower than 7%, to obtain sweet-scented osmanthus black tea .

Embodiment 2

[0029] (1) Withering: pick the new shoots of tea trees and wither indoors at a temperature of 20-25°C and a humidity of 65-85% until the water content is 62%;

[0030] (2) Kneading: Mix the withered fresh tea leaves and fresh osmanthus flowers in a ratio of 15:1, put them into a kneading machine and knead them, pressurize according to the principle of light-heavy-light, and the kneading time is 120 minutes;

[0031] (3) Fermentation: Put the kneaded leaves into the fermentation box for fermentation, the temperature is 25-30°C, the humidity is 90-94%, and the fermentation is 3 hours;

[0032] (4) Vacuum freeze-drying: put the fermented leaves into the in-situ vacuum freeze-drying machine, pre-freeze in vacuum at -50°C for 5 hours, and then vacuum freeze-dry for 45 hours in a temperature-programmed manner until the water content is lower than 7%, to obtain sweet-scented osmanthus black tea .

Embodiment 3

[0034] (1) Withering: pick the new shoots of tea trees, and wither indoors at a temperature of 20-25°C and a humidity of 65-85% until the water content is 65%;

[0035] (2) Kneading: Mix the withered fresh tea leaves and fresh osmanthus flowers in a ratio of 10:1, put them into a kneading machine and knead them, pressurize according to the principle of light-heavy-light, and knead for 120 minutes;

[0036] (3) Fermentation: put the kneaded leaves into the fermentation box for fermentation, the temperature is 25-30°C, the humidity is 90-94%, and the fermentation is 4 hours;

[0037] (4) Vacuum freeze-drying: put the fermented leaves into the in-situ vacuum freeze-drying machine, pre-freeze in vacuum at -50°C for 5 hours, and then vacuum freeze-dry for 40 hours in a temperature-programmed way until the water content is lower than 7%, to obtain sweet-scented osmanthus black tea .

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Abstract

The invention provides an osmanthus black tea and a preparation method thereof. The method comprises the following steps of (a) tea withering; (b) osmanthus preparation; (c) rolling: evenly mixing thetea fresh leaves subjected to withering and fresh osmanthus according to a ratio; putting a mixture into a rolling machine to be twisted; performing pressurization during the rolling according to a light-heavy-light principle; performing non-pressure rolling for 30 min, after the leaves are completely soft, performing proper pressurization gradually; performing rolling until the tea juice can overflow when tea blanks are held by a hand, wherein the tea groups cannot become loose after the hand releasing, and the tea blanks are golden; (d) fermentation: putting the prepared rolled leaves intoa fermentation tank to be fermented at the temperature being 25 to 30 DEG C and the humidity being 90 to 94 percent for 3 to 4 h; stopping the fermentation after the leaf color is red, the green flavor disappears, and the fresh intense flower and fruit fragrance is given out; and (e) freeze drying: pre-freezing the product at 50 DEG C for 5 h, and performing freeze-drying to below 7% moisture to obtain the osmanthus black tea. The method provided by the invention is simple; the industrialized production can be realized; the prepared osmanthus black tea has high fresh degree and intense and enduring fragrance; the workhour and the labor are saved; the cost is reduced; and great application potential and popularization values are realized.

Description

technical field [0001] The present invention relates to the preparation of a kind of tea, especially relate to a kind of black tea and preparation method. Background technique [0002] Osmanthus fragrans combines ornamental and medicinal uses. It is recorded in "Compendium of Materia Medica": Osmanthus fragrans is sweet, pungent, warm in nature, can warm the stomach, benefit the stomach, and dispel cold. Osmanthus has the effects of soothing the liver and regulating qi, eliminating phlegm and relieving cough, and smoothing the lungs and appetizing. As one of the five famous osmanthus commodity production bases in the whole country, Xianning, Hubei has a cultivation area of ​​2,467 square hectares and an annual output of more than 600,000 kilograms of osmanthus flowers. It ranks first in the country in terms of area, output, and quality. [0003] Scented tea is popular among consumers for its pleasant floral aroma and mellow taste. Traditional sweet-scented osmanthus tea is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 程繁扬马梦君郭志明涂修亮陈洪国程长松余子铭史玉敏
Owner XIANNING AGRI ACADEMY OF SCI
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