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Preparation method for Huangjinya osmanthus-scented Congou black tea

A technology of kung fu black tea and golden buds, which is applied in the field of preparation of golden bud osmanthus-flavored kung fu black tea, can solve the problems of poor aroma of osmanthus and extensive production of osmanthus black tea, achieve stable product quality, effectively deploy production capacity, and improve product quality.

Pending Publication Date: 2019-12-20
成都巧匠农业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of golden bud osmanthus flavor black tea, which can effectively improve the flavor and quality of osmanthus flavor black tea, and solve the problems of poor aroma of osmanthus and extensive production of osmanthus black tea

Method used

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  • Preparation method for Huangjinya osmanthus-scented Congou black tea

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Embodiment Construction

[0048] see figure 1 , the present invention provides a kind of technical scheme: a kind of preparation method of golden bud sweet-scented osmanthus flavor kung fu black tea, its preparation method comprises the following steps:

[0049] S1, harvesting fresh leaves

[0050] The raw material of pekoe fresh leaves is selected for the variety, and the picking standard is single bud, one bud and one leaf, the buds and leaves are complete and uniform, and there are no fish leaves, diseased leaves, etc. , capable of standardized screening of fresh leaves;

[0051] S2, wither

[0052] Picked fresh leaves of the same level are promptly put into the factory and spread to wither. In step S2, the withering environment is clean and ventilated workshop, withering naturally, the temperature is 20-30°C, and the thickness of the spread leaves is 2-5cm, so as to ensure that the buds and leaves are fluffy when spread. state, the water content of the withered leaves is reduced to about 56-62%....

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Abstract

The invention discloses a preparation method for Huangjinya osmanthus-scented Congou black tea, and relates to the technical field of black tea preparation. The preparation method comprises the following steps of S1, collection of fresh leaves, wherein pekoe fresh leaves are selected as raw materials, and the picking standard includes selection of single buds, early development of a bud and a leaf, completeness and tidiness of the buds and leaves, exclusion of no fish leaf or damaged leaf and the like; and S2, withering, the picked fresh leaves of the same level are conveyed to a factory, andspread and withered in time. According to the preparation method for the Huangjinya osmanthus-scented Congou black tea, the osmanthus-scented Congou black tea can be subjected to standard, precise andsanitary treatment, and standardized and industrialized production of products can be ensured; the products can be produced on a large scale in a centralized mode, and it is ensured that the productsare stable in quality and consistent in flavor; according to the preparation method, by adopting a cryogenic freezing-drying technology, the flavor of spring bud tea is ensured, and the fragrance ofosmanthus is further ensured effectively; and the high-quality spring tea and the osmanthus tragrans with best flavor are combined, and the product quality of the osmanthus-scented black tea is improved greatly.

Description

technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a preparation method of golden bud osmanthus flavor kung fu black tea. Background technique [0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced , the aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow. Black tea is a fully fermented tea, which is made from suitable new tea leaves. Tea is refined through a series of processes such as fermentation and drying. [0003] There are a lot of osmanthus-flavored black teas in the market, but the production is extensive. Generally, dried osmanthus-flavored black t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/40A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14A23F3/40
Inventor 祝鸣川陈棋
Owner 成都巧匠农业有限公司
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