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Processing method of sweet-scented osmanthus black tea

A processing method, the technology of osmanthus fragrans, is applied in the processing field of osmanthus black tea, which can solve the problems of inconspicuous sweetness and change of taste of osmanthus black tea, and achieve the effect of stable aroma, balanced aroma, and complete disappearance of green air

Pending Publication Date: 2020-05-22
JINGDEZHEN JINGUIYUAN AGRI DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, the technical problem to be solved in the present invention is to overcome the defects that the existing sweet-scented osmanthus black tea is not obvious, and the taste changes during storage, thereby providing a kind of processing method of osmanthus black tea

Method used

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  • Processing method of sweet-scented osmanthus black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of processing method of sweet-scented osmanthus black tea, operation is as follows:

[0026] Withering of fresh tea leaves: Remove impurities from the picked fresh tea leaves and spread them indoors to ensure indoor ventilation, with a humidity of 65% to 75%, a temperature of 20 to 24°C, and wither for 20 hours;

[0027] Osmanthus fragrans spread: Pick osmanthus flower buds, maintain their integrity during the picking process, remove flower pedicles, pedicels, and leaves, and spread them indoors to ensure indoor ventilation, humidity 65%-75%, temperature 20-24°C, and the thickness of the spread is 18cm, spread time is 35 minutes;

[0028] Kneading: put the withered fresh tea leaves and the spread osmanthus flowers into the tea rolling machine, sprinkle 3 jins of osmanthus flowers after pouring in 10 jin of fresh tea leaves, repeat three times, gently knead for 30 minutes without pressure, press Light-heavy-light kneading with pressure for 30 minutes, and light k...

Embodiment 2

[0033] A kind of processing method of sweet-scented osmanthus black tea, operation is as follows:

[0034] Withering of fresh tea leaves: Remove impurities from the picked fresh tea leaves and spread them indoors to ensure indoor ventilation, with a humidity of 65% to 75%, a temperature of 20 to 24°C, and wither for 30 hours;

[0035] Osmanthus fragrans spread: Pick osmanthus flower buds, maintain their integrity during the picking process, remove flower pedicles, pedicels, and leaves, and spread them indoors to ensure indoor ventilation, humidity 65%-75%, temperature 20-24°C, and the thickness of the spread is 15cm, spread time is 30 minutes;

[0036] Kneading: Put the withered fresh tea leaves and the spread osmanthus flowers into the tea rolling machine, sprinkle 3 jins of osmanthus flowers after pouring in 10 jin of fresh tea leaves, repeat three times, gently knead for 35 minutes without pressure, press Light-heavy-light kneading with pressure for 35 minutes, and light k...

Embodiment 3

[0041] A kind of processing method of sweet-scented osmanthus black tea, operation is as follows:

[0042] Withering of fresh tea leaves: Remove impurities from the picked fresh tea leaves and spread them indoors to ensure indoor ventilation, with a humidity of 65% to 75%, a temperature of 20 to 24°C, and wither for 25 hours;

[0043] Osmanthus fragrans spread: Pick osmanthus flower buds, maintain their integrity during the picking process, remove flower pedicles, pedicels, and leaves, and spread them indoors to ensure indoor ventilation, humidity 65%-75%, temperature 20-24°C, and the thickness of the spread is 20cm, spread time is 30 minutes;

[0044] Kneading: put the withered fresh tea leaves and the spread osmanthus flowers into the tea rolling machine, sprinkle 3 jins of osmanthus flowers after pouring in 10 jin of fresh tea leaves, repeat three times, and knead lightly for 25-35 minutes without pressure 1. Knead by light-heavy-light pressure for 25 minutes, and lightly ...

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Abstract

The invention provides a processing method of sweet-scented osmanthus black tea. The method comprises the following steps: rolling: mixing withered fresh tea leaves and spread sweet-scented osmanthus,and performing joint rolling to obtain rolled leaves; fermentation: fermenting the rolled leaves to obtain fermented leaves; stir-frying: stir-frying the fermented leaves to obtain stir-fried crude tea; and drying: drying the stir-fried crude tea, and removing the sweet-scented osmanthus to obtain the sweet-scented osmanthus black tea. The withered fresh tea leaves and the spread sweet-scented osmanthus are rolled and fermented together, so that inclusions of the fresh tea leaves and the sweet-scented osmanthus permeate each other, the fresh tea leaves fully absorb the aroma of the sweet-scented osmanthus, aroma components in the fermented sweet-scented osmanthus and tea polyphenol in the tea leaves form a complexing state, and the sweet-scented osmanthus aroma is more durable; and finally, the stir-frying and the drying are carried out to terminate fermentation to obtain the sweet-scented osmanthus black tea. By adopting the method provided by the invention, the sweet aroma of the sweet-scented osmanthus black tea is finally embodied, the sweet aroma is rich, the green smell completely disappears, the aroma is balanced, flavor change does not occur in the storage process, and thearoma is stable and lasting.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of sweet-scented osmanthus black tea. Background technique [0002] Osmanthus tea is one of the characteristic teas in China. It belongs to scented tea. It is scented from osmanthus and tea leaves. It has a strong and lasting fragrance. The soup of osmanthus black tea is red and bright. Osmanthus tea has the effects of warming and nourishing yang, whitening the skin, detoxifying the body, relieving cough and reducing phlegm, and nourishing the lungs. Traditional sweet-scented osmanthus tea is made through the processes of tea embryo preparation, fresh osmanthus harvesting, tea embryo scenting, cooling through flowers, continued scenting, blooming, and drying. The sweet-scented osmanthus tea made in this way does not have a long-lasting aroma and has an obvious astringent taste. For solving this problem, Chinese patent literature (CN109953154A) provides a kind o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/12A23F3/08
Inventor 王永峰许勇泉
Owner JINGDEZHEN JINGUIYUAN AGRI DEV
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