Processing method of flower-fragrance mellow-taste dark tea

A technology with a mellow flavor and a processing method, applied in the direction of tea treatment before extraction, can solve the problems of backward processing technology, sour mold, turbid soup, etc., and achieve the effect of increasing the frequency of exercise and increasing the concentration of tea soup.

Pending Publication Date: 2020-11-10
四川省茶业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of dark tea dark tea color, cloudy soup, low aroma, sour and moldy taste due to the backward dark tea processing technology existing in the prior art, and to provide a processing method for dark tea with floral aroma and mellow taste, which can stimulate the vitality of dark tea. Natural floral and fruity aroma, while significantly improving the performance indicators of black tea color, aroma, soup color and taste, keeping the tea color green and bright, the tea soup is bright, the tea integrity is good, and the taste of the tea soup is enhanced.

Method used

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  • Processing method of flower-fragrance mellow-taste dark tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Drying, fresh leaves are quickly cooled after picking, spread in the sun for 12-15 minutes, temperature 28-35°C, leaf thickness 3.5-4cm, stir twice during the drying process; fresh leaves after drying Move it indoors, let it stand for 6 hours, and turn it by hand every 2 hours. After spreading, the fresh leaves will wither and the water content will be 68%-70%.

[0031] To do greening, the fresh leaves after sun-drying are combined with cold wind withering and greening, and greening is done during the cold wind withering process, and greening is done every 35 minutes.

[0032] Shake green, after the fresh leaves wither, carry out 3 shake green, each shake green interval 35 minutes.

[0033] Spread out, and spread out for 100 minutes after the fresh leaves are shaken green.

[0034] For greening, use a bottle-type frying machine to kill the fresh leaves treated by the fragrance process at 220°C for 4 minutes.

[0035] Knead, knead for 30 minutes immediately after the f...

Embodiment 2

[0041] Drying, fresh leaves are quickly cooled after picking, spread in the sun for 12-15 minutes, temperature 28-35°C, leaf thickness 3.5-4cm, stir twice during the drying process; fresh leaves after drying Move it indoors, let it stand for 6 hours, and turn it by hand every 2 hours. After spreading, the fresh leaves will wither and the water content will be 68%-70%.

[0042] To do greening, the fresh leaves after sun-drying are combined with cold wind withering and greening, and greening is done during the cold wind withering process, and greening is done every 35 minutes.

[0043] Shake green, after the fresh leaves wither, shake green 3 times, each shake green interval 40 minutes.

[0044] Spread, shake the fresh leaves and spread for 110 minutes.

[0045] For greening, use a bottle-type frying machine to kill the fresh leaves treated by the fragrance process at 220°C for 4 minutes.

[0046]Knead, knead for 30 minutes immediately after the fresh leaves are finished, duri...

Embodiment 3

[0052] Drying, fresh leaves are quickly cooled after picking, spread in the sun for 12-15 minutes, temperature 28-35°C, leaf thickness 3.5-4cm, stir twice during the drying process; fresh leaves after drying Move it indoors, let it stand for 6 hours, and turn it by hand every 2 hours. After spreading, the fresh leaves will wither and the water content will be 68%-70%.

[0053] To do greening, the fresh leaves after sun-drying are combined with cold wind withering and greening, and greening is done during the cold wind withering process, and greening is done every 35 minutes.

[0054] Shake green, after the fresh leaves wither, shake green 3 times, each shake green interval 45 minutes.

[0055] Spread, shake the fresh leaves and spread for 120 minutes.

[0056] For greening, use a bottle-type frying machine to kill the fresh leaves treated by the fragrance process at 220°C for 4 minutes.

[0057] Knead, knead for 35 minutes immediately after the fresh leaves are finished, dur...

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PUM

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Abstract

The invention discloses a processing method of flower-fragrance mellow-taste dark tea. The processing method comprises the following steps of performing fresh leaf fragrance releasing process treatment, performing fixation, performing rolling, performing pile fermentation, performing re-rolling, performing drying and performing fragrance extraction. Through continuous processing of procedures of fixation, rolling, pile fermentation, re-rolling, drying, fragrance extraction and the like, flower and fruit fragrance formed by an earlier-stage fragrance release process can be effectively maintained and further excited, so that the fragrance is rich and lasting; and meanwhile, the performance indexes of color, fragrance, soup color and taste of the dark tea are remarkably improved, green and moist color, bright soup color and good tea integrity of the tea are kept, and the thick and mellow taste of the tea soup is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for floral and mellow black tea. Background technique [0002] Dark tea is a unique tea in my country. It is deeply loved by consumers because of its functions of quenching thirst, preventing cancer, fighting cancer, helping digestion, losing weight, and delaying aging. The formation of the quality of dark tea is the enzymatic action and the action of heat and humidity with the participation of microorganisms. A series of reactions such as oxidation, condensation, and decomposition of its internal components occur, making it produce more complex substances that are beneficial to the formation of dark tea quality. Thus forming its unique quality flavor. However, dark tea, especially the black tea produced in those years, has a turbid soup, bitter taste, strong fermentation taste, and even sour and musty smell, which affects sensory pleasure and has beco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 杨朝林陈莹熊江席阳红李力颜麟沣文秀彭章杨启超周优良周杰
Owner 四川省茶业集团股份有限公司
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