Preparation method of jasmine flower and golden flower dark tea

Abstract

The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower and golden flower dark green tea. The preparation method comprises thefollowing steps of: selecting materials, deactivating enzymes, primarily kneading, performing pile fermentation, secondarily kneading, scenting and lifting flowers. The preparation method overcomes the defect of weak jasmine fragrance in a traditional jasmine dark tea process, and the prepared jasmine flower and golden flower dark tea is rich in fragrance and has the advantages of unique flavor,rich nutrition and strong health-care function.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and specifically discloses a preparation method of jasmine golden flower dark tea. Background technique [0002] Dark tea belongs to post-fermentation tea, which is a unique tea in China. It has a long production history and is mainly made into pressed tea for sale. It is mainly produced in Anhua County, Shaanxi, Hubei, Sichuan, Yunnan, Guangxi and other places in Hunan. The main varieties are Anhua Dark Tea, Hubei Laobian Tea, Sichuan Tibetan Tea, Guangxi Liubao Tea, Shaanxi Jingyang Fuzhuan Tea, etc. Dark tea is rich in nutrients, the most important ones are vitamins and minerals, as well as protein, amino acid, sugar, caffeine, vitamins, phospholipids, etc., which help digestion and detoxification, reduce fat and lose weight, resist oxidation, delay aging, and resist aging. Cancer, lower blood pressure, lower blood sugar, prevent diabetes and other effects. Jasmine Tea, also known as ...

AI Technical Summary

Problems solved by technology

If the rich nutritional and health functions of black tea and the special refreshing and depressing aroma of jasmine tea can be combined to develop new jasmine black tea, it will certainly be able to meet the needs of the masses of the people. There are still relatively few reports, such as a black tea containing jasmine and its processing method (CN201810704371.6) and a jasmine black tea and its preparation method (CN201510937144.4) and other preparation methods, all of which are prepared black tea Scenting with jasmine, because the preparation process of dark tea is long, it needs to go through the process of killing green, initial kneading, baking green, re-kneading, steaming, refining, etc., and use the finished dark tea as tea embryo to absorb the floral fragrance of jasmine. The absorption capacity is much weaker than that of fresh green tea, so the aroma of the prepared black tea is insufficient, and it is difficult to meet the needs of the product on the market. At the beginning of the preparation of dark tea, such as adding jasmine at the stage of finishing, the flower aroma is easy to be absorbed in the longer fermentation process. Therefore, how to solve this contradiction is very important for the preparation method of jasmine black tea