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Processing method of flower fragrance type black tea

A processing method and flower-flavored technology, which is applied in the processing field of floral-flavored black tea, can solve problems such as the management burden of weight-increasing tea gardens, low tenderness, and low utilization rate of fresh leaves in summer and autumn, and achieve rich content and harmonious aroma , sweet floral fragrance effect

Inactive Publication Date: 2020-12-11
竹山县楚茗源农业生态发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coupled with the short differentiation period of tea buds in summer and autumn, the leaves are easy to age, the tenderness is not high, and there are many diseases and insect pests, which makes the utilization rate of fresh leaves in summer and autumn low, and the finished products are low in output and low in profit.
Therefore, tea farmers are mostly reluctant to pick summer and autumn fresh leaves for processing, leaving them to waste
In addition, the unused summer and autumn tea shoots increase the management burden of the tea garden, which has a great negative impact on the nutrient utilization of the tea garden and the production of spring tea in the coming year.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The present invention will be further described below in conjunction with embodiment.

[0021] The materials used in this experiment were collected from the tea garden of Chenjiahe Village, Zhuping Township, Zhushan County, Shiyan City, Hubei Province. In the plaque, the thickness of spreading is about 3 cm, and then it is naturally withered indoors for 14 hours, and mixed 2-3 times in the middle; after withering moderately, it is manually greened for 10 minutes, spread for 1 hour, then kneaded, and kneaded by hand for 40 minutes , first kneading (without pressure) for 5 minutes, then lightly pressing for 10 minutes, heavy pressing for 10 minutes, light pressing for 10 minutes, empty kneading (without pressure) for 5 minutes, and then deblocking; then pressing the kneaded leaves tightly and returning them to the pile for fermentation, Without turning over the pile, the temperature in the fermentation room is 30°C, the humidity is maintained at 90%-95%, and the fermentat...

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Abstract

The invention provides a processing method of flower fragrance type black tea. Fresh leaves are picked and subjected to withering, fine manipulation of green tea leaves, rolling, fermentation, primarybaking, sufficient drying and other processes; the content of tea polyphenol, free amino acid, soluble sugar, water extract and the like in the prepared finished tea is relatively high; tea soup is rich in substances, the soup color, taste, fragrance and the like are harmonious, and sweet flower fragrance is obvious; and the quality of summer and autumn black tea is improved and the application prospect is wide.

Description

technical field [0001] The invention belongs to the field of tea processing, and specifically discloses a method for processing flower-flavored black tea. Background technique [0002] Because of the quality characteristics of fresh and sweet taste, rich and long aroma, bright red soup color, and the unique health effects of tea polyphenols and their oxidation products, amino acids, polypeptides, soluble sugars, organic acids, etc. in black tea, black tea is prepared favored. [0003] Due to the season, the leaves of summer tea have high polyphenol content and relatively low content of amino acids and aromatic substances. At present, summer and autumn fresh leaves are used to process black tea, but there are generally quality defects of heavy bitterness and low aroma. In addition, summer and autumn tea buds have a short differentiation period, leaves are easy to age, tenderness is not high, and there are many diseases and insect pests, which makes the utilization rate of su...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 陈广宝黄友谊余志郭正涛
Owner 竹山县楚茗源农业生态发展有限公司
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