Processing method of fruity black tea

A processing method and technology for fruit-flavored black tea are applied in the processing field of fruit-flavored black tea, and can solve the problems of reduced economic value of black tea, poor adhesion effect, loss of tea flavor and the like

Pending Publication Date: 2021-01-05
贵州晴隆五月茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the adhesion effect between the fragrance and the tea leaves is poor during processing, and a long time will easily lead to the loss of the tea fragrance type, which is not significantly different from ordinary tea, which reduces the economic value of black tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing method for fruity black tea, comprising the following steps:

[0024] (1) Raw material selection: select spring tea leaves with one bud and two leaves, and collect and clean the leaves whose surface is intact without moth-eaten traces;

[0025] (2) Withering: at room temperature, thinly spread the tea leaves from the previous step to a water content of 60%, with a leaf thickness of 2 cm, withering time of 15 hours, and manually turning once during the withering period;

[0026] (3) Kneading: Put the tea leaves in a casserole, cover them with cotton cloth, let them stand for 20 minutes, uncover them and stir them for 3 minutes, continue to cover them with cotton cloths, and let them stand for 1 hour; take out the tea leaves, spray the fruity liquid on the surface of the tea leaves, and knead them by hand for 30 minutes , put the tea leaves in a casserole, heat them in a microwave until the temperature is 40°C, keep warm for 10 minutes, take out the tea leave...

Embodiment 2

[0031] A processing method for fruity black tea, comprising the following steps:

[0032] (1) Raw material selection: select spring tea leaves with one bud and two leaves, and collect and clean the leaves whose surface is intact without moth-eaten traces;

[0033] (2) Withering: thinly spread the tea leaves from the previous step to a water content of 62% at room temperature, spread the leaves to a thickness of 3 cm, wither for 18 hours, and manually turn them twice during the withering period;

[0034] (3) Kneading: put the tea leaves in a casserole, cover them with cotton cloth, let them stand for 30 minutes, then uncover and stir for 5 minutes, continue to cover them with cotton cloths, and let them stand for 2 hours; take out the tea leaves, spray the fruity liquid on the surface of the tea leaves, and knead by hand for 50 minutes , put the tea leaves in a casserole, heat them in a microwave until the temperature is 45°C, keep warm for 15 minutes, take out the tea leaves, ...

Embodiment 3

[0039] A processing method for fruity black tea, comprising the following steps:

[0040] (1) Raw material selection: select spring tea leaves with one bud and two leaves, and collect and clean the leaves whose surface is intact without moth-eaten traces;

[0041] (2) Withering: thinly spread the tea leaves from the previous step to a water content of 61% at room temperature, spread the leaves to a thickness of 2 cm, wither for 18 hours, and manually turn them twice during the withering period;

[0042] (3) Kneading: Put the tea leaves in a casserole, cover them with cotton cloth, let them stand for 30 minutes, uncover them and stir them for 5 minutes, continue to cover them with cotton cloths, and let them stand for 1 hour; take out the tea leaves, spray the fruity liquid on the surface of the tea leaves, and knead them by hand for 50 minutes , put the tea leaves in a casserole, heat them in a microwave until the temperature is 45°C, keep warm for 10 minutes, take out the tea...

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PUM

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Abstract

The invention relates to the technical field of black tea processing, in particular to a processing method of fruity black tea. The processing method comprises the following operation steps: raw material selection, withering, rolling, fermentation and high-temperature treatment. Tea leaves and fruity substance components are fully compatible through rolling, the fruity substance components can permeate into the tea leaves, the aroma components in the tea leaves are solidified and cannot be decomposed through multiple times of high-temperature treatment, long-time storage is facilitated, and mango is mixed again in fermentation, so that phenol aroma components in the tea leaves are further increased, finally, through high-temperature rapid treatment and drying, the high-temperature time isshortened, and degradation of nutritional ingredients in the tea leaves is reduced.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a processing method of fruity black tea. Background technique [0002] Black tea is the tea with the largest production and consumption in the world. The processing steps of black tea mainly include withering, rolling / kneading and cutting, fermentation and drying. Among them, fermentation is the key process. During the fermentation process, polyphenolic compounds are oxidized to form theaflavins , Thearubigin and other tea water-soluble pigments form the quality characteristics of black tea "red soup and red leaves". At the same time, the fermentation process is also an important process for forming the aroma of black tea. The grassy smell disappears and gradually forms a floral and fruity aroma. At present, the aroma of black tea in my country is mainly sweet, or honey aroma due to the influence of baking temperature and time, and the aroma type of black tea needs ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 王小霞
Owner 贵州晴隆五月茶业有限公司
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