Osmanthus fragrans black tea making process

A production process and technology of sweet-scented osmanthus, which is applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of low aroma loss rate, quality needs to be improved, etc., so as to increase the release amount, improve the quality of finished products and preparation efficiency, and achieve long-lasting aroma. rich effect

Pending Publication Date: 2021-01-15
上海牛奶集团黄山茶林场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem that the quality of the existing sweet-scented osmanthus black tea needs to be improved, the present invention discloses a production process of sweet-scented osmanthus black

Method used

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  • Osmanthus fragrans black tea making process
  • Osmanthus fragrans black tea making process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of Osmanthus fragrans black tea preparation technology, comprises following preparation steps:

[0052] (1) Selection of tea base and sweet-scented osmanthus

[0053] Select the refined Qihong Maofeng as the tea base; choose the osmanthus or silver osmanthus varieties. The picking conditions for the osmanthus are before ten o'clock in the morning on a sunny day, the temperature is 28°C, and the osmanthus with an opening rate of 72% is picked. Pick them and put them in a cool place.

[0054] (2) pretreatment of tea base;

[0055] The pre-treatment of the tea dregs is as follows: the selected tea dregs are refired at 100°C, and the water content of the tea dregs is 4% after refire, and then cooled in time, packed into bags after cooling, and placed in the scenting workshop for standby.

[0056] (3) pretreatment of osmanthus

[0057] The specific process of pre-treatment of osmanthus: After picking osmanthus, cymes cluster in the leaf axils, cut off the 0.5cm bra...

Embodiment 2

[0065] A kind of Osmanthus fragrans black tea preparation technology, comprises following preparation steps:

[0066] (1) Selection of tea base and sweet-scented osmanthus

[0067] Select the refined Qihong Maofeng as the tea base; choose the osmanthus or silver osmanthus varieties. The picking conditions for the osmanthus are before ten o'clock in the morning on a sunny day, the temperature is 27°C, and the osmanthus with an opening rate of 70% is picked. Pick them and put them in a cool place.

[0068] (2) pretreatment of tea base;

[0069] The pre-treatment of the tea dregs is as follows: the selected tea dregs are refired at 95°C, and the water content of the tea dregs is 3.5% after refire, and then cooled in time, packed into bags after cooling, and placed in the scenting workshop for standby.

[0070] (3) pretreatment of osmanthus

[0071] The specific process of pre-treatment of sweet-scented osmanthus: after picking sweet-scented osmanthus, cymes are clustered in le...

Embodiment 3

[0079] A kind of Osmanthus fragrans black tea preparation technology, comprises following preparation steps:

[0080] (1) Selection of tea base and sweet-scented osmanthus

[0081] Choose the refined Qihong Maofeng as the tea base; choose the osmanthus or silver osmanthus varieties. The picking conditions for the osmanthus are before ten o'clock in the morning on a sunny day, the temperature is 30 ℃, and the osmanthus with an opening rate of 75% is picked. Pick them and put them in a cool place.

[0082] (2) pretreatment of tea base;

[0083]The pre-treatment of the tea dregs is as follows: the selected tea dregs are refired at 95°C, and the water content of the tea dregs is 3.5% after refire, and then cooled in time, packed into bags after cooling, and placed in the scenting workshop for standby.

[0084] (3) pretreatment of osmanthus

[0085] The specific process of pre-treatment of sweet-scented osmanthus: After picking sweet-scented osmanthus, cymes are clustered in the...

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Abstract

The invention relates to the technical field of tea processing, and discloses an osmanthus fragrans black tea making process which aims at the problem that the quality of osmanthus fragrans black teain the prior art needs to be improved. The making process comprises the following preparation steps: (1) selecting tea blank and osmanthus fragrans; (2) pre-treating the tea blank: performing re-firing, spreading for cooling and cooling; (3) pre-treating the osmanthus fragrans: performing pruning and spreading for cooling; (4) performing scenting for the first time: splicing tea blank and osmanthus fragrans, performing standing for scenting, ventilating flowers for heat dissipation, performing putting into a refrigeration house, and performing re-firing for drying; (5) performing scenting forthe second time: splicing tea blank and osmanthus fragrans, performing standing for scenting, ventilating flowers for heat dissipation, performing putting into a refrigeration house, and performing re-firing for drying; (6) performing standing for scenting for improving fragrance; and (7) performing pile evening and boxing: performing pile evening, boxing and warehousing on the tea blank after standing for scenting for improving fragrance. The invention provides the osmanthus fragrans black tea preparation process which has the advantages that the process is simple, the fresh flower fragrance-emitting capacity and the fragrance absorbing capacity of the tea blank are strong, a fragrance loss rate is low, a finished tea blank is fine and tight in strip, uniform in whole age, black and moistin color, and strong and lasting in fragrance, a soup color is orange red and bright, and the yield is high.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of sweet-scented osmanthus black tea. Background technique [0002] Black tea is deeply favored by consumers with its unique aroma characteristics. Black tea is a tea made from suitable new tea leaves as raw materials through a series of processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea. Black tea is named after its tea soup and leaves after brewing. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced , Aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of bla...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/405
Inventor 姜东风蒋慧光
Owner 上海牛奶集团黄山茶林场有限公司
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