Osmanthus fragrans black tea making process

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...

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 tea. The finished tea billets are thin and tight, uniform throughout the year, dark in color, rich and long-lasting in aroma, bright orange-red in soup color, and high in yield of sweet-scented osmanthus black tea.

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