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Method for processing cinnamon-flavored black tea from cinnamon bark

A technology of cinnamon bark and fragrant black tea, which is applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of low aroma, low selling price and low quality, and achieve the effects of unique aroma, improved quality, sweet and mellow taste

Pending Publication Date: 2021-04-30
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The fresh leaves of the big-leaf tea tree of Yunnan grown in Guangxi in summer are processed into black tea products with low aroma, astringent taste and low quality, resulting in low selling price

Method used

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  • Method for processing cinnamon-flavored black tea from cinnamon bark
  • Method for processing cinnamon-flavored black tea from cinnamon bark
  • Method for processing cinnamon-flavored black tea from cinnamon bark

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for processing cinnamon-scented black tea with cinnamon bark, comprising the following steps:

[0046] (1) Picking of fresh leaves: the summer fresh leaves with tenderness of one bud, one and two leaves of Yunnan big-leaf tea tree varieties are used as raw materials;

[0047] (2) Withering: spread the picked fresh leaves thinly, the thickness of the leaves is 2cm, let the leaves slowly reduce water and become soft, control the water loss rate of withering at 62%, and wither until the color of the fresh leaves changes from bright green to dark Green, the leaves are soft, can be held in a ball, not easy to scatter when loosened, and the tender stems are constantly broken;

[0048] (3) Shaking green: put the withered leaves into the green shaking machine for shaking green, the rotating speed is 12r / min, the time is 5min, then put it into the green stand room, keep the temperature at 22°C, stand green for 2 hours, the degree of shaking is destruction Leaf edge cel...

Embodiment 2

[0058] A method for processing cinnamon-scented black tea with cinnamon bark, comprising the following steps:

[0059] (1) Picking of fresh leaves: the summer fresh leaves with tenderness of one bud, one and two leaves of Yunnan big-leaf tea tree varieties are used as raw materials;

[0060] (2) Withering: Spread the picked fresh leaves thinly. The thickness of the leaves is 1cm, so that the leaves slowly reduce water and become soft. The water loss rate of withering is controlled at 64%. Wither until the color of the fresh leaves changes from bright green to dark Green, the leaves are soft, can be held in a ball, not easy to scatter when loosened, and the tender stems are constantly broken;

[0061] (3) Shaking green: put the withered leaves into the green shaking machine for shaking green, the rotating speed is 10r / min, the time is 5min, then put it into the green stand room, keep the temperature at 22°C, stand green for 1h, the degree of shaking green is destruction Leaf e...

Embodiment 3

[0071] A method for processing cinnamon-scented black tea with cinnamon bark, comprising the following steps:

[0072] (1) Picking of fresh leaves: the summer fresh leaves with tenderness of one bud, one and two leaves of Yunnan big-leaf tea tree varieties are used as raw materials;

[0073] (2) Withering: Spread the picked fresh leaves thinly. The thickness of the leaves is 2cm, so that the leaves slowly reduce water and become soft. The water loss rate of withering is controlled at 60%. Wither until the color of the fresh leaves changes from bright green to dark Green, the leaves are soft, can be held in a ball, not easy to scatter when loosened, and the tender stems are constantly broken;

[0074] (3) Shaking: Put the withered leaves into the green shaking machine for shaking green, the speed is 12r / min, the time is 3min, then put it into the green stand, keep the temperature at 20°C, stand green for 2 hours, the degree of shaking is destruction Leaf edge cells, green gras...

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Abstract

The invention discloses a method for processing cinnamon-flavored black tea from cinnamon barks, which comprises the following steps: picking fresh leaves, carrying out withering, rocking green leaves, carrying out crushing, mixing and rolling, carrying out aerobic fermentation, carrying out drying with gross fire, carrying out drying with full fire, carrying out variable-temperature aroma enhancing, carrying out screening and the like. the rocked fresh tea leaves and cinnamon bark particles are mixed and rolled, and aerobic fermentation is carried out, so that the contents of the fresh tea leaves and cinnamon barks are fused; the fresh tea leaves fully absorb the aroma of the cinnamon bark, aroma components in the fermented cinnamon bark and tea polyphenol in the tea leaves form a complexing state, the aroma of cinnamon is more durable, and the black tea obtained through two times of drying and variable-temperature aroma extraction has rich cinnamon aroma. According to the invention, the sweetness, unique aroma, health-preserving effect and medicinal value of cinnamon are utilized, the quality of the Yunnan big-leaf black tea is improved, and the processed cinnamon-aroma black tea has the high quality of sweet and mellow taste, red and bright soup color and rich and lasting cinnamon aroma. The quality and selling price of the tea leaves are improved, and the economic benefits of tea enterprises are improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for processing cinnamon-flavored black tea with cinnamon bark. Background technique [0002] Cinnamon bark is the dry bark of Cinnamomum cassia Presl (Lauraceae) . Cinnamon is an evergreen tree of Lauraceae, mainly distributed in Guangdong, Guangxi, Yunnan, Fujian, Guizhou, Hainan and Taiwan, as well as India, Indonesia, Laos, Malaysia, Thailand, Vietnam and other countries and regions. [0003] Cinnamon bark is fragrant, taupe, bright reddish brown after being crushed into fine particles, and can be used as a spice, or as a food or cooking seasoning. In my country, cinnamon is a commonly used clinical medicine, and its medicinal use was first recorded in "Shen Nong's Materia Medica", which is listed as top grade. "It has a pungent and warm taste, treats all diseases, nourishes the spirit, harmonizes the complexion, sharpens the joints, nourishes the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12A23F3/40
CPCA23F3/14A23F3/06A23F3/08A23F3/12A23F3/40
Inventor 冯红钰陈海生阳景阳罗莲凤刘汉焱吴玲玲梁光志李子平覃仁源
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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