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Processing and making method of black tea with high flower and fruit aroma

A production method and high flower fruit technology, which are applied in tea treatment before extraction, etc., can solve the problems of restricting the wide application of flower and fruit aroma black tea, poor coordination of aroma and taste, and great differences in tea tree effects, etc., to achieve beneficial Effects of market promotion, natural aroma coordination, and shortened processing cycle

Active Publication Date: 2022-05-03
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these two methods can enhance the aroma of black tea to a certain extent, they will cause the black tea to lose its original flavor, and the coordination between aroma and taste is poor, thus limiting the wide application of flowery and fruity aroma black tea.
In addition, there are a few studies to improve the aroma of finished tea leaves by introducing the unique drying and shaking methods of oolong tea after tea green picking. The promoted enzymatic reaction is limited, resulting in insignificant lifting effect, and the effect of different varieties of tea trees varies greatly
Therefore, it is necessary to develop a new processing technology for flowery and fruity black tea. On the basis of no need to add extraneous substances, through the improvement of the processing technology, the enzymatic reaction of the tea leaves can be fully exerted, so that it can produce enough aroma, and then the obtained Black tea with harmonious aroma and taste to overcome the serious homogeneity of traditional black tea in terms of aroma, taste and quality, shorten the processing cycle, and promote the diversified development of the black tea industry

Method used

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  • Processing and making method of black tea with high flower and fruit aroma
  • Processing and making method of black tea with high flower and fruit aroma
  • Processing and making method of black tea with high flower and fruit aroma

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1 A kind of processing method of high flower fruity black tea

[0032] (1) Mechanical stress treatment of fresh leaf raw materials: a row of Yinghong No. The leaf buds were subjected to mechanical stress (such as figure 1 shown), that is, at the same position, use a soft plastic strip (you can also use a branch with young leaves, a cloth strip, etc.) to swipe the buds and leaves of the tea tree back and forth 40 times, with an interval of 2 hours as a cycle, and a total of 1 cycle. Mechanical damage that produces reddening of the leaf margins of young shoot leaves (e.g. figure 2 As shown), it can be picked;

[0033] (2) picking fresh leaves: after mechanical stress treatment, picking fresh leaves with one bud and two leaves;

[0034] (3) Withering: the picked fresh leaves are placed statically in the withering tank, the relative humidity of the withering environment is 70%, the thickness of the withering is 7.5cm, and the blast is withered for 5 hours unt...

Embodiment 2

[0039] Embodiment 2 A kind of processing method of high flower fruity black tea

[0040](1) Mechanical stress treatment of fresh leaf raw materials: Select Yixingtaicha No. 12 (Jinxuan) tea tree from Guangcong No. 1 Provincial Agricultural Science Tea Research Institute base, Zhongluotan Town, Baiyun District, Guangzhou City, and use physical methods to treat Jinxuan tea tree The young leaf buds of the tea tree are subjected to mechanical stress treatment, that is, at the same position, use a soft plastic strip (you can also use a branch with young leaves, cloth strips, etc.) to swipe the tea tree buds and leaves back and forth 20 times, with an interval of 2 hours as a cycle, and the total treatment 2 cycles, so that the leaf edge of the young shoots will produce red mechanical damage, and then they can be picked;

[0041] (2) picking fresh leaves: after mechanical stress treatment, picking fresh leaves with one bud and two leaves;

[0042] (3) Withering: the fresh leaves pi...

Embodiment 3

[0047] Embodiment 3 A kind of processing method of high flower fruity black tea

[0048] (1) Mechanical stress treatment of fresh leaf raw materials: a row of Yunnan big-leaf tea trees was selected from Guangcong No. 1 Provincial Agricultural Science Tea Research Institute base, Zhongluotan Town, Baiyun District, Guangzhou City, and the young leaf buds of Yunnan big-leaf species were treated by physical methods. Carry out mechanical stress treatment, that is, use soft plastic strips (you can also use branches with young leaves, cloth strips, etc.) to swipe tea tree buds and leaves back and forth at the same position for 60 times, with an interval of 2 hours as a cycle, and a total of 1 cycle of treatment , causing reddish mechanical damage to the leaf edge of the tender shoots, ready to be picked;

[0049] (2) picking fresh leaves: after mechanical stress treatment, picking fresh leaves with one bud and two leaves;

[0050] (3) Withering: the fresh leaves picked are placed st...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a processing and making method of black tea with high flower and fruit fragrance, which comprises the following steps: firstly, carrying out mechanical stress treatment on fresh tea leaves before picking to enable the edges of the leaves to generate red mechanical damage so as to promote the production and conversion of volatile substances and non-volatile substances in the fresh leaves; the high flower and fruit aroma black tea is prepared through withering, rolling, fermenting and drying after fresh leaves are picked, so that the withering time of the picked fresh leaves is shortened and is only half of that of a traditional process. Therefore, the processing period is shortened, the material basis of aroma, taste and quality of the black tea is improved, and the prepared black tea is natural and harmonious in aroma, red, thick and bright in liquor color, fresh and mellow in taste and rich in flower fragrance, so that the aroma and quality of the black tea are remarkably improved, development of diversified products of the black tea is promoted, and market popularization of the black tea is facilitated.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for processing high-flowery and fruity-flavored black tea. Background technique [0002] Tea is a natural herbal drink with health benefits and has a long history in my country. Black tea belongs to fully fermented tea, and the production process of traditional black tea generally includes picking fresh leaves, withering, rolling, fermenting, drying and sieving and packaging. In the fermentation process, the chemical reaction of the substances in the tea leaves is mainly based on the enzymatic oxidation and polymerization of tea polyphenols, and various components and aroma substances such as theaflavins, thearubigins, amino acids, etc. are produced, thus forming the unique "black tea red color" of black tea. The quality characteristics of "Tanghongye" and the taste characteristics of sweet and mellow are widely loved by consumers. [0003] Tradition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12Y02A40/90
Inventor 赖兆祥孙伶俐孙世利张镇标李治刚黎秋华陈若虹文帅操君喜赖幸菲
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI