Compound black tea and preparation method thereof

Abstract

The present application relates to the field of tea processing, in particular to a compound black tea and a preparation method thereof. The present application provides a preparation method of the compound black tea, comprising the following steps: mixing, primary rolling, primary fermentation, secondary rolling, secondary fermentation, primary baking, third rolling, re-baking and aroma extraction of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree, to obtain the compound black tea. The prepared black tea contains more volatile aldehydes, and the taste and aroma are greatly improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of tea processing, in particular to a compound black tea and a preparation method thereof. BACKGROUND

[0002] Black tea is the largest tea in the world in terms of production and consumption, accounting for about 80% of the total world tea production and consumption, and is deeply loved by consumers for its mellow and sweet taste. Traditional black tea is processed with a single variety, and black tea produced at different times and in different regions is also packaged and sold separately, highlighting the differences and uniqueness of tea. A small amount of compound black tea is also mostly made of the same variety or similar tea leaves after being separately processed into finished tea.

[0003] In the prior art, finished compound black tea cannot synergistically exert the sensory characteristic advantages of different varieties of tea tree fresh leaves, and only mechanically superimposes the taste and aroma of each tea, with little improvement in taste, aroma and tea brewing appreciation. SUMMARY

[0004] Therefore, the technical problem to be solved by the present application is to overcome the defects in the prior art that finished compound black tea cannot synergistically exert the sensory characteristic advantages of different varieties of tea tree fresh leaves, and only mechanically superimposes the taste and aroma of each tea, with little improvement in taste, aroma and tea brewing appreciation, so as to provide a compound black tea and a preparation method thereof.

[0005] The present application provides a preparation method of a compound black tea, comprising the following steps: mixing, primary rolling, primary fermentation, re-rolling, secondary fermentation, primary baking, three-rolling, re-baking and aroma extraction of withered white tea tree tea buds, withered yellow tea tree tea buds and withered purple tea tree tea buds, to obtain the compound black tea.

[0006] Preferably, the water content of each of the withered white tea tree tea buds, withered yellow tea tree tea buds and withered purple tea tree tea buds is 58-62wt%.

[0007] Optionally, the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds are one tea and one leaf.

[0008] Optionally, the withering process is that the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds are withered separately, and the water content difference of each tea bud after withering is less than or equal to 2wt%.

[0009] Optionally, the thickness of the tea leaves during withering is 1-3cm.

[0010] Preferably, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is (1-3):(1-3):(1-2).

[0011] Preferably, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 1:1:1.

[0012] In the present application, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 1:1:1, which can make the complex black tea taste fresh and sweet, thick, and the aroma balanced and sweet;

[0013] Preferably, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 1:1:2;

[0014] In the present application, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 1:1:2, which can increase the thickness and fruit fragrance of the complex black tea;

[0015] Preferably, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 2:2:1;

[0016] In the present application, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 2:2:1, which can make the complex black tea more fresh and sweet;

[0017] Preferably, the mass ratio of the white tea tree tea buds, yellow tea tree tea buds and purple tea tree tea buds is 3:3:1.

[0018] Preferably, the initial rolling step includes the process of rolling 40-60 min by progressively increasing the pressure of air pressure, light pressure and medium pressure, and then unblocking;

[0019] Among them, the air pressure rolling time is 15-30 min; the light pressure rolling pressure is 10-12 Pa, and the time is 10-15 min; the medium pressure rolling pressure is 80-120 Pa, and the time is 10-15 min;

[0020] Preferably, the re-rolling step includes the process of rolling 30-40 min by progressively increasing the pressure of light pressure, medium pressure and heavy pressure, and then unblocking;

[0021] Among them, the light pressure rolling pressure is 10-12 Pa, and the time is 10-15 min; the medium pressure rolling pressure is 80-120 Pa, and the time is 10-15 min; the heavy pressure rolling pressure is 200-280 Pa, and the time is 10-15 min;

[0022] Preferably, the three-rolling step includes the process of rolling 20-30 min by progressively increasing the pressure of light pressure and medium pressure, and then unblocking;

[0023] Among them, the light pressure rolling pressure is 10-12 Pa, and the time is 10-15 min; the medium pressure rolling pressure is 80-120 Pa, and the time is 10-15 min.

[0024] Preferably, the primary fermentation has an oxygen concentration of 35-45% v / v; and / or, the primary fermentation has a fermentation temperature of 30-35℃; and / or, the primary fermentation has a relative humidity of greater than or equal to 90%; and / or, the primary fermentation has a fermentation time of 1-2h.

[0025] Optionally, the fermentation process is stirred every half hour.

[0026] Preferably, the secondary fermentation has an oxygen concentration of 25-45% v / v; and / or, the secondary fermentation has a fermentation temperature of 28-32℃; and / or, the secondary fermentation has a relative humidity of greater than or equal to 90%; and / or, the secondary fermentation has a fermentation time of 1-1.5h.

[0027] Preferably, the primary baking has a temperature of 100-120℃, and the mixed tea buds after the primary baking have a water content of 25-35wt%.

[0028] Optionally, the mixed tea buds in the primary baking process have a spreading height of 1-3cm.

[0029] Preferably, the secondary baking has a temperature of 85-95℃, and the secondary baking has a time of 50-90min.

[0030] Preferably, the aroma extraction has a temperature of 75-85℃, and the aroma extraction has a time of 40-60min.

[0031] Preferably, the white tea tree tea buds are selected from at least one of Baiye No. 1, Ruixue, and Huangshan White Tea.

[0032] Preferably, the yellow tea tree tea buds are selected from at least one of Zhonghuang, Huangjinba, Chuanhuang, and Ehuang.

[0033] Preferably, the purple tea tree tea buds are selected from Zijuan.

[0034] Optionally, the Zhonghuang includes Zhonghuang No. 1.

[0035] Optionally, the method further comprises a process of cooling the mixed tea buds after the secondary baking and before the aroma extraction.

[0036] The application also provides a compound black tea, which is prepared by the above-mentioned method.

[0037] Preferably, the compound black tea has a volatile aldehyde mass percentage of 30-40%.

[0038] It can be understood that the volatile aldehyde in the compound black tea is extracted by stirring rod adsorption extraction (SBSE) and detected by gas chromatography-mass spectrometry (GC-MS) according to the method of GB / T 23776-2018, wherein the content of the volatile aldehyde accounts for the mass percentage of the total gas in the test.

[0039] The technical scheme of the present application has the following advantages:

[0040] The preparation method of the compound black tea provided by the present application comprises the following steps: mixing, primary rolling, primary fermentation, re-rolling, secondary fermentation, initial baking, three-rolling, re-baking and aroma extraction of the withered tea buds of albino tea trees, yellowing tea trees and purple tea trees.

[0041] In the preparation method of the compound black tea provided by the present application, the withered tea buds of albino tea trees, yellowing tea trees and purple tea trees are selected as raw materials, wherein the withered tea buds of albino tea trees and yellowing tea trees contain a high content of amino acids, and the withered tea buds of purple tea trees contain a high content of polyphenols. By selecting the three specific tea buds and subjecting them to subsequent withering, mixing, primary rolling, primary fermentation, re-rolling, secondary fermentation, initial baking, three-rolling and other processes, the leaf cells of the tea buds can be crushed to release the amino acids and polyphenols contained therein during the processing, and the amino acid degradation reaction caused by polyphenol oxidation coupling can occur under the catalysis of enzymes, thereby forming more volatile aldehydes, so that better taste and aroma can be produced during the subsequent brewing process compared with mechanically mixed tea leaves. In summary, the black tea prepared by the preparation method provided by the present application contains more volatile aldehydes, and the taste and aroma are greatly improved.

[0042] In the preparation method of the compound black tea provided by the present application, the water content of each of the withered tea buds of albino tea trees, yellowing tea trees and purple tea trees is 58-62 wt%. Different varieties of tea leaves have different leaf qualities and different water loss rates, so that the water content is close when withering is completed, which is convenient for subsequent processing.

[0043] The preparation method of the compound black tea provided by the present application is based on the basic processing procedure of black tea, and only the processing order and parameters are adjusted, so that the operation is simple.

[0044] The compound black tea prepared by the preparation method of the compound black tea provided by the present application integrates the characteristics of different varieties of fresh leaves, and has various and unique taste and aroma levels and excellent quality.

[0045] The compound black tea provided by the present application contains 30-40 wt% of volatile aldehydes. The volatile aldehyde content of the compound black tea provided by the present application is higher than 30%, and the aroma is rich and mellow. DETAILED DESCRIPTION

[0046] The following examples are provided to better further understand the present application and are not limited to the best mode contemplated, do not limit the scope of the application, and are not intended to suggest that the application must be practiced within the constraints of this combination of components. Any product that is the same as or similar to the present application resulting from the combination of the present application with other prior art or from the modification of the present application by any means falls within the scope of the present application.

[0047] When the specific experimental steps or conditions are not mentioned in the examples, the operation or conditions can be carried out according to the conventional experimental steps described in the literature in the art. When the reagents or instruments used are not mentioned by the manufacturer, they are conventional reagent products that can be obtained by purchase.

[0048] The white leaf No. 1 tea tree tea buds used in the examples and comparative examples of the present application are from Lishui City, Zhejiang Province;

[0049] The yellow No. 1 tea tree tea buds used in the examples and comparative examples of the present application are from Lishui City, Zhejiang Province;

[0050] The purple No. 1 tea tree tea buds used in the examples and comparative examples of the present application are from Lishui City, Zhejiang Province;

[0051] The yellow gold tea tree tea buds used in the examples and comparative examples of the present application are from Lishui City, Zhejiang Province.

[0052] Example 1

[0053] The present embodiment provides a preparation method of a compound black tea, comprising the following steps:

[0054] (1) 1 kg of white leaf No. 1 tea tree tea buds, 1 kg of yellow No. 1 tea tree tea buds, and 1 kg of purple No. 1 tea tree tea buds are picked respectively according to one bud and one leaf, and the tea buds are placed on a withering rack for withering treatment, with a leaf thickness of 1 cm. The withering ends after detecting that the water content is 60 wt%;

[0055] (2) After the withered tea buds are mixed, they are placed in a rolling machine to be rolled by using the way of progressive pressure of air pressure, light pressure and medium pressure, wherein the air pressure rolling time is 15 min, the light pressure rolling pressure is 12 Pa, the time is 15 min, the medium pressure rolling pressure is 120 Pa, the time is 15 min, and the rolled tea buds are de-agglomerated; then the tea buds are placed in a fermentation machine to be fermented for the first time for 90 min under the conditions of 32℃, oxygen concentration of 45% v / v and relative humidity of 90%, and the tea buds are stirred every half an hour during the fermentation; after the first-time fermentation, the tea buds are placed in a rolling machine to be rolled by using the way of progressive pressure of light pressure, medium pressure and heavy pressure, wherein the light pressure rolling pressure is 12 Pa, the time is 10 min, the medium pressure rolling pressure is 120 Pa, the time is 10 min, the heavy pressure rolling pressure is 280 Pa, the time is 10 min, and the rolled tea buds are de-agglomerated; then the tea buds are placed in a fermentation machine to be fermented for the second time for 90 min under the conditions of 30℃, oxygen concentration of 45% v / v and relative humidity of 90%; after the second-time fermentation, the tea buds are placed in a drying box to be primary dried with a leaf thickness of 1 cm, the primary drying temperature is 120℃, and the primary drying is ended when the water content of the tea buds is reduced to 25%; then the tea buds are placed in a rolling machine to be rolled by using the way of progressive pressure of light pressure and medium pressure, wherein the light pressure rolling pressure is 12 Pa, the time is 15 min, the medium pressure rolling pressure is 120 Pa, the time is 15 min, and the rolled tea buds are de-agglomerated; the de-agglomerated tea buds are placed in a drying box to be re-dried, the re-drying temperature is 90℃, and the re-drying time is 90 min; after the re-drying, the mixed tea buds are cooled, dried and placed in a drying box to be fragrant, the fragrant temperature is 75℃, and the time is 60 min; and the compounded black tea is obtained after the fragrant.

[0056] Example 2

[0057] The present embodiment provides a preparation method of a compounded black tea, comprising the following steps:

[0058] (1) 1 kg of Baiye No. 1 tea tree tea buds, 1 kg of Huangjin tea tree tea buds and 2 kg of Ziujun tea tree tea buds are picked respectively, and the tea buds are placed on a withering rack to be withered, the leaf thickness is 1 cm, and the withering is ended after the water content is detected to be 60 wt%;

[0059] (2) After the withered tea buds are mixed, they are placed in a rolling machine to be rolled by using the method of progressive pressure with air pressure, light pressure and medium pressure. The air pressure rolling time is 15 min, the light pressure rolling pressure is 12 Pa, the time is 15 min, the medium pressure rolling pressure is 120 Pa, the time is 15 min, and the rolled tea buds are then de-agglomerated. Then, the tea buds are placed in a fermentation machine to be fermented for the first time for 90 min under the conditions of 32℃, oxygen concentration of 45% v / v and relative humidity of 90%, and the tea buds are stirred every half an hour during the fermentation. After the first-time fermentation, the tea buds are placed in a rolling machine to be rolled by using the method of progressive pressure with light pressure, medium pressure and heavy pressure. The light pressure rolling pressure is 12 Pa, the time is 10 min, the medium pressure rolling pressure is 120 Pa, the time is 10 min, the heavy pressure rolling pressure is 280 Pa, the time is 10 min, and the rolled tea buds are then de-agglomerated. Then, the tea buds are placed in a fermentation machine to be fermented for the second time for 90 min under the conditions of 30℃, oxygen concentration of 45% v / v and relative humidity of 90%. After the second-time fermentation, the tea buds are placed in a drying box to be preliminarily dried with a leaf thickness of 1 cm. The preliminary drying temperature is 120℃, and the preliminary drying is ended when the water content of the tea buds is reduced to 25%. Then, the tea buds are placed in a rolling machine to be rolled by using the method of progressive pressure with light pressure and medium pressure. The light pressure rolling pressure is 12 Pa, the time is 15 min, the medium pressure rolling pressure is 120 Pa, the time is 15 min, and the rolled tea buds are then de-agglomerated. The de-agglomerated tea buds are placed in a drying box to be re-dried. The re-drying temperature is 90℃, and the re-drying time is 90 min. After the re-drying, the mixed tea buds are cooled, dried and then placed in a drying box to be fragranced. The fragrancing temperature is 75℃, and the time is 60 min. After the fragrancing, the compounded black tea is obtained.

[0060] Example 3

[0061] The present embodiment provides a preparation method of a compounded black tea, which comprises the following steps:

[0062] (1) 2 kg of Baiye No. 1 tea tree tea buds, 2 kg of Huangjin tea tree tea buds and 1 kg of Ziqiong tea tree tea buds are respectively picked according to one bud and one leaf, and then placed on a withering rack to be withered. The leaf thickness is 1 cm, and the withering is ended after the water content is detected to be 60%.

[0063] (2) After the withered tea buds are mixed, they are placed in a rolling machine to be rolled by using the way of progressive pressure of air pressure, light pressure and medium pressure, wherein the air pressure rolling time is 15 min, the light pressure rolling pressure is 12 Pa, the time is 15 min, the medium pressure rolling pressure is 120 Pa, the time is 15 min, and the rolled tea buds are de-agglomerated; then the tea buds are placed in a fermentation machine to be fermented for the first time for 90 min under the conditions of 32℃, oxygen concentration of 45% v / v and relative humidity of 90%, and the tea buds are stirred every half an hour during the fermentation; after the first-time fermentation, the tea buds are placed in a rolling machine to be rolled by using the way of progressive pressure of light pressure, medium pressure and heavy pressure, wherein the light pressure rolling pressure is 12 Pa, the time is 10 min, the medium pressure rolling pressure is 120 Pa, the time is 10 min, the heavy pressure rolling pressure is 280 Pa, the time is 10 min, and the rolled tea buds are de-agglomerated; then the tea buds are placed in a fermentation machine to be fermented for the second time for 90 min under the conditions of 30℃, oxygen concentration of 45% v / v and relative humidity of 90%; after the second-time fermentation, the tea buds are placed in a drying box to be primary dried with a leaf thickness of 1 cm, the primary drying temperature is 120℃, and the primary drying is ended when the water content of the tea buds is reduced to 25%; then the tea buds are placed in a rolling machine to be rolled by using the way of progressive pressure of light pressure and medium pressure, wherein the light pressure rolling pressure is 12 Pa, the time is 15 min, the medium pressure rolling pressure is 120 Pa, the time is 15 min, and the rolled tea buds are de-agglomerated; the de-agglomerated tea buds are placed in a drying box to be re-dried, the re-drying temperature is 90℃, and the re-drying time is 90 min; after the re-drying, the mixed tea buds are cooled, dried and placed in a drying box to be fragrant, the fragrant temperature is 75℃, and the time is 60 min; and the compounded black tea is obtained after the fragrant.

[0064] Example 4

[0065] The embodiment provides a preparation method of a compounded black tea, which comprises the following steps:

[0066] (1) 3 kg of Baiye No. 1 tea tree tea buds, 3 kg of Zhonghuang No. 1 tea tree tea buds and 1 kg of Zi Juan tea tree tea buds are respectively picked according to one bud and one leaf, and the tea buds are placed on a withering rack to be withered, the leaf thickness is about 1 cm, and the withering is ended after the water content is detected to be 58 wt%;

[0067] (2) After the withered tea buds are mixed, they are placed in a rolling machine to be rolled by using the way of progressive pressure of air pressure, light pressure and medium pressure, wherein the air pressure rolling time is 30 min, the light pressure rolling pressure is 12 Pa and the time is 15 min, the medium pressure rolling pressure is 120 Pa and the time is 10 min, and the rolled tea buds are de-agglomerated; then the tea buds are placed in a fermentation machine to be fermented for the first time for 90 min under the conditions of 32℃, oxygen concentration of 40% v / v and relative humidity of 90%, and the tea buds are stirred every half an hour during the fermentation; after the first-time fermentation, the tea buds are placed in a rolling machine to be rolled by using the way of progressive pressure of light pressure, medium pressure and heavy pressure, wherein the light pressure rolling pressure is 10 Pa and the time is 15 min, the medium pressure rolling pressure is 100 Pa and the time is 15 min, the heavy pressure rolling pressure is 200 Pa and the time is 15 min, and the rolled tea buds are de-agglomerated; then the tea buds are placed in a fermentation machine to be fermented for the second time for 90 min under the conditions of 30℃, oxygen concentration of 45 wt% v / v and relative humidity of 90%; after the second-time fermentation, the tea buds are placed in a drying box to be primary dried with a leaf spreading height of 1 cm, the primary drying temperature is 120℃, and the primary drying is ended when the water content of the tea buds is reduced to 25 wt%; then the tea buds are placed in a rolling machine to be rolled by using the way of progressive pressure of light pressure and medium pressure, wherein the light pressure rolling pressure is 10 Pa and the time is 15 min, the medium pressure rolling pressure is 80 Pa and the time is 15 min, and the rolled tea buds are de-agglomerated; the de-agglomerated tea buds are placed in a drying box to be re-dried, the re-drying temperature is 90℃, and the re-drying time is 90 min; after the re-drying, the mixed tea buds are cooled and then placed in a drying box to be fragrant, the fragrant temperature is 75℃ and the time is 60 min; and the compounded black tea is obtained after the fragrant.

[0068] Example 5

[0069] The embodiment provides a preparation method of a compounded black tea, which comprises the following steps:

[0070] (1) 3 kg of Baiye No. 1 tea tree tea buds, 1 kg of Zhonghuang No. 1 tea tree tea buds and 1 kg of Zi Juan tea tree tea buds are picked respectively according to one bud and one leaf, and the tea buds are placed on a withering rack to be withered, the leaf spreading thickness is about 1 cm, and the withering is ended after the water content is detected to be 62 wt%;

[0071] (2) After the withered tea buds are mixed, they are placed in a rolling machine to be rolled by using the method of progressive pressure with air pressure, light pressure, and medium pressure. The air pressure rolling time is 20 min, the light pressure rolling pressure is 12 Pa, the light pressure rolling time is 15 min, the medium pressure rolling pressure is 120 Pa, the medium pressure rolling time is 10 min, and the rolled tea buds are then de-agglomerated. Then, the tea buds are placed in a fermentation machine to be fermented for the first time for 90 min under the conditions of 32℃, 35% v / v oxygen concentration, and 90% relative humidity (the tea buds are stirred every half hour during the fermentation process). After the first fermentation is completed, the tea buds are placed in a rolling machine to be rolled by using the method of progressive pressure with light pressure, medium pressure, and heavy pressure. The light pressure rolling pressure is 10 Pa, the light pressure rolling time is 15 min, the medium pressure rolling pressure is 100 Pa, the medium pressure rolling time is 15 min, the heavy pressure rolling pressure is 200 Pa, the heavy pressure rolling time is 15 min, and the rolled tea buds are then de-agglomerated. Then, the tea buds are placed in a fermentation machine to be fermented for the second time for 90 min under the conditions of 30℃, 35% wt / v oxygen concentration, and 90% relative humidity. After the second fermentation, the tea buds are placed in a drying box to be primary dried with a leaf spreading height of 3 cm. The primary drying temperature is 120℃, and the primary drying is completed when the water content of the tea buds is reduced to 25% by weight. Then, the tea buds are placed in a rolling machine to be rolled by using the method of progressive pressure with light pressure and medium pressure. The light pressure rolling pressure is 10 Pa, the light pressure rolling time is 15 min, the medium pressure rolling pressure is 80 Pa, the medium pressure rolling time is 15 min, and the rolled tea buds are then de-agglomerated. The de-agglomerated tea buds are placed in a drying box to be re-dried. The re-drying temperature is 90℃, and the re-drying time is 90 min. After the re-drying is completed, the mixed tea buds are cooled, dried, and then placed in a drying box to be aroma-enhanced. The aroma-enhancing temperature is 75℃, and the aroma-enhancing time is 60 min. After the aroma-enhancing is completed, the prepared compound black tea is obtained.

[0072] Comparative Example 1

[0073] This comparative example provides a preparation method of a compound black tea. The preparation method is similar to that of Example 1, except that in step (1), 1 kg of Baiye No. 1 tea tree tea buds and 1 kg of Ziqiong tea tree tea buds are separately picked according to one bud and one leaf, and the tea buds are placed on a withering rack for withering treatment. The leaf spreading thickness is 1 cm, and the withering is completed after the water content is detected to be 60% by weight.

[0074] Comparative Example 2

[0075] This comparative example provides a preparation method of a compound black tea. The preparation method is similar to that of Example 1, except that in step (1), 1 kg of Zhonghuang No. 1 tea tree tea buds and 1 kg of Ziqiong tea tree tea buds are separately picked according to one bud and one leaf, and the tea buds are placed on a withering rack for withering treatment. The leaf spreading thickness is 1 cm, and the withering is completed after the water content is detected to be 60% by weight.

[0076] Comparative Example 3

[0077] The comparative example provides a preparation method of a compound black tea. The preparation method is similar to that of Example 1, except that step (1) is as follows: 1 kg of white leaf No. 1 tea tree tea buds and 1 kg of medium yellow No. 1 tea tree tea buds are separately picked, and the tea buds are placed on a withering rack for withering treatment, with a leaf thickness of 1 cm. The withering ends after the water content is detected to be 60 wt%.

[0078] Comparative Example 4

[0079] The comparative example provides a preparation method of a compound black tea, comprising the following steps:

[0080] (1) White leaf No. 1 black tea is prepared. The preparation process is similar to that of Example 1, except that only white leaf No. 1 tea tree tea buds are used as raw materials.

[0081] Medium yellow No. 1 black tea is prepared. The preparation process is similar to that of Example 1, except that only medium yellow No. 1 tea tree tea buds are used as raw materials.

[0082] Purple Juan black tea is prepared. The preparation process is similar to that of Example 1, except that only purple Juan tea tree tea buds are used as raw materials.

[0083] (2) The white leaf No. 1 black tea, medium yellow No. 1 black tea, and purple Juan black tea prepared above are mixed to obtain a compound black tea.

[0084] Test Example

[0085] 3 g of the compound black tea prepared in Examples 1-4 and Comparative Examples 1-4 is added to 150 ml of water at 100°C, and then sensory evaluation is performed after 5 min of brewing. The compound black tea prepared in Examples 1-4 has a three-color leaf bottom, a unique aroma, a mellow taste, a red and bright tea soup, and excellent quality. The specific results of the detection and sensory evaluation are shown in Table 1.

[0086] Table 1

[0087]

[0088] 3 g of the compound black tea prepared in Examples 1-4 and Comparative Examples 1-4 is added to 150 ml of water at 100°C, and then sensory evaluation is performed after 5 min of brewing. The compound black tea prepared in Examples 1-4 has a three-color leaf bottom, a unique aroma, a mellow taste, a red and bright tea soup, and excellent quality. The specific results of the detection and sensory evaluation are shown in Table 1.

[0089] Table 2

[0090]

[0091] Obviously, the above embodiments are merely example for clearly illustrating but not limitation to the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, all the embodiments need not and can not be enumerated. The obvious changes or variations derived from the above description are still within the protection scope of the present application.

Claims

1. A method of preparing a compound black tea, characterized by, The method comprises the following steps: mixing, primary rolling, primary fermentation, secondary rolling, secondary fermentation, primary baking, third rolling, re-baking and aroma extraction of withered tea buds of albino tea tree, yellowing tea tree and purple tea tree to obtain the compound black tea. The mass ratio of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree is (1-3):(1-3):(1-2). The withered tea buds of albino tea tree are selected from at least one of Baiye No. 1, Ruixue and Huangshan white tea. The withered tea buds of yellowing tea tree are selected from at least one of Zhonghuang, Huangjinba, Chuanhuang and Ehuang. The withered tea buds of purple tea tree are selected from Zijuan.

2. The production method according to claim 1, characterized by, The water content of each of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree is 58-62 wt%.

3. The production method according to claim 1 or 2, characterized by, The mass ratio of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree is 1:1:

1.

4. The production method according to claim 1 or 2, characterized by, The mass ratio of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree is 1:1:

2.

5. The production method according to claim 1 or 2, characterized by, The mass ratio of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree is 2:2:

1.

6. The production method according to claim 1 or 2, characterized by, The mass ratio of the withered tea buds of albino tea tree, yellowing tea tree and purple tea tree is 3:3:

1.

7. The preparation method according to claim 1, characterized in that, The primary rolling step comprises the process of rolling for 40-60 min by progressively increasing the pressure from air pressure, light pressure and medium pressure and then unblocking. The light pressure rolling is 10-12 Pa for 10-15 min, and the medium pressure rolling is 80-120 Pa for 10-15 min.

8. The method of claim 1, wherein, The secondary rolling step comprises the process of rolling for 30-40 min by progressively increasing the pressure from light pressure, medium pressure and heavy pressure and then unblocking. The light pressure rolling is 10-12 Pa for 10-15 min, the medium pressure rolling is 80-120 Pa for 10-15 min, and the heavy pressure rolling is 200-280 Pa for 10-15 min.

9. The method of claim 1, wherein, The third rolling step comprises the process of rolling for 20-30 min by progressively increasing the pressure from light pressure and medium pressure and then unblocking. The light pressure rolling is 10-12 Pa for 10-15 min, and the medium pressure rolling is 80-120 Pa for 10-15 min.

10. The method of claim 1, wherein, The primary fermentation has an oxygen concentration of 35-45% v / v, a fermentation temperature of 30-35℃, a relative humidity of greater than or equal to 90%, and a fermentation time of 1-2 h.

11. The method of claim 1, wherein, The secondary fermentation has an oxygen concentration of 25-45% v / v, a fermentation temperature of 28-32℃, a relative humidity of greater than or equal to 90%, and a fermentation time of 1-1.5 h.

12. The method of claim 1, wherein, The primary baking has a temperature of 100-120℃, and the mixed tea buds after the primary baking have a water content of 25-35 wt%.

13. The method of claim 1, wherein, The re-baking has a temperature of 85-95℃ and a time of 50-90 min.

14. The method of claim 1, wherein, The aroma extraction has a temperature of 75-85℃ and a time of 40-60 min.

15. A blended black tea, characterized in that, The compound black tea is prepared by the preparation method of any one of claims 1-14.

16. The blended black tea according to claim 15, wherein, The mass percentage of volatile aldehyde in the volatile compounds in the compound black tea is 30-40%.

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