Aroma enhancement process of black tea
Through precise control of the black tea production process, the tea's own aromatic substances are stimulated, which solves the limitations of aroma enhancement in traditional processes and the safety issues of adding flavors, achieves a rich and pure tea aroma, and meets consumer demand.
Patent Information
- Application Number
- CN202511100694.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-07
- Publication Date
- 2025-09-23
AI Technical Summary
The existing black tea production process has limitations in enhancing the aroma, and the addition of flavors may destroy the natural flavor. Improper control of traditional processes will affect the aroma and quality of the tea.
By controlling the withering, impurity removal, shaking, rolling, fermentation and drying processes, and using precise temperature, humidity and pressure methods, the tea's own aromatic substances are stimulated, ensuring that the tea's aroma is rich, natural and pure.
The aroma intensity and quality of tea are improved, the needs of consumers are met, and the standardization and scale of industrial production are achieved.
Smart Images
Figure CN120678138A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of tea processing, and particularly relates to a process for enhancing the aroma of black tea. Background Art
[0002] As one of the most consumed tea varieties globally, the aroma quality of black tea is a core indicator of its value. Consumers are increasingly demanding a rich, natural, pure, and complex aroma.
[0003] At present, some black tea products on the market add flavors to enhance the aroma. Although this method can increase the aroma to a certain extent, it will destroy the natural flavor of the black tea itself, and does not meet consumers' demand for natural and healthy tea products. It may also pose a food safety risk.
[0004] However, the traditional black tea production process has certain limitations in terms of aroma enhancement. In the withering stage, improper control of wind speed and temperature will lead to insufficient release of the fresh leaf flavor, affecting the subsequent formation of the tea aroma. If the impurity removal stage is not handled properly, the fine dust particles remaining on the surface of the tea leaves will affect the cleanliness of the tea leaves, which in turn affects the aroma and quality of the tea leaves to a certain extent. If the duration and frequency of the shaking stage are not appropriate, the moisture of the tea leaves cannot be evenly distributed, making it difficult to fully stimulate the aroma potential of the tea leaves. If the pressure application method in the rolling stage is unreasonable and the rolling is insufficient, the leaf surface breakage rate will be low, which is not conducive to the release of the aromatic substances in the tea leaves. If the temperature and humidity in the fermentation stage are not well controlled, the fermentation degree is not in place or excessive, and the tea leaves cannot form the ideal floral and fruity aroma. If the temperature in the drying stage is improperly controlled, the aromatic substances in the tea leaves will be destroyed, resulting in aroma loss. Summary of the Invention
[0005] The present invention mainly solves the above technical problems.
[0006] To solve the above problems, the technical solution adopted by the present invention is as follows: The black tea aroma enhancement process proposed by the present invention comprises the following steps:
[0007] Withering: Place high-quality fresh tea leaves in the withering chamber. During the water loss process of the fresh leaves, the wind speed and temperature are controlled to make the water loss process alternate between fast and slow, so that the green flavor of the fresh leaves can be released. Depending on the condition of the fresh leaves and the production season, the withering time is controlled at 6-12 hours, the temperature of the withering chamber is controlled at 25-30 degrees, and the withering water loss rate is controlled at 36-43%.
[0008] Impurity removal: Place the withered green tea leaves on special equipment, and use the rolling of the equipment to generate centrifugal force, so that the fine dust particles attached to the leaf surface, whose adhesion has decreased due to dehydration of the fresh leaves, will be separated from the fresh tea leaves, thereby improving the cleanliness of the tea.
[0009] Shaking: Shake the tea leaves according to their condition. During the shaking process, the moisture of the tea leaves is evenly distributed to enhance the aroma of the finished tea. A single shaking time is 5-20 minutes. Depending on the condition of the tea leaves, multiple shaking sessions can be performed.
[0010] Rolling: The green tea leaves after shaking are rolled through a special rolling machine. The pressure process is controlled during the rolling process, and the pressure is applied in a light-heavy manner. During the rolling process, the green tea leaves are fully rolled so that the leaf damage rate reaches more than 85%. The rolling time is adjusted according to the age of the green tea leaves, and the rolling time is 40-100 minutes.
[0011] Fermentation: Place the rolled green tea leaves in a fermentation room and adjust the fermentation time by controlling the temperature and humidity of the fermentation room. The fermentation degree should be such that the tea emits floral and fruity aroma. The fermentation time is adjusted according to the maturity of the green tea leaves, generally 3-6 hours.
[0012] Drying: The fermented green tea is dried in the form of raw tea. The drying temperature of raw tea is 110-120 degrees, and the drying temperature of full fire is 90-100 degrees.
[0013] Subsequent processing: The dried raw tea is processed through screening, air separation, aroma enhancement, blending (or not blending), picking, pressing, and packaging to produce high-fragrant black tea products.
[0014] The beneficial effects achieved by the present invention using the above method are as follows:
[0015] 1. The black tea aroma enhancement process proposed in this plan fully stimulates the aromatic substances of the tea leaves through precise control of each processing link, making the produced black tea have a rich, natural and pure aroma and rich layering, meeting consumers' demand for natural and healthy black tea.
[0016] 2. The black tea aroma enhancement process proposed in this plan, in the withering stage, the wind force and temperature are controlled to make the fresh leaves lose water alternately fast and slow, effectively emitting the green flavor of the fresh leaves, laying a good foundation for the subsequent formation of aroma; the impurity removal stage uses centrifugal force to remove fine dust particles on the surface of the tea leaves, thereby improving the cleanliness of the tea leaves and facilitating the pure release of the tea aroma; the shaking stage makes the moisture of the tea leaves evenly distributed, promotes the transformation of the internal substances of the tea leaves, and enhances the aroma of the finished tea leaves; the rolling stage adopts a light and heavy pressure method to ensure that the green tea leaves are fully rolled, and the leaf damage rate reaches more than 85%, which is conducive to the release of the aromatic substances in the tea leaves and further enhances the aroma of the finished tea leaves; the fermentation stage uses the floral and fruity aroma of the tea leaves as the judgment standard for the degree of fermentation, and adjusts the fermentation time according to the age of the tea leaves to make the tea leaves form an ideal aroma; the drying stage is divided into rough fire and full fire, and the corresponding temperature is controlled, which can not only remove the moisture in the tea leaves, but also retain the aromatic substances in the tea leaves to the greatest extent and avoid the loss of aroma.
[0017] 3. The black tea aroma enhancement process proposed in this plan has clear process steps and clear parameters in each link, which is convenient for industrial production and quality control, and is conducive to the standardization and large-scale production of black tea products. It has high practical value and market prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 Schematic diagram of the overall process steps of the present invention.
[0019] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION
[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0021] like Figure 1 As shown, the present invention provides a black tea aroma enhancement process, comprising the following steps:
[0022] S1 Withering: Place high-quality fresh tea leaves in the withering chamber. During the water loss process of the fresh leaves, the wind speed and temperature are controlled to make the water loss process alternate between fast and slow, so that the green flavor of the fresh leaves can be released. According to the condition of the fresh leaves and the production season, the withering time is controlled at 6-12 hours, the temperature of the withering chamber is controlled at 25-30 degrees, and the withering water loss rate is controlled at 36-43%.
[0023] S2 Impurity Removal: Place the withered green tea leaves on a special device, which generates centrifugal force by rolling. This allows the fine dust particles attached to the leaf surface, whose adhesion has decreased due to water loss, to separate from the fresh tea leaves, thereby improving the cleanliness of the tea leaves.
[0024] S3 Shaking: Shake the tea leaves according to their condition. During the shaking process, the moisture of the tea leaves is evenly distributed to enhance the aroma of the finished tea leaves. A single shaking time is 5-20 minutes. Depending on the condition of the tea leaves, multiple shaking times can be performed.
[0025] S4 rolling: The green tea leaves after shaking are rolled through a special rolling machine. The pressure process is controlled during the rolling process, and the pressure is applied in a light-heavy manner. During the rolling process, the green tea leaves are fully rolled so that the leaf damage rate reaches more than 85%. The rolling time is adjusted according to the age of the green tea leaves, and the rolling time is 40-100 minutes.
[0026] S5 Fermentation: Place the rolled green tea leaves in a fermentation room and adjust the fermentation time by controlling the temperature and humidity of the fermentation room. The fermentation degree should be such that the tea leaves emit floral and fruity aroma. The fermentation time is adjusted according to the maturity of the green tea leaves, generally 3-6 hours.
[0027] S6 Drying: The fermented green tea leaves are dried in the raw tea process. The drying of raw tea is divided into raw fire and full fire. The drying temperature of raw fire is 110-120 degrees, and the drying temperature of full fire is 90-100 degrees.
[0028] S7 subsequent processing: The dried raw tea is processed through screening, air separation, aroma enhancement, blending (or not blending), sorting, pressing, and packaging to produce high-fragrant black tea products.
[0029] Example 1
[0030] A process for enhancing the aroma of black tea comprises the following steps:
[0031] Withering: Select high-quality fresh tea leaves picked in spring, place them in a withering room, control the temperature of the withering room to 25 degrees, and adjust the wind speed to make the fresh leaves lose water alternately fast and slow. The withering time is 12 hours, and the withering water loss rate is controlled at 36%.
[0032] Impurity removal: Place the withered green tea leaves on a special centrifugal impurity removal device. The rotation of the device generates centrifugal force to separate the fine dust particles attached to the leaf surface from the fresh tea leaves.
[0033] Shaking: According to the freshness of the tea leaves, shake the tea leaves twice, with each shaking time lasting 20 minutes, so that the moisture of the tea leaves is evenly distributed.
[0034] Rolling: Put the shaken green tea leaves into the rolling machine and roll them with light and heavy pressure. The rolling time is 100 minutes, so that the damage rate of the tea leaves reaches 85%.
[0035] Fermentation: Place the rolled green tea leaves in a fermentation room and control the temperature and humidity of the fermentation room. The fermentation time is 6 hours, at which time the tea leaves emit a distinct floral and fruity aroma.
[0036] Drying: The fermented green tea is dried first by rough fire drying at a temperature of 110 degrees, and then by full fire drying at a temperature of 90 degrees.
[0037] Subsequent processing: The dried raw tea is processed through screening, air selection, aroma enhancement, blending, picking, pressing and packaging to produce high-fragrant black tea products.
[0038] Example 2
[0039] A process for enhancing the aroma of black tea comprises the following steps:
[0040] Withering: Select high-quality fresh tea leaves picked in summer, place them in a withering room, control the temperature of the withering room to 30 degrees, and adjust the wind speed to make the fresh leaves lose water alternately fast and slow. The withering time is 6 hours, and the withering water loss rate is controlled at 43%.
[0041] Impurity removal: Place the withered green tea leaves on a special centrifugal impurity removal device. The rotation of the device generates centrifugal force to separate the fine dust particles attached to the leaf surface from the fresh tea leaves.
[0042] Shaking: According to the freshness of the tea leaves, shake the tea leaves three times, with each shaking time lasting 5 minutes, so that the moisture of the tea leaves is evenly distributed.
[0043] Rolling: Put the shaken green tea leaves into the rolling machine and roll them with light and heavy pressure for 40 minutes, so that the damage rate of the tea leaves reaches 90%.
[0044] Fermentation: Place the rolled green tea leaves in a fermentation room and control the temperature and humidity of the fermentation room. The fermentation time is 3 hours, at which time the tea leaves emit a distinct floral and fruity aroma.
[0045] Drying: The fermented green tea is dried first by rough fire drying at a temperature of 120 degrees, and then by full fire drying at a temperature of 100 degrees.
[0046] Subsequent processing: The dried raw tea is processed through screening, air separation, aroma enhancement, no blending, picking, pressing, and packaging to produce high-fragrant black tea products.
[0047] The present invention and its embodiments are described above. This description is not restrictive. The drawings show only one embodiment of the present invention, and the actual method is not limited thereto. In short, if a person skilled in the art is inspired by this and, without departing from the purpose of the present invention, designs structures and embodiments similar to this technical solution without inventiveness, they shall fall within the scope of protection of the present invention.
Claims
1. A process for enhancing the aroma of black tea, characterized in that: The following steps are involved: S1: Withering: Place high-quality fresh tea leaves in a withering chamber, control the wind speed and temperature to make the fresh leaves lose water alternately fast and slow. Depending on the condition of the fresh leaves and the production season, the withering time is 6-12 hours, the withering chamber temperature is 25-30 degrees, and the withering water loss rate is 36-43%; S2: Impurity Removal: Place the withered green tea leaves on a dedicated device, which generates centrifugal force by rolling to separate the fine dust particles attached to the leaf surface from the fresh tea leaves; S3: Shaking: Shake the tea leaves according to their condition. A single shaking session lasts 5-20 minutes and can be repeated multiple times. S4: Rolling: Roll the green tea leaves after shaking through a rolling machine. Use a light or heavy pressure method to make the leaf breakage rate reach more than 85%. The rolling time is 40-100 minutes depending on the age of the tea leaves. S5: Fermentation: Place the rolled green tea leaves in a fermentation room, control the temperature and humidity of the fermentation room, and ferment until the tea leaves emit a floral and fruity aroma. The fermentation time is 3-6 hours depending on the age of the tea leaves. S6: Drying: Dry the fermented green tea leaves. The drying of the green tea leaves is divided into two types: raw tea drying and full tea drying. The raw tea drying temperature is 110-120 degrees, and the full tea drying temperature is 90-100 degrees. S7: Subsequent processing: The dried raw tea is processed through screening, air separation, aroma enhancement, blending or not blending, sorting, pressing and packaging to produce high-fragrant black tea products.
2. The process for enhancing the aroma of black tea according to claim 1, wherein: In the step S1, when the withering is carried out in spring, the withering time is 10-12 hours and the temperature of the withering chamber is 25-27 degrees.
3. The process for enhancing the aroma of black tea according to claim 1, wherein: In the step S1:, when the withering is carried out in summer, the withering time is 6-8 hours and the temperature of the withering chamber is 28-30 degrees.
4. The process for enhancing the aroma of black tea according to claim 1, wherein: In the step S3:, the shaking times is 2-3 times.
5. The process for enhancing the aroma of black tea according to claim 1, wherein: In the step S4, for the younger green tea leaves, the rolling time is 40-70 minutes; for the older green tea leaves, the rolling time is 70-100 minutes.
6. The process for enhancing the aroma of black tea according to claim 1, wherein: In the step S5:, for younger green tea leaves, the fermentation time is 3-4 hours; for older green tea leaves, the fermentation time is 5-6 hours.
7. The process for enhancing the aroma of black tea according to claim 1, wherein: In the step S6:, the rough fire drying time is 15-25 minutes, and the full fire drying time is 25-35 minutes.