A type of sweet-scented black tea and its fermentation method

By combining low-temperature drying with high-temperature baking and drying with a nitrogen-oxygen mixed gas, the problems of astringency and poor aroma in the preparation of black tea have been solved, achieving a sweet and rich flavor in the tea.

CN121040539BActive Publication Date: 2026-05-26CHONGQING ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
CHONGQING ACAD OF AGRI SCI
Filing Date
2025-02-19
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

In the existing processing of black tea, high-temperature drying results in a slightly astringent taste, low sweetness, and poor aroma, while low-temperature drying easily leads to problems such as moisture absorption and dampness in the tea, affecting the quality of the tea.

Method used

A drying process combining low-temperature drying and high-temperature baking is adopted, and a mixture of nitrogen and oxygen is introduced during the drying process to control the fermentation temperature and humidity, ensuring that fermentation continues throughout the entire drying process and avoiding excessive oxidation fermentation and the transformation of aroma substances.

Benefits of technology

This process achieves a mellow and sweet taste in the tea, with a rich and sweet aroma, while avoiding the bitterness and aroma loss caused by over-fermentation, thus improving the overall quality of the tea.

✦ Generated by Eureka AI based on patent content.

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Abstract

This invention provides a sweet-scented black tea, relating to the field of fermented black tea preparation. It is obtained through a preparation process of withering, rolling, fermentation, and continuous light fermentation drying. Rolling involves cyclically rolling withered leaves using a light-heavy-light pressure method to obtain rolled leaves. Fermentation involves breaking up the rolled leaves and placing them in a fermentation chamber or fermentation machine for fermentation at a temperature of 28-30℃ and a humidity of not less than 90%, for 3 hours with stirring every hour to obtain fermented leaves. After fermentation, continuous light fermentation drying is performed to obtain the sweet-scented black tea. This black tea utilizes a specific tea-making process, namely, continuous light fermentation drying after fermentation by introducing a dry mixed gas. This achieves light fermentation during the drying process, allowing fermentation to continue throughout the entire drying process, improving the persistence of the fermentation process, avoiding excessive oxidation and fermentation of the tea sample, and ensuring the long-term and stable nature of the fermentation.
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