Honeysuckle black tea processing technology

By mixing honeysuckle and fresh black tea leaves in a specific ratio, and combining withering, rolling, fermentation and gradient drying processes, the problems of insufficient dissolution of medicinal components and insufficient aroma integration in honeysuckle black tea have been solved, thus achieving high quality and stability of the product.

CN122229095APending Publication Date: 2026-06-19XIANNING AGRI ACADEMY OF SCI
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Patent Information

Application Number
CN202610641183.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-11
Publication Date
2026-06-19

AI Technical Summary

Technical Problem

In existing methods for preparing honeysuckle black tea, the medicinal components of honeysuckle are difficult to fully dissolve, the floral aroma and tea flavor are not fully integrated, and the withering and fermentation processes are not precise, resulting in poor product quality and stability. Traditional fermentation cannot enhance the aroma characteristics of honeysuckle.

Method used

A specific ratio of honeysuckle in its bud and full bloom stages is mixed with fresh black tea leaves. The mixture undergoes withering, rolling, fermentation, and gradient drying processes. Honeysuckle dew is used instead of ordinary water for fermentation, and the fermentation endpoint is controlled by microwave enzyme inactivation. Finally, aroma enhancement is performed.

Benefits of technology

It effectively preserves the medicinal components of honeysuckle, achieves a deep fusion of floral fragrance and black tea aroma, enhances the richness and lasting power of the product's aroma and mellow taste, and ensures the stability and consistency of the product.

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Abstract

The invention provides a honeysuckle black tea processing technology, and belongs to the technical field of tea processing. The method comprises the steps of raw material selection, simultaneous withering, simultaneous rolling, honeysuckle flower distillate replacement fermentation, gradient drying, fragrance extraction, packaging and the like. Honeysuckle flowers in the bud stage and the full-bloom stage are reasonably matched and withered and rolled with fresh black tea leaves at the same time, and deep fusion of the honeysuckle flowers and the fresh black tea leaves is achieved; in the fermentation process, honeysuckle flower distillate is adopted to replace common water, the flower fragrance characteristic is enhanced, and the fermentation end point is accurately controlled through microwave enzyme deactivation; the gradient drying process effectively retains nutritional ingredients, and improves the taste and stability of the product. The honeysuckle black tea prepared by the preparation method disclosed by the invention has the medicinal value and rich flower fragrance of honeysuckle, is mellow in taste, lasting in fragrance and stable in quality, is suitable for industrial production, and has good market popularization value.
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