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Baking and fragrance improvement method for black tea

A technology of roasting and enhancing aroma and black tea, which is applied in tea treatment before extraction, etc. It can solve the problems of large volatilization of aroma substances and excessive loss of tea aroma, and achieve the effect of reducing volatilization

Inactive Publication Date: 2011-11-02
重庆市秀山县钟灵茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The disadvantage of the currently used method of increasing aroma is that during the roasting process, the aroma substances volatilize greatly, and the aroma of the remaining tea leaves loses too much

Method used

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Examples

Experimental program
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Embodiment Construction

[0008] roasted black tea

[0009] In a closed baking room of about 9 square meters, an iron sieve is placed at a height of 1.5 meters. A layer of fine gauze is laid on the iron sieve, and smokeless charcoal is placed below it. -70 degrees. Then spread 10kg of black tea evenly on the fine gauze cloth, and after baking for 15-20 minutes, the aroma overflows and solidifies on the surface of the tea leaves, then it can be taken out, cooled and put into storage.

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PUM

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Abstract

The invention relates to a method for processing tea. The method is characterized in that: the baking and fragrance improvement are performed by using smokeless charcoal. During baking, the charcoal is burnt red and is in a smokeless state, the temperature of a tea baking place is kept 60 to 70 DEG C, and the baking time is 15 to 20 minutes. The method has the advantages that: the smokeless charcoal after being burnt red can keep the room temperature stable and does not produce smoke, makes the tea free from smoke smell, can ensure that an aroma substance of the tea is quickly seeped from tea surfaces and is solidified on the surfaces so as to reduce the volatilization of the aroma substance, and simultaneously ensures that the tea has the fragrance of the charcoal at the same time.

Description

technical field [0001] The invention relates to a method for processing tea, in particular to a method for roasting and enhancing the aroma of black tea. Background technique [0002] Traditional black tea production generally includes four processes: withering, rolling, fermenting, and drying. In the later stage of tea processing, the tea leaves are usually baked in a high-temperature environment, so that the aroma substances in the tea leaves can be volatilized at a higher temperature, so that the processed tea leaves have a strong fragrance. This process is called Titian. [0003] The shortcoming of the method for enhancing fragrance currently adopted is that during the roasting process, the fragrance substances volatilize greatly, and the remaining tea leaves lose too much fragrance. Contents of the invention [0004] The purpose of the present invention is to provide a technology for rapidly enhancing fragrance, reducing volatilization of fragrance substances and add...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈焕华
Owner 重庆市秀山县钟灵茶业有限公司
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