Flower fragrance type black tea processing technology

A processing technology and flower-flavored technology, which is applied in the processing technology field of floral-flavored black tea, can solve the problems of losing the value of high-end famous green tea and the waste of Anji white tea, etc., and achieve the effects of low production cost, resource saving, and simple and easy process

Active Publication Date: 2013-12-11
JURONG RONGBEI TEA CULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the tea trees turn green in summer and autumn, the value of making high-grade and famous green tea is lost, and tea farmers generally give up picking, resulting in a large amount of waste of Anji white tea.

Method used

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  • Flower fragrance type black tea processing technology
  • Flower fragrance type black tea processing technology
  • Flower fragrance type black tea processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In this example, headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) techniques are used to analyze and identify the main aroma components of the product of the present invention, in order to further determine the material basis of the tea aroma of the present invention

[0020] 1. Experimental method

[0021] Put 10.0g of tea sample into a 500mL extraction bottle, add 100mL of boiling water, and heat in a water bath at 50°C to allow the aroma substances in the container to reach equilibrium. After 5 minutes, insert the extraction head to absorb for 80 minutes. After the end, use GC-MS for analysis.

[0022] GC conditions: HP-5MS elastic quartz capillary column (30m×0.25mm ID×0.25μm film thickness); the temperature of the injection port is 230°C; desorb at 230°C for 5min after the injection. MS conditions: ionization mode is EI; ion source temperature is 230°C; electron energy is 70eV; scanning range: 50-650amu; carrier gas ...

Embodiment 2

[0033] Pick the fresh leaves of Anji white tea in summer and autumn; the picking standard for fresh leaves is 1 bud and 2 leaves; put the fresh leaves indoors and spread them out to dissipate heat at a temperature of 15°C. Indoor temperature: Thinly spread the treated fresh leaves to dry green, the thickness of the spread leaves is less than or equal to 1cm, the temperature for drying green is 22°C, and the drying time is 20 minutes; after spreading the dried green leaves to 15°C, use a shaker for drying Shake the green twice; shake the green twice: for the first time, shake the cage for 10 revolutions until the green odor of the tea leaves is revealed, then spread the tea leaves and let them stand for 90 minutes until the leaves are soft and the green odor fades; for the second time, shake the cage Rotate for 20 revolutions until the green smell of the tea leaves is revealed again, then spread the tea leaves and let them stand for 90 minutes until the green smell fades and the...

Embodiment 3

[0035] Pick the fresh leaves of Anji white tea in summer and autumn; the picking standard for fresh leaves is 1 bud and 2 leaves; put the fresh leaves indoors and spread them out to dissipate heat at a temperature of 20°C. Indoor temperature: Thinly spread the treated fresh leaves to dry green, the thickness of the spread leaves is less than or equal to 1cm, the temperature for drying green is 25°C, and the drying time is 40 minutes; after spreading the dried green leaves to 20°C, use a shaker to carry out Shake the green twice; shake the green twice: for the first time, shake the cage for 15 revolutions until the green odor of the tea leaves is revealed, then spread the tea and let it stand for 100 minutes until the leaves are soft and the green odor fades; the second time, shake the cage Rotate for 25 turns, until the green odor of the tea leaves is revealed again, then spread the tea leaves and let them stand for 100 minutes until the green smell fades and the fragrance of t...

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Abstract

The present invention discloses a flower fragrance type black tea processing technology, which is characterized by comprising: (1) picking fresh leaves; (2) carrying out spreading-drying, and storing green leaf; (3) drying the green leaf in the sun; (4) carrying out slight green-making; (5) rolling; (6) fermenting; and (7) drying. According to the present invention, the tea processed and produced by using the method has characteristics of juicy and curl shape, silver green color, rich flower fragrance, lasting aroma, and tender green, transparent and bright tea soup, and black tea aroma with flower fragrance and rich and cool taste are formed; the prepared finished product black tea has characteristics of melodious aroma having fresh flower fragrance, and rich and cool taste having sweet; no exogenous substance is added, and the pure physical way is adopted to make tea produce flower fragrance; the originally discarded fresh leaf raw material of the summer-autumn tea is re-used so as to save resources and produce economic benefits and social benefits; and the process is simple and easy to perform, and the production cost is low.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a processing technology of flower-flavored black tea. Background technique [0002] Anji Baicha (White Leaf Tea) is a rare and mutated tea species belonging to "low temperature sensitive" tea trees. When tea leaves germinate in spring, due to the lack of chlorophyll, the buds are white. During this period, the total amount of free amino acids is just opposite to the content of chlorophyll, up to 2-3 times that of other teas in the same period, but the tea polyphenols are far lower than other varieties. With the increase of temperature, the leaf color returned to full green, but the ratio of phenol to ammonia was still better than that of other tea tree varieties. The famous and high-quality green tea processed from the fresh leaves of Anji white tea albino period is favored by the market because of its fresh taste, unique flavor and high ornamental value. However, after the te...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
Inventor 王灿
Owner JURONG RONGBEI TEA CULTURE CO LTD
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