Sweet-scented osmanthus flavored mellow type black tea and processing method thereof

Abstract

The invention provides sweet-scented osmanthus flavored mellow type black tea and a processing method thereof. The processing method comprises the steps of (1) spreading black tea in a temperature and humidity controlled fresh leaf tedding room till the water content reaches 6-12%; (2) uniformly blending 100 parts of the processed black tea and 6 parts of fresh sweet-scented osmanthus, scenting the sweet-scented osmanthus and black tea mixture with quicklime layer by layer with the ratio of the tea to the quicklime being 1:3, tightly covering with a bag for 6 hours, and then cooling by stirring and spreading the sweet-scented osmanthus and black tea mixture at normal temperature; (3) packing the sweet-scented osmanthus and black tea mixture into an airtight covering bag, standing, then stirring and spreading the sweet-scented osmanthus and black tea mixture, simultaneously adding 4 parts of fresh sweet-scented osmanthus, stirring uniformly, mixing with the quicklime packed with a breathable bag, filling the sweet-scented osmanthus and black tea mixture and the packed quicklime into the airtight covering bag for 24 hours, and then stirring and spreading the sweet-scented osmanthus and black tea mixture at normal temperature; (4) blending flavor of a semi-finished product obtained from the step (3) with 4 parts of fresh sweet-scented osmanthus, stirring uniformly, covering tightly, fully drying, and baking to obtain the sweet-scented osmanthus flavored mellow type black tea with the water content of 6%. According to the sweet-scented osmanthus flavored mellow type black tea and the processing method thereof provided by the invention, the fragrance utilization ratio of fresh flowers is high, the appearance and color of the tea are effectively prevented from changing, flower consumption is about 14%, the freshness and liveliness are improved, the sweet fragrance is obvious, and tea soup has a peculiar sweet and mellow taste of the sweet-scented osmanthus.

Description

technical field [0001] The invention belongs to the field of tea production and relates to tea reprocessing technology, in particular to mellow sweet-scented osmanthus black tea and a processing method thereof. Background technique [0002] With the rise and rapid development of the famous tea industry, in addition to the guidance and stimulation of the market, the aroma, taste and other intrinsic flavors of tea have become the primary conditions for consumers to choose tea. Osmanthus black tea not only maintains the taste of black tea, but also reveals the flavor of osmanthus, and further has medicinal properties, such as refreshing and relieving fatigue, nourishing and protecting the stomach, anti-oxidation and detoxification, diuretic and other effects. [0003] At present, the main production process of osmanthus black tea is: the osmanthus and black tea are mixed together, and the machine is directly dried, resulting in a large amount of flower consumption, and the fr...

AI Technical Summary

Problems solved by technology

[0003] At present, the main production process of osmanthus black tea is: the osmanthus and black tea are mixed together, and the machine is directly dried, resulting in a large amount of flower consumption, and the freshness of the osmanthus is poor. In addition, the tea embryo is easy to pass through high-temperature fire for many times, and the tea and flower fragrance poor coordination

At the same time, stirring osmanthus and finished tea is easy to damage the shape and color of osmanthus and black tea, leaving much tea and low yield