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Method for making lotus orchid fragrance type fragrance keeping black tea and lotus orchid fragrance type fragrance keeping black tea

A production method and a technology for fragrant black tea, which are applied in directions such as tea treatment before extraction, can solve problems such as not being seen, and achieve the effects of improving enzyme activity, improving human immunity, and avoiding vasodilation.

Inactive Publication Date: 2017-01-04
YUNNAN DIANHONG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many types of black tea on the market now, some of which have health-preserving and health-care functions, but a kind of black tea with lotus orchid fragrance has not been seen yet. After years of research and continuous trials, the inventor finally invented a lotus orchid fragrance. The preparation method of type Liuxiang black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a method for making lotus-orchid-flavored black tea with long-lasting fragrance, which includes the following steps in sequence using Fengqing big-leaf tea as the tea raw material.

[0026] Material selection: Choose one bud and two leaves of Fengqing big leaf tea.

[0027] Withering: put the tea into the withering trough or the withering curtain to wither until the water loss rate is 58%, the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0028] Water return: gather the withered tea leaves and shake them with a green shaker for 10 minutes according to the amount of 20 kg per batch.

[0029] Kneading: heavy kneading for 50 minutes until it is tightly rolled into strips and the tea juice overflows.

[0030] Fermentation: ferment the rolled tea leaves at a temperature of 25 degrees Celsius and a humidity of 70% for 5 hours.

[0031] Dr...

Embodiment 2

[0034] This embodiment provides a method for making lotus-orchid-flavored black tea with long-lasting fragrance, which includes the following steps in sequence using Fengqing big-leaf tea as the tea raw material.

[0035] Material selection: Choose one bud and two leaves of Fengqing big leaf tea.

[0036] Withering: put the tea into the withering trough or the withering curtain to wither until the water loss rate is 62%, the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0037] Water return: gather the withered tea leaves and shake them with a green shaker for 10 minutes according to the amount of 20 kg per batch.

[0038] Kneading: Heavy kneading for 60 minutes until tightly rolled into strips and the tea juice overflows.

[0039] Fermentation: Ferment the rolled tea leaves at a temperature of 25 degrees Celsius and a humidity of 80% for 6 hours.

[0040] Drying: ...

Embodiment 3

[0043] This embodiment provides a method for making lotus-orchid-flavored black tea with long-lasting fragrance, which includes the following steps in sequence using Fengqing big-leaf tea as the tea raw material.

[0044] Material selection: Choose one bud and two leaves of Fengqing big leaf tea.

[0045] Withering: Put the tea into the withering trough or the withering curtain to wither until the water loss rate is 60%, the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0046]Water return: gather the withered tea leaves and shake them with a green shaker for 10 minutes according to the amount of 20 kg per batch.

[0047] Kneading: heavy kneading for 55 minutes until tightly rolled into strips and the tea juice overflows.

[0048] Fermentation: Ferment the rolled tea leaves at a temperature of 25 degrees Celsius and a humidity of 75% for 5.5 hours.

[0049] Drying:...

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PUM

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Abstract

The invention discloses a method for making lotus orchid fragrance type fragrance keeping black tea and the lotus orchid fragrance type fragrance keeping black tea. The method for making the lotus orchid fragrance type fragrance keeping black tea comprises the steps that Fengqing daye tea is adopted as a tea raw material to be subjected to selection, withering, water returning, rolling, fermenting and drying in sequence. On the basis of traditional black tea processing, the water returning step is added, process parameters are optimized, the black tea with tight, straight, fat and tender appearance strips, attractive and complete seedling peaks, obvious golden tips, the black-brown and oily color and lotus orchid fragrance is obtained, and the content of tea polyphenol and tea pigments in the black tea is high.

Description

technical field [0001] The invention relates to a processing method of black tea and black tea thereof, in particular to a method for preparing lotus orchid-flavored black tea with remaining fragrance and the same. Background technique [0002] Tea is a beverage that originated in China and is loved by people. There are many ingredients contained in tea, including water, protein, amino acid, caffeine, tea polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids, of which lipids, plant pigments and Components such as protein are difficult to dissolve in water, while components such as tea polyphenols, vitamins, amino acids and some minerals can be dissolved in water. Components dissolved in water can be absorbed by the body, have beneficial effects on the body and affect the taste of tea. [0003] Tea polyphenols is the general term for phenolic substances and their derivatives in tea, accounting for about 20%-35% of the tot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 施卫强张成仁苏向宇余国仙吕江解
Owner YUNNAN DIANHONG GRP
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