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High-mountain organic black tea and processing method thereof

A technology of organic black tea and processing method, which is applied in the field of tea processing, can solve problems such as the inability to strictly control the temperature and humidity of tea leaves, and uneven quality of alpine black tea, and achieve the effect of reducing production costs and lasting flower fragrance

Inactive Publication Date: 2017-11-07
广西西林九龙山茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of modern society, standard tea-making techniques are used to process black tea to ensure the quality of black tea. However, in traditional processing techniques, tea-making personnel cannot strictly control the temperature and humidity of tea leaves within the allowable range, and can only control them by experience, resulting in The quality of the produced high mountain black tea is uneven

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] S1. Picking: Picking young tea leaves from Xiashan organic tea garden;

[0043] S2, greening: the tea leaves obtained in step S1 are steamed at 110°C for 2 minutes;

[0044] S3, kneading: the tea leaves that have been finished in step S2 are cooled to 50°C, and then kneaded and kneaded into strips;

[0045] S4, re-fixing: the tea leaves kneaded in step S3 are fixed again with 110°C steam for 3 minutes;

[0046] S5. Fermentation: cool down the tea leaves that have been greened in step S4 to 35°C, pile them up to form a tea pile with a height of 0.8m, turn the pile after 3 hours of fermentation, and complete the fermentation after turning the pile 3 times;

[0047] S6, kneading again: kneading the tealeaves fermented in step S5 into strips again, so that the tealeaves are rolled tightly;

[0048] S7. Semi-drying: semi-drying the re-twisted tea leaves in step S7 at a temperature of 110° C. until the moisture content is 28%.

[0049] The processing method of alpine organ...

Embodiment 2

[0051] T1 Scenting and Inhalation: Take 2 parts of semi-processed organic black tea, 3 parts of Milan flower, 5 parts of Budhimosa, 5 parts of white orchid, and 5 parts of jasmine according to the parts by weight. Mix the jasmine flowers evenly, spread the semi-processed organic black tea to a thickness of 0.5cm, spread the mixed flowers into 2cm and place them on the top and bottom of the semi-processed organic black tea respectively, and use gauze to separate them in the middle to smell and absorb fragrance;

[0052] T2 drying: drying the tea leaves scented in step T1 at a temperature of 102° C. until the water content is less than 5.5%.

Embodiment 3

[0054] T1 Scenting and Inhalation: Take 12 parts of semi-processed organic black tea, 50 parts of Milan flower, 40 parts of Budhisattva, 30 parts of white orchid, and 50 parts of jasmine according to the parts by weight. Mix the jasmine flowers evenly, thin the semi-processed organic black tea to a thickness of 1.5cm, spread the mixed flowers into 3cm and place them on the top and bottom of the semi-processed organic black tea respectively, and use gauze to separate them in the middle to smell and absorb fragrance;

[0055] T2 drying: drying the tea leaves scented in step T1 at a temperature of 121° C. until the water content is less than 5.5%.

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Abstract

The invention relates to high-mountain organic black tea and a processing method thereof. Semi-processed organic black tea is prepared through steps of picking, fixation, rolling, re-fixation, fermentation, re-rolling and semi-drying processing; the high-mountain organic black tea is prepared from 2-12 parts by weight of the semi-processed organic black tea, 3-50 parts by weight of aglaia odorata, 5-40 parts by weight of flos buddlejae, 5-30 parts of michelia alba and 5-50 parts of Jasminum sambac through scenting, aroma absorption and drying. According to the invention, the aglaia odorata, the flos buddlejae, the michelia alba and the Jasminum sambac are taken as raw materials for scenting and aroma absorption of the high-mountain black tea, so that the high-mountain black tea has special strong aroma; the high-mountain black tea is semi-dried firstly and then the semi-dried tea is subjected to scenting and aroma absorption, therefore, the aroma of the black tea is more long-lasting, and the production cost of the high-mountain organic black tea can be effectively reduced.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a high mountain organic black tea and a processing method thereof. Background technique [0002] Alpine organic tea is a kind of organic tea, which is produced and processed according to the method of organic agriculture on the top of the mountain above 1000 meters above sea level. In the production process, no artificial fertilizers, pesticides, plant growth regulators, chemical food additives and other substances are used in the production. Alpine organic tea is a kind of pollution-free and pure natural tea. [0003] Alpine organic black tea is a kind of black tea, which has a unique natural floral fragrance, a mellow and refreshing taste, and various health effects, and is loved by people. Organic high mountain black tea has nutritional value and health benefits to the human body, which has been confirmed by scientific research institutes. With the development of modern society...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/40
Inventor 韦明青
Owner 广西西林九龙山茶业有限公司
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