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Processing method of flower fragrance-type black tea cake

A processing method and a flower-flavored technology are applied in the processing field of floral-flavored black tea cakes, which can solve the problems of inability to be reasonably and effectively utilized, unstable aroma quality, restricting the output of black tea, etc., and achieve rich aroma components, soft leaves, and improved amino acid content. Effect

Active Publication Date: 2018-11-30
贵州钾天下茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in my country, except for a few well-known black teas, there are generally problems such as low aroma, inconspicuous floral and fruity aromas, and unstable aroma quality.
At the same time, the seasonality of tea processing, especially the overall low quality of summer and autumn tea, cannot be used reasonably and effectively, which not only leads to a serious waste of tea tree resources, but also restricts the increase in black tea production

Method used

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  • Processing method of flower fragrance-type black tea cake

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Comparison scheme
Effect test

Embodiment 1

[0032] The present embodiment provides a kind of processing method of flower flavor type black tea cake, specifically comprises steps as follows:

[0033] ① Picking fresh leaves: choose one bud and one leaf or one bud and two leaves as raw materials;

[0034] ②Heating and withering: put the fresh leaves on the withering rack with a conveyor belt, spread the thickness of 25cm, and wither at a constant temperature with hot air at a temperature of 28°C until the moisture content of the tea leaves is 80%, and then heat it with hot air at a temperature of 37°C. Wither at a constant temperature until the moisture content of the tea leaves is 64%, and the direction of the hot air is opposite to the direction of the conveyor belt;

[0035] ③ Kneading: Put the withered tea leaves into the rolling machine, adopt the second rolling method, first add light pressure and knead for 13 minutes, loosen the pressure and knead for 5 minutes, then lightly press and knead for 7 minutes, loosen the...

Embodiment 2

[0043] The present embodiment provides a kind of processing method of flower flavor type black tea cake, specifically comprises steps as follows:

[0044] ① Picking fresh leaves: choose one bud and one leaf or one bud and two leaves as raw materials;

[0045] ②Heating and withering: put the fresh leaves on the withering rack with a conveyor belt, spread the thickness of 15cm, and wither at a constant temperature with hot air at a temperature of 23°C until the moisture content of the tea leaves is 70%. Wither at a constant temperature until the moisture content of the tea leaves is 60%, and the direction of the hot air is opposite to the direction of the conveyor belt;

[0046] ③ Kneading: put the withered tea leaves into the rolling machine, adopt the second rolling method, first add light pressure and knead for 5 minutes, loosen the pressure and knead for 3 minutes, then lightly press and knead for 5 minutes, loosen the pressure and knead for 3 minutes, stop and unblock; Pre...

Embodiment 3

[0054] The present embodiment provides a kind of processing method of flower flavor type black tea cake, specifically comprises steps as follows:

[0055] ① Picking fresh leaves: choose one bud and one leaf or one bud and two leaves as raw materials;

[0056] ②Heating and withering: put the fresh leaves on the withering rack with a conveyor belt, spread the thickness of 20cm, and wither at a constant temperature with hot air at a temperature of 23-28°C until the moisture content of the tea leaves is 75%. The hot air is withered at a constant temperature until the moisture content of the tea leaves is 62%, and the direction of the hot air is opposite to the direction of the conveyor belt;

[0057] ③ Kneading: put the withered tea leaves into the rolling machine, adopt the second rolling method, first add light pressure and knead for 8 minutes, loosen the pressure and knead for 4 minutes, then lightly press and knead for 6 minutes, loosen the pressure and knead for 4 minutes, st...

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Abstract

The present invention relates to a black tea processing technology, and especially relates to a processing method of a flower fragrance-type black tea cake. In order to meet the requirement of consumers on flower fragrance-type tea, the method successively comprises the following steps: fresh leaf picking, heating for withering, rolling, constant-temperature withering, fermentation, pressing for cake forming, and drying. The black tea processed by adopting the method disclosed by the invention has strong flower and fruit fragrance, and is rich ingredients such as beta-linalool, methyl salicylate, trans-geraniol and methyl palmitate.

Description

technical field [0001] The invention relates to black tea processing technology, in particular to a processing method of flower-flavored black tea cake. Background technique [0002] Black tea is a fermented tea, which is made from suitable shoots and leaves of tea trees, and is refined through withering, rolling, fermentation, drying and other processes. According to research, black tea has many nutrients and health care qualities, and has diuretic, edema, and anti-inflammatory properties. Sterilizes, refreshes and relieves fatigue, enhances memory, promotes body fluid, clears away heat and detoxifies. [0003] Tea aroma is one of the important factors that determine the quality of tea. Due to the importance of tea aroma, the research on tea aroma has always been a hot spot in the field of tea research, and it also affects the intuitive judgment of drinkers on the quality preference of tea products. At present, in my country, except for a few well-known black teas, there a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 钟声亮林荣峰
Owner 贵州钾天下茶业有限公司
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