Processing method of black tea with strong flower fragrance

A processing method and a flower-flavor technology, which are applied to the processing field of floral-flavor high-fragrance dark tea, can solve the problems of non-revealing black tea's floral fragrance and low efficiency, and achieve the effects of strong endoplasmic taste, ensuring safety, and balanced water distribution.

Inactive Publication Date: 2019-04-26
湖南省茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent application for "a kind of black rose tea and its preparation method" with the application number CN201711254167, which is dried in the sun, has low efficiency, and the floral fragrance of the dark tea itself is not revealed, so it needs to be scented and processed with roses to increase the fragrance.

Method used

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  • Processing method of black tea with strong flower fragrance
  • Processing method of black tea with strong flower fragrance

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Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1 The embodiment proposes a kind of processing method of flower-flavor type high fragrance dark tea, comprises the following steps:

[0024] A. Picking: pick the fresh leaves of Blue Mountain big-leaf bitter tea with one bud and four or five leaves;

[0025] B. Spread green: spread the picked fresh leaves on bamboo mats with a thickness of 4.5cm for 1.5 hours;

[0026] C. Sunshine: Before ten o'clock in the morning and after four o'clock in the afternoon, put the fresh leaves and bamboo mats in the sun for 30 minutes, and turn them once in the middle;

[0027] D. Cooling: Take the fresh leaves exposed to the sun together with bamboo mats to the greening workshop for cooling for 1 hour;

[0028] E. Sprinkling and grouting: pile the cooled tea leaves into piles, prepare water according to the weight ratio of tea leaves: water = 1:0.2, and sprinkle water into the piles of tea leaves, turn the piles and stir to mix the water and tea evenly;

[0029] F. High-tem...

Embodiment 2

[0049] The present embodiment proposes a kind of processing method of flower-flavor type high fragrance black tea, comprises the following steps:

[0050] A. Picking: pick the fresh leaves of Blue Mountain big-leaf bitter tea with one bud and four or five leaves;

[0051] B. Green spreading: Spread the picked fresh leaves on bamboo mats with a thickness of 4cm for 2 hours;

[0052] C. Sunshine: Before ten o'clock in the morning and after four o'clock in the afternoon, put the fresh leaves and bamboo mats in the sun for 30 minutes, and turn them once in the middle;

[0053] D. Cooling: Take the fresh leaves exposed to the sun together with bamboo mats to the greening workshop for cooling for 1 hour;

[0054] E. Sprinkling and grouting: pile the cooled tea leaves into piles, prepare water according to the weight ratio of tea leaves: water = 1:0.2, and sprinkle water into the piles of tea leaves, turn the piles and stir to mix the water and tea evenly;

[0055] F. High-temperat...

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PUM

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Abstract

The invention discloses a processing method of black tea with strong flower fragrance, and belongs to the field of tea leaf processing methods. The processing method of the black tea with strong flower fragrance comprises the following steps: A, picking; B, tedding fresh leaves; C, sunning; D, spreading for cooling; E, spraying water and grouting; F, carrying out fixation at a high temperature; G,hot rubbing; H, piling; I, initial baking; J, spreading for cooling; K, baking with hot air in an overhead manner, wherein tea leaves cooled in a spreading manner are baked by adopting a hot air drying workbench in the overhead manner, the hot air drying workbench is provided with a layer of metal dense wire mesh in an overhead manner, a layer of tea leaves is spread for drying, then another layer of tea leaves is spread for drying followed by a third layer, the hot air is blown continuously after spreading, the drying time is 5 hours, and the tea piles are overturned twice; L, bagging whilethe tea leaves are hot. By adopting the processing method, strong fragrance black tea with stable quality, strong flower fragrance and mellow mouthfeel can be produced.

Description

technical field [0001] The invention relates to a method for processing tea, in particular to a method for processing flower-flavored high-fragrance black tea. Background technique [0002] The general aroma of black tea in Hunan Province is located in the aroma of pine smoke or Chenxiang. In the later drying process of the processing process, it is generally dried in the sun or dried in the Qixing stove or dried in the dryer. However, these drying methods Each has its own limitations. Drying in the sun is too dependent on the weather, and the efficiency is low; drying on a stove can easily cause smoke or burnt conditions that will affect the quality of tea; drying in a dryer, the aroma of black tea is not high. The aroma of the dark tea obtained by the above three traditional drying methods is pine smoke or aged, and the floral aroma is not revealed. For example, the patent application of "a dark rose tea and its preparation method" with the application number CN201711254...

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 刘姝娟张玲苓银霞傅海平黄浩余鹏辉钟妮易建松
Owner 湖南省茶叶研究所
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