Preparation method of jasmine black tea

A technology for flower black tea and jasmine flower, which is applied in the field of preparation of jasmine black tea, can solve the problems of harsh conditions for the preparation process of jasmine black tea, affecting the good quality of black tea, easy dark color of black tea soup, etc. Rich taste effect

Inactive Publication Date: 2020-11-13
湘丰茶业集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, jasmine tea uses less black tea as raw material. The main reason is that black tea is fermented tea. When jasmine is used to make black tea into scented tea, it is easy to over-ferment the black tea after repeated fermentation, thereby affecting the original good quality of black tea, and the produced The color of black tea soup is easy to darken, and the conditions for the control of the preparation process of jasmine black tea are relatively strict, and it is difficult to effectively control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A preparation method of jasmine black tea, comprising the steps of:

[0024] (1) Preparation of tea base: Soak freshly picked tea leaves in water at 20-25°C, soak for 4-6 minutes, take out, place on a bamboo sieve on a flat floor, spread to cool and dry until there is no water drop, spread out The cooled tea leaves are naturally withered indoors for 18-22 hours, and the withered tea leaves are put into an automatic control fermenter and fermented for 8-20 hours. After the fermented tea leaves are taken out and kneaded into shape, they are dried in a hot air flow far-infrared rapid drying oven at 80-85°C to a water content of 8-15% to obtain material 1;

[0025] (2) Refire drying of tea base: put the material 1 obtained in step (1) into the dryer for refire drying, the thickness of the upper leaf is 2~4cm, the drying temperature is 110~120℃, and the drying time 8~12min, the water content of material 1 after drying is 3.5%~5.0%, use a cooling machine to cool material 1, ...

Embodiment 1

[0035] A preparation method of jasmine black tea, comprising the steps of:

[0036] (1) Production of tea billet: Soak the picked fresh tea leaves in 20°C water for 4 minutes, remove them, place them on a bamboo sieve with a flat floor, spread them to cool and dry them until there is no water drop, and spread the cooled tea leaves indoors Naturally wither for 18 hours, put the withered tea leaves into an automatic control fermenter, cover and ferment for 9 hours. 80 ℃ hot air flow far infrared fast drying oven to dry to 8% water weight, to obtain material 1;

[0037] (2) Refire drying of tea base: put the material 1 obtained in step (1) into the dryer for refire drying, the thickness of the upper leaf is 2cm, the drying temperature is 110°C, the drying time is 8min, and the drying time is 8 minutes. Finally, the moisture content of the material 1 is 3.5%, and the material 1 is cooled by using a cooling machine, so that the temperature of the material 1 is lowered to close to ro...

Embodiment 2

[0045] A preparation method of jasmine black tea, comprising the steps of:

[0046] (1) Production of tea billet: Soak freshly picked tea leaves in 25°C water for 6 minutes, remove them, place them on a bamboo sieve on a flat floor, spread them to cool and dry until there is no water drop, and spread the cooled tea leaves indoors Naturally wither for 22 hours, put the withered tea leaves into an automatic control fermenter, cover and ferment for 20 hours. 85 ° C hot air flow far infrared fast drying oven to dry to a water content of 15% by weight to obtain material 1;

[0047] (2) Refire drying of tea base: put the material 1 obtained in step (1) into the dryer for refire drying, the thickness of the upper leaf is 4cm, the drying temperature is 120°C, and the drying time is 12min. Finally, the water content of the material 1 is 5.0%, and the material 1 is cooled by using a cooling machine, so that the temperature of the material 1 is lowered to close to room temperature, and ...

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PUM

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Abstract

The invention belongs to the field of tea processing, and particularly discloses a preparation method of jasmine flower black tea. The preparation method comprises the following steps of: preparing atea base, re-firing and drying the tea base, picking fresh flowers, treating the fresh flowers, extracting jasmine flower essential oil, mixing tea flowers, scenting and drying. According to the preparation method, the utilization rate of jasmine flowers can be effectively increased, the scenting frequency is reduced, and the prepared jasmine flower black tea is mellow in taste, unique in fragrance, obvious in jasmine flower fragrance and coexisting in tea fragrance and flower fragrance. The jasmine flower black tea has a health-care effect, and can achieve the effects of relieving fatigue, relieving depression, nourishing and protecting the stomach, resisting inflammation and killing bacteria after being drunk frequently.

Description

technical field [0001] The invention belongs to the field of tea processing, and specifically discloses a preparation method of jasmine black tea. Background technique [0002] Scented tea is one of the unique reprocessed teas in my country, and jasmine tea is the most representative product among scented teas, which is favored by consumers for its fresh fragrance and strong taste. Jasmine is pungent, slightly sweet, and warm in nature, and has the effects of regulating qi, rejuvenating depression, warding off foulness, and harmonizing. The traditional craft of jasmine tea is mainly based on baked green tea as raw material. [0003] Black tea was first produced and drunk in China. After complete fermentation of black tea, the tea polyphenols contained in the tea leaves are oxidized into thearubigins, thus forming the unique dark red tea leaves and red tea soup of black tea. During the processing of black tea, the chemical composition in the fresh leaves changes greatly, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 杨庆新黄建安刘仲华肖力争傅冬和
Owner 湘丰茶业集团有限公司
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