Processing method of black tea with glutinous and sweet flower fragrance

Abstract

The invention discloses a processing method of black tea with glutinous and sweet flower fragrance. The processing method comprises the following steps: (1) picking fresh tea leaves with medium and small leaves as raw materials; (2) performing variable temperature control light dynamic withering treatment on the fresh leaves to obtain withered leaves; (3) performing low-temperature high-humidity variable-frequency rolling operation on the withered leaves to obtain rolled leaves; (4) adding waxy vanilla tea into the rolled leaves, and performing camellia blending to obtain blended leaves; (5) performing medium-temperature medium-humidity short-time semi-dynamic scenting and fermentation operation on the mixed leaves to obtain fermented leaves; (6) performing high-temperature short-time hot air primary drying operation on the fermented leaves to obtain primary dried leaves; (7) performing double-bin variable-temperature variable-pressure scenting operation on the primarily-dried leaves to obtain scented leaves; (8) performing low-temperature long-time hot air sufficient drying operation on the scenting leaves to obtain sufficiently-dried leaves; (9) carrying out refining operation on the sufficiently-dried leaves, and carrying out color sorting, winnowing, impurity removal and flower, leaf and impurity removal at a time to obtain refined leaves; and (10) carrying out temperature-controlled humidity-variable far-infrared aroma enhancing treatment on the refined leaves to obtain the glutinous and sweet flower-fragrance black tea.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tea processing technology, in particular to a processing method of glutinous sweet floral black tea. Background technique [0002] Black tea, as the tea with the largest production and consumption in the world, has its unique soup color, taste and aroma, and is rich in various functional components such as theaflavins, thearubigins, amino acids, etc., and is widely loved by consumers . [0003] In China, with the restoration of traditional black tea and the rapid development of emerging black tea, the black tea industry has developed rapidly, and the flavor of black tea has become more and more diversified. The research on processing technology of black tea products in my country has also made great progress. However, there are still many problems in my country's black tea industry as a whole. For example, some tea companies blindly follow the trend to produce black tea, b...

AI Technical Summary

Problems solved by technology

However, there are still many problems in my country's black tea industry as a whole. For example, some tea companies blindly follow the trend to produce black tea, but they have not established a dedicated black tea raw material base, nor have they planted tea varieties suitable for black tea. They directly use summer and autumn green tea varieties for black tea production. In turn, the resulting black tea has insufficient aroma and flavor, insufficient durability, and the tea soup is light and tasteless, and the quality is not good.

The standardization and high-quality processing technology of black tea is low. Traditional black tea processing goes through withering, rolling, fermentation, drying and other processes. Problems such as poor conditions and outdated equipment are still mainly processed by manual experience, and the standardization level is low

In addition, the homogeneity of black tea products in my country is serious, and the flavor characteristics are not obvious, such as the aroma is sweet, honey, etc., and the taste is sweet, mellow, etc.

This series of problems has led to the unstable quality of black tea in my country and the unobvious style, which in turn has affected the market prospects and economic benefits of the black tea industry in my country

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