CN101731382A - Fragrant dark tea and process for producing same - Google Patents
Fragrant dark tea and process for producing same Download PDFInfo
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- CN101731382A CN101731382A CN201010101171A CN201010101171A CN101731382A CN 101731382 A CN101731382 A CN 101731382A CN 201010101171 A CN201010101171 A CN 201010101171A CN 201010101171 A CN201010101171 A CN 201010101171A CN 101731382 A CN101731382 A CN 101731382A
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Abstract
The invention provides a method for producing fragrant dark tea. The method is characterized by comprising the following steps: using recently produced dark tea as a substrate; using a fresh flower with remarkable fragrance as a medium; uniformly mixing the dark tea and the fresh flower; piling the mixture; fermenting the mixture; and scenting the fermented mixture. The dark tea having health-care function and the fresh flower are mixed for piling and fermentation, so the tea absorbs fragrant substances of the fresh flower and undergoes a series of conversion. Therefore, the tea has fragrance, better nutrition and mouthfeel and can be accepted by more customers.
Description
Technical field
The present invention relates to the preparation method of tealeaves, be specifically related to black tea of a kind of floral type and manufacture craft thereof.
Background technology
Tea has a long history and culture in China, also is traditional drink of China people over the past thousands of years.Different tea Processing methods, formed various teas, and all kinds of tea all have certain qualitative characteristics and specification requirement, from the technical branch of first system, green tea is arranged, black tea, yellow tea, black tea, white tea, blue or green tea six big class tea, wherein black tea and green tea, black tea, yellow tea, black tea, blue or green tea by comparison, cold perfume (or spice) is the most weak, and hot perfume (or spice) also only is Chen Xiang, though cause because of its long-term after fermentation, has the incomparable health care of other class tea, but fragrance and mouthfeel have restricted its popularizing on market to a certain extent, except comparatively fixing city being arranged outside the venue in the southwest of China and Southeast Asia, also not by China voluminously the people in territory accepted.The present jasmine tea of selling on the market, as osmanthus flower tea, jasmine tea, preparation method is the tea that dried jasmine flower, dried sweet-scented osmanthus and tealeaves are mixed.
Summary of the invention
The objective of the invention is for overcoming the deficiencies in the prior art, and black tea of a kind of floral type and manufacture craft thereof are provided.
The technical scheme that realizes the object of the invention is:
With the black tea of just making is matrix, is media with the significant fresh flower of fragrance, through evenly mixing, wet heap, fermentation, basement system form.Concrete manufacturing process step is as follows:
1, makes black tea with prior art;
2, select the open fresh flower flower that is about to of required odor type kind;
3, mix and stir the basement flower: the black tea that will just make and the fresh flower of tool fragrance mix and stir together, and pile-fermentation carries out basement perfume (or spice), and tealeaves is when receiving the fragrance of a flower, also absorb the moisture of fresh flower, the temperature of tea heap is raise, the microorganism recovery that is activated, through 12-15 hour, basement system was finished for the first time;
4, go out flower: sift out flower, oven dry tealeaves;
5, set by step 3 method carry out for the second time, basement system for the third time, the fragrance of a flower by black tea is full inhale after, drying tea leaves forms.
Described fresh flower is mainly Jasmine, sweet osmanthus, yulan magnolia, and the input ratio of fresh flower is the 1-5% of tealeaves.
Advantage of the present invention is: the present invention mixes wet heap, fermentation with the black tea and the fresh flower of this tool health care, makes the aromatic substance of tealeaves absorption fresh flower, and makes tea aroma pleasant through a series of conversions, and the nutrition mouthfeel is better.
The specific embodiment
Embodiment 1:
The preparation method of jasmine fragrance six fort tea, this method comprises the steps:
(1) the six fort tea gross tea of being processed into prior art are matrix;
(2) select to be about to open Jasmine flower;
(3) mix and stir the basement flower: according to the fragrant characteristic of telling of Jasmine, the fresh bud that is about to open Jasmine in its evening evenly mixes wet heap with tealeaves, the input ratio of fresh flower is 3% of a tealeaves, tealeaves is when receiving the fragrance of a flower, also absorb the moisture of fresh flower, the temperature of tea heap begins to rise after 2 hours, the microorganism recovery that is activated, to the first time the next morning basement system finish;
(4) sift out flower, oven dry tealeaves;
(5) set by step the method for (3) carry out for the second time, basement system for the third time, promptly obtain jasmine fragrance six fort tea.
The injected volume of fresh flower can be according to dense, the light increase or the minimizing of required odor type.
Embodiment 2: the preparation method of osmanthus flower fragrant six fort tea
According to the sweet osmanthus characteristic, to select at annual sweet osmanthus season of flowers that fragrance is dense, the flower of quality better, and carried out the colored basement system of basement with interior and six fort tea at 24 hours, all the other are with embodiment 1.
More than just in conjunction with the embodiments the present invention being launched further description, but should be understood that above embodiment only is used for the present invention is illustrated, is not in order to limit protection scope of the present invention.Use this method and can also make floral type Pu'er tea or the black tea of other floral types.
Claims (4)
1. the preparation method of the black tea of a floral type, it is characterized in that: with the black tea of just making is matrix, is media with the significant fresh flower of fragrance, forms through evenly mixing, wet heap, fermentation, basement system, its preparation method comprises the steps:
(1) makes black tea with prior art;
(2) select fresh flower flower required odor type kind, that soon open;
(3) mix and stir the basement flower: the black tea that will just make and the fresh flower of tool fragrance mix and stir together, and pile-fermentation carries out basement perfume (or spice), and tealeaves is when receiving the fragrance of a flower, also absorb the moisture of fresh flower, the temperature of tea heap is raise, the microorganism recovery that is activated, through 12-15 hour, basement system was finished for the first time;
(4) go out flower: sift out flower, oven dry tealeaves;
(5) set by step the method for (3) carry out for the second time, basement system for the third time, the fragrance of a flower by black tea is full inhale after, drying tea leaves forms.
2. preparation method according to claim 1 is characterized in that: described fresh flower is mainly sweet osmanthus, Jasmine or yulan magnolia.
3. preparation method according to claim 1 is characterized in that: the injected volume of described fresh flower is the 1-5% of tealeaves.
4. the black tea of preparing with the preparation method of claim 1 of a kind of floral type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101011715A CN101731382B (en) | 2010-01-23 | 2010-01-23 | Fragrant dark tea and process for producing same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101011715A CN101731382B (en) | 2010-01-23 | 2010-01-23 | Fragrant dark tea and process for producing same |
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| CN101731382A true CN101731382A (en) | 2010-06-16 |
| CN101731382B CN101731382B (en) | 2012-08-22 |
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| CN2010101011715A Expired - Fee Related CN101731382B (en) | 2010-01-23 | 2010-01-23 | Fragrant dark tea and process for producing same |
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Cited By (28)
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|---|---|---|---|---|
| CN102450348A (en) * | 2010-10-19 | 2012-05-16 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN102524451A (en) * | 2012-01-12 | 2012-07-04 | 向华 | Scenting process of rose flower tea |
| CN102986949A (en) * | 2012-12-06 | 2013-03-27 | 宜宾市外贸金叶茶业有限责任公司 | Osmanthus dark tea and processing method thereof |
| CN103005107A (en) * | 2013-01-08 | 2013-04-03 | 南京师范大学 | Method for processing stevia rebaudiana dark green tea |
| CN103392846A (en) * | 2013-08-13 | 2013-11-20 | 四川省文君茶业有限公司 | Processing method of dark tea pressed and formed by jasmine tea taking young tea leaves as embryo |
| CN103478317A (en) * | 2012-06-14 | 2014-01-01 | 贵州四品君茶业有限公司 | Osmanthus fragrans black tea scenting method and scenting apparatus |
| CN104171052A (en) * | 2014-07-22 | 2014-12-03 | 湖南省铁香茶叶有限公司 | Processing method of orchid-flavored black tea |
| CN104186753A (en) * | 2014-07-23 | 2014-12-10 | 谢大高 | Preparation method of pu'er tea with jasmine and aglaia odorata |
| CN104186754A (en) * | 2014-07-23 | 2014-12-10 | 谢大高 | Preparation method of black tea with jasmine and aglaia odorata |
| CN104206573A (en) * | 2014-10-11 | 2014-12-17 | 谢达国 | Production method for organic miraflor black compressed tea |
| CN104222393A (en) * | 2014-10-11 | 2014-12-24 | 张聪聪 | Organic miraflor dark green loose tea preparing method |
| CN104273250A (en) * | 2014-10-24 | 2015-01-14 | 梧州中茶茶业有限公司 | Processing technology of osmanthus fragrans Liupu tea |
| CN104365909A (en) * | 2014-12-02 | 2015-02-25 | 湖南省白沙溪茶厂股份有限公司 | Honeysuckle dark tea and preparation method thereof |
| CN104522204A (en) * | 2015-01-05 | 2015-04-22 | 梧州市天誉茶业有限公司 | Areca catechu fragrance Liupao tea and preparation method thereof |
| CN104543133A (en) * | 2015-01-05 | 2015-04-29 | 周学付 | Scented tea making process |
| CN105532968A (en) * | 2015-12-15 | 2016-05-04 | 四川蒙顶山跃华茶业集团有限公司 | Jasmine flower-dark tea and preparation method thereof |
| CN105638958A (en) * | 2016-01-06 | 2016-06-08 | 湖南农业大学 | Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn |
| CN105875884A (en) * | 2016-04-28 | 2016-08-24 | 王婧 | Novel green brick tea manufacturing process |
| CN106173117A (en) * | 2016-07-23 | 2016-12-07 | 成都市金川茶业有限公司 | The processing method that a kind of postfermented tea cake adds Flos Rosae Rugosae |
| CN106359710A (en) * | 2016-08-30 | 2017-02-01 | 安徽省双寨茶业有限公司 | Orchid fragrance type black tea |
| CN108378161A (en) * | 2018-04-30 | 2018-08-10 | 蔚长飞 | A kind of production method and products thereof of Jasmine Fu tea |
| CN108378162A (en) * | 2018-04-30 | 2018-08-10 | 蔚长飞 | A kind of production method and products thereof of yulan magnolia Fu tea |
| CN108541786A (en) * | 2018-04-30 | 2018-09-18 | 蔚长飞 | A kind of production method and products thereof of sweet osmanthus Fu tea |
| CN108850282A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Jasmine |
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN110214835A (en) * | 2019-06-06 | 2019-09-10 | 湖南农业大学 | Toxin-expelling and face nourishing fragrance of a flower fruity health preserving tea |
| CN110384149A (en) * | 2019-07-22 | 2019-10-29 | 湖南植歌茶业有限公司 | Compound red Fu-brick tea formula of one kind and preparation method thereof |
| CN114931172A (en) * | 2021-11-02 | 2022-08-23 | 湖南农业大学 | Jasmine-fragrance Tianjian dark tea and preparation method thereof |
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| CN101305755A (en) * | 2007-05-14 | 2008-11-19 | 刘忠麇 | Pseudo-ginseng pu'er tea |
| CN101473876A (en) * | 2008-11-26 | 2009-07-08 | 王明勇 | Method for making jasmine black tea |
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2010
- 2010-01-23 CN CN2010101011715A patent/CN101731382B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450348B (en) * | 2010-10-19 | 2015-11-25 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN102450348A (en) * | 2010-10-19 | 2012-05-16 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN102524451A (en) * | 2012-01-12 | 2012-07-04 | 向华 | Scenting process of rose flower tea |
| CN103478317A (en) * | 2012-06-14 | 2014-01-01 | 贵州四品君茶业有限公司 | Osmanthus fragrans black tea scenting method and scenting apparatus |
| CN102986949A (en) * | 2012-12-06 | 2013-03-27 | 宜宾市外贸金叶茶业有限责任公司 | Osmanthus dark tea and processing method thereof |
| CN103005107A (en) * | 2013-01-08 | 2013-04-03 | 南京师范大学 | Method for processing stevia rebaudiana dark green tea |
| CN103392846A (en) * | 2013-08-13 | 2013-11-20 | 四川省文君茶业有限公司 | Processing method of dark tea pressed and formed by jasmine tea taking young tea leaves as embryo |
| CN104171052A (en) * | 2014-07-22 | 2014-12-03 | 湖南省铁香茶叶有限公司 | Processing method of orchid-flavored black tea |
| CN104186753A (en) * | 2014-07-23 | 2014-12-10 | 谢大高 | Preparation method of pu'er tea with jasmine and aglaia odorata |
| CN104186754A (en) * | 2014-07-23 | 2014-12-10 | 谢大高 | Preparation method of black tea with jasmine and aglaia odorata |
| CN104186754B (en) * | 2014-07-23 | 2016-09-28 | 谢大高 | The manufacture method of jasmine Flos Aglaiae Odoratae postfermented tea |
| CN104186753B (en) * | 2014-07-23 | 2016-08-17 | 谢大高 | The preparation method of jasmine Milan flower pu'er tea |
| CN104206573B (en) * | 2014-10-11 | 2016-04-06 | 谢达国 | The preparation method of black tea compressed tea is spent in organic Milan |
| CN104222393A (en) * | 2014-10-11 | 2014-12-24 | 张聪聪 | Organic miraflor dark green loose tea preparing method |
| CN104206573A (en) * | 2014-10-11 | 2014-12-17 | 谢达国 | Production method for organic miraflor black compressed tea |
| CN104273250A (en) * | 2014-10-24 | 2015-01-14 | 梧州中茶茶业有限公司 | Processing technology of osmanthus fragrans Liupu tea |
| CN104365909A (en) * | 2014-12-02 | 2015-02-25 | 湖南省白沙溪茶厂股份有限公司 | Honeysuckle dark tea and preparation method thereof |
| CN104543133A (en) * | 2015-01-05 | 2015-04-29 | 周学付 | Scented tea making process |
| CN104522204A (en) * | 2015-01-05 | 2015-04-22 | 梧州市天誉茶业有限公司 | Areca catechu fragrance Liupao tea and preparation method thereof |
| CN105532968A (en) * | 2015-12-15 | 2016-05-04 | 四川蒙顶山跃华茶业集团有限公司 | Jasmine flower-dark tea and preparation method thereof |
| CN105638958A (en) * | 2016-01-06 | 2016-06-08 | 湖南农业大学 | Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn |
| CN105875884A (en) * | 2016-04-28 | 2016-08-24 | 王婧 | Novel green brick tea manufacturing process |
| CN106173117A (en) * | 2016-07-23 | 2016-12-07 | 成都市金川茶业有限公司 | The processing method that a kind of postfermented tea cake adds Flos Rosae Rugosae |
| CN106359710A (en) * | 2016-08-30 | 2017-02-01 | 安徽省双寨茶业有限公司 | Orchid fragrance type black tea |
| CN108378161A (en) * | 2018-04-30 | 2018-08-10 | 蔚长飞 | A kind of production method and products thereof of Jasmine Fu tea |
| CN108378162A (en) * | 2018-04-30 | 2018-08-10 | 蔚长飞 | A kind of production method and products thereof of yulan magnolia Fu tea |
| CN108541786A (en) * | 2018-04-30 | 2018-09-18 | 蔚长飞 | A kind of production method and products thereof of sweet osmanthus Fu tea |
| CN108850282A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Jasmine |
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN110214835A (en) * | 2019-06-06 | 2019-09-10 | 湖南农业大学 | Toxin-expelling and face nourishing fragrance of a flower fruity health preserving tea |
| CN110384149A (en) * | 2019-07-22 | 2019-10-29 | 湖南植歌茶业有限公司 | Compound red Fu-brick tea formula of one kind and preparation method thereof |
| CN114931172A (en) * | 2021-11-02 | 2022-08-23 | 湖南农业大学 | Jasmine-fragrance Tianjian dark tea and preparation method thereof |
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