CN102228098A - Baking and fragrance improvement method for black tea - Google Patents
Baking and fragrance improvement method for black tea Download PDFInfo
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- CN102228098A CN102228098A CN2011101631750A CN201110163175A CN102228098A CN 102228098 A CN102228098 A CN 102228098A CN 2011101631750 A CN2011101631750 A CN 2011101631750A CN 201110163175 A CN201110163175 A CN 201110163175A CN 102228098 A CN102228098 A CN 102228098A
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- tea
- baking
- charcoal
- black tea
- smokeless
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Abstract
The invention relates to a method for processing tea. The method is characterized in that: the baking and fragrance improvement are performed by using smokeless charcoal. During baking, the charcoal is burnt red and is in a smokeless state, the temperature of a tea baking place is kept 60 to 70 DEG C, and the baking time is 15 to 20 minutes. The method has the advantages that: the smokeless charcoal after being burnt red can keep the room temperature stable and does not produce smoke, makes the tea free from smoke smell, can ensure that an aroma substance of the tea is quickly seeped from tea surfaces and is solidified on the surfaces so as to reduce the volatilization of the aroma substance, and simultaneously ensures that the tea has the fragrance of the charcoal at the same time.
Description
Technical field
The present invention relates to a kind of tea Processing method, particularly black tea cures method for increasing aroma.
Background technology
Traditional black tea is made, roughly comprise wither, knead, ferment, dry four operations.In the Tea Processing later stage, tealeaves can be cured under hot environment usually, the fragrance matter in the tealeaves is evaporated under higher temperature conditions, allow the tealeaves that processes have strong fragrance, this operation is called Titian.
The shortcoming of the method for increasing aroma that adopts is at present: in the process of curing, the fragrance matter volatilization is bigger, and remaining tealeaves loss of aroma is too much.
Summary of the invention
The objective of the invention is: a kind of rapid Titian is provided and reduces the technology that fragrance matter volatilizees and increases a kind of charcoal fragrance.
Implementation method of the present invention is: will need the black tea of Titian to cure with smokeless charcoal.
In curing the room that smokeless charcoal burning is red, keep smokeless state, place the iron sieve on charcoal fire top, iron sieve part megadyne temperature degree keeps the 60-70 degree, sieves surperficial layer overlay crocus cloth at iron, and gauze surface is evenly spread and is spilt the black tea that need cure, and the time of curing is 15-20 minute.
Good effect of the present invention is: after smokeless charcoal burning is red, can keeps ambient-temp-stable and not have cigarette, can not allow tealeaves that smoke is arranged, can make the tealeaves fragrance matter ooze out the blade face rapidly, and, reduce the fragrance matter volatilization at surface cure, also allow tealeaves that a kind of fragrance of charcoal is arranged simultaneously.
The specific embodiment
Black tea cures Titian
In the closed bakery about 9 square metres, the iron sieve is placed in 1.5 meters high positions, and iron sieve upper berth one deck crocus cloth is placed smokeless charcoal below, charcoal burn red smokeless after, allow iron sieve part megadyne temperature degree keep the 60-70 degree.Then 10kg black tea evenly is layered on the crocus cloth, cure 15-20 minute after, fragrance overflows and at the tealeaves surface cure, can take out, cooling back packing warehouse-in.
Claims (3)
1. a black tea cures method for increasing aroma, it is characterized in that: cure Titian with smokeless charcoal.
2. a kind of black tea as claimed in claim 1 cures method for increasing aroma, it is characterized in that: when curing, charcoal burns red and keeps smokeless state.
3. a kind of black tea as claimed in claim 1 or 2 cures method for increasing aroma, it is characterized in that: tea baking place temperature keeps the 60-70 degree, and the time of baking and banking up with earth is 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101631750A CN102228098A (en) | 2011-06-16 | 2011-06-16 | Baking and fragrance improvement method for black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101631750A CN102228098A (en) | 2011-06-16 | 2011-06-16 | Baking and fragrance improvement method for black tea |
Publications (1)
| Publication Number | Publication Date |
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| CN102228098A true CN102228098A (en) | 2011-11-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101631750A Pending CN102228098A (en) | 2011-06-16 | 2011-06-16 | Baking and fragrance improvement method for black tea |
Country Status (1)
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| CN (1) | CN102228098A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599276A (en) * | 2012-03-08 | 2012-07-25 | 中国农业科学院茶叶研究所 | Making method of raw tea for pure tea beverages |
| CN103689137A (en) * | 2013-12-03 | 2014-04-02 | 金寨县茶叶发展办公室 | Method for extracting aroma of kung fu black tea by virtue of roasting |
| CN104397218A (en) * | 2014-11-21 | 2015-03-11 | 重庆市秀山县钟灵茶业有限公司 | Baking and aroma extracting method for black tea |
| CN106387131A (en) * | 2016-11-07 | 2017-02-15 | 贵州省湄潭县灯笼山茶业有限公司 | Making method of charcoal-flavored black tea |
| CN108935867A (en) * | 2018-10-07 | 2018-12-07 | 十堰中盈生态农业发展有限公司 | A kind of Northwest of Hubei Province charcoal perfume (or spice) peony bud tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352191A (en) * | 2007-07-25 | 2009-01-28 | 谌小丰 | Technique for producing Jinhuaqianliang tea (flower coil tea) |
| CN101356943A (en) * | 2007-08-04 | 2009-02-04 | 鹤壁市非凡食品有限公司 | Frying production method of rabdosia tea |
-
2011
- 2011-06-16 CN CN2011101631750A patent/CN102228098A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352191A (en) * | 2007-07-25 | 2009-01-28 | 谌小丰 | Technique for producing Jinhuaqianliang tea (flower coil tea) |
| CN101356943A (en) * | 2007-08-04 | 2009-02-04 | 鹤壁市非凡食品有限公司 | Frying production method of rabdosia tea |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599276A (en) * | 2012-03-08 | 2012-07-25 | 中国农业科学院茶叶研究所 | Making method of raw tea for pure tea beverages |
| CN103689137A (en) * | 2013-12-03 | 2014-04-02 | 金寨县茶叶发展办公室 | Method for extracting aroma of kung fu black tea by virtue of roasting |
| CN104397218A (en) * | 2014-11-21 | 2015-03-11 | 重庆市秀山县钟灵茶业有限公司 | Baking and aroma extracting method for black tea |
| CN106387131A (en) * | 2016-11-07 | 2017-02-15 | 贵州省湄潭县灯笼山茶业有限公司 | Making method of charcoal-flavored black tea |
| CN108935867A (en) * | 2018-10-07 | 2018-12-07 | 十堰中盈生态农业发展有限公司 | A kind of Northwest of Hubei Province charcoal perfume (or spice) peony bud tea and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111102 |