CN102273526A - Method for processing jasmine black tea - Google Patents

Method for processing jasmine black tea Download PDF

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Publication number
CN102273526A
CN102273526A CN2011102680044A CN201110268004A CN102273526A CN 102273526 A CN102273526 A CN 102273526A CN 2011102680044 A CN2011102680044 A CN 2011102680044A CN 201110268004 A CN201110268004 A CN 201110268004A CN 102273526 A CN102273526 A CN 102273526A
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tealeaves
jasmine
black tea
tea
young crops
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CN102273526B (en
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叶清德
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Fujian great Trade Development Co., Ltd.
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Fujian Jiufeng Agricultural Development Co ltd
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a method for processing jasmine black tea. The jasmine black tea is obtained by the steps of: sun-drying fresh leaves of tea, withering, shaking green, twisting, fermenting, scenting and baking. The jasmine black tea prepared by the method retains the sweetness and mellowness of black tea and also has the faint scent of jasmine; and the product has an elegant appearance, excellent taste and aroma, strong and natural aroma, and mellow, sweet and refreshing taste, and leaves the aroma on teeth and cheeks and has fragrant aftertaste after being drunk, and the soup color is bright.

Description

A kind of processing method of Jasmine black tea
Technical field
The present invention relates to processing field of tea leaves, especially relate to a kind of processing method of Jasmine black tea.
Background technology
Black tea is a class tea of volume of production and marketing maximum in all kinds of tea in the world in modern age, accounts for world's tealeaves consumption and more than 80% of total trade volume.China is the native place of tea, also is the cradle of world's black tea.The black tea of countries in the world all originates from Fujian China.The China black tea kind is more, and the place of production is wider, and Chinese distinctive congou tea and souchong are arranged, and also has and India, the similar red fannings of Sri Lanka.
Souchong is the special product that Fujian China is economized, and the branch of Lapsang souchong and outer mountain microspecies is arranged.Lapsang souchong black tea originates in that star villages and small towns, Fujian China province Wuyishan City paulownias wood closes and the Gan Keng of the Guang Yinkeng of peripheral Shaowu City, Guangze County, department before, the col head of Jianyang, and the Shi Long township of Qianshan County, Jiangxi, scope reaches 600 square kilometres.Other local souchongs of producing are referred to as outer mountain microspecies.Originate in the Lapsang souchong black tea that star villages and small towns, Wuyishan City paulownia wood closes simultaneously, special titled with " Wuyi Mountain Lapsang souchong black tea ", be traditional extraordinary export trade black tea.
Lapsang souchong black tea, be the first ancestor of world black tea about between 1567~1610 years of end of the Ming Dynasty the period of appearance.Transported Europe from 1610 to by the Dutchman, existing so far nearly 400 years history.Record the earliest is " Qing Dynasty's comprehensive history " about souchong.These books 2 carry for the 847th page: " end of the Ming Dynasty, Emperor Chongzhen went to the Great Britain by Holland at 13 years black tea (free tea, bohea, souchong, pekoe etc.) beginnings.”。Congou tea and microspecies, pekoe all are the kinds of bohea, and the title that this section record shows souchong occurs in that bright Emperor Chongzhen 13 years (1640) is preceding.Lapsang souchong black tea in 1640 is imported into by the Dutchman after the Britain, and the Englishman gives the image and the plentiful and substantial magnificent product drink mode of black tea gracefulness, has formed the black tea culture of rich connotation, more black tea is promoted into international beverage.Opened the world market of Chinese tea first as the Lapsang souchong black tea in black tea source.
Congou tea is Chinese distinctive black tea, also is Chinese traditional export commodity.The China congou tea place of production is wide, category is many.17 provinces of China successively produce congou tea.By the place of production name Fujian red time, Yunnan black tea time, Qimen time, peaceful red time, suitable red time, river red time, Hunan red time, Taiwan time, red more time, Jiangsu time and Guangdong red time etc. are arranged.Be divided into two kinds of Da Ye time and leaflet time by kind.Da Ye kung fu tea is that raw material is made with arbor or half arbor fresh leaves of tea plant, claim again " red autumnal leaves time ", with the Yunnan black tea time and the time of having stable political situation be representative.Leaflet kung fu tea is that raw material is made with leaflet kind fresh leaves of tea plant in the shrub type, and color and luster is pitch-black, claims again " black leaf time ".Rushing red kung fu tea and be the general designation of three kinds of congou teas such as smooth ocean time, the time of having stable political situation and Bai Lin time, all is the Fujian special product, three kinds of congou tea place of production differences, kind style difference, but have oneself consumption fan separately, lasting.
Black tea is a kind of natural drink of preciousness, and good beauty and health care function is arranged again.Through scientific analysis and time-proven, black tea contains higher amino acid, vitamin, mineral matter, Tea Polyphenols and alkaloid, multiple nutrients and effective component are arranged, having clears away heart-fire makes eye bright, bactericidal antiphlogistic, reducing weight and beautifying features, delay senility, anti-cancer, the blood fat that disappears, reduction cholesterol reduce effects such as angiocardiopathy and diabetes, and be well-known, ground such as situation of selling well Hong Kong, Macao, Taiwan, Southeast Asia, Japan, America and Europe are liked by the consumer deeply.
But at present black tea product mostly is single full fermented tea product, soup look muddiness, and fragrance is strong not enough, has a hunch a bit shortcoming of mouthfeel for black tea the northerner who likes with jasmine tea.The method for production of a kind of jasmine black tea of patent of Wang Mingyong (application number 200810072204.0) by with high mountain cloud and mist tea through dewater, knead, ferment, dry, the basement system of heating makes jasmine black tea.Traditional black tea preparation process is through shining green grass or young crops, kneading, ferment, dry preparation.Traditional basement flower technology is that fresh flower and the dried tea back that stirs is stacked a period of time and carried out the basement flower, and the effect that the basement flower obtains has much room for improvement.
Therefore, need provide a kind of glycol that can farthest keep black tea can make its black tea that gives off a strong fragrance again, to satisfy more consumer groups.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of processing method of Jasmine black tea; The present invention by with fresh tea leaf through shining green grass or young crops, wither, shake green grass or young crops, knead, fermentation, basement flower, curing, obtain Jasmine black tea; The Jasmine black tea that this method makes had not only farthest kept the glycol of black tea but also the delicate fragrance of Jasmine had been arranged, and product reaches fragrant good, the soup look of holding concurrently of outward appearance grace, flavor become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance.
For solving the problems of the technologies described above, the invention provides a kind of processing method of Jasmine black tea, comprise fresh tea leaf obtaining Jasmine black tea through shining green grass or young crops, wither, shake green grass or young crops, knead, fermentation, basement flower, curing.
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
Fresh tea leaf is spread out in shining on the cloth, and airing water content to the tealeaves is 65~75% (W/W);
2) wither
The tealeaves that shines behind the green grass or young crops is stacked, and airing water content to the tealeaves is 55~60% (W/W);
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 15~20 minutes, and the vibration machine rotating speed is that per minute 28~32 changes;
4) knead
5) fermentation
6) basement flower
Gather the Jasmine bud, reject the leaf and the flower base of a fruit, stacked 0.5~2 hour, treat the Jasmine expansion, tell the tealeaves one deck after will fermenting behind the perfume (or spice), Jasmine one deck is put the airtight dryer of multiple field into, and basement is spent 2~4 hours under 35~45 ℃ of conditions; Wherein, the weight ratio of tealeaves after the fermentation and Jasmine bud is 10: 6~7;
7) cure, obtain Jasmine black tea.
Preferably, described solarization green grass or young crops is with fresh tea leaf airing under 30~35 ℃ of conditions, during turn over and tremble tealeaves for several times.Generally be under sunshine, to carry out airing.After shining green grass or young crops, the stalk portion of tealeaves presents wrinkle, and hand has been touched an elastic sensation, and taste transfers the fruit green grass or young crops slightly tea smell of distinguishing the flavor of to from the blue or green flavor of chlorophyll during news.
Further, described withering is tealeaves airing under 18~25 ℃ of conditions with shining behind the green grass or young crops.Through withering, tea leaf surface is wavy or the soupspoon shape, has had certain pliability, and has carried out partly fermentation, has distinctive flavour of black tea and fragrance.
Described water content of shaking blue or green back tealeaves is about 50% (W/W).Tealeaves constantly rolls in the vibration machine bucket, and blade edge collides mutually, and friction makes the breakage of tealeaves cell, and air enters the tealeaves cell and impels fermentation to speed, and makes tealeaves partly ferment in advance; Simultaneous temperature rises, and tealeaves leaf table moisture content is evenly evaporated.
Further, described kneading is that tealeaves with shaking behind the green grass or young crops is put into kneading machine, kneads after 2~3 hours machine down, deblocks.After kneading, the blade of tealeaves is rolled into streak.Making the tight knot of tealeaves and destroying leaf cell through kneading, extruding tea juice, tea juice sticks to the leaf table, and is soluble in water when brewing, and enrichment millet paste keeps the original flavor of tealeaves as far as possible.
Further, described fermentation was with pack into fermentation basket of the tealeaves after kneading, and covers emery cloth, 28~32 ℃ of condition bottom fermentations 3~5 hours.After the fermentation, the water content of tealeaves is 15~20% (W/W).
Further, described curing is to dry 1~3 hour under 50~70 ℃ of conditions by the tealeaves after basement is spent, and obtains Jasmine black tea.
Before tealeaves cured, can color, shape is close, the tealeaves of same kind, ad eundem is merged together, by hand or Taiwan choose the stalk machine and choose foreign material such as Lao Ye stalk, pornographic movie, and, form the neat and well spaced exquisite tea of size the powder well sifted.
The invention has the advantages that:
1, the Jasmine black tea of the present invention's preparation had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
2, basement flower of the present invention adopts the technology of one deck tealeaves, one deck Jasmine, traditional stirring different from the past can be stacked the basement flower, such basement is spent and is made that the fragrance of Jasmine can more perfect release, the Jasmine black tea fragrance of preparation is aloof from politics and material pursuits pure, the graceful nose of pleasing, not only fragrance is aloof from politics and material pursuits long, and sweet-smelling is obvious.
3, the Jasmine black tea soup coloured gold of the present invention's preparation is yellow bright, has overcome dark, the muddy shortcoming of black tea soup color depth in the past.
4, to prepare Jasmine black tea fresh taste pure and mild in the present invention, tangible longan flavor is arranged, and overcome the taste that black tea soup inlet in the past has slight bitterness sense.
5, during the present invention handles black tea, increase and shake blue or green step, make black tea tealeaves carry out half fermentation in advance, so farthest kept the glycol of black tea, the yellow bright and band longan perfume (or spice) of soup coloured gold when tealeaves brews.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
Get fresh tea leaf and shone under sunshine blue or green 30 minutes, can shine blue or greenly at concrete floor upper berth nylon cloth, perhaps be contained in dustpan and shine before the room blue or greenly behind the house, if sunlight is fierce, overhead 2 meters need the black net of dress, in order to avoid sunlight directly shines, water content is 68% (W/W) in the tealeaves;
2) wither
Withered 8 hours shining in the air-conditioned room that tealeaves behind the green grass or young crops is put into 18 ℃ of temperature, water content is 60% (W/W) in the tealeaves;
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 15 minutes, and the vibration machine rotating speed is that per minute 28 changes;
4) knead
The tealeaves that shakes behind the green grass or young crops was kneaded 2 hours with kneading machine, and following machine deblocks;
5) fermentation
Pack into fermentation basket covers emery cloth, and the sweathouse of placing 28 ℃ carries out fermenting in 3 hours;
6) basement flower
With the tealeaves one deck after the fermentation, Jasmine one deck, tealeaves after the fermentation and fresh Jasmine weight ratio are 10: 6, put the airtight dryer of multiple field (6CH-54 that the emerging people's tea machinery in Anxi factory produces) into, spend 2 hours in 40 ℃ of basements, tealeaves does not mix with Jasmine, and the release of aromatic substance and the tealeaves after the fermentation are to the absorption of aromatic substance the best when utilizing Jasmine open, one inhales one tells, and tea flavour, the fragrance of a flower are united two into one;
7) cure
Tealeaves after basement spent is packaged to be product 60 ℃ of temperature oven dry 3 hours.
This Jasmine black tea had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
Embodiment 2
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
Get fresh tea leaf and shone under sunshine blue or green 30 minutes, can shine blue or greenly at concrete floor upper berth nylon cloth, perhaps be contained in dustpan and shine before the room blue or greenly behind the house, if sunlight is fierce, overhead 2 meters need the black net of dress, in order to avoid sunlight directly shines, water content is 65% (W/W) in the tealeaves;
2) wither
Withered 8 hours shining in the air-conditioned room that tealeaves behind the green grass or young crops is put into 25 ℃ of temperature, water content is 60% (W/W) in the tealeaves;
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 20 minutes, and the vibration machine rotating speed is that per minute 32 changes;
4) knead
The tealeaves that shakes behind the green grass or young crops was kneaded 3 hours with kneading machine, and following machine deblocks;
5) fermentation
Pack into fermentation basket covers emery cloth, and the sweathouse of placing 32 ℃ carries out fermenting in 5 hours;
6) basement flower
With the tealeaves one deck after the fermentation, Jasmine one deck, tealeaves after the fermentation and fresh Jasmine weight ratio are 10: 7, put the airtight dryer of multiple field (6CH-54 that the emerging people's tea machinery in Anxi factory produces) into, spend 3 hours in 40 ℃ of basements, tealeaves does not mix with Jasmine, and the release of aromatic substance and the tealeaves after the fermentation are to the absorption of aromatic substance the best when utilizing Jasmine open, one inhales one tells, and tea flavour, the fragrance of a flower are united two into one;
7) cure
Tealeaves after basement spent is packaged to be product 60 ℃ of temperature oven dry 3 hours.
This Jasmine black tea had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
Embodiment 3
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
The sunshine of fresh tea leaf under 30 ℃ of conditions shone blue or green 20 minutes, during turn over and tremble tealeaves for several times, water content is 75% (W/W) in the tealeaves;
2) wither
To shine the airing 8 hours under 18 ℃ of conditions of tealeaves behind the green grass or young crops, water content is 58% (W/W) in the tealeaves;
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 15 minutes, and the vibration machine rotating speed is that per minute 28 changes;
4) knead
The tealeaves that shakes behind the green grass or young crops is put into kneading machine, knead after 2 hours machine down, deblock;
5) fermentation
With pack into fermentation basket of the tealeaves after kneading, cover emery cloth, 28 ℃ of condition bottom fermentations 3 hours;
6) basement flower
Gather the Jasmine bud, reject the leaf and the flower base of a fruit, stacked 0.5 hour, treat that Jasmine launches, tells the tealeaves one deck after will fermenting behind the perfume (or spice), Jasmine one deck is put the airtight dryer of multiple field (6CH-54 that the emerging people's tea machinery in Anxi factory produces) into, and basement is spent 2 hours under 35 ℃ of conditions; Wherein, the weight ratio of tealeaves after the fermentation and Jasmine bud is 10: 6;
7) cure
Tealeaves after basement spent was dried 1 hour under 50 ℃ of conditions, obtained Jasmine black tea.
This Jasmine black tea had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
Embodiment 4
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
The sunshine of fresh tea leaf under 35 ℃ of conditions shone blue or green 30 minutes, during turn over and tremble tealeaves for several times, water content is 70% (W/W) in the tealeaves;
2) wither
To shine the airing 16 hours under 25 ℃ of conditions of tealeaves behind the green grass or young crops, water content is 55% (W/W) in the tealeaves;
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 20 minutes, and the vibration machine rotating speed is that per minute 32 changes;
4) knead
The tealeaves that shakes behind the green grass or young crops is put into kneading machine, knead after 3 hours machine down, deblock;
5) fermentation
With pack into fermentation basket of the tealeaves after kneading, cover emery cloth, 32 ℃ of condition bottom fermentations 5 hours;
6) basement flower
Gather the Jasmine bud, reject the leaf and the flower base of a fruit, stacked 2 hours, treat the Jasmine expansion, tell the tealeaves one deck after will fermenting behind the perfume (or spice), Jasmine one deck is put the airtight dryer of multiple field into, and basement is spent 4 hours under 45 ℃ of conditions; Wherein, the weight ratio of tealeaves after the fermentation and Jasmine bud is 10: 7;
7) cure
Tealeaves after basement spent was dried 3 hours under 70 ℃ of conditions, obtained Jasmine black tea.
This Jasmine black tea had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
Embodiment 5
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
The sunshine of fresh tea leaf under 32 ℃ of conditions shone blue or green 25 minutes, during turn over and tremble tealeaves for several times, water content is 70% (W/W) in the tealeaves;
2) wither
To shine the airing 10 hours under 22 ℃ of conditions of tealeaves behind the green grass or young crops, water content is 58% (W/W) in the tealeaves;
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 18 minutes, and the vibration machine rotating speed is that per minute 30 changes;
4) knead
The tealeaves that shakes behind the green grass or young crops is put into kneading machine, knead after 2.5 hours machine down, deblock;
5) fermentation
With pack into fermentation basket of the tealeaves after kneading, cover emery cloth, 30 ℃ of condition bottom fermentations 4 hours;
6) basement flower
Gather the Jasmine bud, reject the leaf and the flower base of a fruit, stacked 1 hour, treat the Jasmine expansion, tell the tealeaves one deck after will fermenting behind the perfume (or spice), Jasmine one deck is put the airtight dryer of multiple field into, and basement is spent 3 hours under 40 ℃ of conditions; Wherein, the weight ratio of tealeaves after the fermentation and Jasmine bud is 10: 6.5;
7) cure
Tealeaves after basement spent was dried 2 hours under 60 ℃ of conditions, obtained Jasmine black tea.
This Jasmine black tea had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
Embodiment 6
A kind of processing method of Jasmine black tea may further comprise the steps:
1) shines green grass or young crops
Will be in the air-conditioned room of fresh tea leaf under 33 ℃ of conditions shine blue or green 25 minutes, during turn over and tremble tealeaves for several times, water content is 68% (W/W) in the tealeaves;
2) wither
To shine the airing 12 hours under 23 ℃ of conditions of tealeaves behind the green grass or young crops, water content is 55% (W/W) in the tealeaves;
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 18 minutes, and the vibration machine rotating speed is that per minute 30 changes;
4) knead
The tealeaves that shakes behind the green grass or young crops is put into kneading machine, knead after 2 hours machine down, deblock;
5) fermentation
With pack into fermentation basket of the tealeaves after kneading, cover emery cloth, 32 ℃ of condition bottom fermentations 4.5 hours;
6) basement flower
Gather the Jasmine bud, reject the leaf and the flower base of a fruit, stacked 1.5 hours, treat the Jasmine expansion, tell the tealeaves one deck after will fermenting behind the perfume (or spice), Jasmine one deck is put the airtight dryer of multiple field into, and basement is spent 3.5 hours under 40 ℃ of conditions; Wherein, the weight ratio of tealeaves after the fermentation and Jasmine bud is 10: 6;
7) cure
Tealeaves after basement spent was dried 2.5 hours under 65 ℃ of conditions, obtained Jasmine black tea.
This Jasmine black tea had both kept the glycol of black tea, the delicate fragrance that jasmine tea is arranged again, outward appearance grace, fragrant good, the soaked speciality of holding concurrently of flavor, bright-coloured, the golden bud of outward appearance obviously, soup coloured gold Huang become clear, give off a strong fragrance honest sweet refreshing, the drink back tooth cheek lasting of nature, flavour, aftertaste strong fragrance, repeatedly to brew pleasant impression better.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.

Claims (7)

1. the processing method of a Jasmine black tea is characterized in that, fresh tea leaf through shining green grass or young crops, wither, shake green grass or young crops, knead, fermentation, basement flower, curing, is obtained Jasmine black tea.
2. the processing method of Jasmine black tea according to claim 1 is characterized in that, may further comprise the steps:
1) shines green grass or young crops
Fresh tea leaf is spread out in shining on the cloth, and airing water content to the tealeaves is 65~75% (W/W);
2) wither
The tealeaves that shines behind the green grass or young crops is stacked, and airing water content to the tealeaves is 55~60% (W/W);
3) shake green grass or young crops
Tealeaves after will withering is put into the rotation of vibration machine bucket and was shaken blue or green 15~20 minutes, and the vibration machine rotating speed is that per minute 28~32 changes;
4) knead
5) fermentation
6) basement flower
Gather the Jasmine bud, reject the leaf and the flower base of a fruit, stacked 0.5~2 hour, treat the Jasmine expansion, tell the tealeaves one deck after will fermenting behind the perfume (or spice), Jasmine one deck is put the airtight dryer of multiple field into, and basement is spent 2~4 hours under 35~45 ℃ of conditions; Wherein, the weight ratio of tealeaves after the fermentation and Jasmine bud is 10: 6~7;
7) cure, promptly.
3. the processing method of Jasmine black tea according to claim 2 is characterized in that, described solarization green grass or young crops is with fresh tea leaf airing under 30~35 ℃ of conditions, during turn over and tremble tealeaves for several times.
4. the processing method of Jasmine black tea according to claim 2 is characterized in that, described withering is tealeaves airing under 18~25 ℃ of conditions with shining behind the green grass or young crops.
5. the processing method of Jasmine black tea according to claim 2 is characterized in that, described kneading is that tealeaves with shaking behind the green grass or young crops is put into kneading machine, kneads after 2~3 hours machine down, deblocks.
6. the processing method of Jasmine black tea according to claim 2 is characterized in that, described fermentation is with pack into fermentation basket of the tealeaves after kneading, and covers emery cloth, 28~32 ℃ of condition bottom fermentations 3~5 hours.
7. the processing method of Jasmine black tea according to claim 2 is characterized in that, described curing is that tealeaves after basement is spent was dried 1~3 hour under 50~70 ℃ of conditions.
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CN102960499A (en) * 2012-12-25 2013-03-13 犍为清溪秋月茉莉花种植开发有限公司 Micro-fermentation process for jasmine tea
CN103070274A (en) * 2013-02-19 2013-05-01 李德芬 Black tea with sweet osmanthus and scenting method thereof
CN103504032A (en) * 2013-09-30 2014-01-15 谢大高 Processing method of jasmine Jinjunmei black tea
CN103652004A (en) * 2013-11-19 2014-03-26 婺源县聚芳永茶业有限公司 Method for processing perilla black tea
CN104222392A (en) * 2014-10-11 2014-12-24 谢达国 Organic miraflor black tea preparation method
CN104430985A (en) * 2014-12-06 2015-03-25 宁波戚家山茶叶有限公司 Preparation method of jasmine black tea
CN104605041A (en) * 2015-02-06 2015-05-13 铜仁市茶叶行业协会 Method for processing black tea produced from ancient tea trees
CN104782811A (en) * 2015-05-05 2015-07-22 赵容 Jasmine flower micro-fermented tea and preparation process thereof
CN105394230A (en) * 2015-12-15 2016-03-16 广西昭平县凝香翠茶厂 Preparation method for black tea
CN105494714A (en) * 2016-01-19 2016-04-20 广西昭平县凝香翠茶厂 Preparation process of black tea with magnolia fragrance
CN105613833A (en) * 2016-01-12 2016-06-01 腾冲县黄泥坡茶叶专业合作社 Production method of pollen black tea of Yunnan big-leaf tea
CN105685287A (en) * 2016-01-19 2016-06-22 广西昭平县凝香翠茶厂 Making process for black tea with jasmine flower fragrance
CN105875895A (en) * 2014-12-19 2016-08-24 姚秀珍 Preparation method of sweet-scented osmanthus black tea
CN106172979A (en) * 2016-07-18 2016-12-07 武夷山市甘润生态茶业有限公司 There is black kung fu tea and its processing method of chrysanthemum perfume (or spice) honey rhythm
CN106172985A (en) * 2016-07-23 2016-12-07 成都市金川茶业有限公司 A kind of Jasmine tea processing method with black tea as stock
CN106819191A (en) * 2017-03-23 2017-06-13 正安县桴焉茶业有限责任公司 A kind of tea fermentation technology
CN107319047A (en) * 2017-06-02 2017-11-07 广西西林九龙山茶业有限公司 A kind of high mountain organic red tea and its processing method
CN107647036A (en) * 2017-11-24 2018-02-02 广西德金烘干设备有限公司 A kind of method and device for making jasmine black tea
CN107691718A (en) * 2017-10-27 2018-02-16 广西金花茶业有限公司 A kind of preparation method of leaf of bamboo black tea
CN107691719A (en) * 2017-10-27 2018-02-16 广西金花茶业有限公司 A kind of preparation method of mulberry tree black tea
CN107691695A (en) * 2017-10-27 2018-02-16 广西金花茶业有限公司 A kind of preparation method of Randia cochinchinensis black tea
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

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CN102742688A (en) * 2012-07-11 2012-10-24 福建春伦茶业集团有限公司 Tea making process for jasmine black tea
CN102948521B (en) * 2012-11-20 2014-04-09 成都市金川茶业有限公司 Processing method of jasmine tea with black tea as billet
CN102948521A (en) * 2012-11-20 2013-03-06 成都市金川茶业有限公司 Processing method of jasmine tea with black tea as billet
CN102960499A (en) * 2012-12-25 2013-03-13 犍为清溪秋月茉莉花种植开发有限公司 Micro-fermentation process for jasmine tea
CN103070274A (en) * 2013-02-19 2013-05-01 李德芬 Black tea with sweet osmanthus and scenting method thereof
CN103504032A (en) * 2013-09-30 2014-01-15 谢大高 Processing method of jasmine Jinjunmei black tea
CN103652004A (en) * 2013-11-19 2014-03-26 婺源县聚芳永茶业有限公司 Method for processing perilla black tea
CN103652004B (en) * 2013-11-19 2015-09-30 婺源县聚芳永茶业有限公司 A kind of processing method of perilla black tea
CN104222392A (en) * 2014-10-11 2014-12-24 谢达国 Organic miraflor black tea preparation method
CN104430985A (en) * 2014-12-06 2015-03-25 宁波戚家山茶叶有限公司 Preparation method of jasmine black tea
CN105875895A (en) * 2014-12-19 2016-08-24 姚秀珍 Preparation method of sweet-scented osmanthus black tea
CN104605041A (en) * 2015-02-06 2015-05-13 铜仁市茶叶行业协会 Method for processing black tea produced from ancient tea trees
CN104782811A (en) * 2015-05-05 2015-07-22 赵容 Jasmine flower micro-fermented tea and preparation process thereof
CN105394230A (en) * 2015-12-15 2016-03-16 广西昭平县凝香翠茶厂 Preparation method for black tea
CN105613833A (en) * 2016-01-12 2016-06-01 腾冲县黄泥坡茶叶专业合作社 Production method of pollen black tea of Yunnan big-leaf tea
CN105685287A (en) * 2016-01-19 2016-06-22 广西昭平县凝香翠茶厂 Making process for black tea with jasmine flower fragrance
CN105494714A (en) * 2016-01-19 2016-04-20 广西昭平县凝香翠茶厂 Preparation process of black tea with magnolia fragrance
CN106172979A (en) * 2016-07-18 2016-12-07 武夷山市甘润生态茶业有限公司 There is black kung fu tea and its processing method of chrysanthemum perfume (or spice) honey rhythm
CN106172985A (en) * 2016-07-23 2016-12-07 成都市金川茶业有限公司 A kind of Jasmine tea processing method with black tea as stock
CN106819191A (en) * 2017-03-23 2017-06-13 正安县桴焉茶业有限责任公司 A kind of tea fermentation technology
CN107319047A (en) * 2017-06-02 2017-11-07 广西西林九龙山茶业有限公司 A kind of high mountain organic red tea and its processing method
CN107691718A (en) * 2017-10-27 2018-02-16 广西金花茶业有限公司 A kind of preparation method of leaf of bamboo black tea
CN107691719A (en) * 2017-10-27 2018-02-16 广西金花茶业有限公司 A kind of preparation method of mulberry tree black tea
CN107691695A (en) * 2017-10-27 2018-02-16 广西金花茶业有限公司 A kind of preparation method of Randia cochinchinensis black tea
CN107647036A (en) * 2017-11-24 2018-02-02 广西德金烘干设备有限公司 A kind of method and device for making jasmine black tea
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

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