CN103689139A - Sweet-scented osmanthus flavored mellow type black tea and processing method thereof - Google Patents
Sweet-scented osmanthus flavored mellow type black tea and processing method thereof Download PDFInfo
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Abstract
The invention provides sweet-scented osmanthus flavored mellow type black tea and a processing method thereof. The processing method comprises the steps of (1) spreading black tea in a temperature and humidity controlled fresh leaf tedding room till the water content reaches 6-12%; (2) uniformly blending 100 parts of the processed black tea and 6 parts of fresh sweet-scented osmanthus, scenting the sweet-scented osmanthus and black tea mixture with quicklime layer by layer with the ratio of the tea to the quicklime being 1:3, tightly covering with a bag for 6 hours, and then cooling by stirring and spreading the sweet-scented osmanthus and black tea mixture at normal temperature; (3) packing the sweet-scented osmanthus and black tea mixture into an airtight covering bag, standing, then stirring and spreading the sweet-scented osmanthus and black tea mixture, simultaneously adding 4 parts of fresh sweet-scented osmanthus, stirring uniformly, mixing with the quicklime packed with a breathable bag, filling the sweet-scented osmanthus and black tea mixture and the packed quicklime into the airtight covering bag for 24 hours, and then stirring and spreading the sweet-scented osmanthus and black tea mixture at normal temperature; (4) blending flavor of a semi-finished product obtained from the step (3) with 4 parts of fresh sweet-scented osmanthus, stirring uniformly, covering tightly, fully drying, and baking to obtain the sweet-scented osmanthus flavored mellow type black tea with the water content of 6%. According to the sweet-scented osmanthus flavored mellow type black tea and the processing method thereof provided by the invention, the fragrance utilization ratio of fresh flowers is high, the appearance and color of the tea are effectively prevented from changing, flower consumption is about 14%, the freshness and liveliness are improved, the sweet fragrance is obvious, and tea soup has a peculiar sweet and mellow taste of the sweet-scented osmanthus.
Description
Technical field
The invention belongs to tealeaves and make field, relate to tealeaves reprocessing technology, be specifically related to a kind of sweet osmanthus taste alcohol odor type black tea and processing method thereof.
Background technology
The rise of Famous High-quality Tea Industry and developing rapidly, except the guiding in market and stimulating, the endoplasm local flavors such as the fragrance of tealeaves, mouthfeel become the most important condition that consumer selects teas.Sweet osmanthus black tea not only has can keep black tea taste, can also be saturating sweet osmanthus taste, further with medical, for example, refresh oneself that it is tired to disappear, stomach is protected in nourishing the stomach, anti-oxidant toxin expelling, the effects such as diuresis.
The current main manufacture craft problem of sweet osmanthus black tea: sweet osmanthus and black tea mix, and directly dry with machine, causes by flower amount greatly, and the fresh degree of sweet osmanthus is poor, moreover tea embryo repeatedly passes through the easy mistake of high temp fire power capacity, and tea and fragrance of a flower degrees of coordination are poor.Meanwhile, stir sweet osmanthus and easily destroy profile and the color and luster of sweet osmanthus and black tea with becoming to sample tea, tea waste is many, and yield rate is low.
Summary of the invention
The present invention is providing a kind of sweet osmanthus taste alcohol odor type black tea and processing method thereof.
The processing method of sweet osmanthus taste alcohol odor type black tea, the black tea that the fresh leaf of bud one leaf, two leaves and a bud or the tender degree of bud three leaf of take is raw material, passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 100 parts of black tea that step 1) was processed are mixed thoroughly and are obtained mixing fresh flower black tea with 6 parts of fresh sweet osmanthus, to mix fresh flower black tea and quick lime basement system layer by layer, the layer height that mixes fresh flower black tea is 5cm, quick lime is packed with venting bags, and the floor height of quick lime is 10cm, and the mass ratio that mixes fresh flower black tea and quick lime is 1:3, by mixing fresh flower black tea and the quick lime of basement system after 6 hours, lead to flower cooling processing 20 minutes with air-locked vexed bag processing under normal temperature layer by layer;
3) by through step 2) the mixing fresh flower black tea processed packs air-locked vexed bag into, place the 10-12 hour laggard flower that works, add again 4 parts of fresh sweet osmanthus simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, after mixing with the quick lime of venting bags packing, pack the logical flower processing under normal temperature after 24 hours of air-locked vexed bag into;
4) 4 parts of fresh sweet osmanthus blending for the semi-finished product that step 3) obtained, mix rear vexed heap thoroughly after 6 hours, with coated infrared drier, carry out foot and do, be dried to the dry temperature 90-100 ℃ of foot, foot cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus taste alcohol odor type black tea.
Step 2) in described basement system layer by layer, the top layer lkd layer of making a living.
The quick lime that is mixed into elementary mixing fresh flower black tea and venting bags packing described in step 3) is basement system layer by layer.
The quick lime layer that is mixed into venting bags packing described in step 3) surrounds elementary mixing fresh flower black tea.
Step 2) described venting bags is packaged as cotton, gunny or paper bag; Step 2) described gas impermeable bag is packaged as polybag, Fresco Bag or pottery.
Step 2) sweet osmanthus and described in step 3) is golden osmanthus kind.
Sweet osmanthus described in step 4) is orange osmanthus kind.
Described black tea is that souchong, congou tea, red fannings and black tea tea are precious.
Described quick lime is for take the converted products that quick lime is raw material.
The sweet osmanthus taste alcohol odor type black tea that described processing method obtains.
Beneficial effect of the present invention: compared with prior art, sweet osmanthus taste alcohol odor type black tea provided by the invention, fresh sweet osmanthus and black tea mixing basement system, utilizing fresh flower naturally to tell perfume (or spice) enfleurages, by upper and lower quick lime, receive moisture, fragrance utilization rate to fresh flower is high, has effectively avoided the change to the profile of tea and color and luster, thereby the sweet osmanthus black tea yield rate making is high; Also effectively avoid too high because of moisture, cause tea ageing phenomenon simultaneously; Can prevent because repeatedly drying, cause red tea fragrance originally to change, bitter taste increases the weight of.Flower amount 30%-40% under traditional sweet osmanthus black tea, flower amount approximately 14% under the present invention.Fragrance is analyzed: fresh degree increases substantially, and fragrant and sweet taste is aobvious; The distinctive sweet osmanthus glycol of millet paste flavour taste.
The present invention complies with modern Tea Consumption theory and consumption tide, black tea to finished product improves, optimize, utilize the high-quality odor type of fresh golden osmanthus and orange osmanthus, by under the effect of quick lime with the wet heap slow oxidative reaction of finished product black tea, tea has absorbed the fragrance of fresh flowers, under a certain proportion of moisture and temperature action, after special vexed bag, form the alcohol odor type black tea with sweet osmanthus taste, eliminated as thin in the flavour of little leaf black tea, sour quality defect.
The specific embodiment
For making the object, technical solutions and advantages of the present invention clearer; technical scheme of the present invention is carried out to clear, complete description below; specific embodiment based in the present invention; those of ordinary skills are resulting every other embodiment under the prerequisite of not making creative work, all belongs to the scope that the present invention protects.
embodiment mono-
The red plum tea of zigzag that the fresh leaf of bud one leaf, the tender degree of two leaves and a bud of take is raw material, passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 100 parts of black tea that step 1) was processed are mixed thoroughly and are obtained mixing fresh flower black tea with 6 parts, fresh golden osmanthus, to mix fresh flower black tea and quick lime basement system layer by layer, the layer height that mixes fresh flower black tea is 5cm, quick lime is packed with venting bags, and the floor height of quick lime is 10cm, and the mass ratio that mixes fresh flower black tea and quick lime is 1:3, by mixing fresh flower black tea and the quick lime of basement system after 6 hours, lead to flower cooling processing 20 minutes with air-locked vexed bag processing under normal temperature layer by layer;
3) by through step 2) the mixing fresh flower black tea processed packs air-locked vexed bag into, place the 10-12 hour laggard flower that works, add again 4 parts, fresh golden osmanthus simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, after mixing with the quick lime of venting bags packing, pack the logical flower processing under normal temperature after 24 hours of air-locked vexed bag into;
4) 4 parts of fresh orange osmanthus blending for the semi-finished product that step 3) obtained, mix rear vexed heap thoroughly after 6 hours, with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces), carrying out foot does, be dried to the dry temperature 90-100 ℃ of foot, foot cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus taste alcohol odor type black tea.
embodiment bis-
The red plum tea of zigzag that the fresh leaf of bud three leaves of take is raw material, passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 100 parts of black tea that step 1) was processed are mixed thoroughly and are obtained mixing fresh flower black tea with 6 parts, fresh golden osmanthus, to mix fresh flower black tea and quick lime basement system layer by layer, the layer height that mixes fresh flower black tea is 5cm, quick lime is packed with venting bags, and the floor height of quick lime is 10cm, and the mass ratio that mixes fresh flower black tea and quick lime is 1:3, by mixing fresh flower black tea and the quick lime of basement system after 6 hours, lead to flower cooling processing 20 minutes with air-locked vexed bag processing under normal temperature layer by layer;
3) by through step 2) the mixing fresh flower black tea processed packs air-locked vexed bag into, place the 10-12 hour laggard flower that works, add again 4 parts, fresh golden osmanthus simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, after mixing with the quick lime of venting bags packing, pack the logical flower processing under normal temperature after 24 hours of air-locked vexed bag into;
4) 4 parts of fresh orange osmanthus blending for the semi-finished product that step 3) obtained, mix rear vexed heap thoroughly after 6 hours, with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces), carrying out foot does, be dried to the dry temperature 90-100 ℃ of foot, foot cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus taste alcohol odor type black tea.
embodiment tri-
The red plum tea of zigzag that the fresh leaf of bud one leaf, the tender degree of two leaves and a bud of take is raw material, passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 100 parts of black tea that step 1) was processed are mixed thoroughly and are obtained mixing fresh flower black tea with 6 parts, fresh golden osmanthus, to mix fresh flower black tea and quick lime basement system layer by layer, the layer height that mixes fresh flower black tea is 5cm, quick lime is packed with venting bags, and the floor height of quick lime is 10cm, and the mass ratio that mixes fresh flower black tea and quick lime is 1:3, by mixing fresh flower black tea and the quick lime of basement system after 6 hours, lead to flower cooling processing 20 minutes with air-locked vexed bag processing under normal temperature layer by layer;
3) by through step 2) the mixing fresh flower black tea processed packs air-locked vexed bag into, place the 10-12 hour laggard flower that works, add again 4 parts, fresh golden osmanthus simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, after mixing with the quick lime of venting bags packing, pack the logical flower processing under normal temperature after 24 hours of air-locked vexed bag into;
4) semi-finished product that step 3) obtained are with 4 parts of fresh golden osmanthus, mix rear vexed heap thoroughly after 6 hours, with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces), carrying out foot does, be dried to the dry temperature 90-100 ℃ of foot, foot cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus taste alcohol odor type black tea.
embodiment tetra-
With
onethe red plum tea of zigzag that the fresh leaf of bud one leaf, the tender degree of two leaves and a bud is raw material, passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 15 parts, 100 parts of the black tea that step 1) was processed and fresh golden osmanthus, basement system layer by layer, the layer height of fresh flower is 2cm, the height 3cm of tea, centre is white gauze, the wet heap of casing, wait for after 6 hours, under normal temperature, logical flower cooling processing is 20 minutes, with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces), carrying out foot does, be dried to the dry temperature 90-100 ℃ of foot, sufficient cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus black tea.
embodiment five
The Yunnan black tea that the fresh leaf of bud one leaf, the tender degree of two leaves and a bud of take is raw material, passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 100 parts of black tea that step 1) was processed are mixed thoroughly and are obtained mixing fresh flower black tea with 6 parts, fresh golden osmanthus, to mix fresh flower black tea and quick lime basement system layer by layer, the layer height that mixes fresh flower black tea is 5cm, quick lime is packed with venting bags, and the floor height of quick lime is 10cm, and the mass ratio that mixes fresh flower black tea and quick lime is 1:3, by mixing fresh flower black tea and the quick lime of basement system after 6 hours, lead to flower cooling processing 20 minutes with air-locked vexed bag processing under normal temperature layer by layer;
3) by through step 2) the mixing fresh flower black tea processed packs air-locked vexed bag into, place the 10-12 hour laggard flower that works, add again 4 parts, fresh golden osmanthus simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, after mixing with the quick lime of venting bags packing, pack the logical flower processing under normal temperature after 24 hours of air-locked vexed bag into;
4) 4 parts of fresh orange osmanthus for the semi-finished product that step 3) obtained, mix rear vexed heap thoroughly after 6 hours, with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces), carrying out foot does, be dried to the dry temperature 90-100 ℃ of foot, foot cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus taste alcohol odor type black tea.
The comparative evaluation result of sweet osmanthus taste alcohol odor type black tea of the present invention is as shown in the table: embodiment the 1,2,3, the 5th, the sweet osmanthus taste alcohol odor type black tea obtaining by the inventive method; Embodiment 4 is the sweet osmanthus black tea of conventional method processing; The red plum of tender leaf zigzag and the red plum of Lao Ye zigzag are conventional black.
| ? | Profile | Fragrance | Flavour | Soup look | At the bottom of leaf |
| The red plum of tender leaf zigzag | Wu Run | Slightly old, more invigorating | Still alcohol (micro-old, wilfully | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| The red plum of Lao Ye zigzag | Still Wu Run | Slightly old | Still alcohol (micro-old) | Shallow orange red, still bright | Still tender Shang Houshang is red bright |
| Embodiment mono- | Wu Run | The fragrance of flowers is strong | Glycol, flower taste is aobvious | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment bis- | Still Wu Run | The fragrance of flowers is strong | Glycol, flower taste is aobvious | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment tri- | Wu Run | The fragrance of a flower is stronger | Mellow, flower taste is aobvious, slightly acid | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment tetra- | Wu Run, premium | The fragrance of a flower is vexed, slightly old | Still alcohol, slightly sweet osmanthus taste | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment five | Wu Run | The fragrance of flowers is strong | Glycol, flower taste is aobvious | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
Claims (10)
1. a processing method for sweet osmanthus taste alcohol odor type black tea, is characterized in that, the black tea that the fresh leaf of bud one leaf, two leaves and a bud or the tender degree of bud three leaf of take is raw material passes through steps of processing:
1) in black tea being spread at temperature control, controlling between wet stand green grass or young crops, to moisture content 6-12%;
2) according to mass ratio, 100 parts of black tea that step 1) was processed are mixed thoroughly and are obtained mixing fresh flower black tea with 6 parts of fresh sweet osmanthus, to mix fresh flower black tea and quick lime basement system layer by layer, the layer height that mixes fresh flower black tea is 5cm, quick lime is packed with venting bags, and the floor height of quick lime is 10cm, and the mass ratio that mixes fresh flower black tea and quick lime is 1:3, by mixing fresh flower black tea and the quick lime of basement system after 6 hours, lead to flower cooling processing 20 minutes with air-locked vexed bag processing under normal temperature layer by layer;
3) by through step 2) the mixing fresh flower black tea processed packs air-locked vexed bag into, place the 10-12 hour laggard flower that works, add again 4 parts of fresh sweet osmanthus simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, after mixing with the quick lime of venting bags packing, pack the logical flower processing under normal temperature after 24 hours of air-locked vexed bag into;
4) 4 parts of fresh sweet osmanthus blending for the semi-finished product that step 3) obtained, mix rear vexed heap thoroughly after 6 hours, with coated infrared drier, carry out foot and do, be dried to the dry temperature 90-100 ℃ of foot, foot cured leaf moisture content 6% left and right, drying and obtaining water content is 6% sweet osmanthus taste alcohol odor type black tea.
2. processing method according to claim 1, is characterized in that step 2) in described basement system layer by layer, the top layer lkd layer of making a living.
3. processing method according to claim 1, is characterized in that, the quick lime that is mixed into elementary mixing fresh flower black tea and venting bags packing described in step 3) is basement system layer by layer.
4. processing method according to claim 1, is characterized in that, the quick lime layer that is mixed into venting bags packing described in step 3) surrounds elementary mixing fresh flower black tea.
5. processing method according to claim 1, is characterized in that step 2) described venting bags is packaged as cotton, gunny or paper bag; Step 2) described gas impermeable bag is packaged as polybag, Fresco Bag or pottery.
6. processing method according to claim 1, is characterized in that step 2) and step 3) described in sweet osmanthus be golden osmanthus kind.
7. processing method according to claim 1, is characterized in that, the sweet osmanthus described in step 4) is orange osmanthus kind.
8. processing method according to claim 1, is characterized in that, described black tea is that souchong, congou tea, red fannings and black tea tea are precious.
9. processing method according to claim 1, is characterized in that, described quick lime is for take the converted products that quick lime is raw material.
10. the sweet osmanthus taste alcohol odor type black tea that processing method according to claim 1 obtains.
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Cited By (6)
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| CN104186715A (en) * | 2014-07-19 | 2014-12-10 | 黄山市翠绿茶菊有限公司 | Water controlling method in chloranthus tea scenting process |
| CN104365882A (en) * | 2014-10-24 | 2015-02-25 | 苏州市东山茶厂 | Preparation method of osmanthus-fragrans red tea |
| CN105558210A (en) * | 2016-01-19 | 2016-05-11 | 广西昭平县凝香翠茶厂 | Sweet-scented osmanthus black tea making technology |
| CN105875895A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Preparation method of sweet-scented osmanthus black tea |
| CN106509232A (en) * | 2016-11-30 | 2017-03-22 | 萧氏茶业集团有限公司 | Preparation method of sweet-scented osmanthus black tea |
| CN115517304A (en) * | 2021-06-24 | 2022-12-27 | 杭州同界茶叶有限公司 | Preparation method of osmanthus fragrans black tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186715A (en) * | 2014-07-19 | 2014-12-10 | 黄山市翠绿茶菊有限公司 | Water controlling method in chloranthus tea scenting process |
| CN104365882A (en) * | 2014-10-24 | 2015-02-25 | 苏州市东山茶厂 | Preparation method of osmanthus-fragrans red tea |
| CN105875895A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Preparation method of sweet-scented osmanthus black tea |
| CN105558210A (en) * | 2016-01-19 | 2016-05-11 | 广西昭平县凝香翠茶厂 | Sweet-scented osmanthus black tea making technology |
| CN106509232A (en) * | 2016-11-30 | 2017-03-22 | 萧氏茶业集团有限公司 | Preparation method of sweet-scented osmanthus black tea |
| CN115517304A (en) * | 2021-06-24 | 2022-12-27 | 杭州同界茶叶有限公司 | Preparation method of osmanthus fragrans black tea |
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