CN106172931A - The manufacture method of element osmanthus flower fragrant black tea and element osmanthus flower fragrant black tea thereof - Google Patents
The manufacture method of element osmanthus flower fragrant black tea and element osmanthus flower fragrant black tea thereof Download PDFInfo
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- CN106172931A CN106172931A CN201610706342.4A CN201610706342A CN106172931A CN 106172931 A CN106172931 A CN 106172931A CN 201610706342 A CN201610706342 A CN 201610706342A CN 106172931 A CN106172931 A CN 106172931A
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- tea
- black tea
- osmanthus flower
- manufacture method
- flower fragrant
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the manufacture method of a kind of element osmanthus flower fragrant black tea, select materials including carry out successively, wither, knead, ferment and dry.Element osmanthus flower fragrant black tea of the present invention is dried after spraying lemonade in backward Folium Camelliae sinensis and is dried the most at low temperatures, owing to the content of Fructus Citri Limoniae juice is little, so the flavour changing tea that can stay calm and collected, make tasters memory and profound, the most not covering tea originally fragrant, special aobvious, the smooth surface glow of the plain osmanthus flower fragrant black tea bud milli that obtains, element fragrance of osmanthus are strong, soup color glow and flavour sweetness unique, aromatic.
Description
Technical field
The present invention relates to processing method and the black tea thereof of a kind of black tea, be specifically related to the making of a kind of element osmanthus flower fragrant black tea
Method and element osmanthus flower fragrant black tea thereof.
Background technology
Tea is a kind of beverage originating from China, being loved by the people.Composition contained in Folium Camelliae sinensis is a lot, including water, egg
White matter, aminoacid, caffeine, tea polyphenols, carbohydrate, lipid, mineral, plant pigment, vitamin, volatile ingredient,
Organic acid, wherein the composition such as lipid, plant pigment and protein is difficult to soluble in water, tea polyphenols, vitamin, aminoacid and some
Mineral matter and other components is soluble in water.The composition being dissolved in water can be absorbed by the body, and human body is produced beneficial effect
And affect the flavour of tea.
Tea polyphenols is aldehydes matter and the general name of derivant thereof in Folium Camelliae sinensis, accounts for the 20%-35% of fresh tea leaf dry weight total amount,
Core inside tea flavour is exactly tea polyphenols, i.e. the fresh refreshing taste mixing of various components such as catechin and the theanine etc. of tea polyphenols
Form.When fresh tea leaf is after processing, and some of which becomes branch to change, such as processing temperature is too high, in Folium Camelliae sinensis
Volatile ingredient easily run off；Attenuation degree is the biggest, and oxidized the most of tea polyphenols, the content of product tea pigment increases accordingly
Add.The different processing methods of tea is exactly to make the content of each composition in tea change, thus processes the tea of different flavour.
Tea is divided into green tea, black tea, oolong tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, postfermented tea, wherein the fermentation journey of black tea by processing method difference
Degree maximum, along with the tea polyphenols carried out in Folium Camelliae sinensis of fermentation is the most oxidized, generates theaflavin, then becomes thearubigins, due to tea
In polyphenol simple catechin be bitterness, ester type catechin in addition to hardship also have some astringent tastes, so tea polyphenols content reduce
The pained mouthfeel making Folium Camelliae sinensis weakens, become very alcohol and, warm heart warming the stomach.Yunnan red tea kung fu tea uses daye tea to be raw material, wherein
Polyphenol content higher, the thearubigins and the theaflavin content that obtain after fermentation are the most of a relatively high, and thearubigins and theaflavin are referred to as
For tea pigment, there is the effects such as antioxidation, antibacterial, antiviral, anticancer and resisting cardiovascular disease, to atherosclerosis, height
The diseases such as blood fat, hypertension, disorders of lipid metabolism, cerebral infarction and platelet aggregation all have preferable preventive and therapeutic action.
Black tea is in mouthfeel and the most all has the feature being better than other tea product, is welcome by everybody, but its flavour is relatively
Single, proprietary taste can not be met.
Summary of the invention
It is an object of the invention to provide manufacture method and the element osmanthus flower fragrant black tea thereof of a kind of element osmanthus flower fragrant black tea, this
Invention improves on the basis of traditional handicraft, works out a kind of element osmanthus flower fragrant, congou tea that flavour is salubrious, solves
Tradition congou tea flavour is dense by force, taste is single, the short broken problem of profile.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
The manufacture method of a kind of element osmanthus flower fragrant black tea, selects materials including with Fengqing daye tea for what tea raw material was carried out successively, withers
Wither, knead, ferment and dry.
As preferably, described in select materials be to pluck June, be grown in height above sea level more than 1700 meters, the age of tree phoenix of more than 50 years
The two leaves and a bud of celebrating daye tea.
As preferably, described in wither be tea to be put into withering trough or the curtain that withers withers to moisture content 58-62%, fresh leaf loses
Frosting, be bud green become dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
As preferably, described in the state to be 60-70 minute morcel to Folium Camelliae sinensis tight knot intense excess syndrome, generating unit the time of kneading end.
As preferably, described fermentation is that the Folium Camelliae sinensis after kneading is in temperature 24-25 degree Celsius, the fermentation of humidity 70-80%
12-15 hour.
As preferably, described drying is that the Folium Camelliae sinensis after fermenting is little to moisture content 110-120 degree Celsius of drying immediately
In 7%.
As preferably, after drying, Folium Camelliae sinensis is placed in the spraying of every cubic metre of 80-90 gram of lemonade 2 minutes, then exists
Dry to moisture content less than 7% for 80-90 degree Celsius.
As preferably, in described lemonade, the content of Fructus Citri Limoniae juice is 7-8%.
Present invention also offers the plain osmanthus flower fragrant that the manufacture method of the plain osmanthus flower fragrant black tea described in a kind of basis obtains
Black tea.
The present invention is selected height above sea level more than 1700 meters, more than 50 years Fengqings of the age of tree in June on the basis of conventional black is processed
Daye tea is raw material, big owing to being located in plateau and day and night temperature, containing substantial amounts of tea polyphenols and glucide in fresh leaf so that this
Tea polyphenols in invention element osmanthus flower fragrant black tea, tea pigment content higher, and flavour especially glycol.Tea polyphenols is to people in Folium Camelliae sinensis
The main component of body benefit materials, it is possible to remove harmful free radicals, blocks lipid peroxidation process, improves the work of human enzymes
Property, thus play the effect of mutation, anticancer；Catechins ECG in tea polyphenols and EGC and oxidation product theaflavin etc. thereof,
Contributing to suppressing atheroma plaque-like hypertrophy, the Fibrinogen making formation blood clotting viscosity strengthen reduces, and blood coagulation becomes clear, thus
Suppression atherosclerosis；Can also blood pressure lowering, blood sugar lowering, antithrombotic, prevent and treat apoplexy, improve body immunity, radioprotective and
The anti-ageing effect of waiting for a long time.Caffeine can be effective against threatening that we are healthy, cause as cardiomyopathy, arteriosclerosis, in
Wind, emphysema, the free radical of Parkinsonism；Strengthen vasoconstriction, it is to avoid blood vessel expands strong and has a headache；Blood circulation promoting, reaches
Effect to prevention cardiovascular disease.
Additionally in the course of processing, some tea polyphenols have been oxidized to tea pigment so that congou tea soup color glow of the present invention；
The fresh refreshing and sweet taste of some glucides in the residue bitterness of tea polyphenols, aminoacid and tea combines, and overcomes tradition Yunnan red tea
Pained highly seasoned, obtain that a kind of element fragrance of osmanthus is strong, the black tea of flavour Chhnang.Additionally, the present invention dry after also to Folium Camelliae sinensis
Dry the most at low temperatures after middle sprinkling lemonade, owing to the content of Fructus Citri Limoniae juice is little, it is possible to the change tea stayed calm and collected
Flavour, makes tasters memory and profound, does not the most cover tea originally fragrant；On the other hand, the material such as the citric acid in Fructus Citri Limoniae juice attachment
On black tea surface, can keep dark brown bright-coloured so that element osmanthus flower fragrant black tea smooth surface glow of the present invention.
Compared with prior art, beneficial effects of the present invention is at least one of following:
1) present invention is compared with traditional diamond-making technique, in Folium Camelliae sinensis spray add a small amount of Fructus Citri Limoniae juice so as to get Folium Camelliae sinensis smooth surface, red
Bright, the most beautiful.
2) present invention is selected and the test of technological parameter by selected raw material and each procedure of processing, improves in Folium Camelliae sinensis
Tea polyphenols and the content of tea pigment.
3) present invention passes through test of many times, by the loss of compositions various in process parameter control tea, adds a small amount of lemon
The addition of lemon water, makes the fresh refreshing of the bitterness of tea polyphenols, aminoacid and some glucides that retain in Folium Camelliae sinensis and sweet taste combine,
Reach optimum mouthfeel so that the inventive method obtains that black tea element fragrance of osmanthus is strong, flavour Chhnang.
4) the black tea fragrance that the present invention obtains is lasting, and soup color glow, Radix Phyllagathis fordii are even completely.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment 1:
Present embodiments provide the manufacture method of a kind of element osmanthus flower fragrant black tea, including with Fengqing daye tea for tea raw material successively
The following steps carried out.
Select materials: pluck June, be grown in a bud two of the Fengqing daye tea of height above sea level more than 1700 meters, the age of tree more than 50 years
Leaf.
Withering: tea being put into the curtain that withers and withers to moisture content 58%, fresh leaf tarnishes, bud green become dark green, blade is rolled up
Song, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: heavily knead 60 minutes to Folium Camelliae sinensis tight knot intense excess syndrome.
Fermentation: the Folium Camelliae sinensis after kneading ferments 12 hours in temperature 24 degrees Celsius, humidity 70%.
Dry: the Folium Camelliae sinensis after fermentation is dried to moisture content less than 7% at 110 degrees Celsius immediately.
Spray juice: after drying, Folium Camelliae sinensis is placed in 80 grams every cubic metre, in the spraying of the lemonade that content is 7% of Fructus Citri Limoniae juice 2 points
Clock, then dries to moisture content 7% at 80 degrees Celsius.
The plain osmanthus flower fragrant black tea leaf that the present embodiment obtains is stripe shape, and profile is well-balanced, smooth surface glow, and mouthfeel is soft
With, fragrant and sweet band element fragrance of osmanthus.Tea polyphenols therein, the content the most general Yunnan red tea height of tea pigment.
Embodiment 2:
Present embodiments provide the manufacture method of a kind of element osmanthus flower fragrant black tea, including with Fengqing daye tea for tea raw material successively
The following steps carried out.
Select materials: pluck June, be grown in a bud two of the Fengqing daye tea of height above sea level more than 1700 meters, the age of tree more than 50 years
Leaf.
Withering: tea being put into withering trough and withers to moisture content 62%, fresh leaf tarnishes, bud green become dark green, blade is rolled up
Song, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: heavily knead 70 minutes to Folium Camelliae sinensis tight knot intense excess syndrome.
Fermentation: the Folium Camelliae sinensis after kneading ferments 15 hours in temperature 25 degrees Celsius, humidity 80%.
Dry: the Folium Camelliae sinensis after fermentation is dried to moisture content less than 7% at 120 degrees Celsius immediately.
Spray juice: after drying, Folium Camelliae sinensis is placed in 90 grams every cubic metre, in the spraying of the lemonade that content is 8% of Fructus Citri Limoniae juice 2 points
Clock, then dries to moisture content 6% at 90 degrees Celsius.
Embodiment 3:
Present embodiments provide the manufacture method of a kind of element osmanthus flower fragrant black tea, including with Fengqing daye tea for tea raw material successively
The following steps carried out.
Select materials: pluck June, be grown in a bud two of the Fengqing daye tea of height above sea level more than 1700 meters, the age of tree more than 50 years
Leaf.
Withering: tea being put into the curtain that withers and withers to moisture content 60%, fresh leaf tarnishes, bud green become dark green, blade is rolled up
Song, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: heavily knead 65 minutes to Folium Camelliae sinensis tight knot intense excess syndrome.
Fermentation: the Folium Camelliae sinensis after kneading ferments 14 hours in temperature 24 degrees Celsius, humidity 75%.
Dry: the Folium Camelliae sinensis after fermentation is dried to moisture content 7% at 115 degrees Celsius immediately.
Spray juice: after drying, Folium Camelliae sinensis is placed in 85 grams every cubic metre, in the spraying of the lemonade that content is 7.5% of Fructus Citri Limoniae juice 2 points
Clock, then dries to moisture content 7% at 85 degrees Celsius.
The tea product that embodiment each in the present invention obtains all randomly choose 100 people taste, and the present embodiment is obtained
Black tea brews with tradition Yunnan red tea and compares, and in profile, fragrance, soup normal complexion mouthfeel, the present embodiment is obtained black tea respectively and retouches
State and evaluate, it is believed that the more preferable number of the present invention such as table 1.
Table 1. black tea of the present invention brews contrast with tradition Yunnan red tea
| Profile | Fragrance | Soup color | Mouthfeel | |
| The present invention | Special aobvious, the smooth surface glow of bud milli | Element fragrance of osmanthus is strong | Soup color glow | Aromatic sweetness, flavour are unique, |
| Embodiment 1 more preferably number is thought compared with tradition Yunnan red tea | 95 | 93 | 98 | 92 |
| Embodiment 2 more preferably number is thought compared with tradition Yunnan red tea | 93 | 97 | 89 | 95 |
| Embodiment 3 more preferably number is thought compared with tradition Yunnan red tea | 97 | 92 | 95 | 92 |
It is as it can be seen from table 1 the present invention is superior to tradition Yunnan red tea in profile, fragrance, soup normal complexion mouthfeel and with the obvious advantage,
Liked by vast tasters.
Embodiment 4:
Present embodiments provide the manufacture method of a kind of element osmanthus flower fragrant black tea, including with Fengqing daye tea for tea raw material successively
The following steps carried out.
Select materials: pluck June, be grown in a bud two of the Fengqing daye tea of height above sea level more than 1700 meters, the age of tree more than 50 years
Leaf.
Withering: tea being put into the curtain that withers and withers to moisture content 59%, fresh leaf tarnishes, bud green become dark green, blade is rolled up
Song, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: heavily knead 63 minutes to Folium Camelliae sinensis tight knot intense excess syndrome.
Fermentation: the Folium Camelliae sinensis after kneading ferments 13 hours in temperature 24.3 degrees Celsius, humidity 73%.
Dry: the Folium Camelliae sinensis after fermentation is dried to moisture content less than 7% at 113 degrees Celsius immediately.
Spray juice: after drying, Folium Camelliae sinensis is placed in 88 grams every cubic metre, in the spraying of the lemonade that content is 7.2% of Fructus Citri Limoniae juice 2 points
Clock, then dries to moisture content 7% at 88 degrees Celsius.
Although reference be made herein to invention has been described for the multiple explanatory embodiment of the present invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other amendments and embodiment, and these amendments and embodiment will fall in this Shen
Within spirit disclosed in please and spirit.More specifically, in the range of disclosure and claim, can be to master
Building block and/or the layout of topic composite configuration carry out multiple modification and improvement.Except what building block and/or layout were carried out
Outside deformation and improvement, to those skilled in the art, other purposes also will be apparent from.
Claims (9)
1. the manufacture method of a plain osmanthus flower fragrant black tea, it is characterised in that, including with Fengqing daye tea for tea raw material successively
Carry out selects materials, withers, kneads, ferments and dries.
The manufacture method of element osmanthus flower fragrant black tea the most according to claim 1, it is characterised in that described in select materials be harvesting 6
Month, it is grown in the two leaves and a bud of the Fengqing daye tea of height above sea level more than 1700 meters, the age of tree more than 50 years.
The manufacture method of element osmanthus flower fragrant black tea the most according to claim 1, it is characterised in that described in wither be by Folium Camelliae sinensis
Putting into withering trough or the curtain that withers withers to moisture content 58-62%, fresh leaf tarnishes, bud green become dark green, leaf rolling, uses
Hands touches Folium Camelliae sinensis hard crisp needle-holding hand sense.
The most according to claim 1 element osmanthus flower fragrant black tea manufacture method, it is characterised in that described in the time of kneading be
60-70 minute to Folium Camelliae sinensis tight knot intense excess syndrome.
The manufacture method of element osmanthus flower fragrant black tea the most according to claim 1, it is characterised in that described fermentation is to knead
After Folium Camelliae sinensis temperature 24-25 degree Celsius, humidity 70-80% ferment 12-15 hour.
The manufacture method of element osmanthus flower fragrant black tea the most according to claim 1, it is characterised in that described drying is to ferment
After Folium Camelliae sinensis dry to moisture content less than 7% at 110-120 degree Celsius.
The manufacture method of element osmanthus flower fragrant black tea the most according to claim 1, it is characterised in that after drying, Folium Camelliae sinensis is placed in
In the spraying of every cubic metre of 80-90 gram of lemonade 2 minutes, then dry to moisture content less than 7% at 80-90 degree Celsius.
The manufacture method of element osmanthus flower fragrant black tea the most according to claim 7, it is characterised in that Fructus Citri Limoniae in described lemonade
The content of juice is 7-8%.
9. the plain fragrance of osmanthus obtained according to the manufacture method of the plain osmanthus flower fragrant black tea described in claim 1-8 any one
Type black tea.
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| CN1063203A (en) * | 1991-01-19 | 1992-08-05 | 索连江 | Processing method of gentian tea |
| CN102626153A (en) * | 2012-04-11 | 2012-08-08 | 徐州绿之野生物食品有限公司 | Ginkgo leaf extraction technology and processing method of ginkgo black tea |
| CN103783180A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Black tea preparing method |
| CN104585380A (en) * | 2013-11-01 | 2015-05-06 | 河池市六龙茶业有限责任公司 | Old leaf black tea manufacturing method |
| CN104824252A (en) * | 2015-05-25 | 2015-08-12 | 宜章县莽山瑶族乡标明茶叶种植专业合作社 | Honey scent health black tea and preparation method thereof |
| CN104839356A (en) * | 2014-02-18 | 2015-08-19 | 普洱茶王茶业集团股份有限公司 | New taste tea and production process thereof |
| CN105394221A (en) * | 2015-12-03 | 2016-03-16 | 广东省农业科学院饮用植物研究所 | Black tea and preparation method thereof |
| CN105746755A (en) * | 2014-09-10 | 2016-07-13 | 江苏吟春碧芽股份有限公司 | Black tea product |
-
2016
- 2016-08-23 CN CN201610706342.4A patent/CN106172931A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063203A (en) * | 1991-01-19 | 1992-08-05 | 索连江 | Processing method of gentian tea |
| CN102626153A (en) * | 2012-04-11 | 2012-08-08 | 徐州绿之野生物食品有限公司 | Ginkgo leaf extraction technology and processing method of ginkgo black tea |
| CN104585380A (en) * | 2013-11-01 | 2015-05-06 | 河池市六龙茶业有限责任公司 | Old leaf black tea manufacturing method |
| CN104839356A (en) * | 2014-02-18 | 2015-08-19 | 普洱茶王茶业集团股份有限公司 | New taste tea and production process thereof |
| CN103783180A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Black tea preparing method |
| CN105746755A (en) * | 2014-09-10 | 2016-07-13 | 江苏吟春碧芽股份有限公司 | Black tea product |
| CN104824252A (en) * | 2015-05-25 | 2015-08-12 | 宜章县莽山瑶族乡标明茶叶种植专业合作社 | Honey scent health black tea and preparation method thereof |
| CN105394221A (en) * | 2015-12-03 | 2016-03-16 | 广东省农业科学院饮用植物研究所 | Black tea and preparation method thereof |
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