CN106561865A - Sweet-scented osmanthus black tea processing method - Google Patents
Sweet-scented osmanthus black tea processing method Download PDFInfo
- Publication number
- CN106561865A CN106561865A CN201610992886.1A CN201610992886A CN106561865A CN 106561865 A CN106561865 A CN 106561865A CN 201610992886 A CN201610992886 A CN 201610992886A CN 106561865 A CN106561865 A CN 106561865A
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- CN
- China
- Prior art keywords
- black tea
- tea
- flos osmanthi
- osmanthi fragrantis
- sweet
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B7/00—Selective separation of solid materials carried by, or dispersed in, gas currents
- B07B7/01—Selective separation of solid materials carried by, or dispersed in, gas currents using gravity
Abstract
The invention belongs to the technical field of tea extraction, and concretely discloses a sweet-scented osmanthus black tea processing method, which comprises the following steps of S1, selecting a black tea raw material, wherein the black tea is 'Zunyi Hong' Congou black tea locally produced in Meitan; S2, selecting a sweet-scented osmanthus raw material, wherein the sweet-scented osmanthus is sweet osmanthus Nakai or laurus nobilis; S3, compounding the raw materials: compounding 8 to 10 parts by weight of black tea selected in the step S1 and 2 to 3 parts by weight of sweet-scented osmanthus selected in the step S2; S4, processing a tea base; S5, scenting; S6, firing in reginement processing; and S7, winnowing, and removing impurities and dust of the sweet-scented osmanthus and the black tea. Compared with the prior art, according to the sweet-scented osmanthus black tea processing method provided by the invention, the acrid odor remained by the sweet-scented osmanthus can be completely removed, the fragrance of the sweet-scented osmanthus black tea is improved, and the storage life of the sweet-scented osmanthus black tea is prolonged.
Description
Technical field
The invention belongs to tea extractive technique field.
Background technology
With the development of society, the life stress increase of urban human, operating pressure also gradually increases, usually can feel very
Tired out, in order to fatigue alleviating people can select some scented tea to refresh oneself mostly, wherein sweet osmanthus scented black tea can only not keep black tea taste,
Can also thoroughly Flos Osmanthi Fragrantis fragrance, further with medical, tired, the nourishing the stomach are protected stomach that disappears of for example refreshing oneself, antioxidation toxin expelling, the work(such as diuresis
Effect, therefore suffers from liking for consumers in general.
Sweet osmanthus scented black tea is, using black tea as tea base, to be equipped with the Flos Osmanthi Fragrantis that can tell perfume as raw material, is made using scenting process
Form.The scenting method of existing sweet osmanthus scented black tea, generally comprises following steps：1st, fumigate：By tea base and Flos Osmanthi Fragrantis by a certain percentage
Mix homogeneously, stacking；2nd, flower is led to：When basement heap temperature rises to certain height, will basement heap push radiating and cooling aside, then receive again
Heap continues scenting；3rd, rocket：Flower slag is separated with tea base with method for sieving.If distributing cotton quantity it is few (with weight than calculating, Flos Osmanthi Fragrantis:
Tea base<1: 5), then this step can be omitted；4th, bakee：Basement base is dried to water content≤8%, sweet osmanthus scented black tea is obtained.
The sweet osmanthus scented black tea produced according to the method described above, it is impossible to remove the astringent taste of Flos Osmanthi Fragrantis residual, and generally existing completely
The fragrance not enough strong and short problem of fragrance remaining time.
The content of the invention
It is an object of the invention to provide a kind of sweet osmanthus scented black tea processing method, can improve the fragrance of sweet osmanthus scented black tea, eliminate
The astringent taste of sweet osmanthus scented black tea.
In order to achieve the above object, base case of the invention provides a kind of sweet osmanthus scented black tea processing method, including following step
Suddenly：
S1, black tea raw material are selected：" Zun Yi the is red " congou tea of black tea from the production of Meitan endemic species；
S2, Flos Osmanthi Fragrantis material choice：Flos Osmanthi Fragrantis are from silver osmanthus or Laurel；
S3, with raw material：The black tea chosen in step S1, and the Flos Osmanthi Fragrantis chosen in step S2 are taken out, and according to weight portion
8～10 parts of black tea of number, 2～3 parts of Flos Osmanthi Fragrantis carry out dispensing；
S4, tea base process：Little fire drying is used by taking out through black tea of step S3 with honest material, is carried out after little fire drying certainly
So it is cooled into tea base；
S5, fumigate：The black tea processed by the Flos Osmanthi Fragrantis in step S3 and through step S4 uniformly mixes, and is put into after uniform mixing
Scenting in bamboo basket, the scenting time is 8h；
S6, multiple fire：After step S5 fumigate, tea base and Flos Osmanthi Fragrantis are dried together, it is 50 DEG C～60 DEG C just to dry temperature, when
Between be 20min, the water content after baking be 7%；
S7, selecting crude drugs with winnower：Flos Osmanthi Fragrantis and black tea after the cooling of step S7 are sieved by selecting crude drugs with winnower, remove Flos Osmanthi Fragrantis and black tea
Impurity and dust.
The principle of this base case is：S1, black tea raw material are selected, from " Zun Yi is red " congou tea of local production,
Tight thin, the brown Huang of color and luster of " Zun Yi is red " profile, orange red bright, the band gold ring of soup look, aroma of pure, deep and remote long, band fruital, flavour is pure, leaf
Bottom is even tender, and mouthfeel is purer, obtains convenient；
S2, Flos Osmanthi Fragrantis material choice, silver osmanthus flower near-white or yellow-white, fragrance is simple and elegant, the wide lanceolar of Laurel, marginal wavy,
There is sweet-smelling, lift the fragrance of sweet osmanthus scented black tea.
S3, the material rate with raw material, black tea and Flos Osmanthi Fragrantis are according to 4:1 proportioning, can improve the quality of sweet osmanthus scented black tea；
S4, tea base process, black tea is dried to form tea base；
S5, fumigate, tea base and Flos Osmanthi Fragrantis uniform stirring and stacking, the fragrance that Flos Osmanthi Fragrantis spue in stacking process is all immediately
The tea base enclosed is absorbed, and it is the scented tea with the strong fragrance of a flower that tea base becomes.
S6, multiple fire, reduce the moisture of tea base and Flos Osmanthi Fragrantis, improve the Storage period of sweet osmanthus scented black tea, it is to avoid addle；
S7, selecting crude drugs with winnower, selecting crude drugs with winnower is that the big sedimentation velocity of density is big based on solid waste particle under air draught effect, fortune
Move apart from closer；The little sedimentation velocity of density is little, the distant principle of move distance, can go part stone and soil block etc. compared with
The impurity of weight.
The beneficial effect of this base case is：This programme is sieved by selecting crude drugs with winnower, makes dry tea retain Flos Osmanthi Fragrantis fragrance, and
The bitterness caused because Flos Osmanthi Fragrantis retain is avoided, while taking multiple fiery step, the moisture of tea base and Flos Osmanthi Fragrantis is reduced, so as to improve storage
Phase, while reducing the water content of black tea, make black tea internally dry so as to which adsorbing the ability of the fragrance of a flower strengthens, and improves sweet osmanthus scented black tea
Fragrance.
Scheme two：Scheme is preferred based on this, after the Flos Osmanthi Fragrantis under harvesting in the S2, Flos Osmanthi Fragrantis is put in frame for spreading fresh tea leaf and is spread out
Dry in the air, spread 2-3 centimetre of thickness, the Flos Osmanthi Fragrantis just taken remain other debris, after being spread, carry out picking picking, pick discarding stalk, leaf
Piece and other debris, it is ensured that Flos Osmanthi Fragrantis it is uniform consistent.
Scheme three：This is preferred for scheme two, Flos Osmanthi Fragrantis is mixed homogeneously with black tea when step S5 scenting, according to one layer
One layer of Flos Osmanthi Fragrantis of tea base are thin to be spread out in bamboo basket, cumulative thickness 12-15cm.
Bamboo basket is spread out according to one layer of tea base, one layer of Flos Osmanthi Fragrantis are thin, it is ensured that tea base is fully contacted with Flos Osmanthi Fragrantis, and in scenting, tea base can
To fully absorb the fragrance of Flos Osmanthi Fragrantis, the fragrance of sweet osmanthus scented black tea is improved.
Scheme four：This is preferred for scheme three, and logical worker employed in a plant nursery's sequence is carried out while step S5 fumigate, logical per 2h to spend one
It is secondary, when basement heap temperature rises to certain height, will basement heap push radiating and cooling aside, then again closing heap continue scenting, it is to avoid tea
Base always with a side contacts of Flos Osmanthi Fragrantis, it is impossible to absorb the fragrance of Flos Osmanthi Fragrantis opposite side, it is ensured that fully absorb.
Scheme five：This is preferred for scheme four, tea base and Flos Osmanthi Fragrantis is spread in bamboo basket during logical flower, spreads thickness 3-5cm,
20min is spread every time.
Avoid spreading thickness blocked up, tea base and Flos Osmanthi Fragrantis are put bad, spreading 20min makes tea base and Flos Osmanthi Fragrantis radiating.
Scheme six：This is preferred for scheme five, after drying at the beginning of step S6, carries out deep baking, and the deep temperature dried rests in 70
DEG C～80 DEG C, 10～15min of time.
Black tea and Flos Osmanthi Fragrantis still possess moisture after just drying, and in order to remove moisture removal completely, therefore to carry out deep baking, will be red
Tea and Flos Osmanthi Fragrantis are completely dried.
Scheme seven：This is preferred for scheme six, the tea base and Flos Osmanthi Fragrantis after the multiple fire of step S6 is processed, and to carry out spreading for cooling cold
But.
After the completion of the drying of step S6, Flos Osmanthi Fragrantis and black tea are taken out, divided on bamboo tray, Temperature fall, finally completed whole
Individual processing.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment
A kind of sweet osmanthus scented black tea processing method in this programme, comprises the following steps：
S1, black tea raw material are selected：" Zun Yi the is red " congou tea of black tea from the production of Meitan endemic species；
S2, Flos Osmanthi Fragrantis material choice：Flos Osmanthi Fragrantis are put in airing in frame for spreading fresh tea leaf by Flos Osmanthi Fragrantis from silver osmanthus or Laurel, spread thickness
2-3 centimetre；
S3, with raw material：The black tea chosen in step S1, and the Flos Osmanthi Fragrantis chosen in step S2 are taken out, and according to weight portion
8～10 parts of black tea of number, 2～3 parts of Flos Osmanthi Fragrantis carry out dispensing；
S4, tea base process：Little fire drying is used by taking out through black tea of step S3 with honest material, is carried out after little fire drying certainly
So it is cooled into tea base；
S5, fumigate：The black tea processed by the Flos Osmanthi Fragrantis in step S3 and through step S4 uniformly mixes, according to one layer of tea base one
Flos Osmanthi Fragrantis is thin is spread out in bamboo basket for layer, cumulative thickness 12-15cm, and scenting in bamboo basket is put into after uniform mixing, and the scenting time amounts to 8h；Together
The logical worker employed in a plant nursery's sequences of Shi Jinhang, per 2h, logical flower once, during logical flower thickness 3-5cm is spread, and 20min is spread every time；
S6, multiple fire：After the completion of step S5 fumigate, tea base and Flos Osmanthi Fragrantis are dried together, just dry temperature and rest in 50 DEG C
～60 DEG C, time 20min, the moisture after baking rests in 7%, after just drying, carries out deep baking, and the deep temperature dried rests in 70 DEG C～80
DEG C, 10～15min of time；
S7, spreading for cooling cooling：Natural cooling after drying tea leaves after fumigate；
S8, selecting crude drugs with winnower：Flos Osmanthi Fragrantis and black tea after the cooling of step S7 are sieved by selecting crude drugs with winnower, remove Flos Osmanthi Fragrantis and black tea
Impurity and dust.
Knowable to embodiment 1 and embodiment 2, selecting crude drugs with winnower is conducive to removing the astringent taste of Folium Camelliae sinensis, effectively lifts mouthfeel, and contrast is implemented
Example 1, embodiment 3, embodiment 5 be visible just dry temperature can not be too high, just dry that temperature is too high to cause Folium Camelliae sinensis in the moisture for most starting
What is evaporated is excessive, and in fumigate, Folium Camelliae sinensis can highly absorb the fragrance of Flos Osmanthi Fragrantis, cause the fragrance of a flower thick taste of Folium Camelliae sinensis.
Therefore embodiment 2 is the optimal case of this method, and the sweet osmanthus scented black tea of formation sends the light fragrance of a flower, and bubbles out what is come
Folium Camelliae sinensis have light sweet taste, will not feel too greasy, are more exposed to liking for consumer.
This application claims protection domain should be defined by the content of its claim, the specific embodiment in description
Can be used for explaining the content of claim Deng record.
Claims (7)
1. a kind of sweet osmanthus scented black tea processing method, it is characterised in that comprise the following steps：
S1, black tea raw material are selected：" Zun Yi the is red " congou tea of black tea from the production of Meitan endemic species；
S2, Flos Osmanthi Fragrantis material choice：Flos Osmanthi Fragrantis are from silver osmanthus or Laurel；
S3, with raw material：The black tea chosen in step S1, and the Flos Osmanthi Fragrantis chosen in step S2 are taken out, and it is red according to parts by weight
8～10 parts of tea, 2～3 parts of Flos Osmanthi Fragrantis carry out dispensing；
S4, tea base process：Little fire drying is used by taking out through black tea of step S3 with honest material, nature is carried out after little fire drying cold
But tea base is formed；
S5, fumigate：The black tea processed by the Flos Osmanthi Fragrantis in step S3 and through step S4 uniformly mixes, and after uniform mixing bamboo basket is put into
Middle scenting, the scenting time is 8h；
S6, multiple fire：After step S5 fumigate, tea base and Flos Osmanthi Fragrantis are dried together, it is 50 DEG C～60 DEG C just to dry temperature, the time
For 20min, the water content after baking is 7%；
S7, selecting crude drugs with winnower：Flos Osmanthi Fragrantis and black tea after the cooling of step S7 are sieved by selecting crude drugs with winnower, remove the impurity of Flos Osmanthi Fragrantis and black tea
And dust.
2. a kind of sweet osmanthus scented black tea processing method according to claim 1, it is characterised in that：Flos Osmanthi Fragrantis under harvesting in the S2
Afterwards, Flos Osmanthi Fragrantis are put in into airing in frame for spreading fresh tea leaf, spread 2-3 centimetre of thickness.
3. a kind of sweet osmanthus scented black tea processing method according to claim 2, it is characterised in that：By osmanthus when step S5 scenting
Flower is mixed homogeneously with black tea, is spread out in bamboo basket according to one layer of tea base, one layer of Flos Osmanthi Fragrantis are thin, cumulative thickness 12-15cm.
4. a kind of sweet osmanthus scented black tea processing method according to claim 3, it is characterised in that：Will while step S5 fumigate
Logical worker employed in a plant nursery's sequence is carried out, it is logical per 2h to spend once.
5. a kind of sweet osmanthus scented black tea processing method according to claim 4, it is characterised in that：Tea base and Flos Osmanthi Fragrantis are spread out during logical flower
It is placed in bamboo basket, spreads thickness 3-5cm, 20min is spread every time.
6. a kind of sweet osmanthus scented black tea processing method according to claim 5, it is characterised in that：After drying at the beginning of step S6, enter
Row is deep to be dried, and the deep temperature dried is 70 DEG C～80 DEG C, 10～15min of time.
7. a kind of sweet osmanthus scented black tea processing method according to claim 6, it is characterised in that：After the multiple fire of step S6 is processed
Tea base and Flos Osmanthi Fragrantis, to carry out spreading for cooling cooling.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108432911A (en) * | 2018-05-31 | 2018-08-24 | 广西壮族自治区桂林茶叶科学研究所 | A kind of processing method of organic sweet osmanthus scented black tea |
| CN108552359A (en) * | 2018-03-30 | 2018-09-21 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing technology of sweet osmanthus scented black tea |
| CN108684854A (en) * | 2018-07-27 | 2018-10-23 | 溧阳市天目湖新概念生态农业有限公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
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| CN103416539A (en) * | 2013-07-31 | 2013-12-04 | 福建省浦城康安茶业有限责任公司 | Production method of sweet osmanthus scented black tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552359A (en) * | 2018-03-30 | 2018-09-21 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing technology of sweet osmanthus scented black tea |
| CN108432911A (en) * | 2018-05-31 | 2018-08-24 | 广西壮族自治区桂林茶叶科学研究所 | A kind of processing method of organic sweet osmanthus scented black tea |
| CN108684854A (en) * | 2018-07-27 | 2018-10-23 | 溧阳市天目湖新概念生态农业有限公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
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Application publication date: 20170419 |