CN106578150A - Flower and fruit aroma-type Congou black tea and preparation method thereof - Google Patents
Flower and fruit aroma-type Congou black tea and preparation method thereof Download PDFInfo
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- CN106578150A CN106578150A CN201611087852.4A CN201611087852A CN106578150A CN 106578150 A CN106578150 A CN 106578150A CN 201611087852 A CN201611087852 A CN 201611087852A CN 106578150 A CN106578150 A CN 106578150A
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- folium camelliae
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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
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a flower and fruit aroma-type Congou black tea and a preparation method thereof. The preparation method utilizes Qingxin oolong as a raw material and comprises screening, sun withering, rocking, withering, fermentation, steaming, rolling, baking and alcoholation treatment. The preparation method maximally retains the flower and fruit aroma of tea in Congou black tea processing, removes a grass smell of the tea and reduces a bitter taste after mixing with water. The flower and fruit aroma-type Congou black tea has thick flower and fruit aroma and a mellow taste.
Description
Technical field
The present invention relates to processing field of tea leaves, more particularly to a kind of flowers and fruits odor type congou tea and preparation method thereof.
Background technology
Black tea, it is as one of six big teas of China, because its dry tea color and luster and the millet paste for brewing are with redness as homophony, therefore named to be
Black tea.Earliest black tea is invented by the tea grower in Fujian China Wuyi Flos Camelliae Japonicae area in the world, and entitled " Lapsang souchong " belongs to full fermentation
Teas.Black tea is divided into black kung fu tea, souchong and broken black tea.Black tea has higher medicinal health value and effect, can be with
Refreshment, heart tonifying spleen invigorating, enhance immunity are also prevented from dental caries, facilitating digestion, slow down aging, blood sugar lowering, blood pressure lowering,
Blood fat reducing, anticancer, radioprotective etc..
Conventional black manufacturing procedure includes withering, rubs and cut, ferment and be dried.Wherein, it is the first road work of black tea processing to wither
Sequence, is often affected by factors such as time, temperature, stacking thickness, and traditional mode of withering has nature to wither, daylight withers and temperature control
Wither.It is, in order to destroy leaf cell, to promote chemical change and the fragrance that volatilizees to rub cutting process, the pressure selected in the procedure,
Time, rub cutting process and can affect tea leaf quality.Fermentation procedure is the most critical operation in whole black tea manufacturing process, the step
Essence is the process for carrying out enzymatic or oxidation reaction with polyphenol compound as main component, the condition of sweat select be
Affect the key factor of tea leaf quality.Drying is the basic working procedure in black tea manufacturing process, in this step, Measuring Moisture Content of Tea quilt
Remove, enzymatic activity is reduced, its color and luster and fragrance are also formed with regard to this.The processing industry of presently relevant research worker in conventional black
On the basis of, use for reference other techniques, it is proposed that be different from the processing method of traditional handicraft, and achieve certain effect.
Chinese patent CN201210203375.9 discloses a kind of black tea process for refining, including stoving process, sieving technology,
Wind election process, pick and pick technique and mend ignition technique, wherein stoving process is：The raw tea of first system is carried out into benefit fire drying, temperature is 90
～100 DEG C；Sieving technology is：Raw tea after drying is sieved using cylinder rotary strainer, the tea of different length, thickness is screened out
Leaf；Wind election process is：Separate weight Folium Camelliae sinensis；Pick and pick technique and be：Reject stalky tea, foreign body；Mending ignition technique is：Moisture removal is removed, fire is mended
Temperature is 90～100 DEG C, and after drying, Measuring Moisture Content of Tea is less than 6%, and black tea finished product is obtained.Black tea process for refining of the present invention, adopts and picks
Technique is picked, old stalk in Folium Camelliae sinensis, thin stalk, silk stalk, red muscle, the red muscle of negative and positive, the skin graft tea different with Appearance color can be effectively removed
The impurity such as leaf and field trash, makes black tea quality effectively be lifted.
The content of the invention
It is an object of the invention to provide a kind of flowers and fruits odor type congou tea and preparation method thereof, the method with QINGXINWULONG is
Raw material, farthest retains the flowers and fruits in Folium Camelliae sinensis fragrant in process, removes the grass smell in Folium Camelliae sinensis, flower after brewing
The smell of fruits is very sweet, and bitter taste is low.
For achieving the above object, the present invention is employed the following technical solutions：
A kind of flowers and fruits odor type congou tea preparation method, comprises the following steps：
(1) screening：The QINGXINWULONG fresh leaf of harvesting is carried out into screening, rainwater leaf or pest and disease damage leaf is removed；
(2) dry in sun：Under the conditions of outdoor temperature is 20-25 DEG C, the dry in sun for choosing direct sunlight and air circulation is long, will adopt
The fresh leaf plucked uniformly paves on water sieve, and process time is 10-20min；
(3) rocking of green leaf：The fresh leaf shone is placed in vibration machine, vibration machine revolution is set in 5-9 and turns/min, carries out three times and shakes
Green grass or young crops, first time rocking of green leaf continue 4min, pave afterwards and 90min is stood on water sieve, and second rocking of green leaf continues 7min, paves afterwards
90min is stood on water sieve, third time rocking of green leaf continues 10min, paved on water sieve afterwards；
(4) wither：Withered afterwards, time control within 18h, once, wither to page by middle rapid stirring
Face gloss takes off, and holding is agglomerating, looses one's grip；
(5) ferment：Folium Camelliae sinensis after previous step is processed are placed in fermenting cellar, and it is 26-28 DEG C to adjust temperature, every
30min is stirred once, and ferment 6-8h；
(6) steam blue or green：The Folium Camelliae sinensis after fermentation are positioned on food steamer, 8-10min is steamed with the high fire of water；
(7) knead：The cool later Folium Camelliae sinensis that will dry in the air are placed in kneading machine, using no pressure 30min, gently press 15min, weight
8min, the program of no pressure 5min are kneaded；
(8) bakee：By a small amount of petal shop fixtures being dried, after spreading a metafiltration net and warp layer cloth above, by the tea for fermenting
Leaf is uniformly layered on gauze, is dried in electric dryer, and drying temperature is 90 DEG C, after drying 10min, petal is removed,
Temperature is reduced to into 60 DEG C, the water content for continuing drying to Folium Camelliae sinensis is 5%-6%；
(9) refine：Dried Folium Camelliae sinensis are cooled down after a room temperature, evacuation packaging is placed on temperature afterwards for 20-
In 26 DEG C of environment, alcoholization 2-3 month.
Preferably, the condition during the rocking of green leaf is 14-20 DEG C for temperature, and relative humidity is 65-70%.
Preferably, it is described wither during condition be temperature be 10-12 DEG C, relative humidity is 65-70%.
Preferably, the relative humidity in the sweat is 83-88%.
Preferably, in the sweat, the stack thickness of Folium Camelliae sinensis is 15-20cm.
Preferably, mixture of the petal for Flos Rosae Rugosae, Flos Osmanthi Fragrantis and Flos Gardeniae.
A kind of flowers and fruits odor type congou tea, is prepared from by above method.
The invention has the advantages that, QINGXINWULONG is adopted for raw material, through screening, dry in sun, rocking of green leaf, withered, send out
Ferment, steams blue or green, kneads, bakee, after alcoholization is processed, make flowers and fruits odor type congou tea.The congou tea is maximum in process
Retaining the flowers and fruits in Folium Camelliae sinensis fragrant for degree, removes the grass smell in Folium Camelliae sinensis, brews that rear bitter taste is low, and the smell of fruits is very sweet for flower,
Flavour is mellow.
Specific embodiment
In order to be better understood from the present invention, below by embodiment, the present invention is further described, and embodiment is served only for solution
The present invention is released, any restriction will not be constituted to the present invention.
Embodiment 1
A kind of flowers and fruits odor type congou tea preparation method, comprises the following steps：
(1) screening：The QINGXINWULONG fresh leaf of harvesting is carried out into screening, rainwater leaf or pest and disease damage leaf is removed；
(2) dry in sun：Under the conditions of outdoor temperature is 20 DEG C, the dry in sun for choosing direct sunlight and air circulation is long, will pluck
Fresh leaf uniformly pave on water sieve, process time is 10min；
(3) rocking of green leaf：The fresh leaf shone is placed in vibration machine, temperature is 14 DEG C, and relative humidity is 65%, vibration machine revolution
5 turns/min is set in, three rocking of green leaf are carried out, first time rocking of green leaf continues 4min, paves afterwards and 90min is stood on water sieve, second
Secondary rocking of green leaf continues 7min, paves afterwards and 90min is stood on water sieve, and third time rocking of green leaf continues 10min, is paved in water afterwards
On sieve；
(4) wither：Withered afterwards, it is 10 DEG C that condition is temperature, and relative humidity is 65%, and time control exists
Within 18h, middle rapid stirring once, is withered to page gloss and is taken off, and holding is agglomerating, looses one's grip；
(5) ferment：Folium Camelliae sinensis after previous step is processed are placed in fermenting cellar, and it is 26-28 DEG C to adjust temperature, relative humidity
For 83%, the stack thickness of Folium Camelliae sinensis is 15cm, is stirred once every 30min, and ferment 6h；
(6) steam blue or green：The Folium Camelliae sinensis after fermentation are positioned on food steamer, 8min is steamed with the high fire of water；
(7) knead：The cool later Folium Camelliae sinensis that will dry in the air are placed in kneading machine, using no pressure 30min, gently press 15min, weight
8min, the program of no pressure 5min are kneaded；
(8) bakee：Will a small amount of Flos Rosae Rugosae being dried, Flos Osmanthi Fragrantis and Flos Gardeniae mixture shop fixtures, spread above a metafiltration net and
After warp layer cloth, the Folium Camelliae sinensis for fermenting uniformly are layered on gauze, are dried in electric dryer, drying temperature is 90 DEG C,
After drying 10min, petal is removed, temperature is reduced to into 60 DEG C, the water content for continuing drying to Folium Camelliae sinensis is 5%-6%；
(9) refine：Dried Folium Camelliae sinensis are cooled down after a room temperature, evacuation packaging is placed on temperature afterwards for 20
DEG C environment in, alcoholization 2-3 month.
Embodiment 2
A kind of flowers and fruits odor type congou tea preparation method, comprises the following steps：
(1) screening：The QINGXINWULONG fresh leaf of harvesting is carried out into screening, rainwater leaf or pest and disease damage leaf is removed；
(2) dry in sun：Under the conditions of 25 DEG C of outdoor temperature, the dry in sun for choosing direct sunlight and air circulation is long, by what is plucked
Fresh leaf uniformly paves on water sieve, and process time is 10min；
(3) rocking of green leaf：The fresh leaf shone is placed in vibration machine, temperature is 20 DEG C, and relative humidity is 70%, vibration machine revolution
9 turns/min is set in, three rocking of green leaf are carried out, first time rocking of green leaf continues 4min, paves afterwards and 90min is stood on water sieve, second
Secondary rocking of green leaf continues 7min, paves afterwards and 90min is stood on water sieve, and third time rocking of green leaf continues 10min, is paved in water afterwards
On sieve；
(4) wither：Withered afterwards, it is 12 DEG C that condition is temperature, and relative humidity is 70%, and time control exists
Within 18h, middle rapid stirring once, is withered to page gloss and is taken off, and holding is agglomerating, looses one's grip；
(5) ferment：Folium Camelliae sinensis after previous step is processed are placed in fermenting cellar, and it is 28 DEG C to adjust temperature, and relative humidity is
88%, the stack thickness of Folium Camelliae sinensis is 20cm, is stirred once every 30min, and ferment 8h；
(6) steam blue or green：The Folium Camelliae sinensis after fermentation are positioned on food steamer, 10min is steamed with the high fire of water；
(7) knead：The cool later Folium Camelliae sinensis that will dry in the air are placed in kneading machine, using no pressure 30min, gently press 15min, weight
8min, the program of no pressure 5min are kneaded；
(8) bakee：Will a small amount of Flos Rosae Rugosae being dried, Flos Osmanthi Fragrantis and Flos Gardeniae mixture shop fixtures, spread above a metafiltration net and
After warp layer cloth, the Folium Camelliae sinensis for fermenting uniformly are layered on gauze, are dried in electric dryer, drying temperature is 90 DEG C,
After drying 10min, petal is removed, temperature is reduced to into 60 DEG C, the water content for continuing drying to Folium Camelliae sinensis is 5%-6%；
(9) refine：Dried Folium Camelliae sinensis are cooled down after a room temperature, evacuation packaging is placed on temperature afterwards for 20-
In 26 DEG C of environment, alcoholization 2-3 month.
Embodiment 3
(1) screening：The QINGXINWULONG fresh leaf of harvesting is carried out into screening, rainwater leaf or pest and disease damage leaf is removed；
(2) dry in sun：Under the conditions of outdoor temperature is 20 DEG C, the dry in sun for choosing direct sunlight and air circulation is long, will pluck
Fresh leaf uniformly pave on water sieve, process time is 20min；
(3) rocking of green leaf：The fresh leaf shone is placed in vibration machine, temperature is 20 DEG C, and relative humidity is 65%, vibration machine revolution
9 turns/min is set in, three rocking of green leaf are carried out, first time rocking of green leaf continues 4min, paves afterwards and 90min is stood on water sieve, second
Secondary rocking of green leaf continues 7min, paves afterwards and 90min is stood on water sieve, and third time rocking of green leaf continues 10min, is paved in water afterwards
On sieve；
(4) wither：Withered afterwards, it is 10 DEG C that condition is temperature, and relative humidity is 70%, and time control exists
Within 18h, middle rapid stirring once, is withered to page gloss and is taken off, and holding is agglomerating, looses one's grip；
(5) ferment：Folium Camelliae sinensis after previous step is processed are placed in fermenting cellar, and it is 26 DEG C to adjust temperature, and relative humidity is
88%, the stack thickness of Folium Camelliae sinensis is 15cm, is stirred once every 30min, and ferment 8h；
(6) steam blue or green：The Folium Camelliae sinensis after fermentation are positioned on food steamer, 8min is steamed with the high fire of water；
(7) knead：The cool later Folium Camelliae sinensis that will dry in the air are placed in kneading machine, using no pressure 30min, gently press 15min, weight
8min, the program of no pressure 5min are kneaded；
(8) bakee：Will a small amount of Flos Rosae Rugosae being dried, Flos Osmanthi Fragrantis and Flos Gardeniae mixture shop fixtures, spread above a metafiltration net and
After warp layer cloth, the Folium Camelliae sinensis for fermenting uniformly are layered on gauze, are dried in electric dryer, drying temperature is 90 DEG C,
After drying 10min, petal is removed, temperature is reduced to into 60 DEG C, the water content for continuing drying to Folium Camelliae sinensis is 5%-6%；
(9) refine：Dried Folium Camelliae sinensis are cooled down after a room temperature, evacuation packaging is placed on temperature afterwards for 20-
In 26 DEG C of environment, alcoholization 2-3 month.
Claims (7)
1. a kind of flowers and fruits odor type congou tea preparation method, it is characterised in that comprise the following steps：
(1) screening：The QINGXINWULONG fresh leaf of harvesting is carried out into screening, rainwater leaf or pest and disease damage leaf is removed；
(2) dry in sun：Under the conditions of outdoor temperature is 20-25 DEG C, the dry in sun for choosing direct sunlight and air circulation is long, by what is plucked
Fresh leaf uniformly paves on water sieve, and process time is 10-20min；
(3) rocking of green leaf：The fresh leaf shone is placed in vibration machine, vibration machine revolution is set in 5-9 and turns/min, carries out three rocking of green leaf,
First time rocking of green leaf continues 4min, paves afterwards and 90min is stood on water sieve, and second rocking of green leaf continues 7min, is paved in water afterwards
90min is stood on sieve, third time rocking of green leaf continues 10min, paved on water sieve afterwards；
(4) wither：Withered afterwards, time control within 18h, once, wither to page light by middle rapid stirring
Pool is taken off, and holding is agglomerating, looses one's grip；
(5) ferment：Folium Camelliae sinensis after previous step is processed are placed in fermenting cellar, and it is 26-28 DEG C to adjust temperature, is stirred every 30min
Mix once, ferment 6-8h；
(6) steam blue or green：The Folium Camelliae sinensis after fermentation are positioned on food steamer, 8-10min is steamed with the high fire of water；
(7) knead：The cool later Folium Camelliae sinensis that will dry in the air are placed in kneading machine, using no pressure 30min, gently press 15min, weight 8min,
The program of no pressure 5min is kneaded；
(8) bakee：By a small amount of petal shop fixtures being dried, after spreading a metafiltration net and warp layer cloth above, will be the Folium Camelliae sinensis for fermenting equal
Even is layered on gauze, dries in electric dryer, and drying temperature is 90 DEG C, after drying 10min, petal is removed, by temperature
Degree is reduced to 60 DEG C, and the water content for continuing drying to Folium Camelliae sinensis is 5%-6%；
(9) refine：Dried Folium Camelliae sinensis are cooled down after a room temperature, evacuation packaging is placed on temperature afterwards for 20-26 DEG C
Environment in, alcoholization 2-3 month.
2. flowers and fruits odor type congou tea preparation method according to claim 1, it is characterised in that：During the rocking of green leaf
It is 14-20 DEG C that condition is temperature, and relative humidity is 65-70%.
3. flowers and fruits odor type congou tea preparation method according to claim 1, it is characterised in that：It is described wither during
It is 10-12 DEG C that condition is temperature, and relative humidity is 65-70%.
4. flowers and fruits odor type congou tea preparation method according to claim 1, it is characterised in that：In the sweat
Relative humidity is 83-88%.
5. flowers and fruits odor type congou tea preparation method according to claim 1, it is characterised in that：Tea in the sweat
The stack thickness of leaf is 15-20cm.
6. flowers and fruits odor type congou tea preparation method according to claim 1, it is characterised in that：The petal is Flos Rosae Rugosae
The mixture of flower, Flos Osmanthi Fragrantis and Flos Gardeniae.
7. a kind of flowers and fruits odor type congou tea, the method described in claim 1-6 any bar are prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087852.4A CN106578150A (en) | 2016-12-01 | 2016-12-01 | Flower and fruit aroma-type Congou black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087852.4A CN106578150A (en) | 2016-12-01 | 2016-12-01 | Flower and fruit aroma-type Congou black tea and preparation method thereof |
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| CN106578150A true CN106578150A (en) | 2017-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611087852.4A Withdrawn CN106578150A (en) | 2016-12-01 | 2016-12-01 | Flower and fruit aroma-type Congou black tea and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279333A (en) * | 2017-07-24 | 2017-10-24 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110558402A (en) * | 2019-10-12 | 2019-12-13 | 贵州经贸职业技术学院 | Preparation method of roxburgh rose fruit tea |
| CN111513149A (en) * | 2020-06-04 | 2020-08-11 | 湖南省茶叶研究所 | Method for processing congou black tea |
| CN111670966A (en) * | 2020-07-13 | 2020-09-18 | 安徽省农业科学院茶叶研究所 | Preparation method of high-aroma black tea |
| WO2023179295A1 (en) * | 2022-03-21 | 2023-09-28 | 广东省农业科学院茶叶研究所 | Method for processing and making black tea having strong floral and fruity aroma |
-
2016
- 2016-12-01 CN CN201611087852.4A patent/CN106578150A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279333A (en) * | 2017-07-24 | 2017-10-24 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110558402A (en) * | 2019-10-12 | 2019-12-13 | 贵州经贸职业技术学院 | Preparation method of roxburgh rose fruit tea |
| CN111513149A (en) * | 2020-06-04 | 2020-08-11 | 湖南省茶叶研究所 | Method for processing congou black tea |
| CN111670966A (en) * | 2020-07-13 | 2020-09-18 | 安徽省农业科学院茶叶研究所 | Preparation method of high-aroma black tea |
| WO2023179295A1 (en) * | 2022-03-21 | 2023-09-28 | 广东省农业科学院茶叶研究所 | Method for processing and making black tea having strong floral and fruity aroma |
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Application publication date: 20170426 |