CN106615387A

CN106615387A - Manufacturing method of sweet osmanthus black tea

Info

Publication number: CN106615387A
Application number: CN201710070997.1A
Authority: CN
Inventors: 柳倩楠
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-02-09
Filing date: 2017-02-09
Publication date: 2017-05-10

Abstract

The invention discloses a manufacturing method of sweet osmanthus black tea. The manufacturing method comprises the following steps of 1, sweet osmanthus picking: in mid-to-late of September, when the midday weather is clear, the sweet osmanthus is picked and selected and is then cleanly washed and stored; 2, black tea manufacturing: fresh tea leaves are manufactured into black tea through withering, manual rolling and fermentation; 3, tea base treatment: the fermented tea leaves are dried by a drying box; per 40 jin of black tea leaves take 1 to 2 hours to dry, and the temperature of the drying box is 110 DEG C; 4, sweet osmanthus and tea leaf mixing: the sweet osmanthus and the black tea leaves are piled in a mode that a layer of fresh flowers and a layer of tea leaves are alternate; the mixed materials are put into a refrigeration house for 124 hours, and the temperature of the refrigeration house is 2 to 4 DEG C; 5, flower picking and re-firing: after the sweet osmanthus and tea leaf mixing, sweet osmanthus shred residues are picked out; the sweet osmanthus black tea is subjected to re-firing, wherein the water content is 6.5 percent to 7 percent; 6, flower extracting: after the fifth step is completed, the sweet osmanthus is put again for flower extracting; then, the sweet osmanthus shred residues are picked out; the manufacturing is completed. By using the mode, the sweet osmanthus black tea has the advantages that the quality is better; the mouthfeel is better; the fragrance is fresh and durable; the mouthfeel is fragrant; the sweet osmanthus black tea is suitable for all people groups to drink.

Description

A kind of preparation method of sweet osmanthus scented black tea

Technical field

The present invention relates to a kind of improvement of the preparation method of sweet osmanthus scented black tea, more preferably, mouthfeel is more for more particularly to a kind of quality Good, fragrance is fresh persistently, fragrant in taste, there is tea smell when drinking, and fragrance of osmanthus is very strong, the sweet osmanthus that suitable all groups drink The preparation method of black tea.

Background technology

Osmanthus flower tea, is one of main teas of China, belongs to jasmine tea, is formed by sweet osmanthus and tealeaves scenting, and fragrance strong fragrance is held Long, soup look is green and bright, in each flow processs such as collection, configuration, production, packaging, strictly adopts through the preparation of tea embryo, fresh sweet osmanthus Receipts, tea embryo basement flower, logical flower radiate, screen out colored slag, dry dry, worry net packaging, the operations such as storage of guaranteeing the quality again；Osmanthus flower tea has temperature compensation Yang-energy, skin whitening, mediate vivotoxin, relieving cough and reducing sputum, health moistening lung effect；But existing sweet osmanthus scented black tea bitter, it is sour and astringent, Therefore sweet osmanthus insufficient fragrance, many people do not like and drink.

The content of the invention

The invention mainly solves the technical problem of providing a kind of quality more preferably, more preferably, fragrance is fresh persistently, mouthfeel for mouthfeel Delicate fragrance, there is tea smell when drinking, fragrance of osmanthus is very strong, the preparation method of the sweet osmanthus scented black tea that suitable all groups drink.

To solve above-mentioned technical problem, one aspect of the present invention is：A kind of making of sweet osmanthus scented black tea is provided Method, it is characterised in that：Comprise the following steps：

Step one：Sweet osmanthus is plucked：Mid or late September, midday skies are sunny, and the sweet osmanthus for giving off a strong fragrance is adopted back, clean after selecting and deposit Put；

Step 2：Black tea makes：Fresh tea leaf is through withering, manually kneading, fermenting and make black tea；Tealeaves through withering is rubbed Twist with the fingers, by the tealeaves after kneading is uniform, loose casu in bamboo plaque, wet cotton is placed on fermenting frame top fermentation in covering, treats leaf color Huang Hong, the fragrance for having pleasure stop fermentation by occurring；During the fermentation, to make fermentation uniform, must turn 2-3 time；

Step 3：Tea base process：To ensure the mouthfeel of black tea, the black tea leaf for fermenting is dried with drying baker, per 40 Jin black tea leaf needs 1-2 hours, and drying baker temperature setting is 110 DEG C of temperature；

Step 4：Camellia is mixed and stirred：The black tea leaf in the sweet osmanthus and step 3 in step one with one layer of fresh flower, one layer of tealeaves Mode is stacked, and makes black tea leaf preferably absorb the fragrance of sweet osmanthus, is put into freezer 124 hours, and temperature of ice house is controlled at 2-4 DEG C；

Step 5：Rocket multiple fire：After camellia is mixed and stirred, the colored disintegrating slag of sweet osmanthus is separated from black tea leaf, by osmanthus after separation Premium tea carries out multiple fire, and the water content for making black tea leaf is 6.5%-7%, and mouthfeel is optimal；

Step 6：Jacquard weave：Being placed again into sweet osmanthus in sweet osmanthus scented black tea in step 4 after multiple fire carries out jacquard weave, then after jacquard weave Sweet osmanthus scented black tea in the sweet osmanthus disintegrating slag that picks complete.

Preferably, the pressurization principle for manually kneading process in the step 2 is light-heavy-light.

Preferably, the jasmine tea and the ratio of the Jasmine being placed again into the step 6 after multiple fire is 47：3.

The invention has the beneficial effects as follows：A kind of preparation method of sweet osmanthus scented black tea of the present invention, makes in the method , than the sweet osmanthus scented black tea that existing preparation method is produced, more preferably, more preferably, fragrance is fresh persistently, mouthfeel for mouthfeel for quality for sweet osmanthus scented black tea Delicate fragrance, there is tea smell when drinking, fragrance of osmanthus is very strong, and suitable all groups drink.

Specific embodiment

Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by It will be appreciated by those skilled in the art that apparent clearly defining so as to make to protection scope of the present invention.

The embodiment of the present invention includes：

A kind of preparation method of sweet osmanthus scented black tea, comprises the following steps：

Step 2：Black tea makes：Fresh tea leaf is through withering, manually kneading, fermenting and make black tea；Tealeaves through withering is rubbed Twist with the fingers, manually knead the pressurization principle of process for light-weight-light, by the tealeaves after kneading is uniform, loose casu in bamboo plaque, cover Upper wet cotton is placed on fermenting frame top fermentation, and the fragrance for treat that leaf color Huang is red, having pleasure stops fermentation by occurring；In sweat In, to make fermentation uniform, must turn 2-3 time；

Step 5：Rocket multiple fire：After camellia is mixed and stirred, fresh flower is also absorbed while black tea leaf absorbs the fragrance of a flower of fresh flower In moisture, such tealeaves mouthfeel is more puckery, relatively more bitter, and fresh flower is after mixing and stirring, and flower fair is withered, and can affect the outer of tealeaves See, the colored disintegrating slag of sweet osmanthus is separated from black tea leaf, sweet osmanthus scented black tea is carried out into multiple fire after separation, make the water content of black tea leaf For 6.5%-7%, mouthfeel is optimal；

Step 6：Jacquard weave：It is, to improve the fresh degree of fragrance of tea aroma, to be placed again into the sweet osmanthus scented black tea in step 4 after multiple fire Sweet osmanthus carries out jacquard weave, and then the sweet osmanthus disintegrating slag that picks in the sweet osmanthus scented black tea after jacquard weave is completed；Jasmine tea after multiple fire with The ratio of the Jasmine being placed again into is 47：3.

The invention has the beneficial effects as follows：A kind of preparation method of sweet osmanthus scented black tea of the present invention, makes in the method Than the sweet osmanthus scented black tea that existing preparation method is produced, more preferably, more preferably, fragrance is fresh to be held mouthfeel quality sweet osmanthus scented black tea out Long, fragrant in taste, there is tea smell when drinking, fragrance of osmanthus is very strong, and suitable all groups drink.

Embodiments of the invention are the foregoing is only, the scope of the claims of the present invention is not thereby limited, it is every using this Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks Domain, is included within the scope of the present invention.

Claims

1. a kind of preparation method of sweet osmanthus scented black tea, it is characterised in that：Comprise the following steps：

2. the preparation method of sweet osmanthus scented black tea according to claim 1, it is characterised in that：Manually kneading in the step 2 The pressurization principle of process is light-heavy-light.

3. the preparation method of sweet osmanthus scented black tea according to claim 1, it is characterised in that：Jasmine in the step 6 after multiple fire Jasmine jasmine tea is 47 with the ratio of the Jasmine being placed again into：3.