CN108208227A

CN108208227A - A kind of processing method of the black tea of the honeysuckle fragrance of a flower

Info

Publication number: CN108208227A
Application number: CN201611148170.XA
Authority: CN
Inventors: 林光进
Original assignee: Guizhou Lingfeng Technology Industrial Park Co Ltd
Current assignee: Guizhou Lingfeng Technology Industrial Park Co Ltd
Priority date: 2016-12-13
Filing date: 2016-12-13
Publication date: 2018-06-29

Abstract

The invention discloses a kind of processing methods of the black tea of the honeysuckle fragrance of a flower, and the density ratio that honeysuckle tree and tea tree are pressed in novel species tea place is 15:80 100 interplanting osmanthus；The fresh tea leaf of one leaf of a bud is picked, fresh leaf is uniformly spread out in interior, indoor temperature is 20 25 DEG C, and humidity is more than 90%, and 10 12h of airing is turned over once every 2 3h, is 80 90 by the weight ratio of tealeaves and honeysuckle petal after airing:20 30, by after tealeaves and honeysuckle petal mixing, are placed in rolling machine and rub 2 3h, after the tea deblocking after rubbing, add in the zymotic fluid that mass ratio is 10 20%, mixing is turned, is placed in fermenting cellar and ferments, tealeaves paving thickness is 8 12cm, one layer of wet cloth of upper cover, it ferments in the range of 22 25 DEG C after 1 2h, then is placed in the range of 30 35 DEG C 40 60min that ferment, take out, it is dry to get.The substances such as tea polyphenols obtain fully degraded in present invention process process so that manufactured black tea is without bitter taste, and with color and luster is ruddy, fragrance is invigorating, soup look glow, flavour are mellow, tea residue glow quality characteristic.

Description

A kind of processing method of the black tea of the honeysuckle fragrance of a flower

Technical field

The present invention relates to a kind of processing method of the black tea of the honeysuckle fragrance of a flower, the good honeysuckle fragrance of a flower of particularly a kind of quality Black tea processing method.

Background technology

Black tea is full fermentation tea, it is using tea tree children tender shoots leaf as raw material, through withering, rubbing（Or it rubs and cuts）, it is fermentation, dry Etc. techniques be made.Common feature " red soup red autumnal leaves ".The more representational black tea in China has：The Qimen for being referred to as " heroes in tea " is red Tea is referred to as the Yunnan black tea of " star in tea ", is referred to as the Yingteh graded black tea of " up-and-coming youngster ".It is red have mildness and take care of health, Nourishing the stomach, the characteristic of beauty treatment adapt to most people and drink, and are welcome to favor with high-end personage by many middle-aged and the old, are generation It is most that number is drunk in boundary, the most special big teas of imbibable form.There is flowers and fruits pekoe as representative using light fermentation in recent years New process black tea also gradually welcome by market.Black tea is not only one of China's six big teas with strongest influence power, and Its consumption figure accounts for world's tea market share and is up to 78%..Since two thousand eight, " black tea heat " quietly rises, with businessman Pick, trend soaring at a high speed is presented with supply in the consumption of domestic black tea, particularly good high-grade black tea and new process black tea Market is in the state that supply falls short of demand, and black tea increasingly obtains affirmative and the favor of consumer and market.

Fermentation is the critical process of black tea processing.Its essence is by a variety of factors such as time, temperature, humidity, pH, oxygen Collective effect, using tea polyphenols enzymatic oxidation as the series of biochemical reactions of core so that tea polyphenols etc. in process Substance obtains sufficient oxidative degradation, to reduce the bitter taste of black tea.But at present fermentation of black tea when, only by controlling technique Parameter such as time, temperature etc. are controlled, though bitter taste can be reduced, are had little effect.Black tea quality made of so that is not enough It is good.

Invention content

The purpose of the present invention is to provide a kind of processing method of the black tea of the honeysuckle fragrance of a flower, present invention process process The substances such as middle tea polyphenols obtain fully degraded so that manufactured black tea is without bitter taste, and with color and luster is ruddy, fragrance is invigorating, soup Color glow, flavour be mellow, tea residue glow quality characteristic.

The invention is realized in this way.

A kind of processing method of the black tea of the honeysuckle fragrance of a flower is by honeysuckle tree and the density ratio of tea tree in novel species tea place 15:80-100 interplanting osmanthus；The fresh tea leaf of one leaf of a bud is picked, fresh leaf is uniformly spread out in interior, indoor temperature 20-25 DEG C, humidity is more than 90%, airing 10-12h, is turned over once every 2-3h, after airing, by the weight ratio of tealeaves and honeysuckle petal For 80-90:20-30 is placed in rolling machine by after tealeaves and honeysuckle petal mixing and rubs 2-3h, by the tea deblocking after rubbing Afterwards, the zymotic fluid that mass ratio is 10-20% is added in, mixing is turned, is placed in fermenting cellar and ferments, tealeaves paving thickness is 8- 12cm, one layer of wet cloth of upper cover in the range of 22-25 DEG C after fermentation 1-2h, then are placed in the range of 30-35 DEG C the 40-60min that ferments, Take out, it is dry to get.

The processing method of the black tea of the aforementioned honeysuckle fragrance of a flower, the zymotic fluid calculate by weight, mainly by pectase 10- 20 parts, 20-30 parts of kiwi-fruit juice, 20-30 parts of tomato juice, 5-15 parts of orange juice, pomelo peel 5-15 parts dry, 1-5 parts of honey and water 100-120 parts are made.

The processing method of the black tea of the aforementioned honeysuckle fragrance of a flower, the zymotic fluid calculate by weight, mainly by pectase 13- 17 parts, 23-27 parts of kiwi-fruit juice, 23-27 parts of tomato juice, 7-13 parts of orange juice, pomelo peel 7-13 parts dry, 2-3 parts of honey and water 105-115 parts are made.

The processing method of the black tea of the aforementioned honeysuckle fragrance of a flower, the zymotic fluid calculate by weight, mainly by pectase 15 Part, 25 parts of kiwi-fruit juice, 25 parts of tomato juice, 10 parts of orange juice, 10 parts of dry pomelo peel, 2.5 parts of honey and 110 parts of water are made.

The processing method of the black tea of the aforementioned honeysuckle fragrance of a flower, the zymotic fluid are prepared：After dry pomelo peel crushes, 50 are crossed Mesh sieve, with after honey mixing, adding in pectase, kiwi-fruit juice, tomato juice and orange juice, after mixing, add in water, stir evenly, To obtain the final product.

Compared with prior art, the substances such as tea polyphenols obtain fully degraded in present invention process process so that are made Black tea without bitter taste, and with color and luster is ruddy, fragrance is invigorating, soup look glow, flavour are mellow, tea residue glow quality characteristic.

Specific embodiment

Embodiment 1.

A kind of processing method of the black tea of the honeysuckle fragrance of a flower：The density ratio that honeysuckle tree and tea tree are pressed in novel species tea place is 15: 90 interplanting osmanthus；The fresh tea leaf of one leaf of a bud is picked, fresh leaf is uniformly spread out in interior, indoor temperature is 20-25 DEG C, humidity It is more than 90%, airing 11h is turned over once every 2.5h, is 85 by the weight ratio of tealeaves and honeysuckle petal after airing:25 by tea After leaf and honeysuckle petal mixing, it is placed in fermenting cellar and ferments, tealeaves paving thickness is 8-12cm, one layer of wet cloth of upper cover, In the range of 22-25 DEG C after fermentation 1-2h, then be placed in the range of 30-35 DEG C the 40-60min that ferments, take out, it is dry to get；It is described Zymotic fluid is mainly by pectase 15kg, kiwi-fruit juice 25kg, tomato juice 25kg, orange juice 10kg, dry pomelo peel 10kg, honey 2.5kg and water 110kg are made as follows：After dry pomelo peel crushes, after crossing 50 mesh sieve and honey mixing, addition pectase, Kiwi-fruit juice, tomato juice and orange juice after mixing, add in water, stir evenly to get.

Embodiment 2.

A kind of processing method of the black tea of the honeysuckle fragrance of a flower：The density ratio that honeysuckle tree and tea tree are pressed in novel species tea place is 15: 90 interplanting osmanthus；The fresh tea leaf of one leaf of a bud is picked, fresh leaf is uniformly spread out in interior, indoor temperature is 20-25 DEG C, humidity It is more than 90%, airing 11h is turned over once every 2.5h, is 85 by the weight ratio of tealeaves and honeysuckle petal after airing:25 by tea After leaf and honeysuckle petal mixing, it is placed in fermenting cellar and ferments, tealeaves paving thickness is 8-12cm, one layer of wet cloth of upper cover, In the range of 22-25 DEG C after fermentation 1-2h, then be placed in the range of 30-35 DEG C the 40-60min that ferments, take out, it is dry to get；It is described Zymotic fluid is mainly by pectase 20kg, kiwi-fruit juice 30kg, tomato juice 30kg, orange juice 15kg, dry pomelo peel 15kg, honey 5kg and water 120kg are made as follows：After dry pomelo peel crushes, 50 mesh sieve is crossed, with after honey mixing, adding in pectase, Mi Monkey peach juice, tomato juice and orange juice after mixing, add in water, stir evenly to get.

Embodiment 3.

A kind of processing method of the black tea of the honeysuckle fragrance of a flower：The density ratio that honeysuckle tree and tea tree are pressed in novel species tea place is 15: 90 interplanting osmanthus；The fresh tea leaf of one leaf of a bud is picked, fresh leaf is uniformly spread out in interior, indoor temperature is 20-25 DEG C, humidity It is more than 90%, airing 11h is turned over once every 2.5h, is 85 by the weight ratio of tealeaves and honeysuckle petal after airing:25 by tea After leaf and honeysuckle petal mixing, it is placed in fermenting cellar and ferments, tealeaves paving thickness is 8-12cm, one layer of wet cloth of upper cover, In the range of 22-25 DEG C after fermentation 1-2h, then be placed in the range of 30-35 DEG C the 40-60min that ferments, take out, it is dry to get；It is described Zymotic fluid is mainly by pectase 10kg, kiwi-fruit juice 20kg, tomato juice 20kg, orange juice 5kg, dry pomelo peel 5kg, honey 1kg It is made as follows with water 100kg：After dry pomelo peel crushes, 50 mesh sieve is crossed, with after honey mixing, adding in pectase, macaque Peach juice, tomato juice and orange juice after mixing, add in water, stir evenly to get.

Claims

1. a kind of processing method of the black tea of the honeysuckle fragrance of a flower, it is characterised in that：Honeysuckle tree and tea tree are pressed in novel species tea place Density ratio be 15:80-100 interplanting osmanthus；The fresh tea leaf of one leaf of a bud is picked, fresh leaf is uniformly spread out in interior, it is indoor Temperature is 20-25 DEG C, and humidity is more than 90%, airing 10-12h, is turned over once every 2-3h, after airing, by tealeaves and honeysuckle The weight ratio of valve is 80-90:20-30 is placed in rolling machine by after tealeaves and honeysuckle petal mixing and rubs 2-3h, after rubbing Tea deblocking after, add in mass ratio be 10-20% zymotic fluid, turn mixing, be placed in fermenting cellar and ferment, tea spreading Paving thickness is 8-12cm, and one layer of wet cloth of upper cover in the range of 22-25 DEG C after fermentation 1-2h, then is placed in the range of 30-35 DEG C and ferments 40-60min takes out, it is dry to get.

2. the processing method of the black tea of the honeysuckle fragrance of a flower as described in claim 1, it is characterised in that：The zymotic fluid is by weight It calculates, mainly by 10-20 parts of pectase, 20-30 parts of kiwi-fruit juice, 20-30 parts of tomato juice, 5-15 parts of orange juice, dry pomelo peel 100-120 parts of 5-15 parts, 1-5 parts of honey and water are made.

3. the processing method of the black tea of the honeysuckle fragrance of a flower as claimed in claim 2, it is characterised in that：The zymotic fluid is by weight Part calculates, mainly by 13-17 parts of pectase, 23-27 parts of kiwi-fruit juice, 23-27 parts of tomato juice, 7-13 parts of orange juice, dry shaddock 105-115 parts of 7-13 parts of skin, 2-3 parts of honey and water are made.

4. the processing method of the black tea of the honeysuckle fragrance of a flower as claimed in claim 2 or claim 3, it is characterised in that：The zymotic fluid is pressed Listed as parts by weight, mainly by 15 parts of pectase, 25 parts of kiwi-fruit juice, 25 parts of tomato juice, 10 parts of orange juice, 10 parts of dry pomelo peel, 110 parts of 2.5 parts of honey and water are made.

5. the processing method of the black tea of the honeysuckle fragrance of a flower as described in any one of claim 2-4, it is characterised in that：The hair Zymotic fluid is prepared：After dry pomelo peel crushes, 50 mesh sieve is crossed, with after honey mixing, adding in pectase, kiwi-fruit juice, tomato juice And orange juice, after mixing, add in water, stir evenly to get.