CN108432911A - A kind of processing method of organic sweet osmanthus scented black tea - Google Patents
A kind of processing method of organic sweet osmanthus scented black tea Download PDFInfo
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- CN108432911A CN108432911A CN201810555853.XA CN201810555853A CN108432911A CN 108432911 A CN108432911 A CN 108432911A CN 201810555853 A CN201810555853 A CN 201810555853A CN 108432911 A CN108432911 A CN 108432911A
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- sweet osmanthus
- tea
- black tea
- organic
- osmanthus
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
Abstract
The invention discloses a kind of processing methods of organic sweet osmanthus scented black tea, belong to tea processing technical field.The processing method of organic sweet osmanthus scented black tea, includes the following steps：Step 1：Make black tea by spreading the leaves on withering racks to dry tea embryo；Step 2：Harvest fresh sweet osmanthus；Step 3：Flower, tea packing；Step 4：Cryogenic freezing is dried in vacuo.The present invention is using high mountain organic tea and the organic sweet osmanthus of high mountain as raw material, and the organic sweet osmanthus scented black tea of made high mountain absorbs the fragrance of sweet osmanthus, and the bitter taste without sweet osmanthus under vacuum conditions, and quality is more preferable, and fragrance is fresh persistently, the natural nectar of mouthfeel is aromatic strongly fragrant.
Description
Technical field
The present invention relates to a kind of processing methods of organic sweet osmanthus scented black tea, belong to tea processing technical field.
Background technology
Black tea is the full fermentation tea that the degree of fermentation reaches 80-90%.Its manufacturing process is directly withered, is rubbed without water-removing
It twists, is then completely fermented, tea polyphenols contained in tealeaves is made to be oxidized into theaflavin, thearubigin etc., thus form black tea
Specific red millet paste, black leaf bottom feature.Black tea, using the new bud-leaf of the tea tree of suitable for making this product as raw material, through withering, rubbing
The typical process process such as twirl (cutting), fermentation, dry is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony,
It is therefore named.Black tea is the maximum teas of output, volume of trade, consumption figure in the world.Compared with green tea, black tea is full fermentation tea, warm-natured
With, can heat warm up abdomen, enhance the cold tolerance of human body, can also it is aid digestion, go it is greasy.
Sweet osmanthus (Osmanthus fragrans) is the evergreen species of Oleaceae Osmanthuss, is the ten big biographies for originating in China
One of system famous flower can all cultivate in national most areas.Sweet osmanthus warm-natured acrid flavour with stomach invigorating, resolving sputum, promotes the production of body fluid, dissipates phlegm, soothing the liver
Effect.The good smell of sweet osmanthus is a kind of rare fragrant flower seeds, and it is original that present people, which have successfully used sweet osmanthus and black tea,
Material has produced mellow in taste its black tea with sweet osmanthus fragrance.
Sweet osmanthus scented black tea is formed by sweet osmanthus and tealeaves scenting, and finished product sweet osmanthus fragrant aroma, soup look are orange red bright；Osmanthus flower tea
With dissolving phlegm gas, health moistening lung, skin whitening, warmly nourishing Yangqi and other effects.Sweet osmanthus scented black tea has very high consumption value, thus
It is deep to be favored by consumer.It had not only maintained strong tasty and refreshing black tea taste, but also had the fragrance of a flower of fresh fragrance, and the fragrance of a flower is attacked when Instant Drinks
People, it is sweet virtue profusely, invigorating；And sweet osmanthus scented black tea both has effects that tea, such as tired, replenishing body fluid and clearing away heat pathogen, the profit of disappearing of refreshing oneself
Urine, disinfecting detoxifying, anti-oxidant, nourishing the stomach and protecting stomach and other effects, but with sweet osmanthus pharmacological action, such as skin whitening, mediate in vivo
Toxin, relieving cough and reducing sputum, health moistening lung etc..
It is prepared by the processing method of existing sweet osmanthus scented black tea, generally tea embryo that → fresh sweet osmanthus picking → tea, flower scenting → leads to flower
Dry → jacquard weave → packaging radiate → is dried again, but the product made by it is difficult that sweet osmanthus is all sifted out, the hardship of completed belt sweet osmanthus
Astringent taste, fragrance is bored to owe fresh.
To sum up, there is an urgent need for developing a kind of processing method of new sweet osmanthus scented black tea, to make up drawbacks described above.
Invention content
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of processing method of organic sweet osmanthus scented black tea.This hair
Bright to use high mountain organic tea and the organic sweet osmanthus of high mountain as raw material, the organic sweet osmanthus scented black tea of made high mountain is inhaled under vacuum conditions
The fragrance of sweet osmanthus, and the bitter taste without sweet osmanthus are received, quality is more preferable, and fragrance is fresh persistently, the natural nectar of mouthfeel is aromatic strongly fragrant.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of processing method of organic sweet osmanthus scented black tea, including
Following steps：
Step 1：Make black tea by spreading the leaves on withering racks to dry tea embryo
High mountain organic tea is taken, black tea is made, then is dried to moisture content and reaches 6wt% hereinafter, black tea tea embryo is made；
Step 2：Harvest fresh sweet osmanthus
Bloom season in the organic sweet osmanthus of high mountain, at fine noon or afternoon, flower at brave claw type, in bud just put
When, harvest fresh sweet osmanthus；
Step 3：Flower, tea packing
The fresh sweet osmanthus that black tea tea embryo and step 2 that step 1 obtains harvest is filled into sieve respectively, wherein black tea tea embryo dress sieve
Thickness be 1-2cm, the thickness of fresh sweet osmanthus dress sieve is 2-3cm, obtains the black tea tea embryo for installing sieve and fresh sweet osmanthus；
Step 4：Cryogenic freezing is dried in vacuo
The black tea tea embryo for installing sieve that step 3 is obtained and fresh sweet osmanthus fill according to the fresh sweet osmanthus of one layer of one layer of black tea tea embryo
Enter in vacuum freeze drier, be evacuated to vacuum degree be 100 ± 30Pa, stand 2h, then be dried to moisture content reach 7wt% with
Under, it then packs to get to organic sweet osmanthus scented black tea.
In the step 1 of the present invention, high mountain organic tea is one kind of organic tea, refers on the mountain top of 1000 meters of height above sea level or more
On, the tealeaves that is produced and processed according to the method for organic agriculture.In its production process, do not apply completely any artificial synthesized
The substances production such as chemical fertilizer, pesticide, plant growth regulator, chemical food additive, and meet international organic agriculture movement connection
Credit union (LFOAM) standard.Due to high latitude, High aititude, high humility, high temperature difference, growth of tea plant is slow, and humidity and mist pearl are increased,
Cause the content of tealeaves chlorophyll and amino acid high, this is indispensable substance to improving tea color and flavour.Solely because of it
Special growing environment, high mountain organic tea have the characteristics that more stout and strong young sprout, colorful green, fine hair, internode length, fresh and tender degree are good, by
This tealeaves being process often has the special fragrance of a flower, and fragrance is high, and flavour is dense, endures repeated infusions, and bar rope is big and fleshy, tight knot,
Pekoe appears.And the young sprout of level land tea is short and small, tea residue is firmly thin, leaf Zhang Pingzhan, the yellowish green few light of leaf color, the tea being process by it
Leaf, fragrance is slightly lower, and flavour is thin, and bar rope is carefully thin, and body bone is lighter.In the present invention, high mountain organic tea is conventionally made
At black tea.
In the step 2 of the present invention, the organic sweet osmanthus of high mountain refers on the mountain top of 1000 meters of height above sea level or more, according to organic agriculture
The sweet osmanthus that the method for industry is produced and processed.When harvesting fresh sweet osmanthus, gently to adopt, unclasp, fast freight, in case flower injury reddens.It adopts
The fresh sweet osmanthus received will reject the sundries such as bennet, leaf in time.
In the step 4 of the present invention, it is evacuated to 100 ± 30Pa of vacuum degree, 2h is stood, is to make black tea tea embryo fully inhale
Receive the fragrance of sweet osmanthus.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 1, the temperature of the drying is 90-100 DEG C, and the drying uses fragrance extracting machine.
Further, in step 2, the sweet osmanthus is one kind in gold osmanthus, silver osmanthus, orange osmanthus, Osmanthus fragans or moon bay.
It is using above-mentioned further advantageous effect：Sweet osmanthus has the kinds such as gold osmanthus, silver osmanthus, orange osmanthus, Osmanthus fragans, moon bay,
Wherein with gold osmanthus fragrance most it is strong persistently, quality it is superior.
Further, in step 4, the temperature of the drying is 50-60 DEG C.
Beneficial effects of the present invention：
(1) for the present invention using high mountain organic tea and the organic sweet osmanthus of high mountain as raw material, the organic sweet osmanthus of made high mountain is red
Tea absorbs the fragrance of sweet osmanthus, and the bitter taste without sweet osmanthus under vacuum conditions, and quality is more preferable, and fragrance is fresh persistently, mouthfeel is natural
Nectar is aromatic strongly fragrant.
(2) present invention made by organic sweet osmanthus scented black tea, without specially screening sweet osmanthus, process is simple, finished product mouthfeel more preferably,
Sweet tea nectar is aromatic strongly fragrant, no bitter taste, and fragrance is fresh persistently, close to the fragrance of fresh sweet osmanthus, endures repeated infusions, is more easy to be connect by consumer
By.
(3) organic sweet osmanthus scented black tea made by the present invention can be made into holding while improving organic sweet osmanthus scented black tea quality
The high-quality sweet osmanthus of fresh sweet osmanthus color and luster, fragrance and nutrient is dry, to increase economic benefit.
(4) preparation method of the invention is simple, and craft science is reasonable, and flow is easily controllable, wide market, is suitble to rule
Modelling produces.
Specific implementation mode
Principles and features of the present invention are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The processing method of organic sweet osmanthus scented black tea of the present embodiment, includes the following steps：
Step 1：Make black tea by spreading the leaves on withering racks to dry tea embryo
High mountain organic tea is taken, black tea is made according to a conventional method, then be placed in fragrance extracting machine, being dried to moisture content in 90 DEG C reaches
Black tea tea embryo is made in 6wt%.Wherein, the high mountain organic tea is on the mountain top of 1000 meters of height above sea level or more, according to organic agriculture
The tealeaves that is produced and processed of method.
Step 2：Harvest fresh sweet osmanthus
Bloom season in the organic sweet osmanthus of high mountain, at fine noon or afternoon, flower at brave claw type, in bud just put
When, harvest fresh sweet osmanthus.Wherein, the organic sweet osmanthus of the high mountain refers on the mountain top of 1000 meters of height above sea level or more, according to organic
The gold osmanthus that the method for agricultural is produced and processed.
Step 3：Flower, tea packing
The fresh sweet osmanthus that black tea tea embryo and step 2 that step 1 obtains harvest is filled into sieve respectively, wherein black tea tea embryo dress sieve
Thickness be 1cm, the thickness of fresh sweet osmanthus dress sieve is 2cm, obtains the black tea tea embryo for installing sieve and fresh sweet osmanthus.
Step 4：Cryogenic freezing is dried in vacuo
The black tea tea embryo for installing sieve that step 3 is obtained and fresh sweet osmanthus fill according to the fresh sweet osmanthus of one layer of one layer of black tea tea embryo
Enter in vacuum freeze drier, it is 130Pa to be evacuated to vacuum degree, stands 2h, then be dried to moisture content and reach 7wt%, then wraps
Dress is to get to organic sweet osmanthus scented black tea.
Embodiment 2
The processing method of organic sweet osmanthus scented black tea of the present embodiment, includes the following steps：
Step 1：Make black tea by spreading the leaves on withering racks to dry tea embryo
High mountain organic tea is taken, black tea is made according to a conventional method, then be placed in fragrance extracting machine, being dried to moisture content in 95 DEG C reaches
Black tea tea embryo is made in 5wt%.Wherein, the high mountain organic tea is on the mountain top of 1000 meters of height above sea level or more, according to organic agriculture
The tealeaves that is produced and processed of method.
Step 2：Harvest fresh sweet osmanthus
Bloom season in the organic sweet osmanthus of high mountain, at fine noon or afternoon, flower at brave claw type, in bud just put
When, harvest fresh sweet osmanthus.Wherein, the organic sweet osmanthus of the high mountain refers on the mountain top of 1000 meters of height above sea level or more, according to organic
The silver osmanthus that the method for agricultural is produced and processed.
Step 3：Flower, tea packing
The fresh sweet osmanthus that black tea tea embryo and step 2 that step 1 obtains harvest is filled into sieve respectively, wherein black tea tea embryo dress sieve
Thickness be 1.5cm, the thickness of fresh sweet osmanthus dress sieve is 2.5cm, obtains the black tea tea embryo for installing sieve and fresh sweet osmanthus.
Step 4：Cryogenic freezing is dried in vacuo
The black tea tea embryo for installing sieve that step 3 is obtained and fresh sweet osmanthus fill according to the fresh sweet osmanthus of one layer of one layer of black tea tea embryo
Enter in vacuum freeze drier, it is 100Pa to be evacuated to vacuum degree, stands 2h, then be dried to moisture content and reach 5wt%, then wraps
Dress is to get to organic sweet osmanthus scented black tea.
Embodiment 3
The processing method of organic sweet osmanthus scented black tea of the present embodiment, includes the following steps：
Step 1：Make black tea by spreading the leaves on withering racks to dry tea embryo
High mountain organic tea is taken, black tea is made according to a conventional method, then be placed in fragrance extracting machine, being dried to moisture content in 100 DEG C reaches
To 4wt%, black tea tea embryo is made.Wherein, the high mountain organic tea is on the mountain top of 1000 meters of height above sea level or more, according to organic agriculture
The tealeaves that the method for industry is produced and processed.
Step 2：Harvest fresh sweet osmanthus
Bloom season in the organic sweet osmanthus of high mountain, at fine noon or afternoon, flower at brave claw type, in bud just put
When, harvest fresh sweet osmanthus.Wherein, the organic sweet osmanthus of the high mountain refers on the mountain top of 1000 meters of height above sea level or more, according to organic
The orange osmanthus that the method for agricultural is produced and processed.
Step 3：Flower, tea packing
The fresh sweet osmanthus that black tea tea embryo and step 2 that step 1 obtains harvest is filled into sieve respectively, wherein black tea tea embryo dress sieve
Thickness be 2cm, the thickness of fresh sweet osmanthus dress sieve is 3cm, obtains the black tea tea embryo for installing sieve and fresh sweet osmanthus.
Step 4：Cryogenic freezing is dried in vacuo
The black tea tea embryo for installing sieve that step 3 is obtained and fresh sweet osmanthus fill according to the fresh sweet osmanthus of one layer of one layer of black tea tea embryo
Enter in vacuum freeze drier, it is 70Pa to be evacuated to vacuum degree, stands 2h, then be dried to moisture content and reach 6wt%, then wraps
Dress is to get to organic sweet osmanthus scented black tea.
The testing result for organic sweet osmanthus scented black tea that embodiment 1-3 is obtained, as shown in table 1.
The testing result for organic sweet osmanthus scented black tea that 1 embodiment 1-3 of table is obtained
It can be seen that the present invention uses high mountain organic tea and the organic sweet osmanthus of high mountain as raw material, made high mountain is organic
Sweet osmanthus scented black tea absorbs the fragrance of sweet osmanthus, and the bitter taste without sweet osmanthus under vacuum conditions, and quality is more preferable, the fresh lasting, mouth of fragrance
It is aromatic strongly fragrant to feel natural nectar, while improving organic sweet osmanthus scented black tea quality, can be made into and keep fresh sweet osmanthus color and luster, fragrance and nutrient
High-quality sweet osmanthus it is dry, to increase economic benefit.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of processing method of organic sweet osmanthus scented black tea, which is characterized in that include the following steps：
Step 1：Make black tea by spreading the leaves on withering racks to dry tea embryo
High mountain organic tea is taken, black tea is made, then is dried to moisture content and reaches 6wt% hereinafter, black tea tea embryo is made；
Step 2：Harvest fresh sweet osmanthus
Bloom season in the organic sweet osmanthus of high mountain, at fine noon or afternoon, flower at brave claw type, it is in bud just put when,
Harvest fresh sweet osmanthus；
Step 3：Flower, tea packing
The fresh sweet osmanthus that black tea tea embryo and step 2 that step 1 obtains harvest is filled into sieve respectively, wherein the thickness of black tea tea embryo dress sieve
Degree is 1-2cm, and the thickness of fresh sweet osmanthus dress sieve is 2-3cm, obtains the black tea tea embryo for installing sieve and fresh sweet osmanthus；
Step 4：Cryogenic freezing is dried in vacuo
The black tea tea embryo for installing sieve that step 3 is obtained and fresh sweet osmanthus are packed into true according to the fresh sweet osmanthus of one layer of one layer of black tea tea embryo
In vacuum freecing-dry machine, it is 100 ± 30Pa to be evacuated to vacuum degree, stands 2h, then is dried to moisture content and reaches 7wt% hereinafter, so
After pack to get to organic sweet osmanthus scented black tea.
2. a kind of processing method of organic sweet osmanthus scented black tea according to claim 1, which is characterized in that in step 1, the baking
Dry temperature is 90-100 DEG C, and the drying uses fragrance extracting machine.
3. a kind of processing method of organic sweet osmanthus scented black tea according to claim 1, which is characterized in that in step 2, the osmanthus
Flower is one kind in gold osmanthus, silver osmanthus, orange osmanthus, Osmanthus fragans or moon bay.
4. a kind of processing method of organic sweet osmanthus scented black tea according to claim 1, which is characterized in that in step 4, the baking
Dry temperature is 50-60 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111707063A (en) * | 2020-05-11 | 2020-09-25 | 湖北科技学院 | Method for vacuum freeze drying of osmanthus fragrans |
| CN115500410A (en) * | 2022-09-21 | 2022-12-23 | 哈尔滨晶琪茶叶有限公司 | Scented tea and preparation method thereof |
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| CN101946841A (en) * | 2010-09-10 | 2011-01-19 | 吕焱 | Treating method and product of organic osmanthus green tea |
| CN106561865A (en) * | 2016-11-10 | 2017-04-19 | 贵州湄潭盛兴茶业有限公司 | Sweet-scented osmanthus black tea processing method |
| CN106615387A (en) * | 2017-02-09 | 2017-05-10 | 柳倩楠 | Manufacturing method of sweet osmanthus black tea |
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2018
- 2018-05-31 CN CN201810555853.XA patent/CN108432911A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946841A (en) * | 2010-09-10 | 2011-01-19 | 吕焱 | Treating method and product of organic osmanthus green tea |
| CN106561865A (en) * | 2016-11-10 | 2017-04-19 | 贵州湄潭盛兴茶业有限公司 | Sweet-scented osmanthus black tea processing method |
| CN106615387A (en) * | 2017-02-09 | 2017-05-10 | 柳倩楠 | Manufacturing method of sweet osmanthus black tea |
Non-Patent Citations (1)
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| 江用文: "《中国茶产品加工》", 30 June 2011, 上海科学技术出版社第1版 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111707063A (en) * | 2020-05-11 | 2020-09-25 | 湖北科技学院 | Method for vacuum freeze drying of osmanthus fragrans |
| CN115500410A (en) * | 2022-09-21 | 2022-12-23 | 哈尔滨晶琪茶叶有限公司 | Scented tea and preparation method thereof |
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Application publication date: 20180824 |