CN111557353A

CN111557353A - Making process of scenting black tea

Info

Publication number: CN111557353A
Application number: CN202010438916.0A
Authority: CN
Inventors: 张陈勇; 林清艳
Original assignee: Fujian Baishuiyan Tea Co ltd; Fujian Dachuan Tea Co ltd
Current assignee: Fujian Baishuiyan Tea Co ltd; Fujian Dachuan Tea Co ltd
Priority date: 2020-05-21
Filing date: 2020-05-21
Publication date: 2020-08-21

Abstract

The invention discloses a making process of scenting black tea, which relates to the technical field of tea processing, wherein fresh tea leaves of sexual group tea with altitude of 800 + 1100 m are selected as raw materials to prepare black tea blanks, then fresh flowers capable of spitting fragrance listed in a list of homology of medicine and food are matched as the raw materials, the black tea and the fresh flowers are subjected to blending and scenting, so that the tea absorbs the fragrance of the flowers, the tea fragrance and the fragrance of the flowers are interactively fused, and finally the flowers of the tea are separated to obtain the black tea which is only smelled with the fragrance of the flowers and does not show the flowers. The process is simple, and the scenting black tea prepared by the preparation process has unique high mountain charm, is resistant to soaking but not strong, and is fragrant but not greasy. The scenting flower black tea has compact and even appearance; the dried tea has strong flower fragrance; the longan soup with the taste of the process characteristics of the small seed black tea is sweet and mellow, fine and smooth; the soup color is golden and bright; the leaf bottom is red, bright and fresh, and has the quality of fragrant, mellow and smooth.

Description

Making process of scenting black tea

Technical Field

The invention relates to the technical field of tea processing, in particular to a making process of scenting black tea.

Background

Black tea belongs to the category of fully fermented tea, and is prepared by using buds and leaves of tea trees as raw materials and refining the buds and leaves through typical technological processes of withering, rolling (cutting), fermentation, drying and the like. The tea is named as black tea because the color of the dry tea and the brewed tea soup are mainly red. The black tea has a chemical reaction centered on the enzymatic oxidation of tea polyphenol during the processing process, the change of chemical components in fresh tea is large, the tea polyphenol is reduced by more than 90%, and new components such as theaflavin, thearubigins and the like are generated. The aroma substances are obviously increased compared with fresh leaves. Therefore, the black tea has the characteristics of red soup, red leaves and sweet and mellow taste.

The prior black tea process comprises the following steps: withering, rolling (cutting), fermenting and drying. However, the prior domestic black tea products mainly take the original taste as the main taste, are relatively single, mainly keep the fragrance converted from tea leaves after processing, have a little lack of the taste of the original black tea for people who like scented tea, and cannot meet the requirement of drink selection.

Disclosure of Invention

Therefore, the invention provides a preparation process of scenting black tea, which aims to solve the problems of single fragrance, poor taste and the like of the existing black tea product.

In order to achieve the above purpose, the invention provides the following technical scheme:

according to the first aspect of the invention, the making process of the scenting black tea comprises the following steps:

s1: preparing a black tea blank by taking active group seed tea fresh leaves with the altitude of 800-;

s2: baking the prepared black tea blank, cooling to control the water content of the tea blank to be 4% -5%, and then cooling to the normal temperature for later use; pretreating fresh, pollution-free, deterioration-free and pest-disease-free jasmine flowers until the openness reaches more than 90% for later use;

s3: and (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: 7-10:10, mixing the tea and the flower for the first time, and then performing head scenting and boxing in sequence to obtain a head scenting product;

s4: and mixing the head scenting product obtained in the step S3 and the pretreated different kinds of flowers according to different proportions for the second time, and then sequentially performing the scenting conversion and the uniform stacking and boxing to obtain the scenting black tea with different fragrance types.

Further, in step S1, the preparation of the black tea adobe is completed by ten processes of picking, green cooling, withering, rolling, fermenting and color changing, fumigating and baking, returning water, drying, shaking and screening for grading, and winnowing and bagging in sequence.

Further, in step S1, the preparation of the black tea adobe specifically comprises the following steps:

picking: selecting fresh tea leaves of sexual group seeds with elevation of 800-;

cooling green: spreading the picked leaves in outdoor weak sunlight for 30-60 min, and withering after emitting hot air according to the intensity of sunlight, the water content and color of the tea leaves;

③ withering: transferring the cold green leaves into an indoor withering trough, firstly carrying out withering for 5-6h by adopting natural wind, then placing charcoal in a charcoal pot to generate naked fire, heating to 23-30 ℃ at an air suction port of the withering trough, and carrying out withering until the withering is finished, wherein the processes are finished by multiple times of blowing-turning-stopping during the withering period;

withering appropriate tea leaves: the fresh leaves lose the original luster, are stiff and dark green, the fresh leaves become soft, the stems and the buds of the handheld leaves droop and are not easy to break, and the fresh leaves are pinched into clusters by hands and are not easy to scatter; the leaf veins are obvious, the leaves are transparent and bright, and the green smell is greatly reduced and the fragrance is given off;

rolling: slightly compacting the withered leaves by hands of a rolling machine, and rolling under the pressurizing conditions: air pressing for 30 minutes, slightly pressing for 20 minutes, heavily pressing for 10 minutes and slightly pressing for 10 minutes, rolling and compacting proper tea strip rolls, kneading tea embryos by hands into clusters which are not easy to loosen, losing the green grass flavor, and deblocking the leaves with a breakage rate of 75-85%, thus obtaining the tea strips which can be taken off the machine for fermentation;

fermenting and color changing: putting the rolled tea leaves into a special fermentation basket, putting the special fermentation basket into a fermentation chamber for fermentation, wherein the fermentation chamber has the functions of intelligently controlling temperature and humidity and ventilating and supplying oxygen;

controlling the temperature of the fermentation chamber between 23-25 deg.C, increasing the humidity to above 90%, transferring to the baking tank for color conversion after 3-5 hr, and transferring to the baking tank for color conversion without heating, and supplying natural air with blower to allow the fermented leaves to ventilate and supply oxygen for further color conversion for 1.5-2.5 hr;

sixthly, baking by smoking: turning over and stirring the fermented leaves after color conversion in the smoking and baking tank, and then carrying out hot smoking and baking at 50-60 ℃ for 3-4 hours, wherein the hands feel stabbing when touching the tea leaves, and when about seven percent, charcoal is filled in a charcoal pot to generate open fire which is put to an air suction inlet of the smoking and baking tank to suck and bake, and the temperature is controlled to be 30-36 ℃ for smoking and baking until the leaves are kneaded into powder, but the stems and veins have little moisture;

seventhly, backwater: baking until the leaves are kneaded into powder, stopping the fan and heating after a little water exists in the stems and veins, stirring, standing for returning water for 0.5-1.5 hours;

drying: after the moisture of the backwater leaves, leaves and stems is uniformly distributed, primary drying is carried out to reach the moisture content within 6 percent;

ninthly, shaking and screening and grading: adopting a No. 1-4 sieve, and removing light powder, coarse and old pieces, stalks and non-tea impurities from each tea through a winnowing primary sieve;

air separation and bagging in the red: winnowing the tea leaves obtained by primary screening, primary sorting and finishing, and then filling the tea leaves into woven bags with film inner bags for storage to obtain black tea blanks for later use.

Further, in step S2, the specific process of jasmine pretreatment is as follows: immediately spreading fresh jasmine flowers after entering a factory, ventilating and radiating, stacking and heating when the temperature of the flowers is reduced to be close to room temperature, alternately spreading and radiating heat and stacking and heating, and properly turning to promote the jasmine flowers to open and perfume; and (3) when the opening rate of the jasmine flower reaches 60-80 percent and the opening degree of the flower bud reaches 50-60 percent, screening the flower, removing green buds, flower stalks and other impurities, and then continuously spreading, ventilating and radiating until the opening degree of the flower bud reaches more than 90 percent.

Further, in step S3, the head scenting process is sequentially performed by scenting, ventilating, scenting, setting up, and baking.

Further, in step S3, the specific process of the head and scenting is as follows:

scenting flower

And (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: 7-10:10, mixing the tea and the flower for the first time, and then standing for scenting; the standing scenting flower adopts heap scenting, and a heap sending place used for scenting is dry, clean, sanitary and free from peculiar smell, and does not influence the quality of tea leaves;

② Tonghua

Mixing the black tea blank and the first camellia of jasmine for 4-5 h, raking the pile to emit over-high heat in time when the pile temperature rises to 38-40 ℃, repeatedly opening longitudinal and transverse ditches for 2-3 times, and controlling the flowering time within 0.5 h; the fresh flowers are quickly, thoroughly and uniformly ventilated, carbon dioxide is removed, oxygen is supplemented, and the fresh flowers are recovered;

③ continuous scenting

Collecting and scenting when the temperature of the scenting product is reduced to 32-35 ℃; the flower ventilation and scenting are carried out repeatedly, and the total scenting time is controlled not to exceed 12 h;

fourthly, the flower is formed

After the jasmine fragrance is absorbed by the tea blank of the scented black tea, the fresh flower growing machine is already removed, the tea and flower separation is carried out, the flower emergence is fast and completed within 1 hour;

baking

Baking the patterned tea leaves, wherein the thickness of the spread tea leaves is 5-10 mm during baking, the air inlet temperature of a dryer is 110-120 ℃, and the tea leaves are baked until the water content is 5-6%.

Further, in step S4, if the water content of the head scenting product obtained in step S3 is less than 6%, the head scenting product can be subjected to secondary baking and then directly mixed with tea for the second time for scenting, and if the water content is more than 6%, the head scenting product needs to be subjected to secondary baking, and the water content is controlled within the range of 5% -6% and then mixed with tea for the second time.

Further, in step S4, the specific steps of pre-treating different flowers include: aiming at constitutional flowers, spreading and drying in the air in time after entering a factory, keeping the thickness of the constitutional flowers within 3-5 cm, and then screening to remove flower stalks and impurities of flower branches; aiming at the gas flowers, immediately performing thin spreading, ventilation and heat dissipation after entering a factory, stacking and heating when the flower temperature is reduced to be close to room temperature, alternately performing spreading heat dissipation and stacking and heating in combination with proper turning to promote the flowers to bloom and perfume; and (3) when the flower opening rate reaches 60-80 percent and the flower bud opening degree reaches 50-60 percent, screening the flower, removing green buds, flower pedicels and other impurities, and then continuously spreading, ventilating and radiating until the flower bud opening degree reaches more than 90 percent.

Further, in step S4, the condition of the scenting is: the scenting times and the second mixing proportion of the tea flowers are determined according to the scenting black tea with different grades, wherein the second mixing proportion of the tea flowers for the systemic flower is 10: 1-10: 3, mixing the air flower for the second time with the camellia mixing ratio of 10: 5-10: 10; the scenting period of the black tea for scenting flowers after the system flowers is changed to the scenting period is not timed to be turned and mixed, the total scenting time is not more than 72 hours, the last scenting is firstly baked at 70-90 ℃ to control the water content to be within 8 percent, and then air separation is adopted to screen 50-70 percent of dried flowers.

Further, in step S4, for the scenting of black tea with the aerial flowers, the head scenting product obtained in step S3 and the pre-treated aerial flowers are mixed for the second time, and then the scenting is changed, the jacquard is carried out, and the box packing is carried out uniformly to obtain the scenting black tea with the aerial flowers;

the jacquard comprises the following specific steps: after the noon in sunny days, the mixture ratio of the aerial fresh flower with large and white flower, full and high quality, and fresh flower opening degree of more than 95 degrees and the scenting product for the transfer scenting is 10: 0.3-10: 0.7; the total jacquard time is controlled within 5h, and the water content is adjusted to prevent the water content from exceeding the factory limit.

The invention has the following advantages:

according to the preparation process of the scenting black tea, fresh tea leaves of sexual group species with elevation of 800-1100 rice are selected as raw materials to prepare a black tea blank, fresh flowers which are listed in a homology list of medicine and food and can give out fragrance are matched as the raw materials, the scenting process is adopted to carry out blending and scenting on the black tea and the flowers, so that the tea absorbs the fragrance of the flowers, the tea fragrance and the fragrance of the flowers are interactively fused, and finally the tea flowers are separated to obtain the black tea which is only smelled with the fragrance of the flowers and does not show the fragrance of the flowers.

The preparation process is simple, and the scenting black tea prepared by the preparation process has unique high mountain charm, is resistant to soaking but not strong, and is fragrant but not greasy. The scenting flower black tea has compact and even appearance; the dried tea has strong flower fragrance; the longan soup with the taste of the process characteristics of the small seed black tea is sweet, mellow and smooth; the soup color is golden and bright; the leaf bottom is red, bright and fresh, and has the quality of fragrant, mellow and smooth. The black tea of different batches is subjected to the piling and scenting to make the appearance, the aroma, the liquor color and the leaf bottom consistent, and the special flavor, the mass production and the quality standardization can be achieved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It should be apparent that the drawings in the following description are merely exemplary, and that other embodiments can be derived from the drawings provided by those of ordinary skill in the art without inventive effort.

The structures, ratios, sizes, and the like shown in the present specification are only used for matching with the contents disclosed in the specification, so that those skilled in the art can understand and read the present invention, and do not limit the conditions for implementing the present invention, so that the present invention has no technical significance, and any structural modifications, changes in the ratio relationship, or adjustments of the sizes, without affecting the functions and purposes of the present invention, should still fall within the scope of the present invention.

FIG. 1 is a flow chart of a preparation process of scented black tea provided by the invention.

Detailed Description

The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The 'air flower' refers to the gradual formation and volatilization of aromatic oil in flowers along with the flower opening, namely, the flowers have refreshing fragrance. Such as jasmine, orchid, plum blossom and gardenia, the mature buds should be picked in sunny days.

The 'constitutional flower' referred to in the present invention means that the fragrant oil in the fresh flower exists in the petals in a free state, that is, the flower can bloom fragrance from the time of not blooming to the time of blooming. For example, osmanthus fragrans, chrysanthemum, rose, michelia alba, chloranthus spicatus, bitter orange and the like, mature semi-open buds are picked in sunny days.

The process flow chart of the preparation process of the scenting black tea is shown in figure 1.

Example 1

The making process of the scenting flower black tea aims at the constitutional flower, and comprises the following steps:

s1: preparing a black tea blank by taking active group seed tea fresh leaves with the altitude of 800-; the preparation of the black tea green tea is completed by ten working procedures of picking, green cooling, withering, rolling, fermenting and color changing, fumigating and baking, backwater, drying, shaking and screening for grading, winnowing and bagging in sequence, and the preparation method comprises the following specific steps:

picking: selecting fresh tea leaves of sexual group seeds with elevation of 800-:

TABLE 1 fresh leaf requirement for each grade of scenting flower black tea

Product grade	Fresh leaf requirement
		Special class	Picking one bud and one leaf as main material before Qingming
First stage	Picking before grain rainTwo leaves of bud as main
		Second stage	Picking three leaves and four leaves of one bud after grain rain

controlling the temperature of the fermentation chamber between 23 ℃ and 25 ℃, increasing the humidity to more than 90%, transferring to a smoking and baking tank for color conversion after 3-5 hours of fermentation time, wherein the color conversion is carried out without heating, and a fan is adopted to supply natural wind to ensure that the fermented leaves are ventilated and supplied with oxygen for further color conversion, and the color conversion time is 2 hours, so that the fermentation is uniform, and the properly fermented green leaves are in a reddish brown color band, have dark green grass flavor and disappear, have fruity flavor and have faint scent;

seventhly, backwater: baking until the leaves are kneaded into powder, stopping the fan and heating after a little water exists in the stems and veins, stirring, standing for returning water for 1 hour;

S2: baking the prepared black tea blank, cooling to make the water content of the tea blank meet the technical requirements of the scenting process, and cooling to normal temperature for later use when the water content of the tea blank is controlled to be 4-5%;

taking fresh jasmine flowers without pollution, deterioration and diseases and insect pests for pretreatment, and the specific process is as follows: immediately spreading fresh jasmine flowers after entering a factory, ventilating and radiating, stacking and heating when the temperature of the flowers is reduced to be close to room temperature, alternately spreading and radiating heat and stacking and heating, and properly turning to promote the jasmine flowers to open and perfume; and (3) when the opening rate of the jasmine flower reaches 60-80 percent and the opening degree of the flower bud reaches 50-60 percent, screening the flower, removing green buds, flower stalks and other impurities, and then continuously spreading, ventilating and radiating until the opening degree of the flower bud reaches more than 90 percent.

S3: and (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: mixing the tea and the flower at a weight ratio of 7-10:10 for the first time, and then performing head scenting and boxing in sequence to obtain a head scenting product;

the specific process of the head scenting is as follows:

scenting flower

And (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: mixing the tea and the flower for the first time according to the weight ratio of 7-10:10, and then standing for scenting; the standing scenting flower adopts heap scenting, and a heap sending place used for scenting is dry, clean, sanitary and free from peculiar smell, and does not influence the quality of tea leaves;

② Tonghua

③ continuous scenting

fourthly, the flower is formed

baking

Baking the patterned tea leaves, wherein the thickness of the spread tea leaves is 5-10 mm during baking, the air inlet temperature of a dryer is 110-120 ℃, and the tea leaves are baked until the water content is 5-6%; the excessive moisture in the tea leaves is eliminated, and simultaneously the flower fragrance absorbed by the tea leaves is kept to the maximum extent, so that the flower fragrance meets the technical requirements in the scenting process.

S4: the method for pretreating the physique flower comprises the following specific steps: spreading and drying in the air in time after entering a factory, keeping the thickness of the air to be 3-5 cm, and then screening to remove flower stalks and impurities;

if the water content of the head scenting product obtained in the step S3 is lower than 6%, the head scenting product can be directly mixed with the pretreated constitutional flower according to the ratio of 10: 1-10: 3, secondary mixing and scenting are carried out after the second time of the camellia mixing, if the water content is higher than 6 percent, secondary baking is needed for the primary scenting product, the water content is controlled to be within the range of 5 to 6 percent, and then the secondary mixing and scenting are carried out with the second time of the camellia mixing according to the proportion with the pretreated constitutional flower; and after the second time of mixing the tea flowers, sequentially carrying out the scenting conversion and the uniform stacking and boxing to obtain the scenting black tea with different fragrance types.

The condition of the scenting transfer is as follows: the number of the secondary scenting and the blending ratio of the tea flowers are determined according to the scenting of the black tea with different grades, the scenting period of the black tea with the scenting flowers prepared is changed at random, the total scenting time is not more than 72h, the last scenting is firstly baked at 70-90 ℃ to control the water content to be within 8%, and then air separation is adopted to screen 50-70% of dried flowers.

The uniform stacking and boxing are to fully and uniformly stir and pack the tea leaves when the tea leaves are cooled to the normal temperature.

Example 2

The making process of the scenting flower black tea aims at the aerial flower, and comprises the following steps of 1, 2 and 3 in the making process, wherein the step 4 is as follows:

s4: the method for pretreating the gas flower comprises the following specific steps: after entering the factory, thin spreading, ventilating and radiating heat immediately, stacking and heating when the temperature of the flowers is reduced to be close to room temperature, alternately spreading and radiating heat and stacking and heating and properly turning over to promote the flowers to bloom and to perfume; when the flower opening rate reaches 60-80% and the flower bud opening degree reaches 50-60%, screening, removing green buds, flower pedicels and other impurities, and then continuously spreading, ventilating and radiating until the flower bud opening degree reaches more than 90%;

if the water content of the head scenting product obtained in the step S3 is lower than 6%, the head scenting product can be directly mixed with the pretreated constitutional flower according to the ratio of 10: 5-10: 10, performing secondary tea blending and then performing secondary scenting, wherein if the water content is higher than 6%, the primary scenting product needs to be subjected to secondary baking, the water content is controlled within the range of 5-6%, and then performing secondary tea blending with the pretreated constitutional flower in proportion; mixing the camellia for the second time, and then sequentially carrying out the scenting conversion, the jacquard weave, the uniform stacking and the boxing to obtain the scenting black tea with different fragrance types.

The condition of the scenting transfer is as follows: the time of the scenting change and the blending ratio of the second time of the tea flower are determined according to the scenting of the black tea with different grades.

The jacquard comprises the following specific steps: after the noon in sunny days, the mixture ratio of the aerial fresh flower with large and white flower, full and high quality, and fresh flower opening degree of more than 95 degrees and the scenting product for the transfer scenting is 10: 0.3-10: 0.7, mixing, and then carrying out jacquard weave to improve the freshness of the product; the total jacquard time is controlled within 5h, and the water content is adjusted to prevent the water content from exceeding the factory limit.

Example 3

The technical scheme of the embodiment is that on the basis of embodiment 1, the selected constitutional flower is a rose, and in step S3: and (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: 7, mixing the camellia for the first time; in step S4, the ratio of the head scenting product to the pre-treated rose is 10:1, mixing the camellia for the second time; the other technical scheme is the same as that of the embodiment 1.

Example 4

The technical scheme of this embodiment is that on the basis of embodiment 1, the selected constitutional flower is chrysanthemum, and in step S3: and (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10:10, mixing the camellia for the first time; in step S4, the ratio of the top scenting product to the pretreated chrysanthemum is 10: 3, mixing the camellia for the second time; the other technical scheme is the same as that of the embodiment 1.

Example 5

The technical scheme of the embodiment is that on the basis of the embodiment 2, the selected gas flower is jasmine flower, and in the step S3: and (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: 8, mixing the camellia for the first time; in step S4, the ratio of the top scenting product to the pretreated jasmine flower is 10: 2, mixing the camellia for the second time; the other technical scheme is the same as that of the embodiment 2.

Example 6

The technical solution of this embodiment is that, on the basis of embodiment 2, the selected gas flower is orchid, and in step S3: and (4) mixing the black tea blank processed in the step S2 with jasmine flower according to the weight ratio of 10: 9, mixing the camellia for the first time; in step S4, the ratio of the top scenting product to the pre-treated orchid is 10: 2.5, mixing the camellia for the second time; the other technical scheme is the same as that of the embodiment 2.

Comparative example 1

Is common rose black tea sold in the market.

Comparative example 2

Is common jasmine black tea sold in the market.

Examples of the experiments

The detection standard of the jasmine scented black tea prepared by the preparation process of example 5 is in accordance with GB2763-2016 maximum limit of pesticide residue in national food standard for food safety, and the detection report is as follows in the following table 2:

table 2 jasmine scented black tea test report prepared by the preparation process of example 5

As can be seen from the detection results in Table 2, the scented black tea prepared by the preparation process of the invention meets the national standard of food safety, and other embodiments of the invention have the same detection report.

Sixty tea leaf evaluation personnel who have qualification certificates of tea leaf evaluation personnel and have eyesight of 5.0 or above and hold health certificates of food employees are randomly divided into six groups, each group of ten tea leaves and six groups of tea leaves respectively evaluate and score the tea leaves of the examples 3-6 and the comparative examples 1-2, the evaluation personnel need to replace work clothes before evaluation, both hands are cleaned by odorless liquid soap, the cleaning is kept in the whole evaluation process, and the evaluation personnel cannot smoke, drink and eat food with peculiar smell before evaluation.

The evaluation contents comprise appearance evaluation and inner quality evaluation (aroma, taste, liquor color and leaf bottom), and the percentage of each evaluation content is as follows 3:

TABLE 3 percentage of review content

1. Examination and evaluation of appearance

(1) Tenderness is a basic condition for determining the quality of tea leaves and is an important factor for appearance evaluation. The tea tenderness is evaluated according to different tea types, and in the universality, the particularity is noted, wherein the tenderness mainly refers to the ratio of buds and leaves and the old and tender quality of the leaves, and the tenderness is whether the leaves have the light roughness of sharp seedlings, vellus hairs and cord hairs.

A. The tenderness is good: the ratio of buds and tender leaves of the good tea is large, and the content is high.

B. Sharp seedling: the sharpness of the strip formed by tightly rolling the finger bud leaves.

C. Roughness of light: tender leaf cell tissues are soft and have more pectin, the tender leaf cell tissues are easy to knead into strips, and the strips are smooth and flat; the old tea has hard texture, the strip cable is not easy to be rubbed tightly, the surface of the strip cable is concave-convex wrinkled, and the appearance of the dry tea is rough.

(2) Rope

The rotation of the blade roll into a strip is called a "strip". The tea varieties have certain appearance specifications, which is the basis for distinguishing the varieties and grades of commercial tea. The strip-shaped tea has elastic, straight, strong and thin, round and flat and light rope ratio.

A. The elastic strip has small porosity, small volume and good tightness. The coarse strips have large void degree and large volume, and the loose strips are poor.

B. The bent and straight rope is round and perfectly straight, and the bending and hooking are poor.

C. The fresh leaves with strong and thin buds and leaves and thick leaf flesh have high content of effective components, and the prepared tea has tight and strong ropes, heavy body and bone and good quality. On the contrary, the thin and thin is treated as the second time.

D. The round and flat refers to the shape of strip with several times length and its cross section is nearly round, for example, the strip cord of roasted green tea is round and round, while the strip cord with flat is round.

E. Light weight refers to the weight of the body. The tea with good tenderness has thick leaf and meat, and the strips are tight and heavy; poor tenderness, thin leaves, thick, loose and light strips.

(3) Color and luster

The color of the dry tea is mainly seen from two aspects of chroma and glossiness. The chroma refers to the color of the tea and the depth of the color, and the glossiness refers to the brightness of the color surface of the tea. The scented black tea is black and oily, and is inferior to black brown and red, and is inferior to brown and red. The color of the dry tea is lighter than the color, and the glossiness can be evaluated from the aspects of moistening, darkness, mixing and the like.

A. The color of the tea is firstly determined whether the color meets the color requirement of the tea, and for normal dry tea, the high-grade tea which is tender in raw materials is dark, and the color is gradually light along with the reduction of the grade.

B. "moist" means that the tea leaves have a glossy and smooth color surface, and "dry" means that the tea leaves have a color but no luster or poor luster.

C. Fresh, dark and fresh are bright and fresh in color and fresh feeling to people, and represent freshness of finished products, dark is dark brown and no gloss

D. Even "indicates tone and uniformity. The color of tea is not consistent, and yellow slices, green strips, tendon stems, scorched pieces and the like are often called as "mixed".

(4) Whole crushing

Refers to the uniformity of the appearance. The original tea basically requires to keep the natural shape of the tea, the integrity is good, and the breakage is poor. The whole breaking of the fine tea is mainly characterized in that whether the blending proportion of the tea in each hole is proper or not is judged, the screening grade is required to be uniform and not to fall off, the surface tea is flat, the content of the tea on the lower tray is not over standard, and the upper, middle and lower sections of tea are connected with each other.

(5) Degree of cleanliness

Refers to the degree of inclusion in the tea. The cleanliness is good without inclusion, otherwise the cleanliness is poor. The tea leaf inclusion is classified into tea-type inclusion and non-tea-type inclusion. The tea impurities refer to tea stem, tea seed, tea tree bark, tea dust, sweater, etc., and the non-tea impurities refer to impurities mixed in the processes of picking, preparing, storing and transporting, such as bamboo bits, weeds, sand, palm fiber, etc.

2. Evaluation of endoplasmic reticulum

(1) Fragrance

The aroma is the smell volatilized with the water vapor after the tea is brewed. The aroma of the scenting flower black tea is classified according to the aroma characteristics formed after scenting with various flowers, so that the scenting flower black tea has unique aroma style, and the evaluation of aroma mainly compares the purity, the height and the length of aroma except for distinguishing the aroma.

A. The 'pure' refers to that the corresponding fresh flower scented by the scenting flower black tea has fragrant fragrance, and the 'different' refers to that the corresponding fresh flower scented by the scenting flower black tea is mixed with other odors. The fragrance is pure and different from three conditions, namely the fragrance of corresponding flowers, the tea and the fire when the scented black tea is used for scenting. Abnormal qi means that the tea aroma is not pure or contaminated by foreign odor.

B. The high and low fragrance can be distinguished from the following aspects, namely, thick, fresh, clear, pure, flat and coarse.

C. The length is the lasting degree of the fragrance. The fragrance can be smelled from hot smell to cold smell, which indicates that the fragrance is long, and vice versa.

(2) Taste of the product

The taste is the reaction of evaluating the taste of tea. Tea leaves are beverages, and the drinking value thereof depends on the quality of taste. Whether the taste is pure or not is firstly judged, and the pure taste can be distinguished from the taste of the taste which is light, strong and weak, fresh, cool, mellow and mild. Impure can distinguish bitter, astringent, coarse and different.

A. Pure refers to the original taste of tea with normal quality. The 'thick' means that the content is rich and thick, and the 'thin' means that the content is little, light and tasteless; "strong" means that the tea soup has strong irritation or astringency in the sucking population, and the taste is enhanced in the time of spitting out the tea soup, while "weak" means the tea soup has weak irritation in the mouth and flat taste in the mouth; fresh is like fresh fruits, and cool means refreshing; "mellow" means the tea taste is still strong and the aftertaste is also refreshing, but the irritation is not strong enough, and "means the tea taste is flat and normal.

B. The bad taste means bad taste or bad quality and peculiar smell. Coarse: the taste of the coarse old tea soup is rough on the tongue surface. Different: abnormal flavor, such as sour, rancid, musty, burnt, etc.

The tea soup has a close relationship between taste and aroma. When evaluating tea, various smells, such as flower fragrance, cooked fruit fragrance, green smell, and smoke smell, can be felt when evaluating taste. Generally speaking, the aroma is good, and the taste is also good. Mutual assistance can be given when the identification of aroma and taste is difficult.

(3) Color of soup

Refers to the color of the solution of tea leaves dissolved in hot water after brewing. The soup color evaluation is fast because the polyphenol substances dissolved in hot water are easy to oxidize and discolor after contacting with air, and the soup color evaluation is mainly evaluated from three aspects of chroma, brightness and turbidity.

A. The color of the tea soup is the color of the tea soup, and the tea soup is mainly seen from three aspects of normal color, poor color and aging color in comparison.

B. The brightness refers to the brightness degree, the tea soup can be seen as bright at one glance, and the scented black tea can also see the color and thickness of the golden ring (called gold ring) along the bowl edge of the soup noodle.

C. The turbidity means the degree of clarity or turbidity of the tea soup. Clear means that the soup is pure and transparent, has no mixture and is clear and has a bottom. The turbid and mixed or turbid meanings are the same, but two situations need to be distinguished in turbid soup, one is the 'turbid after cold' of the black tea soup, which is called 'milk coagulation phenomenon', and is a complex formed by caffeine, oxidation products of polyphenols, theaflavin and thearubigins, and the complex is dissolved in hot water and not dissolved in cold water, and the tea soup can be separated out after cooling to generate 'turbid after cold', which is the expression of good quality of scenting flower black tea.

(4) Leaf bottom

Namely the tea residue left after brewing. When the dry tea is brewed, the water is absorbed and expanded, the buds and the leaves are spread, and the leaves are old and tender, and the color, the evenness and the fresh leaves can be exposed in the leaf bottom if the processing is reasonable or not. The tea leaf is examined for tenderness, color and evenness mainly by means of vision and touch.

A. The tenderness is measured by the ratio of the contents of buds and tender leaves and the age and tenderness of the leaf quality.

B. The color mainly refers to chroma and brightness, and has the same meaning as dry tea color. The leaf bottom of the scented black tea is excellent in red and bright; red-dark and dark-black flowers are poor.

C. The evenness is mainly seen from old, tender, big and small, thick and thin, color and luster and complete crumbling. The factors are all relatively close, and the uniformity is good if the factors are uniform, and the uniformity is poor if the factors are not uniform. Uniformity is a cofactor for evaluating the quality of leaf bottom, and uniformity and unevenness mainly determine whether the composition of bud leaves and the processing of fresh leaves are reasonable or not.

When evaluating the leaf bottom, attention should be paid to the unfolding condition of the leaf, whether the leaf is doped or not, and the like. Because the leaf bottom is shrunk due to overhigh drying temperature, the tea leaves are poor in foam but not well spread completely, and the good leaf bottom has a plurality of or all factors such as brightness, tenderness, thickness, slight rolling and the like. The second time is several or all factors such as dark, old, thin and spread, the second time is scorched sheets and scorched leaves, and the deteriorated leaves and rotten leaves are deteriorated tea.

The results of the tea experiments for examples 3-6 and comparative examples 1-2 are reported in table 4:

TABLE 4 tea leaf evaluation results of examples 3-6 and comparative examples 1-2

From the results in table 4, the scented black tea produced by the present invention is superior to the existing commercially available black tea in appearance, liquor color, aroma, taste, and leaf bottom.

The scenting black tea prepared by the invention has unique high mountain charm, is resistant to soaking but not strong, and is fragrant but not greasy. The scenting flower black tea has compact and even appearance; the dried tea has strong flower fragrance; the longan soup with the taste of the process characteristics of the small seed black tea is sweet, mellow and smooth; the soup color is golden and bright; the leaf bottom is red, bright and fresh, and has the quality of fragrant, mellow and smooth.

Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. The making process of the scenting black tea is characterized by comprising the following steps of:

2. The scenting black tea making process as claimed in claim 1, wherein in step S1, the black tea blank is prepared by sequentially picking, cooling, withering, rolling, fermenting and color changing, fumigating and baking, returning water, drying, screening and grading, and air-separating and bagging.

3. The scenting black tea making process as claimed in claim 2, wherein the black tea blank is prepared by the specific steps of in step S1:

4. The scenting black tea making process according to claim 1, wherein in the step S2, the jasmine flower pretreatment comprises the following specific steps: immediately spreading fresh jasmine flowers after entering a factory, ventilating and radiating, stacking and heating when the temperature of the flowers is reduced to be close to room temperature, alternately spreading and radiating heat and stacking and heating, and properly turning to promote the jasmine flowers to open and perfume; and (3) when the opening rate of the jasmine flower reaches 60-80 percent and the opening degree of the flower bud reaches 50-60 percent, screening the flower, removing green buds, flower stalks and other impurities, and then continuously spreading, ventilating and radiating until the opening degree of the flower bud reaches more than 90 percent.

5. The scenting black tea making process as claimed in claim 1, wherein the top scenting is sequentially performed by scenting, ventilating, scenting, setting up, and baking in step S3.

6. The scenting black tea making process as claimed in claim 5, wherein in step S3, the specific process of the head scenting is as follows:

scenting flower

② Tonghua

③ continuous scenting

fourthly, the flower is formed

baking

7. The process of claim 6, wherein in step S4, the top scented tea is subjected to secondary baking and then to secondary blending, if the water content of the top scented tea obtained in step S3 is less than 6%, and the top scented tea is subjected to secondary baking if the water content of the top scented tea is more than 6%, and then to secondary blending after the water content is controlled to be within 5% -6%.

8. The scenting black tea making process as claimed in claim 1, wherein the step S4, the pre-treatment of different kinds of flowers comprises the following steps: aiming at constitutional flowers, spreading and drying in the air in time after entering a factory, keeping the thickness of the constitutional flowers within 3-5 cm, and then screening to remove flower stalks and impurities of flower branches; aiming at the gas flowers, immediately performing thin spreading, ventilation and heat dissipation after entering a factory, stacking and heating when the flower temperature is reduced to be close to room temperature, alternately performing spreading heat dissipation and stacking and heating in combination with proper turning to promote the flowers to bloom and perfume; and (3) when the flower opening rate reaches 60-80 percent and the flower bud opening degree reaches 50-60 percent, screening the flower, removing green buds, flower pedicels and other impurities, and then continuously spreading, ventilating and radiating until the flower bud opening degree reaches more than 90 percent.

9. The scenting black tea making process as claimed in claim 1, wherein in step S4, the scenting conditions are as follows: the scenting times and the second mixing proportion of the tea flowers are determined according to the scenting black tea with different grades, wherein the second mixing proportion of the tea flowers for the systemic flower is 10: 1-10: 3, mixing the air flower for the second time with the camellia mixing ratio of 10: 5-10: 10; the scenting period of the black tea for scenting flowers after the system flowers is changed to the scenting period is not timed to be turned and mixed, the total scenting time is not more than 72 hours, the last scenting is firstly baked at 70-90 ℃ to control the water content to be within 8 percent, and then air separation is adopted to screen 50-70 percent of dried flowers.

10. The scenting black tea manufacturing process as claimed in claim 1, wherein in step S4, the head scenting product obtained in step S3 and the pre-treated aerial flower are mixed for the second time, and then the scenting black tea is obtained by scenting, jacquard, and uniform stacking and boxing;