CN111728044A - Preparation method of osmanthus fragrans black tea - Google Patents
Preparation method of osmanthus fragrans black tea Download PDFInfo
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- CN111728044A CN111728044A CN202010545834.6A CN202010545834A CN111728044A CN 111728044 A CN111728044 A CN 111728044A CN 202010545834 A CN202010545834 A CN 202010545834A CN 111728044 A CN111728044 A CN 111728044A
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- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 63
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 60
- 235000020279 black tea Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
-
- 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
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
The invention belongs to the field of tea processing, and particularly discloses a preparation method of osmanthus fragrans black tea. The osmanthus fragrans black tea prepared by the method disclosed by the invention is mellow in fragrance, unique in fragrance and compatible in tea fragrance and flower fragrance. Under the condition of not adding any additive, the natural fragrant black tea product with mellow taste is produced, the tea production safety is ensured, and the safe and healthy tea consumption concept can be met.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly discloses a preparation method of osmanthus fragrans black tea.
Background
Black tea was first produced and drunk in china. The black tea is completely fermented, so that the tea polyphenol contained in the tea is oxidized into thearubigin, and dark red tea and red tea soup which are peculiar to the black tea are formed. The chemical components in the fresh leaves of the black tea are changed greatly in the processing process, the tea polyphenol is reduced by more than 90 percent, and new components such as theaflavin, thearubigin and the like are generated. The aroma substances are increased from more than 50 to more than 300 in fresh leaves. In recent years, scented tea is attracted attention due to pleasant fragrance and mellow taste, and traditional scented tea is mainly jasmine tea, but the planting of jasmine is greatly limited by regions. The osmanthus fragrans has strong adaptability, sweet and fragrant osmanthus fragrans fragrance, elegant and elegant osmanthus fragrans fragrance and strong osmanthus fragrans fragrance, can be used for appreciation and medicine, has the effects of invigorating stomach, promoting the secretion of saliva or body fluid, dispersing phlegm, calming the liver, resisting oxidation and the like, and is an ideal scenting flower material. The osmanthus fragrans black tea is prepared by scenting fresh osmanthus fragrans and black tea blanks, and the scenting process is the key point for the tea blanks to adsorb fresh flower fragrance and is an important stage for the quality formation. Meanwhile, the invention produces the natural fragrant and mellow black tea product without adding any additive, thereby ensuring the safety of tea production and meeting the consumption concept of safe and healthy tea.
Disclosure of Invention
Based on the above, the invention provides a preparation method of osmanthus fragrans black tea, which comprises the following steps:
(1) withering: picking fresh and complete tea tree fresh leaves without extrusion and damage, and spreading and naturally withering the fresh tea tree leaves indoors;
(2) rolling: putting the withered tea leaves into a rolling barrel to be rolled for a certain time, wherein the rolling pressure is in the order of light, medium, heavy and loose;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber to automatically control fermentation, and setting the temperature, humidity and time of fermentation to obtain a material 1;
(4) and (3) drying: primarily drying the material 1 at a certain temperature for a certain time, and then setting the temperature and the time for hot air drying to obtain a tea blank;
(5) harvesting of sweet osmanthus: picking mature sweet osmanthus buds without diseases and insect pests, ventilating and drying in the shade, screening, removing flower stalks, branches and leaves, and only keeping buds;
(6) and (3) annealing: carrying out secondary fire treatment on the tea blank obtained in the step (4), drying at the secondary fire temperature of 120-140 ℃ until the water content is 4-6%, completing secondary fire, and naturally cooling to 15-20 ℃ to obtain black tea;
(7) scenting: mixing the osmanthus flower buds screened in the step (5) with the black tea obtained in the step (6) according to a certain weight ratio, uniformly stacking and stirring, then performing stacking and scenting, wherein the thickness of a tea stack is 40-50 cm, the scenting temperature is 20-40 ℃, after the osmanthus flower wilts and the flower color turns to dark brown and the water content of the scented tea reaches 20-30%, ending the scenting to obtain a material 2;
(8) tea flower separation: separating tea and flowers from the material 2 prepared in the step (7) by using a flower screening machine, and removing flower residues to obtain a material 3;
(9) and (3) drying: re-drying the material 3 prepared in the step (8) at the temperature of 110-130 ℃ until the water content is 7-9% to obtain a material 4;
(10) jacquard and aroma enhancement: carrying out jacquard on the material 4 prepared in the step (9), wherein the amount of matched flowers is 4-7%, so as to obtain a finished product of osmanthus fragrans black tea;
(11) and (3) packaging and storing: and (4) hermetically packaging the finished osmanthus fragrans black tea prepared in the step (10) by using a tea packaging bag or a tin foil bag, and storing the packaged tea in a light-proof cold storage.
Wherein in the step (1), the withering time is 4-8 hours, the spreading thickness is 3-10 cm, the indoor relative humidity is 65-75%, and the withering is carried out for 1 time every 30-60 min.
Wherein, the rolling time in the step (2) is 40-100 min, and the time ratio of the rolling pressure is 1: 2: 1.
Wherein the fermentation temperature in the step (3) is 25-35 ℃, the fermentation humidity is 85-95%, and the fermentation time is 4-7 h.
Wherein the primary drying temperature in the step (4) is 100-120 ℃, and the primary drying time is 5-7 min; the hot air drying temperature is 100-140 ℃, and the hot air drying time is 8-12 min.
Wherein the weight ratio of the sweet osmanthus and the black tea in the step (7) is that of the sweet osmanthus: the ratio of black tea to black tea is = 2-5: 10, spreading the tea pile to a certain thickness when the pile temperature reaches 40-45 ℃ in the scenting process, ventilating the flowers to dissipate heat, collecting the tea blank pile for continuing the scenting when the temperature is reduced to be below 30 ℃, wherein the ventilating and heat dissipating thickness is 5-8 cm, and the scenting time is 12-18 hours.
Compared with the prior art, the invention has the beneficial effects that:
the osmanthus fragrans black tea prepared by the preparation method is high in fragrance, mellow in taste, completely free of green smell, unique in fragrance and coexisting in tea fragrance and flower fragrance. The sweet osmanthus has the characteristics of compact and fine appearance, strong and lasting intrinsic fragrance, obvious sweet osmanthus fragrance, light honey fragrance, golden soup color, cool taste, strong and lasting cold soup fragrance and durable storage. The scenting and drying processes are main factors influencing the formation of the fragrance, and the scenting process not only retains the sweet and fragrant scent of the sweet osmanthus, but also retains a large amount of water-soluble amino acids, inorganic salts and other nutrient elements in the sweet osmanthus. In addition, the osmanthus fragrans black tea has a health care effect, has the effects of warming spleen and stomach for dispelling cold, reducing phlegm and dissipating blood stasis when being drunk frequently, has the effects of preventing and treating halitosis, toothache caused by wind-fire evil and unclear vision, and is suitable for the old with weak gastrointestinal functions. The invention produces natural sweet osmanthus black tea with fragrant flavor and mellow taste without adding any additive, ensures the safety of tea production and can meet the requirements of safe and healthy tea consumption.
Detailed Description
The invention provides a preparation method of osmanthus fragrans black tea, which comprises the following steps:
(1) withering: picking fresh and complete tea tree fresh leaves without extrusion and damage, spreading and naturally withering indoors for 4-8 hours, wherein the spreading thickness is 3-10 cm, the indoor relative humidity is 65-75%, and turning for 1 time every 30-60 min;
(2) rolling: putting the withered tea leaves into a rolling barrel to be rolled for 40-100 min, wherein the rolling pressure is in the order of light, medium, heavy and loose, and the time ratio of the rolling pressure is 1: 2: 1;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber for automatic control fermentation, setting the fermentation temperature to be 25-35 ℃, the fermentation humidity to be 85-95% and the fermentation time to be 4-7 h, and obtaining a material 1;
(4) and (3) drying: primarily drying the material 1 at 100-120 ℃ for 5-7 min, and then performing hot air drying at 100-140 ℃ for 8-12 min to obtain a tea blank;
(5) harvesting of sweet osmanthus: picking mature sweet osmanthus buds without diseases and insect pests, ventilating and drying in the shade, screening, removing flower stalks, branches and leaves, and only keeping buds;
(6) and (3) annealing: carrying out secondary fire treatment on the tea blank obtained in the step (4), drying at the secondary fire temperature of 120-140 ℃ until the water content is 4-6%, completing secondary fire, and naturally cooling to 15-20 ℃ to obtain black tea;
(7) scenting: and (3) mixing the flower buds of the osmanthus fragrans sieved in the step (5) with the black tea obtained in the step (6) according to the weight ratio of the osmanthus fragrans: mixing black tea = 2-5: 10 by weight ratio, uniformly stacking and uniformly stirring, then stacking and scenting, wherein the thickness of a tea stack is 40-50 cm, the scenting temperature is 20-40 ℃, spreading the tea stack to the thickness of 5-8 cm when the stack temperature reaches 40-45 ℃ in the process of making, ventilating flowers and dissipating heat, and when the temperature is reduced to below 30 ℃, stacking tea blanks to continue scenting, wherein the scenting time is 12-18 hours, and after the sweet osmanthus withers, the flower color turns to dark brown, and the water content reaches 20-30%, ending the scenting to obtain a material 2;
(8) tea flower separation: separating tea and flowers from the material 2 prepared in the step (7) by using a flower screening machine, and removing flower residues to obtain a material 3;
(9) and (3) drying: re-drying the material 3 prepared in the step (8) at the temperature of 110-130 ℃ until the water content is 7-9% to obtain a material 4;
(10) jacquard and aroma enhancement: carrying out jacquard on the material 4 prepared in the step (9), wherein the amount of matched flowers is 4-7%, so as to obtain a finished product of osmanthus fragrans black tea;
(11) and (3) packaging and storing: and (4) hermetically packaging the finished osmanthus fragrans black tea prepared in the step (10) by using a tea packaging bag or a tin foil bag, and storing the packaged tea in a light-proof cold storage.
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
Picking fresh and intact, non-extruded and non-damaged fresh tea tree leaves, spreading and naturally withering for 4h indoors, wherein the spreading thickness is 3cm, the indoor relative humidity is 65%, and turning for 1 time every 30 min; putting the withered tea leaves into a rolling barrel to be rolled for 40min, wherein the rolling pressure is in the order of light, medium, heavy and loose, and the time ratio of the rolling pressure is 1: 2: 1; putting the rolled tea leaves into a fermentation chamber for automatic control fermentation, setting the fermentation temperature to be 25 ℃, the fermentation humidity to be 85 percent and the fermentation time to be 4 hours to obtain a material 1; primarily drying the material 1 at 100 ℃ for 5min, and then drying with hot air at 100 ℃ for 8min to obtain a tea blank; picking mature sweet osmanthus buds without diseases and insect pests, ventilating and airing in a shade, screening, removing flower stalks, branches and leaves, and only keeping buds; carrying out secondary fire treatment on the dried tea blank at 120 ℃, drying until the water content is 4%, and naturally cooling to 15 ℃ to obtain black tea; sweet osmanthus according to the weight ratio: mixing black tea =3:10, uniformly piling and stirring, then stacking and scenting, wherein the thickness of a tea pile is 40cm, the set temperature is 20 ℃, when the temperature is lower than 20 ℃, the upper layer is covered with cotton cloth for heat preservation, when the temperature of the pile exceeds 40 ℃, the thickness of the spread tea pile is 5cm, ventilating the flowers and dissipating heat, when the temperature is reduced to 28 ℃, the tea blank is piled up to continue scenting for 12 hours, when the osmanthus flowers wither, the flower color turns to dark brown, and the water content of the scented tea reaches 20%, then ending the scenting to obtain a material 2; separating the tea and the flowers from the material 2 by using a flower screening machine, and removing flower residues to obtain a material 3; re-drying the material 3 at 110 ℃ until the water content is 7% to obtain a material 4; carrying out jacquard on the material 4, wherein the flower amount is 4% to obtain a finished product of sweet osmanthus black tea; sealing and packaging with tea packaging bag or tin foil bag, and storing in a light-proof refrigerator.
Example 2
The invention provides a preparation method of osmanthus fragrans black tea, which comprises the following steps:
(1) withering: picking fresh and intact, non-extruded and non-damaged fresh tea tree leaves, spreading and naturally withering for 8h indoors, wherein the spreading thickness is 10cm, the indoor relative humidity is 75%, and turning over the leaves for 1 time every 60 min;
(2) rolling: putting the withered tea leaves into a rolling barrel to be rolled for 100min, wherein the rolling pressure is in the order of light, medium, heavy and loose, and the time ratio of the rolling pressure is 1: 2: 1;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber for automatic control fermentation, setting the fermentation temperature to be 35 ℃, the fermentation humidity to be 95 percent and the fermentation time to be 7 hours to obtain a material 1;
(4) and (3) drying: primarily drying the material 1 at 120 ℃ for 7min, and drying the primarily dried tea leaves with hot air at 140 ℃ for 12min to obtain tea blanks;
(5) harvesting of sweet osmanthus: picking mature sweet osmanthus buds without diseases and insect pests, ventilating and drying in the shade, screening, removing flower stalks, branches and leaves, and only keeping buds;
(6) and (3) annealing: carrying out re-firing treatment on the dried tea blank obtained in the step (4), setting the temperature to be 140 ℃, drying until the water content is 6%, completing the re-firing, naturally cooling the tea blank to 20 ℃ to obtain black tea, and mixing the black tea with fresh flowers;
(7) scenting: the sweet osmanthus in the step (5) and the black tea obtained in the step (6) are mixed according to the weight ratio of sweet osmanthus: blending black tea at a ratio of =2:10, uniformly stirring by even piling, stacking and scenting, wherein the thickness of a tea pile is 50cm, the room temperature is 40 ℃, when the room temperature is lower than 20 ℃, the upper layer can be covered with cotton cloth for heat preservation, when the stack temperature exceeds 45 ℃, the thickness of the spread tea pile is 6cm, the flower is ventilated and the heat is dissipated, when the temperature is reduced to 29 ℃, tea blanks are packed into piles for continuous scenting for 18 hours, when the osmanthus flowers are wilted, the flower color is slightly changed to dark brown, the water content of the scented tea is 30%, and then the scenting is finished to obtain a material 2;
(8) tea flower separation: separating the tea and the flowers by using a flower sieving machine, and removing flower residues to obtain a material 3;
(9) and (3) drying: re-drying the material 3 at the temperature of 130 ℃ until the water content is up to the percent to obtain a material 4;
(10) jacquard and aroma enhancement: carrying out drying operation for 5 hours, and then carrying out jacquard weaving on the material 4, wherein the flower amount is 5%, so as to obtain a finished product of sweet osmanthus black tea;
(11) and (3) packaging and storing: and (4) hermetically packaging the finished osmanthus fragrans black tea prepared in the step (10) by using a tea packaging bag or a tin foil bag, and storing the packaged tea in a light-proof cold storage.
Example 3
The invention provides a preparation method of osmanthus fragrans black tea, which comprises the following steps:
(1) withering: picking fresh and intact, non-extruded and non-damaged fresh tea tree leaves, spreading and naturally withering for 7h indoors, wherein the spreading thickness is 8cm, the indoor relative humidity is 70%, and turning over the leaves for 1 time every 50 min;
(2) rolling: putting the withered tea leaves into a rolling barrel to be rolled for 80min, wherein the rolling pressure is in the order of light, medium, heavy and loose, and the time ratio of the rolling pressure is 1: 2: 1;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber for automatic control fermentation, setting the fermentation temperature to be 30 ℃, the fermentation humidity to be 90 percent and the fermentation time to be 6 hours to obtain a material 1;
(4) and (3) drying: primarily drying the material 1 at the temperature of 110 ℃ for 6min, and drying the primarily dried tea leaves with hot air at the temperature of 130 ℃ for 10min to obtain tea blanks;
(5) harvesting of sweet osmanthus: picking mature flower buds which contain buds and have no diseases and insect pests, picking the flower buds before 10 am or after 4 pm on a sunny day, lightly picking the flower buds slightly when picking the flower buds, putting the picked sweet osmanthus in a shady and cool ventilation place, screening the fresh flowers in time, removing stems, branches and leaves, and drying dew flowers and rainwater flowers by using a fan;
(6) and (3) annealing: carrying out re-firing treatment on the dried tea blank obtained in the step (4), setting the temperature to be 130 ℃, drying until the water content is 5%, completing the re-firing, naturally cooling the tea blank to 15-20 ℃ to obtain black tea, and mixing the black tea with fresh flowers;
(7) scenting: the sweet osmanthus in the step (5) and the black tea obtained in the step (6) are mixed according to the weight ratio of sweet osmanthus: blending black tea at a ratio of = 2-5: 10, uniformly mixing the mixture through uniform stacking, stacking and scenting, wherein the thickness of a tea stack is 40-50 cm, the room temperature is 20-40 ℃, when the room temperature is lower than 20 ℃, the upper layer can be covered with cotton cloth for heat preservation, when the stack temperature exceeds 42 ℃, the thickness of the spread tea stack is 7cm, ventilating flowers and radiating heat, when the temperature is reduced to 27 ℃, then stacking tea blanks to continue scenting for 15 hours, when the osmanthus flowers are in a wilting shape, the flower colors are slightly changed into dark brown, the water content of the scented tea is 22%, and ending the scenting to obtain a material 2;
(8) tea flower separation: separating the tea and the flowers by using a flower sieving machine, and removing flower residues to obtain a material 3;
(9) and (3) drying: re-drying the material 3 at the temperature of 115 ℃ until the water content is 8% to obtain a material 4;
(10) jacquard and aroma enhancement: carrying out drying operation for 5 hours, and then carrying out jacquard weaving on the material 4, wherein the flower amount is 5%, so as to obtain a finished product of sweet osmanthus black tea;
(11) and (3) packaging and storing: and (4) hermetically packaging the finished osmanthus fragrans black tea prepared in the step (10) by using a tea packaging bag or a tin foil bag, and storing the packaged tea in a light-proof cold storage.
The foregoing is only a preferred embodiment of the present invention. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The preparation method of the osmanthus fragrans black tea is characterized by comprising the following steps:
(1) withering: picking fresh and complete tea tree fresh leaves without extrusion and damage, and spreading and naturally withering the fresh tea tree leaves indoors;
(2) rolling: putting the withered tea leaves into a rolling barrel to be rolled for a certain time, wherein the rolling pressure is in the order of light, medium, heavy and loose;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber to automatically control fermentation, and setting the temperature, humidity and time of fermentation to obtain a material 1;
(4) and (3) drying: primarily drying the material 1 at a certain temperature for a certain time, and then setting the temperature and the time for hot air drying to obtain a tea blank;
(5) harvesting of sweet osmanthus: picking mature sweet osmanthus buds without diseases and insect pests, ventilating and drying in the shade, screening, removing flower stalks, branches and leaves, and only keeping buds;
(6) and (3) annealing: carrying out secondary fire treatment on the tea blank obtained in the step (4), drying at the secondary fire temperature of 120-140 ℃ until the water content is 4-6%, completing secondary fire, and naturally cooling to 15-20 ℃ to obtain black tea;
(7) scenting: mixing the osmanthus flower buds screened in the step (5) with the black tea obtained in the step (6) according to a certain weight ratio, uniformly stacking and stirring, then performing stacking and scenting, wherein the thickness of a tea stack is 40-50 cm, the scenting temperature is 20-40 ℃, after the osmanthus flower wilts and the flower color turns to dark brown and the water content of the scented tea reaches 20-30%, ending the scenting to obtain a material 2;
(8) tea flower separation: separating tea and flowers from the material 2 prepared in the step (7) by using a flower screening machine, and removing flower residues to obtain a material 3;
(9) and (3) drying: re-drying the material 3 prepared in the step (8) at the temperature of 110-130 ℃ until the water content is 7-9% to obtain a material 4;
(10) jacquard and aroma enhancement: carrying out jacquard on the material 4 prepared in the step (9), wherein the amount of matched flowers is 4-7%, so as to obtain a finished product of osmanthus fragrans black tea;
(11) and (3) packaging and storing: and (4) hermetically packaging the finished osmanthus fragrans black tea prepared in the step (10) by using a tea packaging bag or a tin foil bag, and storing the packaged tea in a light-proof cold storage.
2. The preparation method of osmanthus fragrans black tea as claimed in claim 1, wherein in the step (1), withering time is 4-8 hours, spreading thickness is 3-10 cm, indoor relative humidity is 65-75%, and turning is performed for 1 time every 30-60 min.
3. The preparation method of osmanthus fragrans black tea according to claim 1, wherein the rolling time in the step (2) is 40-100 min, and the time ratio of the rolling pressure is 1: 2: 1.
4. The preparation method of osmanthus fragrans black tea according to claim 1, wherein the fermentation temperature in the step (3) is 25-35 ℃, the fermentation humidity is 85-95%, and the fermentation time is 4-7 hours.
5. The preparation method of osmanthus fragrans black tea according to claim 1, wherein in the step (4), the initial drying temperature is 100-120 ℃, the initial drying time is 5-7 min, the hot air drying temperature is 100-140 ℃, and the hot air drying time is 8-12 min.
6. The preparation method of osmanthus fragrans black tea according to claim 1, wherein the weight ratio in the step (7) is osmanthus fragrans: black tea = 2-5: 10.
7. The preparation method of osmanthus fragrans black tea as claimed in claim 1, wherein in the scenting process in the step (7), the tea pile is spread to a certain thickness when the pile temperature reaches 40-45 ℃, flowers are ventilated to dissipate heat, and after the temperature is reduced to below 30 ℃, tea blanks are collected into piles to continue scenting.
8. The preparation method of sweet osmanthus black tea as claimed in claim 7, wherein the thickness of the flower-ventilating and heat-dissipating tea is 5-8 cm, and the scenting time is 12-18 hours.
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| CN113519651A (en) * | 2021-07-30 | 2021-10-22 | 中国农业科学院茶叶研究所 | Processing method of glutinous and sweet fragrant black tea |
| CN114982833A (en) * | 2022-05-06 | 2022-09-02 | 中国农业科学院茶叶研究所 | Processing method of black tea with sweet fruit fragrance |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519651A (en) * | 2021-07-30 | 2021-10-22 | 中国农业科学院茶叶研究所 | Processing method of glutinous and sweet fragrant black tea |
| CN113519651B (en) * | 2021-07-30 | 2024-04-26 | 中国农业科学院茶叶研究所 | Processing method of waxy sweet flower fragrance black tea |
| CN114982833A (en) * | 2022-05-06 | 2022-09-02 | 中国农业科学院茶叶研究所 | Processing method of black tea with sweet fruit fragrance |
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