CN112106849A - Processing method of flower-fragrance tea - Google Patents
Processing method of flower-fragrance tea Download PDFInfo
- Publication number
- CN112106849A CN112106849A CN202011054758.5A CN202011054758A CN112106849A CN 112106849 A CN112106849 A CN 112106849A CN 202011054758 A CN202011054758 A CN 202011054758A CN 112106849 A CN112106849 A CN 112106849A
- Authority
- CN
- China
- Prior art keywords
- leaves
- tea
- rocking
- cooling
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003205 fragrance Substances 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title claims abstract 19
- 238000001816 cooling Methods 0.000 claims abstract description 40
- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000005096 rolling process Methods 0.000 claims abstract description 17
- 230000007480 spreading Effects 0.000 claims abstract description 16
- 238000003892 spreading Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 230000007613 environmental effect Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000002045 lasting effect Effects 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 58
- 235000013616 tea Nutrition 0.000 description 52
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 235000020279 black tea Nutrition 0.000 description 5
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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
Abstract
The invention discloses a processing method of scented tea, which specifically comprises the following steps: (1) withering: selecting 1 bud of fresh leaves with the maturity of 2 leaves and 3 leaves as raw materials, and carrying out sunlight withering treatment on the fresh leaves; (2) cooling: uniformly spreading the withered fresh leaves on a dustpan for cooling to obtain cool green leaves, wherein the thickness of the spread leaves is 2-3 cm, and the spreading time is 1.5-3 hours; (3) shaking green; (4) rolling; (5) fermenting; (6) drying; (7) and (5) fragrance is improved. According to the invention, the fresh leaves of the first bud, the second bud and the third leaf are selected as raw materials, a good material basis is provided for the formation of the flower fragrance, the internal flower fragrance of the tea can be processed well by improving and optimizing the traditional process technology and strictly controlling the processing time, the processing temperature and the relative humidity, the tea fragrance is strong and lasting, a stable flower fragrance tea product can be obtained, and the quality and the economic benefit of the tea are improved.
Description
Technical Field
The invention belongs to the technical field of tea production, and particularly relates to a processing method of scented tea.
Background
In recent years, the development of black tea processing technology has shown a trend of converging with famous green tea, so that the appearance and color of the finished tea are emphasized too much, and the inherent flavor of the tea is ignored. In fact, the raw materials used for the black tea product are too young and tender, the process technology is too heavy to sell, the intrinsic quality defects of the finished tea product such as thin taste, non-lasting aroma and the like can be caused, and meanwhile, higher raw material cost and picking cost are brought, so that the price of the finished tea product is too high, and common people cannot bear the finished tea product. Along with the continuous enhancement of health consciousness and the gradual improvement of consumption concept of people, the most fundamental characteristics of the black tea as a beverage return, and the good-drinking and good-smelling economical black tea which has the characteristics of mellow taste, coolness, comfort and lasting aroma is more and more favored by experts in the industry and general consumers. However, the existing black tea has a single taste, and the tea aroma is not strong and lasting enough, and cannot meet the requirements of consumers, so that a processing method of the flower aroma tea is urgently needed to obtain a stable flower aroma tea product, improve the quality of the tea and increase the economic benefit of the tea.
Disclosure of Invention
In order to overcome the problems in the background art, the invention provides the processing method of the flower-fragrance tea, which improves the flower fragrance of the tea leaves, has strong and lasting tea fragrance and good tea quality, and improves the economic benefit of the tea leaves.
The technical scheme adopted by the invention for realizing the aim is as follows:
the processing method of the floral scented tea specifically comprises the following steps:
(1) withering: selecting 1 bud of fresh leaves with the maturity of 2 leaves and 3 leaves as raw materials, and carrying out sunlight withering treatment on the fresh leaves for 45-60 minutes to ensure that the water content of the withered tea leaves is between 63-65%;
(2) cooling: uniformly spreading the withered fresh leaves on a dustpan for cooling to obtain cool green leaves, wherein the thickness of the spread leaves is 2-3 cm, and the spreading time is 1.5-3 hours;
(3) shaking green: putting the cool green leaves obtained in the step (2) into a rocking machine for rocking green, wherein the first rocking time is 42-45 seconds, the rocking times are 5-6 times, after rocking, putting the tea green into a special cool green room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling green, and the cooling time is 1.2-1.5 hours; placing the tea leaves in a rocking machine for rocking for 5-6 times for 45-60 seconds, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling for 1.6-1.8 hours after rocking; placing the tea leaves in a rocking machine for rocking for 5-6 times for 60-65 seconds for the third time, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling for 5-7 hours after rocking to obtain rocking leaves;
(4) rolling: putting the green leaves obtained in the step (3) into a rolling machine for rolling for 50-55 minutes, and when the tea strip forming rate reaches more than 92%, fully overflowing tea juice and adhering the tea juice to the surfaces of the leaves to obtain rolled leaves;
(5) fermenting, namely putting the rolled leaves obtained in the step (4) into a fermentation chamber for fermentation treatment, controlling the environmental condition of the fermentation chamber at 26 ℃ and the relative humidity of 94.5%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4.5-5 hours to obtain the fermented leaves;
(6) drying: placing the fermented leaves obtained in the step (5) on a dryer for primary drying at the temperature of 142 ℃ and 145 ℃, drying for 10-13 minutes to obtain primary dried leaves, and placing the primary dried leaves in the dryer for cooling for 45 minutes; then placing the primarily dried leaves on a dryer for secondary drying at the temperature of 135 ℃ and 140 ℃, wherein the thickness of the spread leaves is 2.5-3 cm, and obtaining the secondary dried leaves after secondary drying for 35-40 minutes;
(7) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (6) in an aroma extracting machine, spreading the leaves to be 2.5-3 cm thick, and baking for 4-5 hours at the baking temperature of 91.5-93.5 ℃ to obtain the finished product.
Preferably, in the rolling in the step (4), the rolling time is 52.5 minutes.
Preferably, in the fermentation in the step (5), fermented leaves are obtained after 4.8 hours of fermentation.
Preferably, in the drying in the step (6), the primary drying temperature is 143.5 ℃, and the secondary drying temperature is 138 ℃.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the fresh leaves of the first bud, the second bud and the third leaf are selected as raw materials, a good material basis is provided for the formation of the flower fragrance, the internal flower fragrance of the tea can be processed well by improving and optimizing the traditional process technology and strictly controlling the processing time, the processing temperature and the relative humidity, the tea fragrance is strong and lasting, a stable flower fragrance tea product can be obtained, and the quality and the economic benefit of the tea are improved.
Detailed Description
Example 1
The processing method of the floral scented tea specifically comprises the following steps:
(1) withering: selecting 1 bud of fresh leaves with the maturity of 2 leaves and 3 leaves as raw materials, and carrying out sunlight withering treatment on the fresh leaves for 60 minutes to ensure that the water content of the withered tea leaves is between 63 and 65 percent;
(2) cooling: uniformly spreading the withered fresh leaves on a dustpan for cooling to obtain cool green leaves, wherein the thickness of the spread leaves is 2-3 cm, and the spreading time is 1.5 hours;
(3) shaking green: putting the cool green leaves obtained in the step (2) into a rocking machine for rocking green, wherein the first rocking time is 42 seconds, the rocking times are 6 times, after rocking, placing the tea green in a special cool green room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling, and the cooling time is 1.5 hours; placing the tea leaves in a shaking machine for shaking again, wherein the second shaking time is 45 seconds, the shaking times are 6 times, after shaking, placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling, and the cooling time is 1.6 hours; placing the tea leaves in a rocking machine for rocking for 5 times for 65 seconds for the third time, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling for 7 hours after rocking to obtain rocking leaves;
(4) rolling: putting the green leaves obtained in the step (3) into a rolling machine for rolling for 50 minutes, and when the tea strip forming rate reaches more than 92%, fully overflowing tea juice and adhering the tea juice to the surfaces of the leaves to obtain rolled leaves;
(5) fermenting, namely putting the rolled leaves obtained in the step (4) into a fermentation chamber for fermentation treatment, controlling the environmental condition of the fermentation chamber at 26 ℃ and the relative humidity of 94.5%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4.5 hours to obtain the fermented leaves;
(6) drying: placing the fermented leaves obtained in the step (5) on a dryer for primary drying at the temperature of 145 ℃ for 10 minutes to obtain primary dried leaves, and spreading the primary dried leaves for cooling for 45 minutes; then placing the primarily dried leaves on a dryer for re-drying at the temperature of 135 ℃ for 40 minutes to obtain re-dried leaves, wherein the thickness of the spread leaves is 2.5-3 cm;
(7) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (6) in an aroma extracting machine, spreading the leaves with the thickness of 2.5-3 cm at the baking temperature of 91.5 ℃, and baking for 5 hours to obtain a finished product.
Example 2
The processing method of the floral scented tea specifically comprises the following steps:
(1) withering: selecting 1 bud of fresh leaves with the maturity of 2 leaves and 3 leaves as raw materials, and carrying out sunlight withering treatment on the fresh leaves for 45 minutes to ensure that the water content of the withered tea leaves is between 63 and 65 percent;
(2) cooling: uniformly spreading the withered fresh leaves on a dustpan for cooling to obtain cool green leaves, wherein the thickness of the spread leaves is 2-3 cm, and the spreading time is 3 hours;
(3) shaking green: putting the cool green leaves obtained in the step (2) into a rocking machine for rocking green, wherein the first rocking time is 45 seconds, the rocking times are 5 times, and after rocking is finished, putting the tea green into a special cool green room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling green, wherein the cooling time is 1.2 hours; placing the tea leaves in a shaking machine for shaking again for 5 times within 60 seconds, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling after shaking, wherein the cooling time is 1.8 hours; placing the tea leaves in a rocking machine for rocking for 5 times for 60 seconds for the third time, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling for 5 hours after rocking to obtain rocking leaves;
(4) rolling: putting the green leaves obtained in the step (3) into a rolling machine for rolling for 55 minutes, and when the tea strip forming rate reaches more than 92%, fully overflowing tea juice and adhering the tea juice to the surfaces of the leaves to obtain rolled leaves;
(5) fermenting, namely putting the rolled leaves obtained in the step (4) into a fermentation chamber for fermentation treatment, controlling the environmental condition of the fermentation chamber at 26 ℃ and the relative humidity of 94.5%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 5 hours to obtain fermented leaves;
(6) drying: placing the fermented leaves obtained in the step (5) on a dryer for primary drying at the temperature of 142 ℃ and 145 ℃, drying for 10-13 minutes to obtain primary dried leaves, and placing the primary dried leaves in the dryer for cooling for 45 minutes; then placing the primarily dried leaves on a dryer for secondary drying at the temperature of 135 ℃ and 140 ℃, wherein the thickness of the spread leaves is 2.5-3 cm, and obtaining the secondary dried leaves after secondary drying for 35-40 minutes;
(7) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (6) in an aroma extracting machine, spreading the leaves to be 2.5-3 cm thick, and baking for 4-5 hours at the baking temperature of 91.5-93.5 ℃ to obtain the finished product.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. 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 (4)
1. The processing method of the floral scented tea is characterized by comprising the following steps:
(1) withering: selecting 1 bud of fresh leaves with the maturity of 2 leaves and 3 leaves as raw materials, and carrying out sunlight withering treatment on the fresh leaves for 45-60 minutes to ensure that the water content of the withered tea leaves is between 63-65%;
(2) cooling: uniformly spreading the withered fresh leaves on a dustpan for cooling to obtain cool green leaves, wherein the thickness of the spread leaves is 2-3 cm, and the spreading time is 1.5-3 hours;
(3) shaking green: putting the cool green leaves obtained in the step (2) into a rocking machine for rocking green, wherein the first rocking time is 42-45 seconds, the rocking times are 5-6 times, after rocking, putting the tea green into a special cool green room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling green, and the cooling time is 1.2-1.5 hours; placing the tea leaves in a rocking machine for rocking for 5-6 times for 45-60 seconds, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling for 1.6-1.8 hours after rocking; placing the tea leaves in a rocking machine for rocking for 5-6 times for 60-65 seconds for the third time, and placing the tea leaves in a special cooling room with the temperature of 23-24 ℃ and the relative humidity of 91-92% for cooling for 5-7 hours after rocking to obtain rocking leaves;
(4) rolling: putting the green leaves obtained in the step (3) into a rolling machine for rolling for 50-55 minutes, and when the tea strip forming rate reaches more than 92%, fully overflowing tea juice and adhering the tea juice to the surfaces of the leaves to obtain rolled leaves;
(5) fermentation: putting the rolled leaves obtained in the step (4) into a fermentation chamber for fermentation treatment, controlling the environmental condition of the fermentation chamber at 26 ℃ and the relative humidity of 94.5%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4.5-5 hours to obtain the fermented leaves;
(6) drying: placing the fermented leaves obtained in the step (5) on a dryer for primary drying at the temperature of 142-145 ℃, wherein the thickness of the spread leaves is 2.5-3 cm, drying for 10-13 minutes to obtain primary dried leaves, and spreading for cooling for 45 minutes in the dryer; then placing the primarily dried leaves on a dryer for re-drying, wherein the re-drying temperature is 135-140 ℃, the thickness of the spread leaves is 2.5-3 cm, and re-drying is carried out for 35-40 minutes to obtain re-dried leaves;
(7) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (6) in an aroma extracting machine, spreading the leaves to be 2.5-3 cm thick, and baking for 4-5 hours at the baking temperature of 91.5-93.5 ℃ to obtain the finished product.
2. The method for processing scented tea as claimed in claim 1, wherein in the rolling in step (4), the rolling time is 52.5 minutes.
3. The method for processing floral scented tea as claimed in claim 1, wherein in the step (5), fermented leaves are obtained after 4.8 hours of fermentation.
4. The processing method of scented tea as claimed in claim 1, wherein in the drying step (6), the initial drying temperature is 143.5 ℃ and the redrying temperature is 138 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011054758.5A CN112106849A (en) | 2020-09-30 | 2020-09-30 | Processing method of flower-fragrance tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011054758.5A CN112106849A (en) | 2020-09-30 | 2020-09-30 | Processing method of flower-fragrance tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112106849A true CN112106849A (en) | 2020-12-22 |
Family
ID=73798069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011054758.5A Pending CN112106849A (en) | 2020-09-30 | 2020-09-30 | Processing method of flower-fragrance tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112106849A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
| CN103749747A (en) * | 2013-12-30 | 2014-04-30 | 福建省农业科学院茶叶研究所 | Method for machining flower-fragrance black tea in low-temperature compounding mode |
| CN104904890A (en) * | 2015-06-30 | 2015-09-16 | 福建瑞隆农业综合开发有限公司 | Preparation method of scented black tea |
| CN104920682A (en) * | 2015-06-11 | 2015-09-23 | 贵州省湄潭县鑫辉茶业有限公司 | Manufacturing method of summer and autumn granular black tea |
| CN106551031A (en) * | 2016-11-18 | 2017-04-05 | 恩施清江茶业有限责任公司 | A kind of processing method of machine fresh tea picking black tea with flower fragrance |
| CN106720508A (en) * | 2016-12-05 | 2017-05-31 | 安顺芦坝栗香茶业有限公司 | A kind of red black tea processing method of waterfall |
| CN111296592A (en) * | 2020-04-23 | 2020-06-19 | 福建省农业科学院茶叶研究所 | Processing method of coupled white tea quality style black tea |
-
2020
- 2020-09-30 CN CN202011054758.5A patent/CN112106849A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
| CN103749747A (en) * | 2013-12-30 | 2014-04-30 | 福建省农业科学院茶叶研究所 | Method for machining flower-fragrance black tea in low-temperature compounding mode |
| CN104920682A (en) * | 2015-06-11 | 2015-09-23 | 贵州省湄潭县鑫辉茶业有限公司 | Manufacturing method of summer and autumn granular black tea |
| CN104904890A (en) * | 2015-06-30 | 2015-09-16 | 福建瑞隆农业综合开发有限公司 | Preparation method of scented black tea |
| CN106551031A (en) * | 2016-11-18 | 2017-04-05 | 恩施清江茶业有限责任公司 | A kind of processing method of machine fresh tea picking black tea with flower fragrance |
| CN106720508A (en) * | 2016-12-05 | 2017-05-31 | 安顺芦坝栗香茶业有限公司 | A kind of red black tea processing method of waterfall |
| CN111296592A (en) * | 2020-04-23 | 2020-06-19 | 福建省农业科学院茶叶研究所 | Processing method of coupled white tea quality style black tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387127B (en) | Preparation method of black tea | |
| CN103385319B (en) | A kind of processing method of micro-fermented tea | |
| CN102067920B (en) | Method for processing special low-coffeine beverage black tea and product | |
| CN106857895B (en) | Black tea processing technology | |
| CN102771585A (en) | Constant-humidity varying-temperature fermentation method for congou black tea | |
| CN103053724B (en) | Black tea production process | |
| CN103947781B (en) | A kind of processing method of low fermented black tea | |
| CN103478330B (en) | Method for improving quality of black tea | |
| CN102067923B (en) | High-amino acid green tea and processing method | |
| CN104430993A (en) | Processing method of Congou black tea | |
| CN106561847A (en) | Processing method of natural flowery black tea | |
| CN105053287A (en) | Preparation method of ancient Tai green tea | |
| CN105360362A (en) | Black tea processing method | |
| CN104522192A (en) | Processing method for summer and autumn congou black tea | |
| CN105494728A (en) | Processing method of black tea with natural sweet flower fragrance | |
| CN103783175A (en) | Black tea preparation process | |
| CN112155067A (en) | Processing technology of black tea | |
| CN108378145A (en) | A kind of production method of black kung fu tea | |
| CN114468072A (en) | New black tea | |
| CN107348054B (en) | Technological method for optimizing Huangshan Maofeng aged tea | |
| CN106615296A (en) | Method for processing Qianyang black tea | |
| CN104171069A (en) | Production technology for black tea | |
| CN112106849A (en) | Processing method of flower-fragrance tea | |
| CN103461560B (en) | A kind of processing method of natural exogenous enzymes catalysis processing low-caffeine black tea | |
| CN104938666A (en) | Black silver needle tea and processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201222 |
|
| RJ01 | Rejection of invention patent application after publication |