CN112273459A

CN112273459A - Processing method of cold-brewed rose black tea

Info

Publication number: CN112273459A
Application number: CN202011229756.5A
Authority: CN
Inventors: 周国庆
Original assignee: Nanjing Gaochun District Mancheng Black Tea Professional Cooperative
Current assignee: Nanjing Gaochun District Mancheng Black Tea Professional Cooperative
Priority date: 2020-11-06
Filing date: 2020-11-06
Publication date: 2021-01-29

Abstract

The invention discloses a processing method of cold-brewed rose black tea, relates to the technical field of scented tea processing, and aims to solve the problems that in the prior art, the existing cold-brewed scented tea needs two to three hours to be soaked for flavor extraction, and the fragrance in tea leaves cannot be soaked in a relatively short time. Repeatedly sieving the picked tea leaves, dividing the raw material tea leaves into two grades, namely picking tea buds, one bud and one leaf and a new tip with two leaves in one bud and one leaf as well as three leaves in one bud and three leaves and young double leaves, withering the sorted raw leaves in the step one as a main raw material, spreading the withered raw leaves on fresh bamboo mat, airing the withered raw leaves in sunlight to dark green, carrying out withering on the second raw leaves as other tea, and putting the withered raw leaves into a rolling machine for kneading in two stages, wherein the first-stage rolling speed is 30r/min, the height of a rolling gap is 2-2.75 cm, the duration is 30min, and the second-stage rolling speed is 45 r/min.

Description

Processing method of cold-brewed rose black tea

Technical Field

The invention relates to the technical field of scented tea processing, in particular to a processing method of cold-brewed rose black tea.

Background

Scented tea is also called scented tea, namely tea made by infusing flowers or leaves of plants or fruits thereof, and is a unique reprocessed tea in China. The method is characterized in that fresh flowers with fragrance and new tea are sealed together by utilizing the characteristic that the tea is good at absorbing peculiar smell, and the dried flowers are screened after the tea absorbs the fragrance, so that the prepared scented tea has strong fragrance and deep tea soup color. Scented tea can be further divided into herb tea and flower-fruit tea. The tea is called herb tea, such as folium Nelumbinis and stevia leaf. The drinking of the fruit is called flower and fruit tea, such as: fig, lemon, hawthorn, momordica grosvenori and fig. It has fragrant smell and health promoting effect. The appearance cord is tight, uniform and smooth, and the color is yellow green and moist; the tea has fresh and strong intrinsic fragrance, obvious flower fragrance, light yellow and bright soup color and tender, uniform and bright leaf bottom. The scented tea is made from green tea, black tea or oolong tea as tea blank, and fresh flower capable of giving out fragrance as raw material by scenting process.

However, the existing cold scented tea needs two to three hours to soak and extract the flavor, and the flavor in the tea cannot be soaked in a relatively short time; therefore, the existing requirements are not met, and a processing method of the cold-brewing rose black tea is provided for the processing method.

Disclosure of Invention

The invention aims to provide a processing method of cold-brewed rose black tea, which aims to solve the problems that the existing cold-brewed scented tea in the background art needs two to three hours to be soaked for flavor improvement and cannot soak the fragrance in tea leaves in a relatively short time.

In order to achieve the purpose, the invention provides the following technical scheme: a processing method of cold-brewed rose black tea comprises the following steps:

the method comprises the following steps: repeatedly sieving the picked tea leaves, and dividing the raw tea leaves into two grades, wherein the first grade is tea bud picking and one bud and one leaf, and a new tip with one bud and two leaves as a main part, and the second grade is three leaves with one bud and two leaves and tender double-leaf clamp leaves;

step two: withering the first grade of raw leaves selected in the first step as a main raw material, spreading the withered raw leaves on fresh bamboo mat, airing the withered raw leaves in sunlight to dark green, and withering the second grade of raw leaves as other teas;

step three: putting the withered first-grade raw leaves into a rolling machine for rolling in two stages, wherein the first-order rolling speed is 30r/min, the height of a rolling gap is 2-2.75 cm, the time duration is 30min, the second-order rolling speed is 45r/min, the height of the rolling gap is 1-1.75 cm, the time duration is 60min, and the taking out and the placing are finished;

step four: putting the twisted leaves into a wooden barrel or a bamboo basket, applying force and compressing, and covering a wet cloth and warming and drying in the sun until the wet cloth gives off tea fragrance to obtain a wet green body of the raw tea;

step five: putting the wet green tea into a tea frying machine for pan-frying, and also performing two stages, wherein the processing temperature in the initial stage is controlled to be 180-200 ℃, the rotating speed is 90-110 r/min, the processing is 15-25 min, the temperature is controlled to be 140-160 ℃, and the rotating speed is 50-75 r/min;

step six: picking and screening rose petals after two points in the afternoon of the manufacturing day, and then bottoming and lifting the screened fresh flowers;

step seven: spreading the total amount of tea embryos of 1/3-1/5 on a clean scenting field with the thickness of 10-15 cm, then uniformly spreading 1/3-1/5 of fresh flowers according to the proportion of the tea and the flower, spreading the fresh flowers on the surface of the tea embryos to form a layer of tea, wherein the flower layers are 3-5 layers alternately, then spreading the tea with an iron rake from top to bottom, and finally scenting;

step eight: when the scenting time reaches 10-12 hours, the tea embryo absorbs water and the fragrance reaches a certain state, the flower is played, a flower lifter is used for separating the tea and the flower, the head scenting moisture is 17-18%, the second scenting moisture is 13-14%, the third scenting moisture is 11-12%, and the jacquard moisture is 8.5%;

step nine: primarily drying the tea material subjected to jacquard, then sealing and storing, and then carrying out rectification purification operation on the fresh rose without bud opening to extract essential oil in the fresh rose and remove redundant water in the fresh rose;

step ten: placing the extracted rose essential oil on the lower layer of a dryer, placing the primarily dried tea material on the upper layer of the dryer, starting the dryer for processing operation, stopping drying after the tea is immersed, and finally spreading the dried tea for cooling;

step eleven: and (5) performing quality inspection and packaging on the spread and cooled tea leaves.

Preferably, in the third step, the juice degree of the tea leaves is properly controlled in the rolling process.

Preferably, in the fourth step, the fermentation room temperature is controlled below 30 ℃, and the leaf color after fermentation is changed from dark cyan to dark red.

Preferably, in the fifth step, the water content in the pan-fired tea needs to be 3-4%, the water content does not exceed 6%, the dried tea needs to be dried and stored, and the humidity of the storage environment is not higher than the relative humidity of the external atmosphere by more than 6O%.

Preferably, in the sixth step, the priming method comprises: in scenting the jasmine tea, before the tea and the flower are mixed, the fresh magnolia flowers are mixed with tea embryos and bottom-off, and the ratio of the fresh magnolia flowers to the tea is 1: 100.

Preferably, in the seventh step, the flower ventilation and heat dissipation are required in the scenting process, the time from scenting to flower ventilation is first 5-6 hours, and the time of scenting is shortened by half an hour.

Compared with the prior art, the invention has the beneficial effects that:

1. the method comprises the steps of carrying out rectification and purification operation on fresh rose flowers without bud opening, extracting essential oil in the fresh flowers and removing redundant water in the fresh flowers, so that the fragrance of tea embryos can be improved on the basis of basic scenting, placing the extracted rose essential oil on the lower layer of a dryer, placing a preliminarily dried tea material on the upper layer of the dryer, starting the dryer to carry out processing operation, stopping drying after soaking the tea material in the tea leaves, and finally spreading and cooling the tea leaves after drying, wherein the water in the tea material after preliminary drying is reduced, so that the phenomenon that the water in the tea leaves exceeds the standard due to the fact that the water in the essential oil is soaked in the tea leaves when the essential oil is distilled is avoided;

2. according to the invention, tea embryos are spread on a clean scenting field with the thickness of 10-15 cm according to 1/3-1/5 total amount of tea embryos, then 1/3-1/5 of fresh flowers are uniformly spread on the surface of the tea embryos according to the proportion of the tea and the flower, so that a layer of tea is formed, 3-5 layers of flowers are arranged alternately, then an iron rake is used for spreading and mixing from top to bottom on the cross section, and finally, the scenting is carried out, the duration of the fragrance spitting of the rose can reach 24 hours under natural conditions and normal temperature, because the flowers are pressed in the tea, the normal respiration is hindered to a certain extent, the vitality of the fresh flowers is shortened, the duration of the fragrance spitting is about 12 hours, and the flowers and the tea are required to be spliced and mixed in time so as to avoid large loss of the fragrance;

3. the water content in the roasted tea leaves needs to be between 3 and 4 percent, the water content does not exceed 6 percent, the dried tea leaves need to be dried and stored, the humidity of the storage environment is not higher than the relative humidity of the external atmosphere by more than 6O percent, when the water content in the tea leaves is about 3 percent, the tea leaves and water molecules almost have a single-layer molecular relationship, the lipid and oxygen molecules in the air are well isolated, the oxidative deterioration of the lipid is prevented, but when the water content of the tea leaves exceeds 6 percent or the relative humidity of the external atmosphere is higher than 6O percent, the chemical changes in the tea leaves are very violent, such as the denaturation and decomposition of chlorophyll, the browning and the deepening of the color, the flavor development substances of tea polyphenol, amino acid and the like are rapidly reduced, the aromatic substances such as dimethyl sulfide, phenethyl alcohol and the like which form the aroma of new tea are sharply reduced, and the volatile ingredients which are unfavorable to the aroma are greatly increased, resulting in deterioration of the quality of the tea leaves.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.

The embodiment provided by the invention comprises the following steps: a processing method of cold-brewed rose black tea comprises the following steps:

step seven: firstly, evenly spreading 1/3-1/5 total amount of tea embryos on a clean scenting field, wherein the thickness is 10-15 cm, then according to the flower proportioning amount of the tea and the flower, 1/3-1/5 are also uniformly distributed and spread on the surface of the tea embryos, so that a layer of tea is formed, 3-5 layers of flowers are arranged alternately, then an iron rake is used for spreading and mixing from top to bottom from the cross section, and finally, the scenting is carried out, the duration of the fragrance spitting of the rose can reach 24 hours generally under natural conditions and normal temperature, because the flower is pressed in the tea, the normal respiration is hindered to a certain extent, the fresh flower growth machine is shortened, the duration of the fragrance spitting is about 12 hours generally, and the flower and the tea are required to be spliced and mixed in time so as to prevent a large amount of fragrance from being;

step nine: primarily drying the jacquard tea, then sealing and storing, then carrying out rectification and purification operation on the fresh rose without opening the bud, extracting essential oil in the fresh rose and removing redundant water in the fresh rose, thus improving the fragrance of tea embryos on the basis of basic scenting;

step ten: placing the extracted rose essential oil in the lower layer of a dryer, placing the primarily dried tea material in the upper layer of the dryer, starting the dryer to perform processing operation, stopping drying after the tea material is immersed in the tea, and finally spreading the tea material to cool, wherein the moisture in the primarily dried tea material is reduced, so that the moisture in the tea material is prevented from exceeding the standard due to the fact that the moisture in the essential oil is immersed in the tea when the essential oil is distilled;

Further, in the third step, the tea juice output degree is properly controlled in the rolling process.

Further, in the fourth step, the fermentation room temperature is controlled below 30 ℃, and the leaf color after fermentation is changed from dark cyan to dark red.

Further, in the fifth step, the water content in the roasted tea leaves is required to be between 3 and 4 percent, the water content is not more than 6 percent, the dried tea leaves are required to be dried and stored, the humidity of the storage environment is not more than 6O percent higher than the relative humidity of the external atmosphere, when the water content in the tea leaves is about 3 percent, the tea leaves and water molecules are almost in a single-layer molecular relationship, the lipid and oxygen molecules in the air are well isolated, the oxidative deterioration of the lipid is prevented, but when the water content of the tea leaves is more than 6 percent or the relative humidity of the external atmosphere is more than 6O percent, the chemical changes in the tea leaves are very strong, such as the denaturation and decomposition of chlorophyll, the browning and the darkening of the color, the flavor development substances of tea polyphenol, amino acid and the like are rapidly reduced, the aromatic substances of dimethyl sulfide, phenethyl alcohol and the like which form the aroma of new tea are sharply reduced, and the volatile ingredients which are unfavorable to the aroma are greatly increased, resulting in deterioration of the quality of the tea leaves.

Further, in the sixth step, the priming method comprises the following steps: in the scenting of the jasmine tea, before the tea and the flower are combined, fresh magnolia flowers are firstly combined with tea embryos and then primed, the ratio of the fresh magnolia flowers to the tea is 1:100, and the purpose is to blend fragrance with the fresh magnolia flowers and increase the concentration of the fragrance of the rose tea.

And further, in the seventh step, the flower ventilation and heat dissipation are carried out in the flower scenting process, the time from scenting to flower ventilation is first 5-6 hours, the time of scenting is shortened by half an hour, the purpose of flower ventilation and heat dissipation is heat dissipation and cooling, and meanwhile, the air ventilation and oxygen supply are carried out, so that the fresh flowers are promoted to recover to grow, the fragrance continues to be shone, and carbon dioxide and other gases in the pile are emitted.

The working principle is as follows: when in use, the picked tea leaves are repeatedly screened, the raw material tea leaves are divided into two grades, wherein the first grade is to pick tea buds and one bud and one leaf, the new tip of the first bud and two leaves is primarily spread, the second grade is to mainly pick one bud and two leaves, and the third bud and the tender double-leaf are clamped, the first grade of raw leaves at the sorting part in the first step is taken as the main raw material to be withered and spread on fresh bamboo mat, the raw leaves are aired to dark green under sunlight, the second grade of raw leaves are additionally taken as other tea withered and mixed, the withered first grade of raw leaves are put into a rolling machine to be rolled in two stages, the first-stage rolling speed is 30r/min, the rolling gap height is 2-2.75 cm, the time length is 30min, the second-stage rolling speed is 45r/min, the rolling gap height is 1-1.75 cm, the time length is 60min, the rolling machine is taken out and placed, the rolling leaves are placed in a wooden barrel or a bamboo barrel, the force is applied and compressed, the wet cloth is covered and dried in the sunlight, until the tea fragrance is diffused, a wet green tea is obtained, the wet green tea is put into a tea frying machine for green frying, the green frying processing is also divided into two stages, the processing temperature in the first stage is controlled to be 180-200 ℃, the rotating speed is 90-110 r/min, the processing time is 15-25 min, the temperature is controlled to be 140-160 ℃, the rotating speed is 50-75 r/min, the picking and screening of rose petals are carried out after two points in the afternoon of the manufacturing day, then the screened fresh flowers are subjected to bottoming and lifting, the total amount of tea embryos is 1/3-1/5, the tea embryos are spread on a clean scenting field, the thickness is 10-15 cm, then the fresh flowers with the same amount of 1/3-1/5 are uniformly spread on the surface of the tea embryos according to the proportion of the tea and the flowers, a layer of tea is formed, 3-5 layers of the flowers are alternated, and then the tea is raked from top to bottom and mixed by iron, finally, scenting is carried out, the duration of the fragrance of the rose can reach 24 hours generally under natural conditions and normal temperature, as the flower is pressed in the tea, the normal respiration is hindered, the fresh flower growth machine is shortened, the duration of the fragrance is about 12 hours generally, the flower and the tea need to be blended and blended in time so as to avoid the large loss of the fragrance, the scenting time reaches 10-12 hours, the tea embryo absorbs water and the fragrance to reach a certain state, the flower is taken out, the tea and the flower are separated by a flower lifter, the head is scented with 17-18 percent of water, the second is scented with 13-14 percent of water, the third is scented with 11-12 percent of water and 8.5 percent of jacquard water, the tea material after the jacquard is primarily dried and then is hermetically stored, then the rose flower which is not subjected to the bud opening is distilled and purified, the internal essential oil is extracted and the excessive water in the fresh flower is removed, thus the fragrance of the tea embryo can be improved on the basis of the scenting, placing the extracted rose essential oil in the lower layer of a dryer, placing the primarily dried tea material in the upper layer of the dryer, starting the dryer to perform processing operation, stopping drying after the tea is immersed, spreading and cooling the dried tea, and performing quality inspection and packaging on the spread and cooled tea.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Claims

1. The processing method of the cold-brewing rose black tea is characterized by comprising the following steps:

2. A process of processing a cold-brew rose black tea according to claim 1 characterised in that: in the third step, the juice output degree of the tea leaves is properly controlled in the rolling process.

3. A process of processing a cold-brew rose black tea according to claim 1 characterised in that: in the fourth step, the fermentation room temperature is controlled below 30 ℃, and the leaf color after fermentation is changed from dark cyan to dark red.

4. A process of processing a cold-brew rose black tea according to claim 1 characterised in that: in the fifth step, the water content in the roasted tea leaves is required to be 3-4%, the water content is not more than 6%, the dried tea leaves are required to be dried and stored, and the humidity of the storage environment is not higher than the relative humidity of the external atmosphere by more than 6O%.

5. A process of processing a cold-brew rose black tea according to claim 1 characterised in that: in the sixth step, the priming method comprises the following steps: in scenting the jasmine tea, before the tea and the flower are mixed, the fresh magnolia flowers are mixed with tea embryos and bottom-off, and the ratio of the fresh magnolia flowers to the tea is 1: 100.

6. A process of processing a cold-brew rose black tea according to claim 1 characterised in that: and seventhly, in the scenting process, the ventilation and heat dissipation are required, the time from scenting to ventilation is first 5-6 hours, and the time of scenting is shortened by half an hour.