CN114376058A - Sweet osmanthus black tea and preparation method thereof - Google Patents
Sweet osmanthus black tea and preparation method thereof Download PDFInfo
- Publication number
- CN114376058A CN114376058A CN202011127993.0A CN202011127993A CN114376058A CN 114376058 A CN114376058 A CN 114376058A CN 202011127993 A CN202011127993 A CN 202011127993A CN 114376058 A CN114376058 A CN 114376058A
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- China
- Prior art keywords
- tea
- osmanthus fragrans
- preparation
- black tea
- leaves
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 73
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 44
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 44
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 23
- 235000020279 black tea Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 238000002844 melting Methods 0.000 claims description 11
- 238000005096 rolling process Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 235000019225 fermented tea Nutrition 0.000 claims description 7
- HCRBXQFHJMCTLF-UHFFFAOYSA-N ethyl 2-methylbutyrate Chemical compound CCOC(=O)C(C)CC HCRBXQFHJMCTLF-UHFFFAOYSA-N 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 238000003672 processing method Methods 0.000 abstract description 7
- 238000004898 kneading Methods 0.000 description 9
- 230000008018 melting Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000008744 Brassica perviridis Nutrition 0.000 description 4
- 241000712024 Brassica rapa var. perviridis Species 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 4
- 238000007605 air drying Methods 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 230000009849 deactivation Effects 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000004883 flower formation Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
- 235000020338 yellow tea Nutrition 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the field of tea processing, and particularly relates to a processing method of osmanthus fragrans black tea; the osmanthus fragrans black tea with rich fragrance, clear strip and bright leaves is obtained by improving the scenting method on the basis of the traditional tea making process.
Description
Technical Field
The invention relates to the technical field of tea processing, and particularly relates to osmanthus fragrans black tea and a preparation method thereof.
Background
Tea, as a beverage that has been long-lived in the history of china, is nowadays mainly classified into six major tea types: green tea, black tea, white tea, dark tea, oolong tea, and yellow tea. The traditional scented tea with the fragrance of the fresh flowers, such as jasmine tea, rose Pu' er tea, sweet osmanthus black tea and the like, is very popular, but the traditional scented tea preparation method only needs to mix and scented the fresh flowers and tea blanks, and meanwhile, the traditional scented tea preparation method involves the steps of stacking, flower ventilation, flower formation, fire recovery and the like, so that the local temperature of the tea is too high due to untimely flower ventilation, the flower burning is possible, and the flower residues become ripe and stuffy under the action of hydrothermal water and the taste of yellow and alcohol is influenced, so that the quality of the scented tea is influenced. Meanwhile, when the flower grows, the impurities such as the flower stalks, leaves and the like of the fresh flower need to be picked up completely, otherwise, the quality of the flower tea is also influenced to a certain extent, and the standard of high-grade tea cannot be reached during classification, so that the economic benefit is influenced. The quality of the traditional scented tea is difficult to control, and the industrialized production is not easy to realize.
Disclosure of Invention
The invention provides a processing method of osmanthus fragrans black tea.
The method is realized by the following technical scheme:
a processing method of sweet osmanthus black tea comprises the following steps:
1. picking: selecting tender green fresh leaves with one bud and one leaf initially spread, wherein the bud leaves are full and have no insect damage.
2. Withering: spreading the tea leaves in a withering room, and carrying out withering treatment at the room temperature of 15-18 ℃.
3. Rolling: rolling with a rolling machine under 20-30N pressure for 5-8min, and manually rubbing.
4. De-enzyming: and (4) carrying out enzyme deactivation treatment by adopting a steaming method.
5. Scenting: grinding sweet osmanthus to obtain juice, dispersing in aroma-melting agent at a mass ratio of sweet osmanthus to aroma-melting agent of 2-5: 7-10, adding fermented tea, soaking for 10-30min, air drying, and mixing with fresh sweet osmanthus.
Further, the aromatic blending agent is obtained by uniformly mixing ethyl methylbutyrate and ethanol in a mass ratio of 0.4-0.8: 5-10.
Furthermore, the fresh sweet osmanthus accounts for 5-7% of the tea mass.
6. Drying: drying the scented tea at 60-80 deg.C until the water content is 2-4%.
In conclusion, the beneficial effects of the invention are as follows: the invention improves the scenting method on the basis of the traditional tea making process to obtain the sweet osmanthus black tea with strong fragrance, distinct tea cords and glossy leaves. The sweet osmanthus is ground and squeezed out to obtain juice, the juice is dispersed in a flavor melting agent prepared from ethyl methylbutyrate and ethanol, and the fermented tea strips are soaked, so that the flavor components of the sweet osmanthus can enter the tea strips along gaps of the tea strips, and the phenomenon that the tea strips are rich in surface flavor, insufficient in inner flavor and even free of sweet osmanthus fragrance after being brewed due to the flavor absorption of the tea leaves is avoided.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A processing method of sweet osmanthus black tea comprises the following steps:
1. picking: selecting tender green fresh leaves with one bud and one leaf initially spread, wherein the bud leaves are full and have no insect damage.
2. Withering: spreading the tea leaves in a withering room, and carrying out withering treatment at the room temperature of 16 ℃.
3. Rolling: kneading for 7min with 25N pressure by using a kneading machine, and then manually kneading.
4. De-enzyming: and (4) carrying out enzyme deactivation treatment by adopting a steaming method.
5. Scenting: grinding sweet osmanthus, dispersing into aroma melting agent at a mass ratio of sweet osmanthus to aroma melting agent of 3: 8, adding fermented tea, soaking for 20min, air drying, and mixing with fresh sweet osmanthus.
Further, the aromatic blending agent is obtained by uniformly mixing ethyl methylbutyrate and ethanol in a mass ratio of 0.6: 7.
Further, the fresh sweet osmanthus accounts for 6% of the tea mass.
6. Drying: drying the scented tea at 70 deg.C until the water content is 3%.
Example 2
A processing method of sweet osmanthus black tea comprises the following steps:
1. picking: selecting tender green fresh leaves with one bud and one leaf initially spread, wherein the bud leaves are full and have no insect damage.
2. Withering: spreading the tea leaves in a withering room, and carrying out withering treatment at the room temperature of 15 ℃.
3. Rolling: kneading with a kneading machine under 20N pressure for 5min, and manually kneading.
4. De-enzyming: and (4) carrying out enzyme deactivation treatment by adopting a steaming method.
5. Scenting: grinding sweet osmanthus, dispersing into aroma melting agent at a mass ratio of sweet osmanthus to aroma melting agent of 2: 7, adding fermented tea, soaking for 10min, air drying, and mixing with fresh sweet osmanthus.
Further, the aromatic blending agent is obtained by uniformly mixing ethyl methylbutyrate and ethanol in a mass ratio of 0.4: 5.
Further, the fresh sweet osmanthus accounts for 5% of the tea mass.
6. Drying: drying the scented tea at 60 deg.C until the water content is 2%.
Example 3
A processing method of sweet osmanthus black tea comprises the following steps:
1. picking: selecting tender green fresh leaves with one bud and one leaf initially spread, wherein the bud leaves are full and have no insect damage.
2. Withering: spreading the tea leaves in a withering room, and carrying out withering treatment at the room temperature of 18 ℃.
3. Rolling: kneading with a kneading machine under 30N pressure for 8min, and manually kneading.
4. De-enzyming: and (4) carrying out enzyme deactivation treatment by adopting a steaming method.
5. Scenting: grinding sweet osmanthus, dispersing into aroma melting agent at a mass ratio of sweet osmanthus to aroma melting agent of 5: 10, adding fermented tea, soaking for 30min, air drying, and mixing with fresh sweet osmanthus.
Further, the aromatic blending agent is obtained by uniformly mixing ethyl methylbutyrate and ethanol in a mass ratio of 0.8: 10.
Further, the fresh sweet osmanthus accounts for 7% of the tea mass.
6. Drying: drying the scented tea at 80 deg.C until the water content is 4%.
The tea leaves obtained by the prior processing method (comparative example) and the tea leaves processed by the three examples are subjected to sensory evaluation, and the following table is compared:
TABLE 1
| Item | Finished tea sensory evaluation |
| Example 1 | The tea leaves are black, glossy and bright, the tea soup is red and bright after being brewed, and the taste is mellow |
| Example 2 | The tea leaves are black, glossy and bright, have strong fragrance after being brewed, have transparent tea soup and sweet taste |
| Example 3 | The tea leaves are black, glossy and bright, the tea soup is bright and has mellow taste after being brewed |
| Comparative example | The tea leaves are orange yellow, part of the sweet osmanthus in the dry tea is black, and the tea leaves have light flower fragrance and tea fragrance after being brewed |
Claims (8)
1. The preparation method of the osmanthus fragrans black tea is characterized by comprising the following steps: picking, withering, rolling, deactivating enzyme, scenting, and oven drying.
2. The preparation method of osmanthus fragrans black tea as claimed in claim 1, wherein the withering is carried out by spreading the tea leaves in a withering room and carrying out the withering treatment at a room temperature of 15-18 ℃.
3. The preparation method of osmanthus fragrans black tea as claimed in claim 1, wherein the rolling is carried out by manually rubbing the osmanthus fragrans black tea after rolling for 5-8min by a rolling machine under the pressure of 20-30N.
4. The preparation method of osmanthus fragrans black tea as claimed in claim 2, wherein the de-enzyming is carried out by steaming.
5. The preparation method of osmanthus fragrans black tea as claimed in claim 1, wherein the scenting process comprises the steps of rolling osmanthus fragrans to obtain juice, dispersing the juice in a flavor-melting agent, adding fermented tea leaves to soak the tea leaves for 10-30min, airing the tea leaves and mixing with fresh osmanthus fragrans.
6. The preparation method of osmanthus fragrans black tea as claimed in claim 5, wherein the aroma-melting agent is obtained by uniformly mixing ethyl methylbutyrate and ethanol in a mass ratio of 0.4-0.8: 5-10.
7. The preparation method of osmanthus fragrans black tea as claimed in claim 5, wherein the fresh osmanthus fragrans is 5-7% of the tea.
8. The preparation method of osmanthus fragrans black tea as claimed in claim 1, wherein the drying is carried out by drying the scented tea leaves at a temperature of 60-80 ℃ until the moisture content is 2-4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011127993.0A CN114376058A (en) | 2020-10-19 | 2020-10-19 | Sweet osmanthus black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011127993.0A CN114376058A (en) | 2020-10-19 | 2020-10-19 | Sweet osmanthus black tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114376058A true CN114376058A (en) | 2022-04-22 |
Family
ID=81193051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011127993.0A Pending CN114376058A (en) | 2020-10-19 | 2020-10-19 | Sweet osmanthus black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114376058A (en) |
-
2020
- 2020-10-19 CN CN202011127993.0A patent/CN114376058A/en active Pending
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220422 |