CN103431094A - Processing method for composite-flavor black tea - Google Patents
Processing method for composite-flavor black tea Download PDFInfo
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Abstract
The invention discloses a processing method for composite-flavor black tea. The processing method successively comprises the following steps: 1) obtaining the following six kinds of raw material black tea with different fragrances and different tastes: mellow fruity type black tea, heave and mellow honey-orchid fragrance type black tea, strong flower fragrance type black tea, mellow high-fired fragrance type black tea, pure and mild sweet fragrance type black tea and delicate fresh sweet type black tea; 2) proportioning: blending the six kinds of raw material black tea to obtain a semi-finished product tea, wherein the six kinds of raw material black tea respectively have a weight ratio of 8-12%, 15-20%, 15-20%, 20-25%, 20-25% and 8-12%; and 3) performing fragrance extraction on the blended simi-finished product tea in a fragrance extracting machine at a temperature of 70-80 DEG C for 30-40 min to obtain the composite-flavor black tea. Through the method provided by the invention, the black tea having good and stable quality, full nutrition, a multi-layered composite fragrance, a composite flavor, a good taste and a good appearance is obtained.
Description
Technical field
The present invention relates to food processing field, especially tea product manufacture field, specifically a kind of natural composite flavor black tea process technology.
Background technology
The Chinese tea district is vast, and tea tree breed is abundant, black tea processing technology complexity, and product is numerous, and feature is different.From planting area and kind, the black tea kind of the southern areas of China plantation growth is mostly middle large leaf, and its products characteristics is that water extraction content is high, polyphenol content is high, and aromatic substance is abundant, and Type of aroma is many, and flavour is dense; The black tea kind of the eastern region plantation growth of China is mostly middle leaflet kind, and products characteristics is that water extraction content and polyphenol content are relatively low, and amino acid content is high, and fragrance is fresh and sweet clearly, the bright alcohol of flavour.From process technology, the black tea product quality influence is analyzed, fermentation temperature is low, drying time is short, and it is bright refreshing that the black tea product of middle large leaf presents the fragrance of a flower, the feature that flavour is strong; The black tea product of middle leaflet kind presents bright clearly, the sweet refreshing feature of flavour.Fermentation temperature and drying time are moderate, and the black tea product of middle large leaf presents that sweet orchid is fragrant, the characteristics of the dense alcohol of flavour, and the black tea of middle leaflet kind produces product and presents the sweet fragrance of a flower, feature that flavour is mellow.Fermentation temperature is high, prolongation drying time, and middle large leaf product produces fruital, flavour is mellow, and the black tea product of middle leaflet kind presents caramel or high fiery odor type, the characteristics that flavour is mellow.The multiple impact of zone, kind, technique, technical parameter, make the black tea product of preliminary working ever-changing.Single product quality intension is owed to enrich, is yielded poorly, poor stability.
At present, the black tea manufacture enterprise of China is mostly small, and the product of production is not through the assorted sale of just directly dispatching from the factory.It is camerlsed, Gao Huoxiang, that the honey orchid is fragrant, that the sweet fragrance of a flower, the fragrance of a flower, fruital, aquatic foods are refreshing, clear aquatic foods that the black tea product fragrance of selling on market has; Flavour has strong, dense alcohol, mellow, dense puckery, sweet and, alcohol and, not mature, rich choice of products is changeable.But individual character is had a surplus, the standardization deficiency.The black tea mouthfeel of selling on market single and unstable, affect understanding degree and the degree of recognition of consumer to product, is unfavorable for the reasonable utilization of resource and the brand building of product.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of composite flavor black tea, and employing the method can obtain and have good quality, rich connotation, and stay in grade, have the black tea that multiple fragrance and flavour are compound, the mouthfeel fairing shape is attractive in appearance.
In order to solve the problems of the technologies described above, the invention provides a kind of processing method of composite flavor black tea, comprise the following steps successively:
1), obtain the raw material black tea of different aromas and different flavours:
1., get the bright leaf of tea of Southeast China plantation growth, under 20～35 ℃ of conditions, wither 12～16 hours, knead 60～70 minutes, 30～35 ℃ of condition bottom fermentations 120～150 minutes, again in 120～130 ℃ of oven dry 10～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes (being preferably 60 minutes); Finally dry for the second time (foot is dry), bake out temperature is at 80～90 ℃, and the time is controlled at 120～150 minutes, obtains the mellow type black tea of fruital;
2., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, under 20～35 ℃ of conditions, wither 12～16 hours, knead 60～70 minutes, 25～30 ℃ of condition bottom fermentations 100～120 minutes, again in 120～130 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes (being preferably 60 minutes); Dry for the second time afterwards (foot is dry), bake out temperature is at 70～80 ℃, and the time is controlled at 100～120 minutes, obtains the aromatic pure type black tea of sweet orchid;
3., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, under 20～35 ℃ of conditions, wither 12～16 hours, knead 60～70 minutes, 20～25 ℃ of condition bottom fermentations 100～120 minutes, again in 110～120 ℃ of oven dry 10～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes (being preferably 60 minutes); Dry for the second time afterwards (foot is dry), bake out temperature is at 90～100 ℃, and the time is controlled at 20～30 minutes, obtains the strong type black tea of the fragrance of a flower;
4., get the bright leaf of tea of East China plantation growth, under 20～35 ℃ of conditions, wither 12～16 hours, knead 60～70 minutes, 35～38 ℃ of condition bottom fermentations 150～200 minutes, again in 110～120 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes (being preferably 60 minutes); Dry for the second time afterwards (foot is dry), bake out temperature is at 80～90 ℃, and the time is controlled at 120～150 minutes, obtains the aromatic thick type black tea of high fire;
5., get the bright leaf of tea of East China plantation growth, under 20～35 ℃ of conditions, wither 12～16 hours, knead 60～70 minutes, 30～35 ℃ of condition bottom fermentations 120～150 minutes, again in 110～120 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes (being preferably 60 minutes); Dry for the second time afterwards (foot is dry), bake out temperature is at 70～80 ℃, and the time is controlled at 80～100 minutes, obtains fragrant and sweet alcohol and type black tea;
6., get the bright leaf of tea of East China plantation growth, under 20～35 ℃ of conditions, wither 12～16 hours, knead 60～70 minutes, 25～30 ℃ of condition bottom fermentations 100～120 minutes, again in 110～120 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes (being preferably 60 minutes); Dry for the second time afterwards (foot is dry), bake out temperature is at 80～100 ℃, and the time is controlled at 20～25 minutes, obtains bright clearly sweet refreshing type black tea;
The remarks explanation:
The bright leaf of tea of Southeast China plantation growth all refers to the bright leaf of the middle period kind kind in the north, Fujian and Southern Zhejiang area;
The bright leaf of tea of SOUTHERN CHINA area plantation growth all refers to the bright leaf of the middle large leaf kind of Guangdong and Yunnan Province;
The bright leaf of tea of East China plantation growth all refers to the bright leaf of tea (for middle leaflet kind) of plucking in Zhejiang area;
2), batching:
By above-mentioned steps 1) 6 kinds of raw material black tea of gained are assorted, obtain the semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of raw material black tea after assorted is respectively: the strong type black tea 8～12% of the fragrance of a flower, the mellow type black tea 15～20% of fruital, the blue aromatic pure type black tea 15～20% of honey, the aromatic thick type black tea 20～25% of high fire, fragrant and sweet alcohol and type black tea 20～25%, clear bright sweet refreshing type black tea 8～12%;
3), by described fragrance extracting machine Titian 30～40 minutes (now the tealeaves water content 4%～5%, is quality %) at the temperature of 70～80 ℃ for semi-finished product tea after assorted, obtain composite flavor black tea.
The inventor is in the invention process, to step 1) 6 kinds of raw material black tea of gained carry out repeatedly assorted according to various ratios, with reference to national standard tealeaves sensory review method (GB/T23776-2009), the sample of assorted gained is carried out to quality from " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors to be evaluated, emphasis is evaluated the level of fragrance and flavour type, has the multiple flavours such as multiple odor types such as " fragrance of a flower+fruital+fragrant and sweet+delicate fragrance ", " dense+thick+alcohol+sweet+aquatic foods " by product and repeatedly adjusts; Finally carry out step 3 again) follow-up Titian process, thereby obtain having the black tea of composite flavor.
The processing method of composite flavor black tea of the present invention has following features:
1, take full advantage of region and variety source, brought into play the effect of processing technology, can obtain that fragrance is different, stereovision is strong, the obvious black tea raw material of qualitative characteristics; Different according to the aromatic substance content of tea under different processing technologys in different original producton locations and taste compound content, carry out rationally assorted; Thereby solved the quality characteristic that single raw material black tea can't be realized;
2, the black tea (middle period, middle large leaf) of southeast China, southern areas plantation growth corresponding qualitative characteristics under high, medium and low fermentation temperature and different drying time belongs to respectively the mellow type black tea of fruital, the blue aromatic pure type black tea of honey and the strong type black tea of the fragrance of a flower;
The black tea (middle leaflet kind) of East China plantation growth is the corresponding aromatic thick type black tea of high fire, fragrant and sweet alcohol and type black tea and the clear bright sweet refreshing type black tea of belonging to respectively under high, medium and low fermentation temperature and different drying time;
3, the principle such as the assorted superposition that takes full advantage of fragrance of the present invention, elimination effect, complementation, the assorted rear formation flowers and fruits perfume (or spice) of fruital and the fragrance of a flower; Fragrant and sweet and the sweet fragrance of a flower of the assorted formation of the fragrance of a flower, the clear invigorating type of bright assorted formation of Gao Huoyu, etc.The black tea product of complete different-style is together assorted, and mix Titian through fragrance and process, formed a kind of new for a kind of raw material or a kind of technique or a compound black tea style of multi-level fragrance that regional raw material can't be realized.This black tea has the quality characteristic of the black tea of zones of different, kind, the generation of high, medium and low temperature technique concurrently.
4, the present invention is in step 3) dry run---, in Titian, drying means in short-term of temperature in employing, take into account the style of high temperature, middle temperature, cryogenic product, mix various local flavors, finally form fragrance abundant, have levels, have the characteristic high-quality black tea of the composite flavor of transition, whole nature.Through the above-mentioned Titian that cures, can make the fragrance of different levels more organically combine together, and the moisture content of product is arrived to be less than the 5%(water content be 4%～5%) requirement.
5, tea Processing method of the present invention, do not add allogenic material, kept natural, pollution-free, healthy qualitative characteristics.
In sum, the processing method of composite flavor black tea of the present invention according to unique raw material choose, local flavor augments assorted and method for increasing aroma, thereby be processed into multiple fragrance and flavour is compound and characteristic composite flavor black tea.
The specific embodiment
The black tea processing method of embodiment 1, a kind of composite flavor, carry out successively following steps:
1), obtain the raw material black tea of different aromas and different flavours:
1., get the bright leaf (middle period kind) of tea of Southeast China plantation growth, wither 12 hours under 30 ℃ of conditions, knead 60～70 minutes, 30～35 ℃ of condition bottom fermentations 150 minutes, again in 120～130 ℃ of oven dry 12 minutes, then in 20～35 ℃ of spreadings for cooling 60 minutes; Finally dry for the second time (foot is dry), bake out temperature is at 80～90 ℃, and the time is controlled at 120 minutes, obtains the mellow type black tea of fruital;
Illustrate: the bright leaf of tea of above-mentioned Southeast China plantation growth all refers to the bright leaf of the middle period kind kind in the north, Fujian and Southern Zhejiang area;
2., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, under 30 ℃ of conditions, wither 14 hours, knead 60～70 minutes, 25～30 ℃ of condition bottom fermentations 120 minutes, then dry 15 minutes in 120～130 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 70～80 ℃, and the time is controlled at 100 minutes, obtains the aromatic pure type black tea of sweet orchid;
3., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, under 25 ℃ of conditions, wither 12 hours, knead 60～70 minutes, 25 ℃ of condition bottom fermentations 100 minutes, then dry 12 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 90～100 ℃, and the time is controlled at 30 minutes, obtains the strong type black tea of the fragrance of a flower;
Illustrate: the bright leaf of tea of above-mentioned SOUTHERN CHINA area plantation growth all refers to the bright leaf of the middle large leaf kind of Guangdong and Yunnan Province;
4., get the bright leaf of tea of East China plantation growth, under 35 ℃ of conditions, wither 16 hours, knead 60～70 minutes, 35 ℃ of condition bottom fermentations 200 minutes, then dry 15 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 80～90 ℃, and the time is controlled at 150 minutes, obtains the aromatic thick type black tea of high fire;
5., get the bright leaf of tea of East China plantation growth, under 30 ℃ of conditions, wither 16 hours, knead 60～70 minutes, 30 ℃ of condition bottom fermentations 130 minutes, then dry 15 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 70～80 ℃, and the time is controlled at 100 minutes, obtains fragrant and sweet alcohol and type black tea;
6., get the bright leaf of tea of East China plantation growth, under 25 ℃ of conditions, wither 14 hours, knead 60～70 minutes, 25 ℃ of condition bottom fermentations 120 minutes, then dry 15 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 80～100 ℃, and the time is controlled 25 minutes, obtains bright clearly sweet refreshing type black tea;
Illustrate: the bright leaf of tea of above-mentioned East China plantation growth all refers to the bright leaf of tea (for middle leaflet kind) of plucking in Zhejiang area.
Please 7 professional tealeaves syndics with reference to national standard tealeaves sensory review method (GB/T23776-2009), its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors are carried out to quality and evaluate, guarantee the pure of 6 class flavor characteristics; Result (being mean value) is as shown in table 1.
The qualitative characteristics of table 1,6 kinds of raw material black tea
2), batching:
By above-mentioned steps 1) 6 kinds of raw material black tea of gained are assorted, obtain the semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of raw material black tea after assorted is respectively: the strong type black tea 8% of the fragrance of a flower, the mellow type black tea 20% of fruital, the blue aromatic pure type black tea 20% of honey, the aromatic thick type black tea 20% of high fire, fragrant and sweet alcohol and type black tea 20%, clear bright sweet refreshing type black tea 12%;
3), by fragrance extracting machine Titian 35 minutes at the temperature of 70～80 ℃ for described semi-finished product tea after assorted, tealeaves water content 4.5%, obtain composite flavor black tea.
7 professional tealeaves syndics that please be identical are with reference to national standard tealeaves sensory review method GB/T23776-2009), its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors to be carried out to quality and evaluate, result (being mean value) is as shown in table 2.
Table 2: the qualitative characteristics of the black tea of composite flavor (embodiment 1)
Only by the step 2 of embodiment 1) batching make following content into, all the other are fully with embodiment 1, thereby obtain respectively corresponding Comparative Examples 1-1 ~ Comparative Examples 1-14:
Comparative Examples 1-1, the mellow type black tea of fruital account for 30%, the blue aromatic pure type black tea of honey accounts for 30%, the strong type black tea of the fragrance of a flower accounts for 40%.
Comparative Examples 1-2, the strong type black tea of the fragrance of a flower account for 20%; Fragrant and sweet alcohol and type black tea account for 15%, the aromatic thick type black tea of high fire accounts for 30%, clear bright sweet refreshing type black tea accounts for 35%.
Comparative Examples 1-3, the strong type black tea 5% of the fragrance of a flower, the blue aromatic pure type black tea 15% of honey, the aromatic thick type black tea 35% of high fire, fragrant and sweet alcohol and type black tea 25%, clear bright sweet refreshing type black tea 20%.
Comparative Examples 1-4, the aromatic thick type black tea 30% of high fire, fragrant and sweet alcohol and type black tea 45%, clear bright sweet refreshing type black tea 25%.
Comparative Examples 1-5, the strong type black tea 15% of the fragrance of a flower, the mellow type black tea 20% of fruital, the blue aromatic pure type black tea 15% of honey, the aromatic thick type black tea 25% of high fire, fragrant and sweet alcohol and type black tea 25%.
Comparative Examples 1-6, the blue aromatic pure type black tea 40% of honey, the aromatic thick type black tea 30% of high fire, fragrant and sweet alcohol and type black tea 30%.
Comparative Examples 1-7, the strong type black tea 15% of the fragrance of a flower, the mellow type black tea 10% of fruital, the blue aromatic pure type black tea 25% of honey, the aromatic thick type black tea 15% of high fire, fragrant and sweet alcohol and type black tea 30%, clear bright sweet refreshing type black tea 5%.
Comparative Examples 1-8, the strong type black tea 5% of the fragrance of a flower, the mellow type black tea 25% of fruital, the blue aromatic pure type black tea 10% of honey, the aromatic thick type black tea 30% of high fire, fragrant and sweet alcohol and type black tea 15%, clear bright sweet refreshing type black tea 15%.
Comparative Examples 1-9, the strong type black tea 18% of the fragrance of a flower, the mellow type black tea 10% of fruital, the blue aromatic pure type black tea 20% of honey, the aromatic thick type black tea 20% of high fire, fragrant and sweet alcohol and type black tea 20%, clear bright sweet refreshing type black tea 12%;
Comparative Examples 1-10, the strong type black tea 3% of the fragrance of a flower, the mellow type black tea 25% of fruital, the blue aromatic pure type black tea 20% of honey, the aromatic thick type black tea 20% of high fire, fragrant and sweet alcohol and type black tea 20%, clear bright sweet refreshing type black tea 12%;
Comparative Examples 1-11, the strong type black tea 8% of the fragrance of a flower, the mellow type black tea 20% of fruital, the blue aromatic pure type black tea 30% of honey, the aromatic thick type black tea 10% of high fire, fragrant and sweet alcohol and type black tea 20%, clear bright sweet refreshing type black tea 12%;
Comparative Examples 1-12, the strong type black tea 8% of the fragrance of a flower, the mellow type black tea 20% of fruital, the blue aromatic pure type black tea 10% of honey, the aromatic thick type black tea 30% of high fire, fragrant and sweet alcohol and type black tea 20%, clear bright sweet refreshing type black tea 12%;
Comparative Examples 1-13, the strong type black tea 8% of the fragrance of a flower, the mellow type black tea 20% of fruital, the blue aromatic pure type black tea 20% of honey, the aromatic thick type black tea 20% of high fire, fragrant and sweet alcohol and type black tea 27%, clear bright sweet refreshing type black tea 5%;
Comparative Examples 1-14, the strong type black tea 8% of the fragrance of a flower, the mellow type black tea 20% of fruital, the blue aromatic pure type black tea 20% of honey, the aromatic thick type black tea 20% of high fire, fragrant and sweet alcohol and type black tea 17%, clear bright sweet refreshing type black tea 15%;
The step 3 of Comparative Examples 1-15, cancellation embodiment 1), all the other are fully with embodiment 1.
Comparative Examples 1-16, only by the step 3 of embodiment 1) by " at the temperature of 70～80 ℃, Titian is 35 minutes ", made into 90～100 ℃ of Titians 25 minutes, all the other are fully with embodiment 1.
Comparative Examples 1-17, only by the step 3 of embodiment 1) by " at the temperature of 70～80 ℃, Titian is 35 minutes ", made into 50 ~ 60 ℃ of Titians 60 minutes, all the other are fully with embodiment 1.
The quality review result of above-mentioned Comparative Examples gained (the evaluation mode is the same) as shown in table 3:
Table 3: the qualitative characteristics of the assorted tea product of various Comparative Examples
From the contrast of table 2 and table 3, we can find out: the qualitative characteristics of tea product of the present invention obviously is better than the qualitative characteristics of other assorted scheme products and other subsequent treatment process conditions.
The processing method of embodiment 2, a kind of composite flavor black tea, carry out successively following steps:
1), obtain the raw material black tea of different aromas and different flavours:
1., get the bright leaf (middle period kind) of tea of Southeast China plantation growth, wither 16 hours under 20 ℃ of conditions, knead 60～70 minutes, 30～35 ℃ of condition bottom fermentations 120 minutes, again in 120～130 ℃ of oven dry 15 minutes, then in 20～35 ℃ of spreadings for cooling 60 minutes; Finally dry for the second time (foot is dry), bake out temperature is at 80～90 ℃, and the time is controlled at 150 minutes, obtains the mellow type black tea of fruital;
Illustrate: the bright leaf of tea of above-mentioned Southeast China plantation growth all refers to the bright leaf of the middle period kind kind in the north, Fujian and Southern Zhejiang area;
2., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, under 35 ℃ of conditions, wither 12 hours, knead 60～70 minutes, 25～30 ℃ of condition bottom fermentations 100 minutes, then dry 12 minutes in 120～130 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 70～80 ℃, and the time is controlled at 120 minutes, obtains the aromatic pure type black tea of sweet orchid;
3., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, under 35 ℃ of conditions, wither 12 hours, knead 60～70 minutes, 25 ℃ of condition bottom fermentations 120 minutes, then dry 10 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 90～100 ℃, and the time is controlled at 20 minutes, obtains the strong type black tea of the fragrance of a flower;
Illustrate: the bright leaf of tea of above-mentioned SOUTHERN CHINA area plantation growth all refers to the bright leaf of the middle large leaf kind of Guangdong and Yunnan Province;
4., get the bright leaf of tea of East China plantation growth, under 20～25 ℃ of conditions, wither 12 hours, knead 60～70 minutes, 38 ℃ of condition bottom fermentations 150 minutes, then dry 12 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 80～90 ℃, and the time is controlled at 120 minutes, obtains the aromatic thick type black tea of high fire;
5., get the bright leaf of tea of East China plantation growth, under 20～25 ℃ of conditions, wither 16 hours, knead 60～70 minutes, 35 ℃ of condition bottom fermentations 120 minutes, then dry 12 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 70～80 ℃, and the time is controlled at 80 minutes, obtains fragrant and sweet alcohol and type black tea;
6., get the bright leaf of tea of East China plantation growth, under 30 ℃ of conditions, wither 12 hours, knead 60～70 minutes, 30 ℃ of condition bottom fermentations 100 minutes, then dry 15 minutes in 110～120 ℃, then in 20～35 ℃ of spreadings for cooling 60 minutes; Dry for the second time afterwards (foot is dry), bake out temperature is at 80～100 ℃, and the time is controlled 20 minutes, obtains bright clearly sweet refreshing type black tea;
Illustrate: the bright leaf of tea of above-mentioned East China plantation growth all refers to the bright leaf of tea (for middle leaflet kind) of plucking in Zhejiang area.
Please 7 professional tealeaves syndics with reference to national standard tealeaves sensory review method (GB/T23776-2009), its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors are carried out to quality and evaluate, guarantee the pure of 6 class flavor characteristics; Result (being mean value) is as shown in table 4.
The qualitative characteristics of table 4,6 kinds of raw material black tea
2), batching:
By above-mentioned steps 1) 6 kinds of raw material black tea of gained are assorted; The semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of raw material black tea after assorted is respectively: the strong type black tea 12% of the fragrance of a flower, the mellow type black tea 15% of fruital, the blue aromatic pure type black tea 15% of honey, the aromatic thick type black tea 25% of high fire, fragrant and sweet alcohol and type black tea 25%, clear bright sweet refreshing type black tea 8%;
3), by fragrance extracting machine Titian 40 minutes at the temperature of 70～80 ℃ for described semi-finished product tea after assorted, tealeaves water content 4%, obtain the black tea of composite flavor.
7 professional tealeaves syndics that please be identical are with reference to national standard tealeaves sensory review method GB/T23776-2009), its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors to be carried out to quality and evaluate, result (being mean value) is as shown in table 5.
Table 5: the qualitative characteristics of the black tea of composite flavor (embodiment 2)
Only by the step 2 of embodiment 2) make following content into, all the other are fully with embodiment 2, thereby obtain respectively corresponding Comparative Examples 2-1 ~ Comparative Examples 2-5:
Comparative Examples 2-1, the strong type black tea 30% of the fragrance of a flower, the blue aromatic pure type black tea 25% of honey, the aromatic thick type black tea 25% of high fire, clear bright sweet refreshing type black tea 20%.
Comparative Examples 2-2, the mellow type black tea 25% of fruital, the blue aromatic pure type black tea 25% of honey, the aromatic thick type black tea 25% of high fire, fragrant and sweet alcohol and type black tea 25%.
Comparative Examples 2-3, the strong type black tea 25% of the fragrance of a flower, the mellow type black tea 25% of fruital, fragrant and sweet alcohol and type black tea 25%, clear bright sweet refreshing type black tea 25%.
Comparative Examples 2-4, the strong type black tea 15% of the fragrance of a flower, the mellow type black tea 5% of fruital, the blue aromatic pure type black tea 15% of honey, the aromatic thick type black tea 25% of high fire, fragrant and sweet alcohol and type black tea 25%, clear bright sweet refreshing type black tea 15%.
Comparative Examples 2-5, the mellow type black tea 40% of fruital, the blue aromatic pure type black tea 30% of honey, the aromatic thick type black tea 30% of high fire.
The step 3 of Comparative Examples 2-6, cancellation embodiment 2), all the other are fully with embodiment 2.
Comparative Examples 2-7, by the step 3 of embodiment 1) by " at the temperature of 70～80 ℃, Titian is 40 minutes ", made into 130～150 ℃ of Titians 15 minutes, all the other are fully with embodiment 2.
The quality review result of above-mentioned Comparative Examples gained (the evaluation mode is the same) as shown in table 6:
Table 6: the qualitative characteristics of the assorted tea product of various Comparative Examples
From the contrast of table 5 and table 6, we can find out: the qualitative characteristics of tea product of the present invention obviously is better than the qualitative characteristics of other assorted scheme products and other subsequent treatment process conditions.
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (1)
1. the processing method of composite flavor black tea is characterized in that comprising the following steps successively:
1), obtain the raw material black tea of different aromas and different flavours:
1., get the bright leaf of tea of Southeast China plantation growth, wither 12～16 hours under 20～35 ℃ of conditions, knead 60～70 minutes, 30～35 ℃ of condition bottom fermentations 120～150 minutes, again in 120～130 ℃ of oven dry 10～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes; Finally dry for the second time, bake out temperature is at 80～90 ℃, and the time is controlled at 120～150 minutes, obtains the mellow type black tea of fruital;
2., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, wither 12～16 hours under 20～35 ℃ of conditions, knead 60～70 minutes, 25～30 ℃ of condition bottom fermentations 100～120 minutes, again in 120～130 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes; Dry for the second time afterwards, bake out temperature is at 70～80 ℃, and the time is controlled at 100～120 minutes, obtains the aromatic pure type black tea of sweet orchid;
3., get the bright leaf of tea of SOUTHERN CHINA area plantation growth, wither 12～16 hours under 20～35 ℃ of conditions, knead 60～70 minutes, 20～25 ℃ of condition bottom fermentations 100～120 minutes, again in 110～120 ℃ of oven dry 10～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes; Dry for the second time afterwards, bake out temperature is at 90～100 ℃, and the time is controlled at 20～30 minutes, obtains the strong type black tea of the fragrance of a flower;
4., get the bright leaf of tea of East China plantation growth, wither 12～16 hours under 20～35 ℃ of conditions, knead 60～70 minutes, 35～38 ℃ of condition bottom fermentations 150～200 minutes, again in 110～120 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes; Dry for the second time afterwards, bake out temperature is at 80～90 ℃, and the time is controlled at 120～150 minutes, obtains the aromatic thick type black tea of high fire;
5., get the bright leaf of tea of East China plantation growth, wither 12～16 hours under 20～35 ℃ of conditions, knead 60～70 minutes, 30～35 ℃ of condition bottom fermentations 120～150 minutes, again in 110～120 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes; Dry for the second time afterwards, bake out temperature is at 70～80 ℃, and the time is controlled at 80～100 minutes, obtains fragrant and sweet alcohol and type black tea;
6., get the bright leaf of tea of East China plantation growth, wither 12～16 hours under 20～35 ℃ of conditions, knead 60～70 minutes, 25～30 ℃ of condition bottom fermentations 100～120 minutes, again in 110～120 ℃ of oven dry 12～15 minutes, then in 20～35 ℃ of spreadings for cooling 50 ~ 70 minutes; Dry for the second time afterwards, bake out temperature is at 80～100 ℃, and the time is controlled at 20～25 minutes, obtains bright clearly sweet refreshing type black tea;
2), batching:
By above-mentioned steps 1) 6 kinds of raw material black tea of gained are assorted, obtain the semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of raw material black tea after assorted is respectively: the strong type black tea 8～12% of the fragrance of a flower, the mellow type black tea 15～20% of fruital, the blue aromatic pure type black tea 15～20% of honey, the aromatic thick type black tea 20～25% of high fire, fragrant and sweet alcohol and type black tea 20～25%, clear bright sweet refreshing type black tea 8～12%;
3), by fragrance extracting machine Titian 30～40 minutes at the temperature of 70～80 ℃ for described semi-finished product tea after assorted, obtain composite flavor black tea.
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