CN103689139B - Sweet-scented osmanthus flavored mellow type black tea and processing method thereof - Google Patents
Sweet-scented osmanthus flavored mellow type black tea and processing method thereof Download PDFInfo
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- CN103689139B CN103689139B CN201310669092.8A CN201310669092A CN103689139B CN 103689139 B CN103689139 B CN 103689139B CN 201310669092 A CN201310669092 A CN 201310669092A CN 103689139 B CN103689139 B CN 103689139B
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Abstract
The invention provides sweet-scented osmanthus flavored mellow type black tea and a processing method thereof. The processing method comprises the steps of (1) spreading black tea in a temperature and humidity controlled fresh leaf tedding room till the water content reaches 6-12%; (2) uniformly blending 100 parts of the processed black tea and 6 parts of fresh sweet-scented osmanthus, scenting the sweet-scented osmanthus and black tea mixture with quicklime layer by layer with the ratio of the tea to the quicklime being 1:3, tightly covering with a bag for 6 hours, and then cooling by stirring and spreading the sweet-scented osmanthus and black tea mixture at normal temperature; (3) packing the sweet-scented osmanthus and black tea mixture into an airtight covering bag, standing, then stirring and spreading the sweet-scented osmanthus and black tea mixture, simultaneously adding 4 parts of fresh sweet-scented osmanthus, stirring uniformly, mixing with the quicklime packed with a breathable bag, filling the sweet-scented osmanthus and black tea mixture and the packed quicklime into the airtight covering bag for 24 hours, and then stirring and spreading the sweet-scented osmanthus and black tea mixture at normal temperature; (4) blending flavor of a semi-finished product obtained from the step (3) with 4 parts of fresh sweet-scented osmanthus, stirring uniformly, covering tightly, fully drying, and baking to obtain the sweet-scented osmanthus flavored mellow type black tea with the water content of 6%. According to the sweet-scented osmanthus flavored mellow type black tea and the processing method thereof provided by the invention, the fragrance utilization ratio of fresh flowers is high, the appearance and color of the tea are effectively prevented from changing, flower consumption is about 14%, the freshness and liveliness are improved, the sweet fragrance is obvious, and tea soup has a peculiar sweet and mellow taste of the sweet-scented osmanthus.
Description
Technical field
The invention belongs to tealeaves and make field, relate to tealeaves reprocessing technology, be specifically related to a kind of sweet osmanthus taste mellow type black tea and processing method thereof.
Background technology
The rise of Famous High-quality Tea Industry and developing rapidly, except the guiding in market with except stimulating, the endoplasm local flavor such as fragrance, mouthfeel of tealeaves becomes the most important condition that consumer selects teas.Sweet osmanthus black tea not only has and can keep black tea taste, can also be saturating sweet osmanthus taste, further with medical, such as refreshing oneself, it is tired to disappear, and stomach is protected in nourishing the stomach, anti-oxidant toxin expelling, the effects such as diuresis.
The main manufacture craft problem of current sweet osmanthus black tea: sweet osmanthus and black tea mix, and directly dry with machine, cause by flower amount large, the fresh degree of sweet osmanthus is poor, moreover, tea embryo repeatedly through the easy mistake of high temp fire power capacity, tea and fragrance of a flower degrees of coordination poor.Meanwhile, stir sweet osmanthus and become to sample tea the profile and color and luster of easily destroying sweet osmanthus and black tea, tea waste is many, and yield rate is low.
Summary of the invention
The present invention is providing a kind of sweet osmanthus taste mellow type black tea and processing method thereof.
The processing method of sweet osmanthus taste mellow type black tea, the black tea being raw material with the fresh leaf of bud one leaf, two leaves and a bud or a bud three leaf tenderness, passes through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, the black tea 100 parts of step 1) process is mixed thoroughly with fresh sweet osmanthus 6 parts and obtains mixing fresh flower black tea, fresh flower black tea and quick lime basement system layer by layer will be mixed, the layer height of mixing fresh flower black tea is 5cm, quick lime venting bags is packed, and the floor height of quick lime is 10cm, and the mass ratio of mixing fresh flower black tea and quick lime is 1:3, after the mixing fresh flower black tea of basement layer by layer and quick lime are processed 6 hours with air-locked vexed bag, logical flower cooling processing 20 minutes under normal temperature;
3) by through step 2) the mixing fresh flower black tea that processes loads air-locked vexed bag, place the 10-12 hour laggard flower that works, add fresh sweet osmanthus 4 parts more simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, load air-locked vexed bag after the quick lime packed mixes lead to colored process under normal temperature after 24 hours with venting bags;
4) semi-finished product step 3) obtained 4 parts of fresh sweet osmanthus blending, mix rear vexed heap thoroughly after 6 hours, carry out foot with coated infrared drier and do, be dried to the temperature 90-100 DEG C that foot is dry, foot cured leaf moisture content about 6%, dries and obtains the sweet osmanthus taste mellow type black tea that water content is 6%.
Step 2) described in basement system layer by layer in, top layer is made a living lkd layer.
The quick lime basement system layer by layer that elementary mixing fresh flower black tea and venting bags pack is mixed into described in step 3).
The quick lime layer being mixed into venting bags packaging described in step 3) surrounds elementary mixing fresh flower black tea.
Step 2) described in venting bags be packaged as cotton, gunny or paper bag; Step 2) described in gas impermeable bag be packaged as polybag, Fresco Bag or pottery.
Step 2) and sweet osmanthus described in step 3) be golden osmanthus kind.
Sweet osmanthus described in step 4) is orange osmanthus kind.
Described black tea is that souchong, congou tea, red fannings and black tea tea are precious.
Described quick lime is take quick lime as the converted products of raw material.
The sweet osmanthus taste mellow type black tea that described processing method obtains.
Beneficial effect of the present invention: compared with prior art, sweet osmanthus taste mellow type black tea provided by the invention, fresh sweet osmanthus and black tea mixing basement system, utilize fresh flower naturally to tell perfume (or spice) to enfleurage, moisture is received by upper and lower quick lime, high to the fragrance utilization rate of fresh flower, effectively avoid the change of profile to tea and color and luster, thus obtained sweet osmanthus black tea yield rate is high; Also effectively avoid because moisture is too high simultaneously, cause tea ageing phenomenon; Can prevent because repeatedly drying, cause red tea fragrance originally to change, bitter taste increases the weight of.Flower amount 30%-40% under traditional sweet osmanthus black tea, flower amount about 14% under the present invention.Aroma analysis: fresh degree increases substantially, sweet fragrance shows; Millet paste flavour distinctive sweet osmanthus glycol taste.
The present invention complies with modern Tea Consumption theory and consumption tide, the black tea of finished product is improved, optimize, utilize the high-quality odor type of fresh golden osmanthus and orange osmanthus, by under the effect of quick lime with produced black tea wet heap slow oxidative reaction, tea absorbs the fragrance of fresh flowers, under a certain proportion of moisture and temperature action, after special vexed bag, form the mellow type black tea with sweet osmanthus taste, the flavour eliminated as little leaf black tea is thin, the quality defect of acid.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly; technical scheme of the present invention is carried out clear, complete description below; based on the specific embodiment in the present invention; the every other embodiment that those of ordinary skill in the art obtain under the prerequisite not making creative work, all belongs to the scope that the present invention protects.
embodiment one
The red plum tea of zigzag being raw material with the fresh leaf of bud one leaf, two leaves and a bud tenderness, passes through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, the black tea 100 parts of step 1) process is mixed thoroughly with fresh 6 parts, golden osmanthus and obtains mixing fresh flower black tea, fresh flower black tea and quick lime basement system layer by layer will be mixed, the layer height of mixing fresh flower black tea is 5cm, quick lime venting bags is packed, and the floor height of quick lime is 10cm, and the mass ratio of mixing fresh flower black tea and quick lime is 1:3, after the mixing fresh flower black tea of basement layer by layer and quick lime are processed 6 hours with air-locked vexed bag, logical flower cooling processing 20 minutes under normal temperature;
3) by through step 2) the mixing fresh flower black tea that processes loads air-locked vexed bag, place the 10-12 hour laggard flower that works, add 4 parts, fresh golden osmanthus more simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, load air-locked vexed bag after the quick lime packed mixes lead to colored process under normal temperature after 24 hours with venting bags;
4) semi-finished product step 3) obtained 4 parts of fresh orange osmanthus blending, mix rear vexed heap thoroughly after 6 hours, carry out foot with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to do, be dried to the temperature 90-100 DEG C that foot is dry, foot cured leaf moisture content about 6%, dries and obtains the sweet osmanthus taste mellow type black tea that water content is 6%.
embodiment two
The red plum tea of zigzag being raw material with the fresh leaf of bud three leaf, passes through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, the black tea 100 parts of step 1) process is mixed thoroughly with fresh 6 parts, golden osmanthus and obtains mixing fresh flower black tea, fresh flower black tea and quick lime basement system layer by layer will be mixed, the layer height of mixing fresh flower black tea is 5cm, quick lime venting bags is packed, and the floor height of quick lime is 10cm, and the mass ratio of mixing fresh flower black tea and quick lime is 1:3, after the mixing fresh flower black tea of basement layer by layer and quick lime are processed 6 hours with air-locked vexed bag, logical flower cooling processing 20 minutes under normal temperature;
3) by through step 2) the mixing fresh flower black tea that processes loads air-locked vexed bag, place the 10-12 hour laggard flower that works, add 4 parts, fresh golden osmanthus more simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, load air-locked vexed bag after the quick lime packed mixes lead to colored process under normal temperature after 24 hours with venting bags;
4) semi-finished product step 3) obtained 4 parts of fresh orange osmanthus blending, mix rear vexed heap thoroughly after 6 hours, carry out foot with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to do, be dried to the temperature 90-100 DEG C that foot is dry, foot cured leaf moisture content about 6%, dries and obtains the sweet osmanthus taste mellow type black tea that water content is 6%.
embodiment three
The red plum tea of zigzag being raw material with the fresh leaf of bud one leaf, two leaves and a bud tenderness, passes through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, the black tea 100 parts of step 1) process is mixed thoroughly with fresh 6 parts, golden osmanthus and obtains mixing fresh flower black tea, fresh flower black tea and quick lime basement system layer by layer will be mixed, the layer height of mixing fresh flower black tea is 5cm, quick lime venting bags is packed, and the floor height of quick lime is 10cm, and the mass ratio of mixing fresh flower black tea and quick lime is 1:3, after the mixing fresh flower black tea of basement layer by layer and quick lime are processed 6 hours with air-locked vexed bag, logical flower cooling processing 20 minutes under normal temperature;
3) by through step 2) the mixing fresh flower black tea that processes loads air-locked vexed bag, place the 10-12 hour laggard flower that works, add 4 parts, fresh golden osmanthus more simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, load air-locked vexed bag after the quick lime packed mixes lead to colored process under normal temperature after 24 hours with venting bags;
4) semi-finished product step 3) obtained 4 parts of fresh golden osmanthus, mix rear vexed heap thoroughly after 6 hours, carry out foot with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to do, be dried to the temperature 90-100 DEG C that foot is dry, foot cured leaf moisture content about 6%, dries and obtains the sweet osmanthus taste mellow type black tea that water content is 6%.
embodiment four
With
onethe fresh leaf of bud one leaf, two leaves and a bud tenderness is the red plum tea of zigzag of raw material, passes through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, by the black tea 100 parts of step 1) process and fresh 15 parts, golden osmanthus, basement system layer by layer, the layer height of fresh flower is 2cm, the height 3cm of tea, centre is white gauze, to case wet heap, wait for after 6 hours, logical flower cooling processing 20 minutes under normal temperature, carry out foot with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to do, be dried to the temperature 90-100 DEG C that foot is dry, sufficient cured leaf moisture content about 6%, dry and obtain the sweet osmanthus black tea that water content is 6%.
embodiment five
With the Yunnan black tea that the fresh leaf of bud one leaf, two leaves and a bud tenderness is raw material, pass through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, the black tea 100 parts of step 1) process is mixed thoroughly with fresh 6 parts, golden osmanthus and obtains mixing fresh flower black tea, fresh flower black tea and quick lime basement system layer by layer will be mixed, the layer height of mixing fresh flower black tea is 5cm, quick lime venting bags is packed, and the floor height of quick lime is 10cm, and the mass ratio of mixing fresh flower black tea and quick lime is 1:3, after the mixing fresh flower black tea of basement layer by layer and quick lime are processed 6 hours with air-locked vexed bag, logical flower cooling processing 20 minutes under normal temperature;
3) by through step 2) the mixing fresh flower black tea that processes loads air-locked vexed bag, place the 10-12 hour laggard flower that works, add 4 parts, fresh golden osmanthus more simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, load air-locked vexed bag after the quick lime packed mixes lead to colored process under normal temperature after 24 hours with venting bags;
4) semi-finished product step 3) obtained 4 parts of fresh orange osmanthus, mix rear vexed heap thoroughly after 6 hours, carry out foot with coated infrared drier (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to do, be dried to the temperature 90-100 DEG C that foot is dry, foot cured leaf moisture content about 6%, dries and obtains the sweet osmanthus taste mellow type black tea that water content is 6%.
The comparative evaluation result of sweet osmanthus taste mellow type black tea of the present invention is as shown in the table: embodiment 1,2,3,5 is the sweet osmanthus taste mellow type black tea obtained by the inventive method; Embodiment 4 is the sweet osmanthus black tea of conventional method processing; The red plum of tender leaf zigzag and the red plum of Lao Ye zigzag are conventional black.
| Profile | Fragrance | Flavour | Soup look | At the bottom of leaf | |
| The red plum of tender leaf zigzag | Wu Run | Slightly old, more invigorating | Still alcohol (micro-old, wilfully | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| The red plum of Lao Ye zigzag | Still Wu Run | Slightly old | Still alcohol (micro-old) | Shallow orange red, still bright | Still tender Shang Houshang is red bright |
| Embodiment one | Wu Run | The fragrance of flowers is strong | Glycol, flower taste shows | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment two | Still Wu Run | The fragrance of flowers is strong | Glycol, flower taste shows | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment three | Wu Run | The fragrance of a flower is stronger | Mellow, flower taste shows, slightly acid | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment four | Wu Run, premium | The fragrance of a flower is vexed, slightly old | Still alcohol, slightly sweet osmanthus taste | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
| Embodiment five | Wu Run | The fragrance of flowers is strong | Glycol, flower taste shows | Shallow orange red, yellow bright | Tenderer Shang Qishang is red bright |
Claims (10)
1. a processing method for sweet osmanthus taste mellow type black tea, is characterized in that, the black tea being raw material with the fresh leaf of bud one leaf, two leaves and a bud or a bud three leaf tenderness, passes through steps of processing:
1) black tea is spread in the stand green grass or young crops wet in temperature control, control, to moisture content 6-12%;
2) according to mass ratio, the black tea 100 parts of step 1) process is mixed thoroughly with fresh sweet osmanthus 6 parts and obtains mixing fresh flower black tea, fresh flower black tea and quick lime basement system layer by layer will be mixed, the layer height of mixing fresh flower black tea is 5cm, quick lime venting bags is packed, and the floor height of quick lime is 10cm, and the mass ratio of mixing fresh flower black tea and quick lime is 1:3, after the mixing fresh flower black tea of basement layer by layer and quick lime are processed 6 hours with air-locked vexed bag, logical flower cooling processing 20 minutes under normal temperature;
3) will through step 2) the mixing fresh flower black tea that processes loads air-locked vexed bag, place the 10-12 hour laggard flower that works, add fresh sweet osmanthus 4 parts more simultaneously, mix thoroughly and obtain elementary mixing fresh flower black tea, load air-locked vexed bag after the quick lime packed mixes lead to colored process under normal temperature after 24 hours with venting bags;
4) semi-finished product step 3) obtained 4 parts of fresh sweet osmanthus blending, mixed rear vexed heap thoroughly after 6 hours, carried out foot and did, be dried to the temperature 90-100 DEG C that foot is dry, sufficient cured leaf moisture content 6%, dry and obtain the sweet osmanthus taste mellow type black tea that water content is 6% with coated infrared drier.
2. processing method according to claim 1, is characterized in that, step 2) described in basement system layer by layer in, top layer is made a living lkd layer.
3. processing method according to claim 1, is characterized in that, is mixed into the quick lime basement system layer by layer that elementary mixing fresh flower black tea and venting bags pack described in step 3).
4. processing method according to claim 1, is characterized in that, the quick lime layer being mixed into venting bags packaging described in step 3) surrounds elementary mixing fresh flower black tea.
5. processing method according to claim 1, is characterized in that, step 2) described in venting bags be packaged as cotton, gunny or paper bag; Step 2) described in gas impermeable bag be packaged as polybag, Fresco Bag or pottery.
6. processing method according to claim 1, is characterized in that, step 2) and sweet osmanthus described in step 3) be golden osmanthus kind.
7. processing method according to claim 1, is characterized in that, the sweet osmanthus described in step 4) is orange osmanthus kind.
8. processing method according to claim 1, is characterized in that, described black tea is that souchong, congou tea, red fannings and black tea tea are precious.
9. processing method according to claim 1, is characterized in that, described quick lime is take quick lime as the converted products of raw material.
10. the sweet osmanthus taste mellow type black tea that obtains of a processing method according to claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104186715B (en) * | 2014-07-19 | 2017-05-10 | 黄山市翠绿茶菊有限公司 | Water controlling method in chloranthus tea scenting process |
| CN104365882A (en) * | 2014-10-24 | 2015-02-25 | 苏州市东山茶厂 | Preparation method of osmanthus-fragrans red tea |
| CN105875895A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Preparation method of sweet-scented osmanthus black tea |
| CN105558210A (en) * | 2016-01-19 | 2016-05-11 | 广西昭平县凝香翠茶厂 | Sweet-scented osmanthus black tea making technology |
| CN106509232A (en) * | 2016-11-30 | 2017-03-22 | 萧氏茶业集团有限公司 | Preparation method of sweet-scented osmanthus black tea |
| CN115517304A (en) * | 2021-06-24 | 2022-12-27 | 杭州同界茶叶有限公司 | Preparation method of osmanthus fragrans black tea |
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| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
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| 桂花茶的加工与贮藏;彭县德;《江西农业科技》;19880930(第9期);第32-33页 * |
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