阅读说明：本技术 一种红茶做奶茶原料拼配方法 (Method for blending raw materials of milk tea made of black tea ) 是由 王慧颖 吴彩焱 张田田 洪瑶新 于 2020-11-03 设计创作，主要内容包括：本发明涉及茶饮原料技术领域,尤其为一种红茶做奶茶原料拼配方法,选取福建工夫红茶、云南滇红红茶作为原料进行使用；对选取的福建工夫红茶、云南滇红红茶中的枝梗和片末进行筛选剔除；对得到的福建工夫红茶、云南滇红红茶进行烘焙处理；烘焙的温度为145摄氏度,烘焙的时间为4个小时；对烘焙后得到的福建工夫红茶、云南滇红红茶进行拼配处理,然后进行匀堆和装箱处理即可,本发明中,主料选用福建工夫红茶,完全发酵后采用足火烘焙,其蜜香凸显,茶感轻柔而茶韵悠长；其拼配云南大叶种滇红红茶,在保证了茶汤浓度的同时,又保证了后段的尾韵,其制作而成的奶茶其滋味醇厚,蜜香凸显,饮后唇齿留香,回味无穷。(The invention relates to the technical field of tea raw materials, in particular to a method for blending a black tea as a milk tea raw material, which selects Fujian congou black tea and Yunnan black tea as raw materials for use; screening and removing branches and stems and pieces of the selected Fujian congou black tea and Yunnan black tea; baking the obtained Fujian congou black tea and Yunnan black tea; the baking temperature is 145 ℃, and the baking time is 4 hours; the Fujian congou black tea and the Yunnan black tea which are obtained after baking are matched and then uniformly stacked and boxed, in the invention, the Fujian congou black tea is selected as the main material, and is baked by full fire after being completely fermented, the honey fragrance is prominent, the tea feeling is soft, and the tea charm is long; the Yunnan large-leaf Yunnan black tea is matched, the concentration of tea soup is guaranteed, meanwhile, the tail note of the later stage is guaranteed, and the prepared milk tea has mellow taste, obvious honey fragrance, lip and tooth fragrance after drinking and endless aftertaste.)

1. A method for blending a milk tea raw material made of black tea is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: selecting raw materials: selecting Fujian congou black tea and Yunnan black tea as raw materials for use;

step two: screening raw materials: screening and removing branches and stems and pieces of the Fujian congou black tea and the Yunnan black tea selected in the step one, and ensuring the uniform particle size of the tea;

step three: baking tea leaves: baking the Fujian congou black tea and the Yunnan black tea obtained in the step two; the baking temperature is 145 ℃, and the baking time is 4 hours;

step four: blending Fujian congou black tea and Yunnan red black tea which are obtained after baking in the third step, and then uniformly piling and boxing the blended Fujian congou black tea and Yunnan red black tea.

2. The method for blending the raw materials of the milk tea made of the black tea according to claim 1 is characterized in that: the first step is that the mixture ratio of Fujian kungfu black tea and Yunnan red black tea by weight is 65 parts of Fujian kungfu black tea and 25 parts of Yunnan red black tea.

3. The method for blending the raw materials of the milk tea made of the black tea according to claim 1 is characterized in that: in the first step, the weight parts of the Fujian kungfu black tea and the Yunnan black tea are 68 parts of the Fujian kungfu black tea and 28 parts of the Yunnan black tea.

4. The method for blending the raw materials of the milk tea made of the black tea according to claim 1 is characterized in that: in the first step, the weight parts of Fujian kungfu black tea and Yunnan red black tea are 70 parts of Fujian kungfu black tea and 30 parts of Yunnan red black tea.

5. The method for blending the raw materials of the milk tea made of the black tea according to claim 1 is characterized in that: the weight parts of the Fujian kungfu black tea and the Yunnan black tea in the first step are 75 parts by weight of the Fujian kungfu black tea and 35 parts by weight of the Yunnan black tea.

6. The method for blending the raw materials of the milk tea made of the black tea according to claim 1 is characterized in that: and in the third step, the Fujian congou black tea and the Yunnan black tea are cooled after being baked, and the Fujian congou black tea and the Yunnan black tea are cooled in a natural cooling mode after being baked.

7. The method for blending the raw materials of the milk tea made of the black tea according to claim 1 is characterized in that: and step four, after the tea leaves are subjected to the boxing treatment, keeping the tea leaves at a dry and ventilated place.

Technical Field

The invention relates to the technical field of tea beverage raw materials, in particular to a method for blending a milk tea raw material made of black tea.

Background

The milk tea is a daily drink of nomadic nationalities in Mongolian plateau, the Mongolian plateau is the hometown of nomadic nationalities, the most authentic Mongolian milk tea is the Mongolian milk tea, the milk tea in the Dazhonghua region, the China and Asia, India, Arab, UK, Malaysia, Singapore and other regions has different kinds of milk tea, the milk tea in the Mongolian plateau and the China and Asia region is not changed, the milk tea is still a necessary drink for daily drinking and waiting for customers at present, the milk tea in other regions has different tastes, and the milk tea is famous with special spice added with the Masala if the Indian milk tea; the silk stocking milk tea of hong Kong and the pearl milk tea of Taiwan have unique characteristics, and the milk tea has double nutrition of milk and tea, is one of the common food and is popular in the world.

In the age of rapid development of tea drinks, chain brands not only have good drinking but also pursue differentiated flavor to increase competitiveness of brands, and in the past, CTC (CTC) broken black tea mainly used in Asamu or Srilankan tea in India is the most common way for making milk tea, but the single taste and aroma of the CTC broken black tea cannot meet the requirements of the current people, so the method for blending the black tea as the milk tea raw material is provided for solving the problems.

Disclosure of Invention

The invention aims to provide a method for blending a raw material of milk tea made of black tea, which aims to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme:

a method for blending a milk tea raw material made of black tea comprises the following steps:

the method comprises the following steps: selecting raw materials: selecting Fujian congou black tea and Yunnan black tea as raw materials for use;

step two: screening raw materials: screening and removing branches and stems and pieces of the Fujian congou black tea and the Yunnan black tea selected in the step one, and ensuring the uniform particle size of the tea;

step three: baking tea leaves: baking the Fujian congou black tea and the Yunnan black tea obtained in the step two; the baking temperature is 145 ℃, and the baking time is 4 hours;

step four: blending Fujian congou black tea and Yunnan red black tea which are obtained after baking in the third step, and then uniformly piling and boxing the blended Fujian congou black tea and Yunnan red black tea.

Preferably, in the first step, the weight parts of the Fujian kungfu black tea and the Yunnan black tea are 65 weight parts of the Fujian kungfu black tea and 25 weight parts of the Yunnan black tea.

Preferably, in the first step, the weight parts of the Fujian kungfu black tea and the Yunnan black tea are 68 parts of the Fujian kungfu black tea and 28 parts of the Yunnan black tea.

Preferably, in the first step, the weight parts of the Fujian kungfu black tea and the Yunnan black tea are 70 parts of the Fujian kungfu black tea and 30 parts of the Yunnan black tea.

Preferably, in the first step, the weight parts of the Fujian kungfu black tea and the Yunnan black tea are 75 parts of the Fujian kungfu black tea and 35 parts of the Yunnan black tea.

Preferably, the Fujian congou black tea and the Yunnan black tea in the third step are cooled after being baked, and the Fujian congou black tea and the Yunnan black tea are cooled in a natural cooling mode after being baked.

Preferably, the tea leaves are kept in a dry and ventilated place after the tea leaves are subjected to the boxing treatment in the fourth step.

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

in the invention, the main material is Fujian congou black tea, and the tea is baked by full fire after being completely fermented, so that the honey aroma is prominent, the tea feel is soft, and the tea charm is long; the Yunnan large-leaf Yunnan black tea is matched, the concentration of tea soup is guaranteed, meanwhile, the tail note of the later stage is guaranteed, and the prepared milk tea has mellow taste, obvious honey fragrance, lip and tooth fragrance after drinking and endless aftertaste.

Detailed Description

Example 1: the invention provides a technical scheme that:

a method for blending a milk tea raw material made of black tea comprises the following steps:

the method comprises the following steps: selecting raw materials: selecting Fujian congou black tea and Yunnan black tea as raw materials for use;

step two: screening raw materials: screening and removing branches and stems and pieces of the Fujian congou black tea and the Yunnan black tea selected in the step one, and ensuring the uniform particle size of the tea;

step three: baking tea leaves: baking the Fujian congou black tea and the Yunnan black tea obtained in the step two; the baking temperature is 145 ℃, and the baking time is 4 hours;

step four: blending Fujian congou black tea and Yunnan red black tea which are obtained after baking in the third step, and then uniformly piling and boxing the blended Fujian congou black tea and Yunnan red black tea.

The tea packaging method comprises the following steps that in the first step, the Fujian kungfu black tea and the Yunnan red black tea are mixed according to the weight ratio of 65 parts by weight of the Fujian kungfu black tea to 25 parts by weight of the Yunnan red black tea, the Fujian kungfu black tea and the Yunnan red black tea in the third step are cooled after being baked, the Fujian kungfu black tea and the Yunnan red black tea are cooled in a natural cooling mode after being baked, the quality of the Fujian kungfu black tea and the Yunnan red black tea can be better guaranteed, the tea leaves are kept in a dry and ventilated position after being packaged, and the arrangement guarantees that the tea leaves are deteriorated due to environmental factors such as dampness when being stored.

In the invention, the main material is Fujian congou black tea, and the tea is baked by full fire after being completely fermented, so that the honey aroma is prominent, the tea feel is soft, and the tea charm is long; the Yunnan large-leaf Yunnan black tea is matched, the concentration of tea soup is guaranteed, meanwhile, the tail note of the later stage is guaranteed, and the prepared milk tea has mellow taste, obvious honey fragrance, lip and tooth fragrance after drinking and endless aftertaste.

Example 2: the invention provides a technical scheme that:

a method for blending a milk tea raw material made of black tea comprises the following steps:

the method comprises the following steps: selecting raw materials: selecting Fujian congou black tea and Yunnan black tea as raw materials for use;

step two: screening raw materials: screening and removing branches and stems and pieces of the Fujian congou black tea and the Yunnan black tea selected in the step one, and ensuring the uniform particle size of the tea;

step three: baking tea leaves: baking the Fujian congou black tea and the Yunnan black tea obtained in the step two; the baking temperature is 145 ℃, and the baking time is 4 hours;

step four: blending Fujian congou black tea and Yunnan red black tea which are obtained after baking in the third step, and then uniformly piling and boxing the blended Fujian congou black tea and Yunnan red black tea.

The tea packaging method comprises the following steps that in the first step, the Fujian kungfu black tea and the Yunnan red black tea are mixed according to the weight ratio of 68 parts by weight of the Fujian kungfu black tea to 28 parts by weight of the Yunnan red black tea, the Fujian kungfu black tea and the Yunnan red black tea in the third step are cooled after being baked, and the Fujian kungfu black tea and the Yunnan red black tea are cooled in a natural cooling mode after being baked.

In the invention, the main material is Fujian congou black tea, and the tea is baked by full fire after being completely fermented, so that the honey aroma is prominent, the tea feel is soft, and the tea charm is long; the Yunnan large-leaf Yunnan black tea is matched, the concentration of tea soup is guaranteed, meanwhile, the tail note of the later stage is guaranteed, and the prepared milk tea has mellow taste, obvious honey fragrance, lip and tooth fragrance after drinking and endless aftertaste.

Example 3: the invention provides a technical scheme that:

a method for blending a milk tea raw material made of black tea comprises the following steps:

the method comprises the following steps: selecting raw materials: selecting Fujian congou black tea and Yunnan black tea as raw materials for use;

step two: screening raw materials: screening and removing branches and stems and pieces of the Fujian congou black tea and the Yunnan black tea selected in the step one, and ensuring the uniform particle size of the tea;

step three: baking tea leaves: baking the Fujian congou black tea and the Yunnan black tea obtained in the step two; the baking temperature is 145 ℃, and the baking time is 4 hours;

step four: blending Fujian congou black tea and Yunnan red black tea which are obtained after baking in the third step, and then uniformly piling and boxing the blended Fujian congou black tea and Yunnan red black tea.

The tea is characterized in that the first step comprises 70 parts by weight of Fujian kungfu black tea and 30 parts by weight of Yunnan black tea, the third step comprises cooling the Fujian kungfu black tea and the Yunnan black tea after baking, and the Fujian kungfu black tea and the Yunnan black tea are cooled in a natural cooling mode after baking.

In the invention, the main material is Fujian congou black tea, and the tea is baked by full fire after being completely fermented, so that the honey aroma is prominent, the tea feel is soft, and the tea charm is long; the Yunnan large-leaf Yunnan black tea is matched, the concentration of tea soup is guaranteed, meanwhile, the tail note of the later stage is guaranteed, and the prepared milk tea has mellow taste, obvious honey fragrance, lip and tooth fragrance after drinking and endless aftertaste.

Example 4: the invention provides a technical scheme that:

a method for blending a milk tea raw material made of black tea comprises the following steps:

the method comprises the following steps: selecting raw materials: selecting Fujian congou black tea and Yunnan black tea as raw materials for use;

step two: screening raw materials: screening and removing branches and stems and pieces of the Fujian congou black tea and the Yunnan black tea selected in the step one, and ensuring the uniform particle size of the tea;

step three: baking tea leaves: baking the Fujian congou black tea and the Yunnan black tea obtained in the step two; the baking temperature is 145 ℃, and the baking time is 4 hours;

step four: blending Fujian congou black tea and Yunnan red black tea which are obtained after baking in the third step, and then uniformly piling and boxing the blended Fujian congou black tea and Yunnan red black tea.

The tea is characterized in that the first step comprises 75 parts by weight of Fujian kungfu black tea and 35 parts by weight of Yunnan black tea, the third step comprises cooling the Fujian kungfu black tea and the Yunnan black tea after baking, and the Fujian kungfu black tea and the Yunnan black tea are cooled in a natural cooling mode after baking.

In the invention, the main material is Fujian congou black tea, and the tea is baked by full fire after being completely fermented, so that the honey aroma is prominent, the tea feel is soft, and the tea charm is long; the Yunnan large-leaf Yunnan black tea is matched, the concentration of tea soup is guaranteed, meanwhile, the tail note of the later stage is guaranteed, and the prepared milk tea has mellow taste, obvious honey fragrance, lip and tooth fragrance after drinking and endless aftertaste.

The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.