Treating method and product of organic osmanthus green tea

Abstract

The invention discloses a treating method of an organic osmanthus green tea. The method comprises the following steps: selecting green tea raw material and fresh osmanthus, preparing, pretreating, scenting under the negative pressure and the sealing condition, parching to raise aroma, drying at a low temperature, and performing refinement, classification and other working procedures. The organic osmanthus green tea is suitable for industrialized production; and the technological conditions are easy to control, the product quality is stable and the product consistency of different batches is good. The invention also provides a product prepared by the above method. The organic osmanthus green tea of the invention has the product characteristics of green color, needle shape, bright and clean liquor color, attractive osmanthus incense, fresh and mellow flavor and vivid green and uniform bottom of leaves; and the original incense of green tea and the intense and elegant aroma of osmanthus are completely maintained, and the quality of the product achieves the standards of organic products.

Description

technical field [0001] The invention relates to tea, in particular to a processing method and product of organic osmanthus green tea. Background technique [0002] The scenting process is to make use of the strong adsorption properties of tea and the ability to spit out the fragrance of fragrant flowers, so that the tea can absorb the fragrance of flowers. Generally, after the tea and flowers are mixed, they are piled up and left to cool, and the flowers are passed through to dissipate heat. Flower fragrance; the traditional scenting process began in the Ming Dynasty, and the commonly used scenting methods are: box scenting, storage, and pile scenting. [0003] There is a tradition of scenting osmanthus tea in my country, especially Zhejiang, Jiangsu, Guangxi and other places have always had the habit of scenting osmanthus tea because they are rich in green tea and are the main producing areas of high-quality osmanthus. However, in the existing processes, most of them adop...

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Problems solved by technology

[0013] The present invention is aimed at traditional hand scenting method, because the quality of selected raw material sweet-scented osmanthus flower and green tea is uneven, processing process and selected tool, utensil process condition are difficult to control, and product is difficult to organically carry out sweet-scented osmanthus fragrance and the taste of green tea. Combination, and the lack of unstable product quality, and the need to use refined tea base, and often need to go through more than five scenting systems, and each scenting system will be affected by changes in natural conditions such as processing climate and temperature. It is labor-intensive and time-consuming (the preparation process of each batch of products takes more than 24 hours) and the quality is often not stable enough, and it is impossible to realize the shortcomings of modern mass production. After repeated experiments, comparisons, and analyzes, a fast processing speed (each The batch product preparation process is within 4 hours), the processing process can be accurately controlled, and the processing method and product of sweet-scented osmanthus green tea with stable product quality

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