Jasmine tea and production method thereof

Abstract

The invention relates to a jasmine tea and a production method thereof and belongs to the technical field of jasmine tea. According to the technical problem, the invention provides a method for producing the jasmine tea which is energy-saving, high-efficiency and low in production cost. The method for producing the jasmine tea comprises a scenting step, wherein the scenting step comprises the following steps of: a, tiling jasmine and a tea base on adjacent mesh screens in a layered mode in a closed box according to a weight ratio of 0.6-1:1, wherein the jasmine is positioned on the lower layer, the tea base is positioned on the upper layer, and more than or equal to two layers are alternately arranged; and b, controlling vacuum degree in the container to be -15 to -5 kPa, the temperature to be 34-38 DEG C and the relative humidity to be 70-85 RH percent until the tea absorbs aroma and moisture to achieve the moisture content of 7.5-8 weight percent, ending scenting, taking the tea base out, uniformly mixing, and packaging to obtain a finished jasmine tea product.

Description

technical field [0001] The invention relates to jasmine tea and a production method thereof, belonging to the technical field of jasmine tea production. Background technique [0002] The traditional jasmine tea production process mainly includes the following steps: tea dregs treatment, fresh flower maintenance, flower scenting, flower opening, stacking and continued scenting, blooming, refire, re-scenting, refire cooling, jacquard, and even pile to obtain the finished product. Wherein, scenting flowers is one of the important steps in the jasmine tea production process. The scenting principle of scented tea is as follows: the process of scenting scented tea is mainly the process of exhaling fragrance from flowers and absorbing fragrance from tea germ. The fragrance of jasmine flowers is a biochemical change. Under the action of enzymes, temperature, water, oxygen, etc., mature jasmine flowers decompose fragrance substances. With the physiological changes, the flowers bloom...

AI Technical Summary

Problems solved by technology

However, this process still has the following defects: ①This process still needs to pass through the flowers to dissipate heat, collect and pile up the flowers, refire and dry, etc., which cannot effectively solve the outstanding problem of long scenting cycle of scented tea

②The refire drying process leads to serious loss of aroma of the tea base after aroma absorption, which affects product quality, and the blooming process easily damages the shape of high-grade tea leaves, resulting in more fines in the product

③This process mixes tea and flowers, which is likely to cause pesticide residue pollution (jasmine has high pesticide residues, which is easy to cause pesticide residues to contaminate the tea base, see Table 1 for data analysis), which affects the hygiene, quality and safety of scented tea products

④The moisture content of the tea base is required to be 10-15wt%, which significantly increases the energy consumption of subsequent baking and drying, and increases the production cost of scented tea enterprises

⑤This process fails to control the temperature and humidity inside the box, which may cause the jasmine to not open and release fragrance normally, thus affecting the scenting effect

[0004] The process of the present invention can effectively solve the outstanding problems existing in the current jasmine tea production process, such as cumbersome and time-consuming process, serious pesticide residue pollution, more broken products, high production energy consumption and labor cost.

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