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Black tea with sweet osmanthus and scenting method thereof

A technology for black tea and sweet-scented osmanthus, applied in the direction of tea spice and the like, can solve the problems of destroying the appearance of sweet-scented osmanthus or black tea, poor appearance of scented tea, low yield of finished products, etc., and achieves the effect of ensuring normal breathing and fragrant, long storage time and low moisture content

Inactive Publication Date: 2013-05-01
李德芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of sweet-scented osmanthus black tea is mainly: mixing sweet-scented osmanthus and black tea by stirring, and then scenting, stirring usually destroys the shape of sweet-scented osmanthus or black tea, so the scented tea made in this way is poor in shape, and there are many waste teas. resulting in low yield

Method used

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  • Black tea with sweet osmanthus and scenting method thereof
  • Black tea with sweet osmanthus and scenting method thereof

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Embodiment 1

[0042] The invention provides a kind of osmanthus black tea, comprising:

[0043] By weight, 0.8-1.2 parts of black tea, 0.16-0.24 parts of sweet-scented osmanthus.

[0044] Among the above-mentioned sweet-scented osmanthus black teas, preferably, the black tea is alpine cloud single-bud black tea, and the scented tea made from single-bud tea has a stronger tea fragrance, high nutritional content, and high drinking value; while alpine cloud black tea is grown at an altitude of more than 800 meters. On the high mountain, under the natural ecological conditions, the tea leaves have a long-lasting fragrance, sweet and refreshing taste, and have the effect of lowering blood pressure, hyperlipidemia, and hyperglycemia. Therefore, black tea with both characteristics is used to prepare osmanthus black tea, which has higher drinking value. In addition, preferably, the sweet-scented osmanthus flower buds are sweet-scented osmanthus flower buds, such as fresh half-opened sweet-scented o...

Embodiment 2

[0058] In order to further improve the quality of sweet-scented osmanthus black tea, embodiment two provides another kind of scenting method of sweet-scented osmanthus black tea, as figure 2 shown, including the following steps:

[0059] Step 201: Take 0.8-1.2 parts of the black tea and 0.08-0.12 parts of the osmanthus, and spread them in the order of one layer of black tea and one layer of osmanthus to form a pile of tea, and place them at room temperature until the temperature of the pile of tea is 43 -47°C;

[0060] Step 202: spread out the above-mentioned 44-47°C tea piles to dissipate heat, lower the temperature to 22-24°C, then gather them into piles, and place them at room temperature for 6-12 hours;

[0061] Step 203: Dry the tea heap obtained in step 202 at 90-92°C, make the water content of the tea heap 8% by weight, and then cool it to room temperature to obtain a scented tea;

[0062] Step 204: Take the tea from the primary scenting and 0.07-0.1 part of the swee...

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Abstract

The invention belongs to the field of making of tea leaves, and particularly relates to black tea with sweet osmanthus and a scenting method thereof. The black tea with sweet osmanthus comprises the following components in parts by weight: 0.8-1.2 parts of black tea and 0.16-0.24 parts of sweet osmanthus. The scenting method comprises the following steps of: spreading 1 part of black tea and 0.08-0.12 parts of sweet osmanthus layer after layer alternatively to form a tea pile, and standing at the normal temperature till the temperature of the tea pile is 43-47 DEG C; spreading for dissipating heat till the temperature is lowered to 22-24 DEG C, gathering into a pile, and standing at the normal temperature for 6-12 hours; drying at the temperature of 90-92 DEG C, and cooling to obtain primarily-scented tea; adding 0.07-1 part of sweet osmanthus, repeating the previous steps, drying at the temperature of 95-100 DEG C and cooling to obtain secondly-scented tea; and adding the left sweet osmanthus, and mixing to obtain the black tea with sweet osmanthus. The black tea with the sweet osmanthus is prepared manually, so that damages of a mechanical way to nutritional ingredients are avoided, and the natural values of the black tea and the sweet osmanthus are kept.

Description

technical field [0001] The invention belongs to the field of tea production, and in particular relates to an osmanthus black tea and a scenting method thereof. Background technique [0002] Osmanthus black tea is made by using black tea as tea base, with sweet-scented osmanthus as raw material, and using the process of scenting (the process of exhaling fragrance from fragrant flowers and absorbing fragrance from tea leaves). Osmanthus black tea has high drinking value, so it is deeply favored by consumers. It not only maintains a strong and refreshing black tea flavor, but also has a fresh and fragrant floral fragrance. , sterilization and detoxification, anti-oxidation, nourishing and protecting the stomach and other functions, it has the pharmacological effects of osmanthus fragrans, such as whitening the skin, detoxifying the body, relieving cough and reducing phlegm, nourishing the lungs and so on. [0003] At present, the production process of sweet-scented osmanthus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40
Inventor 李德芬
Owner 李德芬
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