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Preparation method for Jasmine Tea

A technology for jasmine tea and jasmine flower, which is applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of low utilization rate of jasmine flower aroma components, poor aroma concentration and persistence, large amount of flowers, etc., so as to improve drinking value, economical Significant benefits, strong fragrance and long-lasting effect

Active Publication Date: 2013-07-03
FUZHOU FUMIN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The jasmine tea processed by the above method, although the shape of the tea leaves is relatively complete, the fragrance is relatively fresh, and the surface fragrance is good, but the concentration and persistence of the fragrance are poor, the processing technology has a large amount of flowers, and the cost is high. Defects such as low rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0031] Tea Germ:

[0032] one,

[0033] ①Acceptance of tea billet shall be carried out according to FM-YS-201 "Code for Acceptance of Raw Material Purchase";

[0034] ②Choose tea dregs with normal quality, no deterioration, no peculiar smell, no impurities, no coloring and no flavoring substances added for processing;

[0035] ③The appearance and endoplasmic factors of tea base should meet the sensory quality characteristics requirements of scented tea base.

[0036] 2. Drying:

[0037] ①Using high temperature, fast and safe drying method for tea drying;

[0038] ② Control the air temperature during drying (100-120) ℃, drying (40-50) min;

[0039] ③ The tea leaves should be placed evenly, the thickness of the tea spread is (1-2) cm, and the speed of the tea leaves is (1-2) m / min;

[0040] ④ Control the moisture content of tea leaves after drying (4.0-4.5)%.

[0041] Three, spread cool:

[0042] ① After drying, place the tea leaves on a cooling machine, with a thickness ...

Embodiment 1

[0055] Embodiment 1 uses above-mentioned tea dhool, jasmine flower and white orchid to prepare jasmine tea.

[0056] Head:

[0057] ①Camellia blending: blending according to the mass-number ratio of tea base: jasmine: white orchid = 100:50:1;

[0058] ②Pile up flowers to inhale fragrance: On a clean floor, evenly put together tea dregs, jasmine, and white orchids to pile up, with a height of 40cm, and stack them so that the middle is low and the perimeter is high, which is convenient for ventilation and heat dissipation;

[0059] ③Leave the scented flowers: control the temperature of the camellia heap at 40°C for 10 hours;

[0060] During the scenting process, the camellia heap absorbs water, oxidizes and releases heat and the respiration of flowers increases the temperature of the tea heap, exceeding the suitable temperature for flowers to open, thereby inhibiting the opening of flowers and their ability to release fragrance and making the flowers bloom quickly. Withering, ...

Embodiment 2

[0096] Prepare jasmine tea using the above tea dhool, jasmine flower and white orchid

[0097] Head:

[0098] ①Camellia blending: blending according to the mass-number ratio of tea base: jasmine: white orchid = 100:50:3;

[0099] ②Pile up flowers to inhale fragrance: On a clean floor, evenly assemble tea billets, jasmine, and white orchids into a pile, with a height of 45cm, stacked so that the middle is low and the perimeter is high, which is convenient for ventilation and heat dissipation;

[0100] ③Leave the scented flowers: control the temperature of the camellia heap at 45°C for 10 hours;

[0101] During the scenting process, the camellia heap absorbs water, oxidizes and releases heat and the respiration of flowers increases the temperature of the tea heap, which exceeds the suitable temperature for flowers to open, thereby inhibiting the opening of flowers and their ability to emit fragrance, and making the flowers bloom quickly. Withering, if the flowers are not passe...

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Abstract

The invention relates to a preparation method for tea, in particular to a preparation method for Jasmine Tea. The preparation method aims to overcome the defects in the prior art, and is a processing method capable of improving fragrance concentration of the Jasmine Tea through fragrance adjustment of gardenia. According to the invention, the gardenia is adopted to prepare the Jasmine Tea through scenting so as to improve the fragrance concentration of the Jasmine Tea through fragrance adjustment and foil the freshness degree of the floral fragrance; when the jasmine flowers are subjected to scenting, gardenia in right quantity and the jasmine flowers are put together, as more gardenia easily cause magnoma; a small amount of gardenia is put together with the jasmine flower, so as to perform flower refinement; and during flower scenting, in order to keep perfume fresh and pure, the temperature is controlled through radiating, so that the scented tea is high in concentration and freshness degree, good in quality, low in cost, high in fresh flower utilization rate, and favorable for industrialized production.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing jasmine tea. Background technique [0002] Drinking tea has a long history in my country. Among the various tea varieties, jasmine tea is deeply favored by people because of its strong tea flavor and the characteristics of refreshing floral fragrance. [0003] Jasmine tea is made by blending and scenting tea leaves and jasmine flowers so that the tea leaves can absorb the fragrance of the flowers. The shape is beautiful, the peak is exposed, and the aroma is strong. Jasmine tea has a long-lasting freshness. It is mellow and refreshing when brewed. The color of the soup is bright yellow and green. According to different varieties of tea embryos, for example, if the tea embryo is made of Longjing tea, it is called Longjing jasmine tea, and if the tea embryo is made of Huangshan Maofeng, it is called Maofeng jasmine tea. [0004] Its traditional processing met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
Inventor 刘南官
Owner FUZHOU FUMIN TEA
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