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Preparation method for Jasmine Tea

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

Active Publication Date: 2014-12-17
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 embryo:

[0032] One,

[0033] ①The received tea greens shall be checked and accepted according to FM-YS-201 "Code for Acceptance of Raw Materials";

[0034] ②Select tea blanks with normal quality, no deterioration, no peculiar smell, no impurities, no coloring, and no fragrance substances added for processing;

[0035] ③ The shape and endoplasmic factors of the green tea should meet the sensory quality characteristics of the green tea.

[0036] 2. Drying:

[0037] ① Use high temperature, fast and safe drying method to dry tea;

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

[0039] ③Pour the tea leaves evenly, spread the tea thickness (1-2) cm, and travel speed (1-2) m / min;

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

[0041] Three, share cool:

[0042] ①After drying, put the tea leaves on the cooler, the thickness is (3-4) cm;

[0043] ②Control the conveyor belt speed of the cooler (1-2) m / min;

[0044] ③ Sprea...

Embodiment 1

[0055] In Example 1, jasmine tea was prepared using the above-mentioned green tea, jasmine and white orchid.

[0056] Head scent:

[0057] ① Camellia splicing: splicing according to the mass ratio of tea blank: jasmine: white orchid = 100:50:1;

[0058] ②Piling up the flowers to absorb fragrance: Put the tea greens, jasmine flowers, and white orchids evenly on a clean floor. The pile height is 40cm, and the pile is low in the middle and high in the surroundings to facilitate ventilation and heat dissipation;

[0059] ③Stand for scenting: control the temperature of the camellia pile to 40℃ for 10h;

[0060] In the process of scenting, the tea flower pile increases the temperature of the tea pile as it absorbs moisture and releases heat from the respiration of the flowers, which exceeds the appropriate temperature for the opening of the flowers, thereby inhibiting the opening of the flowers and their ability to scent and make the flowers faster Withering, if the flowers are not bloomed i...

Embodiment 2

[0096] Prepare jasmine tea using the above-mentioned green tea, jasmine and white orchid

[0097] Head scent:

[0098] ① Camellia splicing: splicing according to the mass ratio of tea blank: jasmine: white orchid = 100:50:3;

[0099] ②Piling up the flowers to absorb fragrance: Put the tea greens, jasmine flowers, and white orchids evenly on a clean floor. The pile height is 45cm, and the pile is low in the middle and high in the surroundings to facilitate ventilation and heat dissipation;

[0100] ③Stay for scenting: control the temperature of the camellia pile to 45℃ and scent for 10h;

[0101] In the process of scenting, the tea flower pile increases the temperature of the tea pile as it absorbs moisture and releases heat from the respiration of the flowers, which exceeds the appropriate temperature for the opening of the flowers, thereby inhibiting the opening of the flowers and their ability to scent and make the flowers faster Withering, if the flowers are not bloomed in time, it ...

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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 and tea has a long history in our country. Among the various tea varieties, jasmine tea is very popular among people because of its strong tea flavor and floral fragrance. [0003] Jasmine tea is made by blending and scenting tea leaves and jasmine flowers so that the tea leaves absorb the fragrance of flowers. The appearance is beautiful, the peaks are revealed, and the aroma is strong. Jasmine tea has a lasting freshness, fresh mellow and refreshing soaking, the soup color is bright yellow and green, the bottom of the leaf is even and crystal green, and it is durable. According to different varieties of tea embryos, for example, Longjing jasmine tea is called Longjing jasmine tea if Longjing tea is used for embryos, and Maofeng jasmine is used if Huangshan Maofeng is used. [0004] The traditional processing ...

Claims

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Application Information

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