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Method for manufacturing high-quality jasmine tea

A kind of jasmine tea, high-quality technology, applied in tea treatment before extraction, etc., can solve the problem of not being able to give full play to the fragrance of tea and tea flowers, and achieve the effect of tender leaf bottom, rich and fresh lily fragrance, mellow and sweet taste

Active Publication Date: 2014-04-09
四川省大川茶业有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The jasmine aroma of jasmine tea is gradually acquired during the processing process, so the processing technology is particularly important. The current roasting method, although the tea quality is high, cannot give full play to the aroma of tea leaves and camellias.

Method used

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  • Method for manufacturing high-quality jasmine tea

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Embodiment

[0033] Embodiment: The present invention is a kind of preparation method of high-quality jasmine tea (trade name is Canjian Feixue), and its processing steps are as follows:

[0034] (1) Tea making process

[0035] a) Source of raw materials: use Mengshan's local preferred tea tree variety 131; Picking period: March 15-April 20; Picking standard: complete buds, rain buds, disease and insect buds with mechanical damage are not required, and the temperature exceeds 33 ℃ Do not harvest in the above weather; ensure that fresh leaves are at the right temperature, complete leaves, and no surface water;

[0036] b) Transportation of fresh leaves: Ship in bamboo baskets, each basket is two-thirds full, leaving room for air circulation, avoiding heat and deterioration of shoots and leaves; red stems and red leaves appear;

[0037] c) Cooling and withering of fresh leaves: After entering the factory, fresh leaves should be cooled to the withering groove in time, and the thickness is 2-...

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Abstract

The invention discloses a method for manufacturing high-quality jasmine tea. The method comprises the steps of (1) tea base manufacturing, (2) scenting and (3) flower frying. Compared with an existing flower frying method, the method has the advantages that a product is manufactured by scenting a high-quality tea base which is obtained by performing cooling, withering, green-removing, arranging, reshaping, rod flattening, drying and fragrance extraction on Mengshan locally-optimized tea variety 131 early-spring tail buds for three times, and frying Qianwei jasmine fresh flowers which are picked between July 20th and September 20th at one time; the manufactured product is flat, level, uniform and straight; pekoe and Zang gold tea are rich and fresh in jasmine fragrance; the high-quality jasmine tea is durable in fragrance and freshness, and mellow and sweet in taste, has a bright yellow-green liquor color, and has a tender leaf bottom.

Description

technical field [0001] The invention relates to a method for frying jasmine tea, in particular to a method for preparing high-quality jasmine tea. Background technique [0002] The jasmine tea of ​​the present invention is also called jasmine fragrant tablet, scientific name is Jasmine officinale, family name is Oleaceae, and has the reputation of "in Chinese flower tea, you can smell the smell of spring". Jasmine tea is made by blending and scenting tea leaves and jasmine flowers, so that the tea leaves absorb the fragrance of flowers. The tea fragrance and the fragrance of jasmine are interactively integrated. Most of the tea leaves are called tea embryos, most of which are green tea, and a few also have black tea and oolong tea. [0003] The jasmine aroma of jasmine tea is gradually acquired during the processing process, so the processing technology is particularly important. The current frying method, although the tea quality is high, cannot give full play to the aroma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 高永川
Owner 四川省大川茶业有限公司
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