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A kind of preparation method of 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 camellia, and achieve the effect of tender leaves, mellow and sweet taste, rich and fresh lily fragrance

Active Publication Date: 2015-08-19
四川省大川茶业有限公司
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  • Abstract
  • Description
  • Claims
  • 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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  • A kind of preparation method of 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 (product name is Canjian Feixue), and its processing steps are as follows:

[0034] (1) Tea billet production process

[0035] a) Raw material source: Mengshan local preferred tea tree variety 131; picking period: March 15-April 20; picking standard: complete buds, rain buds, buds with disease and pests are not mechanically damaged, and the temperature exceeds 33°C Do not harvest in the above weather; ensure that the fresh leaves are at a suitable temperature, complete leaves, and no surface water;

[0036] b) Transportation of fresh leaves: transport in bamboo baskets, each basket is 2 / 3 full, leaving room for air circulation, avoiding heat deterioration of buds and leaves; red stalks and red leaves appear;

[0037] c) Cooling and withering of fresh leaves: After the fresh leaves enter the factory, they are spread to cool in the withering tank in time, with a thickness of 2-3...

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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 making high-quality jasmine tea. Background technique [0002] The jasmine flower tea of ​​the present invention is also called jasmine fragrance piece, and the scientific name is Jasmine officinale, and the family name is Oleaceae. 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 tealeaves of China are called tea embryos, most of which are green teas, and a few also have black teas and oolong teas. [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 fragrance of tea leaves and camellias. A method for making high-quality jasmine tea (named Canjian Feixue) was proposed for this purpose ...

Claims

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Application Information

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Patent Type & Authority Patents(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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