Novel chloranthus tea processing method

Abstract

The invention discloses a novel chloranthus tea processing method. The chloranthus tea is prepared from, by weight, 100 parts of a tea base, 2 to 4 parts of fresh Aglaia Odorata and 4 to 10 parts of dried chloranthus. The processing method has simple steps and only comprises a first step of dry flower preparation, a second step of pre-fumigation of the tea base and a third step of joining of tea and flowers. Fresh chloranthus is properly processed and then undergoes high temperature enzyme deactivation and low temperature drying so as to prepare dry chloranthus for subsequent usage; then the tea base is pre-processed with fresh Aglaia Odorata; and the tea base is uniformly mixed with dry chloranthus in proportion so as to obtain the chloranthus tea. The method overcomes the problem of loss of flower fragrance in repeated flower fumigation and drying, decreases the usage amount of fresh chloranthus by more than 40%, reduces processing energy consumption by more than 60% and saves labor by about 60%. The novel chloranthus tea has highly fresh and lovely fragrance, fresh and alive panicle during brewing, elegant quality, low cost and high comprehensive economic benefits.

Description

technical field [0001] The invention belongs to tea processing technology, and in particular relates to a processing method of pearl orchid flower tea. Background technique [0002] Pearl Orchid Tea is a reprocessed tea product made from plain tea and Pearl Orchid flowers. Its conventional processing method is to mix and smell plain tea and Zhulan flowers for 1-2 days, then use drying method to remove excess water in the tea dhool and residual flowers, and repeat this process for 2-3 times. The pearl orchid tea processed by the above method, although the concentration of the tea aroma is better, the freshness and persistence of the aroma are poor, the processing technology is complex, the labor intensity is high, the processing time is long, the amount of flowers used is high and the cost is high, and the dried flowers turn black It is inconvenient to take out when mixed with tea, which affects viewing and drinking. Therefore conventional pearl orchid scented tea fragrance...

AI Technical Summary

Problems solved by technology

[0004] The new pearl orchid tea has high appreciation value and drinking value, which solves the problems of the existing pearl orchid tea, such as poor aroma, low value, complicated process, large amount of flower consumption, and high cost.