Scenting method of clean scented tea

Abstract

The invention provides a scenting method of clean scented tea. The scenting method comprises the following steps: growing flowers; arranging scented tea in different layers; controlling the temperature; performing air flow circulation; scenting; taking the flowers; drying. By adopting a closed internal-circulation scenting technology, the method disclosed by the invention has the advantages of innovating the traditional jasmine tea scenting method, simplifying the process, saving the amount of used flowers, reducing scenting times and baking times, avoiding the step of extraction of the flowers, greatly shortening the scenting period, realizing the aims of saving flowers, saving energy, saving time and saving labor, increasing the utilization rate of fresh jasmine flowers, improving the quality of the scented tea and guaranteeing the quality of the scented tea; the jasmine tea has long-lasting flavor and relatively good freshness degree; the adsorbed flavor can be retained for a long time after the tea is recovered to a normal state; the tea soup has slight bitter taste, mellow mouth feel and bright color; besides, tea dust and crushed tea are reduced; tea consumption and energy consumption are reduced; finished tea product is more uniform and ordered in appearance, certainly improved in quality and good in popularization and application prospects.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a method for scenting clean scented tea. Background technique [0002] Jasmine tea is a special kind of tea in my country. It has won the favor of domestic and foreign consumers for its elegant and fragrant aroma, mellow and fresh taste, and its annual sales volume exceeds 70,000 tons. For a long time, the production of jasmine tea mainly adopts the traditional scenting technology based on the physical adsorption theory of tea dregs, which will go through multiple refire processes. The process flow is: tea base → refire, cooling (2-3 days) → first scenting (1 day) → drying, cooling (2-3 days) → second scenting (1 day) → drying, cooling (2 days) ~ 3 days) → the third scenting (1 day) → drying, cooling (2 ~ 3 days), jacquard (1 day) → boxing. The whole process needs at least (12-15 days) to complete. The procedure is cumbersome, the consumption is high, the efficiency is low, the p...

AI Technical Summary

Problems solved by technology

In the 1970s, the National Scented Tea Technology Reform Group conducted a primer test of isolated scented flowers and jasmine extract in a tea factory in Fuzhou. Although the test product can be unfired and the freshness of scented tea is good, the concentration is not high and it is not resistant to foaming. less than quality requirements

On the one hand, while the tea absorbs the aroma released by flowers, it also absorbs a large amount of water, causing the tea sticks to loosen, turn yellow in color, and taste ripe and dull. "Multiple scenting times", multiple refires and "passing the flower to dissipate heat", the refire and drying after scenting will cause a large amount of aroma substances to volatilize and lose

Repeated scenting, refiring, heat dissipation through flowers, and blooming are not only complicated in process, but also have a long production cycle, high energy consumption, large amount of flower matching, high cost, high labor intensity, and the stability of scented tea quality cannot be guaranteed. Thus affecting economic benefits and seriously restricting the improvement of production efficiency