Jasmine tea preparation method adopting basement for reduction of floral scent loss

A jasmine tea and basement technology, which is applied in tea treatment before extraction, etc., can solve the problems of inability to collect jasmine, loss of flower fragrance, etc., achieve the effect of improving scenting effect and quality of jasmine tea, and reducing the loss of flower fragrance

Inactive Publication Date: 2016-08-17
GUANGXI JINHUA TEA PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The general jasmine tea preparation process will purchase a large number of jasmine flowers in advance and store them centrally. After the flowers bloom, they will be picked for scenting. Since Guangxi has a subtropical climate, the high temperature season accounts for a large proportion of the year, and the flowering temperature of jasmine flowers is between 30°C and 35°C. , the quality of jasmine tea is the highest when it first blooms, and the effect of scenting flowers is the best. The longer the flowering time, the greater the loss of flower scent, the increase in the amount of flowers required for scenting, and the decline in the quality of scented tea. However, due to the large batch of jasmine purchased on the day , it is usually not possible to collect all the jasmines that have just opened, and the loss of floral fragrance will inevitably occur.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Bud storage: Put the purchased jasmine into a net bag and place it in a constant temperature basement. The temperature of the constant temperature basement is controlled at 22°C and the relative humidity is 70%;

[0026] (2) Take flowers and wait for scenting: Take out the jasmine flowers in the constant temperature basement according to the demand, and put them in a constant temperature workshop with a temperature controlled at 30°C. Take flowers immediately after the jasmine flowers bloom;

[0027] (3) Scenting of mosaic flowers: layer the pre-processed tea leaves and jasmine, use one layer of jasmine and one layer of tea leaves, keep the temperature at 30°C at natural room temperature, scent the flowers for 8 hours, repeat the scenting of the flowers twice, then screen out the jasmine, The tea leaves enter the dryer and are dried at 100°C until the water content is 10%;

[0028] (4) Cooling of tea leaves: transfer the dried tea leaves to a cooling trough, let the...

Embodiment 2

[0031] (1) Flower bud storage: Put the purchased jasmine into a net bag and place it in a constant temperature basement. The temperature of the constant temperature basement is controlled at 23°C and the relative humidity is 75%;

[0032] (2) Take flowers and wait for scenting: Take out the jasmine flowers in the constant temperature basement according to the demand, and put them in a constant temperature workshop with a temperature controlled at 35°C. Take flowers immediately after the jasmine flowers bloom;

[0033] (3) Mosaic stack scenting: layer the pre-processed tea leaves and jasmine, use a layer of jasmine and a layer of tea leaves, at 40°C and natural room temperature, scent the flowers for 8 hours, repeat the scenting of the flowers twice, then screen out the jasmine, The tea leaves enter the dryer and are dried at 80°C until the water content is 8%;

[0034] (4) Cooling of tea leaves: transport the dried tea leaves to a cooling tank and cool to room temperature;

...

Embodiment 3

[0037] (1) Bud storage: Put the purchased jasmine into a net bag and place it in a constant temperature basement. The temperature of the constant temperature basement is controlled at 25°C and the relative humidity is 80%;

[0038] (2) Take flowers and wait for scenting: Take out the jasmine flowers in the constant temperature basement according to the demand, and put them in a constant temperature workshop with a temperature controlled at 35°C. Take flowers immediately after the jasmine flowers bloom;

[0039] (3) Mosaic stack scenting: layer the pre-processed tea leaves and jasmine, use a layer of jasmine, a layer of tea leaves, at a natural room temperature of 45°C, scent the flowers for 8 hours, repeat the scenting of the flowers for 3 times, then screen out the jasmine, The tea leaves enter the dryer and are dried at 90°C until the water content is 5%;

[0040] (4) Cooling of tea leaves: transport the dried tea leaves to a cooling tank and cool to room temperature;

[00...

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Abstract

The invention discloses a jasmine tea preparation method adopting a basement for reduction of floral scent loss. Fresh jasmine buds are stored in the constant-temperature basement, jasmine blossom is delayed for 1-2h due to the constant low temperature of the basement, scenting workers can take the jasmine buds out of the basement according to required quantity, the jasmine buds blossoms quickly after being placed in a constant-temperature workshop, and the scenting workers can timely perform scenting of jasmine flowers and tea leaves within controllable time. Therefore, by the process of controlling sequential jasmine blossom in batches, under the condition of guarantee of large-scale jasmine tea production, floral scent of the jasmine flowers can be timely absorbed by the tea leaves as soon as the jasmine blossom is completed, and accordingly floral scent loss is reduced, and scenting effects and jasmine tea quality are improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of jasmine tea. Background technique [0002] Jasmine Tea has been developed for more than 1,000 years. Its tea fragrance and jasmine fragrance are intertwined, which is deeply loved by people. Located in Heng County, Guangxi Zhuang Autonomous Region, the county now has 100,000 mu of jasmine fields and more than 150 scented tea production and processing enterprises, with an annual output of more than 60,000 tons of jasmine tea, accounting for 65% of the national output. Scented tea was listed as a tribute in the Qing Dynasty and has a history of more than 150 years. Hengxian jasmine tea originated in the Han Dynasty. The innovation of traditional Chinese medicine promoted the birth of Hengxian jasmine tea. The Song Dynasty Bureau of Traditional Chinese Medicine’s full understanding of the aroma and the health care function of tea triggered a craze for fragrant t...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 翁荣彬梁立会曾明蒋桂华
Owner GUANGXI JINHUA TEA PROCESSING
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