Fumigation tea with jasmine flower fragrance and preparation method thereof

Abstract

The invention discloses fumigation tea with jasmine flower fragrance and a preparation method thereof. The fumigation tea is prepared from, by weight, baijiu, tea fresh leaves, jasmine flowers, rose essential oil, newtol, malic acid, lotus flowers, honey, white vinegar, barley bran, chestnut powder, sweet orange peels, mango juice, hawthorn powder and a proper amount of water. The lotus flowers have fragrance, are similar to the fragrance of jasmine flowers and can promote the fragrance of jasmine flowers, the barley bran, the chestnut powder and the like are mainly composed of high gluten flour, the surface is yellowing after dry-frying, strong barley flavor overflows and is used for improving the fragrance of tea leaves, surface layers of plant leaves are provided with wax layers, the lower portion obtained after wax is removed is a sponge body, and various flavor compounds can be rapidly absorbed on the condition of evaporative water losses; on the condition that no wax exists for blockage, the tea release speed during tea leaf soaking will be increased, and the effect of rapid brewing is achieved.

Description

technical field [0001] The invention belongs to the technical field of tea making technology, and in particular relates to fumigated tea leaves mixed with jasmine fragrance and a preparation method thereof. Background technique [0002] Plant wax layer is a general term for a class of complex organic mixtures formed by plants to adapt to the external environment during their growth. It covers the outermost layer of the aboveground parts of plants, mainly aliphatic compounds, cyclic compounds and sterols, etc. . Since the plant waxy layer belongs to a class of organic mixtures, it has the property of being insoluble in water but soluble in organic solvents, so organic solvents are often used to dissolve the waxy layer on the surface of plant leaves. A protective barrier between the waxy layer and the external environment is of great significance to the internal physiology of the plant and to resist the damage of the external environment. It can prevent the evaporation of wat...

AI Technical Summary

Problems solved by technology

[0004] The most important part in the tea preparation process is greening. The main purpose is not only to volatilize a certain amount of water, but also to kill enzymes. There are extremely strict requirements for temperature, time, and degree of tumbling. If the temperature is too high (generally 240~ 300°C) or untimely tumbling (not enough speed) may easily lead to partial carbonization of tea leaves. For commodities whose tea leaves are mainly processed, it will greatly affect the quality in the later stage, and local high temperatures will easily volatilize the unique aroma components of tea leaves, while Most of these aroma substances are volatile organic aromatic fats, and high temperature can easily decompose chlorophyll, cellulose, trace carotene, lutein and vitamins in tea leaves, which are beneficial to the human body. Plant active ingredients, while cellulose belongs to dietary Loss of fiber and nutrients