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Production process of raw tealeaf flower tea

A technology for tea flowers and raw tea leaves, which is applied in the field of preparation of raw tea flowers and scented tea, can solve the problems of unavailability of tea flowers and the like, and achieve the effect of ensuring the flavor of raw materials

Inactive Publication Date: 2017-02-22
淳安县农友茶果专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the utilization of tea leaves is not yet available.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A kind of preparation method of raw tea scented tea is completed by the following steps: A: picking: the tea flowers are picked when the corolla is in full bloom; B: spreading once: the tea leaves after picking can be placed in a cool and ventilated room or on a shelf Thinly spread, the thickness is 20mm, and the time is 10 hours; or thinly spread in the sun for 7 hours, turning 3 times in the middle; C: Pre-treatment: Put the green leaves that have been spread once into the greening machine for greening. The temperature is 70°C, and the finishing time is 2 minutes; D: Slimming treatment: Slimming the tea flowers after the greening treatment in the stripping machine, the stripping time is 3 minutes, and the stripping temperature is 40°C; E: Drying: Use a dryer to dry; throw 4 kg of flowers for the first time, and the drying time is 25 minutes; F: second spreading: the dried tea flowers are spread in a cool place for ventilation, and spread cool and damp unt...

Embodiment 2

[0018] A method for preparing raw tea scented tea, which is completed by the following steps: A: picking: the tea flowers are picked when the corolla is in full bloom; B: once spread: the picked tea flowers can be spread thinly in a cool and ventilated room or on a shelf, the thickness 5mm, the time is 9 hours; or spread in the sun for 5 hours, turning twice in the middle; C: pre-treatment: Put the green leaves after spreading once into the greening machine for greening, and the temperature for greening is 60°C , the finishing time is 1min; D: stripping treatment: the tea leaves after finishing treatment are stripped in the stripping machine, the stripping time is 2min, and the stripping temperature is 30°C; E: Drying: use a dryer Drying; the first time of throwing 2-4 kg of flowers, the drying time is 20 minutes; F: second spreading: the dried tea flowers are spread in a cool place for ventilation, and spread cool and damp until the next day ; G: compounding: mix the tea leav...

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PUM

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Abstract

The invention relates to a preparation method of raw tealeaf flower tea. The preparation method comprises: picking tealeaf flowers and spreading; uniformly mixing the tealeaf flowers which are subjected to secondary spreading with a compound at the mass ratio of 1 to 1, wherein the compound is a mixture of ground pomegranate seeds and white chrysanthemum flower extract and the mass ratio of the ground pomegranate seeds to the white chrysanthemum flower extract is 5 to 1; improving the aroma and packaging.

Description

technical field [0001] The invention belongs to the technical field of tea production, in particular to a method for preparing raw tea scented tea. Background technique [0002] At present, with the improvement of people's living standards and the popularization of high-flavor tea varieties, consumers are increasingly demanding flower-flavor tea. my country's tea products are rich and diverse, which are part of Chinese traditional culture. Among them, oolong tea is gradually accepted by foreign consumers because of its unique aroma and taste, and its export volume is gradually increasing. Compared with the processing technology of oolong tea, the processing technology of black tea is relatively simple. Oolong tea uses techniques such as sun-drying, shaking, and drying during the processing process, which decomposes important aroma glycosides in the tea, thereby forming more alcohol-based floral aroma components, making the finished tea leaves have floral aroma characteristi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 朱顺根
Owner 淳安县农友茶果专业合作社
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