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Preparing method of osmanthusfragranstibetan tea

A technology of sweet-scented osmanthus and Tibetan tea, which is applied in the field of preparation of sweet-scented osmanthus and Tibetan tea, can solve the problems of single health care effect and no preparation method, and achieve the effect of soothing the throat, easy operation and simple process

Inactive Publication Date: 2017-02-22
朱罗伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the health care effect of traditional Tibetan tea is relatively single, and with the continuous improvement of people's quality of life, it has been unable to meet people's requirements.
[0004] There is no product prepared by processing sweet-scented osmanthus and Tibetan tea together at present, and there is no corresponding preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of sweet-scented osmanthus tea, comprises the following steps:

[0023] (1) Treatment of tea embryos: pick young tea leaves as raw materials, and make tea embryos for scented tea after killing, fumigation, kneading, pile fermentation, sorting, and drying. The water content of tea embryos is below 10%;

[0024] (2) Picking and processing of osmanthus: pick the osmanthus that is in bud, and remove the pedicels, leaves and other sundries. Make the water on the surface of sweet-scented osmanthus evaporate completely; Control the ambient temperature to be 25 ℃ to promote the opening of sweet-scented osmanthus;

[0025] (3) Scenting and blending: The tea germ and fresh osmanthus with a weight ratio of 2:1 are stacked in multiple layers according to a layer of tea germ and a layer of fresh osmanthus on a sterilized and non-polluting site. The height is below 15cm, the tea germ and fresh osmanthus are each in 3 layers, and the ambient temperature i...

Embodiment 2

[0031] The difference between this example and Example 1 is that the weight ratio of tea germ to fresh sweet-scented osmanthus is 3:1, the time of step (4) is 20 hours, and the tea leaves after flowering are baked at 90° C. for 2 hours.

[0032] The sweet-scented osmanthus Tibetan tea prepared according to the above-mentioned examples has strong and long-lasting fragrance of sweet-scented osmanthus.

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PUM

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Abstract

The invention relates to a preparing method of osmanthusfragranstibetan tea. The preparing method includes steps of unsifted tea processing, osmanthusfragrans picking and processing, osmantnus mixing, ventilation and heat dissipation, holding out of scented flower, baking and tea stir-drying. The method is simple in process and easy to operate, the osmanthusfragranstibetan teaobtained through processing has the effects of tibetan tea and osmanthusfragrans, has the functions of resisting cancer, reducing blood fat, losing weight, maintaining beauty, keeping young, relieving throat, improving symptoms of profuse sputum and coughing, treating duodenal ulcer, stomach cold, a stomachache and ozostomia and is suitable for all people groups. In addition, while keeping the characteristics of being red, thick, aged and mellow, the unique fragrance of osmanthusfragrans is added, so that the osmanthusfragranstibetan tea integrates mouthfeel, fragrance and healthcare, and the market value of tibetan tea is improved.

Description

technical field [0001] The invention relates to a preparation method of Tibetan tea, in particular to a preparation method of sweet-scented osmanthus Tibetan tea. Background technique [0002] Osmanthus osmanthus is one of China's top ten famous flowers. It is an excellent garden tree species that combines greening, beautification and fragrance with both ornamental and practical features. Osmanthus tea made from sweet-scented osmanthus is a special tea in China. It has a soft aroma and delicious taste, and is loved by the public. In addition, osmanthus tea can beautify the skin, soothe the throat, improve phlegm and cough symptoms, and can also treat duodenal ulcer, stomach cold and stomach pain, and bad breath. [0003] Tibetan tea has four specialties, namely "red, strong, old, and mellow". "Red" means that the tea soup is red, fresh and lovely. "Nong" means that the tea tastes authentic and refreshing when drinking. The longer the old tea is stored, the stronger the tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 朱罗伟
Owner 朱罗伟
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