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Making method of jasmlnum sambac Pu'er tea

A production method and technology for Pu'er tea are applied in the direction of tea spice and the like, and achieve the effects of simple preparation process, lasting floral fragrance and good market application prospect.

Inactive Publication Date: 2017-04-05
广西誉槿缘茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no good solution in the prior art

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0026] Raw material formula: 100 catties of Pu'er tea, 2 taels of magnolia flowers, 120 catties of jasmine flowers;

[0027] The production method includes the following steps: Step 1: select raw Pu-erh tea that is more than 5 years old, remove the tea foam and tea powder, and then cut off the tea stem by hand to complete the tea cleaning procedure;

[0028] Step 2: Select fresh budding and full jasmine flowers, and remove the jasmine seeds;

[0029] Step 3: Take 100 catties of raw Pu-erh tea, use 2 taels of magnolia flowers as a base, and then take 120 catties of jasmine flowers;

[0030] Step 4: Scent the raw materials, that is, jasmine flowers and raw Pu'er tea are separated from each other, and the jasmine flowers are at the bottom, and then Pu'er raw tea is sprinkled on the jasmine flowers, and then jasmine flowers are sprinkled on the Pu'er raw tea, By analogy, the scenting lasts for 10-12 hours, and the ventilation is kept at room temperature, and finally the Pu'er tea...

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PUM

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Abstract

The invention relates to a making method of jasmlnum sambac Pu'er tea. The making method comprises the following steps: a step 1, selecting unfermented Pu'er tea of 5 years or above, removing tea dust and tea powder, and then manually cutting off tea stems to complete the procedure of neatening tea; a step 2, selecting fresh plump jasmlnum sambac in buds, and removing jasmlnum sambac seeds; a step 3, taking 100 jin of unfermented Pu'er tea, using 2 liang of magnolia flowers as a base, and then taking 120 jin of fresh jasmlnum sambac; a step 4, scenting raw materials, namely, enabling the fresh jasmlnum sambac and the unfermented Pu'er tea to be sequentially placed layer by layer, putting the fresh jasmlnum sambac at a bottom layer, then sprinkling the unfermented Pu'er tea on the fresh jasmlnum sambac, then sprinkling the fresh jasmlnum sambac on the unfermented Pu'er tea, placing the fresh jasmlnum sambac and the unfermented Pu'er tea in the same way, continuing scenting for 10-12 hours, keeping ventilation at room temperature, finally taking out Pu'er tea, and drying the taken-out Pu'er tea; a step 5, taking out 100 jin of the jasmlnum sambac and 100 jin of the unfermented Pu'er tea, and then performing the step 4; a step 6, taking out 80 jin of the fresh jasmlnum sambac and 100 jin of the unfermented Pu'er tea, and then performing the step 4; and a step 7, removing the jasmlnum sambac and the magnolia flowers, and taking the unfermented Pu'er tea so as to obtain finished products.

Description

technical field [0001] The invention belongs to the technical field of tea for beverages, in particular to a method for preparing jasmine Pu'er tea. Background technique [0002] Jasmine tea, also known as jasmine tea, belongs to reprocessed tea. In the prior art, roasted green tea and jasmine flowers are blended and scented so that the tea leaves can absorb the fragrance of the flowers. [0003] Pu'er tea is a famous historical tea in Yunnan. It generally refers to sun-dried green tea made from Yunnan big-leaf tea that meets the environmental conditions of the Pu'er tea production area, as well as various specifications made from green tea after piled up and pressed. of pressed and loose teas. Pu-erh tea has its own unique processing technology. Freshly picked tea leaves become Pu-erh raw tea after being greened, twisted and dried. After raw tea is made, it is divided into "cooked tea" and "raw tea" due to the difference in subsequent processes. Pu'er raw tea not only h...

Claims

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Application Information

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IPC IPC(8): A23F3/40
Inventor 张少容
Owner 广西誉槿缘茶业有限公司
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