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Method for producing chloranthus tea

A production method and technology for pearl orchid flower tea, applied in the field of tea processing, can solve the problems of many broken products, insufficient fragrance, and no longer fresh flowers, and achieve a fresh, fragrant and long-lasting flower fragrance, rich and mellow taste, and color and luster. Dark green oily effect

Inactive Publication Date: 2017-04-26
青岛益邦瑞达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional scenting process of pearl orchid tea is mainly completed by the processes of re-fired tea base, cooling, fresh flowers, static scenting, passing flowers to dissipate heat, re-fired and dried, and metering and packaging. The process has a history of hundreds of years. There is no improvement. After careful study of the process, many shortcomings are found, such as: cumbersome and time-consuming process, serious pesticide residue pollution, more product debris, high production energy consumption and labor costs and other outstanding problems; flower picking does not pay attention to timely Processing and blending, so that the flowers are no longer fresh, the fragrance is insufficient, the flowers are passed through the flowers to dissipate heat, and the aroma is released when the tea leaves have not absorbed and solidified the aroma, and the water content of the flowers is not paid attention to, so the efficiency of aroma absorption is not high, etc. A series of problems, serious waste and the fragrance-absorbing resources of Pearl Orchid, and at the same time, it has not reached the grade that Pearl Orchid tea should have

Method used

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Examples

Experimental program
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Effect test

Embodiment 2

[0034] (1) Treatment of tea dregs: Refire the raw tea dregs to make the temperature of the hot air in the dryer reach 108°C. When the moisture content reaches 3.5%-5%, take it out and place it in a dry environment to cool naturally to room temperature;

[0035] (2) Picking of flowers: pick when the spikes of pearl orchids are mature, full and plump, and yellow-green, and pick before the dew is dry every day at dawn; pick the flowers and branches lightly, pick and put them lightly, and avoid squeezing; Bamboo baskets are used to hold tools to maintain ventilation;

[0036] (3) Flower treatment: clean the pearl orchid flowers, remove the main flower branches and sundries, spread them thinly on the bamboo plaques, and air-dry them quickly;

[0037] (4), scenting flowers: in the airtight box, by weight ratio 0.3, pearl orchid and tea base are layered and tiled on the adjacent mesh screen, the flowers are on the lower floor, and the tea base is on the upper floor, so that 6 layers ...

Embodiment 3

[0044] (1), tea dregs treatment: refire the raw tea dregs, make the temperature of the hot air in the dryer reach 110°C, and when the moisture content reaches 3.5%-5%, take it out and place it in a dry environment to cool down to room temperature naturally;

[0045] (2) Picking of flowers: pick when the spikes of pearl orchids are mature, full and plump, and yellow-green, and pick before the dew is dry every day at dawn; pick the flowers and branches lightly, pick and put them lightly, and avoid squeezing; Bamboo baskets are used to hold tools to maintain ventilation;

[0046] (3) Flower treatment: clean the pearl orchid flowers, remove the main flower branches and sundries, spread them thinly on the bamboo plaques, and air-dry them quickly;

[0047] (4), scenting flowers: in the airtight box, the pearl orchid flower and the tea base are layered and tiled on the adjacent mesh screen by weight ratio 0.6, the flowers are on the lower floor, and the tea base is on the upper floor...

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Abstract

The invention provides a method for producing chloranthus tea. The method comprises the following steps: treatment of tea base, picking of fresh flowers, treatment of fresh flowers, scenting, as well as packaging, sterilization and warehousing. The invention provides the method for producing jasmine tea with energy saving, high efficiency, and lower production cost. The chloranthus tea obtained by the steps has the advantages of heavy fragrance of flowers, and refreshed mouthfeel.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing pearl orchid flower tea. Background technique [0002] Tea beverage is a kind of beverage that Chinese people like most, and it is also quite popular in the world. Among them, scented tea is very popular because of its strong tea liquid and aroma. With the improvement of people's living standards, higher requirements are put forward for tea culture, and tea-making technology has been improved and progressed rapidly. [0003] Zhulan scented tea has a very long history and was produced as early as the Ming Dynasty. It is one of the main types of scented tea in China. It is mainly made of roasted green tea and Zhulan flowers as raw materials. Its fragrance is fresh and elegant, fragrant and mellow, and it is long-lasting and storable, so it is favored by consumers. Traditionally, it is believed that its clear fragrance is inferior to jasmine tea, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 于桂菊
Owner 青岛益邦瑞达生物科技有限公司
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