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Processing method of chrysanthemum tea taking Pu'er tea as blank

A processing method, the technology of chrysanthemum tea, applied in the field of tea processing, can solve the problems of decreased immunity, coldness of the human body, etc., and achieve the effect of changing the coldness, mellow taste, and increasing the shelf life

Inactive Publication Date: 2017-05-31
雅安市雨城区晏场鹿井茶厂
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the trace amount of fat in chrysanthemum tea may make the body feel cold and reduce immunity

Method used

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Effect test

Embodiment Construction

[0018] A kind of processing method of the chrysanthemum tea that takes Pu'er tea as embryo material, is processed according to the following steps:

[0019] (1) Preparation of materials:

[0020] Select early spring delicate Pu'er tea as the raw material for fermented tea, and make bar-shaped fermented Pu'er tea embryos according to traditional processing methods; pick fresh chrysanthemums according to traditional methods and standards;

[0021] (2) The first scenting system:

[0022] Pu'er tea embryos are mixed with fresh chrysanthemums, and the weight ratio of Puer tea embryos and fresh chrysanthemums is 100:35-45; the flowers are scented at 28-35°C for 4-6 hours, and when the temperature inside the tea embryos rises to 38°C, carry out Pass the flowers; continue to scent the flowers for 4 to 5 hours after the flowers are passed; the tea embryos after flowering enter the dryer to refire to remove moisture. The temperature of the air inlet of the dryer is 100-105 ° C. Moistu...

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Abstract

The invention discloses a processing method of chrysanthemum tea taking Pu'er tea as a blank. The processing method comprises the steps of with fermented Pu'er tea as the blank, adding fresh picked chrysanthemum, and carrying out scenting for three times and a jacquard process. By virtue of the processing method, the fermented Pu'er tea is taken as the raw material and is scented by virtue of fresh chrysanthemum, so that the fragrance of chrysanthemum is absorbed, and the deep red soup color of the Pu'er tea is inherited; and by adding the white chrysanthemum petals, the bright and beautiful impressions are provided for people, the chrysanthemum tea has the characteristics of faint scent, freshness and mellow taste, the colors of dried tea and tea soup are changed, the limitation of cold property of the chrysanthemum tea is changed, the chrysanthemum tea has characteristics of fragrance, sweetness and mellow taste, and the guarantee period of the chrysanthemum tea is prolonged.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of chrysanthemum tea using Pu'er tea as embryo material. Background technique [0002] Modern medical research has confirmed that chrysanthemum has the effects of lowering blood pressure, eliminating cancer cells, expanding coronary arteries and inhibiting bacteria. Long-term drinking can increase human calcium, regulate myocardial function, and lower cholesterol. It is suitable for middle-aged and elderly people and to prevent epidemic conjunctivitis. . It also has a good effect on dry eyes caused by excessive liver fire and excessive eye use. At the same time, chrysanthemum tea has a strong aroma, refreshes the mind, and also has a certain effect of relaxing nerves and relieving headaches. However, the trace amount of fat in chrysanthemum tea may make the body cold and reduce immunity. Traditional Chinese medicine emphasizes that some teas have medicinal pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 冯小群
Owner 雅安市雨城区晏场鹿井茶厂
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