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Preparation method and product of osmanthus fragrans brick tea

A production method and technology of sweet-scented osmanthus, applied in tea, tea spices, food preservation, etc., can solve the problems of fucha tea without flower fragrance, fucha tea with a single taste, and scented tea that cannot be stored for a long time, and achieve the effect of hygienic quality and safety and strong sweet-scented osmanthus fragrance

Inactive Publication Date: 2018-09-18
蔚长飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a method for making sweet-scented osmanthus tea and its product, which effectively integrates the fragrance tea scenting process and the tea flowering process, so that the produced sweet-scented osmanthus tea is not only rich in golden flowers, Moreover, it has a strong scent of sweet-scented osmanthus, which solves the technical problems that traditional scented tea cannot be stored for a long time, has no flowery scent in Fu tea, and has a single taste in Fu tea. Especially for Fu tea users who like the scent of Lihua, it provides a very differentiated innovative product that fills the scent of sweet-scented osmanthus Product Blank of Fucha

Method used

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  • Preparation method and product of osmanthus fragrans brick tea
  • Preparation method and product of osmanthus fragrans brick tea
  • Preparation method and product of osmanthus fragrans brick tea

Examples

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Effect test

Embodiment 1

[0055] Such as figure 1 Shown is a method for making sweet-scented osmanthus tea. The preferred black hair tea and the preferred sweet-scented osmanthus are made into floral-scented dark tea base through a scenting process, and then the floral-scented dark tea base is made into sweet-scented osmanthus tea through a blooming process. Wherein, scenting process comprises the following steps:

[0056] A1) Put 9 parts by weight of the preferred black hair tea and 5 parts by weight of the preferred sweet-scented osmanthus in a closed space, and alternately spread the preferred black hair tea and the preferred sweet-scented osmanthus on adjacent mesh screens with a distance of 0.3cm, and The adjacent mesh sieve has a 6-layer structure, wherein: osmanthus is on the lower layer, and black hair tea is on the upper layer, so alternate three times. The mesh screen can be a stainless steel mesh screen or a bamboo screen.

[0057] A2) Control the vacuum degree in the confined space to -12~...

Embodiment 2

[0066] Such as figure 2 Shown is a method for making sweet-scented osmanthus tea. The preferred black hair tea and the preferred sweet-scented osmanthus are made into floral-scented dark tea base through a scenting process, and then the floral-scented dark tea base is made into sweet-scented osmanthus tea through a blooming process. Wherein, scenting process comprises the following steps:

[0067] A1) Put 5 parts by weight of the preferred black hair tea and 3 parts by weight of the preferred sweet-scented osmanthus in a closed space, and alternately spread the preferred black hair tea and the preferred sweet-scented osmanthus on adjacent mesh screens with a distance of 0.8cm, and The adjacent mesh sieve has an 8-layer structure, wherein: sweet-scented osmanthus is in the lower layer, and black hair tea is in the upper layer, so alternate four times, and the mesh sieve can be a stainless steel mesh sieve or a bamboo sieve.

[0068] A2) Control the vacuum degree in the confin...

Embodiment 3

[0077] Such as image 3 Shown is a method for making sweet-scented osmanthus tea. The preferred black hair tea and the preferred sweet-scented osmanthus are made into floral-scented dark tea base through a scenting process, and then the floral-scented dark tea base is made into sweet-scented osmanthus tea through a blooming process. Specifically, the scenting process includes the following steps:

[0078] A1) Put 8 parts by weight of the preferred black hair tea and 4 parts by weight of the preferred sweet-scented osmanthus in a closed space, and alternately spread the preferred black hair tea and the preferred sweet-scented osmanthus on adjacent mesh screens with a distance of 0.8cm, and The adjacent mesh sieve has an 8-layer structure, wherein: sweet-scented osmanthus is in the lower layer, and black hair tea is in the upper layer, so alternate four times, and the mesh sieve can be a stainless steel mesh sieve or a bamboo sieve.

[0079] A2) Control the vacuum degree in the...

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Abstract

The invention discloses a p reparation method and a product of osmanthus fragrans brick tea and belongs to the field of tea processing. The method comprises the following steps of: preparing preferable raw dark green tea and preferable osmanthus fragrans into a flowery black tea blank by virtue of scenting process; and then preparing the flowery black tea blank into the osmanthus fragrans brick tea by virtue of a mouldy spot appearing process. The scented tea scenting process and the brick tea mouldy spot appearing process are effectively combined, so that the produced osmanthus fragrans bricktea not only is rich in golden flower, but also has heavy osmanthus fragrans fragrance, so that the technical problem of short storage period of scented tea, and the technical problems of no flower flavor and unique taste of brick tea are solved.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing sweet-scented osmanthus tea and a product thereof. Background technique [0002] Fucha belongs to the dark tea among the six major teas, and is a fully fermented tea. Because it is processed in the dog days, it is called Fucha, and its effect is similar to that of Smilax, so it is beautifully called Fucha. For hundreds of years, Fu tea has become a daily necessities of people of all ethnic groups in Northwest China because of its unique and irreplaceable role and efficacy, alongside milk and meat. [0003] Under normal circumstances, the longer the Fu tea is aged, the stronger the aroma, the easier it is to brew the tea soup, and the color of the tea soup is red and bright. In particular, the golden flower in the tea—Syringomyces coronata, which belongs to the national second-class secret protection fungus, is a kind of fungus that is extremely b...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40A23L3/3571
CPCA23F3/14A23F3/405A23L3/3571
Inventor 蔚长飞
Owner 蔚长飞
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