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Continuous scenting processing method of jasmine tea

A processing method and technology for jasmine tea, applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of increased flower volume, unstable quality, low water content of tea blanks, and the ability to absorb aroma, so as to slow down metabolism. speed, maintain the taste and flavor, and improve the effect of fresh-keeping

Inactive Publication Date: 2019-12-06
横县南香茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jasmine tea is a traditional scented tea product in my country. Traditional jasmine tea scenting requires a large amount of flowers, the process is complicated, time-consuming, energy-consuming, and the quality is unstable, which affects the improvement of benefits. Under the research of scientific and technological workers, even new scenting jasmine tea The process is gradually promoted
[0003] The scenting mechanism of the traditional craft is that the lower the water content of the tea base, the stronger the aroma-absorbing ability. In theory, water is used as the carrier of aroma, and it also absorbs water while scenting scented tea and tea leaves. Baking once, but the more times of baking, the greater the loss of flower fragrance, and the worse the appearance of scented tea with flowers, and the existing continuous scenting technology with flowers and continuous scenting, the temperature of the tea dregs is too high, which will easily cause the flowers to deactivate too quickly. As a result, the increase in the amount of flowers is inferior to the traditional scenting process, and the continuous scenting technology is not suitable, and the finished product is prone to loose shape, dark tea leaves, and the soup red has a watery taste, etc.

Method used

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  • Continuous scenting processing method of jasmine tea

Examples

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Effect test

Embodiment 1

[0024] A continuous scenting processing method for jasmine tea, comprising:

[0025] (1) Treatment of jasmine: Remove the green stalks from fresh jasmine, wash them with clean water, and lay them flat in a cool place, and spray 4mol / L CaCl solution on the jasmine with a nozzle, spraying once every 3 hours;

[0026] (2) Magnolia fried tea: Add the pre-prepared tea leaves and fresh Magnolia with a weight ratio of 1:1 into the pot to fry the tea, fry for 5 minutes, the water content of the tea leaves is less than 10%, and the leaves are sieved for later use;

[0027] (3) Arrangement with flower first scenting: the fried tea leaves are mixed with flower stacks in the manner of one layer of jasmine and one layer of tea leaves. The weight ratio of jasmine and tea leaves is 2:1. The jasmine and tea leaves are separated by a screen. Fill the airtight space of stacking with ethanol gas to make the concentration of ethanol gas reach 1.8mol / L, the stacking height is less than 40cm, the s...

Embodiment 2

[0032] A continuous scenting processing method for jasmine tea, comprising:

[0033] (1) Treatment of jasmine: Remove the green stalks from fresh jasmine, wash them with clean water, and lay them flat in a cool place, and spray 6 ol / L CaCl solution on the jasmine with a nozzle, once every 4 hours;

[0034] (2) Magnolia fried tea: Add the pre-prepared tea leaves and fresh Magnolia with a weight ratio of 1:1 into the pot to fry the tea, fry for 10 minutes, the water content of the tea leaves is less than 10%, and the leaves are sieved for later use;

[0035] (3) Arrangement with flower first scenting: the fried tea leaves are mixed with flower stacks in the manner of one layer of jasmine and one layer of tea leaves. The weight ratio of jasmine and tea leaves is 2:1. The jasmine and tea leaves are separated by a screen. Fill the airtight space of stacking with ethanol gas so that the concentration of ethanol gas reaches 2.1mol / L, the stacking height is less than 40cm, the stackin...

Embodiment 3

[0040] A jasmine tea continuous scenting processing method is characterized in that, comprising:

[0041] (1) Treatment of jasmine: Remove the green stalks from the raised fresh jasmine, rinse with clean water, lay flat and stack them in a cool place, and spray 8mol / L CaCl solution on the jasmine with a nozzle, spraying once every 5h;

[0042] (2) Magnolia fried tea: Add the pre-prepared tea leaves and fresh Magnolia with a weight ratio of 1:1 into the pot to fry the tea, fry for 15 minutes, the water content of the tea leaves is less than 10%, and the leaves are sieved for later use;

[0043] (3) Arrangement with flower first scenting: the fried tea leaves are mixed with flower stacks in the manner of one layer of jasmine and one layer of tea leaves. The weight ratio of jasmine and tea leaves is 2:1. The jasmine and tea leaves are separated by a screen. Fill the airtight space of stacking with ethanol gas so that the concentration of ethanol gas reaches 3.6mol / L, the stacking...

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Abstract

The invention aims to provide a continuous scenting processing method of jasmine tea. In the scenting process, ethanol gas is used to control the metabolic rate of jasmine flowers, the jasmine flowerscan be scented continuously under the condition of higher moisture content under the action of ethanol gas in the first scenting process, drying or replacement of a large number of fresh flowers is not required, a drying step of re-scenting is omitted, the time interval between scenting is shortened, the utilization rate of processing places and equipment is increased, the processing efficiency is improved, and the flower matching amount is reduced effectively.

Description

technical field [0001] The invention relates to the field of jasmine tea processing, in particular to a jasmine tea continuous scenting processing method. Background technique [0002] Jasmine tea is a traditional scented tea product in my country. Traditional jasmine tea scenting requires a large amount of flowers, the process is complicated, time-consuming, energy-consuming, and the quality is unstable, which affects the improvement of benefits. Under the research of scientific and technological workers, even new scenting jasmine tea The technology has been promoted step by step. [0003] The scenting mechanism of the traditional craft is that the lower the water content of the tea base, the stronger the aroma-absorbing ability. In theory, water is used as the carrier of aroma, and it also absorbs water while scenting scented tea and tea leaves. Baking once, but the more times of baking, the greater the loss of flower fragrance, and the worse the appearance of scented tea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/14
CPCA23F3/14A23F3/405
Inventor 李玥楼
Owner 横县南香茶厂
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