Preparation process of scented tea

Abstract

The invention discloses a preparation process of scented tea. The preparation method comprises the following steps: selecting fresh flower buds which are picked in the morning of sunny days and do notbloom completely, and removing stalks; selecting a special tea base or full / half parched green tea; selecting a totally-enclosed fermentation vessel with good air permeability; cleaning the fermentation vessel to ensure that the inside of the base is clean and dry; paving the flower buds at the bottom, then covering the next layer of tea leaves with the next layer of flower buds completely everytime, and finally capping and sealing the base with the tea leaves; after the base is sealed, opening the base at any time to check the temperature in the base, when the temperature in the base reaches 50-60 DEG C, starting to turn over the flower buds and the leaves for cooling, fully mixing the flower buds with the tea leaves, and cooling the temperature in the base to room temperature; and sealing the base for 24-48 hours, starting to screen the flowers when the flower buds are completely withered and become dark yellow, and spreading and cooling the tea leaves of which the flowers are screened out to room temperature, wherein the finished product needs at least three times of scenting; and after scenting for multiple times, drying the tea leaves without the flower buds, improving fragrance, and naturally cooling the tea leaves to obtain a finished product. According to the preparation process, an existing scented tea scenting process is changed, so that the scented tea has strongerfragrance.

Description

technical field [0001] The invention relates to a tea preparation process, in particular to a scented tea preparation process. Background technique [0002] Scented tea, also known as Xiangpian, is a kind of tea made by brewing the flowers or leaves of plants or their fruits. It is a kind of reprocessed tea unique to China. It makes use of the characteristic that tea is good at absorbing peculiar smells, stuffing scented flowers with new tea, and sifting out the dried flowers after the tea absorbs the scent. And flower and fruit tea, those who drink leaves or flowers are called herbal teas, such as lotus leaves and stevia leaves, and those who drink their fruits are called flower and fruit teas, such as: figs, lemons, hawthorns, Luo Han Guo, and flowered fruits. Scented tea smells fragrant and has health-preserving effects. Its shape is tight and even, and its color is yellow-green and moist; its inner quality is fresh and strong, with obvious flower aroma. It is a tea mad...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the aroma of scented tea prepared by the existing scented tea scenting process is not strong and the scent distribution in a batch of scented tea is uneven. The purpose is to provide a scented tea preparation process to solve the above problems