Tea making and scenting fermentation method for prepared tea

Abstract

The invention discloses a tea making and scenting fermentation method for prepared tea, which comprises the following steps: 1, performing tea base treatment: putting a tea base into a drying machine for drying, and ensuring that the water content of the tea base is 3-5%; 2, performing cooling and storing: taking out the dried tea base, performing cooling, putting the cooled tea base into a tea box, and performing sealing and storing; and 3, performing fresh flower and fresh leaf treatment: firstly removing the picked fresh flower and fresh leaves. According to the tea making and scenting fermentation method for the prepared tea provided by the invention, the dual effects of fresh flower and fresh leaf contact scenting and flower fragrance mixed gas fumigation scenting are adopted; the flower fragrance absorption effect of the tea base is greatly improved; the overall scenting effect is improved; meanwhile, the tea base located on the outermost layer is fully absorbed by the flower fragrance; the quality of finished tea in the later period is guaranteed; meanwhile, in the heat dissipation process after scenting, a scented tea mixture and the ground are isolated through a support and a film; ground moisture is prevented from invading the scented tea mixture; and the overall product quality in the later period is improved.

Description

technical field [0001] The invention belongs to the technical field of scenting and brewing with tea, and in particular relates to a tea scenting and fermentation method for brewing tea with tea. Background technique [0002] The scenting system of the configured tea is to mix fresh flowers and leaves with fragrance with tea leaves, and the tea leaves slowly absorb the aroma of fresh flowers and leaves in a static state, then remove the fresh leaves of flowers and dry the tea leaves to become scented tea. . [0003] In the tea making and scenting process of the existing configured teas, the fragrance of fresh flowers and fresh leaves and the tea dhool are only used for scenting, which has the problem of poor scenting effect, which leads to the poor fragrance of the subsequent configured teas and is in the A large part of the outermost tea base cannot be in contact with flowers and fresh leaves, which makes the scenting effect of this part of the tea base particularly poor. ...

AI Technical Summary

Problems solved by technology

[0003] In the tea making and scenting process of the existing configured teas, the fragrance of fresh flowers and fresh leaves and the tea dhool are only used for scenting, which has the problem of poor scenting effect, which leads to the poor fragrance of the subsequent configured teas and is in the A large part of the outermost tea base cannot be in contact with flowers and fresh leaves, which makes the scenting effect of this part of the tea base particularly poor. At the same time, the existing tea configuration is vulnerable to the invasion of ground moisture during the heat dissipation process after scenting , causing the scented tea mixture to be damp, there are disadvantages, for this reason the present invention proposes a tea scenting and fermentation method for configuring tea