2results about How to "Tight shape" patented technology

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

The invention discloses a preparation method of honeysuckle green tea, which comprises the following steps: (1) picking and maintaining flowers: picking flower buds in a big white stage or a second white stage and flowers in a flowering stage as raw materials, spreading thinly, ventilating and placing; (2) preparing a tea picking fresh tea leaves with one bud and two leaves or one bud and three leaves, and performing rolling, fixation and drying treatment to prepare the green tea base with the water content of 3-5%; (3) alternate filling: taking the honeysuckle and the green tea base in proportion, and alternately putting the honeysuckle and the green tea base into a tray layer by layer; (4) scenting and aroma enhancing: putting the filled multi-layer stacked tray into a scenting box; (5) drying and water control: independently taking the tea base for high-temperature drying, and cooling after drying; and (6) jacquard storage: uniformly stacking and boxing the tea bases, placing a small amount of honeysuckle in the tea bases, and statically jacquard to obtain a honeysuckle green tea sample. Compared with the traditional scented tea, the honeysuckle green tea product prepared by the invention has the advantages of compact tea appearance, emerald green color, strong flower fragrance, transparent and bright soup color and mellow taste.