Technology for processing vanilla kuding tea

Abstract

The invention discloses a processing technology of vanilla kudingcha: a. first make the primary product of kudingcha; b. then fully mix the vanilla tincture with the primary product of kudingcha, seal and scent for 6-8 days, and then Re-fire and dry in a drying oven. The temperature is required to be less than or equal to 70 degrees Celsius, and the time is 1-2 hours. Dry until the moisture content is less than or equal to 7%. The Kudingcha produced by the present invention has the fragrance of vanilla orchid, and compared with the traditional technology, the steps are simpler and quicker, and the produced Kudingcha leaves keep the original shape of the tea leaves, can be brewed, and are convenient to use.

Description

technical field [0001] The invention relates to a production process of tea, in particular to a production process of Kudingcha with vanilla orchid fragrance. Background technique [0002] Tea is divided into many varieties, including black tea, green tea, Kuding tea, oolong tea, etc. Kuding tea is a natural drink that has been favored by people in recent years, and it is processed from the buds and leaves of holly. In order to meet the tastes of different consumers, various businesses now make tea leaves and spices into teas with different fragrances. In the patent document with the patent application number 00136802.8, a kind of pandan tea and its preparation method are disclosed. The production needs to cut the vanilla pods into 5-10 cm pieces, layer the tea base and the sliced ​​vanilla pods into the tin can, seal it for 5-30 days, pick out the vanilla pods, and then put the vanilla pods The orchid pods are ground into powder and mixed with the scented tea to make panda...

AI Technical Summary

Problems solved by technology

In order to meet the tastes of different consumers, various businesses now make tea leaves and spices into teas with different fragrances. In the patent document with the patent application number 00136802.8, a kind of pandan tea and its preparation method are disclosed. The production needs to cut the vanilla pods into 5-10 cm pieces, layer the tea base and the sliced ​​vanilla pods into the tin can, seal it for 5-30 days, pick out the vanilla pods, and then put the vanilla pods The orchid pods are ground into powder and mixed with the scented tea to make pandan tea. Although the fragrant orchid tea made by this method also has the fragrance of vanilla orchid, there are the following technical shortcomings: 1. The finished tea is powdered tea, which can only be put into bags for drinking because of the mixture of pandan pod powder and tea powder, and is not suitable for making loose tea. Therefore, it brings inconvenience to people for brewing and drinking, and is not suitable for making bitter tea. Ding Cha

2. The production time is long and the process is complicated. The scenting of this kind of tea takes 5-30 days, and the stock can only be sold out of the warehouse for 15 days. In addition, in the process of scenting, it is necessary to place the tea dregs and pandan pods in layers, and operate It is cumbersome and the scenting is not uniform enough