Green pu'er tea with jasmine incense and preparation method thereof

A technology of Pu'er raw tea and jasmine flower, which is applied in tea treatment before extraction, etc., to achieve good market application prospects, low cost, and simple preparation process

Inactive Publication Date: 2009-07-08
谢成国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no good solution in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Prepare raw jasmine-flavored Pu-erh tea. When the weather is fine, no rain, no dew, pick jasmine between 3:00 p.m. and 7:00 p.m. for later use. Weigh 100 kg of Pu'er raw tea and 300 kg of jasmine flower, and heat the Pu'er raw tea once at 75°C to enhance the adsorption capacity of the raw tea. For the first scenting of flowers, use 150 kg of jasmine to layer the overheated raw Pu-erh tea into a pile. After 12 hours, the pile should be removed, and the jasmine should be screened out. The pile should be covered. For the second scenting of flowers, use 75 kg of jasmine to layer the Puer tea after the first scenting of flowers. After 12 hours, the piles should be removed, and the jasmines should be screened out, and the piles should be covered. For the third scenting, use 60 kilograms of jasmine to layer the Puer tea after the second scenting. After 12 hours, take out the pile, sieve the jasmine, and cover the pile. To collect the incense, use 15 kg of jasmine to layer th...

Embodiment 2

[0028] Repeat Example 1, with the following difference: the Pu'er raw tea was overfired at 65°C.

Embodiment 3

[0030] Repeat Example 1, with the following differences: the raw Pu'er tea was overheated at 80°C.

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PUM

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Abstract

The invention discloses a natural tea of Pu er with the fragrance of jasmine flower and preparation method thereof. After the natural tea of Pu er is overdone once on the conditions of DEG C 65-80, later the natural tea of Pu er is scented for three times by the jasmine flower with the flower using amount of 50 percent, 25 percent and 20 percent for 5-20 hours, finally, the fragrance is collected with the same method with 5 percent of jasmine flower. After the fragrance is collected, the jasmine flower and the residue are screened, and then the demanded natural tea of Pu er with the fragrance of jasmine is obtained. When the unique taste and healthy function for the natural tea of Pu er is preserved, the natural tea of Pu er is initiatively endowed with good fragrance of jasmine flower and special elegant flavor, lasting fragrance of flower and good brewing resistance. The invention has simple preparation process, low cost and good market prospects.

Description

technical field [0001] The invention belongs to the technical field of Pu'er tea processing, and in particular relates to raw Pu'er tea with natural jasmine fragrance. At the same time, the invention also relates to a preparation method of the Pu'er raw tea. Background technique [0002] Jasmine tea, also known as jasmine tea, belongs to reprocessed tea. In the prior art, roasted green tea and jasmine flowers are blended and scented so that the tea leaves can absorb the fragrance of the flowers. [0003] Pu'er tea is a famous historical tea in Yunnan. It generally refers to sun-dried green tea made from Yunnan big-leaf tea that meets the environmental conditions of the Pu'er tea production area, as well as various specifications made from green tea after piled up and pressed. of pressed and loose teas. Pu-erh tea has its own unique processing technology. Freshly picked tea leaves become Pu-erh raw tea after being greened, twisted and dried. After raw tea is made, it is d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 谢成国
Owner 谢成国
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