Preparation method of pittosporum tobira tea

A production method and technology of Pittosporum scented tea, applied in the field of tea processing, can solve the problems that no one uses Pittosporum flower, large flowering amount of Pittosporum, long flowering period, etc.

Inactive Publication Date: 2010-08-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pittosporum has a large amount of flowers, a long flowering period, and a pleasant fragrance. A large amount of Pittosporum used for landscaping has formed a rich Pittosporum flower resource. However, no one uses Pittosporum to scent tea at present

Method used

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  • Preparation method of pittosporum tobira tea
  • Preparation method of pittosporum tobira tea
  • Preparation method of pittosporum tobira tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: The effect of different amount of scenting flowers on the quality of Pittosporum tea

[0019] Under the same conditions as temperature, scenting method, scenting time and other conditions, the amount of scenting was treated with 10%, 20%, and 30%. The experimental results show that (subtract from Table 1, Table 2). As the amount of scenting flowers increases, the aroma concentration of Pittosporum tea is also increasing; when the amount of scenting flowers reaches 30%, the floral fragrance of Pittosporum tea has obviously overwhelmed the tea fragrance of the tea itself, indicating that the amount of scenting flowers should be increased as much as possible. The amount of flowers of Pittosporum vulgare is beneficial to the formation of the quality of Pittosporum chinense tea. Considering that when the amount of one-time scenting flowers is too large, the tea greens (ie, commercial green tea on the market, the same below) cannot fully absorb aroma substances, resul...

Embodiment 2

[0024] Example 2: The effect of different scenting time on the quality of Pittosporum tea

[0025] (1) The effect of different scenting time on the flowers

[0026] In the experiment of head scenting and second scenting, the same conditions of tea greens, scenting amount and scenting method were adopted to observe and compare the appearance characteristics of P. vulgaris flowers at 6, 12, 18, and 24h respectively to determine the better The scenting time. The observation results are shown in Table 3. It can be seen that the flowers of P. vulgaris have basically been unable to maintain a relatively fresh state after 18 hours of scenting, while the flowers of P. vulgaris have basically withered after scenting for 24 hours, which is very detrimental to the quality of the product. Therefore, in the scenting process of Pittosporum tea, the general scenting time should not exceed 18h ​​as far as possible from the state of Pittospora flowers, but the specific scenting time can be changed...

Embodiment 3

[0042] Example 3: The quality of Pittosporum tea with different scenting times

[0043] In the present invention, different scenting times of Pittosporum scented tea were tested, and 3 treatments were set for the scenting times: (1) Single scenting-20% of scenting flowers, 12h of scenting; (2) Two scenting-head scenting amount of flowers 20%, scenting 12h, two scenting flower volume 40%, scenting flower 12h; (3) Two scenting one mention-scenting flower volume 20%, two scenting flower 40%, jacquard 40%, head scenting time 12h, Two scenting 12h, jacquard 4h, three kinds of scented scented tea were finally dried at 75℃ for review. The experimental results showed (Table 8, Table 9) that the quality of the scented tea of ​​the second scented tea has a greater improvement than the first scented tea, and the second scented tea is the best. The present invention adopts two scenting methods for scenting of Pittosporum tea, which is beneficial to the formation of Pittospora tea and the fu...

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Abstract

The invention belongs to the technical field of tea processing, in particular to a preparation method of a pittosporum tobira tea. The preparation method is characterized in comprising the steps of: taking a common baked green tea as a tea blank, adopting a scenting method by means of 'two steps of scenting and one step of distilling', processing by means of the tea blank and the fresh flower, scenting the flower, withdrawing the flower, drying by means of fire repeating, and distilling the flower, etc. The development and the preparation of the pittosporum tobira tea can enrich the types of scented tea, meet the drinking requirement of diversification, promotes the synthesis and the high efficiency of pittosporum tobira resources, and has wide application prospects.

Description

Technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for making sea tongs flower tea. Background technique [0002] Scented tea is a fragrant tea made from fragrant flowers and tea leaves. It not only maintains the pure tea fragrance but also has a fragrant floral fragrance. The scenting system of scented tea in my country has a long history. As early as the Three Kingdoms period, there was a record of adding oranges and green onions to tea. Medical research has shown that the aromatic substances in scented tea have an excitatory effect on the central nervous system, and can promote the secretion of digestive juice and improve digestion. In recent years, more and more flower materials are used for scented tea processing, such as common jasmine, osmanthus, tortoise flower and so on. Guangxi Hengxian County is the largest scented tea base in my country, accounting for 67% of the national scented tea market, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 黄友谊刘聪宋国章吴文武
Owner HUAZHONG AGRI UNIV
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