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Preparation method of jasmine tea

A production method and technology of flower crafts, applied in the field of jasmine flower tea production, can solve the problems of low utilization rate of flowers, cumbersome processing procedures, long production cycle, etc., and achieve the effect of increasing ornamental value

Inactive Publication Date: 2012-03-28
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of processing method generally has cumbersome processing procedures, high labor intensity, long production cycle, and low flower utilization rate, which is only about 13-18%.

Method used

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  • Preparation method of jasmine tea
  • Preparation method of jasmine tea
  • Preparation method of jasmine tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First pick the tea leaves and flowers, process the fresh tea leaves collected from the tea garden into a semi-dry state, and then wrap the petals in it with the treated tea leaves. The amount of flowers is preferably one or three, and the petals are threaded up . The lower end of the pellets is tied firmly with a thread, the upper end of the pellets is gathered, and then the whole pellets are wrapped with clean gauze (or synthetic fiber cloth). Then dry at a temperature of 60°C to 80°C, stop heating after 25-30 minutes, remove the wrapping cloth, and finally obtain a spherical tea bag with a diameter of 30 mm, which is finally put into a tea can to obtain the product.

Embodiment 2

[0028] Embodiment 2: picking tea leaves and flowers, processing the fresh tea leaves collected from the tea garden into a semi-dry state, spraying the dry tea leaves into a semi-dry state, and then wrapping jasmine flowers in them with the treated tea leaves, with 1-3 flowers It is advisable to have several flowers, or make a garland or a lantern-like form, and the petals are threaded up. The lower end of the pellets is tied firmly with a thread, the upper end of the pellets is gathered, and then the whole pellets are wrapped with clean gauze. Then dry at a temperature of 60°C to 80°C, stop heating after 25-30 minutes, remove the wrapping cloth, and finally obtain a spherical tea bag with a diameter of 30mm, and scent the jasmine one or more times to let the fragrance of the flower The tea pellets are infiltrated and finally filled into tea cans to obtain the product. The product is named "Jasmine Fairy".

Embodiment 3

[0029] Embodiment 3: picking tea leaves and fresh flowers, spraying dry tea leaves with water to soften them, and then wrapping rose petals and jasmine flowers in them with the treated tea leaves. The amount of flowers is preferably 1-5, and the petals are threaded through them. rise. The lower end of the pellets is tied firmly with a thread, the upper end of the pellets is gathered, and then the whole pellets are wrapped with clean gauze (or synthetic fiber cloth). Then dry at a temperature of 60°C to 80°C, stop heating after 25-30 minutes, remove the wrapping cloth, and finally obtain a spherical tea bag with a diameter of 30 mm, and then put it into a tea can at last to obtain Products, the product is named "Rose Fairy".

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Abstract

The invention discloses a preparation method of jasmine tea. Tea leaf buds and flowers (dry pedals or fresh pedals) are intensively wrapped to be a ball with the diameter being 20-30mm, a flower formed by the threading of lines is arranged at the center of the ball threaded by lines. The tea leaf is wrapped outside the ball, the lower end of the ball is bound firmly by lines, the upper end of the ball is folded, then the whole ball is wrapped by cloth, then is dried at the temperature being 60-80 DEG C, and the heating is stopped after 25-30min, then the cloth is removed, the ball is placed in a tea tank, thus obtaining the product. When the tea is brewed, the tea leaf at the outer layer is scattered by absorbing water, the dry pedal at the inner layer is exposed and scattered by absorbing water, the fragrant is emitted in tea water, so that the flower fragrant in the teat water is enhanced, and dry pedals are scattered in water so as to improve the artistic feeling.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a preparation method of jasmine flower tea. [0002] Background technique [0003] Scented tea originated from the Song Dynasty. In the Song Dynasty (960 A.D.), diptero (a kind of spice) was added to the top-grade green tea as a tribute, which shows that spices could be used to fumigate tea in the Song Dynasty. In the late Song Dynasty, it was not recommended to use spices to fumigate tea for fear of affecting the true taste of tea. Cai Xiang's "Tea Records" said: "Those who pay tribute to tea with real fragrance use borneol slightly to help its fragrance, but the folks in Jian'an tried tea, but none of them tasted fragrant, and they might take away the truth... just don't use it." But this has already been used. It is the harbinger of the scenting system of Chinese scented tea, and it is also the first type of Chinese scented tea. [0004] Scented tea is also known as smoked scented tea, scen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 谢大高
Owner 横县南方茶厂
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