Honeysuckle tea and scenting method for same

Abstract

The invention belongs to the technical field of tea processing, in particular to scented tea and a scenting method for the same. The honeysuckle tea is characterized by being prepared by scenting summer tea, blooming honeysuckle and magnolia flower, wherein the adding amount of the blooming honeysuckle is 100 percent of the mass of the summer tea; the adding amount of the magnolia flower is 1 percent of the mass of the summer tea; and the summer tea is prepared from fresh leaves of summer tea trees, which have the specification of a single bud or a bud and a leaf, by a green tea processing technology. By the method, the summer tea resources can be promoted to be developed and utilized, and the obtained honeysuckle tea has good quality.

Description

Technical field

[0001] The invention belongs to the technical field of tea processing, and specifically relates to a scented tea and a scenting method thereof. Background technique

[0002] my country is a big country in tea production, and the area of ​​tea gardens and tea production are the largest in the world. However, the economic benefits of China's tea industry are obviously low. The key reason is that most of the tea resources, especially summer tea, are wasted and the prices of middle and low-grade tea are very low. Summer tea has a high anthocyanin content due to strong sunlight, and the finished product has a heavy bitterness and astringency, and is of poor quality, making it difficult to be recognized by consumers. Although there are a small number of products processed by picking summer tea, most of them are sold at very low prices and are often unsalable. Summer tea accounts for about one-third of the annual fresh leaf output of tea gardens, and the utilization ra...

Examples

Embodiment 1

[0027] A scenting method for honeysuckle tea, which includes the following steps:

[0028] 1) Preparing summer tea: The specifications of summer tea tree fresh leaves are single bud or one bud and one leaf. After harvesting, they shall be spread indoors for 6 hours, then be cured at 120°C for 5 minutes (low temperature curing), and knead (short time kneading time is 15min) ), shape at 80℃ for 20 minutes (shape at low temperature, can be flat, strip or curled according to product needs), dry (thinly spread, low temperature is 80℃, 0.5-1 hour to dry until dry ), cool down, get summer tea, set aside;

[0029] The summer tea used has the characteristics of delicate raw materials, long-term spreading, low-temperature processing, and natural tea fragrance, and must not have chestnut or high-flavored quality characteristics that are not suitable for scenting scented tea;

[0030] 2) Picking and treatment of honeysuckle: picking white honeysuckle that is opening (that is, just opening) and ...

Embodiment 2

[0046] A scenting method for honeysuckle tea, which includes the following steps:

[0047] 1). Preparation of summer tea: The specifications of fresh leaves of tea plants in summer are single bud or one bud and one leaf. After harvesting, they shall be spread indoors for 5 hours, and then quenched at 130°C for 4 minutes (ie, low temperature), and then twisted (short-term twisting time is 20min), forming at 80℃ for 20 minutes (forming at low temperature, flat, strip or curled according to product needs), drying (thin spreading, low temperature drying at about 80℃, 0.5-1 hour drying To dry enough), cool to get summer tea, set aside;

[0048] The summer tea used has the characteristics of delicate raw materials, long-term spreading, low-temperature processing, and natural tea fragrance, and must not have chestnut or high-flavored quality characteristics that are not suitable for scenting scented tea;

[0049] 2) Picking and processing of honeysuckle: Pick honeysuckle that is opening (t...

Embodiment 3

[0064] A scenting method for honeysuckle tea, which includes the following steps:

[0065] 1) Preparation of summer tea: The specifications of summer tea tree fresh leaves are single bud or one bud and one leaf. After harvesting, they are spread indoors for 5 hours, and then quenched at 140°C for 4 minutes (ie, low temperature), and twisted (short-term twisting time is 15min), forming at 100℃ for 30 minutes (forming at low temperature, flat, strip or curled according to product needs), drying (thin spreading, low temperature drying at about 80℃, 0.5-1 hour drying To dry enough), cool to get summer tea, set aside;

[0066] The summer tea used has the characteristics of delicate raw materials, long-term spreading, low-temperature processing, and natural tea fragrance, and must not have chestnut or high-flavored quality characteristics that are not suitable for scenting scented tea;

[0067] 2). Picking and processing of honeysuckle: Picking honeysuckle that is opening (that is, just o...

Technical field

[0001] The invention belongs to the technical field of tea processing, and specifically relates to a scented tea and a scenting method thereof. Background technique

[0002] my country is a big country in tea production, and the area of ​​tea gardens and tea production are the largest in the world. However, the economic benefits of China's tea industry are obviously low. The key reason is that most of the tea resources, especially summer tea, are wasted and the prices of middle and low-grade tea are very low. Summer tea has a high anthocyanin content due to strong sunlight, and the finished product has a heavy bitterness and astringency, and is of poor quality, making it difficult to be recognized by consumers. Although there are a small number of products processed by picking summer tea, most of them are sold at very low prices and are often unsalable. Summer tea accounts for about one-third of the annual fresh leaf output of tea gardens, and the utilization ra...

Examples

Embodiment 1

[0027] A scenting method for honeysuckle tea, which includes the following steps:

[0028] 1) Preparing summer tea: The specifications of summer tea tree fresh leaves are single bud or one bud and one leaf. After harvesting, they shall be spread indoors for 6 hours, then be cured at 120°C for 5 minutes (low temperature curing), and knead (short time kneading time is 15min) ), shape at 80℃ for 20 minutes (shape at low temperature, can be flat, strip or curled according to product needs), dry (thinly spread, low temperature is 80℃, 0.5-1 hour to dry until dry ), cool down, get summer tea, set aside;

[0029] The summer tea used has the characteristics of delicate raw materials, long-term spreading, low-temperature processing, and natural tea fragrance, and must not have chestnut or high-flavored quality characteristics that are not suitable for scenting scented tea;

[0030] 2) Picking and treatment of honeysuckle: picking white honeysuckle that is opening (that is, just opening) and ...

Embodiment 2

[0046] A scenting method for honeysuckle tea, which includes the following steps:

[0047] 1). Preparation of summer tea: The specifications of fresh leaves of tea plants in summer are single bud or one bud and one leaf. After harvesting, they shall be spread indoors for 5 hours, and then quenched at 130°C for 4 minutes (ie, low temperature), and then twisted (short-term twisting time is 20min), forming at 80℃ for 20 minutes (forming at low temperature, flat, strip or curled according to product needs), drying (thin spreading, low temperature drying at about 80℃, 0.5-1 hour drying To dry enough), cool to get summer tea, set aside;

[0048] The summer tea used has the characteristics of delicate raw materials, long-term spreading, low-temperature processing, and natural tea fragrance, and must not have chestnut or high-flavored quality characteristics that are not suitable for scenting scented tea;

[0049] 2) Picking and processing of honeysuckle: Pick honeysuckle that is opening (t...

Embodiment 3

[0064] A scenting method for honeysuckle tea, which includes the following steps:

[0065] 1) Preparation of summer tea: The specifications of summer tea tree fresh leaves are single bud or one bud and one leaf. After harvesting, they are spread indoors for 5 hours, and then quenched at 140°C for 4 minutes (ie, low temperature), and twisted (short-term twisting time is 15min), forming at 100℃ for 30 minutes (forming at low temperature, flat, strip or curled according to product needs), drying (thin spreading, low temperature drying at about 80℃, 0.5-1 hour drying To dry enough), cool to get summer tea, set aside;

[0066] The summer tea used has the characteristics of delicate raw materials, long-term spreading, low-temperature processing, and natural tea fragrance, and must not have chestnut or high-flavored quality characteristics that are not suitable for scenting scented tea;

[0067] 2). Picking and processing of honeysuckle: Picking honeysuckle that is opening (that is, just o...

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