Processing technology of sweet osmanthus green tea

A processing technology and technology of osmanthus flower, applied in the field of processing technology of osmanthus green tea, can solve the problems of high content of tea polyphenols, lack of green tea fragrance and fragrance, bitterness and astringency of tea leaves, etc., so as to reduce the content of tea polyphenols and maintain green greenness degree, the effect of reducing bitterness and astringency

Inactive Publication Date: 2012-10-24
杨秀波
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  • Claims
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Problems solved by technology

[0004] The present invention aims to provide a processing technology for sweet-scented osmanthus green tea, so as to solve the problems of lack of fragrance and fragrance, bitterness an

Method used

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  • Processing technology of sweet osmanthus green tea
  • Processing technology of sweet osmanthus green tea
  • Processing technology of sweet osmanthus green tea

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Embodiment Construction

[0054] The following reference is attached Figure 2-8 The present invention will be further described in combination with specific embodiments.

[0055] According to the processing technology of osmanthus green tea of ​​the present invention, the processing technology of osmanthus green tea includes the following steps: the fresh leaves are subjected to the preliminary processing process, the wool tea obtained in the previous step is subjected to the finishing process, and the green tea obtained in the previous step is processed Perform scenting process.

[0056] The preliminary processing technology includes the following steps:

[0057] Tea green section, picking one bud and one leaf, one bud and two leaves, and one bud and three leaves mature tea leaves. After entering the factory, the fresh leaves will be kept at a constant temperature of 22°C for 12-14 hours in a ventilated and light-filled area. Ventilation and light transmission are required. The tea greens are evenly dist...

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Abstract

The present invention discloses a processing technology of a sweet osmanthus green tea. The processing technology of the sweet osmanthus green tea includes the following steps: conducting primary processing on the fresh leaves; carrying out finishing process on the primary tea obtained in the previous step; and carrying out scenting treatment on the base obtained in the previous step. The invention has beneficial effects that rolling of green leaf and low temperature storage and standing technology are employed to produce strong floral scent on the tea, and change aroma type of the green tea; scenting of fresh sweet osmanthus perfectly combines natural fragrance of the tea and fragrance of the sweet osmanthus; trace elements beneficial to human body in the tea and the sweet osmanthus are utilized; meanwhile, polyphenol content in the tea, and bitterness and astringency are reduced, so as to further improve the quality of tea.

Description

Technical field [0001] The invention relates to a processing technology of green tea, in particular to a processing technology of osmanthus green tea. Background technique [0002] Currently, such as figure 1 As shown in the green tea production process, the shaking process is rarely used, and the low-temperature refrigeration technique is rarely used. This leads to the fact that the tea leaves refined by the existing tea-making process are rarely rich in floral scent, the tea has a strong bitter and astringent taste, and the content of polyphenols in the tea is also high. [0003] Therefore, there is an urgent need in the tea making process to provide a product that can make tea leaves rich in floral scent, tea leaves less bitter and astringent, and low in tea polyphenols. Summary of the invention [0004] The present invention aims to provide a processing technology of sweet-scented osmanthus green tea to solve the problems of lack of floral fragrance, bitterness and high content...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 杨秀波
Owner 杨秀波
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