Method for preparing grapefruit scented tea

A production method and pomelo technology, applied in the field of tea science, can solve the problems of not specifying the pomelo flower tea production technology, not involving the pomelo flower tea production technology, etc., and achieve the effects of improving the quality of flower tea, improving the utilization rate of resources, and increasing the income of tea farmers.

Inactive Publication Date: 2012-11-07
HUAZHONG AGRI UNIV +2
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In 1990, Luo Shaojun and others reported the chemical composition of the aroma of Chinese pomelo scented tea, and analyzed the aroma of pomelo scented tea, but did not involve the production technology of pomelo scented tea; in 1997, Shi Zhaopeng et al. put forward the general process and process requirements of scented tea in ≤Tea Processing Science≥, However, the production technology of pomelo scented tea has not been specifically clarified; in 2005, Yao Shanshan et al. reported the aroma components of osmanthus Longjing tea and pomelo scented tea

Method used

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  • Method for preparing grapefruit scented tea
  • Method for preparing grapefruit scented tea
  • Method for preparing grapefruit scented tea

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Effect test

Embodiment 1

[0049] 1) Preparation of green tea: use the single bud of tea tree as raw material, according to the process of roasting green tea, make roasted green tea, control the water content of the tea at 7%, after cooling, pack and seal it and put it in -3℃~2℃ Store in cold storage for subsequent use to obtain single-bud tea base;

[0050] 2) Flower selection: choose plump pomelo buds, remove stale flowers, leaves and other debris, and place them indoors for 4 hours to get pomelo flowers;

[0051] 3) The first scenting: Weigh the plump pomelo flower buds according to 55% of the flowering amount, and evenly mix the plump grapefruit flower buds with the single-bud tea base. The thickness after mixing is 10cm. Under the condition of 20 hours, the first scenting is carried out, and the tea base is turned once during the scenting process, so that the water content of the tea base is 14%, and then the tea base is separated from the pomelo flower to obtain the first scented single-bud tea ba...

Embodiment 2

[0056] 1) Preparation of green tea: use one bud and one leaf of the tea tree as raw material, and make baked green tea according to the process of baking green tea, so that the water content of the tea leaves is controlled at 9%. Store in a cold storage at 2°C for later use, and obtain one-bud-one-leaf tea base;

[0057] 2) Flower selection: choose plump pomelo flowers that are slightly open and the stamens are not exposed, remove stale flowers, leaves and other debris, and place them indoors for 3 hours to get pomelo flowers;

[0058] 3) The first scenting of flowers: Weigh the full and slightly open pomelo flowers according to 50% of the flowering amount, and evenly mix the full and slightly open pomelo flowers with one bud and one leaf tea base. The thickness after mixing is 15cm. The temperature is 25°C, and the scenting time is 25 hours for the first scenting. During the scenting process, the water content of the tea dhool is 15%, and then the tea dhool is separated from ...

Embodiment 3

[0063] 1) Preparation of green tea: use one bud and two leaves of the tea tree as raw materials, and make roasted green tea according to the process of roasting green tea, so that the water content of the tea leaves is controlled at 8%. Store in a cold storage at 2°C for later use to obtain one-bud and two-leaf tea base;

[0064] 2) Flower selection: choose plump pomelo buds, remove stale flowers, leaves and other debris, and place them indoors for 2 hours to get pomelo flowers;

[0065] 3) The first scenting: Weigh the plump pomelo flower buds according to 45% of the flowering amount, and evenly mix the plump grapefruit flower buds with one bud and one leaf tea base. The thickness after mixing is 12.5cm. , under the condition that the scenting time is 22.5h, the first scenting is carried out, and the tea base is turned once during the scenting process, so that the water content of the tea base is 13%, and then the tea base is separated from the pomelo flower, and the first sc...

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Abstract

The invention belongs to technical field of tea science, and in particular relates to a novel method for preparing grapefruit scented tea. The method comprises the following steps of: processing a tea blank of baked green tea, screening grapefruit fresh flowers, scenting the flowers twice continuously, drying and the like. According to the method, processes of drying over repeated fire, ventilating and spreading for cooling in the conventional process for scented tea are eliminated, so that the time of scenting the flowers is shortened. According to the method, the tea blank of the high-gradebaked green tea is selected, and new flower scenting process parameters are adopted, so that the grapefruit scented tea is fresh, sweet and mellow, elegant and tasteful, fresh and mellow and lasting in flower charm; and the quality of the grapefruit scented tea is improved, so that the grapefruit scented tea is classified into the top ranks of tea products. According to the method, grapefruit flowers which are discarded by fruit growers in the 'flower thinning and fruit thinning' processes are utilized, so that the utilization rate of resources is improved, and the income increase of the fruit growers is promoted; the scenting season of the grapefruit scented tea follows the production season of spring tea, so that the second marketing peak can be formed after the spring tea marketing peak, the incomes of tea growers are improved, and the vigor of industry is improved.

Description

technical field [0001] The invention belongs to the technical field of tea science, and in particular relates to a method for preparing pomelo scented tea. Background technique [0002] At present, jasmine tea is still the scented tea product with the largest output and the highest market share in my country. In recent years, in order to meet the new needs of consumers, other scented tea products have entered the market one after another, such as wax plum tea, pearl orchid tea, and osmanthus tea. The quality characteristics of new scented tea products have undergone new changes. The high-end scented tea with green tea as the tea base not only maintains the characteristics of "clear soup and green leaves", but also has a beautiful appearance. In terms of aroma quality, it is required to be fresh, elegant and long-lasting. Pomelo [Citrus maxima (Burm.) Merr] is a fruit tree of the Rutaceae citrus genus, distributed in Southeast Asia and the south of the Yangtze River. The fru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 周继荣刘春生王真元肖福军冉茂权谢宗周黎先岭王青刘祖军
Owner HUAZHONG AGRI UNIV
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