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Preparation method of jasmine tea

A technology of jasmine tea and jasmine, which is applied in the direction of tea spices, etc., can solve the problems of reheating temperature, scented tea, fire attack, ineffective effect, less optimization and improvement work, etc., to improve flower fragrance, reduce energy consumption, and easy temperature control Effect

Active Publication Date: 2014-09-24
FUJIAN XIANYANGYANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many deficiencies in the existing flower scenting process, for example: too high refire temperature will easily lead to the occurrence of fire attack in scented tea, and the effect of jacquard after continuous scenting is not obvious, etc.
However, there is still relatively little work on the optimization and improvement of various influencing factors in the continuous scenting process.

Method used

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  • Preparation method of jasmine tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Prepare 100 kg of Taiwan single-petal jasmine from Fuan and 10 kg of magnolia from Ningde. Sieve the jasmine and magnolia to remove debris, unopened blue flowers, and wither, and then grow the flowers. Prepare 100 kg of fragrant-grade plain embryo tea leaves of Fu'an Dabai tea produced in early spring, and first perform humidification to make the moisture content 15%.

[0038]Then start the flower scenting process: first take 5 kg of fresh magnolia flowers, spread the magnolia flowers evenly in a layer, then take 30 kg of processed jasmine flowers, mix them with 100 kg of tea leaves, spread them on the magnolia flowers, and start the first scenting For flowers, the stack temperature is controlled at 38±2°C. After 12 hours, the tea leaves will bloom. After the first scenting, the tea leaves will not be refired. After 10 hours of cooling, the tea leaves will be ready for the second scenting; Flowers, that is, the first continuous scenting of flowers, take 30 kg of jasmine...

Embodiment 2

[0047] Prepare 100 kg of fresh Taiwan single-petal jasmine from Fu’an and 2 kg of local magnolia from Ningde. Sieve the jasmine and magnolia to remove impurities, unopened blue flowers, and wither, and then grow the flowers. Prepare 100 kg of fragrant-grade plain embryo tea leaves of Fu'an Dabai tea produced in early spring, and first perform humidification to make the moisture content 15%.

[0048] Then start the flower scenting process: first take 1 kg of fresh magnolia flowers, spread the magnolia flowers evenly in a layer, then take 30 kg of processed jasmine flowers, mix them with 100 kg of tea leaves, spread them on the magnolia flowers, and start the first scenting For flowers, the stack temperature is controlled at 38±2°C. After 12 hours, the tea leaves will bloom. After the first scenting, the tea leaves will not be refired. After 10 hours of cooling, the tea leaves will be ready for the second scenting; Flowers, that is, the first continuous scenting of flowers, take...

Embodiment 3

[0057] Prepare 100 kg of Taiwan single-petal jasmine from Fuan and 20 kg of magnolia from Ningde. Sieve the jasmine and magnolia to remove debris, unopened blue flowers, and wither, and then grow the flowers. Prepare 100 kg of fragrant-grade plain embryo tea leaves of Fu'an Dabai tea produced in early spring, and first perform humidification to make the moisture content 15%.

[0058] Then start the flower scenting process: first take 10 kg of fresh magnolia flowers, spread the magnolia flowers evenly in a layer, then take 30 kg of processed jasmine flowers, mix them with 100 kg of tea leaves, spread them on the magnolia flowers, and start the first scenting For flowers, the stack temperature is controlled at 38±2°C. After 12 hours, the tea leaves will bloom. After the first scenting, the tea leaves will not be refired. After 10 hours of cooling, the tea leaves will be ready for the second scenting; Flowers, that is, the first continuous scenting of flowers, take 30 kg of jasmi...

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Abstract

The invention relates to a preparation method of jasmine tea. The jasmine tea is made with tea leaf and jasmine flower according to a weight ratio of 1:1 by continuous scenting process. The continuous scenting process includes: using fresh Magnolia flower as prime for first scenting; performing second scenting without re-firing; after second scenting, using microwave to re-fire the tea leaf subjected to second scenting until water content of the tea leaf reaches 15-17%, and using fresh Magnolia flower as prime for third scenting; after third scenting, performing fourth scenting, sterilizing and packaging to obtain the jasmine tea. Priming with the fresh Magnolia flower before the continuous scenting greatly increases the freshness of the jasmine tea. Tea leaf re-firing with the microwave helps keep scent and avoid burnt taste, and quality of the jasmine tea is guaranteed. The preparation method has the advantages that production cycle is short, energy consumption is reduced, the quality of the jasmine tea is improved, and the like.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of jasmine tea. Background technique [0002] Tea beverage is a kind of beverage that Chinese people like most, and it is also quite popular in the world. Among them, scented tea is very popular because of its strong tea liquid and aroma to satisfy the stomach. Among scented teas, jasmine tea and its beverages are the best-selling. With the improvement of people's living standards, higher requirements are put forward for tea culture, and tea-making technology has been improved and progressed rapidly. [0003] Currently, using traditional techniques is still the main way to produce jasmine tea, and the entire process takes at least 12-15 days to complete. This technology is mainly based on the physical adsorption of tea dregs, which has poor fragrance retention ability and has to go through multiple refire processes, which is not only labor-intensive,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/40
Inventor 周绍迁郭洪涛
Owner FUJIAN XIANYANGYANG BIOTECH
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