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Processing method for Jasmine tea

A technology for jasmine tea and a processing method, which is applied in the direction of pre-extraction tea treatment and other directions, can solve problems such as poor aroma, and achieve the effects of fresh, strong and mellow taste, long and long cooked aroma, and clear and yellow soup color.

Inactive Publication Date: 2013-01-16
吴德平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The processing methods of jasmine tea are different, and many existing processing methods lead to poor aroma, so it is necessary to further optimize the processing method of jasmine tea

Method used

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  • Processing method for Jasmine tea

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Experimental program
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Effect test

Embodiment 1

[0022] The buds, fresh leaves of one bud and one leaf, and one bud and two leaves of tea trees in the southwestern Sichuan area are selected as raw materials, and the green tea base is made through drying, greening, molding, drying, and refining. Including flat, needle-shaped, bar-shaped and curly-shaped tea bases for scenting jasmine tea.

[0023] (1) Tea dhool treatment: The tea dhool before scenting is refired to make the water content reach 4.0-4.5%. When the tea base is naturally cooled to no higher than room temperature by 3°C, it can be scented, and it can be mixed with ≤1% white magnolia flowers as a base.

[0024] (2) Flower maintenance: Qingxi double-petal jasmine flowers are selected as fragrances for scenting jasmine tea. After the jasmine flowers enter the plant, they should be spread thinly to dissipate heat in time. The thickness of the spread is ≥10cm. After the temperature of the flowers rises to 38°C, the heat is dissipated. system.

[0025] (3) Scenting f...

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Abstract

The invention discloses a processing method for Jasmine tea. The method comprises the following steps: treating tea blank, preserving fresh flowers, scenting, spreading the flowers, re-heaping up for scenting, holding out of scented flowers, firing repeatedly, trimming flowers, frying flowers, uniformly heaping, boxing, testing and putting in storage. Jasmine tea prepared through the method provided by the invention is fragrant, has lasting charm, has a thick and mellow savor, and is clear and yellow-bright in soup.

Description

Technical field [0001] The invention is a tea production field, which involves a processing method of a jasmine tea. Background technique [0002] Jasmine tea is made of tea and jasmine flowers to make the tea.The appearance is beautiful, the peak is revealed, the aroma is strong, the spirit is long, the soaked drink is fresh and refreshing, the soup color is yellow and green, the bottom of the leaf is tender and green, and the bubble is durable. [0003] The "Chinese Medicine Dictionary" records that jasmine has the effect of "qi and stagnation, dirtyness and middle", and has a good effect on anti -inflammatory and detoxifying for dysentery, abdominal pain, conjunctivitis, and sore poison.Always drink jasmine, with clearing the liver and clear eyes, refreshing and quenching thirst, expectorant and treatment of diarrhea, passing convenience of water, removing wind and solving the watch, fistula, strong teeth, qi, lowering blood pressure, strong heart, anti -caries and anti -radia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 吴德平
Owner 吴德平
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