Orchid tea

A technology of orchid tea and orchid, which is applied in the direction of tea spices, etc., can solve the problems of unsustainable orchid tea fragrance, difficulty in absorbing orchid fragrance by tea leaves, unsuitable for mass production, etc., and achieve the effect of strong orchid fragrance

Active Publication Date: 2014-07-23
SICHUAN HUAQIU TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the preparation method of orchid tea with natural orchid fragrance in the prior art, which is not suitable for mass production, and the quality is unstable. Although the preparation method of orchid tea with artificial orchid fragrance is simple to operate, it is difficult for the tea to absorb orchid fragrance. Moreover, the fragrance of the obtained orchid tea is not long-lasting and other problems. A kind of orchid tea prepared by a new artificial orchid scented orchid tea preparation method is provided. The method is simple to operate and suitable for mass production. Resources, the obtained orchid tea has the advantages of both natural orchid tea and artificial orchid tea, and the orchid fragrance is strong, stable and long-lasting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: (2 layers of shelves and 2 layers of orchid branches)

[0033] Present embodiment orchid tea is prepared by the method comprising following main steps:

[0034] In the airtight room, set the upper and lower layers of screen-like shelves. The height of the lower shelf from the ground is 65cm. The upper and lower distance between the upper shelf and the lower shelf is 75cm. Each shelf is even and fully There are 8-mesh sieve holes distributed on the floor, and 5mm thick tea leaves are roughly evenly spread on each shelf. Place 100 orchid branches with stems (Chunlan) per square meter under each shelf. The length of the flower branches is about 20cm. The foam blocks under the first shelf were each placed in shallow containers on a steel wire mesh arranged about 5 cm above the tea layer of the second shelf below. In addition, a 40-watt incandescent lamp is arranged above the orchid branch and below the shelf, and the vertical distance between the lower end of t...

Embodiment 2

[0035]Example 2: (3 layers of shelves and 3 layers of orchid branches)

[0036] Present embodiment orchid tea is prepared by the method comprising following main steps:

[0037] In the airtight room, set the upper, middle, and lower three-layer screen-like shelves. The height of the lower shelf from the ground is 50cm, and the upper and lower distances between the middle shelf and the upper and lower shelves are both 40cm. The shelves are evenly and fully distributed with 8-mesh sieve holes, and the 5mm thick tea leaves are roughly evenly spread on each shelf. Put 80 orchid branches with stems (gladiolus) per square meter under each shelf, the length of the flower branches is about 20cm, and the flower branches are inserted into soft foam blocks for flower arrangement (about 5cm in height, 4*4cm square surface) to keep them upright , these foam blocks under the first shelf are placed in shallow containers on top of the wire mesh, which is arranged about 5cm above the tea laye...

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Abstract

The invention relates to an orchid tea. The orchid tea is prepared by adopting the following main steps: (1) in an airtight space, flatly laying tea leaves serving as tea bases on a layer of or multiple layers of screen-shaped shelves, and vertically placing blooming orchid with stems below each layer of shelf for scenting; (2) in the scenting process, continually or intermittently turning over the tea leaves on the shelves, so that the tea leaves uniformly absorb the fragrance of orchid; and (3) drying the scented tea leaves according to the conventional tea leaf frying or drying method, thereby obtaining the orchid tea product, wherein the temperature in the airtight space is kept in a range of 22-39 DEG C, and the preferential temperature is in a range of 28-33 DEG C. According to the preparation method provided by the invention, the obtained orchid tea has the advantages of natural orchid tea and artificial scented orchid tea as well as aromatic, stable and enduring orchid flavor.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to orchid tea. Background technique [0002] The fragrance of orchids is a unique symbol of the high quality of high-end famous teas. Teas with natural orchid fragrances and teas scented with artificial orchids are all treasures among teas that people love. [0003] Orchid tea in the traditional sense is a tea with natural orchid fragrance, such as the orchid tea produced in Liwukeng, Jing County, Anhui Province. By intervening / controlling the planting process of tea, interplanting orchids and tea leaves, the tea tree and orchid root The veins are connected, sucking the fragrance of orchids, so that the tea leaves can naturally obtain the fragrance of orchids before picking, so that the final orchid tea has a natural fragrance of orchids. This traditional method is largely limited by geographical conditions and has strict environmental requirements. It is only fe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/40
Inventor 喻长根罗凡
Owner SICHUAN HUAQIU TEA IND
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