Processing method of jasmine tea with black tea as billet

A technology for jasmine tea and a processing method, which is applied in the direction of pre-extraction tea treatment, etc., can solve the problems of high water absorption rate, reduced digestive function, large amount of bad components entering blood, etc.

Inactive Publication Date: 2013-03-06
CHENGDU JINCHUAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now people prefer to drink new tea, but green tea contains more unoxidized polyphenols, aldehydes and alcohols, which have a strong stimulating effect on human gastrointestinal mucosa
After drinking this kind of tea, it will cause gastrointestinal discomfort, reduce digestive function, high water absorption rate, and cause a large amount of bad ingredients in the tea to enter the blood, causing dizziness, palpitation, weakness of limbs and other symptoms, especially people with cold stomach should not drink, green tea should be less drink
And new tea that has been stored for less than half a month should not be drunk, so the jasmine tea made from it as tea embryo has low nutritional and health value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of the jasmine tea that takes black tea as base material, processes according to the following steps:

[0021] (1) Preparation of materials:

[0022] Select early spring tender green tea as the raw material of fermented tea, and make bar-shaped fermented black tea embryos according to traditional processing methods; pick fresh jasmine flowers according to traditional methods and standards;

[0023] (2) The first scenting system:

[0024] Black tea embryos are mixed with jasmine flowers, and the weight ratio of black tea embryos and jasmine flowers is 100:35-45; the flowers are scented for 4-6 hours at a temperature of 28-35°C, and when the temperature inside the tea embryos rises to 38°C, carry out Pass the flowers; continue to scent the flowers for 4 to 5 hours after the flowers are passed; the tea embryos after flowering enter the dryer to refire to remove moisture. The temperature of the air inlet of the dryer is 100-105 ° C. Moisture co...

Embodiment 2

[0032] A kind of processing method of the jasmine tea that takes black tea as base material, processes according to the following steps:

[0033] (1) Preparation of materials:

[0034] Select early spring tender green tea as the raw material of fermented tea, and make bar-shaped fermented black tea embryos according to traditional processing methods; pick fresh jasmine flowers according to traditional methods and standards;

[0035] (2) The first scenting system:

[0036] Mix black tea embryos with jasmine flowers, and the weight ratio of black tea embryos and jasmine flowers is 100:35-45; scent flowers for 4-6 hours in a temperature environment of 28-35°C, and when the temperature inside the tea embryos rises to 40°C, carry out Pass the flowers; continue to scent the flowers for 4 to 5 hours after the flowers are passed; the tea embryos after flowering enter the dryer to refire to remove moisture. The temperature of the air inlet of the dryer is 100-105 ° C. Moisture conten...

Embodiment 3

[0044] A kind of processing method of the jasmine tea that takes black tea as base material, processes according to the following steps:

[0045] (1) Preparation of materials:

[0046] Select early spring tender green tea as raw material for fermented tea, and make bar-shaped fermented black tea embryos according to traditional processing methods; pick fresh jasmine flowers according to traditional methods;

[0047] (2) The first scenting system:

[0048] Black tea embryos are mixed with jasmine flowers, and the weight ratio of black tea embryos and jasmine flowers is 100:35-45; the flowers are scented at 28-35°C for 4-6 hours, and when the temperature inside the tea embryos rises to 39°C, carry out Pass the flowers; continue to scent the flowers for 4 to 5 hours after the flowers are passed; the tea embryos after flowering enter the dryer to refire to remove moisture. The temperature of the air inlet of the dryer is 100-105 ° C. Moisture content is 25-30% by weight; when the ...

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PUM

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Abstract

The invention belongs to the field of tea production, and particularly relates to a processing method of jasmine tea with black tea as a billet. According to the processing method, the jasmine tea is processed by performing three scenting steps and a flower picking step on fermented black tea as the billet and fresh picked jasmine flower. The fermented black tea is used as the raw material; after the fresh jasmine flower is scented, not only the aroma of the jasmine flower is absorbed, but also tight strip shape and crimson liquor color of early spring famous high-quality tea are inherited; bright and beautiful impression is provided for people by matching white jasmine petals; the tea also has the special characteristics of faint scent, freshness and mellow and brisk taste of the jasmine tea; and the color of the dry tea and the color of the tea liquor are changed, so that the tea has the characteristics of fragrance, sweetness and mellow taste, and the quality guarantee period of the tea is also prolonged.

Description

technical field [0001] The invention belongs to the field of tea production, and in particular relates to a processing method of jasmine tea with black tea as raw material. Background technique [0002] Most traditional jasmine teas are made from ordinary green tea blanks and jasmine flowers through scenting. Wherein the green tea as tea embryo is to form through traditional fixing, kneading, drying with the fresh leaf of tealeaves. Green tea has gone through the greening process, high temperature inactivates the activity of polyphenol oxidase, prevents the enzymatic oxidation of polyphenols, and forms a unique style of "green soup with white flowers and astringent taste". [0003] Now people prefer to drink new tea, but green tea contains more unoxidized polyphenols, aldehydes and alcohols, which have a strong stimulating effect on human gastrointestinal mucosa. After drinking this kind of tea, it will cause gastrointestinal discomfort, reduce digestive function, high wat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 韩军
Owner CHENGDU JINCHUAN TEA
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