Jasmine tea and production method thereof

A technology of jasmine tea and jasmine flower, which is applied in tea treatment before extraction, etc., can solve the problems of tea dhool aroma loss, cumbersome process, and polluted tea dregs, and achieve the effect of increasing the intensity of aroma release, rich jasmine fragrance, and improving product quality

Inactive Publication Date: 2013-03-27
中国测试技术研究院生物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this process still has the following defects: ①This process still needs to pass through the flowers to dissipate heat, collect and pile up the flowers, refire and dry, etc., which cannot effectively solve the outstanding problem of long scenting cycle of scented tea
②The refire drying process leads to serious loss of aroma of the tea base after aroma absorption, which affects product quality, and the blooming process easily damages the shape of high-grade tea leaves, resulting in more fines in the product
③This process mixes tea and flowers, which is likely to cause pesticide residue pollution (jasmine has high pesticide residues, which is easy to cause pesticide residues to contaminate the tea base, see Table 1 for data analysis), which af

Method used

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  • Jasmine tea and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] After the tea dregs are dried to a water content of 2.5wt%, and the flowers are cultivated under negative pressure of -10kPa until the opening degree of the jasmine flowers reaches 80%, the jasmine flowers and tea dregs are layered and tiled on adjacent mesh screens at a weight ratio of 0.6:1. 0.5cm. Control the vacuum degree of the box to -5kPa, the temperature at 34°C, and the relative humidity at 70RH%, until the tea absorbs fragrance and moisture until the water content is 7.5wt%, then the scenting is completed, the tea base is taken out, mixed evenly and packed into bags to obtain the finished jasmine tea.

Embodiment 2

[0037] After the tea dregs are dried to a water content of 3.0wt%, and the flowers are cultivated under a negative pressure of -20kPa until the opening degree of the jasmine flowers reaches 85%, the jasmine flowers and tea dregs are layered and tiled on adjacent mesh screens at a weight ratio of 0.8:1. 0.5cm. Control the vacuum degree of the box to -10kPa, temperature 36°C, relative humidity 80RH%, until the tea absorbs fragrance and moisture until the water content is 7.7wt%, then the scenting is over, take out the tea base, add dry jasmine petals at 1wt%, mix and pack The finished jasmine tea is obtained in a bag.

Embodiment 3

[0039] After the tea dregs are dried to a water content of 3.5wt%, and the flowers are cultivated under a negative pressure of -30kPa until the opening degree of the jasmine flowers reaches 85%, the jasmine flowers and tea dregs are layered and tiled on adjacent mesh screens at a weight ratio of 1:1. 0.5cm. Control the vacuum degree of the box to -15kPa, the temperature at 38°C, and the relative humidity at 85RH%, until the tea absorbs fragrance and moisture until the water content is 8.0wt%.

[0040] Through GC-MS detection and product review (Table 1 and Table 2), Examples 1 to 3 can effectively prevent jasmine flower pesticide residues from polluting scented tea products, and the produced scented tea products are clean and uniform in appearance, with a fresh and strong aroma. After brewing for 3 times, the flower fragrance is still obvious, the soup color is yellow and bright, and the leaf bottom is intact. It has obvious advantages over the comparative literature products...

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Abstract

The invention relates to a jasmine tea and a production method thereof and belongs to the technical field of jasmine tea. According to the technical problem, the invention provides a method for producing the jasmine tea which is energy-saving, high-efficiency and low in production cost. The method for producing the jasmine tea comprises a scenting step, wherein the scenting step comprises the following steps of: a, tiling jasmine and a tea base on adjacent mesh screens in a layered mode in a closed box according to a weight ratio of 0.6-1:1, wherein the jasmine is positioned on the lower layer, the tea base is positioned on the upper layer, and more than or equal to two layers are alternately arranged; and b, controlling vacuum degree in the container to be -15 to -5 kPa, the temperature to be 34-38 DEG C and the relative humidity to be 70-85 RH percent until the tea absorbs aroma and moisture to achieve the moisture content of 7.5-8 weight percent, ending scenting, taking the tea base out, uniformly mixing, and packaging to obtain a finished jasmine tea product.

Description

technical field [0001] The invention relates to jasmine tea and a production method thereof, belonging to the technical field of jasmine tea production. Background technique [0002] The traditional jasmine tea production process mainly includes the following steps: tea dregs treatment, fresh flower maintenance, flower scenting, flower opening, stacking and continued scenting, blooming, refire, re-scenting, refire cooling, jacquard, and even pile to obtain the finished product. Wherein, scenting flowers is one of the important steps in the jasmine tea production process. The scenting principle of scented tea is as follows: the process of scenting scented tea is mainly the process of exhaling fragrance from flowers and absorbing fragrance from tea germ. The fragrance of jasmine flowers is a biochemical change. Under the action of enzymes, temperature, water, oxygen, etc., mature jasmine flowers decompose fragrance substances. With the physiological changes, the flowers bloom...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 谭和平李怀平陈孝勇管驰冉莉萍许洋唐宇
Owner 中国测试技术研究院生物研究所
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