Jasmine black tea scenting method

A technology for making jasmine black tea, which is applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of affecting the good quality of black tea, increasing production costs, wasting resources and energy, etc., to improve economic and social benefits, lasting aroma, The effect of uniform shape strips

Inactive Publication Date: 2013-08-21
南宁市化工研究设计院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional jasmine tea is mainly made of green tea base, and less black tea is used for scenting. The main reason is that black tea is fermented tea. Excessive fermentation will affect the original good quality of black tea, and the color of the soup will tend to darken. Therefore, when using jasmine flow...

Method used

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  • Jasmine black tea scenting method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) 100 parts of freshly picked tea leaves are soaked in hot water at 40°C for 3-10 minutes, then taken out, put in tea baskets and spread out to dry until there is no water drop;

[0031] (2) Take the tea from (1) and put it in a vat, cover and simmer for 5 hours, turn the tea every 0.5 hours, take it out after the simmering, and knead and shape it;

[0032] (3) Dry the tea leaves in (2) to a moisture content of about 8-15% with a 50°C airflow;

[0033] (4) Put the tea leaves of (3) into an airtight container for airtight scenting and fermentation. Take 0.01 part of jasmine head sesame oil and 5 kg of drinking water and add them into an atomizer and spray them into a closed container. Adjust the temperature of the closed container to 25°C, the humidity to 70%, and the pressure to 20kPa. Scent and ferment for 8 hours.

[0034] (5) Take out the scented jasmine black tea and dry it with hot air at about 120°C to less than 7%, let it cool and pack it to be the finished prod...

Embodiment 2

[0036] (1) 100 parts of freshly picked tea leaves are soaked in hot water at 55°C for 5-10 minutes, then taken out, put in tea baskets and spread out to dry until there is no water drop;

[0037] (2) Take the tea from (1) and put it in a vat, cover and simmer for 12 hours, turn the tea every 0.5 hours, take it out after the simmering, and knead and shape it;

[0038] (3) Dry the tea leaves in (2) to about 12% with a medium-temperature airflow at 65°C;

[0039] (4) Put the tea leaves of (3) into an airtight container for airtight scenting and fermentation. Get 0.15 parts of jasmine head sesame oil and 12 kg of drinking water into an atomizer and spray into a closed container. Adjust the temperature of the closed container to 43°C, the humidity to 84%, and the pressure to 110kPa. Scent and ferment for 28 hours.

[0040] (5) Take out the scented jasmine black tea and dry it with hot air at about 120°C to less than 7%, let it cool and pack it to be the finished product.

Embodiment 3

[0042] (1) 100 parts of freshly picked tea leaves are soaked in hot water at 70°C, taken out, put in tea baskets and spread out to dry until there is no water drop;

[0043] (2) Take the tea from (1) and put it in a vat, cover and simmer for 20 hours, turn the tea every 0.5 hours, take it out after the simmering, and knead and shape it;

[0044] (3) Dry the tea leaves in (2) to a water content of about 12% with a medium-temperature airflow at 80°C;

[0045] (4) Put the tea leaves of (3) into an airtight container for airtight scenting and fermentation. Get 0.30 parts of jasmine head sesame oil and 25 kg of drinking water into an atomizer and spray into a closed container. Adjust the temperature of the closed container to 60°C, the humidity to 98%, and the pressure to 200kPa. Scent and ferment for 48 hours.

[0046] (5) Take out the scented jasmine black tea and dry it with hot air at about 120°C to less than 7%, let it cool and pack it to be the finished product.

[0047] ...

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Abstract

The invention discloses a jasmine black tea scenting method, which comprises: carrying out soaking washing on picked fresh tea leaves with hot water with a temperature of 40-70 DEG C, placing into a tea basket to carry out paving cooling until no water droplet exists, brewing for 5-20 h in a cylinder, rolling, carrying out blowing drying with warm hot wind, placing the tea leaves into a closed container, adding jasmine primary aroma essential oil, and carrying out scenting fermentation, hot wind drying, paving cooling, packaging and other processes. The scented jasmine black tea has characteristics of orange red, bright and clear tea soup and rich aroma. With the jasmine black tea scenting method, the traditional method that black tea is conveyed to a jasmine production place and fresh jasmine is adopted to carry out scenting is changed, and the jasmine primary aroma essential oil is adopted to be directly added to the black tea production process to complete the scenting so as to reduce the jasmine black tea scenting process and improve economic benefits and social benefits.

Description

technical field [0001] The invention relates to a production method of jasmine-scented tea, in particular to a production method of black tea with jasmine fragrance. Background technique [0002] Hengxian County, Nanning City, Guangxi is a famous hometown of jasmine. The planting area and output of jasmine account for about 80% of the country's total, and the annual output of fresh jasmine is about 100,000 tons. The jasmine industry in Heng County is mainly based on scenting tea with fresh flowers, and there are a few manufacturers producing jasmine extract and absolute oil. The industrial structure is relatively simple. [0003] Traditional jasmine tea is mainly made of green tea base, and less black tea is used for scenting. The main reason is that black tea is fermented tea. Excessive fermentation will affect the original good quality of black tea, and the color of the soup is easy to darken. Therefore, when using jasmine flowers to scent black tea into jasmine tea, the ...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/08A23F3/06
Inventor 梁毓平王建平张德斌莫秋杰王仕宁
Owner 南宁市化工研究设计院
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