Production method for jasmine flower flavor type black tea

A production method, the technology of jasmine fragrance, applied in the direction of tea spices, etc., can solve the problems of weather, artificial technology, tea price drop, high labor cost, etc., and achieve the effect of shortening the tea making cycle, reducing astringency, and improving absorption efficiency

Inactive Publication Date: 2014-05-14
孔志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing technology of traditional jasmine tea requires multiple processes such as material preparation, flower harvesting, flower cultivation, scenting, and fire cultivation. To achieve good quality tea requires four scentings, and the first scenting of flowers requires 12-18 hours. Hours, it takes 4-5 days to make multiple scenting flowers, the production cycle is long, and it is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Material selection: select black tea billet and jasmine flower bone as raw materials;

[0023] 2) Growing flowers: Stack the jasmine buds and bloom after 6-8 hours. When the jasmine flowers are in full bloom and fragrant, mix the tea base and jasmine buds according to the mass ratio of 100:60 and mix well;

[0024] 3) Wet and cold scenting flowers: After mixing the above-mentioned jasmine and tea base mixture for 10 minutes, the internal temperature reaches above 40°C, spray clean water on the mixture according to the ratio of tea base to water mass 10:1, keep the flowers fresh, and make the temperature increase by spraying. Reach 26°C, carry out wet and cold scenting for 15 minutes;

[0025] 4) Scenting flowers with high-temperature steam: place the black tea base and jasmine after wet-cold scenting on a high-temperature steamer, and heat them with steam at 150°C for 2 minutes to promote the transformation of protein, nucleic acid, and jelly in the tea, so as to abs...

Embodiment 2

[0029] 1) Material selection: Taishan black tea base and jasmine flower bone are selected as raw materials;

[0030] 2) Growing flowers: Stack the jasmine buds and bloom after 6-8 hours. When the jasmine flowers are in full bloom and fragrant, mix the tea base and jasmine buds at a mass ratio of 100:100 and mix well;

[0031] 3) Wet and cold scenting flowers: After mixing the above-mentioned jasmine and tea base mixture for 20 minutes, the internal temperature reaches above 40°C, spray water on the mixture according to the ratio of tea base to water mass 10:3, keep the flowers fresh, and make the temperature increase by spraying. Reach 20°C, carry out wet and cold scenting for 30 minutes;

[0032] 4) High-temperature steam scenting: place the black tea base and jasmine after wet and cold scenting on a high-temperature steamer, and steam at 150°C for 1 minute to promote the transformation of protein, nucleic acid, and jelly in the tea, so as to absorb the aroma of jasmine;

[...

Embodiment 3

[0036] 1) Material selection: select black tea billet and jasmine flower bone as raw materials;

[0037] 2) Growing flowers: Stack the jasmine buds and bloom after 6-8 hours. When the jasmine flowers are in full bloom and fragrant, mix the tea base and jasmine buds according to the mass ratio of 100:200 and mix well;

[0038] 3) Wet and cold scenting flowers: After mixing the above-mentioned jasmine and tea base mixture for 15 minutes, the internal temperature reaches above 40°C, spray water on the mixture according to the ratio of tea base to water mass 10:2, keep the flowers fresh, and make the temperature increase by spraying. Reach 22°C, carry out wet and cold scenting for 20 minutes;

[0039] 4) Scenting flowers with high-temperature steam: place the black tea base and jasmine after wet-cold scenting on a high-temperature steamer, and heat it with steam at 130°C for 1 minute to promote the transformation of protein, nucleic acid, and jelly in the tea, so as to absorb the ...

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PUM

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Abstract

The invention discloses a production method for jasmine flower flavor type black tea. The production method has the advantages of simple process and accuracy in controlling; a tea blank is scented by using a wet cooling-high temperature scenting method; the whole scenting process only needs about four hours so that the tea making period is greatly shortened, the labor cost is saved and the working efficiency is improved, and furthermore, the economic benefits of tea farmers is improved; in a wet cooling-high temperature scenting process, proteins, nucleic acids and jelly glue in the tea blank are converted, the flower aroma can be absorbed by tea leaves in short time and the absorption efficiency is improved; polyphenols in the tea leaves are slowly differentiated under water humidity and a certain temperature to reduce the astringent of the tea blank so that the mouth feel of the tea leaves is good, the quality is good and the uniformity is good; the product has the characteristics of compact and fine appearance, high flower aroma, transparent and bright soup color, high flower aroma freshness, high quality and the like.

Description

technical field [0001] The invention relates to the field of tea production technology, in particular to a method for preparing jasmine-flavored black tea. Background technique [0002] The processing technology of traditional jasmine tea requires multiple processes such as material preparation, flower harvesting, flower cultivation, scenting, and fire cultivation. To achieve good quality tea requires four scentings, and the first scenting of flowers requires 12-18 hours. Hours, it takes 4-5 days to make multiple scenting flowers, the production cycle is long, and it is greatly affected by weather and artificial technology. At the same time, the traditional production method is time-consuming and labor-intensive, and the efficiency is low. Especially at the present stage, the labor cost is high, the price of tea leaves has dropped, and the market's quality requirements for tea are constantly increasing. Economic benefits, while improving the overall quality of tea. Conten...

Claims

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Application Information

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IPC IPC(8): A23F3/40
Inventor 孔志军许昊周波
Owner 孔志军
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