Novel chloranthus tea processing method

A processing method, the technology of pearl orchid scented tea, is applied in the directions of tea spices and tea treatment before extraction, which can solve the problems of complicated process, large amount of flowers used, and poor aroma, and achieve high aroma and freshness, fresh flower spikes, Effect of preventing loss of floral fragrance

Inactive Publication Date: 2014-06-04
SOUTHWEST UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The new pearl orchid tea has high appreciation value and drinking value, which solves the problems of the existing

Method used

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Embodiment 1

[0021] Raw material selection: tea, Zhulan flowers, Milan flowers.

[0022] Technological process: dry flower preparation - tea base pre-scenting - camellia splicing - pearl orchid tea (finished product)

[0023] The processing method of novel pearl orchid flower tea is carried out in the following steps:

[0024] 1) Dried flower preparation: After the Zhulan flowers enter the factory, select the flower spikes that are waiting to bloom to full bloom, remove the flower stems, and cut them into small independent flower spikes with a length of 2 to 3 cm for later use. Use high-temperature hot air or microwave equipment or other high-temperature methods to kill small sections of flower spikes quickly, inactivate them within 0.5 minutes, and lose 30% of their weight by dehydration. Afterwards, use cold wind to cool it to room temperature, then dry it with hot air at 45°C until it is fully dry, and immediately pack it into bags (boxes) and seal it for later use.

[0025] 2) Pre-sc...

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PUM

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Abstract

The invention discloses a novel chloranthus tea processing method. The chloranthus tea is prepared from, by weight, 100 parts of a tea base, 2 to 4 parts of fresh Aglaia Odorata and 4 to 10 parts of dried chloranthus. The processing method has simple steps and only comprises a first step of dry flower preparation, a second step of pre-fumigation of the tea base and a third step of joining of tea and flowers. Fresh chloranthus is properly processed and then undergoes high temperature enzyme deactivation and low temperature drying so as to prepare dry chloranthus for subsequent usage; then the tea base is pre-processed with fresh Aglaia Odorata; and the tea base is uniformly mixed with dry chloranthus in proportion so as to obtain the chloranthus tea. The method overcomes the problem of loss of flower fragrance in repeated flower fumigation and drying, decreases the usage amount of fresh chloranthus by more than 40%, reduces processing energy consumption by more than 60% and saves labor by about 60%. The novel chloranthus tea has highly fresh and lovely fragrance, fresh and alive panicle during brewing, elegant quality, low cost and high comprehensive economic benefits.

Description

technical field [0001] The invention belongs to tea processing technology, and in particular relates to a processing method of pearl orchid flower tea. Background technique [0002] Pearl Orchid Tea is a reprocessed tea product made from plain tea and Pearl Orchid flowers. Its conventional processing method is to mix and smell plain tea and Zhulan flowers for 1-2 days, then use drying method to remove excess water in the tea dhool and residual flowers, and repeat this process for 2-3 times. The pearl orchid tea processed by the above method, although the concentration of the tea aroma is better, the freshness and persistence of the aroma are poor, the processing technology is complex, the labor intensity is high, the processing time is long, the amount of flowers used is high and the cost is high, and the dried flowers turn black It is inconvenient to take out when mixed with tea, which affects viewing and drinking. Therefore conventional pearl orchid scented tea fragrance...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
Inventor 司辉清庞晓莉韦洁敏
Owner SOUTHWEST UNIVERSITY
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