Processing method for scented tea

A processing method and technology of scented tea, applied in the field of tea processing, can solve problems such as spleen and stomach discomfort, achieve mild and mellow taste, and reduce fat

Inactive Publication Date: 2014-07-23
GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the cold nature of honeysuckle, honeysuckle tea is more suitable for drinking in summer, and most people cannot drink it in autumn and winter, so drinking honeysuckle tea has strong seasonality
At the same time, people with weak ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Withering Pick fresh tea leaves, put the tea leaves indoors and spread them out, and place them in a room at 25°C for 6 hours of natural withering, then put the tea leaves in the withering tank, spread the leaves to a thickness of 5 cm, and blow them with a blower until the water content of the fresh leaves is reached 50%;

[0019] 2) Kneading Put the withered tea leaves into the kneading machine and knead for 40 minutes to make the leaves into strips. Use the kneading machine to gently knead for 10 minutes, then knead again for 20 minutes, and then knead lightly for 10 minutes to make the tea cells open;

[0020] 3) Ferment and pick fresh honeysuckle, spread it indoors at a temperature of 25°C, with a thickness of 0.5-1cm, spread the above-mentioned tea leaves on the honeysuckle, with a thickness of 2-3cm, spread 0.5-2cm honeysuckle on the tea leaves, cover with film or other Cover the food for 10 hours; turn over and stir the tea leaves every 1 hour during the ferm...

Embodiment 2

[0024] 1) Withering Pick fresh tea leaves, put the tea leaves in the room and spread them out, place them in a room at 20°C for 8 hours of natural withering, then put the tea leaves in the withering tank, spread the leaves to a thickness of 3 cm, and blow them with a blower until the water content of the fresh leaves is reached 60%;

[0025] 2) Kneading Put the withered tea leaves into a kneading machine and knead them for 60 minutes to make the leaves into strips. Use the kneading machine to gently knead for 15 minutes, then re-knead for 25 minutes, and then gently knead for 20 minutes to make the tea cells open;

[0026] 3) Ferment and pick fresh honeysuckle, spread it indoors at a temperature of 25°C, with a thickness of 0.5-1cm, spread the above-mentioned tea leaves on the honeysuckle, with a thickness of 2-3cm, spread 0.5-2cm honeysuckle on the tea leaves, cover with film or other Cover the food for 12 hours; turn over and stir the tea leaves every 6 hours during the ferm...

Embodiment 3

[0030] 1) Withering Pick fresh tea leaves, put the tea leaves in the room and spread them out, place them in a room at 23°C for 7 hours of natural withering, then put the tea leaves in the withering tank, spread the leaves to a thickness of 4cm, and blow them with a blower until the water content of the fresh leaves is reached 55%;

[0031] 2) Kneading Put the withered tea leaves into a kneading machine and knead them for 45 minutes to make the leaves into strips. Use the kneading machine to gently knead for 12 minutes, then re-knead for 23 minutes, and then lightly knead for 20 minutes to make the tea cells open;

[0032] 3) Ferment and pick fresh honeysuckle, spread it indoors at a temperature of 26°C, with a thickness of 0.5-1cm, spread the above-mentioned tea leaves on the honeysuckle, with a thickness of 2-3cm, spread 0.5-2cm honeysuckle on the tea leaves, cover with film or other Cover for 11 hours; during the fermentation process, turn and stir the tea leaves at interva...

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Abstract

The invention discloses a processing method for scented tea which is processed from jasmine flowers, honeysuckles and tea-leaves and belongs to the field of tea processing technology. The specific processing method for the scented tea comprises the following steps: withering, rolling, fermenting, scenting and packing; rolling the tea-leaves after natural withering and withering by a blower; fermenting the honeysuckles and tea-leaves at the temperature of 25-28 DGE C; reserving the tea-leaves through sieving after fermentation; scenting the fermented tea-leaves and the jasmine flowers twice; and sieving, picking and choosing, removing impurities and packing the scented flower tea, thus obtaining the scented tea. The scented tea processed by the processing method disclosed by the invention has the characteristics of being soft and velvety in texture, rich in fragrance, and leaving a lingering and memorable fragrance after drinking.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of scented tea. Background technique [0002] Scented tea is a unique tea variety in my country. It is made of plain tea and fragrant flowers as raw materials. Tea attracts the fragrance of flowers, and flowers help the taste of tea. The fragrance of scented tea is rich and fragrant, which is favored by consumers. Jasmine, magnolia, pearl orchid, osmanthus and other fragrant flowers in summer and autumn are usually used as raw materials for the scenting of scented tea, especially jasmine is used in the largest amount. [0003] The volatile oily substances contained in jasmine have the functions of promoting qi, relieving pain, and relieving stagnation and stagnation. In addition to regulating qi and resolving depression, another main effect of jasmine is to remove dampness and neutralize the middle. The middle finger refers to the spleen and stomach in...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
Inventor 覃世勇
Owner GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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