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A kind of jujube bud tea and its preparation process

A production process and technology of bud tea, applied in the direction of tea treatment before extraction, can solve the problems of rough finished tea products and insufficient fragrance, and achieve the effects of thick and fresh tea soup, high and lasting fragrance, and bright green color of soup.

Active Publication Date: 2017-03-22
CHIBI ZHAOLI QIAODONGZHUANG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional jujube bud tea is made of jujube buds and black tea powder. This kind of jujube bud tea has been prepared but the fragrance is not enough. It has no obvious difference from other scented teas. Although the production process is simple, the finished tea is relatively rough.

Method used

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Embodiment 1

[0026] A kind of jujube bud tea, comprising 3 parts of fresh leaves of tea tree and 7 parts of winter jujube buds, the production method includes four steps of tooth petal processing, tea base making, fragrance adsorption, and proportioning packaging; the tooth petal processing includes:

[0027] ①Sorting of jujube buds: Winter jujube buds need to be sorted before they can be processed. The finishing content includes three aspects: one is to remove the tooth flaps that are damaged by diseases and insect pests and other causes of discoloration, the second is to remove sundries, and the third is to cut off broken teeth;

[0028] ②Cooking and shaping: Cooking and shaping are carried out by steam at a temperature of 180°C for 20s, and the jujube buds are fixed into a semi-open shape by steam cooking, which remains unchanged during storage;

[0029] ③Drying and fixing the color: After cooking, dry and fix the color in time, and use a platform dryer to dry. After timely drying, the f...

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Abstract

The invention discloses jujube sprout tea and a preparation process thereof, and relates to the field of tea. A formula of the jujube sprout tea comprises 3-5 parts of fresh tea leaves and 5-7 parts of winter jujube sprouts. The preparation process comprises four steps, namely tea base preparation, bud processing, fragrance absorption, and matching and packaging. The jujube sprout tea prepared by the formula and the process disclosed by the invention is tight, fine and uniform in strip, and green and fresh in color, and is interspersed by flower catkins; soup is green and bright; green leaves and flowers are beautiful; the tea can cultivate emotion and refine aspiration; tea aroma is clear and durable and the tea reserves refreshing flower fragrance; the tea soup is intense and fresh, is capable of promoting secretion of saliva on a tongue root after being drunk and is long in aftertaste. The tea has functions of clearing away heat and toxic materials, refreshing, tonifying spleen and stimulating appetite, inducing diuresis and relaxing bowels, reducing pressure and losing weight, and moistening and beautifying skin.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for manufacturing a rubber diaphragm. Background technique [0002] Tea tree is an evergreen economic crop, which belongs to the woody plant of the genus Camellia in the family Theaceae. The world's tea trees are mainly distributed in the area around 30o north latitude. The total area of ​​tea planted in China has reached more than 2 million hectares 2 , The picking and processing period of tea leaves are mostly in spring, summer and autumn. At present, tea has become one of the three major beverages in the world. Traditional jujube bud tea is made of jujube buds and black tea powder. This kind of jujube bud tea has been prepared but lacks the fragrance and is not significantly different from other scented teas. Although the production process is simple, the finished tea is relatively rough. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 赵树功
Owner CHIBI ZHAOLI QIAODONGZHUANG TEA
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