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A kind of processing method of Mengding Ganlu scented tea

A processing method and technology of nectar, which is applied in the field of processing Mengding nectar scented tea, can solve problems such as inability to reflect the high fragrance and freshness of jasmine tea, lack of process selection and optimization, and undisclosed preparation of Mengding nectar, and achieve both Appreciation and drinking value, the shape is tight and curled, and the effect of overcoming bitter taste

Active Publication Date: 2017-01-11
代毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jasmine tea of ​​the prior art often has less flowers, insufficient scenting times, and imperfect craftsmanship, which cannot reflect the quality characteristics of high fragrance, freshness and mellow taste of jasmine tea.
[0005] The prior art has not disclosed the report of preparing Mengding Ganlu into high-quality jasmine tea, let alone process selection and optimization

Method used

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  • A kind of processing method of Mengding Ganlu scented tea
  • A kind of processing method of Mengding Ganlu scented tea
  • A kind of processing method of Mengding Ganlu scented tea

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Embodiment Construction

[0032] The present invention is further illustrated by examples below. Those of ordinary skill in the art can understand that the present invention is not limited to the embodiments, and those of ordinary skill in the art can modify the embodiments based on the teaching of the specification.

[0033] A processing method of Mengding Mountain manna scented tea, comprising the steps of:

[0034] 1. Preparation of tea base: use young single buds of tea trees in the Mengding Mountain tea area before the vernal equinox as raw materials, and make Mengding Ganlu green tea after finishing, first kneading, first baking, re-kneading, re-baking, extracting, and drying. The moisture content is controlled at 6-7%.

[0035] 2. Flower maintenance: The production site requires good ventilation and oxygen supply conditions, so as to facilitate the flower maintenance and scenting process, and the flowers are in the state of air circulation for respiration, so as to prevent the flowers from bein...

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Abstract

The invention relates to a method for making mengding ganlu flower tea. The method is characterized by comprising the following steps: (1) preparing a tea blank; (2) nursing fresh flower, namely, picking fresh jasmine flower, wherein a production place needs to be good in ventilation and oxygen supply so as to prevent the fresh flower from decaying or deteriorating; (3) scenting, namely, adopting a large-scale continuous-scenting technique in the scenting process, standing the scented flower, spreading michelia alba flower as a substrate, and enriching the fragrance concentration, wherein the tea-to-flower ratios of the first basement to the fifth basement are respectively 1:1, 1:0.8, 1:0.9, 1:0.7 and 1:1; and spreading the michelia alba flower in the first basement, the third basement and the fifth basement, wherein the tea-to-flower ratios are respectively 1:0.008, 1:0.005 and 1:0.003.

Description

technical field [0001] The invention relates to the field of jasmine tea processing, in particular to a method for processing Mengding nectar tea. Background technique [0002] Mengding Ganlu is one of the traditional famous teas of Mengding Mountain. It was founded in the Ming Dynasty. It is higher than the previous famous teas in terms of picking, craftsmanship, and quality. The appearance of manna is tight and curled, tender green and oily; the inner quality is fresh and fragrant, the soup color is green with yellow, clear and bright, the taste is fresh and refreshing, mellow and sweet, the bottom of the leaf is tender green, beautiful and even. [0003] Jasmine tea is the main product of scented tea in my country. Its quality characteristics are that the scent of scented tea complements each other, the aroma is high and fragrant, rich and fresh, and the taste is mellow. At present, most of the tea bases used in the scenting of jasmine tea are medium and low-grade baked ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 代毅吕思言郑尚丽
Owner 代毅
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