Processing process of honeysuckle tea

A processing technology, honeysuckle tea technology, applied in the field of tea processing, can solve the problems of unable to maintain the medicinal effect of honeysuckle, lose the effect of health care, high temperature for killing greens, etc., and achieve the effect of maintaining medicinal effect, fresh taste and strong fragrance

Inactive Publication Date: 2014-12-03
GUIZHOU SHANLIRENJIA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the honeysuckle tea prepared by this method has a strong aroma and a tangy floral fragrance, the medicinal effect of honeysuckle cannot be maintained due to the high temperature during processing, and the health care effect is lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing technology of honeysuckle tea, this technology comprises the following steps:

[0019] a. Raw material selection: choose fresh tea leaves with one bud and two leaves or one bud and three leaves, and mix the honeysuckle flower buds from green to white from May to July, with the upper part swollen and the lower part blue in a weight ratio of 2:1 to obtain a mixed raw material ;

[0020] b. Soaking: Put the mixed raw materials into water with a temperature of 80°C, soak for 30 minutes, and the water content of the mixed raw materials after soaking is 60%;

[0021] c. Fixing: Put the mixed raw materials into the drum-type fixing machine, and use the fixing temperature of 60°C to fix the soaked mixed raw materials. The fixing time is 120 minutes. The outlet of the cylinder is connected to the wind source to make it ventilated and cool. Dehydration for 5 hours, the water content of the mixed raw materials after finishing is 18%;

[0022] d, Titian: the ...

Embodiment 2

[0024] A kind of processing technology of honeysuckle tea, this technology comprises the following steps:

[0025] a. Raw material selection: choose fresh tea leaves with one bud and two leaves or one bud and three leaves, and mix the honeysuckle flower buds from green to white from May to July, with the upper part swollen and the lower part blue in a weight ratio of 2:1 to obtain a mixed raw material ;

[0026] b. Soaking: Put the mixed raw materials into water with a temperature of 85°C, soak for 25 minutes, and the water content of the mixed raw materials after soaking is 65%;

[0027] c. Fixing: Put the mixed raw materials into the drum-type fixing machine, and use the fixing temperature of 70°C to fix the soaked mixed raw materials. The fixing time is 70 minutes. The outlet of the cylinder is connected to the wind source to make it ventilated and cool. Dehydration for 6 hours, the water content of the mixed raw materials after finishing is 16%;

[0028] d, Titian: the m...

Embodiment 3

[0030] A kind of processing technology of honeysuckle tea, this technology comprises the following steps:

[0031] a. Raw material selection: choose fresh tea leaves with one bud and two leaves or one bud and three leaves, and mix the honeysuckle flower buds from green to white from May to July, with the upper part swollen and the lower part blue in a weight ratio of 2:1 to obtain a mixed raw material ;

[0032] b. Soaking: put the mixed raw materials into water with a temperature of 85°C, soak for 20 minutes, and the water content of the mixed raw materials after soaking is 65%;

[0033] c. Fixing: Put the mixed raw materials into the drum-type fixing machine, and use the fixing temperature of 80°C to fix the soaked mixed raw materials. The fixing time is 80 minutes. The outlet of the cylinder is connected to the wind source to make it ventilated and cool. Dehydration for 7 hours, the water content of the mixed raw materials after finishing is 15%;

[0034] d, Titian: the m...

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PUM

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Abstract

The invention discloses a processing process of honeysuckle tea. The process comprises the following steps: selecting and blending raw materials, soaking, performing fixation, and enhancing the fragrance. The honeysuckle tea prepared by adopting the processing process has the characteristics of being rich in fragrance, refreshing, fresh and brisk in mouth feel and resistant to soaking; moreover, the drug action of the honeysuckle tea can be kept to the maximum extent, and the health effect of the honeysuckle tea can be ensured.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of honeysuckle tea. Background technique [0002] Honeysuckle is a vine of the Lonicera family. Its flowers and tea leaves are processed into honeysuckle tea, which is fragrant and delicious, and has the effects of cooling and detoxifying, dredging channels and activating collaterals. There are two types of honeysuckle tea on the market, one is fresh honeysuckle mixed with a small amount of green tea, and the honeysuckle tea is scented according to the honeysuckle tea scenting process; the other is dried or sun-dried honeysuckle mixed with green tea and made. Of these two kinds of honeysuckle tea, the former has a tangy floral fragrance and is mainly used for appreciating flowers; the latter has a low tea fragrance, but it can maintain the medicinal effect of honeysuckle without losing its health care effect. Honeysuckle tea is a health drink suit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 卢凤翎
Owner GUIZHOU SHANLIRENJIA AGRI DEV CO LTD
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