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How to make jasmine Milano Liupao tea

A production method and technology of Liu Pao tea

Active Publication Date: 2016-05-25
谢大高
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the inventors found that the manufacturing process of the jasmine Liubao tea reported in the above literature is complex and difficult to operate and control, and Liubao tea is an aged tea, which has an old-fashioned taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Taking Milan flowers with a weight ratio of 0.4:0.8:1, fermented Liubao tea and jasmine flower buds as raw materials, it is made through the following steps:

[0019] The first step: picking and maintenance of Milan flowers; in the present invention, the mature flowers picked at noon of the day should be selected for Milan flowers, and the Milan flower bouquets are placed in a room at 28°C for 4 hours of flower cultivation; after spreading, stacking, cooling and other maintenance and helping to bloom process to make the flowers open evenly;

[0020] Step 2: Initial scenting of Milan flowers; mix Milan flower bouquets with fermented Liubao tea at a weight ratio of 0.4:0.8 and place them in a densely woven bamboo frame. Cover the top with a layer of gauze and then another layer Plastic film, scent the flowers once for 8 hours, then take them out, and dry them in a dryer for 2 minutes at 102°C. The water content of the tea embryos after drying is required to be 4%. Pick ou...

Embodiment 2

[0024] Taking Milan flowers with a weight ratio of 0.5:0.9:1, fermented Liubao tea and jasmine flower buds as raw materials, it is made through the following steps:

[0025] The first step: picking and maintenance of Milan flowers; in the present invention, the mature flowers picked at noon of the day should be selected for Milan flowers, and the Milan flower bouquets are placed in a room at 30°C for 4.5 hours of flower cultivation; after spreading, stacking, cooling, etc. maintenance and help to open process to make the flowers open evenly;

[0026] Step 2: Preliminary scenting of Milan flowers; mix Milan flower bouquets with fermented Liubao tea at a weight ratio of 0.5:0.9 and place them in a densely woven bamboo frame. Cover the top with a layer of gauze and then another layer Plastic film, scent the flowers once for 9 hours, then take them out, and dry them in a dryer for 4 minutes at 103°C. The water content of the tea embryos after drying is required to be 4.5%. Pick ou...

Embodiment 3

[0030] Taking Milan flowers with a weight ratio of 0.6:1:1, fermented Liubao tea and jasmine flower buds as raw materials, it is made through the following steps:

[0031] The first step: picking and maintenance of Milan flowers; in the present invention, the mature flowers picked at noon of the day should be selected for Milan flowers, and the Milan flower bouquets are placed in a room at 32°C for 5 hours of flower cultivation; after spreading, stacking, cooling and other maintenance and helping to bloom process to make the flowers open evenly;

[0032] Step 2: Initial scenting of Milan flowers; mix Milan flower bouquets with fermented Liubao tea at a weight ratio of 0.6:1 and put them in a densely woven bamboo frame. Cover the top with a layer of gauze and then another layer Plastic film, scent the flowers once for 10 hours, then take them out, and dry them in a dryer for 5 minutes at 105°C. The water content of the tea embryos after drying is required to be 5%. Pick out the...

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PUM

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Abstract

The invention provides a preparation method of Liubao tea with jasmine and aglaia odorata. The black tea is prepared with fresh flowers of the aglaia odorata, fermented Liubao tea and fresh flower buds of the jasmine as raw materials with a weight ratio being 0.4-0.6:0.8-1:1 and through following operation steps including: (1) picking and maintaining aglaia odorata flowers; (2) prime-period scenting the aglaia odorata flowers; (3) picking and maintaining jasmine flowers; (4) scenting the jasmine flowers; and (5) packaging a finished product. The preparation technology of the product is simple and is easy to operate and control. The product is black and brown and smooth in color and appearance, is durable when being brewed, is red, thick and amber-like in soup color, is delicious, mellow, sweet and refresh in taste, is smooth and delicious in mouthfeel, has a thick fragrance of the jasmine, is free of aged musty taste of the Liubao tea, and has effects of clearing and lubricating intestines and warming and nourishing stomach after long-time use.

Description

technical field [0001] The invention belongs to the technical field of jasmine tea production, in particular to a preparation method of jasmine Milan flower Liubao tea. Background technique [0002] Jasmine tea is a high-grade tea scented with jasmine; jasmine, whose scientific name is Jasmineofficinale, and whose family name is Oleaceae, is people's favorite flower. The song "What a beautiful jasmine" brings beauty to people. Jasmine tea is one of the top ten scented teas in my country. It is picked from the blooming jasmine in spring and combined with tea leaves to form a scented tea. It has the aroma of spring flowers and the freshness of tea leaves. It is a sweet and popular scented tea. For women, drinking jasmine tea regularly can not only beautify the skin, whiten the skin, but also resist aging and keep the tail of youth. It can also dredge the stomach and intestines of the human body, discharge stool, clear the brain, lower blood pressure and blood lipids, and also...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/40
Inventor 谢大高谢宏华谢慧叶
Owner 谢大高
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