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Production method of calyx canthus flower tea

A production method and technology of wintersweet flowers, which are applied in the production field of wintersweet scented tea, can solve the problems of low quality and high production cost of wintersweet scented tea, and achieve the effects of elegant aroma, good preservation, and fresh taste

Active Publication Date: 2014-12-24
HUBEI YOUHUA XUN TEA FLORICULTURE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a production method of wintersweet scented tea, the purpose of which is to solve the problems of high production cost of the existing wintersweet scented tea and the low quality of the produced wintersweet scented tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: A kind of production method of wintersweet scented tea, concrete steps are as follows:

[0016] a. Flower selection: choose fresh, high-quality and early-budding wintersweet flowers;

[0017] b. Finishing: Use microwaves to moderately kill the greens. The temperature for finishing is 200 degrees Celsius and the time for finishing is 50 seconds. After finishing, the water content of the flowers of Wintersweet is 40%. fresh storage;

[0018] c. Refrigeration: After the greening, the Suxin wintersweet flowers are placed in a low temperature environment of 2 degrees Celsius for later use; the purpose is to wait for about 3 months before the production of tea base;

[0019] d. Camellia combination: by weight, 95kg of tea leaves and 15kg of Suxin wintersweet flowers are evenly mixed together, and then piled up into a 35cm thick tea heap; the purpose is to make the tea evenly and fully absorb the floral fragrance of Suxin wintersweet flowers ;

[0020] e. Low-te...

Embodiment 2

[0024] Example 2: A kind of production method of wintersweet scented tea, concrete steps are as follows:

[0025] a. Flower selection: choose fresh, high-quality and early-budding wintersweet flowers;

[0026] b. Finishing: Use microwaves to moderately kill the greens. The temperature for killing greens is 210 degrees Celsius, and the time for killing greens is 70 seconds. fresh storage;

[0027] c. Refrigeration: After the greening, the Suxin wintersweet flowers are placed in a low-temperature environment of 6 degrees Celsius and refrigerated for use; the purpose is to wait for about 3 months before the production of tea billet;

[0028] d. Camellia blending: by weight, mix 100kg of tea leaves and 20kg of Suxin wintersweet flowers evenly together, and pile them into a 40cm thick tea heap after mixing; the purpose is to make the tea evenly and fully absorb the floral fragrance of Suxin wintersweet flowers ;

[0029] e. Low-temperature scenting: after stacking, control the...

Embodiment 3

[0033] Embodiment 3: A kind of production method of wintersweet scented tea, concrete steps are as follows:

[0034] a. Flower selection: choose fresh, high-quality and early-budding wintersweet flowers;

[0035] b. Finishing: Use microwaves to moderately kill the greens. The temperature for killing greens is 205 degrees Celsius, and the time for killing greens is 60 seconds. fresh storage;

[0036] c. Refrigeration: After the greening, the Suxin wintersweet flowers are placed in a low temperature environment of 5 degrees Celsius and refrigerated for use; the purpose is to wait for about 3 months before the production of tea billet;

[0037] d. Camellia combination: by weight, 100kg of tea leaves and 18kg of Suxin wintersweet flowers are evenly mixed together, and then piled up into a 38cm thick tea pile; the purpose is to make the tea evenly and fully absorb the floral fragrance of Suxin wintersweet flowers ;

[0038] e. Low-temperature scenting: After stacking, control ...

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Abstract

The invention discloses a production method of calyx canthus flower tea. The production method comprises the following steps: sorting, performing fixation, refrigerating, splicing tea and flowers, scenting at the low temperature, removing flower residues, frying at low temperature, mixing and bagging to obtain the calyx canthus flower tea. The production method has the effects that firstly, the oxidation reaction of fresh calyx canthus flowers is controlled by adopting a fixation process, the fresh calyx canthus flowers are conveniently preserved after being properly dehydrated, the quality and aroma of the fresh calyx canthus flowers are kept to the maximum extent, and the fresh calyx canthus flowers can be stored within a short time; secondly, the scenting process is carried out at low temperature, so that the original high quality of a tea blank cannot be changed and the quality of scented tea leaves is ensured; thirdly, the frying process is carried out at low temperature, so that the flower aromas of the scented tea leaves can be well retained; fourthly, in conclusion, the tea leaves prepared by adopting the method have the characteristics of being elegant in smell, fresh and brisk in taste, and light green and bright in soup color, so that the calyx canthus flower tea is an ideal calyx canthus flower tea product.

Description

technical field [0001] The invention relates to a production method of wintersweet scented tea. Background technique [0002] Wintersweet blooms and is picked in the twelfth lunar month of winter, while green tea can only be produced after the beginning of spring and after the grain rain. Therefore, the contradiction in time must be resolved. During the scenting process, it is necessary to ensure the effect of scenting and the original good quality of the tea base. Temperature control is very important. Higher temperatures have better scenting effects but affect the original quality of the tea base. Although low temperatures ensure the original quality of the tea base Good quality, but not ideal for scenting, optimal temperature control is key. [0003] The present invention differs from other production techniques in that: microwave technology is used to moderately kill the wintersweet flowers, the purpose is to control the respiration and oxidation reaction, and the moder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14
Inventor 杨松张永毅
Owner HUBEI YOUHUA XUN TEA FLORICULTURE SCI & TECH
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