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A kind of production method of wintersweet scented tea

A production method and a technique for wax plum flowers are applied in the production field of wax plum blossom tea, which can solve the problems of low quality and high production cost of wax plum blossom tea, and achieve the effects of elegant aroma, good preservation, and light green and bright soup color.

Active Publication Date: 2018-01-26
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] Embodiment 1: A production method of winter plum blossom tea, the specific steps are as follows:

[0016] a. Flower selection: Choose fresh, good quality and early blooming Suxin Lamei flowers;

[0017] b. Killing: Use microwave to moderately kill, the temperature is 200 degrees Celsius, and the finishing time is 50 seconds. After finishing, the water content of the flowers of Suxin wintersweet is 40%; the purpose is to control the oxidation reaction of Suxin wintersweet flowers, and moderate water loss is beneficial Keep fresh and store;

[0018] c. Refrigeration: The dried Suxin Lamei flowers are placed in a low temperature environment of 2 degrees Celsius for refrigeration; the purpose is to wait for about 3 months for the production of green tea;

[0019] d. Camellia blending: by weight, mix 95kg of tea leaves and 15kg of Suxin winter plum flowers evenly together, and pile them into a 35cm thick tea pile after mixing; the purpose is for the tea to evenly and fully absorb th...

Embodiment 2

[0024] Embodiment 2: A production method of winter plum blossom tea, the specific steps are as follows:

[0025] a. Flower selection: Choose fresh, good quality and early blooming Suxin Lamei flowers;

[0026] b. Killing: Use microwave to moderately kill, the temperature is 210 degrees Celsius, and the curing time is 70 seconds. After finishing, the water content of the flowers of Suxin wintersweet is 50%; the purpose is to control the oxidation reaction of Suxin wintersweet flowers, and moderate water loss is beneficial Keep fresh and store;

[0027] c. Refrigeration: The dried Suxin Lamei flowers are kept in a low temperature environment of 6 degrees Celsius for refrigeration; the purpose is to wait for about 3 months for the production of green tea;

[0028] d. Camellia blending: According to the weight, 100kg of tea leaves and 20kg of Suxin winter plum flowers are evenly mixed together, and then piled into a 40cm thick tea pile; the purpose is for the tea to evenly and fully absor...

Embodiment 3

[0033] Embodiment 3: A production method of winter plum blossom tea, the specific steps are as follows:

[0034] a. Flower selection: Choose fresh, good quality and early blooming Suxin Lamei flowers;

[0035] b. Killing: Use microwave to moderately kill, the temperature is 205 degrees Celsius, and the curing time is 60 seconds. After the curing, the water content of the flowers of Suxin wintersweet is 30%; the purpose is to control the oxidation reaction of Suxin wintersweet flowers, and moderate water loss is beneficial Keep fresh and store;

[0036] c. Refrigeration: The dried Suxin Lamei flowers are stored in a low temperature environment of 5 degrees Celsius for refrigeration; the purpose is to wait for about 3 months for the production of green tea;

[0037] d. Camellia blending: According to the weight, 100kg of tea leaves and 18kg of Suxin winter plum flowers are evenly mixed together, and the mixture is piled into a 38cm thick tea pile; the purpose is that the tea can evenly ...

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PUM

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Abstract

A production method of wintersweet scented tea, which is processed through the steps of flower selection, killing greens, refrigeration, camellia blending, low-temperature scenting, picking flowers and removing slag, low-temperature frying and drying, and mixing and bagging; the invention has the following effects: 1. The oxidation reaction of the Suxin wintersweet flower in the present invention is controlled by the greening method, and the moderate water loss of the Suxin wintersweet flower is conducive to fresh-keeping storage, and the quality and fragrance of the Suxin wintersweet flower are kept to the greatest extent, but it is also beneficial to short-term preservation ; 2. In the process of scenting, the purpose of low temperature is to keep the original good quality of tea base from being changed, thus ensuring the quality of tea leaves after scenting; 3. In the process of low temperature dry frying, low temperature dry frying is for better 4. In summary, the tea leaves produced by the present invention have the characteristics of elegant fragrance, fresh taste, light green and bright soup color, and are actually ideal wintersweet scented tea products.

Description

Technical field [0001] The invention relates to a production method of winter plum blossom tea. Background technique [0002] Wintersweet is picked in the twelfth lunar month of winter, and green tea can only be produced after the spring is clear and the rain begins. Therefore, the contradiction in time must be resolved. The scenting process must ensure the scenting effect and the original excellent quality of the tea slab. Temperature control is very important. The high temperature scenting effect is good but affects the original quality of the tea slab. Although the low temperature guarantees the original quality of the tea slab Excellent quality, but can not achieve the ideal scenting effect, the best temperature control is the key. [0003] The present invention is different from other production processes in that it adopts microwave technology to moderately kill the flowers of winter plum, aiming to control the oxidation reaction of respiration, and the moderate water loss is...

Claims

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Application Information

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Patent Type & Authority Patents(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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