Preparation method of jasmine flower black tea

Abstract

The invention discloses a preparation method of jasmine flower black tea. The preparation method of the jasmine flower black tea comprises the following steps: preparing picked blooming jasmine flowers into dried jasmine flowers by a freeze-drying process, mixing the dried jasmine flowers with a black tea base according to a certain ratio, scenting for at least two times, and then separating the dried jasmine flowers from the black tea base to prepare the jasmine flower black tea. The dried jasmine flowers and the black tea base are scented according to a special ratio by a special scenting process; the content of water in the prepared jasmine flower black tea is 6%-7%; the prepared jasmine flower black tea is good in taste, stable in quality, high in uniformity, bright and clear in color, rich in jasmine flower fragrance, high in durability and high in quality.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a preparation method of jasmine black tea. Background technique [0002] In the production process of scented tea, fresh flowers are the main factors that limit the production and production capacity of scented tea. The main reasons are: the production of scented tea is affected by the flowering period of flowers; the output of flowers fluctuates greatly, and the flower production season is the peak season, and the processing capacity of scented tea is limited; the energy utilization rate in the processing process is low, cause energy loss; the added value of flower dregs is low, and improper handling causes local air and water and soil pollution; fresh flowers are not easy to preserve; the processing of scented tea has a large area and needs to be carried out in flower-producing areas; the above factors all restrict the processing of scented tea, energy consumption and Feasibility ...

AI Technical Summary

Problems solved by technology

[0002] In the production process of scented tea, fresh flowers are the main factors that limit the production and production capacity of scented tea. The main reasons are: the production of scented tea is affected by the flowering period of flowers; the output of flowers fluctuates greatly, and the flower production season is the peak season, and the processing capacity of scented tea is limited; the energy utilization rate in the processing process is low, cause energy loss; the added value of flower dregs is low, and improper handling causes local air and water and soil pollution; fresh flowers are not easy to preserve; the processing of scented tea has a large area and needs to be carried out in flower-producing areas; the above factors all restrict the processing of scented tea, energy consumption and low feasibility

[0003] The traditional preparation process of flower black tea is usually to put together tea base and flowers, scenting, so that the tea absorbs the fragrance of flowers. While absorbing the aroma released by flowers, the tea also absorbs a large amount of water. Increase by 0.5~1% step by step. Excessive water content will cause the tea sticks to loosen, turn yellow in color, and taste ripe and boring. In order to reduce the water content of tea, the traditional method is to fry the flowers Drying, but this drying method causes the color of the flower to brown seriously, and at the same time the aroma is severely lost, which in turn leads to the loss of nutrients in the produced scented tea, the color is dim, the taste is poor, and the quality is greatly reduced.