Jasmine flower micro-fermented tea and preparation process thereof

Abstract

The invention discloses jasmine flower micro-fermented tea and a preparation process thereof. The jasmine flower micro-fermented tea is obtained through stacking, high-temperature roasting, cooling, and bagging and natural fermentation for a semi-finished tea base; the jasmine flower micro-fermented tea prepared by the method furthest reserves the sweetness and the mellowness of fermented tea, and has the faint scent of jasmine flower; moreover, the contents of theophylline and tea polyphenols are low; the product achieves an elegant appearance, excellent taste and fragrance, a bright soup colour, a strong and natural fragrance, a pure and sweet state, a delicious aroma after drinking, and a strong aftertaste.

Description

technical field [0001] The invention relates to slightly fermented tea and a preparation process thereof, in particular to a jasmine slightly fermented tea and a preparation process thereof. Background technique [0002] Fermented tea is a kind of tea making process. It refers to the tea that is made from tea tree buds and leaves through withering, kneading, fermenting, drying and other primary processes, and then refined. It is fermented tea. [0003] 1. Lightly fermented tea: Tea that has not been fermented, that is, the so-called green tea. Because it is not fermented, it has a natural smell, a refreshing fragrance, and a green tea color. [0004] 2. Semi-fermented tea: During the production process, the chlorophyll in the tea is destroyed, and the degree of fermentation varies from 20% to 70%. It is semi-fermented tea, such as Tieguanyin, Wuyi rock tea, etc. Semi-fermented tea is made by withering in the sun, indoor withering, frying, kneading and drying during the prod...

AI Technical Summary

Problems solved by technology

After many years of research by the applicant, it was found that it was because of the neglect of fermentation and temperature control that not only the aroma of jasmine tea was lost during the production process, but also theophylline (about 2mg of theophylline per gram of tea), caffeine (in the tea leaves) The content is about 2-4% in tea) and the content of tea polyphenols (about 20-30% in tea) is too large, and people with certain constitutions (insomnia, neurasthenia, irritability, etc.) are not suitable for drinking