Preparation method of flower-fragrance tea bag

Abstract

The invention discloses a preparation method of a flower-fragrance tea bag. The preparation method comprises the following steps: (1) preparing materials: taking fresh meitancuiya, cleaning the taken fresh meitancuiya, and airing the cleaned meitancuiya; taking roses, jasmine flowers, chrysanthemums, plains coreopsis and mint leaves, mixing the taken roses, the taken jasmine flowers, the taken chrysanthemums, the taken plains coreopsis and the taken mint leaves for standby application; taking Chinese yam, lotus seed, jujubes, folium isatidis, radix pueraria and semen cassia, decocting the taken Chinese yam, the taken lotus seed, the taken jujubes, the taken folium isatidis, the taken radix pueraria and the taken semen cassia so as to obtain a decocted solution, and concentrating the decocted fluid so as to obtain a concentrated solution; (2) removing water: mixing the roses, the jasmine flowers, the chrysanthemums, the plains coreopsis, the mint leaves with the meitancuiya, and removing water through steam; (3) performing cooling; (4) performing fermentation: mixing the cooled tea with the concentrated solution, uniformly stirring the cooled tea and the concentrated solution, and performing piled fermentation, wherein the temperature in piles is 20-30 DEG C; (5) performing baking three times: performing first baking under the temperature of 90-100 DEG C for 2-3h, performing second baking under the temperature of 80-90 DEG C for 4-5h, piling up the baked tea for 1h, and performing third baking under the temperature of 50-60 DEG C for 5-8h so as to obtain the finished product. According to the preparation method of the flower-fragrance tea bag disclosed by the invention, the fragrance of flowers and the fragrance of the meitancuiya can be mixed, so that the flower fragrance of the tea bag is strong and consistent.

Description

technical field [0001] The invention belongs to the field of tea products, and in particular relates to a method for preparing tea with floral fragrance. Background technique [0002] Meijiang Cuiya, formerly known as Meijiang tea, got its name because it was produced on the banks of the Meijiang River. Created in 1943, it has a history of more than 60 years. It is a famous flat tea in Guizhou Province. It is mainly sold in Guiyang and Zunyi, and also sold in Beijing, Shanghai, Hong Kong and other places. It is produced in Meitan County, Guizhou. Meitan County is located in the north of Guizhou. Very beneficial to growth. [0003] The existing Meitan green buds are usually made through five processes of killing greens, cooling, second frying, cooling, and potting. They are carried out in an electric wok with both hands. The main techniques are shaking, belting, clapping, buckling, There are ten kinds of rubbing, grasping, pulling, pushing, grinding, and pressing. Various ...

AI Technical Summary

Problems solved by technology

And the existing Meitan Cuiya is usually a single green tea taste, in order to prepare the flower-flavored Meitan Cuiya, the usual method for making the floral-flavored Meitan Cuiya is to directly mix the dried flowers of the floral-flavored type that need to be added with the Meitan Cuiya. The buds can be mixed evenly, but this kind of floral fragrance is only made by mixing Meitan green buds with flowers. If the flowers are not picked up when making tea, the taste will be too weak and the effect will be poor.