Method for processing scented tea of tea tree

Abstract

The invention discloses a method for processing scented tea of a tea tree, and belongs to the technical field of tea processing. The method comprises the following steps of picking blooming tea flowers during blooming of the tea tree every year; spreading the tea flowers in a withering groove and withering the tea flowers for 4-5 hours; deactivating enzymes of the obtained withered flowers at the temperature of 80-120 DEG C until the moisture content of the withered flowers is 45-50%; conveying the obtained flowers of which the enzymes are deactivated into a baking machine; baking the flowers for 15-20 minutes at the temperature of 115-140 DEG C; cooling down the flowers until the temperature of the flowers is 20-30 DEG C; heating the temperature of the flowers until the temperature of the flowers is 80-100 DEG C; baking the flowers for 100-150 minutes; cooling down the obtained baked leaves; and packaging the baked leaves to obtain the scented tea of the tea tree. The processed scented tea of the tea tree is bloom-shaped dry flowers, is yellow and deep yellow and smells like longan and dry jujube; after the scented tea is brewed for 3 minutes, the liquor color of the scented tea is flaxen and bright, has sweet scent, is unique in taste, and is tasty, refreshing and sweet.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for processing tea tree scented tea. Background technique [0002] Tea tree flowers are rich in protein, amino acids, fatty acids, vitamins, active enzymes and other nutrients and active substances. The content of pesticide residues and heavy metals is lower than the EU standard. The natural ingredients are basically the same, the taste of the finished product is slightly sweet and refreshing, and the smell is fragrant. It is a new resource health drink for beautifying the skin and delaying aging. It is a renewable natural resource with huge economic value. People have a long history of development, utilization and processing of tea tree leaves (buds) and fruit resources, but relatively few developments, utilization and processing of tea tree flower resources. At present, most of the processing techniques of camellia are one-time drying. This processing method r...

AI Technical Summary

Problems solved by technology

At present, most of the processing technology of camellia is one-time drying. Because this processing method requires manual mixing, the petals and stamens of the finished camellia are easily scattered, and the color of the flower is yellow, and the aroma is low.