Preparation method of Liubao tea with jasmine fragrance

A production method and jasmine flower technology, applied in the field of tea processing, can solve the problems of long production process, high cost of Liubao tea, restricting the output of Liubao tea, etc., and achieve the effects of shortening production time and improving production efficiency.

Inactive Publication Date: 2015-12-09
WUZHOU ZHONGMING TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its traditional tea-making process uses the fresh leaves of Liubao tea tree as the raw material, and the raw tea made by a series of processes of killing greens, first kneading, stacking, re-kneading, and drying is then screened, sorted, stacked, Steaming, curium pressing, aging, 8 to 10 years of dry warehouse aging, finished tea, after nearly 10 years of production, the Liubao tea obtained not only has the original four unique qualities of red, thick, old, and mellow , also produces an excellent smell of plant aroma, which greatly improves the quality of Liubao tea. At present, the plant aroma produced by Liubao tea is only betel nut, and there is no other aroma, and this traditional preparation method has a plant aroma The Liubao tea with aroma has the problem of a long production process, which leads to the high cost of Liubao tea produced by this traditional production process, which restricts the increase in the production of Liubao tea with plant aroma

Method used

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Experimental program
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Effect test

Embodiment 1

[0024] The Liubao tea of ​​the present embodiment, its preparation steps are:

[0025] A. Selection of raw materials: The raw materials are selected from Guangxi big-leaf species and tea tree varieties separated and selected, and the raw tea is made according to the primary processing technology of Liubao tea;

[0026] B. Extraction of jasmine flower liquid: wash the jasmine flower in full bloom, heat and reflux with 20 times the amount of water to extract for 2 hours, extract 3 times, and then collect the extract for 3 times;

[0027] C, mild fermentation: pile the raw tea on the fermentation site, spray the diluted jasmine extract obtained in step B, and carry out mild fermentation. The dilution of the jasmine extract is 50%, turn over the pile halfway, and ferment for 20 sky;

[0028] D, once airing: spread out the tealeaves after fermenting, airing, airing time is 45 days, makes the moisture content of tealeaves drop to 20%;

[0029] E, steaming: put the tealeaves left i...

Embodiment 2

[0035] The Liubao tea of ​​the present embodiment, its preparation steps are:

[0036] A. Selection of raw materials: The raw materials are selected from Guangxi big-leaf species and tea tree varieties separated and selected, and the raw tea is made according to the primary processing technology of Liubao tea;

[0037] B. Extraction of jasmine flower liquid: wash the jasmine flower in full bloom, heat and reflux with 20 times the amount of water to extract for 2 hours, extract 3 times, and then collect the extract for 3 times;

[0038] C, mild fermentation: pile the raw tea on the fermentation site, spray the diluted jasmine extract obtained in step B, and carry out mild fermentation. The dilution of the jasmine extract is 50%, turn the pile halfway, and ferment for 15 sky;

[0039] D, once airing: spread out the tealeaves after fermenting, airing, the airing time is 60 days, makes the moisture content of tealeaves drop to 15%;

[0040] E, steaming: put the tealeaves left in...

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PUM

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Abstract

The invention discloses a preparation method of Liubao tea with jasmine fragrance and relates to the technical field of tea processing. The method comprises the following steps: selecting raw materials, extracting jasmine solution, slightly fermenting, first airing, steaming, baking and pressuring, second airing, aging in a cellar and aging in a dry warehouse. Compared with prior art, jasmine extract is added in traditional tea processing technology according to the method, so that the Liubao tea and the jasmine extract are fermented together during the fermenting process; active ingredients of the jasmine is absorbed by the Liubao tea, so that the Liubao tea also has functions of the jasmine. Thus, the Liubao tea with jasmine fragrance not only has conventional functions of relieving summer heat, eliminating dampness, improving eyesight, clearing away heart-fire and promoting digestion, but also has functions of treating hot eyes and swelling, relieving a cough and eliminating sputum.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing jasmine fragrant Liubao tea. Background technique [0002] Liubao tea is one of the dark teas, mainly produced in Wuzhou, Guangxi. It is a warm tea. In addition to the health benefits shared by other teas, it also has the effects of relieving heat and dampness, improving eyesight and heart, and helping digestion. Drink it after a full meal to help digestion, or drink it on an empty stomach to clear the stomach. Its traditional tea-making process uses the fresh leaves of Liubao tea tree as the raw material, and the raw tea made by a series of processes of killing greens, first kneading, stacking, re-kneading, and drying is then screened, sorted, stacked, Steaming, curium pressing, aging, 8-10 years of dry warehouse aging, finished tea, after nearly 10 years of production, the Liubao tea obtained not only has the original four unique qualities of red,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08
Inventor 李访
Owner WUZHOU ZHONGMING TEA IND CO LTD
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