Summer and fall scented tea and making method thereof

Abstract

The invention discloses summer and fall scented tea and a making method thereof. The making method of the summer and fall scented tea comprises the following steps that 1, fresh flowers suitable for serving as tea to be soaked in water are collected, after screening and impurity removing are conducted, vacuum freeze drying is conducted, and smashing is conducted to form superfine powder with the particle size larger than or equal to 160 meshes for standby; 2, fixation and spreading and drying in the air are conducted on fresh leaves of the summer and fall tea, and in the twisting process of the fresh leaves, 20-25 parts by weight of fragrant flower superfine powder obtained in the first step is evenly mixed and added into 1 part by weight of fixed tea to conduct conventional twisting; 3, the twisted tea is spread and dried in the air, drying is conducted to be enough dry, and subpackaging and storing are conducted. The summer and fall scented tea is a product made through the method. The technology is simple, the made summer and fall scented tea is nutrient and hygienical, and the fragrance lasts long.

Description

technical field [0001] The invention belongs to the technical field of scented tea and its preparation method, and specifically relates to a scented tea made from fresh summer and autumn tea leaves as raw materials and a production method of the scented tea. Background technique [0002] Scented tea is a kind of reprocessed tea, which is a kind of tea that people like. The production of traditional scented tea usually has the following two methods: one is to scent the tea leaves with fresh flowers; the other is to blend the fragrant flowers and tea leaves in proportion. In the tea making process of the first method, the tea leaves only absorb part of the volatile aromatic substances in the flowers, while a large amount of water-soluble organic components with medicinal value such as ketones, amino acids, inorganic salts, etc. , propyl caprate, ionone, linalool oxide, etc. are hardly absorbed by tea leaves, so scented tea has only fragrance, and the useful ingredients of flo...

AI Technical Summary

Problems solved by technology

In the tea making process of the first method, the tea leaves only absorb part of the volatile aromatic substances in the flowers, while a large amount of water-soluble organic components with medicinal value such as ketones, amino acids, inorganic salts, etc. , propyl caprate, ionone, linalool oxide, etc. are hardly absorbed by tea leaves, so scented tea has only fragrance, and the useful ingredients of flowers are not fully utilized. In addition, the tea making method is also limited by the season of flowers; The scented tea blended by the second method has a simple tea-making process, and can also dissolve a small amount of useful ingredients in the fragrant flowers in the tea soup. Because fragrant flowers are dried flowers, when brewing tea, almost all the dried petals float on the tea soup, which is not only inconvenient to drink, but also the aromatic substances and nutrients in fragrant flowers are not easy to soak out, and the taste of tea is always very weak