Compressed fragrant flower tea and making method thereof

Abstract

The invention discloses compressed fragrant flower tea and a making method thereof. The compressed fragrant flower tea is made according to the following steps: (1) collecting fresh flowers suitable for soaking in water for drinking, screening the collected flowers to remove impurities, freeze-drying the screened flowers in vacuum, and grinding the freeze-dried flowers into ultrafine powder with particle size greater than or equal to 160 mesh for later use; making fresh summer and autumn tea leaves into raw tea suitable for making compressed tea according to processing methods of green tea, black tea, dark green tea, Pu'er tea and the like; then during reprocessing, i.e. shaping through steam pressing, uniformly mixing the raw tea with the fragrant flower ultrafine powder obtained in the step (1) according to a weight ratio of 8-10:1, and subjecting the mixture to steam pressing for shaping; and (3) drying the shaped compressed fragrant flower tea through steam pressing to a suitable dryness, and subpackaging and storing the dried compressed fragrant flower tea. The compressed fragrant flower tea is the product obtained according to the above making method. The making process disclosed in the invention is simple, and the made compressed fragrant flower tea is nutritious and hygienical, is convenient to brew, and has long fragrance and high ornamental value.

Description

technical field [0001] The invention belongs to the technical field of a pressed tea with fragrant flowers and a production method thereof based on the techniques of pressed tea and scented tea, and specifically relates to a pressed tea with fragrant flowers made of fresh summer and autumn tea leaves as raw materials and the pressed fragrant flowers The method of making tea. Background technique [0002] The tea leaves made from green tea, black tea, dark tea, Pu'er tea and other types of tea as raw materials and then steamed and pressed into a certain shape are called "pressed tea" or "pressed tea". According to the raw material tea used, it can be divided into pressed green tea, pressed black tea, pressed oolong tea, pressed black tea and pressed Pu'er tea. According to the shape, there are brick shape, cake shape, bowl shape, column shape, square shape, Qin brick and Han tile type, etc. Most varieties of pressed tea are thick and old, the color of dry tea is dark brown,...

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