Preparation method of osmanthus fragrans flower green tea

A technology of sweet-scented osmanthus and green tea, which is applied in the field of tea, which can solve the problems of large aroma loss and inability to retain color and fragrance, and achieve the effect of fresh aroma, beautiful silver buds, and strong taste

Inactive Publication Date: 2016-03-23
朱罗伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The tea leaves of Osmanthus green tea come from Ya’an Yucheng District. Due to the unique geographical environment and climate, the tea leaves produced are fresh, green and have a good aroma. When the traditional green tea process is used, the aroma loss is relatively large, and its unique color, aroma and flavor cannot be retained.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The present embodiment provides a kind of preparation method of sweet-scented osmanthus green tea, comprises the steps:

[0052] Picking young tea leaves and sweet-scented osmanthus to scent the scented tea. The specific operation includes the following steps:

[0053] Step 1: Tea Germ Treatment

[0054] (1) Material selection process: picking single bud, one bud with one leaf, one bud with two leaves or one bud with three leaves tea tree buds as raw materials;

[0055] (2) Green spreading process: spread the young shoots on the spreading rack in the green stand, the spreading thickness is 5-9cm, the ambient temperature is 18~26°C, the humidity is >58%, the wind is weak, and the spreading time is 8-12h;

[0056] (3) Shaking green process: Shake the green tea leaves after greening, the first shaking is 4-6 minutes, cooling green is 2-3 hours, the second shaking is 6-10 minutes, cooling green is 3-4 hours , Shake the green for 10-15 minutes for the third time, cool the...

Embodiment 2

[0079] Picking young tea leaves and sweet-scented osmanthus to scent the scented tea. The specific operation includes the following steps:

[0080] Step 1: Tea Germ Treatment

[0081] (1) Material selection process: picking single bud, one bud with one leaf, one bud with two leaves or one bud with three leaves tea tree buds as raw materials;

[0082] (2) Green spreading process: spread the young shoots on the spreading rack in the green stand, the spreading thickness is 5-9cm, the ambient temperature is 18~26°C, the humidity is >58%, the wind is weak, and the spreading time is 8-12h;

[0083] (3) Shaking green process: Shake the green tea leaves after greening, the first shaking is 4-6 minutes, cooling green is 2-3 hours, the second shaking is 6-10 minutes, cooling green is 3-4 hours , Shake the green for 10-15 minutes for the third time, cool the green for 3-6 hours;

[0084] (4) Finishing process: put the green tea leaves into the finishing drum machine, and finish them a...

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PUM

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Abstract

The present invention discloses a preparation method of osmanthus fragrans flower green tea, which comprises the following steps: step 1: tea base processing; step 2: fresh osmanthus fragrans flower conserving; step 3: tea base and osmanthus fragrans flower blending for scenting; step 4: spreading the blended tea base and osmanthus fragrans flowers for heat dissipation; step 4: osmanthus fragrans flower pickling from the tea base; step 5: steaming, pressing and shaping; and step 6: drying. The prepared osmanthus fragrans flower green tea finished product is tightly rolled into strip types, tender, green, oily and moisture, beautiful in silver sprouts, revealed in white fine hair, fresh and clean in aroma, mellow and refreshing in taste, slight yellow and green in soup color, and tender green and even in leaf bottom.

Description

Technical field [0001] The present invention belongs to the tea field, which involves a method of preparation of osmanthus green tea. Background technique [0002] Green tea is rich in trace elements and a variety of vitamins, so often drinking is good for the body. The main benefits are: [0003] 1. Promoting blood circulation: It is good for promoting blood circulation, reducing cholesterol, increasing capillary elasticity, and enhancing blood anticoagulation. [0004] 2. Enhance thinking ability: brainpower workers can increase the degree of agility of the brain, maintain sober mind, fullness of mental spirit, enhance thinking ability, and judge ability and memory. [0005] 3. Reduce the hazards of harmful substances: Frequent contact with staff with toxic substances can choose green tea as labor protection drinks. [0006] 4. It is conducive to lowering blood glucose: diabetic patients should usually drink more green tea. [0007] 5. It is conducive to anti -cancer: The tea p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 朱罗伟
Owner 朱罗伟
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