Preparation method of osmanthus fragrans flower tea cake

A production method and a tea cake technology, which are applied in the field of tea processing, can solve the problems of weak taste, easily broken, insufficient aroma, etc., and achieve the effects of remarkable economic benefits, easy portability, and golden color.

Inactive Publication Date: 2016-06-08
ZHENJIANG WUFENG TEA PLANTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the tea leaves are loose in shape, easy to break and difficult to carry and store, it is necessary to process them into tea cakes
The tea cake made by the existing technology has dull appearance, insufficient aroma and weak taste

Method used

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Experimental program
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Effect test

Embodiment Construction

[0016] A kind of preparation method of sweet-scented osmanthus tea cake, is made by following steps:

[0017] (1) Picking: Huangshan Maofeng tea is the best, and the picking condition is 10:00 in the morning;

[0018] (2) Spreading: The thickness is 5 cm to prevent the fresh leaves from losing too much water and affecting the frying. The spreading site and utensils should be kept clean and well-ventilated. The air humidity should be controlled at 80%, and the indoor temperature should be controlled at 20°C , the spreading time is 10 hours;

[0019] (3) Finishing: the finishing temperature is 110°C, and the time is 30 seconds;

[0020] (4) Kneading: without pressure, the time is 10 minutes;

[0021] (5) Baking and drying: put the kneaded green tea into the dryer to form tea dregs, the drying time is 5-10 minutes, and the temperature is 100°C;

[0022] (6) Stirring of camellia: Stir the picked sweet-scented osmanthus with the prepared tea dregs, the ratio is 1:3, and the temp...

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Abstract

The present invention discloses a preparation method of osmanthus fragrans flower tea cakes. Selected tea leaves are subjected to pickling, air-spreading, enzyme deactivating, rolling, baking, drying and cooling; flowers are maintained; the tea and flowers are stirred together; and the mixture is subjected to heat dispelling, scented flower holding out, and pressing to be prepared into cakes. The preparation method of the tea cakes makes up the original tea leaf light aroma, light taste and other disadvantages. The prepared osmanthus fragrans flower tea cakes fully absorb the fragrance of the osmanthus fragrans flowers, and are golden in color and luster, mellow and pure, sweet in aftertaste, and easy in carrying.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of sweet-scented osmanthus tea cake. Background technique [0002] Tea cake: also known as cake tea and group tea. At the beginning of the Northern Song Dynasty, "Ding Jingong began to make the phoenix group for Fujian's transshipment envoy", and later made the dragon group. Ouyang Xiu's "Return to the Field": "The product of tea is more expensive than dragon and phoenix. It is called tuancha, and every eight cakes weighs one catty." Longtuanfeng cakes were used as court tribute tea until the Ming Dynasty. In the Ming Dynasty, "in September of the twenty-fourth year of Hongwu, the people's strength was put to great use, and the construction of dragon balls was stopped, and only tea buds were picked to advance." [0003] Huangshan Maofeng tea is produced in Huangshan, Anhui. The tea buds are extraordinarily fat, soft and tender, the leaves...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
Inventor 不公告发明人
Owner ZHENJIANG WUFENG TEA PLANTATION
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