Osmanthus-fragrance green tea for being drunk in spring and preparation method of osmanthus-fragrance green tea

A technology of sweet-scented osmanthus and fragrance, which is applied in the field of sweet-scented osmanthus-flavored spring green tea and its preparation, can solve the problems of dim appearance, insufficient green color, mellow but not strong, etc., and achieve fresh and elegant taste, firm and emerald green appearance, and strong inner fragrance Effect

Inactive Publication Date: 2016-08-17
ANHUI SHANGHANGSHAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the green teas on the market have problems such as heavy bitterness and astringency, insufficient internal aroma, mellow but not strong, dull appearance, and insufficient green color, and there are few green teas specially suitable for spring.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] A kind of osmanthus scented spring green tea, made of the following substances by weight:

[0030] 100 parts of fresh tea leaves, 25 parts of sweet-scented osmanthus, 6 parts of pumpkin seeds, 5 parts of chestnuts, 5 parts of barley, 4 parts of sword beans, 4 parts of ginger, 6 parts of cocklebur, 6 parts of notopterygium, 4 parts of sweet pine, 3 parts of wood Fragrance, 6 parts of Hangchrysanthemum, 5 parts of Citrus aurantium.

[0031] A kind of preparation method of sweet-scented osmanthus fragrance spring green tea, comprises the steps:

[0032] (1) Pick fresh leaves: pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rainy leaves, diseased and insect leaves;

[0033] (2) Spread green treatment: Spread the picked fresh leaves evenly according to the degree of tenderness, with a thickness of 5-8cm and a spreading time of 2-3 hours;

[0034] (3) Microwave one-time greening: put the green tea leaves into a microwave pro...

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PUM

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Abstract

The invention discloses osmanthus-fragrance green tea for being drunk in spring. The osmanthus-fragrance green tea is prepared from the following substances: fresh tea leaves, osmanthus, pumpkin seeds, chestnuts, pearl barley, semen canavaliae, fresh ginger, siberian cocklour fruit, notopterygium root, rhizoma nardostachyos, elecampane, chrysanthemum morifolium and immature bitter orange. According to the preparation method, production processes of the green tea are reasonably combined and strictly controlled, and finally the prepared green tea has compact and jade green appearance, bright soup color, fresh and elegant taste and light osmanthus fragrance, has the efficacies of repelling cold and evils, regulating vital energy, removing stagnation and dirt, regulating the middle warmer and refreshing brain, and is suitable for being drunk by people in spring.

Description

technical field [0001] The invention belongs to the technical field of tea in food, and in particular relates to an osmanthus-flavored spring green tea and a preparation method thereof. Background technique [0002] Green tea (Green Tea) is one of the main teas in China. It refers to a drink made from the new leaves or buds of the tea tree without fermentation, and through processes such as greening, shaping, and drying. Chinese medicine believes that the upper part of the tea can clear the head, the middle part can eliminate food stagnation, and the lower part can facilitate urination. It is a natural health drink. However, there are four seasons of spring, summer, autumn and winter in a year, and tea leaves also have differences in cold, hot, warm and cool tastes, and people's physical conditions also vary with the changes of the four seasons. Therefore, tea drinking in the four seasons must also be different. In spring, it belongs to temperature, Yang Qi rises, Yin Qi dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 吴多兴
Owner ANHUI SHANGHANGSHAN TEA
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