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Processing technology of chrysanthemum flower fragrant green tea

A flower-flavored green tea, processing technology, applied in horticulture, pre-extraction tea treatment, botanical equipment and methods, etc., can solve problems such as unreasonable control of the ratio of tea trees and chrysanthemums, insufficient chrysanthemum fragrance, and unlasting fragrance.

Inactive Publication Date: 2017-02-01
贵州贵茶(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, when tea trees and chrysanthemums are interplanted, due to the unreasonable control of the ratio of tea trees and chrysanthemums, the chrysanthemum fragrance of the final finished tea is not enough or the chrysanthemum fragrance is too strong, which will cause consumers to mistakenly think that adding essence, not easily accepted
In addition, in the prior art, during the tea making process, when packing, it is usually packed after cooling to normal temperature, which cannot preserve the fragrance of chrysanthemum and the quality of tea leaves well, the fragrance is not lasting, the taste is not good, and the color of the soup is poor.

Method used

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  • Processing technology of chrysanthemum flower fragrant green tea
  • Processing technology of chrysanthemum flower fragrant green tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0074] A processing technology of chrysanthemum flower fragrance green tea, comprising the following steps:

[0075] (1) Pre-processing:

[0076] A. Site selection: select a hilly land with a slope below 20 degrees, and the soil pH value is 4.5-6.5;

[0077] B. Soil preparation: after deep plowing of 90cm, after 850kg per mu of basal fertilizer and 150kg microbial fertilizer, shallow plowing of 25cm; Magnesium chloride 0.06kg, rice husk 15kg, quicklime 10kg, fir sawdust 15kg, mulberry branches 10kg and traditional Chinese medicine slag 25kg are made according to the following method: take urea, potassium dihydrogen phosphate, sodium tetraborate, copper sulfate, magnesium chloride, rice husk, quicklime , Chinese fir sawdust and mulberry branches are dried, crushed into fine particles, fine particles are mixed with traditional Chinese medicine dregs, sieved, dried, cooled, and coated to obtain final product; 10kg, Yizhi 15kg, Alisma 22kg, lotus leaf 20kg, Gentiana 22kg, Baiwei...

Embodiment 2

[0095] A processing technology of chrysanthemum floral green tea, characterized in that: comprising the following steps:

[0096] (1) Pretreatment

[0097] A. Site selection: choose a hillside with a slope below 20 degrees, and the soil pH value is 4.5-6.5;

[0098] B. Soil preparation: After deep plowing of 100cm, after 900kg per mu of basal fertilizer and 200kg microbial fertilizer, shallow plowing of 30cm; Magnesium chloride 0.09kg, rice husk 20kg, quicklime 15kg, fir sawdust 20kg, mulberry branches 15kg and traditional Chinese medicine slag 30kg are made according to the following method: take urea, potassium dihydrogen phosphate, sodium tetraborate, copper sulfate, magnesium chloride, rice husk, quicklime , Chinese fir sawdust and mulberry branches are dried, crushed into fine particles, fine particles are mixed with traditional Chinese medicine dregs, sieved, dried, cooled, and coated to obtain final product; 15kg, Yizhi 20kg, Alisma 30kg, lotus leaf 25kg, Gentiana 30k...

Embodiment 3

[0116] A processing technology of chrysanthemum floral green tea, characterized in that: comprising the following steps:

[0117] (1) Pre-processing:

[0118] A. Site selection: choose a hillside with a slope below 20 degrees, and the soil pH value is 4.5-6.5;

[0119] B. Soil preparation: After deep plowing of 100cm, after 800kg per mu of basal fertilizer and 100kg microbial fertilizer, shallow plowing of 20cm; Magnesium chloride 0.03kg, rice husk 10kg, quicklime 5kg, Chinese fir sawdust 10kg, mulberry branches 5kg and traditional Chinese medicine slag 10kg are made according to the following method: take urea, potassium dihydrogen phosphate, sodium tetraborate, copper sulfate, magnesium chloride, rice husk, quicklime , Chinese fir sawdust and mulberry branches are dried, crushed into fine particles, fine particles are mixed with traditional Chinese medicine dregs, sieved, dried, cooled, and coated to obtain final product; 5kg, Yizhi 10kg, Alisma 15kg, lotus leaf 15kg, Gent...

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Abstract

The present invention discloses a processing technology of chrysanthemum flower fragrant green tea. The processing technology includes the following steps: pretreating, tea harvesting, spreading, enzyme deactivating, air-spreading, kneading, primary stir-frying, secondary stir-frying, drying, fragrance improving by a fragrance improving machine, sieving and hot-packing. The prepared tea leaf chrysanthemum flowers are suitable in flower fragrance concentration, long in fragrance lasting time, long in storage time, good in tea leaf quality, high in amino acid contents, low in tea polyphenol and caffeine contents, and emerald green in color and luster, and can reach a degree of a first grade or above.

Description

technical field [0001] The invention relates to a processing method, in particular to a processing technology of green tea with good quality and moderate chrysanthemum fragrance. Background technique [0002] Green tea, (Green Tea), is one of the main teas in China. It refers to the beverage made from the new leaves or buds of the tea tree without fermentation, and through processes such as greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. The annual output of green tea is about 1.14 million tons, accounting for 81% of my country's total tea output of 1.406 million tons. The output ranks first among the six major teas. China produces a wide range of green tea. Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, and Fujian...

Claims

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Application Information

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IPC IPC(8): A23F3/06A01G17/00A01G1/00
CPCA23F3/06A01G17/005
Inventor 王晓春姜娅张祎鲁
Owner 贵州贵茶(集团)有限公司
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