Sweet-scented osmanthus flavored camellia nitidissima chi and processing method thereof

A processing method and technology for golden camellia tea, which are applied in the field of tea processing, can solve the problems of insufficient mellow taste, slightly astringent taste, and poor taste, and achieve the effects of soft aroma, health care and health preservation, and good effects.

Inactive Publication Date: 2017-04-19
CHONGQING HONGQIAN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of golden camellia tea products on the market is not very good, the taste is not mellow enough, and the taste is sl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The sweet-scented osmanthus-flavored golden camellia, raw materials by weight: golden camellia: 60 parts; sweet-scented osmanthus: 30 parts; honey: 10 parts.

[0023] The golden camellia processing method of described sweet-scented osmanthus seasoning, comprises the following steps:

[0024] a. Picking fresh leaves: Picking the fresh leaves and sweet-scented osmanthus flowers of Camellia japonica respectively;

[0025] b. Combination: mix the fresh and tender leaves of camellia japonica and sweet-scented osmanthus flowers according to the weight ratio, add a small amount of honey at the same time, and stir evenly;

[0026] c, sun-drying; the tea leaves after blending fresh leaves and flowers are sun-dried, so that the water loss rate of the leaves is controlled at 7%;

[0027] d, shake green: place the tealeaves after sun-drying in the room that temperature is 23 ℃, humidity 82%, put into shake green machine and shake green 6 hours;

[0028] e, finishing: put the tea ...

Embodiment 2

[0033] The sweet-scented osmanthus-flavored golden camellia, raw materials by weight: golden camellia: 60 parts; sweet-scented osmanthus: 35 parts; honey: 5 parts.

[0034] The golden camellia processing method of described sweet-scented osmanthus seasoning, comprises the following steps:

[0035] a. Picking fresh leaves: Picking the fresh leaves and sweet-scented osmanthus flowers of Camellia japonica respectively;

[0036] b. Combination: mix the fresh and tender leaves of camellia japonica and sweet-scented osmanthus flowers according to the weight ratio, add a small amount of honey at the same time, and stir evenly;

[0037] c, sun-drying; the tea leaves after blending fresh leaves and flowers are sun-dried, so that the water loss rate of the leaves is controlled at 7.5%;

[0038] d, shake green: place the tealeaves after sun-drying in the room that temperature is 23 ℃, humidity 82%, put into shake green machine and shake green 7 hours;

[0039] e, finishing: put the tea...

Embodiment 3

[0044] The sweet-scented osmanthus-flavored golden camellia, raw materials by weight: golden camellia: 50 parts; sweet-scented osmanthus: 40 parts; honey: 10 parts.

[0045] The golden camellia processing method of described sweet-scented osmanthus seasoning, comprises the following steps:

[0046] a. Picking fresh leaves: Picking the fresh leaves and sweet-scented osmanthus flowers of Camellia japonica respectively;

[0047] b. Combination: mix the fresh and tender leaves of camellia japonica and sweet-scented osmanthus flowers according to the weight ratio, add a small amount of honey at the same time, and stir evenly;

[0048] c, sun-drying; the tea leaves after blending fresh leaves and flowers are sun-dried, so that the water loss rate of the leaves is controlled at 8%;

[0049] d, shake green: place the tealeaves after sun-drying in the room that temperature is 23 ℃, humidity 82%, put into shaking green machine and shake green 8 hours;

[0050] e, finishing: put the sh...

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Abstract

The invention relates to sweet-scented osmanthus flavored camellia nitidissima chi and a processing method thereof, and belongs to the technical field of tea processing. The sweet-scented osmanthus flavored camellia nitidissima chi is prepared from the following raw materials in parts by weight: 40-60 parts of camellia nitidissima chi, 30-50 parts of sweet-scented osmanthus, and 5-15 parts of honey. The processing method of the sweet-scented osmanthus flavored camellia nitidissima chi comprises the steps of picking fresh leaves; performing combination; performing sun-withering; performing a rocking process; performing enzyme deactivation; performing rolling; performing drying; and the like. According to the sweet-scented osmanthus flavored camellia nitidissima chi and the processing method thereof, processing processes of the camellia nitidissima chi and sweet-scented osmanthus tea are fused, so that the problems of poor mouth feel and non-ideal tea leaf quality of the camellia nitidissima chi are solved, and the processed flavored camellia nitidissima chi is soft in tea leaf fragrance and good in taste, and is loved by the public.

Description

technical field [0001] The invention relates to golden camellia tea flavored with sweet-scented osmanthus and a processing method thereof, belonging to the technical field of tea processing. Background technique [0002] Camellia nitidissima Chi is a plant of Camellia genus Camellia in the family Theaceae. It is a rare plant and germplasm resource in the world. It is a treasure in tea. It is distributed in southern Guangxi and the northern provinces of Vietnam bordering Guangxi. "Guangxi Chinese Medicinal Materials Standard" Introduction of the second volume: Golden camellia tea contains many kinds of essential amino acids for human body, and contains various trace elements such as iron, copper, manganese, germanium, selenium, cobalt, zinc and so on, which have important health care effects on human body. Pharmacological experiments have proved that the concentrated liquid of golden camellia tea leaves has certain inhibitory effect on transplanted malignant tumors in mice, a...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/12
CPCA23F3/06A23F3/12A23F3/14Y02A40/90
Inventor 钟年伟
Owner CHONGQING HONGQIAN AGRI DEV CO LTD
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