Production method of fragrant jasmine tea

A technology for jasmine tea and aroma type, which is applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problem that jasmine tea cannot be provided, and achieve the effect of fresh and elegant aroma, strong and fresh taste, and long-lasting fragrance.

Inactive Publication Date: 2017-05-10
雅安市雨城区晏场鹿井茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the above-mentioned jasmine tea cannot provide lasting fragrance and freshness, and cannot fully develop the fragrance of tea leaves and tea flowers. The present invention provides a method for making jasmine tea that can provide lasting fragrance

Method used

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Examples

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Embodiment Construction

[0024] 1) Picking tea leaves: Picking is to use the index finger and thumb to hold the middle part of the young stem between the leaves, and use the elasticity of the two fingers to pick off the tea leaves. The best picking time is from 12:00 noon to 3:00 p.m. The picking parts are also different. Some pick a terminal bud and the first leaf beside the bud is called one heart and one leaf, some pick one more leaf and call it one heart two leaves, and some have one heart and three leaves.

[0025] 2) Grading the picked tea greens.

[0026] 3) Withering: This is the process of removing part of the water from the fresh leaves and changing the chemical composition of the leaves. The graded tea greens are spread in the sun or blown with hot air by a blower to moderately evaporate the water of the green tea leaves and reduce the moisture content of the cells. content, reduce its activity and remove the semipermeability of the cell membrane, and the chemical components in the cell can...

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PUM

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Abstract

The invention provides a production method of fragrant jasmine tea. The production method sequentially includes: picking green tea leaves, grading, withering, and performing enzyme deactivation on the withered green tea leaves at 150-170 DEG C; spreading the enzyme-deactivated green tea leaves for cooling or performing blast cooling on the enzyme-deactivated green tea leaves, using a microwave machine to dewater the green tea leaves, gently rolling, performing strip tidying on the rolled green tea leaves at 120-140 DEG C, preliminarily drying and shaping the green tea leaves in a drying machine at 80-90 DEG C until the green tea leaves are 80% dry; primarily spreading for cooling; drying the green tea leaves again in the drying machine at 80-90 DEG C until the green tea leaves are 90% dry, secondarily spreading for cooling, performing fragrance increasing in a fragrance increasing machine at 75-85 DEG C for 1 hour, selecting, and performing secondary fragrance increasing to obtain the fragrant jasmine tea. The production method has the advantages that the fragrant jasmine tea produced by the method is slim, tender and straight in appearance, green and moist in color, evident in silver villus, fresh and elegant in fragrance, mellow and fresh in taste, clear and bright in tea liquor, tender in leaf bottom, green, yellow and bright in color, and fragrant.

Description

technical field [0001] The invention relates to a preparation method of jasmine tea, in particular to a preparation method of scented jasmine tea. Background technique [0002] Jasmine tea is one of the top ten scented teas in my country. It is picked from the blooming jasmine in spring and grows together with tea leaves. It has the aroma of spring flowers and the freshness of tea leaves. It is a popular scented tea with a sweet taste. For women, drinking jasmine tea regularly can not only beautify the skin, whiten the skin, but also resist aging and retain the tail of youth. It can also dredge the stomach and intestines of the human body, discharge stool, clear the brain, lower blood pressure and blood lipids, and also has great effects and efficacy in resisting bacteria and viruses and treating cancer. But, jasmine tea is green tea mostly, has faint bitterness in the tealeaves, can not provide lasting fragrance fresh and cool, can't give full play to the fragrance in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 冯小群
Owner 雅安市雨城区晏场鹿井茶厂
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