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Making method of osmanthus tea

A production method and technology of sweet-scented osmanthus tea, which are applied in the direction of tea substitutes and other directions, can solve the problems of single health-care function of sweet-scented osmanthus tea, affect the taste and taste of tea, increase the bitterness and astringency of tea blanks, etc. The effect of taste and quality

Inactive Publication Date: 2017-06-20
广西凌云县绿贵茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long flowering time of the tea dhool, the temperature of the tea dhool rises during the scenting process, and the moisture increases, some substances in the tea dhool undergo chemical transformation, and some substances are converted into bitter substances, resulting in an increase in the bitterness and astringency of the tea dhool after scenting. Affects the taste and taste of the tea
Simultaneously, existing sweet-scented osmanthus tea health care function is relatively single

Method used

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  • Making method of osmanthus tea

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Effect test

Embodiment 1

[0029] A kind of preparation method of sweet-scented osmanthus tea of ​​the present embodiment comprises the following steps:

[0030] (1) Raw material selection: select the fresh osmanthus fragrans whose flowers are in the shape of a tiger's claw, budding, orange-yellow, and without mechanical damage; select fresh petals of kapok, magnolia and Michelia japonica for subsequent use;

[0031] (2) Tea base pretreatment: put the tea base at 90°C and bake for 8 minutes, adjust the temperature to 45°C and continue baking for 50 minutes, and cool the baked tea base to 20°C to obtain the tea base , for subsequent use, wherein the tea base is green tea base;

[0032] (3) Kapok, Magnolia and Michelia pretreatment: the petals of kapok, Magnolia and Michelia are mixed and cut into scraps, and the volume fraction of 2 weight times of the scraps added to the scraps is 50% ethanol solution, sealed, soaked in a water bath at a temperature of 40°C for 2 hours, shake the soaked material once e...

Embodiment 2

[0037] A kind of preparation method of sweet-scented osmanthus tea of ​​the present embodiment comprises the following steps:

[0038] (1) Raw material selection: select the fresh osmanthus fragrans whose flowers are in the shape of a tiger's claw, budding, orange-yellow, and without mechanical damage; select fresh petals of kapok, magnolia and Michelia japonica for subsequent use;

[0039] (2) Pretreatment of tea dregs: after baking the tea dregs at 100°C for 5 minutes, adjust the temperature to 55°C and continue baking for 40 minutes, and cool the baked tea dregs to 25°C to obtain tea dregs , for subsequent use, wherein the tea base is green tea base;

[0040] (3) Kapok, Magnolia and Michelia pretreatment: the petals of kapok, Magnolia and Michelia are mixed and cut into scraps, and the volume fraction of 3 times by weight of the scraps added to the scraps is 60% ethanol solution, sealed, and soaked in a water bath at a temperature of 55°C for 1 hour, shake the soaked mater...

Embodiment 3

[0045] A kind of preparation method of sweet-scented osmanthus tea of ​​the present embodiment comprises the following steps:

[0046] (1) Raw material selection: select the fresh osmanthus fragrans whose flowers are in the shape of a tiger's claw, budding, orange-yellow, and without mechanical damage; select fresh petals of kapok, magnolia and Michelia japonica for subsequent use;

[0047] (2) Pretreatment of tea dregs: after baking the tea dregs at 95°C for 7 minutes, adjust the temperature to 50°C and continue baking for 45 minutes, and cool the baked tea dregs to 23°C to obtain tea dregs , for subsequent use, wherein the tea base is green tea base;

[0048](3) Kapok, Magnolia and Michelia pretreatment: the petals of kapok, Magnolia and Michelia are mixed and cut into scraps, and the volume fraction of 2.5 times by weight of the scraps added to the scraps is 55% ethanol solution, sealed, soaked in a water bath at a temperature of 50°C for 1.5 hours, shake the soaked materi...

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Abstract

Relating to the field of scented tea processing, the invention discloses a making method of an osmanthus tea. The making method of the osmanthus tea includes the steps of: raw material selection, tea base pretreatment, pretreatment of kapok, magnolia flower and Michelia figo, scenting, fermentation, drying and packaging. The osmanthus tea prepared by the invention not only has reduced bitter taste and increased freshness and sweetness, but also has the efficacy of maintaining beauty and keeping youth, the taste and quality of osmanthus tea are further improved, after brewing, the tea soup is golden yellow and bright, the fragrance is strong and elegant, the taste is sweet and resreshing, and the mouthfeel is smooth, thus being worthy of tasting.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of scented tea processing and production, in particular to a production method of sweet-scented osmanthus tea. [0003] 【Background technique】 [0004] Osmanthus tea is one of the main scented teas in my country. It is made from sweet-scented osmanthus and tea leaves. It has a long-lasting fragrance and a green and bright soup. One of the most popular scented teas, it is most popular in Guilin, Guangxi, Xianning, Hubei, Chengdu, Sichuan, and Chongqing. The conventional production process of sweet-scented osmanthus tea includes tea base preparation, fresh sweet-scented osmanthus harvesting, scenting of tea germs, heat dissipation through flowers, sieving of flower dregs, re-drying and drying, mesh packaging, and quality-preserving storage. However, due to the long flowering time of the tea dhool, the temperature of the tea dhool rises during the scenting process, and the moisture increases, some substances in t...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 贵尚峰
Owner 广西凌云县绿贵茶业有限公司
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