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Manufacture technology of sweet osmanthus black tea

A production process, the technology of sweet-scented osmanthus, which is applied in the field of production process, can solve the problems such as the processing technology of bar-shaped black tea is not very perfect, and achieve the effect of reducing flatulence, gastrointestinal discomfort, expelling moisture in the body, and removing toxins in the body

Inactive Publication Date: 2017-06-27
信阳市文新茶叶有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But so far, there is no tea product that combines the local "Xinyang red" bar-shaped black tea with golden osmanthus, resulting in the imperfect processing technology of bar-shaped black tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation technology of sweet-scented osmanthus black tea, it is characterized in that, preparation method is as follows:

[0020] The first step is the selection of raw materials. The "Two Pools and One Village" tea green in Shihegang Township, Xinyang City, Henan Province, and the bar-shaped black tea processed with "Xinyang Red" black tea technology are selected as raw materials for black tea; High-quality sweet-scented osmanthus from the old osmanthus tree is used as a raw material for sweet-scented osmanthus;

[0021] In the second step, the black tea raw materials are refired. Select black tea raw materials that are tightly knotted, fragrant, and tender. Use an oven to control the temperature at 70°C, bake until the water content is 6.5%, and wait for the tea base to cool naturally to 25°C , get refired black tea dregs;

[0022] The third step is to pick and process fresh flowers. Pick mature sweet-scented osmanthus flower buds that are ready to bloom...

Embodiment 2

[0029] A kind of preparation technology of sweet-scented osmanthus black tea is characterized in that, preparation method is as follows:

[0030] The first step is the selection of raw materials. The "Two Pools and One Village" tea green in Shihegang Township, Xinyang City, Henan Province, and the bar-shaped black tea processed with "Xinyang Red" black tea technology are selected as raw materials for black tea; High-quality sweet-scented osmanthus from the old osmanthus tree is used as a raw material for sweet-scented osmanthus;

[0031] In the second step, the black tea raw materials are refired. Select black tea raw materials that are tightly knotted, fragrant, and tender. Use an oven to control the temperature at 70°C, bake until the water content is 6%, and wait for the tea base to cool naturally to 25- At 30°C, refired black tea dregs were obtained;

[0032] The third step is to pick and process fresh flowers. Pick mature sweet-scented osmanthus flower buds that are in b...

Embodiment 3

[0039] A kind of preparation technology of sweet-scented osmanthus black tea is characterized in that, preparation method is as follows:

[0040] The first step is the selection of raw materials. The "Two Pools and One Village" tea green in Shihegang Township, Xinyang City, Henan Province, and the bar-shaped black tea processed with "Xinyang Red" black tea technology are selected as raw materials for black tea; High-quality sweet-scented osmanthus from the old osmanthus tree is used as a raw material for sweet-scented osmanthus;

[0041] The second step is to refire the black tea raw materials. Select the black tea raw materials that are tightly knotted, fragrant, and tender. Use an oven to control the temperature and control the temperature to 70°C, bake until the water content is 6.2%, and wait for the tea base to cool naturally to 28°C , get refired black tea dregs;

[0042] The third step is to pick and process fresh flowers. Pick mature sweet-scented osmanthus flower buds ...

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PUM

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Abstract

The invention discloses manufacture technology of sweet osmanthus black tea. The manufacture technology comprises the following steps: step 1, selecting raw materials; step 2, firing the raw materials in refinement processing; step 3, picking and treating fresh flowers; step 4, mixing the fired black tea base and impurity-free sweet osmanthus and performing pile scenting; step 5, ventilating and radiating the scented sweet osmanthus black tea; step 6, firing the ventilated and radiated sweet osmanthus black tea in refinement processing; and step 7, re-scenting the fired sweet osmanthus black tea with few fresh flowers for aroma enhancement. The sweet osmanthus black tea is mellow and thick and has both flower fragrance and tea flavor. The sweet osmanthus black tea is fresh and refreshing, and has the efficacy of easing throat discomfort, relieving dry mouth and tongue, improving symptoms of excessive phlegm and cough, moistening the intestines and relaxing the bowels, relieving flatulence and gastrointestinal discomfort, whitening the skin and clearing the vivotoxin. The sweet osmanthus black tea is fresh in fragrance, makes people feel relieved and quiet, has the effect of expelling dampness in the body, tonifying yin and moistening the lungs, clearing the body, and balancing the nervous system and has the efficacy of giving off fragrance and avoiding dirty, and removing odor and detoxifying the body. The sweet osmanthus black tea can be used for bad breath, wind-fire toothache, stomach heat toothache and dental decay toothache.

Description

technical field [0001] The invention relates to the technical field of tea reprocessing, in particular to a production process of sweet-scented osmanthus black tea. Background technique [0002] Historically, Xinyang only produced green teas such as Xinyang Maojian tea and stir-fried green tea. The structure of tea was single, while green tea in summer and autumn tasted bitter and of poor quality, so it was not easy to be accepted by the market. Cause the waste of a large amount of tea resources, its economic value fails to bring into full play. In 2010, the Xinyang Municipal Party Committee and the Municipal Government proposed that based on the rich tea resources in Xinyang City, while protecting and enriching the golden signboard of "Xinyang Maojian" green tea, we should adjust the structure of tea products and vigorously develop and produce black tea. From the spring of 2010, Xinyang City began to develop and produce "Xinyang Red" black tea bar. On September 17, 2010, t...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/40
Inventor 刘文新黄运武刘国锋郭建锋李朝辉张永瑞张阳阳王晓程婷婷陈思梦
Owner 信阳市文新茶叶有限责任公司
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