Preparation method for jasmine scented tea

A kind of jasmine tea, the technology of the production method, applied in the direction of tea treatment before extraction, etc., can solve the problems of slightly astringent taste and dislike of drinking, and achieve the effect of mellow and fresh taste, better taste, and tender and soft leaf bottom

Inactive Publication Date: 2017-06-27
毛少云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jasmine tea is made by blending and scenting tea leaves and jasmine flowers so that the tea leaves can absorb the fragrance of the flowers; The taste of jasmine tea is slightly astringent and slightly bitter, so many people do not like to drink it

Method used

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Embodiment Construction

[0014] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0015] Embodiments of the invention include:

[0016] A kind of preparation method of jasmine tea, comprises the following steps:

[0017] Step 1: Picking jasmine flowers: Picking on sunny days with a temperature of 25-35°C at 12-16 noon in early August. The selected variety of double-petal jasmine has plump flowers, white and oily flowers, obvious wax, and strong floral fragrance; the double-petal jasmine has low water content, and the scented tea scented with double-petal jasmine is mellow and strong;

[0018] Step 2: Tea Dough Treatment: Tea leaves are easy to absorb water. In order to maintain the taste and quality of the tea, before scenting scented tea, it is necessary to refire the green...

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PUM

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Abstract

The invention discloses a preparation method for jasmine scented tea. The method comprises the following steps: 1) finely selecting jasmine flowers: picking in sunny days at the temperature of 25-35 DEG C at 12 p.m. to 16 p.m. at the beginning of August and selecting variety jasmine sambac; 2) treating a tea re-firing the tea base of green tea till the water content is reduced to about 5%, reducing the temperature to about 40 DEG C after re-firing and then scenting; 3) stirring the tea flowers: using a screen machine for screening the jasmine sambac flowers and then alternately stacking the jasmine flowers and the re-fired tea base of green tea layer by layer; 4) taking out the flowers and re-firing: taking out the jasmine flower residue in the jasmine scented tea after stirring, and then re-firing the jasmine scented tea till the water content of the tea leaves is 6.5%-7%; 5) extracting flowers: adding the jasmine flowers into the jasmine scented tea after re-firing, extracting flowers and then taking out the jasmine flower residue. In such a manner, the jasmine scented tea provided by the invention has higher quality, better taste, long-lasting fresh fragrance and strong fragrance, and is suitable for all the people.

Description

technical field [0001] The invention relates to an improvement of a method for making jasmine tea, in particular to a tea with better quality, better taste, fresh and long-lasting aroma, mellow and refreshing taste, bright yellow-green soup, tender and even soft leaves, and more fragrant jasmine. A rich, jasmine tea recipe for everyone. Background technique [0002] Jasmine Tea, also known as Jasmine Fragrance, belongs to scented tea and has a history of more than 1,000 years. The birthplace of jasmine tea in the world is Fuzhou, Fujian Province. Its tea fragrance and jasmine fragrance are mixed together. [0003] It was listed as a tribute in the Qing Dynasty and has a history of more than 150 years. Fuzhou jasmine tea originated in the Han Dynasty. The innovation of traditional Chinese medicine promoted the birth of Fuzhou jasmine tea. The full understanding of the aroma and the health care function of tea by the Fang School of the Bureau of Traditional Chinese Medicine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 毛少云
Owner 毛少云
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