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Preparation method of white tea containing sweet-scented osmanthus flowers

A technology of sweet-scented osmanthus and white tea, applied in the direction of tea treatment before extraction, can solve problems such as affecting the appearance and taste, deterioration and deformation of sweet-scented osmanthus, and achieve the effect of layering aroma and taste and promoting enzyme oxidation.

Inactive Publication Date: 2018-03-23
广西顺来茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] As can be seen from the above-mentioned documents, the existing sweet-scented osmanthus white tea usually uses sweet-scented osmanthus and white tea to dry and mix separately. Taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material preparation: In sunny mornings, pick osmanthus and fresh tea leaves after the dew has completely dissipated. Fresh tea leaves are picked according to one bud, one leaf, and two leaves, and then washed and set aside;

[0025] (2) Withering: the picked fresh leaves are thinly spread in the withering tank and naturally withered until the water loss rate of the leaves is 0.5%, the fresh leaves are slightly soft;

[0026] (3) Shake green: After withering, shake the fresh leaves twice, 5 minutes each time, and cool the green leaves for 1 hour, until the fresh leaves have a slight red edge and emit a slight floral and fruity aroma;

[0027] (4) Sun-drying: add sweet-scented osmanthus to the shaken tea leaves and sun-dry them together. The ratio of tea and sweet-scented osmanthus is 50:1. After mixing, take it to the sun to dry. After standing for 1 hour, take it back to a cool place and stir it for 30 minutes. , and then take it outdoors and repeat the previou...

Embodiment 2

[0031] (1) Raw material preparation: In sunny mornings, pick osmanthus and fresh tea leaves after the dew has completely dissipated. Fresh tea leaves are picked according to one bud, one leaf, and two leaves, and then washed and set aside;

[0032] (2) Withering: the picked fresh leaves are thinly spread in the withering tank and naturally withered until the water loss rate of the leaves is 1%, the fresh leaves are slightly soft;

[0033] (3) Shake green: After withering, shake the fresh leaves 4 times, 5 minutes each time, and cool the green leaves for 1.5 hours until the fresh leaves have a slight red edge and emit a slight floral and fruity aroma;

[0034] (4) Sun-drying: add sweet-scented osmanthus to the shaken tea leaves and let them sun-dry together. The ratio of tea to sweet-scented osmanthus is 50:1. After mixing, take it out to dry in the sun. After standing for 1.5 hours, take it back to a cool place and stir it up. After 45 minutes, take it outdoors and repeat the ...

Embodiment 3

[0038](1) Raw material preparation: In sunny mornings, pick osmanthus and fresh tea leaves after the dew has completely dissipated. Fresh tea leaves are picked according to one bud, one leaf, and two leaves, and then washed and set aside;

[0039] (2) Withering: the picked fresh leaves are thinly spread in the withering tank and naturally withered until the water loss rate of the leaves is 1%, the fresh leaves are slightly soft;

[0040] (3) Shake the green: After withering, the fresh leaves are shaken 5 times, 5 minutes each time, and the interval between cooling is 2 hours, until the fresh leaves have a slight red edge and emit a slight floral and fruity aroma;

[0041] (4) Sun-drying: add sweet-scented osmanthus to the shaken tea leaves and sun-dry them together. The ratio of tea to sweet-scented osmanthus is 50:1. After mixing, take it out to dry in the sun. After standing for 2 hours, take it back to a cool place and stir it for 60 minutes. , and then take it outdoors and...

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Abstract

The invention discloses a preparation method of a white tea with sweet-scented osmanthus flowers. The preparation method of the white tea with the sweet-scented osmanthus flowers comprises the following steps of picking fresh tea leaves, carrying out withering, carrying out shaking, adding fresh sweet-scented osmanthus flowers, carrying out airing in the sun, carrying out drying in the shade, andimproving aroma. According to the preparation method, the fresh sweet-scented osmanthus flowers and the tea leaves are dried in the shade together, and aroma of the sweet-scented osmanthus flowers andthe tea leaves is improved together so that a compound floral fragrance is achieved by utilizing flower and fruit aroma, as well as sweet-scented osmanthus flower aroma, produced by mixing of a natural transformation process of the tea leaves with the aroma of the sweet-scented osmanthus flowers; moreover, the taste of the tea leaves is not influenced so that layered aroma and flavor of the purely natural tea is achieved without addition of sweet-scented osmanthus flower essence. In addition, health-care functions of the white tea and the sweet-scented osmanthus flowers are integrated. Compared with white tea with sweet-scented osmanthus flowers prepared by a scenting method, the white tea with the sweet-scented osmanthus flowers prepared according to the preparation method is greatly reduced in production time and costs; moreover, damages on tea leaves are reduced so that quality is ensured while yield is increased.

Description

technical field [0001] The invention relates to the field of tea production and processing, in particular to a method for preparing white tea containing osmanthus fragrans. Background technique [0002] Osmanthus tea is one of the main teas in China. It belongs to scented tea. It is made from sweet-scented osmanthus and tea leaves. It has a long-lasting fragrance and a green and bright soup. Osmanthus tea has the effects of warming and nourishing yang, whitening the skin, detoxifying the body, relieving cough and reducing phlegm, and nourishing the lungs. [0003] In the process of collection, configuration, production, packaging, etc., the preparation of tea embryos, fresh sweet-scented osmanthus harvesting, scenting of tea embryos, heat dissipation through flowers, screening of flower dregs, re-drying and drying, mesh packaging, and quality-guaranteed storage are strictly carried out. process. The real estate system is the most prosperous in Guilin, Guangxi, Xianning, Hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 韦柳妮陈宏明
Owner 广西顺来茶业有限公司
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