Processing method of organic sweet-scented osmanthus black tea
A processing method and technology for organic tea, applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of difficulty in sifting out osmanthus, the aroma is dull and lacking freshness, and achieves a finished product with better taste, fresh and lasting aroma, and good quality. Effect
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Embodiment 1
[0032] The processing method of the organic sweet-scented osmanthus black tea of the present embodiment, comprises the steps:
[0033] Step 1: Make black tea embryo
[0034] Take alpine organic tea, make black tea according to the conventional method, put it in an aroma enhancing machine, and dry it at 90°C until the water content reaches 6wt%, to make black tea embryo. Wherein, the alpine organic tea is the tea produced and processed according to the method of organic agriculture on the top of a mountain above 1000 meters above sea level.
[0035] Step 2: Harvest fresh osmanthus
[0036] During the blooming season of alpine organic osmanthus, harvest fresh osmanthus at noon or afternoon when the weather is fine, when the flowers are tiger-claw-shaped and budding. Wherein, the alpine organic osmanthus refers to the golden osmanthus that is produced and processed according to the method of organic agriculture on the top of a mountain above an altitude of 1000 meters.
[00...
Embodiment 2
[0042] The processing method of the organic sweet-scented osmanthus black tea of the present embodiment, comprises the steps:
[0043] Step 1: Make black tea embryo
[0044] Take alpine organic tea, make black tea according to the conventional method, put it in an aroma enhancing machine, and dry it at 95°C until the water content reaches 5wt%, to make black tea embryo. Wherein, the alpine organic tea is the tea produced and processed according to the method of organic agriculture on the top of a mountain above 1000 meters above sea level.
[0045] Step 2: Harvest fresh osmanthus
[0046] During the blooming season of alpine organic osmanthus, harvest fresh osmanthus at noon or afternoon when the weather is fine, when the flowers are tiger-claw-shaped and budding. Wherein, the alpine organic osmanthus refers to silver osmanthus that is produced and processed according to the method of organic agriculture on the top of a mountain above an altitude of 1000 meters.
[0047] ...
Embodiment 3
[0052] The processing method of the organic sweet-scented osmanthus black tea of the present embodiment, comprises the steps:
[0053] Step 1: Make black tea embryo
[0054] Take alpine organic tea, make black tea according to the conventional method, put it in an aroma enhancing machine, and dry it at 100°C until the water content reaches 4wt%, to make black tea embryo. Wherein, the alpine organic tea is the tea produced and processed according to the method of organic agriculture on the top of a mountain above 1000 meters above sea level.
[0055] Step 2: Harvest fresh osmanthus
[0056] During the blooming season of alpine organic osmanthus, harvest fresh osmanthus at noon or afternoon when the weather is fine, when the flowers are tiger-claw-shaped and budding. Wherein, the alpine organic osmanthus refers to Osmanthus osmanthus produced and processed according to the method of organic agriculture on the top of a mountain above an altitude of 1000 meters.
[0057] Step 3...
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