Gardenia tea and processing method thereof

Abstract

The invention discloses a method for processing gardenia tea. The method comprises the following steps: performing sealing and standing treatment on fresh gardenia flower buds and tea leaves under certain temperature and humidity conditions, and separating the flowers from the tea leaves after the flowers wither; performing stepped drying treatment on the tea leaves by adopting stepped temperatures, and enabling the water content of the tea leaves to be 4% or less; packaging according to requirements, and storing in a low-temperature environment. The method disclosed by the invention is simple in process, low in energy consumption and low in processing cost, the processed finished product is excellent in condition, fragrant in flavor and lasting in aroma, and the gardenia tea is durable to make, good in taste, bitterness-free and high in yield.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a gardenia tea and a processing method thereof. Background technique [0002] Gardenia is an evergreen shrub or small tree with large, white flowers and medicinal flowers. It has certain curative effects on various diseases caused by bloating, dysentery and heat toxicity. It is planted inside and outside the garden as an ornamental plant. Wide, long flowering period, high yield, fresh and strong aroma, it is really a good raw material for scenting scented tea. Gardenia tea has the effect of clearing heat and detoxifying. [0003] Usually, the preparation of gardenia tea is mainly carried out by using dried gardenia and tea leaves for scenting. The molecules of aromatic substances in gardenia are constantly moving randomly, and are distributed into the surrounding air by diffusion. The higher the molecular weight, the more intense the molecular movement, and it is very ...

AI Technical Summary

Problems solved by technology

[0003] Usually, the preparation of gardenia tea is mainly carried out by using dried gardenia and tea leaves for scenting. The molecules of aromatic substances in gardenia are constantly moving randomly, and are distributed into the surrounding air by diffusion. The higher the molecular weight, the more intense the molecular movement, and it is very easy to volatilize. Using dried gardenia to make tea, the aroma is not as strong as that of fresh gardenia. In order to increase the fragrance, fragrance will be added. The gardenia processed by this method Jasmine tea is not a pure natural green tea; the preparation of a small number of fresh gardenia teas will cause a lot of tea leaves and flowers to deteriorate and be wasted; Turbidity and other shortcomings; the application number is 201510313228.0, and the application name of the invention patent is a method for making gardenia flower. Although this method solves the problem of deterioration of tea leaves in the preparation process of existing gardenia tea, sour and moldy or insufficient tea aroma, this preparation method The process is cumbersome, the baking time is very long, the energy consumption is large, and the breakage rate of tea leaves is high, and the fragrance of flowers can only be adsorbed on the surface of tea leaves. The taste of jasmine tea has a bitter and astringent taste, which affects the taste of scented tea; and when the existing scented tea is scented with fresh gardenia, there are often dried small black worms in the finished scented tea, which is very unhygienic