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Preparation method of citrus aurantium-scented jasmine tea

A jasmine tea and flower-flavored technology, which is applied in the direction of tea, tea spices, tea treatment before extraction, etc., to achieve the effect of expanding varieties, solving single varieties, and promoting development

Inactive Publication Date: 2019-12-24
横县振茂茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Some of the toi toi flower teas involved in documents 1-3 are prepared by scenting, and some are made directly from toi toi flower as raw material plus other raw materials, but none of them are combined with jasmine to prepare a tea that contains jasmine fragrance at the same time. Jasmine tea with toi dai flower fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for preparing jasmine flower-flavored jasmine tea, comprising three processes of tea base treatment, fresh flower treatment and scenting:

[0038] A. The treatment of the tea dhool is as follows: place the tea dhool in an environment of 100°C to dry, refire it until the moisture content is 7%, then cool it to room temperature, and place it in a dry environment for standby;

[0039] B, described fresh flower processing comprises jasmine processing and tortoise flower processing:

[0040] Jasmine treatment: select the jasmine buds that are not fully open, pick them after 3:00 p.m., place them in a ventilated and air-conditioned room, alternately spread the flowers to cool down and heat up, and pile up to heat up until the bud opening rate reaches 85%;

[0041] Toi Toi flower treatment: pick the buds of Toi Toi flowers that are not fully open in June, remove the bloomed flowers and unopened green buds, and leave the budding Toi Toi flowers, and alternately spread ...

Embodiment 2

[0053] A method for preparing jasmine flower-flavored jasmine tea, comprising three processes of tea base treatment, fresh flower treatment and scenting:

[0054] A. The treatment of the tea dhool is as follows: place the tea dhool in an environment of 110°C for drying, refire it until the moisture content is 6%, then cool it to room temperature, and place it in a dry environment for standby;

[0055] B, described fresh flower processing comprises jasmine processing and tortoise flower processing:

[0056] Jasmine treatment: select the jasmine buds that are not fully open, pick them after 3:00 p.m., place them in a ventilated and air-conditioned room, alternately spread the flowers to cool down and heat up, and pile up to heat up until the bud opening rate reaches 90%;

[0057] Toi Toi flower treatment: pick the buds of Toi Toi flowers that are not fully open in May, remove the bloomed flowers and unopened green buds, and leave the budding Toi Toi flowers, and alternately spre...

Embodiment 3

[0069] A method for preparing jasmine flower-flavored jasmine tea, comprising three processes of tea base treatment, fresh flower treatment and scenting:

[0070] A. The treatment of the tea dhool is as follows: place the tea dhool in an environment of 120° C. for drying, refire it until the moisture content is 5%, then cool it to room temperature, and place it in a dry environment for standby;

[0071] B, described fresh flower processing comprises jasmine processing and tortoise flower processing:

[0072] Jasmine treatment: select the jasmine buds that are not fully open, pick them after 3:00 p.m., place them in a ventilated and air-conditioned room, alternately spread the flowers to cool down and heat up, and pile up to heat up until the bud opening rate reaches 95%;

[0073] Toi Toi flower treatment: pick the buds of Toi Toi flowers that are not fully open in May, remove the bloomed flowers and unopened green buds, and leave the budding Toi Toi flowers, and alternately sp...

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PUM

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Abstract

The invention discloses a preparation method of citrus aurantium-scented jasmine tea. The method comprises three processes of tea blank treatment, fresh flower treatment and scenting. The scenting performs four-time scenting by adopting a continuous scenting method: scenting citrus aurantium for the first time, so that tea leaves contain the fragrance of the citrus aurantium; drying and re-firingthe tea leaves, then performing scenting for a second time and a third time by using jasmine flowers, drying and re-firing the tea leaves again after scenting for the third time, and performing scenting for a fourth time by combining the jasmine flowers with a small amount of citrus aurantium so as to further promote the fusion of flower fragrances. According to the invention, the jasmine flowersare combined with the citrus aurantium so as to produce the jasmine tea with the citrus aurantium fragrance, the problem that jasmine tea is single in variety can be solved, the problem that citrus aurantium tea cannot be fully developed and utilized is solved, the novel jasmine tea is prepared for people to use, the variety of the jasmine tea and the citrus aurantium tea is expanded, and the invention is beneficial to promoting the development of the jasmine industry.

Description

technical field [0001] The invention relates to the technical field of jasmine tea, in particular to a method for preparing jasmine-flavored jasmine tea. Background technique [0002] Jasmine (Latin name: Jasminum sambac (L.) Ait ), Oleaceae, Frangipani are erect or climbing shrubs, jasmine flowers are extremely fragrant, and are famous scented tea raw materials and important flavor raw materials; flowers and leaves are used medicinally to treat red eyes, swelling and pain, and have the effect of relieving cough and reducing phlegm. Jasmine tea is a kind of Chinese tea, which has the fragrance of green tea and jasmine. Its fragrance is fresh and long-lasting, the taste is mellow and refreshing, the color is dark brown and oily, and the shape is tight, thin and even. It is recorded in "Dictionary of Traditional Chinese Medicine": Jasmine has the effect of "regulating qi and rejuvenating depression, eliminating filth and neutralizing", and has a good anti-inflammatory and det...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/405
Inventor 谢雁谢桂英
Owner 横县振茂茶厂
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