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Tea process of osmanthus tea

A technology of sweet-scented osmanthus tea and sweet-scented sweet-scented osmanthus, applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of reduced practicability, lack of nutritional and health care value, etc. Effect

Inactive Publication Date: 2020-07-10
安吉语茉茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But in actual use, because sweet-scented osmanthus tea can only provide fragrance for people after being soaked in hot water, it does not have more nutritional and health care value, thereby reducing its practicability

Method used

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  • Tea process of osmanthus tea

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Effect test

Embodiment 1

[0029] The present invention provides a technical solution: a kind of sweet-scented osmanthus tea process, calculated according to the parts by weight as follows, including the following raw materials: 20 parts of tea leaves, 15 parts of sweet-scented osmanthus, including the following processing steps:

[0030] Step 1: tea embryo production, fresh tea leaves are taken, and tea embryos are made according to the tea embryo technology. The tea embryo raw materials need to choose the best tea tree green leaves in spring, and the tea embryo green leaves of organic fertilizer must be used continuously for more than 5 years;

[0031] Step 2: Pick the flowers, choose the sweet-scented osmanthus garden that meets the requirements, and pick the sweet-scented osmanthus one day before it is in full bloom. The aroma will also be discounted. Picking should be careful not to damage the sweet-scented osmanthus. Put the picked sweet-scented osmanthus into a wide-mouthed bamboo plaque to keep t...

Embodiment 2

[0040] The present invention provides a technical scheme: a kind of sweet-scented osmanthus tea process, calculated according to the parts by weight as follows, including the following raw materials: 25 parts of tea leaves, 23 parts of sweet-scented osmanthus, including the following processing steps:

[0041] Step 1: tea embryo production, fresh tea leaves are taken, and tea embryos are made according to the tea embryo technology. The tea embryo raw materials need to choose the best tea tree green leaves in spring, and the tea embryo green leaves of organic fertilizer must be used continuously for more than 5 years;

[0042]Step 2: Pick the flowers, choose the sweet-scented osmanthus garden that meets the requirements, and pick the sweet-scented osmanthus one day before it is in full bloom. The aroma will also be discounted. Picking should be careful not to damage the sweet-scented osmanthus. Put the picked sweet-scented osmanthus into a wide-mouthed bamboo plaque to keep the ...

Embodiment 3

[0051] The present invention provides a technical solution: a kind of sweet-scented osmanthus tea process, which is calculated according to parts by weight as follows, including the following raw materials: 30 parts of tea leaves, 30 parts of sweet-scented osmanthus, including the following processing steps:

[0052] Step 1: tea embryo production, fresh tea leaves are taken, and tea embryos are made according to the tea embryo technology. The tea embryo raw materials need to choose the best tea tree green leaves in spring, and the tea embryo green leaves of organic fertilizer must be used continuously for more than 5 years;

[0053] Step 2: Pick the flowers, choose the sweet-scented osmanthus garden that meets the requirements, and pick the sweet-scented osmanthus one day before it is in full bloom. The aroma will also be discounted. Picking should be careful not to damage the sweet-scented osmanthus. Put the picked sweet-scented osmanthus into a wide-mouthed bamboo plaque to k...

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Abstract

The invention discloses a tea process of an osmanthus tea, and specifically relates to the field of osmanthus tea processing. The osmanthus tea comprises the following raw materials in parts by weight: 20-30 parts of tea, and 15-30 parts of osmanthus. The tea process comprises the following processing steps: tea embryo making, fragrance liquid preparation, nutritional particle preparation, scenting, oven-drying, re-scenting, re-oven-drying, and packing and warehousing. In the tea process, liquorice root, hawthorn fruit, tender bamboo leaves and grapefruit meat are mixed for beating, nutritional particles are made through a series of processing steps, and the nutritional particles are evenly put into the osmanthus tea, so that superior properties such as clearing heart and reducing fire, removing toxicity for diuresis, and lowering blood sugar, blood lipid and blood pressure are provided for the osmanthus tea, relatively high health effects are achieved, and the nutritional value of theosmanthus tea is improved, so that the osmanthus tea is suitable for a wide range of people, and has relatively high practicability.

Description

technical field [0001] The invention belongs to the technical field of sweet-scented osmanthus tea processing, and in particular relates to a craft of sweet-scented osmanthus tea. Background technique [0002] The production process of jasmine osmanthus tea is a production process of scented tea. [0003] Yuja osmanthus tea is developed by Yuja on the basis of combining traditional jasmine scenting techniques. Osmanthus fragrans are interplanted in Yumo's tea garden from time to time. Every autumn, when the sweet-scented osmanthus is in full bloom, the garden is full of sweet-scented osmanthus fragrance. But at the end of the flowering period, it is a pity to see the sweet-scented osmanthus trees sprinkled one after another. How to retain this beauty, how to retain the memory of this autumn, and how to let more people appreciate the beauty of autumn in Chashan have become a breakthrough topic for Yumo tea making. . After 5 years of exploration, Yumo summed up a set of un...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40A61K36/899A61P39/00A61P3/10A61P3/06
CPCA23F3/14A23F3/405A61K36/484A61K36/63A61K36/734A61K36/752A61K36/82A61K36/899A61P3/06A61P3/10A61P39/00A61K2300/00
Inventor 贾伟
Owner 安吉语茉茶业有限公司