Preparation method of oriental cherry tea

A technology for cherry blossoms and scented tea, applied in the field of preparation of cherry blossom scented tea, can solve the problems of inability to meet the needs of consumers with multiple tastes, single taste, etc., and achieve the effects of promoting diversified development, improving taste, and bright colors.

Inactive Publication Date: 2020-07-31
新乡市烛龙微电子技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cherry blossom scented tea products on the market are scarce and have a single taste, which cannot meet consumers' needs for multiple flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for preparing cherry blossom tea. (1) Select raw materials first: select dried cherry blossoms with moderate maturity, good fragrance and stable color, with a moisture content of 4%; green tea raw materials: select fried green tea produced in the same year, with a moisture content of 6.5% (2) Mix and stir the selected dried cherry blossoms and green tea, spread the stirred raw materials evenly according to the thickness of 2cm, and evenly sprinkle the fruit juice with a concentration of 25% on the spread tea leaves, The tea sprinkled with juice is stirred and soaked for 4 hours to facilitate the tea to absorb the juice evenly; (3) drying: spread the soaked tea leaves in a dryer at a temperature of 85°C and quickly dry them for 30 minutes Finally, the dried leaves are obtained, and the thickness of the tea leaves spread in the dryer is controlled at 1.5cm; (4) Spread the dried raw materials in step (3) evenly with a thickness of 1cm, and spread them evenly on the...

Embodiment 2

[0019] A method for preparing cherry blossom tea. (1) Select raw materials first: select dried cherry blossoms with moderate maturity, good fragrance and stable color, with a moisture content of 6%; raw materials for green tea: select fried green tea produced in the current year, with a moisture content of 5.5% (2) Mix and stir the selected dried cherry blossoms and green tea, spread the stirred raw materials evenly according to the thickness of 1cm, and evenly sprinkle the fruit juice with a concentration of 30% on the spread tea leaves, and put The tea sprinkled with fruit juice is stirred evenly and then soaked for 6 hours to facilitate the tea to absorb the fruit juice evenly; (3) Drying: spread the soaked tea leaves in a dryer at 115°C and quickly dry them for 40 minutes Finally, the dried leaves are obtained, and the thickness of the tea leaves in the dryer is controlled at 2.5cm; (4) Spread the dried raw materials in step (3) evenly with a thickness of 2cm, and spread th...

Embodiment 3

[0025] A method for preparing cherry blossom tea. (1) Select raw materials first: select dried cherry blossoms with moderate maturity, good fragrance and stable color, with a moisture content of 5%; green tea raw materials: select fried green tea produced in the year, with a moisture content of 4% (2) Mix and stir the selected dried cherry blossoms and green tea, spread the stirred raw materials evenly according to the thickness of 1.5cm, and evenly sprinkle the fruit juice with a concentration of 35% on the spread tea leaves, Stir the tea that has been sprinkled with fruit juice and soak it for 5 hours to facilitate the tea to absorb the juice evenly; (3) Drying: spread the soaked tea leaves in a dryer at 120°C for quick drying After 35 minutes, the dried leaves are obtained, and the thickness of the tea leaves spread in the dryer is controlled at 2cm; (4) Spread the dried raw materials in step (3) evenly with a thickness of 1.5cm, and spread them on the tea leaves after sprea...

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PUM

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Abstract

The invention discloses a preparation method of oriental cherry tea. The preparation method comprises the following steps: (1) firstly selecting the following raw materials: dry oriental cherries andgreen tea; (2) stirring the selected dry oriental cherries and green tea, uniformly spreading the stirred raw materials, uniformly sprinkling fruit juice on the spread tea leaves, uniformly turning over the tea leaves sprinkled with the fruit juice, and then wetting the tea leaves so as to facilitate uniform absorption of the fruit juice by the tea leaves; (3) performing drying: spreading the wetted tea leaves in a drying machine, and performing quick drying so as to obtain dried leaves; (4) uniformly spreading the dried raw materials in the step (3), uniformly sprinkling diluted honey on thespread tea leaves, uniformly turning over the tea leaves sprinkled with the diluted honey, and then wetting the tea leaves so as to facilitate uniform absorption of the honey by the tea leaves; (5) performing baking: sending the spread leaves into an intelligent digital baking machine, spreading the spread leaves, and performing baking treatment for 2 h; and (6) performing subpackaging: spreadingthe dried tea products, and then performing subpackaging. Through adoption of the technology disclosed by the invention, the production efficiency of the oriental cherry tea is high.

Description

technical field [0001] The invention relates to a preparation process of tea leaves, in particular to a preparation method of cherry blossom tea with good taste. Background technique [0002] China is a big consumer of tea drinks. The consumption habit of tea and tea drinks has a long history, and people in different regions have different drinking preferences for different types of tea drinks. Flavored tea drinks are relatively rare, and this does not match people's increasingly diverse taste needs, and cannot meet the consumption needs of more consumers. [0003] In addition to ornamental value, cherry blossoms also have edible value. Cherry blossom tea, as a reprocessed tea, is also very popular among consumers. However, the cherry blossom scented tea products on the market are scarce and have a single taste, which cannot meet the needs of consumers for multiple tastes. Contents of the invention [0004] The purpose of the invention is to provide a method for preparin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 吴瑞敏王湘军李伟萍
Owner 新乡市烛龙微电子技术有限公司
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