Preparation process of scented tea

A preparation process and scented tea technology, applied in tea, tea spices, tea treatment before extraction, etc., can solve the problems of uneven scent distribution of scented tea, not strong scent of scented tea, etc., achieve slow scent loss, strong scent, strong tea scent Effect

Pending Publication Date: 2021-02-05
四川马边荞坝贡茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the aroma of scented tea prepared by the existing scented tea scenting process is not strong and the scent distribution in a batch of scented tea is uneven. The purpose is to provide a scented tea preparation process to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Select gardenia as raw material, a kind of preparation technology of scented tea of ​​the present invention, concrete steps are as follows:.

[0033] 1. The choice of gardenia

[0034] Choose gardenia (Gardenia jasminoides) flower buds after falling, pick them in the morning on a sunny day, and remove the stems; pick out the flower buds that have not fully opened.

[0035] 2. The choice of tea

[0036] Select the special tea base, the tea base is the whole bud picked before tomorrow or one bud and one leaf green.

[0037] 3. Selection of fermentation vessel

[0038] Choose a fully enclosed purple sand altar with good air permeability, plastic altars are not available, and the volume of the container is 1m 3 Left and right are the best, not too big or too small.

[0039] 4. Boiled altar fermentation

[0040] Clean the altar; clean up the fermentation vessel to ensure that the inside of the altar is clean and dry.

[0041] Add the altar; gardenias are laid on the bo...

Embodiment 2

[0047] The difference from Example 1 is that the volume ratio of flower buds to tea leaves is 3:1 during a scenting process.

Embodiment 3

[0049] The difference from Example 1 is that the volume ratio of flower buds to tea leaves is 2.5:1 during a scenting process.

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PUM

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Abstract

The invention discloses a preparation process of scented tea. The preparation method comprises the following steps: selecting fresh flower buds which are picked in the morning of sunny days and do notbloom completely, and removing stalks; selecting a special tea base or full / half parched green tea; selecting a totally-enclosed fermentation vessel with good air permeability; cleaning the fermentation vessel to ensure that the inside of the base is clean and dry; paving the flower buds at the bottom, then covering the next layer of tea leaves with the next layer of flower buds completely everytime, and finally capping and sealing the base with the tea leaves; after the base is sealed, opening the base at any time to check the temperature in the base, when the temperature in the base reaches 50-60 DEG C, starting to turn over the flower buds and the leaves for cooling, fully mixing the flower buds with the tea leaves, and cooling the temperature in the base to room temperature; and sealing the base for 24-48 hours, starting to screen the flowers when the flower buds are completely withered and become dark yellow, and spreading and cooling the tea leaves of which the flowers are screened out to room temperature, wherein the finished product needs at least three times of scenting; and after scenting for multiple times, drying the tea leaves without the flower buds, improving fragrance, and naturally cooling the tea leaves to obtain a finished product. According to the preparation process, an existing scented tea scenting process is changed, so that the scented tea has strongerfragrance.

Description

technical field [0001] The invention relates to a tea preparation process, in particular to a scented tea preparation process. Background technique [0002] Scented tea, also known as Xiangpian, is a kind of tea made by brewing the flowers or leaves of plants or their fruits. It is a kind of reprocessed tea unique to China. It makes use of the characteristic that tea is good at absorbing peculiar smells, stuffing scented flowers with new tea, and sifting out the dried flowers after the tea absorbs the scent. And flower and fruit tea, those who drink leaves or flowers are called herbal teas, such as lotus leaves and stevia leaves, and those who drink their fruits are called flower and fruit teas, such as: figs, lemons, hawthorns, Luo Han Guo, and flowered fruits. Scented tea smells fragrant and has health-preserving effects. Its shape is tight and even, and its color is yellow-green and moist; its inner quality is fresh and strong, with obvious flower aroma. It is a tea mad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/40
CPCA23F3/08A23F3/405
Inventor 李贤春
Owner 四川马边荞坝贡茶有限公司
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