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Preparation method of camellia tea

A production method and technology of camellia tea, applied in the field of production of camellia tea, can solve the problems of poor energy conversion rate, unstable physical and chemical properties, etc., and achieve the effect of increasing the types of scented tea, simple and convenient production process, and uniform flowers

Inactive Publication Date: 2021-05-28
汪艳霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings of unstable physical and chemical properties and poor energy conversion rate effect in the prior art, and the preparation method of camellia tea proposed

Method used

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  • Preparation method of camellia tea

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Experimental program
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Effect test

Embodiment 2

[0026] Pick fresh, undamaged camellias during the period of picking half-opened camellias in October-November, and set them aside; B is aired for 1 hour to lose 12% of water; steam is used for 3.5 minutes, and aired for 30 minutes to obtain first-dried camellias, which are turned every 15 minutes , the steam finishing is done according to the ratio of the mass ratio of the camellia to water of 10:2, the initially dried camellia is initially dried at a temperature of 80° C. for 10 minutes, and the temperature is 60° C. in a dryer. 2h; the camellia was rebaked for 1 hour at a temperature of 70°C, and the thickness of the camellia piled up was 5cm; it was spread out for 1 hour, and the water was properly drained to maintain moisture; the temperature was 60°C and dried in a dryer for 4 hours to obtain tea scented tea.

Embodiment 3

[0028] Pick fresh, undamaged camellias during the period of picking half-opened camellias in October-November, and set aside; B spread out for 1 hour to lose 15% of water; use steam for 3.5 minutes, spread out for 30 minutes to get first-dried camellias, and turn it every 15 minutes , the steam finishing is done according to the ratio of the mass ratio of the camellia to water of 10:2, the initially dried camellia is initially dried at a temperature of 90°C for 15 minutes, and the temperature is 60°C in a dryer. 2h; the camellia was re-baked for 3 hours at a temperature of 70°C, and the thickness of the camellia piled up was 5cm; it was spread out for 1 hour, and the water was properly drained to maintain moisture; the temperature was 60°C and dried in a dryer for 4h to obtain tea scented tea.

[0029] Water running means that in the green leaf shaking process, the water in the stalks and veins of the green leaves is accelerated to the leaf surface through shaking the green le...

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Abstract

The invention discloses a preparation method of camellia tea, which comprises the following steps: picking fresh and undamaged camellia for later use in a half-open camellia picking period from October to November; performing spreading and airing for 1 hour to reach the 10% of water loss; carrying out fixation for 3.5 minutes by using steam, and performing spreading and airing for 30 minutes to obtain primarily-dried camellia; primarily drying the primarily dried camellia for 10-15 minutes at the temperature of 80-90 DEG C, and performing drying for 2 hours in a dryer at the temperature of 60 DEG C; re-drying the camellia for 1-3 hours under the condition that the temperature is 60 DEG C; performing spreading and airing for 1 hour, and properly draining water to keep moisture; and performing drying for 4 hours in a drying machine at the temperature of 60 DEG C to obtain the camellia tea. The camellia tea disclosed by the invention adopts the processes of steam fixation, fractional drying and the like, and the produced camellia tea finished product dried tea is bright in color and luster, uniform and neat in flowers and light yellow and transparent in tea soup, and has better effects of reducing blood sugar, reducing blood fat, detoxifying, resisting cancers and the like.

Description

technical field [0001] The invention belongs to the technical field of scented tea production, and in particular relates to a production method of camellia tea. Background technique [0002] Camellia (scientific name: Camellia sp.), also known as Camellia, is a general term for various plants and horticultural varieties of Camellia and Camellia. The petals are bowl-shaped and can be divided into single or double. The single-petal camellia is mostly the original flower species, and the double-petal camellia can have as many as 60 petals. Camellia has different degrees of red, purple, white, and yellow flowers, and there are even colorful spotted camellias, and the flowering branches can reach up to 4 meters. Sexually likes a warm and humid environment. The flowering period is long, from October to May of the following year, and the full flowering period is usually from January to March. [0003] The flower is regarded as a metamorphic short branch shortened between nodes, ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 汪艳霞胡芝何文毅杨代星杨军成姚思迁章渝惠
Owner 汪艳霞
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