Preparation method of scented tea

Abstract

The invention discloses a preparation method of scented tea. The preparation method specifically comprises the following steps: step 1, humidifying a tea base; and step 2, mixing and scenting the tea base and dried flowers, using the pre-processed dried flowers as raw materials for producing the scented tea, and storing the dried flowers for a long time after damp-proof packaging. The problems that fresh flower raw materials used in traditional scented tea processing are short in flowering phase and cannot be produced all year round are solved; the fresh flower maintenance procedure is reduced, the labor amount is greatly reduced, the production efficiency is improved, and industrial production is more facilitated; and the tea base is humidified, so that the dried and curled tea base is properly stretched, capillaries of the tea base are opened, entering of rose fragrance components is facilitated, and the rose fragrance components are adsorbed through physical or chemical action.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing scented tea. Background technique [0002] Scenting is the key process for the formation of scented tea aroma. Rose tea is made by blending roses and tea leaves. Tea has the characteristic of absorbing odor, which can be used to aromatize tea. Since ancient times, my country has used this characteristic of tea to create a variety of floral teas. [0003] Traditional scented tea is made from tea base and flowers. The basic production process of scented tea includes tea base preparation, flower maintenance, mixing and scenting flowers, passing flowers to dissipate heat, stacking and continuing scenting, flower separation, wet base refire and drying , cooling packaging and other steps. [0004] Currently processed scented teas are all made of fresh flowers, but due to the short flowering period of fresh flowers, high water content, strong physiologic...

AI Technical Summary

Problems solved by technology

[0004] Currently processed scented teas are all made of fresh flowers, but due to the short flowering period of fresh flowers, high water content, strong physiological metabolism, and easy spoilage after picking, the production cycle of scented teas produced with fresh flowers as raw materials is greatly affected

At the same time, flowers harvested at the bud stage need to be treated by flower maintenance and heat dissipation through flowers. The conditions of temperature, humidity, gas environment and other conditions are relatively harsh and difficult; finally, flowers have strong metabolic activities and can be processed at any time. With respiration and water evaporation, the precursors of aroma components are transformed into aroma components with the participation of various enzymes. Release heat and moisture, and gradually lose vitality and wilt. At this time, the camellia should be separated in time to prevent the smell of wilting flowers in the scented tea. The water content of the billet increases, so it must be refired and dried to reduce the precipitation of the finished scented tea. Therefore, in the existing scented tea production method, due to the influence of the flowering period and the difficulty of production technology, there is no technical method that can achieve annual industrial production.

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