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Method for preparing seasoning tea from fresh flowers and tea leaves

A technology for flavoring tea and tea leaves, applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of easily producing bitterness and other impurities, masking tea leaves, affecting taste, etc., to increase coronary blood flow, eliminate fatigue, Improve high blood pressure

Pending Publication Date: 2021-10-15
珠海茶青鸟贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional scented tea is brewed by mixing tea leaves and dried flowers. The disadvantage is that mixed brewing of dried flowers will easily produce bitterness and other impurities, thus covering up the sweetness of tea leaves. Although it has a floral fragrance, it seriously affects the taste. The present invention aims to avoid For this problem, the scent of flowers does not affect the sweet taste of tea leaves, thereby greatly improving the taste of flavored tea varieties. Therefore, we propose a method for making flavored tea with fresh flowers and tea leaves

Method used

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  • Method for preparing seasoning tea from fresh flowers and tea leaves

Examples

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Comparison scheme
Effect test

Embodiment 1

[0039] see figure 1 , a method for making flavored tea from fresh flowers and tea leaves, comprising the steps of:

[0040] S1: Picking flowers, first pick the flowers and then dry the water, let the sun shine until the flowers are weak, remove the excess water, stimulate the fragrance of the flowers, and get the flowers;

[0041] S2: To pick green tea leaves, you need to choose to pick them in sunny weather, and pick them after 10:00 in the morning to avoid dew affecting the quality of the tea leaves;

[0042] S3: Sun drying, spread the tea leaves obtained in S2 evenly on the bamboo fence or sun drying cheng, there is sufficient sunlight and avoid the damage of leaf cells caused by excessive ultraviolet rays, so as to prevent ultraviolet rays from affecting the quality of tea leaves, place them at around 4:00 p.m. Spread the tea leaves evenly on the fence and place them to wither in the sun. You can hold the edge of the fence with both hands and rotate and shake rhythmically...

Embodiment 2

[0064] see figure 1 , a method for making flavored tea from fresh flowers and tea leaves, comprising the steps of:

[0065] S1: Picking flowers, first pick the flowers and then dry the water, let the sun shine until the flowers are weak, remove the excess water, stimulate the fragrance of the flowers, and get the flowers;

[0066] S2: To pick green tea leaves, you need to choose to pick them in sunny weather, and pick them after 10:00 in the morning to avoid dew affecting the quality of the tea leaves;

[0067] S3: Sun drying, spread the tea leaves obtained in S2 evenly on the bamboo fence or sun drying cheng, there is sufficient sunlight and avoid the damage of leaf cells caused by excessive ultraviolet rays, so as to prevent ultraviolet rays from affecting the quality of tea leaves, place them at around 4:00 p.m. Spread the tea leaves evenly on the fence and place them to wither in the sun. You can hold the edge of the fence with both hands and rotate and shake rhythmically...

Embodiment 3

[0089] see figure 1 , a method for making flavored tea from fresh flowers and tea leaves, comprising the following steps:

[0090] S1: Picking flowers, first pick the flowers and then dry the water, let the sun shine until the flowers are weak, remove the excess water, stimulate the fragrance of the flowers, and get the flowers;

[0091] S2: To pick green tea leaves, you need to choose to pick them in sunny weather, and pick them after 10:00 in the morning to avoid dew affecting the quality of the tea leaves;

[0092] S3: Sun drying, spread the tea leaves obtained in S2 evenly on the bamboo fence or sun drying cheng, there is sufficient sunlight and avoid the damage of leaf cells caused by excessive ultraviolet rays, so as to prevent ultraviolet rays from affecting the quality of tea leaves, place them at around 4:00 p.m. Spread the tea leaves evenly on the fence and place them to wither in the sun. You can hold the edge of the fence with both hands and rotate and shake rhyth...

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Abstract

The invention relates to the technical field of tea making, and discloses a method for making seasoning tea from fresh flowers and tea leaves. The method includes the following steps: S1, picking fresh flowers; S2, carrying out tea leaf harvesting; S3, carrying out sunning; S4, airing green leaves; S5, performing fixation; S6, performing fermentation; S7, performing stir fixation; S8, performing rolling; S9, performing scattering; S10, mixing the fresh flowers; S11, performing sealing; S12, performing drying for the first time; S13, separating tea from flowers; and S14, performing drying for the second time; The preparation method is simple in process, more steps in the production process are simpler, the material requirement is lower, batch production can be realized, the defect that flowers and tea of traditional scented tea are soaked together is overcome, the production cost is lower, the flower fragrance of tea soup is fuller, and the drinking taste is higher; the produced scented tea has excellent effects on growth and development of a human body, physique enhancement and disease prevention, is pure in taste and fresh and fragrant in mouth, and can protect the heart, liver, spleen, lung and kidney of the human body.

Description

technical field [0001] The invention belongs to the technical field of tea making, in particular to a method for making flavored tea from fresh flowers and tea leaves. Background technique [0002] Scented tea, also known as Xiangpian, makes use of the characteristic of tea that is good at absorbing odors, stuffs scented flowers with new tea, and sifts out the dried flowers after the tea absorbs the scent. The taste is loved by people in northern China. The most common scented tea is jasmine tea made from jasmine flowers. Ordinary scented teas are made from green tea, and black tea is also used. Fresh flowers are used as raw materials, and the tea is made by scenting process. According to the variety of fragrant flowers used, it is divided into jasmine tea, magnolia tea, osmanthus tea, pearl orchid tea, etc. Among them, jasmine tea has the largest output. [0003] Traditional scented tea is brewed by mixing tea leaves and dried flowers. The disadvantage is that mixed brewi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/40
CPCA23F3/14A23F3/06A23F3/08A23F3/405Y02A40/51Y02A40/90
Inventor 文剑友文剑波文燕鸾
Owner 珠海茶青鸟贸易有限公司
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