Jasmine Pu'er ripe tea scenting process

Abstract

The invention discloses a scenting process of jasmine Pu'er ripe tea, and belongs to the technical field of tea processing and preparation. The jasmine ripe Pu'er tea is prepared by bottoming a Pu'er ripe tea base which is aged for more than three years by using michelia alba and then blending and scenting with jasmine flowers. When the michelia alba is adopted for bottoming, the weight ratio of the Pu'er ripe tea base to the michelia alba flower adding weight is 1: (0.05-0.1), and when the Pu'er ripe tea base and the jasmine flowers are mixed, the Pu'er ripe tea base and the jasmine flowers are mixed according to the ratio of 1: (0.6-1); the process specifically comprises the following steps: tea base treatment, fresh flower maintenance, flower splicing and scenting, flower spreading and heat dissipation, piling and continuous scenting, flower lifting and separation, re-firing and drying, and flower lifting. By scenting the jasmine flowers, the fragrance of the Pu'er ripe tea is greatly improved, so that the Pu'er ripe tea has the characteristic of blending the fragrance of the jasmine flowers and the stale fragrance of the Pu'er ripe tea; the fermented Pu'er tea is mellow in taste and meets the drinking requirements of more consumers.

Description

Technical Field

[0001] The present invention relates to a process for scenting ripe Pu-erh tea with jasmine, belonging to the technical field of tea processing and preparation. Background Art

[0002] Due to the unique "wet-piling fermentation" process, ripe Pu-erh tea has a unique aged fragrance and is gradually accepted and recognized by consumers. However, some consumers still cannot fully accept the unique aroma and taste of ripe Pu-erh tea due to their drinking habits and other reasons, which restricts the further promotion and development of ripe Pu-erh tea.

[0003] To solve the above problems, in the prior art, some methods are to make it into jasmine tea. Jasmine tea is made by scenting tea leaves with budding jasmine flowers, also known as (jasmine) scented tea, smoked tea, double-smoked tea (double scenting), and scented slice tea. The scenting of scented tea is a tea-making method that utilizes the strong adsorption property of tea leaves and the fragrance-releasing ability of fragrant flowers to make the tea leaves adsorb the flower fragrance. In the classification of Chinese tea, jasmine tea belongs to the scented tea category among reprocessed teas and is also the tea with the largest output and highest output value in the scented tea industry. Scented tea not only retains the pure flower fragrance but also has the fragrance or rich aroma of fresh flowers, giving scented tea unique quality characteristics. However, currently, most jasmine ripe Pu-erh tea is made by blending dried jasmine flowers and ripe Pu-erh tea and then pressing them. The flower fragrance and tea flavor are separated, and it cannot effectively improve the aroma and taste of ripe Pu-erh tea, nor does it form a new category of jasmine ripe Pu-erh tea.

[0004] After inquiry, the Chinese invention patent with the application number CN201811419200.5 discloses a jasmine Pu-erh scented tea and its manufacturing method. It blends Pu-erh ripe tea with a storage period of more than 10 years and Pu-erh ripe tea with a storage period of 5 years in proportion, and then scents them with fresh jasmine flowers 5 times to obtain the jasmine Pu-erh scented tea. The jasmine Pu-erh scented tea obtained by the present invention has the rich fragrance of jasmine and the unique aged fragrance of Pu-erh, with a mellow and sweet aftertaste, and has health care effects such as detoxification, beauty, and radiation protection, especially suitable for women to drink. However, in the manufacturing method disclosed in this patent, the use ranges of its raw materials, processing steps, process parameters, etc. are relatively limited, and further technological innovation is needed on how to make jasmine ripe Pu-erh tea better and more simply.

[0005] To solve the above problems, Yunnan Zhongcha Tea Co., Ltd., as the originator of the "wet-piling fermentation" process for ripe Pu-erh tea, combines the scenting method of jasmine tea and utilizes the characteristics of jasmine scenting to improve the tea aroma and mellow the taste, and proposes a process for scenting jasmine ripe Pu-erh tea with more suitable quality characteristics for consumers. Summary of the Invention

[0006] (I) Technical Problems to be Solved

[0007] The technical problem to be solved by the present invention is to solve the problem that the flower fragrance and tea flavor of the existing jasmine Pu'er ripe tea are separated and the aroma and taste of the Pu'er ripe tea cannot be effectively improved.

[0008] (II) Technical solution

[0009] In order to solve the above technical problems, the present invention provides a jasmine Pu'er ripe tea scenting process, wherein the jasmine Pu'er ripe tea is made by scenting Pu'er ripe tea blanks aged for more than 3 years with white jasmine flowers as the base; when white jasmine flowers are used as the base, the ratio of the weight of the Pu'er ripe tea blanks to the weight of the white jasmine flowers is 1:0.05-0.1, and when scenting with jasmine flowers, the Pu'er ripe tea blanks and jasmine flowers are scented in a ratio of 1:0.6-1.

[0010] Furthermore, the jasmine Pu'er ripe tea scenting process comprises the following steps:

[0011] S1. Tea processing: Use Pu'er cooked tea leaves aged for more than 3 years as the raw material for scenting. Through the re-firing process, remove the aroma of the cooked tea and reduce the moisture content;

[0012] S2. Flower maintenance: Select intact and fresh jasmine flowers picked in the afternoon and spread the picked jasmine flowers;

[0013] S3, blending and scenting: before blending camellia, blend white jasmine as base and Pu'er cooked tea blanks, when blending white jasmine as base, the weight ratio of tea blanks to the weight of white jasmine flowers is 1:0.05-0.1, such as 1:0.06, 1:0.07, 1:0.08, 1:0.09, and then after jasmine flowers bloom, blend Pu'er cooked tea blanks and jasmine flowers in a weight ratio of 1:0.6-1 (such as 1:0.7, 1:0.8, 1:0.9), and mix them well to form a rectangular tea pile for scenting, the height of the tea pile is 30 cm;

[0014] S4, heat dissipation through the tea leaves: spread out, dig trenches and shovel the tea leaves to fully dissipate the heat and lower the temperature;

[0015] S5, collect the pile and continue scenting: after the heat is released from the tea leaves, the temperature of the tea pile continues to drop, and then collect the pile and scent it again;

[0016] S6, flower separation: When most of the fragrance of the fresh flowers is absorbed by the tea leaves and the flowers have become wilted, use a shaking sieve to sift out the flower residue to separate the tea leaves from the flower residue;

[0017] S7, re-fire drying: drying the wet tea leaves after blooming, and then re-scenting, scenting for more than 3 times, when the next scenting, the water content of the tea leaves is controlled at 5%-6%, such as 5.2%, 5.4%, 5.5%, 5.7%, 5.8%, 5.9%;

[0018] S8. Flower scenting: After the scenting process is completed, use large, plump, white and strongly scented jasmine flowers to scent again. The flower scenting time is 5 - 7 hours. After flower scenting, the moisture content of the tea base is controlled below 9%. Sift out the flower stalks and residues, and it is the ripe Pu-erh tea scented with jasmine.

[0019] Further, in the step S1, the temperature of the re-firing process is 120°C - 140°C, and the time is 10 minutes, so that the moisture content of the tea base is reduced to 4% - 4.5%.

[0020] Further, in the step S2, spread it out so that the temperature does not exceed 45°C. Wait until more than 80% of the flowers are open and then sieve the flowers to remove the flower seeds, flower stalks and green buds.

[0021] Further, in the step S3, when using Michelia alba for base scenting, the ratio of the weight of the tea base to the weight of the Michelia alba flowers put in is 1:0.08. Then, after the jasmine flowers are open, blend the ripe Pu-erh tea base and jasmine flowers together according to the weight ratio of 1:0.8.

[0022] Further, in the step S4, when the heap temperature rises to 50°C, conduct ventilation to dissipate heat.

[0023] Further, in the step S5, after the tea heap temperature drops to 35°C, gather it up and re-scent.

[0024] Further, in the step S7, drying adopts a low-temperature, thin-layer and slow-speed drying method at 100 - 110°C; for the first scenting, it takes 11 - 12 hours, for the second and third scentings, it takes 10 - 11 hours, and then half an hour is reduced for each subsequent scenting; when flower scenting, the moisture content of the tea base should be controlled at about 6%.

[0025] Further, in the step S8, the weight ratio of the tea and flowers for the re-flower scenting is 1:0.06 - 0.1, and the flower scenting time is 6 hours.

[0026] Further, in the step S8, the moisture content of the tea base during flower scenting is controlled at 6%.

[0027] (III) Beneficial effects

[0028] The above technical solutions of the present invention have the following advantages:

[0029] The present invention uses ripe Pu-erh tea and jasmine flowers to make ripe Pu-erh tea scented with jasmine through the scenting process. By effectively selecting the tea base of ripe Pu-erh tea, reasonable ratio of tea and flowers, and scenting management, the controllability of the scenting process of ripe Pu-erh tea is improved, which is beneficial to the quality control of ripe Pu-erh tea scented with jasmine, facilitates large-scale production, improves the sensory quality of ripe Pu-erh tea, and ensures the unique flavor of ripe Pu-erh tea scented with jasmine. The ripe Pu-erh tea scented with jasmine prepared by the present invention has the fragrance of flowers and the taste of tea blended together, can effectively improve the aroma and taste of ripe Pu-erh tea, and forms a new category of ripe Pu-erh tea scented with jasmine.

[0030] Through the scenting process with jasmine flowers, the present invention greatly improves the aroma of ripe Pu-erh tea, endowing it with the characteristic of the blend of jasmine flower fragrance and the aged fragrance of ripe Pu-erh tea; making the taste of ripe Pu-erh tea more mellow and meeting the drinking needs of more consumers.

[0031] In addition to the technical problems solved by the present invention, the technical features of the technical solutions constituted, and the advantages brought by these technical features of the technical solutions described above, the other technical features of the present invention and the advantages brought by these technical features will be further described in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0033] Figure 1 It is a schematic block diagram of the scenting process flow of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0034] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0035] A scenting process for jasmine-scented ripe Pu-erh tea mainly involves using ripe Pu-erh tea blanks aged for more than 3 years. After using Michelia alba flowers for base scenting, they are blended with jasmine flowers for scenting; when using Michelia alba flowers for base scenting, the weight ratio of ripe Pu-erh tea blanks to the weight of Michelia alba flowers put in is 1:0.05 - 0.1, and when blended with jasmine flowers, the ripe Pu-erh tea blanks and jasmine flowers are blended in a ratio of 1:0.6 - 1.

[0036] Through the effective selection of ripe Pu-erh tea blanks, reasonable ratio of tea to flowers, and scenting management in this application, the controllability of the scenting process of jasmine-scented ripe Pu-erh tea is improved, which is conducive to the quality control of jasmine-scented ripe Pu-erh tea, facilitates large-scale production, improves the sensory quality of ripe Pu-erh tea, and ensures the unique flavor of jasmine-scented ripe Pu-erh tea.

[0037] As Figure 1 shown, the scenting process of the jasmine-scented ripe Pu-erh tea specifically includes the following detailed steps:

[0038] S1. Tea embryo treatment: The Pu-erh ripe tea embryo for scenting should be made from raw materials that have been aged for over 3 years, with pure aged fragrance, strong and mellow taste with a sweet aftertaste, no pile smell, and no strange or off-flavors. Raw materials of grade 3 or above are preferred. The Pu-erh ripe tea embryo undergoes a re-firing process to remove part of the aroma of the ripe tea and reduce the moisture content of the tea leaves. The re-firing process generally involves a temperature of 120°C - 140°C (inlet air temperature of the dryer) and a time of 10 minutes, reducing the moisture content of the tea embryo to 4% - 4.5%. Since the dryness of the tea embryo is the main factor affecting the amount of aroma absorbed, before scenting with flowers, the tea embryo generally needs to be re-fired and dried to reduce its moisture content. However, if it is too low, it is easy to produce over-fired or scorched tea; if it is too high, it will affect the aroma absorption capacity. If the dryness of the tea embryo has reached the process requirements, re-firing may not be necessary. After the tea embryo is re-fired, its temperature is relatively high, and it needs to be cooled before scenting with flowers. The leaf temperature should drop to 1 - 3°C slightly higher than room temperature before it can be scented with flowers. Scenting jasmine flowers with hot tea will "cook" the fresh flowers, commonly known as "burning jasmine", resulting in the loss of the fresh and refreshing feeling of the aroma.

[0039] S2. Fresh flower maintenance: Select summer flowers (from Minor Heat to End of Heat). Generally, it is required to pick in the afternoon. During the picking and transportation process, it is necessary to strictly prevent damage and keep them fresh. The picked jasmine flowers should be promptly spread out to avoid the temperature rising above 45°C. Adopt measures such as "spreading, piling, turning, throwing, sieving" for maintenance. Wait until more than 80% of the fresh flowers are in bloom and then sieve the flowers to remove flower seeds, flower stalks, green flower buds, etc., and promote the blooming of jasmine tea.

[0040] After the fresh flowers enter the factory, a cool and clean place should be selected to promptly spread them thinly to dissipate heat and remove the surface water. The spreading thickness is generally 4 - 6 cm. If there is surface water, it is more advisable to spread them thinner. Jasmine flowers need to go through spreading, piling, as well as sieving and cooling of flowers, etc., to promote the blooming of fresh flowers. White magnolia flowers need to be thinly spread to remove the surface water and also covered with a wet cloth or wet towel, etc., for moisture preservation. Before scenting, some need to be separated into petals or chopped, etc.

[0041] S3. Blending and scenting with flowers: To increase the concentration of the scented tea and improve the fragrance type, before blending the tea and flowers, blend the white magnolia flowers with the tea embryo to use the strong fragrance of the white magnolia flowers to set off the fresh fragrance of the jasmine flowers. Since the Pu-erh ripe tea itself has a relatively strong aroma, when using white magnolia flowers as a base, the ratio of the weight of the tea embryo to the amount of white magnolia flowers added is 1:0.05 - 0.1. After the jasmine flowers are in bloom, blend the Pu-erh ripe tea embryo that has been based with white magnolia flowers and the jasmine flowers together in a ratio of 1:0.6 - 1, and mix well to form a rectangular tea pile with a height of 30 cm.

[0042] The mixing of tea flowers requires uniform mixing and brisk movements. Tea leaves absorb the fragrance of flowers by contact. The larger the contact area between tea and flowers and the closer the distance, the faster the fragrance of flowers diffuses, penetrates and is absorbed, and the more favorable it is for the tea leaves to absorb the fragrance of flowers. Therefore, it is best not to mix unevenly. The mixture of tea and flowers after mixing is called "scented products" or "scented piles". Scented products can be placed in tea boxes, or stored in bamboo strips, or piled on the floor for scenting. Regardless of scenting in boxes, storages, or strips, the height of the scented pile must be controlled. Generally speaking, a high scented pile will increase the temperature quickly after scenting, which is beneficial to improving the concentration of scented tea; a low scented pile will increase the temperature slowly after scenting, which is beneficial to improving the freshness of scented tea. Before mixing, a small amount of tea leaves should be reserved to cover the scented pile to prevent the fragrance of flowers from volatilizing and dissipating, but the cover should be thin, with a slight view of the flowers.

[0043] S4. Heat dissipation through tea leaves: Generally, after a certain period of time, the temperature of the pile will rise. When the temperature rises to 50℃, it is necessary to dissipate heat through tea leaves to keep the fresh flowers alive and continue to emit fragrance. Heat dissipation through tea leaves means to spread out, dig trenches and shovel the tea pile to fully dissipate heat and lower the temperature.

[0044] The scenting pile will produce a fermented smell due to the respiration of the fresh flowers. Therefore, after a certain period of time, when the temperature of the pile rises to a certain level, it is necessary to spread the pile thinly and turn it over to dissipate heat. At this time, the doors and windows should be opened, or the exhaust fan should be turned on to speed up the air circulation. When the temperature of the tea leaves drops to slightly above the room temperature, the pile should be collected and the scenting should be continued. This operation is called "opening the flowers" or "turning the pile". Opening the flowers has many functions, mainly to dissipate heat to prevent the fresh flowers from being suffocated by the heat and producing a watery smell; to supply fresh air to help the fresh flowers recover and continue to emit fragrance; to replace the contact surface of the tea flowers so that the tea leaves can absorb fragrance evenly to increase the concentration of the fresh fragrance of the flowers. Opening the flowers is an important link in the scenting process and is closely related to the fresh concentration of the finished tea fragrance. For this reason, it is necessary to master the timely opening of the flowers. In this embodiment, when the pile temperature rises to 50°C, the flowers are opened to dissipate heat, which is convenient for judgment and operation. Opening the flowers requires transparency and uniformity.

[0045] S5. Collecting and re-scenting: After the tea is scented, the temperature of the tea pile continues to drop. When the temperature drops to 35℃, it should be collected and re-scented. The collecting temperature should not be too low or too high. If the collecting temperature is too high, the heat will not be dissipated thoroughly, which may cause the aroma of the scented product to be impure. If the collecting temperature is too low, it will affect the absorption of the aroma by the scented product. The height of the collecting pile for re-scenting should be slightly lower than that of the pile before the scenting.

[0046] S6. Flower separation: When most of the fragrance of the fresh flowers is absorbed by the tea leaves and the flowers have become wilted, use a shaking sieve to sift out the flower residues to separate the tea leaves from the flower residues. The scenting time after the flowers are cleared should not be too long. When the flowers are removed, the scenting pile should be raked open to dissipate heat to prevent affecting the purity of the scented product. Flower removal requires that there is no flower residue in the tea, and no tea leaves in the flower residue. If there is too much tea in the flower residue or too much flowers in the tea, re-screening should be performed.

[0047] S7. Secondary Drying: The sieved tea leaves are called wet blanks. The wet blanks after flower removal are dried, which is called secondary drying. The water content of the wet blanks after scenting is related to the amount of flowers added and generally reaches 12 - 16%. The wet blanks should be promptly spread out and cooled, and then dried to prevent the wet blanks from being piled up and suffocated. The wet blanks after flower removal are dried to reduce their water content, maintain the tea aroma, and create the scent-absorbing conditions for the next scenting or topping. Generally, a low-temperature, thin-layer, and slow-drying method at 100 - 110°C is adopted. When moving to the next scenting process, the water content of the tea blanks should be controlled at 5% - 6%, and when topping, the water content of the tea blanks should be controlled at about 6%. Generally, Pu-erh ripe tea should be scented more than 3 times to increase the concentration of flower fragrance. The first scenting generally takes 11 - 12 hours, the second and third scentings take 10 - 11 hours, and then half an hour is reduced for each subsequent scenting. The process of each scenting is basically the same as above.

[0048] The secondary drying of wet blanks is highly technical, and the inlet air temperature, leaf spreading thickness, drying speed, etc. need to be adjusted in a timely manner. After the secondary drying of wet blanks, the leaf temperature is relatively high, so the scented products also need to be cooled.

[0049] S8. Topping: After the scenting is completed, large, plump, white, and strongly fragrant fresh flowers are used for another scenting. The ratio of the amount of flowers added to the tea blanks (by weight) is 1:0.06 - 0.1, and the topping time is about 6 hours. After topping, the water content is controlled below 9%. The flower stalks and residues are screened out, and what is obtained is jasmine Pu-erh ripe tea.

[0050] Example 1

[0051] A scenting process for jasmine Pu-erh ripe tea, characterized by comprising the following steps:

[0052] S1. Tea Blank Treatment: Select Pu-erh ripe tea blanks aged for more than 3 years as the raw materials for scenting. Through the secondary drying process, part of the aroma of the ripe tea is removed and the water content is reduced. The temperature of the secondary drying process is 120°C and the time is 10 minutes, so that the water content of the tea blanks is reduced to 4%.

[0053] S2. Fresh Flower Maintenance: Select intact and fresh summer flowers picked in the afternoon, and spread out the picked jasmine flowers; the spreading is carried out so that the temperature does not exceed 45°C. After more than 80% of the fresh flowers have bloomed, flower screening is carried out to remove the flower seeds, flower stalks, and green buds.

[0054] S3. Mixing and Scenting: Before mixing the tea and flowers, use Michelia alba to make a base and mix it with the Pu-erh ripe tea blanks. When using Michelia alba to make a base, the ratio of the weight of the tea blanks to the weight of the Michelia alba flowers added is 1:0.05. Then, after the jasmine flowers reach the standard of blooming, the Pu-erh ripe tea blanks with Michelia alba base and the jasmine flowers are mixed together in a weight ratio of 1:0.6 and fully stirred, and a rectangular tea pile is formed for scenting. The height of the tea pile is 30 cm;

[0055] S4. Ventilation for heat dissipation: When the temperature of the tea pile rises to 50 °C, ventilation for heat dissipation is carried out. The tea pile is spread out, opened into ditches, and shoveled to allow the tea pile to fully dissipate heat and the temperature to decrease.

[0056] S5. Re-piling for continued scenting: After ventilation for heat dissipation, the temperature of the tea pile continues to decrease. After the temperature of the tea pile drops to 35 °C, it is gathered up and scenting is carried out again.

[0057] S6. Separating the spent flowers: When most of the fragrance of the fresh flowers is absorbed by the tea base and the flowers have withered, a shaking sieve machine is used to sieve out the flower residues, separating the tea base from the flower residues;

[0058] S7. Re-drying: The wet tea base after separating the spent flowers is dried. Drying is carried out using a low-temperature, thin-layer, slow-speed drying method at 100 °C; then re-scenting is carried out, scenting is carried out 3 times. The first scenting is for 11 hours, and the second and third scentings are for 10 hours; when moving to the next scenting step, the moisture content of the tea base is controlled at 5%; when scenting the top layer of flowers, the moisture content of the tea base should be controlled below 9%.

[0059] S8. Scenting the top layer of flowers: After the scenting is completed, fresh jasmine flowers that are large, plump, white, and have a strong fragrance are used for another re-scenting. The weight ratio of tea to flowers for the re-scenting is 1:0.06, and the scenting time for the top layer of flowers is 6 hours. After scenting the top layer of flowers, the moisture content of the tea base is controlled at about 6%. The flower stalks and residues are sieved out, and this is the ripe Pu-erh tea scented with jasmine.

[0060] Example 2

[0061] The difference between this example and Example 1 is only as follows: In step S1, the temperature of the re-drying process is 140 °C, reducing the moisture content of the tea base to 4.5%. In step S3, the ratio of the weight of the tea base to the weight of the white magnolia flowers when using white magnolia flowers for bottom scenting is 1:0.1, and the tea base of the ripe Pu-erh tea after bottom scenting with white magnolia flowers and jasmine flowers are blended together in a weight ratio of 1:1. In step S7, drying is carried out using a low-temperature, thin-layer, slow-speed drying method at 110 °C; then re-scenting is carried out, scenting is carried out 3 times. The first scenting is for 12 hours, and the second and third scentings are for 11 hours; when moving to the next scenting step, the moisture content of the tea base is controlled at 6%. In step S8, the weight ratio of tea to flowers for the re-scenting is 1:0.1, and the scenting time for the top layer of flowers is 6 hours.

[0062] Example 3

[0063] The differences between this embodiment and Embodiment 1 are only as follows: In step S1, the temperature of the re-firing process is 130 °C, reducing the water content of the tea blank to 4.3%. In step S3, when using Michelia alba for scenting base, the weight ratio of the tea blank to the weight of the Michelia alba flowers added is 1:0.08. After scenting with Michelia alba, the Pu-erh ripe tea blank and jasmine flowers are blended together at a weight ratio of 1:0.8. In step S7, low-temperature thin-layer slow drying at 110 °C is adopted for drying; then re-scenting is carried out for 3 times. The first scenting lasts for 12 hours, and the second and third scentings last for 11 hours each; when transferring to the next scenting stage, the water content of the tea blank is controlled at 5.5%. In step S8, the weight ratio of the tea and flowers for the re-scenting is 1:0.08, and the time for topping scenting is 6 hours.

[0064] Embodiment 4

[0065] The differences between this embodiment and Embodiment 4 are only as follows: The scenting is carried out more than 4 times. The first scenting lasts for 12 hours, the second and third scentings last for 11 hours each, and then the time for each subsequent scenting stage is reduced by half an hour.

[0066] The present invention uses Pu-erh ripe tea and jasmine flowers to make jasmine Pu-erh ripe tea through the scenting process. By effectively selecting the Pu-erh ripe tea blank, rationally matching the tea and flowers, and managing the scenting process, the controllability of the scenting process of Pu-erh ripe tea is improved, which is beneficial to the quality control of jasmine Pu-erh ripe tea, facilitates large-scale production, improves the sensory quality of Pu-erh ripe tea, and ensures the unique flavor of jasmine Pu-erh ripe tea.

[0067] It can be understood that the technical parameters described in the present invention can vary according to Pu-erh ripe tea blanks of different grades, years, and qualities. All equivalent changes and modifications made within the scope of the patent application of the present invention belong to the scope covered by the present invention.

[0068] The specific embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Within the knowledge scope of those of ordinary skill in the art, various changes can be made without departing from the purpose of the present invention.

Claims

1. A scenting process for jasmine Pu'er ripe tea, characterized in that: The jasmine Pu'er ripe tea is prepared by mixing and scenting Pu'er ripe tea leaves aged for more than 3 years with white jasmine flowers after using white jasmine flowers as the base. When white jasmine flowers are used as the base, the ratio of the weight of the Pu'er ripe tea leaves to the weight of the white jasmine flowers is 1: 0.05~0.

1. When blending with jasmine flowers, Pu'er ripe tea leaves and jasmine flowers should be blended in a ratio of 1:0.6~1.

2. The jasmine Pu'er ripe tea scenting process according to claim 1, characterized in that: The following steps are involved: S1. Tea processing: Use Pu'er cooked tea leaves aged for more than 3 years as the raw material for scenting. Through the re-firing process, remove the aroma of the cooked tea and reduce the moisture content; S2. Flower maintenance: Select intact and fresh jasmine flowers picked in the afternoon and spread the picked jasmine flowers; S3. Blending and scenting: Before blending camellia, use white jasmine as base and blend with Pu'er cooked tea leaves. When blending white jasmine as base, the ratio of the weight of tea leaves to the weight of white jasmine flowers is 1: 0.05~0.1, and then after the jasmine flowers bloom, mix the Pu'er ripe tea leaves and jasmine flowers in a weight ratio of 1:0.6~1, and mix them thoroughly to form a rectangular tea pile for scenting. The height of the tea pile is 30cm; S4, heat dissipation through the tea leaves: spread out, dig trenches and shovel the tea leaves to fully dissipate the heat and lower the temperature; S5, collect the pile and continue scenting: after the heat is released from the tea leaves, the temperature of the tea pile continues to drop, and then collect the pile and scent it again; S6, flower separation: When most of the fragrance of the fresh flowers is absorbed by the tea leaves and the flowers have become wilted, use a shaking sieve to sift out the flower residue to separate the tea leaves from the flower residue; S7, re-fire drying: drying the wet tea leaves after blooming, and then re-scenting them for more than 3 times. When the next scenting is started, the moisture content of the tea leaves is controlled at 5%-6%; S8, Jacquard: After the scenting process is completed, use large, full, white, and fragrant jasmine flowers to scent the tea again. The jacquard time is 5-7 hours. After jacquard, the moisture content of the tea leaves is controlled below 9%. The flower stalks and flower residues are screened out to obtain Jasmine Pu'er Ripe Tea.

3. The scenting process of Jasmine Pu'er Ripe Tea according to claim 2, characterized in that: In step S1, the re-firing process temperature is 120° C. to 140° C. for 10 minutes, so that the water content of the tea leaves is reduced to 4% to 4.5%.

4. The scenting process of Jasmine Pu'er Ripe Tea according to claim 3, characterized in that: In step S2, the flowers are spread so that their temperature does not exceed 45° C., and the flowers are screened after more than 80% of them are open to remove flower seeds, flower stalks and green buds.

5. The scenting process of Jasmine Pu'er Ripe Tea according to claim 4, characterized in that: In the step S3, the weight of the tea leaves when the white jasmine flowers are used as the base is in a ratio of 1:0.08 to the weight of the white jasmine flowers. After the jasmine flowers bloom, the Pu'er cooked tea leaves and the jasmine flowers are mixed together in a weight ratio of 1:0.

8.

6. The scenting process of Jasmine Pu'er Ripe Tea according to claim 5, characterized in that: In the step S4, when the stack temperature rises to 50°C, heat dissipation is performed.

7. The scenting process of Jasmine Pu'er Ripe Tea according to claim 6, characterized in that: In step S5, after the temperature of the tea pile drops to 35°C, the tea pile is collected and scented again.

8. The scenting process of Jasmine Pu'er Ripe Tea according to claim 7, characterized in that: In step S7, the drying adopts a low-temperature, thin-spread, slow drying method at 100-110°C; the first scenting takes 11-12 hours, the second and third scentings take 10-11 hours, and the scenting time is reduced by half an hour for each subsequent scenting; the moisture content of the tea leaves should be controlled at 6% during the patterning.

9. The scenting process of Jasmine Pu'er Ripe Tea according to claim 8, characterized in that: In the step S8, the weight ratio of the camellia for jacquard scenting is 1:0.06-0.1, and the jacquard time is 6 hours.

10. The scenting process of Jasmine Pu'er Ripe Tea according to claim 9, characterized in that: In the step S8, the water content of the tea leaves is controlled at 6% during the jacquard process.

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