Jasmine tea processing method using Beauty tea as blank

Abstract

The invention provides a processing method of jasmine tea with beauty tea as a blank. Second-level or third-level beauty tea is selected as a tea base for jasmine tea processing, the quality is improved through the scenting technology of three-time scenting and one-extraction or four-time scenting and one-extraction, and the prepared jasmine tea has jasmine flower fragrance and honey fragrance, tastes mellow and refreshing and has the jasmine flower fragrance and the honey charm. On the premise that the basic mellow and refreshing feeling of beauty tea is reserved, the refreshing feeling of jasmine flower fragrance and the sweetness of honey note are fused, the beauty tea is mellow in tea fragrance in the mouth, the middle-stage jasmine flower fragrance and the honey note are interwoven, and the beauty tea has obvious sweet aftertaste and is free of bitter and astringent feeling or water-stuffy feeling after being swallowed.

Description

Technical Field

[0001] This invention belongs to the field of flower tea processing technology, specifically relating to a method for processing jasmine tea using jasmine tea as the base material. Background Technology

[0002] Oriental Beauty Tea, also known as Pengfeng Tea or Baihao Oolong, is a new type of oolong tea created in Hsinchu County, Taiwan Province, and is currently the most fermented oolong tea. Its quality characteristics include prominent white down on the buds, connected branches and leaves, and a five-color mosaic of white, green, yellow, red, and brown, resembling a flower. The tea liquor is a bright amber color with a strong fruity and honey aroma, and the fermentation level reaches over 60%. It contains relatively high levels of esters, aldehydes, and ketones. Its unique processing method involves using fresh tea leaves that have been eaten by the green leafhopper during the summer heat, offering a novel solution to the leafhopper's pest problem and utilizing summer tea leaves. Currently, oolong tea is generally processed only from spring and autumn harvests. The production of Oriental Beauty Tea has played a significant role in improving the tea product structure and economic benefits in some regions. Most domestic tea varieties have vigorous shoot growth, containing more polyphenols and aroma components, making them suitable for producing heavily fermented teas.

[0003] Jasmine Beauty Tea, a highly distinctive reprocessed tea, blends the fragrance of jasmine blossoms with the unique flavor of tea leaves. Its origin and development are deeply influenced by regional ecology and cultural history, and it is produced in many tea-producing areas across my country. Taking Fujian and Guangxi as examples, the warm, humid climate and fertile soil of these regions provide an ideal environment for the growth of jasmine blossoms and tea trees. Fujian boasts a rich tea culture and a long history of tea cultivation and processing, nurturing various high-quality tea varieties used as the base for Jasmine Beauty Tea, such as Fuding White Tea and Wuyi Rock Tea. These tea bases are scented with fragrant jasmine blossoms, giving Jasmine Beauty Tea its unique flavor. Hengzhou in Guangxi is known as the "Hometown of Jasmine in China," with large-scale and high-quality jasmine cultivation. Local tea companies leverage this abundant flower source to achieve economies of scale in Jasmine Beauty Tea production, and their products sell well throughout the country.

[0004] Jasmine Beauty Tea is meticulously crafted. Strict standards apply from the harvesting stage; jasmine flowers must be picked at a specific time, typically in the afternoon when the buds are full and unopened, maximizing the content of aromatic compounds. The choice of tea base depends on the characteristics of different tea varieties. Green tea bases aim for a refreshing taste, while black tea bases add a mellow flavor to the tea soup. The scenting process is crucial, involving layering tea bases and jasmine flowers to allow the tea leaves to fully absorb the floral aroma. This process requires precise control of temperature, humidity, and time. Multiple scenting processes allow the tea and floral aromas to blend more fully, creating a unique aroma profile. Traditional techniques rely on experience and manual operation to ensure pure quality; modern technology, such as intelligent equipment that precisely controls the scenting environment, improves production efficiency and product stability by using sensors to monitor temperature and humidity in real time and automatically adjust the ventilation system. Summary of the Invention

[0005] The purpose of this invention is to provide a method for processing jasmine tea using jasmine tea as the base material.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A method for processing jasmine tea using jasmine tea as the base material includes the following steps: (1) Tea base treatment: Before scenting, adjust the moisture content of the tea base to 7%-8%, use microwave pretreatment (300W / 1.5min) to increase the porosity by 20% and enhance the initial aroma absorption capacity, spread it out to cool, and when the temperature of the tea pile is close to room temperature, it is used for scenting. (2) Selection of fresh flowers: Select jasmine flowers with an opening rate of over 80% and an opening degree of 90°-95° ​​with the buds opening in the shape of tiger claws for scenting; (3) Scenting: 1) First Scenting: For every 100kg of tea base, combine 1kg of fresh magnolia flowers and 75kg of jasmine flowers. Spread the tea base and flowers in alternating layers and mix quickly and evenly. The scenting pile should be 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.0-5.0 hours, and the scenting pile temperature is 35-38℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, gather the pile and continue scenting. The pile should be 20cm-30cm high and the scenting time should be 5-6 hours. Remove the flowers, bake until the moisture content is 5%-6%, and cool until the tea temperature is close to room temperature. 2) Second Scenting: For every 100kg of tea base, 60kg of jasmine flowers are added. The tea base and fresh flowers are layered and spread out alternately, and quickly and evenly mixed. The scenting pile is 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.5-5.5 hours, and the scenting pile temperature is 36-40℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, it is gathered up and the scenting process continues. The pile is 20cm-30cm high and the scenting time is 5-6 hours. After removing the flowers, the tea is baked until the moisture content is 6%-6.5% and then cooled until the tea temperature is close to room temperature. 3) Three-stage scenting: For every 100kg of tea leaves, 50kg of jasmine flowers are added. The tea leaves and fresh flowers are layered and spread out alternately, and quickly and evenly mixed. The scenting pile is 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.0-4.5 hours, and the scenting pile temperature is 36-40℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, it is gathered up and the scenting process continues. The pile is 20cm-30cm high and the scenting time is 5-6 hours. After removing the flowers, the tea is baked until the moisture content is 6.5%-7% and then cooled until the tea temperature is close to room temperature. 4) Four scenting processes: For every 100kg of tea leaves, 40kg of jasmine flowers are added. The tea leaves and fresh flowers are layered and spread out alternately, and quickly and evenly mixed. The scenting pile is 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.0-4.5 hours, and the scenting pile temperature is 35-38℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, it is gathered up and the scenting process continues. The pile is 20cm-30cm high and the scenting time is 5-6 hours. After removing the flowers, the tea is baked until the moisture content is 6.5%-7% and then cooled until the tea temperature is close to room temperature. (4) Scenting: 7 kg of jasmine flowers are added to every 100 kg of tea base, piled up to a height of 20 cm to 30 cm, and the scenting time is 6 h to 8 h. After the flowers are removed, the moisture content of the tea leaves should be controlled below 8.0%. The tea leaves should be piled up and packed into boxes in time to obtain the jasmine tea.

[0007] Furthermore, second- or third-grade Beauty Tea can be selected as the base for jasmine tea processing.

[0008] Furthermore, near room temperature refers to 25-28℃.

[0009] Furthermore, tender leaves of Jin Xuan with one bud and two leaves or one bud and three leaves are selected, with a piercing absorption rate of 30%-50%, to make the "Beauty Tea Base". When used in the processing of jasmine tea, it undergoes three scenting processes, namely three scentings and one extraction.

[0010] Furthermore, fresh leaves of Jin Xuan with one bud and three or more leaves are selected, with a piercing absorption rate of 30%-50%, to make the "Beauty Tea Base". When used in the processing of jasmine tea, it undergoes three scenting processes, namely three scentings and one extraction.

[0011] Furthermore, tender leaves of Qingxin Dawu with one bud and two leaves or one bud and three leaves are selected, with a piercing and absorption rate of 20-30%, to make the Beauty Tea base. When used in the processing of jasmine tea, it undergoes four scenting processes, namely four scentings and one extraction.

[0012] Furthermore, select fresh leaves from large, green tea plants with one bud and three or more leaves, with a piercing rate of 30%, to make the "Beauty Tea Base". When processing jasmine tea, it undergoes three scenting processes, namely, three scentings and one extraction.

[0013] The advantages of this invention are: Jasmine Beauty Tea, through innovative varietal blending, microwave pretreatment, and precise optimization of scenting parameters, has created two differentiated high-quality products: The first is a "fresh and honey-scented" composite aroma product dominated by the Jin Xuan variety, with the core advantage of blending fresh floral and honey fragrances; the second is a fresh jasmine aroma product dominated by the Qingxin Da Mao variety, using a three-stage scenting process with grade 3 tea leaves as the optimal technique, combining a high and lasting aroma with a mellow and refreshing tea soup. These two products cater to different consumer needs. Compared to the original tea leaves, the jasmine beauty tea has a richer and more refreshing taste, providing technical support for jasmine tea category innovation and improving the quality of the tea after scenting. This process enhances: 1. the value of lower-grade jasmine beauty tea; 2. the quality of lower-grade jasmine beauty tea, such as making the taste more mellow and improving its refreshingness. Detailed Implementation

[0014] To make the above-mentioned features and advantages of the present invention more apparent and understandable, specific embodiments are described below in detail. Unless otherwise specified, the methods of the present invention are conventional methods in the art.

[0015] Example 1 Oolong tea is made from one bud and one leaf to one bud and two or three leaves of the new shoots of tea trees that have been sucked by the tea green leafhopper. It is produced using a unique process and is naturally curled into a flower shape, with a fruity and honey-like aroma.

[0016] Sun-drying and processing Green Heart Series: The Qingxin Da Mao variety, with a leafhopper piercing rate of 20%-30%, can develop typical Oriental Beauty tea quality (prominent molasses aroma and subtle ripe fruit aroma), making it the variety with the highest known piercing sensitivity. Due to its relatively hard leaf texture, it does not easily lose water after piercing, requiring "heavy sun-drying" (1.5-2 hours at 25℃ and 60% relative humidity). This moderate water loss activates enzyme activity and promotes the release of aromatic substances. During processing, "gentle shaking and slow cooling" (shaking 3-4 times, with 30-minute intervals between each shaking) can be used to avoid excessive friction that could damage the leaves. The high activity of metabolites after piercing allows for "heavy fermentation" (60%-80% fermentation degree), promoting further conversion of theaflavins and flavonoids. Furthermore, the strong leaf toughness prevents a "musty" taste during fermentation. Drying can be done at a low temperature of 50-55℃ for 2-3 hours to fully preserve the multi-layered aroma.

[0017] Jin Xuan: Jin Xuan tea requires a leafhopper piercing rate of 50% or higher to develop a pronounced molasses aroma. Below this threshold, the milky aroma still dominates, making it easily categorized as an "atypical Oriental Beauty tea." The leaves are tender and lose water quickly after piercing, requiring "light sun-drying" (40-60 minutes under the same conditions) and covering with a shade net to prevent leaf scorching. During processing, reduce the number of shaking cycles (2-3 times) and shorten the shaking time to prevent the milky and molasses aromas from turning into a "burnt" taste due to excessive oxidation. Fermentation should be controlled at a "medium-heavy fermentation" (50%-60%); too high a degree will lead to loss of milky aroma and reduced sweetness. The drying temperature needs to be lower (45-50℃), and the time shortened to 1.5-2 hours to prevent the decomposition of lactones in the fuzz due to high temperatures, thus maintaining the core "milky sweet aroma" characteristic.

[0018] The quality evaluation of different varieties of Meiren tea leaves is shown in the table below:

[0019] Jasmine Beauty Tea: A reprocessed tea product using Beauty Tea as the base and fresh jasmine flowers as the base, processed through a scenting process to impart a fresh and delicate jasmine aroma. The specific steps include: 1. Processing technology requirements 1.1 Processing of tea leaves The tea leaves are selected from the "Beauty Tea" variety and processed using refined tea processing techniques to create tea bases that meet the requirements for scenting.

[0020] 1.2 Tea base processing Abandoning the traditional low moisture content standard of 4%-6%, the moisture content of the tea leaves is adjusted to 7%-8% before the first scenting (no need for re-firing). Microwave pretreatment (300W / 1.5min) is used to increase the porosity by 20% and enhance the initial aroma absorption capacity. The tea leaves are then spread out to cool, and the scenting process can only begin when the temperature of the tea pile is no higher than 3°C above room temperature.

[0021] 1.3 Flower Care After harvesting, fresh flowers are transported in ventilated baskets or mesh bags. Upon arrival at the factory, the flowers should be immediately spread out thinly for ventilation and heat dissipation. Once the flower temperature drops to near room temperature, they are piled up to raise the temperature. This process of spreading out for cooling and piling up for heating is repeated, combined with appropriate turning to promote the opening and release of fragrance from the jasmine flowers. In summer, when the temperature is high, spreading out the flowers is the primary method, with a thickness of about 10 cm. In summer, when the temperature is low, piling up the flowers is the primary method, with a height of 30-40 cm. When the pile temperature reaches 38-40°, the pile of flowers is then rakeed apart and spread out thinly to cool down. This process of spreading and piling is repeated 3-5 times. When the opening rate of the flowers is above 60% and the opening degree (referring to the angle of the petals opening) is 50°-60°, the flowers can be sifted, removing unripe buds and stems. When the opening rate is above 80% and the opening degree reaches 90° with the buds opening in a tiger claw shape, the flowers are ready for scenting.

[0022] 1.4 Scenting 1.4.1 Base coat For the base layer, fresh magnolia flowers can be used, either by picking petals or by applying whole flowers. The total amount of flowers used per 100kg of tea base should be ≤1.5kg.

[0023] 1.4.2 Quantity of flowers Table 1 shows the number of scenting times and the amount of flowers used for each grade of Jasmine Beauty Tea. Table 1. Scenting times and flower quantity of Jasmine Beauty Tea at different grades

[0024] 1.4.3 Tea and flowers mixed Layer the tea leaves and fresh flowers alternately and mix quickly and evenly, which should be completed within 1 hour. The height of the scenting pile should be 20cm to 30cm. The first scenting pile should be higher, while the second and third scenting piles should be lower. The scenting pile should be lower when the temperature is high and higher when the temperature is low. The width of the scenting pile should be 120cm to 150cm. Finally, cover the surface with the reserved tea leaves.

[0025] Table 2 Technical Indicators

[0026] 1.5 Openwork The pile should be spread out to dissipate heat in a timely manner. The longitudinal and transverse trenches should be opened repeatedly 2 to 3 times. The pile should be spread out to a thickness of about 10 cm and the heat dissipation time should be 0.5 to 1.0 hours. The ventilation should be quick, thorough and uniform.

[0027] 1.6 Collection and Continuation of Storage When the temperature of the tea leaves after cooling is close to room temperature (not more than 3°C higher than room temperature), the tea leaves can be gathered up and the scenting process can continue. The pile height should be 20cm~30cm, and the scenting time should be 5h~6h.

[0028] 1.7 Flowering After mixing with tea flowers, the scenting process takes 10-12 hours. The flowers should be wilted, their color changing from white to slightly yellow, and their fragrance faint before removal. The removal process should be timely, quick, and thorough, completed within 3 hours. Higher-grade teas should be removed first, followed by medium- and lower-grade teas; teas that have undergone multiple scenting processes should be removed first, followed by the first scenting. If the flowers cannot be removed in time, they should be spread out thinly to dissipate heat. The scenting time and moisture content requirements for the wet tea leaves are shown in Table 3.

[0029] Table 3. Scenting time and moisture content of wet blanks

[0030] 1.8 Baking 1.8.1 The wet blanks to be dried should be spread out thinly and should not be piled up.

[0031] 1.8.2 The drying temperature is 90℃~110℃, with the initial scenting at a higher temperature, decreasing with each subsequent scenting. The leaf thickness is 2 cm~3 cm. The drying time is approximately 10 minutes. The moisture content of the tea leaves before the second scenting is controlled at 5%~6%, slightly higher after each scenting. The moisture content before the final scenting is controlled at 6.5%~7%. The moisture content of the finished tea leaves is ≤8.5%.

[0032] 1.8.3 Let it cool After the tea leaves have cooled to near room temperature, they can be scented or infused with fragrance.

[0033] 1.9 Jacquard Select high-quality jasmine flowers that are large, white, plump, and mature, harvested on a sunny afternoon. The flowers should be open to about 95°. Use 7 kg of fresh jasmine flowers for every 100 kg of tea leaves. Pile the tea leaves to a height of 20 cm to 30 cm and let them scent for 6 to 8 hours. After removing the flowers, the moisture content of the tea should be controlled below 8.0%. The tea should be evenly piled and packed into boxes in a timely manner.

[0034] Evaluation results of Jasmine Beauty Tea (Jin Xuan)

[0035]

[0036]

[0037] Evaluation results of Jasmine Beauty Tea (Qingxin Daimao)

[0038]

[0039]

[0040] Grade 2 / 3 Beauty Tea undergoes jasmine scenting, improving its quality three or four times. Its aroma carries jasmine and honey fragrance, and its taste is mellow and refreshing with jasmine and honey notes.

[0041] While retaining the basic mellow and refreshing taste of Beauty Tea, it incorporates the freshness of jasmine and the sweetness of honey. The first taste is the mellow tea aroma, followed by the intertwining of jasmine and honey in the middle, and a noticeable sweet aftertaste after swallowing, without any bitterness or suffocation.

[0042] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be included in the scope of the present invention.

Claims

1. A method for processing jasmine tea using jasmine tea as the base material, characterized in that, Includes the following steps: (1) Tea blank processing: Before scenting, adjust the moisture content of the tea blank to 7%-8%, use microwave treatment to increase the porosity, spread it out to cool, and when the temperature of the tea pile is close to room temperature, it is used for scenting. (2) Selection of fresh flowers: Select jasmine flowers with an opening rate of over 80% and an opening degree of 90°-95° ​​with the buds opening in the shape of tiger claws for scenting; (3) Scenting: 1) First Scenting: For every 100kg of tea base, combine 1kg of fresh magnolia flowers and 75kg of jasmine flowers. Spread the tea base and flowers in alternating layers and mix quickly and evenly. The scenting pile should be 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.0-5.0 hours, and the scenting pile temperature is 35-38℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, gather the pile and continue scenting. The pile should be 20cm-30cm high and the scenting time should be 5-6 hours. Remove the flowers, bake until the moisture content is 5%-6%, and cool until the tea temperature is close to room temperature. 2) Second Scenting: For every 100kg of tea base, 60kg of jasmine flowers are added. The tea base and fresh flowers are layered and spread out alternately, and quickly and evenly mixed. The scenting pile is 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.5-5.5 hours, and the scenting pile temperature is 36-40℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, it is gathered up and the scenting process continues. The pile is 20cm-30cm high and the scenting time is 5-6 hours. After removing the flowers, the tea is baked until the moisture content is 6%-6.5% and then cooled until the tea temperature is close to room temperature. 3) Three-stage scenting: For every 100kg of tea leaves, 50kg of jasmine flowers are added. The tea leaves and fresh flowers are layered and spread out alternately, and quickly and evenly mixed. The scenting pile is 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.0-4.5 hours, and the scenting pile temperature is 36-40℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, it is gathered up and the scenting process continues. The pile is 20cm-30cm high and the scenting time is 5-6 hours. After removing the flowers, the tea is baked until the moisture content is 6.5%-7% and then cooled until the tea temperature is close to room temperature. (4) Scenting: 7 kg of jasmine flowers are added to every 100 kg of tea base, piled up to a height of 20 cm to 30 cm, and the scenting time is 6 h to 8 h. After the flowers are removed, the moisture content of the tea leaves should be controlled below 8.0%. The tea leaves should be piled up and packed into boxes in time to obtain the jasmine tea.

2. The method according to claim 1, characterized in that, The microwave processing power was 300W, and the processing time was 1.5 minutes.

3. The method according to claim 1, characterized in that, Near room temperature refers to 25-28℃.

4. The method according to claim 1, characterized in that, The specific steps for ventilation and heat dissipation include: promptly spreading the pile apart to dissipate heat, repeatedly opening longitudinal and transverse trenches 2 to 3 times, spreading it to a thickness of 10 cm, and allowing it to cool for 0.5 to 1.0 hours. The ventilation process should be rapid, thorough, and uniform.

5. The method according to claim 1, characterized in that, Select Grade 2 or 3 Beauty Tea as the base for jasmine tea processing.

6. The method according to claim 1, characterized in that, The tender leaves of Jin Xuan tea, with one bud and two leaves or one bud and three leaves, are selected and have a piercing absorption rate of 30%-50% to make the tea base for the "Beauty Tea" tea, which is then scented three times.

7. The method according to claim 1, characterized in that, Select fresh leaves of Jin Xuan with one bud and three or more leaves, with a piercing absorption rate of 30%-50%, to make the Beauty Tea base, which is then scented three times.

8. The method according to claim 1, characterized in that, The tender leaves of Qingxin Dawu, with one bud and two leaves or one bud and three leaves, with a piercing absorption rate of 20%-30%, are selected to make the Beauty Tea base, which is then scented four times.

9. The method according to claim 1, characterized in that, Fresh leaves from large, green tea plants with one bud and three or more leaves are selected, with a piercing rate of 30%, to make the "Beauty Tea" base, which undergoes three scenting processes.

10. The method according to claim 8, characterized in that, The four-stage scenting process includes: 100kg of tea leaves are paired with 40kg of jasmine flowers. The tea leaves and fresh flowers are layered and spread out alternately and quickly and evenly. The scenting pile is 20cm-30cm high and 120cm-150cm wide. The scenting time is 4.0-4.5 hours and the scenting pile temperature is 35-38℃. After ventilation and cooling, when the temperature of the ventilated pile is close to room temperature, it is gathered up and the scenting process continues. The pile is 20cm-30cm high and the scenting time is 5-6 hours. After removing the flowers, the tea is baked until the moisture content is 6.5%-7% and then cooled until the tea temperature is close to room temperature.

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