Scented tea and processing method thereof

Abstract

The invention belongs to the field of scented tea preparation, and particularly relates to scented tea and a processing method thereof.The method comprises the following steps that firstly, tea leaves are subjected to fixation treatment, and petals are subjected to pedicle removing and cleaning treatment; step 2, adding the tea leaves and the petals into a scenting device; step 3, splicing the tea leaves and the petals in a manner of one layer of tea leaves and one layer of petals, and simultaneously drying the tea leaves and the petals to form a tea pile; step 4, stacking and scenting the tea pile; step 5, performing turning heat dissipation treatment on the tea pile; step 6, performing flowering and jacquard treatment on the tea pile to obtain a main material; step 7, mixing the main materials with the auxiliary materials to obtain the scented tea; according to the method, automatic laying can be carried out in a mode of one layer of tea leaves and one layer of petals, so that the tea leaves uniformly absorb the fragrance of the petals.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of scented tea preparation, and particularly relates to a scented tea and a processing method thereof. BACKGROUND

[0002] Scented tea, also known as Xiangpian, is a kind of reprocessed tea in China, which is prepared by brewing flowers or leaves or fruits of plants. Scented tea is prepared by using the feature of tea that it is good at absorbing odor, i.e. fresh flowers with fragrance and new tea are steamed together, the tea absorbs the fragrance, and then the dry flowers are removed. The scented tea prepared in this way has strong fragrance and dark tea soup. In the process of processing scented tea, the key step is steaming. In the normal steaming process, tea leaves and petals need to be mixed together manually so that the tea leaves can absorb the fragrance of the petals. However, the conventional stirring method is difficult to stir the tea leaves and petals uniformly, and thus it is easy to cause the phenomenon that the tea leaves absorb the fragrance to different degrees, resulting in inconsistent taste of the processed scented tea. SUMMARY

[0003] In view of this, the technical problem to be solved by the present application is to provide a scented tea and a processing method thereof. The method can automatically lay one layer of tea leaves and one layer of petals, so that the tea leaves can uniformly absorb the fragrance of the petals.

[0004] The present application provides a processing method of scented tea, which comprises the following steps:

[0005] Step one: perform fixation treatment on the tea leaves and perform de-titling and cleaning treatment on the petals;

[0006] Step two: add the tea leaves and the petals into a steaming device;

[0007] Step three: combine the tea leaves and the petals in the way of one layer of tea leaves and one layer of petals, and simultaneously perform drying treatment on the tea leaves and the petals to form a tea pile;

[0008] Step four: perform steaming of the tea pile by piling;

[0009] Step five: perform turning and heat dissipation treatment on the tea pile;

[0010] Step six: perform picking and lifting treatment on the tea pile to obtain main materials;

[0011] Step seven: mix the main materials with auxiliary materials to obtain scented tea.

[0012] The steaming temperature in step four is 45-50℃.

[0013] The steaming time in step four is 3-5h.

[0014] The said concocting device includes a storage box, a partition plate is arranged in the storage box, the partition plate divides the storage box into two storage spaces, a plurality of leakage grooves are arranged at the bottom of the storage box, a sieve plate is slidably connected to the lower end of the storage box, a plurality of first discharge ports and a plurality of second discharge ports are arranged on the sieve plate, a baffle is fixedly connected to the left and right ends of the sieve plate respectively, a top rod is slidably connected to the left and right ends of the sieve plate respectively, and a first spring is fixedly connected between each top rod and the sieve plate.

[0015] Two slide rods are fixedly connected to the storage box, a moving plate is slidably connected to the two slide rods, and a second spring is fixedly connected between the moving plate and the two slide rods.

[0016] A tea concocting box is further included, a limiting rod is fixedly connected to the tea concocting box, the moving plate is slidably connected to the limiting rod, a wave plate is fixedly connected to the tea concocting box, two pulleys are rotatably connected to the storage box, and the two pulleys are in cross-section contact with the wave plate.

[0017] The scented tea includes green tea, jasmine flowers, chrysanthemum, dried orange peel and honey. BRIEF DESCRIPTION OF DRAWINGS

[0018] The application will be further described in detail below in combination with the drawings and specific implementation methods.

[0019] Figure 1 and Figure 2 is a flow chart of a scented tea processing method;

[0020] Figure 3 and Figure 4 is a schematic diagram of the overall structure of the extraction device;

[0021] Figure 5 is a schematic diagram of the structure of the storage box;

[0022] Figure 6 is a sectional view of the structure of the leakage groove;

[0023] Figure 7 is a schematic diagram of the structure of the moving plate;

[0024] Figure 8 is a schematic diagram of the structure of the sieve plate;

[0025] Figure 9 is a schematic diagram of the structure of the air passage;

[0026] Figure 10 is a schematic diagram of the structure of the tea concocting box. DETAILED DESCRIPTION

[0027] The application will be described in detail in combination with the drawings in the embodiments of the application.

[0028] A scented tea processing method includes the following steps:

[0029] Step 1: Perform fixation on the tea leaves and remove the stems from the petals and clean them.

[0030] Step 2: Add the tea leaves and flower petals into the scenting device;

[0031] Step 3: Combine the tea leaves and petals layer by layer, and dry both the tea leaves and petals to form a tea pile;

[0032] Step 4: Stack and scent the tea leaves;

[0033] Step 5: Turn the tea pile over to dissipate heat;

[0034] Step Six: Perform frosting and enhancement treatments on the tea pile to obtain the main ingredient;

[0035] Step 7: Mix the main ingredients and auxiliary ingredients to obtain flower tea.

[0036] The curing temperature in step four is 50℃.

[0037] The curing time in step four is 5 hours.

[0038] See Figures 5-8 The diagram illustrates an automatic layering process according to the present invention, where each layer of tea leaves and flower petals is layered. Further,

[0039] The storage device includes a storage box 101, which is equipped with a partition that divides the storage box 101 into two storage spaces. The bottom of the storage box 101 has multiple discharge grooves 104. A screen plate 201 is slidably connected to the lower end of the storage box 101. The lower end of the storage box 101 has a groove that slides with the screen plate 201. The screen plate 201 has multiple first discharge ports 202 and multiple second discharge ports 203. Baffles 204 are welded and fixedly connected to the left and right ends of the screen plate 201, and top rods 205 are slidably connected to the left and right ends of the screen plate 201. A first spring 206 is welded and fixedly connected between each top rod 205 and the screen plate 201.

[0040] The storage box 101 is used to store tea leaves and petals. Since the partition divides the storage box 101 into two storage spaces, the staff can place the tea leaves and petals into the two storage spaces respectively. The sieve plate 201 can slide at the bottom of the storage box 101. Since the sieve plate 201 has multiple first discharge ports 202 and multiple second discharge ports 203, the spacing between the multiple first discharge ports 202 and multiple second discharge ports 203 is different. When the multiple first discharge ports 202 are aligned with the multiple leakage channels 104 on one side, the multiple second discharge ports 203 will block the multiple leakage channels 104 on the other side. Thus, when the tea leaves are discharged, the petals stop being discharged, and when the petals are discharged, the tea leaves stop being discharged.

[0041] When it is necessary to carry out the tea, the staff controls the storage box 101 to move in the air, when the top rod 205 on the upper side of the storage box 101 contacts the obstacle, the top rod 205 drives the sieve plate 201 to slide at the lower end of the storage box 101, at this time, the plurality of first discharge ports 202 is aligned with the plurality of leakage grooves 104, and the tea can be discharged through the plurality of leakage grooves 104, so as to be laid in the container, when the storage box 101 moves reversely and the top rod 205 on the other side contacts the obstacle, the sieve plate 201 reversely slides, at this time, the plurality of second discharge ports 203 is aligned with the plurality of leakage grooves 104, and the petals can be discharged through the plurality of leakage grooves 104, so as to be laid in the container, realizing the automatic laying in the mode of one layer of tea and one layer of petals, so that the tea can be in uniform contact with the petals, and the tea fully absorbs the aroma of the petals.

[0042] The baffle 204 plays a role of limiting the storage box 101, when the baffle 204 contacts the storage box 101, the sieve plate 201 stops sliding, so as to ensure that the plurality of first discharge ports 202 is aligned with the plurality of leakage grooves 104 on one side, the top rod 205 cooperates with the first spring 206 to play a role of shock absorption, avoiding that the storage box 101 vibrates and makes abnormal sound when the top rod 205 touches the obstacle, the device does not need to separately add a driving structure to control the laying of the tea or the petals, and only needs to move the storage box 101 reciprocally, so as to automatically control the discharge and closing of the tea or the petals, and has the characteristics of simple structure and easy operation.

[0043] Referring to Figures 6-7 , a schematic diagram of an embodiment capable of promoting the discharge of tea or petals in the storage box 101 according to the present application is shown, further,

[0044] The two slide rods 102 are fixedly connected to the storage box 101 through bolts, the moving plate 103 is slidably connected to the two slide rods 102, and the second spring is fixedly connected between the moving plate 103 and the two slide rods 102.

[0045] The movement of the storage box 101 can be driven by controlling the movement of the moving plate 103, in the process of the movement of the storage box 101, the reciprocating sliding of the storage box 101 on the moving plate 103 is controlled, so as to achieve the effect of shaking, which can promote the discharge of tea or petals in the storage box 101 and avoid the phenomenon of accumulation and blockage of the plurality of leakage grooves 104.

[0046] Referring to Figure 4 , a schematic diagram of an embodiment capable of achieving the shaking effect of the storage box 101 according to the present application is shown, further,

[0047] The processing method of scented tea further comprises a tea scenting box 301, a limiting rod 306 is fixedly connected to the tea scenting box 301 through bolts, a moving plate 103 is slidingly connected to the limiting rod 306, a wave plate 302 is fixedly connected to the tea scenting box 301 through bolts, two pulleys 105 are rotatably connected to the storage box 101 through shafts, and the two pulleys 105 are in cross-section contact with the wave plate 302.

[0048] The limiting rod 306 limits the moving plate 103, and ensures that the moving plate 103 can move linearly; during the movement of the storage box 101, the two pulleys 105 are always in cross-section contact with the wave plate 302 due to the elastic effect of the two second springs, and then the two pulleys 105 move along the track of the wave plate 302, so that the storage box 101 is shaken.

[0049] Referring to Figure 9 , a schematic view of an embodiment capable of realizing the effect of drying the falling tea leaves or petals is shown according to the present application, further,

[0050] A ventilation part 404 is rotatably connected to the tea scenting box 301 through a bearing, a plurality of air pipes 401 are fixedly connected to the ventilation part 404 through welding, the plurality of air pipes 401 are in communication with the ventilation part 404, an exhaust port 402 is formed in each air pipe 401, and a push piece 403 is fixedly connected to each exhaust port 402 through welding.

[0051] When the tea leaves or petals are laid in the tea scenting box 301, the ventilation part 404 rotates continuously, the ventilation part 404 drives the plurality of air pipes 401 to rotate, and then the tea leaves or petals can be in contact with the plurality of air pipes 401 when falling, the push pieces 403 on the plurality of air pipes 401 scatter the tea leaves or petals, so that the effect of dispersing the falling material is realized, the accumulation of the material is avoided to affect the scenting effect, meanwhile, the ventilation part 404 is connected with the hot air machine, hot air is introduced into the plurality of air pipes 401 through the ventilation part 404, the hot air is discharged through the exhaust ports 402 on the plurality of air pipes 401, so that the effect of drying the falling tea leaves or petals is realized, the excess moisture on the surface of the tea leaves or petals is removed, the moisture content of the tea leaves is consistent, and the efficiency of the tea leaves absorbing the aroma is improved.

[0052] Referring to Figure 5 , a schematic view of an embodiment capable of ventilating and dissipating heat for the tea pile is shown according to the present application, further,

[0053] A plurality of pushing plates 106 are fixedly connected to the lower end of the storage box 101.

[0054] After the tea is stored for a period of time, the tea pile needs to be ventilated and cooled down. At this time, the storage box 101 is controlled to drive the plurality of push plates 106 to move. The plurality of push plates 106 can push the tea leaves and petals on both sides to the middle during the movement. Meanwhile, the ventilation part 404 drives the plurality of flippers 403 to rotate. The plurality of flippers 403 further turn the tea leaves and petals, thereby achieving the effect of ventilation and cooling. This prevents the deterioration of the petals and tea leaves due to high temperature, restores the vitality of the temporarily wilted flowers, continuously releases fragrance, and releases the moisture and carbon dioxide odor inside the tea pile, thereby preventing the petals from becoming yellow and deteriorating. The plurality of exhaust ports 402 discharge normal temperature air, so that the petals remain fresh.

[0055] Referring to Figure 3 , the intention of an embodiment according to the present application is shown, which can realize the synchronous rotation of the storage box 101 and the ventilation part 404. Further,

[0056] The driving motor 305 is fixedly connected to the tea box 301 by bolts. The lead screw 303 is fixedly connected to the driving motor 305 by a shaft coupling. The moving plate 103 is threadedly connected to the lead screw 303. The lead screw 303 and the ventilation part 404 are both fixedly connected to the pulley 304 by keys. The two pulleys 304 are connected by a synchronous belt.

[0057] The driving motor 305 drives the lead screw 303 to rotate. The lead screw 303 drives the ventilation part 404 to rotate through the cooperation of the two pulleys 304 and the synchronous belt. Thus, the effect of synchronous rotation of the ventilation part 404 during the movement of the storage box 101 is achieved, thereby saving the operation steps.

[0058] The scented tea includes green tea, jasmine flowers, chrysanthemum, dried tangerine peel, and honey.

Claims

1. A method for processing scented tea, characterized in that, Includes the following steps: Step 1: Perform fixation on the tea leaves and remove the stems from the petals and clean them. Step 2: Add the tea leaves and flower petals into the scenting device; Step 3: Combine the tea leaves and petals layer by layer, and dry both the tea leaves and petals to form a tea pile; Step 4: Stack and scent the tea leaves; Step 5: Turn the tea pile over to dissipate heat; Step Six: Perform frosting and enhancement treatments on the tea pile to obtain the main ingredient; Step 7: Mix the main ingredients and auxiliary ingredients to obtain flower tea.

2. The method for processing flower tea according to claim 1, characterized in that: The curing temperature in step four is 45-50℃.

3. The method for processing flower tea according to claim 2, characterized in that: The curing time in step four is 3-5 hours.

4. The method for processing flower tea according to claim 3, characterized in that: The filling device includes a storage box (101), a partition is provided inside the storage box (101) to divide the storage box (101) into two storage spaces, a plurality of material leakage grooves (104) are provided at the bottom of the storage box (101), a sieve plate (201) is slidably connected to the lower end of the storage box (101), a plurality of first discharge ports (202) and a plurality of second discharge ports (203) are provided on the sieve plate (201), baffles (204) are fixedly connected to the left and right ends of the sieve plate (201), and top rods (205) are slidably connected to the left and right ends of the sieve plate (201), and a first spring (206) is fixedly connected between each top rod (205) and the sieve plate (201).

5. The method for processing flower tea according to claim 4, characterized in that: Two slide rods (102) are fixedly connected to the storage box (101), and a movable plate (103) is slidably connected to the two slide rods (102). A second spring is fixedly connected between the movable plate (103) and the two slide rods (102).

6. The method for processing flower tea according to claim 5, characterized in that: It also includes a tea scenting box (301), a limit rod (306) is fixedly connected to the tea scenting box (301), a movable plate (103) is slidably connected to the limit rod (306), a corrugated plate (302) is fixedly connected to the tea scenting box (301), and two pulleys (105) are rotatably connected to the storage box (101), both pulleys (105) are in contact with the cross section of the corrugated plate (302).

7. A method for processing flower tea according to claim 6, characterized in that: The scented tea box (301) is rotatably connected to a ventilation section (404), and multiple air pipes (401) are fixedly connected to the ventilation section (404). All multiple air pipes (401) are connected to the ventilation section (404), and each air pipe (401) is provided with an exhaust port (402). Each exhaust port (402) is fixedly connected with a lever (403).

8. A method for processing flower tea according to claim 7, characterized in that: The lower end of the storage box (101) is fixedly connected to multiple pusher plates (106).

9. A method for processing flower tea according to claim 7, characterized in that: A drive motor (305) is fixedly connected to the scented tea box (301), and a lead screw (303) is fixedly connected to the drive motor (305). The moving plate (103) is threadedly connected to the lead screw (303). Pulleys (304) are fixedly connected to both the lead screw (303) and the ventilation part (404). The two pulleys (304) are connected by a synchronous belt.

10. The facial mask prepared by the flower tea processing method according to claim 9, characterized in that: This herbal tea contains green tea, jasmine, chrysanthemum, dried tangerine peel, and honey.

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