Novel flower fragrance tea processing and manufacturing technology

Abstract

The invention discloses a novel floral tea processing and making process which comprises the following steps: step 1) selecting high-quality fresh Tieguanyin tea leaves, drying in the sun, and baking for fixation to obtain semi-finished tea leaves for later use; step 2) selecting fresh sweet-scented osmanthus flowers, and drying in the sun to obtain dried stamens for later use; 3) spreading the semi-finished tea product obtained in the step 1 and the dried stamen obtained in the step 2 in a volume ratio of 2: 1 in a baking machine, baking at 50-60 DEG C for 1 hour, taking out an intermediate product after baking is finished, and naturally cooling for one day; (4) paving the intermediate product cooled in the step (3) and the dried stamens obtained in the step (2) in a volume ratio of 2: 1 in a baking machine, and baking for two hours at the baking temperature of 95-100 DEG C; and (5) carrying out compression molding to obtain a target product.

Description

TECHNICAL FIELD

[0001] The application relates to a processing method of tea leaves, in particular to a novel flower-scented tea leaf processing and manufacturing process. BACKGROUND

[0002] Iron Guanyin is one of famous teas in China, is a kind of oolong tea, and is originally produced in Anxi County, Fujian Province. Iron Guanyin is originally a tea variety, and since it is suitable for oolong tea, the finished oolong tea is also named Iron Guanyin. The so-called Iron Guanyin tea is oolong tea made of tea trees of the Iron Guanyin variety, and the Iron Guanyin is manufactured strictly and skillfully.

[0003] High-quality Anxi Iron Guanyin tea is thick and tight, heavy as iron, with obvious lotus sand green, green tip, red dot, sweet and high flower fragrance, sweet and thick fresh, has a unique taste, and has a sweet and mellow aftertaste. After 7 times of brewing, there is still a sweet and mellow aftertaste. The soup is golden yellow, the leaf bottom is thick and soft, bright and uniform, the leaf edge is red dot, and the green heart is red inlaid edge. At present, the manufacturing method of Iron Guanyin has a national standard, (GB 19598-2004) “Anxi Iron Guanyin of the original geographical product”, which divides the Iron Guanyin product into two types of clear fragrance type and strong fragrance type. The two manufacturing methods are as follows:

[0004] Clear fragrance type Iron Guanyin: rough tea-screening-air selection-picking and sorting, picking and sorting-mixing-uniform stacking-light drying-product;

[0005] Strong fragrance type Iron Guanyin: rough tea-screening-air selection-picking-mixing-roasting-cooling-uniform stacking-picking-product;

[0006] Osmanthus has the effects of warming yang qi, whitening skin, expelling internal toxins, relieving cough and phlegm, and nourishing health and moistening lungs. Many people feel that the skin is dry in summer, or the voice is hoarse due to heatiness. Adding osmanthus in tea can relieve the symptoms.

[0007] However, the traditional osmanthus tea preparation directly mixes osmanthus with tea, and the prepared tea has not strong and lasting fragrance, and the health care effect is not obvious. SUMMARY

[0008] The technical problem to be solved by the application is to overcome the defects of the above-mentioned technology, and to provide a novel flower-scented tea leaf processing and manufacturing process.

[0009] To solve the above technical problems, the technical scheme provided by the application is a novel flower-scented tea leaf processing and manufacturing process, which comprises the following steps:

[0010] Step 1) selecting high-quality fresh leaves of Iron Guanyin tea, and baking the fresh leaves after sun-curing to obtain tea semi-finished products for standby;

[0011] Step 2) selecting various clear fragrance type fresh flowers for storage or sun-drying for standby;

[0012] Step 3) The tea leaf semi-finished product obtained in step 1 and the dry fresh flowers obtained in step 2 are laid in a baking machine at a volume ratio of 2:1, and baking is performed at a baking temperature of not higher than 60 DEG C for one hour; after the baking is completed, the intermediate product is taken out and naturally cooled for one day;

[0013] Step 4) The intermediate product cooled in step 3 and the dry osmanthus flowers obtained in step 2 are laid in a baking machine at a volume ratio of 2:1, and baking is performed at a baking temperature of 95-100 DEG C for two hours;

[0014] Step 5) Compression molding is performed to obtain the target product.

[0015] Further, the fresh flowers with a clean fragrance in step 2 are any one of osmanthus fragrans, golden osmanthus and silver osmanthus.

[0016] Further, the tea leaf semi-finished product and the dry fresh flowers in step 3 are laid according to the specification of two layers of tea leaf semi-finished product and one layer of dry osmanthus flowers.

[0017] Further, the intermediate product and the dry fresh flowers in step 4 are laid according to the specification of two layers of intermediate product and one layer of dry fresh flowers.

[0018] Compared with the prior art, the processing method of osmanthus fragrance type Tieguanyin tea provided by the application can improve the mixing of the aroma with the crude tea leaves by mixing and baking the osmanthus flowers and the tea leaves for multiple times, the osmanthus fragrance type Tieguanyin tea prepared has rich aroma, and the aroma can be maintained for a long time; the tea leaves contain rich vitamins and anthocyanins, have good effects of detoxification, skin care and stress relief, and can also help refreshing. DETAILED DESCRIPTION

[0019] The novel flower-scented tea processing and manufacturing process will be further described in detail below in combination with examples.

[0020] Example 1

[0021] The novel flower-scented tea processing and manufacturing process comprises the following steps:

[0022] Step 1) High-quality Tieguanyin tea fresh leaves are selected, and after sun-curing, the tea leaves are baked to inactivate the enzymes, and a tea leaf semi-finished product is obtained for standby;

[0023] Step 2) Various fresh flowers with a clean fragrance are selected and preserved or sun-dried for standby;

[0024] Step 3) The semi-finished tea product obtained in Step 1 and the dried and fresh flowers obtained in Step 2, with a volume ratio of 2:1, are spread evenly in a baking machine. The baking temperature is controlled to be no higher than 60°C for one hour. After baking, the intermediate product is taken out and allowed to cool naturally for one day.

[0025] Step 4) The intermediate product cooled in Step 3 and the dried osmanthus flowers obtained in Step 2 are spread evenly in a baking machine with a volume ratio of 2:1 and the baking temperature is controlled at 95-100℃ for two hours.

[0026] Step 5) Compact molding is performed to obtain the target product.

[0027] When laying the product flat, the intermediate products and dried and fresh flowers are laid out in a manner of two layers of intermediate products and one layer of dried and fresh flowers.

[0028] Step 5) Compact molding is performed to obtain the target product.

[0029] The present invention and its embodiments have been described above, and such description is not restrictive. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A novel processing technique for floral-scented tea, characterized in that, Includes the following steps: Step 1) Select high-quality Tieguanyin tea leaves, sun-dry them, and then bake them to kill the green, so as to obtain semi-finished tea products for later use. Step 2) Select various fragrant fresh flowers for preservation, or dry them for later use; Step 3) The semi-finished tea product obtained in Step 1 and the dried and fresh flowers obtained in Step 2, with a volume ratio of 2:1, are spread evenly in a baking machine. The baking temperature is controlled to be no higher than 60°C for one hour. After baking, the intermediate product is taken out and allowed to cool naturally for one day. Step 4) The intermediate product cooled in Step 3 and the dried osmanthus flowers obtained in Step 2 are spread evenly in a baking machine with a volume ratio of 2:1 and the baking temperature is controlled at 95-100℃ for two hours. Step 5) Compact molding is performed to obtain the target product.

2. The novel floral-scented tea processing technology according to claim 1, characterized in that: In step 2, the dried and fresh flowers can be any one of Osmanthus fragrans, Osmanthus fragrans var. aurantiacus, or Osmanthus fragrans var. semperflorens.

3. The novel floral-scented tea processing technology according to claim 1, characterized in that: In step 3, the semi-finished tea products and dried and fresh flowers are laid out in a pattern of two layers of semi-finished tea products and one layer of dried and fresh flowers.

4. The novel floral-scented tea processing technology according to claim 1, characterized in that: In step 4, the intermediate products and dried and fresh flowers are laid out in a pattern of two layers of intermediate products and one layer of dried and fresh flowers.