Jasmine tea humidifying and continuous scenting method

Abstract

The invention discloses a humidifying and continuous scenting method for jasmine tea, and belongs to the technical field of food. In order to overcome the defects of the traditional scenting process, the invention designs a'humidifying and scenting 'scenting process, which comprises the following steps of: humidifying refined baked green tea base, mixing with fresh flowers, covering with a film, standing for non-full scenting, mixing the wet tea base with fresh flowers again, covering with the film, standing for non-full scenting. According to the innovative scenting process of'wet blank continuous scenting ', the taste is mellow, fresh and refreshing, the scented tea can lock the flower fragrance, the soup is smooth, and the product has higher cost performance.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a method for scenting jasmine tea by humidifying and continuously scenting it. Background Technology

[0002] Traditional jasmine tea is generally made by using green tea as the base and then scenting it with fresh jasmine buds through a process that allows the green tea to fully absorb the aroma of the jasmine flowers.

[0003] The traditional jasmine tea scenting process is as follows: cooling fresh flowers → fertilizing flowers → sifting flowers → mixing tea and flowers → airing → piling and continuing scenting → removing flowers → baking → cooling → re-scenting, with the finished product's moisture content controlled to ≤8.0%. This process has several drawbacks: First, when fresh jasmine flowers are mixed and piled with tea leaves for scenting, the tea leaves absorb the moisture and aroma of the flowers, damaging them and accelerating their wilting and loss of fragrance. Second, during airing and cooling, the tea flowers are repeatedly rake open, causing extensive contact between the fresh flowers and the wet tea leaves, leading to oxidation and further damaging the flowers, accelerating wilting and loss of fragrance. Third, after separating the tea flowers, the moisture content of the wet tea leaves is only 16%-17%, resulting in insufficient moisture after scenting, incomplete transformation, and a tendency to develop a bland, unrefined flavor.

[0004] Therefore, this invention improves the traditional scenting process of jasmine tea, effectively increasing the moisture content of the wet tea leaves after scenting and enhancing the quality of the jasmine tea. Summary of the Invention

[0005] One objective of this invention is to provide a method for scenting jasmine tea with humidified ingredients, comprising the following steps:

[0006] Step 1: Refine the raw green tea to obtain raw green tea blanks;

[0007] Step 2: After cooling, tending, and nourishing the flowers, set them aside.

[0008] Step 3: Moisten the dried green tea leaves obtained in Step 1 with water;

[0009] Step 4: Mix the tea base obtained in Step 3 with the fresh flowers from Step 2, cover with a film, and let stand without allowing the flowers to suffice to separate the tea flowers.

[0010] Step 5: Mix the tea base obtained in Step 4 with the fresh flowers from Step 2, cover with a film, and let stand without allowing the flowers to circulate. Separate the tea and flowers, and dry the wet tea base until the moisture content is ≤8.0%. After drying, the tea leaves can be re-scented and the scenting process can be repeated.

[0011] Furthermore, in step 3, the moisture content for humidification is 20.0%-25.0% of the weight of the tea leaves.

[0012] Furthermore, in step 4, the conditions for scenting the flowers are room temperature and letting them stand for 12-15 hours.

[0013] Furthermore, in step 5, the conditions for scenting the flowers are room temperature and letting them stand for 12-15 hours.

[0014] Furthermore, in step 1, the refining of raw green tea includes the processes of sieving, cutting, winnowing, sorting, and drying.

[0015] The second objective of this invention is to provide jasmine tea prepared using the above-described scenting method.

[0016] In this invention, the refining process of roasted green tea is as follows: fresh leaves → fixation → rolling → drying → raw tea → sieving → cutting → winnowing → sorting → drying → tea blank.

[0017] The traditional scenting process is as follows: cooling fresh flowers → tending the flowers → sifting the flowers → mixing tea and flowers → ventilation → piling for further scenting → removing the flowers → baking → cooling → re-scenting. After four scenting processes (or flower enhancement) or a re-scenting process, the scenting steps are repeated. Among these, tending the flowers, ventilation, baking, and flower enhancement are the key steps, and their specific processes are as follows:

[0018] (1) Flower preparation. After the fresh flowers arrive at the factory, they should be spread out in a timely manner to allow for ventilation and heat dissipation. Dried and withered flowers should be picked out. Depending on the temperature of different seasons, the flowers should be piled up and spread out alternately to promote the opening and fragrance of the jasmine flowers. When the opening rate of the fresh flowers is more than 60%, the flowers can be sieved and the green buds and stems removed. When the fresh flowers open into a tiger claw shape, they can be placed in the cellar.

[0019] (2) Ventilation: The ventilation process is determined based on the number of scenting cycles and the temperature rise of the scenting pile. The pile should be raked open in a timely manner to dissipate heat. This process should be repeated several times to ensure that the tea leaves are fully cooled. Ventilation should be quick, thorough, and even.

[0020] (3) Baking: After the flowers have formed, the wet dough should be baked in time. The wet dough should not be piled up while waiting to be baked. The baking process should be quick to prevent the fragrance from dissipating. The baking temperature can be felt by the back of the hand when it feels hot. The temperature of the first baking is higher.

[0021] (4) Picking flowers: Select a sunny afternoon to harvest plump, white, and mature jasmine flowers. The flowers should be slightly larger than the tiger claw shape before mixing with tea flowers. Control the moisture content of the tea and pick the flowers at the appropriate time.

[0022] This invention adds a "humidification and continuous scenting" step to the traditional scenting process, which has the following advantages compared to the traditional scenting process:

[0023] 1. The moisture content of the tea leaves should be ≤7.0%. Increase the moisture content of the tea leaves by 20%-25%. The saturated moisture of the tea leaves during the scenting process helps maintain the freshness of the fresh flowers. Each scenting process takes about 4-6 hours longer than the traditional method. After separating the tea and flowers, the moisture content of the tea leaves should be 27-30%. The higher moisture content of the tea leaves accelerates and makes the transformation more complete.

[0024] 2. Continuous scenting of wet tea leaves prolongs the transformation time. This reduces the number of tea roasting cycles.

[0025] 3. Let the mold sit and "cover with a film to isolate oxygen" to prevent the wet mold from being exposed to air and reduce oxidation and acid reflux.

[0026] 4. Avoiding air circulation: Camellias are kept away from air to prevent them from being repeatedly raked open and dissipating heat. This keeps the flowers fresh and allows the tea to continuously absorb the fragrance.

[0027] The core technology of jasmine tea scenting is the principle of transformation. Utilizing the strong adsorption properties of tea leaves and the volatile aromatic substances released when jasmine flowers bloom, the floral fragrance is firmly infused into the tea through physical adsorption and chemical transformation. Therefore, freshness is the soul of jasmine tea. The innovative "wet-based continuous scenting" process provided by this invention results in a mellow and refreshing flavor, locking in the floral aroma, producing a smooth brew, and offering better value for money. The "wet-based continuous scenting" process, taking into account seasonal indoor temperature differences and varying tea grades and flower quantities, allows for different scenting pile heights, enabling scenting off the ground, layered scenting, and mass production, forming a digitally managed scenting process. Attached Figure Description

[0028] Figure 1 This is a flowchart illustrating the process of humidifying and scenting jasmine tea according to the present invention. The dotted line represents the "wet-leaf continuous scenting" process of the present invention, while the solid line represents the traditional scenting process. Detailed Implementation

[0029] The preferred embodiments of the present invention will now be described in detail with reference to specific examples. It should be understood that the following examples are given for illustrative purposes only and are not intended to limit the scope of the invention. Those skilled in the art can make various modifications and substitutions to the present invention without departing from its spirit and essence.

[0030] Example 1

[0031] The jasmine tea preparation method provided in this embodiment includes the following steps:

[0032] Step 1: Pick fresh green tea leaves, spread them out to wither, then use a drum fixation machine to fix the green leaves, knead them into strips, and dry them in a hot air drying oven until they are completely dry to obtain roasted green tea. The roasted green tea is then sieved, cut, winnowed, sorted, and dried to obtain roasted green tea blanks.

[0033] Step 2: Prepare the picked fresh flowers by sifting (removing dried and wilted flowers and waiting for them to bloom) and sifting (sifting out green buds and flower stems and waiting for them to be scented).

[0034] Step 3: Moisten the dried green tea leaves obtained in Step 1 with purified water to increase the moisture content to 20.0%-25.0%.

[0035] Step 4: Mix the moistened tea base from Step 3 with the fresh flowers obtained in Step 2, pile them evenly (to a height of about 20 cm), cover them with a film to isolate them from oxygen, and let them stand for scenting (at room temperature, stand for 12-15 hours). Separate the tea flowers to obtain the wet tea base (the moisture content of the tea base is ≤5.0%, and the moisture content of the wet tea base after scenting is ≤25.0%-30.0%. The wet tea base should be kept at room temperature and protected from light until it is ready for continuous scenting).

[0036] Step 5: Mix the wet tea leaves obtained in Step 3 with the fresh flowers obtained in Step 2, pile them evenly (to a height of about 20 cm), cover them with a film to isolate them from oxygen, and let them stand for 12-15 hours at room temperature. Separate the tea flowers, place the wet tea leaves in a dryer to dry, and the moisture content of the tea leaves is about 8%. After drying, the tea leaves can be re-scented and the cyclical scenting process can be repeated.

[0037] Jasmine tea produced using the above process has a tightly rolled and elegant appearance with white downy hairs and a uniform yellow-green color. It is graded into four levels based on quality: Silver Hair, Spring Hair, Fragrant Hair, and Special Grade. The aroma blends the freshness of green tea with the rich fragrance of jasmine, with a long-lasting and captivating floral scent. It is highly resistant to multiple infusions, maintaining a rich tea and jasmine aroma even after 7-8 brews. The tea leaves are thick, soft, uniform, fresh, tender, and bright green. The brewed tea liquor is bright, clear, and transparent. The taste combines freshness and richness. It is smooth on the palate with a pronounced sweet aftertaste. It is rich in polyphenols, caffeine, tea polysaccharides, and other nutrients. The abundant free amino acids, combined with the scenting process, neutralize the bitterness of the tea, resulting in a unique quality of "long-lasting fragrance and refreshing, mellow taste."

[0038] The physicochemical indicators are as follows: moisture ≤ 8.0%, total ash ≤ 5.0%, broken tea ≤ 5.0%, powder ≤ 0.5%, water extract content ≥ 36%, tea polyphenol content ≥ 15.0%, and free amino acids ≥ 3.5%.

Claims

1. A method for scenting jasmine tea with humidifying agents, characterized in that, Includes the following steps: Step 1: Refine the raw green tea to obtain raw green tea blanks; Step 2: After cooling, tending, and nourishing the flowers, set them aside. Step 3: Moisten the dried green tea leaves obtained in Step 1 with water; Step 4: Mix the tea base obtained in Step 3 with the fresh flowers from Step 2, cover with a film, and let stand without allowing the flowers to suffice to separate the tea flowers. Step 5: Mix the tea base obtained in Step 4 with the fresh flowers from Step 2, cover with a film, and let stand without allowing the flowers to circulate. Separate the tea and flowers, and dry the wet tea base until the moisture content is ≤8.0%. After drying, the tea leaves can be re-scented and the scenting process can be repeated.

2. The scenting method according to claim 1, characterized in that, In step 3, the moisture content for humidification is 20.0%-25.0% of the weight of the tea leaves.

3. The scenting method according to claim 1, characterized in that, In step 4, the conditions for scenting the flowers are room temperature and letting them stand for 12-15 hours.

4. The scenting method according to claim 1, characterized in that, In step 5, the conditions for scenting the flowers are room temperature and letting them stand for 12-15 hours.

5. The scenting method according to claim 1, characterized in that, In step 1, the refining of raw green tea includes the processes of sieving, cutting, winnowing, sorting, and drying.

6. A jasmine tea, characterized in that, It is prepared by the molding method described in any one of claims 1-4.

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