CN100358429C - Process for producing shaddock flower tea - Google Patents
Process for producing shaddock flower tea Download PDFInfo
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- CN100358429C CN100358429C CNB2004100608776A CN200410060877A CN100358429C CN 100358429 C CN100358429 C CN 100358429C CN B2004100608776 A CNB2004100608776 A CN B2004100608776A CN 200410060877 A CN200410060877 A CN 200410060877A CN 100358429 C CN100358429 C CN 100358429C
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Abstract
The present invention relates to a production technique for a pummelo flower tea, which comprises the steps of processing tea blanks, picking petals of fresh flowers, combining tea and flowers, scenting the tea with the flowers, separating the tea from the flowers, drying, extracting the flowers, boxing finished products, etc. The present invention picks the petals, scents the tea and extracts the flowers from the finished products according to the characteristic condition that the pummelo flower belongs to physique flowers and has stable fragrance; thus, the water content of the tea leaves in the process of scenting the tea leaves can be effectively controlled; the tea leaves can absorb the simple fragrance in the petals, the scented tea has fresh and pure flowery odour, and the situation that the odour of pistils and flower stalks affects the quality of the tea leaves is prevented; and the extracted pomelo flower has stable and lasting fragrance, the degree of freshness and the concentration of the fragrance of the scented tea are enhanced, and the spirit as the king of the scented tea, comprising elegance, high taste, prudence and permanence, of the pummelo flower tea is really embodied.
Description
Technical field:
The invention belongs to the tea making field, particularly a kind of production technology of jasmine tea.
Background technology:
The production of jasmine tea is in the existing long history of China, its production technology includes mostly: operation such as the processing of tea base, fresh flower processing, Flower and tea mixer separate with, basement system, camellia, cure, jacquard weave, wherein the fresh flower processing promptly is to pluck the bud that a bud just ready to burst, need before the basement system to handle (promptly growing flower) through repeatedly paste-on-paste pate-surpate and stand flower, paste-on-paste pate-surpate is heated up and impels bud to adapt to the requirement of basement system open opportunity.Because jasmine Pittosporum makings flower type, the fragrance of a flower is the strongest in a period of time after bud is open, grasping the flowers are in blossom, be the key of jasmine tea production opportunity, and tea base stoving temperature that basement makes and the control of oven dry moisture content also are technological difficulties, regulate the bad fragrance of a flower that causes and scatter and disappear, influence the quality that becomes to sample tea.And the defective of Jasmine maximum to be self fragrance be not enough to and can make the finished product jasmine tea by basement, its finished product jasmine tea fragrance concentration, fresh degree all will lean on the yulan modulation, strong inadequately and fresh with having lacked finished product fragrance, with many, finished product jasmine tea is very easily felt to have yulan flavor (belong to and claim saturating orchid), influences quality.Because the defective of Jasmine self has increased the difficulty of producing.
Summary of the invention:
The objective of the invention is to invent the more wield new flower-shaped tealeaves of a kind of production technology the production technology that is shaddock jasmine tea.
Technical solution of the present invention is achieved in that a kind of production technology of jasmine tea, comprises that the processing of tea base, fresh flower processing, Flower and tea mixer separate with, basement system, camellia, dry, jacquard weave and finished product vanning, it is characterized in that:
(1) the tea base is handled the processing of choosing such as qualified tea base drying, looks tea base situation moisture content to be controlled between 3.8% to 5%;
(2) fresh flower handle to be gathered fresh shaddock flower on the same day, and to the shaddock flower adopt lobe, the stamen of deflorating, the base of a fruit of deflorating handle;
(3) Flower and tea mixer and shaddock jasmine tea tea and petal proportioning are between 1 to 1 to 1 to 4, divide basement time mixing;
(4) the quiet heap basement system of basement system Flower and tea mixer and back, the heap height is at least more than 10 centimetres, below 40 centimetres, and the heap temperature is adjusted between 18 ° to 36 ℃, and every basement time quiet heap time is between 12 hours to 20 hours;
(5) camellia separation machinery or manually camellia is separated;
(6) the dry tea base that the basement of camellia separation back gained is made is by oven dry, and the tea base moisture content after the baking is looked each technological requirement, and each basement need be controlled between the 5-7.5%;
(7) piece together into bright shaddock petal by process ratio in the tea base of jacquard weave after finishing scenting process and carry out jacquard weave, the proportioning of tea and flower is between 1 to 0.05 to 1 to 0.2, and the time was controlled within 3-6 hour, and the one-tenth moisture content of sampling tea is controlled at below 8.5% after the jacquard weave;
(8) the finished product vanning tealeaves after jacquard weave is directly cased in the bag of the sealing or the sealing of packing into.
The present invention is according to shaddock Pittosporum physique flower and fragrance stable properties, adopt lobe basement system, one can effectively be controlled the water content of tealeaves in basement system process, its two tealeaves can absorb the simple fragrance in the petal, make the jasmine tea fragrance of a flower bright refreshing pure, prevent that pistil and the flower base of a fruit smell from influencing tea leaf quality, the shaddock fragrance of a flower gas after its three jacquard weave is stable lasting, and the effect of refreshing degree of the aquatic foods that improve jasmine tea fragrance and concentration is more arranged.
The specific embodiment:
The present invention will be further described below in conjunction with instantiation:
A kind of production technology of jasmine tea comprises that the processing of tea base, fresh flower processing, Flower and tea mixer separate with, basement system, camellia, dry, jacquard weave and finished product vanning.
Wherein said Flower and tea mixer with, basement system, camellia separates and drying program can repeat repeatedly, generally can repeat one to four time and jacquard weave by the quality of flower tea requirement, once the amount of spending successively decreases 10% to 20% to every repetition basement system, the heap height reduces by 3 to 5 centimetres, the warm maximum temperature of heap successively and reduce by 1 ℃ to 3 ℃, basement system time successively and shorten 1 to 2 hour successively, do the water absorption that can reduce every basement tea base successively like this and then shorten drying time, guarantee the fresh degree of jasmine tea.
In addition, stronger and bright refreshing in order to reach finished product camellia perfume (or spice), and guarantee that moisture content is controlled in the critical field, the jacquard weave process to guarantee by technological requirement in time piece together with, in time separate tea and flower, according to the high characteristic of shaddock flower water content, can repeat jacquard weave one to secondary, the moisture content of final finished tea must be controlled in 8.5%, is beneficial to and guarantees the quality.
Also have when basement system process heap temperature surpasses 36 ℃, need turning aeration-cooling, renew basement when waiting to reduce near room temperature or environment temperature.The basement system time is inversely proportional to the heap temperature, heap Wen Yuegao, and the basement system time just should shorten.
Embodiment:
Select for use baked green tea to be refined into that the tea base is a raw material, drying is handled the peculiar smell of tea base and the tea base of self flavor clear stand-by again; Pluck open fresh shaddock flower on the same day, adopt the lobe stamen of deflorating and go the base of a fruit to handle; Utilize machinery assembly and mixing apparatus that tea and petal are sent into the camellia stirring and evenly mixing continuously in 1 to 0.6 ratio; The quiet heap of camellia basement system behind the mixing, pile high 30 centimetres, pile wide 97 centimetres, 20 ℃ to 28 ℃ of environment temperatures, a basement: basement system 8 hours, heap temperature reach the logical flower of 36 ℃ of turnings once; 30 ℃ of continuous basement heap temperature, continuous basement to 10 hour make total basement system time reach 18 hours, and camellia separates through machinery, wet base water content about 22%, and by oven dry, the tea base water content after the oven dry is controlled between 5% to 5.6% with the tea base; Two basements: in camellia be 1 to 0.51 ratio piece together once more with basement system once, pile highly 27 centimetres, pile wide 97 centimetres, 20 ℃ to 28 ℃ of ambient humidities, basement system 9 hours, the heap temperature reaches 34 ℃, the logical flower of turning once continues 29 ℃ of basement heap temperature, and continuous basement made total basement system time reach 16 hours in 7 hours; After camellia separates, wet base water content about 21%, the tea base moisture content after the oven dry is controlled between 6% to 6.3%; Three basements: in camellia is that 1 to 0.43 ratio is pieced together and basement system once more, piles highly 17 centimetres, piles wide 97 centimetres, 20 ℃ to 29 ℃ of environment temperatures, basement system 10 hours, 36 ℃ of heap temperature, the logical flower of turning once continues 28 ℃ of basement heap temperature, continuous basement 4 hours, make total basement system time reach 14 hours, after camellia separates, wet base water content about 19.5%, the tea base moisture content after the oven dry is controlled between 6.5% to 6.8%, four basement systems: be 1 to 0.36 ratio in tea tea, the basement system of mixing and stirring is piled high 16 centimetres, pile wide 97 centimetres, 22 ℃ to 29 ℃ of environment temperatures, basement system 8 hours, 30 ℃ of heap temperature, turning once continue 26 ℃ of basement temperature, the continuous 4 hours basement time, make total basement system time reach 12 hours.After camellia separates, wet base water content about 17.8%, the tea base moisture content after the oven dry is controlled between 7% to 7.5%.Jacquard weave: in camellia is that 1 to 0.1 ratio is pieced together and back basement system 3 hours 10 minutes, and camellia separates after even heap, and finished product moisture content is 8.3%.
Above-mentioned four the basement systems and that are divided into are carried and only are a kind of special case by senior quality of flower tea requirement, generally can repeat basement system one to four time and jacquard weave, and the ratio of tea of every repetition and flower is by each grade technological requirement, the minimizing that the amount of spending can be suitable.
Compare with traditional Jasmine manufacture craft, shaddock jasmine tea kind and craft feature are as follows:
One, adopts lobe basement system, finished product jacquard weave vanning
1, adopts purpose, the effect of lobe basement system
(1) adopt lobe basement system purpose:
Through constantly test discovery, the pistil and the average water content of Hua Di of shaddock flower are respectively 96% and 88%, and the average water content of petal is 87%, from above numeral, adopts the lobe basement as can be seen and can effectively control the water content of tealeaves in the other process of basement.
Shaddock Pittosporum physique flower, the fragrance of a flower mainly is free in the petal in full bloom, adopts the lobe basement and to preventing the smell of the flower base of a fruit, pistil and the material suction tealeaves that influence tea leaf quality is played a key effect.
(2) adopt the effect of lobe basement system:
Owing to adopt the water content that the lobe basement has effectively been controlled the basement goods, every basement shortens time drying time, and has prevented the suction of the colored base of a fruit, pistil flavor, makes the tealeaves fragrance of a flower bright refreshing, pure, and tea is limpid, endure repeated infusions.
2, the purpose of finished product jacquard weave, effect
(1) purpose of finished product jacquard weave:
Through contrast test repeatedly, the fragrance of shaddock jasmine tea is stable, lasting, be difficult for scattering and disappearing, even brew later tea grounds, tea, depositing of long period, maintenance fragrance that also can be good is according to the discovery of this characteristic, in the scope that guarantees moisture content safety, carry out jacquard weave before the finished product vanning, can effectively improve the refreshing degree of aquatic foods and the concentration of tea aroma.
(2) effect:
Jacquard weave with the comparative result of not jacquard weave finished product is: the tealeaves fragrance of a flower after jacquard weave is brighter refreshing and strong, and through the preservation contrast of long period, the fragrance of a flower does not does not significantly scatter and disappear.
Two, with the comparison of traditional Jasmine technology key point:
1, spends type
Jasmine Pittosporum makings is colored and fragrance is unstable, and ripe flower earns a bare living by whole flower complete after harvesting and tells perfume (or spice) in a short time, and shaddock Pittosporum physique flower and fragrance are stable, and the fragrance of a flower outwards distributes by the fragrant thing in the petal that is free in maturation.So it is lower to basement system conditional request.
2, heap temperature
Ripe Jasmine tells perfume (or spice) by the continuity of life, promptly require to have the gentle oxygen of suitable heap, will heating when the super certain scope of heap temperature, anoxic and dying in advance, and the shaddock flower is not told perfume (or spice) by life, requirement and Jasmine to conditions such as basement heaps are completely different, are easy to grasp.
3, the shaddock flower is a fragrant section Citrus physique flower, " that the fragrance of flowers is strong is comfortable for it; clear Yu Youchang, and atmosphere is graceful and prudent, hold length ", can independently bear the senior jasmine tea product of basement system and need not resemble Jasmine will be its background floral concentration and fresh degree by yulan magnolia when basement system.
4, jacquard weave
The very unstable and evanescence of jasmin, jasmine tea is that the commercial needs according to market carry out jacquard weave, fragrant with the surface that increases tealeaves, but the fragrance after the jacquard weave promptly disappears in the short period of time, even also can influence the preservation effect of tealeaves, and after the jacquard weave of shaddock jasmine tea, through the test contrast, just in time remedy the deficiency of jasmine tea jacquard effect, except that refreshing degree of the aquatic foods of tangible raising tealeaves and fragrance concentration, compare with each holding time section of Jasmine, the fragrance of Jasmine along with time prolongation and weaken rapidly, and the fragrance of shaddock jasmine tea when remaining on finished product substantially is constant.
Claims (7)
1, a kind of production technology of jasmine tea comprises that the processing of tea base, fresh flower processing, Flower and tea mixer separate with, basement system, camellia, dry, jacquard weave and finished product vanning, it is characterized in that:
(1) the tea base is handled the processing of choosing such as qualified tea base drying, looks tea base situation moisture content to be controlled between 3.8% to 5%;
(2) fresh flower handle to be gathered fresh shaddock flower on the same day, and to the shaddock flower adopt lobe, the stamen of deflorating, the base of a fruit of deflorating handle;
(3) Flower and tea mixer and tea and flower proportioning are between 1 to 1 to 1 to 4, divide basement to use;
(4) the quiet heap basement system of basement system Flower and tea mixer and back, the heap height is at least more than 10 centimetres, below 40 centimetres, and the heap temperature is adjusted in 18 ℃ to 36 ℃, and every basement time quiet heap time is between 12 hours to 20 hours;
(5) camellia separation machinery or manually camellia is separated;
(6) the dry tea base that the basement of camellia separation back gained is made is by oven dry, and each basement of tea base moisture content after the baking is controlled between 5% to 7.5% by technological requirement;
(7) piece together into bright shaddock flower in technology camellia ratio in the semi-finished product of jacquard weave after finishing technology basement system and carry out jacquard weave, the proportioning of tea and flower is between 1 to 0.05 to 1 to 0.2, and the time was controlled within 3 to 6 hours, and one-tenth tea moisture content is controlled at below 8.5% after the jacquard weave;
(8) the finished product vanning tealeaves after jacquard weave is directly cased in the bag of the sealing or the sealing of packing into.
2, production technology of jasmine tea according to claim 1, it is characterized in that Flower and tea mixer with, basement system, camellia separates and drying program repeats repeatedly.
3, production technology of jasmine tea according to claim 2, it is characterized in that Flower and tea mixer with, basement system, camellia separates and drying program, repeat one to four time by the quality of flower tea requirement.
4, production technology of jasmine tea according to claim 1 is characterized in that jacquard weave repeats one to secondary, and the moisture content of final finished tea must be controlled at below 8.5%.
5, production technology of jasmine tea according to claim 1 and 2 is characterized in that basement system process when piling temperature near 36 ℃, needs turning aeration-cooling, renews basement when reducing near room temperature.
6, production technology of jasmine tea according to claim 1 and 2 is characterized in that basement system time and heap temperature are inversely proportional to.
7, production technology of jasmine tea according to claim 1 and 2, once the amount of spending successively decreases 10% to 20%, the heap height reduces by 3 to 5 centimetres, the warm maximum temperature of heap successively and reduce by 1 ℃ to 3 ℃, basement system time successively and shorten 1 to 2 hour successively to it is characterized in that every repetition basement system.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100608776A CN100358429C (en) | 2004-09-16 | 2004-09-16 | Process for producing shaddock flower tea |
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| CNB2004100608776A CN100358429C (en) | 2004-09-16 | 2004-09-16 | Process for producing shaddock flower tea |
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| CN100358429C true CN100358429C (en) | 2008-01-02 |
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| CNB2004100608776A Expired - Fee Related CN100358429C (en) | 2004-09-16 | 2004-09-16 | Process for producing shaddock flower tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103053768A (en) * | 2012-12-31 | 2013-04-24 | 梁平县平川茶厂 | Method for preparing grapefruit flower tea |
| CN103315100A (en) * | 2012-03-23 | 2013-09-25 | 王永胜 | Honeysuckle health tea preparation process |
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| CN101548702B (en) * | 2009-05-14 | 2012-09-05 | 冷雪 | Peony scented tea and preparation method |
| CN102461692A (en) * | 2011-03-08 | 2012-05-23 | 福建南海食品有限公司 | Preparation method of grapefruit scented tea |
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| CN112674185A (en) * | 2020-12-28 | 2021-04-20 | 四川原森态农业开发有限公司 | Preparation method of pomelo leaf tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315100A (en) * | 2012-03-23 | 2013-09-25 | 王永胜 | Honeysuckle health tea preparation process |
| CN103315100B (en) * | 2012-03-23 | 2016-01-06 | 王永胜 | Health honeysuckle flower tea manufacture craft |
| CN103053768A (en) * | 2012-12-31 | 2013-04-24 | 梁平县平川茶厂 | Method for preparing grapefruit flower tea |
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Assignee: Fujian Yinlong Tea Technology Co. Ltd. Assignor: Fang Shoulong Contract fulfillment period: 2009.9.1 to 2024.9.1 contract change Contract record no.: 2009350000207 Denomination of invention: Process for producing shaddock flower tea Granted publication date: 20080102 License type: Exclusive license Record date: 2009.9.22 |
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