CN102389004A - Preparation method of jasmine tea - Google Patents
Preparation method of jasmine tea Download PDFInfo
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- CN102389004A CN102389004A CN2011103797021A CN201110379702A CN102389004A CN 102389004 A CN102389004 A CN 102389004A CN 2011103797021 A CN2011103797021 A CN 2011103797021A CN 201110379702 A CN201110379702 A CN 201110379702A CN 102389004 A CN102389004 A CN 102389004A
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Abstract
The invention discloses a preparation method of jasmine tea. Tea leaf buds and flowers (dry pedals or fresh pedals) are intensively wrapped to be a ball with the diameter being 20-30mm, a flower formed by the threading of lines is arranged at the center of the ball threaded by lines. The tea leaf is wrapped outside the ball, the lower end of the ball is bound firmly by lines, the upper end of the ball is folded, then the whole ball is wrapped by cloth, then is dried at the temperature being 60-80 DEG C, and the heating is stopped after 25-30min, then the cloth is removed, the ball is placed in a tea tank, thus obtaining the product. When the tea is brewed, the tea leaf at the outer layer is scattered by absorbing water, the dry pedal at the inner layer is exposed and scattered by absorbing water, the fragrant is emitted in tea water, so that the flower fragrant in the teat water is enhanced, and dry pedals are scattered in water so as to improve the artistic feeling.
Description
Technical field
The present invention relates to a kind of tealeaves, particularly a kind of preparation method of Jasmine technology jasmine tea.
Background technology
Jasmine tea comes from Song dynasty China just to be had in Song dynasty's (960 years Christian eras) and in first-class green tea, adds kapur (a kind of spices) as tribute, and this explanation can utilize spices to smoke tea in the Song dynasty.To Song dynasty's later stage, the true flavor that probably influences tea is arranged, do not advocate to smoke tea with spices.Cai Xiang " tea record " medium cloud: " tea has that it smells really good and the person of presenting tribute is little with borneol, desires to help its perfume (or spice), builds that examination tea is neither between pacifying the people goes into perfume (or spice), takes probably that it is true by force ... proper need not." but this has been the first sign of Chinese jasmine tea basement system, also is the beginning type of Chinese jasmine tea.
Jasmine tea (Scented tea) is claimed smoked jasmine tea, fragrant flower tea, scented tea again.Utilize tea to be good at absorbing the characteristics of peculiar smell, dulcet fresh flower and newly picked and processed tea leaves is vexed together, and tea screens out dried flower after fragrance is absorbed again, the jasmine tea aromatic flavour of processing, and the millet paste color depth, the Chinese northerner who firmly gets the heavy taste of preference likes.Prevailing jasmine tea is the jasmine tea with Jasmine system, and common jasmine tea all is to use producing green tea, and also useful black tea is made.Jasmine tea mainly with green tea, black tea or oolong tea as the tea base, be equipped with and can tell fragrant fresh flower as raw material, the tealeaves that adopts scenting process to be made.Different according to its used fragrant flower kind, be divided into jasmine tea, magnolia tea, sweet osmanthus jasmine tea, chloranthus tea etc., wherein maximum with jasmine tea output.
Jasmine tea is the tea product that receives a kind of uniqueness that domestic and international consumer likes deeply, has a long history.
The processing of the traditional jasmine tea of jasmine tea is that petal and tea embryo are mixed, and leaves standstill cellar for storing things flower, logical flower, continuously stores, rockets, cures, jacquard weave, spares multiple tracks complicated procedures of forming such as heap, packing and accomplish.This kind processing method ubiquity manufacturing procedure is loaded down with trivial details, and labour intensity is big, and the production cycle is long, and the fresh flower utilization rate is low, is merely about 13-18%.
Summary of the invention
The purpose of this invention is to provide a kind of processing method of new Jasmine technology jasmine tea, tealeaves and dried flower petal are shaped to tealeaves outside, flower, petal are at interior pelletizing.Process jasmine tea, the utilization rate of flower improves greatly, Hua Buhui waste, and the tea that bubbles out has flower to intersperse, and increased the fragrance and the aesthetic feeling of tealeaves.
Technical solution of the present invention is:
Technology jasmine tea of the present invention be a kind of tealeaves outside, flower, petal are at interior tealeaves pelletizing, tighten with cotton thread the bottom, is put into and can launches the tea products open like chrysanthemum in the water.
The processing and fabricating method of technology jasmine tea is, earlier tealeaves and flower or petal is shaped to the pelletizing that a diameter is about 20-30mm, tealeaves outside, flower, petal are interior, tighten with cotton thread the bottom, wraps to obtain technology jasmine tea product after drying behind the cloth.
The processing method of described technology jasmine tea, pelletizing tealeaves outside, flower, petal are wrapped cloth interior, after 60 ℃ to 80 ℃ temperature oven for drying, make.
Described tealeaves is that the tealeaves that dried tea softens processing or fresh collection through spraying water obtains through after completing.
The present invention is characterised in that described processing method, and its described flower is the flower that can eat, and can be dried flower, also can be the flower of fresh collection, can be Jasmine, rose, chrysanthemum, honeysuckle or other edible flower.Kind is one or more, and for example Jasmine is in the same place with the yulan magnolia string, can fasten one or several flowers or garland with cotton thread, and cloth that its oven dry is used can be gauze or synthetic fiber cloth etc.
The processing method of technology jasmine tea of the present invention can also let the fragrance of a flower permeate pelletizing tealeaves with carrying out basement one or many Jasmine behind the pelletizing drying tea leaves again.
The present invention has the following advantages:
1, increased the utilization rate of petal.
2, increased the fragrance of tea.
3, increased the sight of tea; Aesthetic feeling; Particularly pelletizing tealeaves was put in the hot water after a few minutes, tealeaves launches in water just as a chrysanthemum in full bloom, and flower that the cotton thread on top is fastened or garland (receive the traction of cotton thread above after tealeaves launches, floating over the tealeaves that scatters; Link to each other with the pelletizing tealeaves that scatters, just as opening the colored flower of one deck again in chrysanthemum top in full bloom).
Description of drawings
Fig. 1 is the structural representation of pelletizing tealeaves;
Fig. 2 is the pelletizing tealeaves state diagram of in water, scattering (3 chrysanthemums being made a string wrapping in the middle of the pelletizing tealeaves with cotton thread);
Fig. 3 is the pelletizing tealeaves state diagram of in water, scattering (wrapping in the middle of the pelletizing tealeaves with garland);
Fig. 4 is the pelletizing tealeaves state diagram of in water, scattering (wrapping in the middle of the pelletizing tealeaves with 3 Jasmines side by side).
As shown in Figure 1, tealeaves pelletizing of the present invention outside is with tealeaves 1 parcel, and tie up firmly with line 2 lower end, and draw in the pelletizing upper end.
Shown in Fig. 2 and 4, after tealeaves pelletizing of the present invention was put in the container of hot water before drinking, tealeaves 1 launched in water just as a chrysanthemum in full bloom, above the flower 3 that fasten with cotton thread 4 on top floats over after tealeaves launches.
As shown in Figure 3, after tealeaves pelletizing of the present invention was put in the container of hot water before drinking, tealeaves 1 launched in water just as a chrysanthemum in full bloom, above the garland that fasten with cotton thread 4 on top floats over after tealeaves launches.
The specific embodiment
Embodiment one:
At first pluck tealeaves and fresh flower, the fresh tea leaf in its that will gather from the tea place is processed into leather hard, with the tealeaves after handling petal is wrapped in wherein then, and the amount of fresh flower is advisable with one or three, and petal is put on it with line.The pelletizing lower end is firm with line tying, and draw in the pelletizing upper end, uses clean gauze (or synthetic fiber cloth) that whole pelletizing is wrapped up then.60 ℃ to 80 ℃ temperature oven dry, stop to heat after 25-30 minutes afterwards, remove infantees, the tealeaves bag that obtains at last is that diameter is the spherical tealeaves bag of 30MM, with its caddy of packing into, obtains product at last.
Embodiment two: pluck tealeaves and fresh flower; The fresh tea leaf in its that to gather from the tea place is processed into leather hard, and the stem tea water spray is processed into leather hard, with the tealeaves after handling Jasmine is wrapped in wherein then; Be advisable with 1-3; Also can some, perhaps make the form of garland or lantern shape, petal is put on it with line.The pelletizing lower end is firm with line tying, and draw in the pelletizing upper end, with clean gauze whole pelletizing is wrapped up then.60 ℃ to 80 ℃ temperature oven dry, stop to heat after 25-30 minutes afterwards, remove infantees; The tealeaves bag that obtains at last is that diameter is the spherical tealeaves bag of 30mm, carries out basement one or many Jasmine again, lets the fragrance of a flower permeate pelletizing tealeaves; With its caddy of packing into, obtain product at last.Product called after " jasmine fairy maiden ".
Embodiment three: pluck tealeaves and fresh flower, the stem tea water spray is made it softening, with the tealeaves after handling roseleaf and Jasmine are wrapped in wherein then, the amount of flower is advisable with 1-5, and petal is put on it with line.The pelletizing lower end is firm with line tying, and draw in the pelletizing upper end, uses clean gauze (or synthetic fiber cloth) that whole pelletizing is wrapped up then.In the oven dry of 60 ℃ to 80 ℃ temperature, stop to heat after 25-30 minutes afterwards, remove infantees, the tealeaves bag that obtains at last is that diameter is the spherical tealeaves bag of 30mm, carries out at last its caddy of packing into is obtained product, product called after " rose fairy maiden " again.
Embodiment four: pluck tealeaves and fresh flower, the fresh tea leaf in its that will gather from the tea place is processed into leather hard, and honeysuckle is made the garland shape, with the tealeaves after handling the gold and silver garland is wrapped in wherein then, and garland is put on it with line.The pelletizing lower end is firm with line tying, and draw in the pelletizing upper end, uses clean gauze (or synthetic fiber cloth) that whole pelletizing is wrapped up then.60 ℃ to 80 ℃ temperature oven dry, stop to heat after 25-30 minutes afterwards, remove infantees, the tealeaves bag that obtains at last is that diameter is the spherical tealeaves bag of 30MM, with its caddy of packing into, obtains product at last.
Embodiment five: pluck tealeaves and fresh flower, the fresh tea leaf in its that will gather from the tea place is processed into leather hard, and little chrysanthemum is made the lantern shape, with the tealeaves after handling little chrysanthemum is wrapped in wherein then, and garland is put on it with line.The pelletizing lower end is firm with line tying, and draw in the pelletizing upper end, uses clean gauze (or synthetic fiber cloth) that whole pelletizing is wrapped up then.60 ℃ to 80 ℃ temperature oven dry, stop to heat after 25-30 minutes afterwards, remove infantees; The tealeaves bag that obtains at last is that diameter is the spherical tealeaves bag of 30mm; Carry out basement one or many Jasmine again, let the fragrance of a flower permeate pelletizing tealeaves, at last with its caddy of packing into; Obtain product, product called after " chrysanthemum fairy maiden ".
Claims (6)
1. the preparation method of a Jasmine technology jasmine tea is characterized in that: be that tealeaves and flower are shaped to the pelletizing that a diameter is about 20-30mm, tealeaves outside, flower is tied up with cotton thread interior, wraps to be made into spherical tealeaves after the oven dry behind the cloth and to obtain product.
2. according to the preparation method of the described technology jasmine tea of claim l, it is characterized in that: flower is dried flower or fresh flower.
3. according to the preparation method of the described technology jasmine tea of claim l, it is characterized in that: tealeaves is that the tealeaves that dried tea softens processing or fresh collection through spraying water obtains through after completing.
4. according to the preparation method of the described technology jasmine tea of claim l, it is characterized in that: described flower is the flower that can eat.
5. according to the preparation method of the described technology jasmine tea of claim l, it is characterized in that: the cloth of its use is gauze or stretchy nylon cloth etc.
6. according to the preparation method of the described technology jasmine tea of claim l, it is characterized in that: flower is 1-3, perhaps weaves into garland or lantern shape.
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| CN2011103797021A CN102389004A (en) | 2011-11-25 | 2011-11-25 | Preparation method of jasmine tea |
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| CN2011103797021A CN102389004A (en) | 2011-11-25 | 2011-11-25 | Preparation method of jasmine tea |
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| CN102823671A (en) * | 2012-09-04 | 2012-12-19 | 杨渊 | Art scented tea processing method |
| CN103141598A (en) * | 2013-03-25 | 2013-06-12 | 郭炎泉 | Bamboo-fragrance gold rice dumpling tea and processing process thereof |
| CN103355452A (en) * | 2013-06-05 | 2013-10-23 | 菏泽市牡丹区牡丹研究所 | Peony process tea and preparation method thereof |
| CN104186754A (en) * | 2014-07-23 | 2014-12-10 | 谢大高 | Preparation method of black tea with jasmine and aglaia odorata |
| CN104585434A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-salix leaf-agastache tea |
| CN104585441A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-lotus leaf-agastache tea |
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| CN104585440A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-salix leaf-mint tea |
| CN104585436A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-salix leaf-mint tea |
| CN104585431A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-mint tea |
| CN104585429A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-bamboo leaf-mint tea |
| CN104585428A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-folium mori-mint tea |
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| CN104585426A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-bamboo leaf-agastache tea |
| CN104585438A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-folium mori-mint tea |
| CN104605104A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Chrysanthemum, mulberry leaf and agastache rugosus tea |
| CN104605092A (en) * | 2015-01-22 | 2015-05-13 | 陈富强 | Fragrant lotus leaf and ageratum tea |
| CN104605078A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented mulberry leaf and mint tea |
| CN104605084A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented willow leaf and mint tea |
| CN104605102A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Tea prepared from chrysanthemum, persimmon leaves and mint |
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| CN102823671A (en) * | 2012-09-04 | 2012-12-19 | 杨渊 | Art scented tea processing method |
| CN103141598A (en) * | 2013-03-25 | 2013-06-12 | 郭炎泉 | Bamboo-fragrance gold rice dumpling tea and processing process thereof |
| CN103355452A (en) * | 2013-06-05 | 2013-10-23 | 菏泽市牡丹区牡丹研究所 | Peony process tea and preparation method thereof |
| CN104186754A (en) * | 2014-07-23 | 2014-12-10 | 谢大高 | Preparation method of black tea with jasmine and aglaia odorata |
| CN104186754B (en) * | 2014-07-23 | 2016-09-28 | 谢大高 | The manufacture method of jasmine Flos Aglaiae Odoratae postfermented tea |
| CN104605078A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented mulberry leaf and mint tea |
| CN104605081A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented bamboo leaf and wrinkled gianthyssop tea |
| CN104621306A (en) * | 2015-01-20 | 2015-05-20 | 丁灏 | Osmanthus scented Chinese hawthorn leaf-agastache tea |
| CN104605079A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented willow leaf and wrinkled gianthyssop tea |
| CN104605084A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented willow leaf and mint tea |
| CN104605083A (en) * | 2015-01-20 | 2015-05-13 | 丁灏 | Osmanthus-scented bamboo leaf and mint tea |
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| CN104605093A (en) * | 2015-01-22 | 2015-05-13 | 陈富强 | Fragrant lotus leaf and mint tea |
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| CN104585432A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-agastache tea |
| CN104585428A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-folium mori-mint tea |
| CN104585429A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-bamboo leaf-mint tea |
| CN104585431A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-mint tea |
| CN104585436A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-salix leaf-mint tea |
| CN104585434A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-salix leaf-agastache tea |
| CN104605100A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Chrysanthemum, bamboo leaf and agastache rugosus tea |
| CN104585439A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-salix leaf-agastache tea |
| CN104605101A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Tea prepared from chrysanthemum, persimmon leaves and cablin potchouli herb |
| CN104605102A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Tea prepared from chrysanthemum, persimmon leaves and mint |
| CN104605104A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Chrysanthemum, mulberry leaf and agastache rugosus tea |
| CN104585438A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-folium mori-mint tea |
| CN104585440A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-salix leaf-mint tea |
| CN104605103A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Chrysanthemum, Chinese hawthorn leaf and mint tea |
| CN104663977A (en) * | 2015-01-29 | 2015-06-03 | 何朋飞 | Chrysanthemum, bamboo leaf and mint tea |
| CN104663978A (en) * | 2015-01-29 | 2015-06-03 | 何朋飞 | Chrysanthemum and hawthorn leaf agastache rugosus tea |
| CN104663979A (en) * | 2015-01-29 | 2015-06-03 | 何朋飞 | Chrysanthemum, lotus leaf and mint tea |
| CN104585441A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-lotus leaf-agastache tea |
| CN105941717A (en) * | 2016-07-07 | 2016-09-21 | 安徽杯茶电子商务有限公司 | Production method of technological health-care tea |
| CN106665939A (en) * | 2016-11-18 | 2017-05-17 | 贵州省余庆县凤香苑茶业有限责任公司 | Rose black tea |
| CN106889218A (en) * | 2017-03-06 | 2017-06-27 | 湖北香耳山生态农业开发有限公司 | A kind of preparation method of chrysanthemum piece tea |
| CN112075510B (en) * | 2019-06-13 | 2023-06-02 | 北京金相遇科技有限公司 | Flower and grass tea tip fixing and clack wrapping processing technology |
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Application publication date: 20120328 |