CN103875857A

CN103875857A - Scenting process of osmanthus tea

Info

Publication number: CN103875857A
Application number: CN201410025407.XA
Authority: CN
Inventors: 张平
Original assignee: FUJIAN WUYISHAN DINGSHANG TEA INDUSTRY Co Ltd
Current assignee: FUJIAN WUYISHAN DINGSHANG TEA INDUSTRY Co Ltd
Priority date: 2014-01-20
Filing date: 2014-01-20
Publication date: 2014-06-25

Abstract

The invention discloses a scenting process of osmanthus tea. The scenting process of osmanthus tea comprises the following steps: (1), preparing a tea base and fresh flower; (2), re-firing the tea base and then cooling the tea base; (3), scenting the flower; (4), extracting the flower, wherein the step 3() comprises the processes of heaping and scenting tea flower, dispersing the flower to dissipate heat, re-heaping up and scenting, gathering the flower, repeatedly drying and sieving the flower slag. The tea base in the step (1) is a black tea base; the fresh flower is osmanthus flower; the re-firing in the step (2) comprises the process of drying the tea base till the content of water is 5%-7%; the cooling comprises the process of naturally cooling till the temperature is 26-30 DEG C. The step (3) comprises the processes: (1), firstly scenting the flower, absorbing water in the fresh flower through the tea base when scenting the flower and absorbing the fragrance, gathering the flower and repeatedly drying when the content of water in the tea base is increased to be 12%-18%, repeatedly drying at temperature of 110 DEG C till the content of water in the tea base is less than 6%; and (2), secondarily scenting the flower; the difference between the step of firstly scenting the flower and the step of secondarily scenting the flower is that the repeatedly drying temperature is 120 DEG C. Compared with the prior art, the scenting process of osmanthus tea is capable of preparing tea products with good taste.

Description

The scenting process of osmanthus flower tea

Technical field

The present invention relates to a kind of scenting process of osmanthus flower tea.

Background technology

The tea product mouthfeel of existing basement tea technique basement system is poor.

Summary of the invention

In view of this, technical problem to be solved by this invention is: provide a kind of and can make the scenting process of the osmanthus flower tea with good taste tea product by basement.

In order to achieve the above object, the present invention adopts following technical scheme to realize:

A kind of scenting process of osmanthus flower tea, comprise the steps: 1) the standby tea base of choosing and fresh flower, 2) cooling after tea base complex fire, 3) basement flower, 4) jacquard weave, described step 3) process be: camellia heap basement, logical flower heat radiation, closing heap continues basement, rocket, dry again dry, screen out colored slag, wherein, described step 1) in tea base be black tea base, fresh flower is DANGUIHUA, described step 2) in complex fire for tea base is dried to water content is 5%～7%, be cooled to and naturally cool to 26 DEG C～30 DEG C, described step 3) comprising: 1. basement is spent first: tea base is enfleuraged and absorbed the moisture in fresh flower simultaneously at basement flower, in the time that tea base water content is increased to 12%～18%, rocket and dry again dry, drying again temperature is 110 DEG C, until tea base water content is while reaching below 6%, 2. secondary basement flower: tea base is enfleuraged and absorbed the moisture in fresh flower simultaneously at basement flower rockets and dries again dryly in the time that tea base water content is increased to 12%～18%, dries again temperature and be 120 DEG C until tea base water content while reaching below 6%.

As shown from the above technical solution, the invention has the beneficial effects as follows:

Compared to existing technology, the present invention can make the tea product with good taste by basement.Particularly, via the DANGUIHUA black tea fragrance uniqueness of technique basement system of the present invention, tea fragrant flower perfume is also deposited, likeness in form greenery are sewed golden flower, profile tightly carefully has milli, bar rope is neat and well spaced, endoplasm gives off a strong fragrance lastingly, fragrance of osmanthus is obvious, the honey perfume (or spice) that tool is light, soup coloured gold Huang, flavour ferment is refreshing, cold soup is aromatic lasting, durable storage, both retained the sweet strong fragrant note of sweet osmanthus, a large amount of water-soluble amino acids in sweet osmanthus are retained again, the nutrients such as inorganic salts, it is to enterelcosis, the stomach cold preventive and therapeutic action that had a stomach-ache, applicable gastrointestinal function weak the elderly drink, its fragrance is pure and fresh charming, make us spiritual happy, particularly can drive away moisture in body, happy spirit, Yin nourishing and lung moistening, the intense strain of releiving, purify body and mind, Rosemary Essence Oil, reach the effect of refreshing oneself, often drink, there is warming spleen and stomach for dispelling cold, the effect of the scattered silt of reducing phlegm, to poor appetite, phlegm and retained fluid is coughed and is breathed heavily, hemorrhoid, dysentery, there is certain curative effect through closing stomachache, long-term drinking, to stomatitis, periodontitis, chapped skin, the certain curative effect of having had a husky voice.

Specifically buy the mode of executing

In order to make those skilled in the art can further understand feature of the present invention and technology contents, refer to following relevant detailed description of the present invention.

Sweet osmanthus is warm in nature, taste is pungent, not only there is the effects such as warming spleen and stomach for dispelling cold, activating blood circulation and supplementing qi, strengthening the spleen and stomach, aid digestion, warm stomach and alleviating pain, and have skin whitening, mediate vivotoxin, relieving cough and reducing sputum effect, sweet osmanthus contains volatile aromatic oil 0.3% left and right, and its fragrance has the mood of adjusting, relaxes physical and psychological pressure, eliminates unhappiness, promotes the effects such as lust.Summer, dry skin, or caused having a husky voice owing to getting angry, and the sweet osmanthus of adding some points in green tea or oolong tea, can play mitigation.

Tealeaves not only has and promotes the production of body fluid to quench thirst, clearing heat and detoxicating, fiery improving eyesight is fallen, only dysentery dehumidifying, bactericidal antiphlogistic, blood lipid-reducing blood sugar-decreasing, step-down cardiac stimulant, radioresistance, cancer-resisting, eliminate indigestion and phlegm, go greasy fat-reducing, caries prevention, remove the pharmacological actions such as halitosis and resisting cardiovascular disease, but also there is magical health-care efficacy, in tealeaves, contain approximately kind more than 700 of known chemical composition, but the compound in close relations with health is mainly aldehydes matter, protein, amino acid, caffeine and tea polysaccharide, and vitamin C, vitamin B1, vitamin B2, the basic element of the needed by human such as phosphatide.

The invention provides a kind of scenting process of osmanthus flower tea, comprise the steps: 1) the standby tea base of choosing and fresh flower, 2) cooling after tea base complex fire, 3) basement flower, 4) jacquard weave, described step 3) process be: camellia heap basement, logical flower heat radiation, closing heap continues basement, rocket, dry again dry, screen out colored slag, wherein, described step 1) in tea base be black tea base, fresh flower is DANGUIHUA, described step 2) in complex fire for tea base is dried to water content is 5%～7%, be cooled to and naturally cool to 26 DEG C～30 DEG C, described step 3) comprising: 1. basement is spent first: tea base is enfleuraged and absorbed the moisture in fresh flower simultaneously at basement flower, in the time that tea base water content is increased to 12%～18%, rocket and dry again dry, drying again temperature is 110 DEG C, until tea base water content is while reaching below 6%, 2. secondary basement flower: tea base is enfleuraged and absorbed the moisture in fresh flower simultaneously at basement flower rockets and dries again dryly in the time that tea base water content is increased to 12%～18%, dries again temperature and be 120 DEG C until tea base water content while reaching below 6%.

With regard to the choosing of tea base is standby, what the present invention selected is bar rope tight knot, fragrant odour, the tender tea base of children; With regard to the choosing of DANGUIHUA is standby, the present invention pluck and processing aspect with bud maturation, in budly just put, be brave claw type without disease and pest, flower, golden yellow petal is best, plucking time should be chosen in about at 9 o'clock in the morning that air humidity is larger carries out, after dew is dry, can pluck, now fragrance is the denseest, fresh flower is deposited in shady and cool ventilation place after entering factory, avoid crush injury or heating rotten as far as possible, fresh flower is sieved to processing before basement system, and will spend the field trashes such as the base of a fruit, bennet, sick worm bud to reject.

In the present invention, the main purpose of logical flower is heat radiation ventilation, controls heap temperature, and the logical key of spend is to grasp the suitable time, should look degree that temperature, tea base water content and fresh flower change and grasp flexibly; Rocket is by sieving colored machine, tea and flower to be separated, reject flower slag dries again and is dried to tea stalk hand and grabs disconnected, tea base water content is below 6% time, so that storage, basement spends multiple baking temperature to be controlled at 110 DEG C first, and it is 120 DEG C that secondary basement is spent multiple baking temperature, forbid high temperature to dry again, after tea base complex fire, dry perfume (or spice) is lower, must be enhanced to the fresh degree of sampling tea by jacquard weave.In addition, the selection of black tea base is most important, and the quality of tea base own is not good enough, can not basement makes the osmanthus flower tea of Gao Pinliang and comes; When fresh flower is plucked, to accomplish gently to pluck, put down gently, fast freight, prevent from exposing to the sun and rain.Pluck sweet osmanthus with flower just bursted forth second day or the 3rd day for well, pollen enough, dense, the color and luster of fragrance just, the sparkling and crystal-clear thick profit of petal, the one-tenth of the making texture of sampling tea, mouthfeel is all good; It is that the key problem in technology of camellia heap basement is to grasp suitable distributing cotton quantity and basement heap size that basement flower mixes and stirs, and general high-grade tea is more by flower amount, and low-grade tea can be less by flower amount.How much and flexibly basement stack height and size will be grasped according to room temperature and distributing cotton quantity; Fragrant high in jasmine tea after complex fire, outer fragrant not enough, should take low temperature, thin stand, quick complex fire method.

But the foregoing is only better possible embodiments of the present invention, not in order to limit to the scope of the claims of the present invention, thus the equivalent structure that all utilizations description of the present invention is done variation, all in like manner within the scope of the present invention.

Claims

1. the scenting process of an osmanthus flower tea, comprise the steps: 1) the standby tea base of choosing and fresh flower, 2) cooling after tea base complex fire, 3) basement flower, 4) jacquard weave, described step 3) process be: camellia heap basement, logical flower heat radiation, the continuous basement of closing heap, rocket, dry again dry, screen out colored slag, it is characterized in that, described step 1) in tea base be that black tea base, fresh flower are DANGUIHUA, described step 2) in complex fire for tea base is dried to water content is 5%～7%, be cooled to naturally cool to 26 DEG C～30 DEG C, described step 3) comprising:

1. basement flower first: tea base is enfleuraged and absorbed the moisture in fresh flower simultaneously at basement flower rockets and dries again dryly in the time that tea base water content is increased to 12%～18%, dries again temperature and be 110 DEG C until tea base water content while reaching below 6%;

2. secondary basement flower: tea base is enfleuraged and absorbed the moisture in fresh flower simultaneously at basement flower rockets and dries again dryly in the time that tea base water content is increased to 12%～18%, dries again temperature and be 120 DEG C until tea base water content while reaching below 6%.