CN103931820A - Processing method for scented tea - Google Patents
Processing method for scented tea Download PDFInfo
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- CN103931820A CN103931820A CN201410170234.0A CN201410170234A CN103931820A CN 103931820 A CN103931820 A CN 103931820A CN 201410170234 A CN201410170234 A CN 201410170234A CN 103931820 A CN103931820 A CN 103931820A
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Abstract
The invention discloses a processing method for scented tea which is processed from jasmine flowers, honeysuckles and tea-leaves and belongs to the field of tea processing technology. The specific processing method for the scented tea comprises the following steps: withering, rolling, fermenting, scenting and packing; rolling the tea-leaves after natural withering and withering by a blower; fermenting the honeysuckles and tea-leaves at the temperature of 25-28 DGE C; reserving the tea-leaves through sieving after fermentation; scenting the fermented tea-leaves and the jasmine flowers twice; and sieving, picking and choosing, removing impurities and packing the scented flower tea, thus obtaining the scented tea. The scented tea processed by the processing method disclosed by the invention has the characteristics of being soft and velvety in texture, rich in fragrance, and leaving a lingering and memorable fragrance after drinking.
Description
Technical field
The present invention relates to a kind of Tea Processing technical field, be specifically related to a kind of processing method of jasmine tea.
Background technology
Jasmine tea is the distinctive local tea variety of China, and it is to utilize plain tea and fragrant flower to make raw material basement system to form.Tea draws the fragrance of a flower, and flower helps tea flavour, jasmine tea fragrant aroma, and delicate fragrance is attacked people, is deeply subject to consumer's favor.It is raw material that scented tea baking is selected the fragrant flower of the summer and autumns such as Jasmine, yulan magnolia, chu lan flower, sweet osmanthus conventionally, the particularly consumption maximum of Jasmine.
The volatilization oily matter that Jasmine is contained, has promoting qi circulation and relieving pain, separates the effect of strongly fragrant dissipating bind; Except regulating qi to alleviate mental depression, another main effect of Jasmine, be exactly dampness elimination and in, in refer to the taste in middle Jiao.In addition, jasmine tea have clear liver and improve vision, promote the production of body fluid to quench thirst, eliminate the phlegm control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, treat fistula, hard tooth, beneficial strength, hypotensive, cardiac stimulant, anticancer, anti-ageing effect, make that people promotes longevity, physical and mental health.
Honeysuckle is rich in the various bioactivators such as chlorogenic acid, clearing heat and detoxicating except having, clearing and activating the channels and collaterals, broad-spectrum antiseptic and the drug effect such as antiviral, also has the metabolism of the human body of promotion, regulates bodily fuctions, improves the health cares such as immunity.The tea of making of honeysuckle, contributes to relieving summer-heat, sobers up, noxious material in cephalocathartic, removing body after drinking, lipopenicillinase, fat-reducing, skin cleaning and beauty, anti-aging in advance.But because honeysuckle is cold in nature, Lonicera flower tea is relatively applicable to drinking summer, and autumn and winter, majority can not drink, so drinking of Lonicera flower tea has stronger seasonality.Simultaneously weakness of the spleen and the stomach crowd also dare not drink, and normal population is drunk the symptom that also there will be taste discomfort after Lonicera flower tea for a long time, and the rarely seen report of the processing method of various tastes jasmine tea.
Summary of the invention
Object of the present invention solves the uncomfortable problem of taste that Lonicera flower tea causes of drinking, the jasmine tea processing together with honeysuckle with Jasmine, technical scheme of the present invention is, a kind of processing method of jasmine tea, comprise wither, knead, fermentation, basement flower and packaging, described jasmine tea comprises Jasmine, honeysuckle and tealeaves, and the concrete procedure of processing of described jasmine tea is as follows
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in the 20-25 DEG C of indoor nature that carries out and wither after 6-8 hour, then tealeaves is put in withering trough, the thick 3-5cm of stand leaf, with air blast blow to fresh leaf water content be 50-60%;
2) knead and the tealeaves withering is put into kneading machine knead and within 40-60 minute, make blade slivering, first gently rub after 10-15 minute with kneading machine, more heavily rub 20-25 minute, gentlier rub 10-20 minute, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 25-28 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, with film or other cover materials covering 10-12 hour; Sweat opened stirring tealeaves at interval of 1-2 hour, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 50-70 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 40-45:100, temperature is at 28-32 DEG C, the basement time processed is 8-10 hour, after basement system finishes, spread out to tealeaves, use dryer hot-air seasoning, the temperature of controlling dryer is 60-65 DEG C; Basement system for the second time, Jasmine and tealeaves are according to 30-40:100 ratio basement system, and temperature is at 25-28 DEG C, and the basement time processed is 5-6 hour, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature, at 50-60 DEG C, is sieved tealeaves and Jasmine, retains tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
Described fermentation hides and will ensure to breathe freely with film or other cover materials, and film interval 5-10cm inserts an aperture.
Described basement flower, basement flower is 20-30% by drying tea leaves to tealeaves water content for the first time, basement jasmine tea leaf drying chamber tealeaves water content is 10-15% for the second time
Described basement flower, hot-air seasoning is tealeaves to be put into to contain 30-60% hot blast, temperature be that the vacuum tank of 50-60 DEG C is dried.
The substantive distinguishing features that the present invention is outstanding and significant progress are:
Taste gentleness of the present invention is mellow, and strong fragrant delicate fragrance is drunk rear lips and teeth lasting, enjoys endless aftertastes; Have effect that heat-clearing wets one's whistle, be specially adapted to use for a long time the crowd of larynx, long-term drinking jasmine tea of the present invention, can subdue fat, gets rid of the harmful substance in body, reaches the effect of the bent body of fat-reducing.It is clearing heat and detoxicating, clearing and activating the channels and collaterals that honeysuckle has, and regulates human body metabolic function, and jasmine tea has and clears liver and improve vision, promotes the production of body fluid to quench thirst, eliminates the phlegm and control dysentery, has the effect of beautifying face and moistering lotion.
specific implementation method
Embodiment 1
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in 25 DEG C of indoor natures that carry out and wither after 6 hours, then tealeaves is put in withering trough, the thick 5cm of stand leaf, with air blast blow to fresh leaf water content be 50%;
2) knead and the tealeaves withering is put into kneading machine knead and within 40 minutes, make blade slivering, first gently rub after 10 minutes with kneading machine, more heavily rub 20 minutes, gentlier rub 10 minutes, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 25 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, hides 10 hours with film or other cover materials; Sweat opened stirring tealeaves at interval of 1 hour, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 70 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 40:100, temperature is at 28 DEG C, the basement time processed is 10 hours, after basement system finishes, spreads out to tealeaves, uses dryer hot-air seasoning, controlling the temperature of dryer is 65 DEG C, dry to tealeaves water content be 30%; Basement system for the second time, Jasmine and tealeaves are according to 30:100 ratio basement system, and temperature is at 25 DEG C, the basement time processed is 6 hours, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature is at 60 DEG C, dry to tealeaves water content be 15%, tealeaves and Jasmine are sieved, retain tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
Embodiment 2
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in 20 DEG C of indoor natures that carry out and wither after 8 hours, then tealeaves is put in withering trough, the thick 3cm of stand leaf, with air blast blow to fresh leaf water content be 60%;
2) knead and the tealeaves withering is put into kneading machine knead and within 60 minutes, make blade slivering, first gently rub after 15 minutes with kneading machine, more heavily rub 25 minutes, gentlier rub 20 minutes, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 25 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, hides 12 hours with film or other cover materials; Sweat opened stirring tealeaves at interval of 6 hours, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 60 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 45:100, temperature is at 32 DEG C, the basement time processed is 8 hours, after basement system finishes, spreads out to tealeaves, uses dryer hot-air seasoning, controlling the temperature of dryer is 60 DEG C, dry to tealeaves water content be 30%; Basement system for the second time, Jasmine and tealeaves are according to 40:100 ratio basement system, and temperature is at 28 DEG C, the basement time processed is 5.5 hours, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature is at 55 DEG C, dry to tealeaves water content be 15%, tealeaves and Jasmine are sieved, retain tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
Embodiment 3
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in 23 DEG C of indoor natures that carry out and wither after 7 hours, then tealeaves is put in withering trough, the thick 4cm of stand leaf, with air blast blow to fresh leaf water content be 55%;
2) knead and the tealeaves withering is put into kneading machine knead and within 45 minutes, make blade slivering, first gently rub after 12 minutes with kneading machine, more heavily rub 23 minutes, gentlier rub 20 minutes, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 26 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, hides 11 hours with film or other cover materials; Sweat opened stirring tealeaves at interval of 5 hours, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 50 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 43:100, temperature is at 30 DEG C, the basement time processed is 9 hours, after basement system finishes, spreads out to tealeaves, uses dryer hot-air seasoning, controlling the temperature of dryer is 63 DEG C, dry to tealeaves water content be 30%; Basement system for the second time, Jasmine and tealeaves are according to 35:100 ratio basement system, and temperature is at 27 DEG C, the basement time processed is 6 hours, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature is at 55 DEG C, dry to tealeaves water content be 15%, tealeaves and Jasmine are sieved, retain tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
Embodiment 4
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in 22 DEG C of indoor natures that carry out and wither after 6.5 hours, then tealeaves is put in withering trough, the thick 3.5cm of stand leaf, with air blast blow to fresh leaf water content be 53%;
2) knead and the tealeaves withering is put into kneading machine knead and within 50 minutes, make blade slivering, first gently rub after 15 minutes with kneading machine, more heavily rub 20 minutes, gentlier rub 15 minutes, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 27 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, hides 10.5 hours with film or other cover materials; Sweat opened stirring tealeaves at interval of 5.5 hours, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 55 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 42:100, temperature is at 29 DEG C, the basement time processed is 8.5 hours, after basement system finishes, spreads out to tealeaves, uses dryer hot-air seasoning, controlling the temperature of dryer is 63 DEG C, dry to tealeaves water content be 30%; Basement system for the second time, Jasmine and tealeaves are according to 33:100 ratio basement system, and temperature is at 27 DEG C, the basement time processed is 6 hours, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature is at 53 DEG C, dry to tealeaves water content be 15%, tealeaves and Jasmine are sieved, retain tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
Embodiment 5
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in 24 DEG C of indoor natures that carry out and wither after 7.5 hours, then tealeaves is put in withering trough, the thick 4.5cm of stand leaf, with air blast blow to fresh leaf water content be 58%;
2) knead and the tealeaves withering is put into kneading machine knead and within 55 minutes, make blade slivering, first gently rub after 15 minutes with kneading machine, more heavily rub 25 minutes, gentlier rub 15 minutes, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 27 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, hides 11.5 hours with film or other cover materials; Sweat opened stirring tealeaves at interval of 5.8 hours, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 65 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 44:100, temperature is at 31 DEG C, the basement time processed is 9.5 hours, after basement system finishes, spreads out to tealeaves, uses dryer hot-air seasoning, controlling the temperature of dryer is 63 DEG C, dry to tealeaves water content be 30%; Basement system for the second time, Jasmine and tealeaves are according to 37:100 ratio basement system, and temperature is at 26 DEG C, the basement time processed is 5.8 hours, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature is at 55 DEG C, dry to tealeaves water content be 15%, tealeaves and Jasmine are sieved, retain tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
Claims (4)
1. a processing method for jasmine tea, comprise wither, knead, fermentation, basement flower and packaging, it is characterized in that, described jasmine tea comprises Jasmine, honeysuckle and tealeaves, the concrete procedure of processing of described jasmine tea is as follows,
1) wither and pluck fresh tealeaves, tealeaves is put into indoor spreading out, be placed in the 20-25 DEG C of indoor nature that carries out and wither after 6-8 hour, then tealeaves is put in withering trough, the thick 3-5cm of stand leaf, with air blast blow to fresh leaf water content be 50-60%;
2) knead and the tealeaves withering is put into kneading machine knead and within 40-60 minute, make blade slivering, first gently rub after 10-15 minute with kneading machine, more heavily rub 20-25 minute, gentlier rub 10-20 minute, tealeaves cell is opened;
3) fresh honeysuckle is plucked in fermentation, is 25-28 DEG C of indoor spreading out in temperature, and thickness is 0.5-1cm, spreads and state tealeaves on honeysuckle, and thickness is 2-3cm, spreads 0.5-2cm honeysuckle on tealeaves, with film or other cover materials covering 10-12 hour; Sweat opened stirring tealeaves at interval of 1-2 hour, and tealeaves and honeysuckle are fully mixed, and after fermentation ends, tealeaves and honeysuckle was sieved, and retained tealeaves;
4) basement flower is dried above-mentioned tealeaves, controlling dryer temperature is 50-70 DEG C, Jasmine and tealeaves are carried out to basement flower for the first time according to 40-45:100, temperature is at 28-32 DEG C, the basement time processed is 8-10 hour, after basement system finishes, spread out to tealeaves, use dryer hot-air seasoning, the temperature of controlling dryer is 60-65 DEG C; Basement system for the second time, Jasmine and tealeaves are according to 30-40:100 ratio basement system, and temperature is at 25-28 DEG C, and the basement time processed is 5-6 hour, and basement system finishes the rear dryer hot-air seasoning of using, and dryer temperature, at 50-60 DEG C, is sieved tealeaves and Jasmine, retains tealeaves;
5) packaging above-mentioned jasmine tea is sieved, is picked up practice, pick assorted, be packaged to be jasmine tea of the present invention.
2. the processing method of jasmine tea according to claim 1, is characterized in that, described fermentation hides and ensures to breathe freely with film or other cover materials, and film interval 5-10cm inserts an aperture.
3. the processing method of jasmine tea according to claim 1, is characterized in that, described basement flower, and basement flower is 20-30% by drying tea leaves to tealeaves water content for the first time, basement jasmine tea leaf drying chamber tealeaves water content is 10-15% for the second time.
4. the processing method of jasmine tea according to claim 1, is characterized in that, described basement flower, and hot-air seasoning is tealeaves to be put into to contain 30-60% hot blast, temperature be that the vacuum tank of 50-60 DEG C is dried.
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| CN104171148A (en) * | 2014-09-18 | 2014-12-03 | 平邑县鲁蒙茶业专业合作社 | Honeysuckle black tea and preparation process thereof |
| CN104365909A (en) * | 2014-12-02 | 2015-02-25 | 湖南省白沙溪茶厂股份有限公司 | Honeysuckle dark tea and preparation method thereof |
| CN105166176A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Maca health-care tea |
| CN105831346A (en) * | 2016-04-26 | 2016-08-10 | 安徽省天旭茶业有限公司 | Yoghourt flavor kapok scented tea with effect of promoting digestive absorption and preparation method thereof |
| CN105901208A (en) * | 2016-04-26 | 2016-08-31 | 安徽省天旭茶业有限公司 | Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea |
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| CN104171148A (en) * | 2014-09-18 | 2014-12-03 | 平邑县鲁蒙茶业专业合作社 | Honeysuckle black tea and preparation process thereof |
| CN104365909A (en) * | 2014-12-02 | 2015-02-25 | 湖南省白沙溪茶厂股份有限公司 | Honeysuckle dark tea and preparation method thereof |
| CN105166176A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Maca health-care tea |
| CN105831346A (en) * | 2016-04-26 | 2016-08-10 | 安徽省天旭茶业有限公司 | Yoghourt flavor kapok scented tea with effect of promoting digestive absorption and preparation method thereof |
| CN105901208A (en) * | 2016-04-26 | 2016-08-31 | 安徽省天旭茶业有限公司 | Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea |
| CN106578250A (en) * | 2016-12-07 | 2017-04-26 | 班蔚征 | Processing method of golden camellia |
| CN107467278A (en) * | 2017-10-25 | 2017-12-15 | 桂林丰润莱生物科技股份有限公司 | A kind of blood pressure depressing health tea |
| CN107616281A (en) * | 2017-11-03 | 2018-01-23 | 霍山汉唐清茗茶叶有限公司 | A kind of preparation method of defaecation diuresis cellar for storing things manufacture-yellow bud tea bag |
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| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN110506809A (en) * | 2019-09-29 | 2019-11-29 | 横县南方茶厂 | A kind of preparation method of Poria cocos jasmine black tea |
| CN112753817A (en) * | 2019-11-05 | 2021-05-07 | 湖南龙回一都富硒茶业股份有限公司 | Preparation method of dried orange peel and chrysanthemum black tea |
| CN113016905A (en) * | 2019-12-24 | 2021-06-25 | 广南县凌垭原生铁皮石斛科技有限公司 | Preparation process of dendrobium flower tea |
| CN112205487A (en) * | 2020-10-13 | 2021-01-12 | 四川农业大学 | Gardenia-flavor black tea containing honeysuckle and preparation method thereof |
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