CN104543133A - Scented tea making process - Google Patents
Scented tea making process Download PDFInfo
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- CN104543133A CN104543133A CN201510001921.4A CN201510001921A CN104543133A CN 104543133 A CN104543133 A CN 104543133A CN 201510001921 A CN201510001921 A CN 201510001921A CN 104543133 A CN104543133 A CN 104543133A
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- tea
- osmanthus
- sweet osmanthus
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- tea embryo
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Abstract
The invention relates to a scented tea making process, particularly to an osmanthus tea making method. The method comprises the following steps: selecting jewlery and osmanthus as making raw materials, and making through the processes of fermentation, impregnation, drying, stacking and the like. Aroma of osmanthus can be fully mixed with aroma of tea, the osmanthus and tea leaves are directly fermented without treatment after being picked, on one hand, nutrient loss of the tea leaves and the osmanthus can be avoided, on the other hand the tea leaves and the osmanthus are further fermented deeply, the tea leaves and the osmanthus are further placed in a cellar after being prepared into a tea cake through spray drying, and the aroma of the tea leaves and the osmanthus can be fully mixed. The prepared soaked osmanthus tea is sweet, sour and palatable in taste, bright in color and lustre, rich in amino acid, vitamin C and vitamin P which are needed by a human body, and durable in aroma after being soaked, the soaked liquid is alkaline, and the efficacies of nourishing stomach, expelling toxin and improving looks are achieved.
Description
Technical field
The present invention relates to a kind of jasmine tea manufacture craft, be specifically related to a kind of osmanthus flower tea preparation method.
Background technology
Sweet osmanthus is one of Chinese ten great tradition famous flowers, and except viewing and admiring, be also common health food in autumn, sweet osmanthus has very high edibility, is widely used as food seasoning since ancient times by our people.As far back as the Warring States Period, bending former " Lisao " just has " help north and drink osmanthus slurry " sentence, and this is the record that sweet osmanthus makes food.
Osmanthus flower tea is the famous and precious jasmine tea of one by purified green-tea and fresh sweet osmanthus basement system, its aromatic flavour is lasting, dark brown green and bright, very important to the process of fresh sweet osmanthus in the process making osmanthus flower tea, sweet osmanthus fragrance in the process of processing is easy to scatter and disappear, process together with other jasmine tea, be also difficult to fragrance to penetrate in other jasmine tea.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of osmanthus flower tea.
A preparation method for osmanthus flower tea, is characterized in that, it comprises the steps:
Select the Lu`an Guapian.Tea of fresh harvesting in the early spring as tea embryo raw material;
Pluck fresh golden sweet osmanthus when putting at the beginning of flower is in bud, remove bennet, leaf and foreign material;
The tea embryo of lay one deck 1-2cm thickness on the bamboo pad of cleaning, paving one deck gold sweet osmanthus is spread on the upper strata of tea embryo, again at the tea embryo of upper strata spreading one deck 1-2cm thickness of golden sweet osmanthus, spreading is carried out successively by one deck tea embryo one deck sweet osmanthus, spreading is until integral thickness is 15-20cm, the superiors cover with tea embryo, and spreading ratio is that every 100 parts of tea embryos prepare 30 portions of sweet osmanthus;
Tea embryo and sweet osmanthus to be covered with gauze after spreading completes and wrap up, spray one deck probio mixed liquor fermentation 4-5 days on gauze top layer, the humidity of yeast phase chien shih tealeaves and golden sweet osmanthus remains on 56%-60%, makes indoor temperature remain on 32-35 DEG C simultaneously;
Tea embryo after fermentation and sweet osmanthus are put into syrup and floods 12-14 days, dipping temperature is 3 DEG C-5 DEG C, and wherein every part of syrup is by 100 parts of water, and 20 parts of lemon juices, 40 parts of white granulated sugars, 15 parts of honey are made;
By the tea embryo after dipping and sweet osmanthus filtering excessive moisture, make its humidity lower than 15% by spraying dry;
Dried tea embryo and sweet osmanthus are put into tea bag compressing, in cellar, stack 2-3 month.
The present invention can be merged by fragrance that the is fragrance of sweet osmanthus is abundant and tealeaves, not treated direct fermentation sweet osmanthus and tealeaves after harvesting, the nutrient loss in tealeaves and sweet osmanthus can be avoided on the one hand, interests aspect can retain tea perfume and fragrance of osmanthus, it is during fermentation made not easily to distribute, flooded by syrup after fermentation, increase mouthfeel and the nutritional labeling of tealeaves and sweet osmanthus, make tealeaves and the further degree of depth fermentation of sweet osmanthus, tealeaves and sweet osmanthus is spray-dried make tea cake after, place in cellar further, the fragrance of tealeaves and sweet osmanthus can be made fully to merge, osmanthus flower tea after the present invention makes soaks out sour and sweet palatability, bright color, be rich in amino acid needed by human body, vitamin C and citrin, after soaking, fragrance is lasting, the soup juice soaked out is in alkalescence, there is nourishing the stomach toxin expelling, effect of beauty treatment.
Detailed description of the invention
Embodiment 1:
Select the Lu`an Guapian.Tea of fresh harvesting in the early spring as tea embryo raw material;
Pluck fresh golden sweet osmanthus when putting at the beginning of flower is in bud, remove bennet, leaf and foreign material;
The tea embryo of lay one deck 1-2cm thickness on the bamboo pad of cleaning, paving one deck gold sweet osmanthus is spread on the upper strata of tea embryo, again at the tea embryo of upper strata spreading one deck 1-2cm thickness of golden sweet osmanthus, spreading is carried out successively by one deck tea embryo one deck sweet osmanthus, spreading is until integral thickness is 15-20cm, the superiors cover with tea embryo, and spreading ratio is that every 100 parts of tea embryos prepare 30 portions of sweet osmanthus;
Tea embryo and sweet osmanthus to be covered with gauze after spreading completes and wrap up, spray one deck probio mixed liquor fermentation 4-5 days on gauze top layer, the humidity of yeast phase chien shih tealeaves and golden sweet osmanthus remains on 56%-60%, makes indoor temperature remain on 32-35 DEG C simultaneously;
Tea embryo after fermentation and sweet osmanthus are put into syrup and floods 12-14 days, dipping temperature is 3 DEG C-5 DEG C, and wherein every part of syrup is by 100 parts of water, and 20 parts of lemon juices, 40 parts of white granulated sugars, 15 parts of honey are made;
By the tea embryo after dipping and sweet osmanthus filtering excessive moisture, make its humidity lower than 15% by spraying dry;
Dried tea embryo and sweet osmanthus are put into tea bag compressing, in cellar, stack 2-3 month.
Claims (1)
1. a preparation method for osmanthus flower tea, is characterized in that, it comprises the steps:
A, select the Lu`an Guapian.Tea of fresh harvesting in the early spring as tea embryo raw material;
B, flower is in bud just put time pluck fresh golden sweet osmanthus, remove bennet, leaf and foreign material;
C, on the bamboo pad of cleaning the tea embryo of lay one deck 1-2cm thickness, paving one deck gold sweet osmanthus is spread on the upper strata of tea embryo, again at the tea embryo of upper strata spreading one deck 1-2cm thickness of golden sweet osmanthus, spreading is carried out successively by one deck tea embryo one deck sweet osmanthus, spreading is until integral thickness is 15-20cm, the superiors cover with tea embryo, and spreading ratio is that every 100 parts of tea embryos prepare 30 portions of sweet osmanthus;
Tea embryo and sweet osmanthus to be covered with gauze after d, spreading complete and wrap up, spray one deck probio mixed liquor fermentation 4-5 days on gauze top layer, the humidity of yeast phase chien shih tealeaves and golden sweet osmanthus remains on 56%-60%, makes indoor temperature remain on 32-35 DEG C simultaneously;
E, the tea embryo after fermentation and sweet osmanthus are put into syrup and flooded 12-14 days, dipping temperature is 3 DEG C-5 DEG C, and wherein every part of syrup is by 100 parts of water, and 20 parts of lemon juices, 40 parts of white granulated sugars, 15 parts of honey are made;
F, by dipping after tea embryo and sweet osmanthus filtering excessive moisture, make its humidity lower than 15% by spraying dry;
G, that dried tea embryo and sweet osmanthus are put into tea bag is compressing, stacks 2-3 month in cellar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510001921.4A CN104543133A (en) | 2015-01-05 | 2015-01-05 | Scented tea making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510001921.4A CN104543133A (en) | 2015-01-05 | 2015-01-05 | Scented tea making process |
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| Publication Number | Publication Date |
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| CN104543133A true CN104543133A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510001921.4A Pending CN104543133A (en) | 2015-01-05 | 2015-01-05 | Scented tea making process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248726A (en) * | 2015-11-11 | 2016-01-20 | 浙江锦天生物科技有限公司 | Processing method of Mengding stone flower osmanthus flower tea |
| CN105394210A (en) * | 2015-11-11 | 2016-03-16 | 浙江锦天生物科技有限公司 | Mengding Maofeng osmanthus tea |
| CN106306139A (en) * | 2016-08-25 | 2017-01-11 | 安徽瑞璞牡丹科技有限公司 | Scenting preparation method of sweet-scented osmanthus tea processed with honey |
| CN106359749A (en) * | 2016-08-29 | 2017-02-01 | 贵州凤冈七彩农业综合开发有限公司 | Preparation method of honey osmanthus fragrans flower tea |
| CN107660626A (en) * | 2017-09-29 | 2018-02-06 | 山西太行明珠生物科技有限公司 | A kind of honey osmanthus flower drink and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164962A (en) * | 1996-05-14 | 1997-11-19 | 欧阳范柏 | Orchid tea and its making technology |
| CN101731382A (en) * | 2010-01-23 | 2010-06-16 | 陈志荣 | Fragrant dark tea and process for producing same |
| CN102165979A (en) * | 2011-04-08 | 2011-08-31 | 陈素春 | Production process for tea infusing |
| CN102742686A (en) * | 2011-04-18 | 2012-10-24 | 杨秀波 | Processing technology of sweet osmanthus green tea |
| CN104206573A (en) * | 2014-10-11 | 2014-12-17 | 谢达国 | Production method for organic miraflor black compressed tea |
| CN104222393A (en) * | 2014-10-11 | 2014-12-24 | 张聪聪 | Organic miraflor dark green loose tea preparing method |
-
2015
- 2015-01-05 CN CN201510001921.4A patent/CN104543133A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164962A (en) * | 1996-05-14 | 1997-11-19 | 欧阳范柏 | Orchid tea and its making technology |
| CN101731382A (en) * | 2010-01-23 | 2010-06-16 | 陈志荣 | Fragrant dark tea and process for producing same |
| CN102165979A (en) * | 2011-04-08 | 2011-08-31 | 陈素春 | Production process for tea infusing |
| CN102742686A (en) * | 2011-04-18 | 2012-10-24 | 杨秀波 | Processing technology of sweet osmanthus green tea |
| CN104206573A (en) * | 2014-10-11 | 2014-12-17 | 谢达国 | Production method for organic miraflor black compressed tea |
| CN104222393A (en) * | 2014-10-11 | 2014-12-24 | 张聪聪 | Organic miraflor dark green loose tea preparing method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248726A (en) * | 2015-11-11 | 2016-01-20 | 浙江锦天生物科技有限公司 | Processing method of Mengding stone flower osmanthus flower tea |
| CN105394210A (en) * | 2015-11-11 | 2016-03-16 | 浙江锦天生物科技有限公司 | Mengding Maofeng osmanthus tea |
| CN106306139A (en) * | 2016-08-25 | 2017-01-11 | 安徽瑞璞牡丹科技有限公司 | Scenting preparation method of sweet-scented osmanthus tea processed with honey |
| CN106359749A (en) * | 2016-08-29 | 2017-02-01 | 贵州凤冈七彩农业综合开发有限公司 | Preparation method of honey osmanthus fragrans flower tea |
| CN107660626A (en) * | 2017-09-29 | 2018-02-06 | 山西太行明珠生物科技有限公司 | A kind of honey osmanthus flower drink and preparation method thereof |
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Application publication date: 20150429 |