CN105410236A - Preparation method of osmanthus fragrans flower green tea - Google Patents
Preparation method of osmanthus fragrans flower green tea Download PDFInfo
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- CN105410236A CN105410236A CN201510838947.4A CN201510838947A CN105410236A CN 105410236 A CN105410236 A CN 105410236A CN 201510838947 A CN201510838947 A CN 201510838947A CN 105410236 A CN105410236 A CN 105410236A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The present invention discloses a preparation method of osmanthus fragrans flower green tea, which comprises the following steps: step 1: tea base processing; step 2: fresh osmanthus fragrans flower conserving; step 3: tea base and osmanthus fragrans flower blending for scenting; step 4: spreading the blended tea base and osmanthus fragrans flowers for heat dissipation; step 4: osmanthus fragrans flower pickling from the tea base; step 5: steaming, pressing and shaping; and step 6: drying. The prepared osmanthus fragrans flower green tea finished product is tightly rolled into strip types, tender, green, oily and moisture, beautiful in silver sprouts, revealed in white fine hair, fresh and clean in aroma, mellow and refreshing in taste, slight yellow and green in soup color, and tender green and even in leaf bottom.
Description
Technical field
The invention belongs to tea field, be specifically related to a kind of preparation method of sweet osmanthus green tea.
Background technology
Green tea, containing abundant trace element, multivitamin, so normal drink is useful to health, key benefit has:
1, stimulate circulation: to the cholesterol that stimulates circulation, reduces, increase capillary elasticity, strengthening blood anticoagulant has certain benefit.
2, strengthen thinking ability: brain worker can improve the quick degree of brain, keeps clearheaded, energetic, strengthen thinking ability, judgement and memory.
3, reduce the harm of harmful substance: the often staff of contact poisonous and harmful substances, green tea can be selected as labour protection beverage.
4, be conducive to hypoglycemic: diabetic generally should drink green tea more.
5, be conducive to anti-cancer: the Tea Polyphenols contained by green tea can eliminate cancer cell, the elderly's drink green tea, also has anti-cancer, anticancer effect.
6, prevent various disease: green tea containing vitamin C and Tea Polyphenols amount more, its bacteria growing inhibiting breeding, radioresistance, anti-vascular sclerosis, reducing blood lipid and to increase leukocytic effect stronger; Suffer from the patient of the diseases such as courage inflammation, cholecystitis, prostatitis, arthritis, hypertension, heart disease, neurasthenia and people that is long-term and radiation contacts, be advisable to drink green tea.
Sweet osmanthus has " regulating qi to alleviate mental depression, ward off dirty and in " effect, the simple and elegant delicate fragrance of sweet osmanthus, always by the people of vast drink jasmine tea is liked, is often drunk sweet osmanthus, is clear liver and improved vision, promote the production of body fluid to quench thirst, expels pathogenic wind from the body surface, people is promoted longevity, physically and mentally healthy.
The tealeaves of sweet osmanthus green tea is from Yucheng District, Yaan, and due to geographical environment and the weather of uniqueness, the tealeaves produced is fresh and tender, dark green, and fragrance is good, and when adopting traditional green tea technique to make, fragrance loss is comparatively large, cannot retain the color, smell and taste of its uniqueness.
Summary of the invention
The object of the invention is to provide a kind of preparation method of sweet osmanthus green tea.
Technical scheme of the present invention is: a kind of preparation method of sweet osmanthus green tea, comprises the steps:
The harvesting tender tealeaves of tea tree and sweet osmanthus carry out the basement system of jasmine tea, and its concrete operations comprise the following steps:
Step one: tea embryo process
(1) selection operation: pluck simple bud, bud one leaf, two leaves and a bud or bud three leaf tea tree tender shoots be raw material;
(2) young worker sequence is spread out: spread by tender shoots and spread on frame between the green grass or young crops of stand, spreading thickness is 5-9cm, and environment temperature is 18 ~ 26 DEG C, humidity > 58%, weak wind, and the time of spreading is 8-12h;
(3) young worker's sequence is shaken: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4-6 minute, cool blue or green 2 ~ 3 hours, and second time shakes blue or green 6-10 minute, cool blue or green 3 ~ 4 hours, and third time shakes blue or green 10-15 minute, cool blue or green 3-6 hour;
(4) complete operation: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 10-20s under 130-150 DEG C of condition;
(5) spreading for cooling operation: the tealeaves after completing is spread out cooling 25-35min;
(6) knead operation: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, knead 6min, then knead 4min under the pressure condition of 10-15kg, under 28-38kg pressure condition, knead 2min more afterwards;
(7) dehydration Titian operation: the tealeaves after kneading is delivered in dehydration fragrance extracting machine by vibra shoot, Titian 8-10s under 150-180 DEG C of condition, moisture content≤50% of tealeaves after Titian;
(8) just operation is dried: just dry 10-12min under the tealeaves after Titian being placed in the condition of 100-118 DEG C, then airing cools naturally;
(9) operation is dried again: dry 8-14min again under the tealeaves after just baking is placed in the condition of 80-90 DEG C, be then placed in dustpan and naturally cool to room temperature, the moisture content of the tealeaves after multiple baking is 4%-6%;
(10) tealeaves after multiple baking is prepared into the tea embryo of scenting tea.
Step 2: osmanthus flowers maintenance
(1) spreading for cooling: spreading for cooling sweet osmanthus, spreading thickness is 1 ~ 4cm, and environment temperature is 18 ~ 26 DEG C, ventilates, is evaporated by the moisture on sweet osmanthus surface;
(2) fresh flower maintenance: when temperature is lower than 30 degrees Celsius, the sweet osmanthus heap Gao Cuiwen that surface moisture is evaporated, when flower stack temperature reaches 38 degrees Celsius, then flower heap is pushed aside, cooling of making thinner, above-mentioned steps is carried out repeatedly, promotes that fresh flower is open with this;
(3) screening flower: when the open rate of fresh flower after fresh flower maintenance reaches 66%, can flower be sieved, the sweet osmanthus after opening is selected, the sweet osmanthus that openness is inadequate be proceeded to the fresh flower maintenance of upper step;
Step 3: basement flower spell and
Tea embryo and open sweet osmanthus are pressed the tiling alternate with one deck sweet osmanthus of one deck tea embryo, and temperature controls between 3 ~ 37 DEG C, and time controling, at 15 ~ 18H, is offered embryo tea and fully absorbed the fragrance of a flower;
Step 4: logical flower heat radiation
Basement flower is spelled and tea heap push aside, make thinner, offer heap fully heat radiation tea, and every 15 minutes turn once, the multiple basement of the tea closing heap will pushed aside, make thinner again after a hour; This step is carried out repeatedly, until sweet osmanthus becomes to wither shape, color and luster by turning micro-Huang in vain, sweet osmanthus does not have to stop multiple basement during fragrance;
Step 4: rocket, takes out the sweet osmanthus after above-mentioned steps rapidly from tealeaves;
Step 5: steam pressure is shaping
(1) fumigation: make blade deliquescing, is convenient to compacting;
(2) suppress: the tea raw material after fumigation is put into mould inner pressure and makes shape;
Step 6: dry
Compressing tea block or tea cake are put into drying room, between temperature 40 ~ 80 DEG C, thus makes sweet osmanthus green tea.
Further, also comprise in the manufacturing process of tea embryo and forming according to jasmine tea tea embryo level type standard sample is assorted.
Further, the high-quality sweet osmanthus selected when frying flower is do not spent by the one-level that rainwater drenched.
Further, the stand young worker's sequence in step one is: fresh leaf is spread stand green grass or young crops between spread on frame, spreading thickness is 5-9cm, and environment temperature is 24-25 DEG C, humidity > 58%, weak wind, and the time of spreading is 9h.
Further, the young worker's sequence of shaking in step one is: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4 minutes, cool blue or green 3 hours, and second time shakes blue or green 6 minutes, cool blue or green 3 hours, and third time shakes blue or green 10 minutes, cool blue or green 6 hours.
Further, the operation that completes in step one is: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 15s under 130-140 DEG C of condition.
Further, the spreading for cooling operation in step one is: the tealeaves after completing is spread out cooling 30min.
Further, the operation of kneading of step (5) is: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, kneads 6min, then knead 4min under the pressure condition of 12kg, knead 2min more afterwards under 30kg pressure condition.
The present invention compared with prior art tool has the following advantages:
1, the jasmine green tea finished product bar tighting volume prepared of method of the present invention, light green glossy, silver-colored bud is beautiful, and pekoe appears, and fragrance is fresh clean, and flavour is dense refreshing, soup light yellow complexion and green, light green neat and well spaced at the bottom of leaf.
2, sweet osmanthus green tea of the present invention thus make vegetable protein in former tealeaves and theophylline sex change or minimizing, so obtained product had both had the original peculiar fragrance of sweet osmanthus, again there is health care, very suitable to the crowd liking for a long time drinking tea, both played the effect of health care, can not have a negative impact to sleep again.
3, the domestic green tea of sweet osmanthus adopts And Development of Tea Shoot, namely the tender shoots of tea tree or tender leaf are as raw material, and its advantage does not destroy bud-leaf shape, sweet osmanthus green tea made by basement again, integrate mouthfeel, view and admire, fragrance, nutrition, effectively the feature of sweet osmanthus and green tea is blended together, has more market value.
Detailed description of the invention
Embodiment 1
The present embodiment provides a kind of preparation method of sweet osmanthus green tea, comprises the steps:
The harvesting tender tealeaves of tea tree and sweet osmanthus carry out the basement system of jasmine tea, and its concrete operations comprise the following steps:
Step one: tea embryo process
(1) selection operation: pluck simple bud, bud one leaf, two leaves and a bud or bud three leaf tea tree tender shoots be raw material;
(2) young worker sequence is spread out: spread by tender shoots and spread on frame between the green grass or young crops of stand, spreading thickness is 5-9cm, and environment temperature is 18 ~ 26 DEG C, humidity > 58%, weak wind, and the time of spreading is 8-12h;
(3) young worker's sequence is shaken: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4-6 minute, cool blue or green 2 ~ 3 hours, and second time shakes blue or green 6-10 minute, cool blue or green 3 ~ 4 hours, and third time shakes blue or green 10-15 minute, cool blue or green 3-6 hour;
(4) complete operation: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 10-20s under 130-150 DEG C of condition;
(5) spreading for cooling operation: the tealeaves after completing is spread out cooling 25-35min;
(6) knead operation: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, knead 6min, then knead 4min under the pressure condition of 10-15kg, under 28-38kg pressure condition, knead 2min more afterwards;
(7) dehydration Titian operation: the tealeaves after kneading is delivered in dehydration fragrance extracting machine by vibra shoot, Titian 8-10s under 150-180 DEG C of condition, moisture content≤50% of tealeaves after Titian;
(8) just operation is dried: just dry 10-12min under the tealeaves after Titian being placed in the condition of 100-118 DEG C, then airing cools naturally;
(9) operation is dried again: dry 8-14min again under the tealeaves after just baking is placed in the condition of 80-90 DEG C, be then placed in dustpan and naturally cool to room temperature, the moisture content of the tealeaves after multiple baking is 4%-6%;
(10) tealeaves after multiple baking is prepared into the tea embryo of scenting tea.
Step 2: osmanthus flowers maintenance
(1) spreading for cooling: spreading for cooling sweet osmanthus, spreading thickness is 1 ~ 4cm, and environment temperature is 18 ~ 26 DEG C, ventilates, is evaporated by the moisture on sweet osmanthus surface;
(2) fresh flower maintenance: when temperature is lower than 30 degrees Celsius, the sweet osmanthus heap Gao Cuiwen that surface moisture is evaporated, when flower stack temperature reaches 38 degrees Celsius, then flower heap is pushed aside, cooling of making thinner, above-mentioned steps is carried out repeatedly, promotes that fresh flower is open with this;
(3) screening flower: when the open rate of fresh flower after fresh flower maintenance reaches 66%, can flower be sieved, the sweet osmanthus after opening is selected, the sweet osmanthus that openness is inadequate be proceeded to the fresh flower maintenance of upper step;
Step 3: basement flower spell and
Tea embryo and open sweet osmanthus are pressed the tiling alternate with one deck sweet osmanthus of one deck tea embryo, and temperature controls between 3 ~ 37 DEG C, and time controling, at 15 ~ 18H, is offered embryo tea and fully absorbed the fragrance of a flower;
Step 4: logical flower heat radiation
Basement flower is spelled and tea heap push aside, make thinner, offer heap fully heat radiation tea, and every 15 minutes turn once, the multiple basement of the tea closing heap will pushed aside, make thinner again after a hour; This step is carried out repeatedly, until sweet osmanthus becomes to wither shape, color and luster by turning micro-Huang in vain, sweet osmanthus does not have to stop multiple basement during fragrance;
Step 4: rocket, takes out the sweet osmanthus after above-mentioned steps rapidly from tealeaves;
Step 5: steam pressure is shaping
(1) fumigation: make blade deliquescing, is convenient to compacting;
(2) suppress: the tea raw material after fumigation is put into mould inner pressure and makes shape;
Step 6: dry
Compressing tea block or tea cake are put into drying room, between temperature 40 ~ 80 DEG C, thus makes sweet osmanthus green tea.
Embodiment 2
The harvesting tender tealeaves of tea tree and sweet osmanthus carry out the basement system of jasmine tea, and its concrete operations comprise the following steps:
Step one: tea embryo process
(1) selection operation: pluck simple bud, bud one leaf, two leaves and a bud or bud three leaf tea tree tender shoots be raw material;
(2) young worker sequence is spread out: spread by tender shoots and spread on frame between the green grass or young crops of stand, spreading thickness is 5-9cm, and environment temperature is 18 ~ 26 DEG C, humidity > 58%, weak wind, and the time of spreading is 8-12h;
(3) young worker's sequence is shaken: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4-6 minute, cool blue or green 2 ~ 3 hours, and second time shakes blue or green 6-10 minute, cool blue or green 3 ~ 4 hours, and third time shakes blue or green 10-15 minute, cool blue or green 3-6 hour;
(4) complete operation: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 10-20s under 130-150 DEG C of condition;
(5) spreading for cooling operation: the tealeaves after completing is spread out cooling 25-35min;
(6) knead operation: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, knead 6min, then knead 4min under the pressure condition of 10-15kg, under 28-38kg pressure condition, knead 2min more afterwards;
(7) dehydration Titian operation: the tealeaves after kneading is delivered in dehydration fragrance extracting machine by vibra shoot, Titian 8-10s under 150-180 DEG C of condition, moisture content≤50% of tealeaves after Titian;
(8) just operation is dried: just dry 10-12min under the tealeaves after Titian being placed in the condition of 100-118 DEG C, then airing cools naturally;
(9) operation is dried again: dry 8-14min again under the tealeaves after just baking is placed in the condition of 80-90 DEG C, be then placed in dustpan and naturally cool to room temperature, the moisture content of the tealeaves after multiple baking is 4%-6%;
(10) tealeaves after multiple baking is prepared into the tea embryo of scenting tea.
Step 2: osmanthus flowers maintenance
(1) spreading for cooling: spreading for cooling sweet osmanthus, spreading thickness is 1 ~ 4cm, and environment temperature is 18 ~ 26 DEG C, ventilates, is evaporated by the moisture on sweet osmanthus surface;
(2) fresh flower maintenance: when temperature is lower than 30 degrees Celsius, the sweet osmanthus heap Gao Cuiwen that surface moisture is evaporated, when flower stack temperature reaches 38 degrees Celsius, then flower heap is pushed aside, cooling of making thinner, above-mentioned steps is carried out repeatedly, promotes that fresh flower is open with this;
(3) screening flower: when the open rate of fresh flower after fresh flower maintenance reaches 66%, can flower be sieved, the sweet osmanthus after opening is selected, the sweet osmanthus that openness is inadequate be proceeded to the fresh flower maintenance of upper step;
Step 3: basement flower spell and
Tea embryo and open sweet osmanthus are pressed the tiling alternate with one deck sweet osmanthus of one deck tea embryo, and temperature controls between 3 ~ 37 DEG C, and time controling, at 15 ~ 18H, is offered embryo tea and fully absorbed the fragrance of a flower;
Step 4: logical flower heat radiation
Basement flower is spelled and tea heap push aside, make thinner, offer heap fully heat radiation tea, and every 15 minutes turn once, the multiple basement of the tea closing heap will pushed aside, make thinner again after a hour; This step is carried out repeatedly, until sweet osmanthus becomes to wither shape, color and luster by turning micro-Huang in vain, sweet osmanthus does not have to stop multiple basement during fragrance;
Step 4: rocket, takes out the sweet osmanthus after above-mentioned steps rapidly from tealeaves;
Step 5: steam pressure is shaping
(1) fumigation: make blade deliquescing, is convenient to compacting;
(2) suppress: the tea raw material after fumigation is put into mould inner pressure and makes shape;
Step 6: dry
Compressing tea block or tea cake are put into drying room, between temperature 40 ~ 80 DEG C, thus makes sweet osmanthus green tea.
Wherein, also comprise in the manufacturing process of tea embryo and forming according to jasmine tea tea embryo level type standard sample is assorted.
Wherein, the high-quality sweet osmanthus selected when frying flower is do not spent by the one-level that rainwater drenched.
Wherein, the stand young worker's sequence in step one is: fresh leaf is spread stand green grass or young crops between spread on frame, spreading thickness is 5-9cm, and environment temperature is 24-25 DEG C, humidity > 58%, weak wind, and the time of spreading is 9h.
Wherein, the young worker's sequence of shaking in step one is: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4 minutes, cool blue or green 3 hours, and second time shakes blue or green 6 minutes, cool blue or green 3 hours, and third time shakes blue or green 10 minutes, cool blue or green 6 hours.
Wherein, the operation that completes in step one is: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 15s under 130-140 DEG C of condition.
Wherein, the spreading for cooling operation in step one is: the tealeaves after completing is spread out cooling 30min.
Wherein, the operation of kneading in step one is: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, kneads 6min, then knead 4min under the pressure condition of 12kg, knead 2min more afterwards under 30kg pressure condition.
The above embodiment only have expressed the detailed description of the invention of the application, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the application's protection domain.It should be pointed out that for the person of ordinary skill of the art, under the prerequisite not departing from technical scheme design, can also make some distortion and improvement, these all belong to the protection domain of the application.
Claims (8)
1. a preparation method for sweet osmanthus green tea, is characterized in that, comprises the steps:
The harvesting tender tealeaves of tea tree and sweet osmanthus carry out the basement system of jasmine tea, and its concrete operations comprise the following steps:
Step one: tea embryo process
(1) selection operation: the tea tree tender shoots of plucking simple bud is raw material;
(2) young worker sequence is spread out: spread by tender shoots and spread on frame between the green grass or young crops of stand, spreading thickness is 5-9cm, and environment temperature is 18 ~ 26 DEG C;
(3) young worker's sequence is shaken: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4-6 minute, cool blue or green 2 ~ 3 hours, and second time shakes blue or green 6-10 minute, cool blue or green 3 ~ 4 hours, and third time shakes blue or green 10-15 minute, cool blue or green 3-6 hour;
(4) complete operation: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 10-20s under 130-150 DEG C of condition;
(5) spreading for cooling operation: the tealeaves after completing is spread out cooling 25-35min;
(6) knead operation: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, knead 6min, then knead 4min under the pressure condition of 10-15kg, under 28-38kg pressure condition, knead 2min more afterwards;
(7) dehydration Titian operation: the tealeaves after kneading is delivered in dehydration fragrance extracting machine by vibra shoot, Titian 8-10s under 150-180 DEG C of condition, moisture content≤50% of tealeaves after Titian;
(8) just operation is dried: just dry 10-12min under the tealeaves after Titian being placed in the condition of 100-118 DEG C, then airing cools naturally;
(9) operation is dried again: dry 8-14min again under the tealeaves after just baking is placed in the condition of 80-90 DEG C, be then placed in dustpan and naturally cool to room temperature, the moisture content of the tealeaves after multiple baking is 4%-6%;
(10) tealeaves after multiple baking is prepared into the tea embryo of scenting tea;
Step 2: osmanthus flowers maintenance
(1) spreading for cooling: spreading for cooling sweet osmanthus, spreading thickness is 1 ~ 4cm, and environment temperature is 18 ~ 26 DEG C, ventilates, is evaporated by the moisture on sweet osmanthus surface;
(2) fresh flower maintenance: when temperature is lower than 30 degrees Celsius, the sweet osmanthus heap Gao Cuiwen that surface moisture is evaporated, when flower stack temperature reaches 38 degrees Celsius, then flower heap is pushed aside, cooling of making thinner, above-mentioned steps is carried out repeatedly, promotes that fresh flower is open with this;
(3) screening flower: when the open rate of fresh flower after fresh flower maintenance reaches 66%, can flower be sieved, the sweet osmanthus after opening is selected, the sweet osmanthus that openness is inadequate be proceeded to the fresh flower maintenance of upper step;
Step 3: basement flower spell and
Tea embryo and open sweet osmanthus are pressed the tiling alternate with one deck sweet osmanthus of one deck tea embryo, and temperature controls between 3 ~ 37 DEG C, and time controling, at 15 ~ 18H, is offered embryo tea and fully absorbed the fragrance of a flower;
Step 4: logical flower heat radiation
Basement flower is spelled and tea heap push aside, make thinner, offer heap fully heat radiation tea, and every 15 minutes turn once, the multiple basement of the tea closing heap will pushed aside, make thinner again after a hour; This step is carried out repeatedly, until sweet osmanthus becomes to wither shape, color and luster by turning micro-Huang in vain, sweet osmanthus does not have to stop multiple basement during fragrance;
Step 4: rocket, takes out the sweet osmanthus after above-mentioned steps rapidly from tealeaves;
Step 5: steam pressure is shaping
(1) fumigation: make blade deliquescing, is convenient to compacting;
(2) suppress: the tea raw material after fumigation is put into mould inner pressure and makes shape;
Step 6: dry
Compressing tea block or tea cake are put into drying room, between temperature 40 ~ 80 DEG C, thus makes sweet osmanthus green tea.
2. the preparation method of sweet osmanthus green tea according to claim 1, is characterized in that: also comprise in the manufacturing process of tea embryo and forming according to jasmine tea tea embryo level type standard sample is assorted.
3. the preparation method of sweet osmanthus green tea according to claim 1, is characterized in that: the high-quality sweet osmanthus selected when frying flower is do not spent by the one-level that rainwater drenched.
4. the preparation method of a kind of sweet osmanthus green tea according to claim 1, it is characterized in that, stand young worker's sequence in step one is: fresh leaf is spread stand green grass or young crops between spread on frame, spreading thickness is 5-9cm, environment temperature is 24-25 DEG C, humidity > 58%, weak wind, the time of spreading is 9h.
5. the preparation method of a kind of sweet osmanthus green tea according to claim 1, it is characterized in that, young worker's sequence of shaking in step one is: carried out shaking green grass or young crops by the tealeaves after the green grass or young crops of stand, first time shakes blue or green 4 minutes, cool blue or green 3 hours, second time shook blue or green 6 minutes, cool blue or green 3 hours, third time shakes blue or green 10 minutes, cool blue or green 6 hours.
6. the preparation method of a kind of sweet osmanthus green tea according to claim 1, is characterized in that, the operation that completes in step one is: dropped into by the tealeaves after the green grass or young crops of stand and complete in roller machine, complete 15s under 130-140 DEG C of condition.
7. the preparation method of a kind of sweet osmanthus green tea according to claim 1, is characterized in that, the spreading for cooling operation in step one is: the tealeaves after completing is spread out cooling 30min.
8. the preparation method of a kind of sweet osmanthus green tea according to claim 1, it is characterized in that, the operation of kneading of step (5) is: be placed in kneading machine by the tealeaves after spreading for cooling, first under pneumatics condition, knead 6min, under the pressure condition of 12kg, knead 4min again, under 30kg pressure condition, knead 2min more afterwards.
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| CN109548899A (en) * | 2018-12-21 | 2019-04-02 | 桂林漓江茶厂有限公司 | A kind of stone precipice gingko green tea and preparation method thereof with sweet osmanthus fragrance |
| CN111955581A (en) * | 2020-08-03 | 2020-11-20 | 中国农业科学院茶叶研究所 | Processing device and processing method of high-aroma green tea |
| CN112155072A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing method of tea with osmanthus fragrance |
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- 2015-11-27 CN CN201510838947.4A patent/CN105410236A/en active Pending
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| CN107006625A (en) * | 2017-04-15 | 2017-08-04 | 萧氏茶业集团有限公司 | A kind of new green tea processing method for the abundant inclusion that can be deposited |
| 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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| CN108740196A (en) * | 2018-06-05 | 2018-11-06 | 桂林鲜源农业有限公司 | A kind of Siraitia grosvenorii jasmine tea and preparation method thereof |
| CN109287782A (en) * | 2018-12-07 | 2019-02-01 | 广东龙岗马山茶业股份有限公司 | A kind of preparation method of characteristic green tea |
| CN109548899A (en) * | 2018-12-21 | 2019-04-02 | 桂林漓江茶厂有限公司 | A kind of stone precipice gingko green tea and preparation method thereof with sweet osmanthus fragrance |
| CN111955581A (en) * | 2020-08-03 | 2020-11-20 | 中国农业科学院茶叶研究所 | Processing device and processing method of high-aroma green tea |
| CN111955581B (en) * | 2020-08-03 | 2023-06-27 | 中国农业科学院茶叶研究所 | Processing device and processing method for high-aroma green tea |
| CN112155072A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing method of tea with osmanthus fragrance |
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