CN105767318A - Jasmine tea and processing method thereof - Google Patents
Jasmine tea and processing method thereof Download PDFInfo
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- CN105767318A CN105767318A CN201610283893.4A CN201610283893A CN105767318A CN 105767318 A CN105767318 A CN 105767318A CN 201610283893 A CN201610283893 A CN 201610283893A CN 105767318 A CN105767318 A CN 105767318A
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- scenting
- folium camelliae
- camelliae sinensis
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- jasmine tea
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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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- Food Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses jasmine tea and a processing method thereof. The processing method includes steps of picking, spread-airing, slight water removing, kneading and twisting, drying, scenting and carbon-baking drying. The processing method mainly includes: slightly removing water from tea leaves at 100-120 DEG C for 20-30 s; in the scenting process, scenting twice, namely blending the tea leaves with jasmine flower and tangerine peel for first scenting, and then blending tea leaves with jasmine flower and Gardenia jasminoides for second scenting. During processing, the tangerine peel is used to remove green smell, and Gardenia jasminoides is used to blending fragrance, so that water removing time can be shortened, mellow smell of the jasmine can be improved, the jasmine tea prepared is stronger in fragrance, healthcare effect of the jasmine tea can be improved synergistically, and the jasmine tea which is high in quality can be obtained.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of Jasmine tea and processing method thereof.
Background technology
Jasmine tea be carry out Folium Camelliae sinensis and jasmine flower spelling and, scenting, make Folium Camelliae sinensis absorb the fragrance of a flower and form, its profile is beautiful, and peak appears in the least, gives off a strong fragrance, and after brewing, fresh alcohol is tasty and refreshing, and soup yellow skin is green bright, and at the bottom of leaf, even tender crystalline substance is green, prolonged resistance to bubble.There is due to Jasmine tea the various health care functions such as liver heat removing and eyesight improving, refreshment, looks improving and the skin nourishing, relieving constipation diuretic, be a kind of deep by popular tea product.
Summary of the invention
It is an object of the invention to provide a kind of Jasmine tea and processing method thereof, it not only can shorten fixation time, improves the sweet-smelling abnormal smells from the patient of Flos Jasmini Sambac, makes the Jasmine tea fragrance prepared stronger, also can improve the health-care effect of Jasmine tea, be conducive to obtaining the Jasmine tea of a kind of high-quality.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of processing method of Jasmine tea, including harvesting, airing, slightly complete, knead, dry, fumigate, carbon bake dry step, it includes operating as follows:
1) pluck: pluck Folium Camelliae sinensis the morning by the standard of bud 1 ~ 2 leaf in fine day, and pluck Flos Jasmini Sambac afternoon in fine day；
2) airing: by the Folium Camelliae sinensis plucked in 15-20 DEG C, airing 3-5h under the conditions of humidity 60-70%, spreading thickness is 2-3 cm；
3) slightly complete: by the Folium Camelliae sinensis after airing in the 100-120 DEG C of 20-30s that completes；
4) knead: the Folium Camelliae sinensis after completing is not pressurized or 10-15min is twisted with the fingers in light kneadding；
5) dry: the Folium Camelliae sinensis kneaded is dried 10-20min at 90-100 DEG C, spreads cooling；
6) fumigate: mixed and stirred with Flos Jasmini Sambac, Pericarpium Citri Reticulatae by Folium Camelliae sinensis, carries out a scenting in 40-45 DEG C, and the time is 3-4h, and period is logical spends 1 time, and the time is 20-30min, makes flower stack temperature be down to 30-35 DEG C；By drying tea leaves to water content 5-7% after rocketing；Being mixed and stirred with Flos Jasmini Sambac, Flos Gardeniae by gained Folium Camelliae sinensis, carry out secondary scenting in 32-38 DEG C, the time is 6-8h, period logical flower 1-2 time, and each 10-20min makes flower stack temperature be down to 30 DEG C；
Wherein, raw materials used during a scenting it is calculated as by weight: Folium Camelliae sinensis 80-100 part, Flos Jasmini Sambac 50-60 part, Pericarpium Citri Reticulatae 1-3 part；
Raw materials used during secondary scenting it is calculated as by weight: Folium Camelliae sinensis 80-100 part, Flos Jasmini Sambac 40-50 part, Flos Gardeniae 3-5 part；
7) carbon bakes dry: scented tea good for scenting carbon at 60-80 DEG C is baked dry 2-3h, cooling, obtains described Jasmine tea.
In the course of processing of the present invention, by slightly completing, kneading, effective content of tea is made preferably to be retained；Simultaneously, when a scenting, the distinctive odor utilizing Pericarpium Citri Reticulatae to have effectively remove complete, knead during residual blue or green gas, to ensure Folium Camelliae sinensis local flavor, and when secondary scenting, Flos Gardeniae is utilized to carry out perfumery, to highlight the sweet-smelling abnormal smells from the patient of Flos Jasmini Sambac further, so that the Jasmine tea fragrance prepared is stronger.
Additionally, effect that Pericarpium Citri Reticulatae has promoting the production of body fluid to quench thirst, spleen invigorating is refreshed oneself, Flos Gardeniae has effect of clearing away heat and promoting diuresis, blood pressure lowering, is provided commonly for preparing Jasmine tea, can work in coordination with the health-care effect improving Jasmine tea, be conducive to obtaining the Jasmine tea of a kind of high-quality.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
A kind of processing method of Jasmine tea, including operating as follows:
1) pluck: pluck Folium Camelliae sinensis the morning by the standard of bud 1 ~ 2 leaf in fine day, and pluck Flos Jasmini Sambac afternoon in fine day；
2) airing: by the Folium Camelliae sinensis plucked in 15 DEG C, airing 5h under the conditions of humidity 60%, spreading thickness is 3 cm；
3) slightly complete: by the Folium Camelliae sinensis after airing in 100 DEG C of 30s that complete；
4) knead: the Folium Camelliae sinensis after completing is not pressurized or 10min is twisted with the fingers in light kneadding；
5) dry: the Folium Camelliae sinensis kneaded is dried 20min at 90 DEG C, spreads cooling；
6) fumigate: after 80 weight portion Folium Camelliae sinensis and 50 weight portion Flos Jasmini Sambacs, 1 weight portion Pericarpium Citri Reticulatae being mixed and stirred, carrying out a scenting in 40 DEG C, the time is 4h, period is logical spends 1 time, and the time is 30min, makes flower stack temperature be down to 30 DEG C；Then rocket, by drying tea leaves to water content 5%；80 weight portion gained Folium Camelliae sinensis and 40 weight portion Flos Jasmini Sambacs, 3 weight portion Flos Gardeniaes being mixed and stirred, carry out secondary scenting in 32 DEG C, the time is 8h, and period is logical to be spent 2 times, and each 20min makes flower stack temperature be down to 30 DEG C；
7) carbon bakes dry: scented tea good for scenting carbon at 60 DEG C is baked dry 3h, cooling, obtains described Jasmine tea.
Embodiment 2
A kind of processing method of Jasmine tea, including operating as follows:
1) pluck: pluck Folium Camelliae sinensis the morning by the standard of bud 1 ~ 2 leaf in fine day, and pluck Flos Jasmini Sambac afternoon in fine day；
2) airing: by the Folium Camelliae sinensis plucked in 18 DEG C, airing 4h under the conditions of humidity 65%, spreading thickness is 2 cm；
3) slightly complete: by the Folium Camelliae sinensis after airing in 110 DEG C of 25s that complete；
4) knead: the Folium Camelliae sinensis after completing is not pressurized or 12min is twisted with the fingers in light kneadding；
5) dry: the Folium Camelliae sinensis kneaded is dried 15min at 95 DEG C, spreads cooling；
6) fumigate: after 90 weight portion Folium Camelliae sinensis and 55 weight portion Flos Jasmini Sambacs, 2 weight portion Pericarpium Citri Reticulataes being mixed and stirred, carrying out a scenting in 43 DEG C, the time is 3h, period is logical spends 1 time, and the time is 30min, makes flower stack temperature be down to 32 DEG C；Then rocket, by drying tea leaves to water content 6%；90 weight portion gained Folium Camelliae sinensis and 45 weight portion Flos Jasmini Sambacs, 4 weight portion Flos Gardeniaes being mixed and stirred, carry out secondary scenting in 35 DEG C, the time is 7h, and period is logical to be spent 2 times, and each 10min makes flower stack temperature be down to 30 DEG C；
7) carbon bakes dry: scented tea good for scenting carbon at 70 DEG C is baked dry 2h, cooling, obtains described Jasmine tea.
Embodiment 3
A kind of processing method of Jasmine tea, including operating as follows:
1) pluck: pluck Folium Camelliae sinensis the morning by the standard of bud 1 ~ 2 leaf in fine day, and pluck Flos Jasmini Sambac afternoon in fine day；
2) airing: by the Folium Camelliae sinensis plucked in 20 DEG C, airing 3h under the conditions of humidity 70%, spreading thickness is 2 cm；
3) slightly complete: by the Folium Camelliae sinensis after airing in 120 DEG C of 20s that complete；
4) knead: the Folium Camelliae sinensis after completing is not pressurized or 15min is twisted with the fingers in light kneadding；
5) dry: the Folium Camelliae sinensis kneaded is dried 10min at 100 DEG C, spreads cooling；
6) fumigate: after 100 weight portion Folium Camelliae sinensis and 60 weight portion Flos Jasmini Sambacs, 3 weight portion Pericarpium Citri Reticulataes being mixed and stirred, carrying out a scenting in 45 DEG C, the time is 3h, period is logical spends 1 time, and the time is 20min, makes flower stack temperature be down to 35 DEG C；Then rocket, by drying tea leaves to water content 7%；100 weight portion gained Folium Camelliae sinensis and 50 weight portion Flos Jasmini Sambacs, 5 weight portion Flos Gardeniaes being mixed and stirred, carry out secondary scenting in 38 DEG C, the time is 6h, and period is logical to be spent 1 time, and each 20min makes flower stack temperature be down to 30 DEG C；
7) carbon bakes dry: scented tea good for scenting carbon at 80 DEG C is baked dry 2h, cooling, obtains described Jasmine tea.
In the course of processing of the present invention, blue or green gas, Flos Gardeniae perfumery is gone with Pericarpium Citri Reticulatae, not only can shorten fixation time, improve the sweet-smelling abnormal smells from the patient of Flos Jasmini Sambac, make the Jasmine tea fragrance prepared stronger, and Pericarpium Citri Reticulatae promoting the production of body fluid to quench thirst, Flos Gardeniae clearing away heat and promoting diuresis, it is provided commonly for preparing Jasmine tea, also can work in coordination with the health-care effect improving Jasmine tea, be conducive to obtaining the Jasmine tea of a kind of high-quality.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (4)
1. a processing method for Jasmine tea, including harvesting, airing, slightly complete, knead, dry, fumigate, carbon bake dry step, it is characterised in that: described slightly completing is in the 100-120 DEG C of 20-30s that completes by Folium Camelliae sinensis；
Described fumigate is first to mix and stir Folium Camelliae sinensis and Flos Jasmini Sambac, Pericarpium Citri Reticulatae to carry out a scenting, gained Folium Camelliae sinensis and Flos Jasmini Sambac, Flos Gardeniae is mixed and stirred and carries out secondary scenting.
The processing method of Jasmine tea the most according to claim 1, it is characterised in that: during a scenting, raw materials used it is calculated as by weight: Folium Camelliae sinensis 80-100 part, Flos Jasmini Sambac 50-60 part, Pericarpium Citri Reticulatae 1-3 part；
Scenting temperature is 40-45 DEG C, and the time is 3-4h, and period is logical spends 1 time, and the time is 20-30min, makes flower stack temperature be down to 30-35 DEG C.
The processing method of Jasmine tea the most according to claim 1, it is characterised in that: during secondary scenting, raw materials used it is calculated as by weight: Folium Camelliae sinensis 80-100 part, Flos Jasmini Sambac 40-50 part, Flos Gardeniae 3-5 part；
Scenting temperature is 32-38 DEG C, and the time is 6-8h, period logical flower 1-2 time, and each 10-20min makes flower stack temperature be down to 30 DEG C.
4. the Jasmine tea that a processing method as claimed in claim 1 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610283893.4A CN105767318A (en) | 2016-05-04 | 2016-05-04 | Jasmine tea and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610283893.4A CN105767318A (en) | 2016-05-04 | 2016-05-04 | Jasmine tea and processing method thereof |
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| CN105767318A true CN105767318A (en) | 2016-07-20 |
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| CN201610283893.4A Pending CN105767318A (en) | 2016-05-04 | 2016-05-04 | Jasmine tea and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578250A (en) * | 2016-12-07 | 2017-04-26 | 班蔚征 | Processing method of golden camellia |
| CN109042994A (en) * | 2018-07-23 | 2018-12-21 | 紫云自治县紫香源农林科技有限责任公司 | A kind of bamboo bamboo leaf health-care health protection tea and preparation method thereof |
| CN113854383A (en) * | 2021-10-11 | 2021-12-31 | 横县南方茶厂 | Preparation method of gardenia jasmine tea |
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| CN103039640A (en) * | 2013-01-30 | 2013-04-17 | 福建春伦茶业集团有限公司 | Making method of jasmine tea cakes |
| CN103181426A (en) * | 2013-03-29 | 2013-07-03 | 福州福民茶叶有限公司 | Preparation method for Jasmine Tea |
| CN103564080A (en) * | 2013-10-25 | 2014-02-12 | 吴光伦 | Preparation method of fresh type jasmine scented tea |
| CN105230837A (en) * | 2015-10-15 | 2016-01-13 | 江门市尚礼陈皮茶业有限公司 | Diet tea and preparation method thereof |
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2016
- 2016-05-04 CN CN201610283893.4A patent/CN105767318A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039640A (en) * | 2013-01-30 | 2013-04-17 | 福建春伦茶业集团有限公司 | Making method of jasmine tea cakes |
| CN103181426A (en) * | 2013-03-29 | 2013-07-03 | 福州福民茶叶有限公司 | Preparation method for Jasmine Tea |
| CN103564080A (en) * | 2013-10-25 | 2014-02-12 | 吴光伦 | Preparation method of fresh type jasmine scented tea |
| CN105230837A (en) * | 2015-10-15 | 2016-01-13 | 江门市尚礼陈皮茶业有限公司 | Diet tea and preparation method thereof |
Non-Patent Citations (2)
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| 杜维春: "《中国茶叶标准化发展研究》", 31 January 2014, 中国农业出版社 * |
| 陈宗懋: "《中国茶叶大辞典》", 31 December 2000, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578250A (en) * | 2016-12-07 | 2017-04-26 | 班蔚征 | Processing method of golden camellia |
| CN109042994A (en) * | 2018-07-23 | 2018-12-21 | 紫云自治县紫香源农林科技有限责任公司 | A kind of bamboo bamboo leaf health-care health protection tea and preparation method thereof |
| CN113854383A (en) * | 2021-10-11 | 2021-12-31 | 横县南方茶厂 | Preparation method of gardenia jasmine tea |
| CN113854383B (en) * | 2021-10-11 | 2024-01-19 | 横县南方茶厂 | Scenting box for preparing jasmine tea |
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Application publication date: 20160720 |
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