CN105875928A - Production process of osmanthus fragrans flower white tea - Google Patents

Production process of osmanthus fragrans flower white tea Download PDF

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Publication number
CN105875928A
CN105875928A CN201610294872.2A CN201610294872A CN105875928A CN 105875928 A CN105875928 A CN 105875928A CN 201610294872 A CN201610294872 A CN 201610294872A CN 105875928 A CN105875928 A CN 105875928A
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China
Prior art keywords
flower
tea
flos osmanthi
osmanthi fragrantis
ramulus
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CN201610294872.2A
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Inventor
林郑和
钟秋生
张辉
阮其春
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Tea Research Institute Fujian Academy of Agricultural Sciences
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Tea Research Institute Fujian Academy of Agricultural Sciences
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Priority to CN201610294872.2A priority Critical patent/CN105875928A/en
Publication of CN105875928A publication Critical patent/CN105875928A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/405Flavouring with flavours other than natural tea flavour or tea oil

Abstract

The invention provides a production process of osmanthus fragrans flower white tea. The method comprises the following steps of preparing a tea base, harvesting the osmanthus fragrans flower, scenting white tea, dissipating the heat of whole flower, screening out flower residues, performing baking again and drying, packaging and storing. According to the production process of the osmanthus fragrans flower white tea, provided by the invention, the defects that the traditional white tea is not strong in aroma and is lighter in taste are made up, the aroma of the white tea is remarkably improved, and the original health-care efficiencies of the sweet osmanthus flower are retained. A prepared osmanthus fragrans flower white tea cake not only has the health-care efficiencies of the white tea, such as radiation resistance, oxidation resistance, tumor resistance, blood pressure reduction, blood fat reduction, blood sugar reduction and toothache treatment, but also has the efficacies of dispelling coldness and rupturing node, preventing phlegm from forming and stopping coughing, and the like, and is a suitable for the mass.

Description

A kind of processing technology of Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis
Technical field
The invention belongs to processing field of tea leaves, be specifically related to the processing technology of a kind of Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis.
Background technology
Ramulus et Folium Mussaendae Pubescentis is one of six big teas, for Fujian special product, major production areas in Fuding, have stable political situation, Songxi, Jianyang, the ground such as Fuan.After Ramulus et Folium Mussaendae Pubescentis refers to a kind of harvesting, without completing or kneading, only through the tea shone or slow fire is processed after drying.General area is rare.Ramulus et Folium Mussaendae Pubescentis produces the history of existing about 200 years, is initiated by Fuding county the earliest, is therefore also called Fuding white tea.Reaching 15708 tons according to data statistic analysis China Ramulus et Folium Mussaendae Pubescentis total amount in 2014, increased by 35% than 2013, within 2015, ratio has obvious increase trend for 2014.Ramulus et Folium Mussaendae Pubescentis manufacturing process is fairly simple, mainly includes withering tune and bakeing.The qualitative characteristics of Ramulus et Folium Mussaendae Pubescentis has milli perfume (or spice) more aobvious, and fresh taste is mellow fresh and sweet, and soup color is orange bright, but fragrance is the most flat, the fragrance of a flower inconspicuous.Flos Osmanthi Fragrantis is a kind of flower having and viewing and admiring with medical value, with Flos Osmanthi Fragrantis do raw material make osmanthus flower tea be special product of China tea, its soft aroma and, delicious taste, by masses liked.Osmanthus flower tea is a kind of famous and precious Chinese patent medicine simultaneously, is world-famous for fragrance;This patent utilizes Flos Osmanthi Fragrantis scenting Ramulus et Folium Mussaendae Pubescentis, makes Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis, significantly improves the fragrance of Ramulus et Folium Mussaendae Pubescentis, and it is strong fragrant persistently that Ramulus et Folium Mussaendae Pubescentis has the fragrance of a flower, and the dense alcohol of flavour, the fragrance of a flower are obvious, and remains Ramulus et Folium Mussaendae Pubescentis, the original health-care effect of Flos Osmanthi Fragrantis.
Summary of the invention
Present invention aims to prior art not enough, it is provided that the processing technology of a kind of Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis.Improve the fragrance of Ramulus et Folium Mussaendae Pubescentis, it is strong fragrant persistently that Ramulus et Folium Mussaendae Pubescentis has the fragrance of a flower, and the dense alcohol of flavour, the fragrance of a flower are obvious, and remains Ramulus et Folium Mussaendae Pubescentis, the original health-care effect of Flos Osmanthi Fragrantis.
For achieving the above object, the present invention adopts the following technical scheme that
The processing technology of a kind of Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis, prepares including tea base, Flos Osmanthi Fragrantis is gathered, Ramulus et Folium Mussaendae Pubescentis fumigate, logical flower heat radiation, screen out colored slag, dry dry and packaging storage step again, specifically comprises the following steps that
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 48-56 hour in the indoor environment that temperature 22-26 DEG C, relative humidity are 50-70wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 8-12cm after sieving, after putting 70-72 hour, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: bloom the phase Flos Osmanthi Fragrantis, flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, absolutely not can beat with bamboo pole, in order to avoid flower breaks wound and reddens, adopt back flower and to reject bennet, leaves foreign material in time, as early as possible scenting;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then one layer of Flos Osmanthi Fragrantis is uniformly placed by 100 kilograms of superfine white peony adapted Flos Osmanthi Fragrantis 30 kilograms, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;If indoor temperature less than 20 DEG C, with calico cover cap Ramulus et Folium Mussaendae Pubescentis heap keep temperature stabilization, promote flower normally to tell perfume (or spice), when Flos Osmanthi Fragrantis is less, can as stated above in wooden case with tea base scenting;
(4) logical flower heat radiation: when superfine white peony enfleurage 3-4 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) screen out colored slag: treating that Flos Osmanthi Fragrantis is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminate fumigate, push Cha Dui aside, flower ballast screen is gone, allocate in tea after drying;
(6) dry again dry: superfine white peony, when fumigate is enfleuraged, also absorbs large quantity of moisture, and water content is up to 15-20wt%, dry dry the most again, dries again dry 1-2 hour, makes water content be down to 3 ~ 5wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
Described Flos Osmanthi Fragrantis is Osmanthus fragrans var.thunbergii., silver osmanthus, Osmanthus tragranscv.Aurantiacu, Osmanthus fragans and moon Laurel;Osmanthus fragrans var.thunbergii. fragrance is the strongest persistently, and quality is superior, as preferably.
The beneficial effects of the present invention is:This patent utilizes Flos Osmanthi Fragrantis scenting Ramulus et Folium Mussaendae Pubescentis, makes Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis, significantly improves the fragrance of Ramulus et Folium Mussaendae Pubescentis, and it is strong fragrant persistently that Ramulus et Folium Mussaendae Pubescentis has the fragrance of a flower, and the dense alcohol of flavour, the fragrance of a flower are obvious, and remains Ramulus et Folium Mussaendae Pubescentis, the original health-care effect of Flos Osmanthi Fragrantis.The Flos Osmanthi Fragrantis white tea cake prepared not only has radioprotective, antioxidation, antitumor, lowering blood pressure and blood fat, blood sugar lowering, controls the health-care effect of the Ramulus et Folium Mussaendae Pubescentis such as toothache self, also there is the broken knot of cold expelling of Flos Osmanthi Fragrantis, the effects such as preventing phlegm from forming and stopping coughing, are a kind of beverages being suitable for many people.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited only to these embodiments.
Embodiment 1
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 56 hours in the indoor environment that temperature 22 DEG C, relative humidity are 50wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 8cm after sieving, after putting 70 hours, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: bloom the phase in silver osmanthus, flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, adopt back flower and to reject bennet, leaves foreign material, as early as possible scenting in time;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then one layer of silver-colored osmanthus is uniformly placed by 30 kilograms of 100 kilograms of superfine white peony adapted silver osmanthus, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;
(4) logical flower heat radiation: when superfine white peony enfleurage 3 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) colored slag is screened out: treating that silver osmanthus is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminates fumigate, pushs Cha Dui aside, gone by flower ballast screen, allocate in tea after drying;
(6) dry again dry: dry again dry 1 hour, make water content be down to 5wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
Embodiment 2
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 56 hours in the indoor environment that temperature 22-26 DEG C, relative humidity are 70wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 12cm after sieving, after putting 72 hours, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: bloom the phase at Osmanthus tragranscv.Aurantiacu, flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, adopt back flower and to reject bennet, leaves foreign material, as early as possible scenting in time;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then one layer of Osmanthus tragranscv.Aurantiacu is uniformly placed by 100 kilograms of superfine white peony adapted Osmanthus tragranscv.Aurantiacu 30 kilograms, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;
(4) logical flower heat radiation: when superfine white peony enfleurage 4 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) screen out colored slag: treating that Osmanthus tragranscv.Aurantiacu is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminate fumigate, push Cha Dui aside, flower ballast screen is gone, allocate in tea after drying;
(6) dry again dry: dry again dry 2 hours, make water content be down to 3wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
Embodiment 3
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 52 hours in the indoor environment that temperature 24 DEG C, relative humidity are 60wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 10cm after sieving, after putting 71 hours, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: bloom the phase at Osmanthus fragrans var.thunbergii., flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, adopt back flower and to reject bennet, leaves foreign material, as early as possible scenting in time;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then one layer of Osmanthus fragrans var.thunbergii. is uniformly placed by 100 kilograms of superfine white peony adapted Osmanthus fragrans var.thunbergii. 30 kilograms, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;
(4) logical flower heat radiation: when superfine white peony enfleurage 3.5 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) screen out colored slag: treating that Osmanthus fragrans var.thunbergii. is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminate fumigate, push Cha Dui aside, flower ballast screen is gone, allocate in tea after drying;
(6) dry again dry: dry again dry 1.5 hours, make water content be down to 4wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
Embodiment 4
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 53 hours in the indoor environment that temperature 25 DEG C, relative humidity are 65wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 11cm after sieving, after putting 70 hours, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: bloom the phase at Osmanthus fragans, flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, adopt back flower and to reject bennet, leaves foreign material, as early as possible scenting in time;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then one layer of Osmanthus fragans is uniformly placed by 100 kilograms of superfine white peony adapted Osmanthus fragans 30 kilograms, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;
(4) logical flower heat radiation: when superfine white peony enfleurage 3.5 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) screen out colored slag: treating that Osmanthus fragans is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminate fumigate, push Cha Dui aside, flower ballast screen is gone, allocate in tea after drying;
(6) dry again dry: dry again dry 1.5 hours, make water content be down to 4wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
Embodiment 5
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 54 hours in the indoor environment that temperature 24 DEG C, relative humidity are 55wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 9cm after sieving, after putting 70 hours, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: the moon Laurel bloom the phase, flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, adopt back flower and to reject bennet, leaves foreign material, as early as possible scenting in time;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then by 100 kilograms the superfine white peony adapted moon Laurel 30 kilograms uniformly place one layer of month Laurel, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;
(4) logical flower heat radiation: when superfine white peony enfleurage 3.5 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) screen out colored slag: treating that a moon Laurel is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminate fumigate, push Cha Dui aside, flower ballast screen is gone, allocate in tea after drying;
(6) dry again dry: dry again dry 1.5 hours, make water content be down to 4wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
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 (3)

1. the processing technology of a Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis, it is characterised in that: described technique includes that prepared by tea base, Flos Osmanthi Fragrantis is gathered, Ramulus et Folium Mussaendae Pubescentis fumigate, logical flower dispel the heat, screens out colored slag, dries dry and packaging storage step again.
The processing technology of a kind of Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis the most according to claim 1, it is characterised in that: specifically comprising the following steps that of described technique
(1) prepared by tea base: select the fresh and tender Folium Camelliae sinensis of the superfine white peony of 1 bud 1 leaf to make raw material, naturally tune is withered after 48-56 hour in the indoor environment that temperature 22-26 DEG C, relative humidity are 50-70wt%, carry out and sieve, 5 sieves 1 sieve, and the thickness of fresh leaf is 8-12cm after sieving, after putting 70-72 hour, drying 2 hours for 80 DEG C, hermetically storing is standby;
(2) Flos Osmanthi Fragrantis is gathered: bloom the phase Flos Osmanthi Fragrantis, flower become Unguis Tigris shape, golden yellow, in bud just put time pluck, accomplish gently to adopt, unclasp, fast freight, adopt back flower and reject bennet, leaves foreign material, as early as possible scenting in time;
(3) Ramulus et Folium Mussaendae Pubescentis fumigate: first one layer of superfine white peony of lay on clean bamboo pad or calico, then one layer of Flos Osmanthi Fragrantis is uniformly placed by 100 kilograms of superfine white peony adapted Flos Osmanthi Fragrantis 30 kilograms, one layer of flower of one layer of tea repeats to be paved into heap like this, top layer covers heap basement with Ramulus et Folium Mussaendae Pubescentis superfine white peony, and stacking thickness reaches 30cm;
(4) logical flower heat radiation: when superfine white peony enfleurage 3-4 little time, tea stack temperature rise to 40 DEG C time, push Cha Dui in time aside, stir up and down 1 time, allow it dispel the heat;When tea heap is cooled to below 30 DEG C, draws in and in heaps carry out the 2nd fumigate, make tea base uniformly enfleurage;
(5) screen out colored slag: treating that Flos Osmanthi Fragrantis is wilted condition, flower becomes aubergine, when hands is touched tea base softness and do not touched with one's hand, terminate fumigate, push Cha Dui aside, flower ballast screen is gone, allocate in tea after drying;
(6) dry again dry: dry again dry 1-2 hour, make water content be down to 3 ~ 5wt% for 80 DEG C;
(7) the exquisite paper bag of packaging storage: after natural cooling, by weight specification and compound membrane bag are sealed and packed, load in carton, put into the indoor storage of aeration-drying.
The processing technology of a kind of Flos Osmanthi Fragrantis Ramulus et Folium Mussaendae Pubescentis the most according to claim 2, it is characterised in that: described Flos Osmanthi Fragrantis is Osmanthus fragrans var.thunbergii., silver osmanthus, Osmanthus tragranscv.Aurantiacu, Osmanthus fragans and moon Laurel.
CN201610294872.2A 2016-05-06 2016-05-06 Production process of osmanthus fragrans flower white tea Pending CN105875928A (en)

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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
CN106689515A (en) * 2016-11-18 2017-05-24 贵州省凤冈县永田露茶业有限公司 Processing technology of faint-scent white tea
CN106922881A (en) * 2017-05-13 2017-07-07 务川自治县雾青茶业有限公司 A kind of floral type white tea and preparation method thereof
CN108902366A (en) * 2018-06-26 2018-11-30 广西春之森茶业有限责任公司 A kind of production method of organic jasmine flower Fuding white tea
CN109497206A (en) * 2018-12-03 2019-03-22 张明泰 A kind of production method of orange osmanthus oolong tea

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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
CN106689515A (en) * 2016-11-18 2017-05-24 贵州省凤冈县永田露茶业有限公司 Processing technology of faint-scent white tea
CN106922881A (en) * 2017-05-13 2017-07-07 务川自治县雾青茶业有限公司 A kind of floral type white tea and preparation method thereof
CN108902366A (en) * 2018-06-26 2018-11-30 广西春之森茶业有限责任公司 A kind of production method of organic jasmine flower Fuding white tea
CN109497206A (en) * 2018-12-03 2019-03-22 张明泰 A kind of production method of orange osmanthus oolong tea

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Application publication date: 20160824