CN106332986A - Oolong tea scenting process - Google Patents
Oolong tea scenting process Download PDFInfo
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- CN106332986A CN106332986A CN201510394157.1A CN201510394157A CN106332986A CN 106332986 A CN106332986 A CN 106332986A CN 201510394157 A CN201510394157 A CN 201510394157A CN 106332986 A CN106332986 A CN 106332986A
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Abstract
The invention provides a oolong tea scenting process. The process employs dried jasmine flowers and oolong tea for scenting, and breaks through the limitation of scenting with fresh jasmine flowers in the traditional technology, scenting with fresh flowers can be limited by seasons and regions, while dried flowers are free of the restrictions. The scenting process generally falls into: material selection, flower washing, tea drying, tea blending, sealed scenting, high temperature steam scenting, tea pressing, high temperature scenting, and spreading cooling, etc. The preparation method of the oolong tea is simple and efficient, and the scented oolong tea is not quite different from the oolong tea scented with fresh flowers in terms of flower fragrance, but is much lower in cost, thus having very strong market competitiveness.
Description
Technical field
The invention belongs to Tea Processing technical field, a kind of particularly oolong tea fumigate technique.
Background technology
When traditional Flos Jasmini Sambac and oolong tea carry out scenting, use the scenting that flower is carried out, and scenting is carried out using flower, just must be affected by season and region, namely only in the Flos Jasmini Sambac season bloomed and just can have ready conditions and carry out large batch of Flos Jasmini Sambac scented tea baking in the place that abounds with Flos Jasmini Sambac, there is very strong limitation it is impossible to meet the demand of people.
Content of the invention
The present invention is directed to the not enough problem of above-mentioned prior art, provides a kind of oolong tea fumigate technique.
The technical solution adopted in the present invention is: a kind of oolong tea fumigate technique it is characterised in that: bud and oolong tea using dry jasmine flower carry out scenting, and concrete scenting process is as follows:
1) sorting: choose the bud of dry jasmine flower of finished product and cleanliness reaches more than 98% oolong as raw material;
2) wash flower: clean the bud of the dry jasmine flower of select with spring water so as to absorption moisture reaches 20% until dry flower water content；
3) tea curing: using electric baker, the oolong of finished product is bakeed 2 hours at a temperature of 60 degree so as to drier；
4) mix tea: will cleaning after water content reach 20% dry flower bud and baked after more be dried oolong mixed and stirred according to the ratio of mass percent 32% and 68% respectively, thus obtaining tea blend；
5) airtight fumigate: the tea blend having mixed and stirred is put into and carries out airtight fumigate in airtight pithos, the airtight basement time spent is 24 hours；
6) high-temperature steam fumigate: the tea blend after airtight scenting is put in 100 degree of steam, in steam engine, carries out high temperature scenting, a length of 5 minutes about at that time；
7) press tea: the tea blend after high temperature scenting being poured in pressure tea mould and is suppressed, thus obtaining such as the compressed tea of tea cake or brick tea etc., the compressed tea pressing being placed into cooling shaping at being dried, cool time is 5 hours；
8) high temperature fumigate: the compressed tea having shaped is put into and in electric baker, heating 1-2 hour is bakeed with 60 degree of small fire so that whole compressed tea thermally equivalent；
9) spreading for cooling: the compressed tea after bakeing is placed makes its natural cooling 6-8 hour in the cool；
10) the 8th step and the 9th step are repeated, until the water content of whole compressed tea reaches less than 2%.
Preferred: the 2nd step washes flower and the 3rd step tea curing can be carried out simultaneously.
It is an advantage of the current invention that: the seasonality being subject to when avoiding using flower and oolong tea scenting and regional restriction, scenting can be carried out in more seasons and more region, and do not need to separate Flos Jasmini Sambac with oolong tea, dry jasmine flower inherently can use as Folium Camelliae sinensis.The cost of dry flower is also much lower than fresh Flos Jasmini Sambac simultaneously, three kinds of scenting modes such as scenting are bakeed using airtight scenting and high-temperature steam scenting and high temperature sufficient body note is carried out to dry jasmine flower, and the oolong tea fragrance of a flower difference of scenting and the oolong tea fragrance of a flower that goes out and flower scenting is less, so that its very strong market competitiveness.
Specific embodiment
With reference to specific embodiment, the present invention is described in detail.
This oolong tea fumigate technique, is achieved by the steps of:
1) sorting: choose the bud of dry jasmine flower of finished product and cleanliness reaches more than 98% oolong as raw material;
2) wash flower: clean the bud of the dry jasmine flower of select with spring water so as to absorption moisture reaches 20% until dry flower water content；
3) tea curing: using electric baker, the oolong of finished product is bakeed 2 hours at a temperature of 60 degree so as to drier；
4) mix tea: will cleaning after water content reach 20% dry flower bud and baked after more be dried oolong mixed and stirred according to the ratio of mass percent 32% and 68% respectively, thus obtaining tea blend；
5) airtight fumigate: the tea blend having mixed and stirred is put into and carries out airtight fumigate in airtight pithos, the airtight basement time spent is 24 hours；
6) high-temperature steam fumigate: the tea blend after airtight scenting is put in 100 degree of steam, in steam engine, carries out high temperature scenting, a length of 5 minutes about at that time；
7) press tea: the tea blend after high temperature scenting being poured in pressure tea mould and is suppressed, thus obtaining such as the compressed tea of tea cake or brick tea etc., the compressed tea pressing being placed into cooling shaping at being dried, cool time is 5 hours；
8) high temperature fumigate: the compressed tea having shaped is put into and in electric baker, heating 1-2 hour is bakeed with 60 degree of small fire so that whole compressed tea thermally equivalent；
9) spreading for cooling: the compressed tea after bakeing is placed makes its natural cooling 6-8 hour in the cool；
10) the 8th step and the 9th step are repeated, until the water content of whole compressed tea reaches less than 2%.
Preferred: the 2nd step washes flower and the 3rd step tea curing can be carried out simultaneously.
Embodiment 1
1) sorting: choose the dry jasmine flower of finished product, select miscellaneous flower and Flos Jasmini Sambac petal, leave behind pure Flos Jasmini Sambac bud, then the oolong tea from finished product, select the impurity such as stalky tea in oolong tea so as to cleanliness reaches more than 98%;
2) wash flower: clean the bud of the dry jasmine flower of select with spring water so as to absorb moisture to reach 20% until dry flower water content, after its object is to dry flower absorption moisture, aromatic oil in spending etc. is water-soluble with water to be closed so as to have the ability telling perfume；
3) tea curing: using electric baker, the oolong of finished product is bakeed 2 hours at a temperature of 60 degree so as to drier；
4) mix tea: will cleaning after water content reach 20% dry flower bud and baked after more be dried oolong mixed and stirred according to the ratio of mass percent 32% and 68% respectively, thus obtaining tea blend；
5) airtight fumigate: the tea blend having mixed and stirred is put into and carries out airtight fumigate in airtight pithos, the airtight basement time spent is 24 hours, now oolong tea will start to receive the fragrance of a flower of Flos Jasmini Sambac for the first time；
6) high-temperature steam fumigate: the tea blend after airtight scenting is put into and carries out high temperature scenting in steam engine in 100 degree of steam, a length of 5 minutes about at that time, moistening Flos Jasmini Sambac shoots out fragrance at high temperature further, the oolong tea being dried gradually softens under moist high-temperature steam, and oolong tea is received fragrance for the second time simultaneously；
7) press tea: the tea blend after high temperature scenting is poured in pressure tea mould and is suppressed, thus obtaining as the compressed tea of tea cake or brick tea etc., here tea blend is pressed into by tea cake using the pressure tea technique of Folium camelliae assamicae, the tea cake pressing is placed into cooling shaping at being dried, cool time is 5 hours；
8) high temperature fumigate: the tea cake having shaped is put in electric baker and heating 1-2 hour is bakeed with 60 degree of small fire so that whole compressed tea thermally equivalent, further body note is carried out to dry jasmine flower, reduce the water content of tea cake simultaneously；
9) spreading for cooling: the tea cake after bakeing is placed makes its natural cooling 6-8 hour in the cool；
10) the 8th step and the 9th step are repeated, until the water content of whole tea cake reaches less than 2%, this technique terminates then, completes tea making.
For save Production Time, step 2) wash flower and step 3) tea curing carry out simultaneously
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any modification, equivalent and improvement made within the spirit and principles in the present invention etc., should be included within the scope of the present invention.
Claims (2)
1. a kind of oolong tea fumigate technique it is characterised in that: bud and oolong tea using dry jasmine flower carry out scenting, and concrete scenting process is as follows:
1) sorting: choose the bud of dry jasmine flower of finished product and cleanliness reaches more than 98% oolong as raw material;
2) wash flower: clean the bud of the dry jasmine flower of select with spring water so as to absorption moisture reaches 20% until dry flower water content；
3) tea curing: using electric baker, the oolong of finished product is bakeed 2 hours at a temperature of 60 degree so as to drier；
4) mix tea: will cleaning after water content reach 20% dry flower bud and baked after more be dried oolong mixed and stirred according to the ratio of mass percent 32% and 68% respectively, thus obtaining tea blend；
5) airtight fumigate: the tea blend having mixed and stirred is put into and carries out airtight fumigate in airtight pithos, the airtight basement time spent is 24 hours；
6) high-temperature steam fumigate: the tea blend after airtight scenting is put in 100 degree of steam, in steam engine, carries out high temperature scenting, a length of 5 minutes about at that time；
7) press tea: the tea blend after high temperature scenting being poured in pressure tea mould and is suppressed, thus obtaining such as the compressed tea of tea cake or brick tea etc., the compressed tea pressing being placed into cooling shaping at being dried, cool time is 5 hours；
8) high temperature fumigate: the compressed tea having shaped is put into and in electric baker, heating 1-2 hour is bakeed with 60 degree of small fire so that whole compressed tea thermally equivalent；
9) spreading for cooling: the compressed tea after bakeing is placed makes its natural cooling 6-8 hour in the cool；
10) the 8th step and the 9th step are repeated, until the water content of whole compressed tea reaches less than 2%.
2. a kind of oolong tea fumigate technique according to described by claim 1 it is characterised in that: the 2nd step wash flower and the 3rd step tea curing can carry out simultaneously.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510394157.1A CN106332986A (en) | 2015-07-08 | 2015-07-08 | Oolong tea scenting process |
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| CN201510394157.1A CN106332986A (en) | 2015-07-08 | 2015-07-08 | Oolong tea scenting process |
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| CN106332986A true CN106332986A (en) | 2017-01-18 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197964A (en) * | 2017-05-02 | 2017-09-26 | 乐山市天香商贸有限公司 | A kind of jasmine hides the preparation method of tea |
| CN108541786A (en) * | 2018-04-30 | 2018-09-18 | 蔚长飞 | A kind of production method and products thereof of sweet osmanthus Fu tea |
| CN110720526A (en) * | 2018-07-17 | 2020-01-24 | 吴贻华 | Preparation process of sophora flower tea |
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| CN103250846A (en) * | 2013-01-30 | 2013-08-21 | 南宁市化工研究设计院 | Jasmine black tea scenting method |
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| CN104322764A (en) * | 2014-11-25 | 2015-02-04 | 四川正能茶业科技有限公司 | Preparation method of jasmine flower black tea |
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2015
- 2015-07-08 CN CN201510394157.1A patent/CN106332986A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN103250846A (en) * | 2013-01-30 | 2013-08-21 | 南宁市化工研究设计院 | Jasmine black tea scenting method |
| CN104171124A (en) * | 2014-07-31 | 2014-12-03 | 四川省南方叶嘉茶业有限公司 | Method for making mengding ganlu flower tea |
| CN104222391A (en) * | 2014-10-11 | 2014-12-24 | 黄山珍 | Method for preparing organic mangnolia jasmine Puer compressed tea |
| CN104336267A (en) * | 2014-10-20 | 2015-02-11 | 犍为清溪秋月茉莉花种植开发有限公司 | Preparation method of jasmine tea |
| CN104322764A (en) * | 2014-11-25 | 2015-02-04 | 四川正能茶业科技有限公司 | Preparation method of jasmine flower black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197964A (en) * | 2017-05-02 | 2017-09-26 | 乐山市天香商贸有限公司 | A kind of jasmine hides the preparation method of tea |
| CN108541786A (en) * | 2018-04-30 | 2018-09-18 | 蔚长飞 | A kind of production method and products thereof of sweet osmanthus Fu tea |
| CN110720526A (en) * | 2018-07-17 | 2020-01-24 | 吴贻华 | Preparation process of sophora flower tea |
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