CN106387169A - Osmanthus scented tea manufacturing process - Google Patents
Osmanthus scented tea manufacturing process Download PDFInfo
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- CN106387169A CN106387169A CN201611109611.5A CN201611109611A CN106387169A CN 106387169 A CN106387169 A CN 106387169A CN 201611109611 A CN201611109611 A CN 201611109611A CN 106387169 A CN106387169 A CN 106387169A
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- tea
- embryo
- flos osmanthi
- osmanthi fragrantis
- folium camelliae
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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
-
- 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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to an osmanthus scented tea manufacturing process. The process specifically includes steps: tea base preparation, to be more specific, taking fresh tea with one bud and two or three leaves as raw materials, and performing de-enzyming, rolling and drying; osmanthus base preparation, to be more specific, taking fresh osmanthus before and after the Mid-Autumn Festival as raw materials, and performing osmanthus collection and sugaring; tea base scenting; ventilation and heat dissipation; re-drying. An osmanthus base preparation process is added on the basis of a Chinese traditional tea processing process, certain economic benefits and social benefits are achieved, and produced osmanthus scented tea is compact and slender in appearance, uniform in strip, dark green in color, great in moistening effect, fresh, strong and pure in intrinsic aroma, fresh and refreshing in taste, yellowy green and clear in tea water, yellowy green, bright and tender in infused leaves and strong, elegant and durable in aroma.
Description
Technical field
The present invention relates to Tea Processing technical field, specifically a kind of processing technology of osmanthus flower tea.
Background technology
Folium Camelliae sinensis refer to leaf and the bud of Camellia sinensis, refer to the leaf of the evergreen shrubss Camellia sinensis that can be used for making tea, and use these leaves
The brewed beverage of son, was extended to institute's brewed herbal tea of useful plant flowers, leaf, seed, root, later as " chrysanthemum scented tea " etc.；With each
Plant medical material brewed " herbal tea " etc., Chinese literature is also known as thunder bud, some countries also have with other plant such as fruit and Rhizoma et radix valerianae
Leaf and the tea that bubbles out, such as " fruit tea ".Folium Camelliae sinensis come from China, and Folium Camelliae sinensis are used as sacrificial offerings earliest, but from the later stage in spring and autumn
Just by people as vegetable edible, develop in Middle West Han Dynasty medicinal, Western Han Dynastry's later stage just develops into imperial palace high-grade drink, popularize work among the people
The thing after the Western Jin Dynasty for common beverages, find earliest artificial growth Folium Camelliae sinensis traces in the Cipangopaludina chinensiss mountain ruins in Zhejiang Yuyao,
The history of existing more than 6000 year, drinks tea and starts from China, and leaf keratin, Long Circle or ellipse can directly steep drink, foundation with boiled water
Kind and production method and product design are divided into six big class；Gather and process according to season and can be divided into spring tea, summer tea, autumn tea, winter tea, with
Various raw tea or the reprocessing of refined Folium Camelliae sinensis are formed again plus tea, include being divided into scented tea, compressed tea, extraction tea, medicinal health tea, containing tea
Beverage etc..Contain the composition such as catechin, cholestenone, caffeine, inositol, Folic Acid, pantothenic acid in Folium Camelliae sinensis, human body can be promoted and be good for
Health, tea is described as " one of big beverage in the world three ".
Osmanthus flower tea, is one of main teas of China, belongs to scented tea, formed by Flos Osmanthi Fragrantis and Folium Camelliae sinensis scenting, fragrance strong fragrance is held
Long, soup look is green and bright, in collection, configuration, produces, packs etc. in each flow process, strictly adopting through the preparation of tea embryo, fresh Flos Osmanthi Fragrantis
Receipts, tea embryo fumigate, logical flower radiate, screen out colored slag, dry dry, worry net packaging, the operations such as storage of guaranteeing the quality again；Osmanthus flower tea has temperature compensation
Yang-energy, skin whitening, mediate vivotoxin, relieving cough and resolving phlegm, effect of health preserving lung moistening.In consideration of it, a kind of the invention provides osmanthus
The processing technology of scented tea.
Content of the invention
The technical problem to be solved is to provide a kind of processing technology of osmanthus flower tea.Skill to be solved by this invention
Art problem employs the following technical solutions to realize：
A kind of processing technology of osmanthus flower tea, specifically includes following steps：
Step one：Prepared by tea embryo：Tea embryo prepares the fresh tea leaf adopting two leaves and a bud or SANYE as raw material, concrete making
Process is as follows：(1) complete：The fresh tea leaf plucking the two leaves and a bud returned or SANYE is placed in green-keeping machine, green-keeping machine turns
Speed is set as that 20-25 turns/min, and green-keeping machine inlet temperature is 200-220 DEG C, and stage casing temperature is 160-180 DEG C, and terminal temperature is
115-135 DEG C, the temperature of the Folium Camelliae sinensis that complete is 60-70 DEG C, and fixation time is 0.5-1.5min, when the Folium Camelliae sinensis surface in green-keeping machine goes out
Existing fog and when surface green color deepens, divides out cooling by after machine under Folium Camelliae sinensis；(2) knead：Folium Camelliae sinensis after completing are put into
In kneading machine, kneading machine rotating speed turns/min for 20-28, and the time of kneading is 15-20min, and when kneading, the rolled twig rate of Folium Camelliae sinensis need to reach
More than 80%, and the Folium Camelliae sinensis after kneading are carried out spreading radiating, spreading thickness is 4-5 millimeter, spreads the radiating time for 0.5-
0.8h；(3) dry：Folium Camelliae sinensis after kneading are put in automatic drier, dries built-in temperature and control at 80-100 DEG C, adopt
Quickly dried, the drying and processing time is 8-105min, makes water content of tea be 6-8%.
Step 2：Prepared by Flos Osmanthi Fragrantis embryo：The preparation of Flos Osmanthi Fragrantis embryo, was specifically made as raw material using the fresh Flos Osmanthi Fragrantis before and after mid-autumn
Journey is as follows：(1) Flos Osmanthi Fragrantis are plucked：When the flower of Flos Osmanthi Fragrantis becomes Unguis Tigris shape, color to be plucked when putting at the beginning of golden yellow and in bud, pluck
When to accomplish gently to adopt to put down gently, reject bennet, the debris such as leaveves to plucking the Flos Osmanthi Fragrantis returning；(2) Flos Osmanthi Fragrantis sugaring：Harvesting is returned
Flos Osmanthi Fragrantis are placed and air-dry, and Flos Osmanthi Fragrantis are put in container, one layer of Flos Osmanthi Fragrantis of one layer of white sugar, and container is put into shady and cool place and is stored.
Step 3：Tea embryo fumigate：Flos Osmanthi Fragrantis after sugaring are sieved, removes white sugar, according to joining of tea embryo and Flos Osmanthi Fragrantis embryo
Than for 3:1 consumption, tea embryo is tiled on calico, and Flos Osmanthi Fragrantis embryo is spread on tea embryo, and one layer of Flos Osmanthi Fragrantis embryo of one layer of tea embryo repeats
It is paved into heap, top layer, with tea embryo heap basement, is placed 1-2 days.
Step 4：Logical flower radiating：Push Cha Dui aside, carry out tiling and spread so that tea heap temperature is down to 20-30 DEG C.
Step 5：Dry dry again：Tea embryo after logical flower radiating and Flos Osmanthi Fragrantis embryo are sieved, removes tiny debris, to sieve
Point after tea embryo and Flos Osmanthi Fragrantis embryo carry out multiple dry dry so that its water content is down to 3-5%.
Compared with prior art, beneficial effects of the present invention：The present invention is on the basis of the traditional Tea Processing technique of China
The upper preparation technology adding Flos Osmanthi Fragrantis embryo, creates certain economic benefit and social benefit so that the osmanthus flower tea profile produced
Tightly carefully there is milli, bar rope is neat and well spaced, and color depth is green still to moisten, and endoplasm fragrance is fresh dense pure, fresh taste, and soup look is greenish-yellow limpid, and leaf bottom is greenish-yellow
Bright delicate soft, fragrance is dense and graceful persistently.
Specific embodiment
In order that the technological means realized of the present invention, creation characteristic, reached purpose and effect are easy to understand, below right
The present invention is expanded on further.
A kind of processing technology of osmanthus flower tea, specifically includes following steps：
Step one：Prepared by tea embryo：Tea embryo prepares the fresh tea leaf adopting two leaves and a bud or SANYE as raw material, concrete making
Process is as follows：(1) complete：The fresh tea leaf plucking the two leaves and a bud returned or SANYE is placed in green-keeping machine, green-keeping machine turns
Speed is set as that 20-25 turns/min, and green-keeping machine inlet temperature is 200-220 DEG C, and stage casing temperature is 160-180 DEG C, and terminal temperature is
115-135 DEG C, the temperature of the Folium Camelliae sinensis that complete is 60-70 DEG C, and fixation time is 0.5-1.5min, when the Folium Camelliae sinensis surface in green-keeping machine goes out
Existing fog and when surface green color deepens, divides out cooling by after machine under Folium Camelliae sinensis；(2) knead：Folium Camelliae sinensis after completing are put into
In kneading machine, kneading machine rotating speed turns/min for 20-28, and the time of kneading is 15-20min, and when kneading, the rolled twig rate of Folium Camelliae sinensis need to reach
More than 80%, and the Folium Camelliae sinensis after kneading are carried out spreading radiating, spreading thickness is 4-5 millimeter, spreads the radiating time for 0.5-
0.8h；(3) dry：Folium Camelliae sinensis after kneading are put in automatic drier, dries built-in temperature and control at 80-100 DEG C, adopt
Quickly dried, the drying and processing time is 8-105min, makes water content of tea be 6-8%.
Step 2：Prepared by Flos Osmanthi Fragrantis embryo：The preparation of Flos Osmanthi Fragrantis embryo, was specifically made as raw material using the fresh Flos Osmanthi Fragrantis before and after mid-autumn
Journey is as follows：(1) Flos Osmanthi Fragrantis are plucked：When the flower of Flos Osmanthi Fragrantis becomes Unguis Tigris shape, color to be plucked when putting at the beginning of golden yellow and in bud, pluck
When to accomplish gently to adopt to put down gently, reject bennet, the debris such as leaveves to plucking the Flos Osmanthi Fragrantis returning；(2) Flos Osmanthi Fragrantis sugaring：Harvesting is returned
Flos Osmanthi Fragrantis are placed and air-dry, and Flos Osmanthi Fragrantis are put in container, one layer of Flos Osmanthi Fragrantis of one layer of white sugar, and container is put into shady and cool place and is stored.
Step 3：Tea embryo fumigate：Flos Osmanthi Fragrantis after sugaring are sieved, removes white sugar, according to joining of tea embryo and Flos Osmanthi Fragrantis embryo
Than for 3:1 consumption, tea embryo is tiled on calico, and Flos Osmanthi Fragrantis embryo is spread on tea embryo, and one layer of Flos Osmanthi Fragrantis embryo of one layer of tea embryo repeats
It is paved into heap, top layer, with tea embryo heap basement, is placed 1-2 days.
Step 4：Logical flower radiating：Push Cha Dui aside, carry out tiling and spread so that tea heap temperature is down to 20-30 DEG C.
Step 5：Dry dry again：Tea embryo after logical flower radiating and Flos Osmanthi Fragrantis embryo are sieved, removes tiny debris, to sieve
Point after tea embryo and Flos Osmanthi Fragrantis embryo carry out multiple dry dry so that its water content is down to 3-5%.
The present invention adds the preparation technology of Flos Osmanthi Fragrantis embryo on the basis of the traditional Tea Processing technique of China, creates certain
Economic benefit and social benefit so that the osmanthus flower tea profile produced tightly carefully has milli, bar rope is neat and well spaced, and color depth is green still to moisten, endoplasm
Fragrance is fresh dense pure, fresh taste, and soup look is greenish-yellow limpid, and leaf bottom is greenish-yellow bright delicate soft, and fragrance is dense and graceful persistently.
Ultimate principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
The simply present invention it should be appreciated that the present invention is not limited by step embodiment, described in step embodiment and description for the personnel
Principle, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these change and
Improvement both falls within scope of the claimed invention.Claimed scope is by appending claims and its equivalent
Thing defines.
Claims (1)
1. a kind of processing technology of osmanthus flower tea it is characterised in that：Specifically include following steps：
Step one：Prepared by tea embryo：Tea embryo prepares the fresh tea leaf adopting two leaves and a bud or SANYE as raw material, concrete manufacturing process
As follows：
(1) complete：The fresh tea leaf plucking the two leaves and a bud returned or SANYE is placed in green-keeping machine, green-keeping machine speed setting
Turn/min for 20-25, green-keeping machine inlet temperature is 200-220 DEG C, stage casing temperature is 160-180 DEG C, terminal temperature is 115-135
DEG C, the temperature of the Folium Camelliae sinensis that complete is 60-70 DEG C, and fixation time is 0.5-1.5min, when fog in the Folium Camelliae sinensis surface in green-keeping machine
And surface green color is when deepening, divide out cooling by after machine under Folium Camelliae sinensis；
(2) knead：Folium Camelliae sinensis after completing are put in kneading machine, kneading machine rotating speed turns/min for 20-28, the time of kneading is 15-
20min, when kneading, the rolled twig rate of Folium Camelliae sinensis need to reach more than 80%, and the Folium Camelliae sinensis after kneading are carried out spreading radiating, spreads thickness
For 4-5 millimeter, spread the radiating time for 0.5-0.8h；
(3) dry：Folium Camelliae sinensis after kneading are put in automatic drier, dries built-in temperature and control at 80-100 DEG C, adopt
Quickly dried, the drying and processing time is 8-105min, makes water content of tea be 6-8%；
Step 2：Prepared by Flos Osmanthi Fragrantis embryo：, using the fresh Flos Osmanthi Fragrantis before and after mid-autumn as raw material, concrete manufacturing process is such as the preparation of Flos Osmanthi Fragrantis embryo
Under：
(1) Flos Osmanthi Fragrantis are plucked：When the flower of Flos Osmanthi Fragrantis becomes Unguis Tigris shape, color to be plucked when putting at the beginning of golden yellow and in bud, during harvesting
Accomplish gently to adopt and put down gently, reject the debris such as bennet, leaveves to plucking the Flos Osmanthi Fragrantis returning；
(2) Flos Osmanthi Fragrantis sugaring：Air-dry plucking the Flos Osmanthi Fragrantis placement returned, Flos Osmanthi Fragrantis are put in container, one layer of Flos Osmanthi Fragrantis of one layer of white sugar,
Container is put into shady and cool place and is stored；
Step 3：Tea embryo fumigate：Flos Osmanthi Fragrantis after sugaring are sieved, removes white sugar, the proportioning according to tea embryo and Flos Osmanthi Fragrantis embryo is
3:1 consumption, tea embryo is tiled on calico, and Flos Osmanthi Fragrantis embryo is spread on tea embryo, and one layer of Flos Osmanthi Fragrantis embryo of one layer of tea embryo repeats to be paved into
Heap, top layer, with tea embryo heap basement, is placed 1-2 days；
Step 4：Logical flower radiating：Push Cha Dui aside, carry out tiling and spread so that tea heap temperature is down to 20-30 DEG C；
Step 5：Dry dry again：Tea embryo after logical flower radiating and Flos Osmanthi Fragrantis embryo are sieved, removes tiny debris, after screening
Tea embryo and Flos Osmanthi Fragrantis embryo carry out multiple dry dry so that its water content is down to 3-5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611109611.5A CN106387169A (en) | 2016-12-06 | 2016-12-06 | Osmanthus scented tea manufacturing process |
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| CN201611109611.5A CN106387169A (en) | 2016-12-06 | 2016-12-06 | Osmanthus scented tea manufacturing process |
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| CN201611109611.5A Pending CN106387169A (en) | 2016-12-06 | 2016-12-06 | Osmanthus scented tea manufacturing process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
| CN107114515A (en) * | 2017-06-22 | 2017-09-01 | 和县赭洛山茶叶种植专业合作社 | A kind of preparation method of osmanthus 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 |
| CN107726763A (en) * | 2017-10-26 | 2018-02-23 | 竹山县绿苑生物科技有限责任公司 | A kind of furnace drying method of chrysanthemum |
| CN108244285A (en) * | 2018-03-22 | 2018-07-06 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of fresh flower nutrition 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 |
| 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 |
| CN113508847A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting scented tea by using fresh flower sweet osmanthus essential oil |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
| CN107114515A (en) * | 2017-06-22 | 2017-09-01 | 和县赭洛山茶叶种植专业合作社 | A kind of preparation method of osmanthus 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 |
| CN107726763A (en) * | 2017-10-26 | 2018-02-23 | 竹山县绿苑生物科技有限责任公司 | A kind of furnace drying method of chrysanthemum |
| CN108244285A (en) * | 2018-03-22 | 2018-07-06 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of fresh flower nutrition 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 |
| 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 |
| CN113508847A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting scented tea by using fresh flower sweet osmanthus essential oil |
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Application publication date: 20170215 |