CN106417825A - Preparing method of osmanthusfragranstibetan tea - Google Patents
Preparing method of osmanthusfragranstibetan tea Download PDFInfo
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- CN106417825A CN106417825A CN201610943954.5A CN201610943954A CN106417825A CN 106417825 A CN106417825 A CN 106417825A CN 201610943954 A CN201610943954 A CN 201610943954A CN 106417825 A CN106417825 A CN 106417825A
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- tea
- flos osmanthi
- osmanthi fragrantis
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to a preparing method of osmanthusfragranstibetan tea. The preparing method includes steps of unsifted tea processing, osmanthusfragrans picking and processing, osmantnus mixing, ventilation and heat dissipation, holding out of scented flower, baking and tea stir-drying. The method is simple in process and easy to operate, the osmanthusfragranstibetan teaobtained through processing has the effects of tibetan tea and osmanthusfragrans, has the functions of resisting cancer, reducing blood fat, losing weight, maintaining beauty, keeping young, relieving throat, improving symptoms of profuse sputum and coughing, treating duodenal ulcer, stomach cold, a stomachache and ozostomia and is suitable for all people groups. In addition, while keeping the characteristics of being red, thick, aged and mellow, the unique fragrance of osmanthusfragrans is added, so that the osmanthusfragranstibetan tea integrates mouthfeel, fragrance and healthcare, and the market value of tibetan tea is improved.
Description
Technical field
The present invention relates to a kind of preparation method of Tibetan tea is and in particular to a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea.
Background technology
Flos Osmanthi Fragrantis are one of Chinese ten big famous flowers, integrate greening, beautification, the viewing and admiring and the practical excellent garden having both of sweetening treatment
Woods seeds, Flos Osmanthi Fragrantis clearly can dust-tight, dense can be far excessive, rate as an unsurpassed one.The osmanthus flower tea doing raw material making with Flos Osmanthi Fragrantis is special product of China tea, it
Soft aroma and, delicious taste, by masses liked.Additionally, osmanthus flower tea can skin maintenance, throat of releiving, improve excessive phlegm, cough
Shape, also can treat duodenal ulcer, cold syndrome of the stomach has a stomach-ache and halitosis etc..
Tibetan tea has four absolutely, and i.e. " red, dense, old, alcohol ", it is thoroughly red that " red " refers to liquor color, fresh and alive lovely, and it is genuine that " dense " refers to tea flavour,
Tasty and refreshing merry and lively when drinking, " old " refers to aged aroma, and the old tea that the holding time is more long, and tea smell is denseer, and it is not puckery that " alcohol " refers to entrance
Not bitter, lubricious sweetness, flavour are mellow.Catechin, polyphenol, polysaccharide, cellulose, plant pigment, albumen is included in the Folium Camelliae sinensis of Tibetan tea
Matter, lipid, alcohols, ketone, vitamin etc. 500 many kinds of substance, is allowed to convert, isomery, degraded polymerization couple, and generate other commodity
Tea incomparable and lack polysaccharide, thearubigins, theaflavin, cellulose, trace element etc..Therefore, Tibetan tea have very prominent
Health-care effect, the tea polyphenols containing in Tibetan tea have antitumaous effect, and appropriate low fluorine can be protected and firm tooth, tea tannin energy
Improve the toughness of blood vessel, so that blood vessel is not easily broken, substantial amounts of theophylline has very strong dissolubility to fat, reduce fat in body
Interior accumulation, reaches the effect of fat-reducing.But, the health-care effect of traditional Tibetan tea is also more single, with people's quality of the life
Improve constantly, cannot meet the requirement of people.
There is presently no the product that Flos Osmanthi Fragrantis HEZANGCHA is processed together preparation, also there is no corresponding preparation method.
Content of the invention
It is an object of the invention to provide a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea, the Flos Osmanthi Fragrantis Tibetan tea that the method produces combines biography
System Tibetan tea anticancer, blood fat reducing, health-care effect and Flos Osmanthi Fragrantis skin maintenance, the throat of releiving such as fat-reducing, improve excessive phlegm cough symptom, and
Treatment duodenal ulcer, cold syndrome of the stomach have a stomach-ache and the effects such as halitosis.
The technical solution used in the present invention is as follows：
A kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea, including step once：
(1) tea embryo is processed：Pluck tender Folium Camelliae sinensis as raw material, through completing, fumigating, kneading, pile-fermentation, turn over and pick, dry
Make the tea embryo of scenting scented tea afterwards；
(2) Flos Osmanthi Fragrantis are plucked and process：Pluck the Flos Osmanthi Fragrantis just put in bud, and remove the debris such as bennet, leaveves, accomplish during harvesting
Gently adopt, put down gently, fast freight；By pluck Flos Osmanthi Fragrantis spreading for cooling in ventilation and sterilizing place, make the moisture evaporation on Flos Osmanthi Fragrantis surface complete
Finish；Control ambient temperature to be 20-25 DEG C, promote Flos Osmanthi Fragrantis to open；The flowers are in blossom for DANGGUI when the rate of putting reaches 80%, carries out sieve flower, filters out
Fresh Flos Osmanthi Fragrantis after opening；
(3) fumigate spell and：By described tea embryo and fresh Flos Osmanthi Fragrantis according to one layer of tea embryo and one layer of fresh Flos Osmanthi Fragrantis repeat multi-layer stacking in
Through sterilizing and free of contamination place, control ambient temperature to be 20-25 DEG C, promote that Flos Osmanthi Fragrantis tell perfume (or spice) and tea embryo is enfleuraged；
(4) ventilation and heat：When tea heap temperature reaches 40 DEG C, tea heap is pushed aside, made thinner, offers heap tea and fully radiate, often
30min turns once up and down, draws the tea made thinner embryo and fresh Flos Osmanthi Fragrantis in heaps, so that tea embryo is uniformly enfleuraged after turning 3 times；This step
It is repeated, when Flos Osmanthi Fragrantis become the shape that withers, flower to become aubergine and Flos Osmanthi Fragrantis do not have fragrance, stop fumigate；
(5) rocket：The Flos Osmanthi Fragrantis of step (4) are taken out from Folium Camelliae sinensis, and flower slag is filtered；
(6) bakee：Folium Camelliae sinensis after rocketing are bakeed at 60-90 DEG C with 1-2h, removes the moisture absorbing when tea embryo is enfleuraged, dry
After roasting, Folium Camelliae sinensis are spread out radiating；
(7) fry flower：Folium Camelliae sinensis after Flos Osmanthi Fragrantis and above-mentioned baking are pressed 1:3 ratio carries out parch, obtains Flos Osmanthi Fragrantis Tibetan tea finished product
Tea.
In described step (3), tea embryo is (2-3) with the weight ratio of fresh Flos Osmanthi Fragrantis：1.
The time of described step (4) is 18-24h.
In described step (3), tea embryo and fresh Flos Osmanthi Fragrantis are respectively 3 layers.
In described step (3), the height of tea heap is in below 15cm.
In sum, due to employing technique scheme, the invention has the beneficial effects as follows：The invention provides a kind of osmanthus
The preparation method of flower Tibetan tea, the method process simply it is easy to operation, is processed the Flos Osmanthi Fragrantis Tibetan tea obtaining and is had Tibetan tea and Flos Osmanthi Fragrantis simultaneously concurrently
Effect, there is anticancer, blood fat reducing, fat-reducing, skin maintenance, throat of releiving, improve excessive phlegm cough symptom, and treatment 12 finger
Intestinal ulcer, cold syndrome of the stomach have a stomach-ache and the health care such as halitosis, are suitable to all groups.Additionally, Flos Osmanthi Fragrantis Tibetan tea keep Tibetan tea " red, dense,
While four features of old, alcohol ", also add the exclusive fragrance of Flos Osmanthi Fragrantis so that Flos Osmanthi Fragrantis Tibetan tea collects mouthfeel, fragrance, health care in one
Body, improves the market value of Tibetan tea.
Specific embodiment
All features disclosed in this specification, in addition to mutually exclusive feature and/or step, all can be with any
Mode combines.
Embodiment 1
A kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea, including step once：
(1) tea embryo is processed：Pluck tender Folium Camelliae sinensis as raw material, through completing, fumigating, kneading, pile-fermentation, turn over and pick, dry
Make the tea embryo of scenting scented tea afterwards, the water content of tea embryo is below 10%；
(2) Flos Osmanthi Fragrantis are plucked and process：Pluck the Flos Osmanthi Fragrantis just put in bud, and remove the debris such as bennet, leaveves, accomplish during harvesting
Gently adopt, put down gently, fast freight；By pluck Flos Osmanthi Fragrantis spreading for cooling in ventilation and sterilizing place, make the moisture evaporation on Flos Osmanthi Fragrantis surface complete
Finish；Control ambient temperature to be 25 DEG C, promote Flos Osmanthi Fragrantis to open；The flowers are in blossom for DANGGUI when the rate of putting reaches 80%, carries out sieve flower, filters out opening
Fresh Flos Osmanthi Fragrantis afterwards；
(3) fumigate spell and：By described weight than for 2：1 tea embryo and fresh Flos Osmanthi Fragrantis are according to one layer of tea embryo and one layer of fresh Flos Osmanthi Fragrantis weight
In through sterilizing and free of contamination place, in below 15cm, tea embryo and fresh Flos Osmanthi Fragrantis are respectively 3 to the height of tea heap to multiple multi-layer stacking
Layer, controls ambient temperature to be 25 DEG C, and promotion Flos Osmanthi Fragrantis tell perfume (or spice) and tea embryo is enfleuraged；
(4) ventilation and heat：When tea heap temperature reaches 40 DEG C, tea heap is pushed aside, made thinner, offers heap tea and fully radiate, often
30min turns once up and down, draws the tea made thinner embryo and fresh Flos Osmanthi Fragrantis in heaps, so that tea embryo is uniformly enfleuraged after turning 3 times；This step
24h is repeated, when Flos Osmanthi Fragrantis become the shape that withers, flower to become aubergine and Flos Osmanthi Fragrantis do not have fragrance, stops fumigate；
(5) rocket：The Flos Osmanthi Fragrantis of step (4) are taken out from Folium Camelliae sinensis, and flower slag is filtered；
(6) bakee：At 80 DEG C, 1.5h is bakeed to the Folium Camelliae sinensis after rocketing, when water content is reduced to 5%, stops bakeing, and
Folium Camelliae sinensis are spread out radiating；
(7) fry flower：Folium Camelliae sinensis after Flos Osmanthi Fragrantis and above-mentioned baking are pressed 1:3 ratio carries out parch, and obtaining water content is 3%-
4% Flos Osmanthi Fragrantis Tibetan tea sample tea.
Embodiment 2
The present embodiment be the difference is that only with embodiment 1：The weight of tea embryo and fresh Flos Osmanthi Fragrantis is than for 3：1, step (4)
Time is 20h, and the Folium Camelliae sinensis after rocketing bakee 2h at 90 DEG C.
The Flos Osmanthi Fragrantis Tibetan tea preparing according to above-described embodiment, has strong Flos Osmanthi Fragrantis fragrance, and lasting fragrance.
Claims (5)
1. a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea is it is characterised in that include step：
(1) tea embryo is processed：Pluck tender Folium Camelliae sinensis as raw material, through completing, fumigating, knead, pile-fermentation, turn over pick, dry after system
Become the tea embryo of scenting scented tea；
(2) Flos Osmanthi Fragrantis are plucked and process：Pluck the Flos Osmanthi Fragrantis just put in bud, and remove the debris such as bennet, leaveves, accomplish light during harvesting
Adopt, put down gently, fast freight；By pluck Flos Osmanthi Fragrantis spreading for cooling in ventilation and sterilizing place, so that the moisture evaporation on Flos Osmanthi Fragrantis surface is finished；
Control ambient temperature to be 20-25 DEG C, promote Flos Osmanthi Fragrantis to open；The flowers are in blossom for DANGGUI when the rate of putting reaches 80%, carries out sieve flower, filters out opening
Fresh Flos Osmanthi Fragrantis afterwards；
(3) fumigate spell and：Described tea embryo is repeated multi-layer stacking in process with fresh Flos Osmanthi Fragrantis according to one layer of tea embryo and one layer of fresh Flos Osmanthi Fragrantis
Sterilizing and free of contamination place, control ambient temperature to be 20-25 DEG C, and promotion Flos Osmanthi Fragrantis tell perfume (or spice) and tea embryo is enfleuraged；
(4) ventilation and heat：When tea heap temperature reaches 40 DEG C, tea heap is pushed aside, made thinner, offers heap tea and fully radiate, on every 30min
Under turn once, after turning 3 times, the tea made thinner embryo and fresh Flos Osmanthi Fragrantis are drawn in heaps, so that tea embryo is uniformly enfleuraged；This step is entered repeatedly
OK, when Flos Osmanthi Fragrantis become the shape that withers, flower to become aubergine and Flos Osmanthi Fragrantis do not have fragrance, stop fumigate；
(5) rocket：The Flos Osmanthi Fragrantis of step (4) are taken out from Folium Camelliae sinensis, and flower slag is filtered；
(6) bakee：Folium Camelliae sinensis after rocketing are bakeed at 60-90 DEG C with 1-2h, removes the moisture absorbing when tea embryo is enfleuraged, bakee
Afterwards, Folium Camelliae sinensis are spread out radiating；
(7) fry flower：Folium Camelliae sinensis after Flos Osmanthi Fragrantis and above-mentioned baking are pressed 1:3 ratio carries out parch, obtains Flos Osmanthi Fragrantis Tibetan tea sample tea.
2. a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea according to claim 1 is it is characterised in that in described step (3), tea embryo
Weight ratio with fresh Flos Osmanthi Fragrantis is (2-3)：1.
3. a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea according to claim 1 is it is characterised in that the time of described step (4)
For 18-24h.
4. a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea according to claim 1 is it is characterised in that in described step (3), tea embryo
Respectively it is 3 layers with fresh Flos Osmanthi Fragrantis.
5. a kind of preparation method of Flos Osmanthi Fragrantis Tibetan tea according to claim 1 is it is characterised in that in described step (3), tea heap
Height in below 15cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610943954.5A CN106417825A (en) | 2016-11-02 | 2016-11-02 | Preparing method of osmanthusfragranstibetan tea |
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|---|---|---|---|
| CN201610943954.5A CN106417825A (en) | 2016-11-02 | 2016-11-02 | Preparing method of osmanthusfragranstibetan tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974048A (en) * | 2017-03-21 | 2017-07-25 | 谢其军 | A kind of preparation method of osmanthus flower fragrant fermentation health preserving tea |
| 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 |
| CN113892531A (en) * | 2021-09-17 | 2022-01-07 | 四川农业大学 | Preparation method of chrysanthemum compound Tibetan tea |
| CN114041505A (en) * | 2021-11-09 | 2022-02-15 | 四川农业大学 | Preparation method of Lithocarpus litseifolius and lithocarpus litseifolius compound Tibetan tea |
-
2016
- 2016-11-02 CN CN201610943954.5A patent/CN106417825A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974048A (en) * | 2017-03-21 | 2017-07-25 | 谢其军 | A kind of preparation method of osmanthus flower fragrant fermentation health preserving tea |
| 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 |
| CN113892531A (en) * | 2021-09-17 | 2022-01-07 | 四川农业大学 | Preparation method of chrysanthemum compound Tibetan tea |
| CN114041505A (en) * | 2021-11-09 | 2022-02-15 | 四川农业大学 | Preparation method of Lithocarpus litseifolius and lithocarpus litseifolius compound Tibetan tea |
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Application publication date: 20170222 |
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| WD01 | Invention patent application deemed withdrawn after publication |