CN106615377A - Preparation method of scented tea - Google Patents
Preparation method of scented tea Download PDFInfo
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- CN106615377A CN106615377A CN201611204269.7A CN201611204269A CN106615377A CN 106615377 A CN106615377 A CN 106615377A CN 201611204269 A CN201611204269 A CN 201611204269A CN 106615377 A CN106615377 A CN 106615377A
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- tea
- fresh flower
- organic
- preparation
- jasmine
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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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- 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 the technical field of tea leaves, in particular to a preparation method of scented tea. The product namely the scented tea is obtained through the following steps of preparing materials, performing fixation, performing twisting, performing primary baking, performing shaping, performing airing and performing drying. The method disclosed by the invention is used for preparing organic scented tea, so that beneficial substances in tea leaves can be effectively reserved, and waste of beneficial ingredients in the tea leaves can be reduced. The method disclosed by the invention is simple in technology and easy to operate. The prepared tea leaves are fresh bright in tea soup, unique in flavor and free from peculiar smell.
Description
Technical field
The present invention relates to tea technology field, in particular to a kind of preparation method of jasmine tea.
Background technology
Organic tea is the tealeaves that a kind of method according to organic agriculture is produced and processed.In its production process, completely
The production of the materials such as any artificial synthesized chemical fertilizer, agricultural chemicals, plant growth regulator, chemical food additive is not applied, and is met
IFOAM（LFOAM）Standard, Jing is organic（It is natural）Food tissue of awaring a certificate issues certificate.It is in fact a kind of
Pollution-free, pure natural tealeaves.Organic tea is also the organic food of first outlet of awaring a certificate of China.In recent years, China has 20
Multiple Tea Production units obtain organic jasmine tea and award a certificate, and it is nearly more than 6000 mus to set up organic jasmine tea base, organic tea year output
Up to more than 500 tons.During existing tea-manufacturing technology, often lead to substantial amounts of beneficiating ingredient and waste.
The content of the invention
For above-mentioned situation, the present invention proposes a kind of preparation method of jasmine tea, can be effectively retained beneficial in tealeaves
Composition.
To achieve these goals, the technical solution adopted in the present invention is that a kind of preparation method of jasmine tea includes following step
Suddenly：
1. get the raw materials ready：Ratio 15～35 by weight：The 100 first exhibition organic teas for choosing fresh flower and the leaf of a bud one or two leaves and a bud
Bud, organic tea shoot is mixed with fresh flower, is divided as being placed under daylight after 18～25 DEG C of indoor 3～7h of airing after 1～2h of airing
From organic tea shoot and fresh flower, fresh flower is placed in 40～50 DEG C of baking oven, bakes 1～2h；
2. complete：The organic tea shoot after getting the raw materials ready and processing for choosing 85～95wt% is completed, and fixing temperature is 260～300
DEG C, fixation time is 1～2min, obtains the tea that completes；
3. knead：Mix with the fresh flower through process of getting the raw materials ready after the tea that completes is cooled into 45～55 DEG C and kneaded, knead temperature
For 45～55 DEG C, the time of kneading is 10～15min, obtains just tea；
4. just dry：First tea is dried with remaining process after remaining organic tea shoot is well mixed through getting the raw materials ready, drying temperature
For 40～50 DEG C, the time is 2～3h, obtains just tea curing；
5. shaping：First tea curing is carried out into shaping；
6. dry：First tea curing after shaping is placed in into 1～2h of drying under noon sun；
7. dry：By the first tea curing after drying after shaping as being dried at 75～90 DEG C, water content of tea is dried to low
Product is obtained after 8%.
Preferably, 1. the step is ratio 25 by weight：100 choose fresh flower and the leaf of a bud one or two leaves and a bud
The organic tea shoot of first exhibition, organic tea shoot is mixed with fresh flower, as being placed in airing 1.5h under daylight after 22 DEG C of indoor airing 5h
After separate organic tea shoot and fresh flower, fresh flower is placed in 45 DEG C of baking oven, bake 1.5h.
Preferably, described fresh flower is one or more group in Jasmine, honeysuckle, rose, peony, chrysanthemum
Close.
Preferably, organic tea shoot through get the raw materials ready process after of the step 2. to choose 90wt% is completed, complete
Temperature is 280 DEG C, and fixation time is 1.5min, obtains the tea that completes；
Preferably, the step 3. in knead temperature for 50 DEG C, knead the time for 12min.
Preferably, the step 4. middle drying temperature be 45 DEG C, the time is 2.5h.
Preferably, the step 7. in, drying temperature be 80 DEG C.
Further, the product that 7. step obtains is through sterilization processing.
Jasmine tea is prepared using method of the present invention, the benefit materials that can be effectively retained in tealeaves, reducing tealeaves has
The waste of beneficial composition, it is method process is simple of the present invention, easily operated.The tealeaves millet paste of preparation is vivid, unique flavor, nothing
Peculiar smell.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1：A kind of preparation method of jasmine tea is comprised the following steps：
1. get the raw materials ready：Ratio 25 by weight：100 choose fresh flower and the organic tea shoot of the first exhibition of the leaf of a bud one or two leaves and a bud, will
Organic tea shoot mixes with fresh flower, as be placed under daylight after airing 1.5h after 22 DEG C of indoor airing 5h separate organic tea shoot with it is fresh
Flower, fresh flower is placed in 45 DEG C of baking oven, bakes 1.5h；
2. complete：The organic tea shoot after getting the raw materials ready and processing for choosing 90wt% is completed, and fixing temperature is 280 DEG C, when completing
Between be 1.5min, obtain the tea that completes；
3. knead：To complete after tea is cooled to 45～55 DEG C and be kneaded, knead temperature for 50 DEG C, the time of kneading will be 12min, be obtained
To first tea；
4. just dry：First tea is dried with remaining process after remaining organic tea shoot is well mixed through getting the raw materials ready, drying temperature
For 45 DEG C, the time is 2.5h, obtains just tea curing；
5. shaping：First tea curing is carried out into shaping；
6. dry：First tea curing after shaping is placed in into 1～2h of drying under noon sun；
7. dry：By the first tea curing after drying after shaping as being dried at 80 DEG C, water content of tea is dried to less than 8%
Afterwards, carry out sterilization and obtain product.
Described fresh flower is Jasmine.
Embodiment 2：A kind of preparation method of jasmine tea is comprised the following steps：
1. get the raw materials ready：Ratio 35 by weight：100 choose fresh flower and the organic tea shoot of the first exhibition of the leaf of a bud one or two leaves and a bud, will
Organic tea shoot mixes with fresh flower, as be placed under daylight after airing 2h after 25 DEG C of indoor airing 3h separate organic tea shoot with it is fresh
Flower, fresh flower is placed in 40 DEG C of baking oven, bakes 2h；
2. complete：The organic tea shoot after getting the raw materials ready and processing for choosing 85wt% is completed, and fixing temperature is 260 DEG C, when completing
Between be 2min, obtain the tea that completes；
3. knead：To complete after tea is cooled to 45～55 DEG C and be kneaded, knead temperature for 45 DEG C, the time of kneading will be 15min, be obtained
To first tea；
4. just dry：First tea is dried with remaining process after remaining organic tea shoot is well mixed through getting the raw materials ready, drying temperature
For 40 DEG C, the time is 3h, obtains just tea curing；
5. shaping：First tea curing is carried out into shaping；
6. dry：First tea curing after shaping is placed in into 1～2h of drying under noon sun；
7. dry：By the first tea curing after drying after shaping as being dried at 75 DEG C, water content of tea is dried to less than 8%
Afterwards, carry out sterilization and obtain product.
Described fresh flower is honeysuckle, the mixing of chrysanthemum.
Embodiment 3：A kind of preparation method of jasmine tea is comprised the following steps：
1. get the raw materials ready：Ratio 15 by weight：100 choose fresh flower and the organic tea shoot of the first exhibition of the leaf of a bud one or two leaves and a bud, will
Organic tea shoot mixes with fresh flower, as be placed under daylight after airing 1h after 18 DEG C of indoor airing 7h separate organic tea shoot with it is fresh
Flower, fresh flower is placed in 50 DEG C of baking oven, bakes 1h；
2. complete：The organic tea shoot after getting the raw materials ready and processing for choosing 95wt% is completed, and fixing temperature is 300 DEG C, when completing
Between be 1min, obtain the tea that completes；
3. knead：To complete after tea is cooled to 45～55 DEG C and be kneaded, knead temperature for 55 DEG C, the time of kneading will be 10min, be obtained
To first tea；
4. just dry：First tea is dried with remaining process after remaining organic tea shoot is well mixed through getting the raw materials ready, drying temperature
For 50 DEG C, the time is 2h, obtains just tea curing；
5. shaping：First tea curing is carried out into shaping；
6. dry：First tea curing after shaping is placed in into 1～2h of drying under noon sun；
7. dry：By the first tea curing after drying after shaping as being dried at 90 DEG C, water content of tea is dried to less than 8%
After obtain product.
Described fresh flower is Jasmine, honeysuckle, rose, peony, the mixing of chrysanthemum.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, there can be various modifications and variations in the spirit and principles in the present invention, the modification of these equivalents or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (8)
1. a kind of preparation method of jasmine tea, it is characterised in that comprise the following steps：
1. get the raw materials ready：Ratio 15～35 by weight：The 100 first exhibition organic teas for choosing fresh flower and the leaf of a bud one or two leaves and a bud
Bud, organic tea shoot is mixed with fresh flower, is divided as being placed under daylight after 18～25 DEG C of indoor 3～7h of airing after 1～2h of airing
From organic tea shoot and fresh flower, fresh flower is placed in 40～50 DEG C of baking oven, bakes 1～2h；
2. complete：The organic tea shoot after getting the raw materials ready and processing for choosing 85～95wt% is completed, and fixing temperature is 260～300
DEG C, fixation time is 1～2min, obtains the tea that completes；
3. knead：Mix with the fresh flower through process of getting the raw materials ready after the tea that completes is cooled into 45～55 DEG C and kneaded, knead temperature
For 45～55 DEG C, the time of kneading is 10～15min, obtains just tea；
4. just dry：First tea is dried with remaining process after remaining organic tea shoot is well mixed through getting the raw materials ready, drying temperature
For 40～50 DEG C, the time is 2～3h, obtains just tea curing；
5. shaping：First tea curing is carried out into shaping；
6. dry：First tea curing after shaping is placed in into 1～2h of drying under noon sun；
7. dry：By the first tea curing after drying after shaping as being dried at 75～90 DEG C, water content of tea is dried to low
Product is obtained after 8%.
2. the preparation method of a kind of jasmine tea according to claim 1, it is characterised in that：Ratio 25 by weight：100 choosings
Fresh flower and the organic tea shoot of the first exhibition of the leaf of a bud one or two leaves and a bud are taken, organic tea shoot is mixed with fresh flower, as 22 DEG C of interior
It is placed in after airing 5h under daylight after airing 1.5h and separates organic tea shoot and fresh flower, fresh flower is placed in 45 DEG C of baking oven, bakes 1.5h.
3. the preparation method of a kind of jasmine tea according to claim 1 and 2, it is characterised in that：Described fresh flower be Jasmine,
One or more combination in honeysuckle, rose, peony, chrysanthemum.
4. the preparation method of a kind of jasmine tea according to claim 1, it is characterised in that：The process for choosing 90wt% is got the raw materials ready place
Organic tea shoot after reason is completed, and fixing temperature is 280 DEG C, and fixation time is 1.5min, obtains the tea that completes.
5. the preparation method of a kind of jasmine tea according to claim 1, it is characterised in that：The step 3. in knead temperature and be
50 DEG C, the time is kneaded for 12min.
6. the preparation method of a kind of jasmine tea according to claim 1, it is characterised in that：4. middle drying temperature is the step
45 DEG C, the time is 2.5h.
7. the preparation method of a kind of jasmine tea according to claim 1, it is characterised in that：The step 7. in, drying temperature
For 80 DEG C.
8. the preparation method of a kind of jasmine tea according to claim 1, it is characterised in that：The product Jing that 7. step obtains
Cross sterilization processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204269.7A CN106615377A (en) | 2016-12-23 | 2016-12-23 | Preparation method of scented tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204269.7A CN106615377A (en) | 2016-12-23 | 2016-12-23 | Preparation method of scented tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615377A true CN106615377A (en) | 2017-05-10 |
Family
ID=58828031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611204269.7A Withdrawn CN106615377A (en) | 2016-12-23 | 2016-12-23 | Preparation method of scented tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN106615377A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041232A (en) * | 2018-01-25 | 2018-05-18 | 唐志刚 | The processing method of pearl jasmine tea |
-
2016
- 2016-12-23 CN CN201611204269.7A patent/CN106615377A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041232A (en) * | 2018-01-25 | 2018-05-18 | 唐志刚 | The processing method of pearl jasmine tea |
| CN108041232B (en) * | 2018-01-25 | 2021-06-11 | 唐志刚 | Processing method of pearl scented tea |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170510 |
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| WW01 | Invention patent application withdrawn after publication |