CN106889231A - A kind of preparation method of jasmine tea - Google Patents
A kind of preparation method of jasmine tea Download PDFInfo
- Publication number
- CN106889231A CN106889231A CN201710065394.2A CN201710065394A CN106889231A CN 106889231 A CN106889231 A CN 106889231A CN 201710065394 A CN201710065394 A CN 201710065394A CN 106889231 A CN106889231 A CN 106889231A
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- China
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- jasmine
- tea
- multiple fire
- tealeaves
- flower
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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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of jasmine tea, comprise the following steps：Step one：Jasmine is selected：At the beginning of August, at 12 16 points at noon, temperature is that 25 35 DEG C of fine day is plucked, and chooses kind bivalve jasmine；Step 2：Tea base treatment：Multiple fire is carried out to green tea tea base, water content is dropped to 5% or so, basement flower is carried out when temperature drops to 40 DEG C or so after multiple fire；Step 3：Camellia is mixed and stirred：Bivalve Jasmine will be screened with screen cloth machine；Then the green tea tea base by Jasmine and multiple fire after good is stacked in the way of one layer of fresh flower, one layer of tealeaves.Step 4：Rocket multiple fire：Jasmine disintegrating slag in jasmine tea after camellia is mixed and stirred takes out, and then carries out multiple fire to jasmine tea, makes the water content of tealeaves be 6.5% 7%；Step 5：Jacquard weave：Being placed again into Jasmine in jasmine tea after multiple fire carries out jacquard weave, then picks Jasmine disintegrating slag and completes.Through the above way, quality of the present invention more preferably, mouthfeel more preferably, fragrance it is fresh persistently, give off a strong fragrance, suitable all groups drink.
Description
Technical field
The present invention relates to a kind of improvement of the preparation method of jasmine tea, more preferably, mouthfeel is more for more particularly to a kind of quality
Good, fragrance is fresh persistently, mellow fresh yellowish green bright, the tender even softness in leaf bottom of refreshing, soup look of flavour, and the fragrance of jasmine is stronger, fits
The preparation method for closing the jasmine tea that all groups drink.
Background technology
Jasmine tea（Jasmine Tea）, jasmine scented tea is called, belong to jasmine tea, existing more than 1000 years history.World jasmine
Jasmine tea cradle is Fujian Foochow, and the interaction of its tea perfume and jasmin is merged, and has that " basement obtains jasmine without the most delicious, arranges and makees the human world first
The good reputation of perfume ".
Tribute is listed in the Qing Dynasty, there is more than 150 years history.Foochow jasmine tea comes from the Chinese, and the innovation of the traditional Chinese medical science promotes good fortune
State jasmine tea is born, and traditional Chinese medical science Ju Fang schools of the Song dynasty fully realize to fragrance and tea health-care effect, triggers scented tea heat, is born
Tens of kinds of scented teas.Since founding of New, Foochow jasmine tea is always the foreign affairs gift tea of country.Jasmine tea be by tealeaves and
Jasmine fresh flower carry out spell and, scenting, make tealeaves absorb the fragrance of a flower tealeaves；With depression of calming the nerves, solve, invigorating the spleen qi-regulating, anti-ageing
Old radiation proof, the effect for improving immunity of organisms;But, therefore existing jasmine tea mouthfeel micro-puckery, slightly bitter, many people do not like
Vigorously drink.
The content of the invention
The present invention solves the technical problem of a kind of quality is provided more preferably, more preferably, fragrance is fresh persistently, flavour for mouthfeel
Mellow yellowish green bright, the tender even softness in leaf bottom of fresh refreshing, soup look, the fragrance of jasmine is stronger, the jasmine that suitable all groups drink
The preparation method of jasmine tea.
In order to solve the above technical problems, one aspect of the present invention is：A kind of making of jasmine tea is provided
Method, comprises the following steps：
Step one：Jasmine is selected：At the beginning of August, noon 12-16 points, temperature is plucked for 25-35 DEG C of fine day.Choose kind bivalve
Jasmine, flower is big and fleshy, spends pure white glossy, and substantially, the fragrance of a flower is stronger for wax；
Step 2：Tea base treatment：Tealeaves easily absorbs moisture, to keep the mouthfeel and quality of tealeaves, before scenting jasmine tea, and need to be to green
Tea tea base carries out multiple fire, water content is dropped to 5% or so, and basement flower is carried out when green tea tea base temperature drops to 40 DEG C or so after multiple fire；
Step 3：Camellia is mixed and stirred：After the bivalve Jasmine of the selected mistake of step one is adopted back, screened with screen cloth machine；Then will sieve
Green tea tea base after multiple fire is good in the Jasmine chosen and step 2 is stacked in the way of one layer of fresh flower, one layer of tealeaves.
Step 4：Rocket multiple fire：Jasmine disintegrating slag in jasmine tea in step 3 after camellia is mixed and stirred is taken out,
Then the jasmine tea for removing Jasmine disintegrating slag is carried out into multiple fire, makes the water content of tealeaves for 6.5%-7%, mouthfeel is optimal；
Step 5：Jacquard weave：Being placed again into Jasmine in jasmine tea after multiple fire in step 4 carries out jacquard weave, then in jacquard weave
The Jasmine disintegrating slag that picks in jasmine tea afterwards is completed.
Preferably, the screen cloth in the step 3 on screen cloth machine from 1.2mm-1.5mm holes.
Preferably, the jasmine tea and the ratio of the Jasmine being placed again into the step 5 after multiple fire are 47：3.
The beneficial effects of the invention are as follows：A kind of preparation method of jasmine tea of the present invention, makes in the method
, than the jasmine tea that existing preparation method is produced, more preferably, more preferably, fragrance is fresh persistently, flavour for mouthfeel for quality for jasmine tea
Mellow yellowish green bright, the tender even softness in leaf bottom of fresh refreshing, soup look, the fragrance of jasmine is stronger, and suitable all groups drink.
Specific embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly being defined so as to be made to protection scope of the present invention.
The embodiment of the present invention includes：
A kind of preparation method of jasmine tea, comprises the following steps：
Step one：Jasmine is selected：At the beginning of August, noon 12-16 points, temperature is plucked for 25-35 DEG C of fine day.Choose kind bivalve
Jasmine, flower is big and fleshy, spends pure white glossy, and substantially, the fragrance of a flower is stronger for wax；Bivalve jasmine water content is low, with bivalve Jasmine basement
The jasmine tea fragrance of system is mellow strong；
Step 2：Tea base treatment：Tealeaves easily absorbs moisture, to keep the mouthfeel and quality of tealeaves, before scenting jasmine tea, and need to be to green
Tea tea base carries out multiple fire, water content is dropped to 5% or so, and basement flower is carried out when green tea tea base temperature drops to 40 DEG C or so after multiple fire；
Step 3：Camellia is mixed and stirred：After the bivalve Jasmine of the selected mistake of step one is adopted back, screened with screen cloth machine, screen cloth machine
The screen cloth in upper selection 1.2mm-1.5mm holes；Then green tea tea base after multiple fire is good in the Jasmine that will have been screened and step 2 with
The mode of one layer of fresh flower, one layer of tealeaves is stacked, and green tea tea base is preferably absorbed the fragrance of fresh flower.
Step 4：Rocket multiple fire：Also the moisture in fresh flower, meeting are absorbed while the fragrance of a flower of fresh flower is absorbed due to tealeaves
Make that tealeaves mouthfeel is puckery, hardship, and fresh flower is after mixing and stirring, and flower fair is withered, and influences the outward appearance of tealeaves, therefore, will be passed through in step 3
Jasmine disintegrating slag in the jasmine tea crossed after camellia is mixed and stirred takes out, and is then answered the jasmine tea for removing Jasmine disintegrating slag
Fire, makes the water content of tealeaves for 6.5%-7%, and mouthfeel is optimal；
Step 5：Jacquard weave：It is, to improve the fresh degree of fragrance of tea aroma, to be placed again into the jasmine tea after multiple fire in step 4
Jasmine carries out jacquard weave, and the jasmine tea and the ratio of the Jasmine being placed again into after multiple fire are 47：3, then it is holding tealeaves
It is attractive in appearance, the Jasmine disintegrating slag that picks in the jasmine tea after jacquard weave is completed.
The beneficial effects of the invention are as follows：A kind of preparation method of jasmine tea of the present invention, makes in the method
Than the jasmine tea that existing preparation method is produced, more preferably, more preferably, fragrance is fresh to be held mouthfeel quality jasmine tea out
Long, mellow fresh yellowish green bright, the tender even softness in leaf bottom of refreshing, soup look of flavour, the fragrance of jasmine is stronger, is adapted to all groups' drink
With.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (3)
1. a kind of preparation method of jasmine tea, it is characterised in that：Comprise the following steps：
Step one：Jasmine is selected：At the beginning of August, noon 12-16 points, temperature is plucked for 25-35 DEG C of fine day.Choose kind bivalve
Jasmine, flower is big and fleshy, spends pure white glossy, and substantially, the fragrance of a flower is stronger for wax；
Step 2：Tea base treatment：Tealeaves easily absorbs moisture, to keep the mouthfeel and quality of tealeaves, before scenting jasmine tea, and need to be to green
Tea tea base carries out multiple fire, water content is dropped to 5% or so, and basement flower is carried out when green tea tea base temperature drops to 40 DEG C or so after multiple fire；
Step 3：Camellia is mixed and stirred：After the bivalve Jasmine of the selected mistake of step one is adopted back, screened with screen cloth machine；Then will sieve
Green tea tea base after multiple fire is good in the Jasmine chosen and step 2 is stacked in the way of one layer of fresh flower, one layer of tealeaves.
Step 4：Rocket multiple fire：Jasmine disintegrating slag in jasmine tea in step 3 after camellia is mixed and stirred is taken out, then
The jasmine tea for removing Jasmine disintegrating slag is carried out into multiple fire, makes the water content of tealeaves for 6.5%-7%, mouthfeel is optimal；
Step 5：Jacquard weave：Being placed again into Jasmine in jasmine tea after multiple fire in step 4 carries out jacquard weave, then in jacquard weave
The Jasmine disintegrating slag that picks in jasmine tea afterwards is completed.
2. the preparation method of jasmine tea according to claim 1, it is characterised in that：In the step 3 on screen cloth machine
From the screen cloth in 1.2mm-1.5mm holes.
3. the preparation method of jasmine tea according to claim 1, it is characterised in that：Jasmine in the step 5 after multiple fire
Jasmine jasmine tea is 47 with the ratio of the Jasmine being placed again into：3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710065394.2A CN106889231A (en) | 2017-02-06 | 2017-02-06 | A kind of preparation method of jasmine tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710065394.2A CN106889231A (en) | 2017-02-06 | 2017-02-06 | A kind of preparation method of jasmine tea |
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| CN106889231A true CN106889231A (en) | 2017-06-27 |
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| CN201710065394.2A Pending CN106889231A (en) | 2017-02-06 | 2017-02-06 | A kind of preparation method of jasmine tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497211A (en) * | 2018-12-25 | 2019-03-22 | 代超 | A kind of jasmine tea |
| CN109593607A (en) * | 2018-12-13 | 2019-04-09 | 闽榕茶业有限公司 | A kind of preparation and storage method of arabian jasmine flower distillate |
| CN113528281A (en) * | 2021-07-16 | 2021-10-22 | 山西荼可商贸有限公司 | Preparation method of jasmine tea wine |
| CN113662071A (en) * | 2021-08-31 | 2021-11-19 | 闽榕茶业有限公司 | Scenting process of low-temperature single-petal jasmine white tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070254A (en) * | 2012-11-30 | 2013-05-01 | 张国兰 | Making method of rose tea |
| CN103704385A (en) * | 2013-12-25 | 2014-04-09 | 雅安市名山区大川茶厂 | Method for manufacturing high-quality jasmine tea |
| CN106173118A (en) * | 2016-08-16 | 2016-12-07 | 吴祥忠 | A kind of blood sugar lowering Jasmine tea and preparation method thereof |
-
2017
- 2017-02-06 CN CN201710065394.2A patent/CN106889231A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070254A (en) * | 2012-11-30 | 2013-05-01 | 张国兰 | Making method of rose tea |
| CN103704385A (en) * | 2013-12-25 | 2014-04-09 | 雅安市名山区大川茶厂 | Method for manufacturing high-quality jasmine tea |
| CN106173118A (en) * | 2016-08-16 | 2016-12-07 | 吴祥忠 | A kind of blood sugar lowering Jasmine tea and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109593607A (en) * | 2018-12-13 | 2019-04-09 | 闽榕茶业有限公司 | A kind of preparation and storage method of arabian jasmine flower distillate |
| CN109497211A (en) * | 2018-12-25 | 2019-03-22 | 代超 | A kind of jasmine tea |
| CN113528281A (en) * | 2021-07-16 | 2021-10-22 | 山西荼可商贸有限公司 | Preparation method of jasmine tea wine |
| CN113662071A (en) * | 2021-08-31 | 2021-11-19 | 闽榕茶业有限公司 | Scenting process of low-temperature single-petal jasmine white tea |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170627 |
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| RJ01 | Rejection of invention patent application after publication |