CN107712225A - A kind of jasmine black tea processing method - Google Patents
A kind of jasmine black tea processing method Download PDFInfo
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- CN107712225A CN107712225A CN201711229631.0A CN201711229631A CN107712225A CN 107712225 A CN107712225 A CN 107712225A CN 201711229631 A CN201711229631 A CN 201711229631A CN 107712225 A CN107712225 A CN 107712225A
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- jasmine
- tea
- black tea
- flower
- spreading
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- 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
Abstract
The invention discloses a kind of jasmine black tea processing method, comprise the following steps：Jasmine spreading for cooling, Jasmine maintenance, Jasmine sieve flower, selection batch mixing, basement flower, it is logical spend, rocket, fire, jacquard weave, quality inspection are cased again.The present invention processes the jasmine black tea profile tight knot to be formed bending, light green aobvious milli, neat and well spaced by using above-mentioned technique, and soup look is yellowish green brighter, and fragrance is stronger persistently, band jasmin, fresh taste return it is sweet, have jasmin, tea residue is light green to become clear, is neat and well spaced；In process, black tea can be made to absorb Jasmine nutritional ingredient, make jasmine black tea have clear liver and improve vision, promote the production of body fluid to quench thirst, dysentery is controlled in eliminating the phlegm, defaecation Li Shui, the effect to expel pathogenic wind from the body surface, improve gastro-intestinal digestion, promote appetite, the problem of nourishing the stomach and protecting stomach.
Description
Technical field
The present invention relates to jasmine tea manufacture field, specifically, refers to a kind of jasmine black tea processing method.
Background technology
Jasmine tea (Jasmine Tea), is called jasmine scented tea, belongs to jasmine tea, existing more than 1000 years history.World jasmine
Jasmine tea cradle is Fujian Foochow, and its tea perfume merge with jasmin interaction, has, and " basement obtains jasmine without the most delicious, arranges and makees the human world first
The good reputation of perfume ", jasmine tea is the bulk product of jasmine tea, and producing region is vast, and yield is high, wide in variety.
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 spell and, scenting, tealeaves is absorbed the tealeaves that forms of the fragrance of a flower.Its fragrance is fresh persistently, the mellow fresh refreshing, soup of flavour
Yellowish green bright, the tender even softness of tea residue of color.The jasmine tea formed by series of process flow scenting, have calm the nerves, solve depression,
Invigorating the spleen qi-regulating, anti-aging radiation proof, the effect of immunity of organisms is improved, be a kind of health drink.Because existing jasmine tea is processed
During, Jasmine is mixed to form jasmine tea with tealeaves, and in process, the nutritional ingredient in Jasmine can gradually scatter and disappear, jasmine
The tea perfume of jasmine can also gradually decrease with process, cause tea perfume in jasmine tea finished product to greatly reduce；And Jasmine and tea
The particle diameter of leaf is different so that the skewness of grain Jasmine and tealeaves in jasmine tea, influences the attractive in appearance of tealeaves, while easily causes dress
The problem of ratio inequality of Jasmine and tealeaves in jasmine tea during case be present.
The content of the invention
It is an object of the invention to：A kind of jasmine black tea processing method is provided, for improving existing jasmine tea processing side
Formula easily causes the problem of jasmine tea nutritional ingredient ratio inequality.
The technical solution adopted by the present invention is as follows：A kind of jasmine black tea processing method, comprises the following steps：
S1：Jasmine spreading for cooling:Jasmine fresh flower is put into spreading for cooling equipment, the height control of flower heap is at 5cm-9cm, stand
The cool time is 30min-60min；
S2：Jasmine conserves：Room temperature is at 31 DEG C -36 DEG C in control spreading for cooling equipment；
S3：Jasmine sieve flower：When the Jasmine opening rate Jing Guo spreading for cooling is higher than 58%, using sieve device, green grass or young crops is screened out
Flower bud flower pedicle；
S4：Selection batch mixing：The Jasmine by S3 processing and black tea raw material are chosen, controls the ratio of Jasmine and black tea raw material
Example is 0.5:1, Jasmine and black tea raw material are returned into sieve sun withering；
S6：Basement is spent：Well mixed return of Jasmine and black tea raw material is sieved into scenting 6-7 hours；
S7：Logical flower：Push the Jasmine after scenting and black tea mixing jasmine tea tea heap aside ventilation and heat；
S8：Rocket：Mixing jasmine tea in step S3 is sieved 35-45 minutes, it is Jasmine to make oversize, and screenings is wet
Tea base；
S9：Multiple fire：The wet tea base of screenings in step S4 is put into dryer, controls multiple fiery temperature at 110 DEG C, generation half into
Sample tea leaf, hand is rubbed tealeaves into powder；
S10：Jacquard weave：Jasmine fresh flower is mixed into standing with the tealeaves in step S5 and forms finished product within 5 hours.
Optionally, in step s3, the mesh size of sieve device is the mesh of 20 mesh -100.
Optionally, for the present invention is better achieved, in step s 6, jasmine tea water content is 9%-10% after making scenting.
Optionally, in step s 9, make jasmine tea answer fire after water content be 7%-6%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. the present invention processes the jasmine black tea profile tight knot to be formed bending, light green aobvious milli, even by using above-mentioned technique
Whole, soup look is yellowish green brighter, and fragrance is stronger persistently, band jasmin, fresh taste return it is sweet, have a jasmin, tea residue is light green bright
It is bright, neat and well spaced；
2. the present invention uses above-mentioned processing technology, in process, black tea can be made to absorb Jasmine nutritional ingredient, jasmine
Premium tea have clear liver and improve vision, promote the production of body fluid to quench thirst, dysentery is controlled in eliminating the phlegm, defaecation Li Shui, the effect to expel pathogenic wind from the body surface, improve gastro-intestinal digestion, promote
Enter appetite, the problem of nourishing the stomach and protecting stomach.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
The main chemical compositions of Jasmine are organic compound esters or lactone and terpene, alcohol uncommon greatly, fire aldoketones
Compound etc., makes Jasmine have fragrance.Jasmine is mainly alkanes, alcohols, aldehydes, ketone and vinyl compound, while energy
Enough detect farnesene, 1,9 one last of the ten Heavenly stems diines, nerolidol etc..Different pattern Chunlan volatile chemical components mainly have 56 kinds, its
Middle 20 kinds of alcohols, 2 kinds of aldehydes, in terpenes 7, in letones 8,3 kinds of alkanes, in esters 4, in other class chemical compositions 12.
Wherein, alcohols material is contributed spring jasmin maximum, is secondly terpenoid substance, trans- 3 oxidation -2- (cis- 2- pentenyls) ring
Penta methyl acetate；4,7,10,13,16,19- Methyl docosahexaenoates and methyl jasmonate be the Jasmine characteristic fragrance of a flower into
Point.
The present invention is elaborated with reference to embodiment.
Embodiment 1
A kind of jasmine black tea processing method, comprises the following steps：
S1：Jasmine spreading for cooling:Jasmine fresh flower is put into spreading for cooling equipment, the height of flower heap is controlled in 9cm, spreading for cooling
Between be 60min；
S2：Jasmine conserves：Room temperature is at 6 DEG C in control spreading for cooling equipment；
S3：Jasmine sieve flower：When the Jasmine opening rate Jing Guo spreading for cooling is higher than 58%, using sieve device, green grass or young crops is screened out
Flower bud flower pedicle；
S4：Selection batch mixing：The Jasmine by S3 processing and black tea raw material are chosen, controls the ratio of Jasmine and black tea raw material
Example is 0.5:1, Jasmine and black tea raw material are returned into sieve sun withering；
S6：Basement is spent：Well mixed return of Jasmine and black tea raw material is sieved into scenting 7 hours；
S7：Logical flower：Push the Jasmine after scenting and black tea mixing jasmine tea tea heap aside ventilation and heat；
S8：Rocket：Mixing jasmine tea in step S3 is sieved 45 minutes, it is Jasmine to make oversize, and screenings is wet tea
Base；
S9：Multiple fire：The wet tea base of screenings in step S4 is put into dryer, controls multiple fiery temperature at 110 DEG C, generation half into
Sample tea leaf, hand is rubbed tealeaves into powder；
S10：Jacquard weave：Jasmine fresh flower is mixed into standing with the tealeaves in step S5 and forms finished product within 5 hours.
Embodiment 2
A kind of jasmine black tea processing method, comprises the following steps：
S1：Jasmine spreading for cooling:Jasmine fresh flower is put into spreading for cooling equipment, the height of flower heap is controlled in 5cm, spreading for cooling
Between be 60min；
S2：Jasmine conserves：Room temperature is at 31 DEG C in control spreading for cooling equipment；
S3：Jasmine sieve flower：When the Jasmine opening rate Jing Guo spreading for cooling is higher than 58%, using sieve device, green grass or young crops is screened out
Flower bud flower pedicle；
S4：Selection batch mixing：The Jasmine by S3 processing and black tea raw material are chosen, controls the ratio of Jasmine and black tea raw material
Example is 0.5:1, Jasmine and black tea raw material are returned into sieve sun withering；
S6：Basement is spent：Well mixed return of Jasmine and black tea raw material is sieved into scenting 6 hours；
S7：Logical flower：Push the Jasmine after scenting and black tea mixing jasmine tea tea heap aside ventilation and heat；
S8：Rocket：Mixing jasmine tea in step S3 is sieved 35 minutes, it is Jasmine to make oversize, and screenings is wet tea
Base；
S9：Multiple fire：The wet tea base of screenings in step S4 is put into dryer, controls multiple fiery temperature at 110 DEG C, generation half into
Sample tea leaf, hand is rubbed tealeaves into powder；
S10：Jacquard weave：Jasmine fresh flower is mixed into standing with the tealeaves in step S5 and forms finished product within 5 hours.
Embodiment 3
A kind of jasmine black tea processing method, comprises the following steps：
S1：Jasmine spreading for cooling:Jasmine fresh flower is put into spreading for cooling equipment, the height of flower heap is controlled in 7cm, spreading for cooling
Between be 30min-60min；
S2：Jasmine conserves：Room temperature is at 33 DEG C in control spreading for cooling equipment；
S3：Jasmine sieve flower：When the Jasmine opening rate Jing Guo spreading for cooling is higher than 58%, using sieve device, green grass or young crops is screened out
Flower bud flower pedicle；
S4：Selection batch mixing：The Jasmine by S3 processing and black tea raw material are chosen, controls the ratio of Jasmine and black tea raw material
Example is 0.5:1, Jasmine and black tea raw material are returned into sieve sun withering；
S6：Basement is spent：Well mixed return of Jasmine and black tea raw material is sieved into scenting 6.5 hours；
S7：Logical flower：Push the Jasmine after scenting and black tea mixing jasmine tea tea heap aside ventilation and heat；
S8：Rocket：Mixing jasmine tea in step S3 is sieved 40 minutes, it is Jasmine to make oversize, and screenings is wet tea
Base；
S9：Multiple fire：The wet tea base of screenings in step S4 is put into dryer, controls multiple fiery temperature at 110 DEG C, generation half into
Sample tea leaf, hand is rubbed tealeaves into powder；
S10：Jacquard weave：Jasmine fresh flower is mixed into standing with the tealeaves in step S5 and forms finished product within 5 hours.
Comparative example 1：
Suffer from abdominal pain patient Cao, easy stomach inflammation, suffers from abdominal pain, diarrhoea, is rushed using the jasmine black tea of present invention process production
Tea, day 2 times, 2-3 days symptom mitigations, the long-term jasmine black tea using present invention process production is made tea can be effectively to patient's intestines
Stomach anti-inflammatory, removing toxic substances, effectively suppress patient's Relapse rate.
Comparative example 2：
Prolonged constipation patient poplar, constipation, the stagnant product of intestine and small intestine, halitosis is unpleasant, the jasmine produced using present invention process
Jasmine premium tea is made tea, day 3 times, 4-5 days, and constipation and halitosis situation are obviously improved, the long-term jasmine using present invention process production
Premium tea is made tea it is possible to prevente effectively from tients with constipation, meets the opinion of the lung and the large intestine being interior-exteriorly related.
Claims (4)
- A kind of 1. jasmine black tea processing method, it is characterised in that：Comprise the following steps：S1：Jasmine spreading for cooling:Jasmine fresh flower is put into spreading for cooling equipment, the height of flower heap is controlled in 5cm-9cm, spreading for cooling Between be 30min-60min；S2：Jasmine conserves：Room temperature is at 31 DEG C -36 DEG C in control spreading for cooling equipment；S3：Jasmine sieve flower：When the Jasmine opening rate Jing Guo spreading for cooling is higher than 58%, using sieve device, blue or green flower bud is screened out The base of a fruit；S4：Selection batch mixing：Choose the Jasmine by S3 processing and black tea raw material, the ratio for controlling Jasmine and black tea raw material are 0.5:1, Jasmine and black tea raw material are returned into sieve sun withering；S6：Basement is spent：Well mixed return of Jasmine and black tea raw material is sieved into scenting 6-7 hours；S7：Logical flower：Push the Jasmine after scenting and black tea mixing jasmine tea tea heap aside ventilation and heat；S8：Rocket：Mixing jasmine tea in step S3 is sieved 35-45 minutes, it is Jasmine to make oversize, and screenings is wet tea Base；S9：Multiple fire：The wet tea base of screenings in step S4 is put into dryer, controls multiple fiery temperature to generate semi-finished product tea at 110 DEG C Leaf, hand is set to rub tealeaves into powder；S10：Jacquard weave：Jasmine fresh flower is mixed into standing with the tealeaves in step S5 and forms finished product within 5 hours.
- A kind of 2. jasmine black tea processing method according to claim 1, it is characterised in that：In step s3, screen cloth is set Standby mesh size is the mesh of 20 mesh -100.
- A kind of 3. jasmine black tea processing method according to claim 1, it is characterised in that：In step s 6, scenting is made Jasmine tea water content is 9%-10% afterwards.
- A kind of 4. jasmine black tea processing method according to claim 1, it is characterised in that：In step s 9, jasmine tea is made Water content is 7%-6% after multiple fire.
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| CN201711229631.0A CN107712225A (en) | 2017-11-29 | 2017-11-29 | A kind of jasmine black tea processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802489A (en) * | 2020-07-30 | 2020-10-23 | 白晴 | Inflammation-diminishing pain-relieving whitening scented tea and processing method thereof |
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| CN1034114A (en) * | 1988-12-13 | 1989-07-26 | 福建省农业科学院茶叶研究所 | Processing method of scented tea " jasmine snowy bud " |
| KR20090037179A (en) * | 2007-10-11 | 2009-04-15 | (주)아모레퍼시픽 | Mixed flower-flavored green tea with excellent preference and preparing method thereof |
| CN102948521A (en) * | 2012-11-20 | 2013-03-06 | 成都市金川茶业有限公司 | Processing method of jasmine tea with black tea as billet |
| CN103783231A (en) * | 2014-02-26 | 2014-05-14 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN105901197A (en) * | 2016-04-26 | 2016-08-31 | 福建省农业科学院茶叶研究所 | Processing method of jasmine Jinhao tea |
-
2017
- 2017-11-29 CN CN201711229631.0A patent/CN107712225A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1034114A (en) * | 1988-12-13 | 1989-07-26 | 福建省农业科学院茶叶研究所 | Processing method of scented tea " jasmine snowy bud " |
| KR20090037179A (en) * | 2007-10-11 | 2009-04-15 | (주)아모레퍼시픽 | Mixed flower-flavored green tea with excellent preference and preparing method thereof |
| CN102948521A (en) * | 2012-11-20 | 2013-03-06 | 成都市金川茶业有限公司 | Processing method of jasmine tea with black tea as billet |
| CN103783231A (en) * | 2014-02-26 | 2014-05-14 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN105901197A (en) * | 2016-04-26 | 2016-08-31 | 福建省农业科学院茶叶研究所 | Processing method of jasmine Jinhao tea |
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| 刘家福: "《食品词典》", 30 November 1991, 上海辞书出版社 * |
| 杨亚军: "《茶叶生产技术》", 31 July 2006, 中央广播电视大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802489A (en) * | 2020-07-30 | 2020-10-23 | 白晴 | Inflammation-diminishing pain-relieving whitening scented tea and processing method thereof |
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Application publication date: 20180223 |