CN108522727A - A kind of preparation method of petal tea - Google Patents
A kind of preparation method of petal tea Download PDFInfo
- Publication number
- CN108522727A CN108522727A CN201810743527.1A CN201810743527A CN108522727A CN 108522727 A CN108522727 A CN 108522727A CN 201810743527 A CN201810743527 A CN 201810743527A CN 108522727 A CN108522727 A CN 108522727A
- Authority
- CN
- China
- Prior art keywords
- petal
- tea
- preparation
- flower
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
Abstract
The invention discloses a kind of preparation methods of petal tea to be prepared petal tea by operations such as fresh flower pretreatment, scented tea baking, the preparation of petal tea and dryings.The preparation method of petal tea of the present invention is simple, easy to operate, can adapt to the requirement of large-scale production petal tea；Petal tea obtained, the fragrance of flowers is strong, and the fragrance of a flower complements each other with tea perfume, and mouthfeel level is abundant, and burst forth process of the flower in cup can also be watched when brewing；The quality of tealeaves is improved while also helping the abundant type of jasmine tea in the market.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of preparation method of petal tea.
Background technology
Jasmine tea currently on the market mainly using green tea, black tea or oolong tea as tea base, be equipped with and can spit fragrant fresh flower
As raw material, the tealeaves being made using scenting process, its main feature is that having merged the fragrance of a flower and tea perfume, Hua Yucha mutually absorbs essence
China, unique flavor, and the health-care efficacy of Hua Hecha is had both, but jasmine tea is mostly only to see that tea loses colored scenting tea, there is flower
But the shape without flower cannot meet the multiple demand of consumers in general to taste to keep its ornamental value not abundant enough.
Rose：Chinese medicine thinks rose sweet and slightly bitter taste, warm-natured, most apparent effect be exactly regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt and
Menstruction regulating and pain relieving, in addition the pharmacological property of rose as mild as a dove, be capable of the conscience blood vessels of the foster people of temperature, relax hair strongly fragrant gas in vivo, play it is calm,
It pacifies, antidepressant effect, rose tea energy fall fire gas, conditioning vim and vigour, promotes blood circulation, skin maintenance at enriching yin beauty, and
There is dispelling fatigue；Chinese herbaceous peony：Nourishing blood and liver dissipates strongly fragrant dissolving stasis, improves chloasma faciei, pachylosis aging, and Chinese herbaceous peony green tea can play
Nourishing blood and liver and the important function clear liver and improved vision；Lotus flower：Contain pollen, multivitamin, amino acid, ascorbic acid and human body
The various trace elements such as required calcium, zinc, iron.There are the effect of clearing heat-fire, dispelling pathogenic wind for improving eyesight, also anti-cancer, anticancer, anti-calculus
Effect.
Therefore preparing has effects that fresh flower shape and the petal tea with jasmine tea are capable of the deficiency of more tea market, increase tea
The type of leaf.
Invention content
In view of this, the purpose of the present invention is to provide a kind of production method of petal tea, can have jasmine tea effect
On the basis of keep petal shape, increase the ornamental value of tealeaves.
For achieving the above object, the present invention provides the following technical solutions：
1, a kind of preparation method of petal tea, includes the following steps：
(1) fresh flower pre-processes：Fresh semi-open flower is picked, is cleaned, surface moisture is dried, removes pistil and internal layer
Petal retains 2~3 layers of petal and holder and sepal, spare；
(2) scenting jasmine tea：Petal and tealeaves are pressed 1:1~4 weight ratio carry out layering scenting for 24 hours~48h, obtain jasmine tea
It is spare；
(3) petal tea is prepared：It is spent pretreated in jasmine tea filling step (1) in step (2), fixation makes its shape
At petal shape, petal tea is obtained after dry；
Preferably, flower described in step (2) is rose, Chinese herbaceous peony, lotus flower.
Preferably, petal described in step (2) is the petal removed in step (1).
Preferably, tealeaves described in step (2) is congou tea or delicate fragrance type green tea.
Preferably, it is fixed as putting on the flower for inserting tealeaves into the nylon net cover of food-grade described in step (3).
Preferably, dry described in step (3) is drying or freeze-drying.
Further, the mode of the drying is after drying 3h at 60 DEG C, then to dry 1h at 80 DEG C.
Further, the mode of the freeze-drying is pre-freeze 4h under the conditions of -40 DEG C, rises 5 DEG C of speed with every 1.5h later
Rate, which rises, reaches 25 DEG C.
The beneficial effects of the present invention are：
1, this hair provides a kind of preparation method of petal tea, and preparation method is simple, easy to operate, can adapt to scale metaplasia
Produce the requirement of petal tea；
2, petal tea prepared by preparation method of the present invention makes tealeaves fully absorb by the tealeaves after filling scenting in spending
Tea products form has been innovated while colored fragrance, it is made to have good ornamental value；Petal tea made from the method for the present invention, flower
Aromatic strongly fragrant, the fragrance of a flower complements each other with tea perfume, and mouthfeel level is abundant, and burst forth process of the flower in cup can also be watched when brewing.
3, the petal tea that method through the invention is prepared enriches the type of jasmine tea currently on the market, and improves
The quality of tealeaves can significantly promote economic benefit.
4, the scenting of jasmine tea can utilize the petal removed when processing petal in the present invention, and adequately profit can be carried out to fresh flower
With reduction waste.
Description of the drawings
Fig. 1 is the rosebud black tea being prepared in embodiment 1；
Fig. 2 is the Chinese herbaceous peony petal green tea being prepared in embodiment 2.
Specific implementation mode
The preferred embodiment of the present invention will be described in detail below.The experiment of actual conditions is not specified in embodiment
Method, usually according to conventional conditions or according to the manufacturer's recommendations.
Embodiment 1
Fresh semi-open Yunnan ink red rose 100 is picked, cleans, dries surface moisture, is gone using pineapple remove seed pincers
Except pistil and internal layer petal, retain 2~3 layers of petal and holder and sepal, it is spare；Roseleaf and black tea are pressed 1:4
Weight ratio carries out layering scenting, and scenting is sieved afterwards for 24 hours, and it is spare to obtain rose tea；The good rose tea of scenting (3g) is inserted into quilt
It goes in the rose of stamen, puts on the nylon net cover of food-grade, make rose at petal shape；The rose for being filled with tealeaves is put into
Dry in blast drier, specific drying mode is after drying 3h at 60 DEG C, then 1h is dried at 80 DEG C, removes nylon wire after drying
Set obtains rosebud black tea, as shown in Figure 1.
Embodiment 2
Fresh semi-open Chinese herbaceous peony 100 is picked, is cleaned, dry in the air and (blow) dry surface moisture, removes the flower of intermediate package pistil
Valve and pistil retain 3 layers of petal and holder and sepal, spare；Chinese herbaceous peony petal and green tea are pressed 1:3 ratios carry out layering basement
It makes, is sieved after scenting 36h, obtain Chinese herbaceous peony green tea, it is spare；Good Chinese herbaceous peony green tea (3g) filling of scenting is gone in the peony of stamen,
The nylon net cover for putting on food-grade, makes peony at petal shape；The peony for being filled with tealeaves is put into blast drier and is done
Dry, specific drying mode is after drying 3h at 60 DEG C, then to dry 1h at 80 DEG C, remove nylon net cover after drying, that is, obtain peony
Luxuriant green tea, as shown in Figure 2.
Embodiment 3
100, fresh lotus flower petal is picked, is cleaned, dry in the air and (blow) dry surface moisture, removes the petal of intermediate package pistil
And pistil, retain 2 layers of petal and holder and sepal, it is spare；Lotus flower petal and green tea are pressed 1:1 ratio carries out layering scenting,
It is sieved after scenting 48h, obtains lotus flower green tea, it is spare；Good lotus flower green tea (8g) filling of scenting is gone in the lotus flower of stamen, food is put on
The nylon net cover of grade, makes lotus flower at petal shape；To be filled with the lotus flower of tealeaves under the conditions of -40 DEG C after pre-freeze 4h with every
The rate of 5 DEG C of 1.5h risings removes nylon wire set after rising 25 DEG C of arrival, that is, obtains lotus flower petal green tea.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (8)
1. a kind of preparation method of petal tea, which is characterized in that the described method comprises the following steps：
(1) fresh flower pre-processes：Fresh semi-open flower is picked, cleans, dries surface moisture, removal flower is clamped using pineapple remove seed
Stamen and internal layer petal retain 2~3 layers of petal and holder and sepal, spare；
(2) scenting jasmine tea：Petal and tealeaves are pressed 1:1~4 weight ratio carries out layering 24~48h of scenting, and it is spare to obtain jasmine tea；
(3) petal tea is prepared：It is spent pretreated in jasmine tea filling step (1) in step (2), fixation forms it into flower
Luxuriant shape obtains petal tea after dry.
2. a kind of preparation method of petal tea according to claim 1, which is characterized in that flower is described in step (1)
Rose, Chinese herbaceous peony, lotus flower.
3. a kind of preparation method of petal tea according to claim 1, which is characterized in that petal is described in step (2)
The internal layer petal removed in step (1).
4. a kind of preparation method of petal tea according to claim 1, which is characterized in that tealeaves is described in step (2)
Congou tea or delicate fragrance type green tea.
5. a kind of preparation method of petal tea according to claim 1, which is characterized in that step is fixed as described in (3)
The flower for inserting tealeaves is put on to the nylon net cover of food-grade.
6. a kind of preparation method of petal tea according to claim 1, which is characterized in that drying described in step (3) is
Drying or freeze-drying.
7. a kind of preparation method of petal tea according to claim 6, which is characterized in that the mode of the drying is 60 DEG C
After lower baking 3h, then 1h is dried at 80 DEG C.
8. a kind of preparation method of petal tea according to claim 6, which is characterized in that the mode of the freeze-drying
Pre-freeze 4h under the conditions of being -40 DEG C is risen 5 DEG C of rate with every 1.5h and rises 25 DEG C of arrival later.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810743527.1A CN108522727A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method of petal tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810743527.1A CN108522727A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method of petal tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522727A true CN108522727A (en) | 2018-09-14 |
Family
ID=63487836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810743527.1A Pending CN108522727A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method of petal tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108522727A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679683A (en) * | 2019-10-14 | 2020-01-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Pagoda lotus tea and preparation method thereof |
| CN112314759A (en) * | 2020-12-01 | 2021-02-05 | 刘建伟 | Preparation method of saffron crocus bud tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1386426A (en) * | 2002-04-12 | 2002-12-25 | 陈德润 | Lotus flower tea and its preparing process |
| CN101467574A (en) * | 2007-12-27 | 2009-07-01 | 王金海 | Method for producing lotus scented tea |
| CN103947784A (en) * | 2014-05-22 | 2014-07-30 | 广西平果华莲科技研究所 | Lotus tea and preparation method thereof |
| CN107683924A (en) * | 2017-10-13 | 2018-02-13 | 贵州省贵定县凤凰茶业有限责任公司 | Rosa roxburghii wraps up in tea and preparation method thereof |
| CN107912575A (en) * | 2017-12-04 | 2018-04-17 | 三亚市南繁科学技术研究院 | A kind of preparation method of water lily jasmine tea |
| CN108185057A (en) * | 2018-03-29 | 2018-06-22 | 西南大学 | A kind of preparation method of blueness cumquat lemon tea |
-
2018
- 2018-07-09 CN CN201810743527.1A patent/CN108522727A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1386426A (en) * | 2002-04-12 | 2002-12-25 | 陈德润 | Lotus flower tea and its preparing process |
| CN101467574A (en) * | 2007-12-27 | 2009-07-01 | 王金海 | Method for producing lotus scented tea |
| CN103947784A (en) * | 2014-05-22 | 2014-07-30 | 广西平果华莲科技研究所 | Lotus tea and preparation method thereof |
| CN107683924A (en) * | 2017-10-13 | 2018-02-13 | 贵州省贵定县凤凰茶业有限责任公司 | Rosa roxburghii wraps up in tea and preparation method thereof |
| CN107912575A (en) * | 2017-12-04 | 2018-04-17 | 三亚市南繁科学技术研究院 | A kind of preparation method of water lily jasmine tea |
| CN108185057A (en) * | 2018-03-29 | 2018-06-22 | 西南大学 | A kind of preparation method of blueness cumquat lemon tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679683A (en) * | 2019-10-14 | 2020-01-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Pagoda lotus tea and preparation method thereof |
| CN112314759A (en) * | 2020-12-01 | 2021-02-05 | 刘建伟 | Preparation method of saffron crocus bud tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103181444B (en) | Dry rosa rugosa Yuet Ku petal tea and preparation method | |
| WO2006104308A1 (en) | Functional corn silk tea and method for preparing the same | |
| CN101554198A (en) | Loquat flower tea | |
| CN101731387B (en) | Siberian ginseng and eucommia bark leaf black tea | |
| CN107047896A (en) | A kind of processing method of Mulberry-leaf Tea | |
| CN103609800A (en) | Flower tea and preparation method thereof | |
| CN110463786A (en) | A kind of preparation method of jasmine tea | |
| CN101248879B (en) | Slenderstyle acanthopanax leaf health-care tea and its preparing process | |
| CN108522727A (en) | A kind of preparation method of petal tea | |
| CN107712147A (en) | A kind of processing method of jasmine clovershrub tea | |
| CN101803656B (en) | Slender acanthopanax and wolfberry leaf tea | |
| CN102845535A (en) | Making method of black bean dried bean-curd sticks | |
| CN102265950B (en) | Mind-calming, eye-brightening, restlessness-removing and fatigue-resisting tea for drivers and preparation method thereof | |
| CN101999499B (en) | Lotus leaf tea drink and production process thereof | |
| CN109170024A (en) | A kind of preparation method of small green mandarin orange green tea | |
| KR100460848B1 (en) | Green tea a method and it is makes green tea | |
| CN109329508A (en) | A kind of preparation method of the general ginger tea of mandarin orange | |
| CN103238694A (en) | Grapefruit flower tea and preparation method | |
| CN104605049A (en) | Longan health-care tea | |
| CN103238693A (en) | Orange tea and preparation method thereof | |
| CN108308329A (en) | A kind of preparation method of Michelia figo Titian wolfberry leaf young tea leaves | |
| CN108432911A (en) | A kind of processing method of organic sweet osmanthus scented black tea | |
| CN104222428A (en) | Method for producing pine needle tea leaves | |
| CN104286321A (en) | Preparation method of jasmine tea | |
| CN106982963A (en) | A kind of lyophilized honey chrysanthemum and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180914 |