CN108935810A - A kind of processing method for sweet osmanthus tea - Google Patents
A kind of processing method for sweet osmanthus tea Download PDFInfo
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- CN108935810A CN108935810A CN201811030080.XA CN201811030080A CN108935810A CN 108935810 A CN108935810 A CN 108935810A CN 201811030080 A CN201811030080 A CN 201811030080A CN 108935810 A CN108935810 A CN 108935810A
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- osmanthus
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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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Abstract
The invention belongs to tea processing technical fields, and in particular to a kind of processing method for sweet osmanthus tea.It mainly comprises the steps that tealeaves roughing: adopting green, committee and wither, leaf rotation, finish, rub, drying；Osmanthus spice processing: sweet osmanthus acquisition, sunning, drying；Osmanthus flower tea processing: osmanthus flower tea is made in mixing scenting, drying and other steps.Compared with traditional osmanthus flower tea, the present invention in tealeaves in addition to adding sweet osmanthus powder, and powder made of Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. is added to as auxiliary material in osmanthus spice, the osmanthus flower tea because prepared by also has the remarkable efficacies such as decompression weight-reducing, benefit gasification phlegm, degreasing defaecation in addition to special sweet osmanthus fragrance；And mouthfeel is plentiful, and fragrance is full.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of processing method for sweet osmanthus tea.
Background technique
Osmanthus flower tea is with a long history, and early in Tang and Song Dynasty time, official prince wife drives female has just been taken orally using food, makes one the side for generating fragrance
Method is referred to as " fragrant body " in ancient times.
Osmanthus flower tea is one of the main teas of China, belongs to jasmine tea, formed by sweet osmanthus and tealeaves scenting, fragrance strong fragrance is held
Long, soup look is green and bright.Osmanthus flower tea has warmly nourishing Yangqi, skin whitening, mediates vivotoxin, is relieving cough and reducing sputum, health moistening lung
Effect.
Traditional osmanthus flower tea generally mainly uses sweet osmanthus for main added material, it is more single that osmanthus flower tea taste is made, and be made
It is unobvious that tealeaves compares general tealeaves remaining effect in addition to more sweet osmanthus fragrance.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of processing method for sweet osmanthus tea.
A kind of processing method for sweet osmanthus tea, comprising the following steps:
A, tealeaves roughing:
S1, blueness is adopted: spare in the disease-free and damage fresh tea leaf for picking wholeheartedly two leaves Ching Ming Festival the around；
S2, committee wither: tea spreading was put on bamboo sieve on the tea picking same day, 3~4cm of thickness, be placed in outdoor sunning 6~
8h is turned over once per hour, is transferred in tealeaves storeroom and is stored overnight after sunning, and tealeaves storeroom has ventilation equipment,
Temperature is 24~26 DEG C；
S3, leaf rotation: the tealeaves after Economic and Trade Commission withers is put into leaf rotation 2~3 times in vibration machine, and each time leaf rotation time is 1~
2min is spaced 25~30min twice between leaf rotation；
S4, water-removing: the tealeaves after leaf rotation being transferred in high steam pot and is finished, and fixation time is 4~6min；
S5, rub: the tealeaves after water-removing is loaded into rolling machine after being cooled to room temperature, and is rubbed under 60~70kPa pressure
7~10min is twisted, rolling machine pressure is then adjusted and continues to rub 20~24min to 110~114kPa, rub time control tea making leaf table
Covering weave structure is not destroyed, that is, guarantees the integrality of tealeaves；
S6, drying: the tealeaves after rubbing is transferred to 115~120min of drying in 28~30 DEG C of dryers, is drying
Hot wind is passed through in journey；It is spare that crude tealeaves refrigeration is made after drying；
B, osmanthus spice is processed:
Osmanthus spice mainly includes following raw material: 25~28 parts of sweet osmanthus, 2~3 parts of Poria cocos, orange peel 1~1.4
Part, 1.5~2.5 parts of thallus laminariae, 2~3 parts of hawthorn, 3~4 parts of cassia seed；
S1, sweet osmanthus acquisition: the sweet osmanthus of open 2~3 days of acquisition removes the sundries such as leaf as raw material after acquisition；
S2, sunning: it spreads in being dried 4~5 days on summer sleeping mat；To moisture content 75~80%；
S3, drying: the sweet osmanthus after sunning is put into 4~5h of ventilation drying, moisture in 28~30 DEG C of hot air type driers
Content is 5~7%；Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. are put into 35~38 DEG C of dryers and dry 5~7 hours,
Its moisture content is controlled 3~6%；
S, it 4 crushes: sweet osmanthus, Poria cocos, orange peel, thallus laminariae, hawthorn, the cassia seed etc. after drying being put into pulverizer respectively
325 mesh are crushed to, are mixed up to osmanthus spice；
C, osmanthus flower tea is processed:
S1, mixing scenting: osmanthus spice obtained and crude tealeaves are spread after mixing in bamboo sieve, thickness is spread
3~5cm is transferred in sealing room and stores 18~20 hours, fragrance of osmanthus and other auxiliary material taste meetings and tealeaves during scenting
Taste mixes；
S2, drying: the tealeaves after scenting is transferred in hot air type drier be passed through at 32~35 DEG C hot-air seasoning 3~
4 hours, after drying up to osmanthus flower tea.
Preferably, the high-temperature steam cooker pressure is 110~120KPa, and temperature is 140~150 DEG C.
Preferably, the crude Measuring Moisture Content of Tea content is 1.5~4.5%.
Preferably, the sealing room temperature is 32~35 DEG C, and relative air humidity is 92~97%.
Preferably, during the mixing scenting, the ratio of osmanthus spice and crude tealeaves is 1:4.
Preferably, the osmanthus spice mainly includes following raw material, 26 parts of sweet osmanthus, 2 parts of Poria cocos, orange peel 1.2
Part, 1.5 parts of thallus laminariae, 2 parts of hawthorn, 4 parts of cassia seed.
The beneficial effects of the present invention are:
Compared with traditional osmanthus flower tea, the present invention is added in addition to adding sweet osmanthus powder in tealeaves in osmanthus spice
Powder made of Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. is as auxiliary material, and osmanthus flower tea is in addition to special because prepared by
Outside sweet osmanthus fragrance, also there are the remarkable efficacies such as decompression weight-reducing, benefit gasification phlegm, degreasing defaecation, and mouthfeel is plentiful, fragrance is full.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
Step 1: tealeaves roughing:
S1, blueness is adopted: spare in the disease-free and damage fresh tea leaf for picking wholeheartedly two leaves Ching Ming Festival the around；
S2, committee wither: tea spreading being put on bamboo sieve on the tea picking same day, thickness 3cm is placed in outdoor sunning 7h, per small
When, is turned over primary, is transferred in tealeaves storeroom and is stored overnight after sunning, tealeaves storeroom has ventilation equipment, temperature 26
℃；
S3, leaf rotation: the tealeaves after Economic and Trade Commission withers is put into leaf rotation 3 times in vibration machine, and each time leaf rotation time is 2min, twice
28min is spaced between leaf rotation；
S4, water-removing: the tealeaves after leaf rotation being transferred in high steam pot and is finished, fixation time 6min；
S5, rub: the tealeaves after water-removing is loaded into rolling machine after being cooled to room temperature, and is rubbed under 65kPa pressure
Then 9min adjusts rolling machine pressure and continues to rub 23min to 113kPa, rubs time control tea making leaf surface institutional framework and do not break
It is bad, that is, guarantee the integrality of tealeaves；
S6, drying: the tealeaves after rubbing is transferred in 30 DEG C of dryers and dries 118min, is passed through heat during the drying process
Wind；It is spare that crude tealeaves refrigeration is made after drying；
Step 2: osmanthus spice is processed:
Osmanthus spice mainly includes following raw material: 27 parts of sweet osmanthus, 3 parts of Poria cocos, 1.1 parts of orange peel, thallus laminariae 1.8
Part, 2 parts of hawthorn, 4 parts of cassia seed；
S1, sweet osmanthus acquisition: the sweet osmanthus of open 3 days of acquisition removes the sundries such as leaf as raw material after acquisition；
S2, sunning: it spreads in being dried 4 days on summer sleeping mat；To moisture content 80%；
S3, drying: the sweet osmanthus after sunning is put into 4~5h of ventilation drying, moisture content in 29 DEG C of hot air type driers
It is 7%；Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. are put into 36 DEG C of dryers and dry 5 hours, control its moisture content
It is 5%；
S4, crushing: sweet osmanthus, Poria cocos, orange peel, thallus laminariae, hawthorn, the cassia seed etc. after drying are put into pulverizer respectively
325 mesh are crushed to, are mixed up to osmanthus spice；
Step 3: osmanthus flower tea is processed:
S1, mixing scenting: osmanthus spice obtained and crude tealeaves are spread after mixing in bamboo sieve, thickness is spread
4cm is transferred in sealing room and stores 20 hours, and fragrance of osmanthus and other auxiliary material tastes can be mixed with tealeaves taste during scenting
It is even；
S2, drying: the tealeaves after scenting being transferred in hot air type drier and is passed through hot-air seasoning 3 hours at 34 DEG C,
After drying up to osmanthus flower tea.
Embodiment 2
Step 1: tealeaves roughing:
S1, blueness is adopted: spare in the disease-free and damage fresh tea leaf for picking wholeheartedly two leaves Ching Ming Festival the around；
S2, committee wither: tea spreading being put on bamboo sieve on the tea picking same day, thickness 3cm is placed in outdoor sunning 7h, per small
When, is turned over primary, is transferred in tealeaves storeroom and is stored overnight after sunning, tealeaves storeroom has ventilation equipment, temperature 24
℃；
S3, leaf rotation: the tealeaves after Economic and Trade Commission withers is put into leaf rotation 2~3 times in vibration machine, and each time leaf rotation time is 1min,
27min is spaced between leaf rotation twice；
S4, water-removing: the tealeaves after leaf rotation being transferred in high steam pot and is finished, fixation time 5min；
S5, rub: the tealeaves after water-removing is loaded into rolling machine after being cooled to room temperature, and is rubbed under 70kPa pressure
Then 10min adjusts rolling machine pressure and continues to rub 21min to 110kPa, rubs time control tea making leaf surface institutional framework and do not break
It is bad, that is, guarantee the integrality of tealeaves；
S6, drying: the tealeaves after rubbing is transferred in 29 DEG C of dryers and dries 118min, is passed through heat during the drying process
Wind；It is spare that crude tealeaves refrigeration is made after drying；
Step 2: osmanthus spice is processed:
Osmanthus spice mainly includes following raw material: 27 parts of sweet osmanthus, 2 parts of Poria cocos, 1.1 parts of orange peel, thallus laminariae 2.4
Part, 3 parts of hawthorn, 4 parts of cassia seed；
S1, sweet osmanthus acquisition: the sweet osmanthus of open 3 days of acquisition removes the sundries such as leaf as raw material after acquisition；
S2, sunning: it spreads in being dried 5 days on summer sleeping mat；To moisture content 78%；
S3, drying: the sweet osmanthus after sunning, which is put into ventilation drying 5h, moisture content in 29 DEG C of hot air type driers, is
7%；Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. are put into 37 DEG C of dryers and dry 6 hours, control its moisture content and are
4%；
S4, crushing: sweet osmanthus, Poria cocos, orange peel, thallus laminariae, hawthorn, the cassia seed etc. after drying are put into pulverizer respectively
325 mesh are crushed to, are mixed up to osmanthus spice；
Step 3: osmanthus flower tea is processed:
S1, mixing scenting: osmanthus spice obtained and crude tealeaves are spread after mixing in bamboo sieve, thickness is spread
3cm is transferred in sealing room and stores 20 hours, and fragrance of osmanthus and other auxiliary material tastes can be mixed with tealeaves taste during scenting
It is even；
S2, drying: the tealeaves after scenting being transferred in hot air type drier and is passed through hot-air seasoning 4 hours at 34 DEG C,
After drying up to osmanthus flower tea.
Embodiment 3
Step 1: tealeaves roughing:
S1, blueness is adopted: spare in the disease-free and damage fresh tea leaf for picking wholeheartedly two leaves Ching Ming Festival the around；
S2, committee wither: tea spreading being put on bamboo sieve on the tea picking same day, thickness 3cm is placed in outdoor sunning 8h, per small
When, is turned over primary, is transferred in tealeaves storeroom and is stored overnight after sunning, tealeaves storeroom has ventilation equipment, temperature 26
℃；
S3, leaf rotation: the tealeaves after Economic and Trade Commission withers is put into leaf rotation 2 times in vibration machine, and each time leaf rotation time is 2min, twice
30min is spaced between leaf rotation；
S4, water-removing: the tealeaves after leaf rotation being transferred in high steam pot and is finished, fixation time 6min；
S5, rub: the tealeaves after water-removing is loaded into rolling machine after being cooled to room temperature, and is rubbed under 70kPa pressure
Then 10min adjusts rolling machine pressure and continues to rub 21min to 114kPa, rubs time control tea making leaf surface institutional framework and do not break
It is bad, that is, guarantee the integrality of tealeaves；
S6, drying: the tealeaves after rubbing is transferred in 29 DEG C of dryers and dries 120min, is passed through heat during the drying process
Wind；It is spare that crude tealeaves refrigeration is made after drying；
Step 2: osmanthus spice is processed:
Osmanthus spice mainly includes following raw material: 26 parts of sweet osmanthus, 2 parts of Poria cocos, 1.2 parts of orange peel, thallus laminariae 1.5
Part, 2 parts of hawthorn, 4 parts of cassia seed；
S1, sweet osmanthus acquisition: the sweet osmanthus of open 2~3 days of acquisition removes the sundries such as leaf as raw material after acquisition；
S2, sunning: it spreads in being dried 4~5 days on summer sleeping mat；To moisture content 75%；
S3, drying: the sweet osmanthus after sunning is put into ventilation drying 4h, moisture content in 28~30 DEG C of hot air type driers
It is 6%；Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. are put into 36 DEG C of dryers and dry 6 hours, control its moisture content
It is 5%；
S4, crushing: sweet osmanthus, Poria cocos, orange peel, thallus laminariae, hawthorn, the cassia seed etc. after drying are put into pulverizer respectively
325 mesh are crushed to, are mixed up to osmanthus spice；
Step 3: osmanthus flower tea is processed:
S1, mixing scenting: osmanthus spice obtained and crude tealeaves are spread after mixing in bamboo sieve, thickness is spread
4cm is transferred in sealing room and stores 18 hours, and fragrance of osmanthus and other auxiliary material tastes can be mixed with tealeaves taste during scenting
It is even；
S2, drying: the tealeaves after scenting being transferred in hot air type drier and is passed through hot-air seasoning 3 hours at 34 DEG C,
After drying up to osmanthus flower tea.
Compared with traditional osmanthus flower tea, the present invention is added in addition to adding sweet osmanthus powder in tealeaves in osmanthus spice
Powder made of Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. is as auxiliary material, and osmanthus flower tea is in addition to special because prepared by
Outside sweet osmanthus fragrance, also there are the remarkable efficacies such as decompression weight-reducing, benefit gasification phlegm, degreasing defaecation, and mouthfeel is plentiful, fragrance is full.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention any modification to the above embodiments, etc.
With variation and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (6)
1. a kind of processing method for sweet osmanthus tea, which comprises the following steps:
A, tealeaves roughing:
S1, blueness is adopted: spare in the disease-free and damage fresh tea leaf for picking wholeheartedly two leaves Ching Ming Festival the around；
S2, committee wither: tea spreading being put on bamboo sieve on the tea picking same day, 3~4cm of thickness is placed in outdoor 6~8h of sunning, often
Hour is turned over once, is transferred in tealeaves storeroom and is stored overnight after sunning, and tealeaves storeroom has ventilation equipment, and temperature is
24~26 DEG C；
S3, leaf rotation: the tealeaves after Economic and Trade Commission withers is put into leaf rotation 2~3 times in vibration machine, and each time leaf rotation time is 1~2min, and two
25~30min is spaced between secondary leaf rotation；
S4, water-removing: the tealeaves after leaf rotation being transferred in high steam pot and is finished, and fixation time is 4~6min；
S5, rub: the tealeaves after water-removing is loaded into rolling machine after being cooled to room temperature, rub 7 under 60~70kPa pressure~
Then 10min adjusts rolling machine pressure and continues to rub 20~24min to 110~114kPa, rubs time control tea making leaf surface tissue
Structure is not destroyed, that is, guarantees the integrality of tealeaves；
S6, drying: the tealeaves after rubbing is transferred to 115~120min of drying in 28~30 DEG C of dryers, during the drying process
It is passed through hot wind；It is spare that crude tealeaves refrigeration is made after drying；
B, osmanthus spice is processed:
Osmanthus spice mainly includes following raw material: 25~28 parts of sweet osmanthus, 2~3 parts of Poria cocos, 1~1.4 part of orange peel, elder brother
1.5~2.5 parts of cloth, 2~3 parts of hawthorn, 3~4 parts of cassia seed；
S1, sweet osmanthus acquisition: the sweet osmanthus of open 2~3 days of acquisition removes the sundries such as leaf as raw material after acquisition；
S2, sunning: it spreads in being dried 4~5 days on summer sleeping mat；To moisture content 75~80%；
S3, drying: the sweet osmanthus after sunning is put into 4~5h of ventilation drying, moisture content in 28~30 DEG C of hot air type driers
It is 5~7%；Poria cocos, orange peel, thallus laminariae, hawthorn, cassia seed etc. are put into 35~38 DEG C of dryers and dry 5~7 hours, control
Its moisture content is 3~6%；
S4, crushing: sweet osmanthus, Poria cocos, orange peel, thallus laminariae, hawthorn, the cassia seed etc. after drying are put into pulverizer crush respectively
To 325 mesh, mix up to osmanthus spice；
C, osmanthus flower tea is processed:
S1, mixing scenting: by osmanthus spice obtained and crude tealeaves spread after mixing in bamboo sieve in, spread thickness 3~
5cm is transferred in sealing room and stores 18~20 hours, and fragrance of osmanthus and other auxiliary material tastes can be with tealeaves tastes during scenting
It mixes；
S2, drying: the tealeaves after scenting is transferred in hot air type drier to be passed through hot-air seasoning 3~4 at 32~35 DEG C small
When, after drying up to osmanthus flower tea.
2. a kind of processing method for sweet osmanthus tea according to claim 1, which is characterized in that the high-temperature steam cooker pressure is
110~120KPa, temperature are 140~150 DEG C.
3. a kind of processing method for sweet osmanthus tea according to claim 1, which is characterized in that the crude Measuring Moisture Content of Tea content
It is 1.5~4.5%.
4. a kind of processing method for sweet osmanthus tea according to claim 1, which is characterized in that the sealing room temperature be 32~
35 DEG C, relative air humidity is 92~97%.
5. a kind of processing method for sweet osmanthus tea according to claim 1, which is characterized in that during the mixing scenting,
The ratio of osmanthus spice and crude tealeaves is 1:4.
6. a kind of processing method for sweet osmanthus tea according to claim 1, which is characterized in that the osmanthus spice mainly includes
Following raw material, 26 parts of sweet osmanthus, 2 parts of Poria cocos, 1.2 parts of orange peel, 1.5 parts of thallus laminariae, 2 parts of hawthorn, 4 parts of cassia seed.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810599A (en) * | 2019-12-11 | 2020-02-21 | 湖北省益客迅电子商务有限公司 | Processing method of tea with osmanthus fragrance |
| CN112155072A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing method of tea with osmanthus fragrance |
| CN113875848A (en) * | 2021-10-25 | 2022-01-04 | 惠州市正圆健康食品有限公司 | Preparation method of sweet osmanthus and dried orange peel green tea |
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| US6180160B1 (en) * | 1998-09-14 | 2001-01-30 | James K. Ashikawa | Banana flower tea |
| CN103385324A (en) * | 2013-08-08 | 2013-11-13 | 福建九峰农业发展有限公司 | Processing method of osmanthus oolong tea |
| CN107125403A (en) * | 2017-06-22 | 2017-09-05 | 和县赭洛山茶叶种植专业合作社 | A kind of preparation method of sweet osmanthus narcissus tea |
| CN107183246A (en) * | 2017-06-15 | 2017-09-22 | 合肥慧明瀚生态农业科技有限公司 | A kind of fragrance of a flower is calmed the nerves blood-pressure decreasing tea and preparation method thereof |
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2018
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6180160B1 (en) * | 1998-09-14 | 2001-01-30 | James K. Ashikawa | Banana flower tea |
| CN103385324A (en) * | 2013-08-08 | 2013-11-13 | 福建九峰农业发展有限公司 | Processing method of osmanthus oolong tea |
| CN107183246A (en) * | 2017-06-15 | 2017-09-22 | 合肥慧明瀚生态农业科技有限公司 | A kind of fragrance of a flower is calmed the nerves blood-pressure decreasing tea and preparation method thereof |
| CN107125403A (en) * | 2017-06-22 | 2017-09-05 | 和县赭洛山茶叶种植专业合作社 | A kind of preparation method of sweet osmanthus narcissus tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810599A (en) * | 2019-12-11 | 2020-02-21 | 湖北省益客迅电子商务有限公司 | Processing method of tea with osmanthus fragrance |
| CN112155072A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing method of tea with osmanthus fragrance |
| CN113875848A (en) * | 2021-10-25 | 2022-01-04 | 惠州市正圆健康食品有限公司 | Preparation method of sweet osmanthus and dried orange peel green tea |
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Application publication date: 20181207 |