CN110604194A - Preparation method of bitter orange flower-flavored jasmine tea - Google Patents
Preparation method of bitter orange flower-flavored jasmine tea Download PDFInfo
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- CN110604194A CN110604194A CN201911075448.9A CN201911075448A CN110604194A CN 110604194 A CN110604194 A CN 110604194A CN 201911075448 A CN201911075448 A CN 201911075448A CN 110604194 A CN110604194 A CN 110604194A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a preparation method of bitter citrus immature flower scented jasmine tea, which comprises three procedures of tea blank treatment, fresh flower treatment and scenting, wherein the scenting adopts a combined scenting method to perform four scenting: the bitter orange is firstly used for scenting for the first time to promote the tea to contain the fragrance of the bitter orange, the jasmine is used for scenting for the second time and the third time after the tea is dried and revived, the tea is dried and revived again after the third scenting, and the method of scenting by combining the jasmine and a small amount of the bitter orange together is adopted during the fourth scenting, so that the fusion of the fragrance can be further promoted. According to the invention, the jasmine tea with the bitter citrus immature flower fragrance is produced by combining the jasmine flower with the bitter citrus immature flower, so that the problem of single jasmine tea variety and the problem that the bitter citrus immature flower tea cannot be fully developed and utilized are solved, the novel jasmine tea is prepared for people, the types of the jasmine tea and the bitter citrus immature flower tea are expanded, and the development of the jasmine industry is facilitated.
Description
Technical Field
The invention relates to the technical field of jasmine tea, in particular to a preparation method of bitter citrus immature flower scented jasmine tea.
Background
Jasmine (Latin name:Jasminum sambac (L.) Ait) The flowers of jasmine, upright or climbing shrubs of the genus Jasminum of the family Oleaceae, are extremely fragrant and are famous scented tea raw materials and important essence raw materials; the herbs of flowers and leaves are indicated for blood-shot eyes with swelling and pain, and also have the actions of relieving cough and resolving phlegm. The jasmine tea is one of Chinese tea, has the fragrance of green tea and jasmine, and has fresh and lasting fragrance, mellow and fresh taste, dark brown and oily color and tight, fine and uniform appearance. InThe Chinese medicine dictionary records: the jasmine flower has the effects of regulating qi, dispelling melancholy, removing dirt and regulating the middle warmer, and has good effects of diminishing inflammation and detoxifying for dysentery, abdominal pain, conjunctivitis, sore and the like. The jasmine tea has the effects of clearing liver, improving eyesight, promoting fluid production, quenching thirst, eliminating phlegm, treating dysentery, relaxing bowels, promoting diuresis, dispelling pathogenic wind, relieving exterior syndrome, treating fistula, consolidating teeth, invigorating qi, lowering blood pressure, strengthening heart, preventing caries, preventing radiation injury, resisting cancer and aging, and can prolong life and promote physical and mental health. The traditional jasmine tea production process mainly comprises the following steps: treating tea blank, maintaining fresh flower, scenting, ventilating, collecting and scenting, lighting, repeating fire, scenting, cooling, jacquard and uniformly piling to obtain the finished product. Wherein, the scenting flower is one of the important steps in the production process of the jasmine tea. The scenting principle of the scented tea is as follows: the scented tea scenting process mainly comprises the processes of fresh flower fragrance sending and tea embryo fragrance absorbing. According to the unique adsorption property of tea and the fragrance emitting characteristic of jasmine, the jasmine tea prepared by processing and scenting through a series of technological processes not only keeps the rich and refreshing natural tea flavor of green tea, but also is full of the fresh and fragrant fragrance of jasmine.
Guangxi Yongxian is the biggest jasmine peanut base in the world and has the reputation of "the country of jasmine in China". At present, the planting area of the jasmine in the county is 10 ten thousand mu, flower growers are 33 ten thousand, 8 ten thousand tons of fresh flowers are produced every year, and the annual sales income of the jasmine is 10 hundred million yuan; 150 flower tea processing enterprises process 6 million tons of flower tea every year, the output value is 28 hundred million yuan, the jasmine flower yield and the flower tea yield both account for more than 80 percent of the total amount of the whole country and more than 60 percent of the total amount of the whole world, and the flower tea processing enterprise becomes the national and even the largest jasmine flower tea processing and production base of the whole world.
Daidai flower (Latin name)Citrus aurantium) Also called seville orange, Citrus aurantium, Rutaceae, Citrus. The bitter orange is full in spring, at the beginning of summer, and the petals of the bitter orange are well-composted, so that the bitter orange has a sharp faint scent. The flower bud is slightly oval, the tip of the flower bud slightly expands, the length of the flower bud is 1-1.5 cm, the diameter of the flower bud is 6-8 mm, the flower bud has a stem, and the flower bud is yellowish white or light yellowish brown and has aromatic smell. Light weight, crisp and fragile. The bitter orange can be used for scenting scented tea, fruits, flowers and leaves of the bitter orange can be used as medicines, and spices are extracted, so that the scented tea prepared by the bitter orange is good in yellow and white color, strong in fragrance and free of breakage. Bitter citrus immature flower tea is a new one in the Chinese flower tea family, and due to the mellow quality of the bitter citrus immature flower tea and the bitter citrus immature flower teaThe bitter orange has the pharmacological action of stomach opening and ventilation, so the bitter orange is deeply welcomed by Chinese consumers and is known as 'miss scented tea'. The bitter orange flower tea has the effects of soothing liver, harmonizing stomach, regulating qi and relieving depression.
The following documents about bitter orange-containing scented tea are retrieved in the prior art:
1. chinese patent: a cellar preparation method of bitter orange flower tea; application No.: 201610721679.2, respectively; the applicant: anhui uncut peony science and technology Limited; and (3) abstract: the invention discloses a cellar preparation method of bitter orange flower tea, which comprises the following specific preparation steps: (1) sending the tea blank into a dryer for drying, and then placing the dried tea blank into a drying and ventilating container for cooling; (2) spreading the bitter orange containing the buds away for heat dissipation; (3) taking out the tea blank, spreading the cooled bitter orange on the tea blank, uniformly mixing, heating, and placing the scented tea mixture in a bin for making; (4) after the scented tea is piled in a cellar, the scented tea is placed into a dryer for drying, then a shaking and screening machine is placed to screen out bitter orange, the screened bitter orange is mixed into the dried tea again in a proportion of 5-10%, and the bitter orange is obtained after uniform mixing; the invention has the beneficial effects that: the unique cellaring process is adopted, the baking temperature and stockpiling parameters are strictly controlled, and the prepared bitter orange flower tea has the advantages of fine and uniform appearance, fresh and strong fragrance, mellow taste, yellow and bright soup color and yellow and green and bright leaf bottom, and has the effects of regulating qi and stimulating appetite.
2. Chinese patent: a bitter orange skin caring tea and its preparation method are provided; application No.: 201510927169.6, respectively; the applicant: huajian; and (3) abstract: a bitter orange beautifying tea and a preparation method thereof relate to the field of traditional Chinese medicines. The bitter orange beauty tea comprises the following components in parts by weight: 30-50 parts of bitter orange, 10-20 parts of Chinese angelica, 1-8 parts of kudzu root, 10-20 parts of white chrysanthemum, 1-8 parts of cape jasmine, 1-8 parts of glabrous greenbrier rhizome, 1-8 parts of coix seed, 1-8 parts of liquorice, 1-8 parts of green tea, 1-8 parts of kapok, 1-8 parts of frangipani, 10-20 parts of red paeony root, 1-8 parts of rock candy, 10-20 parts of cassia seed, 10-20 parts of hawthorn and 1-8 parts of medlar. Is prepared from the raw materials through baking, pulverizing, and decocting in water. The bitter orange beauty tea disclosed by the invention is simple in preparation process and obvious in curative effect.
3. Chinese patent: a processing method of bitter orange flower health-care tea; application No.: 201710394971.2, respectively; the applicant: establishing a peak; and (3) abstract: the invention relates to a processing method of bitter orange flower health-care tea, which comprises the following steps: step 1), picking three types of citrus aurantium flowers, namely 'bud flower' (unopened flower bud), 'bud head flower' (bud containing bud to be released) and 'blossom' (petal cracking), respectively; step 2), selecting three types of citrus aurantium flowers, namely 'nodus setaceus flowers', 'nodus capitis flowers' and 'flowering' respectively; step 3), deactivating enzymes by using a microwave oven and drying by using a drying box; step 4), deactivating enzymes in the electric marmite, and drying in a drying box; step 5), deactivating enzymes and drying by a microwave oven; step 6), cooling; step 7), packaging; in general, the invention has the advantages of short enzyme deactivation time and endowing the health-care tea with optimal color, aroma, taste and liquor color.
Documents 1 to 3 relate to citrus aurantium flower tea, some citrus aurantium flower tea is prepared by a scenting method, and some citrus aurantium flower tea is prepared by directly adding other raw materials to the citrus aurantium flower as a raw material, but the citrus aurantium flower tea is not combined with the jasmine flower, so that the jasmine flower tea containing both the jasmine flower fragrance and the citrus aurantium flower fragrance is prepared.
Disclosure of Invention
The invention aims to provide a preparation method of a bitter-dai flower type jasmine tea, which comprises three procedures of tea blank treatment, fresh flower treatment and scenting, wherein the scenting is carried out for four times by adopting a scenting method, the jasmine is combined with bitter-dai flower to produce the jasmine tea with the bitter-dai flower fragrance, so that the problem of single variety of the jasmine tea and the problem of insufficient development and utilization of the bitter-dai flower tea are solved, a novel jasmine tea is prepared for people, the types of the jasmine tea and the bitter-dai flower tea are expanded, and the development of the jasmine industry is facilitated.
The invention is realized by the following technical scheme:
a preparation method of bitter orange flower-flavored jasmine tea comprises three procedures of tea blank treatment, fresh flower treatment and scenting:
A. the tea blank treatment comprises the following steps: drying the tea blank in an environment of 100-120 ℃ until the moisture content is 5-7%, cooling to room temperature, and placing in a drying environment for later use;
B. the fresh flower treatment comprises jasmine flower treatment and bitter orange treatment:
treating jasmine flowers: selecting incompletely-opened jasmine flower buds, picking after three afternoons, placing the jasmine flower buds in a ventilated air-conditioning room, and alternately performing fresh flower spreading, cooling, heat dissipation and repeated stacking and heating until the flower bud opening rate reaches 85-95%;
the bitter orange is processed: picking the immature bitter orange flower buds which are not completely opened in 5-6 months, removing bloomed flowers and immature green buds to leave the immature bitter orange containing buds, and alternately performing flower cooling and heat dissipation and stacking heating until the flower bud opening rate reaches 90-95%;
C. the scenting method adopts a combined scenting method to carry out four scenting methods: scenting the tea blank with fresh citrus aurantium flower for 40-48 h, scenting with fresh jasmine flower for the second time after the reviving for 7-10 h, and reviving the tea again; carrying out the third scenting, respectively placing the jasmine flowers and the tea leaves on a screen, wherein the flowers are on the lower layer, the tea leaves are on the upper layer, and 6-10 layers are alternately placed in the above way for scenting for 4-8 hours; and finally, carrying out fourth scenting, namely spreading the jasmine flower, the bitter orange and the tea subjected to the third scenting on an adjacent net sieve in a layered mode, wherein the bitter orange is arranged at the lower layer, the jasmine flower is arranged at the middle layer, and the tea is arranged at the upper layer, so that 3-9 layers are alternately placed, scenting is carried out for 2-4 hours, and the scented tea is dried until the moisture content of the tea is 5-8%, so that the bitter orange flower fragrance type jasmine tea is obtained.
Further, the four scenting methods specifically comprise the following steps:
(1) scenting for the first time: uniformly mixing the tea blank and the bitter orange according to the weight ratio of 1: 0.2-0.4, placing the mixture into a dryer for heating at the temperature of 80-90 ℃ for 10-15 min, placing the mixture into a bin for scenting while the mixture is hot, ventilating the flowers after 20h, ventilating the flowers once every 3-4 h, and collecting the piles when the temperature is reduced to 32-35 ℃; after scenting for 40-48 h, sieving out bitter citrus immature flower, and drying the tea leaves to recover the fire for later use;
(2) and (3) scenting for the second time: spreading jasmine on a clean water-milled floor, then spreading a layer of tea subjected to primary scenting, spreading a layer of jasmine on the tea, covering a film, scenting for 7-10 hours, wherein the weight ratio of the tea to the jasmine is 1: 0.7-0.9;
(3) and (3) scenting for the third time: spreading jasmine and the tea subjected to secondary scenting on adjacent net sieves in a layered manner, wherein the flower is on the lower layer, the tea is on the upper layer, and the tea is alternately placed for 6-10 layers in such a manner, the weight ratio of the tea to the jasmine is 1: 0.5-0.7, the scenting is carried out for 4-8 hours, and the tea is dried and subjected to secondary firing;
(4) and (3) scenting for the fourth time: spreading the jasmine, the bitter orange and the tea subjected to the third scenting on the adjacent net sieve in a layered manner, wherein the bitter orange is arranged on the lower layer, the jasmine is arranged on the middle layer, and the tea is arranged on the upper layer, so that 3-9 layers are alternately arranged, and the weight ratio of the tea to the jasmine to the bitter orange is 1: 0.2-0.3: 0.05 to 0.10; scenting for 2-4 h.
Specifically, in the scenting process, the indoor temperature is controlled to be 32-37 ℃, and the humidity is controlled to be 50-60%.
Specifically, the drying conditions in step C are: the temperature is 70-80 ℃, and the time is 1-2 h.
Specifically, the bin in the step (1) is as follows: the height is 80-90 cm, the diameter is 1.5-2.0 m, and the hawksbill turtle is placed in the bin and occupies 60-80% of the whole bin space.
Specifically, the drying and annealing in the step (1) and the step (3) adopt a microwave drying mode, and the conditions are as follows: the microwave power is 600-800W, the temperature is 70-85 ℃, and the tea is dried until the moisture content of the tea is 10-14%.
Specifically, the mesh size of the screen in the step (3) and the step (4) is 2-10 mm.
In the scenting process, after each scenting is finished, the time interval for carrying out the next scenting is 1-5 days. Fresh flowers are picked on the day that scenting is needed or the day before.
The scented tea scenting process mainly comprises the processes of fresh flower fragrance sending and tea embryo fragrance absorbing. The fragrance of fresh flowers is changed biochemically, and is decomposed into fragrant substances under the action of enzyme, temperature, moisture, oxygen and the like, and the fragrance is continuously given out along with the physiological change and the blooming of the flowers. The tea embryo fragrance absorption is that under the physical adsorption effect, a large amount of water is absorbed along with the fragrance absorption, due to the permeation effect of water, chemical adsorption is generated, under the damp and hot effect, complex chemical change is generated, the tea soup gradually changes from green to yellow and bright, the taste is changed from light astringent to thick and mellow, and the unique color, fragrance and taste are formed.
The invention has the beneficial effects that:
1. according to the preparation method of the bitter citrus immature flower fragrance type jasmine tea, after tea is scented by the bitter citrus immature flower and the jasmine flower, the tea does not lose tea flavor, and the tea has strong jasmine flower fragrance and bitter citrus immature flower fragrance, so that people can enjoy the tea and feel pleasurable and pleasurable in taste, and the tea has the effects of soothing the liver, harmonizing the stomach, regulating qi and relieving depression after frequent drinking.
2. According to the invention, the jasmine tea with bitter citrus immature flower fragrance is produced by combining jasmine with bitter citrus immature flower, so that the problem of single jasmine tea variety and the problem that bitter citrus immature flower tea cannot be fully developed and utilized are solved, a novel jasmine tea is prepared for people, the types of jasmine tea and bitter citrus immature flower tea are expanded, and the development of the jasmine industry is promoted.
3. The preparation method of the bitter citrus immature flower-flavored jasmine tea comprises the steps of firstly carrying out primary scenting on bitter citrus immature flower to promote tea to contain the fragrance of the bitter citrus immature flower, drying tea to recover fire, then carrying out secondary and third scenting on the jasmine flower, and drying tea to recover fire after the third scenting, so that two fragrances absorbed by the tea can be fully fused, and fragrance components can be better and continuously absorbed. The method of combining jasmine and a small amount of citrus aurantium for scenting for the fourth time is adopted, and through the last three scents, the tea at the moment contains two kinds of flowery smells, in order to further promote the fusion of the flowery smells and not to cause an abrupt change between the fragrances, the citrus aurantium is selected at the lower layer, the jasmine is at the middle layer, and the tea is at the upper layer.
4. The invention adopts a microwave drying method to carry out the refiring on the tea, the temperature is easy to control, and a large amount of water can be quickly evaporated at a lower temperature, which is beneficial to the maintenance of aroma components in the tea, and the generation of fire attack flavor can be avoided, thereby ensuring the quality of the jasmine tea.
Detailed Description
In order to make the technical solutions and advantages of the present invention clearer, the following describes the technical solutions of the present invention clearly and completely in combination with the embodiments of the present invention.
Example 1
A preparation method of bitter orange flower-flavored jasmine tea comprises three procedures of tea blank treatment, fresh flower treatment and scenting:
A. the tea blank treatment comprises the following steps: drying the tea blank in an environment of 100 ℃ until the moisture content is 7%, cooling to room temperature, and placing in a drying environment for later use;
B. the fresh flower treatment comprises jasmine flower treatment and bitter orange treatment:
treating jasmine flowers: selecting incompletely-opened jasmine flower buds, picking after three afternoons, placing in a ventilated air-conditioned room, alternately performing fresh flower spreading, cooling, heat dissipation and repeated heating until the flower bud opening rate reaches 85%;
the bitter orange is processed: picking the immature bitter orange flower buds which are not completely opened in 6 months, removing bloomed flowers and immature green buds to leave the immature bitter orange flowers containing buds, and alternately cooling the flowers and dissipating heat and heating the flowers in a piling manner until the bud opening rate reaches 90%;
C. the scenting method adopts a combined scenting method to carry out four scenting methods: scenting the tea blank with fresh bitter orange for 40h, scenting with fresh jasmine flower for a second time after the heat is recovered for 10h, and recovering the heat of the tea again; performing a third scenting, placing jasmine flower and tea respectively on the screen, flower at the lower layer and tea at the upper layer, and so alternately placing 10 layers for scenting for 8 h; and finally, performing scenting for the fourth time, namely spreading the jasmine flower, the bitter citrus immature flower and the scented tea for the third time on an adjacent net sieve in a layered mode, wherein the bitter citrus immature flower is arranged at the lower layer, the jasmine flower is arranged at the middle layer, and the tea is arranged at the upper layer, 9 layers are alternately placed in the above mode, scenting is performed for 2 hours, and the scented tea is dried until the moisture content of the tea is 8%, so that the bitter citrus immature flower scented jasmine tea is obtained.
In the scenting process, the indoor temperature is controlled to be 32 ℃ and the humidity is controlled to be 50%.
The drying conditions in the step C are as follows: the temperature is 70 ℃ and the time is 2 h.
The four scenting methods specifically comprise the following steps:
(1) scenting for the first time: uniformly mixing the tea blank and the bitter orange according to the weight ratio of 1:0.2, placing the mixture into a dryer for heating at 80 ℃ for 15min, placing the mixture in a bin while the mixture is hot for scenting, ventilating the flowers after 20h, ventilating the flowers once every 4h, and collecting the piles when the temperature is reduced to 32-35 ℃; after scenting for 40h, sieving out the bitter orange, and drying the tea leaves to recover the fire for later use;
(2) and (3) scenting for the second time: spreading flos Jasmini sambac on clean water ground floor, spreading a layer of primarily scented tea, spreading a layer of flos Jasmini sambac, covering with film, and scenting for 10 hr, wherein the weight ratio of tea to flos Jasmini sambac is 1: 0.7;
(3) and (3) scenting for the third time: spreading flos Jasmini sambac and the second scented tea on adjacent screen, spreading the flower on the lower layer and the tea on the upper layer, alternately placing 10 layers in such a way that the weight ratio of the tea to flos Jasmini sambac is 1:0.7, scenting for 8h, drying and annealing the tea;
(4) and (3) scenting for the fourth time: laying jasmine, bitter orange and tea after the third scenting on adjacent net sieves layer by layer, wherein the bitter orange is arranged at the lower layer, the jasmine is arranged at the middle layer, and the tea is arranged at the upper layer, so 9 layers are alternately arranged, and the weight ratio of the tea to the jasmine to the bitter orange is 1: 0.3: 0.10; scenting for 2 h.
The bin in the step (1) is as follows: the height is 90cm, the diameter is 2.0m, and the hawksbill turtle is placed in the bin and occupies 60 percent of the whole bin space.
The drying and re-firing in the step (1) and the step (3) adopts a microwave drying mode, and the conditions are as follows: the microwave power is 800W, the temperature is 85 ℃, and the tea is dried until the moisture content of the tea is 10 percent.
Example 2
A preparation method of bitter orange flower-flavored jasmine tea comprises three procedures of tea blank treatment, fresh flower treatment and scenting:
A. the tea blank treatment comprises the following steps: drying the tea blank in an environment of 110 ℃ until the moisture content is 6%, cooling to room temperature, and placing in a drying environment for later use;
B. the fresh flower treatment comprises jasmine flower treatment and bitter orange treatment:
treating jasmine flowers: selecting incompletely-opened jasmine flower buds, picking after three afternoons, placing in a ventilated air-conditioned room, alternately performing fresh flower spreading, cooling, heat dissipation and repeated heating until the flower bud opening rate reaches 90%;
the bitter orange is processed: picking the immature bitter orange flower buds which are not completely opened in 5 months, removing bloomed flowers and immature green buds to leave the immature bitter orange flowers containing buds, and alternately cooling the flowers and dissipating heat and heating the flowers in a piling manner until the bud opening rate reaches 95%;
C. the scenting method adopts a combined scenting method to carry out four scenting methods: scenting the tea blank with fresh bitter orange for 44h, scenting with fresh jasmine flower for the second time after the fire is recovered for 9h, and recovering the fire from the tea again; performing a third scenting, placing jasmine flower and tea respectively on the screen, flower at the lower layer and tea at the upper layer, and thus alternately placing 8 layers for 6 h; and finally, performing scenting for the fourth time, namely spreading the jasmine flower, the bitter citrus immature flower and the scented tea for the third time on an adjacent net sieve in a layered mode, wherein the bitter citrus immature flower is arranged at the lower layer, the jasmine flower is arranged at the middle layer, and the tea is arranged at the upper layer, so that 6 layers are alternately placed, scenting is performed for 3 hours, and the scented tea is dried until the moisture content of the tea is 6%, so that the bitter citrus immature flower scented jasmine tea is obtained.
In the scenting process, the indoor temperature is controlled to be 35 ℃ and the humidity is controlled to be 55%.
The drying conditions in the step C are as follows: the temperature is 75 ℃, and the time is 1.5 h.
The four scenting methods specifically comprise the following steps:
(1) scenting for the first time: uniformly mixing the tea blank and the bitter orange according to the weight ratio of 1:0.3, placing the mixture into a dryer for heating at 85 ℃ for 12min, then placing the mixture in a bin for scenting while the mixture is hot, ventilating the flowers after 20h, ventilating the flowers once every 3-4 h, and collecting the piles when the temperature is reduced to 32-35 ℃; after scenting for 44 hours, sieving out the bitter orange, and drying the tea leaves to recover the fire for later use;
(2) and (3) scenting for the second time: spreading flos Jasmini sambac on clean water ground floor, spreading a layer of primarily scented tea, spreading a layer of flos Jasmini sambac, covering with film, and scenting for 9 hr, wherein the weight ratio of tea to flos Jasmini sambac is 1: 0.8;
(3) and (3) scenting for the third time: spreading flos Jasmini sambac and the second scented tea on adjacent screen, spreading the flower on the lower layer and the tea on the upper layer, alternately arranging 8 layers in such a way that the weight ratio of the tea to flos Jasmini sambac is 1:0.6, scenting for 6h, drying and annealing the tea;
(4) and (3) scenting for the fourth time: laying jasmine, bitter orange and tea after the third scenting on adjacent net sieves layer by layer, wherein the bitter orange is arranged at the lower layer, the jasmine is arranged at the middle layer, and the tea is arranged at the upper layer, 6 layers are alternately arranged, and the weight ratio of the tea to the jasmine to the bitter orange is 1: 0.25: 0.08; scenting for 3 h.
The bin in the step (1) is as follows: the height is 90cm, the diameter is 2.0m, and the hawksbill turtle is placed in the bin and occupies 60 percent of the whole bin space.
The drying and re-firing in the step (1) and the step (3) adopts a microwave drying mode, and the conditions are as follows: the microwave power is 700W, the temperature is 80 ℃, and the tea is dried until the moisture content of the tea is 12 percent.
Example 3
A preparation method of bitter orange flower-flavored jasmine tea comprises three procedures of tea blank treatment, fresh flower treatment and scenting:
A. the tea blank treatment comprises the following steps: drying the tea blank in an environment of 120 ℃ until the moisture content is 5%, cooling to room temperature, and placing in a drying environment for later use;
B. the fresh flower treatment comprises jasmine flower treatment and bitter orange treatment:
treating jasmine flowers: selecting incompletely-opened jasmine flower buds, picking after three afternoons, placing in a ventilated air-conditioned room, alternately performing fresh flower spreading, cooling, heat dissipation and repeated heating until the flower bud opening rate reaches 95%;
the bitter orange is processed: picking the immature bitter orange flower buds which are not completely opened in 5 months, removing bloomed flowers and immature green buds to leave the immature bitter orange flowers containing buds, and alternately cooling the flowers and dissipating heat and heating the flowers in a piling manner until the bud opening rate reaches 90%;
C. the scenting method adopts a combined scenting method to carry out four scenting methods: scenting the tea blank with fresh bitter orange for 48h, scenting with fresh jasmine flower for the second time after the heat is recovered for 7h, and recovering the heat of the tea again; performing a third scenting, placing jasmine flower and tea respectively on the screen, flower at the lower layer and tea at the upper layer, and thus alternately placing 6 layers for scenting for 4 h; and finally, carrying out fourth scenting, namely spreading the jasmine flower, the bitter orange and the scented tea for the third time on an adjacent net sieve in a layered mode, wherein the bitter orange is arranged at the lower layer, the jasmine flower is arranged at the middle layer, and the tea is arranged at the upper layer, the 3 layers are alternately arranged in the above mode, the scenting is carried out for 4 hours, and the scented tea is dried until the moisture content of the tea is 5-8%, so that the bitter orange flower fragrance type jasmine tea is obtained.
In the scenting process, the indoor temperature is controlled to be 35-37 ℃, and the humidity is controlled to be 55-60%.
The drying conditions in the step C are as follows: the temperature is 80 ℃ and the time is 1 h.
The four scenting methods specifically comprise the following steps:
(1) scenting for the first time: uniformly mixing the tea blank and the bitter orange according to the weight ratio of 1: 0.4, placing the mixture into a dryer for heating at 90 ℃ for 10min, placing the mixture in a bin while the mixture is hot for scenting, ventilating the flowers after 20h, ventilating the flowers once every 3-4 h, and collecting the piles when the temperature is reduced to 32-35 ℃; after 48 hours of scenting, sieving out the bitter orange, and drying the tea leaves to recover the fire for later use;
(2) and (3) scenting for the second time: spreading flos Jasmini sambac on clean water ground floor, spreading a layer of scented tea, spreading a layer of flos Jasmini sambac, covering with film, and scenting for 7 hr, wherein the weight ratio of tea to flos Jasmini sambac is 1: 0.9;
(3) and (3) scenting for the third time: spreading flos Jasmini sambac and the second scented tea on adjacent screen, spreading the flower on the lower layer and the tea on the upper layer, alternately placing 6 layers in such a way that the weight ratio of the tea to flos Jasmini sambac is 1:0.5, scenting for 4h, drying and annealing the tea;
(4) and (3) scenting for the fourth time: laying jasmine, bitter orange and tea after the third scenting on adjacent net sieves layer by layer, wherein the bitter orange is arranged at the lower layer, the jasmine is arranged at the middle layer, and the tea is arranged at the upper layer, so that 3 layers are alternately arranged, and the weight ratio of the tea to the jasmine to the bitter orange is 1: 0.2: 0.05; scenting for 4 h.
The bin in the step (1) is as follows: the height is 80cm, the diameter is 1.5m, and the hawksbill turtle is placed in the bin and occupies 80 percent of the whole bin space.
The drying and re-firing in the step (1) and the step (3) adopts a microwave drying mode, and the conditions are as follows: the microwave power is 600W, the temperature is 70 ℃, and the tea is dried until the moisture content of the tea is 14 percent.
Claims (8)
1. A preparation method of bitter orange flower-flavored jasmine tea is characterized by comprising the following steps: comprises three procedures of tea blank treatment, fresh flower treatment and scenting:
A. the tea blank treatment comprises the following steps: drying the tea blank in an environment of 100-120 ℃ until the moisture content is 5-7%, cooling to room temperature, and placing in a drying environment for later use;
B. the fresh flower treatment comprises jasmine flower treatment and bitter orange treatment:
treating jasmine flowers: selecting incompletely-opened jasmine flower buds, picking after three afternoons, placing the jasmine flower buds in a ventilated air-conditioning room, and alternately performing fresh flower spreading, cooling, heat dissipation and repeated stacking and heating until the flower bud opening rate reaches 85-95%;
the bitter orange is processed: picking the immature bitter orange flower buds which are not completely opened in 5-6 months, removing bloomed flowers and immature green buds to leave the immature bitter orange containing buds, and alternately performing flower cooling and heat dissipation and stacking heating until the flower bud opening rate reaches 90-95%;
C. the scenting method adopts a combined scenting method to carry out four scenting methods: scenting the tea blank with fresh citrus aurantium flower for 40-48 h, scenting with fresh jasmine flower for the second time after the reviving for 7-10 h, and reviving the tea again; carrying out the third scenting, respectively placing the jasmine flowers and the tea leaves on a screen, wherein the flowers are on the lower layer, the tea leaves are on the upper layer, and 6-10 layers are alternately placed in the above way for scenting for 4-8 hours; and finally, carrying out fourth scenting, namely spreading the jasmine flower, the bitter orange and the tea subjected to the third scenting on an adjacent net sieve in a layered mode, wherein the bitter orange is arranged at the lower layer, the jasmine flower is arranged at the middle layer, and the tea is arranged at the upper layer, so that 3-9 layers are alternately placed, scenting is carried out for 2-4 hours, and the scented tea is dried until the moisture content of the tea is 5-8%, so that the bitter orange flower fragrance type jasmine tea is obtained.
2. The method for preparing citrus aurantium flower-flavored jasmine tea according to claim 1, wherein the method comprises the following steps: the four scenting methods specifically comprise the following steps:
(1) scenting for the first time: uniformly mixing the tea blank and the bitter orange according to the weight ratio of 1: 0.2-0.4, placing the mixture into a dryer for heating at the temperature of 80-90 ℃ for 10-15 min, placing the mixture into a bin for scenting while the mixture is hot, ventilating the flowers after 20h, ventilating the flowers once every 3-4 h, and collecting the piles when the temperature is reduced to 32-35 ℃; after scenting for 40-48 h, sieving out bitter citrus immature flower, and drying the tea leaves to recover the fire for later use;
(2) and (3) scenting for the second time: spreading jasmine on a clean water-milled floor, then spreading a layer of tea subjected to primary scenting, spreading a layer of jasmine on the tea, covering a film, scenting for 7-10 hours, wherein the weight ratio of the tea to the jasmine is 1: 0.7-0.9;
(3) and (3) scenting for the third time: spreading jasmine and the tea subjected to secondary scenting on adjacent net sieves in a layered manner, wherein the flower is on the lower layer, the tea is on the upper layer, and the tea is alternately placed for 6-10 layers in such a manner, the weight ratio of the tea to the jasmine is 1: 0.5-0.7, the scenting is carried out for 4-8 hours, and the tea is dried and subjected to secondary firing;
(4) and (3) scenting for the fourth time: spreading the jasmine, the bitter orange and the tea subjected to the third scenting on the adjacent net sieve in a layered manner, wherein the bitter orange is arranged on the lower layer, the jasmine is arranged on the middle layer, and the tea is arranged on the upper layer, so that 3-9 layers are alternately arranged, and the weight ratio of the tea to the jasmine to the bitter orange is 1: 0.2-0.3: 0.05 to 0.10; scenting for 2-4 h.
3. The method for preparing citrus aurantium flower-flavored jasmine tea according to claim 1, wherein the method comprises the following steps: in the scenting process, the indoor temperature is controlled to be 32-37 ℃, and the humidity is controlled to be 50-60%.
4. The method for preparing citrus aurantium flower-flavored jasmine tea according to claim 1, wherein the method comprises the following steps: the drying conditions in the step C are as follows: the temperature is 70-80 ℃, and the time is 1-2 h.
5. The method for preparing citrus aurantium flower-flavored jasmine tea according to claim 2, wherein the method comprises the following steps: the bin in the step (1) is as follows: the height is 80-90 cm, the diameter is 1.5-2.0 m, and the hawksbill turtle is placed in the bin and occupies 60-80% of the whole bin space.
6. The method for preparing citrus aurantium flower-flavored jasmine tea according to claim 2, wherein the method comprises the following steps: the drying and re-firing in the step (1) and the step (3) adopts a microwave drying mode, and the conditions are as follows: the microwave power is 600-800W, the temperature is 70-85 ℃, and the tea is dried until the moisture content of the tea is 10-14%.
7. The method for preparing citrus aurantium flower-flavored jasmine tea according to claim 2, wherein the method comprises the following steps: and (4) the mesh size of the screen in the steps (3) and (4) is 2-10 mm.
8. Bitter citrus immature flower aroma type jasmine tea prepared by the method of any one of claims 1-8.
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| CN111728068A (en) * | 2020-05-09 | 2020-10-02 | 湖南潇湘茶业有限公司 | Process method for separately scenting jasmine tea |
| CN113662070A (en) * | 2021-08-19 | 2021-11-19 | 雅安市巧茶匠农业科技有限公司 | Novel tea drink prepared by fusion scenting of tea leaves and sweet osmanthus and preparation method thereof |
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