CN110810599A - Processing method of tea with osmanthus fragrance - Google Patents
Processing method of tea with osmanthus fragrance Download PDFInfo
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- CN110810599A CN110810599A CN201911263696.6A CN201911263696A CN110810599A CN 110810599 A CN110810599 A CN 110810599A CN 201911263696 A CN201911263696 A CN 201911263696A CN 110810599 A CN110810599 A CN 110810599A
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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
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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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
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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
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a processing method of tea with osmanthus fragrance, which comprises the steps of preparing 1000 g of green dry tea for every 100 g of fresh osmanthus, separating two layers of sterilized gauze for fresh osmanthus by adopting a closed container, and placing the tea between prepared dry tea. The osmanthus fragrance tea prepared by the invention has the advantages of excellent preparation process, unique and lasting fragrance, rich vitamins and anthocyanins, and particularly good effects of expelling toxin, beautifying and relieving pressure, is very suitable for office workers to drink when working overnight, and has the effects of refreshing and restoring consciousness and health preserving.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of tea with osmanthus fragrance.
Background
The sweet osmanthus tea has the functions of whitening skin, expelling toxin in vivo, relieving cough, reducing sputum, preserving health and moistening lung. In summer, many people feel dry skin or have hoarse voice due to excessive internal heat, and sweet osmanthus is added into green tea or oolong tea to play a role in relieving.
However, the traditional osmanthus tea mainly adopts pure osmanthus as a making raw material, other types of ingredients are not added, the taste is monotonous, the aroma duration is short, and the health preserving effect is not obvious.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a processing method of tea with osmanthus fragrance.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of tea with osmanthus fragrance comprises the following steps:
a: tea coarse processing:
s1, harvesting green: picking fresh tea leaves which are not infected with diseases and insects before and after the current grain rain;
s2, committing to withering: spreading the tea leaves on a bamboo sieve with a thickness of 2-4cm on the day of tea leaf picking, airing for 7-9h outdoors, turning over once per hour, transferring into a tea leaf storage chamber after airing, storing overnight, wherein the tea leaf storage chamber is provided with ventilation equipment with a temperature of 20-24 ℃;
s3, shaking green: placing the tea leaves subjected to committal withering into a rocking machine for rocking for 2-6 times, wherein the rocking time is 1-3min each time, and the interval between two rocking times is 20-24 min;
s4, fixation: transferring the tea leaves after shaking into a high-pressure steam cooker for de-enzyming for 4-6 min;
s5, twisting: cooling the tea leaves after the deactivation of enzymes to room temperature, then putting the tea leaves into a rolling machine, rolling for 9-11min under the pressure of 65-85kPa, then adjusting the pressure of the rolling machine to 106-110kPa, continuing rolling for 22-26min, and controlling the surface tissue structure of the tea leaves not to be damaged during rolling, namely ensuring the integrity of the tea leaves;
s6, drying: the tea leaves after twisting are transferred into a dryer at the temperature of 26-30 ℃ to be dried for 110-115min, and hot air is introduced in the drying process; after drying, preparing crude tea leaves and refrigerating the crude tea leaves for later use;
B. processing of the osmanthus spice:
the osmanthus spice mainly comprises the following raw materials in parts by weight: 22-26 parts of sweet osmanthus;
s1, collecting sweet osmanthus flowers: collecting the osmanthus fragrans which is open for 1-2 days as a raw material, and removing impurities such as leaves and the like after collection;
s2, airing: spreading on a summer sleeping mat, and airing for 4-6 days; until the water content is 65-85%;
s3, drying: putting the dried osmanthus into a hot air type dryer at 26-30 ℃ for ventilation drying for 4.5-6.5 h;
s4, crushing: respectively putting the dried sweet osmanthus into a grinder to be ground into 280 meshes, and obtaining the sweet osmanthus spice;
C. processing osmanthus tea:
s1, proportioning: the raw material proportion can prepare 1000 g of green dry tea per 100 g of fresh sweet osmanthus, the fresh sweet osmanthus is separated into two layers by adopting a closed container through disinfected gauze, and the sweet osmanthus is placed between prepared dry tea;
s2, mixed scenting: mixing the obtained flos Osmanthi Fragrantis essence and crude folium Camelliae sinensis, spreading in bamboo sieve with thickness of 2-4cm, transferring to a sealed chamber, storing for 16-20 hr, and mixing flos Osmanthi Fragrantis essence and folium Camelliae sinensis taste during scenting process;
s3, drying: transferring the scented tea into a hot air type dryer, introducing hot air at 30-34 deg.C, drying for 2.5-4.5 hr, and drying to obtain sweet osmanthus tea;
s4, sealing and fermenting: the sweet osmanthus fragrance can be completely absorbed by the tea leaves after the closing time is about 6 to 8 days, and then the sweet osmanthus can be taken out;
s5, packaging: the prepared tea is packaged tightly in small tea packaging bags each 10 g in time, and the fragrance cannot be emitted.
Preferably, the pressure of the high-temperature steam boiler is 100-120KPa, and the temperature is 130-150 ℃.
Preferably, the moisture content of the raw tea leaves is 0.8-1.2%.
Preferably, the temperature of the sealing chamber is 30-34 ℃, and the relative humidity of air is 90-94%.
Preferably, in the mixed scenting process, the ratio of the sweet osmanthus spice to the crude tea is 1: 10.
The invention has the following beneficial effects: the prepared osmanthus fragrance tea is fine in preparation process, unique and lasting in fragrance, contains rich vitamins and anthocyanins, has good effects of expelling toxin, beautifying and relieving pressure, is very suitable for office workers to drink when working overnight, and has the effects of refreshing and restoring consciousness and preserving health.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example one
Step one, tea coarse processing:
s1, harvesting green: picking fresh tea leaves which are not infected with diseases and insects before and after the current grain rain;
s2, committing to withering: spreading the tea leaves on a bamboo sieve with the thickness of 2cm on the day of tea leaf picking, airing for 7h outdoors, turning over once every hour, transferring into a tea leaf storage chamber after airing, storing overnight, wherein the tea leaf storage chamber is provided with ventilation equipment and has the temperature of 20 ℃;
s3, shaking green: placing the tea leaves subjected to committal withering into a rocking machine for rocking for 2 times, wherein the rocking time is 1min each time, and the interval between two rocking times is 20 min;
s4, fixation: transferring the tea leaves after shaking into a high-pressure steam cooker for fixation for 4 min;
s5, twisting: cooling the tea leaves after the enzyme deactivation to room temperature, then putting the tea leaves into a rolling machine, rolling for 9min under the pressure of 65kPa, then adjusting the pressure of the rolling machine to 106kPa, continuing rolling for 22min, and controlling the surface tissue structure of the tea leaves not to be damaged during rolling, namely ensuring the integrity of the tea leaves;
s6, drying: drying the tea leaves after twisting in a dryer at 26 ℃ for 110min, and introducing hot air in the drying process; after drying, preparing crude tea leaves and refrigerating the crude tea leaves for later use;
step two, processing of the osmanthus spice:
the osmanthus spice mainly comprises the following raw materials in parts by weight: 22 parts of sweet osmanthus;
s1, collecting sweet osmanthus flowers: collecting the osmanthus fragrans which is open for 1 day as a raw material, and removing impurities such as leaves and the like after collection;
s2, airing: spreading on a summer sleeping mat, and airing for 4 days; to a moisture content of 65%;
s3, drying: putting the dried sweet osmanthus into a hot air type dryer at 26 ℃ for ventilation and drying for 4.5 h;
s4, crushing: respectively putting the dried sweet osmanthus into a grinder to be ground into 280 meshes, and obtaining the sweet osmanthus spice;
step three, processing the osmanthus tea:
s1, proportioning: the raw material proportion can prepare 1000 g of green dry tea per 100 g of fresh sweet osmanthus, the fresh sweet osmanthus is separated into two layers by adopting a closed container through disinfected gauze, and the sweet osmanthus is placed between prepared dry tea;
s2, mixed scenting: mixing the obtained flos Osmanthi Fragrantis essence and crude folium Camelliae sinensis, spreading in bamboo sieve with thickness of 2cm, transferring into sealed chamber, storing for 16 hr, and mixing flos Osmanthi Fragrantis essence and folium Camelliae sinensis taste during scenting process;
s3, drying: transferring the scented tea into a hot air type dryer, introducing hot air at 30 deg.C, drying for 2.5 hr, and drying to obtain sweet osmanthus tea;
s4, sealing and fermenting: the sweet osmanthus fragrance can be completely absorbed by the tea leaves after the closing time is about 6 days, and then the sweet osmanthus can be taken out;
s5, packaging: the prepared tea is packaged tightly in small tea packaging bags each 10 g in time, and the fragrance cannot be emitted.
Example two
Step one, tea coarse processing:
s1, harvesting green: picking fresh tea leaves which are not infected with diseases and insects before and after the current grain rain;
s2, committing to withering: spreading the tea leaves on a bamboo sieve with the thickness of 3cm on the day of tea leaf picking, airing for 8h outdoors, turning over once every hour, transferring into a tea leaf storage chamber after airing, storing overnight, wherein the tea leaf storage chamber is provided with ventilation equipment and has the temperature of 23 ℃;
s3, shaking green: placing the tea leaves subjected to committal withering into a rocking machine for rocking for 4 times, wherein the rocking time is 2min each time, and the interval between two rocking times is 22 min;
s4, fixation: transferring the tea leaves after shaking into a high-pressure steam cooker for fixation for 5 min;
s5, twisting: cooling the tea leaves after the enzyme deactivation to room temperature, then putting the tea leaves into a rolling machine, rolling for 10min under the pressure of 75kPa, then adjusting the pressure of the rolling machine to 108kPa, continuing rolling for 24min, and controlling the surface tissue structure of the tea leaves not to be damaged during rolling, namely ensuring the integrity of the tea leaves;
s6, drying: drying the tea leaves after twisting in a 28 ℃ dryer for 113min, and introducing hot air in the drying process; after drying, preparing crude tea leaves and refrigerating the crude tea leaves for later use;
step two, processing of the osmanthus spice:
the osmanthus spice mainly comprises the following raw materials in parts by weight: 24 parts of sweet osmanthus;
s1, collecting sweet osmanthus flowers: collecting 1.5 days-open osmanthus as a raw material, and removing impurities such as leaves and the like after collection;
s2, airing: spreading on a summer sleeping mat, and airing for 5 days; to a moisture content of 75%;
s3, drying: putting the dried sweet osmanthus into a hot air type dryer at 28 ℃ for ventilation and drying for 5.5 h;
s4, crushing: respectively putting the dried sweet osmanthus into a grinder to be ground into 280 meshes, and obtaining the sweet osmanthus spice;
step three, processing the osmanthus tea:
s1, proportioning: the raw material proportion can prepare 1000 g of green dry tea per 100 g of fresh sweet osmanthus, the fresh sweet osmanthus is separated into two layers by adopting a closed container through disinfected gauze, and the sweet osmanthus is placed between prepared dry tea;
s2, mixed scenting: mixing the obtained flos Osmanthi Fragrantis essence and crude folium Camelliae sinensis, spreading in bamboo sieve with thickness of 3cm, transferring into sealed chamber, storing for 18 hr, and mixing flos Osmanthi Fragrantis essence and folium Camelliae sinensis taste during scenting process;
s3, drying: transferring the scented tea into a hot air type dryer, introducing hot air at 32 deg.C, drying for 3.5 hr, and drying to obtain sweet osmanthus tea;
s4, sealing and fermenting: the sweet osmanthus fragrance can be completely absorbed by the tea leaves after the closing time is about 7 days, and then the sweet osmanthus can be taken out;
s5, packaging: the prepared tea is packaged tightly in small tea packaging bags each 10 g in time, and the fragrance cannot be emitted.
EXAMPLE III
Step one, tea coarse processing:
s1, harvesting green: picking fresh tea leaves which are not infected with diseases and insects before and after the current grain rain;
s2, committing to withering: spreading the tea leaves on a bamboo sieve with the thickness of 4cm on the day of tea leaf picking, airing the tea leaves for 9h outdoors, turning over the tea leaves once every hour, transferring the tea leaves into a tea leaf storage chamber after airing, and storing the tea leaves overnight, wherein the tea leaf storage chamber is provided with ventilation equipment and the temperature of the ventilation equipment is 24 ℃;
s3, shaking green: placing the tea leaves subjected to committal withering into a rocking machine for rocking for 6 times, wherein the rocking time is 3min each time, and the interval between two rocking times is 24 min;
s4, fixation: transferring the tea leaves after shaking into a high-pressure steam cooker for fixation for 6 min;
s5, twisting: cooling the tea leaves after the enzyme deactivation to room temperature, then putting the tea leaves into a rolling machine, rolling for 11min under the pressure of 85kPa, then adjusting the pressure of the rolling machine to 110kPa, continuing rolling for 26min, and controlling the surface tissue structure of the tea leaves not to be damaged during rolling, namely ensuring the integrity of the tea leaves;
s6, drying: drying the tea leaves after twisting in a dryer at 30 ℃ for 115min, and introducing hot air in the drying process; after drying, preparing crude tea leaves and refrigerating the crude tea leaves for later use;
step two, processing of the osmanthus spice:
the osmanthus spice mainly comprises the following raw materials in parts by weight: 26 parts of sweet osmanthus;
s1, collecting sweet osmanthus flowers: collecting the osmanthus fragrans which is open for 2 days as a raw material, and removing impurities such as leaves and the like after collection;
s2, airing: spreading on a summer sleeping mat, and airing for 6 days; to a moisture content of 85%;
s3, drying: putting the dried sweet osmanthus into a hot air type dryer at 30 ℃ for ventilation and drying for 6.5 h;
s4, crushing: respectively putting the dried sweet osmanthus into a grinder to be ground into 280 meshes, and obtaining the sweet osmanthus spice;
step three, processing the osmanthus tea:
s1, proportioning: the raw material proportion can prepare 1000 g of green dry tea per 100 g of fresh sweet osmanthus, the fresh sweet osmanthus is separated into two layers by adopting a closed container through disinfected gauze, and the sweet osmanthus is placed between prepared dry tea;
s2, mixed scenting: mixing the obtained flos Osmanthi Fragrantis essence and crude folium Camelliae sinensis, spreading in bamboo sieve with thickness of 4cm, transferring into sealed chamber, storing for 20 hr, and mixing flos Osmanthi Fragrantis essence and folium Camelliae sinensis taste during scenting process;
s3, drying: transferring the scented tea into a hot air type dryer, introducing hot air at 34 deg.C, drying for 4.5 hr, and drying to obtain sweet osmanthus tea;
s4, sealing and fermenting: the sweet osmanthus fragrance can be completely absorbed by the tea leaves after the closing time is about 8 days, and then the sweet osmanthus can be taken out;
s5, packaging: the prepared tea is packaged tightly in small tea packaging bags each 10 g in time, and the fragrance cannot be emitted.
In the invention, the tea with osmanthus flower fragrance but not with osmanthus flower is brewed, when the osmanthus flower fragrance is smelled in the mouth after brewing, the tea has green tea fresh fragrance and osmanthus flower fragrance, and the brewing frequency is 2 times more than that of pure green tea. The tea with osmanthus fragrance can be made into a precious tea, the fragrance is strong and lasting, and the tea is deeply loved by consumers.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. A processing method of tea with osmanthus fragrance is characterized by comprising the following steps:
a: tea coarse processing:
s1, harvesting green: picking fresh tea leaves which are not infected with diseases and insects before and after the current grain rain;
s2, committing to withering: spreading the tea leaves on a bamboo sieve with a thickness of 2-4cm on the day of tea leaf picking, airing for 7-9h outdoors, turning over once per hour, transferring into a tea leaf storage chamber after airing, storing overnight, wherein the tea leaf storage chamber is provided with ventilation equipment with a temperature of 20-24 ℃;
s3, shaking green: placing the tea leaves subjected to committal withering into a rocking machine for rocking for 2-6 times, wherein the rocking time is 1-3min each time, and the interval between two rocking times is 20-24 min;
s4, fixation: transferring the tea leaves after shaking into a high-pressure steam cooker for de-enzyming for 4-6 min;
s5, twisting: cooling the tea leaves after the deactivation of enzymes to room temperature, then putting the tea leaves into a rolling machine, rolling for 9-11min under the pressure of 65-85kPa, then adjusting the pressure of the rolling machine to 106-110kPa, continuing rolling for 22-26min, and controlling the surface tissue structure of the tea leaves not to be damaged during rolling, namely ensuring the integrity of the tea leaves;
s6, drying: the tea leaves after twisting are transferred into a dryer at the temperature of 26-30 ℃ to be dried for 110-115min, and hot air is introduced in the drying process; after drying, preparing crude tea leaves and refrigerating the crude tea leaves for later use;
B. processing of the osmanthus spice:
the osmanthus spice mainly comprises the following raw materials in parts by weight: 22-26 parts of sweet osmanthus;
s1, collecting sweet osmanthus flowers: collecting the osmanthus fragrans which is open for 1-2 days as a raw material, and removing impurities such as leaves and the like after collection;
s2, airing: spreading on a summer sleeping mat, and airing for 4-6 days; until the water content is 65-85%;
s3, drying: putting the dried osmanthus into a hot air type dryer at 26-30 ℃ for ventilation drying for 4.5-6.5 h;
s4, crushing: respectively putting the dried sweet osmanthus into a grinder to be ground into 280 meshes, and obtaining the sweet osmanthus spice;
processing osmanthus tea:
s1, proportioning: the raw material proportion can prepare 1000 g of green dry tea per 100 g of fresh sweet osmanthus, the fresh sweet osmanthus is separated into two layers by adopting a closed container through disinfected gauze, and the sweet osmanthus is placed between prepared dry tea;
s2, mixed scenting: mixing the obtained flos Osmanthi Fragrantis essence and crude folium Camelliae sinensis, spreading in bamboo sieve with thickness of 2-4cm, transferring to a sealed chamber, storing for 16-20 hr, and mixing flos Osmanthi Fragrantis essence and folium Camelliae sinensis taste during scenting process;
s3, drying: transferring the scented tea into a hot air type dryer, introducing hot air at 30-34 deg.C, drying for 2.5-4.5 hr, and drying to obtain sweet osmanthus tea;
s4, sealing and fermenting: the sweet osmanthus fragrance can be completely absorbed by the tea leaves after the closing time is about 6 to 8 days, and then the sweet osmanthus can be taken out;
s5, packaging: the prepared tea is packaged tightly in small tea packaging bags each 10 g in time, and the fragrance cannot be emitted.
2. The processing method of tea with osmanthus fragrance as claimed in claim 1, wherein the pressure of the high-temperature steam boiler is 100-120KPa, and the temperature is 130-150 ℃.
3. The processing method of tea leaves with osmanthus fragrance according to claim 1, wherein the moisture content of the crude tea leaves is 0.8-1.2%.
4. The processing method of tea leaves with osmanthus fragrance according to claim 1, wherein the temperature of the sealed chamber is 30-34 ℃ and the relative humidity of air is 90-94%.
5. The processing method of tea leaves with osmanthus fragrance according to claim 1, wherein in the mixed scenting process, the ratio of the osmanthus fragrance to the crude tea leaves is 1: 10.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935810A (en) * | 2018-09-05 | 2018-12-07 | 贵州省普定县德胜茶叶专业合作社 | A kind of processing method for sweet osmanthus tea |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935810A (en) * | 2018-09-05 | 2018-12-07 | 贵州省普定县德胜茶叶专业合作社 | A kind of processing method for sweet osmanthus tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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