CN114766558A - Process for scenting jasmine tea by using jasmine fragrance oil - Google Patents
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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
- A23F3/40—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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Abstract
The invention discloses a process for scenting jasmine tea by using jasmine fragrance oil, and particularly relates to the technical field of jasmine tea preparation, wherein the preparation method comprises the following specific steps: s1, preparing jasmine flower oil; s2, slightly deactivating enzymes of the tea leaves to obtain primary tea embryos; s3, scenting the primary tea embryo with jasmine oil; s4, taking out the scented jasmine tea, kneading and drying at low temperature to make the water content of the jasmine tea be 7% -10%, and obtaining the jasmine tea. Compared with the traditional scenting mode of 'five scenting and one extracting' of the jasmine tea, the process for preparing the jasmine tea by using the jasmine oil disclosed by the invention has the advantages that the utilization rate of the fragrance components is higher, the temperature of a scenting chamber can be controlled, the problem that the brightness of the jasmine tea is influenced due to high pile of flowers and tea which is easy to heat and ferment is avoided, and the quality of the jasmine tea is improved to a certain extent.
Description
Technical Field
The invention relates to the technical field of jasmine tea preparation, in particular to a process for scenting jasmine tea by using jasmine fragrance oil.
Background
The production of the jasmine tea has a long history in China, the first scenting process is firstly carried out to dry the tender shoot tips of the recycled tea leaves, the spreading and drying are better, the fragrance of the jasmine flowers is better absorbed by the tea leaves at the later stage, the jasmine tea is produced after the tea leaves are dried, the jasmine tea is prepared by mixing the jasmine flowers with the tea leaves, and finally, the tea with flowers but without flowers is formed.
The traditional manufacturing process is five scents and one improvement, wherein the first scents are selected in the night of clear weather 9: 00-10: 00 the dried tea leaves and the fresh jasmine tea are mixed and stirred in a ratio of 2:1, so that the tea leaves and the jasmine flowers are fully contacted to absorb the fragrance of the jasmine flowers, and the fragrance in the flower fragrance of the jasmine flowers is the best in the period of time. After mixing, the height of the tea pile formed by the tea leaves and the jasmine is controlled to be 45-50 cm, so that excessive temperature rise is avoided, and the tea leaves are fermented. In the early morning, flower ventilation treatment is carried out, namely, the reactor is spread out and spread for cooling, and the temperature in the reactor is dispersed to avoid fermentation. After radiating for half an hour, mixing, scenting again, stacking at a new position, separating tea and jasmine by using a flower screening machine at 8: 00-9: 00 in the next morning, drying the tea, and drying by using a drying machine for 7 minutes at 90-130 ℃; the second scenting process is the same as the first scenting process, and the ratio of tea to flower is controlled to be 1: 0.45; the ratio of tea to flower is controlled to be 1:0.4 in the same way as before the third scenting; the ratio of the four scents to the tea flower is controlled to be 1: 0.35; the ratio of tea to flower of the five scents is controlled to be 1:0.3, and finally, a jacquard process is carried out, and the tea dried by the five scents is mixed for 4-5 hours according to the ratio of 1:0.08, so that the flower delicate flavor of the tea is improved.
The current short plates of the technology are: the tea has the advantages of poor concentration and persistence of aroma in the tea, long processing working hours, large flower mixing amount of the processing technology, high cost, low utilization rate of jasmine flower aroma components, high stacking of flowers and tea, easy heating and fermentation of the tea to influence the brightness of the scented tea, increased brittleness of the tea and difficult storage.
Disclosure of Invention
The invention mainly aims to provide a process for scenting jasmine tea by using jasmine oil, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
a process for scenting jasmine tea by using jasmine fragrance oil comprises the following steps:
s1, preparing jasmine oil: picking fresh flos Jasmini sambac petal and stamen, washing with tap water for 2-3 times, air drying, spreading on flower shelf in sealed box, introducing air containing humidity into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Supercritical extracting to obtain jasmine oil;
s2, mild fixation of tea leaves: cleaning fresh picked tea leaves, naturally airing, and then frying, deactivating enzymes and reducing the water content to ensure that the water content of the tea leaves is 10% -20% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo on the scenting frame at intervals from top to bottom, placing the jasmine flower fragrance oil obtained in the step in a sealed container, and conveying fragrance generated by volatilization of the jasmine flower fragrance oil into the scenting chamber by adopting air supply equipment, so that the primary tea embryo is completely exposed in an air atmosphere filled with fragrance components of jasmine flowers for scenting, wherein the scenting time is 48-72 h;
s4, taking out the scented jasmine tea, kneading and drying at low temperature to make the water content of the jasmine tea be 7% -10%, and obtaining the jasmine tea.
Preferably, the apparatus used in S3 is as follows:
a scenting room: the scenting chamber is provided with an air inlet and an air outlet, a plurality of scenting frames are arranged in the scenting chamber, each scenting frame comprises a plurality of stacking plates which are sequentially arranged from top to bottom at equal intervals, each stacking plate comprises a frame, and reticular yarns are fixedly arranged on the inner side of each frame;
sealing the container: the sealed container is used for containing the jasmine flower sesame oil prepared in the S1, and is provided with an air inlet pipeline and an air outlet pipeline, the air inlet pipeline is connected with the air inlet of the scenting chamber through an air blower, and the air outlet pipeline is connected with the air outlet of the scenting chamber.
Preferably, the upper surface of the mesh yarn is used for flatly paving the primary tea embryo, and the thickness of the primary tea embryo flatly paved on the mesh yarn is 0.5cm-1 cm.
Preferably, in the S3, during the scenting process of the jasmine tea, the temperature in the scenting chamber is required to be kept at 37-42 ℃.
Preferably, the scenting chamber is a sealed structure and is provided with an openable sealing door, the sealing door of the scenting chamber needs to be opened for 5-10min every 3h during the scenting process of S3 to ensure that the oxygen content in the scenting chamber is sufficient, and the scenting process is continuously carried out during the opening of the sealing door.
Preferably, the scenting chamber is of a vertical cylindrical structure, the scenting frame is arranged in the scenting chamber, and the gas flowing direction in the scenting chamber is from bottom to top.
Preferably, the fresh jasmine adopted in S1 is single-petal jasmine flower couch flower, and is picked when blooming to tiger claw state, so as to obtain petals and stamen.
Preferably, the sealed box used in S1 has the same structure as the scenting box used in S3, and the humidity of the air with oil humidity introduced into the sealed box in S1 is 15% to 20%.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, jasmine flower oil is prepared firstly, tea leaves are subjected to preliminary de-enzyming to reduce the water content of the tea leaves, and the aromatic components volatilized by the jasmine flower oil are mixed in the air to be fully scented with the tea leaves.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not delimit the invention.
The invention discloses a process for scenting jasmine tea by using jasmine fragrance oil, which needs the following equipment in the process of processing and producing the jasmine tea:
a scenting chamber: the scenting chamber is provided with an air inlet and an air outlet, a plurality of scenting frames are arranged in the scenting chamber, each scenting frame comprises a plurality of stacking plates which are sequentially arranged from top to bottom at equal intervals, each stacking plate comprises a frame, and reticular yarns are fixedly arranged on the inner side of each frame;
the upper surface of the reticular yarn is used for flatly spreading the primary tea embryo, the scenting chamber is of a sealing structure and is provided with an openable sealing door, and the scenting chamber is further opened periodically in the scenting process to ensure that the oxygen content in the scenting chamber is sufficient.
Sealing the container: the sealed container is used for containing the jasmine flower sesame oil prepared in the S1, and is provided with an air inlet pipeline and an air outlet pipeline, the air inlet pipeline is connected with the air inlet of the scenting chamber through an air blower, and the air outlet pipeline is connected with the air outlet of the scenting chamber.
It can be seen that in practice, the scenting chamber and the sealed container can form a sealed air loop, and air containing jasmine fragrance components can be circulated in the whole sealed air loop by adopting the blower, so that the utilization rate of the components in the jasmine oil can be improved, and the loss of the components can be reduced.
The following will further specifically explain the process for scenting jasmine tea by using jasmine fragrance oil disclosed by the invention with reference to specific examples.
Example 1
In the embodiment, the jasmine tea is prepared by adopting the following steps:
s1, preparing jasmine oil: selecting single-petal couch flower, picking when the couch flower blooms to tiger paw state to obtain fresh jasmine flower petals and pistil, washing with tap water for 2-3 times, air-drying, spreading on the flower shelf in a sealed box, introducing air with humidity of 15% -20% into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Performing supercritical extraction to obtain jasmine flower oil;
s2, slightly deactivating enzymes of tea leaves: cleaning and naturally airing freshly picked tea leaves, and then frying, de-enzyming and reducing the water content of the tea leaves to ensure that the water content of the tea leaves is 10% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo on a plurality of layers from top to bottom at intervals, ensuring that the thickness of the primary tea embryo on each layer of net-shaped yarn is 0.5cm, then placing the jasmine flower fragrance oil obtained in the step in a sealed container, and conveying fragrance generated by volatilization of the jasmine flower fragrance oil into the scenting chamber by adopting air supply equipment, so that the primary tea embryo is completely exposed in the air atmosphere filled with the fragrance components of the jasmine flower for scenting, wherein the scenting time is 48, the scenting temperature range is 37 ℃, and in the scenting process, a sealing door of the scenting chamber is opened for 5-10min every 3h to ensure that the oxygen content in the scenting chamber is sufficient;
s4, taking out the scented jasmine tea, rolling and drying at low temperature to make the water content of the jasmine tea 7%, and obtaining the jasmine tea.
Example 2
In the embodiment, the jasmine tea is prepared by the following steps:
s1, preparing jasmine oil: selecting single-petal jasmine flower, picking when the jasmine flower blooms to tiger claw state to obtain fresh jasmine flower petals and flower pistils, washing with tap water for 2-3 times, air drying, spreading on the flower shelf in a sealed box, introducing air with humidity of 15% -20% into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Performing supercritical extraction to obtain jasmine flower oil;
s2, mild fixation of tea leaves: cleaning fresh picked tea leaves, naturally airing, and then frying, deactivating enzymes to reduce the water content of the tea leaves so that the water content of the tea leaves is 12% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo on a plurality of layers from top to bottom at intervals, ensuring that the thickness of the primary tea embryo on each layer of net-shaped yarn is 0.6cm, then placing the jasmine fragrance oil obtained in the step in a sealed container, and conveying fragrance generated by volatilization of the jasmine fragrance oil into the scenting chamber by adopting air supply equipment, so that the primary tea embryo is completely exposed in the air atmosphere filled with the fragrance components of the jasmine for scenting, wherein the scenting time is 52h, the scenting temperature range is 38 ℃, and in the scenting process, the sealed door of the scenting chamber is opened for 5-10min every 3h to ensure that the oxygen content in the scenting chamber is sufficient;
s4, taking out the scented jasmine tea, rolling and drying at low temperature to make the water content of the jasmine tea 7%, and obtaining the jasmine tea.
Example 3
In the embodiment, the jasmine tea is prepared by adopting the following steps:
s1, preparing jasmine flower sesame oil: selecting single-petal couch flower, picking when the couch flower blooms to tiger paw state to obtain fresh jasmine flower petals and pistil, washing with tap water for 2-3 times, air-drying, spreading on the flower shelf in a sealed box, introducing air with humidity of 15% -20% into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Supercritical extracting to obtain jasmine oil;
s2, mild fixation of tea leaves: cleaning fresh picked tea leaves, naturally airing, and then frying, deactivating enzymes to reduce the water content of the tea leaves so that the water content of the tea leaves is 15% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo on a plurality of layers from top to bottom at intervals, ensuring that the thickness of the primary tea embryo on each layer of net-shaped yarn is 0.8cm, then placing the jasmine flower fragrance oil obtained in the step into a sealed container, and conveying fragrance generated by volatilization of the jasmine flower fragrance oil into the scenting chamber by adopting air supply equipment, so that the primary tea embryo is completely exposed in the air atmosphere filled with the fragrance components of the jasmine flower for scenting, wherein the scenting time is 60h, the scenting temperature range is 39 ℃, and in the scenting process, a sealing door of the scenting chamber is opened for 5-10min every 3h to ensure that the oxygen content in the scenting chamber is sufficient;
s4, taking out the scented jasmine tea, rolling and drying at low temperature to make the water content of the jasmine tea 8%, and obtaining the jasmine tea.
Example 4
In the embodiment, the jasmine tea is prepared by the following steps:
s1, preparing jasmine flower sesame oil: selecting single-petal jasmine flower, picking when the jasmine flower blooms to tiger claw state to obtain fresh jasmine flower petals and flower pistils, washing with tap water for 2-3 times, air drying, spreading on the flower shelf in a sealed box, introducing air with humidity of 15% -20% into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Performing supercritical extraction to obtain jasmine flower oil;
s2, slightly deactivating enzymes of tea leaves: cleaning fresh picked tea leaves, naturally airing, and then frying, deactivating enzymes to reduce the water content of the tea leaves so that the water content of the tea leaves is 18% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo on a plurality of layers from top to bottom at intervals, ensuring that the thickness of the primary tea embryo on each layer of netted yarn is 1cm, then placing the jasmine fragrance oil obtained in the step in a sealed container, and conveying fragrance generated by volatilization of the jasmine fragrance oil into the scenting chamber by adopting air supply equipment, so that the primary tea embryo is completely exposed in the air atmosphere filled with fragrance components of the jasmine for scenting, wherein the scenting time is 66h, the scenting temperature range is 40 ℃, and in the scenting process, a sealing door of the scenting chamber is opened for 5-10min every 3h to ensure that the oxygen content in the scenting chamber is sufficient;
s4, taking out the scented jasmine tea, rolling and drying at low temperature to make the water content of the jasmine tea 9%, and obtaining the jasmine tea.
Example 5
In the embodiment, the jasmine tea is prepared by the following steps:
s1, preparing jasmine oil: selecting single-petal jasmine flower Fuhua, picking when the jasmine flower is in a state of flowering to tiger paw to obtain fresh jasmine flower petal and flower bud, washing with tap water for 2-3 times, and air dryingSpreading on the flower shelf in a sealed box, introducing air with humidity of 15-20% into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Supercritical extracting to obtain jasmine oil;
s2, mild fixation of tea leaves: cleaning fresh picked tea leaves, naturally airing, and then frying, deactivating enzymes to reduce the water content of the tea leaves so that the water content of the tea leaves is 20% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the above step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo at intervals from top to bottom, ensuring that the thickness of the primary tea embryo on each layer of net-shaped yarn is 1cm, then placing the jasmine fragrance oil obtained in the above step in a sealed container, and conveying the fragrance generated by volatilization of the jasmine fragrance oil into the scenting chamber by using an air supply device, so that the primary tea embryo is completely exposed in the air atmosphere filled with the fragrance components of the jasmine for scenting, wherein the scenting time is 72h, the scenting temperature range is 42 ℃, and in the scenting process, the sealed door of the scenting chamber is opened for 5-10min every 3h to ensure that the oxygen content in the scenting chamber is sufficient;
s4, taking out the scented jasmine tea, rolling and drying at low temperature to make the water content of the jasmine tea 10%, and obtaining the jasmine tea.
The jasmine tea prepared in examples 1 to 5 was subjected to quality test according to the following: GB/T23776 tea sensory evaluation method Standard test. The appearance, aroma, taste, liquor color and tea state of the product are mainly tested and analyzed. The test results obtained are shown in table 1 below.
Table 1: the jasmine tea prepared in examples 1 to 5 has the following quality test results:
the aroma absorption capacity and aroma retention effect of the tea base are related to the water content of the tea base, but contradictions and balances exist between the water content of the tea leaves and the aroma absorption-desorption of the tea base. Research shows that (change law of tea blank fragrance absorption in wet scenting of scented tea, Yangweili, tea science, 2001, 2 (2): 81-84), within a certain water content range (5% -30%), the tea blank with higher water content is more likely to absorb fragrance, but because the scenting is finished and the tea is easy to preserve, the later period needs to be dried to obtain a finished product, the higher the water content in the early period is, the longer the time required for later period drying is, and the more the amount of fragrance substances in the tea is desorbed. Therefore, finding an optimal condition in this process is still very critical.
Therefore, we have performed a number of experiments and combined the data in table 1 to arrive at: in the case of example 2, when the water content of the primary tea embryo obtained by preliminary de-enzyming is 12%, jasmine scented tea is scented with jasmine oil, and the prepared jasmine scented tea has the advantages of fine, tight, tender, uniform and neat appearance, strong, lasting and pure fragrance, obvious flower fragrance, sweet and mellow taste, bright yellow and bright soup color, complete tea leaves without broken residues, and high quality.
Meanwhile, according to the results in the table 1, the jasmine tea prepared by the technology for scenting the jasmine tea by using the jasmine fragrance oil disclosed by the invention has better quality, the water content of tea leaves is controlled to be 10% -20% when primary tea embryos are prepared, the time consumed when the jasmine tea is continuously dried in S4 is greatly shortened, the loss of aromatic components in the jasmine tea is less, and the quality of the jasmine tea prepared by the method is further improved.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A process for scenting jasmine tea by using jasmine fragrance oil is characterized by comprising the following specific preparation steps:
s1, preparing jasmine oil: picking fresh flos Jasmini sambac petal and stamen, washing with tap water for 2-3 times, air drying, spreading on flower shelf in sealed box, introducing air containing humidity into the sealed box, discharging from the other side, adsorbing with activated carbon, and performing CO adsorption2Performing supercritical extraction to obtain jasmine flower oil;
s2, slightly deactivating enzymes of tea leaves: cleaning fresh picked tea leaves, naturally airing, and then frying, deactivating enzymes and reducing the water content to ensure that the water content of the tea leaves is 10% -20% to obtain primary tea embryos for later use;
s3, spreading the primary tea embryo obtained in the previous step on a scenting frame in a sealed scenting chamber, stacking the primary tea embryo at intervals from top to bottom, placing the jasmine fragrance oil obtained in the previous step in a sealed container, and conveying the fragrance generated by volatilization of the jasmine fragrance oil to the scenting chamber by adopting air supply equipment, so that the primary tea embryo is completely exposed in the air atmosphere filled with the fragrance components of the jasmine for scenting, wherein the scenting time is 48-72 h;
s4, taking out the scented jasmine tea, kneading and drying at low temperature to make the water content of the jasmine tea be 7% -10%, and obtaining the jasmine tea.
2. The process for scenting jasmine tea with jasmine scented oil according to claim 1, wherein the apparatus used in S3 is as follows:
a scenting room: the scenting chamber is provided with an air inlet and an air outlet, a plurality of scenting frames are arranged in the scenting chamber, each scenting frame comprises a plurality of stacking plates which are sequentially arranged from top to bottom at equal intervals, each stacking plate comprises a frame, and reticular yarns are fixedly arranged on the inner side of each frame;
sealing the container: the sealed container is used for containing the jasmine flower sesame oil prepared in the S1, and is provided with an air inlet pipeline and an air outlet pipeline, the air inlet pipeline is connected with the air inlet of the scenting chamber through an air blower, and the air outlet pipeline is connected with the air outlet of the scenting chamber.
3. The process for scenting jasmine tea by using jasmine fragrance oil according to claim 1, wherein the jasmine fragrance oil comprises the following components: the upper surface of the reticular yarn is used for flatly paving the primary tea embryo, and the thickness of the primary tea embryo flatly paved on the reticular yarn is 0.5cm-1 cm.
4. The process for scenting jasmine tea with jasmine scented oil according to claim 3, wherein the jasmine scented oil is prepared from the following raw materials in parts by weight: in the S3, the temperature in the scenting room is required to be kept at 37-42 ℃ all the time during the scenting process of the jasmine tea.
5. The process for scenting jasmine tea by using jasmine fragrance oil according to claim 3, wherein the jasmine fragrance oil comprises the following components: the scenting chamber is of a sealed structure and is provided with an openable sealing door, in the scenting process of S3, the sealing door of the scenting chamber needs to be opened for 5-10min every 3h to ensure that the oxygen content in the scenting chamber is sufficient, and in the opening process of the sealing door, the scenting process is continuously carried out.
6. The process for scenting jasmine tea with jasmine scented oil according to claim 3, wherein the jasmine scented oil is prepared from the following raw materials in parts by weight: the scenting chamber is arranged in a vertical cylindrical structure, the scenting frame is arranged in the scenting chamber, and the air flow direction in the scenting chamber is from bottom to top.
7. The process for scenting jasmine tea with jasmine scented oil according to claim 1, wherein the jasmine scented oil comprises the following components: the fresh jasmine adopted in S1 is single-petal jasmine flower couch flower, and is picked when blooming to a tiger claw state, so that petals and stamen are obtained.
8. The process for scenting jasmine tea by using jasmine fragrance oil according to claim 1, wherein the jasmine fragrance oil comprises the following components: the structure of the sealing box adopted in the S1 is the same as that of the scenting box adopted in the S3, and the humidity of the air with oil humidity introduced into the sealing box in the S1 is 15-20%.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01191644A (en) * | 1988-01-25 | 1989-08-01 | Suntory Ltd | Production of jasmine tea beverage |
| CN101627787A (en) * | 2009-08-15 | 2010-01-20 | 福州市城门敖峰闽榕茶厂 | Scenting method for mellow single-petal jasmine tea |
| CN103250846A (en) * | 2013-01-30 | 2013-08-21 | 南宁市化工研究设计院 | Jasmine black tea scenting method |
| CN111919938A (en) * | 2020-08-11 | 2020-11-13 | 湘丰茶业集团有限公司 | Preparation method of jasmine black tea |
| CN113508848A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting jasmine tea by using jasmine absolute oil |
-
2022
- 2022-05-05 CN CN202210479589.2A patent/CN114766558A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01191644A (en) * | 1988-01-25 | 1989-08-01 | Suntory Ltd | Production of jasmine tea beverage |
| CN101627787A (en) * | 2009-08-15 | 2010-01-20 | 福州市城门敖峰闽榕茶厂 | Scenting method for mellow single-petal jasmine tea |
| CN103250846A (en) * | 2013-01-30 | 2013-08-21 | 南宁市化工研究设计院 | Jasmine black tea scenting method |
| CN111919938A (en) * | 2020-08-11 | 2020-11-13 | 湘丰茶业集团有限公司 | Preparation method of jasmine black tea |
| CN113508848A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting jasmine tea by using jasmine absolute oil |
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