KR101122050B1 - Citrus flower scented tea leaves and manufacturing method using same - Google Patents
Citrus flower scented tea leaves and manufacturing method using same Download PDFInfo
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- KR101122050B1 KR101122050B1 KR20100138481A KR20100138481A KR101122050B1 KR 101122050 B1 KR101122050 B1 KR 101122050B1 KR 20100138481 A KR20100138481 A KR 20100138481A KR 20100138481 A KR20100138481 A KR 20100138481A KR 101122050 B1 KR101122050 B1 KR 101122050B1
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Abstract
The present invention relates to a tea leaf having a citrus flower flavor, citrus flower flavor tea using the same and a method for producing the same. According to the present invention, it is possible to provide a high quality citrus flower flavor tea with excellent aroma and nutrition at a low cost.
Description
The present invention relates to tea and a method of making the same. More specifically, the present invention relates to a tea having a citrus blossom aroma and a method for producing the same.
Recently, the development of beverages such as tea, which can provide various flavors or nutritional ingredients, has been actively made due to improvement of living standards, diversification of tastes, and increasing demand for healthy foods.
Tea is narrowly the young leaves of the tea tree, or we mean water, but broadly includes all of the leaves, roots, and fruits of the plant as they are or processed to make sweet or concerned drinks. Therefore, the tea is not only green tea, green tea, black tea, and boiled tea, but also ginseng tea, jujube tea, sake tea, ginger tea, etc. (which are substitutes for tea made from tea leaves). ) Is also included.
In Korea, flowers such as chrysanthemum tea, plum tea, and dandelion tea are used as flowers using tea. Flower tea as described above may be referred to as a substitute tea by drying the flower itself and drinking it concerned.
On the other hand, citrus fruits (甘 橘 柑橘) is a generic name of evergreen sub-trees belonging to the genus Rutaceae. Citrus fruits include Citrus unshiu, Citrus aurantium, Lemon (Citrus limonia), Citron (Citrus junos) and Tangerine (Citrus sinensis). Citrus fruits produce succulent fruit, and the fruit has a high citric acid content and has a unique sourness and aroma. Citrus fruits are rich in vitamin C and flavonoids. Citrus fruits are also grown in some southern regions, but most are grown in Jeju. Although citrus fruits are rich in flavor and nutrition, they are consumed unprocessed, but fruit or skins have long been used as folk remedies, including herbal medicines, and teas. However, citrus flowers have never been used directly, and even now, citrus flowers are being discarded for their lack of use.
The present inventors have developed an optimal processing method for adsorbing citrus flower aroma to tea leaves before and after processing, and thus, the present invention has been found by discovering that it is possible to provide a high-quality citrus flower flavor tea with excellent aroma and nutrition at a low cost. . Accordingly, an object of the present invention is to provide a tea leaf adsorbed with a citrus tree flower fragrance, a method for preparing the same, and a tea leaf composition, tea bag, and fragrance tea including the tea leaf.
In order to achieve the above object, the present invention provides a tea leaf adsorbed citrus flower aroma as one embodiment.
In another aspect, the present invention provides a tea leaf adsorbed citrus tree flower fragrance, characterized in that the citrus tree flower odor adsorbed on the tea leaf is infiltrated into the tea leaf is infiltrated into the tea leaf.
In addition, the present invention provides a tea leaf adsorbed citrus flower flavor, characterized in that the moisture content of the tea leaf is 3 to 7% by weight.
In another aspect, the present invention provides a tea leaf adsorbed citrus flower fragrance, characterized in that the tea leaves contain the original tea leaves before the citrus flower fragrance is adsorbed and the aromatic substance not contained in the citrus essential oil.
In addition, the present invention, the aromatic substance is 1-methyl-2- (1-methylethyl) -benzene, heneicosane, nonadecane, (S) -1-methyl-4- (1-methylethyl) -cyclohexene, 3,7-dimethyl -1,3,7-octatriene, α-farnesene, γ-terpinen, benzyl nitrile, indole, phenylethyl alcohol, 4-methyl-1- (1-methylethyl) -3-cyclohexen-1-ol, geraniol, cis-jasmone It provides a tea leaf adsorbed citrus flower flavor, characterized in that at least one selected from the group consisting of, 2-amino-benzoic acid, methyl ester and caryophyllene oxide.
In another aspect, the present invention provides a tea leaf adsorbed citrus tree flower fragrance, characterized in that the raw material of the tea leaf is at least one selected from the group consisting of black tea green tea, super green tea, black tea green tea, black tea green tea, blue tea, black tea and Jeokro tea. .
In another aspect, the present invention provides a tea leaf adsorbed citrus flower flavor, characterized in that the state of the leaf is at least one selected from the group consisting of a leaf shape preserved, crushed state and powder state.
In another aspect, the present invention provides a tea bag comprising a tea leaf adsorbed with the citrus flower aroma.
In another aspect, the present invention provides a tea comprising water from the leaves of the citrus flower adsorbed.
In another aspect, the present invention provides a tea leaf composition in which at least one selected from the group consisting of fruits, herbs, flowers, and roots is mixed with the tea leaves adsorbed with the citrus tree flowers.
In another aspect, the present invention provides a tea bag comprising the tea leaf composition.
As another aspect, the present invention provides a flavor tea comprising the tea leaf composition.
In another aspect, the present invention comprises the steps of (a) preparing citrus flowers and dried tea leaves; (b) mixing the citrus tree flowers and the tea leaves to carry out drinking; (c) performing currency arranging after completion of the music; And (d) removing the dried and browned flowers.
In addition, the citrus tree flowers of the step (a) provides a method for producing a tea leaf adsorbed citrus flower fragrance, characterized in that the state that the bud begins to open to 70% open state.
In addition, the citrus tree flowers of the step (a) provides a method for producing a tea leaf adsorbed citrus flower fragrance, characterized in that it is in a torn or crushed state.
In addition, the citrus tree flowers of the step (a) provides a method for producing tea leaves adsorbed citrus flower aroma, characterized in that the ovary is removed.
In addition, the dried tea leaves of the step (a) provides a method for producing tea leaves adsorbed citrus flower flavor, characterized in that the moisture content is dried to 3 to 7% by weight.
In addition, the mixing of the step (b) provides a method for producing a tea leaf adsorbed citrus flower flavor, characterized in that the tea leaves: citrus flowers are mixed in a weight ratio of 4: 1 to 4: 3.
In addition, the step (b), after the temperature of the dried tea leaves of the step (a) is cooled to 55 ~ 65 degrees through the hot-negative to mix and drink the citrus tree flowers of the step (a), After the temperature of the dried tea leaves of step (a) is cooled to 25-35 degrees, the citrus tree flower fragrance is adsorbed, characterized in that the mixture is carried out at room temperature by mixing the citrus tree flowers of step (a). It provides a method for producing tea leaves.
In addition, the drying of the step (c), the citrus flower fragrance adsorbed tea leaves, characterized in that carried out so that the moisture content of the tea leaves adsorbed the citrus flower aroma at a temperature condition of 110 ~ 130 degrees It provides a method of manufacturing.
In addition, between the step (c) and the step (d), (c1) providing a re-negative after the heat dissipation; provides a method of manufacturing a tea leaf adsorbed citrus flowers fragrance further comprising do.
In addition, the re-injection of the (c1) step, citrus tree flower fragrance, characterized in that is carried out after the temperature of the tea leaf adsorbed the citrus flower aroma 6 ° C to 10 ° C after carrying out the moxibustion heat of the step (c) It provides a method for producing the adsorbed leaves.
In addition, between the (a) and (b) step, citrus tree flower fragrance, characterized in that the step of performing the brushing by using flowers other than the citrus tree flowers 3 to 6 hours before the step (b) It provides a method for producing the adsorbed leaves.
According to the present invention, it is possible to provide a tea leaf adsorbed with a high quality citrus flower aroma excellent in flavor and nutrition, a tea bag and a tea using the same at a low cost, and to provide an optimal manufacturing method of the tea leaf adsorbed the citrus flower aroma. have. Therefore, by using the citrus tree flowers that have been discarded, it is possible to contribute to the promotion of imports of citrus farmers by developing new specialties of Jeju, which are valuable not only to Koreans but also to foreigners.
1 is a photograph illustrating a process of naturalization, screening, trimming and tea leaf drying according to an embodiment of the present invention,
Figure 2 is a photograph illustrating a cooling process after the tea leaf drying according to an embodiment of the present invention,
Figure 3 is a photograph illustrating the process of mixing natural flowers and tea leaves and room temperature negative sound according to an embodiment of the present invention,
Figure 4 is a photograph illustrating the process of moxibustion, compounding and vaporization of the tea leaves through a room temperature negative sound according to an embodiment of the present invention.
EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.
One embodiment of the present invention provides a tea leaf having a citrus floral aroma.
In the present invention, the citrus flower fragrance is preferably in a state of being adsorbed on the tea leaf (means the tea leaf which is the final result of adsorbing citrus flower fragrance).
The shape of the tea leaves is most preferably in a state in which the shape of the plant leaves are completely preserved without crumbs, but may be provided in a pulverized state or powder state at least once after the fragrance is adsorbed according to the purpose of use.
The finished tea leaves directly contain terpineohydrocarbon aromatic substances [α-pinen, β-pinen], which are inherent to citrus fruits, in addition to the intrinsic flavor components of tea, or myrsene (hydrocarbons), It reacts with terpineol (hydrocarbons), farnesol (alcohols), benzaldeyde (aldehydes) and the like to produce and contain compounds such as alcohols, esters, aldehydes and ketones. Hydrocarbons are the most scented component of citrus essential oils. The terpenoid substance has a flavor of terpinene with lemon, myrcene with fragrant, terpinolene with sweet and pinene with pine. Also, aldehydes are known as quality indicators of citrus essential oils and are rich in saturated fats. The content of each component may vary slightly depending on the type of tea leaves used. It also depends on the time, condition and frequency of the music.
The tea leaf as a material for retaining the citrus flower aroma is not particularly limited as long as it is used as a tea material in the art. In other words, green tea, partially fermented tea, and black fermented tea are also available, including primary processed teas (black and green teas, green teas, black teas, green teas). However, among these, it is desirable to use Hongcheong green tea, which has a characteristic of adsorbing floral fragrance, and jeokjeokro tea, which is most widely distributed in Korea.
In addition, the tea leaves (= green leaves) before processing into the tea leaves (tea leaves as a material to retain the citrus flower aroma) has no particular limitation on the season and size of the leaves, the varieties and plantings of the tea leaves, cultivation conditions Do not. In other words, it can be used regardless of the season of harvesting and the size of tea leaves at the time of harvesting. It can be used regardless of nationality and region where tea trees are grown, such as Gimhae, Boseong, Jeju, Jirisan, Guangzhou, Fujian, etc., and regardless of cultivation conditions such as soil, daylight or shading, irrigation and drainage. However, it is advantageous to use tea leaves processed with fresh leaves of the same variety as much as possible to reduce the spice and enhance the flavor.
Another embodiment of the present invention provides a tea leaf composition having a citrus tree flower aroma and at least one of fruit, herbs, flowers and roots. In the present invention, when packaging the finished citrus flower flavored tea can be packaged by blending fruit, herbs, flowers, roots and the like according to your preference. The flower may be a citrus tree flower.
In principle, the petals used for drinking are discarded, but they can be packaged with tea leaves, depending on the condition of the flower, such as "large buds and shine." However, browned flowers are already emitted almost all of the fragrance is not used. Petals can provide two effects that enhance the aroma of tea with visual effects when drinking tea.
Another embodiment of the present invention provides a tea bag comprising the tea leaf or tea leaf composition. Tea bag products (triangular tea bags, square tea bags, straight tea bags, etc.) are necessary for the consideration of busy modern people and popularization of citrus flower fragrance teas. The finished product may be provided in a single milled or powdered state. Depending on the condition of the tea leaves, both expensive and inexpensive tea bags are available. The tea leaf or tea leaf composition is suitable for vacuum packaging at about 30g ~ 50g / pack unit for leaf tea in order to maintain the flavor, but can also be packaged in large quantities according to the needs of the consumer, the tea bag is 150ml of water using a fibrous net In case of concern, vacuum packing should be about 2 ~ 3g per piece.
Another embodiment of the present invention provides a citrus flower flavor tea comprising the water or the tea leaf composition. The best way to savor the flavor of the citrus flower flavor tea is to drink 1-5 minutes in water of 70 degrees to 100 degrees based on 2-5 g of tea leaves. If you boil it quickly with hot water, you can enjoy the fragrance. If you boil it for a long time with chilled water, you can taste it better. The amount of water to brew tea is about 100ml to 350ml in the amount of paper cups or mugs. For example, in order to provide citrus flower flavored tea in a PETE bottle or aluminum can, the tea leaves are prepared in a fine grained stainless steel box or fibrous mesh, and then cooled down to a temperature of 80 to 90 degrees to maintain the temperature. The leaves prepared in the state can be brewed at a rate of 3g-3 minutes or 2g-4 minutes as described above.
The finished tea leaves directly contain terpin hydrocarbon aromatics [α-pinen, β-pinen] included in the citrus essential oil, or myrsene (hydrocarbons), terpineol (hydrocarbons), farnesol (alcohols), benzaldeyde (aldehydes) By reacting with and the like to produce and contain compounds such as alcohols, esters, aldehydes, ketones, etc., it has a fresh and refreshing scent and has a soft and sweet flavor.
Another embodiment of the present invention provides a method for producing a tea leaf or tea leaf composition comprising the step of adsorbing citrus flower fragrance to the tea leaf. In the present invention, the step of adsorbing citrus flower aroma to the tea leaves can be carried out as follows.
Tea leaves, which adsorb citrus fruit aroma in the technical field, process the green leaves of tea trees through the process of primary processing (taken green leaves, and then processes such as "carbon or forgery, apricot, apricot, and dried"). Coarse tea leaves can be drunk immediately by boiling in boiling water) is not particularly limited. That is, green tea including primary processed tea (black and white green tea, super green tea, black and white green tea, dark green tea), and green tea, which are partially fermented tea, and black tea, which are strongly fermented tea, can also be used. However, in order to more easily produce a rich flavor flavor tea, it is preferable to use the red tea green tea with the characteristic of adsorbing the fragrance well and the most popular brewing pottery tea in Korea.
Tea leaves used for the adsorption may be used that the moisture content (= weight ratio of moisture to the weight of the dry leaves) of 3% by weight to 7% by weight, preferably 4% by weight to 5% by weight. Generally, green tea, green tea, and black tea, including primary processed tea, have moisture content above the above conditions, and the tea leaves should be dried in a dryer before adsorbing fragrance to satisfy the moisture content conditions.
Citrus tree flowers used for the adsorption include native citrus fruits native to Korea (Jeju), and if currently grown in Jeju, citrus (Citrus unshiu), citrus aurantium, citrus junos, and tangerine ( Regardless of the species, such as Citrus sinensis, all citrus flowers can be used.
It is preferable to use the citrus tree flower immediately after flowering. Immediately after flowering, the buds are just starting to open and the petals are about 70% open. The flowers in full bloom have already begun to give off their incense, and the fragrance is lost, making it difficult to adsorb a good aroma to the leaves. In other words, the citrus flowers are preferably prepared to spread out at the beginning of the drink and to be adsorbed according to the room temperature and the moisture of fresh flowers within 12 to 16 hours after hydration in order to minimize the loss of fragrance.
The citrus tree flowers are preferably shaped and bloomed in good shape to minimize the adsorption of odor when they are harvested after cultivation, trimming unnecessary calyx parts, and then scattering them in the air by hand to remove heat and moisture. .
The citrus tree flower may be used as a flowering state, or may be used by tearing or crushing petals. The tearing or crushing of the petals can be carried out in a procedure or by scissors by hand. If you cut the petals and drink them, the fragrance will be adsorbed better than if you drink them with a flower, and the sweet and refreshing flavor will be richer. At this time, the ovaries of citrus flowers may be used without removing them, but when the ovaries are removed, the miscellaneous taste (such as a savory taste) may be reduced.
As a method of adsorbing citrus flower fragrance on the tea leaves, room temperature negative or hot negative agents may be used. Here, the negative drug means a process of adsorbing the fragrance of flowers to the tea leaves. In the adsorption process, the mixing ratio of the tea leaves and citrus tree flowers is about 2: 1 by weight, and the amount of flowers may vary depending on the required quality of tea (high grade / low grade), drinking temperature, humidity, etc. Can be. In other words, in order to produce high quality teas or fragrances, the amount of flowers should be increased to 2: 1 or higher (3: 2 or 4: 3, etc.), and vice versa. You can reduce it to: However, if the amount of flowers is considerably less than 4: 1 compared to the amount of tea leaves, the adsorption of the aroma is weak and it is not possible to obtain a special effect .
The tea leaves preferably start the drinking process when the temperature is 55 degrees to 65 degrees after drying in case of performing hot drinking, and when the temperature reaches 25 degrees to 30 degrees after drying in case of room temperature drinking It is desirable to.
The hot deodorant may be performed by mixing citrus flowers and tea leaves and then adsorbing the fragrance of flowers by heating at a temperature higher than room temperature, preferably at a temperature of 85 to 95 degrees. Hot drink has the advantage of increasing the emission efficiency of the fragrance at high temperature. As an example, a mixture of about 1 ton tea leaves and fresh flowers can be put in tongari, having a length of 2 to 3 m and a height of about 90 cm, and at this time, the tea can be poured. In order to prevent the loss of fragrance, it is preferable to cover 1 ~ 2 cm of the leaves, which means additional leaves on the leaves tossed together with the flowers.
The room temperature drinking can be carried out by stacking or blending citrus flowers and tea leaves alternately at room temperature in a layered manner or mixing them so that the fragrance of the flowers sufficiently permeates the tea leaves. At this time, it is preferable to carry out until the flower turns brown.
For example, in the present invention, the adsorption may be performed by a processing method as shown in Table 1 below.
* Egg: torn or cut flowers
It is preferable to perform currency arranging after the above-mentioned negatives. Tongshan fever is carried out 20 ~ 24 hours after drinking. It can cool the heat by blowing tea leaves and flower mixtures in the air and ventilate them, and improve the freshness of tea leaves. It can help to be absorbed continuously.
It is preferable to carry out a re-injection when the temperature of the tea leaf has dropped by about 6 to 10 degrees after conducting the heat of the acid. In the case of performing hot drinking, it is preferable that the temperature of the tea leaf is about 40 degrees at the time of re-ingestion, and in the case of performing normal temperature drinking, it is preferable that the temperature of the tea leaf is about 30 degrees.
For example, the re-injection can be performed for about 24 hours while changing the height of the Tongari tea cup to 40cm ~ 45cm. Re-yum is to perform the procedure of the yin again one more time, it is preferable to carry out by separating the browned flowers and mixing fresh flowers again.
At this time, it is preferable to reduce the moisture of the tea leaves by drying in a dryer to facilitate the adsorption of the fragrance. Adsorption of incense is sufficient with only one drink, but as the number of drinks is increased twice and three times, the adsorbed aroma increases, making it possible to produce a higher-quality flavor tea.
Tea leaves after the first drink, the second drink, and the third drink are 10% by weight or more (usually 12 to 16% by weight), so they are finally put in the dryer and the moisture content is 3% to 7 Dry to a temperature of 110 to 130 degrees to be within weight percent. For example, when dried for about 20 to 90 minutes, it is possible to obtain a tea leaf having a moisture content in the above range.
The dried tea leaves remove the browned flowers. The finished tea leaves can be packaged in intact leaves and the broken ones in tea bags. Among the flowers used for music, good flowers can be packaged together with tea leaves (= shoes), which use large, high-quality flowers to enhance the aroma of tea and maintain freshness. have. Flowers used for shoemaking have a decorative function when drinking tea, and it is okay to drink it with tea leaves.
As one example, the method for producing a tea leaf or tea leaf composition according to the present invention
1) safflowering and screening, trimming and then removing acid and moisture;
2) cooling the tea leaves to 3 to 7% by weight of water and then cooling to 55 to 65 ° C;
3) mixing the fresh flowers and the tea leaves and performing a hot drink;
4) calcining, compounding, and vaporizing the tea leaves that have undergone the lyophilization;
5) it may comprise the step of performing a negative drink on the leaves after the step 4).
In the above example, the flower of step 1) may be in a truncated state or in a flowering state.
As another example, the method for producing a tea leaf or tea leaf composition according to the present invention
1) safflowering and screening, trimming and then removing acid and moisture;
2) drying the tea leaves to 3 to 7% by weight of water and then cooling to 25 to 30 ° C;
3) mixing the fresh flowers and the tea leaves and performing a room temperature drink;
4) hydrolyzing, compounding, and vaporizing tea leaves which have been subjected to a room temperature drink;
5) it may comprise the step of performing a negative drink on the leaves after the step 4).
In the above example, the flower of step 1) is preferably in a truncated state.
Another embodiment of the present invention is to produce a citrus flower flavored tea or tea leaf composition further comprising the step of squeezing by using other flowers other than citrus tree flowers to further increase the aroma of citrus flower flavored tea Provide a method. Laxative Yinje is a process to increase the aroma concentration of finished cars and to improve the type of incense. It is carried out 3 ~ 6 hours before the brewing. It is available. Citrus flowers, which are not suitable for drinking, can be used to lay down flowers. Other flowers can be used as long as the flowering period is similar and the concentration of the fragrance is lighter than the citrus tree. If you have a lot of fire extinguishing under the sound of the bastard, the effect of flavoring on the main sound will be reduced. The proportion of flowers to be mixed is suitably within 10% to 20% by weight based on the weight of the tea leaves. The flowers used are filtered in two stages, depending on the condition of the flower, before the start of the main sound system and when the call is arranged.
Another embodiment of the present invention provides a method for producing a citrus flower fragrance tea comprising the step of adsorbing citrus flower aroma to tea leaves and the step of we water the tea leaves.
The best way to savor the flavor of the citrus flower flavor tea is to drink 1-5 minutes in water of 70 degrees to 100 degrees based on 2-5 g of tea leaves. If you boil it quickly with hot water, you can enjoy the fragrance. If you boil it for a long time with chilled water, you can taste it better. The amount of water to brew tea is about 100ml to 350ml in the amount of paper cups or mugs. For example, in order to commercialize citrus flower flavored tea in a PETE bottle or aluminum can, tea leaves are prepared in a fine grained stainless steel box or fibrous mesh, and the boiled water is cooled to 80 to 90 degrees to maintain temperature. The leaves prepared in the above can be brewed at a rate of 3g-3 minutes or 2g-4 minutes as described above.
Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and examples, but the following examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example
1) painting and screening fresh flowers (citrus flowers), trimming and removing acid and moisture;
1 is a photograph illustrating the process of naturalization, screening, trimming and tea leaf drying according to an embodiment of the present invention.
Referring to FIG. 1, citrus tree flowers such as the photo of FIG. 1 (a) and thickener locusts such as the photo of FIG. 1 (b) were used as tea leaves, and FIG. 1 (c) shows screening and trimming of flowers. 1 (d) shows a scene of drying the leaves. The leaf drying was performed for 50 minutes at a temperature of 85 degrees.
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2) cooling the leaves to 3 to 7 weight percent of water content and then cooling them to 25 to 30 degrees;
Figure 2 is a photograph illustrating a cooling process after the tea leaf drying according to an embodiment of the present invention.
In the cooling process after drying according to FIG. 2, the water content was lowered from 8.4 wt% to 4.5 wt%.
3) mixing the fresh flowers and the tea leaves and performing a room temperature drink;
Figure 3 is a photograph illustrating the process of mixing natural flowers and tea leaves and room temperature negative sound according to an embodiment of the present invention.
Referring to FIG. 3, a scene of cutting raw flowers (water 84.2 wt%) (a) and mixing tea leaves and citrus flowers (b) is shown. The mixing was made by mixing tea leaves: citrus flowers in a 2: 1 weight ratio to 3.6 kg. 3 (c) and 3 (d) show a state in which a room temperature negative sound is performed for 24 hours.
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4) Step of currency conversion, compounding and vaporization
Figure 4 is a photograph illustrating the process of moxibustion, compounding and vaporization of the tea leaves through a room temperature negative sound according to an embodiment of the present invention.
Referring to Fig. 4, there is shown a scene of evaporation (speech) to separate (b), calligraphy (b), and flowers from the leaves of the tea leaves which have passed through the room temperature sonic. The moisture content of the tea leaves in the case of moxibustion was found to be 15.6% by weight, and the moisture content of the tea leaves after the compounding was 3.1% by weight.
5) it may comprise the step of performing a negative drink on the leaves after the step 4).
In this example, the drinking was carried out only once.
Citrus flower fragrance tea prepared according to the embodiment is a hydrocarbon analysis [1-methyl-2- (1-methylethyl) -benzene; heneicosane; nonadecane], terpin hydrocarbons [(S) -1-methyl-4- (1-methylethyl) -cyclohexene; 3,7-dimethyl-1,3,7-octatriene; α-pinene; β-pinene; β-myrcene; α-farnesene; γ-terpinen], nitrogen compound [benzyl nitrile; indole], alcohol [phenylethyl alcohol; farnesol; 4-methyl-1- (1-methylethyl) -3-cyclohexen-1-ol; (+)-α-terpineol; geraniol], aldehydes [benzaldehyde], ketones [cis-jasmone], esters [2-amino-benzoic acid; Methyl esters, caryophyllene oxides, and other aromatic substances were produced. Among these, α-pinene, β-pinene, Myrsene and Terpineol are substances contained in the citrus essential oil and the remaining components are aromatic substances newly produced during the adsorption of fragrance.
The citrus flower fragrance tea has gone through the adsorption process of the fragrance, the miscellaneous taste of the original tea disappeared and was added with a soft, sweet and neat taste. The fragrance is fresh and clear with a fresh and clean scent.
Claims (23)
The tea leaves adsorbed with the citrus tree flower fragrance is formed by the citrus tree flower in the natural state is infiltrated and the fragrance of the citrus tree flower is infiltrated into the tea leaf, and the aromatic material not contained in the original tea leaves and citrus essential oil before the citrus flower fragrance is adsorbed. Containing, the shape of the leaf is preserved,
(a) preparing the dried tea leaves so that the buds are opened to 70% open, the ovary is removed, the torn or crushed citrus flowers and the moisture content is 3 to 7% by weight;
(b) mixing the citrus tree flower and the tea leaf so that the ratio of the tea leaf: citrus tree flower is a weight ratio of 4: 1 to 4: 3;
(c) performing currency arranging after completion of the music;
(c1) performing a re-soaking after drying the moisture of the tea leaves after the temperature of the tea leaves are reduced to 6 to 10 degrees and drying the moistures of the tea leaves after carrying out the moxibustion; And
(d) removing the dried and browned flowers such that the moisture content of the re-negative tea leaves is 3-7 wt% at a temperature of 110-130 degrees;
Method of producing a tea leaf adsorbed citrus flowers fragrance comprising a.
In step (b),
After the temperature of the dried tea leaves of step (a) is cooled to 55-65 degrees, the mixture of citrus tree flowers of step (a) is carried out through a hot-drinking agent,
After the temperature of the dried tea leaves of step (a) is cooled to 25-35 degrees, the citrus tree flower fragrance is adsorbed, characterized in that the mixture is carried out at room temperature by mixing the citrus tree flowers of step (a). Method of manufacturing tea leaves.
Between the step (a) and the step (b), the citrus flower aroma is adsorbed, characterized in that to carry out decay using a flower other than the citrus tree flowers 3 to 6 hours before the step (b). Method of manufacturing tea leaves.
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| CN107296132A (en) * | 2017-07-31 | 2017-10-27 | 福州市农业科学研究所 | A kind of preparation method of loquat flower tea |
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| CN109156573A (en) * | 2018-09-26 | 2019-01-08 | 句容市绿源干果食品有限公司 | A kind of Chinese medicine scented tea machine |
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| KR20090132127A (en) * | 2008-06-20 | 2009-12-30 | (주)아모레퍼시픽 | Green tea of tangerine, rape or camellia having good taste and the method for preparing thereof |
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2010
- 2010-12-30 KR KR20100138481A patent/KR101122050B1/en active IP Right Grant
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| KR20060101205A (en) * | 2003-10-23 | 2006-09-22 | 다카사고 고료 고교 가부시키가이샤 | Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder |
| KR20090037133A (en) * | 2007-10-11 | 2009-04-15 | (주)아모레퍼시픽 | Lemon-flavored green tea with excellent preference and preparing method thereof |
| KR20090090465A (en) * | 2008-02-21 | 2009-08-26 | (주)아모레퍼시픽 | Candy-flavored black tea with excellent preference and the method preparing thereof |
| KR20090132127A (en) * | 2008-06-20 | 2009-12-30 | (주)아모레퍼시픽 | Green tea of tangerine, rape or camellia having good taste and the method for preparing thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107296132A (en) * | 2017-07-31 | 2017-10-27 | 福州市农业科学研究所 | A kind of preparation method of loquat flower tea |
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