CN105961699A - Manufacturing method of chimonanthus salicifolius scented tea - Google Patents
Manufacturing method of chimonanthus salicifolius scented tea Download PDFInfo
- Publication number
- CN105961699A CN105961699A CN201610110780.4A CN201610110780A CN105961699A CN 105961699 A CN105961699 A CN 105961699A CN 201610110780 A CN201610110780 A CN 201610110780A CN 105961699 A CN105961699 A CN 105961699A
- Authority
- CN
- China
- Prior art keywords
- leaf
- flower
- chimonanthus
- praecox
- link
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Disclosed is a manufacturing method of chimonanthus salicifolius scented tea. The method comprises: picking leaves and flowers of chimonanthus salicifolius; deactivating enzymes of leaves of chimonanthus salicifolius; stir-frying the obtained leaves of chimonanthus salicifolius; performing rolling; performing stir-frying; cooking the flowers of chimonanthus salicifolius; performing drying and molding; and finally mixing the obtained leaves and flowers. The leaves of chimonanthus salicifolius are cool-natured, have the efficacy of clearing heat and detoxifying the body, releasing the exterior and dispelling wind, and assisting digestion, can treat cold and chronic tracheitis, and have a certain curative effect on high blood glucose, high blood pressure and high blood lipid. According to recent medical research, chimonanthus salicifolius leaf tea has the function of resisting bacteria and diminishing inflammation and resisting viruses and has the efficacy of reducing blood lipid, strengthening the brain, nourishing the stomach, losing weight, releasing summer heat and dispelling the effects of alcohol. The flowers of chimonanthus salicifolius have the function of moistening dryness and suppressing cough, releasing summer heat and engendering fluid, and increasing the appetite and resolving depression. The chimonanthus salicifolius scented tea can regulate the function of the human body, build up the body, delay senescence and improve the ability of resisting diseases after being often consumed.
Description
Technical field
The present invention relates to a kind of scented tea, the manufacture method of a kind of praecox flower tea.
Background technology
Scented tea is that scented tea is to integrate tea flavour and the fragrance of a flower, and tea draws the fragrance of a flower by tea brewed to the flower of plant or leaf or its fruit, flower increases tea flavour, brings out the best in each other, has both maintained strong tasty and refreshing tea flavour, there is again the fragrance of a flower of fresh fragrance, the product that brew are inhaled, the fragrance of flowers assails one's nose, and sweet virtue is profusely, invigorating, scented tea the most still has effect of tea, and the fragrance of a flower also has good pharmacological action, benifit health.Chimonanthus praecox (L.) Link. have heat-clearing and toxic substances removing, the wind that induces sweat, aid digestion, cure cold, control the function of chronic tracheitis,
Summary of the invention
For solving an above existing difficult problem, the invention discloses the manufacture method of a kind of praecox flower tea.
A kind of manufacture method of praecox flower tea, it is according to following steps making:
(1) complete: the leaf of Chimonanthus praecox (L.) Link. is carried out high temperature, is passivated the oxidase active of fresh leaf, suppress the enzymatic oxidation of tea polyphenols etc. in fresh leaf, evaporate fresh leaf portion of water, make leaf deliquescing；
(2) parch: put in pot by the wintersweet leaf completed, then with the leaf of low baking temperature parch Chimonanthus praecox (L.) Link.；
(3) knead: the leaf of Chimonanthus praecox (L.) Link. good for parch is kneaded so that it forms the profile of tight knot bending；
(4) parch molding: the leaf of the Chimonanthus praecox (L.) Link. kneaded is carried out parch again；
(5) system flower: the flower of steaming and decocting Chimonanthus praecox (L.) Link., drying forming；
(6) tea making: the leaf of Chimonanthus praecox (L.) Link. and flower are mixed prepared praecox flower tea.
Further, the leaf of described Chimonanthus praecox (L.) Link. and flower mix according to the ratio of weight 3: 1.
Beneficial effect: the leaf of Chimonanthus salicifolius is cool in nature, heat-clearing and toxic substances removing, the wind that induces sweat, aid digestion, cure cold, control chronic tracheitis, three-hypers there is certain curative effect, existing medical research is thought, Chimonanthus praecox (L.) Link. leaf tea has anti-inflammation, antivirus action, and has effect of preferable blood fat reducing, brain-strengthening, nourishing the stomach, fat-reducing, expelling summer-heat, relieving alcoholic intoxication, and Flos Mume is moisturized, cough-relieving, expelling summer-heat promotes the production of body fluid, and powder for improving appetite is strongly fragrant, often drinks praecox flower tea, function of human body, health invigorating, slow down aging, raising resistance against diseases can be regulated.
Detailed description of the invention
In conjunction with the embodiments, the present invention is described in further details.
A kind of manufacture method of praecox flower tea, it makes according to following steps: (1) completes: the leaf of Chimonanthus praecox (L.) Link. is carried out high temperature, is passivated the oxidase active of fresh leaf, suppresses the enzymatic oxidation of tea polyphenols etc. in fresh leaf, evaporate fresh leaf portion of water, make leaf deliquescing；(2) parch: put in pot by the wintersweet leaf completed, then with the leaf of low baking temperature parch Chimonanthus praecox (L.) Link.；(3) knead: the leaf of Chimonanthus praecox (L.) Link. good for parch is kneaded so that it forms the profile of tight knot bending；(4) parch molding: the leaf of the Chimonanthus praecox (L.) Link. kneaded is carried out parch again；(5) system flower: the flower of steaming and decocting Chimonanthus praecox (L.) Link., drying forming；(6) tea making: the leaf of Chimonanthus praecox (L.) Link. and flower are mixed prepared praecox flower tea.The leaf of described Chimonanthus praecox (L.) Link. and flower mix according to the ratio of weight 3: 1.
Embodiment: the leaf of Chimonanthus praecox (L.) Link. and flower are picked, the leaf of Chimonanthus praecox (L.) Link. is completed process by high temperature, the leaf of the Chimonanthus praecox (L.) Link. after completing carries out parch, then it is kneaded process, then parch operation is carried out, the flower of Chimonanthus praecox (L.) Link. is carried out steaming and decocting, drying forming, finally prepared leaf and flower is mixed according to the ratio of weight 3: 1.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described; skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the principle that the present invention is simply described described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements both fall within scope of the claimed invention, and the claimed scope of invention is defined by appending claims and equivalent thereof.
Claims (2)
1. the manufacture method of a praecox flower tea, it is characterised in that it makes according to following steps:
(1) complete: the leaf of Chimonanthus praecox (L.) Link. is carried out high temperature, is passivated the oxidase active of fresh leaf, suppress the enzymatic oxidation of tea polyphenols etc. in fresh leaf, evaporate fresh leaf portion of water, make leaf deliquescing；
(2) parch: put in pot by the wintersweet leaf completed, then with the leaf of low baking temperature parch Chimonanthus praecox (L.) Link.；
(3) knead: the leaf of Chimonanthus praecox (L.) Link. good for parch is kneaded so that it forms the profile of tight knot bending；
(4) parch molding: the leaf of the Chimonanthus praecox (L.) Link. kneaded is carried out parch again；
(5) system flower: the flower of steaming and decocting Chimonanthus praecox (L.) Link., drying forming；
(6) tea making: the leaf of wax prunus mume (sieb.) sieb.et zucc. and flower are mixed prepared praecox flower tea.
The manufacture method of a kind of praecox flower tea the most according to claim 1, it is characterised in that the leaf of described Chimonanthus praecox (L.) Link. and flower mix according to the ratio of weight 3: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610110780.4A CN105961699A (en) | 2016-02-26 | 2016-02-26 | Manufacturing method of chimonanthus salicifolius scented tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610110780.4A CN105961699A (en) | 2016-02-26 | 2016-02-26 | Manufacturing method of chimonanthus salicifolius scented tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961699A true CN105961699A (en) | 2016-09-28 |
Family
ID=56988775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610110780.4A Pending CN105961699A (en) | 2016-02-26 | 2016-02-26 | Manufacturing method of chimonanthus salicifolius scented tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961699A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279397A (en) * | 2017-07-28 | 2017-10-24 | 黄山学院 | A kind of preparation method of Liu Yazi tea |
| CN110810539A (en) * | 2019-10-08 | 2020-02-21 | 湖北友花茶业科技有限公司 | Wintersweet flower black tea and preparation method thereof |
| CN111903794A (en) * | 2020-09-21 | 2020-11-10 | 德清阿沐晨生物科技有限公司 | Preparation process of phase-free zen tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238926A (en) * | 1998-06-13 | 1999-12-22 | 方根源 | Method for processing chimonanthea |
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
-
2016
- 2016-02-26 CN CN201610110780.4A patent/CN105961699A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238926A (en) * | 1998-06-13 | 1999-12-22 | 方根源 | Method for processing chimonanthea |
| CN101057621A (en) * | 2006-12-30 | 2007-10-24 | 丽水市农业科学研究所 | Preparation method for chimonanthea tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279397A (en) * | 2017-07-28 | 2017-10-24 | 黄山学院 | A kind of preparation method of Liu Yazi tea |
| CN110810539A (en) * | 2019-10-08 | 2020-02-21 | 湖北友花茶业科技有限公司 | Wintersweet flower black tea and preparation method thereof |
| CN111903794A (en) * | 2020-09-21 | 2020-11-10 | 德清阿沐晨生物科技有限公司 | Preparation process of phase-free zen tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106333038A (en) | Jasmine mulberry tea and preparing method thereof | |
| CN102919415A (en) | Artemisia capillaris healthcare tea and preparation method thereof | |
| CN105087279A (en) | Health-care pumpkin wine and making method thereof | |
| CN102614244B (en) | Natural plant amino acid nutrient solution and preparation method thereof | |
| CN104430783A (en) | Gingko biscuit | |
| CN108029811A (en) | A kind of King solomonseal rhizome tea and its preparation process for improving smoking and people's constitution of drinking | |
| KR20140097961A (en) | Beverage for curing of hangover | |
| CN106912653A (en) | A kind of preparation method of health-care black tea tea cake | |
| CN105961699A (en) | Manufacturing method of chimonanthus salicifolius scented tea | |
| CN102373136A (en) | Dry flower Chinese rice wine | |
| CN106343070A (en) | Preparing method of functional Liu Pao tea | |
| KR20120030267A (en) | Alcoholic drink using medicinal herbs and method for processing the same | |
| CN106260346A (en) | A kind of fat-reducing and beauty scented tea | |
| CN104855644A (en) | Honeysuckle tea beverage and preparation method thereof | |
| CN105861252A (en) | Ganoderma lucidum health-care rice wine | |
| CN102919394B (en) | A kind of process for tea manufacture | |
| CN104970120A (en) | Vitex chinensis mill leaf and tea leaf formula black tea | |
| CN104489204A (en) | Tea bag for reducing blood glucose and preparation method thereof | |
| CN108359561A (en) | A kind of fragrance of a flower white wine and preparation method thereof | |
| CN108567003A (en) | A kind of ultra micro composite mulberry leaf tea powder and preparation method thereof | |
| CN107047846A (en) | A kind of preparation method of health care green tea tea bag | |
| CN106937692A (en) | A kind of preparation method of health-care black tea tea bag | |
| CN104663944B (en) | A kind of Mulberry-leaf Tea and its production technology | |
| CN106538791A (en) | A kind of clearing away lung-heat to relieve cough tea | |
| CN103750425B (en) | Preparation method of red ginseng/fructus momordicae soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |
|
| RJ01 | Rejection of invention patent application after publication |