CN106306160A - Processing technology of jasmine green tea - Google Patents
Processing technology of jasmine green tea Download PDFInfo
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- CN106306160A CN106306160A CN201510372796.8A CN201510372796A CN106306160A CN 106306160 A CN106306160 A CN 106306160A CN 201510372796 A CN201510372796 A CN 201510372796A CN 106306160 A CN106306160 A CN 106306160A
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- China
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- green tea
- tea
- jasmine
- folium camelliae
- camelliae sinensis
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Abstract
The invention discloses a processing technology of jasmine green tea. Jasmine and tea are combined together. The prepared jasmine green tea has the advantages that the original flavor of green tea is preserved, at the same time, the fragrance and taste of the tea are improved; moreover, the preparation method is simple, the efficiency is high; the enzyme deactivation is uniform; the tea soup of a finished product of the jasmine green tea is transparent and clear, the taste is tender and thick, the smell is fragrant, and the jasmine green tea is a novel high quality green tea.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to the processing technique of a kind of jasmine green tea.
Background technology
Green tea is not have tea by fermentation, is also called azymic tea, is one of Chinese main teas, is integrated as vast teas beverage fan and provides a kind of novel green tea.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the processing technique of a kind of jasmine green tea, make full use of jasmine and the characteristic of fresh leaf, while keeping the original local flavor of green tea, improve fragrance and the mouthfeel of Folium Camelliae sinensis.
The present invention is achieved by the following technical programs:
A kind of processing technique of jasmine green tea, this technique comprises the following steps:
A, completing: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, controlling temperature is 180-20, and fixation time is 2-4min, spreads storing 15-20min in spreading for cooling room after having completed；
B, cooling process: the Folium Camelliae sinensis completed is put into cold preservation 15-20min in the cold room that temperature is 5-10 DEG C；
C, knead process；Carry out after being mixed according to the mass ratio of 2:1 with Flos Jasmini Sambac by Folium Camelliae sinensis kneading process, using model is that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is that 35-40 turns/min, and the time of kneading is 30-4, kneads into bar until tea juice is not flowing out and giving out delicate fragrance；
D, be dried: the Folium Camelliae sinensis kneaded is put in dehydrator and carries out drying and processing, control temperature be 120-150 DEG C；
E, finished product: the pack of dried Folium Camelliae sinensis is sealed, puts into cold storing and fresh-keeping in the cold room that temperature is 2-5 DEG C.
In described step a, the water content after tea green-keeping is 60-65%.
Kneading the water content of tea after process in described step c is 30-35%.
In described step d, the drying time of Folium Camelliae sinensis is 10-15min, and after drying, the water content of Folium Camelliae sinensis is 3-6%.
The beneficial effects of the present invention is: the present invention uses jasmine to combine with Folium Camelliae sinensis, the jasmine green tea prepared not only remains the original local flavor of green tea, improve fragrance and the mouthfeel of Folium Camelliae sinensis simultaneously, and the preparation method of this jasmine green tea is simple, efficiency is high, completes uniformly, and finished product jasmine green tea soup color is bright, flavour is dense, fragrant odour, is the novel green tea of a kind of high-quality.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further described, but claimed scope is not limited to described.
Experimental example one
Complete, cooling processes, knead processs, dry, finished product.
Claims (4)
1. a processing technique for jasmine green tea, this technique comprises the following steps:
A, complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it into
Completing in cylinder type water-removing machine, control temperature and be 180-200 DEG C, fixation time is
2-4min, spreads storing 15-20min in spreading for cooling room after having completed；
B, cooling process: put in the cold room that temperature is 5-10 DEG C by the Folium Camelliae sinensis completed
Cold preservation 15-20min；
C, knead process；Knead after Folium Camelliae sinensis is mixed according to the mass ratio of 2:1 with Flos Jasmini Sambac
Processing, using model is that 6CR-35 kneading machine is kneaded, and the rotating speed of kneading machine is that 35-40 turns
/ min, the time of kneading is 30-40min, kneads into bar until tea juice is not flowing out and giving out clear
Fragrant；
D, be dried: the Folium Camelliae sinensis kneaded is put in dehydrator and carries out drying and processing, control
Temperature is 120-150 DEG C；
E, finished product: the pack of dried Folium Camelliae sinensis is sealed, puts into the cold room that temperature is 2-5 DEG C
Middle cold storing and fresh-keeping.
The processing technique of jasmine green tea the most according to claim 2, tea in described step a
Water content after leaf completes is 60-65%.The processing of jasmine green tea according to claim 1
Technique, it is characterised in that:
The processing technique of jasmine green tea the most according to claim 3, rubs in described step c
Water content of tea after sth. made by twisting processes is 30-35%.
The processing technique of jasmine green tea the most according to claim 3, tea in described step d
The drying time of leaf is 10-15min, and after drying, the water content of Folium Camelliae sinensis is 3-6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510372796.8A CN106306160A (en) | 2015-06-30 | 2015-06-30 | Processing technology of jasmine green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510372796.8A CN106306160A (en) | 2015-06-30 | 2015-06-30 | Processing technology of jasmine green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306160A true CN106306160A (en) | 2017-01-11 |
Family
ID=57722894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510372796.8A Pending CN106306160A (en) | 2015-06-30 | 2015-06-30 | Processing technology of jasmine green tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN106306160A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325576A (en) * | 2015-08-07 | 2016-02-17 | 广西南宁派腾科技有限公司 | Jasmine green tea processing technology |
| CN107455506A (en) * | 2017-10-13 | 2017-12-12 | 安徽省金寨县金龙玉珠茶业有限公司 | A kind of method with the imperial Ho Geok Choo tealeaves of dual-pot curved pekoe roasting machine frying graininess round waist type gold |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504084A (en) * | 2013-10-11 | 2014-01-15 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN104171060A (en) * | 2014-07-31 | 2014-12-03 | 贵州省山里人家农业发展有限公司 | Process for making green tea |
-
2015
- 2015-06-30 CN CN201510372796.8A patent/CN106306160A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504084A (en) * | 2013-10-11 | 2014-01-15 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN104171060A (en) * | 2014-07-31 | 2014-12-03 | 贵州省山里人家农业发展有限公司 | Process for making green tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325576A (en) * | 2015-08-07 | 2016-02-17 | 广西南宁派腾科技有限公司 | Jasmine green tea processing technology |
| CN107455506A (en) * | 2017-10-13 | 2017-12-12 | 安徽省金寨县金龙玉珠茶业有限公司 | A kind of method with the imperial Ho Geok Choo tealeaves of dual-pot curved pekoe roasting machine frying graininess round waist type gold |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
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| PB01 | Publication | ||
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Application publication date: 20170111 |