CN110742148A - Production process of bergamot scented tea - Google Patents
Production process of bergamot scented tea Download PDFInfo
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- CN110742148A CN110742148A CN201911183239.6A CN201911183239A CN110742148A CN 110742148 A CN110742148 A CN 110742148A CN 201911183239 A CN201911183239 A CN 201911183239A CN 110742148 A CN110742148 A CN 110742148A
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Abstract
The invention discloses a process for preparing finger citron scented tea, belonging to the technical field of scented tea production and processing, which is completed by the processes of flower selection and treatment, tea selection treatment and scenting, wherein the scenting process is four scenting, three scenting or three scenting, and special grade, first grade and second grade finger citron scented tea is respectively obtained. The invention controls the picking time of the fingered citron buds, the proportion of the tea leaves and the fingered citron buds in the scenting process, the stacking height and the temperature in the standing scenting process, the mixing and scenting for a plurality of times in a proper amount, and the scenting time and the water content, so that the fingered citron buds can better smell, the tea leaves fully absorb the scent of the fingered citron flowers, and the quality of the fingered citron scented tea is effectively improved.
Description
Technical Field
The invention belongs to the technical field of scented tea production and processing, and particularly relates to a production process of bergamot scented tea
Background
The fingered citron, also called citron, is one of the varieties of citron and is usually used as a traditional Chinese medicine or as an ornamental plant due to the unique fruit shape. The florescence is 4-5 months, and the flower is rich in fragrance and elegant in fragrance. In production, in order to improve the quality of the fingered citron fruits, flower thinning and fruit thinning are carried out, so that the thinned flowers can be used for scenting the fingered citron scented tea. However, the existing bergamot scented tea in the market generally has the problems of no tolerance to bubbles, less precipitated nutrient components and less fragrance, and the fundamental reason is that the preparation process is unreasonable.
Disclosure of Invention
The invention aims to provide a process for preparing the bergamot scented tea, which mixes and scents flowers for a plurality of times by a proper amount and controls the scenting time and the water content so as to better perfume the bergamot flower buds and ensure that tea leaves fully absorb the fragrance of the bergamot flowers, thereby effectively improving the quality of the bergamot scented tea.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production process of bergamot scented tea comprises the following steps:
1: flower selection treatment
1-1: flower selection: selecting mature fingered citron buds containing buds on the same day, wherein the mature and open time of flowers is before sunrise in the morning, and the flowers are required to be harvested before sunrise in the morning;
1-2: flower treatment: conveying the collected fingered citron buds to a processing plant in time, spreading the fingered citron buds on clean cloth, ventilating and ventilating the environment, enabling the thickness to be less than 5cm, and turning and stirring once in half an hour;
2: tea selection process
2-1: selecting tea: baking green tea, congou black tea, Minbei oolong, Minnan oolong, etc.;
2-2: and (3) tea treatment: drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 ℃;
3: four scenting procedures are adopted
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 40% of the weight of the tea leaves, then uniformly stirring the fingered citron buds in a crossed manner to obtain a primary mixture, wherein the stirring is light and rapid and can not be excessive so as to prevent tea blanks from being broken and the buds from being damaged to influence the product quality, and the stirring is required to be completed within 30 minutes;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height being 30-40 cm, making tea leaves fully absorb the fragrance of the fingered citron flowers, standing for scenting for 4 hours for one time, wherein the pile temperature is not more than 40 ℃, spreading the scenting pile if the pile temperature exceeds 40 ℃, spreading for cooling to 30 ℃, stacking into the scenting pile, and continuing to scent the flowers;
3-1-3: and (3) one-time flowering:
separating tea and flower after scenting, and using 4-hole round sieve flower lifter to flower the scented tea, such as green-dried green tea, congou black tea, and strip-shaped oolong tea in Minbei; if the scented tea is oolong granular tea in Minnan, a 5-hole shaking screen flower lifter is used for flower lifting, and a primary scented tea blank is obtained after flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 6.5-7.0%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm to allow tea leaves to fully absorb the fragrance of the finger citron flowers, and standing for a second time for scenting for 5 hours;
3-2-3: and (3) secondary flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain secondary scenting tea blank;
3-2-4: drying:
drying the tea blank of the secondary scenting flower until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-3: scenting for three times:
3-3-1: mixing for three times:
uniformly spreading the dried tea blank of the secondary scenting flower, uniformly spreading a layer of fingered citron buds on the tea blank of the secondary scenting flower, wherein the weight of the fingered citron buds is 15% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture of three times;
3-3-2: standing for scenting for the third time:
stacking the mixture obtained in the third step into a scenting pile with the height of 30-40 cm, allowing tea leaves to fully absorb the fragrance of the fingered citron flowers, and standing for 6-7 hours for scenting;
3-3-3: and (3) carrying out three-time flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain three scenting tea blanks;
3-3-4: drying:
drying the three-time scented tea blank until the water content is 7.5-8.0%, and then cooling to 30 ℃;
3-4: four scenting flowers:
3-4-1: mixing for four times:
spreading the dried three-time scenting flower tea blank uniformly, spreading a layer of fingered citron buds uniformly on the three-time scenting flower tea blank, wherein the weight of the fingered citron buds is 5% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture for four times;
3-4-2: standing for scenting for four times:
stacking the mixture for four times into a scenting pile with the pile height of 30-40 cm, making the tea fully absorb the fragrance of the finger citron flowers, and standing for four times for scenting for 7-8 hours;
3-4-3: four-time flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain four scenting tea blanks after picking up flower;
3-4-4: drying:
drying the tea blank of the four scenting flowers until the water content is 8.5%, cooling to 30 ℃, and boxing.
In the step 3 of the invention, the special grade bergamot scented tea is obtained by four scenting processes.
Further, in the step 3, three scenting processes can be adopted to obtain the first-grade bergamot scented tea, and the specific process is as follows;
3: adopting three scenting procedures
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 35% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height being 30-40 cm, making tea leaves fully absorb the fragrance of the fingered citron flowers, standing for scenting for 4 hours for one time, wherein the pile temperature is not more than 40 ℃, spreading the scenting pile if the pile temperature exceeds 40 ℃, spreading for cooling to 30 ℃, stacking into the scenting pile, and continuing to scent the flowers;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm to allow tea leaves to fully absorb the fragrance of the finger citron flowers, and standing for a second time for scenting for 5 hours;
3-2-3: and (3) secondary flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain secondary scenting tea blank;
3-2-4: drying:
drying the tea blank of the secondary scenting flower until the water content is 7.5-8.0%, and then cooling to 30 ℃;
3-3: scenting for three times:
3-3-1: mixing for three times:
uniformly spreading the dried tea blank of the secondary scenting flower, uniformly spreading a layer of fingered citron buds on the tea blank of the secondary scenting flower, wherein the weight of the fingered citron buds is 15% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture of three times;
3-3-2: standing for scenting for the third time:
stacking the mixture obtained in the third step into a scenting pile with the height of 30-40 cm, allowing tea leaves to fully absorb the fragrance of the fingered citron flowers, and standing for 6-7 hours for scenting;
3-3-3: and (3) carrying out three-time flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain three scenting tea blanks;
3-3-4: drying:
and drying the tea blank of the scented tea for the third time until the water content is 8.5%, cooling to 30 ℃, and then boxing.
Further, in the step 3, a secondary scenting procedure can be adopted to obtain a secondary bergamot scented tea, and the specific process is as follows;
3: adopting a secondary scenting process
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 35% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height being 30-40 cm, making tea leaves fully absorb the fragrance of the fingered citron flowers, standing for scenting for 4 hours for one time, wherein the pile temperature is not more than 40 ℃, spreading the scenting pile if the pile temperature exceeds 40 ℃, spreading for cooling to 30 ℃, stacking into the scenting pile, and continuing to scent the flowers;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm to allow tea leaves to fully absorb the fragrance of the finger citron flowers, and standing for a second time for scenting for 5 hours;
3-2-3: and (3) secondary flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain secondary scenting tea blank;
3-2-4: drying:
and drying the tea blank of the secondary scenting flower until the water content is 8.5%, cooling to 30 ℃, and then boxing.
By adopting the technical scheme, the picking time of the fingered citron flower buds, the proportion of the tea leaves and the fingered citron flower buds in the scenting process, the stacking height and the temperature in the standing scenting process, the mixing and scenting for a plurality of times in a proper amount, and the scenting time and the water content are controlled, so that the fingered citron flower buds can better smell, the tea leaves fully absorb the scent of the fingered citron flower, and the quality of the fingered citron flower tea is effectively improved.
Detailed Description
Example 1
A production process of bergamot scented tea comprises the following steps:
1: flower selection treatment
1-1: flower selection: selecting mature fingered citron buds containing buds on the same day, wherein the mature and open time of flowers is before sunrise in the morning, and the flowers are required to be harvested before sunrise in the morning;
1-2: flower treatment: conveying the collected fingered citron buds to a processing plant in time, spreading the fingered citron buds on clean cloth, ventilating and ventilating the environment, enabling the thickness to be less than 5cm, and turning and stirring once in half an hour;
2: tea selection process
2-1: selecting tea: baking green tea, congou black tea, Minbei oolong, Minnan oolong, etc.;
2-2: and (3) tea treatment: drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 ℃;
3: four scenting procedures are adopted
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 40% of the weight of the tea leaves, then uniformly stirring the fingered citron buds in a crossed manner to obtain a primary mixture, wherein the stirring is light and rapid and can not be excessive so as to prevent tea blanks from being broken and the buds from being damaged to influence the product quality, and the stirring is required to be completed within 30 minutes;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height being 30-40 cm, making tea leaves fully absorb the fragrance of the fingered citron flowers, standing for scenting for 4 hours for one time, wherein the pile temperature is not more than 40 ℃, spreading the scenting pile if the pile temperature exceeds 40 ℃, spreading for cooling to 30 ℃, stacking into the scenting pile, and continuing to scent the flowers;
3-1-3: and (3) one-time flowering:
separating tea and flower after scenting, and using 4-hole round sieve flower lifter to flower the scented tea, such as green-dried green tea, congou black tea, and strip-shaped oolong tea in Minbei; if the scented tea is oolong granular tea in Minnan, a 5-hole shaking screen flower lifter is used for flower lifting, and a primary scented tea blank is obtained after flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 6.5-7.0%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm to allow tea leaves to fully absorb the fragrance of the finger citron flowers, and standing for a second time for scenting for 5 hours;
3-2-3: and (3) secondary flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining a secondary scenting tea blank after the flower raising is finished;
3-2-4: drying:
drying the tea blank of the secondary scenting flower until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-3: scenting for three times:
3-3-1: mixing for three times:
uniformly spreading the dried tea blank of the secondary scenting flower, uniformly spreading a layer of fingered citron buds on the tea blank of the secondary scenting flower, wherein the weight of the fingered citron buds is 15% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture of three times;
3-3-2: standing for scenting for the third time:
stacking the mixture obtained in the third step into a scenting pile with the height of 30-40 cm, allowing tea leaves to fully absorb the fragrance of the fingered citron flowers, and standing for 6-7 hours for scenting;
3-3-3: and (3) carrying out three-time flowering:
obtaining a three-time scenting tea blank after the blooming is finished;
3-3-4: drying:
drying the three-time scented tea blank until the water content is 7.5-8.0%, and then cooling to 30 ℃;
3-4: four scenting flowers:
3-4-1: mixing for four times:
spreading the dried three-time scenting flower tea blank uniformly, spreading a layer of fingered citron buds uniformly on the three-time scenting flower tea blank, wherein the weight of the fingered citron buds is 5% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture for four times;
3-4-2: standing for scenting for four times:
stacking the mixture for four times into a scenting pile with the pile height of 30-40 cm, making the tea fully absorb the fragrance of the finger citron flowers, and standing for four times for scenting for 7-8 hours;
3-4-3: four-time flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain four scenting tea blanks after picking up flower;
3-4-4: drying:
drying the tea blank of the four scenting flowers until the water content is 8.5%, cooling to 30 ℃, and boxing.
Example 2
A production process of bergamot scented tea comprises the following steps:
1: flower selection treatment
1-1: flower selection: selecting mature fingered citron buds containing buds on the same day, wherein the mature and open time of flowers is before sunrise in the morning, and the flowers are required to be harvested before sunrise in the morning;
1-2: flower treatment: conveying the collected fingered citron buds to a processing plant in time, spreading the fingered citron buds on clean cloth, ventilating and ventilating the environment, enabling the thickness to be less than 5cm, and turning and stirring once in half an hour;
2: tea selection process
2-1: selecting tea: baking green tea, congou black tea, Minbei oolong, Minnan oolong, etc.;
2-2: and (3) tea treatment: drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 ℃;
3: adopting three scenting procedures
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 35% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height being 30-40 cm, making tea leaves fully absorb the fragrance of the fingered citron flowers, standing for scenting for 4 hours for one time, wherein the pile temperature is not more than 40 ℃, spreading the scenting pile if the pile temperature exceeds 40 ℃, spreading for cooling to 30 ℃, stacking into the scenting pile, and continuing to scent the flowers;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm to allow tea leaves to fully absorb the fragrance of the finger citron flowers, and standing for a second time for scenting for 5 hours;
3-2-3: and (3) secondary flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain secondary scenting tea blank;
3-2-4: drying:
drying the tea blank of the secondary scenting flower until the water content is 7.5-8.0%, and then cooling to 30 ℃;
3-3: scenting for three times:
3-3-1: mixing for three times:
uniformly spreading the dried tea blank of the secondary scenting flower, uniformly spreading a layer of fingered citron buds on the tea blank of the secondary scenting flower, wherein the weight of the fingered citron buds is 15% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture of three times;
3-3-2: standing for scenting for the third time:
stacking the mixture obtained in the third step into a scenting pile with the height of 30-40 cm, allowing tea leaves to fully absorb the fragrance of the fingered citron flowers, and standing for 6-7 hours for scenting;
3-3-3: and (3) carrying out three-time flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain three scenting tea blanks;
3-3-4: drying:
drying the tea blank of the three scenting flowers until the water content is 8.5%, cooling to 30 ℃, and then boxing;
a production process of bergamot scented tea comprises the following steps:
1: flower selection treatment
1-1: flower selection: selecting mature fingered citron buds containing buds on the same day, wherein the mature and open time of flowers is before sunrise in the morning, and the flowers are required to be harvested before sunrise in the morning;
1-2: flower treatment: conveying the collected fingered citron buds to a processing plant in time, spreading the fingered citron buds on clean cloth, ventilating and ventilating the environment, enabling the thickness to be less than 5cm, and turning and stirring once in half an hour;
2: tea selection process
2-1: selecting tea: baking green tea, congou black tea, Minbei oolong, Minnan oolong, etc.;
2-2: and (3) tea treatment: drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 ℃;
3: four scenting procedures are adopted
Example 3
A production process of bergamot scented tea comprises the following steps:
1: flower selection treatment
1-1: flower selection: selecting mature fingered citron buds containing buds on the same day, wherein the mature and open time of flowers is before sunrise in the morning, and the flowers are required to be harvested before sunrise in the morning;
1-2: flower treatment: conveying the collected fingered citron buds to a processing plant in time, spreading the fingered citron buds on clean cloth, ventilating and ventilating the environment, enabling the thickness to be less than 5cm, and turning and stirring once in half an hour;
2: tea selection process
2-1: selecting tea: baking green tea, congou black tea, Minbei oolong, Minnan oolong, etc.;
2-2: and (3) tea treatment: drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 ℃;
3: adopting a secondary scenting process
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 35% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height being 30-40 cm, making tea leaves fully absorb the fragrance of the fingered citron flowers, standing for scenting for 4 hours for one time, wherein the pile temperature is not more than 40 ℃, spreading the scenting pile if the pile temperature exceeds 40 ℃, spreading for cooling to 30 ℃, stacking into the scenting pile, and continuing to scent the flowers;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm to allow tea leaves to fully absorb the fragrance of the finger citron flowers, and standing for a second time for scenting for 5 hours;
3-2-3: and (3) secondary flowering:
separating tea and flower after scenting, and picking up flower with a round sieve picking-up machine to obtain secondary scenting tea blank;
3-2-4: drying:
and drying the tea blank of the secondary scenting flower until the water content is 8.5%, cooling to 30 ℃, and then boxing.
Example 4
According to the method of the invention, the special grade, first grade, second grade and bergamot scented tea is prepared by four times, three times, two times and one time scenting process respectively
1: flower selection treatment
1-1: flower selection: selecting mature fingered citron buds containing buds on the same day, wherein the mature and open time of flowers is before sunrise in the morning, and the flowers are required to be harvested before sunrise in the morning;
1-2: flower treatment: conveying the collected fingered citron buds to a processing plant in time, spreading the fingered citron buds on clean cloth, ventilating and ventilating the environment, enabling the thickness to be less than 5cm, and turning and stirring once in half an hour;
2: tea selection process
2-1: selecting tea: baked green tea, congou black tea, Fubei oolong, Funan oolong, etc.
2-2: and (3) tea treatment: drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 deg.C.
3: scenting process
3-1: the ratio of the camellia is as follows:
camellia proportion table
Scenting the flowers: the tea blank and fresh flower are uniformly mixed, the scenting blank is cooled after being reheated, and then the scenting is carried out once, so that the two scenting processes are carried out, and the three scenting processes are carried out after the cooling. High-grade tea needs to be scented for many times. The flower blending amount is as follows: for example, in a special grade, 100 jin of tea blank is smoked by using a total of 80 jin of flowers, and four scents (four scents) are carried out, wherein 40 jin is used for the first time, 20 jin is used for the second time, 15 jin is used for the third time, and 5 jin is used for the fourth time;
3-2: mixing the camellia:
according to the proportion of tea flowers in each scenting, one layer of tea and one layer of flowers are uniformly spread, and then the tea flowers are alternately turned and stirred uniformly when piled up (raked) and are slightly and excessively stirred, so that the product quality is not influenced by broken tea blanks and damaged fresh flowers. Requiring completion within 30 minutes;
3-3: standing for scenting:
mixing the tea and the flower, and then standing for scenting the flower. The tea leaves can fully absorb the fragrance of the finger citron flowers when the quantity is large, the pile height is 35-40 cm, the tea leaves can be placed in a box when the quantity is small, the height is 30-35 cm, the fragrance of the finger citron flowers is fully absorbed by the tea leaves, the fragrance time of the finger citron flowers is gradually increased according to the fragrance time of the first fragrance box, generally, the first fragrance box is used for four hours, the second fragrance box is used for five hours, the third fragrance box is used for six-seven hours, and the fourth fragrance box is used for seven-eight hours. The temperature of the first scenting pile cannot exceed 40 deg.C, spreading the scenting pile if the temperature exceeds 40 deg.C, spreading to cool to 30 deg.C, piling, and continuing scenting.
3-4: and (3) flowering:
separating tea and flower after scenting, and using 4-hole round sieve flower lifter to flower the scented tea, such as green-dried green tea, congou black tea, and strip-shaped oolong tea in Minbei; if the scented tea is oolong tea granule type tea in Minnan, a 5-hole shaking screen flower lifter is used for flower lifting. The tea leaves are dried immediately after the blooming is finished,
3-5: drying and boxing:
and (4) four scenting of tea: drying for the first time until the water content of the tea leaves is 6.5-7.0%, cooling to 30 ℃, then transferring to the primary scenting, drying for the second time until the water content is 7.0-7.5%, cooling to 30 ℃, then transferring to the primary scenting, drying for the third time until the water content is 7.5-8.0%, cooling to 30 ℃, then transferring to the primary scenting, drying for the fourth time until the water content is 8.5%, cooling to 30 ℃, and then boxing.
Three scenting tea: the first drying till the water content of the tea is 7.0-7.5%, cooling to 30 ℃, then transferring to the primary scenting, the second drying till the water content is 7.5-8.0%, cooling to 30 ℃, then transferring to the primary scenting, the third drying till the water content is 8.5%, cooling to 30 ℃, and then boxing.
And (2) scenting the tea: drying for the first time until the water content of the tea is 7.0-7.5%, cooling to 30 deg.C, then transferring to a primary scenting, drying for the second time until the water content is 8.5%, cooling to 30 deg.C, and packaging.
A tea scenting method: directly drying until the water content of the tea leaves is 8.5%, cooling to 30 ℃, and packaging.
Comparative example
S1: the first part selects flowers at noon and the stacking thickness is 8cm, the mixture is mixed once in one hour, and the rest flow path is the same as that of the example 4
S2: the flower distribution quantity from the third part of the special grade to the third grade is respectively 70, 60, 40 and 20, and the rest processes are the same as the invention
S3: the third part is kept still for scenting, the pile height is 60cm, the first smoking pile temperature is 50 ℃, and the rest processes are the same as the invention
S4: all the water contents in the third part of the drying and packing box are 9 percent
The test results of the example 4 and the comparative example are shown in the table below, and it can be seen from the test results that the bergamot scented tea prepared by the process of the invention has better comprehensive quality.
Note:
fresh sensitivity grade sequence: xianling, Xianshangling, Shangling, Shanxian and Buxian Ling.
Concentration level order: strong, thick, clear and high, dense and high, slightly low.
Purity grade sequence: the positive pole is pure positive, pure and slightly floating.
Claims (5)
1. A production process of bergamot scented tea is characterized by comprising the following steps: which comprises the following steps:
1: flower selection treatment
1-1: flower selection: selecting mature bud of fingered citron in the same day, and harvesting before sunrise in the morning;
1-2: flower treatment: timely conveying the collected fingered citron buds to a processing plant, spreading the fingered citron buds to be less than 5cm in thickness, and turning and stirring the fingered citron buds once within 0.5 hour;
2: tea selection process
Drying tea leaves until the water content is 5-6%, and spreading to cool to below 30 ℃;
3: four scenting procedures are adopted
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 40% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height of 30-40 cm, wherein the scenting time is 4 hours by primary standing, and the pile temperature is not more than 40 ℃;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 6.5-7.0%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm, and keeping the scenting time for 5 hours for the secondary standing;
3-2-3: and (3) secondary flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining a secondary scenting tea blank after the flower raising is finished;
3-2-4: drying:
drying the tea blank of the secondary scenting flower until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-3: scenting for three times:
3-3-1: mixing for three times:
uniformly spreading the dried tea blank of the secondary scenting flower, uniformly spreading a layer of fingered citron buds on the tea blank of the secondary scenting flower, wherein the weight of the fingered citron buds is 15% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture of three times;
3-3-2: standing for scenting for the third time:
stacking the three-time mixture into a scenting pile with the pile height of 30-40 cm, and standing for 6-7 hours for scenting;
3-3-3: and (3) carrying out three-time flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining a three-time scenting flower tea blank after the flower raising is finished;
3-3-4: drying:
drying the three-time scented tea blank until the water content is 7.5-8.0%, and then cooling to 30 ℃;
3-4: four scenting flowers:
3-4-1: mixing for four times:
spreading the dried three-time scenting flower tea blank uniformly, spreading a layer of fingered citron buds uniformly on the three-time scenting flower tea blank, wherein the weight of the fingered citron buds is 5% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture for four times;
3-4-2: standing for scenting for four times:
stacking the mixture for four times into a scenting pile with the pile height of 30-40 cm, and standing for 7-8 hours for scenting;
3-4-3: four-time flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining four scenting flower tea blanks after the flower raising is finished;
3-4-4: drying:
drying the tea blank of the four scenting flowers until the water content is 8.5%, cooling to 30 ℃, and boxing.
2. The production process of the bergamot tea according to claim 1, wherein the production process comprises the following steps: and 2, the tea leaves are roasted green tea, congou black tea, Fujian northern oolong strip-shaped or Fujian southern oolong granular tea.
3. The production process of the bergamot tea according to claim 2, wherein the production process comprises the following steps: when in flowering, if the tea leaves are green-baked green tea, congou black tea and strip-shaped oolong in the northern Fujian, a 4-hole round sieve flower-forming machine is used for flower forming; if the tea is Fujian nan oolong granular tea, using a 5-hole shaking screen flower-forming machine to form flowers.
4. The production process of the bergamot tea according to claim 1, wherein the production process comprises the following steps: in step 3, the four scenting processes are replaced by three scenting processes, and the step 3 is as follows:
3: adopting three scenting procedures
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 35% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height of 30-40 cm, wherein the scenting time is 4 hours by primary standing, and the pile temperature is not more than 40 ℃;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm, and keeping the scenting time for 5 hours for the secondary standing;
3-2-3: and (3) secondary flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining a secondary scenting tea blank after the flower raising is finished;
3-2-4: drying:
drying the tea blank of the secondary scenting flower until the water content is 7.5-8.0%, and then cooling to 30 ℃;
3-3: scenting for three times:
3-3-1: mixing for three times:
uniformly spreading the dried tea blank of the secondary scenting flower, uniformly spreading a layer of fingered citron buds on the tea blank of the secondary scenting flower, wherein the weight of the fingered citron buds is 15% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a mixture of three times;
3-3-2: standing for scenting for the third time:
stacking the three-time mixture into a scenting pile with the pile height of 30-40 cm, and standing for 6-7 hours for scenting;
3-3-3: and (3) carrying out three-time flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining a three-time scenting flower tea blank after the flower raising is finished;
3-3-4: drying:
and drying the tea blank of the scented tea for the third time until the water content is 8.5%, cooling to 30 ℃, and then boxing.
5. The production process of the bergamot tea according to claim 1, wherein the production process comprises the following steps: in step 3, the tertiary scenting procedure is replaced by a secondary scenting procedure, and the step 3 is as follows:
3: adopting a secondary scenting process
3-1: scenting for the flower for one time:
3-1-1: primary mixing:
uniformly spreading the spread and cooled tea leaves, uniformly spreading a layer of fingered citron buds on the tea leaves, wherein the weight of the fingered citron buds is 35% of the weight of the tea leaves, and then alternately stirring to be uniform to obtain a primary mixture;
3-1-2: standing for scenting for the first time:
stacking the primary mixture into a scenting pile with the pile height of 30-40 cm, wherein the scenting time is 4 hours by primary standing, and the pile temperature is not more than 40 ℃;
3-1-3: and (3) one-time flowering:
using a shaking screen flower lifter to lift flowers, and obtaining a primary scenting tea blank after the flower lifting is finished;
3-1-4: drying:
drying the primary scenting flower tea blank until the water content is 7.0-7.5%, and then cooling to 30 ℃;
3-2: and (3) secondary scenting:
3-2-1: and (3) secondary mixing:
uniformly spreading the dried primary scenting tea blank, uniformly spreading a layer of fingered citron buds on the primary scenting tea blank, wherein the weight of the fingered citron buds is 20% of the weight of the tea leaves in the step 3-1-1, and then alternately stirring uniformly to obtain a secondary mixture;
3-2-2: and (3) secondary standing for scenting:
stacking the secondary mixture into a scenting pile with the height of 30-40 cm, and keeping the scenting time for 5 hours for the secondary standing;
3-2-3: and (3) secondary flowering:
using a circular sieve flower raising machine to raise flowers, and obtaining a secondary scenting tea blank after the flower raising is finished;
3-2-4: drying:
and drying the tea blank of the secondary scenting flower until the water content is 8.5%, cooling to 30 ℃, and then boxing.
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