CN114052097A - Novel processing technology of gardenia white tea - Google Patents
Novel processing technology of gardenia white tea Download PDFInfo
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- CN114052097A CN114052097A CN202111466088.2A CN202111466088A CN114052097A CN 114052097 A CN114052097 A CN 114052097A CN 202111466088 A CN202111466088 A CN 202111466088A CN 114052097 A CN114052097 A CN 114052097A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 235000020334 white tea Nutrition 0.000 title claims abstract description 20
- 240000001972 Gardenia jasminoides Species 0.000 title abstract 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 133
- 235000013616 tea Nutrition 0.000 claims abstract description 127
- 239000003205 fragrance Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000009423 ventilation Methods 0.000 claims abstract description 13
- 235000018597 common camellia Nutrition 0.000 claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 8
- 230000017525 heat dissipation Effects 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 6
- 238000010521 absorption reaction Methods 0.000 claims abstract description 6
- 235000020279 black tea Nutrition 0.000 claims abstract description 6
- 238000012423 maintenance Methods 0.000 claims abstract description 4
- 241000157835 Gardenia Species 0.000 claims description 30
- 238000001816 cooling Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000003892 spreading Methods 0.000 claims description 10
- 240000001548 Camellia japonica Species 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 5
- 240000005385 Jasminum sambac Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 230000003111 delayed effect Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000839 emulsion Substances 0.000 abstract description 3
- 241000209507 Camellia Species 0.000 abstract 2
- 239000000126 substance Substances 0.000 description 8
- 238000007689 inspection Methods 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 3
- 244000183685 Citrus aurantium Species 0.000 description 2
- 235000007716 Citrus aurantium Nutrition 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- -1 terpene compounds Chemical class 0.000 description 2
- 235000000228 Citrus myrtifolia Nutrition 0.000 description 1
- 235000016646 Citrus taiwanica Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000000137 annealing Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 229930182470 glycoside Natural products 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
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- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a novel processing technology of gardenia white tea, which comprises the following steps: step one, treating tea blanks and fresh flowers; step two, flower maintenance; step three, stacking the camellia; step four, flower ventilation and heat dissipation are achieved; step five, combined heap continuous scenting; step six, rolling the camellia; step seven, drying; step eight, uniformly stacking and boxing; in the first step, before scenting, the tea blank is subjected to secondary fire, so that the tea blank reaches a certain dryness and blank temperature, and the volatilization of the fragrance of fresh flowers and the maximum absorption of the fragrance are promoted in the scenting process; this novel processing technology of gardenia white tea has changed the basement system technology in the tradition, through slightly rubbing several minutes to white tea or black tea in the basement system, promotes the fragrant effect of inhaling of tealeaves, makes tea fragrance and flower fragrance fully fuse, reaches the flower fragrance unification, and the water-emulsion fuses, has improved the utilization ratio of gardenia greatly, has also further saved time, manual work, and production efficiency also can effectively promote.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a novel processing technology of gardenia white tea.
Background
Scented tea, as a unique reprocessed tea in China, is prepared by mixing various fresh flowers with fragrance with tea leaves for scenting, has fresh, mellow and refreshing taste of tea and strong fragrance of flowers, and is popular with consumers. The production of scented tea can be traced back to the period of south Song and China at the earliest, the types of scented tea in China are many at present, and the scented flower of scented tea generally comprises jasmine flower, rose, sweet osmanthus flower, gardenia, bitter citrus aurantium flower and the like. The scenting of scented tea is the process of the fragrance sending of fresh flowers and the fragrance absorbing of tea blanks. The fresh flower used for scenting scented tea can be divided into two categories of qi flower and physique flower according to the characteristics of fragrance emission. The fragrant substances in the gas flower exist in the form of glycosides in the flower, and are hydrolyzed into essential oil and sugar under the action of enzyme, and the essence releases heat to promote the fragrant substances to continuously form and volatilize along with the flower, such as jasmine. The aromatic oil substances in the constitutional flowers exist in the fresh flowers in a free form, such as sweet osmanthus, gardenia, bitter orange and the like, and the fragrance substances are volatilized faster along with the rise of temperature in the scenting process of the fresh flowers.
Scenting of scented tea is the result of the combined action of physical adsorption and chemical adsorption. The tea is a porous substance, has a plurality of tiny pores inside, has capillary action, is easy to absorb water vapor and gas in the air, and simultaneously contains certain palmitic acid and terpene compounds, so the tea has strong adsorption property and can adsorb fragrance of flowers. The tea contains polar substances such as polyphenol compounds, amino acids, caffeine, saccharides, organic acids and the like, and the polar substances are likely to form relatively stable compounds with certain aroma molecules through hydrogen bond bonding or complexation due to some unsaturated atoms or ionic valences in an aqueous solution. The water has hydrogen bond characteristic and strong cohesive force, and can adsorb aroma molecules in the flowers in a polar bond combination mode while the tea absorbs the water of the flowers.
At present, the production of scented tea mainly adopts the traditional process technology and the wet blank combined scenting technology. The traditional process flow (taking four scents as an example) is as follows: tea blank → annealing, cooling for 2-3 days → first inspection (1 day) → drying, cooling for 2-3 days → second inspection (1 day) → drying, cooling for 2-3 days → third inspection (1 day) → drying, cooling for 2-3 days → fourth inspection (1 day) → drying, cooling for 2-3 days → jacquard (1 day) → boxing. The wet blank and scenting are carried out in the same time, the tea blank is not dried by the second time, the flowers are scented continuously in the first two times, and then the drying by the second time is carried out. However, both the traditional processing technology and the combined scenting processing technology need complicated procedures, and time and labor are wasted. In addition, during the processing, repeated drying with repeated fire leads to a large amount of volatile and lost fragrance, and the utilization rate of fresh flowers is low.
Disclosure of Invention
The invention aims to provide a novel processing technology of gardenia white tea, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a novel processing technology of gardenia white tea comprises the following steps: step one, treating tea blanks and fresh flowers; step two, flower maintenance; step three, stacking the camellia; step four, flower ventilation and heat dissipation are achieved; step five, combined heap continuous scenting; step six, rolling the camellia; step seven, drying; step eight, uniformly stacking and boxing;
in the first step, before scenting, the tea blank is subjected to secondary fire, so that the tea blank reaches a certain dryness and blank temperature, and the volatilization of the fragrance of fresh flowers and the maximum absorption of the fragrance are promoted in the scenting process;
in the second step, the gardenia for scenting the tea is picked, and the flowers are pure white and beautiful, and the bud cleft is in a harba shape by 20-30 mm on the first day or the second day of blooming; picking requires no pressure for light picking, light placing and quick transportation, and is preferably contained by a bamboo basket type basket, and a plastic bag is strictly forbidden to contain flowers; collecting fresh flower, spreading for cooling, removing impurities and leaves, removing pedicel and stalk, shaking, sieving to remove core, and timely scenting;
in the third step, box scenting or heap scenting is carried out according to the grade and batch size of the tea blank during scenting; generally, a large batch of tea is subjected to heap scenting, a small batch of tea is subjected to box scenting, good tea is subjected to box scenting, and secondary tea is subjected to heap scenting; during scenting, firstly, a layer of tea is laid on the bottom of a box, the thickness of the tea is about 5-7 cm, then a layer of gardenia is laid, the amount of 100 jin of tea is matched with 100 jin of fresh flowers, then a layer of tea is laid, the fresh flowers are laid until the tea box is full, the flowers are inserted into a tea blank when the fresh flowers are laid, the flowers are vertical, the tea is shaken and scattered on the flowers, the petals are not exposed, and fragrance is prevented from being lost; the heap scenting place is preferably selected to be carried out in a clean place, the size of the heap is determined according to the indoor temperature, the temperature is high, and the heap is small; the temperature is low and the pile stress is large;
in the fourth step, the gardenia petals are thicker, the temperature resistance is slightly higher than that of jasmine, the flower ventilation temperature is controlled to be 6-10 hours after scenting, under the condition that the tea blank temperature is proper, the indoor temperature is high, the temperature in the stack rises quickly, the flower ventilation time is about to be advanced, on the contrary, the indoor temperature is low, the temperature in the stack rises slowly, and the flower ventilation time is about to be delayed;
in the fifth step, the tea blank is collected for continuous scenting after the flowers are ventilated and the heat is dissipated, so that the tea blank can continuously absorb the flower fragrance;
in the sixth step, the gardenia and the tea are scented together for 12 to 14 hours, the tea absorbs the moisture of the fresh flowers, so that the tea leaves become soft, the moisture content is about 40 percent, the requirement of the moisture content during rolling is met, the scented gardenia white tea/black tea is gently kneaded for a plurality of minutes, and the gentle kneading is not pressurized and is gentle for 1 to 2 minutes;
in the seventh step, the drying temperature is 80-90 ℃, the drying time is 30 minutes, and the tea is turned over once in the midway;
in the eighth step, the scenting quantity is large, and uniform stacking and boxing are carried out in order to make the quality of batches at the same level consistent.
Preferably, in the first step, the water content of the tea blank is required to be controlled to be 4-6%, and the highest water content is controlled to be 0-6%; the temperature of the secondary fire baking is controlled to be 75-85 ℃, the baking time is 8-10 minutes, the tea blank is prevented from being scorched or generating old fire flavor during drying, the tea blank can be scented only by cooling after the secondary fire, spreading or cooling in a box or rapidly cooling by an electric fan under the condition of preventing from being affected with damp is adopted, and the tea is scented when the temperature of the tea blank is reduced to 30-35 ℃.
Preferably, in the second step, a shaking type sieving machine with the aperture of 16mm is used in the process of shaking and removing the cores, so that the flower cores are sieved.
Preferably, in the third step, strip-shaped piles with the pile width of 100-120 cm and the pile height of 40-50 cm are prepared in the pile combining process; meanwhile, when the stacks are made, a certain space is reserved between the stacks so as to facilitate the heat dissipation operation.
Preferably, in the fourth step, when the flowers are ventilated, the tea blanks are raked to dissipate heat, the tea blanks are spread for 10 cm in thickness, the spreading time is controlled to be 20-30 minutes, and the tea blanks can be piled up for secondary scenting when the temperature of the tea blanks is reduced to 35-45 ℃ or 2-3 ℃ higher than the room temperature.
Preferably, in the step eight, the specific steps are as follows: stacking several batches of scented tea layers, fully and uniformly mixing the layers in a cross section, and immediately boxing the layers after the layers are spliced.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the traditional scenting process is improved, the novel scented tea is researched and developed, and in the preparation process, the white tea or the black tea in the scenting process is slightly kneaded for a plurality of minutes, so that the fragrance absorption effect of the tea is improved, the tea fragrance and the flower fragrance are fully fused, the flower fragrance and the water-emulsion blending are achieved, the utilization rate of the gardenia is greatly improved, the time and the labor are further saved, and the production efficiency is effectively improved.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention: a novel processing technology of gardenia white tea comprises the following steps: step one, treating tea blanks and fresh flowers; step two, flower maintenance; step three, stacking the camellia; step four, flower ventilation and heat dissipation are achieved; step five, combined heap continuous scenting; step six, rolling the camellia; step seven, drying; step eight, uniformly stacking and boxing;
in the first step, before scenting, the tea blank is subjected to secondary fire, so that the tea blank reaches a certain dryness and blank temperature, and the volatilization of the fragrance of fresh flowers and the maximum absorption of the fragrance are promoted in the scenting process; the water content of the tea blank is required to be controlled to be 4-6%, and the highest water content is controlled to be 0-6%; the temperature of the secondary fire baking is controlled to be 75-85 ℃, the baking time is 8-10 minutes, the tea blank is prevented from being scorched or generating old fire smell during drying, the tea blank can be scented only by cooling after the secondary fire, spreading or cooling in a box or rapidly cooling by an electric fan under the condition of preventing from being affected with damp is adopted, and the tea blank is scented by cooling to 30-35 ℃;
in the second step, the gardenia for scenting the tea is picked, and the flowers are pure white and beautiful, and the bud cleft is in a harba shape by 20-30 mm on the first day or the second day of blooming; picking requires no pressure for light picking, light placing and quick transportation, and is preferably contained by a bamboo basket type basket, and a plastic bag is strictly forbidden to contain flowers; collecting fresh flower, spreading for cooling, removing impurities and leaves, removing pedicel and stalk, shaking and sieving to remove core, and timely scenting, and sieving to remove core with shaking sieving machine with aperture of 16 mm;
in the third step, box scenting or heap scenting is carried out according to the grade and batch size of the tea blank during scenting; generally, a large batch of tea is subjected to heap scenting, a small batch of tea is subjected to box scenting, good tea is subjected to box scenting, and secondary tea is subjected to heap scenting; during scenting, firstly, a layer of tea is laid on the bottom of a box, the thickness of the tea is about 5-7 cm, then a layer of gardenia is laid, the amount of 100 jin of tea is matched with 100 jin of fresh flowers, then a layer of tea is laid, the fresh flowers are laid until the tea box is full, the flowers are inserted into a tea blank when the fresh flowers are laid, the flowers are vertical, the tea is shaken and scattered on the flowers, the petals are not exposed, and fragrance is prevented from being lost; the heap scenting place is preferably selected to be carried out in a clean place, the size of the heap is determined according to the indoor temperature, the temperature is high, and the heap is small; the temperature is low and the pile stress is large; in the stacking process, strip-shaped stacks with the stack width of 100-120 cm and the stack height of 40-50 cm are preferably formed; meanwhile, when the stacks are made, a certain space is reserved between the stacks so as to facilitate the heat dissipation operation;
in the fourth step, the gardenia petals are thicker, the temperature resistance is slightly higher than that of jasmine, the flower ventilation temperature is controlled to be 6-10 hours after scenting, under the condition that the tea blank temperature is proper, the indoor temperature is high, the temperature in the stack rises quickly, the flower ventilation time is about to be advanced, on the contrary, the indoor temperature is low, the temperature in the stack rises slowly, and the flower ventilation time is about to be delayed; when the flowers are ventilated, the tea blanks are raked to dissipate heat, the spreading thickness is 10 cm, the spreading time is controlled to be 20-30 minutes, and when the temperature of the tea blanks is reduced to 35-45 ℃ or 2-3 ℃ higher than the room temperature, the tea blanks can be piled up for continuous scenting;
in the fifth step, the tea blank is collected for continuous scenting after the flowers are ventilated and the heat is dissipated, so that the tea blank can continuously absorb the flower fragrance;
in the sixth step, the gardenia and the tea are scented together for 12 to 14 hours, the tea absorbs the moisture of the fresh flowers, so that the tea leaves become soft, the moisture content is about 40 percent, the requirement of the moisture content during rolling is met, the scented gardenia white tea/black tea is gently kneaded for a plurality of minutes, and the gentle kneading is not pressurized and is gentle for 1 to 2 minutes;
in the seventh step, the drying temperature is 80-90 ℃, the drying time is 30 minutes, and the tea is turned over once in the midway;
in the eighth step, the scenting quantity is large, and uniform stacking and boxing are carried out in order to make the quality of batches at the same level consistent; the method comprises the following specific steps: stacking several batches of scented tea layers, fully and uniformly mixing the layers in a cross section, and immediately boxing the layers after the layers are spliced.
Based on the above, the scenting method has the advantages that in the scenting process, the flower volume is adjusted, so that the requirement of the tea and the gardenia on the water content for rolling can be met by scenting once, the aroma absorption effect of the tea is improved by slightly rubbing the white tea or the black tea in the scenting for a plurality of minutes, the tea aroma and the flower aroma are fully fused, the flower aroma is integrated, the flower consumption for scenting is greatly reduced by combining water and emulsion, the production efficiency and the tea yield are improved, and the economic benefit is effectively improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (6)
1. A novel processing technology of gardenia white tea comprises the following steps: step one, treating tea blanks and fresh flowers; step two, flower maintenance; step three, stacking the camellia; step four, flower ventilation and heat dissipation are achieved; step five, combined heap continuous scenting; step six, rolling the camellia; step seven, drying; step eight, uniformly stacking and boxing; the method is characterized in that:
in the first step, before scenting, the tea blank is subjected to secondary fire, so that the tea blank reaches a certain dryness and blank temperature, and the volatilization of the fragrance of fresh flowers and the maximum absorption of the fragrance are promoted in the scenting process;
in the second step, the gardenia for scenting the tea is picked, and the flowers are pure white and beautiful, and the bud cleft is in a harba shape by 20-30 mm on the first day or the second day of blooming; picking requires no pressure for light picking, light placing and quick transportation, and is preferably contained by a bamboo basket type basket, and a plastic bag is strictly forbidden to contain flowers; collecting fresh flower, spreading for cooling, removing impurities and leaves, removing pedicel and stalk, shaking, sieving to remove core, and timely scenting;
in the third step, box scenting or heap scenting is carried out according to the grade and batch size of the tea blank during scenting; generally, a large batch of tea is subjected to heap scenting, a small batch of tea is subjected to box scenting, good tea is subjected to box scenting, and secondary tea is subjected to heap scenting; during scenting, firstly, a layer of tea is laid on the bottom of a box, the thickness of the tea is about 5-7 cm, then a layer of gardenia is laid, the amount of 100 jin of tea is matched with 100 jin of fresh flowers, then a layer of tea is laid, the fresh flowers are laid until the tea box is full, the flowers are inserted into a tea blank when the fresh flowers are laid, the flowers are vertical, the tea is shaken and scattered on the flowers, the petals are not exposed, and fragrance is prevented from being lost; the heap scenting place is preferably selected to be carried out in a clean place, the size of the heap is determined according to the indoor temperature, the temperature is high, and the heap is small; the temperature is low and the pile stress is large;
in the fourth step, the gardenia petals are thicker, the temperature resistance is slightly higher than that of jasmine, the flower ventilation temperature is controlled to be 6-10 hours after scenting, under the condition that the tea blank temperature is proper, the indoor temperature is high, the temperature in the stack rises quickly, the flower ventilation time is about to be advanced, on the contrary, the indoor temperature is low, the temperature in the stack rises slowly, and the flower ventilation time is about to be delayed;
in the fifth step, the tea blank is collected for continuous scenting after the flowers are ventilated and the heat is dissipated, so that the tea blank can continuously absorb the flower fragrance;
in the sixth step, the gardenia and the tea are scented together for 12 to 14 hours, the tea absorbs the moisture of the fresh flowers, so that the tea leaves become soft, the moisture content is about 40 percent, the requirement of the moisture content during rolling is met, the scented gardenia white tea/black tea is gently kneaded for a plurality of minutes, and the gentle kneading is not pressurized and is gentle for 1 to 2 minutes;
in the seventh step, the drying temperature is 80-90 ℃, the drying time is 30 minutes, and the tea is turned over once in the midway;
in the eighth step, the scenting quantity is large, and uniform stacking and boxing are carried out in order to make the quality of batches at the same level consistent.
2. The novel processing technology of gardenia white tea according to claim 1, characterized in that: in the first step, the water content of the tea blank is required to be controlled to be 4-6%, and the highest water content is controlled to be 0-6%; the temperature of the secondary fire baking is controlled to be 75-85 ℃, the baking time is 8-10 minutes, the tea blank is prevented from being scorched or generating old fire flavor during drying, the tea blank can be scented only by cooling after the secondary fire, spreading or cooling in a box or rapidly cooling by an electric fan under the condition of preventing from being affected with damp is adopted, and the tea is scented when the temperature of the tea blank is reduced to 30-35 ℃.
3. The novel processing technology of gardenia white tea according to claim 1, characterized in that: in the second step, a shaking type screening machine with the aperture of 16mm is used in the process of shaking the screen to remove the cores, and the flower cores are screened out.
4. The novel processing technology of gardenia white tea according to claim 1, characterized in that: in the third step, strip-shaped piles with the pile width of 100-120 cm and the pile height of 40-50 cm are formed in the pile combining process; meanwhile, when the stacks are made, a certain space is reserved between the stacks so as to facilitate the heat dissipation operation.
5. The novel processing technology of gardenia white tea according to claim 1, characterized in that: and in the fourth step, when the flowers are ventilated, raking the tea blank to dissipate heat, spreading the tea blank with the thickness of 10 cm for 20-30 minutes, and piling the tea blank for scenting after the temperature of the tea blank is reduced to 35-45 ℃ or 2-3 ℃ higher than the room temperature.
6. The novel processing technology of gardenia white tea according to claim 1, characterized in that: in the step eight, the specific method comprises the following steps: stacking several batches of scented tea layers, fully and uniformly mixing the layers in a cross section, and immediately boxing the layers after the layers are spliced.
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| CN202111466088.2A CN114052097A (en) | 2021-12-03 | 2021-12-03 | Novel processing technology of gardenia white tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624073A (en) * | 2022-10-12 | 2023-01-20 | 黄书辉 | Method for making rose fragrance peony bud white tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957298A (en) * | 2015-05-29 | 2015-10-07 | 陈文创 | Health preserving jasminum sambac flower tea |
| CN109077146A (en) * | 2018-08-28 | 2018-12-25 | 阙玉林 | A kind of manufacture craft of fragrance of a flower white tea |
| CN110692777A (en) * | 2019-11-15 | 2020-01-17 | 谢植笔 | Health-preserving rose tea and production method thereof |
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2021
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957298A (en) * | 2015-05-29 | 2015-10-07 | 陈文创 | Health preserving jasminum sambac flower tea |
| CN109077146A (en) * | 2018-08-28 | 2018-12-25 | 阙玉林 | A kind of manufacture craft of fragrance of a flower white tea |
| CN110692777A (en) * | 2019-11-15 | 2020-01-17 | 谢植笔 | Health-preserving rose tea and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624073A (en) * | 2022-10-12 | 2023-01-20 | 黄书辉 | Method for making rose fragrance peony bud white tea |
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