The invention discloses a method for preparing scented and delightful yellow hollyhock flower tea, which relates to the technical field of flower tea preparation, including the following steps: picking and drying yellow hollyhock flower; extracting yellow hollyhock flower after the last bass flower with water, filtering, concentrating, clarifying, and obtaining humidifying liquid; humidifying green tea embryo with humidifying liquid to 10_13. The flower was treated with far-infrared fragrance extraction, the tea embryo after humidification and the flower after fragrance extraction were mixed, the bass was piled up, the flower was sifted out by two bass and one bass, and the flower was dried at low temperature. The invention reuses the Yellow hollyhock flower after bass flower, uses it for moisturizing tea embryo after extraction, attaches nutrients to the surface of tea, improves the color and fragrance quality of scented tea, and extracts the fragrance from the Yellow hollyhock flower, which is beneficial to the formation and accumulation of fragrant substances in the Yellow hollyhock flower, cooperates with humidifying bass, has high fragrance utilization rate, and can significantly improve the flower quality. The sensory quality of the tea, the prepared Huangshuhua tea has a delicate and refreshing aroma, lasting aroma, bright soup color, mellow taste and harmony.
【技术实现步骤摘要】
一种清香怡神的黄蜀葵花茶的制备方法
本专利技术涉及花茶制备
,尤其涉及一种清香怡神的黄蜀葵花茶的制备方法。
技术介绍
黄蜀葵,别名秋葵、野芙蓉,为一年生草本锦葵科秋葵属植物。黄秋葵作药用始见于宋《嘉祐本草》,花及根、茎、叶、子均作药用,花“甘、寒、滑,无毒,主治小便淋及催生,治诸恶疮、脓水久不瘥者,作末傅之即愈,为疮家要药”。黄秋葵花富含黄酮、绿原酸、多糖,同时含有维生素A、B、C,以及钙、锌和硒等微量元素,其初放的花朵和籽仁中提取生物总黄酮含量居所有含黄酮植物之首,是银杏和大豆的几十倍,VE含量高出鲜橙汁3000倍,具有极高的保健价值,因此,充分开发利用黄蜀葵花资源有着重要的意义。目前,市面上黄蜀葵花茶一般采用鲜花干制,很少将其用于茶叶拌和后窨制花茶,主要是因为黄蜀葵的香气不是很浓郁,存在香气利用率低等问题。
技术实现思路
基于
技术介绍
存在的技术问题,本专利技术提出了一种清香怡神的黄蜀葵花茶的制备方法,该花茶清香怡神且香气持久、汤色明亮、滋味醇和。本专利技术提出的一种清香怡神的黄蜀葵花茶的制备方法,包括以下步骤:S1、采摘:于清晨采摘初绽放的黄蜀葵花,摊开晾干表面水分;S2、调湿液配制:将上一次窨花后的黄蜀葵花用水浸提,过滤,浓缩,澄清,得调湿液;S3、增湿:将烘青绿茶茶胚用调湿液增湿至10-13%;S4:提香:将黄蜀葵花放入远红外提香烘干机中进行提香处理;S5、窨花:将增湿后的茶胚和提香后的黄蜀葵花拌和,渥堆窨花,采用二窨一提进行窨制,窨制结束后将黄蜀葵花筛出,保存留作下次配制调湿液用;S6、干燥:将筛出黄蜀葵花的绿茶茶胚低温烘干,即得黄蜀葵花茶。优 ...
【技术保护点】
1.一种清香怡神的黄蜀葵花茶的制备方法,其特征在于,包括以下步骤:S1、采摘:于清晨采摘初绽放的黄蜀葵花,摊开晾干表面水分;S2、调湿液配制:将上一次窨花后的黄蜀葵花用水浸提,过滤,浓缩,澄清,得调湿液;S3、增湿:将烘青绿茶茶胚用调湿液增湿至10‑13%;S4:提香:将黄蜀葵花放入远红外提香烘干机中进行提香处理;S5、窨花:将增湿后的茶胚和提香后的黄蜀葵花拌和,渥堆窨花,采用二窨一提进行窨制,窨制结束后将黄蜀葵花筛出,保存留作下次配制调湿液用;S6、干燥:将筛出黄蜀葵花的绿茶茶胚低温烘干,即得黄蜀葵花茶。
【技术特征摘要】
1.一种清香怡神的黄蜀葵花茶的制备方法,其特征在于,包括以下步骤:S1、采摘:于清晨采摘初绽放的黄蜀葵花,摊开晾干表面水分;S2、调湿液配制:将上一次窨花后的黄蜀葵花用水浸提,过滤,浓缩,澄清,得调湿液;S3、增湿:将烘青绿茶茶胚用调湿液增湿至10-13%;S4:提香:将黄蜀葵花放入远红外提香烘干机中进行提香处理;S5、窨花:将增湿后的茶胚和提香后的黄蜀葵花拌和,渥堆窨花,采用二窨一提进行窨制,窨制结束后将黄蜀葵花筛出,保存留作下次配制调湿液用;S6、干燥:将筛出黄蜀葵花的绿茶茶胚低温烘干,即得黄蜀葵花茶。2.根据权利要求1所述的清香怡神的黄蜀葵花茶的制备方法,其特征在于,S2中,物料比为1:30-40,浸提温度为75-85℃,浸提时间为10-20min。3.根据权利要求1或2所述的清香怡神的黄蜀葵花茶的制备...
【专利技术属性】
技术研发人员:罗华云,胡传芳,
申请(专利权)人:合肥市绿之林农业开发有限公司,
类型:发明
国别省市:安徽,34
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