Study On Scenting Technology Of Scented Tea In Sealed Space

In this paper,the effects of flower weight percentage,scenting time,temperature and drying methods on the quality of Gardenia scented tea were systematically studied,and the scenting processing of ecological high-value scented tea was optimized.On the basis of this,the research on improving the flavor of ageing Longjing tea with dried osmanthus blossoms was carried out.The main results are as follows:1.Period selection of Gardenia jasminoides: half-blooming is in the middle stage of Gardenia jasminoides,which can keep vigor for a long time during the process of scenting.It is beneficial to tea to absorb fragrance,and the score of sensory evaluation of bass is the highest,reaching 8.19.2.Optimization of scenting process of Gardenia jasminoides tea in sealed space:Flowering amount and temperature had significant effect on aroma,taste,soup color,appearance color and sensory evaluation of scented tea,but water content and scenting time had little effect on quality.The scores of tea samples 14(flower weight percentage 50%,scenting time 20 h,scenting temperature 20 ?)and 17(flower weight percentage 50%,scenting time 20 h,scenting temperature 28 ?)were significantly higher than those of other tea samples,with 7.51 and 7.47 points.Comprehensive comparison showed that the best scenting processing of gardenia tea in sealed space was: flower weight percentage 50%,scenting time 20 h,and temperature20 ? or 28 ?.3.Drying method comparison: the highest score of sensory evaluation was 7.69,followed by low-temperature(70?)drying and high-temperature(120?)drying.The fragrance of tea under normal temperature moisture absorption method is strong and persistent,and the three drying methods have little effect on the taste quality,but the color and soup color of tea are yellow and dark because of the longer drying time under normal temperature moisture absorption method.4.Application study on improving ageing Longjing tea with dried osmanthus blossoms in sealed space: dried Osmanthus blossoms can be used to scent tea.The flavor of aged green tea can be improved by making scented tea with 10% water content steamed at high temperature.The reprocessing and utilization processing of aging Longjing is suggested that the high-temperature steaming method is used to make the water content of tea green up to 10%,and scenting the dried osmanthus blossoms at 5:1 for 15 days,and then moisture absorption drying to about 5% moisture content.