CN101664085B - Puer tear and preparation method thereof - Google Patents
Puer tear and preparation method thereof Download PDFInfo
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- CN101664085B CN101664085B CN2009101923766A CN200910192376A CN101664085B CN 101664085 B CN101664085 B CN 101664085B CN 2009101923766 A CN2009101923766 A CN 2009101923766A CN 200910192376 A CN200910192376 A CN 200910192376A CN 101664085 B CN101664085 B CN 101664085B
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Abstract
The invention discloses a puer tea and a preparation method thereof. The puer tea is made of 85 mass percent to 90 mass percent of tea leaves, 5 mass percent to 10 mass percent of gynostemma pentaphylla and 3 mass percent to 5 mass percent of pentapanax leschenultii by mixing. With regard to the preparation of the puer tea, tea leaves picked, as raw materials, are mixed with gynostemma pentaphylla and pentapanax leschenultii after being water-removed, rolled and dried and then are piled and dried, thus obtaining required puer tea. In the invention, the tea leaves, the gynostemma pentaphylla and the pentapanax leschenultii are adopted as the raw materials. The addition of such two plants as the gynostemma pentaphylla and the pentapanax leschenultii causes the natural flavor of such two plants to be mixed in tea. The mixture of flavors not only enriches the flavor of the puer tea, but also enhances the inherent effect of the tea leaves. Finished tea is placed under room temperature for a long time, thus having best color, fragrance and taste. In the invention, technological conditions and parameters of the preparation method are put under optimization test, thus obtaining the best conditions and parameters as well as ensuring the flavor and quality of tea leaves prepared.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind of old scented tea and preparation method thereof.
Background technology
The old scented tea of Guangdong characteristic; Be that solar dried green tea with the peculiar kind in Guangdong is a raw material; Through profit water, wet heap; Its special process that carries out after fermentation is processed, have one type of tealeaves of special aged aroma quality, no matter finished product after the processing or semi-finished product have very big difference with raw material tea on profile or endoplasm.
Existing old scented tea is to use with a kind of raw material of local tea variety to process basically, and its advantage is to have kept distinctive local flavor of former local tea variety and flavour, and shortcoming is that local flavor is single, changes seldom, has only tea flavour, and sweet flavor is not enough.From composition, have only the composition of tea, if add some plants in wherein, the local flavor of plant is become entrained in the tea, its local flavor is together soft, and not only local flavor is abundant, has more increased the inherent effect of tealeaves.
Summary of the invention
The objective of the invention is to only adopt single local tea variety as raw material to existing old scented tea, its local flavor is more single, and problems such as sweet flavor deficiency provide a kind of Chen Xiangcha that has mixed Gynostemma pentaphylla and Pentapanax leschenaultii two kind of plant tastes.
Another object of the present invention is to provide the preparation method of above-mentioned old scented tea.
Above-mentioned purpose of the present invention is achieved through following scheme:
A kind of old scented tea, this Chen Xiangcha are to be raw material with tealeaves, Gynostemma pentaphylla and Pentapanax leschenaultii, by following mass percent preparation and get:
Tealeaves: 85%～90%;
Gynostemma pentaphylla: 5%～10%;
Pentapanax leschenaultii: 3%～5%.
Adopting the preparation method of existing Chen Xiangcha, is raw material with three kinds of materials of above-mentioned mass percent, all can realize the present invention; Tealeaves of the present invention selects any one local tea variety as raw material, all can realize the present invention, the solar dried green tea of the peculiar kind in preferred Guangdong.
The present invention also provides a kind of preparation method of above-mentioned old scented tea, this method be with the tea raw material of plucking through after completing, knead, drying processing, mix with Gynostemma pentaphylla, Pentapanax leschenaultii, thereby carry out wet heap again, dried prepares required old scented tea.
Among the above-mentioned preparation method, all can carry out pretreatment operation earlier as tealeaves, Gynostemma pentaphylla and the Pentapanax leschenaultii of raw material, said pretreatment operation is meant with tealeaves, Gynostemma pentaphylla or 90～95 ℃ of heating of Pentapanax leschenaultii 30～35 minutes, to kill the microorganism that remains on the raw material.
Among the above-mentioned preparation method, the mass percent of tealeaves, Gynostemma pentaphylla and Pentapanax leschenaultii is: tealeaves 85%～90%; Gynostemma pentaphylla 5%～10%; Pentapanax leschenaultii 3%～5%.
Among the above-mentioned preparation method, successively through completing, knead and dry processing, the described routine operation that completes, kneads and dry processing employing those skilled in the art can be realized the present invention to tea raw material earlier.
Among the above-mentioned preparation method, wet heap is handled and was divided for three steps carried out, and its process is following:
(1) will dry after tealeaves and initiate Gynostemma pentaphylla and Pentapanax leschenaultii after handling mix; Place the constant temperature and humidity container, the water content of controlling whole raw mix is 30%～35% (mass percent), is incubated 40 ℃～45 ℃; Placed 2～3 days, and carried out the wet heap first time;
(2) after for the first time wet heap finishes, raw material is stirred, mixes, the water content of regulating whole raw mix is 20%～25% (mass percent), is incubated 35 ℃～40 ℃, places 3～4 days, carries out the wet heap second time;
(3) after for the second time wet heap finishes, again raw material is stirred, mixes, the water content of regulating whole raw mix is 15%～20% (mass percent), is incubated 30 ℃～35 ℃, places 5～6 days, carries out wet for the third time heap.
Among the above-mentioned preparation method, owing to can produce microorganism in the processing of wet heap, after wet heap processing finished, can also handle operation many one steps of increase: the raw material that wet heap is handled boiled 40～50 minutes at 100 ℃ of steams, to kill all microorganisms.
Among the above-mentioned preparation method, three seasonings of dry employing, using the gross fire temperature earlier is 100～105 ℃ of dryings 30～35 minutes, it is 85～90 ℃ of dryings 25～30 minutes that sufficient fiery temperature is used in the back, uses 65～70 ℃ of dryings of slow fire temperature 50～60 minutes at last.
Compared with prior art, the present invention has following beneficial effect:
1. old scented tea of the present invention is by tealeaves, Gynostemma pentaphylla, Pentapanax leschenaultii combined preparation and get, and raw material no longer only is single tealeaves, the adding of other two kind of plant; Make the natural flavor of this two kind of plant become entrained in the tea; Local flavor blends into one, and the not only abundant local flavor that mixes Chen Xiangcha has more increased the inherent effect of tealeaves; Become tea through long-time room temperature condition held, color is better;
2. the present invention all adopts orthogonal test and optimization test to carry out to process conditions involved among the preparation method and parameter, thereby obtains optimum condition and parameter, has also guaranteed the local flavor and the quality of preparation gained tealeaves.
Description of drawings
Fig. 1 is the process chart of Chen Xiang tea preparation method.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done description further, but specific embodiment is not done any qualification to the present invention.
The preparation method of Chen Xiangcha among the embodiment, its process chart is as shown in Figure 1, and its step is following:
(1) raw material is prepared
Tealeaves is carried out successively that conventional completing, knead and dry handled after 90～95 ℃ of heating after 30～35 minutes are subsequent use;
With Gynostemma pentaphylla oven dry after 90～95 ℃ of heating after 30～35 minutes are subsequent use;
With Pentapanax leschenaultii oven dry after 90～95 ℃ of heating after 30～35 minutes are subsequent use;
The above-mentioned routine operation that completes, kneads and dry processing employing those skilled in the art;
(2) above-mentioned ready three kinds of raw materials are mixed according to following mass percent: tealeaves 85%～90%; Gynostemma pentaphylla 5%～10%; Pentapanax leschenaultii 3%～5%;
(3) pile-fermentation: the raw material after above-mentioned the mixing is placed the constant temperature and humidity container, and the water content of controlling whole raw mix is 30 quality %～35 quality %, and 40 ℃～45 ℃ insulations were placed 2～3 days, carried out the wet heap first time; After for the first time wet heap finishes, raw material is stirred, mixes, the water content of regulating whole raw mix is 20 quality %～25 quality %, and 35 ℃～40 ℃ insulations were placed 3～4 days, carried out the wet heap second time; After for the second time wet heap finishes, again raw material is stirred, mixes, the water content of regulating whole raw mix is 15 quality %～20 quality %, and 30 ℃～35 ℃ insulations were placed 5～6 days, carried out wet for the third time heap;
(4) fermentation post processing: after the pile-fermentation under three different conditions was handled, the taking-up raw material boiled 40～50 minutes at 100 ℃ of steams.
(5) cake of press moulding: the raw material after step (4) processing is taked manual work or mechanical cake of press, form various shapes;
(6) drying: adopt three times seasoning, using the gross fire temperature earlier is 100～105 ℃ of dryings 30～35 minutes, and it is 85～90 ℃ of dryings 25～30 minutes that the fiery temperature of foot is used in the back, uses 65～70 ℃ of dryings of slow fire temperature 50～60 minutes at last;
(7) packing: the dried product of step (6) after ventilation, dry place are placed a day, is packed, thereby prepared required old scented tea.
Through three concrete embodiment the present invention is made further explanation below.
Embodiment 1
The Chen Xiangcha its preparation method of present embodiment comprises the steps:
(1) raw material is prepared
Tealeaves completed successively, kneads and dry handle after 90 ℃ of heating after 30 minutes are subsequent use;
With Gynostemma pentaphylla oven dry after 90 ℃ of heating after 30 minutes are subsequent use;
With Pentapanax leschenaultii oven dry after 90 ℃ of heating after 30 minutes are subsequent use;
The above-mentioned routine operation that completes, kneads and dry processing employing those skilled in the art;
(2) above-mentioned ready three kinds of raw materials are mixed according to following mass percent: tealeaves: 85%; Gynostemma pentaphylla: 10%; Pentapanax leschenaultii: 5%;
(3) pile-fermentation: the raw material after above-mentioned the mixing is placed the constant temperature and humidity container, and control raw material total moisture content is 30%, is incubated 40 ℃, places 2 days, carries out the wet heap first time; Then raw material is stirred, mixes, regulating water content is 20%, is incubated 35 ℃, places 3 days, carries out the wet heap second time; Again raw material is stirred, mixes after wet heap is intact, regulating water content is 15%, is incubated 30 ℃, places 5 days, carries out wet for the third time heap;
(4) fermentation post processing: the raw material after the pile-fermentation processing was boiled 40 minutes at 100 ℃ of steams;
(5) cake of press moulding: the raw material after step (4) processing is taked mechanical cake of press, form required form;
(6) drying: adopt three times seasoning, using the gross fire temperature earlier is 100 ℃ of dryings 30 minutes, and it is 85 ℃ of dryings 25 minutes that the fiery temperature of foot is used in the back, uses 65 ℃ of dryings of slow fire temperature 50 minutes at last;
(7) packing: the dried product of step (6) after ventilation, dry place are placed a day, is packed, thereby prepared required old scented tea.
Embodiment 2
The Chen Xiangcha its preparation method of present embodiment comprises the steps:
(1) raw material is prepared
Tealeaves completed successively, kneads and dry handle after 95 ℃ of heating after 35 minutes are subsequent use;
With Gynostemma pentaphylla oven dry after 90 ℃ of heating after 30 minutes are subsequent use;
With Pentapanax leschenaultii oven dry after 90 ℃ of heating after 30 minutes are subsequent use;
The above-mentioned routine operation that completes, kneads and dry processing employing those skilled in the art;
(2) above-mentioned ready three kinds of raw materials are mixed according to following mass percent: tealeaves: 90%; Gynostemma pentaphylla: 5%; Pentapanax leschenaultii: 5%;
(3) pile-fermentation: the raw material after above-mentioned the mixing is placed the constant temperature and humidity container, and control raw material total moisture content is 35%, is incubated 45 ℃, places 3 days, carries out the wet heap first time; Then raw material is stirred, mixes, regulating water content is 25%, is incubated 40 ℃, places 4 days, carries out the wet heap second time; Again raw material is stirred, mixes after wet heap is intact, regulating water content is 20%, is incubated 35 ℃, places 6 days, carries out wet for the third time heap;
(4) fermentation post processing: the raw material after the pile-fermentation processing was boiled 50 minutes at 100 ℃ of steams;
(5) cake of press moulding: the raw material after step (4) processing is taked mechanical cake of press, form required form;
(6) drying: adopt three times seasoning, using the gross fire temperature earlier is 105 ℃ of dryings 35 minutes, and it is 90 ℃ of dryings 30 minutes that the fiery temperature of foot is used in the back, uses 70 ℃ of dryings of slow fire temperature 60 minutes at last;
(7) packing: the dried product of step (6) after ventilation, dry place are placed a day, is packed, thereby prepared required old scented tea.
Embodiment 3
The Chen Xiangcha its preparation method of present embodiment comprises the steps:
(1) raw material is prepared
Tealeaves completed successively, kneads and dry handle after 93 ℃ of heating after 33 minutes are subsequent use;
With Gynostemma pentaphylla oven dry after 90 ℃ of heating after 30 minutes are subsequent use;
With Pentapanax leschenaultii oven dry after 90 ℃ of heating after 30 minutes are subsequent use;
The above-mentioned routine operation that completes, kneads and dry processing employing those skilled in the art;
(2) above-mentioned ready three kinds of raw materials are mixed according to following mass percent: tealeaves: 88%; Gynostemma pentaphylla: 8%; Pentapanax leschenaultii: 4%;
(3) pile-fermentation: the raw material after above-mentioned the mixing is placed the constant temperature and humidity container, and control raw material total moisture content is 33%, is incubated 43 ℃, places 3 days, carries out the wet heap first time; Then raw material is stirred, mixes, regulating water content is 23%, is incubated 38 ℃, places 4 days, carries out the wet heap second time; Again raw material is stirred, mixes after wet heap is intact, regulating water content is 18%, is incubated 33 ℃, places 5 days, carries out wet for the third time heap;
(4) fermentation post processing: the raw material after the pile-fermentation processing was boiled 45 minutes at 100 ℃ of steams;
(5) cake of press moulding: the raw material after step (4) processing is taked mechanical cake of press, form required form;
(6) drying: adopt three times seasoning, using the gross fire temperature earlier is 103 ℃ of dryings 33 minutes, and it is 88 ℃ of dryings 28 minutes that the fiery temperature of foot is used in the back, uses 68 ℃ of dryings of slow fire temperature 55 minutes at last;
(7) packing: the dried product of step (6) after ventilation, dry place are placed a day, is packed, thereby prepared required old scented tea.
Claims (5)
1. the preparation method of a Chen Xiangcha is characterized in that said old scented tea is with tealeaves, Gynostemma pentaphylla and Pentapanax leschenaultii, is mixed with and gets according to following mass percent:
Tealeaves 85%～90%;
Gynostemma pentaphylla 5%～10%;
Pentapanax leschenaultii 3%～5%;
Said preparation method be with the tea raw material of plucking through after completing, knead, drying processing, mix with Gynostemma pentaphylla, Pentapanax leschenaultii, thereby carry out wet heap again, dried prepares required old scented tea.
2. according to the said preparation method of claim 1, it is characterized in that before tea raw material, Gynostemma pentaphylla and Pentapanax leschenaultii after the oven dry processing are mixing, earlier respectively 90～95 ℃ of heating 30～35 minutes.
3. according to the said preparation method of claim 1, it is characterized in that said wet heap specifically comprises the steps:
(1) will dry after tealeaves, Gynostemma pentaphylla and Pentapanax leschenaultii after handling mix, and place the constant temperature and humidity container, the water content of controlling whole raw mix is 30 quality %～35 quality %, and 40 ℃～45 ℃ insulations were placed 2～3 days, carried out the wet heap first time;
(2) after for the first time wet heap finishes, raw material is stirred, mixes, the water content of regulating whole raw mix is 20 quality %～25 quality %, and 35 ℃～40 ℃ insulations were placed 3～4 days, carried out the wet heap second time;
(3) after for the second time wet heap finishes, again raw material is stirred, mixes, the water content of regulating whole raw mix is 15 quality %～20 quality %, and 30 ℃～35 ℃ insulations were placed 5～6 days, carried out wet for the third time heap.
4. according to the said preparation method of claim 1, it is characterized in that said wet heap is handled after, will pass through the raw material that wet heap handles and boil 40～50 minutes at 100 ℃ of steams.
5. according to the said preparation method of claim 1; It is characterized in that said drying is that use gross fire temperature is 100～105 ℃ of rapid draings 30～35 minutes earlier; It is speed 25～30 minutes in 85～90 ℃ that the fiery temperature of foot is used in the back, uses 65～70 ℃ of slow fire temperature at last dry 50～60 minutes at a slow speed.
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| CN2009101923766A CN101664085B (en) | 2009-09-15 | 2009-09-15 | Puer tear and preparation method thereof |
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| CN2009101923766A CN101664085B (en) | 2009-09-15 | 2009-09-15 | Puer tear and preparation method thereof |
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| CN101664085B true CN101664085B (en) | 2012-06-06 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051116A (en) * | 1990-11-14 | 1991-05-08 | 江西省宜春地区医学科学研究所 | The preparation method of Herb Gynostemmae Pentaphylli beverage |
| CN1072825A (en) * | 1992-09-17 | 1993-06-09 | 广西中医学院 | Five-leaved ginseng scented tea and preparation method thereof |
| CN101107955A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
| CN101107956A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
-
2009
- 2009-09-15 CN CN2009101923766A patent/CN101664085B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051116A (en) * | 1990-11-14 | 1991-05-08 | 江西省宜春地区医学科学研究所 | The preparation method of Herb Gynostemmae Pentaphylli beverage |
| CN1072825A (en) * | 1992-09-17 | 1993-06-09 | 广西中医学院 | Five-leaved ginseng scented tea and preparation method thereof |
| CN101107955A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
| CN101107956A (en) * | 2007-08-24 | 2008-01-23 | 游文龙 | Health-care puer ripe tea and preparing method thereof |
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| CN101664085A (en) | 2010-03-10 |
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