CN101720825A - Method for manufacturing aged Tie Guanyin tea - Google Patents
Method for manufacturing aged Tie Guanyin tea Download PDFInfo
- Publication number
- CN101720825A CN101720825A CN200910112833A CN200910112833A CN101720825A CN 101720825 A CN101720825 A CN 101720825A CN 200910112833 A CN200910112833 A CN 200910112833A CN 200910112833 A CN200910112833 A CN 200910112833A CN 101720825 A CN101720825 A CN 101720825A
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- CN
- China
- Prior art keywords
- tealeaves
- tea
- spreading
- cooling
- tie guanyin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
Abstract
The invention relates to a method for manufacturing aged Tie Guanyin tea. The aromatic Tie Guanyin tea is sealed, stored and baked by a scientific method, and then the aged Tie Guanyin tea has unique shape, fragrance, taste and color after several years. Compared with the primary tea, the aged Tie Guanyin tea manufactured by the method is not only more aromatic, sweeter and mellow, but also has multiple pharmacological health-care effects of warming the stomach, tonifying Qi, reducing the fat, reducing the blood pressure, soothing the nerves and the like.
Description
Technical field
The present invention relates to a kind of Tea Processing technology, specifically is a kind of Iron Guanyin tealeaves storage is placed and produce agalloch eaglewood and coagulate rhythm, sweet glycol, processing method that medical value is high.
Background technology
Iron Guanyin is emerald green with color and luster, the soup look is bright, sweet refreshing, the fragrance of flavour is clear sharp and liked by people.If refining extra-strong tea just takes simple low temperature or sealing means to be preserved, day is gradually of a specified duration, because constituting some materials of tea color can be under the effect of light, gas, heat, take place slowly to decompose or oxidation, as the decomposition of the chlorophyll in the Iron Guanyin tealeaves, oxidation, Tea Polyphenols produces oxidative condensation, makes the tea color withered ash that becomes unglazed; And the increase of theabrownin then can make tealeaves soup look become yellowish-brown unclear, has lost original fresh color and luster and fresh and alive sense; The composition that constitutes tea aroma can constantly volatilize in the tealeaves storage, again can eremacausis, and along with the prolongation of time, the strong fragrant and low vexed muddiness that becomes of the delicate fragrance when odor type will be by newly picked and processed tea leaves; Simultaneously, constitute the decomposition volatilization that the material of tealeaves flavour has, what have is condensed into water-fast material, and therefore old tea seems light and not well.Serious situation, because storage is not good at, tealeaves can cause moldy metamorphism.
The applicant's Anxi high-quality Iron Guanyin tealeaves that has drawn from, go through and study repeatedly for many years and manufacture experimently, with extra-strong tea science storage several years even many decades in addition, the aged Tie Guanyin of making not only than former tealeaves more agalloch eaglewood coagulate rhythm, sweet glycol, and along with the prolongation of time is precipitating a large amount of elite materials all the more, multiple health care such as have warm stomach, tonifying Qi, lipopenicillinase, step-down and calm the nerves.The release of old Anxi Tieguanyin Tea product not only can allow the consumer accept the traditional flavor of Anxi Tieguanyin Tea better, and enrich the diversity of Anxi Tieguanyin Tea tea.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method that the aged Tie Guanyin tea of unique shape, perfume (or spice), flavor, look is arranged, this method is by with strong flavor Tieguanyin tea tealeaves science storage several years even many decades in addition, the aged Tie Guanyin of making not only than former tealeaves more agalloch eaglewood coagulate rhythm, sweet glycol, and have warm stomach, tonifying Qi, lipopenicillinase, step-down and multiple pharmacology health-care efficacy such as calm the nerves.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: a kind of preparation method of aged Tie Guanyin tea comprises the steps:
1), takes out after 1～2 year and cure, the spreading for cooling of high temperature tealeaves strong flavor Tieguanyin tea tealeaves hermetically storing;
2) tealeaves after the spreading for cooling is continued hermetically storing, take out after 3～5 years and cure, the spreading for cooling of high temperature tealeaves;
3), take out after 7～10 years and cure, tealeaves spreading for cooling, packing the hermetically storing once more of the tealeaves after the spreading for cooling.
The temperature of curing in the described step 1) is 150 ℃～190 ℃, time remaining 2～4 hours.
The temperature of curing described step 2) is 150 ℃～190 ℃, time remaining 2～4 hours.
The temperature of curing in the described step 3) is 150 ℃～190 ℃, time remaining 2～4 hours.
Hermetically storing in described each step is cellar for storing things, the storehouse storage that tealeaves is placed the stone timber structure, accomplishes that heat is not hot, and severe cold is not cold, promotes its natural after-ripening and produce a series of materials to change.
The advantage of aged Tie Guanyin tea preparation method of the present invention is: the method for repeatedly taking hermetically storing among the present invention and curing, the relation of storage time and stoving temperature is held in strict control, make the reasonable oxidation of Tea Polyphenols, condensation in the tealeaves, convergence in the millet paste and bitter taste reduce, and the millet paste flavour is pure and mild tasty and refreshing; And, to store and curing amino acid generation oxidation, degraded, conversion in the process, the polysaccharide fiber element in carbohydrate, pectin, the starch compound is degraded into carbohydrate and soluble saccharide, impels millet paste sweet thick; And the aromatic substance of tealeaves itself is transformed into the hundreds of kind through ageing with after curing from tens of kinds, congo red plain with the synthetic new fragrance of amino acid, the delicate fragrance of Iron Guanyin newly picked and processed tea leaves is converted into dull fine and smooth Chen Xiang; Simultaneously, through preserving for many years and curing repeatedly, material generation oxidation and chemical reaction in the tealeaves, its internal substance have changed character and have been of value to health, and drug effect also obviously strengthens, and has multiple pharmacology health care.The aged Tie Guanyin tea of making according to the inventive method has unique shape, perfume (or spice), flavor, look, has enriched the Iron Guanyin product line, significantly promotes the added value of product and the market competitiveness of extra-strong tea.
The specific embodiment
The preparation method of aged Tie Guanyin tea of the present invention for being processing object, comprises the steps: a strong flavor Tieguanyin tea tealeaves hermetically storing with refining strong flavor Tieguanyin tea tea, takes out after 1～2 year and cures, with the spreading for cooling of high temperature tealeaves; Tealeaves after the spreading for cooling is continued hermetically storing, take out after 3～5 years and cure, the spreading for cooling of high temperature tealeaves; The hermetically storing once more of the tealeaves after the spreading for cooling, take out after 7～10 years and cure, tealeaves spreading for cooling, packing.Stoving temperature remains in 150 ℃～190 ℃ scopes in the above steps, cures time remaining 2～4 hours at every turn.
Embodiment one:
Refining strong flavor Tieguanyin tea tealeaves is placed on hermetically storing in the cellar for storing things, storehouse of stone timber structure, takes out after 1 year and cure, the temperature of curing is 160 ℃, and 3 hours duration are with the spreading for cooling of high temperature tealeaves; Tealeaves after the spreading for cooling is continued hermetically storing, take out after 5 years and cure, the temperature of curing is 150 ℃, and time remaining 2 hours is with the spreading for cooling of high temperature tealeaves; Tealeaves hermetically storing once more, to take out after 7 years and cure, the temperature of curing is 160 ℃, time remaining 3 hours is with the tealeaves spreading for cooling, be packaged into bag.
Embodiment two:
Refining strong flavor Tieguanyin tea tealeaves is placed on hermetically storing in the cellar for storing things, storehouse of stone timber structure, takes out after 2 years and cure, the temperature of curing is 190 ℃, and time remaining 2 hours is with the spreading for cooling of high temperature tealeaves; Tealeaves after the spreading for cooling is continued hermetically storing, take out after 3 years and cure, the temperature of curing is 180 ℃, and time remaining 3 hours is with the spreading for cooling of high temperature tealeaves; Tealeaves hermetically storing once more, to take out after 10 years and cure, the temperature of curing is 150 ℃, cures time remaining 4 hours, with tealeaves spreading for cooling, packing.
Embodiment three:
Refining strong flavor Tieguanyin tea tealeaves is placed on hermetically storing in the cellar for storing things, storehouse of stone timber structure, takes out after 2 years and cure, the temperature of curing is 180 ℃, and time remaining 4 hours is with the spreading for cooling of high temperature tealeaves; Tealeaves after the spreading for cooling is continued hermetically storing, take out after 5 years and cure, the temperature of curing is 180 ℃, and time remaining 3 hours is with the spreading for cooling of high temperature tealeaves; The hermetically storing once more of the tealeaves after the spreading for cooling, to take out after 10 years and cure, the temperature of curing is 190 ℃, time remaining 2 hours is with tealeaves spreading for cooling, packing.
Embodiment four:
Refining strong flavor Tieguanyin tea tealeaves is placed on hermetically storing in the cellar for storing things, storehouse of stone timber structure, takes out after 1 year and cure, the temperature of curing is 160 ℃, and time remaining 4 hours is with the spreading for cooling of high temperature tealeaves; Tealeaves is continued hermetically storing, take out after 3 years and cure, the temperature of curing is 150 ℃, and time remaining 4 hours is with the spreading for cooling of high temperature tealeaves; The hermetically storing once more of the tealeaves after the spreading for cooling, to take out after 7 years and cure, the temperature of curing is 180 ℃, time remaining 3 hours is with tealeaves spreading for cooling, packing.
The aged Tie Guanyin tea agalloch eaglewood of making through the inventive method coagulates rhythm, sweet glycol, have stable, the little molecule of internal substance and discharge equilibrium and good penetrability and characteristics such as easily be absorbed by the body, can play effects such as warm stomach, tonifying Qi, lipopenicillinase, can also treat simultaneously illnesss such as heatstroke in summer and children's diarrhae, have both multiple pharmacology health-care efficacy.
Above-mentionedly only be the specific embodiment of invention, but design concept of the present invention is not limited to this, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (5)
1. the preparation method of an aged Tie Guanyin tea comprises the steps:
1), takes out after 1～2 year and cure, the spreading for cooling of high temperature tealeaves strong flavor Tieguanyin tea tealeaves hermetically storing;
2) tealeaves after the spreading for cooling is continued hermetically storing, take out after 3～5 years and cure, the spreading for cooling of high temperature tealeaves;
3), take out after 7～10 years and cure, tealeaves spreading for cooling, packing the hermetically storing once more of the tealeaves after the spreading for cooling.
2. aged Tie Guanyin tea preparation method according to claim 1 is characterized in that: the temperature of curing in the described step 1) is 150 ℃～190 ℃, time remaining 2～4 hours.
3. aged Tie Guanyin tea preparation method according to claim 1 and 2 is characterized in that: the temperature of curing described step 2) is 150 ℃～190 ℃, time remaining 2～4 hours.
4. the preparation method of aged Tie Guanyin tea according to claim 3, it is characterized in that: the temperature of curing in the described step 3) is 150 ℃～190 ℃, time remaining 2～4 hours.
5. aged Tie Guanyin tea preparation method according to claim 1 is characterized in that: the hermetically storing in described each step is cellar for storing things, the storehouse storage that tealeaves is placed the stone timber structure.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101128336A CN101720825B (en) | 2009-11-06 | 2009-11-06 | Method for manufacturing aged Tie Guanyin tea |
| PCT/CN2010/078451 WO2011054309A1 (en) | 2009-11-06 | 2010-11-05 | Method for preparing aged tieguanyin tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101128336A CN101720825B (en) | 2009-11-06 | 2009-11-06 | Method for manufacturing aged Tie Guanyin tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101720825A true CN101720825A (en) | 2010-06-09 |
| CN101720825B CN101720825B (en) | 2012-02-08 |
Family
ID=42442855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101128336A Expired - Fee Related CN101720825B (en) | 2009-11-06 | 2009-11-06 | Method for manufacturing aged Tie Guanyin tea |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN101720825B (en) |
| WO (1) | WO2011054309A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884354A (en) * | 2010-08-05 | 2010-11-17 | 福建省安溪八马茶业有限公司 | Production method of strong flavor Tieguanyin tea |
| CN102283297A (en) * | 2011-09-14 | 2011-12-21 | 厦门华祥苑实业有限公司 | Process of producing aged Tieguanyin with unique stale flavor |
| CN102860370A (en) * | 2012-09-27 | 2013-01-09 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
| CN103621698A (en) * | 2013-12-12 | 2014-03-12 | 福建农林大学 | Microwave and far infrared composite baking method for improving quality of aged Tieguanyin |
| CN105961652A (en) * | 2016-05-09 | 2016-09-28 | 广西壮族自治区桂林茶叶科学研究所 | Making method of flavonoide old oolong tea |
| CN113367205A (en) * | 2021-06-06 | 2021-09-10 | 湖南农业大学 | Aging accelerating method for flavor-controllable aged and fragrant Tieguanyin |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100558241C (en) * | 2005-12-22 | 2009-11-11 | 广东省农业科学院茶叶研究所 | A kind of processing method of Chenxiang Dancong tea |
| CN101073344B (en) * | 2007-06-19 | 2011-07-13 | 冯磊 | Post-fermentation of tea |
| CN100569087C (en) * | 2007-07-02 | 2009-12-16 | 潘淼启 | A kind of deep working method of crusted dancong tea |
| CN101099517B (en) * | 2007-07-30 | 2010-05-19 | 华南师范大学 | Method for processing mixed aged odor tea |
| CN101238836B (en) * | 2008-03-05 | 2011-01-12 | 华南师范大学 | Method for processing aged iron goddess mature fragrance tea |
| CN101288429A (en) * | 2008-05-28 | 2008-10-22 | 林炳光 | Xinhui tangerine peel pu'er tea preparation method |
-
2009
- 2009-11-06 CN CN2009101128336A patent/CN101720825B/en not_active Expired - Fee Related
-
2010
- 2010-11-05 WO PCT/CN2010/078451 patent/WO2011054309A1/en active Application Filing
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884354A (en) * | 2010-08-05 | 2010-11-17 | 福建省安溪八马茶业有限公司 | Production method of strong flavor Tieguanyin tea |
| CN101884354B (en) * | 2010-08-05 | 2012-02-08 | 福建八马茶业有限公司 | Production method of strong flavor Tieguanyin tea |
| CN102283297A (en) * | 2011-09-14 | 2011-12-21 | 厦门华祥苑实业有限公司 | Process of producing aged Tieguanyin with unique stale flavor |
| CN102860370A (en) * | 2012-09-27 | 2013-01-09 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
| CN103621698A (en) * | 2013-12-12 | 2014-03-12 | 福建农林大学 | Microwave and far infrared composite baking method for improving quality of aged Tieguanyin |
| CN103621698B (en) * | 2013-12-12 | 2015-07-08 | 福建农林大学 | Microwave and far infrared composite baking method for improving quality of aged Tieguanyin |
| CN105961652A (en) * | 2016-05-09 | 2016-09-28 | 广西壮族自治区桂林茶叶科学研究所 | Making method of flavonoide old oolong tea |
| CN113367205A (en) * | 2021-06-06 | 2021-09-10 | 湖南农业大学 | Aging accelerating method for flavor-controllable aged and fragrant Tieguanyin |
| CN113367205B (en) * | 2021-06-06 | 2024-01-16 | 湖南农业大学 | Flavor-controllable aging-type Tieguanyin accelerated aging method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101720825B (en) | 2012-02-08 |
| WO2011054309A1 (en) | 2011-05-12 |
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