CN101720825B - Method for manufacturing aged Tie Guanyin tea - Google Patents
Method for manufacturing aged Tie Guanyin tea Download PDFInfo
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- CN101720825B CN101720825B CN2009101128336A CN200910112833A CN101720825B CN 101720825 B CN101720825 B CN 101720825B CN 2009101128336 A CN2009101128336 A CN 2009101128336A CN 200910112833 A CN200910112833 A CN 200910112833A CN 101720825 B CN101720825 B CN 101720825B
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- tealeaves
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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
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- Food Science & Technology (AREA)
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- Tea And Coffee (AREA)
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 produced 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 preserve; Day is gradually of a specified duration; Because some materials of formation tea color can take place slowly to decompose or oxidation, like the decomposition of the chlorophyll in the Iron Guanyin tealeaves, oxidation under the effect of light, gas, heat; 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 let 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 that the present invention will solve 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 through 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) place strong flavor Tieguanyin tea tealeaves the storehouse of stone timber structure to store hermetically storing, take 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;
2) continue the tealeaves after the spreading for cooling to place the storehouse of stone timber structure to store 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;
3) place the tealeaves after the spreading for cooling storehouse of stone timber structure to store hermetically storing once more, take out after 7 years and cure, the temperature of curing is 160 ℃, and time remaining 3 hours is with tealeaves spreading for cooling, packing.
The advantage of aged Tie Guanyin tea preparation method of the present invention is: repeatedly take hermetically storing and the method for curing among the present invention; The relation of storage time and stoving temperature is held in strict control; Make Tea Polyphenols oxygenation, 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; Continue hermetically storing to the tealeaves after the spreading for cooling, 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 above-mentioned each step, cures time remaining 2～4 hours at every turn.
Embodiment one:
Be placed on refining strong flavor Tieguanyin tea tealeaves hermetically storing in the cellar for storing things, storehouse of stone timber structure, take 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; Continue hermetically storing to the tealeaves after the spreading for cooling, 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:
Be placed on refining strong flavor Tieguanyin tea tealeaves hermetically storing in the cellar for storing things, storehouse of stone timber structure, take 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; Continue hermetically storing to the tealeaves after the spreading for cooling, 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:
Be placed on refining strong flavor Tieguanyin tea tealeaves hermetically storing in the cellar for storing things, storehouse of stone timber structure, take 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; Continue hermetically storing to the tealeaves after the spreading for cooling, 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:
Be placed on refining strong flavor Tieguanyin tea tealeaves hermetically storing in the cellar for storing things, storehouse of stone timber structure, take 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; Continue hermetically storing to tealeaves, 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 be prone to be absorbed by the body; Can play effects such as warm stomach, tonifying Qi, lipopenicillinase, can also treat illnesss such as heatstroke in summer and children's diarrhae simultaneously, have both multiple pharmacology health-care efficacy.
The above-mentioned specific embodiment that is merely 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 (1)
1. the preparation method of an aged Tie Guanyin tea comprises the steps:
1) place strong flavor Tieguanyin tea tealeaves the storehouse of stone timber structure to store hermetically storing, take 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;
2) continue the tealeaves after the spreading for cooling to place the storehouse of stone timber structure to store 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;
3) place the tealeaves after the spreading for cooling storehouse of stone timber structure to store hermetically storing once more, take out after 7 years and cure, the temperature of curing is 160 ℃, and time remaining 3 hours is with tealeaves spreading for cooling, packing.
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 CN101720825A (en) | 2010-06-09 |
| CN101720825B true CN101720825B (en) | 2012-02-08 |
Family
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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) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102283297B (en) * | 2011-09-14 | 2013-02-06 | 华祥苑茶业股份有限公司 | Process of producing aged Tieguanyin with unique long-lasting flavor |
| CN102860370B (en) * | 2012-09-27 | 2013-12-25 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
| 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 |
| CN113367205B (en) * | 2021-06-06 | 2024-01-16 | 湖南农业大学 | Flavor-controllable aging-type Tieguanyin accelerated aging method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN101095437A (en) * | 2007-07-02 | 2008-01-02 | 潘淼启 | Finely processing method of crusted dancong tea |
| CN101238836A (en) * | 2008-03-05 | 2008-08-13 | 华南师范大学 | Method for processing aged iron goddess mature fragrance tea |
Family Cites Families (3)
| 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 |
| CN101099517B (en) * | 2007-07-30 | 2010-05-19 | 华南师范大学 | Method for processing mixed aged odor 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
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN101095437A (en) * | 2007-07-02 | 2008-01-02 | 潘淼启 | Finely processing method of crusted dancong tea |
| CN101238836A (en) * | 2008-03-05 | 2008-08-13 | 华南师范大学 | Method for processing aged iron goddess mature fragrance tea |
Non-Patent Citations (1)
| Title |
|---|
| 赵和涛.陈茶复火中主要化学变化及提高品质作用.《蚕桑茶叶通讯》.1993,(第2期),28,30-33. * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2011054309A1 (en) | 2011-05-12 |
| CN101720825A (en) | 2010-06-09 |
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