CN102265948A - Plum flower tea and preparation method thereof - Google Patents
Plum flower tea and preparation method thereof Download PDFInfo
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- CN102265948A CN102265948A CN 201110232618 CN201110232618A CN102265948A CN 102265948 A CN102265948 A CN 102265948A CN 201110232618 CN201110232618 CN 201110232618 CN 201110232618 A CN201110232618 A CN 201110232618A CN 102265948 A CN102265948 A CN 102265948A
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Abstract
The invention discloses plum flower tea and a preparation method thereof. The preparation method of the plum flower tea comprises the following steps of: firstly picking burgeons or tea leaves of a tea tree, and processing into needed basic tea; then scenting the plum flower tea by taking the basic tea as a raw material, wherein plum flowers and the dried basic tea are blended according to the weight ratio of (20-30):100. A process comprises the following steps of: processing the basic tea; scenting the plum flower tea; conserving fresh plum flowers; splicing scented flowers; separating the plum flowers; frying the plum flowers; and finally making the plum flower tea. According to the preparation method disclosed by the invention, the basic tea is processed in multiple manners; the plum flower tea can be differentiated into plum flower green tea, plum flower yellow tea, plum flower white tea, plum flower oolong tea, plum flower black tea and plum flower dark tea according to different processing manners of the basic tea; the plum flower tea has the advantages of rich fragrance and very good edible and medicinal effect; and the plum flower tea of different types has respective characteristics and functions.
Description
Technical field
The present invention relates to the Tea Processing technical field, be specifically related to a kind of plum tea and preparation method thereof.
Background technology
Plum blossom belongs to the rose family, claim again the spring plum, a flat branch plum, red green plum.The shape end is refined when in full bloom, the fragrance people that oozes.Shennong's Herbal is at first pointed out the medical value of plum: " the real flavor acid of plum is flat, cures mainly the therapeutic method to keep the adverse qi flowing downward, and the heat extraction dysphoria is felt at ease, and ends the limbs pain, and is hemiplegia meciless, and dead flesh removes blue or green black mole, and meat is disliked in erosion." plum blossom has graceful pure and fresh fragrance, and have good dietary function and medicinal effects.
At present processing field of tea leaves is not used in plum blossom in the tea-manufacturing technology and tealeaves is processed the technical scheme of use together.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, and a kind of plum tea and preparation method thereof is provided, and makes to have all plum teas preferably of strong, the edible and medicinal effects of fragrance.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A kind of plum tea comprises plum blossom and tealeaves, and described plum blossom and dry tealeaves are in 20 to 30 to 100 ratio is formulated by weight.
As preferably: described tealeaves is a kind of in green tea, yellow tea, white tea, blue or green tea, black tea, the black tea.
In order better to realize the present invention taking following technical scheme below:
A kind of preparation method of plum tea, the step that comprises be,
Step 1: the tea base is handled
Step 2: the basement system of plum tea
The basement system of plum tea adopts following technology:
(1) fresh flower maintenance
1. spreading for cooling: select to ventilate, clean place, the spreading for cooling plum blossom after the water evaporates for the treatment of the plum blossom surface finishes, is piled up maintenance again;
2. sieve is spent: when the open rate of fresh flower reaches 60%, the plum blossom after the opening is selected, the not enough plum blossom of openness is proceeded the fresh flower maintenance;
(2) basement flower piece together and
With the plum blossom after the fresh flower maintenance of last step, according to following steps and tea base piece together and:
First basement, with plum blossom and tea base by weight 40: 100 ratio join flower, with plum blossom and the abundant mixing of tea base, be placed in 15 degrees centigrade to 18 degrees centigrade the temperature control casing, time is 15 to 18 hours, offers base tea and fully absorbs the key problem in technology that the fragrance of a flower is whole scenting process, midway every turning in 3 hours once, when the plum blossom shape that becomes to wither, color and luster, can be rocketed when smelling less than bright perfume by the little Huang of pink commentaries on classics, control tea base water content 17 to 18% obtains the tealeaves behind the basement;
Second basement, with the tea base behind the plum blossom and first basement by weight 40: 100 ratio join flower, with the abundant mixing of tea base behind the plum blossom and first basement, be placed in 13 degrees centigrade to 16 degrees centigrade the temperature control casing, time is 13 to 16 hours, midway once every turning in 3 hours, and control tea base water content 13 to 14%, sift out plum blossom then, obtain the tealeaves behind two basements;
The 3rd basement, with the tea base behind the plum blossom and second basement by weight 30: 100 ratio join flower, with the abundant mixing of tea base behind the plum blossom and second basement, be placed in 11 degrees centigrade to 14 degrees centigrade the temperature control casing, time is 11 to 14 hours, midway once every turning in 2 hours, and control tea base water content 11 to 12%, sift out plum blossom then, obtain the tea base behind three basements;
With the tea base behind three basements 75 degrees centigrade to 85 degrees centigrade down dry, make tea base water content smaller or equal to 5.5%, be cooled to room temperature again, obtain dry tea base behind three basements;
(4) fry flower
Select the high-quality plum blossom for use, with tealeaves dry behind plum blossom and above-mentioned three basements by weight 20 to 30 to 100 ratio join flower, carry out frying again, water content plays pot 3.8% in 4.8% the time, thereby makes plum tea;
As preferably: in the described step 1, the tealeaves of plucking tender shoots, a bud one leaf or the two leaves and a bud of tea tree is raw material, is the tea base of basement system plum blossom green tea through what complete, knead, be prepared from after the drying.
As preferably: in the described step 1, plucking the tender shoots of tea tree or the tealeaves of a bud one leaf is raw material, is the tea base of basement system plum blossom Huang tea through what complete, knead, be prepared from behind the vexed Huang, drying.
As preferably: in the described step 1, plucking the tender shoots of tea tree or the tealeaves of a bud one leaf is raw material, is the tea base of the white tea of basement system plum blossom through what be prepared from after the drying of withering.
As preferably: in the described step 1, plucking the two leaves and a bud of tea tree or the tealeaves of a bud three leaves is raw material, is the tea base of basement system plum blossom green grass or young crops tea through completing, wither, shake what be prepared from after green grass or young crops, half fermentation, the drying.
As preferably: in the described step 1, the tealeaves of plucking a bud one leaf, two leaves and a bud or a bud three leaves of tea tree is raw material, is the tea base of basement system plum blossom black tea through what wither, knead, ferment, be prepared from after the drying.
As preferably: in the described step 1, the tealeaves of plucking tea tree is deceived the tea base of tea through the basement system plum blossom that completes, kneads, is prepared from behind the pile-fermentation, drying.
Compared with prior art, the invention has the beneficial effects as follows:
(1) plum blossom green tea contains a large amount of Tea Polyphenols, and Tea Polyphenols is the general name of phenols and derivative thereof in the tealeaves, mainly is made up of catechin, flavonols, anthocyanidin and depside.Wherein the most important thing is catechin compounds, account for about 70% of Tea Polyphenols total amount.Tea Polyphenols is very strong oxygen donator, and very strong removing free radical and row oxidability are arranged, and they can reach 98% to the removing effect of free radical, and the enzyme that can also improve Green Tea Extract damage in the body is vigor such as SOD, CAT and GSH-PX.Wherein the oxidation resistance of catechin is better than vitamin E and vitamin C.Not only anti-ageing but also removing beverage has the effect of beauty treatment.
(2) the yellow tea of plum blossom, it contains a large amount of digestive ferments, and is the most beneficial to taste, indigestion, poor appetite, lazy moving fat, all can drink and change it;
Also be rich in abundant nutrition materials such as Tea Polyphenols, amino acid, soluble sugar, vitamin in the yellow tea of plum blossom in addition, these materials have obvious effect to anti-treatment of esophagus cancer.In addition, natural materials remains with more than 85% in the bright leaf of the yellow tea of plum blossom, and these materials all have special-effect to anti-cancer, anticancer, sterilization, anti-inflammatory, for other tealeaves can't be obtained.
(3) the white tea of plum blossom, except containing the intrinsic nutritional labeling of other tealeaves, also contain the necessary organized enzyme of human body, the white tea of the proof long-term drinking of medical research both at home and abroad can significantly improve body lactonase (lipoproteinlipase) activity, promote catabolism of fat, effectively control amount of insulin secretion, delay the intestinal absorption of grape Portugal powder, the sugar that the decomposer inner blood is unnecessary promotes blood glucose balance.The white tea of plum blossom contains and enriches several amino acids, and it is cold, the drive away summer heat merit of detoxifcation that having brings down a fever; The white tea resting period of plum blossom is long more, and its medical value is higher.It is former also to contain abundant vitamin a in the white tea of plum blossom, after it is absorbed by the body, can be converted into vitamin a rapidly, and vitamin a can synthesize rhodopsin, can make eyes see that under half-light thing is clearer, can prevent yctalopia and scheroma.Simultaneously the white tea of plum blossom also has radio-opaque substance, and the hematopoietic function of human body is had significant protective effect, can reduce the harm of TV radiation.Therefore drink the white tea of some plum blossoms in seeing the TV process is to have everything to gain and nothing to lose more, and especially children more should advocate and drink the white tea of plum blossom more, help protecting eyes.
(4) the blue or green tea of plum blossom has the benefit of refreshing oneself and thinks, and eliminates outside the health cares such as fatigue, the diuresis of promoting the production of body fluid, analgesic anti-administration, bactericidal antiphlogistic, detoxifcation diseases prevention, promoting digestion greasy, defatting beauty, and also outstanding behaviours is at anti-cancer, reducing blood lipid, the anti-ageing special efficacy of waiting for a long time.
The difference of blue or green tea of plum blossom and plum blossom green tea maximum has been not this process by fermentation.Because the catechin in the tealeaves can mutually combine along with the rising of fermentation temperature, cause darkening of tea, but therefore the astringent taste of tea can reduce also.This catechin formed composition that mutually combines is exactly the Polyphenols of blue or green tea, and Polyphenols and have the catechin of antioxidation can both influence the activate of various ferment in our body.The catechin that is contained in the tealeaves nearly half can be converted into the Polyphenols of blue or green tea.Therefore, under the double action of the antioxidation of catechin and blue or green Polyphenols, the blue or green tea of plum blossom has just shown the unexistent various effects of green tea.
(5) plum blossom black tea is smoked through full fermentation and to be formed, and the enzymatic oxidation reaction takes place under oxidasic effect Tea Polyphenols, and content reduces, and the excitant of stomach has just been reduced thereupon.Plum blossom black tea not only can not injure one's stomach, on the contrary can nourishing the stomach, often drink sugaring, plum blossom black tea with milk, and can anti-inflammatory, the protection stomach lining, treatment ulcer also there is very good effect.
(6) the black tea of plum blossom, with black tea is raw material, levelling warm nature that it is essential and the characteristics after fermenting, make vegetable protein and theophylline sex change or minimizing in the former tealeaves, and play the effect of neutralization, and join the basement plum blossom, draw and both have the pure and fresh fragrance of the distinctive elegance of plum blossom, very suitable to the crowd who likes for a long time drinking tea again, the health care and sleep do not produced any influence of promptly drinking tea not only.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
A kind of plum tea comprises plum blossom and tealeaves, and described plum blossom and dry tealeaves 20 to 30 to 100 ratio by weight are formulated.
Above-mentioned tealeaves is a kind of in green tea, yellow tea, white tea, blue or green tea, black tea and the black tea.
The preparation method of above-mentioned plum tea, its concrete operations may further comprise the steps:
Step 1: the tea base is handled
Bud or the leaf of plucking tea tree are raw material, the tea base of the basement system of being prepared into plum tea can also increase some other refining steps simultaneously, according to assorted the forming of jasmine tea tea base level type standard sample, the tea base is dry between 101 degrees centigrade to 110 degrees centigrade, and tea base moisture is controlled at 3.8% in 4.8%;
Step 2: jasmine tea basement system
Jasmine tea basement system adopts following technology:
(1) plum blossom fresh flower maintenance
1. spreading for cooling: after making the water evaporates on plum blossom surface intact, again it is carried out the fresh flower maintenance, the spreading for cooling place must ventilate totally, and the flower heap will be below 5 centimetres during spreading for cooling, treat that surface water is dried after, could pile up maintenance;
2. sieve is spent: the open rate of fresh flower reaches at 60% o'clock, can sieve flower, if the plum blossom openness should be proceeded the fresh flower maintenance inadequately;
(2) basement flower piece together and
With the plum blossom after the fresh flower maintenance of last step, according to following steps and tea base piece together and:
First basement is joined flower by weight with plum blossom and tea base at 40: 100, with plum blossom and the abundant mixing of tea base, be placed in 15 degrees centigrade to 18 degrees centigrade the temperature control casing, time is 15 to 18 hours, offers base tea and fully absorbs the key problem in technology that the fragrance of a flower is whole scenting process, midway every turning in 3 hours once, when the plum blossom shape that becomes to wither, color and luster, can be rocketed when smelling less than bright perfume by the little Huang of pink commentaries on classics, control tea base water content 17 to 18% obtains the tea base behind the basement;
Second basement, tea base behind the plum blossom and first basement is joined flower by weight at 40: 100, with the abundant mixing of tea base behind the plum blossom and first basement, be placed in 13 degrees centigrade to 16 degrees centigrade the temperature control casing, time is 13 to 16 hours, midway once every turning in 3 hours, and control tea base water content 13 to 14%, sift out plum blossom then, obtain the tea base behind two basements;
The 3rd basement, tea base behind the plum blossom and second basement is joined flower by weight at 30: 100, with the abundant mixing of tea base behind the plum blossom and second basement, be placed in 11 degrees centigrade to 14 degrees centigrade the temperature control casing, time is 11 to 14 hours, midway once every turning in 2 hours, and control tea base water content 11 to 12%, sift out plum blossom then, obtain the tea base behind three basements;
With the tea base behind three basements 75 degrees centigrade to 85 degrees centigrade down dry, make tea base water content smaller or equal to 5.5%, be cooled to room temperature again, obtain dry tea base behind three basements;
(5) fry flower
Adopt a strong plum blossom of a big pure white fragrance, the rainwater flower can not be used, and dry tealeaves 20 to 30 to 100 is joined flower by weight behind this plum blossom and three basements, carries out frying again, and water content plays pot 3.8% in 4.8% the time, thereby makes plum tea;
In above-mentioned steps one, the tealeaves of plucking the tender shoots of tea tree or a bud one leaf, two leaves and a bud is raw material, through the tea base of the basement system plum blossom green tea that completes, knead, be prepared into after the drying, again with this tea base by above-mentioned preparation method, make plum blossom green tea.
In above-mentioned steps one, plucking the tender shoots of tea tree or the tealeaves of a bud one leaf is raw material, through the tea base of the basement system plum blossom Huang tea that completes, knead, be prepared from behind the vexed Huang, drying, again with this tea base by above-mentioned preparation method, make plum blossom green tea.
In above-mentioned steps one, plucking the tender shoots of tea tree or the tealeaves of a bud one leaf is raw material, through the tea base of the white tea of basement system plum blossom that is prepared from after the drying of withering, again with this tea base by above-mentioned preparation method, make plum blossom green tea.
In above-mentioned steps one, plucking the two leaves and a bud of tea tree or the tealeaves of a bud three leaves is raw material, through completing, wither, shake the tea base of the blue or green tea of basement system plum blossom that is prepared from after green grass or young crops, half fermentation, the drying, again with this tea base by above-mentioned preparation method, make plum blossom green grass or young crops tea.
In above-mentioned steps one, the tealeaves of plucking a bud one leaf, two leaves and a bud or a bud three leaves of tea tree is raw material, through the tea base of the basement system plum blossom black tea that withers, knead, ferment, be prepared from after the drying, again with this tea base by above-mentioned preparation method, make plum blossom black tea.
In above-mentioned steps one, the tealeaves of plucking tea tree is during through the tea base of the black tea of basement system plum blossom that completes, knead, be prepared from behind the pile-fermentation, drying, again with this tea base by above-mentioned preparation method, make plum blossom and deceive tea.
Claims (9)
1. plum tea is characterized in that: comprise plum blossom and tea base, described plum blossom and dry tea base 20 to 30 to 100 ratio by weight are formulated.
2. plum tea according to claim 1 is characterized in that: described tea base is a kind of in green tea, yellow tea, white tea, blue or green tea, black tea, the black tea.
3. the preparation method of a plum tea is characterized in that: the step that comprises is,
Step 1: the tea base is handled
Step 2: the basement system of plum tea
The basement system of plum tea adopts following technology:
(1) fresh flower maintenance
1. spreading for cooling: select to ventilate, clean place, the spreading for cooling plum blossom after the water evaporates for the treatment of the plum blossom surface finishes, is piled up maintenance again;
2. sieve is spent: when the open rate of fresh flower reaches 60%, the plum blossom after the opening is selected, the not enough plum blossom of openness is proceeded the fresh flower maintenance;
(2) basement flower piece together and
With the plum blossom after the fresh flower maintenance of last step, according to following steps and tea base piece together and:
First basement, with plum blossom and tea base by weight 40: 100 ratio join flower, with plum blossom and the abundant mixing of tea base, be placed in 15 degrees centigrade to 18 degrees centigrade the temperature control casing, time is 15-18 hour, midway every turning in 3 hours once, when the plum blossom shape that becomes to wither, color and luster is by the little Huang of pink commentaries on classics, when smelling less than bright perfume, can rocket, control tea base water content 17 to 18% obtains the tea base behind the basement;
Second basement, with the tea base behind the plum blossom and first basement by weight 40: 100 ratio join flower, with the abundant mixing of tea base behind the plum blossom and first basement, be placed in 13 degrees centigrade to 16 degrees centigrade the temperature control casing, time is 13 to 16 hours, midway once every turning in 3 hours, and control tea base water content 13 to 14%, sift out plum blossom then, obtain the tea base behind two basements;
The 3rd basement, with the tea base behind the plum blossom and second basement by weight 30: 100 ratio join flower, with the abundant mixing of tea base behind the plum blossom and second basement, be placed in 11 degrees centigrade to 14 degrees centigrade the temperature control casing, time is 11 to 14 hours, midway once every turning in 2 hours, and control tea base water content 11 to 12%, sift out plum blossom then, obtain the tea base behind three basements;
With the tea base behind three basements 75 degrees centigrade to 85 degrees centigrade down dry, make tea base water content be less than or equal to 5.5%, be cooled to room temperature again, obtain dry tea base behind three basements;
(4) fry flower
Select the high-quality plum blossom for use, with tea base dry behind plum blossom and above-mentioned three basements by weight 20 to 30 to 100 ratio join flower, carry out frying again, water content plays pot 3.8% in 4.8% the time, thereby makes plum tea;
4. the preparation method of plum tea according to claim 3, it is characterized in that: in the described step 1, the tealeaves of plucking tender shoots, a bud one leaf or the two leaves and a bud of tea tree is raw material, during through the tea base of the basement system plum tea that completes, knead, be prepared from after the drying, makes plum blossom green tea.
5. the preparation method of plum tea according to claim 3, it is characterized in that: in the described step 1, plucking the tender shoots of tea tree or the tealeaves of a bud one leaf is raw material, is the tea base of basement system plum blossom Huang tea through what complete, knead, be prepared from behind the vexed Huang, drying.
6. the preparation method of plum tea according to claim 3 is characterized in that: in the described step 1, plucking the tender shoots of tea tree or the tealeaves of a bud one leaf is raw material, is the tea base of the white tea of basement system plum blossom through what be prepared from after the drying of withering.
7. the preparation method of plum tea according to claim 3, it is characterized in that: in the described step 1, plucking the two leaves and a bud of tea tree or the tealeaves of a bud three leaves is raw material, is the tea base of basement system plum blossom green grass or young crops tea through completing, wither, shake what be prepared from after green grass or young crops, half fermentation, the drying.
8. the preparation method of plum tea according to claim 3, it is characterized in that: in the described step 1, the tealeaves of plucking a bud one leaf, two leaves and a bud or a bud three leaves of tea tree is raw material, is the tea base of basement system plum blossom black tea through what wither, knead, ferment, be prepared from after the drying.
9. the preparation method of plum tea according to claim 3 is characterized in that: in the described step 1, the tealeaves of plucking tea tree is the tea base that basement system plum blossom is deceived tea through what complete, knead, be prepared from behind the pile-fermentation, drying.
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| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
| CN103168872A (en) * | 2013-03-14 | 2013-06-26 | 四川蒙顶山味独珍茶业集团有限公司 | Compounding process of tea plant flowers and tea leaves |
| CN103704385A (en) * | 2013-12-25 | 2014-04-09 | 雅安市名山区大川茶厂 | Method for manufacturing high-quality jasmine tea |
| CN104171124A (en) * | 2014-07-31 | 2014-12-03 | 四川省南方叶嘉茶业有限公司 | Method for making mengding ganlu flower tea |
| CN106212770A (en) * | 2016-07-23 | 2016-12-14 | 成都市金川茶业有限公司 | A kind of praecox flower tea processing method with postfermented tea as stock |
| CN107439739A (en) * | 2017-09-07 | 2017-12-08 | 广西昭平县天成生态农业有限公司 | A kind of high-quality slender joss stick green tea of scenting and preparation method thereof |
| CN107494819A (en) * | 2017-09-13 | 2017-12-22 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of preparation method of scenting plum blossom green tea |
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| CN102940064A (en) * | 2012-11-02 | 2013-02-27 | 婺源县聚芳永茶业有限公司 | Processing method of chloranthus tea by using yellow tea as tea embryo |
| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
| CN103168872A (en) * | 2013-03-14 | 2013-06-26 | 四川蒙顶山味独珍茶业集团有限公司 | Compounding process of tea plant flowers and tea leaves |
| CN103704385A (en) * | 2013-12-25 | 2014-04-09 | 雅安市名山区大川茶厂 | Method for manufacturing high-quality jasmine tea |
| CN103704385B (en) * | 2013-12-25 | 2015-08-19 | 雅安市名山区大川茶厂 | A kind of preparation method of high-quality jasmine tea |
| CN104171124B (en) * | 2014-07-31 | 2017-01-11 | 四川省南方叶嘉茶业有限公司 | Method for making mengding ganlu flower tea |
| CN104171124A (en) * | 2014-07-31 | 2014-12-03 | 四川省南方叶嘉茶业有限公司 | Method for making mengding ganlu flower tea |
| CN106212770A (en) * | 2016-07-23 | 2016-12-14 | 成都市金川茶业有限公司 | A kind of praecox flower tea processing method with postfermented tea as stock |
| CN107439739A (en) * | 2017-09-07 | 2017-12-08 | 广西昭平县天成生态农业有限公司 | A kind of high-quality slender joss stick green tea of scenting and preparation method thereof |
| CN107494819A (en) * | 2017-09-13 | 2017-12-22 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of preparation method of scenting plum blossom green tea |
| CN107912583A (en) * | 2017-10-27 | 2018-04-17 | 广西金花茶业有限公司 | A kind of preparation method of leaf of bamboo Pu'er tea |
| CN111903794A (en) * | 2020-09-21 | 2020-11-10 | 德清阿沐晨生物科技有限公司 | Preparation process of phase-free zen tea |
| CN112568301A (en) * | 2020-11-27 | 2021-03-30 | 祁门县优茶季茶叶专业合作社 | Process for preparing plum blossom black tea from fresh leaves of autumn tea |
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