CN102669332B - Ginger congou black tea and preparation method thereof - Google Patents
Ginger congou black tea and preparation method thereof Download PDFInfo
- Publication number
- CN102669332B CN102669332B CN 201210184221 CN201210184221A CN102669332B CN 102669332 B CN102669332 B CN 102669332B CN 201210184221 CN201210184221 CN 201210184221 CN 201210184221 A CN201210184221 A CN 201210184221A CN 102669332 B CN102669332 B CN 102669332B
- Authority
- CN
- China
- Prior art keywords
- tea
- ginger
- congou
- time
- gross
- 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.)
- Active
Links
Landscapes
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.
Description
Technical field
The present invention relates to processing field of tea leaves, particularly relate to a kind of ginger congou tea and preparation method thereof.
Background technology
Ginger is a kind of health care good merchantable brand of dietotherapeutic, for Zingiber herbaceous plant ginger (
Zingiberofficinale Roscoe) rhizome, the hot slightly warm in nature of distinguishing the flavor of is returned spleen, stomach, lung channel, has inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, the appetizing of being amusing, the effect of detoxifcation.Be usually used in that control is caught cold, nose cold current tears, headache fever, chronic gastritis, the vomiting that has a stomach-ache, cough due to wind-cold evil, abdominal pain diarrhea etc.Compendium of Material Medica record: " Jiang Xin and meat or fish not uncharms and keeps away evil gives birth to and eats prepared food, and vinegar, sauce, sugar, salt, honey are fried in shallow oil, are in harmonious proportion; do not have unsuitable it, but vegetables can eat, but can the fruit medicine, it is sharp rich ", " all morning, row, mountain row should contain one, did not violate mist and revealed not just heresy of clear wet gas and clouds and mists in the mountains ".Modern study shows, ginger contains various active compositions such as gingerol, aromatic alcohol, zingiberene, water virtue alkene, camphene, amino acid, niacin, citric acid, ascorbic acid, protein, fat, thiamine, riboflavin, carrotene, volatile oil, asparagine, glutamic acid, starch, crude fibre and calcium, iron, phosphorus, has higher nutritive value.
At present, in order to take full advantage of the ginger resource, successively developed ginger ale, but preparation method's technology is comparatively complicated, or product cost is too high, or flavour of a drug are overweight, mouthfeel is not good enough, can not be accepted by most consumers.And tea is in the history in existing several thousand of China, and the purpose that reaches the anxiety of releiving, prevention and health care by drinking tea is of long duration, and is described as the health drink of 21st century.And be carrier with the fresh leaves of tea plant, utilize modern biotechnology, merge the ginger congou tea that the health effect of tealeaves and ginger is prepared from, not seeing as yet on the market has report.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of ginger congou tea and preparation method thereof at above-mentioned defective of the prior art, utilizes the fermentation technique of Tea Processing, has merged the health care effect of congou tea and ginger.
The technical problem that the present invention requires to solve can be achieved through the following technical solutions:
A kind of ginger congou tea is made by the raw material of following weight parts: 1 part of 20 parts of fresh leaves of tea plant and fresh ginger; Described raw material mixes in proportion the back according to the black tea manufacture craft, and makes through fermenting twice.
Prepare the method for described a kind of ginger congou tea, may further comprise the steps:
(1) take by weighing 20 parts of fresh leaves of tea plant by weight, 1 part of fresh ginger, standby;
(2) fresh leaves of tea plant cold under daylight is shone to the leaf look dark green, add then and be cut into thread fresh ginger, knead into strips after mixing, appropriateness is rubbed tea delivery juice;
(3) fermentation for the first time: will knead leaf and place wooden barrel or bamboo basket, the wet cloth of loam cake ferments in fermenting cellar to leaf margin and vein and is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the first time;
(4)) gross tea wets base through the gross fire drying for the first time, behind lost 30% the moisture content, and spreading for cooling;
(5) fermentation for the second time: the wet base of the gross tea after the spreading for cooling is positioned in wooden barrel or the bamboo basket again, and the wet cloth of loam cake is placed on to ferment in the fermenting cellar to petiole and whole blade face and is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the second time;
(6) the wet base drying of gross tea is dried to water content 6-7% and namely gets the ginger congou tea for the second time.
Above-mentioned steps (3) is fermented preferred temperature control for the first time at 35 ℃-45 ℃.
Above-mentioned steps (5) is fermented preferred temperature control for the second time at 25 ℃-35 ℃.
Ginger congou tea of the present invention can adopt conventional method further to be prepared into loose tea, instant tea, tea beverage or tea in bag.
The present invention selects fresh leaves of tea plant and ginger to make up, and through twice artificial fermentation, makes and on the basis that keeps the conventional black fine quality, also be rich in natural ginger elite by the ginger congou tea of producing to have unique local flavor and health-care effect.With respect to prior art, the present invention has the following advantages:
1, utilize tealeaves after fermentation technology, ginger and tealeaves are organically blended, resulting ginger congou tea residence medicine is in tea, and residence tea has significantly improved dissolving and the absorptivity of medicine, thereby strengthened the health curative effect in medicine; Kept again that the tight thin rice seedling show of congou tea bar rope, color and luster Wu Run, gold milli appear, soup look red gorgeous bright, the bright alcohol of flavour intoxicated thick, fragrance delicate fragrance is for a long time special, make health and sample tea in one;
2, because ginger has natural efficiency of preservation and peat-reek, make tealeaves have salubrious aroma, and prolonged the storage period of tealeaves;
3, production technology of the present invention is simple, workable, the moderate product price of producing, be fit to suitability for industrialized production, and the ginger congou tea cool taste of gained, lubricious, local flavor and the sensation of ginger had, flavour is honest, be that conventional tea is not available, and clear and definite health-care effect is arranged, the consumer easily accepts.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below by embodiment, further set forth the present invention.
Embodiment 1
Claim fresh leaves of tea plant 60kg, fresh ginger 3kg; Fresh leaves of tea plant cold under daylight is shone to the leaf look dark green, add then and be cut into thread fresh ginger, knead into strips after mixing, appropriateness is rubbed tea delivery juice; To knead leaf and place wooden barrel or bamboo basket, the wet cloth of loam cake keeps 40 ℃ of temperature in fermenting cellar, fermenting to leaf margin and vein is bronze-colored and distributes tea perfume (or spice), the gross tea base that wets for the first time; Gross tea wets base through the gross fire drying for the first time, behind lost 30% the moisture content, and spreading for cooling; The wet base of gross tea after the spreading for cooling is positioned in wooden barrel or the bamboo basket again, the wet cloth of loam cake be placed on keep 28 ℃ of temperature in the fermenting cellar, fermenting to petiole and whole blade face is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the second time; The wet base drying of gross tea is dried to water content 6-7% and namely gets the ginger congou tea for the second time.The not only tight thin rice seedling show of bar rope of made ginger congou tea, color and luster Wu Run, gold milli appear, and the soup look red gorgeous bright, fragrance delicate fragrance is special for a long time, cool taste is lubricious, the bright alcohol of flavour is intoxicated thick.
Embodiment 2
Claim fresh leaves of tea plant 60kg, fresh ginger 3kg; Fresh leaves of tea plant cold under daylight is shone to the leaf look dark green, add then and be cut into thread fresh ginger, knead into strips after mixing, appropriateness is rubbed tea delivery juice; To knead leaf and place wooden barrel or bamboo basket, the wet cloth of loam cake keeps 45 ℃ of temperature in fermenting cellar, fermenting to leaf margin and vein is bronze-colored and distributes tea perfume (or spice), the gross tea base that wets for the first time; Gross tea wets base through the gross fire drying for the first time, behind lost 30% the moisture content, and spreading for cooling; The wet base of gross tea after the spreading for cooling is positioned in wooden barrel or the bamboo basket again, the wet cloth of loam cake be placed on keep 35 ℃ of temperature in the fermenting cellar, fermenting to petiole and whole blade face is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the second time; The wet base drying of gross tea is dried to water content 6-7% and namely gets the ginger congou tea for the second time.The not only tight thin rice seedling show of bar rope of made ginger congou tea, color and luster Wu Run, gold milli appear, and the soup look red gorgeous bright, fragrance delicate fragrance is special for a long time, cool taste is lubricious, the bright alcohol of flavour is intoxicated thick.
Embodiment 3
Claim fresh leaves of tea plant 60kg, fresh ginger 3kg; Fresh leaves of tea plant cold under daylight is shone to the leaf look dark green, add then and be cut into thread fresh ginger, knead into strips after mixing, appropriateness is rubbed tea delivery juice; To knead leaf and place wooden barrel or bamboo basket, the wet cloth of loam cake keeps 35 ℃ of temperature in fermenting cellar, fermenting to leaf margin and vein is bronze-colored and distributes tea perfume (or spice), the gross tea base that wets for the first time; Gross tea wets base through the gross fire drying for the first time, behind lost 30% the moisture content, and spreading for cooling; The wet base of gross tea after the spreading for cooling is positioned in wooden barrel or the bamboo basket again, the wet cloth of loam cake be placed on keep 25 ℃ of temperature in the fermenting cellar, fermenting to petiole and whole blade face is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the second time; The wet base drying of gross tea is dried to water content 6-7% and namely gets the ginger congou tea for the second time.The not only tight thin rice seedling show of bar rope of made ginger congou tea, color and luster Wu Run, gold milli appear, and the soup look red gorgeous bright, fragrance delicate fragrance is special for a long time, cool taste is lubricious, the bright alcohol of flavour is intoxicated thick.
The present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. the preparation method of a ginger congou tea is characterized in that may further comprise the steps:
(1) take by weighing 20 parts of fresh leaves of tea plant by weight, 1 part of fresh ginger, standby;
(2) fresh leaves of tea plant airing under daylight is to the leaf look dark green, add then and be cut into thread fresh ginger, to knead into strips after mixing, appropriateness is rubbed tea delivery juice;
(3) fermentation for the first time: will knead leaf and place wooden barrel or bamboo basket, the wet cloth of loam cake ferments in fermenting cellar to leaf margin and vein and is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the first time;
(4) gross tea wets base through the gross fire drying for the first time, behind lost 30% the moisture content, and spreading for cooling;
(5) fermentation for the second time: the wet base of the gross tea after the spreading for cooling is positioned in wooden barrel or the bamboo basket again, and the wet cloth of loam cake is placed on to ferment in the fermenting cellar to petiole and whole blade face and is bronze-colored and distributes tea perfume (or spice), the wet base of gross tea for the second time;
(6) the wet base drying of gross tea is dried to water content 6-7% and namely gets the ginger congou tea for the second time.
2. the preparation method of a kind of ginger congou tea as claimed in claim 1 is characterized in that, step (3) fermentation temperature control for the first time is at 35 ℃-45 ℃.
3. the preparation method of a kind of ginger congou tea as claimed in claim 1 is characterized in that, the temperature control of step (5) fermentation for the second time is at 25 ℃-35 ℃.
4. as the preparation method of described any ginger congou tea of claim 1 to 3, it is characterized in that, adopt conventional method further described ginger congou tea to be prepared into loose tea, instant tea, tea beverage or tea in bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210184221 CN102669332B (en) | 2012-06-06 | 2012-06-06 | Ginger congou black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210184221 CN102669332B (en) | 2012-06-06 | 2012-06-06 | Ginger congou black tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102669332A CN102669332A (en) | 2012-09-19 |
| CN102669332B true CN102669332B (en) | 2013-09-11 |
Family
ID=46802424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210184221 Active CN102669332B (en) | 2012-06-06 | 2012-06-06 | Ginger congou black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669332B (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053724B (en) * | 2013-01-30 | 2014-02-26 | 筠连县乌蒙韵茶业有限责任公司 | Black tea production process |
| CN103444922B (en) * | 2013-07-26 | 2015-07-22 | 安徽省霍山县聚一科技有限公司 | Manufacture method of black tea |
| CN103444921B (en) * | 2013-07-26 | 2015-06-03 | 安徽省霍山县聚一科技有限公司 | Preparation method of congou black tea |
| CN103392849B (en) * | 2013-08-05 | 2014-12-24 | 贵州省湄潭县黔茗茶业有限责任公司 | Huangguanyin black tea processing technology |
| CN103583729B (en) * | 2013-09-16 | 2015-07-22 | 中国农业科学院茶叶研究所 | Processing method of fruity black tea condensed juice |
| CN103535454B (en) * | 2013-10-29 | 2015-09-02 | 福建清雅工贸有限公司 | A kind of preparation method of high-quality slender joss stick, fresh and sweet type black tea |
| CN103636826A (en) * | 2013-12-13 | 2014-03-19 | 四川省峨眉红茶业有限公司 | Production technology of Sichuan-type fragrant black tea |
| CN104381480B (en) * | 2014-11-12 | 2018-03-20 | 江南大学 | A kind of processing method for improving large leaf summer and autumn cake black tea quality |
| CN104430974A (en) * | 2014-11-19 | 2015-03-25 | 广德徽白茶叶专业合作社 | Large-scaled processing process of tea leaves |
| CN104585382A (en) * | 2015-01-05 | 2015-05-06 | 周学付 | Ginger black tea and preparation method thereof |
| CN104970130B (en) * | 2015-07-28 | 2018-10-26 | 王宜敏 | A kind of method and its application of fermented black tea |
| CN104982586B (en) * | 2015-07-28 | 2018-10-26 | 王宜敏 | The fermentation process of black tea and its application |
| CN106465759A (en) * | 2015-08-17 | 2017-03-01 | 广西誉槿缘茶业有限公司 | A kind of ginger red tea and preparation method thereof |
| CN105325607A (en) * | 2015-11-29 | 2016-02-17 | 贵州省灵峰科技产业园有限公司 | Preparation method of black tea containing shredded ginger |
| CN106306176A (en) * | 2016-08-23 | 2017-01-11 | 云南滇红集团股份有限公司 | Preparation method of orange flower fragrance type Hongyun black tea and orange flower fragrance type Hongyun black tea thereof |
| CN106665942A (en) * | 2016-12-13 | 2017-05-17 | 苏州东山茶厂股份有限公司 | Preparation method of fresh-ginger black tea |
| CN108402219B (en) * | 2018-04-27 | 2021-08-06 | 四川省农业科学院茶叶研究所 | Black tea preparation method |
| CN108770962A (en) * | 2018-06-22 | 2018-11-09 | 宜宾川红茶业集团有限公司 | A kind of preparation method of ginger black tea |
| CN109430439A (en) * | 2018-11-09 | 2019-03-08 | 贵州芳瑞堂生物科技有限公司 | A kind of preparation method of sauce tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147514A (en) * | 2007-11-06 | 2008-03-26 | 湖北端药药业有限公司 | Cold-resisting ginger jujube tea and preparation method thereof |
| CN101194739A (en) * | 2007-12-03 | 2008-06-11 | 程金魁 | Ginger ale and producing method thereof |
-
2012
- 2012-06-06 CN CN 201210184221 patent/CN102669332B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147514A (en) * | 2007-11-06 | 2008-03-26 | 湖北端药药业有限公司 | Cold-resisting ginger jujube tea and preparation method thereof |
| CN101194739A (en) * | 2007-12-03 | 2008-06-11 | 程金魁 | Ginger ale and producing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘全卫.生姜茶.《中外技术情报》.1996,(第4期),12－15. |
| 生姜茶;刘全卫;《中外技术情报》;19961231(第4期);12－15 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669332A (en) | 2012-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669332B (en) | Ginger congou black tea and preparation method thereof | |
| CN101816436B (en) | Method for making stewed duck | |
| CN102894322B (en) | Rosemary cooking wine | |
| CN103891896B (en) | A kind of tribute chrysanthemum Chinese wolfberry tea | |
| CN107467266A (en) | A kind of preparation method of black tea | |
| CN103211053A (en) | Sweet black tea and preparation method thereof | |
| CN104630010B (en) | Tonic health preserving wine and preparation method thereof | |
| CN104017690A (en) | Method for preparing gastrodia Niang liquor | |
| CN103504084B (en) | Cinnamon oolong tea and preparation method thereof | |
| CN109566800A (en) | Strong fragrant fragrance tea bottom and preparation method | |
| CN104381954A (en) | Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment | |
| CN103621597A (en) | Honey cherry beauty cake | |
| CN102669371A (en) | Birchleaf pear tea and preparation method thereof | |
| CN106359695A (en) | Method for making Jinsihao black tea | |
| CN110638016A (en) | Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN105002082A (en) | Preparation method of myrtle fruit vinegar | |
| CN105519919A (en) | Children soy sauce production method | |
| CN105918956A (en) | Orange flesh dried orange peels and preparation method thereof | |
| CN110100929A (en) | A kind of fragrance, which is adjusted, drinks tea and preparation method | |
| CN101756150A (en) | Spicy hot chafing dish condiment and manufacture method thereof | |
| CN105462804A (en) | Preparing method for child dipping vinegar | |
| CN105942370A (en) | Tangerine flesh and dried tangerine peel jam and making method thereof | |
| CN105029536A (en) | Health-preserving soup containing tuckahoe and polished round-grained rice and preparation method of health-preserving soup | |
| Allwin et al. | A review on nutritive, medicinal and commercial aspects of Asian Palmyra palm fruit. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160922 Address after: 247200, No. 58, Cha Jie street, Yao Town, Dongzhi County, Anhui, Chizhou Patentee after: ANHUI QIXIANGYUAN TEA CO., LTD. Address before: Gong Zhen Hong Qi Ling Cun 247000 Anhui city of Chizhou province Dongzhi County Ge Patentee before: Dongzhi Qixiangyuan Tea Farmers Specialized Cooperatives |