CN103168867B - Process for refining health-care highly flavored type cinnamon tea - Google Patents
Process for refining health-care highly flavored type cinnamon tea Download PDFInfo
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- CN103168867B CN103168867B CN201310120280.5A CN201310120280A CN103168867B CN 103168867 B CN103168867 B CN 103168867B CN 201310120280 A CN201310120280 A CN 201310120280A CN 103168867 B CN103168867 B CN 103168867B
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Abstract
The invention relates to a process for refining health-care highly flavored type cinnamon tea. The refining process sequentially comprises the following process steps: primarily processing oolong tea, performing primary baking, performing second time of baking, standing, performing third time of baking, performing fourth time of baking, performing fifth time of baking, spreading for cooling. The cinnamon tea produced by the refining process has the effects of relieving sore-throat and generating body fluid, clearing away heat and toxic materials, generating body fluid and moistening dryness, relieving sore-throat and opening the throat and the like, and has a good effect of treating sphagitis. In addition, the cinnamon tea produced by the refining process is a warm drink, can be drunk before diner, is suitable for people of all ages and is suitable for various people; and additionally, the cinnamon tea produced by the refining process is strong in aromatic flavor, sweet after taste, sweet and mellow, good in mouthfeel, and brewing resistant and can be brewed by over nine times.
Description
Technical field
The present invention relates to a kind of manufacture craft of Chinese cassia tree tea, refer to especially a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining.
Background technology
Chinese cassia tree tea, also claims beautiful osmanthus tea, because its fragrance flavour has like cassia bark perfume (or spice), so be referred to as traditionally " Chinese cassia tree ".Existing Chinese cassia tree tea mainly contains two types, and the one, the making with the preparation method of Wuyi cliff tea of Area of North Fujian, the 2nd, the making with Anxi manufacturing method of oolong tea of South Fujian Province.The Chinese cassia tree tea tea making taking Anxi manufacturing method of oolong tea is cool property, drinks before the meal and can cause larger spread effect to stomach, and be subject to certain restrictions its opportunity of drinking, and it is suitable for crowd and has larger limitation; In addition, though the taste of the Chinese cassia tree tea that should make with Anxi manufacturing method of oolong tea is strong compared with the taste of Iron Guanyin, also still partially belong to delicate fragrance type tea product, seem comparatively light.
Summary of the invention
The invention provides a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining, drink before the meal to overcome the discomfort that the existing Chinese cassia tree tea making with Anxi manufacturing method of oolong tea exists, be subject to certain restrictions the opportunity of drinking, and is suitable for the problems such as crowd exists larger limitation, and taste is strong not.
The present invention adopts following technical scheme:
A kind of health care Luzhou-flavor Chinese cassia tree tea process for refining, is characterized in that, described process for refining comprises the following step of carrying out successively:
A. just make: by the dark brownish green Chinese cassia tree gross tea of just making;
B. once cure: described gross tea is cured 40～50 minutes at 115～125 DEG C of temperature;
C. cure for two times: the Chinese cassia tree tea that step b is cured cures 5～8 hours at 85～95 DEG C of temperature;
D. leave standstill: the Chinese cassia tree tea that step c is cured leaves standstill 30～120 minutes under normal temperature;
E. cure for three times: the Chinese cassia tree tea after leaving standstill is cured 5～8 hours at 90～105 DEG C of temperature;
F. cure for four times: the Chinese cassia tree tea that step e is cured cures 20～40 minutes at 120～135 DEG C of temperature;
G. spreading for cooling: by cool to normal temperature the Chinese cassia tree tea booth of having cured.
Further:
In step a, Chinese cassia tree is dark brownish green makes gross tea through oolong tea primary making process, and oolong tea primary making process comprises the following step of carrying out successively:
1). pluck: pluck height above sea level 850 meters of above, little the dark brownish green of face two or three leaves of opening;
2). make: adopt oolong tea manufacture craft to wither dark brownish green described in frying, wherein, in rolling operation, tea leaf kneading to dark brownish green blade face tissue be subject to light damage, while making pectic substance that tealeaves itself has form bag to starch till;
3). just system is cured: tealeaves is cured, can feel that tealeaves stops curing while distributing similar ginger smell;
4). choose and pick: reject broken in tealeaves, thick old component.
The Chinese cassia tree tea curing through step f also carries out curing for five times, and the stoving temperature curing for five times is 90～110 DEG C, and the time of curing is 45～70 minutes; Particularly, the stoving temperature curing for five times is 100 DEG C, and the time of curing is 60 minutes.
More specifically:
Stoving temperature in above-mentioned steps b is 125 DEG C, and the time of curing is 50 minutes.
Stoving temperature in above-mentioned steps c is 95 DEG C, and the time of curing is 6 hours.
Time of repose in above-mentioned steps d is 60 minutes.
Stoving temperature in above-mentioned steps e is 95 DEG C, and the time of curing is 360 minutes.
Stoving temperature in above-mentioned steps f is 125 DEG C, and the time of curing is 30 minutes.
From the above-mentioned description of this invention, compared to the prior art, tool of the present invention has the following advantages:
The Chinese cassia tree tea being made by this process for refining can brew more fully, the stripping quantity of the benefit materials (being mainly tea polyphenols, carbohydrate, amino acid, pectin and vitamin etc.) in tealeaves can improve more than 30%, and this Chinese cassia tree tea have relieve sore throat promote the production of body fluid, clearing heat and detoxicating, promote the production of body fluid moisturize, relieving sore-throat to restore voice texts, sphagitis is had to good result for the treatment of; In addition, the Chinese cassia tree tea being made by this process for refining is warm nature drink, can be in drinking before the meal, and all-ages, be suitable for crowd wide; In addition, the Chinese cassia tree tea smell that made by this process for refining is strong, it is sweet fast to return, and glycol is fragrant and sweet, and mouthfeel is good, drinks after sensation body and mind nice and cool, and very resistance to bubble, can brew more than nine times.
Detailed description of the invention
Embodiment one
A kind of health care Luzhou-flavor Chinese cassia tree tea process for refining, this process for refining comprises the following step of carrying out successively:
A. just make: make gross tea by dark brownish green Chinese cassia tree through Iron Guanyin primary making process;
B. once cure: described gross tea is cured 50 minutes at 125 DEG C of temperature;
C. cure for two times: the Chinese cassia tree tea that step b is cured cures 6 hours at 95 DEG C of temperature;
D. leave standstill: the Chinese cassia tree tea that step c is cured leaves standstill 60 minutes under normal temperature;
E. cure for three times: the Chinese cassia tree tea after leaving standstill is cured 7 hours at 95 DEG C of temperature;
F. cure for four times: the Chinese cassia tree tea that step e is cured cures 35 minutes at 120 DEG C of temperature;
G. cure for five times: the Chinese cassia tree tea that step f is cured cures 65 minutes at 100 DEG C of temperature;
H. spreading for cooling: by cool to normal temperature the Chinese cassia tree tea booth of having cured.
Above-mentioned Iron Guanyin primary making process comprises the following step of carrying out successively:
1). pluck: pluck height above sea level 850 meters of above, little the dark brownish green of face two or three leaves of opening;
2). make: adopt Iron Guanyin manufacture craft to wither dark brownish green described in frying, wherein, in rolling operation, tea leaf kneading to dark brownish green blade face tissue be subject to light damage, while making pectic substance that tealeaves itself has form bag to starch till;
3). just system is cured: tealeaves is cured, can feel that tealeaves stops curing while distributing similar ginger smell;
4). choose and pick: reject broken in tealeaves, thick old component.
The Chinese cassia tree tea being made by this process for refining can brew more fully, the stripping quantity of the benefit materials (being mainly tea polyphenols, carbohydrate, amino acid, pectin and vitamin etc.) in tealeaves can improve more than 30%, and this Chinese cassia tree tea have relieve sore throat promote the production of body fluid, clearing heat and detoxicating, promote the production of body fluid moisturize, relieving sore-throat to restore voice texts, sphagitis is had to good result for the treatment of, it also have stimulate the menstrual flow, the effect such as sterilization, stomach invigorating, carminative, eliminating phlegm and relieving cough, diuresis, anti-radiation and anticomplement; In addition, the Chinese cassia tree tea being made by this process for refining is warm nature drink, can be in drinking before the meal, and all-ages, be suitable for crowd wide; In addition, the Chinese cassia tree tea smell that made by this process for refining is strong, it is sweet fast to return, and glycol is fragrant and sweet, and mouthfeel is good, drinks after sensation body and mind nice and cool, and very resistance to bubble, can brew more than nine times.
Embodiment two
A kind of health care Luzhou-flavor Chinese cassia tree tea process for refining, this process for refining comprises the following step of carrying out successively:
A. just make: make gross tea by dark brownish green Chinese cassia tree through Iron Guanyin primary making process;
B. once cure: described gross tea is cured 50 minutes at 125 DEG C of temperature;
C. cure for two times: the Chinese cassia tree tea that step b is cured cures 6 hours at 95 DEG C of temperature;
D. leave standstill: the Chinese cassia tree tea that step c is cured leaves standstill 60 minutes under normal temperature;
E. cure for three times: the Chinese cassia tree tea after leaving standstill is cured 7 hours at 95 DEG C of temperature;
F. cure for four times: the Chinese cassia tree tea that step e is cured cures 35 minutes at 125 DEG C of temperature;
G. spreading for cooling: by cool to normal temperature the Chinese cassia tree tea booth of having cured.
Present embodiment exist different places to be this Chinese cassia tree tea process for refining from embodiment one, all the other operations please refer to embodiment one.
Embodiment three
A kind of health care Luzhou-flavor Chinese cassia tree tea process for refining, this process for refining comprises the following step of carrying out successively:
A. just make: make gross tea by dark brownish green Chinese cassia tree through black tea primary making process;
B. once cure: described gross tea is cured 50 minutes at 125 DEG C of temperature;
C. cure for two times: the Chinese cassia tree tea that step b is cured cures 6 hours at 95 DEG C of temperature;
D. leave standstill: the Chinese cassia tree tea that step c is cured leaves standstill 60 minutes under normal temperature;
E. cure for three times: the Chinese cassia tree tea after leaving standstill is cured 6 hours at 95 DEG C of temperature;
F. cure for four times: the Chinese cassia tree tea that step e is cured cures 30 minutes at 120 DEG C of temperature;
G. cure for five times: the Chinese cassia tree tea that step f is cured cures 60 minutes at 100 DEG C of temperature;
H. spreading for cooling: by cool to normal temperature the Chinese cassia tree tea booth of having cured.
Above are only the specific embodiment of the present invention, but design concept of the present invention is not limited to this, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
Claims (10)
1. a health care Luzhou-flavor Chinese cassia tree tea process for refining, is characterized in that, described process for refining comprises the following step of carrying out successively:
A. just make: by the dark brownish green Chinese cassia tree gross tea of just making;
B. once cure: described gross tea is cured 40～50 minutes at 115～125 DEG C of temperature;
C. cure for two times: the Chinese cassia tree tea that step b is cured cures 5～8 hours at 85～95 DEG C of temperature;
D. leave standstill: the Chinese cassia tree tea that step c is cured leaves standstill 30～120 minutes under normal temperature;
E. cure for three times: the Chinese cassia tree tea after leaving standstill is cured 5～8 hours at 90～105 DEG C of temperature;
F. cure for four times: the Chinese cassia tree tea that step e is cured cures 20～40 minutes at 120～135 DEG C of temperature;
G. spreading for cooling: by cool to normal temperature the Chinese cassia tree tea booth of having cured.
2. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: in step a, Chinese cassia tree is dark brownish green makes described gross tea through oolong tea primary making process.
3. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 2, is characterized in that, described oolong tea primary making process comprises the following step of carrying out successively:
1). pluck: pluck height above sea level 850 meters of above, little the dark brownish green of face two or three leaves of opening;
2). make: adopt oolong tea manufacture craft to wither dark brownish green described in frying, wherein, in rolling operation, when the pectic substance that tea leaf kneading to tealeaves itself is had forms bag slurry till;
3). just system is cured: tealeaves is cured, can feel that tealeaves stops curing while distributing similar ginger smell;
4). choose and pick: reject broken in tealeaves, thick old component.
4. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: the Chinese cassia tree tea curing through step f also carries out curing for five times, and the stoving temperature curing for five times is 90～110 DEG C, and the time of curing is 45～70 minutes.
5. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 4, is characterized in that: the stoving temperature curing for five times is 100 DEG C, and the time of curing is 60 minutes.
6. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: the stoving temperature in step b is 125 DEG C, and the time of curing is 50 minutes.
7. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: the stoving temperature in step c is 95 DEG C, and the time of curing is 6 hours.
8. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: the time of repose in steps d is 60 minutes.
9. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: the stoving temperature in step e is 95 DEG C, and the time of curing is 360 minutes.
10. a kind of health care Luzhou-flavor Chinese cassia tree tea process for refining as claimed in claim 1, is characterized in that: the stoving temperature in step f is 125 DEG C, and the time of curing is 30 minutes.
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| CN201310120280.5A CN103168867B (en) | 2013-04-09 | 2013-04-09 | Process for refining health-care highly flavored type cinnamon tea |
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| CN201310120280.5A CN103168867B (en) | 2013-04-09 | 2013-04-09 | Process for refining health-care highly flavored type cinnamon tea |
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| CN103168867B true CN103168867B (en) | 2014-08-06 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105211332A (en) * | 2014-06-30 | 2016-01-06 | 漳州辰和茶业有限公司 | A kind of tea charcoal roasting technique |
| CN105660894B (en) * | 2016-01-27 | 2019-11-08 | 武夷学院 | A kind of production method of lingering aroma time clovershrub |
| CN111084241A (en) * | 2019-11-07 | 2020-05-01 | 王明水 | Production method of Zhenlong cinnamon tea |
| CN112772751A (en) * | 2019-11-11 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea manufacturing method |
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Patent Citations (3)
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| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
| CN101703119A (en) * | 2009-11-06 | 2010-05-12 | 福建省安溪茶厂有限公司 | Process for refining lingering aroma series Tie Guanyin tea |
| CN102860370A (en) * | 2012-09-27 | 2013-01-09 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
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