CN103222521A - Sophora japonica flower tea and preparation method thereof - Google Patents

Sophora japonica flower tea and preparation method thereof Download PDF

Info

Publication number
CN103222521A
CN103222521A CN2013101740422A CN201310174042A CN103222521A CN 103222521 A CN103222521 A CN 103222521A CN 2013101740422 A CN2013101740422 A CN 2013101740422A CN 201310174042 A CN201310174042 A CN 201310174042A CN 103222521 A CN103222521 A CN 103222521A
Authority
CN
China
Prior art keywords
bud
tea
tealeaves
cooling
spreading
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.)
Granted
Application number
CN2013101740422A
Other languages
Chinese (zh)
Other versions
CN103222521B (en
Inventor
饶莉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xuanen red tribute tea Co., Ltd.
Original Assignee
ENSHI STATE RAILWAY INTERNATIONAL TRAVEL AGENCY Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ENSHI STATE RAILWAY INTERNATIONAL TRAVEL AGENCY Co Ltd filed Critical ENSHI STATE RAILWAY INTERNATIONAL TRAVEL AGENCY Co Ltd
Priority to CN201310174042.2A priority Critical patent/CN103222521B/en
Publication of CN103222521A publication Critical patent/CN103222521A/en
Application granted granted Critical
Publication of CN103222521B publication Critical patent/CN103222521B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention relates to a sophora japonica flower tea and a preparation method thereof. The sophora japonica flower tea is characterized in that 0.5 to 1.5 of sophora japonica flowers are added into 1g of tea leaf. A sophora japonica flower preparation method comprises the following steps of: (a), arranging flower buds; (b), cooking and shaping; (c), drying, and fixing color; and (d), sealing, and retaining scent. A tea leaf preparation method comprises the following steps of: (a), tedding fresh leaves; (b), de-enzyming; (c), cooling and damping; (d), twisting; (e), primarily drying; (f), tedding; (g), drying by frying; and (h), drying by feet. A method for adding sophora japonica flower into the tea leaves comprises the following steps of: (a), preparing a packaging bag; (b), setting the dosage of the flower buds; (c), setting the dosage of the tea leaves; and (d), packaging. After drinking the sophora japonica flower tea, a person is refreshed, is delighted, and has a plurality of effects of restoring consciousness, clearing heat, removing toxicity, reducing pressure and fat, relieving cough, reducing sputum, promoting urination, relaxing the bowels, moisturizing the skin and beautifying the features.

Description

A kind of Chinese scholartree jasmine tea and preparation method
Technical field
The present invention relates to a kind of Chinese scholartree jasmine tea and preparation method.
Background technology
China is Tea Production big country, and tealeaves has been brought into play important function at aspects such as increasing farmers' income, uplift the people's living standard and promote social harmony.Chinese scholartree originates in China, in order to distinguish the locust tree (acacia) that originates in the North America, is also referred to as Chinese scholar tree, tame Chinese scholartree, and one band rural area often is called " stupid Chinese scholartree " in Hebei.Formal name used at school: Sophora japonica L. English name: Japan Pagodatree, locust tree, acacia trees section name: pulse family Leguminosae deciduous tree, high 15-25 rice.The long 15-25 of winglike compound leaf centimetre; The rachis hairiness, base portion expands; Leaflet 9-15, ovum shape Long Circle, long 2.5-7.5 centimetre, wide 1.5-5 centimetre, the top is point and thin prominent point is arranged gradually, the wealthy wedge shape of base portion, below canescence, dredge and give birth to pubescence.Give birth on the panicle top; Calyx mitriform has 5 little teeth; The corolla milky, the wealthy heart of vexil has short pawl, and purple arteries and veins is arranged, and purple is with at ala fossil fragments edge slightly; Stamen 10, not isometric.The pod meat, beading, long 2.5-5 centimetre, there is not hair, do not split; Seed 1-6, kidney shape.The flowering fruit bearing stage 9-12 month.
Sophora flower claims sophora flower again, is usually plucked by people, cleans up, and goes into food, becomes the green woody vegetables of pure natural.They are delicious flavour not only, and nutritive value is very high, is called as " setting excellent vegetables ".Mainly be distributed in the province such as Anhui, Sichuan, Yunnan, Guizhou, Hunan of the Yangtze river basin.Chinese scholartree is a deciduous tree, often plants in limit, room, roadside, and common cultivated is many with the loess plateau and the North China Plain all over China, generally blooms in the annual 4-5 month, and the florescence was generally about 10-15 days.Sophora flower has good ornamental value, and every florescence in midsummer is interim, and a string pure white sophora flower is sewed full branch, is filling the air light plain delicate fragrance in the air, gladdens the heart and refresh the mind.There is stich (anonymity) often to be raised, " the Chinese scholartree woods rare flower that ripples May, liquor-saturated ten thousand families of depressed fragrance, amethyst ripple of the spring place that descends slowly and lightly, floating fragrant one the road to the ends of the earth.”
Sophora flower taste delicate fragrance sweetness is rich in vitamin and several mineral materials, also has the effect of clearing heat and detoxicating, cool blood moistening lung, hypotensive, prevention of stroke simultaneously.To can cook soup, botargo after its harvesting, cook rice over a slow fire, also can do the sophora flower cake, make dumplings, modal in the daily life is exactly to steam sophora flower (having another name called sophora flower wheat meal), all there is this custom in the many areas of China, way is very simple, the sophora flower of cleaning is added flour mix thoroughly, add flavorings such as refined salt, monosodium glutamate again, put into food steamer after mixing thoroughly and cook and get final product.In addition, when making congee soup, also can add sophora flower.
Sophora flower is considered as " cool blood key medicine " by ancient Chinese medicine doctor, nature and flavor are bitter cool, nontoxic, return liver, large intestine channel, have the effect of clearing heat-fire, cooling blood and hemostasis.Modern pharmacological research shows, the rutin that sophora flower is contained can strengthen capillary resistance, improves vascular wall fragility, the hyperpietic is had the effect that prevents rupture of blood vessel in brain.In addition, sophora flower bring high blood pressure down in addition, effect such as antioedematous, anti-inflammatory.
Sophora flower: bitter, cold nature.Return liver, large intestine channel.The function of tool cooling blood and hemostasis, clearing liver-fire.The property of giving birth to the sophora flower bitter cold is stronger, is longer than clearing liver-fire, clearing heat and cooling blood.Be used for blood-heat bleeding more, the hot hot eyes of liver, it is dizzy to have a headache, and sore swells and ache.Fry sophora flower: the property mitigation of bitter cold, and destroyed the activity of enzyme, be beneficial to preservation active ingredient.Its clearing heat and cooling blood effect is weaker than the product of giving birth to, and anastalsis is inferior to charred Flos Sophorae and is better than the product of giving birth to, and is used for weakness of the spleen and the stomach bleeding patients.
Tea tree belongs to Angiospermae (Angiospermae), Dicotyledoneae (Dicotyledoneae), original perianth subclass (Archichlamydeae), Theales (Theales), Theaceae (Theaceae), Camellia (Camellia).Tea tree is a kind of evergreen xylophyta, divides arbor type, dungarunga type, shrub type three classes.China is the country that finds tea tree in the world the earliest and produce tealeaves, and China plants tea, tea making and drinks tea existing more than 3000 year history.
Tea has another name called the bitter edible plant, Cashew, Chuan, tender tea leaves etc., in " book on Chinese herbal medicine " class medical book record tealeaves have quench the thirst, clear god, diuresis, control cough, eliminate the phlegm, make eye bright, effects such as benefit is thought, relieving restlessness is gone to be bored with, driven and tiredly makes light of one's life by commiting suicide, eliminating inflammation and expelling toxin.Recent studies is found, is often drunk tea and can produce refreshing effect to the mind.The tea of having a drink early morning every day can make the people brace up, and is energetic.Tealeaves also has the fat of disappearing, brings high blood pressure down, and prevents artery sclerosis.Anti-cancer radioresistance and effect such as promote longevity.
Jasmine tea has another name called fragrant flower tea, smoked jasmine tea, scented tea etc.Jasmine tea has jasmine tea, magnolia tea, bitter citrus immature flower, rose, lily, sweet osmanthus jasmine tea, chloranthus tea etc. at present, wherein with jasmine tea output maximum.The most suitable clear drink of jasmine tea, jasmine tea has the effect of fat-reducing, ease constipation; Rose tea can be regulated qi and blood, eliminate fatigue; Chrysanthemum tea and Lonicera flower tea have clearing heat and detoxicating, the effect of wind-dispelling heat-dissipating etc.
The raw material of scenting tea, the one, tea base, the 2nd, fragrant flower.Tealeaves many pores that loosen have effect capillaceous, absorb airborne aqueous vapor and gas easily; Jasmine tea basement system utilizes tealeaves to enfleurage exactly and fresh flower is told fragrant two characteristics, and one inhales one tells, and two combine into one to make the tea flavour fragrance of a flower, the basic principle of Here it is scenting tea.Jasmine tea will carry out jacquard weave after basement is spent, it is dried to lose spending of the fragrance of a flower exactly, reject by screening, and the jasmine tea aromatic flavour of making, the millet paste color depth is firmly got Chinese and is liked.
Summary of the invention
A kind of Chinese scholartree jasmine tea and preparation method have been the purpose of this invention is to provide.
A kind of Chinese scholartree jasmine tea of the present invention is characterized in that 0.5-1.5 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material;
B. shortening setting: adopt the steam shortening setting that completes, shortening fixedly bud becomes semi-open shape;
C. dry fixation: oven dry in time behind the shortening, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: harvesting fresh tea passes stand is blue or green to the leaf softness, and delicate fragrance appears;
B. complete: adopt steam to complete, bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool moisture regain, to the tealeaves softness;
D. knead: adopt kneading machine to knead;
E. just dry by the fire: dry by the fire to water content with dryer and reduce to 40%, descend the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: fry at roasting machine and do, water content reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: select the bag packing for use, one bag is one glass of beverage;
B. bud consumption: the dress bud is 4-5 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 3-4g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
A kind of Chinese scholartree jasmine tea of the present invention is characterized in that 0.5-1.5 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material, and wipe out colored base of a fruit handle;
B. shortening setting: adopt the steam shortening setting that completes, 180-200 ℃ of the temperature that completes, time 20-30s, by the steam shortening fixedly bud become semi-open shape;
C. dry fixation: oven dry in time behind the shortening, bake out temperature 70-80 ℃, time 7h, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to the leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 200-220 ℃, and fixation time is 30-40s, and dehydration temperaturre is 140-160 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt the static moisture regain in cool back, moisture regain time 1h is to the tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. baking just: use dryer at temperature 70-80 ℃, time 30min, every 5min stirs once, dries by the fire to water content and reduces to 40%, descends the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: in the roasting machine temperature is 80-100 ℃, and time 30min fries and does, and the leaf water content of receiving guest with tea reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, temperature is 80-100 ℃, and low earlier back is high, time 30min, and the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 3-4g, one bag is one glass of beverage;
B. bud consumption: the dress bud is 4-5 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 3-4g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
Present technique is different from traditional jasmine tea basement system technology and tastes with discrimination the drink mode.Sophora flower is by basement system, but through unique processes, and is drinking mixed by a certain percentage with tealeaves then, innovated processing method, will spend simultaneously to brew simultaneously with tea and drink, and innovated drinking way.This product bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; The soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, and gladdens the heart and refresh the mind; The dense alcohol of millet paste is bright refreshing, draws the back root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.The refreshing light gas in product drink back is refreshing, multi-efficiencies such as spiritual happiness, tool produce refreshing effect to the mind, clearing heat and detoxicating, step-down fat reducing, relieving cough and reducing sputum, diuresis defaecation, skin moisten beauty treatment.
Usefulness of the present invention is the Chinese scholartree bud first-selected one of can tea component as the grass tender tea leaves, and the processing technology of having initiated bud has been determined the proportioning packing of bud and tealeaves by experimental study.This product adopt the typing of steam shortening, oven dry fixation, sealing protect methods such as perfume (or spice) realized one of the product composition bud pure white vivid, the fragrance of flowers is strong, by steam beating, emerald green fresh and alive, the fragrant high sweetness of kneading, frying two tealeaves that method such as baking combination etc. realized product composition, by bud and tea blending packing are drunk, for masses have developed the easy portative grass tender tea leaves meeting tea product of a kind of novel practical, the refreshing light gas in drink back is refreshing, multi-efficiencies such as spiritual happiness, tool produce refreshing effect to the mind, clearing heat and detoxicating, step-down fat reducing, relieving cough and reducing sputum, diuresis defaecation, skin moisten beauty treatment.
The specific embodiment
Embodiment 1: a kind of Chinese scholartree jasmine tea of the present invention, 1 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material, and wipe out colored base of a fruit handle; B. shortening setting: adopt the steam shortening setting that completes, 180 ℃ of the temperature that completes, time 40s, by the steam shortening fixedly bud become semi-open shape;
C. dry fixation: oven dry in time behind the shortening, 70 ℃ of bake out temperatures, time 7h, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to the leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 200 ℃, and fixation time is 40s, and dehydration temperaturre is 140 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt the static moisture regain in cool back, moisture regain time 1h is to the tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. baking just: use dryer 70 ℃ of temperature, time 30min, every 5min stirs once, dries by the fire to water content and reduces to 40%, descends the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: in the roasting machine temperature is 80 ℃, and time 30min fries and does, and the leaf water content of receiving guest with tea reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, temperature is 80 ℃, and low earlier back is high, time 30min, and the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 3g, one bag is one glass of beverage;
B. bud consumption: the dress bud is 3-4 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 3g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
Embodiment 2: a kind of Chinese scholartree jasmine tea of the present invention, 1 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material, and wipe out colored base of a fruit handle; B. shortening setting: adopt the steam shortening setting that completes, 190 ℃ of the temperature that completes, time 25s, by the steam shortening fixedly bud become semi-open shape;
C. dry fixation: oven dry in time behind the shortening, 75 ℃ of bake out temperatures, time 7h, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to the leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 210 ℃, and fixation time is 35s, and dehydration temperaturre is 150 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt the static moisture regain in cool back, moisture regain time 1h is to the tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. baking just: use dryer 75 ℃ of temperature, time 30min, every 5min stirs once, dries by the fire to water content and reduces to 40%, descends the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: in the roasting machine temperature is 90 ℃, and time 30min fries and does, and the leaf water content of receiving guest with tea reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, temperature is 90 ℃, and low earlier back is high, time 30min, and the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 4g, one bag is one glass of beverage;
B. bud consumption: the dress bud is 2-4 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 4g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
Embodiment 3: a kind of Chinese scholartree jasmine tea of the present invention, 1 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material, and wipe out colored base of a fruit handle; B. shortening setting: adopt the steam shortening setting that completes, 200 ℃ of the temperature that completes, time 20s, by the steam shortening fixedly bud become semi-open shape;
C. dry fixation: oven dry in time behind the shortening, 80 ℃ of bake out temperatures, time 7h, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to the leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 220 ℃, and fixation time is 30s, and dehydration temperaturre is 160 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt the static moisture regain in cool back, moisture regain time 1h is to the tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. baking just: use dryer 80 ℃ of temperature, time 30min, every 5min stirs once, dries by the fire to water content and reduces to 40%, descends the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: in the roasting machine temperature is 100 ℃, and time 30min fries and does, and the leaf water content of receiving guest with tea reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, temperature is 100 ℃, and low earlier back is high, time 30min, and the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 3g, one bag is one glass of beverage;
B. bud consumption: the dress bud is 4 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 3g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
Embodiment 4: the present invention includes bud processing, tealeaves in making, three key steps of proportioning packing.Bud processing comprises bud arrangement, shortening setting, oven dry fixation, seals and protect fragrant four steps; Tealeaves make comprise that bright leaf stand is blue or green, complete, cool off moisture regain, knead, baking just, its spreading for cooling, fry do, sufficient dried totally 8 operations; Proportioning comprises that packaging bag prepares, bud consumption, tealeaves consumption, packing method four processes.
Adopting the Chinese scholartree bud in the bud process is raw material, through 180-200 ℃ of steam shortening setting, adopts 70-80 ℃ of temperature oven dry fixation, protects fragrant with the sealing of food grade plastic bag then.
Bright leaf required the blue or green 8-10h in stand during tealeaves was made, form grass tender tea leaves meeting product special delicate fragrance, and 200-220 ℃ of steam beating of employing, 140-160 ℃ of dehydration, water content is reduced to about 60%, again after the cooling moisture regain, adopt 45 types or 55 type kneading machines to knead 40-60min, just dry by the fire temperature 70-80 ℃, time 20-30min, frying and doing temperature is 80-100 ℃, about 30min of time, the tealeaves water content reduces to 15%, and it is 80-100 ℃ that foot is done temperature, and low earlier back is high, about 30min of time, the leaf water content of receiving guest with tea reduce to about 6% back sealed storage.
Select food-grade composite plastic film packing in the proportioning packing for use.Every bag of product contains Chinese scholartree bud and tealeaves, net content 4g or 5g.The dress bud is 3-4 in every bag of product.The tealeaves consumption divides two kinds, dress tealeaves 3g in a kind of every bag of beverage, dress tealeaves 4g in another kind of every bag of beverage.Bud and tealeaves packed into simultaneously seal one bag of one glass of beverage in the polybag.
Products characteristics is: the bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; The soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, and gladdens the heart and refresh the mind; The dense alcohol of millet paste is bright refreshing, draws the back root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Embodiment 5: produce 400000 bags in Enshi City selenium tea Co., Ltd
One, bud processing
1, bud arrangement: the bud 58.8kg from Chinese scholartree is adopted back, remove variable color bud, foreign material respectively, and wipe out colored base of a fruit handle.
2, shortening setting: adopt the steam shortening setting that completes, temperature 180-200 ℃, time 20-30s, by the steam shortening fixedly bud become semi-open shape.
3, oven dry fixation: adopt platform-type dryer in time to dry behind the shortening, temperature 70-80 ℃, time 7h, fixedly petal is white in color, and the calyx flower base of a fruit is green.
4, the sealing guarantor is fragrant: the spreading for cooling cooling of bud oven dry back, get dried flower 10.6kg, and adopt food grade plastic bag double-layer seal packing, put into cardboard box and preserve standby.
Two, tealeaves is made
1, bright leaf spreads out blue or green: select the bright leaf of " Hubei Province tea 14 " bud one leaf for use, bright leaf spreads out blue or green 10h, the leaf softness, and delicate fragrance appears.
2, complete: adopt net belt type steam green-keeping machine to complete, vapor (steam) temperature is 200-220 ℃, and fixation time is 30-40s, and dehydration temperaturre is 140-160 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears.
3, cooling moisture regain: adopt the static moisture regain in the cool back of conveyer belt, moisture regain time 1h, tealeaves softness.
4, knead: adopt 45 type kneading machines to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow.
5, baking just: pull platform-type dryer and carry out, temperature 70-80 ℃, time 30min, every 5min stirs once, dries by the fire when water content is reduced to 40% left and right sides and is advisable, and descends the machine spreading for cooling then.
6, spreading for cooling: evenly thin stand on the mat make of thin bamboo strips, open the fan auxiliary heat dissipation, spreading for cooling time 20min.
7, stir-fry is done: carry out in bottle formula roasting machine, temperature is 80-100 ℃, and about 30min of time, the leaf water content of receiving guest with tea reduce to about 15% can descend the machine spreading for cooling.
8, foot is done: carry out foot at platform-type dryer and do, temperature is 80-100 ℃, and low earlier back is high, and about 30min of time, the leaf water content of receiving guest with tea reduce to about 6% can descend machine, sealed storage after spreading for cooling.
Three, proportioning packing
1, packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 3g, one bag is one glass of beverage.
2, bud consumption: the dress bud is 4 in every bag of beverage.
3, tealeaves consumption: dress tealeaves 3g in every bag of beverage.
4, packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
This example products made thereby bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; The soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, and gladdens the heart and refresh the mind; The dense alcohol of millet paste is bright refreshing, draws the back root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Embodiment 6: Tea Industry Co., Ltd produces 200000 bags bestowing favour
One, bud processing
1, bud arrangement: adopt lap waste flower bud 25.8kg from Chinese scholartree, remove variable color bud, foreign material respectively, and wipe out colored base of a fruit handle.
2, shortening setting: adopt steam to carry out the shortening setting, temperature 180-200 ℃, time 20-30s, by the steam shortening fixedly bud become semi-open shape.
3, oven dry fixation: adopt platform-type dryer in time to dry behind the shortening, fixedly petal is white in color, and the calyx flower base of a fruit is green.
4, the sealing guarantor is fragrant: the spreading for cooling cooling of bud oven dry back, get dried flower 4.5kg, and adopt food grade plastic bag double-layer seal packing, put into cardboard box and preserve standby.
Two, tealeaves is made
1, bright leaf spreads out blue or green: the bright leaf of sweet oak leaf homogeneous bud one leaf, and bright leaf spreads out blue or green 10h, the leaf softness, delicate fragrance appears.
2, complete: adopt net belt type steam green-keeping machine to complete, vapor (steam) temperature is 200-220 ℃, and fixation time is 30-40s, and dehydration temperaturre is 140-160 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears.
3, cooling moisture regain: adopt the dynamically moisture regain of the cool back of conveyer belt, moisture regain time 30min, tealeaves softness.
4, knead: adopt 45 type kneading machines to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow.
5, baking just: the thermometer screen dryer carries out, and temperature 70-80 ℃, time 30min, following machine spreading for cooling.
6, spreading for cooling: evenly thin stand on the mat make of thin bamboo strips, fan auxiliary heat dissipation, spreading for cooling time 20min.
7, stir-fry is done: carry out in bottle formula roasting machine, temperature is 80-100 ℃, about 30min of time, following machine spreading for cooling.
8, foot is done: carry out foot at the thermometer screen dryer and do, temperature is 80-100 ℃, about 30min of time, and water content is reduced to machine, sealed storage after spreading for cooling about 6% times.
Three, proportioning packing
1, packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 4g, one bag is one glass of beverage.
2, bud consumption: the dress bud is 4-5 in every bag of beverage.
3, tealeaves consumption: dress tealeaves 4g in every bag of beverage.
4, packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
This example products made thereby bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; The soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, and gladdens the heart and refresh the mind; The dense alcohol of millet paste is bright refreshing, draws the back root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Embodiment 7: produce 100000 bags at tealeaves center, Enshi
One, bud processing
1, bud arrangement: adopt lap waste flower bud 15.4kg from Chinese scholartree, remove variable color bud, foreign material respectively, and wipe out colored base of a fruit handle.
2, shortening setting: adopt steam to carry out the shortening setting, temperature 180-200 ℃, time 20-30s, by the steam shortening fixedly bud become semi-open shape.
3, oven dry fixation: adopt platform-type dryer in time to dry behind the shortening, fixedly petal is white in color, and the calyx flower base of a fruit is green.
4, the sealing guarantor is fragrant: the spreading for cooling cooling of bud oven dry back, get dried flower 2.8kg, and adopt food grade plastic bag double-layer seal packing, put into cardboard box and preserve standby.
Two, tealeaves is made
1, bright leaf spreads out blue or green: the bright leaf of Dragon Well tea 43 1 buds one leaf, and bright leaf spreads out blue or green 10h, the leaf softness, delicate fragrance appears.
2, complete: adopt net belt type steam green-keeping machine to complete, vapor (steam) temperature is 200-220 ℃, and fixation time is 30-40s, and dehydration temperaturre is 140-160 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears.
3, cooling moisture regain: adopt the dynamically moisture regain of the cool back of conveyer belt, moisture regain time 30min, tealeaves softness.
4, knead: adopt 45 type kneading machines to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow.
5, baking just: the thermometer screen dryer carries out, and temperature 70-80 ℃, time 30min, following machine spreading for cooling.
6, spreading for cooling: evenly thin stand on the mat make of thin bamboo strips, fan auxiliary heat dissipation, spreading for cooling time 20min.
7, stir-fry is done: carry out in bottle formula roasting machine, temperature is 80-100 ℃, about 30min of time, following machine spreading for cooling.
8, foot is done: carry out foot at the thermometer screen dryer and do, temperature is 80-100 ℃, about 30min of time, and water content is reduced to machine, sealed storage after spreading for cooling about 6% times.
Three, proportioning packing
1, packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 4g, one bag is one glass of beverage.
2, bud consumption: the dress bud is 4-5 in every bag of beverage.
3, tealeaves consumption: dress tealeaves 4g in every bag of beverage.
4, packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
This example products made thereby bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; The soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, and gladdens the heart and refresh the mind; The dense alcohol of millet paste is bright refreshing, draws the back root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.

Claims (2)

1. a Chinese scholartree jasmine tea is characterized in that 0.5-1.5 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material;
B. shortening setting: adopt the steam shortening setting that completes, shortening fixedly bud becomes semi-open shape;
C. dry fixation: oven dry in time behind the shortening, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: harvesting fresh tea passes stand is blue or green to the leaf softness, and delicate fragrance appears;
B. complete: adopt steam to complete, bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool moisture regain, to the tealeaves softness;
D. knead: adopt kneading machine to knead;
E. just dry by the fire: dry by the fire to water content with dryer and reduce to 40%, descend the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: fry at roasting machine and do, water content reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: select the bag packing for use, one bag is one glass of beverage;
B. bud consumption: the dress bud is 4-5 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 3-4g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
2. according to the described a kind of Chinese scholartree jasmine tea of claim 1, it is characterized in that 0.5-1.5 sophora flower of configuration in every gram tealeaves;
Described sophora flower preparation method is: a. bud arrangement: from the bud that Chinese scholartree is adopted back, remove variable color bud, foreign material, and wipe out colored base of a fruit handle;
B. shortening setting: adopt the steam shortening setting that completes, 180-200 ℃ of the temperature that completes, time 20-30s, by the steam shortening fixedly bud become semi-open shape;
C. dry fixation: oven dry in time behind the shortening, bake out temperature 70-80 ℃, time 7h, fixedly petal is white in color, and the calyx flower base of a fruit is green;
D. sealing is protected fragrant: bud oven dry back spreading for cooling coolant seal is standby;
Described preparation of tea method is: the bright leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to the leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 200-220 ℃, and fixation time is 30-40s, and dehydration temperaturre is 140-160 ℃, and bright leaf is through after completing, and the leaf look becomes dark greenly by bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt the static moisture regain in cool back, moisture regain time 1h is to the tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, and the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. baking just: use dryer at temperature 70-80 ℃, time 30min, every 5min stirs once, dries by the fire to water content and reduces to 40%, descends the machine spreading for cooling then;
F. spreading for cooling: evenly thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fry and do: in the roasting machine temperature is 80-100 ℃, and time 30min fries and does, and the leaf water content of receiving guest with tea reduces to 15%, following machine spreading for cooling;
H. foot is done: carry out foot and do in dryer, temperature is 80-100 ℃, and low earlier back is high, time 30min, and the leaf water content of receiving guest with tea reduces to 6% can descend machine, sealed storage after spreading for cooling;
The method of configuration sophora flower is in the described tealeaves: a. packaging bag prepares: the plastic bag packaging of selecting for use the food-grade composite plastic film to print, and specification is 9 * 6cm, every bag of product net content 3-4g, one bag is one glass of beverage;
B. bud consumption: the dress bud is 4-5 in every bag of beverage;
C. tealeaves consumption: dress tealeaves 3-4g in every bag of beverage;
D. packing method: bud and tealeaves are packed in the polybag simultaneously, seal sack with sealing machine.
CN201310174042.2A 2013-05-13 2013-05-13 Sophora japonica flower tea and preparation method thereof Expired - Fee Related CN103222521B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310174042.2A CN103222521B (en) 2013-05-13 2013-05-13 Sophora japonica flower tea and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310174042.2A CN103222521B (en) 2013-05-13 2013-05-13 Sophora japonica flower tea and preparation method thereof

Publications (2)

Publication Number Publication Date
CN103222521A true CN103222521A (en) 2013-07-31
CN103222521B CN103222521B (en) 2014-06-11

Family

ID=48833355

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310174042.2A Expired - Fee Related CN103222521B (en) 2013-05-13 2013-05-13 Sophora japonica flower tea and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103222521B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976049A (en) * 2014-06-06 2014-08-13 吴定地 Preparation method of rinsed green tea
CN104814174A (en) * 2015-04-27 2015-08-05 詹建国 Full peony flower tea preparation method
CN105124049A (en) * 2015-09-15 2015-12-09 金寨县益农农业科技开发有限公司 Method for processing pagodatree flower bud tea

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1296762A (en) * 2000-11-29 2001-05-30 刘志恒 Dried flower tea and its preparing process
CN101720826A (en) * 2008-10-22 2010-06-09 沈正芳 Five-flower tea for clearing heart and quieting spirit
CN102356794A (en) * 2011-10-16 2012-02-22 重庆市秀山红星中药材开发有限公司 Processing method of honeysuckle tea
CN102461681A (en) * 2010-11-15 2012-05-23 山阳县茶叶公司 Technique for making tea
CN302461681S (en) * 2013-01-28 2013-06-12 苏州春竹羊绒制衣有限公司 Cashmere blanket fabric

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1296762A (en) * 2000-11-29 2001-05-30 刘志恒 Dried flower tea and its preparing process
CN101720826A (en) * 2008-10-22 2010-06-09 沈正芳 Five-flower tea for clearing heart and quieting spirit
CN102461681A (en) * 2010-11-15 2012-05-23 山阳县茶叶公司 Technique for making tea
CN102356794A (en) * 2011-10-16 2012-02-22 重庆市秀山红星中药材开发有限公司 Processing method of honeysuckle tea
CN302461681S (en) * 2013-01-28 2013-06-12 苏州春竹羊绒制衣有限公司 Cashmere blanket fabric

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
姜清彬: "芦丁的提取及槐花复合保健茶的研制", 《中南林业科技大学学报》, vol. 28, no. 1, 29 February 2008 (2008-02-29), pages 158 - 161 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976049A (en) * 2014-06-06 2014-08-13 吴定地 Preparation method of rinsed green tea
CN104814174A (en) * 2015-04-27 2015-08-05 詹建国 Full peony flower tea preparation method
CN105124049A (en) * 2015-09-15 2015-12-09 金寨县益农农业科技开发有限公司 Method for processing pagodatree flower bud tea

Also Published As

Publication number Publication date
CN103222521B (en) 2014-06-11

Similar Documents

Publication Publication Date Title
CN102204609B (en) Method for preparing Paeonia ostii fruit tea bags
CN101248823B (en) Wildness health tea
CN107027939A (en) A kind of processing method of health Mulberry-leaf Tea
CN104068183A (en) Aroma rich type tea leaves and preparation method thereof
CN102870932B (en) The purposes of pumila leaf production health protection tea and method
CN103222521B (en) Sophora japonica flower tea and preparation method thereof
CN107692137A (en) A kind of rose jelly and preparation method thereof
CN103238694B (en) Grapefruit flower tea and preparation method
CN103238693B (en) Orange tea and preparation method thereof
CN104068166A (en) Camphor flavored green tea and preparation method thereof
KR101190329B1 (en) Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau
KR100642867B1 (en) Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity
CN103409295A (en) Health-care wine for tonifying kidney and production method thereof
CN101653250B (en) Preparation method of chrysanthemum healthy tea
KR100975754B1 (en) Manufacturing method of soybean paste by a cudrania tricupspidate bureau
CN105831590A (en) Arenga pinnata health noodle and production method thereof
CN103211056B (en) Grapefruit nectar and preparation method thereof
CN103238695B (en) Orange flower tea and preparation method
CN103436416A (en) Anti-hypertension healthcare wine and production method thereof
KR101438383B1 (en) Potato and pork rib broth for production medicinal herbs a composite sauce
CN108070503A (en) A kind of sealwort mulberry health-care wine and its production method
KR20090014254A (en) Sweet dropwort tea and sweet dropwort water
KR101886851B1 (en) A process for the preparation of juk comprising siler divaricata and blood arkshell and the juk prepared therefrom
KR101311902B1 (en) Manufacturing method of pumpkin and sweet potato soybean paste
KR102181883B1 (en) Manufacturing method of Cirsium setidens Pickle using Fermented Soybean

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20141212

Address after: 445000 No. 190, state Avenue, Enshi, Hubei

Patentee after: Wu Dingdi

Address before: 445000 Enshi, Tujia and Miao Autonomous Prefecture, Enshi City Road, No. 125 Soil Bridge

Patentee before: Enshi State Railway International Travel Agency Co., Ltd.

ASS Succession or assignment of patent right

Owner name: WU DINGDI

Free format text: FORMER OWNER: ENSHI STATE RAILWAY INTERNATIONAL TRAVEL AGENCY CO., LTD.

Effective date: 20141212

C41 Transfer of patent application or patent right or utility model
C41 Transfer of patent application or patent right or utility model
ASS Succession or assignment of patent right

Owner name: YI'EN YIHONG TRIBUTE TEA CO., LTD.

Free format text: FORMER OWNER: WU DINGDI

Effective date: 20150120

TR01 Transfer of patent right

Effective date of registration: 20150120

Address after: 445000, Xuanen Industrial Park, Hubei province pepper garden area

Patentee after: Xuanen red tribute tea Co., Ltd.

Address before: 445000 No. 190, state Avenue, Enshi, Hubei

Patentee before: Wu Dingdi

CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20140611

Termination date: 20170513