CN103404677A - Making method of oolong with bamboo juice - Google Patents
Making method of oolong with bamboo juice Download PDFInfo
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- CN103404677A CN103404677A CN2013103192511A CN201310319251A CN103404677A CN 103404677 A CN103404677 A CN 103404677A CN 2013103192511 A CN2013103192511 A CN 2013103192511A CN 201310319251 A CN201310319251 A CN 201310319251A CN 103404677 A CN103404677 A CN 103404677A
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Abstract
The invention discloses a making method of oolong with bamboo juice. Tea leaves prepared by the making method have faint bamboo fragrance, bamboos are baked to enable bamboo juice to flow out and be adsorbed in oolong, the oolong is baked again to remove moisture, and the bamboo juice is left in the tea leaves. The oolong can clear water and moisten dryness, calm the frightened and clear away the lung-heat, thereby being beneficial to physical fitness after being made to drink.
Description
Technical field
The present invention relates to a kind of tealeaves preparation method, relate in particular to a kind of preparation method of bamboo juice oolong tea.
Background technology
Oolong tea is as the extraordinary well-known tea of China, domestic and international scientific research confirms through the modern times, oolong tea is thought except with general tealeaves, having the benefit of refreshing oneself, eliminate fatigue, the diuresis of promoting the production of body fluid, analgesic heatstroke prevention, bactericidal antiphlogistic, dispelling cold and relieve the effect of alcohol, detoxify outside the health cares such as diseases prevention, promoting digestion greasy, defatting beauty, and outstanding behaviours is at anti-cancer, reducing blood lipid, the anti-ageing special efficacy of waiting for a long time.
Bamboo juice is bamboo extracts after processing juice, flows out through the roasting juice that has of fire.It is a kind of no side effects, collection medicine, the dual-purpose natural beverage of food.Expectorants, antitussives and anti-asthmatics medicine.Sweet in flavor and cold in property, the fire of the lung stomach that can clear away heart-fire, have that open-minded phlegm is moisturized, the effect of arresting convulsion.Be mainly used in controlling apoplexy phlegm fan, lung heat phlegm is stopped up, infantile convulsion, epilepsy, high fever polydipsia, restlessness during pregnancy, lockjaw.Clearing heat and eliminating phlegm: cure mainly phlegm-heat cough, the yellow thickness of phlegm; Also can be used for phlegm heat and hoodwink key clearly; Phlegm is hankered wind, the strong hemiplegia of tongue; Child convulsion, tic of limbs, often join clearing heat and eliminating phlegm, the dispelling wind and relieving convulsion medicine.
We take on market the delicate fragrance type oolong tea of public offering and fresh bamboo and are raw material, adopt certain technique and preparation method that bamboo juice is made to the bamboo juice oolong tea and can enrich local tea variety, enrich drink, simultaneously to promoting healthy having important practical significance.
Summary of the invention
The invention provides the preparation method of bamboo juice oolong tea, the technical problem that solve is how bamboo juice and oolong tea are merged and cured out the bamboo juice oolong tea by preparation method and processing technology.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: take the delicate fragrance type oolong tea of preparatory processing, the fresh bamboo be of moderate size is raw material, and the delicate fragrance type oolong tea that we choose is the delicate fragrance type oolong tea of public offering on market.Comprise following step:
A. oolong is removed to stalk, the complete semi-finished product tealeaves of working as of sieve and foam is standby;
B. after selecting the fresh bamboo outside be of moderate size to clean up, according to the ring section of being cut into, every section with a ring;
C. the semi-finished product tealeaves in steps A is installed in the bamboo of the section of being cut into, seal with aluminium-foil paper;
D. on aluminium-foil paper, use the ventilation mouth of some steam of pinprick;
E. in dryer, cure, the temperature of curing is 115 ℃; The time of curing is 3-5 hour; Cure bamboo inside in process and have the bamboo juice outflow, and be adsorbed on tealeaves;
F. through again curing removal moisture, the temperature of curing is 118 ℃; The time of curing is 3-5 hour, and bamboo juice is stayed in tealeaves, makes the tealeaves finished product.
As can be known by the above-mentioned description of this invention, with existing oolong tea, compare, the present invention has following advantage: the tealeaves that the method makes, contain light bamboo perfume (or spice), wherein the bamboo juice baking is flowed out, and is adsorbed among oolong tea, and anhydrate minute through curing, bamboo juice is retained among tealeaves.But do tea bubble drink clear water moisturize, calm the frightened clearing lung-heat section, body health benefits.Oolong tea is thought except with general tealeaves, having the benefit of refreshing oneself, eliminate outside the health cares such as fatigue, the diuresis of promoting the production of body fluid, analgesic anti-administration, bactericidal antiphlogistic, removing toxic substances diseases prevention, promoting digestion greasy, defatting beauty, also outstanding behaviours is at anti-cancer, reducing blood lipid, the anti-ageing special efficacy of waiting for a long time; The effect of bamboo juice and effect: the sliding phlegm of heat-clearing, relieving convulsion sharp key.Control apoplexy phlegm fan, lung heat phlegm is stopped up, infantile convulsion, epilepsy, high fever polydipsia, lockjaw.The present invention can mutually combine the effect of bamboo juice and oolong tea and effect.
The specific embodiment
The present invention is described further below in conjunction with examples of implementation:
Embodiment mono-
1. selection: selecting delicate fragrance type oolong and the fresh bamboo be of moderate size of preparatory processing is raw material.In raw material, oolong can be the delicate fragrance type oolong of public offering on the market, and material should come with the quality requirement of product quantitatively; Bamboo should be chosen fresh bamboo, and moderate diameter is 4-8cm.
2. preparatory processing material: will process raw material after choosing raw material.In raw material, first-class oolong need to be through some steps such as past stalk, sieve and foams, and bamboo need to clean up and according to ring, carry out segmentation afterwards, every section all needs to have a ring, and bamboo one end cut is ring, seals, an other end is opening, can be by this opening tealeaves of packing into.
3. the preparation before curing: need to pack tealeaves in bamboo into before curing.Tealeaves is packed in bamboo, at the opening part of every section bamboo one end, seal with aluminium-foil paper, and on this aluminium-foil paper, prick some holes with pin, these holes are steam air-vents in the process of curing.
4. cure: tealeaves is packed into after bamboo to seal and is just started to cure, and the temperature of curing is 110 ℃; The time of curing be 4 hours, cure in process, bamboo receives that baking just has bamboo juice and flows out, and flows out by tealeaves, to be adsorbed afterwards, tealeaves has adsorbed curing in dryer of continuing after bamboo juice, the temperature of curing is 115 ℃; The time of curing is that 4 hours processes of curing can evaporate the moisture in bamboo juice, and bamboo juice has been stayed on tealeaves, just can make finished product from bamboo, pouring out and drying when tealeaves cures in dryer after.
Embodiment bis-
1. selection: selecting delicate fragrance type oolong and the fresh bamboo be of moderate size of preparatory processing is raw material.In raw material, oolong can be the delicate fragrance type oolong of public offering on the market, and material should come with the quality requirement of product quantitatively; Bamboo should be chosen fresh bamboo, and moderate diameter is 4-8cm.
2. preparatory processing material: will process raw material after choosing raw material.In raw material, first-class oolong need to be through some steps such as past stalk, sieve and foams, and bamboo need to clean up and according to ring, carry out segmentation afterwards, every section all needs to have a ring, and bamboo one end cut is ring, seals, an other end is opening, can be by this opening tealeaves of packing into.
3. the preparation before curing: need to pack tealeaves in bamboo into before curing.Tealeaves is packed in bamboo, at the opening part of every section bamboo one end, seal with aluminium-foil paper, and on this aluminium-foil paper, prick some holes with pin, these holes are steam air-vents in the process of curing.
4. cure: tealeaves is packed into after bamboo to seal and is just started to cure, and the temperature of curing is 115 ℃; The time of curing be 3 hours, cure in process, bamboo receives that baking just has bamboo juice and flows out, and flows out by tealeaves, to be adsorbed afterwards, tealeaves has adsorbed curing in dryer of continuing after bamboo juice, the temperature of curing is 113 ℃; The time of curing is that 5 hours processes of curing can evaporate the moisture in bamboo juice, and bamboo juice has been stayed on tealeaves, just can make finished product from bamboo, pouring out and drying when tealeaves cures in dryer after.
Embodiment tri-
1. selection: selecting delicate fragrance type oolong and the fresh bamboo be of moderate size of preparatory processing is raw material.In raw material, oolong can be the oolong of public offering on the market, and material should come with the quality requirement of product quantitatively; Bamboo should be chosen fresh bamboo, and moderate diameter is 4-8cm.
2. preparatory processing material: will process raw material after choosing raw material.In raw material, oolong need to be through some steps such as past stalk, sieve and foams, and bamboo need to clean up and according to ring, carry out segmentation afterwards, every section all needs to have a ring, and bamboo one end cut is ring, seals, an other end is opening, can be by this opening tealeaves of packing into.
3. extract bamboo juice and tealeaves is processed: bamboo is toasted, and the temperature of baking is 115 ℃, toasts 3 hours, and extracts the bamboo juice generated in bake process, after extracting bamboo juice, by bamboo juice and tealeaves mix and blend, makes tealeaves evenly scribble bamboo juice.
4. the preparation before curing: need to pack tealeaves in bamboo into before curing.Tealeaves is packed in bamboo, at the opening part of every section bamboo one end, seal with aluminium-foil paper, and on this aluminium-foil paper, prick some holes with pin, these holes are steam air-vents in the process of curing.
5. cure: the bamboo that tealeaves is housed is cured, and the temperature of curing is 113 ℃; The time of curing is 5 hours, cures in process the moisture in tealeaves and bamboo juice is evaporated, and bamboo juice is adsorbed on tealeaves, after curing, makes the tealeaves finished product.
Claims (4)
1. the preparation method of bamboo juice oolong tea is characterized in that: take preparatory processing delicate fragrance type oolong and the fresh bamboo be of moderate size be raw material, comprise the following steps:
A. the delicate fragrance type oolong of preparatory processing is gone the stalk, after sieve and foam when semi-finished product tealeaves standby;
B. after selecting the fresh bamboo outside be of moderate size to clean up according to the ring section of being cut into, one section of ring;
C. the semi-finished product tealeaves in steps A is installed in the bamboo of the section of being cut into, seal with aluminium-foil paper;
D. on aluminium-foil paper, use the ventilation mouth of some steam of pinprick;
E. in dryer, toast, the rising of bamboo Yin Wendu in bake process, have bamboo juice and flow out, and be adsorbed on tealeaves;
F. through again curing removal moisture, bamboo juice is deposited in tealeaves, after oven dry, makes the tealeaves finished product.
2. the preparation method of bamboo juice oolong tea according to claim 1, it is characterized in that: the optimal diameter of the fresh bamboo be of moderate size is 4-8cm in step B, and bamboo one end cut is ring, and an other end is opening, with civilian dress tealeaves.
3. the preparation method of bamboo juice oolong tea according to claim 1, it is characterized in that: the temperature of curing in step e is 110 ℃-115 ℃; The time of curing is 3-5 hour.
4. the preparation method of bamboo juice oolong tea according to claim 1, it is characterized in that: the temperature of curing in step F is 115 ℃-120 ℃; The time of curing is 3-5 hour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103192511A CN103404677A (en) | 2013-07-26 | 2013-07-26 | Making method of oolong with bamboo juice |
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| CN2013103192511A CN103404677A (en) | 2013-07-26 | 2013-07-26 | Making method of oolong with bamboo juice |
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| CN103404677A true CN103404677A (en) | 2013-11-27 |
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| CN2013103192511A Pending CN103404677A (en) | 2013-07-26 | 2013-07-26 | Making method of oolong with bamboo juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054851A (en) * | 2013-12-18 | 2014-09-24 | 厦门茶叶进出口有限公司 | Baking method of oolong with reduction of content of microorganisms |
| CN106509212A (en) * | 2016-10-11 | 2017-03-22 | 杨春茵 | Fresh edible fungi tea and preparation method thereof |
| CN106509210A (en) * | 2016-10-10 | 2017-03-22 | 杨春茵 | Flesh-flavored tea and preparation method thereof |
| CN112616978A (en) * | 2019-10-08 | 2021-04-09 | 广涵科技有限公司 | Tea containing cinnamaldehyde attachment and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461427A (en) * | 2007-12-18 | 2009-06-24 | 张递霆 | Method for processing bamboo tube black tea |
| CN101700091A (en) * | 2009-12-07 | 2010-05-05 | 卢初龙 | Honey-vinegar bamboo juice tea |
| CN102715287A (en) * | 2012-06-25 | 2012-10-10 | 临安香雪茶业有限公司 | Postprocessing technique of bamboo-tube black tea |
-
2013
- 2013-07-26 CN CN2013103192511A patent/CN103404677A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461427A (en) * | 2007-12-18 | 2009-06-24 | 张递霆 | Method for processing bamboo tube black tea |
| CN101700091A (en) * | 2009-12-07 | 2010-05-05 | 卢初龙 | Honey-vinegar bamboo juice tea |
| CN102715287A (en) * | 2012-06-25 | 2012-10-10 | 临安香雪茶业有限公司 | Postprocessing technique of bamboo-tube black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054851A (en) * | 2013-12-18 | 2014-09-24 | 厦门茶叶进出口有限公司 | Baking method of oolong with reduction of content of microorganisms |
| CN106509210A (en) * | 2016-10-10 | 2017-03-22 | 杨春茵 | Flesh-flavored tea and preparation method thereof |
| CN106509212A (en) * | 2016-10-11 | 2017-03-22 | 杨春茵 | Fresh edible fungi tea and preparation method thereof |
| CN112616978A (en) * | 2019-10-08 | 2021-04-09 | 广涵科技有限公司 | Tea containing cinnamaldehyde attachment and its preparation method |
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Application publication date: 20131127 |