CN103518892A - Folium mori black tea processing method - Google Patents
Folium mori black tea processing method Download PDFInfo
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- CN103518892A CN103518892A CN201310498818.6A CN201310498818A CN103518892A CN 103518892 A CN103518892 A CN 103518892A CN 201310498818 A CN201310498818 A CN 201310498818A CN 103518892 A CN103518892 A CN 103518892A
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Abstract
The invention relates to a folium mori black tea processing method which comprises the following steps of collecting fresh mulberry leaves and fresh tea tree leaves, wherein the weight ratio of the fresh mulberry leaves to the fresh tea tree leaves is (0.5-1)-(1:0.5), removing the petioles of the fresh mulberry leaves, and cutting into bars which are two-finger wide and 1-3cm long, wherein each fresh tea tree leaf has two leaves and one bud; spreading the fresh mulberry leaves and the fresh tea tree leaves to cool down for 8-14 hours till the fresh mulberry leaves and the fresh tea tree leaves are completely withered and softened, wherein the moisture content is kept at 65-75%, uniformly mixing the withered fresh mulberry leaves and fresh tea tree leaves, twisting, carrying out moisten heaping for fermentation, and drying. According to the folium mori black tea, a tea product which is prepared based on the weight ratio of the fresh mulberry leaves to the fresh tea tree leaves being (0.5-1)-(1:0.5) is obtained, unique fragrance of the folium mori is maintained, and the prepared tea product is uniform in tea bar, black and bright, good in appearance and rich in nutrition, and has the functions of weight losing, beautification and blood sugar reduction.
Description
Technical field
The present invention relates to a kind of mulberry leaf black tea processing method, belong to tea product manufacture field.
Background technology
Mulberry leaf include the wild mycin (DNJ) of a kind of 1-of being called deoxidation, and this is a kind of a kind of alkaloid existing only in mulberry leaf, the about 100mg/100g of content, and this alkaloid is a kind of inhibitor of alpha-glucosidase.In mulberry leaf, not only contain DNJ, and contain abundant gamma aminobutyric acid and plant pure, its content be green tea 3-4 doubly.There is fat-reducing, beauty treatment, hypoglycemic effect.But the at present pure tea inferior quality that only adopts mulberry leaf processing, mouthfeel flavour is also aromatic not, and common tea is difficult to again merge the benefit materials in mulberry leaf.Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mulberry leaf black tea processing method, overcomes the defect of the tea of existing tea and pure mulberry leaf processing.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of mulberry leaf black tea processing method, comprises the following steps:
Step (1): the bright leaf of the mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 0.5:1～1:0.5;
Step (2) is removed petiole by the bright leaf of described mulberry tree, is cut into two finger beams, the bar shaped of 1～3 centimeter length; Described fresh leaves of tea plant is bud two leaves;
Step (3): the bright leaf of mulberry tree and described fresh leaves of tea plant airing are withered for 8～14 hours completely soft to the bright leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the bright leaf of mulberry tree that step (3) has been withered mixes with fresh leaves of tea plant;
Step (5): carry out pile-fermentation, oven dry after kneading.
The invention has the beneficial effects as follows: the tea product of preparation in the scope that the weight proportion that adopts the bright leaf of described mulberry tree and fresh leaves of tea plant is 0.5:1～1:0.5, there is the bright fragrance that has obvious mulberry leaf itself, the tea product that it is prepared, the bar shaped of bar shaped tea is even, pitch-black glossy, product lover, nutritious, there is fat-reducing, beauty treatment, hypoglycemic effect.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 1:1.
Adopt the beneficial effect of above-mentioned further scheme to be: the bright leaf of mulberry tree and fresh leaves of tea plant in this proportion at the bottom of its profile, soup look, fragrance and flavour, leaf quality be optimum.
Further, described in the process of kneading be light 5～10 minutes, weigh 5～10 minutes and hocket, redden to leaves blacken vein, the time of kneading is 50～70 minutes, holds agglomerating but drips without juice to hand.Preferably, the time of kneading is 60 minutes.
Adopt the beneficial effect of above-mentioned further scheme to be: through weight, repeatedly to knead, can have the resemblance of effective assurance tea product.
Further, described pile-fermentation temperature is 20～25 degree, humidity 80%, fermentation time 3～4 hours.
Adopt the beneficial effect of above-mentioned further scheme to be: through spending 20～25, humidity is fermented for 80%, 3～4 hours, can guarantee fragrance and the flavour of Mulberry-leaf Tea and tealeaves.
Further, described oven dry is for drying stage by stage, and first stage 100～110 degree is dried 30～40 minutes, and second stage 80～90 degree are dried 30～40 minutes, and after drying, the moisture of resulting product is 6%.
Adopt the beneficial effect of above-mentioned further scheme to be: to dry and can farthest retain the beneficiating ingredient in tea product stage by stage.
The specific embodiment
Below in conjunction with embodiment once, principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A black tea processing method, comprises the following steps:
Step (1): the bright leaf of the mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 1:0.5;
Step (2) is removed petiole by the bright leaf of described mulberry tree, is cut into two finger beams, the bar shaped of 1 centimeter length; Described fresh leaves of tea plant is bud two leaves;
Step (3): the bright leaf of mulberry tree and described fresh leaves of tea plant airing are withered for 12 hours completely soft to the bright leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the bright leaf of mulberry tree that step (3) has been withered mixes with fresh leaves of tea plant, the described process of kneading be light 5～10 minutes, weigh 5～10 minutes and hocket, redden to leaves blacken vein, the time of kneading is 60 minutes, holds agglomerating but drips without juice to hand.
Step (5): carry out pile-fermentation, oven dry after kneading.Described pile-fermentation temperature is 20～25 degree, humidity 80%, fermentation time 3 hours; Described oven dry is for drying stage by stage, and first stage 100～110 degree is dried 30 minutes, and second stage 80～90 degree are dried 40 minutes, and after drying, the moisture of resulting product is 6%.
Embodiment 2
A black tea processing method, comprises the following steps:
Step (1): the bright leaf of the mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 1～1;
Step (2) is removed petiole by the bright leaf of described mulberry tree, is cut into two finger beams, the bar shaped of 2 centimeter length; Described fresh leaves of tea plant is bud two leaves;
Step (3): the bright leaf of mulberry tree and described fresh leaves of tea plant airing are withered for 12 hours completely soft to the bright leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the bright leaf of mulberry tree that step (3) has been withered mixes with fresh leaves of tea plant, the described process of kneading be light 5～10 minutes, weigh 5～10 minutes and hocket, redden to leaves blacken vein, the time of kneading is 70 minutes, holds agglomerating but drips without juice to hand.
Step (5): carry out pile-fermentation, oven dry after kneading.Described pile-fermentation temperature is 20～25 degree, humidity 80%, fermentation time 3～4 hours; Described oven dry is for drying stage by stage, and first stage 100～110 degree is dried 40 minutes, and second stage 80～90 degree are dried 40 minutes, and after drying, the moisture of resulting product is 6%.
Embodiment 3
A black tea processing method, comprises the following steps:
Step (1): the bright leaf of the mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 0.5～1;
Step (2) is removed petiole by the bright leaf of described mulberry tree, is cut into two finger beams, the bar shaped of 2 centimeter length; Described fresh leaves of tea plant is bud two leaves;
Step (3): the bright leaf of mulberry tree and described fresh leaves of tea plant airing are withered for 8～14 hours completely soft to the bright leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the bright leaf of mulberry tree that step (3) has been withered mixes with fresh leaves of tea plant, the described process of kneading be light 5～10 minutes, weigh 5～10 minutes and hocket, redden to leaves blacken vein, the time of kneading is 50～70 minutes, holds agglomerating but drips without juice to hand.Preferably, the time of kneading is 60 minutes;
Step (5): carry out pile-fermentation, oven dry after kneading.Described pile-fermentation temperature is 20～25 degree, humidity 80%, fermentation time 3～4 hours; Described oven dry is for drying stage by stage, and first stage 100～110 degree is dried 40 minutes, and second stage 80～90 degree are dried 30 minutes, and after drying, the moisture of resulting product is 6%.
The tea product evaluation of embodiment 1 to embodiment 3 preparation: 3g brews 3 minutes, all presents the glow of soup look, glossy, mouthfeel is bright fragrant, without obviously raw blue or green taste.Specifically refer to following table.
By every factor of a tea sample, being the sum that then coefficient that (E) obtains at the bottom of profile (A), soup look (B), fragrance (C), flavour (D) and leaf mark is multiplied by it is added gained, is the mark of this tea sample gained.According to the mark of each tea sample gained; The bright leaf proportioning of fresh leaves of tea plant and mulberry tree value is that the quality of the tea product prepared of 1:1 is for best.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a mulberry leaf black tea processing method, is characterized in that, comprises the following steps:
Step (1): the bright leaf of the mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 0.5:1～1:0.5;
Step (2) is removed petiole by the bright leaf of described mulberry tree, is cut into two finger beams, the bar shaped of 1～3 centimeter length; Described fresh leaves of tea plant is bud two leaves;
Step (3): the bright leaf of mulberry tree and described fresh leaves of tea plant airing are withered for 8～14 hours completely soft to the bright leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the bright leaf of mulberry tree that step (3) has been withered mixes with fresh leaves of tea plant;
Step (5): carry out pile-fermentation, oven dry after kneading.
2. a kind of mulberry leaf black tea processing method according to claim 1, is characterized in that, the weight proportion of the bright leaf of described mulberry tree and fresh leaves of tea plant is 1:1.
3. a kind of mulberry leaf black tea processing method according to claim 1, it is characterized in that, described in the process of kneading be light 5～10 minutes, weigh 5～10 minutes and hocket, redden to leaves blacken vein, the time of kneading is 50～70 minutes, holds agglomerating but drips without juice to hand.
4. according to a kind of mulberry leaf black tea processing method described in claim 1 or 2 or 3, it is characterized in that, described pile-fermentation temperature is 20～25 degree, humidity 80%, fermentation time 3～4 hours.
5. according to a kind of mulberry leaf black tea processing method described in claim 1 or 2 or 3, it is characterized in that, described oven dry is for drying stage by stage, and first stage 100～110 degree is dried 30-40 minute, second stage 80～90 degree are dried 30～40 minutes, and after drying, the moisture of resulting product is 6%.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103907713A (en) * | 2014-04-02 | 2014-07-09 | 宁波戚家山茶叶有限公司 | Method for preparing waxberry black tea |
| CN103907712A (en) * | 2014-04-02 | 2014-07-09 | 宁波戚家山茶叶有限公司 | Vaccinium bracteatum black tea preparation method |
| CN103988958A (en) * | 2014-05-22 | 2014-08-20 | 广西南亚热带农业科学研究所 | Preparation method of blended black tea |
| CN104186755A (en) * | 2014-07-23 | 2014-12-10 | 宋锦谋 | Processing method of black tea with leaves |
| CN104206565A (en) * | 2014-09-04 | 2014-12-17 | 霍山县茧丝绸有限公司 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
| CN104489156A (en) * | 2014-11-26 | 2015-04-08 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of tea fragrant type mulberry leaf fine powder |
| CN104996621A (en) * | 2015-06-11 | 2015-10-28 | 贵州省湄潭县鑫辉茶业有限公司 | Formula and making method of black tea with golden soup |
| CN105053334A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Aloe vera green tea powder and preparation method thereof |
| CN105104622A (en) * | 2015-08-31 | 2015-12-02 | 殷志杰 | Black-tea weight reducing tea |
| CN105325606A (en) * | 2015-11-29 | 2016-02-17 | 贵州省灵峰科技产业园有限公司 | Preparation method of lycium barbarum black tea |
| CN106035883A (en) * | 2016-07-19 | 2016-10-26 | 广西南亚热带农业科学研究所 | Processing method for black tea from macadamia ternifolia leaves |
| CN106615478A (en) * | 2017-01-23 | 2017-05-10 | 四川省阆中蚕种场 | Production method of winter mulberry leaf tea |
| CN107518117A (en) * | 2017-09-28 | 2017-12-29 | 江苏丘陵地区镇江农业科学研究所 | A kind of processing method of folium mori black tea |
| CN109221509A (en) * | 2018-09-03 | 2019-01-18 | 安康金泰药业有限公司 | A kind of preparation process of the red Fu tea of mulberry leaf |
| CN109362914A (en) * | 2018-12-04 | 2019-02-22 | 凤庆县大摆田茶厂有限责任公司 | A kind of preparation method of open country embankment tea |
| CN110353068A (en) * | 2019-08-29 | 2019-10-22 | 内江市蕈飞生物科技有限公司 | A kind of preparation method of sugaring Mulberry-leaf Tea |
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| CN103907712A (en) * | 2014-04-02 | 2014-07-09 | 宁波戚家山茶叶有限公司 | Vaccinium bracteatum black tea preparation method |
| CN103907713B (en) * | 2014-04-02 | 2015-12-30 | 宁波戚家山茶叶有限公司 | A kind of preparation method of red bayberry black tea |
| CN103907713A (en) * | 2014-04-02 | 2014-07-09 | 宁波戚家山茶叶有限公司 | Method for preparing waxberry black tea |
| CN103907712B (en) * | 2014-04-02 | 2016-07-13 | 宁波戚家山茶叶有限公司 | A kind of preparation method of crow meal black tea |
| CN103988958B (en) * | 2014-05-22 | 2019-11-01 | 广西南亚热带农业科学研究所 | A kind of preparation method of assorted black tea |
| CN103988958A (en) * | 2014-05-22 | 2014-08-20 | 广西南亚热带农业科学研究所 | Preparation method of blended black tea |
| CN104186755A (en) * | 2014-07-23 | 2014-12-10 | 宋锦谋 | Processing method of black tea with leaves |
| CN104206565A (en) * | 2014-09-04 | 2014-12-17 | 霍山县茧丝绸有限公司 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
| CN104489156A (en) * | 2014-11-26 | 2015-04-08 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of tea fragrant type mulberry leaf fine powder |
| CN104996621A (en) * | 2015-06-11 | 2015-10-28 | 贵州省湄潭县鑫辉茶业有限公司 | Formula and making method of black tea with golden soup |
| CN105053334A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Aloe vera green tea powder and preparation method thereof |
| CN105104622A (en) * | 2015-08-31 | 2015-12-02 | 殷志杰 | Black-tea weight reducing tea |
| CN105325606A (en) * | 2015-11-29 | 2016-02-17 | 贵州省灵峰科技产业园有限公司 | Preparation method of lycium barbarum black tea |
| CN106035883A (en) * | 2016-07-19 | 2016-10-26 | 广西南亚热带农业科学研究所 | Processing method for black tea from macadamia ternifolia leaves |
| CN106035883B (en) * | 2016-07-19 | 2020-01-10 | 广西南亚热带农业科学研究所 | Processing method of black tea containing macadamia nut leaves |
| CN106615478A (en) * | 2017-01-23 | 2017-05-10 | 四川省阆中蚕种场 | Production method of winter mulberry leaf tea |
| CN107518117A (en) * | 2017-09-28 | 2017-12-29 | 江苏丘陵地区镇江农业科学研究所 | A kind of processing method of folium mori black tea |
| CN109221509A (en) * | 2018-09-03 | 2019-01-18 | 安康金泰药业有限公司 | A kind of preparation process of the red Fu tea of mulberry leaf |
| CN109362914A (en) * | 2018-12-04 | 2019-02-22 | 凤庆县大摆田茶厂有限责任公司 | A kind of preparation method of open country embankment tea |
| CN110353068A (en) * | 2019-08-29 | 2019-10-22 | 内江市蕈飞生物科技有限公司 | A kind of preparation method of sugaring Mulberry-leaf Tea |
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