CN103518892B - Folium mori black tea processing method - Google Patents
Folium mori black tea processing method Download PDFInfo
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- CN103518892B CN103518892B CN201310498818.6A CN201310498818A CN103518892B CN 103518892 B CN103518892 B CN 103518892B CN 201310498818 A CN201310498818 A CN 201310498818A CN 103518892 B CN103518892 B CN 103518892B
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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 folium mori black tea processing method, belong to tea product manufacture field.
Background technology
Mulberry leaf include one and are called the wild mycin (DNJ) of 1-deoxidation, and this is a kind of a kind of alkaloid existed only in mulberry leaf, and content is about 100mg/100g, and this alkaloid is a kind of inhibitor of alpha-glucosidase.Not only containing DNJ in mulberry leaf, and containing abundant gamma aminobutyric acid and plant pure, its content be the 3-4 of green tea doubly.There is fat-reducing, beauty treatment, hypoglycemic effect.But the tea inferior quality only adopting mulberry leaf processing pure at present, 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 folium mori 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 folium mori black tea processing method, comprises the following steps:
Step (1): the fresh leaf of mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the fresh leaf of described mulberry tree and fresh leaves of tea plant is 0.5:1 ~ 1:0.5;
Step (2), by fresh for described mulberry tree leaf removing petiole, is cut into two finger beams, the bar shaped of 1 ~ 3 centimeter length; Described fresh leaves of tea plant is bud two leaf;
Step (3): fresh for mulberry tree leaf and described fresh leaves of tea plant airing are withered for 8 ~ 14 hours to the fresh leaf of mulberry tree and fresh leaves of tea plant completely soft, moisture maintains 65% ~ 75%;
Step (4): knead after the fresh leaf of mulberry tree step (3) 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: adopt the weight proportion of the fresh leaf of described mulberry tree and fresh leaves of tea plant to be the tea product prepared in the scope of 0.5:1 ~ 1:0.5, there is the fresh fragrance having obvious mulberry leaf itself, its tea product prepared, the bar shaped of bar shaped tea is even, pitch-black glossy, product are on very good terms, 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 fresh leaf of described mulberry tree and fresh leaves of tea plant is 1:1.
The beneficial effect of above-mentioned further scheme is adopted to be: the fresh leaf of mulberry tree and fresh leaves of tea plant quality at the bottom of its profile, soup look, fragrance and flavour, leaf in this proportion is 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 drip without juice to hand.Preferably, the time of kneading is 60 minutes.
Adopt the beneficial effect of above-mentioned further scheme to be: repeatedly to knead through weight, the effective resemblance ensureing tea product can be had.
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 at 20 ~ 25 degree, humidity 80%, 3 ~ 4 hours fermentation, can ensure fragrance and the flavour of Mulberry-leaf Tea and tealeaves.
Further, described oven dry is for dry stage by stage, and first stage 100 ~ 110 degree of oven dry 30 ~ 40 minutes, second stage 80 ~ 90 degree of oven dry 30 ~ 40 minutes, after drying, the moisture of resulting product is 6%.
The beneficial effect of above-mentioned further scheme is adopted to be: to dry the beneficiating ingredient that can farthest retain in tea product stage by stage.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with once embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A kind of folium mori black tea processing method, comprises the following steps:
Step (1): the fresh leaf of mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the fresh leaf of described mulberry tree and fresh leaves of tea plant is 1:0.5;
Step (2), by fresh for described mulberry tree leaf removing petiole, is cut into two finger beams, the bar shaped of 1 centimeter length; Described fresh leaves of tea plant is bud two leaf;
Step (3): fresh for mulberry tree leaf and described fresh leaves of tea plant airing are withered for 12 hours to the fresh leaf of mulberry tree and fresh leaves of tea plant completely soft, moisture maintains 65% ~ 75%;
Step (4): knead after the fresh leaf of mulberry tree step (3) 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 drip 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 dry stage by stage, and first stage 100 ~ 110 degree of oven dry 30 minutes, second stage 80 ~ 90 degree of oven dry 40 minutes, after drying, the moisture of resulting product is 6%.
Embodiment 2
A kind of folium mori black tea processing method, comprises the following steps:
Step (1): the fresh leaf of mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the fresh leaf of described mulberry tree and fresh leaves of tea plant is 1 ~ 1;
Step (2), by fresh for described mulberry tree leaf removing petiole, is cut into two finger beams, the bar shaped of 2 centimeter length; Described fresh leaves of tea plant is bud two leaf;
Step (3): fresh for mulberry tree leaf and described fresh leaves of tea plant airing are withered for 12 hours to the fresh leaf of mulberry tree and fresh leaves of tea plant completely soft, moisture maintains 65% ~ 75%;
Step (4): knead after the fresh leaf of mulberry tree step (3) 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 drip 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 dry stage by stage, and first stage 100 ~ 110 degree of oven dry 40 minutes, second stage 80 ~ 90 degree of oven dry 40 minutes, after drying, the moisture of resulting product is 6%.
Embodiment 3
A kind of folium mori black tea processing method, comprises the following steps:
Step (1): the fresh leaf of mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the fresh leaf of described mulberry tree and fresh leaves of tea plant is 0.5 ~ 1;
Step (2), by fresh for described mulberry tree leaf removing petiole, is cut into two finger beams, the bar shaped of 2 centimeter length; Described fresh leaves of tea plant is bud two leaf;
Step (3): fresh for mulberry tree leaf and described fresh leaves of tea plant airing are withered for 8 ~ 14 hours to the fresh leaf of mulberry tree and fresh leaves of tea plant completely soft, moisture maintains 65% ~ 75%;
Step (4): knead after the fresh leaf of mulberry tree step (3) 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 drip 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 dry stage by stage, and first stage 100 ~ 110 degree of oven dry 40 minutes, second stage 80 ~ 90 degree of oven dry 30 minutes, after drying, the moisture of resulting product is 6%.
Tea product evaluation prepared by embodiment 1 to embodiment 3: 3g brews 3 minutes, all presents the glow of soup look, glossy, the fresh perfume (or spice) of mouthfeel, without obvious raw blue or green taste.Specifically refer to following table.
Then the coefficient mark that (E) at the bottom of a tea sample every factor and profile (A), soup look (B), fragrance (C), flavour (D) and leaf obtains being multiplied by it is added the sum of gained, is the mark of this tea sample gained.According to the mark of each tea sample gained; Fresh leaves of tea plant and mulberry tree fresh leaf proportioning value are that the quality of tea product prepared by 1:1 is for best.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a folium mori black tea processing method, is characterized in that, comprises the following steps:
Step (1): the fresh leaf of mulberry tree of gathering and fresh leaves of tea plant, the weight proportion of the fresh leaf of described mulberry tree and fresh leaves of tea plant is 1:1;
Step (2), by fresh for described mulberry tree leaf removing petiole, is cut into two finger beams, the bar shaped of 1 ~ 3 centimeter length; Described fresh leaves of tea plant is bud two leaf;
Step (3): fresh for mulberry tree leaf and described fresh leaves of tea plant airing are withered for 8 ~ 14 hours to the fresh leaf of mulberry tree and fresh leaves of tea plant completely soft, moisture maintains 65% ~ 75%;
Step (4): knead after the fresh leaf of mulberry tree step (3) 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 drip 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 dry stage by stage, and the first stage 100 ~ 110 degree dries 30-40 minute, second stage 80 ~ 90 degree of oven dry 30 ~ 40 minutes, and after drying, the moisture of resulting product is 6%.
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| CN201310498818.6A CN103518892B (en) | 2013-10-22 | 2013-10-22 | Folium mori black tea processing method |
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Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101006812A (en) * | 2006-03-10 | 2007-08-01 | 丁珊梅 | Novel mulberry tea and its producing method |
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
| CN102771585A (en) * | 2012-08-17 | 2012-11-14 | 平月茶业（福建）有限公司 | Constant-humidity varying-temperature fermentation method for congou black tea |
| CN103349118A (en) * | 2013-07-06 | 2013-10-16 | 湖南省蚕桑科学研究所 | Compound folium mori tea |
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