CN103783176A - Method for preparing brick tea from Shaanxi green tea - Google Patents
Method for preparing brick tea from Shaanxi green tea Download PDFInfo
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- CN103783176A CN103783176A CN201410047222.9A CN201410047222A CN103783176A CN 103783176 A CN103783176 A CN 103783176A CN 201410047222 A CN201410047222 A CN 201410047222A CN 103783176 A CN103783176 A CN 103783176A
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- 239000011449 brick Substances 0.000 title claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 title abstract description 56
- 235000013616 tea Nutrition 0.000 title abstract description 44
- 235000009569 green tea Nutrition 0.000 title abstract description 16
- 238000000034 method Methods 0.000 title abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
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- 238000001035 drying Methods 0.000 abstract description 2
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- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000007596 consolidation process Methods 0.000 description 2
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- 239000002304 perfume Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- CDAWCLOXVUBKRW-UHFFFAOYSA-N 2-aminophenol Chemical class NC1=CC=CC=C1O CDAWCLOXVUBKRW-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 235000020333 oolong tea Nutrition 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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Abstract
The invention discloses a method for preparing brick tea from Shaanxi green tea. The method comprises the following steps: debittering, destringenting and rolling crude, old and tender tip Shaanxi green tea raw materials, roasting low-grade crude old Shaanxi green tea and carrying out rewatering and steaming to be soft in a pot, then blending the debittered destringented rolled crude, old and tender tip Shaanxi green tea leaves and the rewatered roasted tea leaves in the ratio of 1:1, evenly mixing, weighing, compacting, slowly drying at low temperature until the finished brick tea is obtained. The brick tea has the characteristics of being prepared from the Shaanxi green tea, mellow, quietly elegant in taste, long-lasting in fragrance, yellow-green and bright in color, green in the bottom of leaves, and incapable of having yellow stains and red stains for a long time.
Description
Technical field
The present invention relates to processing field of tea leaves, especially relate to a kind of method of making brick tea of shanqing tea.
Background technology
" shanqing tea " is the traditional product of Shaanxi Tea, belongs to and shines dark green tea, is area, the great Northwest people's, particularly local ethnic group " pet " in history always.Until national tealeaves operate the market in 1985 is while decontroling, shanqing tea is still well sold and in short supply, is only proportional supply tea product.
Shanqing tea main product in the Hanzhong of Shan Nan, safe and comfortable tea district.Shanqing tea is because kind is good, and it is abundant that tealeaves includes active ingredient, and tea leaf quality excellence, enjoys great prestige great Northwest for a long time.The master operation that shanqing tea is made comprises " frying fresh ", " pedaling bag ", " airing ", " sweating ", " drying ".Historical Shan Nancha district, tea tree is planted fragmentary dispersion, has tea without " garden ", and leaf picking difficulty, only adopts twice in 1 year, i.e. spring tea (tea) and summer tea (two tea).Adopt a tea " clear and bright early the Beginning of summer is slow, and the garden of opening grain rains is in the right season ", also have " spring thaws and does rice seedling bed, early maize Dian Wanzhengkai garden ", while therefore adopting, the maturity of tealeaves is generally higher, mostly is bud three or four leaves and to folder leaf.The bamboo large pack basket of back, from Dongshan to Western Hills, has been adopted Nan Po and has been adopted north slope, does not stay young leaves, and fresh leaf is placed in bamboo basket the once back of the body and goes home, and is poured on shady and cool ventilation place, spreads heat radiation dehydration out.Second day in the ox head burr pot of tiltedly building " frying fresh " (completing), the lower branch bavin that burns of pot, throwing leaf amount is panful; Fry one pot and approximately need half an hour, put into while hot gunny and " pedal bag " (kneading) after taking the dish out of the pot, limit is pedaled and is stepped on, and limit hard-pressed bale, until the agglomerating pimple of tealeaves consolidation; Then bale breaking deblocks, and trembles and shines on bamboo mat, and Exposure to Sunlight middle turning is trembled, and presses " sweating " (making water balance) to doing very likely (moisture content 20%-30%) fashionable dress gunny.In the 3rd day morning, leaf also eases back, and continues to pedal to pack tightly body, then unties and spreads on bamboo mat, once shine to foot dry (moisture content 8%-10%) " Shan crude green tea ".After liberation, " Shan crude green tea " is divided into Pyatyi 18 etc., and every grade third-classly adds upper outside one, outer two, outer three.The state monopoly for purchase and marketing, to sample purchase, supply or investigation mission outside the city or town according to plan after copying, a small amount of refining collocation outlet.
Authentic shanqing tea, although there is no the ad hoc like that solarization green grass or young crops of oolong tea and shake green grass or young crops, air blue operation, while picking tea-leaves, tealeaves pitches and has the blue or green effect of doing with pack basket; The spreading for cooling at one day night, has been enough to wither; Large throwing leaf amount and long-time " frying fresh ", tealeaves has unavoidably slight red stain and is half " fermentation ", and its quality performance nature has the feature of blue or green teas.Shanqing tea should be the guide of Guangdong, Fujian " blue or green tea ", Nan Gua Shaanxi tea is not " Shan green tea ", originally Shan " green grass or young crops ", is really " qualified ".
Brick tea is owing to being easy to carry, and is easy to store, and liked by consumer at non-tea-leaf producing area.And the general tealeaves using of brick tea is the tealeaves of high fermentation, the tealeaves of azymic and light fermentation is made after brick tea, tends to the impact taste of tealeaves originally.Therefore, blue or green green tea is shone in Shaanxi and make brick tea, and the local flavor that retains former tealeaves has become technical problem.
Summary of the invention
The object of the invention is to provide one and be easy to carry, be easy to store, and can retain a kind of method of making brick tea of shanqing tea of the local flavor of former tealeaves.
The technical scheme that realizes the object of the invention is that the method for making brick tea of shanqing tea comprises:
(1), the debitterize of thick old tender tip shanqing tea raw material takes away the puckery taste: adopt the blue or green debitterize of steaming to take away the puckery taste, in the warm water of 50 ℃, soak 3-5 minute, pull dehydration out air-dry to surface, make leaf water content to 50% left and right;
(2), by above-mentioned immersion, the tea rolling after air-dry, about 40-60 minute of time;
(3), the fried green of rehydration gets the raw materials ready: thick low grade old type fried green is carried out to rehydration steaming in pot soft,
(4), batching: the fried green tealeaves of kneading leaf and rehydration after thick old tender tip debitterize is taken away the puckery taste carried out proportioning by 1: 1, mix thoroughly and weigh, die mould, low temperature dries slowly, until finished product.
Good effect of the present invention is, the brick tea of making of shanqing tea, and flavour alcohol and simple and elegant, fragrance delicate fragrance is lasting, and soup look yellowish green is bright, light green at the bottom of leaf, not xanthochromia and red stain when long.
Tea Polyphenols and caffeine content significantly reduce compared with fried green, and tea polysaccharide content is high, and amino phenols content is moderate, are applicable to person in middle and old age and female population and drink.Meanwhile, greasy effective owing to going, be also applicable to the pastoral area people and drink.
The quality characteristic that dark green tea is shone in Shaanxi is profile consolidation, and soup look yellowish green, and flavour alcohol is refreshing, and fragrance is pure, and band " sun gas " is thick at the bottom of leaf, is micro-ly with red stalk red autumnal leaves.China famous tealeaves evaluation great master professor Chen Huichun evaluates shanqing tea to Hanzhong, and product have gone out honey peach perfume (or spice) and alcohol and the flavour of blue or green teas, and conclusion is the qualitative characteristics that shanqing tea has blue or green tea: endure repeated infusions, color and luster is green, fresh profit, fragrant aroma, perfume are high and lasting.
The specific embodiment:
1, the debitterize of the thick old tender tip takes away the puckery taste: adopt the blue or green debitterize of steaming to take away the puckery taste, soak 5 minutes in the warm water of 50 ℃, pull dehydration out air-dry to surface, leaf water content to 50% left and right.
2, knead; On kneading machine, carry out long-time weight and knead, about 60 minutes of time,
3, the fried green of rehydration is got the raw materials ready; Thick low grade old type fried green is carried out to rehydration steaming in pot soft, to make type briquetting,
4, batching; The fried green tealeaves of kneading leaf and rehydration after thick old tender tip debitterize is taken away the puckery taste carried out proportioning by 1: 1, and mix thoroughly and weigh, die mould, low temperature dries slowly, until finished product.
Claims (1)
1. a method of making brick tea of shanqing tea, is characterized in that, manufacture craft is as follows:
(1), the debitterize of thick old tender tip shanqing tea raw material takes away the puckery taste: adopt the blue or green debitterize of steaming to take away the puckery taste, in the warm water of 50 ℃, soak 3-5 minute, pull dehydration out air-dry to surface, make leaf water content to 50% left and right;
(2), by above-mentioned immersion, the tea rolling after air-dry, about 40-60 minute of time;
(3), the fried green of rehydration gets the raw materials ready: thick low grade old type fried green is carried out to rehydration steaming in pot soft,
(4), batching: the fried green tealeaves of kneading leaf and rehydration after thick old tender tip debitterize is taken away the puckery taste carried out proportioning by 1: 1, mix thoroughly and weigh, die mould, low temperature dries slowly, until finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410047222.9A CN103783176A (en) | 2014-01-28 | 2014-01-28 | Method for preparing brick tea from Shaanxi green tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410047222.9A CN103783176A (en) | 2014-01-28 | 2014-01-28 | Method for preparing brick tea from Shaanxi green tea |
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| Publication Number | Publication Date |
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| CN103783176A true CN103783176A (en) | 2014-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410047222.9A Pending CN103783176A (en) | 2014-01-28 | 2014-01-28 | Method for preparing brick tea from Shaanxi green tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN106720525A (en) * | 2016-12-20 | 2017-05-31 | 湖南梅山黑茶股份有限公司 | Preparation method and product that a kind of Fu tea bags are made tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416540A (en) * | 2013-08-07 | 2013-12-04 | 刘万顺 | Bagged winter mulberry leaf and iron mercy goddess tea |
-
2014
- 2014-01-28 CN CN201410047222.9A patent/CN103783176A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416540A (en) * | 2013-08-07 | 2013-12-04 | 刘万顺 | Bagged winter mulberry leaf and iron mercy goddess tea |
Non-Patent Citations (2)
| Title |
|---|
| 江用文: "《中国茶产品加工》", 30 June 2011, 上海科学技术出版社 * |
| 蔡如桂: "话说陕青茶", 《中国茶叶》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN106720525A (en) * | 2016-12-20 | 2017-05-31 | 湖南梅山黑茶股份有限公司 | Preparation method and product that a kind of Fu tea bags are made tea |
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Application publication date: 20140514 |
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