CN103907732A - Preparation method of broadleaf holly leaf tea and black tea - Google Patents
Preparation method of broadleaf holly leaf tea and black tea Download PDFInfo
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- CN103907732A CN103907732A CN201410157268.6A CN201410157268A CN103907732A CN 103907732 A CN103907732 A CN 103907732A CN 201410157268 A CN201410157268 A CN 201410157268A CN 103907732 A CN103907732 A CN 103907732A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 38
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 15
- 235000020279 black tea Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013616 tea Nutrition 0.000 title abstract description 15
- 235000003332 Ilex aquifolium Nutrition 0.000 title abstract 5
- 235000002296 Ilex sandwicensis Nutrition 0.000 title abstract 5
- 235000002294 Ilex volkensiana Nutrition 0.000 title abstract 5
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000009423 ventilation Methods 0.000 claims abstract description 3
- 244000078118 Ilex latifolia Species 0.000 claims description 25
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 206010003694 Atrophy Diseases 0.000 claims description 2
- 230000037444 atrophy Effects 0.000 claims description 2
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 abstract description 7
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000005096 rolling process Methods 0.000 abstract 2
- 230000005540 biological transmission Effects 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 238000001802 infusion Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000638 stimulation Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 210000002700 urine Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 3
- 206010070840 Gastrointestinal tract irritation Diseases 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000209035 Ilex Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 206010003591 Ataxia Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010010947 Coordination abnormal Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241001545416 Ilex kaushue Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
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- 230000009977 dual effect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
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- 208000016290 incoordination Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of broadleaf holly leaf tea and black tea. The preparation method comprises the steps of picking fresh tender bud leaves of broadleaf holly leaf tea at the same day, withering naturally in a ventilation and light transmission room, rolling at the temperature of 70-80 DEG C, fermentating at the temperature of 20-26 DEG C, further rolling for 30 minutes, primarily drying at the temperature of 100-120 DEG C, and drying at the temperature of 80-90 DEG C. Except having the efficacies of green tea, the broadleaf holly leaf tea and black tea prepared by the preparation method is darker in tea infusion color, is better in taste, is stronger in fragrance, is smaller in gastrointestinal stimulation, also has the health efficacies of promoting the appetite, excessively discharging urine, removing edema, strengthening the heart and the like and is also used for filling the blank that a black tea variety of a broadleaf holly leaf tea does not appear on the market.
Description
Technical field
The present invention relates to a kind of pure natural ecological drink, particularly a kind of preparation method of Ilex Latifolia Thunb black tea.
Background technology
Ilex Latifolia Thunb has the long history of drinking in China, and the medicine food dual purpose plant of Ye Shi China large advantage in Guangxi has precious medicine and health care and is worth.According to textual criticism, record as far back as the existing document of the Eastern Han Dynasty, now have the applicating history that exceedes 2000.In China, except tea, what occupy next is Ilex Latifolia Thunb.Ilex Latifolia Thunb is divided into again Ilex latifolia tea and leaflet Kuding tea among the people because of its plant origin difference.Existing Ilex Latifolia Thunb kind is more, but plant origin difference, the effect of its mouthfeel and corresponding health-care efficacy is also different, has their own characteristics each.Ilex Latifolia Thunb of the present invention belongs to the one of Ilex latifolia tea, also be that current cultivated area maximum (approximately having 30,000 mu), output are maximum, the widest (Guangxi of territory of use, Guangdong, Hainan) one, be holly plant Ilex Latifolia Thunb Ilex kudingcha C.J.Tseng.
Due to Ilex latifolia tea, to have leaf large, and stalk is thick, and mucus is many, and the feature that viscosity is strong causes processing black tea difficulty larger, and causing Ilex latifolia tea commodity is over the past thousands of years all the form listing with green tea.Main effect of Ilex Latifolia Thunb green tea is to have clearing heat and detoxicating, anti-inflammation and sterilization, relieving cough and reducing sputum, stomach invigorating disappear long-pending, the beneficial think of of improving eyesight, norcholesterol, body-building and weight-reducing, hypotensive, reducing blood lipid, antifatigue, the anti-ageing medicinal health function of waiting for a long time.Treatment hypertension, stomatitis, sphagitis, obesity, acute gastroenteritis are had to remarkable effect.
And black tea must ferment in process, will there is the oxidation reaction of chemical composition in fermentation; Because fresh tea leaf chemical composition change is during the fermentation larger, stomach is had to irritating composition to be reduced, produced the new component such as theaflavin, thearubigin healthy and helpful to human body simultaneously, aroma substance is than the obvious increase of green tea, tealeaves transfers inclined to one side warm nature to by the cool property of green tea, so black tea possesses effect and the function Characteristics of the nourishing the stomach of taste alcohol, to constipation, incoordination between the spleen and the stomachly also have a good health effect of conditioning.
Along with the raising of people's living standard, the demand of tea leaf quality is also promoted day by day, the black tea especially few to GI irritation, fragrance good, health-care efficacy is good, is pursued by more and more especially in market.Up to now, also find no the report of research, preparation or sale Ilex latifolia tea black tea.
Summary of the invention
The technical problem to be solved in the present invention is to provide that a kind of mouthfeel is good, thick flavor,, the advantage that have Ilex Latifolia Thunb green tea few to gastrointestinal irritation and promote appetite, diuresis, consumer edema, the preparation method of the Ilex Latifolia Thunb black tea of strong cardiac function.
The present invention solves the problems of the technologies described above with following technical scheme:
1. raw material: the fresh bud-leaf of holly plant Ilex Latifolia Thunb;
2. preparation method:
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb of plucking the same day;
2) wither: wither at the indoor nature that carries out of ventilation and penetrating light: tealeaves is placed in clean clean place and evenly spreads out, in the process of withering, evenly stir for several times, extremely leaf atrophy, blue or green taste minimizing, petiole and leaf bud softness not frangibility complete and wither, making the moisture of tealeaves be evaporated to mass ratio is 45～55%, generally needs 15～20 hours;
3) knead: the general bud-leaf of Ilex Latifolia Thunb is thick, stalk is large, should adopt heat to rub.It is in the time that tealeaves adhesion is large that heat is rubbed way, and it is rolled into agglomerate, and taking the dish out of the pot to do is shaped, or catches the main stalk of each bud, a leaf one to rub with the hands or number leaf one stranding makes to be shaped.Knead 70～80 ℃ of temperature, knead 50～60 minutes time.
4) fermentation: fermentation be form black tea look fragrant the key operation of flavor quality.Room temperature will be controlled at 20～26 ℃; Tealeaves temperature is controlled at 28～35 ℃; Air humidity remains on more than 90%; Leaf-spreading thickness is controlled at 8～12cm; Fermentation time is controlled at 4～6 hours; Turn number of times 1～2 time;
5) rub again: make fermentated leaves bar tighter thin, ferment more even; Rub again 30 minutes time; Rub again process: gently rub-heavily rub-tea delivery.
6) just dry: upper leaf wants thin stand even, and just drying temperature is 100～120 ℃, 30～35 minutes time.
7) dry: 80～90 ℃ of baking temperatures; 50～60 minutes time.
The Ilex Latifolia Thunb black tea of preparing by method of the present invention, except having effect of green tea, soup look darker, and mouthfeel is better, and fragrance is denseer, less to gastrointestinal irritation, also has promotion appetite concurrently, diuresis, elimination oedema, the health-care efficacies such as strong heart.Filled up the blank of Ilex latifolia tea without the listing of black tea kind simultaneously.
The specific embodiment
Embodiment 1
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb of plucking the same day.
2) wither: tealeaves is evenly spread out, in dry process, evenly stirred four times, make moisture be evaporated to 45%.20 hours time.
3) knead: knead 80 ℃ of temperature, knead 50 minutes time.
4) fermentation: room temperature is controlled at 26 ℃; Tealeaves temperature is controlled at 35 ℃; Air humidity remains on more than 90%; Leaf-spreading thickness 12cm; Fermentation time 5 hours; Turn number of times: 2 times.
5) rub again: rub again 30 minutes time.
6) just dry: upper leaf wants thin stand even, and just drying temperature is 120 ℃, 30 minutes.
7) dry: 90 ℃ of baking temperatures; 50 minutes time.
8) check packing.
Embodiment 2
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb of plucking the same day.
2) wither: tealeaves is evenly spread out, in dry process, evenly stirred three times, make moisture be evaporated to 50%.18 hours time.
3) knead: knead temperature 70 C, knead 60 minutes time.
4) fermentation: room temperature is controlled at 20 ℃; Tealeaves temperature is controlled at 28 ℃; Air humidity remains on more than 90%; Leaf-spreading thickness 10cm; Fermentation time 4.5 hours; Turn number of times: 1 time;
5) rub again: rub again 30 minutes time;
6) just dry: upper leaf wants thin stand even, and just drying temperature is 120 ℃, 30 minutes;
7) dry: 80 ℃ of baking temperatures; 60 minutes time.
8) check packing.
Embodiment 3
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb of plucking the same day.
2) wither: tealeaves is evenly spread out, in dry process, evenly stirred three times, make moisture be evaporated to 55%.15 hours time.
3) knead: knead 75 ℃ of temperature; Knead 55 minutes time.
4) fermentation: room temperature is controlled at 24 ℃; Tealeaves temperature is controlled at 32 ℃; Air humidity remains on more than 90%; Leaf-spreading thickness 8cm; Fermentation time 4 hours; Turn number of times 1 time.
5) rub again: rub again 30 minutes time.
6) just dry: upper leaf wants thin stand even, and just drying temperature is 110 ℃, 35 minutes.
7) dry: 85 ℃ of baking temperatures; 55 minutes time.
8) check packing.
Claims (1)
1. a preparation method for Ilex Latifolia Thunb black tea, through selecting materials, wither, knead, ferment, rub again, just dry and be dried and to obtain product, is characterized in that processing step is:
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb of plucking the same day;
2) wither: wither at the indoor nature that carries out of ventilation and penetrating light: tealeaves is placed in clean clean place and evenly spreads out, in the process of withering, evenly stir for several times, to leaf atrophy, the minimizing of blue or green taste, petiole and leaf bud softness not frangibility complete and wither, making the moisture of tealeaves be evaporated to mass ratio is 45～55%, generally needs 15～20 hours;
3) knead: adopt heat to rub: way is in the time that tealeaves adhesion is large, and it is rolled into agglomerate, and taking the dish out of the pot to do is shaped, or catch the main stalk of each bud, a leaf one to rub with the hands or number leaf one stranding makes to be shaped; Knead 70～80 ℃ of temperature, knead 50～60 minutes time;
4) fermentation: room temperature is controlled at 20～26 ℃; Tealeaves temperature is controlled at 28～35 ℃; Air humidity remains on more than 90%; Leaf-spreading thickness is controlled at 8～12cm; Fermentation time is controlled at 4～6 hours; Turn number of times 1～2 time;
5) rub again: make fermentated leaves bar tighter thin, ferment more even; Rub again 30 minutes time; Rub again process: gently rub-heavily rub-tea delivery;
6) just dry: upper leaf wants thin stand even, and just drying temperature is 100～120 ℃, 30～35 minutes time;
7) dry: 80～90 ℃ of baking temperatures; 50～60 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410157268.6A CN103907732B (en) | 2014-04-18 | 2014-04-18 | The preparation method of Ilex Latifolia Thunb black tea |
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| CN201410157268.6A CN103907732B (en) | 2014-04-18 | 2014-04-18 | The preparation method of Ilex Latifolia Thunb black tea |
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| CN103907732A true CN103907732A (en) | 2014-07-09 |
| CN103907732B CN103907732B (en) | 2016-02-10 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904881A (en) * | 2015-05-22 | 2015-09-16 | 慈溪市大山置业有限公司 | Broadleaf holly leaf black tea preparation method |
| CN105030855A (en) * | 2015-08-18 | 2015-11-11 | 贵州神奇药业有限公司 | Health tea for preventing and treating cardiovascular diseases and hyperlipidemia, as well as preparation and detection method thereof |
| CN107279413A (en) * | 2017-08-23 | 2017-10-24 | 盐城工学院 | A kind of Suaeda salsa tea and its preparation technology |
| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
| EP3632213A4 (en) * | 2017-05-24 | 2021-03-31 | Montagner, Juliana - Me | Process for preparing black tea from yerba mate and respective resulting product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077095A (en) * | 2007-06-27 | 2007-11-28 | 郑文佳 | Processing method for leaflet Kuding black tea |
| CN102696831A (en) * | 2012-06-15 | 2012-10-03 | 贵州省茶叶研究所 | Processing method for bead-shaped lobular Kuding black tea |
-
2014
- 2014-04-18 CN CN201410157268.6A patent/CN103907732B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077095A (en) * | 2007-06-27 | 2007-11-28 | 郑文佳 | Processing method for leaflet Kuding black tea |
| CN102696831A (en) * | 2012-06-15 | 2012-10-03 | 贵州省茶叶研究所 | Processing method for bead-shaped lobular Kuding black tea |
Non-Patent Citations (3)
| Title |
|---|
| 刘晓霞等: "苦丁红茶加工工艺试验及品质分析", 《贵州农业科学》, vol. 35, no. 1, 15 February 2007 (2007-02-15) * |
| 申东等: "小叶苦丁红茶初加工技术简介", 《小叶苦丁红茶初加工技术简介》, vol. 40, no. 3, 15 September 2012 (2012-09-15), pages 36 - 38 * |
| 申东等: "水漂对苦丁红茶制茶工序及品质的影响", 《山地农业生物学报》, vol. 31, no. 4, 30 August 2012 (2012-08-30) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904881A (en) * | 2015-05-22 | 2015-09-16 | 慈溪市大山置业有限公司 | Broadleaf holly leaf black tea preparation method |
| CN105030855A (en) * | 2015-08-18 | 2015-11-11 | 贵州神奇药业有限公司 | Health tea for preventing and treating cardiovascular diseases and hyperlipidemia, as well as preparation and detection method thereof |
| EP3632213A4 (en) * | 2017-05-24 | 2021-03-31 | Montagner, Juliana - Me | Process for preparing black tea from yerba mate and respective resulting product |
| CN107279413A (en) * | 2017-08-23 | 2017-10-24 | 盐城工学院 | A kind of Suaeda salsa tea and its preparation technology |
| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
| CN111418668B (en) * | 2020-05-27 | 2023-04-11 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
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| CN103907732B (en) | 2016-02-10 |
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Application publication date: 20140709 Assignee: GUANGXI JIAJIN PHARMACEUTICAL Co.,Ltd. Assignor: GUANGXI INSTITUTE OF CHINESE MEDICINE & PHARMACEUTICAL SCIENCE Contract record no.: X2023980046070 Denomination of invention: Preparation method of Kudingcha black tea Granted publication date: 20160210 License type: Common License Record date: 20231108 |
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