CN104171182A - Preparation method of guava leaf black tea - Google Patents
Preparation method of guava leaf black tea Download PDFInfo
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- CN104171182A CN104171182A CN201410356819.1A CN201410356819A CN104171182A CN 104171182 A CN104171182 A CN 104171182A CN 201410356819 A CN201410356819 A CN 201410356819A CN 104171182 A CN104171182 A CN 104171182A
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Abstract
The invention relates to the field of preparation of tea leaf and specifically relates to a preparation method of guava leaf black tea. The preparation method comprises the following steps: picking tender leaves of guava trees; spreading the tender leaves till the leaf texture is soft, the grassy smell disappears and the rich guava fruity fragrance is smelt; rolling the tender leaves spread to a moderate degree till the foliar breakage rate is above 80%; shaking the well rolled tender leaves for loosening, then performing ventilation for oxidation till all the leaves turn red and drying. The guava leaf black tea can be processed by the preparation method of the guava leaf black tea provided by the invention after trial production according to the principle that polyphenol type chemical components are contained in the guava leaves and polyphenol type substances can react with oxygen in air to produce thearubigins under the action of a polyphenol. The guava leaf black tea has red tea infusion after being by infused with boiling water, the tea infusion has sweet and smooth taste and no bitter taste, the fragrance of guava is retained and the guava leaf black tea can achieve the purpose of treating diseases by daily drinking.
Description
Technical field
The present invention relates to tealeaves preparation field, in particular to a kind of preparation method of Guava Leaf black tea.
Background technology
Guava (Psidium guajava Linn.) is commonly called as and pulls out son, chicken is vowed fruit, fragrant plant pleasure, red heart sweet, loudspeaker fruit etc., is Myrtaceae Psidium plant, is evergreen dungarunga or shrub.Originate in tropical America and Southeast Asia, now extensively distribute and plant in tropical and subtropical zone area.Guava has very long medicinal history in countries such as Peru, Mexico, Caribbean, Africa and Asia.Modern pharmacology research shows, Guava Leaf has anti-inflammatory, anti-oxidant, antitumor, reducing blood lipid, the multiple pharmacologically active such as hypoglycemic.In China, Guava Leaf single preparations of ephedrine " capsule for lowering blood sugar and preventing thirst " has recorded in the 15 of the Sanitation Ministry medicine standard Traditional Chinese medicine historical preparation, for the clinical prevention of diabetes and complication thereof, but not yet clearly concrete active component and mechanism of action.
Among the people, the multiplex Guava Leaf of people is to boil water drinks to control diabetes, respond well, but Guava Leaf water bitter taste is very heavy, is difficult to entrance, and common people do not like to drink.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Guava Leaf black tea, to solve the above problems.
The preparation method that a kind of Guava Leaf black tea is provided in an embodiment of the present invention, comprises the following steps:
(a), pluck the tender leaf of guava;
(b), described tender leaf is spread, soft to the food value of leaf, herbaceous taste disappears, and smells strong Fructus psidii guajavae immaturus fragrance;
(c), by spreading appropriate tender leaf, knead to blade face breakage rate and reach more than 80%;
(d), by the tender leaf of the kneading ventilated oxidation of laggard row of shaking up, to all red stains, dry.
Preferably, in described step (b), the thickness that tender leaf spreads is 3-5cm.
Preferably, in described step (b), the time of spreading is 8～16 hours.
Preferably, in described step (c), by spreading the advanced line space of appropriate tender leaf, rub, then pressurization is kneaded to blade face breakage rate and is reached more than 80%.
Preferably, the time that described sky is rubbed is 8-15 minute, and the time that pressurization is kneaded is 25-35 minute.
Preferably, in described step (d), the ventilated time is 4-8 hour.
Preferably, in described step (d), described oven dry is specially: first by the temperature of 90-110 ℃, dry 25-35 minute, then take out spreading for cooling; Again by the temperature of 75-85 ℃, dry 50-70 minute, to water content lower than 5%.
Preferably, in described step (d), during oven dry, leaf-spreading thickness is 2-3cm.
The preparation method of the Guava Leaf black tea that the embodiment of the present invention provides, contain Polyphenols chemical analysis, and polyphenols is under the effect of polyphenol enzyme according to Guava Leaf, produce and react with airborne oxygen, generate this principle of thearubigin, through trial-production, be processed into Guava Leaf black tea, with boiling water, brew, produce red millet paste, the sweet cunning of millet paste entrance, does not have bitter taste, remain with the delicate fragrance of guava, can do daily drinking and reach the object of curing the disease.
The specific embodiment
Below by specific embodiment, the present invention is described in further detail.
The preparation method that a kind of Guava Leaf black tea is provided in an embodiment of the present invention, comprises the following steps:
(a), pluck the tender leaf of guava;
(b), described tender leaf is spread, soft to the food value of leaf, herbaceous taste disappears, and smells strong Fructus psidii guajavae immaturus fragrance;
(c), by spreading appropriate tender leaf, knead to blade face breakage rate and reach more than 80%;
(d), by the tender leaf of the kneading ventilated oxidation of laggard row of shaking up, to all red stains, dry.
The preparation method of the Guava Leaf black tea that the embodiment of the present invention provides, contain Polyphenols chemical analysis, and polyphenols is under the effect of polyphenol enzyme according to Guava Leaf, produce and react with airborne oxygen, generate this principle of thearubigin, through trial-production, be processed into Guava Leaf black tea, with boiling water, brew, produce red millet paste, the sweet cunning of millet paste entrance, does not have bitter taste, remain with the delicate fragrance of guava, can do daily drinking and reach the object of curing the disease.
Wherein, preferably, tender leaf is selected from branch top.Tender leaf growth is vigorous, and the effective active composition in leaf is high, the lacking of harmful components accumulation, and tender leaf surface is easy to damaged oxidation, and the sweet cunning of Guava Leaf black tea entrance making with tender leaf, does not have bitter taste, and remains with the delicate fragrance of guava.
Tender leaf is spread, and is for the moisture of tender leaf is carried out to part evaporation, is beneficial to kneading of next step, and meanwhile, in this process, the chemical substance that tender leaf includes also produces acute variation, and herbaceous taste (Main Ingredients and Appearance leaf alcohol) fades away.
The uniformity impact that the thickness that tender leaf spreads distributes moisture to tender leaf is larger, and tender leaf is while stacking together, can produce heat, affects the quality of tender leaf.Therefore, the moisture in the tender leaf that guarantees to obtain is consistent, guarantees again the speed of distributing moisture, does not affect in the situation of quality of tender leaf, and preferably, in described step (b), the thickness that tender leaf spreads is 3-5cm.Spread and select conventional airing instrument bamboo dustpan to carry out.
Spread tender leaf after a period of time, it is soft that tender leaf can become, herbaceous taste disappears, smell strong Fructus psidii guajavae immaturus fragrance, through test of many times, in order to reach suitable pliability, and the constituent concentration in tender leaf reaches certain numerical value, further, in described step (b), the time of spreading is 8-16 hour.
If directly pressurize to knead and easily make blade face fracture broken spreading appropriate tender leaf, can not obtain complete bar shaped, cause the disappearance of its effective active composition, and affect its fragrant degree and sugariness; Preferably, in described step (c), by spreading the advanced line space of appropriate tender leaf, rub, then pressurization is kneaded to blade face breakage rate and is reached more than 80%.The whole process of kneading completes in disc type tea twisting machine, and the dynamics that wherein pressurization is kneaded is regulated automatically by kneading machine, the same Tea Processing of dynamics of kneading.
Preferably, the time that described sky is rubbed is 8-15 minute, and the time that pressurization is kneaded is 25-35 minute.The tender leaf obtaining so not only blade face is fully damaged, and breakage rate reaches more than 80%, and the blade face fragmentation of not rupturing, and has well pinned its active component and fragrance, and obtain be bar shaped, instant packed and drink and brew.
Preferably, in described step (d), the time of ventilated oxidation is 4-8 hour.Be generally that the tender leaf of kneading is shaken up, then use bamboo basket splendid attire, thickness, at 10-15cm, is placed on ventilated place, and time 4-8 hour kneads the whole red stains of leaf, and gives out the strong fragrance of guava.This operation, is the polyphenols of Guava Leaf inside, under oxidasic catalysis, fully carries out oxidation reaction with airborne oxygen, forms various oxidation products.
Preferably, in described step (d), described oven dry is specially: first by the temperature of 90-110 ℃, dry 25-35 minute, then take out spreading for cooling; Again by the temperature of 75-85 ℃, dry 50-70 minute, to water content lower than 5%.First high temperature dries and once carries out afterwards spreading for cooling, is for by the oxidizing ferment passivation in tender leaf, in order to avoid hyperoxidation, and simultaneously that strong fragrance is fixing as early as possible; And then under lower temperature conditions, slowly to dry be for the effective active composition in leaf is slowly reacted mutually, to increase its sugariness and fragrance.
For the homogeneity that in the process of drying, Guava Leaf is heated, preferably, in described step (d), during oven dry, leaf-spreading thickness is 2-3cm.Dry like this Guava Leaf black tea color and luster homogeneous obtaining, good moldability.
Embodiment 1
A preparation method for Guava Leaf black tea, comprises the following steps:
(a), pluck the tender leaf of guava;
(b), tender leaf is spread, the thickness spreading is 3cm, and the time of spreading is 8 hours, obtains food value of leaf softness, herbaceous taste disappears, and smells the tender leaf of strong Fructus psidii guajavae immaturus fragrance;
(c), by spreading the advanced line space of appropriate tender leaf, rub 8 minutes, then pressurization is kneaded 30 minutes, makes blade face fully damaged, reaches more than 80% to blade face breakage rate;
(d), the tender leaf of kneading is shaken up, use bamboo basket splendid attire, thickness, at 10cm, is placed on ventilated place, 4 hours time, kneads the whole red stains of leaf, and gives out the strong fragrance of guava; Then leaf-spreading thickness is that 2-3cm is dried, and during oven dry, first the temperature with 90 ℃ is dried 35 minutes, then takes out spreading for cooling; Again by the temperature of 75 ℃, dry 70 minutes, its water content is lower than 5%, and packing gets product.
Embodiment 2
A preparation method for Guava Leaf black tea, comprises the following steps:
(a), pluck the tender leaf of guava;
(b), described tender leaf is spread, the thickness spreading is 5cm, and the time of spreading is 16 hours, obtains food value of leaf softness, herbaceous taste disappears, and smells the tender leaf of strong Fructus psidii guajavae immaturus fragrance;
(c), by spreading the advanced line space of appropriate tender leaf, rub 10 minutes, then pressurization is kneaded 35 minutes, makes blade face fully damaged, reaches more than 80% to blade face breakage rate;
(d), the tender leaf of kneading is shaken up, use bamboo basket splendid attire, thickness, at 15cm, is placed on ventilated place, 8 hours time, kneads the whole red stains of leaf, and gives out the strong fragrance of guava; Then leaf-spreading thickness is that 2-3cm is dried, and during oven dry, first the temperature with 100 ℃ is dried 30 minutes, then takes out spreading for cooling; Again by the temperature of 80 ℃, dry 60 minutes, its water content is lower than 5%, and packing gets product.
Embodiment 3
A preparation method for Guava Leaf black tea, comprises the following steps:
(a), pluck the tender leaf of guava;
(b), described tender leaf is spread, the thickness spreading is 4cm, and the time of spreading is 12 hours, obtains food value of leaf softness, herbaceous taste disappears, and smells the tender leaf of strong Fructus psidii guajavae immaturus fragrance;
(c), by spreading the advanced line space of appropriate tender leaf, rub 15 minutes, then pressurization is kneaded 25 minutes, makes blade face fully damaged, reaches more than 80% to blade face breakage rate;
(d), the tender leaf of kneading is shaken up, use bamboo basket splendid attire, thickness, at 12cm, is placed on ventilated place, 6 hours time, kneads the whole red stains of leaf, and gives out the strong fragrance of guava; Then leaf-spreading thickness is that 2cm is dried, and during oven dry, first the temperature with 110 ℃ is dried 25 minutes, then takes out spreading for cooling; Again by the temperature of 85 ℃, dry 50 minutes, its water content is lower than 5%, and packing gets product.
Guava Leaf black tea prepared by embodiment 1-3 each select respectively 100 moderate diabetics to eat checking at random; , drink as a control group untreated Guava Leaf is to boil water meanwhile, also selected at random 100 moderate diabetics; Instructions of taking is takes 1 every day, takes continuously 3 months.
The Guava Leaf black tea that the present embodiment provides, brews with boiling water, obtains red millet paste, and the sweet cunning of millet paste entrance, does not have bitter taste, remains with the delicate fragrance of guava; And untreated Guava Leaf is to boil water in control group, pained difficult pharynx.In addition, take after 3 months and check UP respectively, find the user of the Guava Leaf black tea that the embodiment of the present invention provides, every sign is all normal, and blood sugar is all reduced to normal level, has rosy cheeks, and spirit is vigorous; And the user of control group only has 80% sign to detect normal, and complexion and spiritual poorer than test group.
The preparation method of the Guava Leaf black tea that the embodiment of the present invention provides, according to Guava Leaf, contain Polyphenols chemical analysis, and polyphenols is under the effect of polyphenol oxidase, produce and react with airborne oxygen, generate this principle of thearubigin, through trial-production, be processed into Guava Leaf black tea, with boiling water, brew, produce red millet paste, the sweet cunning of millet paste entrance, there is no bitter taste, remain with the delicate fragrance of guava, can do daily drinking and reach the object of curing the disease, there is good anti-inflammatory, anti-oxidant, antitumor, reducing blood lipid, the multiple efficacies such as hypoglycemic.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. a preparation method for Guava Leaf black tea, is characterized in that, comprises the following steps: (a), pluck the tender leaf of guava;
(b), described tender leaf is spread, soft to the food value of leaf, herbaceous taste disappears, and smells strong Fructus psidii guajavae immaturus fragrance;
(c), by spreading appropriate tender leaf, knead to blade face breakage rate and reach more than 80%;
(d), by the tender leaf of the kneading ventilated oxidation of laggard row of shaking up, to all red stains, dry.
2. the preparation method of Guava Leaf black tea according to claim 1, is characterized in that, in described step (b), the thickness that tender leaf spreads is 3-5cm.
3. the preparation method of Guava Leaf black tea according to claim 2, is characterized in that, in described step (b), the time of spreading is 8-16 hour.
4. the preparation method of Guava Leaf black tea according to claim 1, is characterized in that, in described step (c), by spreading the advanced line space of appropriate tender leaf, rubs, and then pressurization is kneaded to blade face breakage rate and reached more than 80%.
5. the preparation method of Guava Leaf black tea according to claim 4, is characterized in that, the time that described sky is rubbed is 8-15 minute, and the time that pressurization is kneaded is 25-35 minute.
6. the preparation method of Guava Leaf black tea according to claim 1, is characterized in that, in described step (d), the time of ventilated oxidation is 4-8 hour.
7. the preparation method of Guava Leaf black tea according to claim 1, is characterized in that, in described step (d), described oven dry is specially: first by the temperature of 90-110 ℃, dry 25-35 minute, then take out spreading for cooling; Again by the temperature of 75-85 ℃, dry 50-70 minute, to water content lower than 5%.
8. the preparation method of Guava Leaf black tea according to claim 7, is characterized in that, in described step (d), during oven dry, leaf-spreading thickness is 2-3cm.
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| CN201410356819.1A CN104171182B (en) | 2014-07-24 | 2014-07-24 | The preparation method of a kind of Guava Leaf black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104824297A (en) * | 2015-06-01 | 2015-08-12 | 山东穆拉德生物医药科技有限公司 | Preparation method for pomegranate bud black tea |
| CN107223723A (en) * | 2017-07-17 | 2017-10-03 | 晋江鸿盛果蔬综合特色农产品有限公司 | Method for preparing tea from guava buds |
| CN107509844A (en) * | 2017-09-19 | 2017-12-26 | 宾川县绿色果品开发有限责任公司 | A kind of preparation method of health pomegranate tea |
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| CN102986972A (en) * | 2011-09-19 | 2013-03-27 | 唐俊 | Roxburgh rose leaf fermented tea and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102150726A (en) * | 2011-03-09 | 2011-08-17 | 国家林业局泡桐研究开发中心 | Eucommia ulmoides red tea and preparation method thereof |
| CN102986972A (en) * | 2011-09-19 | 2013-03-27 | 唐俊 | Roxburgh rose leaf fermented tea and preparation method thereof |
| CN102578313A (en) * | 2012-03-28 | 2012-07-18 | 宁德市茶产业研究开发中心 | Processing technology of congou black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104824297A (en) * | 2015-06-01 | 2015-08-12 | 山东穆拉德生物医药科技有限公司 | Preparation method for pomegranate bud black tea |
| CN107223723A (en) * | 2017-07-17 | 2017-10-03 | 晋江鸿盛果蔬综合特色农产品有限公司 | Method for preparing tea from guava buds |
| CN107509844A (en) * | 2017-09-19 | 2017-12-26 | 宾川县绿色果品开发有限责任公司 | A kind of preparation method of health pomegranate tea |
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| CN104171182B (en) | 2016-06-01 |
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Denomination of invention: A preparation method of guava leaf black tea Effective date of registration: 20230210 Granted publication date: 20160601 Pledgee: Yunfu Xinxing Dongying Rural Bank Co.,Ltd. Pledgor: Li Guoxun Registration number: Y2023980032437 |
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