CN104186755A - Processing method of black tea with leaves - Google Patents
Processing method of black tea with leaves Download PDFInfo
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- CN104186755A CN104186755A CN201410354203.0A CN201410354203A CN104186755A CN 104186755 A CN104186755 A CN 104186755A CN 201410354203 A CN201410354203 A CN 201410354203A CN 104186755 A CN104186755 A CN 104186755A
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Abstract
The invention relates to a processing method of black tea with leaves. The method includes following steps: picking fresh gingko leaves, tender willow leaves and fresh tea leaves with a weight ratio of the fresh gingko leaves, the tender willow leaves and the fresh tea leaves being 0.5:0.5-1:0.5-1; removing petioles from the fresh gingko leaves and the tender willow leaves; cutting the fresh gingko leaves and the tender willow leaves into bars with a width being about two fingers and a length being 0.5-2.5 cm; enabling the fresh tea leaves to has two leaves on one bud; spreading out the fresh gingko leaves, the tender willow leaves and the fresh tea leaves for 8-14 hours; withering the fresh gingko leaves, the tender willow leaves and the fresh tea leaves until the fresh gingko leaves, the tender willow leaves and the fresh tea leaves are fully soft with a moisture content being 65-75%; uniformly mixing the withered fresh gingko leaves, tender willow leaves and fresh tea leaves; performing a rolling process; performing a fermenting process in stacks; and performing a drying process. The black tea has obvious fresh flavors of the gingko leaves and the willow leave, is uniform in the bar shape, is black and glossy, is good in appearance, is rich in nutrition, and has effects of clearing and dispersing, promoting urination, eliminating inflammation and removing toxin.
Description
Technical field
The present invention relates to a kind of leaf black tea processing method, belong to tea product manufacture field.
Background technology
Ginkgo leaf ginkgo leaf, is the leaf of Ginkgoaceae plant Ginkgo biloba, has another name called folium ginkgo bilobae.Record according to " dietetic materia medica ", ginkgo leaf can be used for palpitation and severe palpitation, the deficiency syndrome of the lung and coughs and the illness such as breathe heavily.Modern scientific research proves: ginkgo leaf contains more than 200 kind of medicinal ingredient, wherein 46 kinds of flavonoids active materials, 25 kinds of trace elements, 8 kinds, amino acid.Wherein taking flavones as main active ingredient; there is protection capillary permeability, coronary artery dilator, recovery arteries elasticity, reduce serum cholesterol, increase coronary blood flow, improve cardiovascular and cerebrovascular circulation, remove smooth muscle spasm, the effect of lax bronchus and antibacterial, nourishing brain cell and other organ, and make in addition blood matter in artery, peripheral vessel, capillary and cholesterol maintain peculiar effect of normal level.
Willow leaf: the same catkin of willow leaf merit, it contains abundant tannin, has clearing heat and detoxicating, inducing diuresis and reducing edema merit.Be decocted in water for oral dose and can treat the infection of the upper respiratory tract, bronchitis, pneumonia, cystitis, mumps, sphagitis.Mash external application, can treat heel pain.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of ginkgo leaf and Folium Pterocaryae black tea processing method, overcomes the defect of the tea of existing tea and pure ginkgo leaf and Folium Pterocaryae processing.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of leaf black tea processing method, comprises the following steps:
Step (1): the fresh leaf of the ginkgo of gathering and willow tender leaf and fresh leaves of tea plant clean, cleaning comprises and first adopts pond washing by soaking to wash, again the fresh leaf of ginkgo after washing and willow tender leaf and fresh leaves of tea plant are delivered in the cylinder with air blast moisture is fallen fast, make fresh leaf dustiness be less than 0.8%, fresh leaf surface moisture is less than 0.2%; The weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5:0.5～1:0.5～1:2;
Fresh described ginkgo leaf and willow tender leaf are removed petiole by step (2), is cut into two finger beams, the bar shaped of 0.5～2.5 centimeter length; Described fresh leaves of tea plant is bud two leaves;
Step (3): fresh ginkgo leaf and willow tender leaf and described fresh leaves of tea plant airing are withered for 8～14 hours completely soft to the fresh leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the fresh leaf of ginkgo that step (3) has been withered and willow tender leaf mix 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 fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5～1:0.5～1:2, there is the fresh fragrance that has obvious ginkgo leaf and Folium Pterocaryae 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 clearly loose, diuresis, anti-inflammatory, detoxication.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5:0.5:1.
Adopt the beneficial effect of above-mentioned further scheme to be: the fresh leaf of ginkgo and willow tender leaf 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: repeatedly to knead through weight, can have the resemblance of effective guarantee 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 ensure fragrance and the flavour of ginkgo leaf and Folium Pterocaryae 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.
Detailed description of the invention
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 kind of leaf black tea processing method, comprises the following steps:
Step (1): the fresh leaf of the ginkgo of gathering and willow tender leaf and fresh leaves of tea plant clean, cleaning comprises and first adopts pond washing by soaking to wash, again the fresh leaf of ginkgo after washing and willow tender leaf and fresh leaves of tea plant are delivered in the cylinder with air blast moisture is fallen fast, make fresh leaf dustiness be less than 0.8%, fresh leaf surface moisture is less than 0.2%; The weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5:1:1;
Fresh described ginkgo leaf and willow tender leaf are removed petiole by step (2), 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): fresh ginkgo leaf and willow tender leaf and described fresh leaves of tea plant airing are withered for 12 hours completely soft to the fresh leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the fresh leaf of ginkgo that step (3) has been withered and willow tender leaf mix 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 kind of leaf black tea processing method, comprises the following steps:
Step (1): the fresh leaf of the ginkgo of gathering and willow tender leaf and fresh leaves of tea plant clean, cleaning comprises and first adopts pond washing by soaking to wash, again the fresh leaf of ginkgo after washing and willow tender leaf and fresh leaves of tea plant are delivered in the cylinder with air blast moisture is fallen fast, make fresh leaf dustiness be less than 0.8%, fresh leaf surface moisture is less than 0.2%; The weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5:0.5:1;
Fresh described ginkgo leaf and willow tender leaf are removed petiole by step (2), 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): fresh ginkgo leaf and willow tender leaf and described fresh leaves of tea plant airing are withered for 12 hours completely soft to the fresh leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the fresh leaf of ginkgo that step (3) has been withered and willow tender leaf mix 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 kind of leaf black tea processing method, comprises the following steps:
Step (1): the fresh leaf of the ginkgo of gathering and willow tender leaf and fresh leaves of tea plant clean, cleaning comprises and first adopts pond washing by soaking to wash, again the fresh leaf of ginkgo after washing and willow tender leaf and fresh leaves of tea plant are delivered in the cylinder with air blast moisture is fallen fast, make fresh leaf dustiness be less than 0.8%, fresh leaf surface moisture is less than 0.2%; The weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5:1:2;
Fresh described ginkgo leaf and willow tender leaf are removed petiole by step (2), 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): fresh ginkgo leaf and willow tender leaf and described fresh leaves of tea plant airing are withered for 8～14 hours completely soft to the fresh leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the fresh leaf of ginkgo that step (3) has been withered and willow tender leaf mix 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%.
Tea product evaluation prepared by embodiment 1 to embodiment 3: 3g brews 3 minutes, all presents the glow of soup look, glossy, and the fresh perfume (or spice) of mouthfeel, without obviously raw blue or green taste.Specifically refer to following table.
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 by every factor of a tea sample, is the mark of this tea sample gained.According to the mark of each tea sample gained; The fresh leaf of fresh leaves of tea plant and ginkgo and willow tender leaf proportioning value are that the quality of the tea product prepared of 0.5:0.5:1 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 amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a leaf black tea processing method, is characterized in that, comprises the following steps:
Step (1): the fresh leaf of the ginkgo of gathering and willow tender leaf and fresh leaves of tea plant clean, cleaning comprises and first adopts pond washing by soaking to wash, again the fresh leaf of ginkgo after washing and willow tender leaf and fresh leaves of tea plant are delivered in the cylinder with air blast moisture is fallen fast, make fresh leaf dustiness be less than 0.8%, fresh leaf surface moisture is less than 0.2%: the weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5: 0.5～1: 0.5～1:2:
Fresh described ginkgo leaf and willow tender leaf are removed petiole by step (2), is cut into two finger beams, the bar shaped of 0.5～2.5 centimeter length; Described fresh leaves of tea plant is bud two leaves:
Step (3): fresh ginkgo leaf and willow tender leaf and described fresh leaves of tea plant airing are withered for 8～14 hours completely soft to the fresh leaf of mulberry tree and fresh leaves of tea plant, moisture maintains 65%～75%;
Step (4): knead after the fresh leaf of ginkgo that step (3) has been withered and willow tender leaf mix with fresh leaves of tea plant:
Step (5): carry out pile-fermentation, oven dry after kneading.
2. a kind of leaf black tea processing method according to claim 1, is characterized in that, the weight proportion of the fresh leaf of described ginkgo and willow tender leaf and fresh leaves of tea plant is 0.5: 0.5: 1.
3. a kind of 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 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 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472810A (en) * | 2014-12-22 | 2015-04-01 | 赤壁仁甲科技有限公司 | Preparation method of frost mulberry leaf brick tea |
| CN105285261A (en) * | 2015-11-26 | 2016-02-03 | 蔡能强 | Linearstripe rabdosia herb black tea and preparation method thereof |
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| CN103828965A (en) * | 2014-02-28 | 2014-06-04 | 徐星航 | Compound black tea granules and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472810A (en) * | 2014-12-22 | 2015-04-01 | 赤壁仁甲科技有限公司 | Preparation method of frost mulberry leaf brick tea |
| CN105285261A (en) * | 2015-11-26 | 2016-02-03 | 蔡能强 | Linearstripe rabdosia herb black tea and preparation method thereof |
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Application publication date: 20141210 |