CN104206565A - Making method of mulberry leaf black tea and made mulberry leaf black tea - Google Patents
Making method of mulberry leaf black tea and made mulberry leaf black tea Download PDFInfo
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- CN104206565A CN104206565A CN201410447800.8A CN201410447800A CN104206565A CN 104206565 A CN104206565 A CN 104206565A CN 201410447800 A CN201410447800 A CN 201410447800A CN 104206565 A CN104206565 A CN 104206565A
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- mulberry leaf
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Abstract
The invention provides a making method of mulberry leaf black tea. According to the making method, by adopting fresh mulberry leaves as a raw material, combining a traditional black tea processing technology and improving the traditional black tea processing technology, the produced mulberry leaf black tea is high in contents of effective ingredients, has a liquor color and a flavor of black tea, also has the taste and health care function of mulberry leaves, and also has the fresh scent of lemon.
Description
Technical field
The invention belongs to mulberry leaf manufacture field, specifically by a kind of preparation method of folium mori black tea and the folium mori black tea of making.
Background technology
Mulberry leaf are kings of plant, have the good reputation of " ginseng is vulcanized, and mulberry leaf are mended clearly ".Also be that health ministry confirms " integration of drinking and medicinal herbs " plant, listed in " mankind's 21 century ten is one of health food greatly " by international food health organization, become the green new food source of the mankind.Drink as a tea so that mulberry leaf are soaked, 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.The present invention improves conventional black manufacture craft: fresh leaf → bamboo charcoal fire bake → just rubs → rubs again → ferment → drying → series of process such as to refine to make folium mori black tea.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of folium mori black tea and the folium mori black tea of preparation thereof, the method, in conjunction with conventional black processing technology, is improved, the folium mori black tea of production, has both had soup look, the local flavor of black tea; There is again mouthfeel and the health-care effect of mulberry leaf.
The technical solution used in the present invention is as follows:
A preparation method for folium mori black tea, is characterized in that, particular content is as follows:
(1) raw material is plucked: pluck mulberry tree terminal bud or tender mulberry leaf in good time, discard petiole, different according to the old tender degree of mulberry leaf, files process respectively;
(2) directly sent in baking oven by fresh leaf, drum hot blast turns over and blows mulberry leaf 5-10 minute, leafing;
(3) mulberry leaf of being blown over by above-mentioned hot blast spread out on bamboo charcoal grill by 3-4 cm thick, and the roasting temperature of bamboo charcoal fire is 35-40 DEG C, and the bamboo charcoal fire roasting time is 1-2 hour, turns over leaf once every 10-15 minute;
(4) put the roasted mulberry leaf of bamboo charcoal fire into kneading machine, knead 20-30 minute, then 15-20 minute is kneaded in pressurization, spreads 1-2 hour, then kneads 20-30 minute;
(5) spread by the mulberry leaf after kneading carry out first time fermentation in fermenting cellar, the thickness requiring mulberry leaf to spread is 8 ~ 10 centimetres, and at the lemon peel going up 2-4 cm thick all around of mulberry leaf, fermenting cellar temperature is 23-28 DEG C, and fermentation time is 2-3 hour;
(6) mulberry leaf after one time fermentation are taken out fermenting cellar, tremble out and naturally cool, continue to spread 3-4 hour after being cooled to room temperature, spread again and carry out secondary fermentation in fermenting cellar, require that the thickness that mulberry leaf spread is 5-6 centimetre, the surrounding of mulberry leaf places a circle orange peel again, and fermenting cellar temperature is 35-39 DEG C, and fermentation time is 2-3 hour;
(7) mulberry leaf after secondary fermentation are cured to water content 3-5% at 85-100 DEG C;
(8) be sealed in shady and cool dry place's nature conversion 10-15 days after baking and banking up with earth, again at 90-95 DEG C, bake and bank up with earth 2 hours;
(9) dry tea arranges: the Mulberry-leaf Tea after foot is dry goes to broken end through sub-sieve, sieve, de-etiolation of winnowing with a dustpan sheet, pick assorted after pack.
The folium mori black tea that the inventive method makes.
The inventive method, in conjunction with conventional black processing technology, is improved, the folium mori black tea of production, and active constituent content is high, has both had soup look, the local flavor of black tea; There is again mouthfeel and the health-care effect of mulberry leaf, also there is the fragrant of lemon simultaneously.
Detailed description of the invention
A preparation method for folium mori black tea, particular content is as follows:
(1) raw material is plucked: spring, summer, autumn, and the different time plucks mulberry tree terminal bud in good time;
(2) directly sent in baking oven by fresh leaf, drum hot blast turns over and blows mulberry leaf 8 minutes, leafing;
(3) mulberry leaf of being blown over by above-mentioned hot blast spread out on bamboo charcoal grill by 3-4 cm thick, and the roasting temperature of bamboo charcoal fire is 36 DEG C, and the bamboo charcoal fire roasting time is 1.5 hours, turns over leaf once every 12 minutes;
(4) put the roasted mulberry leaf of bamboo charcoal fire into kneading machine, knead 25 minutes, then pressurization kneads 18 minutes, spreads 1.5 hours, then kneads 25 minutes;
(5) spread by the mulberry leaf after kneading carry out first time fermentation in fermenting cellar, the thickness requiring mulberry leaf to spread is 8 ~ 10 centimetres, and at the lemon peel going up 2-4 cm thick all around of mulberry leaf, fermenting cellar temperature is 26 DEG C, and fermentation time is 2.5 hours;
(6) mulberry leaf after one time fermentation are taken out fermenting cellar, tremble out and naturally cool, continue after being cooled to room temperature to spread 3.5 hours, spread again and carry out secondary fermentation in fermenting cellar, require that the thickness that mulberry leaf spread is 5-6 centimetre, the surrounding of mulberry leaf places a circle lemon peel again, and fermenting cellar temperature is 37 DEG C, and fermentation time is 2.5 hours;
(7) mulberry leaf after secondary fermentation are cured to water content 4% at 90-95 DEG C;
(8) be sealed in shady and cool dry place's nature conversion 10-15 days after baking and banking up with earth, again at 90-95 DEG C, bake and bank up with earth 2 hours;
(9) dry tea arranges: the Mulberry-leaf Tea after foot is dry goes to broken end through sub-sieve, sieve, de-etiolation of winnowing with a dustpan sheet, pick assorted after pack.
Claims (2)
1. a preparation method for folium mori black tea, is characterized in that, particular content is as follows:
(1) raw material is plucked: pluck mulberry tree terminal bud or tender mulberry leaf in good time, discard petiole, different according to the old tender degree of mulberry leaf, files process respectively;
(2) directly sent in baking oven by fresh leaf, drum hot blast turns over and blows mulberry leaf 5-10 minute, leafing;
(3) mulberry leaf of being blown over by above-mentioned hot blast spread out on bamboo charcoal grill by 3-4 cm thick, and the roasting temperature of bamboo charcoal fire is 35-40 DEG C, and the bamboo charcoal fire roasting time is 1-2 hour, turns over leaf once every 10-15 minute;
(4) put the roasted mulberry leaf of bamboo charcoal fire into kneading machine, knead 20-30 minute, then 15-20 minute is kneaded in pressurization, spreads 1-2 hour, then kneads 20-30 minute;
(5) spread by the mulberry leaf after kneading carry out first time fermentation in fermenting cellar, the thickness requiring mulberry leaf to spread is 8 ~ 10 centimetres, and at the lemon peel going up 2-4 cm thick all around of mulberry leaf, fermenting cellar temperature is 23-28 DEG C, and fermentation time is 2-3 hour;
(6) mulberry leaf after one time fermentation are taken out fermenting cellar, tremble out and naturally cool, continue to spread 3-4 hour after being cooled to room temperature, spread again and carry out secondary fermentation in fermenting cellar, require that the thickness that mulberry leaf spread is 5-6 centimetre, the surrounding of mulberry leaf places a circle orange peel again, and fermenting cellar temperature is 35-39 DEG C, and fermentation time is 2-3 hour;
(7) mulberry leaf after secondary fermentation are cured to water content 3-5% at 85-100 DEG C;
(8) be sealed in shady and cool dry place's nature conversion 10-15 days after baking and banking up with earth, again at 90-95 DEG C, bake and bank up with earth 2 hours;
(9) dry tea arranges: the Mulberry-leaf Tea after foot is dry goes to broken end through sub-sieve, sieve, de-etiolation of winnowing with a dustpan sheet, pick assorted after pack.
2. the folium mori black tea of the preparation method making of a folium mori black tea according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410447800.8A CN104206565A (en) | 2014-09-04 | 2014-09-04 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
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| CN201410447800.8A CN104206565A (en) | 2014-09-04 | 2014-09-04 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
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| CN104206565A true CN104206565A (en) | 2014-12-17 |
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| CN201410447800.8A Pending CN104206565A (en) | 2014-09-04 | 2014-09-04 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053395A (en) * | 2015-07-22 | 2015-11-18 | 六安市金土地农业科普示范园 | Mulberry leaf tea and preparation method thereof |
| CN110651841A (en) * | 2019-09-27 | 2020-01-07 | 晴隆县彝鑫彝意旅游产业发展有限责任公司 | Processing method of Yi cold-free roasted green tea |
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| CN1470179A (en) * | 2003-06-19 | 2004-01-28 | 安徽省农业科学院蚕桑研究所 | Grain mulberry-leaf black tea and its making method |
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparing method |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
| CN101810233A (en) * | 2010-04-26 | 2010-08-25 | 李山泉 | Process for producing mulberry leaf tea |
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| CN102960491A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Pericarpium citri reticulatae dark green tea and processing method thereof |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN103416492A (en) * | 2013-07-23 | 2013-12-04 | 中国农业科学院茶叶研究所 | Processing method for special floral sweet black tea |
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| CN103907699A (en) * | 2014-03-25 | 2014-07-09 | 苏州市东山茶厂 | Method for producing and processing Biluochun black tea |
| CN103918817A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Qimei black tea processing technology |
| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
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2014
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Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1470179A (en) * | 2003-06-19 | 2004-01-28 | 安徽省农业科学院蚕桑研究所 | Grain mulberry-leaf black tea and its making method |
| CN1820617A (en) * | 2005-02-14 | 2006-08-23 | 余建刚 | Mulberry tea and preparing method |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
| CN101810233A (en) * | 2010-04-26 | 2010-08-25 | 李山泉 | Process for producing mulberry leaf tea |
| CN102754717A (en) * | 2011-04-25 | 2012-10-31 | 曾崇恩 | Preparation method of health-preserving sweet potato tea and product |
| CN102960491A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Pericarpium citri reticulatae dark green tea and processing method thereof |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN103416492A (en) * | 2013-07-23 | 2013-12-04 | 中国农业科学院茶叶研究所 | Processing method for special floral sweet black tea |
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| CN103918817A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Qimei black tea processing technology |
| CN103907699A (en) * | 2014-03-25 | 2014-07-09 | 苏州市东山茶厂 | Method for producing and processing Biluochun black tea |
| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053395A (en) * | 2015-07-22 | 2015-11-18 | 六安市金土地农业科普示范园 | Mulberry leaf tea and preparation method thereof |
| CN110651841A (en) * | 2019-09-27 | 2020-01-07 | 晴隆县彝鑫彝意旅游产业发展有限责任公司 | Processing method of Yi cold-free roasted green tea |
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Effective date of registration: 20160531 Address after: 237200 Anhui city in Lu'an Province, Mount Holyoke county and the street Da Sha Geng agricultural science and Technology Park Applicant after: Six peace rose tea product Co., Ltds Address before: PI source road 237299 in Anhui province Lu'an city Heng Mountain County town of Mount Holyoke No. 4 Applicant before: HUOSHAN COUNTY SILK CO., LTD. |
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Application publication date: 20141217 |