CN104351394A - Preparation method of purple perilla black tea - Google Patents
Preparation method of purple perilla black tea Download PDFInfo
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- CN104351394A CN104351394A CN201410681019.7A CN201410681019A CN104351394A CN 104351394 A CN104351394 A CN 104351394A CN 201410681019 A CN201410681019 A CN 201410681019A CN 104351394 A CN104351394 A CN 104351394A
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Abstract
The invention provides a preparation method of purple perilla black tea. The preparation method comprises the following steps: (1) tedding; (2) rolling: adding purple perilla leaves into tea leaves after tedding, and uniformly mixing to obtain a tea leaf mixture; pouring the tea leaf mixture into a rolling machine and rolling; (3) fermenting: feeding the rolled tea leaf mixture into a bamboo basket and naturally fermenting for 3-4 hours; (4) drying; (5) feeding the dried tea leaf mixture into the bamboo basket and naturally standing for 5-8 hours; (6) drying the tea leaf mixture in the step (5) again; and (7) spreading the tea leaf mixture dried in the step (6) and cooling, and then packaging. The purple perilla black tea prepared by the preparation method has rich aroma; and furthermore, soluble sugars and polyphenols compounds in the tea leaves are oxidized and the fresh degree of tea soup is increased, so that the finished-product purple perilla black tea has lasting aroma and the taste purity is improved.
Description
Technical field
The present invention relates to a kind of preparation method of perilla black tea.
Background technology
Perilla leaf at Chinese conventional Chinese medicine, and Japanese be used for cooking, be especially absolutely necessary when eating raw fish accompaniment, in Chinese minority area also useful it do vegetables or enter tea.Perilla leaf is also Su Ye, having function that is loose cold, relieving QI stagnancy in the stomach of inducing sweat, curing mainly anemofrigid cold, cough, fullness and oppression of chest and abdomen, the diseases such as n and V.Seed also claims perillaseed, has the function of antitussive and antiasthmatic, society's phlegm.The retortable perilla herb oil of purple perilla herb, the oil that seed goes out also claims perilla oil, and long-term edible perilla oil has obvious curative effects to treatment coronary heart disease and high fat of blood.
Also there is no a kind of perilla black tea adopting perilla leaf and tealeaves to mix in the prior art.
Summary of the invention
In view of the perilla black tea also not adopting perilla leaf and tealeaves to mix at present, the invention provides a kind of preparation method of the perilla black tea adopting perilla leaf and tealeaves to mix.
The technical scheme that the present invention solves its technical problem is: a kind of preparation method of perilla black tea,
Comprise the following steps:
1.. stand is blue or green: be placed on air blue frame by the fresh tealeaves won, after 2 hours, ploughing in green is once, carries out second time ploughing in green apart from first time ploughing in green after 4 hours, and the ploughing in green of distance second time carried out third time ploughing in green after 10 hours;
2.. knead: in the blue or green good tealeaves in stand, add perilla leaf and mix thus obtain tealeaves mixture, the mass ratio of perilla leaf and tealeaves is 1:99, is poured in kneading machine by tealeaves mixture and kneads 2 ~ 3 hours;
3.. fermentation: spontaneous fermentation 3 ~ 4 hours in the tealeaves mixture loading bamboo basket after kneading;
4.. dry: carry out twice oven dry, twice oven dry all dries 10 ~ 30min at 110 DEG C ~ 120 DEG C, interval 10min between drying for the first time and drying for the second time;
5.. the tealeaves mixture after drying is loaded in bamboo basket, naturally places 5 ~ 8 hours;
6.. again dried by the tealeaves mixture 5. placed through step, bake out temperature is 110 DEG C ~ 120 DEG C, and drying time is 20 ~ 30 minutes;
7.. pack after the tealeaves mixture of 6. drying through step is spread out cooling.
Beneficial effect of the present invention is: perilla leaf directly and tea rolling, thoroughly the juice of perilla leaf is dissolved in tealeaves, the juice that purple perilla sheet grinds is bonded on tealeaves, perilla leaf and tealeaves bond and ferment, make the perilla black tea aromatic flavour of making, soluble saccharide in tealeaves, polyphenol compound are oxidized in addition, increase the fresh refreshing degree of millet paste, make finished product perilla black tea fragrance, lastingly, improve flavour purity.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail.
Embodiment one
A preparation method for perilla black tea, comprises the following steps:
1.. stand is blue or green: be placed on air blue frame by the fresh tealeaves won, after 2 hours, ploughing in green is once, carries out second time ploughing in green apart from first time ploughing in green after 4 hours, and the ploughing in green of distance second time carried out third time ploughing in green after 10 hours;
2.. knead: in the blue or green good tealeaves in stand, add perilla leaf and mix thus obtain tealeaves mixture, the mass ratio of perilla leaf and tealeaves is 1:99, is poured in kneading machine by tealeaves mixture and kneads 2.5 hours;
3.. fermentation: spontaneous fermentation 3.5 hours in the tealeaves mixture loading bamboo basket after kneading;
4.. dry: carry out twice oven dry, twice oven dry all dries 20min at 115 DEG C, first time dries interval 10min between second time oven dry;
5.. the tealeaves mixture after drying is loaded in bamboo basket, naturally places 5 hours;
6.. again dried by the tealeaves mixture 5. placed through step, bake out temperature is 115 DEG C, and drying time is 25 minutes;
7.. pack after the tealeaves mixture of 6. drying through step is spread out cooling.
Embodiment two
A preparation method for perilla black tea, comprises the following steps:
1.. stand is blue or green: be placed on air blue frame by the fresh tealeaves won, after 2 hours, ploughing in green is once, carries out second time ploughing in green apart from first time ploughing in green after 4 hours, and the ploughing in green of distance second time carried out third time ploughing in green after 10 hours;
2.. knead: in the blue or green good tealeaves in stand, add perilla leaf and mix thus obtain tealeaves mixture, the mass ratio of perilla leaf and tealeaves is 1:99, is poured in kneading machine by tealeaves mixture and kneads 2 hours;
3.. fermentation: spontaneous fermentation 3 hours in the tealeaves mixture loading bamboo basket after kneading;
4.. dry: carry out twice oven dry, twice oven dry all dries 10min at 120 DEG C, first time dries interval 10min between second time oven dry;
5.. the tealeaves mixture after drying is loaded in bamboo basket, naturally places 7 hours;
6.. again dried by the tealeaves mixture 5. placed through step, bake out temperature is 120 DEG C, and drying time is 30 minutes;
7.. pack after the tealeaves mixture of 6. drying through step is spread out cooling.
Embodiment three
A preparation method for perilla black tea, comprises the following steps:
1.. stand is blue or green: be placed on air blue frame by the fresh tealeaves won, after 2 hours, ploughing in green is once, carries out second time ploughing in green apart from first time ploughing in green after 4 hours, and the ploughing in green of distance second time carried out third time ploughing in green after 10 hours;
2.. knead: in the blue or green good tealeaves in stand, add perilla leaf and mix thus obtain tealeaves mixture, the mass ratio of perilla leaf and tealeaves is 1:99, is poured in kneading machine by tealeaves mixture and kneads 3 hours;
3.. fermentation: spontaneous fermentation 4 hours in the tealeaves mixture loading bamboo basket after kneading;
4.. dry: carry out twice oven dry, twice oven dry all dries 30min at 110 DEG C, first time dries interval 10min between second time oven dry;
5.. the tealeaves mixture after drying is loaded in bamboo basket, naturally places 8 hours;
6.. again dried by the tealeaves mixture 5. placed through step, bake out temperature is 110 DEG C, and drying time is 20 minutes;
7.. pack after the tealeaves mixture of 6. drying through step is spread out cooling.
Claims (1)
1. a preparation method for perilla black tea, is characterized in that comprising the following steps:
1.. stand is blue or green: be placed on air blue frame by the fresh tealeaves won, after 2 hours, ploughing in green is once, carries out second time ploughing in green apart from first time ploughing in green after 4 hours, and the ploughing in green of distance second time carried out third time ploughing in green after 10 hours;
2.. knead: in the blue or green good tealeaves in stand, add perilla leaf and mix thus obtain tealeaves mixture, the mass ratio of perilla leaf and tealeaves is 1:99, is poured in kneading machine by tealeaves mixture and kneads 2 ~ 3 hours;
3.. fermentation: spontaneous fermentation 3 ~ 4 hours in the tealeaves mixture loading bamboo basket after kneading;
4.. dry: carry out twice oven dry, twice oven dry all dries 10 ~ 30min at 110 DEG C ~ 120 DEG C, interval 10min between drying for the first time and drying for the second time;
5.. the tealeaves mixture after drying is loaded in bamboo basket, naturally places 5 ~ 8 hours;
6.. again dried by the tealeaves mixture 5. placed through step, bake out temperature is 110 DEG C ~ 120 DEG C, and drying time is 20 ~ 30 minutes;
7.. pack after the tealeaves mixture of 6. drying through step is spread out cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410681019.7A CN104351394A (en) | 2014-11-25 | 2014-11-25 | Preparation method of purple perilla black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410681019.7A CN104351394A (en) | 2014-11-25 | 2014-11-25 | Preparation method of purple perilla black tea |
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| CN104351394A true CN104351394A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410681019.7A Pending CN104351394A (en) | 2014-11-25 | 2014-11-25 | Preparation method of purple perilla black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660961A (en) * | 2016-04-19 | 2016-06-15 | 何伟杰 | Making process of purple perilla tea |
| CN107927244A (en) * | 2018-01-11 | 2018-04-20 | 王春晓 | A kind of pine bamboo health-care black tea and preparation method thereof |
| CN109393100A (en) * | 2018-12-24 | 2019-03-01 | 湖南梅山黑茶股份有限公司 | Purple perilla Fu tea and preparation method thereof |
-
2014
- 2014-11-25 CN CN201410681019.7A patent/CN104351394A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660961A (en) * | 2016-04-19 | 2016-06-15 | 何伟杰 | Making process of purple perilla tea |
| CN107927244A (en) * | 2018-01-11 | 2018-04-20 | 王春晓 | A kind of pine bamboo health-care black tea and preparation method thereof |
| CN107927244B (en) * | 2018-01-11 | 2021-07-27 | 天中康元药业(山东)有限公司 | Health-care black tea containing pine and bamboo and preparation method of health-care black tea |
| CN109393100A (en) * | 2018-12-24 | 2019-03-01 | 湖南梅山黑茶股份有限公司 | Purple perilla Fu tea and preparation method thereof |
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Application publication date: 20150218 |