CN104522204A - Areca catechu fragrance Liupao tea and preparation method thereof - Google Patents
Areca catechu fragrance Liupao tea and preparation method thereof Download PDFInfo
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- CN104522204A CN104522204A CN201510002763.4A CN201510002763A CN104522204A CN 104522204 A CN104522204 A CN 104522204A CN 201510002763 A CN201510002763 A CN 201510002763A CN 104522204 A CN104522204 A CN 104522204A
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Abstract
The invention discloses areca catechu fragrance Liupao tea and a preparation method of the areca catechu fragrance Liupao tea. The areca catechu fragrance Liupao tea comprises, by weight, 40% to 60% of fermented yellow tea and 40% to 60% of fermented Liupao tea, wherein the sum of the weight percentages of the components is 100%. The areca catechu fragrance Liupao tea has the good quality and the areca catechu fragrance, and the production cycle is shorter and the cost is lower when the areca catechu fragrance Liupao tea is prepared through the preparation method of the areca catechu fragrance Liupao tea.
Description
Technical field
The present invention relates to a kind of tealeaves, more particularly, particularly relate to a kind of betel nut fragrance six fort tea; The invention still further relates to the preparation method of this kind of tealeaves.
Background technology
Six fort tea are the one of black tea, mainly originate from the area, Wuzhou in Guangxi, belong to basic food.Six traditional fort tea processing technologys are by after the six fort tea gross tea pile-fermentations through just making, decatize, compacting, six fort tea tealeaves are positioned over for a long time ageing in ageing cellar for storing things, general digestion time is more than 1 year, the six fort tea sets obtained are for feature that is red, dense, old, alcohol, also with betel nut fragrance, make the quality of six fort tea superior.But utilize traditional preparation method to prepare to have six fort tea of betel nut fragrance to need the time oversize, cause the cost of whole preparation process to increase and output is too low, constrain betel nut fragrance six fort tea industrial expansion.Therefore, how to shorten the production cycle of betel nut fragrance six fort tea, and make its quality better become six fort tea making industrial expansion new direction.
Summary of the invention
The object of the present invention is to provide a kind of betel nut fragrance six fort tea, this kind of tea leaf quality is got well and has betel nut fragrance.Another object of the present invention is to provide the preparation method of above-mentioned betel nut fragrance six fort tea, and production cycle of betel nut fragrance six fort tea is shorter, cost is lower to utilize this kind of preparation method to prepare.
The last technical scheme of the present invention is as follows:
A kind of betel nut fragrance six fort tea, wherein, it is made up of the raw material of following weight percentage, the yellow tea 40 ~ 60% after fermentation, and six fort tea 40 ~ 60% after fermentation, each component sum is 100%.
Preferably, described material content is: the yellow tea 40% after fermentation, six fort tea 60% after fermentation.
After of the present invention, a technical scheme is as follows:
The preparation method of above-mentioned betel nut fragrance six fort tea, comprises the steps:
(1) select tealeaves: select fresh six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods, select new cadmium yellow tea tree kind, be processed into yellow tea gross tea by tradition yellow Tea processing method;
(2) gross tea mixing: six fort tea gross tea and yellow tea gross tea are mixed in proportion;
(3) pile-fermentation: mixed six fort tea gross tea and yellow tea gross tea are evenly sprayed water, then carries out pile-fermentation;
(4) spread out heap to dry: the tealeaves after fermentation is spread out and dries;
(5) boiling: the tealeaves dried is positioned over and steams boiling in bucket;
(6) fill trailing plants to dry: the tealeaves after decatize is positioned over while hot bamboo trailing plants and compresses, then the bamboo trailing plants that tealeaves is housed is put in ventilation dries;
(7) ageing: the bamboo basket that tealeaves is housed dried to be placed between ageing after ageing and to get final product.
Preferably, in described step (2), the mixed proportion of six fort tea gross tea and yellow tea gross tea is 6:4.
Preferably, in described step (3), require disposable water spray before the wet heap of tealeaves, the water content ranges that injection flow rate controls tealeaves is 23 ~ 28%, and fermentation temperature controls within the scope of 50 ~ 55 DEG C.
Preferably, in described step (3), the pile-fermentation time is 25 ~ 30 days.
Preferably, in described step (4), the time of drying is 2 ~ 3 days, and tealeaves dries.
Preferably, in described step (5), digestion time is for often to struggle against 6 ~ 9 minutes.
Preferably, in described step (6), the time of drying is 30 ~ 40 days, tea-drying in bamboo basket.
Preferably, in described step (7), digestion time is for being greater than 180 days, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.
Compared with prior art, the beneficial effect that the present invention has is:
1. betel nut fragrance six fort of the present invention tea, wherein, tealeaves selects six fort tea tree kinds to combine in proportion with yellow tea tree kind, again through pile-fermentation, stand heap dries, boiling, dress trailing plants are dried, after ageing, better be combined with six fort tea by yellow tea and promote the quality of tealeaves, the tealeaves prepared also has betel nut fragrance.
2. the preparation method of betel nut fragrance six fort of the present invention tea, add the kind of raw material tea leaf, by the improvement to conventional preparation techniques step and process equipment, make whole preparation process foreshorten to half a year, the production cycle of whole tealeaves is shorter, thus makes production cost lower.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is described in further detail, but does not form any limitation of the invention.
Embodiment 1
Each component percentages of betel nut fragrance six fort tea is: the yellow tea 40% after fermentation, six fort tea 60% after fermentation.
The preparation method of betel nut fragrance six fort of the present invention tea, comprises the steps:
(1) select tealeaves: select fresh six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods, select new cadmium yellow tea tree kind, be processed into yellow tea gross tea by tradition yellow Tea processing method.
(2) gross tea mixing: six fort tea gross tea and yellow tea gross tea are mixed in proportion, the best results when mixed proportion of six fort tea gross tea and yellow tea gross tea is 6:4.
(3) pile-fermentation: mixed six fort tea gross tea and yellow tea gross tea are evenly sprayed water, carry out pile-fermentation again, require disposable water spray before the wet heap of tealeaves, the water content ranges that injection flow rate controls tealeaves is 23 ~ 28%, fermentation temperature controls within the scope of 50 ~ 55 DEG C, and the pile-fermentation time is 25 ~ 30 days.
(4) spread out heap to dry: spread out by the tealeaves after fermentation and dry, the time of drying is 2 ~ 3 days, and tealeaves dries.
(5) boiling: be positioned over by the tealeaves dried and steam boiling in bucket, digestion time is for often to struggle against 6 ~ 9 minutes, and the taste that digestion process is conducive to yellow tea tealeaves and six fort tea tealeaves absorbs fusion mutually.
(6) fill trailing plants to dry: the tealeaves after decatize is positioned over while hot bamboo trailing plants and compresses, then the bamboo trailing plants that tealeaves is housed is put in ventilating and cooling place dries, the time of drying is 30 ~ 40 days, tea-drying in bamboo basket.
(7) ageing: being placed in by the bamboo basket that tealeaves is housed dried between ageing after ageing and get final product, digestion time is for being greater than 180 days, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.Add the time of ageing, make the mixing of two kinds of tealeaves more abundant, composition and smell melt better.After ageing operation, yellow tea and six fort tea merge fully mutually, and the quality of six fort tea tealeaves is well promoted, and tea flavour Chen Xiang, mellow more, also has betel nut fragrance.
Brew the betel nut fragrance six fort tea time of the present invention, the first round washes tea, tea is outwelled after pouring boiling water at once, second take turns pour boiling water into after soak tealeaves 10 second, tea is poured out, observe tea color glow, limpid, hear that to experience soft mellow tea fragrant, and with betel nut fragrance, entrance sweetness is smooth.Utilize the preparation method of betel nut fragrance six fort of the present invention tea to prepare betel nut fragrance six fort tea, whole preparation process is made to foreshorten to half a year, greatly shorten than the time of preparing six fort tea of same quality with six traditional fort tea preparation process, the production cycle of whole tealeaves is shorter, thus makes production cost lower.
Embodiment 2
Each component percentages of betel nut fragrance six fort tea is: the yellow tea 50% after fermentation, six fort tea 50% after fermentation.
Preparation method is identical with embodiment 1.
Embodiment 3
Each component percentages of betel nut fragrance six fort tea is: the yellow tea 45% after fermentation, six fort tea 55% after fermentation.
Preparation method is identical with embodiment 1.
Embodiment 4
Each component percentages of betel nut fragrance six fort tea is: the yellow tea 55% after fermentation, six fort tea 45% after fermentation.
Preparation method is identical with embodiment 1.
The foregoing is only preferred embodiment of the present invention, all do within the scope of the spirit and principles in the present invention any amendment, equivalent to replace and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a betel nut fragrance six fort tea, is characterized in that, it is made up of the raw material of following weight percentage, the yellow tea 40 ~ 60% after fermentation, and six fort tea 40 ~ 60% after fermentation, each component sum is 100%.
2. betel nut fragrance six fort according to claim 1 tea, it is characterized in that, described material content is: the yellow tea 40% after fermentation, six fort tea 60% after fermentation.
3. the preparation method of the betel nut fragrance six fort tea described in claim 1 or 2, is characterized in that comprising the steps:
(1) select tealeaves: select fresh six fort tea tree kinds, be processed into six fort tea gross tea by traditional six fort Tea processing methods, select new cadmium yellow tea tree kind, be processed into yellow tea gross tea by tradition yellow Tea processing method;
(2) gross tea mixing: six fort tea gross tea and yellow tea gross tea are mixed in proportion;
(3) pile-fermentation: mixed six fort tea gross tea and yellow tea gross tea are evenly sprayed water, then carries out pile-fermentation;
(4) spread out heap to dry: the tealeaves after fermentation is spread out and dries;
(5) boiling: the tealeaves dried is positioned over and steams boiling in bucket;
(6) fill trailing plants to dry: the tealeaves after decatize is positioned over while hot bamboo trailing plants and compresses, then the bamboo trailing plants that tealeaves is housed is put in ventilation dries;
(7) ageing: the bamboo basket that tealeaves is housed dried to be placed between ageing after ageing and to get final product.
4. the preparation method of betel nut fragrance six fort according to claim 3 tea, is characterized in that, in described step (2), the mixed proportion of six fort tea gross tea and yellow tea gross tea is 6:4.
5. the preparation method of betel nut fragrance six fort according to claim 3 tea, it is characterized in that, in described step (3), require disposable water spray before the wet heap of tealeaves, the water content ranges that injection flow rate controls tealeaves is 23 ~ 28%, and fermentation temperature controls within the scope of 50 ~ 55 DEG C.
6. the preparation method of betel nut fragrance fort according to claim 3 tea, is characterized in that, in described step (3), the pile-fermentation time is 25 ~ 30 days.
7. the preparation method of betel nut fragrance six fort according to claim 3 tea, it is characterized in that, in described step (4), the time of drying is 2 ~ 3 days, and tealeaves dries.
8. the preparation method of betel nut fragrance six fort according to claim 3 tea, it is characterized in that, in described step (5), digestion time is for often to struggle against 6 ~ 9 minutes.
9. the preparation method of betel nut fragrance six fort according to claim 3 tea, it is characterized in that, in described step (6), the time of drying is 30 ~ 40 days, tea-drying in bamboo basket.
10. the preparation method of betel nut fragrance six fort according to claim 3 tea, is characterized in that, in described step (7), digestion time is for being greater than 180 days, and between ageing, temperature controls within the scope of 20 ~ 30 DEG C, and humid control is at 70 ~ 90RH.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104782853A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen |
| CN104782854A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof |
| CN104824244A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen |
| CN104824243A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue |
| CN105532950A (en) * | 2016-02-04 | 2016-05-04 | 广西壮族自治区梧州茶厂 | Preparation method of Liubao tea with bamboo fragrance |
| CN105685277A (en) * | 2016-02-04 | 2016-06-22 | 广西壮族自治区梧州茶厂 | Making method of reed leaf fragrance Liupu tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782853A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with effects of moistening lung, reducing phlegm, regulating qi and invigorating spleen |
| CN104782854A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof |
| CN104824244A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen |
| CN104824243A (en) * | 2015-05-13 | 2015-08-12 | 梧州市天誉茶业有限公司 | Preparation method of Liupao tea with functions of appetizing, clearing fire and eliminating fatigue |
| CN105532950A (en) * | 2016-02-04 | 2016-05-04 | 广西壮族自治区梧州茶厂 | Preparation method of Liubao tea with bamboo fragrance |
| CN105685277A (en) * | 2016-02-04 | 2016-06-22 | 广西壮族自治区梧州茶厂 | Making method of reed leaf fragrance Liupu tea |
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