CN104642573A - Process for making mulberry leaf tea - Google Patents
Process for making mulberry leaf tea Download PDFInfo
- Publication number
- CN104642573A CN104642573A CN201510087605.3A CN201510087605A CN104642573A CN 104642573 A CN104642573 A CN 104642573A CN 201510087605 A CN201510087605 A CN 201510087605A CN 104642573 A CN104642573 A CN 104642573A
- Authority
- CN
- China
- Prior art keywords
- time
- tea
- leaf
- tealeaves
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a process for making mulberry leaf tea, comprising the following steps: sieving leaves; spreading to keep green so as to prevent the tea leaves from losing too much moisture to lose pharmaceutical components; shaking so as to sufficiently, uniformly and effectively remove green; removing the green with a better effect; extracting aroma while softening; performing primary baking; performing sufficient baking; and packaging. The process is simpler and can ensure that the pharmaceutical components of the tea leaves are not destroyed, slowly present the pharmaceutical components when making tea and ensure bright color of tea so that the mouthfeel of the tea is tender; the aroma is extracted more sufficiently, so that the production efficiency is improved; and the quality of the tea is better.
Description
Technical field
The present invention relates to tealeaves and make field, be specifically related to a kind of manufacture craft for mulberry tea tealeaves.
Background technology
Mulberry tea is first-class functional food, its energy step-down, lipopenicillinase, anti-ageing increase endurance, reduction cholesterol, suppression Fat Accumulation, suppression thrombus generate, suppress intestinal toxic bacterial reproduction, harmful oxide is suppressed to generate, the most outstanding effect prevents and treats diabetes, also have cough-relieving, reduce phlegm and internal heat, dispelling fatigue, subside a swelling, purify the blood, nti-freckle, beauty treatment, anti-ageing effect of waiting for a long time.Drink conveniently, nutritional labeling absorbs fast, have enhance metabolism, blood circulation, the functions such as dispelling fatigue.
Modern medicine proves: mulberry tea contains multivitamin and several mineral materials and 18 seed amino acids, Tea Polyphenols, crude protein, crude fibre, the soluble sugar such as mineral matter, amino acid, carbohydrate and string, magnesium, zinc, iron, copper, and the abundant composition such as vitamin B1, vitamin B2, vitamin C, carotene, chlorophyll, alkaloid.
Chang Yinsang tea is conducive to: hypoglycemic: Compendium of Material Medica is recorded: mulberry tea " can decoct juice for tender tea leaves, can only quench one's thirst (diabetes) ".Modern pharmacological research thinks that the main composition of mulberry tea is alkaloid--DNJ, and glucose can be transferred in distal tissues from blood the utilization and conversion that promote sugar, blood insulin is increased, blood-sugar content declines; Contained decortication sterone can promote that conversion of glucose is glycogen, can be hypoglycemic; Separately containing deoxidation mycin, carbohydrate-splitting enzyme can be stoped to play a role, there is the effect suppressing blood sugar to rise.Step-down: the phytomelin contained in mulberry tea, Quercetin can increase convergent force and the blood output of heart, thus play the effect of step-down; In addition, at the r-aminobutyric acid of Sang Chazhong and various active composition as flavones and derivative, be all proved and there is antihypertensive effect.Lipopenicillinase: the blood viscosity of hyperlipidemia patient is high, flowing in capillary is not smooth especially, easy blocking, miocardial infarction and cerebral hemorrhage are all the results of capillary blocking, and the flavones ingredient of Sang Chazhong can play strengthening capillary, reduce blood viscosity, the oxidation of the low-density lipoprotein in blood can also be suppressed, reach the effect reducing blood fat, while fat-reducing, improving hyperlipidemia, have again the effect of prevention miocardial infarction and cerebral hemorrhage.Delay senility: mulberry tea have similar ginseng help and anti-ageing, stablize neural effect, what can alleviate that physiological change causes is excited, improve the activity of superoxide dismutase in body, suppression or scavenging free radicals prevent cell oxidative damage, thus reach the health maintenance effect of delaying human body caducity.Relax bowel: mulberry tea can make the acidification of intestines environment, suppress harmful bacteria propagation, play whole intestines effect, improve constipation, improve the sense of belly turgor.The sore that disappears nti-freckle: research in recent years proves, mulberry tea also has good beautifying skin effect, and particularly have good curative effect to the acne of face, moth patch, taking mulberry tea has good efficacy to skin moth patch, relevant to the improvement of body secretes effect with it.Hidroschesis quality goods: mulberry tea controls sweating, long-standing.Record in the Shennong's Herbal of Qin Han dynasty: " mulberry tea is except fever and chills, perspiration ".Also containing the nutriment such as abundance of food fiber and mineral matter in mulberry tea, be beneficial to defecation.Mulberry tea can remove excessive moisture in body, improves edema.Mulberry tea is also rich in iron, has the effect preventing anaemia.
Current existing mulberry tea preparation method technics comparing is complicated, and the product quality of producing does not reach requirement, and namely yield rate is lower, often damages the original pharmaceutical component of mulberry leaf in the process of the mulberry tea of production.
Summary of the invention
For above problems of the prior art, the invention provides a kind of manufacture craft of mulberry tea tealeaves.
The present invention is achieved by the following technical solutions:
A manufacture craft for mulberry tea tealeaves, comprises the following steps:
(1) leaf is sieved: choose the fresh tea tip, stay the tender tooth of 3-6 sheet;
(2) stand is blue or green: tealeaves is evenly spread out leaf, and wherein thickness is 30-40cm, and the stand blue or green time is 1-2 hour, until spread leaf water content to be down to 55-60%;
(3) green grass or young crops is shaken: shake blue or green clockwise direction, rotating speed 30-40 turns/s, and the time is 6-10 minute; Again clockwise, 10-15 turns/s, and the time is 3-4 minute; Last counter clockwise direction, rotating speed 30-40 turns/s, and the time is 2-5 minute;
(4) complete: throw leaf amount 250 grams for every pot, as time 1-6 minute, pot temperature 100 ~ 130 DEG C, first trembles stir-fry, then as time 6-15 minute, pot temperature is 130-180 DEG C, and directly turn over and copy, now water content remains on 65-70%;
(7) Titian: Titian temperature 150-240 DEG C, rotating speed is that 60-65 turns/s, time 0.5-1 minute;
(8) just dry: just dry temperature 60-90 DEG C, by the also cage of tealeaves two cage after Titian, 10 ~ 15 minutes time;
(9) foot dries: about fiery temperature 45-60 DEG C, foot, and leaf amount is that two cages dry leaf again, dries 60 ~ 90 minutes, does, hand sth. made by twisting and broken to foot;
(10) pack: be packaged into bag.
Beneficial effect of the present invention is: technique is simpler, can ensure that the pharmacology of tealeaves is not damaged, can be that pharmaceutical component can manifest slowly at leaf of making tea simultaneously, also ensure that the bright in color of tealeaves, make the mouthfeel of tea softer, Titian is more abundant, and therefore improve production efficiency, the quality of tealeaves is better.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
The invention provides a kind of manufacture craft of mulberry tea tealeaves, comprise the following steps: choose the fresh tea tip, stay the tender tooth of 3-6 sheet; Tealeaves is evenly spread out leaf, and wherein thickness is 35cm, and the stand blue or green time is 1.5 hours, until spread leaf water content to be down to 59%, prevents tealeaves dehydration from too much losing pharmaceutical component; Shake blue or green clockwise direction, rotating speed is decided to be 38 turns/s, and the time is 7 minutes; Again clockwise, 10 turns/s, the time is 3 minutes; Last counter clockwise direction, rotating speed 35 turns/s, the time is 5 minutes, can fully carry out evenly and effectively going out green grass or young crops; Prevent the too fast pharmaceutical component that causes of mulberry leaf rotating speed from destroying; Throw leaf amount 250 grams for every pot, when 5 minutes time, pot temperature 130 DEG C, first trembled stir-fry, then when 10 minutes time, pot temperature was 130 DEG C, and directly turn over and copy, now water content remains on 70%, and fixation effect is better; Titian temperature 220 DEG C, rotating speed is 61 turns/s, and time 45s is softer while Titian; First baking temperature 86 DEG C, by the also cage of tealeaves two cage after Titian, 12 minutes time; Foot fiery temperature about 56 DEG C, leaf amount is that two cages dry leaf again, dries 80 minutes, dry to foot, hand sth. made by twisting and broken; Be packaged into bag.
Present invention process is more simple, can ensure that the pharmacology of tealeaves is not damaged, can be that pharmaceutical component can manifest slowly at leaf of making tea simultaneously, also ensure that the bright in color of tealeaves, make the mouthfeel of tea softer, Titian is more abundant, therefore improve production efficiency, the quality of tealeaves is better.
Embodiment 2
The invention provides a kind of manufacture craft of mulberry tea tealeaves, comprise the following steps: choose the fresh tea tip, stay the tender tooth of 3-6 sheet; Tealeaves is evenly spread out leaf, and wherein thickness is 30cm, and the stand blue or green time is 1.5 hours, until spread leaf water content to be down to 60%, prevents tealeaves dehydration from too much losing pharmaceutical component; Shake blue or green clockwise direction, rotating speed is decided to be 40 turns/s, and the time is 7 minutes; Again clockwise, 12 turns/s, the time is 3 minutes; Last counter clockwise direction, rotating speed 35 turns/s, the time is 4 minutes, can fully carry out evenly and effectively going out green grass or young crops; Prevent the too fast pharmaceutical component that causes of mulberry leaf rotating speed from destroying; Throw leaf amount 250 grams for every pot, when 3 minutes time, pot temperature 130 DEG C, first trembled stir-fry, then when 10 minutes time, pot temperature was 160 DEG C, and directly turn over and copy, now water content remains on 65%, and fixation effect is better; Titian temperature 180 DEG C, rotating speed is 61 turns/s, and time 50s is softer while Titian; First baking temperature 86 DEG C, by the also cage of tealeaves two cage after Titian, 13 minutes time; Foot fiery temperature about 58 DEG C, leaf amount is that two cages dry leaf again, dries 80 minutes, dry to foot, hand sth. made by twisting and broken; Be packaged into bag.
Present invention process is more simple, can ensure that the pharmacology of tealeaves is not damaged, can be that pharmaceutical component can manifest slowly at leaf of making tea simultaneously, also ensure that the bright in color of tealeaves, make the mouthfeel of tea softer, Titian is more abundant, therefore improve production efficiency, the quality of tealeaves is better.
Embodiment 3
The invention provides a kind of manufacture craft of mulberry tea tealeaves, comprise the following steps: choose the fresh tea tip, stay the tender tooth of 3-6 sheet; Tealeaves is evenly spread out leaf, and wherein thickness is 35cm, and the stand blue or green time is 1.5 hours, until spread leaf water content to be down to 55%, prevents tealeaves dehydration from too much losing pharmaceutical component; Shake blue or green clockwise direction, rotating speed is decided to be 38 turns/s, and the time is 7 minutes; Again clockwise, 10 turns/s, the time is 3 minutes; Last counter clockwise direction, rotating speed 35 turns/s, the time is 5 minutes, can fully carry out evenly and effectively going out green grass or young crops; Prevent the too fast pharmaceutical component that causes of mulberry leaf rotating speed from destroying; Throw leaf amount 250 grams for every pot, when 5 minutes time, pot temperature 130 DEG C, first trembled stir-fry, then when 10 minutes time, pot temperature was 130 DEG C, and directly turn over and copy, now water content remains on 70%, and fixation effect is better; Titian temperature 240 DEG C, rotating speed is 60 turns/s, and time 50s is softer while Titian; First baking temperature 90 DEG C, by the also cage of tealeaves two cage after Titian, 10 minutes time; About the fiery temperature 60 C of foot, leaf amount is that two cages dry leaf again, dries 60 minutes, dry to foot, hand sth. made by twisting and broken; Be packaged into bag.
Present invention process is more simple, can ensure that the pharmacology of tealeaves is not damaged, can be that pharmaceutical component can manifest slowly at leaf of making tea simultaneously, also ensure that the bright in color of tealeaves, make the mouthfeel of tea softer, Titian is more abundant, therefore improve production efficiency, the quality of tealeaves is better.
Embodiment 4
The invention provides a kind of manufacture craft of mulberry tea tealeaves, comprise the following steps: choose the fresh tea tip, stay the tender tooth of 3-6 sheet; Tealeaves is evenly spread out leaf, and wherein thickness is 35cm, and the stand blue or green time is 1.5 hours, until spread leaf water content to be down to 59%, prevents tealeaves dehydration from too much losing pharmaceutical component; Shake blue or green clockwise direction, rotating speed is decided to be 40 turns/s, and the time is 7 minutes; Again clockwise, 13 turns/s, the time is 3 minutes; Last counter clockwise direction, rotating speed 35 turns/s, the time is 5 minutes, can fully carry out evenly and effectively going out green grass or young crops; Prevent the too fast pharmaceutical component that causes of mulberry leaf rotating speed from destroying; Throw leaf amount 250 grams for every pot, when 5 minutes time, pot temperature 130 DEG C, first trembled stir-fry, then when 10 minutes time, pot temperature was 130 DEG C, and directly turn over and copy, now water content remains on 68%, and fixation effect is better; Titian temperature 230 DEG C, rotating speed is 65 turns/s, and time 0.5-1 minute is softer while Titian; First baking temperature 90 DEG C, by the also cage of tealeaves two cage after Titian, 10 minutes time; About the fiery temperature 50 C of foot, leaf amount is that two cages dry leaf again, dries 89 minutes, dry to foot, hand sth. made by twisting and broken; Be packaged into bag.
Present invention process is more simple, can ensure that the pharmacology of tealeaves is not damaged, can be that pharmaceutical component can manifest slowly at leaf of making tea simultaneously, also ensure that the bright in color of tealeaves, make the mouthfeel of tea softer, Titian is more abundant, therefore improve production efficiency, the quality of tealeaves is better.
Embodiment 5
The invention provides a kind of manufacture craft of mulberry tea tealeaves, comprise the following steps: choose the fresh tea tip, stay the tender tooth of 3-6 sheet; Tealeaves is evenly spread out leaf, and wherein thickness is 40cm, and the stand blue or green time is 2 hours, until spread leaf water content to be down to 55%, prevents tealeaves dehydration from too much losing pharmaceutical component; Shake blue or green clockwise direction, rotating speed is decided to be 35 turns/s, and the time is 7 minutes; Again clockwise, 15 turns/s, the time is 3 minutes; Last counter clockwise direction, rotating speed 35 turns/s, the time is 5 minutes, can fully carry out evenly and effectively going out green grass or young crops; Prevent the too fast pharmaceutical component that causes of mulberry leaf rotating speed from destroying; Throw leaf amount 250 grams for every pot, when 4 minutes time, pot temperature 125 DEG C, first trembled stir-fry, then when 13 minutes time, pot temperature was 150 DEG C, and directly turn over and copy, now water content remains on 70%, and fixation effect is better; Titian temperature 230 DEG C, rotating speed is 65 turns/s, and time 0.5-1 minute is softer while Titian; First baking temperature 88 DEG C, by the also cage of tealeaves two cage after Titian, 12 minutes time; Foot fiery temperature about 55 DEG C, leaf amount is that two cages dry leaf again, dries 90 minutes, dry to foot, hand sth. made by twisting and broken; Be packaged into bag.
Present invention process is more simple, can ensure that the pharmacology of tealeaves is not damaged, can be that pharmaceutical component can manifest slowly at leaf of making tea simultaneously, also ensure that the bright in color of tealeaves, make the mouthfeel of tea softer, Titian is more abundant, therefore improve production efficiency, the quality of tealeaves is better.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a manufacture craft for mulberry tea tealeaves, is characterized in that: comprise the following steps:
(1) leaf is sieved: choose the fresh tea tip, stay the tender tooth of 3-6 sheet;
(2) stand is blue or green: tealeaves is evenly spread out leaf, and wherein thickness is 30-40cm, and the stand blue or green time is 1-2 hour, until spread leaf water content to be down to 55-60%;
(3) green grass or young crops is shaken: shake blue or green clockwise direction, rotating speed 30-40 turns/s, and the time is 6-10 minute; Again clockwise, 10-15 turns/s, and the time is 3-4 minute; Last counter clockwise direction, rotating speed 30-40 turns/s, and the time is 2-5 minute;
(4) complete: throw leaf amount 250 grams for every pot, as time 1-6 minute, pot temperature 100 ~ 130 DEG C, first trembles stir-fry, then as time 6-15 minute, pot temperature is 130-180 DEG C, and directly turn over and copy, now water content remains on 65-70%;
(7) Titian: Titian temperature 150-240 DEG C, rotating speed is that 60-65 turns/s, time 0.5-1 minute;
(8) just dry: just dry temperature 60-90 DEG C, by the also cage of tealeaves two cage after Titian, 10 ~ 15 minutes time;
(9) foot dries: about fiery temperature 45-60 DEG C, foot, and leaf amount is that two cages dry leaf again, dries 60 ~ 90 minutes, does, hand sth. made by twisting and broken to foot;
(10) pack: be packaged into bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510087605.3A CN104642573A (en) | 2015-02-26 | 2015-02-26 | Process for making mulberry leaf tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510087605.3A CN104642573A (en) | 2015-02-26 | 2015-02-26 | Process for making mulberry leaf tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642573A true CN104642573A (en) | 2015-05-27 |
Family
ID=53234627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510087605.3A Pending CN104642573A (en) | 2015-02-26 | 2015-02-26 | Process for making mulberry leaf tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642573A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145915A (en) * | 2015-09-24 | 2015-12-16 | 广西防城港市宏峰农林开发有限公司 | Method for comprehensive utilization of Baishiya tea |
| CN105146001A (en) * | 2015-09-24 | 2015-12-16 | 广西防城港市宏峰农林开发有限公司 | Method for processing Baishiya tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119681A (en) * | 1994-06-06 | 1996-04-03 | 株式会社丰田自动织机制作所 | Weft insertion method and apparatus for rapier loom |
| CN1486618A (en) * | 2003-08-05 | 2004-04-07 | 四川欣绿康科技开发有限公司 | Mulberry leaf tea frying process |
| CN101147516A (en) * | 2007-11-02 | 2008-03-26 | 叶进 | Method for preparing mulberry tea |
| CN101617729A (en) * | 2008-06-30 | 2010-01-06 | 郭克忠 | Method for processing mulberry leaf green tea |
| CN101810233A (en) * | 2010-04-26 | 2010-08-25 | 李山泉 | Process for producing mulberry leaf tea |
| CN104082434A (en) * | 2014-06-13 | 2014-10-08 | 句容谷歌庄园现代农业科技发展有限公司 | Processing method for mulberry leaf oolong tea |
-
2015
- 2015-02-26 CN CN201510087605.3A patent/CN104642573A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119681A (en) * | 1994-06-06 | 1996-04-03 | 株式会社丰田自动织机制作所 | Weft insertion method and apparatus for rapier loom |
| CN1486618A (en) * | 2003-08-05 | 2004-04-07 | 四川欣绿康科技开发有限公司 | Mulberry leaf tea frying process |
| CN101147516A (en) * | 2007-11-02 | 2008-03-26 | 叶进 | Method for preparing mulberry tea |
| CN101617729A (en) * | 2008-06-30 | 2010-01-06 | 郭克忠 | Method for processing mulberry leaf green tea |
| CN101810233A (en) * | 2010-04-26 | 2010-08-25 | 李山泉 | Process for producing mulberry leaf tea |
| CN104082434A (en) * | 2014-06-13 | 2014-10-08 | 句容谷歌庄园现代农业科技发展有限公司 | Processing method for mulberry leaf oolong tea |
Non-Patent Citations (4)
| Title |
|---|
| 于潇: "《最新铁观音百问百答》", 31 August 2010 * |
| 徐晓村: "《茶文化学》", 31 December 2014 * |
| 蒋德俊等: ""桑茶精制技术"", 《福建茶叶》 * |
| 陈宗懋，杨亚军: "《中国茶叶词典》", 31 July 2013 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145915A (en) * | 2015-09-24 | 2015-12-16 | 广西防城港市宏峰农林开发有限公司 | Method for comprehensive utilization of Baishiya tea |
| CN105146001A (en) * | 2015-09-24 | 2015-12-16 | 广西防城港市宏峰农林开发有限公司 | Method for processing Baishiya tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549078B (en) | Toxin-expelling and slimming tea and preparation method thereof | |
| CN103992916A (en) | Coix seed and blueberry-containing health black tea wine and processing method thereof | |
| CN105211863A (en) | A kind of composition and mountain, ginger jujube Huaihe River ferment thereof making mountain, ginger jujube Huaihe River ferment | |
| CN103518911A (en) | Method for preparing myrtle leaf green tea | |
| CN102389012A (en) | Preparation method of yangxin vegetable health-protection tea | |
| CN103610154A (en) | Health maintenance nourishing nutrition soup and preparation process thereof | |
| CN102550779A (en) | Preserved fruit and production method thereof | |
| CN103783192A (en) | Processing method of compound pearl barley black tea | |
| CN105533503A (en) | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor | |
| CN104286272A (en) | Application of dendrobium candidum flowers and tea leaf product thereof | |
| KR101348311B1 (en) | Fermented extract of garlic and manufacturing process of the same | |
| CN104642573A (en) | Process for making mulberry leaf tea | |
| CN105010674A (en) | Production and processing technology for Chinese yew health protection tea | |
| CN103564107A (en) | Celery tea and production method thereof | |
| CN107384680B (en) | Passion fruit and longan fruit wine and brewing method thereof | |
| CN104738749A (en) | Preparation method of pure natural nutritional immune health fruit juice | |
| CN107279720A (en) | A kind of mulberry leaf manual factured hollow fine dried noodles and preparation method | |
| CN103798791A (en) | Composition for benefiting qi and nourishing blood | |
| CN104206581A (en) | Aquilaria sinensis flower tea drink and preparation technology thereof | |
| CN102919394A (en) | Tea production technology | |
| CN104012722B (en) | A kind of preserved egg tea and preparation method thereof | |
| CN105942115A (en) | Aloe and wax gourd fermented drink and preparation method thereof | |
| CN101803658A (en) | Mulberry bud tea | |
| CN106360690A (en) | Method for preparing enzymes with smoked plum and turmeric as principal raw materials | |
| CN102132810A (en) | VC composite propolis capsule health-care food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |