CN104839356A - New taste tea and production process thereof - Google Patents
New taste tea and production process thereof Download PDFInfo
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- CN104839356A CN104839356A CN201410054407.2A CN201410054407A CN104839356A CN 104839356 A CN104839356 A CN 104839356A CN 201410054407 A CN201410054407 A CN 201410054407A CN 104839356 A CN104839356 A CN 104839356A
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Abstract
The present invention provides a new taste tea and a production process thereof, and the present invention belongs to the technical field of food processing. According to the new taste tea, raw materials include two or more different types of big-leaf tea of ecological ancient trees, wherein the big-leaf tea of ecological ancient trees comprises Mengku big leaf tea, Fengqing big leaf tea, Menghai big leaf tea, South waxy hill big leaf tea, Wenjiatang big leaf tea, Tuantian big leaf tea, Mangshui big leaf tea, Bangdong big leaf tea, and Bangdong black big leaf tea. Each composition accounts for 1% to 50% by weight. The new taste tea product has characteristics of mellow taste and long fragrance, has a strong effect of body fluid generating and aftertaste sweetening, has an elegant and astringent taste, has a heavy and mellow aftertaste, has a good quality, and has a high overall cost performance. The new taste tea is a gift, drink or collection of the best.
Description
Technical field
The present invention relates to a kind of new mouthfeel tea product and processing technology thereof, belong to food processing technology field.
Background technology
Tea aroma is pleasant and with health role containing abundant nutritional labeling, and because China is with a long history with tea, Chan Cha district is vast, and natural conditions are different, and tea tree breed is various, more because gathering and processing processing method difference, defines in different poses and with different expressions, colourful tea product.Although of a great variety, often kind of tea product are all adopt single Raw material processing to form, e.g., and the Iron Guanyin in well-known tea, Pu'er tea, Dragon Well tea, Pilochun (a green tea) etc.Adopt single raw material to make tea product, even if material quality is good, becoming to sample tea also can Shortcomings part, single, the not resistance to bubble of mouthfeel level or pained uncomfortable, and overall price/performance ratio is not high.
Summary of the invention
For Problems existing, the invention provides a kind of new mouthfeel tea product and processing technology thereof, product is pure, mouthfeel levels are rich, quality better, cost performance are high, and technological process is simple to operate.
Technical scheme of the present invention is:
A kind of new mouthfeel tea product, the tea raw material of employing is made up of two kinds or two or more different ecological ancient tree large leaf tea;
Described ecological ancient tree large leaf tea is: brave storehouse large leaf, Fengqing large leaf, Menhai large leaf, southern glutinous mountain large leaf, Wen Jia pool daye tea, group's field daye tea, vast and boundless water daye tea, nation east daye tea, Bang Donghei great Ye;
The weight percentage of each constituent is 1 ~ 50%.
Optionally, described ecological ancient tree large leaf tea tree is the ancient tea tree of height above sea level more than 1800 meters, age of tree quincentenary more than, self-sow.
Optionally, employing tea raw material by following three kinds of ecological ancient tree large leaf tea by weight percentage composition form: boundary of a piece of land tea 30%, glutinous 5 tea 50%, Nan Po 20%;
Described boundary of a piece of land Camellia is in Menhai large leaf, and glutinous 5 Camellias are in brave storehouse large leaf, and Nan Po belongs to Fengqing large leaf.
Optionally, the tea raw material of employing by following four kinds of ecological ancient tree large leaf tea by weight percentage composition form: boundary of a piece of land tea 25%, glutinous 5 tea 45%, Nan Po 15%, that matches spring tea 15%;
Described boundary of a piece of land Camellia is in Menhai large leaf, and glutinous 5 Camellias are in brave storehouse large leaf, and Nan Po belongs to Fengqing large leaf, and that match spring tea belongs to a field daye tea.
The processing technology of described new mouthfeel tea product, technological process is:
Raw material is plucked, and---wither------airing------airing---------compressing---dry---packaging---finished product that mixes multiple tealeaves that forms gross tea of rubbing tea of copying green grass or young crops.
Optionally, all adopt manual manufacture when each step of processing technology of described new mouthfeel tea product operates, and whole process there are video, image record.
Optionally, in the processing technology of described new mouthfeel tea product:
Described wither step adopts hot blast to heat thick method of withering, and the thick time of withering is 6 ~ 15 hours, and room temperature is 25 ~ 30 DEG C, relative humidity 65 ~ 70%;
Described to copy the blue or green time be 4 ~ 6 minutes, and leaf temperature control is at 70 ~ 90 DEG C;
In described airing step, leaf-spreading thickness is 0.6 ~ 1cm;
Described drying steps adopts dryer to carry out twice oven dry, and temperature is 80 ~ 120 DEG C, and finished tea water content is less than 8%.
the invention has the beneficial effects as follows:
1, described new mouthfeel tea product, the ancient tea of selected various places high-quality, is combined by suitable proportion, strengthens the feature of each constituent tea, evade it not enough, mouthfeel levels are rich, fragrance is farsighted, and the degree of resistance to bubble is of a specified duration, pained appropriateness, more can meet differences between the south and the north, greatly improve the cost performance of tealeaves;
2, described new mouthfeel tea product, processing technology is simple to operate, and, from gross tea processing of picking tea-leaves, then compressing to the later stage, all adopt that manpower is pure to be made by hand, whole process has video, picture record, and whole process is manual to be made, and can ensure quality and the processing stage of tealeaves.
detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
A kind of new mouthfeel tea product, the tea raw material of employing is made up of two kinds or two or more different ecological ancient tree large leaf tea;
Described ecological ancient tree large leaf tea is: brave storehouse large leaf, Fengqing large leaf, Menhai large leaf, southern glutinous mountain large leaf, Wen Jia pool daye tea, group's field daye tea, vast and boundless water daye tea, nation east daye tea, Bang Donghei great Ye;
The weight percentage of each constituent is 1 ~ 50%.
Described ecological ancient tree large leaf tea tree is the ancient tea tree of height above sea level more than 1800 meters, age of tree quincentenary more than, self-sow.
Daye tea mainly economizes area extensively plantation in Chinese yunnan, and wherein, brave storehouse large leaf plant is tall and big, and branch is rarer, and leaf is especially big, leaf ellipse, long oval or oval, bud-leaf yellow green, and stout and strong, fine hair spy is many, and it is strong to hold tender property; Fengqing large leaf tea tree is mainly distributed in South-West Yunnan tea district, and tree performance is upright or open, and output is high, and winter resistance is weak, and it is strong to hold tender property; Group's field daye tea originates in Tengchong In Yunnan Province group Tian Xiang, and plant is tall and big, leaf ellipse or oval, and leaf look green, and blade face is swelled, and food value of leaf religion is soft, bud-leaf yellow green, and fine hair spy is many; Vast and boundless water daye tea originates in Huang Jia stockaded village, the vast and boundless region of rivers and lakes, Changning, Yunnan, and plant is tall and big, and leaf long ellipse, the food value of leaf are soft, and product are of fine quality.
New mouthfeel tea product provided by the present invention, by adopting assorted technology, the ancient tea of various places, selected Yunnan high-quality, by suitable proportion, the feature of each constituent tea in reinforcing formulation, evades its deficiency; In mouthfeel, compare the ancient tree tea of general single raw material, products taste levels are rich, fragrance is farsighted, and the degree of resistance to bubble is of a specified duration, and pained appropriateness more can meet differences between the south and the north, greatly improves the cost performance of tealeaves.
Preferably, the tea raw material that adopts of described new mouthfeel tea product by following three kinds of ecological ancient tree large leaf tea by weight percentage composition form: boundary of a piece of land tea 30%, glutinous 5 tea 50%, Nan Po 20%;
Described boundary of a piece of land Camellia is in Menhai large leaf, and glutinous 5 Camellias are in brave storehouse large leaf, and Nan Po belongs to Fengqing large leaf;
Three kinds of ancient tree large leaf tea in above-mentioned formula, the body bone of boundary of a piece of land tea is good, plays the effect supporting the degree of resistance to bubble; Glutinous 5 tea can extend fragrance; South slope tea fully demonstrates cost performance, bar Suo Zhuanmei, color and luster proportioning and fragrant and sweet degree better, the product of triplicity, has that resistance to bubble, fragrance are farsighted, fresh refreshing a, feature that cost performance is high of aftertaste.
Preferably, the tea raw material that described new mouthfeel tea product adopt by following four kinds of ecological ancient tree large leaf tea by weight percentage composition form: boundary of a piece of land tea 25%, glutinous 5 tea 45%, Nan Po 15%, that matches spring tea 15%;
Described boundary of a piece of land Camellia is in Menhai large leaf, and glutinous 5 Camellias are in brave storehouse large leaf, and Nan Po belongs to Fengqing large leaf, and that match spring tea belongs to a field daye tea.
These kind of tea product, except selecting boundary of a piece of land tea, glutinous 5 tea and Nan Po, also added that match spring tea, and that match spring tea can neutralize first three characteristic, balances pained degree, increases lubrication mouthfeel, tea product taste is attained a yet higher goal, further increases the quality of tea product.
The processing process of described new mouthfeel tea product is:
Raw material is plucked, and---wither------airing------airing---------compressing---dry---packaging---finished product that mixes multiple tealeaves that forms gross tea of rubbing tea of copying green grass or young crops.
All adopt manual manufacture during above steps operation, and whole process there are video, image record.Pluck tealeaves, fresh leaf is checked and accepted, it is thick to wither, copy green grass or young crops, rub the operation such as tea and drying, need quality and the processing stage of being identified tealeaves by the sense organ such as outward appearance, smell, manual manufacture can ensure the quality of Tea Production better than mechanically actuated.
Described wither step adopts hot blast to heat thick method of withering, and the thick time of withering is 6 ~ 15 hours, and room temperature is 25 ~ 30 DEG C, relative humidity 65 ~ 70%;
Described to copy the blue or green time be 4 ~ 6 minutes, and leaf temperature control is at 70 ~ 90 DEG C;
In described airing step, leaf-spreading thickness is 0.6 ~ 1cm;
Described drying steps adopts dryer to carry out twice oven dry, and temperature is 80 ~ 120 DEG C, and finished tea water content is less than 8%;
In preparation process, the process equipment used is needed to have: mould, frying pan, withering trough, sunshine withering shed, dryer, stone mill etc.
New mouthfeel tea product provided by the invention and processing technology thereof, selected high-quality ancient tree daye tea is raw material, makes by hand, and the dense alcohol of flavour, fragrance height is long, the Hui Ganqiang that promotes the production of body fluid, puckery refined, quality better, and overall price/performance ratio is high, be give a present, the good merchantable brand of product drink or collection.
Claims (7)
1. new mouthfeel tea product, is characterized in that:
The tea raw material adopted is made up of two kinds or two or more different ecological ancient tree large leaf tea;
Described ecological ancient tree large leaf tea is: brave storehouse large leaf, Fengqing large leaf, Menhai large leaf, southern glutinous mountain large leaf, Wen Jia pool daye tea, group's field daye tea, vast and boundless water daye tea, nation east daye tea, Bang Donghei great Ye;
The weight percentage of each constituent is 1 ~ 50%.
2. new mouthfeel tea product according to claim 1, is characterized in that: described ecological ancient tree large leaf tea tree is the ancient tea tree of height above sea level more than 1800 meters, age of tree quincentenary more than, self-sow.
3. new mouthfeel tea product according to claim 1, is characterized in that: the tea raw material of employing by following three kinds of ecological ancient tree large leaf tea by weight percentage composition form: boundary of a piece of land tea 30%, glutinous 5 tea 50%, Nan Po 20%;
Described boundary of a piece of land Camellia is in Menhai large leaf, and glutinous 5 Camellias are in brave storehouse large leaf, and Nan Po belongs to Fengqing large leaf.
4. new mouthfeel tea product according to claim 1, is characterized in that: the tea raw material of employing by following four kinds of ecological ancient tree large leaf tea by weight percentage composition form: boundary of a piece of land tea 25%, glutinous 5 tea 45%, Nan Po 15%, that matches spring tea 15%;
Described boundary of a piece of land Camellia is in Menhai large leaf, and glutinous 5 Camellias are in brave storehouse large leaf, and Nan Po belongs to Fengqing large leaf, and that match spring tea belongs to a field daye tea.
5. the processing technology of new mouthfeel tea product according to claim 1, is characterized in that:
Technological process is: raw material is plucked, and---wither------airing------airing---------compressing---dry---packaging---finished product that mixes multiple tealeaves that forms gross tea of rubbing tea of copying green grass or young crops.
6. new mouthfeel tea product processing technology according to claim 5, is characterized in that: all adopt manual manufacture during each step operation, and whole process has video, image record.
7. new mouthfeel tea product processing technology according to claim 5, is characterized in that:
Described wither step adopts hot blast to heat thick method of withering, and the thick time of withering is 6 ~ 15 hours, and room temperature is 25 ~ 30 DEG C, relative humidity 65 ~ 70%;
Described to copy the blue or green time be 4 ~ 6 minutes, and leaf temperature control is at 70 ~ 90 DEG C;
In described airing step, leaf-spreading thickness is 0.6 ~ 1cm;
Described drying steps adopts dryer to carry out twice oven dry, and temperature is 80 ~ 120 DEG C, and finished tea water content is less than 8%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172931A (en) * | 2016-08-23 | 2016-12-07 | 云南滇红集团股份有限公司 | The manufacture method of element osmanthus flower fragrant black tea and element osmanthus flower fragrant black tea thereof |
| CN112293129A (en) * | 2020-10-30 | 2021-02-02 | 西双版纳绿景农业开发有限公司 | Blended Pu 'er tea planting method, blended Pu' er tea and preparation method thereof |
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| CN112293129A (en) * | 2020-10-30 | 2021-02-02 | 西双版纳绿景农业开发有限公司 | Blended Pu 'er tea planting method, blended Pu' er tea and preparation method thereof |
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Application publication date: 20150819 |