CN105104619A - Production process of red date black tea - Google Patents

Production process of red date black tea Download PDF

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Publication number
CN105104619A
CN105104619A CN201510525894.0A CN201510525894A CN105104619A CN 105104619 A CN105104619 A CN 105104619A CN 201510525894 A CN201510525894 A CN 201510525894A CN 105104619 A CN105104619 A CN 105104619A
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red date
tealeaves
time
fermentation
tea
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CN201510525894.0A
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Chinese (zh)
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CN105104619B (en
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施如涛
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施如涛
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Abstract

The invention discloses a production process of red date black tea. The production process of the red date black tea is characterized by comprising the following steps: picking fresh leaves; withering; rolling; fermenting for the first time; drying for the first time; fermenting for the first time; fumigating red dates with steam for 5-7 minutes, and rapidly mixing the red dates with tea leaves; carrying out pile fermentation to ferment for the second time; after fermentation, sieving to separate the red dates and the tea leaves; drying for the second time; mixing the tea leaves with the red dates: in a closed air conditioning room, separately flatly spreading the tea leaves and the red dates according to a principle of one layer of the tea leaves and one layer of the red dates; covering one layer of wet gauze, wherein the weight ratio of the tea leaves to the red dates is (4-5) to 1, the temperature is controlled to be 35-45 DEG C and the time is 1-2 days; spreading and airing the tea leaves and the red dates: selecting a ventilated and clean field, and spreading and airing the tea leaves and the red dates for 5-8 hours; and drying for the third time. The red date black tea disclosed by the invention has rich tea aroma and date aroma, and the sweet aroma of the red dates can still be kept when the red date black tea is brewed for a plurality of times.

Description

A kind of manufacture craft of red date black tea

Technical field

The present invention relates to black tea and make field, particularly a kind of manufacture craft of red date black tea.

Background technology

Black tea, belongs to full fermented tea, does dark brown pool and brew millet paste be homophony with redness and gain the name because of it.Black tea is rich in the various nutrient elements such as carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate, the effect such as black tea has preventing decayed tooth, the whole intestines of stomach invigorating are aid digestion, delaying aging, hypoglycemic, hypotensive, reducing blood lipid, anticancer, radioresistance; Black tea or splendid sports drink, if carrying out needing muscle power and the motion (as marathon race) of endurance is front drinks except can relieving summer heat and quenching one's thirst and keep the skin wet, because the caffeine in tea has stimulating effect, the first burn fat supply heat energy of health can be facilitated again and retain liver vinegar, so allow people have more endurance in motion is carried out.

Red date, containing rich in protein, fat, sugared part, carrotene, Cobastab, C, P and phosphorus, calcium, iron etc., has the good reputation of " natural complex ball ", have stronger press down like, anti-allergic effects.Containing CAMP in red date, muscular strength, dispelling fatigue, hemangiectasis, increase myocardial contractive power can be strengthened, improve myocardial nutrition, have good action to prevention and cure of cardiovascular disease.Red date can also qi-restoratives benefit gas, nourishing blood and tranquilization, strengthening the spleen and stomach etc., is the good health products of patient such as weakness of the spleen and the stomach, insufficiency of vital energy and blood, lassitude, insomnia.

Red date tea in the market, be adopt red date to mix with the simple of tealeaves mostly, so, it is often tasteless that red date steeped once, cannot experience the sweet fragrance of red date after repeatedly brewing again.

Summary of the invention

The invention provides a kind of manufacture craft of red date black tea, tea is fragrant and jujube is aromatic strongly fragrant, and repeatedly brews the sweet fragrance still remaining with red date.

For achieving the above object, technical scheme of the present invention is:

A manufacture craft for red date black tea, is characterized in that comprising the following steps:

(1) leaf picking, the bud point of plucking fresh tea leaf;

(2) wither, spread in withering trough by fresh leaf, place 1.8-2.5kg tealeaves for every square metre, every 2h turns over once, and wither 8-10 hour;

(3) knead, adopt kneading machine or knead by hand, deblocking after having kneaded;

(4) one time fermentation, is placed on tealeaves in fermenting cellar, and temperature controls at 25-28 DEG C, and humidity is 90-95%, and tealeaves thickness is 10-15cm, the gauze that upper cover one deck is moistening, and fermentation time is 2-3 days;

(5) first drying, cures with dryer, and baking temperature is 40-50 DEG C, and drying time is 1-2h;

(6) secondary fermentation, after red date steam is fumigated 5-7min, the tealeaves after processing with step (5) rapidly mixes, and wet heap carries out secondary fermentation, and every 1-2h turns over once, and fermentation time is 1 day; After pile-fermentation, red date and tea screening are come;

(7) secondary drying, Tumblies Dry, and baking temperature is 40-50 DEG C, dry to tealeaves moisture content be 9-12%;

(8) tealeaves mixes with red date: in the air conditioning chamber closed, tealeaves and red date are pressed the alternate tiling of one deck tealeaves one deck red date, the gauze that face upper cover last layer is moistening, the weight ratio of tealeaves and red date is 4-5: 1, temperature controls at 35-45 DEG C, and the time is 1-2 days;

(9) tealeaves and red date airing: select to ventilate, clean place, airing tealeaves and red date, the time is 5-8h;

Dry for (10) three times, dried together with red date by tealeaves, baking temperature is 40-50 DEG C, and wherein the moisture content of tealeaves is dried to less than 5%, and hand is pinched tea stalk and become end.

Further, the treatment process of described red date is: cleaned by red date clear water, drain the water, and removes jujube core, red date is cut into the bulk of 3-5mm × 3-5mm.

Further, in described step (6), when red date mixes with tealeaves, tealeaves is divided into 2-2.5kg a pile, often piles tealeaves and mix with the red date of 0.5-0.8kg respectively, turn rapid wet heap evenly and carry out secondary fermentation.

Further, in described step (8), after gauze drying, change one piece of moistening gauze immediately.

Above-described a kind of manufacture craft of red date black tea, during making, the micro-pore of tealeaves absorbs the fragrance of red date, make this red date black tea remain the strong fragrant odor characteristic of black tea itself, again with the taste that the red date of uniqueness is fragrant and sweet, also can cover black tea itself with astringent taste; Black tea black tea after brewing, millet paste color and luster orange is bright limpid, and fragrance sweetness is mellow, the thick and heavy sweetness of taste, and after having drunk, tooth cheek lasting, aftertaste strong fragrance, repeatedly brew the fragrance still remaining with black tea itself and red date, for liking that tea personage provides new selection.

Detailed description of the invention

Embodiment 1

(1) leaf picking, the bud point of plucking fresh tea leaf;

(2) wither, spread in withering trough by fresh leaf, place 1.8kg tealeaves for every square metre, every 2h turns over once, withers 8 hours;

(3) knead, adopt kneading machine or knead by hand, deblocking after having kneaded;

(4) one time fermentation, is placed on tealeaves in fermenting cellar, and temperature controls at 25-28 DEG C, and humidity is 90-95%, and tealeaves thickness is 10-15cm, the crocus cloth that upper cover one deck is moistening, and fermentation time is 2 days;

(5) first drying, cures with dryer, and baking temperature is 42-48 DEG C, and drying time is 1.5h;

(6) secondary fermentation, after red date steam is fumigated 6min, the tealeaves after processing with step (5) rapidly mixes, and wet heap carries out secondary fermentation, and every 1-2h turns over once, and fermentation time is 1 day; After pile-fermentation, red date and tea screening are come;

(7) secondary drying, Tumblies Dry, and baking temperature is 42-48 DEG C, dry to tealeaves moisture content be 9-12%;

(8) tealeaves mixes with red date: in the air conditioning chamber closed, tealeaves and red date are pressed the alternate tiling of one deck tealeaves one deck red date, the gauze that face upper cover last layer is moistening, the weight ratio of tealeaves and red date is 4.5: 1, temperature controls at 35-45 DEG C, and the time is 1.5 days; One piece of moistening gauze is changed immediately after gauze drying;

(9) tealeaves and red date airing: select to ventilate, clean place, airing tealeaves and red date, the time is 7h;

Dry for (10) three times, dried together with red date by tealeaves, baking temperature is 42-48 DEG C, and wherein the moisture content of tealeaves is dried to less than 5%, and hand is pinched tea stalk and become end.

Wherein: the treatment process of red date is: cleaned by red date clear water, drain the water, remove jujube core, red date is cut into the bulk of 3-5mm × 3-5mm.

In step (6), for making red date and tealeaves Homogeneous phase mixing, tealeaves need be divided into several aliquots when mixing respectively at red date, tealeaves is divided into 2kg a pile, often pile tealeaves to mix with the red date of 0.6kg respectively, turn rapid wet heap evenly and carry out secondary fermentation.

Embodiment 2

(1) leaf picking, the bud point of plucking fresh tea leaf;

(2) wither, spread in withering trough by fresh leaf, place 2kg tealeaves for every square metre, every 2h turns over once, withers 9 hours;

(3) knead, adopt kneading machine or knead by hand, deblocking after having kneaded;

(4) one time fermentation, is placed on tealeaves in fermenting cellar, and temperature controls at 25-28 DEG C, and humidity is 90-95%, and tealeaves thickness is 10-15cm, the crocus cloth that upper cover one deck is moistening, and fermentation time is 2.5 days;

(5) first drying, cures with dryer, and baking temperature is 45-50 DEG C, and drying time is 1h;

(6) secondary fermentation, after red date steam is fumigated 5min, the tealeaves after processing with step (5) rapidly mixes, and wet heap carries out secondary fermentation, and every 1-2h turns over once, and fermentation time is 1 day; After pile-fermentation, red date and tea screening are come;

(7) secondary drying, Tumblies Dry, and baking temperature is 45-50 DEG C, dry to tealeaves moisture content be 9-12%;

(8) tealeaves mixes with red date: in the air conditioning chamber closed, tealeaves and red date are pressed the alternate tiling of one deck tealeaves one deck red date, the gauze that face upper cover last layer is moistening, the weight ratio of tealeaves and red date is 5: 1, temperature controls at 35-45 DEG C, and the time is 1.5 days; One piece of moistening gauze is changed immediately after gauze drying;

(9) tealeaves and red date airing: select to ventilate, clean place, airing tealeaves and red date, the time is 6h;

Dry for (10) three times, dried together with red date by tealeaves, baking temperature is 45-50 DEG C, and wherein the moisture content of tealeaves is dried to less than 5%, and hand is pinched tea stalk and become end.

Wherein: the treatment process of red date is: cleaned by red date clear water, drain the water, remove jujube core, red date is cut into the bulk of 3-5mm × 3-5mm.

In step (6), for making red date and tealeaves Homogeneous phase mixing, tealeaves need be divided into several aliquots when mixing respectively at red date, tealeaves is divided into 2.5kg a pile, often pile tealeaves to mix with the red date of 0.8kg respectively, turn rapid wet heap evenly and carry out secondary fermentation.

Embodiment 3

(1) leaf picking, the bud point of plucking fresh tea leaf;

(2) wither, spread in withering trough by fresh leaf, place 2.5kg tealeaves for every square metre, every 2h turns over once, withers 10 hours;

(3) knead, adopt kneading machine or knead by hand, deblocking after having kneaded;

(4) one time fermentation, is placed on tealeaves in fermenting cellar, and temperature controls at 25-28 DEG C, and humidity is 90-95%, and tealeaves thickness is 10-15cm, the crocus cloth that upper cover one deck is moistening, and fermentation time is 3 days;

(5) first drying, cures with dryer, and baking temperature is 40-45 DEG C, and drying time is 2h;

(6) secondary fermentation, after red date steam is fumigated 7min, the tealeaves after processing with step (5) rapidly mixes, and wet heap carries out secondary fermentation, and every 1-2h turns over once, and fermentation time is 1 day; After pile-fermentation, red date and tea screening are come;

(7) secondary drying, Tumblies Dry, and baking temperature is 40-45 DEG C, dry to tealeaves moisture content be 9-12%;

(8) tealeaves mixes with red date: in the air conditioning chamber closed, tealeaves and red date are pressed the alternate tiling of one deck tealeaves one deck red date, the gauze that face upper cover last layer is moistening, the weight ratio of tealeaves and red date is 4: 1, temperature controls at 35-45 DEG C, and the time is 1.5 days; One piece of moistening gauze is changed immediately after gauze drying;

(9) tealeaves and red date airing: select to ventilate, clean place, airing tealeaves and red date, the time is 8h;

Dry for (10) three times, dried together with red date by tealeaves, baking temperature is 40-45 DEG C, and wherein the moisture content of tealeaves is dried to less than 5%, and hand is pinched tea stalk and become end.

Wherein: the treatment process of red date is: cleaned by red date clear water, drain the water, remove jujube core, red date is cut into the bulk of 3-5mm × 3-5mm.

In step (6), for making red date and tealeaves Homogeneous phase mixing, tealeaves need be divided into several aliquots when mixing respectively at red date, tealeaves is divided into 2kg a pile, often pile tealeaves to mix with the red date of 0.5kg respectively, turn rapid wet heap evenly and carry out secondary fermentation.

Claims (4)

1. a manufacture craft for red date black tea, is characterized in that comprising the following steps:
(1) leaf picking, the bud point of plucking fresh tea leaf;
(2) wither, spread in withering trough by fresh leaf, place 1.8-2.5kg tealeaves for every square metre, every 2h turns over once, and wither 8-10 hour;
(3) knead, adopt kneading machine or knead by hand, deblocking after having kneaded;
(4) one time fermentation, is placed on tealeaves in fermenting cellar, and temperature controls at 25-28 DEG C, and humidity is 90-95%, and tealeaves thickness is 10-15cm, the gauze that upper cover one deck is moistening, and fermentation time is 2-3 days;
(5) first drying, cures with dryer, and baking temperature is 40-50 DEG C, and drying time is 1-2h;
(6) secondary fermentation, after red date steam is fumigated 5-7min, the tealeaves after processing with step (5) rapidly mixes, and wet heap carries out secondary fermentation, and every 1-2h turns over once, and fermentation time is 1 day; After pile-fermentation, red date and tea screening are come;
(7) secondary drying, Tumblies Dry, and baking temperature is 40-50 DEG C, dry to tealeaves moisture content be 9-12%;
(8) tealeaves mixes with red date: in the air conditioning chamber closed, tealeaves and red date are pressed the alternate tiling of one deck tealeaves one deck red date, the gauze that face upper cover last layer is moistening, the weight ratio of tealeaves and red date is 4-5: 1, temperature controls at 35-45 DEG C, and the time is 1-2 days;
(9) tealeaves and red date airing: select to ventilate, clean place, airing tealeaves and red date, the time is 5-8h;
Dry for (10) three times, dried together with red date by tealeaves, baking temperature is 40-50 DEG C, and wherein the moisture content of tealeaves is dried to less than 5%, and hand is pinched tea stalk and become end.
2. the manufacture craft of a kind of red date black tea according to claim 1, is characterized in that:
The treatment process of described red date is: cleaned by red date clear water, drain the water, and removes jujube core, red date is cut into the bulk of 3-5mm × 3-5mm.
3. the manufacture craft of a kind of red date black tea according to claim 1, is characterized in that:
In described step (6), when red date mixes with tealeaves, tealeaves is divided into 2-2.5kg a pile, often piles tealeaves and mix with the red date of 0.5-0.8kg respectively, turn rapid wet heap evenly and carry out secondary fermentation.
4. the manufacture craft of a kind of red date black tea according to claim 1, is characterized in that:
In described step (8), after gauze drying, change one piece of moistening gauze immediately.
CN201510525894.0A 2015-08-26 2015-08-26 A kind of manufacture craft of jujube black tea CN105104619B (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105494707A (en) * 2016-01-19 2016-04-20 广西昭平县凝香翠茶厂 Preparation method of black tea with miraflor fragrance
CN105494714A (en) * 2016-01-19 2016-04-20 广西昭平县凝香翠茶厂 Preparation process of black tea with magnolia fragrance
CN105558210A (en) * 2016-01-19 2016-05-11 广西昭平县凝香翠茶厂 Sweet-scented osmanthus black tea making technology
CN105660914A (en) * 2016-01-19 2016-06-15 广西昭平县凝香翠茶厂 Production process of jasmine-fragrance black tea
CN105660915A (en) * 2016-01-19 2016-06-15 广西昭平县凝香翠茶厂 Rose-fragrance black tea making process
CN105685287A (en) * 2016-01-19 2016-06-22 广西昭平县凝香翠茶厂 Making process for black tea with jasmine flower fragrance
CN105724631A (en) * 2016-02-01 2016-07-06 广西昭平县凝香翠茶厂 Technology for making cinnamon black tea
CN106035890A (en) * 2016-07-23 2016-10-26 漳州市德润康实业有限公司 Production method of loquat leaf tea and loquat leaf tea produced thereby
CN106070784A (en) * 2016-07-31 2016-11-09 贵州省黎平雀舌茶业有限公司 A kind of production method of black tea
CN106490236A (en) * 2016-11-28 2017-03-15 桐梓县清馨茶果业有限公司 A kind of processing technique of red date tea
CN106889235A (en) * 2015-12-19 2017-06-27 秦开俭 A kind of prebiotics red date tea and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102813020A (en) * 2012-08-27 2012-12-12 马伟光 Application of Chinese dates to preparation of fermentation tea
CN104585393A (en) * 2015-01-08 2015-05-06 德化县九龙茶叶专业合作社 Rose and oolong tea and preparation method thereof
CN104824252A (en) * 2015-05-25 2015-08-12 宜章县莽山瑶族乡标明茶叶种植专业合作社 Honey scent health black tea and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102813020A (en) * 2012-08-27 2012-12-12 马伟光 Application of Chinese dates to preparation of fermentation tea
CN104585393A (en) * 2015-01-08 2015-05-06 德化县九龙茶叶专业合作社 Rose and oolong tea and preparation method thereof
CN104824252A (en) * 2015-05-25 2015-08-12 宜章县莽山瑶族乡标明茶叶种植专业合作社 Honey scent health black tea and preparation method thereof

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106889235A (en) * 2015-12-19 2017-06-27 秦开俭 A kind of prebiotics red date tea and preparation method thereof
CN105494707A (en) * 2016-01-19 2016-04-20 广西昭平县凝香翠茶厂 Preparation method of black tea with miraflor fragrance
CN105494714A (en) * 2016-01-19 2016-04-20 广西昭平县凝香翠茶厂 Preparation process of black tea with magnolia fragrance
CN105558210A (en) * 2016-01-19 2016-05-11 广西昭平县凝香翠茶厂 Sweet-scented osmanthus black tea making technology
CN105660914A (en) * 2016-01-19 2016-06-15 广西昭平县凝香翠茶厂 Production process of jasmine-fragrance black tea
CN105685287A (en) * 2016-01-19 2016-06-22 广西昭平县凝香翠茶厂 Making process for black tea with jasmine flower fragrance
CN105660915A (en) * 2016-01-19 2016-06-15 广西昭平县凝香翠茶厂 Rose-fragrance black tea making process
CN105724631A (en) * 2016-02-01 2016-07-06 广西昭平县凝香翠茶厂 Technology for making cinnamon black tea
CN106035890A (en) * 2016-07-23 2016-10-26 漳州市德润康实业有限公司 Production method of loquat leaf tea and loquat leaf tea produced thereby
CN106070784A (en) * 2016-07-31 2016-11-09 贵州省黎平雀舌茶业有限公司 A kind of production method of black tea
CN106490236A (en) * 2016-11-28 2017-03-15 桐梓县清馨茶果业有限公司 A kind of processing technique of red date tea

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