CN105394220A - Method for manufacturing green tea and tangerine peel mixing tea - Google Patents
Method for manufacturing green tea and tangerine peel mixing tea Download PDFInfo
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- CN105394220A CN105394220A CN201510863237.7A CN201510863237A CN105394220A CN 105394220 A CN105394220 A CN 105394220A CN 201510863237 A CN201510863237 A CN 201510863237A CN 105394220 A CN105394220 A CN 105394220A
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- tealeaves
- green tea
- orange peel
- dried orange
- tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for manufacturing green tea and tangerine peel mixing tea. The method comprises a step (1) of picking, a step (2) of selection, a step (3) of washing, a step (4) of primary baking, a step (5) of primary manual kneading and bitter removal, a step (6) of secondary baking, a step (7) of secondary manual kneading and bitter removal, a step (8) of third-time baking, a step (9) of screening, a step (10) of tangerine peel adding and a step (11) of bagging and sealing. The green tea and tangerine peel mixing tea is manufactured in a pure manual mode, control is performed from the picking, so that freshness and tenderness of tea raw material are guaranteed; baking is performed through an iron pan, by controlling baking time, baking mode and baking temperature, and nutritional ingredients of green tea are not lost. Through manual primary kneading and manual secondary kneading, the tea bitter removing purpose is achieved, so as to lower bitterness and astringency of the tea and improve taste of the tea. After the green tea is dried, tangerine peel is evenly mixed, and the effect of the tea is better while the taste is guaranteed.
Description
Technical field
The present invention relates to health-care tea, be specifically related to the preparation method of a kind of green tea and dried orange peel mixing tealeaves.
Background technology
Green tea contains Tea Polyphenols, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components, and these natural nutrition compositions in green tea have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., are less than other teas.After living standard improves, people more and more pay close attention to health, also more and more higher to the requirement of green tea, and the color had after not only requiring green tea to bubble out, also requires the mouthfeel that green tea has had.And green tea many employings machinery production in the market forms, mouthfeel is not good enough.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide pure and make by hand, the preparation method of the green tea that mouthfeel is good and dried orange peel mixing tealeaves.
To achieve these goals, the technical solution used in the present invention is:
The preparation method of this kind of green tea and dried orange peel mixing tealeaves, is specially:
(1) pluck: win the tender leaf that tea tree top wraps tender shoots by hand, win the tealeaves that a slice tender leaf wraps bud one leaf of tender shoots;
(2) clean: the tealeaves of harvesting is put together and cleaned, retain the tealeaves that leaf wraps tender shoots, remove the tealeaves that leaf launches;
(3) clean: the tealeaves cleaning out is put into water, after rinsing 3-5 minute, be put on the bamboo sieve with leaking hole and spread placement 3-5 hour out;
(4) once toast: cleaned tealeaves is put into cauldron and toasts, baking temperature is 70-80 DEG C, toasts after 2-3 minute, tealeaves is turned over one side and toast 2-3 minute again; Then the manual 10-15 minute that stir-fries;
(5) once by hand rub hardship: be put on bamboo panel by the tealeaves after once baking, to rub by hand along clockwise direction, the cyan juice rubbed to tealeaves flows out, and stops rubbing;
(6) secondary baking: by once manual rub after tealeaves tremble out after put into cauldron and toast, baking temperature is 60-70 DEG C, toast after 1-2 minute, is turned over by tealeaves and simultaneously toasts 1-2 minute again; Then the manual 5-8 minute that stir-fries;
(7) secondary is manual rubs hardship: be put into by the tealeaves after secondary baking on bamboo panel, rub by hand along clockwise direction, rub 3-5 minute, stop rubbing;
(8) three bakings: put into cauldron after being trembled out by the tealeaves after manual for secondary rubbing and toast, baking temperature is 40-45 DEG C, often tealeaves is turned over one side and toasts 5 minutes again, and so forth, until tealeaves is dried by baking after 5 minutes;
(9) screen: the tealeaves after three bakings is put into sieve and screened, and removes broken tea slag;
(10) dried orange peel is added: added in the green tea after screening by the dried orange peel bar dried and mix;
(11) pack sealing: mixed tealeaves is put into packaging bag sealed storage.
In described step (4), the overlay thickness of tealeaves in cauldron is 1.5-2cm.
In described step (6), the overlay thickness of tealeaves in cauldron is 1.5-2cm.
In described step (8), the overlay thickness of tealeaves in cauldron is 1-1.5cm.
In described step (4), step (6) and step (8), cauldron used is iron pan, and the diameter of cauldron is 50-80cm.
In described step (4) and step (6), stir-fry by hand and to carry out with the bamboo cane brush that bamboo cane makes.
In described step (3), tealeaves overlay thickness bamboo sieve being spread placement out is 2-3cm, every 1 hour, tealeaves is turned over one side.
In described step (10), in every 500-600 gram green tea, add 80-100 gram of dried orange peel bar.
In described step (10), dried orange peel bar length and width are 0.5-1cm.
The invention has the advantages that: the preparation method of this kind of green tea and dried orange peel mixing tealeaves, adopt pure manual mode to make, control from harvesting, ensure the fresh and tender of green tea raw material; Employing iron pan toasts, and by the control to baking time, roasting mode and baking temperature, keeps the nutritional labeling of green tea not run off; Rubbed with manual secondary by manual once rubbing, reach tealeaves and go bitter object, to improve the bitter taste and astringent taste that reduce tealeaves self, improve the mouthfeel of tealeaves; Green tea is evenly mixed into dried orange peel after drying, obtained green tea and dried orange peel mixing tealeaves, and dried orange peel can not only improve mouthfeel, and has effect of spleen benefiting and stimulating the appetite, while guarantee mouthfeel, makes effect of tealeaves better.This kind of green tea and and dried orange peel mixing tealeaves, pure natural is made by hand, and mouthfeel is good, can meet the need of market.
Detailed description of the invention
Below by the description to optimum embodiment, the specific embodiment of the present invention is described in further detail.
The preparation method of this kind of green tea and dried orange peel mixing tealeaves, is specially:
(1) pluck: win the tender leaf that tea tree top wraps tender shoots by hand, win the tealeaves that a slice tender leaf wraps bud one leaf of tender shoots; Not only nutritional labeling is good for the tealeaves of one bud one leaf, and tender, can bring good mouthfeel;
(2) clean: the tealeaves of harvesting is put together and cleaned, retain the tealeaves that leaf wraps tender shoots, remove the tealeaves that leaf launches; After tea picking, part tealeaves meeting ageing, leaf is unfolded, removes the tealeaves that leaf launches, retains tender tealeaves, to ensure the fresh of tea raw material and nutrition;
(3) clean: the tealeaves cleaning out is put into water, after rinsing 3-5 minute, removes the dust on tealeaves, be put on the bamboo sieve with leaking hole and spread placement 3-5 hour out; Leaking hole on bamboo sieve makes tealeaves inside ventilative, also can not variable color after tealeaves superposition, and leaking hole is drained the moisture of tealeaves, enables tealeaves rapid airing;
(4) once toast: cleaned tealeaves is put into cauldron and toasts, baking temperature is 70-80 DEG C, toasts after 2-3 minute, tealeaves is turned over one side and toast 2-3 minute again; Then the manual 10-15 minute that stir-fries; Tealeaves baking temperature controls at 70-80 DEG C, and while ensureing that tealeaves baking is heated, the nutritional labeling of tealeaves can not run off; Stir-fry the uniformity that can improve and stir-fry by hand, making tealeaves thermally equivalent, laying the foundation for rubbing;
(5) once by hand rub hardship: be put on bamboo panel by the tealeaves after once baking, to rub by hand along clockwise direction, the cyan juice rubbed to tealeaves flows out, and stops rubbing; After tealeaves once toasts and is heated, rub out cyan juice than being easier to, cyan juice is part more bitter in tealeaves, rubs and adopts manual clock-wise fashion to carry out, make tealeaves uniform stressed, goes bitter effect with what ensure tealeaves; Rub and flow out to cyan juice, object too much runs off for preventing tealeaves nutritional labeling, reaches while improving tealeaves mouthfeel, retains the object compared with multi-nutrient;
(6) secondary baking: by once manual rub after tealeaves tremble out after put into cauldron and toast, baking temperature is 60-70 DEG C, toast after 1-2 minute, is turned over by tealeaves and simultaneously toasts 1-2 minute again; Then the manual 5-8 minute that stir-fries; The secondary baking time is shorter than first time, and secondary baking temperature is lower than first time, while ensureing tealeaves nutritional labeling, rubs lay the foundation for secondary is manual;
(7) secondary is manual rubs hardship: be put into by the tealeaves after secondary baking on bamboo panel, rub by hand along clockwise direction, rub 3-5 minute, stop rubbing; Secondary is rubbed and is adopted manual clock-wise fashion to carry out, and makes tealeaves uniform stressed, goes bitter effect with what ensure tealeaves; Secondary is rubbed when object is and prevents from once rubbing has part tealeaves to remove bitter DeGrain, by controlling to rub the time, goes bitter effect with reinforcement, to reach the object improving tealeaves mouthfeel;
(8) three bakings: put into cauldron after being trembled out by the tealeaves after manual for secondary rubbing and toast, baking temperature is 40-45 DEG C, often tealeaves is turned over one side and toasts 5 minutes again, and so forth, until tealeaves is dried by baking after 5 minutes; Three bakings, by controlling baking temperature, adopt the mode that little fire is baked slowly, object is the moisture removed fully in tealeaves, makes tealeaves fully dry, is convenient to store;
(9) screen: the tealeaves after three bakings is put into sieve and screened, and removes broken tea slag; The tealeaf residue of 5mm length or width is removed, to improve the uniformity of tealeaves in step (9);
(10) dried orange peel is added: added in the green tea after screening by the dried orange peel bar dried and mix; Dried orange peel and green tea mix, and to substantially improve mouthfeel, add effect of dried orange peel simultaneously, obtain the abundanter green tea of nutritional labeling and dried orange peel mixing tealeaves;
(11) pack sealing: mixed tealeaves is put into packaging bag sealed storage.
When described step (4) is once toasted, the overlay thickness of tealeaves in cauldron is 1.5-2cm; Overlay thickness is blocked up, does not reach the effect of baking, and overlay thickness is excessively thin, and easy tealeaves is burned, affects tealeaves mouthfeel.
During described step (6) secondary baking, the overlay thickness of tealeaves in cauldron is 1.5-2cm; Same overlay thickness is blocked up, does not reach the effect of baking, and overlay thickness is excessively thin, easily that tealeaves is burned, affects tealeaves mouthfeel.
During (8) three bakings of described step, the overlay thickness of tealeaves in cauldron is 1-1.5cm; Three bakings are for making tealeaves fully dry, and tealeaves overlay thickness is blocked up, and the time of baking will be long, can't ensure the oven dry uniformity of tealeaves, affect the storage of tealeaves.
In described step (4), step (6) and step (8), cauldron used is iron pan, and the diameter of cauldron is 50-80cm.Iron pan-roasting tea, can keep the natural mouthfeel of tealeaves.
In described step (4) and step (6), stir-fry by hand and to carry out with the bamboo cane brush that bamboo cane makes; The bamboo cane that bamboo cane brush is 2.5-3.5mm by 30-40 root diameter bundlees and forms, and bamboo cane contacts with tealeaves, can not block the situation of tealeaves, stir-fries flexibly, can ensure the uniformity stir-fried.
During described step (3) cleaning, tealeaves overlay thickness bamboo sieve being spread placement out is 2-3cm, every 1 hour, tealeaves is turned over one side; Tealeaves overlay thickness is blocked up, and tealeaves is too much piled up, and the time has grown meeting variable color, can affect the quality of tealeaves; Every 1 hour, tealeaves is turned over once, to ensure that the moisture in tealeaves is fully discharged, for follow-up baking lays the foundation.
In described step (10), in every 500-600 gram green tea, add 80-100 gram of dried orange peel bar; Dried orange peel and green tea, by suitable proportioning, while guarantee mouthfeel, make nutrition abundanter.
In described step (10), dried orange peel bar length and width are 0.5-1cm; Dried orange peel is cut into inch strips, and dried orange peel bar length and width are all no more than 1cm, can ensure the uniformity mixed, also can ensure taste after tealeaves packing.
The preparation method of this kind of green tea and dried orange peel mixing tealeaves, the pure manual mode that all adopts in steps, controls from harvesting, ensures the fresh and tender of green tea raw material; Employing iron pan toasts, and by the control to baking time, roasting mode and baking temperature, keeps the nutritional labeling of green tea not run off; Rubbed with manual secondary by manual once rubbing, reach tealeaves and go bitter object, to improve the bitter taste and astringent taste that reduce tealeaves self, improve the mouthfeel of tealeaves; Green tea is evenly mixed into dried orange peel after drying, obtained green tea and dried orange peel mixing tealeaves, and dried orange peel can not only improve mouthfeel, and has effect of spleen benefiting and stimulating the appetite, while guarantee mouthfeel, makes effect of tealeaves better.This kind of green tea and and dried orange peel mixing tealeaves, pure natural is made by hand, and mouthfeel is good, can meet the need of market.
Obvious specific implementation of the present invention is not subject to the restrictions described above, as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out, all within protection scope of the present invention.
Claims (9)
1. green tea and dried orange peel mixing tealeaves make a method by hand, it is characterized in that: be specially:
(1) pluck: win the tender leaf that tea tree top wraps tender shoots by hand, win the tealeaves that a slice tender leaf wraps bud one leaf of tender shoots;
(2) clean: the tealeaves of harvesting is put together and cleaned, retain the tealeaves that leaf wraps tender shoots, remove the tealeaves that leaf launches;
(3) clean: the tealeaves cleaning out is put into water, after rinsing 3-5 minute, be put on the bamboo sieve with leaking hole and spread placement 3-5 hour out;
(4) once toast: cleaned tealeaves is put into cauldron and toasts, baking temperature is 70-80 DEG C, toasts after 2-3 minute, tealeaves is turned over one side and toast 2-3 minute again; Then the manual 10-15 minute that stir-fries;
(5) once by hand rub hardship: be put on bamboo panel by the tealeaves after once baking, to rub by hand along clockwise direction, the cyan juice rubbed to tealeaves flows out, and stops rubbing;
(6) secondary baking: by once manual rub after tealeaves tremble out after put into cauldron and toast, baking temperature is 60-70 DEG C, toast after 1-2 minute, is turned over by tealeaves and simultaneously toasts 1-2 minute again; Then the manual 5-8 minute that stir-fries;
(7) secondary is manual rubs hardship: be put into by the tealeaves after secondary baking on bamboo panel, rub by hand along clockwise direction, rub 3-5 minute, stop rubbing;
(8) three bakings: put into cauldron after being trembled out by the tealeaves after manual for secondary rubbing and toast, baking temperature is 40-45 DEG C, often tealeaves is turned over one side and toasts 5 minutes again, and so forth, until tealeaves is dried by baking after 5 minutes;
(9) screen: the tealeaves after three bakings is put into sieve and screened, and removes broken tea slag;
(10) dried orange peel is added: added in the green tea after screening by the dried orange peel bar dried and mix;
(11) pack sealing: mixed tealeaves is put into packaging bag sealed storage.
2. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (4), the overlay thickness of tealeaves in cauldron is 1.5-2cm.
3. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (6), the overlay thickness of tealeaves in cauldron is 1.5-2cm.
4. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (8), the overlay thickness of tealeaves in cauldron is 1-1.5cm.
5. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (4), step (6) and step (8), cauldron used is iron pan, the diameter of cauldron is 50-80cm.
6. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (4) and step (6), craft stir-fries and to carry out with the bamboo cane brush of bamboo cane making.
7. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (3), tealeaves overlay thickness bamboo sieve being spread placement out is 2-3cm, is turned over simultaneously by tealeaves every 1 hour.
8. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (10), in every 500-600 gram green tea, add 80-100 gram of dried orange peel bar.
9. green tea as claimed in claim 1 and dried orange peel mixing tealeaves make method by hand, it is characterized in that: in described step (10), length and the width of dried orange peel bar are 0.5-1cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863237.7A CN105394220A (en) | 2015-11-27 | 2015-11-27 | Method for manufacturing green tea and tangerine peel mixing tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510863237.7A CN105394220A (en) | 2015-11-27 | 2015-11-27 | Method for manufacturing green tea and tangerine peel mixing tea |
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| CN105394220A true CN105394220A (en) | 2016-03-16 |
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| CN201510863237.7A Withdrawn CN105394220A (en) | 2015-11-27 | 2015-11-27 | Method for manufacturing green tea and tangerine peel mixing tea |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606555A (en) * | 2008-06-18 | 2009-12-23 | 刘玉坚 | High-calcium organic green tea |
| CN102028049A (en) * | 2009-09-26 | 2011-04-27 | 宋百满 | Preparation technology of Rizhao green tea |
| CN102742686A (en) * | 2011-04-18 | 2012-10-24 | 杨秀波 | Processing technology of sweet osmanthus green tea |
| CN102948500A (en) * | 2012-11-30 | 2013-03-06 | 云南省腾冲清凉山茶厂有限责任公司 | Processing technology of green tea |
-
2015
- 2015-11-27 CN CN201510863237.7A patent/CN105394220A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606555A (en) * | 2008-06-18 | 2009-12-23 | 刘玉坚 | High-calcium organic green tea |
| CN102028049A (en) * | 2009-09-26 | 2011-04-27 | 宋百满 | Preparation technology of Rizhao green tea |
| CN102742686A (en) * | 2011-04-18 | 2012-10-24 | 杨秀波 | Processing technology of sweet osmanthus green tea |
| CN102948500A (en) * | 2012-11-30 | 2013-03-06 | 云南省腾冲清凉山茶厂有限责任公司 | Processing technology of green tea |
Non-Patent Citations (2)
| Title |
|---|
| 陈宗懋等: "《中国茶经 2011年修订版》", 31 October 2011, 上海文化出版社 * |
| 马纲等: "《茶包偏方养生治病一本全》", 30 April 2015, 浙江科学技术出版社 * |
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Application publication date: 20160316 |
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