CN105494714A - Preparation process of black tea with magnolia fragrance - Google Patents
Preparation process of black tea with magnolia fragrance Download PDFInfo
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- CN105494714A CN105494714A CN201610033495.7A CN201610033495A CN105494714A CN 105494714 A CN105494714 A CN 105494714A CN 201610033495 A CN201610033495 A CN 201610033495A CN 105494714 A CN105494714 A CN 105494714A
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- yulan
- tealeaves
- petal
- magnolia
- flower
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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
- A23F3/08—Oxidation; Fermentation
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation process of black tea with magnolia fragrance. The preparation process comprises the following steps: 1, selecting and processing black tea; 2, harvesting and processing magnolia flowers; 3, scenting, namely scenting by alternately and repeatedly piling tea leaves and magnolia flower petals at a mass ratio of 10:(1-2) in an airtight chamber; 4, scenting at a high temperature, namely stifling the magnolia flower petals and the tea leaves at a mass ratio of (1-2):12 in a steam tank; 5, performing pile fermentation; 6, stoving; and 7, enhancing fragrance. The black tea prepared by the invention not only has faint scent as well as sweetness and mellowness of black tea, is also fused with rich hidden fragrance of magnolia flowers, is rich in level, peasant in fragrance, durable and brewing-resistant, and can meet diversified demands of consumers.
Description
Technical field
The present invention relates to tea making field, particularly a kind of manufacture craft of yulan pekoe.
Background technology
Black tea, belongs to full fermented tea, is with suitable new tea bud-leaf for raw material, through withering, kneading, ferment, the tea refined of the series of process process such as dry.The effects such as black tea has warm stomach health, benefit of refreshing oneself think of, dispelling fatigue, elimination oedema, antidiarrheal, antibacterial, enhancing is immune.Black tea moral character is gentle, and taste is mellow, often drinks sugaring or black tea with milk, can not only warm up stomach, can also anti-inflammatory, protection stomach lining, also have certain effect to treatment ulcer.Black tea contributes to gastro-intestinal digestion, can promote appetite, can effectively prevent and treat myocardial infarction, strong cardiac muscle function, reduce blood glucose value and hypertension, prevent to decay tooth and poison by food etc., therefore very popular.Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, chemical composition change in fresh leaf is larger, Tea Polyphenols reduces more than 90%, create the new component such as theaflavin, thearubigin, aroma substance obviously increases than fresh leaf, so black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.
White orchid and Jasmine, gardenia being called " midsummer three is white ", flower is pure white as pure white snow, and strong fragrance is refreshing, long long ago.Zeng Youshi praises it, and " the saturating beautiful flesh of hundred step delicate fragrance, full hall white teeth turns bright eyebrow.If " fragrance of the yulan fragrance of a flower with black tea is mixed mutually, will the abundanter consumption demand of consumer be met.
Summary of the invention
The invention provides a kind of manufacture craft of yulan pekoe, in obtained black tea, mix the yulan magnolia fragrance of a flower of fragrance.
For achieving the above object, technical scheme of the present invention is:
A manufacture craft for yulan pekoe, is characterized in that comprising the following steps:
Step 1: selecting and processing of black tea, plucks fresh tea leaf bud point; Be placed in indoor shady and cool ventilation place airing, wither 4 ~ 12h; Tealeaves after withering fully is kneaded; Ferment under field conditions (factors) in the indoor putting into ventilation, the time is 3 ~ 6 days; Adopt drying machine drying, dry to moisture be 8 ~ 9%;
Step 2: gathering and processing of yulan magnolia, at fine day, at the yulan magnolia florescence, plucks yulan magnolia of just putting in bud; When plucking and transport, flower must be avoided damaged; The yulan magnolia of returning gathering is placed in clean indoor and spreads and grow flower, and is that after 70 ~ 95% open states, yulan magnolia is rolled over lobe, obtains yulan petal, the yulan petal obtained must be finished on the same day until flower;
Step 3: basement flower, in airtight indoor, the weight ratio of 1 ~ 2:10 pressed by yulan petal and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck yulan petal, bottom and top layer are tealeaves, and temperature controls at 30 ~ 35 DEG C, when temperature is more than 35 DEG C, push aside, turn up and down, closing heap again after temperature reduces, open vavuum pump during basement flower and make air accelerate circulation, it is 4 ~ 6 hours that basement is taken time, and is separated by tealeaves after completing with yulan petal;
Step 4: high temperature basement flower, yulan petal and tealeaves are pressed the weight ratio of 1 ~ 2:12, put into steam tank, with the stifling 2 ~ 5min of the steam pressure-reducings of 80 ~ 90 DEG C, in stifling process, steam tank rotates with the speed of 8 ~ 10 times/min, is separated by tealeaves after completing with yulan petal;
Step 5: pile-fermentation, by the rapid wet heap of tealeaves after being separated with yulan petal, at airtight indoor fermentation 5 ~ 6h, every 1h turning once, and evenly sprays clear water, makes the water content of tealeaves remain on 22 ~ 26%, is deblocked by tea screening after having fermented;
Step 6: dry, the drying tea leaves of step 5 gained is reached 10 ~ 12% to moisture;
Step 7: Titian, adopt fragrance extracting machine to carry out Titian the tealeaves of step 6 gained, temperature controls, between 110 ~ 120 DEG C, to make moisture reach less than 6%, and hand is pinched tea stalk and become end.
Further, in described step 1, the process of kneading comprises the following steps:
First time kneads, and adopts kneading machine not pressurize and kneads 15 ~ 20min, sieve, deblock;
Second time is kneaded, and kneads 15 ~ 20min, sieve, deblock by manual;
Third time kneads, and adopts kneading machine to knead 10 ~ 15min under an increased pressure, sieves, deblocks.
Further, in described step 2, when yulan petal does not use immediately, yulan petal is wrapped in freshness protection package, is put in that temperature is 0 ~ 4 DEG C, humidity is cold storing and fresh-keeping in the freezer of 25 ~ 40%, recover normal temperature during basement flower to be prepared and be used for basement flower.
Further, in described step 2, spreading the foster time spent in indoor is 2 ~ 4h.
Further, in described step 4, during pile-fermentation, the height of wet heap is 42 ~ 48cm.
Further, in described step 4, the weight ratio of yulan petal and tealeaves is 1:9.
Further, in described step 5, the weight ratio of yulan petal and tealeaves is 1:10.
By the yulan pekoe that above-mentioned technique is obtained, the Black Tea look glow brewed out, not only has the delicate fragrance glycol of black tea itself, also mixes the delicate fragrance that yulan magnolia is strong, levels are rich, pleasant aroma, and lasting resistance to bubble, the diversified demand of consumer can be met.
Detailed description of the invention
Embodiment 1
A manufacture craft for yulan pekoe, comprises the following steps:
Step 1: selecting and processing of black tea, plucks fresh tea leaf bud point; Be placed in indoor shady and cool ventilation place airing, wither 4 ~ 12h; Tealeaves after withering fully is kneaded; Ferment under field conditions (factors) in the indoor putting into ventilation, the time is 3 ~ 6 days; Adopt drying machine drying, dry to moisture be 8 ~ 9%;
Step 2: gathering and processing of yulan magnolia, at fine day, at the yulan magnolia florescence, plucks yulan magnolia of just putting in bud; When plucking and transport, flower must be avoided damaged; The yulan magnolia of returning gathering is placed in clean indoor and spreads and grow flower, and is that after 70 ~ 95% open states, yulan magnolia is rolled over lobe, obtains yulan petal, the yulan petal obtained must be finished on the same day until flower;
Step 3: basement flower, in airtight indoor, the weight ratio of 1:9 pressed by yulan petal and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck yulan petal, bottom and top layer are tealeaves, and temperature controls at 30 ~ 35 DEG C, when temperature is more than 35 DEG C, push aside, turn up and down, closing heap again after temperature reduces, open vavuum pump during basement flower and make air accelerate circulation, it is 4 ~ 6 hours that basement is taken time, and is separated by tealeaves after completing with yulan petal;
Step 4: high temperature basement flower, yulan petal and tealeaves are pressed the weight ratio of 1:10, put into steam tank, with the stifling 3 ~ 5min of the steam pressure-reducings of 80 ~ 90 DEG C, in stifling process, steam tank rotates with the speed of 8 ~ 10 times/min, is separated by tealeaves after completing with yulan petal;
Step 5: pile-fermentation, by the rapid wet heap of tealeaves after being separated with yulan petal, is highly 42 ~ 48cm, at airtight indoor fermentation 5 ~ 6h, every 1h turning once, and evenly sprays clear water, make the water content of tealeaves remain on 22 ~ 26%, after having fermented, tea screening is deblocked;
Step 6: dry, the drying tea leaves of step 5 gained is reached 10 ~ 12% to moisture;
Step 7: Titian, adopt fragrance extracting machine to carry out Titian the tealeaves of step 6 gained, temperature controls, between 110 ~ 120 DEG C, to make moisture reach less than 6%, and hand is pinched tea stalk and become end.
Wherein, in step 1, the process of kneading comprises the following steps:
First time kneads, and adopts kneading machine not pressurize and kneads 15 ~ 20min, sieve, deblock;
Second time is kneaded, and kneads 15 ~ 20min, sieve, deblock by manual;
Third time kneads, and adopts kneading machine to knead 10 ~ 15min under an increased pressure, sieves, deblocks.
In step 2, when yulan petal does not use immediately, yulan petal is wrapped in freshness protection package, is put in that temperature is 0 ~ 4 DEG C, humidity is cold storing and fresh-keeping in the freezer of 25 ~ 40%, recover normal temperature during basement flower to be prepared and be used for basement flower.
Embodiment 2
A manufacture craft for yulan pekoe, comprises the following steps:
Step 1: selecting and processing of black tea, plucks fresh tea leaf bud point; Be placed in indoor shady and cool ventilation place airing, wither 4 ~ 12h; Tealeaves after withering fully is kneaded; Ferment under field conditions (factors) in the indoor putting into ventilation, the time is 3 ~ 6 days; Adopt drying machine drying, dry to moisture be 8 ~ 9%;
Step 2: gathering and processing of yulan magnolia, at fine day, at the yulan magnolia florescence, plucks yulan magnolia of just putting in bud; When plucking and transport, flower must be avoided damaged; The yulan magnolia of returning gathering is placed in clean indoor and spreads and grow flower, and is that after 70 ~ 95% open states, yulan magnolia is rolled over lobe, obtains yulan petal, the yulan petal obtained must be finished on the same day until flower;
Step 3: basement flower, in airtight indoor, the weight ratio of 1:10 pressed by yulan petal and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck yulan petal, bottom and top layer are tealeaves, and temperature controls at 30 ~ 35 DEG C, when temperature is more than 35 DEG C, push aside, turn up and down, closing heap again after temperature reduces, open vavuum pump during basement flower and make air accelerate circulation, it is 4 ~ 6 hours that basement is taken time, and is separated by tealeaves after completing with yulan petal;
Step 4: high temperature basement flower, presses the weight ratio of 1:12, puts into steam tank, fumigate 5min with the steam pressure-reducing of 80 ~ 90 DEG C by yulan petal and tealeaves, in stifling process, steam tank rotates with the speed of 8 ~ 10 times/min, is separated by tealeaves after completing with yulan petal;
Step 5: pile-fermentation, by the rapid wet heap of tealeaves after being separated with yulan petal, is highly 42 ~ 48cm, at airtight indoor fermentation 5 ~ 6h, every 1h turning once, and evenly sprays clear water, make the water content of tealeaves remain on 22 ~ 26%, after having fermented, tea screening is deblocked;
Step 6: dry, the drying tea leaves of step 5 gained is reached 10 ~ 12% to moisture;
Step 7: Titian, adopt fragrance extracting machine to carry out Titian the tealeaves of step 6 gained, temperature controls, between 110 ~ 120 DEG C, to make moisture reach less than 6%, and hand is pinched tea stalk and become end.
Wherein, in step 1, the process of kneading comprises the following steps:
First time kneads, and adopts kneading machine not pressurize and kneads 15 ~ 20min, sieve, deblock;
Second time is kneaded, and kneads 15 ~ 20min, sieve, deblock by manual;
Third time kneads, and adopts kneading machine to knead 10 ~ 15min under an increased pressure, sieves, deblocks.
In step 2, when yulan petal does not use immediately, yulan petal is wrapped in freshness protection package, is put in that temperature is 0 ~ 4 DEG C, humidity is cold storing and fresh-keeping in the freezer of 25 ~ 40%, recover normal temperature during basement flower to be prepared and be used for basement flower.
Embodiment 3
A manufacture craft for yulan pekoe, comprises the following steps:
Step 1: selecting and processing of black tea, plucks fresh tea leaf bud point; Be placed in indoor shady and cool ventilation place airing, wither 4 ~ 12h; Tealeaves after withering fully is kneaded; Ferment under field conditions (factors) in the indoor putting into ventilation, the time is 3 ~ 6 days; Adopt drying machine drying, dry to moisture be 8 ~ 9%;
Step 2: gathering and processing of yulan magnolia, at fine day, at the yulan magnolia florescence, plucks yulan magnolia of just putting in bud; When plucking and transport, flower must be avoided damaged; The yulan magnolia of returning gathering is placed in clean indoor and spreads and grow flower, and is that after 70 ~ 95% open states, yulan magnolia is rolled over lobe, obtains yulan petal, the yulan petal obtained must be finished on the same day until flower;
Step 3: basement flower, in airtight indoor, the weight ratio of 1:5 pressed by yulan petal and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck yulan petal, bottom and top layer are tealeaves, and temperature controls at 30 ~ 35 DEG C, when temperature is more than 35 DEG C, push aside, turn up and down, closing heap again after temperature reduces, open vavuum pump during basement flower and make air accelerate circulation, it is 4 ~ 6 hours that basement is taken time, and is separated by tealeaves after completing with yulan petal;
Step 4: high temperature basement flower, presses the weight ratio of 1:6, puts into steam tank, fumigate 3min with the steam pressure-reducing of 80 ~ 90 DEG C by yulan petal and tealeaves, in stifling process, steam tank rotates with the speed of 8 ~ 10 times/min, is separated by tealeaves after completing with yulan petal;
Step 5: pile-fermentation, by the rapid wet heap of tealeaves after being separated with yulan petal, is highly 42 ~ 48cm, at airtight indoor fermentation 5 ~ 6h, every 1h turning once, and evenly sprays clear water, make the water content of tealeaves remain on 22 ~ 26%, after having fermented, tea screening is deblocked;
Step 6: dry, the drying tea leaves of step 5 gained is reached 10 ~ 12% to moisture;
Step 7: Titian, adopt fragrance extracting machine to carry out Titian the tealeaves of step 6 gained, temperature controls, between 110 ~ 120 DEG C, to make moisture reach less than 6%, and hand is pinched tea stalk and become end.
Claims (7)
1. a manufacture craft for yulan pekoe, is characterized in that comprising the following steps:
Step 1: selecting and processing of black tea, plucks fresh tea leaf bud point; Be placed in indoor shady and cool ventilation place airing, wither 4 ~ 12h; Tealeaves after withering fully is kneaded; Ferment under field conditions (factors) in the indoor putting into ventilation, the time is 3 ~ 6 days; Adopt drying machine drying, dry to moisture be 8 ~ 9%;
Step 2: gathering and processing of yulan magnolia, at fine day, at the yulan magnolia florescence, plucks yulan magnolia of just putting in bud; When plucking and transport, flower must be avoided damaged; The yulan magnolia of returning gathering is placed in clean indoor and spreads and grow flower, and is that after 70 ~ 95% open states, yulan magnolia is rolled over lobe, obtains yulan petal, the yulan petal obtained must be finished on the same day until flower;
Step 3: basement flower, in airtight indoor, the weight ratio of 1 ~ 2:10 pressed by yulan petal and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck yulan petal, bottom and top layer are tealeaves, and temperature controls at 30 ~ 35 DEG C, when temperature is more than 35 DEG C, push aside, turn up and down, closing heap again after temperature reduces, open vavuum pump during basement flower and make air accelerate circulation, it is 4 ~ 6 hours that basement is taken time, and is separated by tealeaves after completing with yulan petal;
Step 4: high temperature basement flower, yulan petal and tealeaves are pressed the weight ratio of 1 ~ 2:12, put into steam tank, with the stifling 2 ~ 5min of the steam pressure-reducings of 80 ~ 90 DEG C, in stifling process, steam tank rotates with the speed of 8 ~ 10 times/min, is separated by tealeaves after completing with yulan petal;
Step 5: pile-fermentation, by the rapid wet heap of tealeaves after being separated with yulan petal, at airtight indoor fermentation 5 ~ 6h, every 1h turning once, and evenly sprays clear water, makes the water content of tealeaves remain on 22 ~ 26%, is deblocked by tea screening after having fermented;
Step 6: dry, the drying tea leaves of step 5 gained is reached 10 ~ 12% to moisture;
Step 7: Titian, adopt fragrance extracting machine to carry out Titian the tealeaves of step 6 gained, temperature controls, between 110 ~ 120 DEG C, to make moisture reach less than 6%, and hand is pinched tea stalk and become end.
2. the manufacture craft of a kind of yulan pekoe according to claim 1, is characterized in that:
In described step 1, the process of kneading comprises the following steps:
First time kneads, and adopts kneading machine not pressurize and kneads 15 ~ 20min, sieve, deblock;
Second time is kneaded, and kneads 15 ~ 20min, sieve, deblock by manual;
Third time kneads, and adopts kneading machine to knead 10 ~ 15min under an increased pressure, sieves, deblocks.
3. the manufacture craft of a kind of yulan pekoe according to claim 2, is characterized in that:
In described step 2, when yulan petal does not use immediately, yulan petal is wrapped in freshness protection package, is put in that temperature is 0 ~ 4 DEG C, humidity is cold storing and fresh-keeping in the freezer of 25 ~ 40%, recover normal temperature during basement flower to be prepared and be used for basement flower.
4. the manufacture craft of a kind of yulan pekoe according to claim 1, is characterized in that:
In described step 2, spreading the foster time spent in indoor is 2 ~ 4h.
5. the manufacture craft of a kind of yulan pekoe according to claim 1, is characterized in that:
In described step 4, during pile-fermentation, the height of wet heap is 42 ~ 48cm.
6. the manufacture craft of a kind of yulan pekoe according to claim 1, is characterized in that:
In described step 4, the weight ratio of yulan petal and tealeaves is 1:9.
7. the manufacture craft of a kind of yulan pekoe according to claim 1, is characterized in that:
In described step 5, the weight ratio of yulan petal and tealeaves is 1:10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610033495.7A CN105494714A (en) | 2016-01-19 | 2016-01-19 | Preparation process of black tea with magnolia fragrance |
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| CN201610033495.7A CN105494714A (en) | 2016-01-19 | 2016-01-19 | Preparation process of black tea with magnolia fragrance |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378162A (en) * | 2018-04-30 | 2018-08-10 | 蔚长飞 | A kind of production method and products thereof of yulan magnolia Fu tea |
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2016
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Patent Citations (7)
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| CN102273526A (en) * | 2011-09-09 | 2011-12-14 | 福建九峰农业发展有限公司 | Method for processing jasmine black tea |
| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
| CN103783231A (en) * | 2014-02-26 | 2014-05-14 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN104996631A (en) * | 2015-07-21 | 2015-10-28 | 横县南方茶厂 | Method for scenting jasmine tea at constant temperature |
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Application publication date: 20160420 |