CN105746750A - Liubao tea making method - Google Patents
Liubao tea making method Download PDFInfo
- Publication number
- CN105746750A CN105746750A CN201610181874.0A CN201610181874A CN105746750A CN 105746750 A CN105746750 A CN 105746750A CN 201610181874 A CN201610181874 A CN 201610181874A CN 105746750 A CN105746750 A CN 105746750A
- Authority
- CN
- China
- Prior art keywords
- tea
- pile
- bamboo basket
- liubao
- fermentation
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- A23F3/08—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a Liubao tea making method and relates to the technical field of tea processing. The Liubao tea making method comprises processes as follows: raw material selection, screening, blending, pile fermentation, spreading in heaps, high-pressure steaming, aging, packaging and finished product forming, wherein in the pile fermentation process, a liquorice extracting solution is sprayed to raw tea after pile fermentation is performed for 5 days, a weight ratio of the raw tea to the liquorice extracting solution is 15:1, and pile fermentation is performed continuously; in the high-pressure steaming process, the air-dried raw tea is placed in a steaming bucket to be steamed for 5-10 min, the steamed raw tea is taken out, dispersed, placed into a bamboo basket and tightly pressed in the bamboo basket, and then the bamboo basket is covered with a cover and transferred into an aging cellar for aging. The steamed raw tea is taken out, immediately dispersed and then tightly pressed, so that core scorch of the raw tea can be avoided in a pressing process, the tea quality is improved, and the Liubao tea can reach the quality of a traditional 3-5-year Liubao tea within 18 months; the liquorice extracting solution is sprayed in the pile fermentation process in the piling process, accordingly, the functions of the tea are increased greatly, and diverse functions of the Liubao tea are realized.
Description
Technical field
The present invention relates to Tea Processing technical field, the preparation method of a kind of six fort tea.
Background technology
Six fort tea, belong to black tea, in Wuzhou administration jurisdiction, selecting Cangwu County colony kind, Guangxi big middle period kind and separation thereof, the kind of seed selection, the fresh leaf of strain tea tree is raw material, general technology is will to carry out pile-fermentation, decatize, compacting through the gross tea of just system, it is finally putting into ageing in ageing cellar for storing things, prepares loose tea or compress tea.
Six fort tea, in addition to having the health-care effect that other teas is common, have more clearing damp of relieving summer heat, improving eyesight clears away heart-fire, digestive effect.Six fort tea are after hanging ageing, and the most visible in tea have many golden yellow " golden flower ", and this is the yellow mould of beneficial qualities, its energy secreting amylase and oxidizing ferment, can be catalyzed the Starch Conversion in tealeaves is monose, catalysis polyphenol compound oxidation, make tealeaves soup discoloration reddish brown, eliminate thick blue or green taste.Scientific experimentation proves, six fort tea are in addition to the several amino acids containing needed by human, vitamin and trace element, contained lipase is higher than other teas, therefore six fort tea have higher decomposition greasy, reduce human body class fatty compound, cholesterol, effect of triglyceride (triglycerides), drink for a long time can repose with stomach invigorating, body-building and weight-reducing.
Utilizing six traditional fort tea tea-manufacturing technologies to make for six fort tea time, in order to ensure the quality of tealeaves, whole technique typically requires the 3-5 year, and the production cycle is long, causes yielding poorly, and constrains the industrial development of six fort tea.
Summary of the invention
Problem to be solved by this invention is to provide a kind of with short production cycle, quality better, has the preparation method of multi-functional six fort tea.
In order to solve the problems referred to above, the technical solution adopted in the present invention is: include raw material choose, sieve, assorted, pile-fermentation, stand heap, steam pressure, be aged, pack, finished product process, it is characterized in that: in pile-fermentation operation, after pile-fermentation 5 days, uniformly spray the licorice extract that weight ratio is 15:1 to gross tea, continue pile-fermentation；Tea stack temperature is 40-55 DEG C, and ambient humidity is 75-80%, total wet 16-20 days heap time；In described steam pressure operation, the gross tea dried being positioned over boiling in steaming bucket, digestion time is 5-10 minute, after boiling is good, tealeaves is taken out, gross tea is broken up, puts into bamboo basket, by pressure tea machine, gross tea is compressed in described bamboo basket, cover bamboo basket lid, be aged 180 days in then moving into ageing cellar for storing things.
Radix Glycyrrhizae of the present invention, for pulse family Glycyrrhiza herbaceous plant, gas is micro-, and taste is sweet and special.Function cures mainly clearing heat and detoxicating, expelling phlegm and arresting coughing, gastral cavity abdomen etc..
Owing to using technique scheme, there is advantages that
The present invention breaks up after being taken out by well-done gross tea at once, then compresses, and makes gross tea will not burn core in pressing process, improves the quality of tealeaves, makes six fort tea i.e. can reach the quality of traditional six fort tea 3-5 in 18 months；During wet heap, spray and there is clearing heat and detoxicating, the licorice extract of expelling phlegm and arresting coughing effect, significantly increase the function of tealeaves, make six fort tea functional diversities.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
Its making step of preparation method of the present embodiment six fort tea is:
A, raw material are chosen: choose the six fort tea gross tea that Cangwu County colony plants；
B, screening: by trembling sieve, the profile of gross tea is arranged by rotary strainer, selection by winnowing, stalk-sorting, forms each machine mouth tea；
C, assorted: each machine mouth tea that will have sieved, carry out assorted by quality and grade, by stitched together for gross tea close for profile；
D, pile-fermentation: after assorted good six fort tea gross tea pile-fermentation 5 days, spray licorice extract to gross tea, and gross tea is 15:1 with the weight ratio of licorice extract, continues pile-fermentation；Tea stack temperature is 40-55 DEG C, and ambient humidity is 75-80%, total 16 days wet heap time；
E, stand heap: being spread out by the gross tea after fermentation and dry, flash-off time is 1 day；
F, steam pressure: the gross tea dried is positioned over boiling in bamboo steaming bucket, and digestion time is 5 minutes, after boiling is good, is taken out by tealeaves, is broken up by gross tea, put into bamboo basket, is compressed by gross tea by pressure tea machine, cover bamboo basket lid in described bamboo basket；
G, ageing: F step bamboo basket dress tea is moved to ageing cellar for storing things ageing together, and in ageing cellar for storing things, relative humidity is 50-65%, and temperature is 20 DEG C-35 DEG C, and the digestion time in storehouse done by plank is 180 days；
H, packaging: the tealeaves after aged, through after the assay was approved, repacks；
I, finished product: be stored in warehouse for finished product by packaged tealeaves, storage environment requires to keep cleaning, dry, free from extraneous odour.
Embodiment 2:
Its making step of preparation method of the present embodiment six fort tea is:
A, raw material are chosen: choose the six fort tea gross tea that Cangwu County colony plants；
B, screening: by trembling sieve, the profile of gross tea is arranged by rotary strainer, selection by winnowing, stalk-sorting, forms each machine mouth tea；
C, assorted: each machine mouth tea that will have sieved, carry out assorted by quality and grade, by stitched together for gross tea close for profile；
D, pile-fermentation: after assorted good six fort tea gross tea pile-fermentation 5 days, spray licorice extract to gross tea, and gross tea is 15:1 with the weight ratio of licorice extract, continues pile-fermentation；Tea stack temperature is 40-55 DEG C, and ambient humidity is 75-80%, total 20 days wet heap time；
E, stand heap: being spread out by the gross tea after fermentation and dry, flash-off time is 1 day；
F, steam pressure: the gross tea dried is positioned over boiling in bamboo steaming bucket, and digestion time is 10 minutes, after boiling is good, is taken out by tealeaves, is broken up by gross tea, put into bamboo basket, is compressed by gross tea by pressure tea machine, cover bamboo basket lid in described bamboo basket；
G, ageing: F step bamboo basket dress tea is moved to ageing cellar for storing things ageing together, and in ageing cellar for storing things, relative humidity is 50-65%, and temperature is 20 DEG C-35 DEG C, and the digestion time in storehouse done by plank is 180 days；
H, packaging: the tealeaves after aged, through after the assay was approved, repacks；
I, finished product: be stored in warehouse for finished product by packaged tealeaves, storage environment requires to keep cleaning, dry, free from extraneous odour.
Claims (1)
1. the preparation method of a fort tea, choose including raw material, sieve, assorted, pile-fermentation, stand heap, steam pressure, be aged, pack, finished product process, it is characterized in that: in pile-fermentation operation, after pile-fermentation 5 days, licorice extract is sprayed to gross tea, gross tea is 15:1 with the weight ratio of licorice extract, continues pile-fermentation；Tea stack temperature is 40-55 DEG C, and ambient humidity is 75-80%, total wet 16-20 days heap time；In described steam pressure operation, the gross tea dried being positioned over boiling in steaming bucket, digestion time is 5-10 minute, after boiling is good, tealeaves is taken out, gross tea is broken up, puts into bamboo basket, by pressure tea machine, gross tea is compressed in described bamboo basket, cover bamboo basket lid, be aged 180 days in then moving into ageing cellar for storing things.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181874.0A CN105746750A (en) | 2016-03-28 | 2016-03-28 | Liubao tea making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181874.0A CN105746750A (en) | 2016-03-28 | 2016-03-28 | Liubao tea making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105746750A true CN105746750A (en) | 2016-07-13 |
Family
ID=56345741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610181874.0A Withdrawn CN105746750A (en) | 2016-03-28 | 2016-03-28 | Liubao tea making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105746750A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490242A (en) * | 2016-12-09 | 2017-03-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of with wetting one's whistle, six fort tea of cough-relieving effect and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543057A (en) * | 2015-01-05 | 2015-04-29 | 梧州市天誉茶业有限公司 | Liupu tea making technology |
-
2016
- 2016-03-28 CN CN201610181874.0A patent/CN105746750A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543057A (en) * | 2015-01-05 | 2015-04-29 | 梧州市天誉茶业有限公司 | Liupu tea making technology |
Non-Patent Citations (1)
| Title |
|---|
| 冯彬彬 等: "《中药药理与应用》", 30 November 2015, 中国中医药出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490242A (en) * | 2016-12-09 | 2017-03-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of with wetting one's whistle, six fort tea of cough-relieving effect and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550718B (en) | Pu'er Eurotium cristatum compressed tea and preparation method thereof | |
| CN104171073B (en) | A kind of processing technology of compacting pressing yellow tea | |
| CN102669314A (en) | Manufacture method of special Tieguanyin tea | |
| CN101019585A (en) | Production process of serial health Puer tea with gastrodia tuber | |
| KR101591708B1 (en) | The natural brewing vinegarmade use beauveria sp, and its producing method | |
| CN103005107A (en) | Method for processing stevia rebaudiana dark green tea | |
| CN104920680B (en) | The production method of the black brick tea of either shallow fermentation | |
| CN102618413B (en) | Production method of traditional Chinese medicine alcoholic drink | |
| CN104543125A (en) | Cyclocarya paliurus pu-erh tea and preparation method thereof | |
| CN101904466A (en) | Tomato steamed bread and processing method thereof | |
| CN104186726A (en) | Fungus growing preparation process of yellow compressed tea | |
| CN105994751A (en) | Manufacture method of lung moistening Liubao tea | |
| CN102783543A (en) | Preparation method for xanthoceras sorbifolia Fuzhuan tea | |
| CN108782863A (en) | A kind of production method of tangerine tea cake | |
| CN105815491A (en) | Making method of rose Liupao tea | |
| CN105746750A (en) | Liubao tea making method | |
| KR20050040268A (en) | Method for producing of ginseng-toenjang | |
| CN104798926A (en) | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite | |
| CN103109941A (en) | Preparation method of oolong tea | |
| CN106615351A (en) | Composite type rubus chingii Fuzhuan tea and preparation method | |
| CN104256506A (en) | Method for brewing pumpkin sauce | |
| CN104187748A (en) | Peanut high-nutrition beef granule | |
| CN107474946A (en) | A kind of processing method of brain-nourishing intelligence-benefiting tea oil | |
| CN105941704A (en) | Making method of Liupao tea capable of eliminating spots | |
| CN107865305A (en) | A kind of nutrient health, the sprouted unpolished rice steamed sponge cake to look good, smell good and taste good and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160713 |
|
| WW01 | Invention patent application withdrawn after publication |