CN105767320A - 一种青茶及其制备方法 - Google Patents
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Abstract
一种青茶是在传统绿茶中复配石斛寸金并同时吸附有箬竹叶清香的一种茶叶。石斛寸金占总质量的10‑30%。石斛寸金是10‑20mm长干燥扁平的茎杆。将鲜茶叶杀青后的半成品铺放在洁净干燥的箬竹叶上,其上再覆盖一层箬竹叶,待自然降至室温后半成品再揉捻、干燥得到绿茶。将绿茶和石斛寸金按比例复配后得到青茶。或者将新鲜出炉的绿茶与石斛寸金趁热复配后再用洁净干燥的箬竹叶吸附一次,自然降至室温后得到青茶。本青茶香味浓,口感佳,而且其固形物还可咀嚼食之,营养丰富。此外本青茶有抑制儿茶素氧化的作用。
Description
一、技术领域
本发明涉及一种茗品及其加工方法,确切地说是一种青茶及其制备方法。
二、背景技术
百姓人家,开门七件事、柴、米、油、盐、酱、醋、茶。茶虽居末位,仍不失为人们日常生活中的必需品。茶叶是世界三大饮料之一,我国是世界最大茶叶生产国、消费国。茶叶的品种很多,其中绿茶产量最大,消费面最广。全球90%以上的绿茶由我国提供。绿茶中含有儿茶素、叶绿素和r-酪氨酸等活性成分,具有提神醒脑、镇静安神、消食利尿及抗氧化和抗肿瘤等作用。
绿茶的加工方法仍采用传统工艺。鲜叶→分拣→杀青→揉捻→干燥。杀青的作用是使酶失活,同时除去青草味,有利于溢出茶香。揉捻的作用使茶叶成型,干燥使含水率≤6%利于贮藏。绿茶具有很强的吸附性,特别是空气中的水分,所以大宗茶叶交易都是以件计,不用重量计。在零售的小包装内通常要置放干燥剂。
石斛属于兰科,为多年生草本植物。我国已知的有78种之多,其中以金钗石斛、霍山石斛为佳。石斛为传统的名贵中药,其所含的生物碱有止痛、解热、缓心率、降血压、解巴比妥毒等作用;所含的多糖有抗氧化、抗肿瘤、降血糖、防治白内障及增强机体免疫力等作用。目前石斛已可以大规模种植,开发的保健品有石斛胶囊、石斛粉、超微粉、石斛冲剂、石斛晶、石斛露、石斛茶、石斛酒等。
箬竹叶是禾本科植物箬竹的叶子。由于叶型大、强度高且疏水,故常用于防水衬垫,如斗笠、竹篓等。箬竹叶有浓郁的清香味,是包粽子用的棕叶中的上品。箬竹叶也有药用价值,有清热解毒、止血、消肿之功效。
三、发明内容
本发明旨在为消费者提供一种别具一格的香茗-青茶。所要解决的技术问题是在保持传统绿茶色、香、味、型基础上融入箬竹叶的清香和具有药用价值的石斛,特别是霍山石斛。
本发明所称的青茶是在传统绿茶中复配石斛寸金并同时吸附有箬竹叶清香的一种茶叶。石斛寸金占总质量10-30%。
石斛寸金是指干燥的扁平状石斛茎杆,长10-20mm。为最大限度地保留茎杆中生物碱和多糖等活性成分,宜采用先脱去部分水、后定型、再干燥的工艺加工。这就是鲜茎杆剪切成10-20mm长的短杆,先真空脱水,当脱去70%左右的水份后热压定型呈扁平状,最后干燥。
传统绿茶是指按杀青-揉捻-干燥传统工艺加工的绿茶。揉捻成型有时也称炒茶。
本青茶的制备方法包括鲜茶叶杀青、揉捻和干燥以及吸附和复配各单元过程,与现有技术的区别是所述的吸附是将杀青后的半成品趁热铺放在洁净干燥的鲜箬竹叶上,其上再覆盖鲜箬竹叶。半成品在自然冷却过程中轻微发酵同时溢出茶香,与箬竹叶互相串味,相互吸附对方的香气。降至室温后揭去上层箬竹叶,半成品再揉捻、干燥得到绿茶。所述的复配是将绿茶和石斛寸金按比例混合均匀得到青茶。优选霍山石斛制备的石斛寸金。
所述的吸附还包括复配后的吸附。这就是将干燥出炉的绿茶和石斛寸金趁热复配后铺放在洁净干燥的箬竹叶上,其上再覆盖箬竹叶,自然降至室温,揭去上层箬竹叶即得青茶。
本发明正是利用绿茶的吸附性能和石斛的药用价值且无异味研制而成。本青茶饮其汤汁,香味浓,口感佳,别具风味,而且其固形物还可咀嚼食之,营养更加丰富。本青茶保质期长。
本青茶与我省出产的多种驰名绿茶进行了以下比较试验。
取当年制备的青茶与当年生产的上等黄山毛峰、太平猴魁、霍山黄芽、六安瓜片,分别用铝塑袋包装封口后置于金属听筒内,在自然环境下存放。两年后拆封,各取等量用92℃热水冲泡一杯。半小时后比较上层茶汤。
本青茶茶汤仍清亮透明,绿色中略显淡淡的黄色,闻之仍有茶香,饮之无涩味。
其他茶汤有不同程度的混浊,呈棕黄色或黄褐色,闻之无茶香,饮之有涩味。
茶汤变色是因为儿茶素(黄烷醇,是茶多酚的主要成分)被氧化形成棕色的茶黄素和红棕色茶锈红素,氧化产物有涩味,同时与茶叶中的咖啡因、蛋白质和果胶等反应生成沉淀使茶汤混浊。
试验结果表明,本青茶有抑制儿茶素氧化的作用。
此外,被吸附过的箬竹叶可用来包茶香粽子。
四、具体实施方式
1.洁净干燥的箬竹叶的准备
采摘新鲜箬竹叶,洗净、晾干。最后用电吹风吹干表面的微量水份。
2.石斛寸金的制备
取新鲜、干净的霍山石斛茎杆,剪成15mm长短。真空脱水至含水率30%左右时热压呈扁平状,最后70℃真空干燥至含水率≤6%。
3.吸附容器的加工
用箬竹杆编织矩形框,敞口、浅帮。其底部垫一张无异味的牛皮纸,其上铺放箬竹叶,四周帮衬箬竹叶。
4.青茶的制备
(1)将采摘的鲜茶叶分拣除杂后于85-95℃下杀青3-5min,然后趁热铺放到吸附容器的箬竹叶上,其上再覆盖一层箬竹叶,敞口上还可盖一张无异味的牛皮纸,其作用是滞缓散热过程,延长吸附时间。
待降至室温后揭去上层箬竹叶,收集半成品再揉捻成型并70℃下真空干燥至含水率≤6%。
将8kg上述绿茶和2kg石斛寸金混合均匀即得青茶。
(2).为使青茶的箬竹叶香味更浓,再吸附一次。将干燥后新鲜出炉的绿茶和干燥后新鲜出炉的石斛寸金趁热按比例混合均匀,然后趁热铺放到吸附容器的箬竹叶上,其上再覆盖一层箬竹叶,敞口上还可盖一张无异味的牛皮纸。待降至室温后揭去上层箬竹叶,收集固形物即是青茶。
Claims (4)
1.一种青茶,其特征在于:在传统绿茶中复配石斛寸金并吸附有箬竹叶清香的一种茶叶;石斛寸金占总质量的10-30%;所述的石斛寸金是干燥的扁平状石斛茎杆,长10-20mm。
2.根据权利要求1所述的青茶,其特征在于:所述的石斛寸金是霍山石斛制备的石斛寸金。
3.如权利要求1所述的青茶的制备方法,包括鲜茶叶杀青、揉捻和干燥以及吸附和复配各单元过程,其特征在于:将杀青后的半成品趁热铺放在洁净干燥的鲜箬竹叶上,其上再覆盖一层鲜箬竹叶,自然降至室温后揭去上层箬竹叶,半成品再揉捻、干燥得到绿茶,将绿茶和石斛寸金按比例混合均匀得到青茶。
4.根据权利要求2所述的制备方法,其特征在于:将干燥出炉的绿茶和干燥出炉的石斛寸金趁热混合均匀后铺放在洁净干燥的鲜箬竹叶上,其上再覆盖箬竹叶,自然降至室温后揭去上层箬竹叶,收集固形物即是青茶。
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