CN105994712A - Preparation method of sweet osmanthus Liupu tea - Google Patents
Preparation method of sweet osmanthus Liupu tea Download PDFInfo
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- CN105994712A CN105994712A CN201610492479.4A CN201610492479A CN105994712A CN 105994712 A CN105994712 A CN 105994712A CN 201610492479 A CN201610492479 A CN 201610492479A CN 105994712 A CN105994712 A CN 105994712A
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- folium camelliae
- camelliae sinensis
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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
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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
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Abstract
The invention discloses a preparation method of sweet osmanthus Liupu tea. The preparation method comprises the following steps of: spreading out fresh Liupu tea leaves in a shady, cool and airtight environment, adding water into fermentation broth, and spraying; carrying out low temperature fixation; carrying out pile fermentation, adding water into the fermentation broth, and spraying; carrying out low temperature drying, sieving, and blending; carrying out the pile fermentation, adding water into the fermentation broth, and spraying; carrying out low temperature drying; adding water into the fermentation broth, and spraying; quickly cooking; adding water into the fermentation broth, spraying, and carrying out compression moulding; packaging tea blanks with wafers, and then putting the tea blanks into a bamboo basket; and adding water into the fermentation broth, spraying, and aging again in an aging silo, wherein the fermentation broth is prepared according to the following steps of: adding water into dried sweet osmanthus, then adding brown sugar, carrying out non-sealed fermentation for 10-12 days, then carrying out sealed fermentation for 6-8 months, filtering, and taking a filtrate. The preparation method disclosed by the invention can be used for solving the problems that an existing preparation method of the sweet osmanthus Liupu tea is high in energy consumption and nutritional ingredients of sweet osmanthus in the tea finished product are insufficient.
Description
Technical field
The present invention relates to Tea Processing technical field, the preparation method of a kind of Flos Osmanthi Fragrantis LIUPUCHA.
Background technology
Our factory produce Flos Osmanthi Fragrantis LIUPUCHA because of fragrant, mouthfeel alcohol and, and slightly toxin expelling, weight reducing effect and be deeply loved by the public.But, its preparation method includes picking tea-leaves, completes, kneads, ferments, kiln is spent, sieve, heap assorted, wet, dry, steam tea, extruding, second time fermentation, ageing, in these operations, complete, be dried, dry, steam pressure etc., due to fermentation not, it is all to need higher temperature, carry out within the longer time, be required for using substantial amounts of electric energy, and be difficult to control the duration and degree of heating and the uniformity of heating, cause the mouthfeel of finished tea bad and nutritional labeling is suffered a loss, affect the quality of product tea.Thus, said method is improved, is made a whole set of operation both energy efficient, improve again the one-tenth tea quality of Flos Osmanthi Fragrantis LIUPUCHA.
Summary of the invention
Problem to be solved by this invention is to provide the preparation method of a kind of Flos Osmanthi Fragrantis LIUPUCHA, high to solve existing Flos Osmanthi Fragrantis LIUPUCHA preparation method energy consumption, becomes the problem that in tea, the nutritional labeling of Flos Osmanthi Fragrantis is not enough.
In order to solve the problems referred to above, the technical scheme is that the preparation method of this Flos Osmanthi Fragrantis LIUPUCHA comprises the steps:
A, by the fresh LIUPUCHA Folium Camelliae sinensis plucked cool place airtight in the environment of spread out, dilute plus the water of described fresh LIUPUCHA Folium Camelliae sinensis weight 5% with the fermentation liquid of described fresh LIUPUCHA Folium Camelliae sinensis weight 5%, afterwards fresh LIUPUCHA Folium Camelliae sinensis is sprayed, Folium Camelliae sinensis is turned on spray limit, limit, until uniformly, place 50～52 hours, take out；
B, the Folium Camelliae sinensis green-keeping machine of step A-grade in the first class gained complete；A temperature that completes of green-keeping machine is 40 ° of C～45 ° of C, and fixation time is 1～1.5 minute；
C, the Folium Camelliae sinensis obtaining step B carry out wet heap 7～8 days, and first day fermentation liquid by wet heap Folium Camelliae sinensis gross weight 2% of wet heap sprays plus after the water dilution of wet heap Folium Camelliae sinensis gross weight 2%；
D, the Folium Camelliae sinensis that step C obtains is put into and carried out cold drying in tea-leaf withering machine；Wherein the temperature in the drying of tea-leaf withering machine is 55 ° of C～60 ° of C, and drying time is 100～120 minutes；
E, assorted good tea base carrying out wet heap 7～8 days, first day fermentation liquid by wet heap block gross weight 2% of wet heap sprays plus after the water dilution of tea base gross weight 2%；
F, the tea base of step first E gained is put into tea drier carries out oven drying at low temperature；Wherein the temperature in the Drying of tea drier is 55 ° of C～60 ° of C, and drying time is 130～150 minutes；
G, step F obtain tea base on, with the fermentation liquid of tea base gross weight 2% plus tea base gross weight 2% water dilution after spray, in the cool place 24 hours；
H, by step G obtain tea base carry out vapour cooking, digestion time is 0.4～0.5 minute, uses after naturally cooling again；
I, on the tea base that step H obtains, the fermentation liquid of tea base gross weight 2% sprays plus after the water dilution of tea base gross weight 2%, places 24 hours in the cool, then is pressed；
J, by compressing for step I tea base wafer packaging, place in bamboo basket, one piece of tea base placed by each basket；Being diluted with the water of 50 times by described fermentation liquid, and be sprayed in the stone matter aging bunker that window opens wide, fountain height is need to put tea base gross weight 5%～6%, and after ventilated 7 days, the basket equipped with tea base, placement 6～8 months are placed in layering, pack；Keeping the humidity in described aging bunker 75%～85% during placement, temperature is at 23 ° of C～28 ° of C；
Described fermentation liquid is made according to the following steps: is added water by dried sweet-scented osmanthus and ferments after 10～12 days with nigecose non-tight, then sealing and fermenting 6～8 months, takes liquid after filtration；The weight ratio of described dried sweet-scented osmanthus and water and nigecose is 2.3～2.5:10:1.
In technique scheme, more specifically scheme may is that the weight ratio of described dried sweet-scented osmanthus and water and nigecose is 2.3:10:1.
Flos Osmanthi Fragrantis Oleaceae.Aiphyllium, high 3～15m, branch Lycoperdon polymorphum Vitt.Leaf is to life, keratin, oblong, length 6～12cm, wide 2～4.5cm, Quan Yuan.Flowers are born in axil, and flower yellowish white, 4 split.Its flower, nature and flavor Wen Xin, returns Liver Channel, the broken knot of tool cold expelling, preventing phlegm from forming and stopping coughing.For having a toothache, cough with asthma abundant expectoration, the effect such as amenorrhea stomachache.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, traditional stand green grass or young crops step is changed into spraying with fermentation liquid by the preparation method of this Flos Osmanthi Fragrantis LIUPUCHA, with fermentation liquid carry out spraying and seal placement more than 48 hours after Folium Camelliae sinensis can deliquescing in weak acid environment, reduce moisture, there is the effect completed, in the case of washing away fermentation liquid, carry out of short duration low temperature again to complete, Folium Camelliae sinensis just can be made to maintain original nutritional labeling and don't containing the astringent taste completed for a long time, improve into the quality sampled tea；And need not move through and knead, the Folium Camelliae sinensis automatic curled so completing out, the shape needed for arrival；
2, completing and wet heap is adding fermentation liquid, decrease and knead operation, the effect making tea leaf fermentation is preferable, and moisture also reduces more in sour environment, i.e. carry out cold drying without carrying out the cleaning to fermentation liquid, thus dry requirement can be met being dried the moisture that Folium Camelliae sinensis outer layer or surface by relatively low temperature, can be eliminated, both avoided the various tea leaf quality problems caused because of uneven drying, the consumption of electric energy can have been reduced again；
3, the preparation method of this Flos Osmanthi Fragrantis LIUPUCHA spraying with fermentation liquid for first day at wet heap, sprays fermentation liquid the most again, so that the fermentation of tea base is fully, carry out steaming and decocting again, digestion time can shorten, and not only reduces energy consumption, and tea leaf quality have also been obtained well guarantee；Again spray fermentation liquid after steaming and decocting to be pressed again, fermentation liquid can be made fully to penetrate in tea base, allow ageing process below ferment the most abundant, to improve into the quality sampled tea；
4, the preparation method of this Flos Osmanthi Fragrantis LIUPUCHA uses dried sweet-scented osmanthus to cook fermentation liquid and replace carrying out kiln flower process with Flos Osmanthi Fragrantis and Folium Camelliae sinensis, respectively completing, wet heap, be dried, dryings, steam pressure, use in ageing operation, delicate fragrance and the nutritional labeling of Flos Osmanthi Fragrantis being penetrated into fully in LIUPUCHA, six to seven bubbles still can bubble out the fragrance of Flos Osmanthi Fragrantis.
Detailed description of the invention
Below the embodiment of the present invention is described in further detail:
Embodiment one:
The preparation method of this Flos Osmanthi Fragrantis LIUPUCHA comprises the steps:
A, by the fresh LIUPUCHA Folium Camelliae sinensis plucked cool place airtight in the environment of spread out, dilute plus the water of described fresh LIUPUCHA Folium Camelliae sinensis weight 5% with the fermentation liquid of described fresh LIUPUCHA Folium Camelliae sinensis weight 5%, afterwards fresh LIUPUCHA Folium Camelliae sinensis is sprayed, Folium Camelliae sinensis is turned on spray limit, limit, until uniformly, place 50 hours, take out.
B, the Folium Camelliae sinensis green-keeping machine of step A-grade in the first class gained complete；A temperature that completes of green-keeping machine is 42 ° of C～45 ° of C, and fixation time is 1 minute.
C, the Folium Camelliae sinensis obtaining step B carry out wet heap 7 days, and first day fermentation liquid by wet heap Folium Camelliae sinensis gross weight 2% of wet heap sprays plus after the water dilution of wet heap Folium Camelliae sinensis gross weight 2%.
D, the Folium Camelliae sinensis that step C obtains is put into and carried out cold drying in tea-leaf withering machine；Wherein the temperature in the drying of tea-leaf withering machine is 55 ° of C～58 ° of C, and drying time is 120 minutes.
E, assorted good tea base being carried out wet heap 7 days, first day fermentation liquid by wet heap block gross weight 2% of wet heap sprays plus after the water dilution of tea base gross weight 2%.
F, the tea base of step first E gained is put into tea drier carries out oven drying at low temperature；Wherein the temperature in the Drying of tea drier is 55 ° of C～58 ° of C, and drying time is 150 minutes.
G, step F obtain tea base on, with the fermentation liquid of tea base gross weight 2% plus tea base gross weight 2% water dilution after spray, in the cool place 24 hours.
H, by step G obtain tea base carry out vapour cooking, digestion time is 0.4 minute, uses after naturally cooling again.
I, on the tea base that step H obtains, the fermentation liquid of tea base gross weight 2% sprays plus after the water dilution of tea base gross weight 2%, places 24 hours in the cool, then is pressed.
J, by compressing for step I tea base wafer packaging, place in bamboo basket, one piece of tea base placed by each basket；Being diluted with the water of 50 times by described fermentation liquid, and be sprayed in the stone matter aging bunker that window opens wide, fountain height is need to put tea base gross weight 6%, and after ventilated 7 days, the basket equipped with tea base is placed in layering, places 6 months, packs；Keeping the humidity in described aging bunker 75%～85% during placement, temperature is at 23 ° of C～28 ° of C.
Described fermentation liquid is made according to the following steps: is added water by dried sweet-scented osmanthus and ferments after 10 days with nigecose non-tight, then sealing and fermenting 8 months, takes liquid after filtration；The weight ratio of described dried sweet-scented osmanthus and water and nigecose is 2.5:10:1.
Embodiment two:
The preparation method of this Flos Osmanthi Fragrantis LIUPUCHA comprises the steps:
A, by the fresh LIUPUCHA Folium Camelliae sinensis plucked cool place airtight in the environment of spread out, dilute plus the water of described fresh LIUPUCHA Folium Camelliae sinensis weight 5% with the fermentation liquid of described fresh LIUPUCHA Folium Camelliae sinensis weight 5%, afterwards fresh LIUPUCHA Folium Camelliae sinensis is sprayed, Folium Camelliae sinensis is turned on spray limit, limit, until uniformly, place 52 hours, take out.
B, the Folium Camelliae sinensis green-keeping machine of step A-grade in the first class gained complete；A temperature that completes of green-keeping machine is 40 ° of C～43 ° of C, and fixation time is 1.5 minutes.
C, the Folium Camelliae sinensis obtaining step B carry out wet heap 8 days, and first day fermentation liquid by wet heap Folium Camelliae sinensis gross weight 2% of wet heap sprays plus after the water dilution of wet heap Folium Camelliae sinensis gross weight 2%.
D, the Folium Camelliae sinensis that step C obtains is put into and carried out cold drying in tea-leaf withering machine；Wherein the temperature in the drying of tea-leaf withering machine is 58 ° of C～60 ° of C, and drying time is 100 minutes.
E, assorted good tea base being carried out wet heap 8 days, first day fermentation liquid by wet heap block gross weight 2% of wet heap sprays plus after the water dilution of tea base gross weight 2%.
F, the tea base of step first E gained is put into tea drier carries out oven drying at low temperature；Wherein the temperature in the Drying of tea drier is 57 ° of C～60 ° of C, and drying time is 130 minutes.
G, step F obtain tea base on, with the fermentation liquid of tea base gross weight 2% plus tea base gross weight 2% water dilution after spray, in the cool place 24 hours.
H, by step G obtain tea base carry out vapour cooking, digestion time is 0.5 minute, uses after naturally cooling again.
I, on the tea base that step H obtains, the fermentation liquid of tea base gross weight 2% sprays plus after the water dilution of tea base gross weight 2%, places 24 hours in the cool, then is pressed.
J, by compressing for step I tea base wafer packaging, place in bamboo basket, one piece of tea base placed by each basket；Being diluted with the water of 50 times by described fermentation liquid, and be sprayed in the stone matter aging bunker that window opens wide, fountain height is need to put tea base gross weight 5%, and after ventilated 7 days, the basket equipped with tea base is placed in layering, places 8 months, packs；Keeping the humidity in described aging bunker 75%～85% during placement, temperature is at 23 ° of C～28 ° of C.
Described fermentation liquid is made according to the following steps: is added water by dried sweet-scented osmanthus and ferments after 12 days with nigecose non-tight, then sealing and fermenting 6 months, takes liquid after filtration；The weight ratio of described dried sweet-scented osmanthus and water and nigecose is 2.3～2.5:10:1.
Claims (2)
1. the preparation method of a Flos Osmanthi Fragrantis LIUPUCHA, it is characterised in that: comprise the steps:
A, by the fresh LIUPUCHA Folium Camelliae sinensis plucked cool place airtight in the environment of spread out, dilute plus the water of described fresh LIUPUCHA Folium Camelliae sinensis weight 5% with the fermentation liquid of described fresh LIUPUCHA Folium Camelliae sinensis weight 5%, afterwards fresh LIUPUCHA Folium Camelliae sinensis is sprayed, Folium Camelliae sinensis is turned on spray limit, limit, until uniformly, place 50～52 hours, take out；
B, the Folium Camelliae sinensis green-keeping machine of step A-grade in the first class gained complete；A temperature that completes of green-keeping machine is 40 ° of C～45 ° of C, and fixation time is 1～1.5 minute；
C, the Folium Camelliae sinensis obtaining step B carry out wet heap 7～8 days, and first day fermentation liquid by wet heap Folium Camelliae sinensis gross weight 2% of wet heap sprays plus after the water dilution of wet heap Folium Camelliae sinensis gross weight 2%；
D, the Folium Camelliae sinensis that step C obtains is put into and carried out cold drying in tea-leaf withering machine；Wherein the temperature in the drying of tea-leaf withering machine is 55 ° of C～60 ° of C, and drying time is 100～120 minutes；Carry out again sieving, assorted；
E, assorted good tea base carrying out wet heap 7～8 days, first day fermentation liquid by wet heap block gross weight 2% of wet heap sprays plus after the water dilution of tea base gross weight 2%；
F, the tea base of step first E gained is put into tea drier carries out oven drying at low temperature；Wherein the temperature in the Drying of tea drier is 55 ° of C～60 ° of C, and drying time is 130～150 minutes；
G, step F obtain tea base on, with the fermentation liquid of tea base gross weight 2% plus tea base gross weight 2% water dilution after spray, in the cool place 24 hours；
H, by step G obtain tea base carry out vapour cooking, digestion time is 0.4～0.5 minute, uses after naturally cooling again；
I, on the tea base that step H obtains, the fermentation liquid of tea base gross weight 2% sprays plus after the water dilution of tea base gross weight 2%, places 24 hours in the cool, then is pressed；
J, by compressing for step I tea base wafer packaging, place in bamboo basket, one piece of tea base placed by each basket；Being diluted with the water of 50 times by described fermentation liquid, and be sprayed in the stone matter aging bunker that window opens wide, fountain height is need to put tea base gross weight 5%～6%, and after ventilated 7 days, the basket equipped with tea base, placement 6～8 months are placed in layering, pack；Keeping the humidity in described aging bunker 75%～85% during placement, temperature is at 23 ° of C～28 ° of C；
Described fermentation liquid is made according to the following steps: is added water by dried sweet-scented osmanthus and ferments after 10～12 days with nigecose non-tight, then sealing and fermenting 6～8 months, takes liquid after filtration；The weight ratio of described dried sweet-scented osmanthus and water and nigecose is 2.3～2.5:10:1.
The preparation method of Flos Osmanthi Fragrantis LIUPUCHA the most according to claim 1, it is characterised in that: the weight ratio of described dried sweet-scented osmanthus and water and nigecose is 2.3:10:1.
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| CN201610492479.4A CN105994712A (en) | 2016-06-29 | 2016-06-29 | Preparation method of sweet osmanthus Liupu tea |
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| CN201610492479.4A CN105994712A (en) | 2016-06-29 | 2016-06-29 | Preparation method of sweet osmanthus Liupu tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736449A (en) * | 2017-11-17 | 2018-02-27 | 钦州学院 | A kind of preparation method of the fort tea of Poria cocos six |
| CN110506823A (en) * | 2019-09-29 | 2019-11-29 | 横县南方茶厂 | A kind of wounded in the battle jasmine tea connects basement processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104615A (en) * | 2015-07-31 | 2015-12-02 | 梧州市中茗茶业有限公司 | Making method for osmanthus fragrans Liupu tea |
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2016
- 2016-06-29 CN CN201610492479.4A patent/CN105994712A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104615A (en) * | 2015-07-31 | 2015-12-02 | 梧州市中茗茶业有限公司 | Making method for osmanthus fragrans Liupu tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736449A (en) * | 2017-11-17 | 2018-02-27 | 钦州学院 | A kind of preparation method of the fort tea of Poria cocos six |
| CN110506823A (en) * | 2019-09-29 | 2019-11-29 | 横县南方茶厂 | A kind of wounded in the battle jasmine tea connects basement processing method |
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Application publication date: 20161012 |