CN106212768A - A kind of Fructus Litseae tea and preparation method thereof - Google Patents
A kind of Fructus Litseae tea and preparation method thereof Download PDFInfo
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- CN106212768A CN106212768A CN201610534535.6A CN201610534535A CN106212768A CN 106212768 A CN106212768 A CN 106212768A CN 201610534535 A CN201610534535 A CN 201610534535A CN 106212768 A CN106212768 A CN 106212768A
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- A—HUMAN NECESSITIES
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Abstract
A kind of Fructus Litseae tea and preparation method thereof, relates to a kind of postfermented tea, particularly Fructus Litseae tea and preparation method thereof.A kind of Fructus Litseae tea, it is characterized in that Folium Camelliae sinensis thing is 90-99.9 part by weight, Fructus Litseae thing 0.1-10 part, and Folium Camelliae sinensis thing and Fructus Litseae thing are combined into pine graininess of splashing, and particle diameter is 0.1 2.5mm.Its preparation method takes following steps: leaf picking, withers, and completes, and kneads, pile-fermentation, adds Fructus Litseae, rubs and cut, and roller is cut, and gently ferments, and is dried, and classification is packed.The present invention only uses Fructus Litseae fruit, does not destroy Fructus Litseae resource, and Fructus Litseae and Folium Camelliae sinensis are cut through roller and is mixed into one, make pine graininess of splashing, Fructus Litseae volatile matter and Fructus Litseae solid content and the original nutrition of postfermented tea is made to remain in Folium Camelliae sinensis granule, mellow in taste, tea perfume (or spice) is rich in Fructus Litseae fragrance, more summer-heat removing, quenching one's thirst effect of recovering from fatigue, and easily brew, technique is simple, production cost is low, and product specification is high.
Description
Technical field
The present invention relates to a kind of postfermented tea, particularly Fructus Litseae tea and preparation method thereof.
Background technology
Fructus Litseae is a kind of plant perfume, has delicate fragrance good to eat, summer-heat removing, the effect recovered from fatigue of quenching one's thirst.Now with a lot
Place, likes putting several Fructus Litseae when boiling postfermented tea, increases the effect of quenching one's thirst of relieving summer heat of Folium Camelliae sinensis.But this only rests on place and drinks tea
Traditionally, there is no corresponding launch.Then people begin one's study corresponding Fructus Litseae tea.
Such as a kind of bagged litsea cubeba tea its preparation method that number of patent application is CN201310288350.8
Technology disclosed in (Publication No. CN103315089A, publication date are 2013.09.25) is: include material choice, cleaning
Drying, pulverizing, raw material powder proportioning, hybrid packed, it is characterised in that: (1) material choice: choose Fructus Litseae flower, Fructus Litseae fruit,
Litsea cubeba root, Folium Camelliae sinensis, green asparagus, phyllostachys nuda leaf and Radix Glycyrrhizae are raw material, and each raw material is dry product, market buys；Described Folium Camelliae sinensis is such as
Green tea, black tea, Ramulus et Folium Mussaendae Pubescentis, oolong tea；(2) cleaning, drying: by Fructus Litseae flower, Fructus Litseae fruit, Litsea cubeba root, green asparagus, phyllostachys nuda leaf
Cleaning after bake to moisture content with Radix Glycyrrhizae clear water is 3%～6%；(3) pulverize: by each raw material after Folium Camelliae sinensis and clean drying respectively
Pulverize, cross 20 mesh sieves, obtain raw material powder；(4) raw material powder proportioning: each raw material powder accounts for the percentage by weight of teabag total amount and is respectively as follows:
Fructus Litseae spends 10%～16%, Fructus Litseae fruit 2%～4%, Litsea cubeba root 2%～4%, Folium Camelliae sinensis 30%～40%, green asparagus 20%～24%, stone
Folium Bambusae 14%～18%, Radix Glycyrrhizae 6%～10%, the percentage by weight summation of each raw material powder is 100%；(5) hybrid packed: after taking pulverizing
Each raw material powder, by said ratio mix homogeneously, be distributed into teabag.This teabag non-teas material is wide in variety, ratio
Greatly, Fructus Litseae in addition to fruit, also Fructus Litseae flower and root, pluck Fructus Litseae spend real must cause Fructus Litseae can not result, dig
Litsea cubeba root, has damaged Fructus Litseae tree, and Fructus Litseae is perennial woody plant, and more than the 5 years age of trees could enter to be abounded with, and has dug mountain
Grey daughter root can cause the destruction of Fructus Litseae resource, is unfavorable for the sustainable use of Fructus Litseae resource and the sustainable development of industry.
The most non-teas material proportion is up to more than 60%, has not felt the taste of Folium Camelliae sinensis, is contrary to the custom that people drink tea, it is difficult to
Accreditation to Tea Consumption person.Additionally complex process, production cost is high, is unfavorable for that consumption is universal.And for example number of patent application is
(Publication No. CN104783173A, publication date is the preparation technology of a kind of Fructus Litseae health tea of CN201510251684.7
2015.07.22), disclosed technology is: the preparation technology of a kind of Fructus Litseae health tea, comprises the steps: (1) decoction system
Standby: to choose Fructus Litseae, Herba Menthae, Radix Glycyrrhizae, clean and be placed in clear water, heat 100 ° of steaming and decocting 10min, described Fructus Litseae, Herba Menthae, sweet
Grass is 3:1:1:30 with the ratio of clear water, filters, take decoction cool to 30 ~ 50 ° after steaming and decocting；(2) tasty: to take and just pluck
The Folium Camelliae sinensis returned is put into the cool of step (1) gained and is obtained tasty Folium Camelliae sinensis to soaking 1 ~ 2h in the decoction of 30 ~ 50 ° after cleaning；(3) wither
Wither: the tasty Folium Camelliae sinensis of step (2) gained is pulled out from pot, be placed on sun-drenched the other side and ted to dehydration rate more than 85% and must wither
Wither Folium Camelliae sinensis；(4) stir-fry: step (3) gained withered tea leaves and Fructus Litseae flower are put in pot according to the ratio of 4:1 and stir-fries
5min i.e. obtains Fructus Litseae heatstroke-eliminating tea.The deficiency of this technology is: the working substance utilization rate of Fructus Litseae is low.Because virtue in Fructus Litseae
Fragrant class material is the material of heat volatilization, heats 100 ° of steaming and decocting 10min, and steaming and decocting aromatic substance out can volatilize in a large number, also
Do not have steaming and decocting aromatic substance out can outwell with medicinal residues, enter a small amount of aromatic substance in fresh Folium Camelliae sinensis and stir-frying (250 again
About DEG C) during volatilized totally.
An object of the present invention is open a kind of mellow in taste, is rich in Fructus Litseae fragrant in tea perfume (or spice), the most refrigerant disappears
Summer-heat, effect of recovering from fatigue of quenching one's thirst, easily brew, infuse clearly transparent a kind of Fructus Litseae tea.
The two of the purpose of the present invention are that open a kind of Fructus Litseae thing utilization rate is high, do not destroy Fructus Litseae resource, can be
Limits keeps Fructus Litseae volatile matter and solid content and the original nutrition of postfermented tea, and technique is simple, a kind of mountain that production cost is low
The preparation method of grey sub-tea.
The technical solution of product of the present invention is: a kind of Fructus Litseae tea, it is characterized in that Folium Camelliae sinensis thing by weight
For 90-99.9 part, Fructus Litseae thing 0.1-10 part, Folium Camelliae sinensis thing and Fructus Litseae thing are combined into pine graininess of splashing.
Further, described Folium Camelliae sinensis thing weight portion is respectively 91 parts, 92 parts, 93 parts, 94 parts, 95 parts, 96 parts, 97 parts, and 98
Part, 98.5 parts, 99 parts, 99.1 parts, 99.2 parts, 99.3 parts, 99.4 parts, 99.5 parts, 99.6 parts, 99.7 parts, 99.8 parts, 99.9
Part, corresponding Fructus Litseae thing weight portion is respectively 9 parts, 8 parts, 7 parts, 6 parts, 5 parts, 4 parts, 3 parts, 2 parts, 1.5 parts, 1 part, and 0.9
Part, 0.8 part, 0.7 part, 0.6 part, 0.5 part, 0.4 part, 0.3 part, 0.2 part, 0.1 part.
Further: described particle diameter is 0.1-2.5mm.Be sieved into 0.1-0.2mm, 0.3-0.6mm, 0.6-1.0mm,
1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm equal-specification.
The technical solution of the inventive method is: a kind of Fructus Litseae tea and preparation method thereof
It is characterized in that takes following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking at most one bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-75%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio at least 20%；
E, interpolation Fructus Litseae thing: Fructus Litseae thing is joined in the Folium Camelliae sinensis kneaded by certain weight ratio and mixes thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 65-120 DEG C, be dried to diameter
Pine granule of splashing for 0.1-2.5mm；
I, classification packaging: first choosing stalk end removing, then pack after vibration rotary strainer classification.
Further, the gentliest ferment: the tea material after being cut by roller is paved into 5-on continuous fermentation bed
The thickness of 10cm, ferment at a temperature of 35-45 DEG C 30-50min.
Further, after kneading step, pile-fermentation is carried out: the Folium Camelliae sinensis after completing carries out wet heap, wet stack height
50-150cm, fermentation time 5-36 hour, be allowed to ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice).
Further, described pile-fermentation: can carry out in fermenting case, the size of fermenting case is 1.2m × 1m × 1m.
Further, described in wither can be that nature withers, withering time is different and determine, temperature according to daily mean temperature
The high time is short, and the temperature low time is long, typically at 5-36 hour, and withering time 5-20 hour when daily mean temperature is more than 25 DEG C,
Daily mean temperature 31-32 DEG C, 29-30 DEG C, 27-28 DEG C, 25-26 DEG C, can wither respectively 5-8 hour, 9-12 hour, 13-16 was little
Time, 17-20 hour；Withering time 21-36 hour when daily mean temperature is below 25 DEG C, according to temperature 24-21 DEG C, 20-17 DEG C,
16-13 DEG C, 12-9 DEG C, can wither respectively 21-24 hour, 25-28 hour, 29-33 hour, 34-36 hour.Make the water of water-removing leaves
8-15% is lost in dispersion, and the Measuring Moisture Content of Tea that fine day is plucked scatters and disappears 8-10%, and the Measuring Moisture Content of Tea that the rainy day plucks scatters and disappears 11-15%.
Further, described in wither can be that machinery withers, temperature controls at 30-45 DEG C.The tea leaf withering that fine day is plucked
Temperature controls at 30-40 DEG C, and the tea leaf withering temperature that the rainy day plucks controls at 40-45 DEG C.
Further, described in complete, the mode that completes does not limits, use cylinder type water-removing machine complete, the temperature that completes controls
300-350℃。
Further, described in complete, hot air water-removing machine can be used to complete, air inlet hot blast temperature controls at 350-500
℃.Preferably it is followed successively by 360-490 DEG C, 370-480 DEG C, 380-470 DEG C, 390-460 DEG C, 400-450 DEG C, 410-440 DEG C, 420-
430℃。
Further, described pile-fermentation: wet stack height 60-140cm, be preferably followed successively by 70-130cm, 80-120cm,
90-110cm、100cm。
Further, described pile-fermentation: fermentation time 5-20 hour when daily mean temperature is more than 25 DEG C, put down according to day
All temperature 25-26 DEG C, 27-28 DEG C, 29-30 DEG C, 31-32 DEG C, can ferment respectively 17-20 hour, 13-16 hour, 9-12 hour,
5-8 hour；Fermentation time 21-36 hour when daily mean temperature is below 25 DEG C, according to temperature 24-21 DEG C, 20-17 DEG C, 16-13
DEG C, 12-9 DEG C, can ferment respectively 21-24 hour, 25-28 hour, 29-33 hour, 34-36 hour.Per day it is less than at temperature
When 25 DEG C, covering to be covered.
Further, described interpolation Fructus Litseae thing step can rub cut step after carry out, by Fructus Litseae thing by certain
Weight ratio joins to rub in the fragment after cutting and mixes thoroughly.
Further, described interpolation Fructus Litseae thing step can be carried out after the step that completes, by Fructus Litseae thing by certain
Weight ratio joins in the Folium Camelliae sinensis after completing and mixes thoroughly.
Further, Fructus Litseae thing can be fresh Fructus Litseae fruit, or dry Fructus Litseae fruit, or fresh Fructus Litseae sarcocarp, or dry
Fructus Litseae sarcocarp.
Yet further, Fructus Litseae fruit can be added after first crushing again.
Yet further, certain weight ratio refers to: Folium Camelliae sinensis thing: Fructus Litseae thing is 90-99.9:10-0.1.I.e. produce
The product Folium Camelliae sinensis thing by weight come is 90-99.9 part, and Fructus Litseae thing is 10-0.1 part, according to mouthfeel needs, specifically adds
Amount can change in above numerical range, and is accurate to 0.1.
Further, described ferment again: the tea material after being cut by roller is paved into the thickness of 8-9cm on continuous fermentation bed, at 30-
Ferment at a temperature of 40 DEG C 45-50min.
Further, described ferment again: the tea material after being cut by roller is paved into the thickness of 6-7cm on continuous fermentation bed,
Ferment at a temperature of 40-45 DEG C 30-34min.
Further, described baking temperature 65-115 DEG C, preferably it is followed successively by: 70-110 DEG C, 75-105 DEG C, 80-100 DEG C,
85-95 DEG C, 90 DEG C.
Due to the fact that and have employed above technical scheme, only use Fructus Litseae fruit, do not destroy Fructus Litseae resource, Fructus Litseae and
Folium Camelliae sinensis is cut through roller and is mixed into one, makes pine graininess of splashing, makes Fructus Litseae volatile matter and Fructus Litseae solid content and postfermented tea original
Nutrition remains in Folium Camelliae sinensis granule, and mellow in taste is rich in Fructus Litseae fragrance, more summer-heat removing in tea perfume (or spice), quench one's thirst
Weary effect, and easily brew, technique is simple, and production cost is low, and product specification is high.
Accompanying drawing explanation
Fig. 1 is product figure of the present invention.
Fig. 2 is product soup chromatic graph of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1: a kind of Fructus Litseae tea, by weight Folium Camelliae sinensis thing are 90-99.9 part, and Fructus Litseae thing is 10-0.1, tea
Leaf thing and Fructus Litseae thing are combined into pine graininess of splashing.Described Folium Camelliae sinensis thing weight portion is respectively 91 parts, 92 parts, 93 parts, 94 parts, and 95
Part, 96 parts, 97 parts, 98 parts, 98.5 parts, 99 parts, 99.1 parts, 99.2 parts, 99.3 parts, 99.4 parts, 99.5 parts, 99.6 parts, 99.7
Part, 99.8 parts, 99.9 parts, corresponding Fructus Litseae thing weight portion is respectively 9 parts, 8 parts, 7 parts, 6 parts, 5 parts, 4 parts, 3 parts, 2 parts,
1.5 parts, 1 part, 0.9 part, 0.8 part, 0.7 part, 0.6 part, 0.5 part, 0.4 part, 0.3 part, 0.2 part, 0.1 part.
Described particle diameter is 0.1-2.5mm.Typically it is sieved into a diameter of 0.1-0.2mm, 0.3-0.6mm, 0.6-
1.0mm, 1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm equal-specification product.
Embodiment 6: a kind of Fructus Litseae tea and preparation method thereof takes following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking at most one bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-75%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio at least 20%；
E, interpolation Fructus Litseae thing: Fructus Litseae thing is joined in the Folium Camelliae sinensis kneaded by certain weight ratio and mixes thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 65-115 DEG C, be dried to diameter
Pine granule of splashing for 0.1-2.5mm；
I, classification packaging: first choosing stalk end removing, then pack after vibration rotary strainer classification.Rotary strainer classification be divided into a diameter of 0.1-0.2mm,
0.3-0.6mm, 0.6-1.0mm, 1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm equal-specification product.Made product is mountain
Grey sub-green tea.
Embodiment 7: a kind of Fructus Litseae tea and preparation method thereof takes following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking a bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-65%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio 30-50%；
E, interpolation Fructus Litseae thing: Fructus Litseae thing is joined in the Folium Camelliae sinensis kneaded by certain weight ratio and mixes thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, gently fermentation: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, send out at a temperature of 35-45 DEG C
Ferment 30-50min;
I, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 95-105 DEG C, be dried to diameter
Pine granule of splashing for 0.1-2.5mm；
J, classification packaging: first choosing stalk end removing, then pack after vibration rotary strainer classification.Rotary strainer classification be divided into a diameter of 0.1-0.2mm,
0.3-0.6mm, 0.6-1.0mm, 1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm equal-specification product.Made product is mountain
Grey sub-black tea.
Embodiment 8, a kind of Fructus Litseae tea and preparation method thereof take following steps:
A, leaf picking: pluck a bud SANYE or be raw material to folder SANYE without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 60-65%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio 40-60%；
E, pile-fermentation: the Folium Camelliae sinensis after completing carries out wet heap, wet stack height 80-120cm, fermentation time 5-36 hour, is allowed to
Ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；
F, add Fructus Litseae: in Folium Camelliae sinensis thing: Fructus Litseae is that Fructus Litseae is joined wet heap and sends out by the ratio of 90-99.9:10-0.1
Folium Camelliae sinensis after ferment is mixed thoroughly；
G, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, gently fermentation: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, send out at a temperature of 35-45 DEG C
Ferment 30-50min;
J, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 75 DEG C, be dried to a diameter of
The pine granule of splashing of 0.2-2.5mm；
K, classification packaging: first choosing stalk end removing, then divide 0.2mm, 0.6mm, 1.0mm, 1.5mm, 2mm, 2.5mm isotactic with vibration rotary strainer
Pack after lattice.Made product is Fructus Litseae postfermented tea.
Embodiment 9: a kind of Fructus Litseae tea preparation method, takes following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking two leaves and a bud is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 65%；
C, complete: by the temperature of 320 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio more than 60%；
E, pile-fermentation: the Folium Camelliae sinensis after completing carries out wet heap, wet stack height 100cm, daily mean temperature 18 DEG C, fermentation time 24
Hour, be allowed to ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；
F, interpolation Fructus Litseae: by weight Folium Camelliae sinensis thing: fresh Fructus Litseae is that fresh Fructus Litseae is joined pile-fermentation by the ratio of 90:10
Good Folium Camelliae sinensis is mixed thoroughly；
G, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 3-15mm；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, gently fermentation: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, send out at a temperature of 35-45 DEG C
Ferment 30-50min;
J, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 80 DEG C, be dried to a diameter of
The pine granule of splashing of 0.3-2.0mm；
K, classification packaging: first choosing stalk end removing, then divide 0.3mm, 0.5mm, 0.8mm, 1mm, 1.5mm, 2mm equal-specification with vibration rotary strainer
After be packaged into Fructus Litseae postfermented tea product.
Embodiment 10: a kind of Fructus Litseae tea preparation method, takes following steps:
A, leaf picking: fine day is plucked at most one bud SANYE or is former to folder SANYE without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution
Material；
B, wither: use nature to wither, according to daily mean temperature 31-32 DEG C, wither 5-8 hour, make the moisture loss of water-removing leaves
8-10%；
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 350-500 DEG C；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio more than 60%；
E, pile-fermentation: the Folium Camelliae sinensis after completing carries out wet heap, wet stack height 60 cm, daily mean temperature 31-32 DEG C, ferment 5-8
Hour, be allowed to ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；
F, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 1-15mm；
G, add Fructus Litseae: by weight Folium Camelliae sinensis: fresh Fructus Litseae is that fresh Fructus Litseae is joined and rubs the tea cut by the ratio of 95:5
Leaf is mixed thoroughly；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, gently fermentation: the tea material after being cut by roller is paved into the thickness of 5-6cm on continuous fermentation bed, send out at a temperature of 35-38 DEG C
Ferment 30-35min;
J, be dried: will light tea material after fermentation, be dried with boiling drier, baking temperature 90 DEG C, be dried to splash pine granule
Shape, particle diameter is 0.1-2.0mm；
K, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.1-0.3mm, 0.4-0.5mm, 0.6-0.8mm,
Fructus Litseae postfermented tea product it is packaged into after the different sizes such as 0.9-1mm, 1.2-1.5mm, 1.6-2.0mm.
Embodiment 11: a kind of Fructus Litseae tea preparation method, takes following steps:
A, leaf picking: overcast and rainy harvesting at most bud SANYE or be former without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution to folder SANYE
Material；
B, wither: machinery withers, and temperature controls at 40-45 DEG C, makes the moisture loss 10-15% of water-removing leaves；
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 450-480 DEG C；
D, interpolation Fructus Litseae: by weight Folium Camelliae sinensis: dry Fructus Litseae crushes the ratio that thing is 98:2 and dry Fructus Litseae crushes thing addition
Mix thoroughly in the Folium Camelliae sinensis completed；
E, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio 65-75%；
F, pile-fermentation: the Folium Camelliae sinensis that completes being added with Fructus Litseae is carried out wet heap, wet stack height 120cm.Daily mean temperature 16-13
DEG C, ferment 29-33 hour.Covering to be covered.Ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；
G, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 1-20mm；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, gently fermentation: the tea material after being cut by roller is paved into the thickness of 6-7cm on continuous fermentation bed, send out at a temperature of 40-45 DEG C
Ferment 30-34min;
J, be dried: will light tea material after fermentation, be dried with boiling drier, baking temperature 115 DEG C, be dried to splash pine granule
Shape, particle diameter is 0.1-2.5mm；
K, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.1-0.2mm, 0.3-0.6mm, 0.6-1.0mm,
Fructus Litseae postfermented tea product it is packaged into after the different sizes such as 1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm.
Embodiment 12: a kind of Fructus Litseae tea preparation method, takes following steps:
A, leaf picking: harvesting two leaves and a bud in broken sky is raw material without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution；
B, wither: naturally wither, according to daily mean temperature 24-21 DEG C, wither 21-24 hour, make the moisture loss 8-of water-removing leaves
10%；
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 350-380 DEG C；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio 80%；
E, pile-fermentation: carry out in fermenting case, the size of fermenting case is 1.2m × 1m × 1m.Daily mean temperature 24-21 DEG C, sends out
Ferment 21-24 hour.Ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；
F, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 3-20mm；
G, interpolation Fructus Litseae: by weight Folium Camelliae sinensis: fresh Fructus Litseae sarcocarp is that fresh Fructus Litseae sarcocarp is added by the ratio of 99.5:0.5
Mix thoroughly to rubbing in the Folium Camelliae sinensis cut；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, gently fermentation: the tea material after being cut by roller is paved into the thickness of 8-9cm on continuous fermentation bed, send out at a temperature of 30-40 DEG C
Ferment 45-50min;
J, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature about 110 DEG C, be dried to pine of splashing
Graininess, particle diameter is 0.3-2.5mm；
K, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.3-0.6mm, 0.6-1.0mm, 1.1-1.5mm,
Fructus Litseae postfermented tea product it is packaged into after 1.6-2.0mm, 2.1-2.5mm equal-specification.
Embodiment 13: a kind of Fructus Litseae tea preparation method, takes following steps:
A, leaf picking: cloudy day harvesting two leaves and a bud is raw material without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution；
B, wither: naturally wither, according to daily mean temperature 18-21 DEG C, wither 26-28 hour, make the moisture loss 9-of water-removing leaves
11%；
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 360-390 DEG C；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio 80%；
E, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 1-20mm；
F, interpolation Fructus Litseae: by weight Folium Camelliae sinensis: dry Fructus Litseae sarcocarp is that dry Fructus Litseae sarcocarp is added by the ratio of 99.8:0.2
Mix thoroughly to rubbing in the Folium Camelliae sinensis cut；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, gently fermentation: the tea material after being cut by roller is paved into the thickness of 9-10cm on continuous fermentation bed, send out at a temperature of 35-40 DEG C
Ferment 48-50min;
I, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature about 100 DEG C, be dried to pine of splashing
Graininess, particle diameter is 0.1-2.5mm；
J, classification packaging: first use electrostatic stalk extractor choosing stalk end removing, then be classified as 0.1-0.2mm, 0.3-with vibration rotary strainer
Fructus Litseae black tea is packed after the different sizes such as 0.6mm, 0.6-1.0mm, 1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm.
The above example that the present invention is enumerated can not summarize all embodiments of the present invention, every the technology of the present invention side
The all numerical points stated the most to the greatest extent in case, and those skilled in the art according to technical scheme disclosed by the invention by extension,
Supplement, change, replace, technical scheme that the mode such as amendment is formed, all in the illustrative ranges of the embodiment of the present invention.
The technology of the present invention effect and the comparison of existent technique effect
| Relatively content | Prior art | The present invention |
| Fructus Litseae raw material | Use Fructus Litseae flower, leaf, root, big to the destruction Of resources | Using Fructus Litseae fruit, beneficially resource is sustainable Utilize |
| Fructus Litseae adds Mode | Heating 100 ° of steaming and decoctings, water intaking adds, causes Fructus Litseae aromatic substance to volatilize, profit Extremely low by rate. | Add with Fructus Litseae fruit, meat, Fructus Litseae thing utilization rate Reach 100% |
| Joining day | Add Fructus Litseae before completing, through green removing in high temperature, cause Fructus Litseae thing big Amount loss | Add after completing, do not result in the loss of Fructus Litseae thing |
| Technique | Complicated | Simply |
| Production cost | High | Low |
| Product form | Mixed powder minces or blade, of low grade | Splashing pine graininess, class is high |
| Fructus Litseae fragrance | Light | Dense |
| Mouthfeel | Thin | Abundant mellow |
| Tea is fragrant | Light | Strong long |
| Convenience | Inconvenient | Easily |
| Brewing time | Long | Instant-drink |
| Millet paste | Muddy, opaque | Infuse clearly transparent |
| Drink effect | Summer-heat removing, quench one's thirst the DeGrain that recovers from fatigue | Summer-heat removing, quench one's thirst that it is effective to recover from fatigue |
Claims (31)
1. a Fructus Litseae tea, it is characterised in that Folium Camelliae sinensis thing by weight is 90-99.9 part, and Fructus Litseae thing is 0.1-10 part,
Folium Camelliae sinensis thing and Fructus Litseae thing are combined into pine graininess of splashing.
A kind of Fructus Litseae tea the most according to claim 1, it is characterised in that a diameter of 0.1-2.5mm of described granule.
The preparation method of a kind of Fructus Litseae tea the most according to claim 1 and 2, it is characterised in that take following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking at most one bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-75%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio at least 20%；
E, interpolation Fructus Litseae thing: Fructus Litseae thing is joined in the Folium Camelliae sinensis kneaded by certain weight ratio and mixes thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 65-120 DEG C, be dried to diameter
Pine granule of splashing for 0.1-2.5mm；
I, classification packaging: first choosing stalk end removing, then pack after vibration rotary strainer classification.
The preparation method of a kind of Fructus Litseae tea the most according to claim 3, it is characterised in that carry out before the drying step
Light fermentation: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, ferment at a temperature of 35-45 DEG C 30-
50min。
The preparation method of a kind of Fructus Litseae tea the most according to claim 4, it is characterised in that carry out after kneading step
Pile-fermentation: the Folium Camelliae sinensis after completing carries out wet heap, wet stack height 50-150cm, fermentation time 5-36 hour, be allowed to ferment to
Color and luster is yellowish-brown, go out distiller grains perfume (or spice) till.
The preparation method of a kind of Fructus Litseae tea the most according to claim 3, it is characterised in that adding Fructus Litseae thing step
Carry out pile-fermentation afterwards: wet stack height 50-150cm, fermentation time 5-36 hour, be allowed to ferment yellowish-brown to color and luster, go out distiller grains
Till perfume (or spice).
The preparation method of a kind of Fructus Litseae tea the most according to claim 3, it is characterised in that described interpolation Fructus Litseae thing,
Soft cut step after carry out, the fragment after Fructus Litseae thing is joined soft cutting by certain weight ratio is mixed thoroughly.
The preparation method of a kind of Fructus Litseae tea, it is characterised in that described interpolation Fructus Litseae thing, is killing
Carry out after blue or green step, Fructus Litseae thing is joined in the Folium Camelliae sinensis after completing by certain weight ratio and mixes thoroughly, enter back into and knead step.
9. according to the preparation method of a kind of Fructus Litseae tea described in claim 1,3,7,8 any one, it is characterised in that described
Fructus Litseae thing is one or more in fresh Fructus Litseae fruit, dry Fructus Litseae fruit, fresh Fructus Litseae sarcocarp, dry Fructus Litseae sarcocarp.
The preparation method of a kind of Fructus Litseae tea the most according to claim 3, it is characterised in that described in wither for naturally withering
5-36 hour, make the moisture loss 8-15% of water-removing leaves.
11. the preparation method of a kind of Fructus Litseae tea according to claim 10, it is characterised in that described in wither, per day gas
Withering time 5-20 hour, withering time 21-36 hour when daily mean temperature is below 25 DEG C when temperature is more than 25 DEG C.
The preparation method of 12. a kind of Fructus Litseae tea according to claim 10, it is characterised in that described in wither, fine day pluck
Measuring Moisture Content of Tea scatter and disappear 8-10%, the Measuring Moisture Content of Tea that the rainy day plucks scatters and disappears 11-15%.
The preparation method of 13. a kind of Fructus Litseae tea according to claim 3, it is characterised in that described in wither and wither for machinery
Withering, temperature controls at 30-45 DEG C.
The tea leaf withering temperature that 14. sun skies are plucked controls at 30-40 DEG C, and the tea leaf withering temperature that the rainy day plucks controls at 40-
45℃。
The preparation method of 15. a kind of Fructus Litseae tea according to claim 3, it is characterised in that described in complete employing drum-type
Green-keeping machine completes, and temperature controls at 300-350 DEG C.
The preparation method of 16. a kind of Fructus Litseae tea according to claim 3, it is characterised in that described in complete employing hot blast kill
Blue or green machine completes, and air inlet hot blast temperature controls at 350-500 DEG C.
The preparation method of 17. a kind of Fructus Litseae tea according to claim 15, it is characterised in that described hot blast temperature controls
At 400-450 DEG C.
18. according to the preparation method of a kind of Fructus Litseae tea described in claim 5 or 6, it is characterised in that described wet stack height 60-
140cm。
The preparation method of 19. a kind of Fructus Litseae tea according to claim 17, it is characterised in that described wet stack height is 80-
120cm。
20. the preparation method of a kind of Fructus Litseae tea according to claim 18, it is characterised in that described wet stack height is
100-110cm。
The preparation method of 21. a kind of Fructus Litseae tea according to claim 3, it is characterised in that described fermentation, at fermenting case
In carry out.
The preparation method of 22. a kind of Fructus Litseae tea according to claim 20, it is characterised in that the size of described fermenting case
For 1.2m × 1m × 1m.
23. according to the preparation method of a kind of Fructus Litseae tea described in claim 5 or 6, it is characterised in that described fermentation time, day
Fermentation time 5-20 hour when temperature on average is more than 25 DEG C, fermentation time 21-36 hour when daily mean temperature is below 25 DEG C.
The preparation method of 24. a kind of Fructus Litseae tea according to claim 4, it is characterised in that described light fermentation: roller is cut
After tea material on continuous fermentation bed, be paved into the thickness of 8-9cm, ferment at a temperature of 30-40 DEG C 45-50min.
25. according to the preparation method of a kind of Fructus Litseae tea described in claim 3,7,8 any one, it is characterised in that described mountain
Grey sub-thing presses certain weight ratio, refers to Folium Camelliae sinensis thing: Fructus Litseae thing is 90-99.9:10-0.1.
26. according to the preparation method of a kind of Fructus Litseae tea described in claim 1 or 24, it is characterised in that described Folium Camelliae sinensis thing weight
Part is respectively 91 parts, 92 parts, 93 parts, 94 parts, 95 parts, 96 parts, 97 parts, 98 parts, 98.5 parts, 99 parts, 99.1 parts, 99.2 parts,
99.3 parts, 99.4 parts, 99.5 parts, 99.6 parts, 99.7 parts, 99.8 parts, 99.9 parts, corresponding Fructus Litseae thing weight portion is respectively
9 parts, 8 parts, 7 parts, 6 parts, 5 parts, 4 parts, 3 parts, 2 parts, 1.5 parts, 1 part, 0.9 part, 0.8 part, 0.7 part, 0.6 part, 0.5 part, 0.4
Part, 0.3 part, 0.2 part, 0.1 part.
The preparation method of 27. a kind of Fructus Litseae tea according to claim 3, it is characterised in that described dry airpillow-dry
Machine is dried, baking temperature 70-115 DEG C, is dried to pine graininess of splashing, and granular size is 0.1-2.5mm.
The preparation method of 28. a kind of Fructus Litseae tea according to claim 26, it is characterised in that described baking temperature 80-
110℃。
The preparation method of 29. a kind of Fructus Litseae tea according to claim 27, it is characterised in that described baking temperature 90-
105℃。
30. the preparation method of a kind of Fructus Litseae tea according to claim 28, it is characterised in that described baking temperature 95-
100℃。
The preparation method of 31. a kind of Fructus Litseae tea according to claim 3, it is characterised in that described classification: be divided into diameter
For 0.1-0.2mm, 0.3-0.6mm, 0.6-1.0mm, 1.1-1.5mm, 1.6-2.0mm, 2.1-2.5mm equal-specification.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106954709A (en) * | 2017-04-24 | 2017-07-18 | 刘晗嫣 | A kind of processing method of fruit of a cubeb litsea tree health tea |
| CN107860740A (en) * | 2017-12-08 | 2018-03-30 | 中国农业科学院茶叶研究所 | A kind of evaluation method of the fermentation of black tea quality based on near-infrared spectrum technique |
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| CN112369484A (en) * | 2020-11-23 | 2021-02-19 | 上海易武实业有限公司 | Preparation method of one-quality Mumu white tea with gastrointestinal tract conditioning and bacteriostasis effects |
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