CN106306128A - Yellow rock tea preparation method - Google Patents
Yellow rock tea preparation method Download PDFInfo
- Publication number
- CN106306128A CN106306128A CN201610695690.6A CN201610695690A CN106306128A CN 106306128 A CN106306128 A CN 106306128A CN 201610695690 A CN201610695690 A CN 201610695690A CN 106306128 A CN106306128 A CN 106306128A
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- tea
- tender shoots
- preparation
- stone precipice
- yellow tea
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- 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 yellow rock tea preparation method. The method includes steps: (1) tea tree selection; (2) picking; (3) airing; (4) parching; (4) fixation; (6) fermentation; (7) rolling; (8) drying. Yellow rock tea prepared according to the method is free of an intrinsic special taste of rock tea leaves, and tea water of the yellow rock tea is golden yellow in color, clear, fragrant and smooth to taste and sweet and refreshing in aftertaste.
Description
Technical field
The present invention relates to the preparation method of a kind of Folium Camelliae sinensis, more specifically, particularly relate to the preparation side of a kind of stone precipice yellow tea
Method.
Background technology
Adinan-dra nitida Merr.ex Li, has another name called: Shi Yancha, tor tea, formal name used at school Adinan-dra nitida Merr.ex Li, and Yang Tong belongs to, and arbor, because being grown on steep cliff
Gaining the name, its bud-leaf is plump, and made Folium Camelliae sinensis soup color is beautiful.Being mainly composed of of Adinan-dra nitida Merr.ex Li: flavonoid 20%, tea polyphenols 23.4%,
The multiple elements useful to human body such as aminoacid 9.73% and wild alkaloids, are to have now been found that flavonoid contains in natural plants
Measure the highest plant, belong to treasure in the tea of domestic rare ecosystem fully natural green plant.Pure time of Adinan-dra nitida Merr.ex Li leaf taste is sweet good, resistance to
Brew, owing to Adinan-dra nitida Merr.ex Li is without caffeine, does not affect sleep after drink, and rich in Flavonoid substances, there is preferable health-care effect,
Therefore deeply liked by consumer.But, due to the characteristic of the tender shoots self of Adinan-dra nitida Merr.ex Li, process with conventional preparation techniques
The rear millet paste that brews of Adinan-dra nitida Merr.ex Li have the taste of puckery raw meat, have impact on the mouthfeel drunk.Therefore, the most preferably protect in Folium Camelliae sinensis
Flavones ingredient is not destroyed, and the mouthfeel promoting again Adinan-dra nitida Merr.ex Li becomes the new direction that the preparation method of Adinan-dra nitida Merr.ex Li is improved.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of stone precipice yellow tea, utilize stone precipice yellow tea prepared by the method,
Can remove the special taste of Adinan-dra nitida Merr.ex Li leaf self, the soup coloured gold Huang brewed is limpid, and entrance fragrance is smooth, and aftertaste is sweet refreshing.
Technical scheme is as follows:
The preparation method of a kind of stone precipice yellow tea, comprises the steps:
(1) Camellia sinensis is selected: select the Adinan-dra nitida Merr.ex Li seeds of quality better；
(2) pluck: pluck the tender shoots of Adinan-dra nitida Merr.ex Li tree in the suitable time；
(3) airing: by harvesting to tender shoots put into feeding trough and add blowing hot-air and dry；
(4) tea frying: the tender shoots after airing is put in pot and stir-fries；
(5) complete: the tender shoots after stir-frying crosses green-keeping machine and completes；
(6) fermentation: obtain fermented tea after spreading the tender shoots through completing out fermentation；
(7) knead: the fermented tea of step (6) gained is kneaded；
(8) dry: the fermented tea after kneading dries to obtain stone precipice yellow tea.
Preferably, in described step (1), it is desirable to selected for being grown in higher than being wild former on the high mountain of height above sea level 800
Plant Adinan-dra nitida Merr.ex Li seeds.
Preferably, in described step (2), the time of harvesting is annual clear and bright solar term between grain rains solar term, is adopted
The tender shoots plucked is the Adinan-dra nitida Merr.ex Li tree of more than 6 years, and the tender shoots plucked is two leaf one buds.
Preferably, in described step (3), tender shoots is dried in the air to water content be 18～22%, described in add the hot blast temperature blown
Not above 40 DEG C.
Preferably, in described step (4), the limb stir-fried by the tender shoots after airing to tender shoots starts variable color, is stir-frying
Time pot temperature control at 60～80 DEG C.
Preferably, in described step (6), the tender shoots through completing is put in bamboo sieve and spreads fermentation out, tender shoots in bamboo sieve
Thickness be 2.5～3cm.
Preferably, in described step (6), tender shoots fermentation time need control temperature more than 25 DEG C, humid control
More than 70%, fermentation time is 1～2 hour.
Preferably, in described step (7), it it is 1～1.5 hour by the fermented tea time of kneading.
Preferably, after described step (8), also include:
Step (9): screening: stone precipice yellow tea sieving machine is gone out stalky tea and tea powder；
Step (10): packaging: the stone precipice yellow tea after screening is loaded bag packaging.
Compared with prior art, the device have the advantages that into:
The preparation method of a kind of stone precipice yellow tea of the present invention, by selecting the Adinan-dra nitida Merr.ex Li seeds of quality better, when suitable
Between pluck the tender shoots of Adinan-dra nitida Merr.ex Li tree, by harvesting to tender shoots put into feeding trough and add blowing hot-air and dry, then the tender shoots after airing is put
Stir-frying in pot, the tender shoots after stir-frying crosses green-keeping machine and completes, and obtains fermented tea after spreading the tender shoots through completing out fermentation, will
Fermented tea carries out kneading, drying to obtain stone precipice yellow tea.Utilize stone precipice yellow tea prepared by the preparation method of the present invention, have passed through half
Ferment operation, effectively eliminates the special taste of Adinan-dra nitida Merr.ex Li leaf self, and the soup coloured gold Huang brewed is limpid, and entrance fragrance is smooth, returns
Sweet in the mouth is felt well.
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of the present invention.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme is described in further detail, but do not constitute right
Any restriction of the present invention.
The preparation method of a kind of stone precipice yellow tea, comprises the steps:
(1) Camellia sinensis is selected: select the Adinan-dra nitida Merr.ex Li seeds of quality better.Wherein, it is desirable to selected for be grown in higher than height above sea level 800
It is wild ancestor Adinan-dra nitida Merr.ex Li seeds on high mountain, is grown in the wild Adinan-dra nitida Merr.ex Li tree in the high mountain stone precipice of height above sea level more than 800 meters, inhale
The cloud and mist of high mountain, the brilliance of Mu Yue, it is stained with the anima in the world, tea aroma prepared by its tender shoots is unique, the Folium Camelliae sinensis gas prepared
Taste high length is lasting.
(2) pluck: pluck the tender shoots of Adinan-dra nitida Merr.ex Li tree in the suitable time.Generally, the Ching Ming Festival that the time of harvesting being annual
Gas is between grain rains solar term, and the tender shoots plucked is the Adinan-dra nitida Merr.ex Li tree of more than 6 years, the only age of tree Adinan-dra nitida Merr.ex Li tree more than 6 years,
Can guarantee that the Folium Camelliae sinensis abnormal smells from the patient more delicate fragrance prepared and soup color are more preferable.The tender shoots plucked is two leaf one buds, including two new length
Tender leaf and one do not grow the tender shoots opened, and the tea quality that this tender shoots has been produced is best.
(3) airing: by harvesting to tender shoots put into feeding trough and add blowing hot-air and dry.Wherein, tender shoots is dried in the air to water content and be
18～22%, described in add the hot blast temperature blown not above 40 DEG C, during preparing Folium Camelliae sinensis, it is desirable to the temperature of preparation can not
The highest, to protect the flavonoid in Folium Camelliae sinensis not to be destroyed.
(4) tea frying: the tender shoots after airing is put in pan and stir-fries.Wherein, when stir-frying, the temperature of pot controls 60
～80 DEG C, tender shoots is stir-fried in low temperature, it is possible to make the preliminary variable color of tender shoots.
(5) complete: the tender shoots after stir-frying crosses green-keeping machine and completes.
(6) fermentation: obtain fermented tea after spreading the tender shoots through completing out fermentation.Wherein, will put through the tender shoots completed
Spreading fermentation in bamboo is sieved out, in bamboo sieve, the thickness of tender shoots is 2.5～3cm, and bamboo sieve both can separate each heap tender shoots, also utilizes tender shoots
Heap ventilated, makes the homogeneous temperature of tender shoots heap.Tender shoots fermentation time need control temperature more than 25 DEG C, humid control
More than 70%, fermentation time is 1～2 hour, and tender shoots carries out half-fermented in this temperature and humidity environment, it is possible to effectively remove
Remove the special taste of Adinan-dra nitida Merr.ex Li leaf self.
(7) knead: the fermented tea of step (6) gained is kneaded.Wherein, by the fermented tea time of kneading be 1～
1.5 hours, tender shoots is made to define the shape of tight knot bending, simultaneously by thin for the leaf of tender shoots after tender shoots is kneaded by this time
Born of the same parents squeeze broken, and the material making Folium Camelliae sinensis include oozes out and sticks on blade face.Tender shoots endoplasm under biochemical effect there occurs change, non-enzymatic
Property oxidation strengthen so that the millet paste that the tender shoots prepared brews is the strongest.
(8) dry: the fermented tea after kneading dries to obtain stone precipice yellow tea, it is desirable to during drying, temperature will be less than 40 DEG C, temperature
Spend the flavonoid that height is easily destroyed in Folium Camelliae sinensis.
(9): screening: stone precipice yellow tea sieving machine is gone out stalky tea and tea powder.
(10): packaging: the stone precipice yellow tea after screening is loaded bag packaging, after tea packaging, conveniently deposits and sell.
The preparation method of a kind of stone precipice yellow tea of the present invention, by selecting the Adinan-dra nitida Merr.ex Li seeds of quality better, when suitable
Between pluck the tender shoots of Adinan-dra nitida Merr.ex Li tree, by harvesting to tender shoots put into feeding trough and add blowing hot-air and dry, then the tender shoots after airing is put
Stir-frying in pot, the tender shoots after stir-frying crosses green-keeping machine and completes, and obtains fermented tea after spreading the tender shoots through completing out fermentation, will
Fermented tea carries out kneading, drying to obtain stone precipice yellow tea.The stone precipice prepared by preparation method of a kind of stone precipice yellow tea of the present invention is yellow
Tea, is different from the preparation method of traditional Adinan-dra nitida Merr.ex Li, in preparation process, adds the operation of half-fermented, effectively eliminates
The special taste of Adinan-dra nitida Merr.ex Li leaf self, the millet paste color brewed out is denser, and soup coloured gold Huang is limpid, gorgeous bright, the most beautiful
Seeing, the millet paste that the Adinan-dra nitida Merr.ex Li that mouthfeel is more traditional brews is more smooth, and entrance fragrance is smooth, and aftertaste is sweet refreshing, has phase with the mouthfeel of black tea
Seemingly；Abnormal smells from the patient high length is lasting, pure and fresh with Folium Bambusae again like fragrant glutinous taste.
The foregoing is only presently preferred embodiments of the present invention, all made in the range of the spirit and principles in the present invention any
Amendment, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (9)
1. the preparation method of a stone precipice yellow tea, it is characterised in that comprise the steps:
(1) Camellia sinensis is selected: select the Adinan-dra nitida Merr.ex Li seeds of quality better；
(2) pluck: pluck the tender shoots of Adinan-dra nitida Merr.ex Li tree in the suitable time；
(3) airing: by harvesting to tender shoots put into feeding trough and add blowing hot-air and dry；
(4) tea frying: the tender shoots after airing is put in pot and stir-fries；
(5) complete: the tender shoots after stir-frying crosses green-keeping machine and completes；
(6) fermentation: obtain fermented tea after spreading the tender shoots through completing out fermentation；
(7) knead: the fermented tea of step (6) gained is kneaded；
(8) dry: the fermented tea after kneading dries to obtain stone precipice yellow tea.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (1),
Asking selected is wild ancestor Adinan-dra nitida Merr.ex Li seeds for being grown on the high mountain higher than height above sea level 800.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (2), adopt
The time plucked is annual clear and bright solar term between grain rains solar term, and the tender shoots plucked is the Adinan-dra nitida Merr.ex Li tree of more than 6 years, is plucked
Tender shoots be two leaf one buds.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (3), will
Tender shoots dry in the air to water content be 18～22%, described in add the hot blast temperature blown not above 40 DEG C.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (4), will
The limb that tender shoots after airing stir-fries to tender shoots starts variable color, and when stir-frying, the temperature of pot controls at 60～80 DEG C.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (6), will
Tender shoots through completing is put in bamboo sieve spreads fermentation out, and in bamboo sieve, the thickness of tender shoots is 2.5～3cm.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (6), tender
Bud needs control temperature more than 25 DEG C when fermentation, and humid control more than 70%, fermentation time is 1～2 hour.
The preparation method of a kind of stone precipice the most according to claim 1 yellow tea, it is characterised in that in described step (7), will
The fermented tea time of kneading is 1～1.5 hour.
The preparation method of stone precipice the most according to claim 1 yellow tea, it is characterised in that after described step (8), also wrap
Include:
Step (9): screening: stone precipice yellow tea sieving machine is gone out stalky tea and tea powder；
Step (10): packaging: the stone precipice yellow tea after screening is loaded bag packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695690.6A CN106306128A (en) | 2016-08-19 | 2016-08-19 | Yellow rock tea preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695690.6A CN106306128A (en) | 2016-08-19 | 2016-08-19 | Yellow rock tea preparation method |
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| Publication Number | Publication Date |
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| CN106306128A true CN106306128A (en) | 2017-01-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610695690.6A Pending CN106306128A (en) | 2016-08-19 | 2016-08-19 | Yellow rock tea preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691705A (en) * | 2017-11-03 | 2018-02-16 | 霍山汉唐清茗茶叶有限公司 | A kind of preparation method of lowering blood-fat and reducing weight semisolid Huang bud Pu'er tea paste |
| CN108634065A (en) * | 2018-06-05 | 2018-10-12 | 乐山市沙湾区谭坝乡绿化村经济合作社 | The fresh leaf of bergamot tree is used for tea making and its tea-manufacturing technology |
| CN108813041A (en) * | 2018-06-26 | 2018-11-16 | 广西昭平县凝香翠茶厂 | A kind of stone precipice compounded health tea and preparation method thereof |
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| CN104171066A (en) * | 2014-08-08 | 2014-12-03 | 武夷山市凯铭萱茶厂 | Rock tea |
| CN104489137A (en) * | 2013-12-04 | 2015-04-08 | 杜明忠 | Wild adinandra nitida black tea processing method |
| CN104663952A (en) * | 2015-03-18 | 2015-06-03 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Anti-aging cynomorium songaricum tea and preparation method thereof |
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2016
- 2016-08-19 CN CN201610695690.6A patent/CN106306128A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489137A (en) * | 2013-12-04 | 2015-04-08 | 杜明忠 | Wild adinandra nitida black tea processing method |
| CN104171066A (en) * | 2014-08-08 | 2014-12-03 | 武夷山市凯铭萱茶厂 | Rock tea |
| CN104663952A (en) * | 2015-03-18 | 2015-06-03 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Anti-aging cynomorium songaricum tea and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691705A (en) * | 2017-11-03 | 2018-02-16 | 霍山汉唐清茗茶叶有限公司 | A kind of preparation method of lowering blood-fat and reducing weight semisolid Huang bud Pu'er tea paste |
| CN108634065A (en) * | 2018-06-05 | 2018-10-12 | 乐山市沙湾区谭坝乡绿化村经济合作社 | The fresh leaf of bergamot tree is used for tea making and its tea-manufacturing technology |
| CN108813041A (en) * | 2018-06-26 | 2018-11-16 | 广西昭平县凝香翠茶厂 | A kind of stone precipice compounded health tea and preparation method thereof |
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Application publication date: 20170111 |