CN106490233A - The processing technology of shaddock perfume white tea - Google Patents
The processing technology of shaddock perfume white tea Download PDFInfo
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- CN106490233A CN106490233A CN201611044490.0A CN201611044490A CN106490233A CN 106490233 A CN106490233 A CN 106490233A CN 201611044490 A CN201611044490 A CN 201611044490A CN 106490233 A CN106490233 A CN 106490233A
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- pomelo peel
- tealeaves
- tea
- spreading
- cooling
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Classifications
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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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
The invention discloses the processing technology of the shaddock perfume white tea of Tea Processing technical field, using dry pomelo peel, pomelo peel is put in container, is taken out after adding the 40～50min of saline sook of mass concentration 30～40%, cut into slices after being filtered dry moisture；Pomelo peel is put into heating in frying pan and stir-fries to water content after 75～80% scopes, and firepower is adjusted to slow fire, and control temperature is laid in the tealeaves after withering on pomelo peel, closes the lid at 120～180 DEG C, boils in a covered pot over a slow fire 25～30min of system；Spreading for cooling；To in frying pan, add pomelo peel to stir-fry to water content after 50～60% scopes again, firepower is adjusted to slow fire, control temperature at 100～120 DEG C, by spreading for cooling after tealeaves be laid in pomelo peel surface, after boiling in a covered pot over a slow fire 15～20min of system, tealeaves takes out spreading for cooling to 35～40 DEG C；Dry.Had with shaddock fragrance with tea smell using white tea obtained in the present invention program, meanwhile, the glossy gloss in tealeaves surface makes the quality of white tea get a promotion.
Description
Technical field
The present invention relates to Tea Processing technical field, and in particular to the processing technology of shaddock perfume white tea.
Background technology
One of white tea, belongs to micro- fermented tea, is traditional well-known tea of Chinese tea grower initiative, and six big teas of China.
Modern study shows, contains caffeine, can act on the nerve of people in white tea, makes one excited, reach the effect that refreshes oneself
Really；And these coffee alkaloid substances can condense and then kill bacterium, play bactericidal antiphlogistic with the albumen qualitative response in bacterium
Effect.White tea is also acted on blood fat-reducing blood pressure-decreasing simultaneously, promotes lipolysis, adjusts blood glucose balance, prevents cardiovascular and cerebrovascular disease.Right
In crowd often in the face of mobile phone, computer etc. with equipment such as radiation hazradial bundles, often drink white tea and can also play to radiation-resistant effect.
After traditional white tea processing technology is leaf picking, without completing or kneading, only dry through drying or slow fire
Both.The operations such as its basic technology includes withering, bakees, fastidious, multiple fire.White tea obtained in conventional preparation techniques should have outer
Shape bud milli is complete, fragrance is fresh clearly, and soup look is yellowish green limpid, light time sweet quality characteristic of flavour.But, the fragrance of tea is single, tea
But though surface is glossy not glossy enough.As people are to wishing pursuit that product quality is constantly lifted and to rich choice of products, many
The hobby that sample is selected, it is desirable also to while absorbing the abundant nutrition of tea, also can be met on sense organ and enjoy,
So preparing the original tea smell of reservation, the white tea of the also or fragrance of a flower fragrant with fruit is it is contemplated that the content of research.
Content of the invention
The present invention is directed to above-mentioned technical problem, there is provided a kind of processing technology of shaddock perfume white tea, using the technique
Prepare.
In order to solve above-mentioned technical problem, the present invention provides following basic technology scheme：The processing technology of shaddock perfume white tea,
Comprise the following steps：
A, harvesting tea fresh leaves, tea fresh leaves are spread and are withered on bamboo mat；
B, preparation auxiliary material：Auxiliary material is put into pomelo peel in container using dry pomelo peel, adds the salt solution of mass concentration 30～40%
Take out after 40～50min of immersion, cut into slices after being filtered dry moisture, standby；Pomelo peel is 1 with the part by weight of salt solution：2～3.5；
C, baking：
（1）Just dry：Prepare frying pan, frying pan is heated to after 85～100 DEG C, the pomelo peel for adding step b to prepare, intense fire heating are turned over
Fry to pomelo peel water content after 75～80% scopes, firepower is adjusted to slow fire, temperature is controlled at 120～180 DEG C, after withering
Tealeaves is laid on pomelo peel, and lay thickness is 15～20cm；Close the lid on frying pan, boil in a covered pot over a slow fire 25～30min of system；
（2）Spreading for cooling：Step（1）Time stewing processed arrive after, first take out wheat bran again by tealeaves taking-up tea spreading-and-cooling to tealeaves temperature be
35～40 DEG C；
（3）Multiple baking：The temperature of frying pan is heated to 85～100 DEG C, add step b prepare pomelo peel, intense fire heating stir-fry to
After 50～60% scopes, firepower is adjusted to slow fire to pomelo peel water content, control temperature at 100～120 DEG C, then by spreading for cooling after
Tealeaves is laid in pomelo peel surface, and after 15～20min of the stewing system that closes the lid, tealeaves takes out spreading for cooling to 35～40 DEG C；
D, drying：By step（3）Tealeaves throw in baking oven, control oven interior temperature dried i.e. at 75～80 DEG C
Can.
Beneficial effects of the present invention are：1st, white tea is prepared using this programme, in frying pan, intense fire is heated, and is made in pomelo peel
Moisture distributing in the range of 75～80% rapidly, avoids the volatile oil component in pomelo peel from scattering and disappearing excessive again.Shaddock leather packing is existed
Below tealeaves, heated through small fire slowly, i.e., the slow fire heating in this programme, the armaticity volatile oil in shaddock are heated to Back stroke
Send out, after boiling in a covered pot over a slow fire the time set to this programme, on the one hand effectively prevent the burnt pot of pomelo peel, it is to avoid tealeaves is stained with burnt taste；On the other hand,
After volatile oil is contacted with tealeaves, during just drying, volatile oil sticks to tealeaves surface；Again after multiple baking, tealeaves surface is volatilized
The amount of oil increases, and during multiple baking, the part volatile oil for just drying step adhesion is permeated in tealeaves.Through just drying and drying again
Afterwards, the aromatic odor of shaddock is merged with the fragrance of tealeaves itself, and the white tea for obtaining has with shaddock fragrance with tea smell, with
When, become glossy gloss as tea surface moistens by volatile oil, make the quality of white tea get a promotion.
2nd, 30～40% saline sook pomelo peel of use quality concentration, using the effect of osmotic pressure, beneficial to by pomelo peel
Fragrant ingredient is cemented out, and is increased the amount of fragrance ingredient, is made the shaddock fragrance of tealeaves more rich.
The reason for this programme is using dry pomelo peel is that the season shaddock for processing white tea does not have listing substantially, so listing in shaddock
Period can collect pomelo peel, dry storage with standby, can adopt fresh pomelo peel during reality processing.
Further, as the prioritization scheme one to basic technology scheme, in the processing technology of shaddock perfume white tea of the present invention, step
Rapid c（1）In, one layer of wheat bran is laid on tealeaves surface.Wheat bran is spread on tealeaves surface when just drying, it is therefore an objective to water is absorbed using wheat bran
Point, at the same stop volatile oil overflow pot outside, when volatile oil rest in frying pan, increase tealeaves on adhere to volatile oil amount.
Further, as the double optimization to basic technology scheme or prioritization scheme one, shaddock of the present invention perfume white tea plus
In work technique, step c（3）In, pomelo peel surface is laid in using dry gauze, the thickness of gauze is 0.2～0.4cm, so
Afterwards by spreading for cooling after tealeaves be laid in gauze surface.Using gauze when drying again, it is therefore an objective to be easy to make gauze during multiple baking
The moisture distributed in the pomelo peel of part is absorbed, the amount of moisture that tealeaves absorbs is reduced, beneficial to flash baking tealeaves, is made fragrance richer
Strongly fragrant.
Further, as the suboptimization again to such scheme, in the processing technology of shaddock perfume white tea of the present invention, in step c
Described lid is bamboo lid.Using bamboo lid, compared with metal lid, bamboo has covered gap, contributes to unnecessary vapor from bamboo
Lid overflows and is not gathered on lid, it is to avoid the water droplet of aggregation is back in tealeaves, affects the quality of tealeaves.
Specific embodiment
Technical solution of the present invention is further illustrated with reference to embodiment：
Embodiment 1：The processing technology of shaddock perfume white tea, comprises the following steps：
A, harvesting tea fresh leaves, tea fresh leaves are spread and are withered on bamboo mat；
B, preparation auxiliary material：Auxiliary material is put into pomelo peel in container using dry pomelo peel, adds the saline sook of mass concentration 30%
Take out after 40～50min, cut into slices after being filtered dry moisture, standby；Pomelo peel is 1 with the part by weight of salt solution：2；
C, baking：
（1）Just dry：Prepare frying pan, frying pan is heated to after 85～100 DEG C, the pomelo peel for adding step b to prepare, intense fire heating are turned over
Fry to pomelo peel water content after 75～80% scopes, firepower is adjusted to slow fire, temperature is controlled at 120～180 DEG C, after withering
Tealeaves is laid on pomelo peel, and lay thickness is 15～20cm；Then bamboo lid is covered on frying pan, boil in a covered pot over a slow fire 25min processed；
（2）Spreading for cooling：Step（1）Time stewing processed arrive after, first take out wheat bran again by tealeaves taking-up tea spreading-and-cooling to tealeaves temperature be
35～40 DEG C；
（3）Multiple baking：The temperature of frying pan is heated to 85～100 DEG C, add step b prepare pomelo peel, intense fire heating stir-fry to
After 50～60% scopes, firepower is adjusted to slow fire to pomelo peel water content, controls temperature at 100～120 DEG C, using dry gauze
Be laid in pomelo peel surface, the thickness of gauze is 0.2～0.4cm, then by spreading for cooling after tealeaves be laid in gauze surface, cover
After bamboo lid boils in a covered pot over a slow fire 20min processed, tealeaves takes out spreading for cooling to 35～40 DEG C；
D, drying：By step（3）Tealeaves throw in baking oven, control oven interior temperature dried i.e. at 75～80 DEG C
Can.
Embodiment 2：The processing technology of shaddock perfume white tea, comprises the following steps：
A, harvesting tea fresh leaves, tea fresh leaves are spread and are withered on bamboo mat；
B, preparation auxiliary material：Auxiliary material is put into pomelo peel in container using dry pomelo peel, adds the saline sook of mass concentration 40%
Take out after 40～50min, cut into slices after being filtered dry moisture, standby；Pomelo peel is 1 with the part by weight of salt solution：3.5；
C, baking：
（1）Just dry：Prepare frying pan, frying pan is heated to after 85～100 DEG C, the pomelo peel for adding step b to prepare, intense fire heating are turned over
Fry to pomelo peel water content after 75～80% scopes, firepower is adjusted to slow fire, temperature is controlled at 120～180 DEG C, after withering
Tealeaves is laid on pomelo peel, and lay thickness is 15～20cm；Then one layer of wheat bran is laid on tealeaves surface, on lid on frying pan
Bamboo lid, boils in a covered pot over a slow fire 30min processed；
（2）Spreading for cooling：Step（1）Time stewing processed arrive after, first take out wheat bran again by tealeaves taking-up tea spreading-and-cooling to tealeaves temperature be
35～40 DEG C；
（3）Multiple baking：The temperature of frying pan is heated to 85～100 DEG C, add step b prepare pomelo peel, intense fire heating stir-fry to
After 50～60% scopes, firepower is adjusted to slow fire to pomelo peel water content, control temperature at 100～120 DEG C, then by spreading for cooling after
Tealeaves is laid in pomelo peel surface, and after covering the stewing 15min processed of bamboo lid, tealeaves takes out spreading for cooling to 35～40 DEG C；
D, drying：By step（3）Tealeaves throw in baking oven, control oven interior temperature dried i.e. at 75～80 DEG C
Can.
Embodiment 3：The processing technology of shaddock perfume white tea, comprises the following steps：
A, harvesting tea fresh leaves, tea fresh leaves are spread and are withered on bamboo mat；
B, preparation auxiliary material：Auxiliary material is put into pomelo peel in container using dry pomelo peel, adds the saline sook of mass concentration 40%
Take out after 40～50min, cut into slices after being filtered dry moisture, standby；Pomelo peel is 1 with the part by weight of salt solution：3.5；
C, baking：
（1）Just dry：Prepare frying pan, frying pan is heated to after 85～100 DEG C, the pomelo peel for adding step b to prepare, intense fire heating are turned over
Fry to pomelo peel water content after 75～80% scopes, firepower is adjusted to slow fire, temperature is controlled at 120～180 DEG C, after withering
Tealeaves is laid on pomelo peel, and lay thickness is 15～20cm；Then one layer of wheat bran is laid on tealeaves surface, on lid on frying pan
Bamboo lid, boils in a covered pot over a slow fire 30min processed；
（2）Spreading for cooling：Step（1）Time stewing processed arrive after, first take out wheat bran again by tealeaves taking-up tea spreading-and-cooling to tealeaves temperature be
35～40 DEG C；
（3）Multiple baking：The temperature of frying pan is heated to 85～100 DEG C, add step b prepare pomelo peel, intense fire heating stir-fry to
After 50～60% scopes, firepower is adjusted to slow fire to pomelo peel water content, controls temperature at 100～120 DEG C, using dry gauze
Be laid in pomelo peel surface, the thickness of gauze is 0.2～0.4cm, then by spreading for cooling after tealeaves be laid in gauze surface, cover
After bamboo lid boils in a covered pot over a slow fire 15min processed, tealeaves takes out spreading for cooling to 35～40 DEG C；
D, drying：By step（3）Tealeaves throw in baking oven, control oven interior temperature dried i.e. at 75～80 DEG C
Can.
For a person skilled in the art, on the premise of without departing from present configuration, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, and these are all without the effect and patent for affecting the present invention to implement
Practicality.
Claims (4)
1. shaddock perfume white tea processing technology, it is characterised in that comprise the following steps：
A, harvesting tea fresh leaves, tea fresh leaves are spread and are withered on bamboo mat；
B, preparation auxiliary material：Auxiliary material is put into pomelo peel in container using dry pomelo peel, adds the salt solution of mass concentration 30～40%
Take out after 40～50min of immersion, cut into slices after being filtered dry moisture, standby；Pomelo peel is 1 with the part by weight of salt solution：2～3.5；
C, baking：
（1）Just dry：Prepare frying pan, frying pan is heated to after 85～100 DEG C, the pomelo peel for adding step b to prepare, intense fire heating are turned over
Fry to pomelo peel water content after 75～80% scopes, firepower is adjusted to slow fire, temperature is controlled at 120～180 DEG C, after withering
Tealeaves is laid on pomelo peel, and lay thickness is 15～20cm；Close the lid on frying pan, boil in a covered pot over a slow fire 25～30min of system；
（2）Spreading for cooling：Step（1）Time stewing processed arrive after, first take out wheat bran again by tealeaves taking-up tea spreading-and-cooling to tealeaves temperature be
35～40 DEG C；
（3）Multiple baking：The temperature of frying pan is heated to 85～100 DEG C, add step b prepare pomelo peel, intense fire heating stir-fry to
After 50～60% scopes, firepower is adjusted to slow fire to pomelo peel water content, control temperature at 100～120 DEG C, then by spreading for cooling after
Tealeaves is laid in pomelo peel surface, and after 15～20min of the stewing system that closes the lid, tealeaves takes out spreading for cooling to 35～40 DEG C；
D, drying：By step（3）Tealeaves throw in baking oven, control oven interior temperature dried i.e. at 75～80 DEG C
Can.
2. the processing technology of shaddock as claimed in claim 1 perfume white tea, it is characterised in that：Step c（1）In, on tealeaves surface
Lay one layer of wheat bran.
3. the processing technology of shaddock as claimed in claim 1 or 2 perfume white tea, it is characterised in that：Step c（3）In, using drying
Gauze be laid in pomelo peel surface, the thickness of gauze is 0.2～0.4cm, then by spreading for cooling after tealeaves be laid in gauze table
Face.
4. the processing technology of shaddock as claimed in claim 3 perfume white tea, it is characterised in that：Lid described in step c is bamboo
Lid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611044490.0A CN106490233A (en) | 2016-11-24 | 2016-11-24 | The processing technology of shaddock perfume white tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611044490.0A CN106490233A (en) | 2016-11-24 | 2016-11-24 | The processing technology of shaddock perfume white tea |
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| CN106490233A true CN106490233A (en) | 2017-03-15 |
Family
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| CN201611044490.0A Pending CN106490233A (en) | 2016-11-24 | 2016-11-24 | The processing technology of shaddock perfume white tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820101A (en) * | 2017-04-01 | 2017-06-13 | 贵州宏华农业发展有限公司 | A kind of processing method of Agricus blazei |
| CN106922881A (en) * | 2017-05-13 | 2017-07-07 | 务川自治县雾青茶业有限公司 | A kind of floral type white tea and preparation method thereof |
| CN108902411A (en) * | 2018-08-13 | 2018-11-30 | 三江县心连心农业科技有限公司 | A kind of blue or green money willow compounded health tea and processing method |
| CN109007176A (en) * | 2018-08-13 | 2018-12-18 | 三江县心连心农业科技有限公司 | A kind of production method of worm tea |
| CN109169983A (en) * | 2018-10-22 | 2019-01-11 | 陈瑛丽 | A kind of preparation process of white tea |
| CN111149888A (en) * | 2020-01-14 | 2020-05-15 | 中国农业科学院茶叶研究所 | Summer and autumn green tea preparation method capable of reducing bitter taste and improving fruit flavor quality and prepared summer and autumn green tea |
| CN111165612A (en) * | 2020-01-14 | 2020-05-19 | 中国农业科学院茶叶研究所 | Citrus white tea and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820101A (en) * | 2017-04-01 | 2017-06-13 | 贵州宏华农业发展有限公司 | A kind of processing method of Agricus blazei |
| CN106922881A (en) * | 2017-05-13 | 2017-07-07 | 务川自治县雾青茶业有限公司 | A kind of floral type white tea and preparation method thereof |
| CN108902411A (en) * | 2018-08-13 | 2018-11-30 | 三江县心连心农业科技有限公司 | A kind of blue or green money willow compounded health tea and processing method |
| CN109007176A (en) * | 2018-08-13 | 2018-12-18 | 三江县心连心农业科技有限公司 | A kind of production method of worm tea |
| CN109169983A (en) * | 2018-10-22 | 2019-01-11 | 陈瑛丽 | A kind of preparation process of white tea |
| CN111149888A (en) * | 2020-01-14 | 2020-05-15 | 中国农业科学院茶叶研究所 | Summer and autumn green tea preparation method capable of reducing bitter taste and improving fruit flavor quality and prepared summer and autumn green tea |
| CN111165612A (en) * | 2020-01-14 | 2020-05-19 | 中国农业科学院茶叶研究所 | Citrus white tea and preparation method thereof |
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Application publication date: 20170315 |