CN106615263A - Preparation method of Yinghong No. 9 mandarin orange unfermented Pu'er tea - Google Patents
Preparation method of Yinghong No. 9 mandarin orange unfermented Pu'er tea Download PDFInfo
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- CN106615263A CN106615263A CN201611009735.6A CN201611009735A CN106615263A CN 106615263 A CN106615263 A CN 106615263A CN 201611009735 A CN201611009735 A CN 201611009735A CN 106615263 A CN106615263 A CN 106615263A
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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
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention relates to a preparation method of Yinghong No. 9 mandarin orange unfermented Pu'er tea. The preparation method of the Yinghong No. 9 mandarin orange unfermented Pu'er tea comprises the following steps of (1) pretreating small green mandarin oranges: picking fresh small green mandarin oranges, thoroughly cleaning the picked fresh small green mandarin oranges, airing the cleaned small green mandarin oranges, forming a circular hole in the top of each of the aired small green mandarin oranges, and digging out pulp for standby application; (2) treating Yinghong No.9 tea leaves: picking Yinghong No. 9 one-bud two-leaf originally-expanded tea leaves, performing spreading for airing, performing fixation, and performing rolling for shaping; (3) putting the rolled tea leaves in the sun for natural airing, when the water content of the aired tea leaves is 20-30%, loading the aired tea leaves into the hollow small green mandarin oranges, covering mandarin orange peel, and enabling the small green mandarin oranges to be recovered into the original shape; and (4) performing drying: putting the encapsulated mandarin orange tea into a tea leaf drying machine for baking. According to the preparation method disclosed by the invention, the fresh small green mandarin oranges which are not subjected to drying treatment, and Yinghong No. 9 tea leaf varieties are used, a mandarin orange tea processing technology and a preparation technology of the Yinghong No.9 unfermented Pu'er tea are combined, and the Yinghong No. 9 mandarin orange unfermented Pu'er tea is prepared, so that the fruity flavor of the small green mandarin oranges and the aromatic flavor of the Yinghong No. 9 unfermented Pu'er tea are sufficiently merged. According to the Yinghong No.9 mandarin orange unfermented Pu'er tea obtained by the preparation method disclosed by the invention, the green mandarin orange peel is black and moistening, and the tea soup is yellow bright in color, sweet and mellow in taste and rich in fruity flavor.
Description
Technical field
The present invention relates to processing field of tea leaves, and in particular to a kind of preparation method of the red No. nine mandarin orange Pu'er raw teas of English.
Background technology
Pu'er tea also known as Yunnan green grass or young crops tea, are divided into raw tea and ripe tea.Pu'er raw tea refers to the blue or green tea of big-leaf species in yunnan solarization as raw material, newly
Display in a natural manner Jing after completing, knead, be dried after fresh tea picking, without the tea of pile-fermentation process.
Mandarin orange tea is to adopt natural mandarin orange and tealeaves for raw material, in the case of without any additive, through special work
Skill is processed, and is characterized in having merged the sweet-smelling of the fruital of mandarin orange and tea, and mandarin orange mutually absorbs elite, unique flavor, mouthfeel with tea
It is excellent, and have the health-care efficacy of mandarin orange and tea concurrently.It is the most universal with " the general tea of mandarin orange " on market.At present, the preparation method of the general tea of mandarin orange is,
First, by the fresh mandarin orange wash clean adopted, dry, in mandarin orange upper opening, empty pulp, then by the real whole fruit capsule of Pu'er dry tea plug,
Orange peel is covered, fruit is restored to the original state, the mandarin orange for being filled with Pu'er tea is put drying in an oven or is dried in ventilation.
Mandarin orange is to affect of paramount importance two factors of mandarin orange tea quality with the selection of tea, with Guangdong Province Jiangmen in the selection of mandarin orange
The mandarin orange of city's newly meeting is optimum feed stock, and Xinhui citrus reticulata also known as the wide old mandarin orange of newly meeting or dried orange peel mandarin orange, more enrich in orange peel, and has by inclusion
Skin and flesh dual-purpose, integration of drinking and medicinal herbs are the features of Xinhui citrus reticulata, are that Xinhui citrus reticulata agriculture is screened in the very long plantation history in more than 700 years
Outstanding kind.Dried orange peel is all produced in many places in the whole nation, but Xinhui tangerine peel is no matter in terms of nutritive value or quality, is dried orange peel
In good merchantable brand.2006, Xinhui citrus reticulata obtained national original producton location geography symbol product.
Red No. nine of English is both tea tree breed name, is again tealeaves region Public Brand name, and Ying Hong nine is from Yunnan large-leaf seed group
The red No. nine fresh leaf Clonal Cultivars of English that systematic breeding goes out in body, by Tea Inst., Guangdong Academy of Agricultural Sciences seed selection, research and development
With establishment.It is at present not disclosed by red No. nine Pu'er raw teas of English with newly can little blue or green mandarin orange combined the red No. nine mandarin orange Pu'er of obtained English
Raw tea and related process.
There is problems with the general tea of mandarin orange in the market：
1st, the general tea of mandarin orange that either drying is still dried naturally, the mandarin orange pericarp of employing is fresh wet, but the Pu'er tea filled
But it is dry, it is difficult to allow orange peel fully to merge with both Pu'er teas；
2nd, at present, the unfixed ripe processing technology of the making processing of the general tea of mandarin orange, the preparation method that tradition is dried, because what is dried
During the reason such as temperature, humidity, the general tea of mandarin orange presents different qualitative characteristics；
3rd, single varieties in the market used by mandarin orange tea, it is impossible to meet the multiple demand of consumers in general.
The content of the invention
It is the deficiency for making up the general tea of mandarin orange on above-mentioned market that the purpose of the present invention is, by the making of red No. nine Pu'er raw teas of English
Technique is blended with the manufacture craft of mandarin orange tea, there is provided a kind of preparation method of the red No. nine mandarin orange Pu'er raw teas of new English.
Another object of the present invention with Guangdong Province's characteristic local tea variety English it is red No. nine as raw material, make English red No. nine
Mandarin orange Pu'er raw tea, enriches the kind of mandarin orange tea in market.
First purpose of the invention is achieved by the following technical programs：
A kind of preparation method of the red No. nine mandarin orange Pu'er raw teas of English, comprises the steps：
S1：The pretreatment of mandarin orange：Fresh mandarin orange is plucked, is cleaned, dried, then cut Gan Kou on the top of mandarin orange, obtain orange peel lid, empty fruit
Meat, it is standby；
S2：Open up at the beginning of harvesting English is red No. nine dark brownish green；
S3：Airing：Fresh leaf is interspersed airing；
S4：Complete：Dark brownish green after by dehydration is positioned over tea water-removing machine；
S5：Knead：Dark brownish green being placed in kneading machine after processing that will complete kneads shaping；
S6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 20% ~ 30%, tealeaves is loaded
In above-mentioned hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
S7：It is dried：Dark brownish green little blue or green mandarin orange will be filled with and be put into heating in drying machine, be dehydrated to drying, that is, obtain No. nine mandarin oranges of Ying Hong
Pu'er raw tea.
Preferably, use newly can little blue or green mandarin orange for the kind of the mandarin orange.
Preferably, it is No. nine tea tree breeds of Ying Hong that red No. nine Pu'er raw teas of the English are dark brownish green.
Preferably, a circular hole is opened on the top of mandarin orange with metal circular tube.
Preferably, the just exhibition is dark brownish green for two leaves and a bud.
Preferably, airing duration 15-30 h.
Preferably, fixing temperature is 200 DEG C -250 DEG C, the min-10 min of duration 5.
Preferably, knead in operation and knead at twice, every time 15 min-40 min.
Preferably, when water content of tea is 20%-30%, in being fitted into hollow blue or green mandarin orange.
Preferably, little blue or green mandarin orange is put into heat drying in 6CH chain-plate type automatic driers when being dried, the drying temperature is
70-90℃。
A kind of English red No. nine mandarin orange Pu'er raw teas obtained by described preparation method.
Preferably, said method can be following steps：
S1. pluck it is fresh newly can little blue or green mandarin orange, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain orange peel lid,
Pulp is emptied, is dried standby；
S2. open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
S3. by the h of dark brownish green airing 20；
S4. the dark brownish green of airing dehydration is positioned over into 220 DEG C of 8 min that complete in tea water-removing machine；
S5. dark brownish green being placed in kneading machine after completing kneads shaping, kneads at twice, every time 30 min；
S6. the tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 30%, tealeaves is loaded into above-mentioned
In hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
S7. the little blue or green mandarin orange for being filled with tealeaves is put into 6CH chain-plate type automatic driers and is heated to 80 DEG C, be dehydrated to drying, i.e.,
Obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Compared with the preparation method of the general tea of mandarin orange in the market, the present invention has the advantages that：
（1）The inventive method adapts to the requirement of large-scale production mandarin orange tea；
（2）Inventive method is filled without completely Pu'er raw tea is dried in hollow mandarin orange, and Pu'er tea can be more abundant with orange peel
Fusion；
（3）The red No. nine mandarin orange Pu'er raw teas of English obtained in the inventive method, prolonged resistance to bubble can be brewed more than ten times repeatedly；
（4）The red No. nine mandarin oranges Pu'er raw tea production technology of English of the inventive method is fixed, and ensure that the mandarin orange that different batches are produced
Tea quality, increases substantially economic benefit.
Specific embodiment
The present invention is explained further below in conjunction with embodiment, but embodiment does not do any type of to the present invention
Limit.
Embodiment 1
Specific implementation step is as follows：
Step 1：Pluck it is fresh newly can little blue or green mandarin orange 300, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain
Orange peel lid, empties pulp, dries；
Step 2：Open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
Step 3：By the h of dark brownish green airing 20；
Step 4：Dark brownish green after by dehydration is positioned over 220 DEG C of 10 min that complete in tea water-removing machine；
Step 5：Dark brownish green being put into kneading machine after completing kneads 30 min；
Step 6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 30%, tealeaves is loaded
In stating hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
Step 7：The little blue or green mandarin orange for being filled with tealeaves is put into 6CH chain-plate type automatic driers and is heated to 80 DEG C, be dehydrated to drying,
Obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Embodiment 2
Specific implementation step is as follows：
Step 1：Pluck it is fresh newly can little blue or green mandarin orange 200, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain
Orange peel lid, empties pulp, dries；
Step 2：Open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
Step 3：By the h of dark brownish green airing 15；
Step 4：Dark brownish green after by dehydration is positioned over 200 DEG C of 7 min that complete in tea water-removing machine；
Step 5：Dark brownish green being put into kneading machine after completing kneads 30 min；
Step 6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 20%, tealeaves is loaded
In stating hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
Step 7：The little blue or green mandarin orange for being filled with tealeaves is put into 6CH chain-plate type automatic driers and is heated to 90 DEG C, be dehydrated to drying,
Obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Embodiment 3
Specific implementation step is as follows：
Step 1：Pluck it is fresh newly can little blue or green mandarin orange 230, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain
Orange peel lid, empties pulp, dries；
Step 2：Open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
Step 3：By the h of dark brownish green airing 25；
Step 4：Dark brownish green after by dehydration is positioned over 230 DEG C of 6 min that complete in tea water-removing machine；
Step 5：Dark brownish green being put into kneading machine after completing kneads 40 min；
Step 6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 25%, tealeaves is loaded
In stating hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
Step 7：The little blue or green mandarin orange for being filled with tealeaves is put into 6CH chain-plate type automatic driers and is heated to 80 DEG C, be dehydrated to drying,
Obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Embodiment 4
Specific implementation step is as follows：
Step 1：Pluck it is fresh newly can little blue or green mandarin orange 250, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain
Orange peel lid, empties pulp, dries；
Step 2：Open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
Step 3：By the h of dark brownish green airing 30；
Step 4：Dark brownish green after by dehydration is positioned over 250 DEG C of 5 min that complete in tea water-removing machine；
Step 5：Dark brownish green being put into kneading machine after completing kneads 40 min；
Step 6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 25%, tealeaves is loaded
In stating hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
Step 7：The little blue or green mandarin orange for being filled with tealeaves is put into 6CH chain-plate type automatic driers and is heated to 70 DEG C, be dehydrated to drying,
Obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Embodiment 5
Specific implementation step is as follows：
Step 1：Pluck it is fresh newly can little blue or green mandarin orange 230, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain
Orange peel lid, empties pulp, dries；
Step 2：Open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
Step 3：By the h of dark brownish green airing 25；
Step 4：Dark brownish green after by dehydration is positioned over 250 DEG C of 7 min that complete in tea water-removing machine；
Step 5：Dark brownish green being put into kneading machine after completing kneads 30 min；
Step 6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 20%, tealeaves is loaded
In stating hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；
Step 7：The little blue or green mandarin orange for being filled with tealeaves is put into 6CH chain-plate type automatic driers and is heated to 90 DEG C, be dehydrated to drying,
Obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Embodiment 6
Specific implementation step is as follows：
Step 1：Pluck it is fresh newly can little blue or green mandarin orange 260, clean, dry, cut Gan Kou on the top of mandarin orange with metal circular tube, obtain
Orange peel lid, empties pulp, dries；
Step 2：Open up at the beginning of harvesting two leaves and a bud English is red No. nine dark brownish green；
Step 3：By the h of dark brownish green airing 30；
Step 4：Dark brownish green after by dehydration is positioned over 250 DEG C of 8 min that complete in tea water-removing machine；
Step 5：Dark brownish green being put into kneading machine after completing kneads 35 min；
Step 6：Tealeaves after kneading is put into natural drying in the sun, when the water content of tealeaves is 30%, tealeaves is loaded
In stating hollow little blue or green mandarin orange, orange peel is covered, recover little blue or green mandarin orange as former state；Step 7：The little blue or green mandarin orange for being filled with tealeaves is put into 6CH chains
90 DEG C are heated in board-like automatic drier, are dehydrated to drying, that is, obtain No. nine mandarin orange Pu'er raw teas of Ying Hong.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more concrete and detailed, but and
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, some deformations and improvement can also be made, these belong to the guarantor of the present invention
Shield scope.
Claims (10)
1. the preparation method of the red No. nine mandarin orange Pu'er raw teas of a kind of English, it is characterised in that comprise the steps：
S1. the pretreatment of mandarin orange：Fresh mandarin orange is plucked, is cleaned, dried, then cut Gan Kou on the top of mandarin orange, obtain orange peel lid, empty fruit
Meat, it is standby；
S2. open up at the beginning of harvesting English is red No. nine dark brownish green；
S3. airing：Fresh leaf is interspersed airing；
S4. complete：Dark brownish green after by dehydration is positioned over tea water-removing machine；
S5. knead：Dark brownish green being placed in kneading machine after completing kneads shaping；
S6. the tealeaves after kneading is put into natural drying in the sun, then tealeaves is fitted into above-mentioned hollow little blue or green mandarin orange, covered
Orange peel, recovers little blue or green mandarin orange as former state；
S7. it is dried：Dark brownish green little blue or green mandarin orange will be filled with and be put into heating in drying machine, be dehydrated to drying, that is, obtain No. nine mandarin oranges of Ying Hong
Pu'er raw tea.
2. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that the kind of the mandarin orange
Using newly can little blue or green mandarin orange.
3. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that described in the upper of mandarin orange
It is to open a circular hole on the top of mandarin orange with metal circular tube that Gan Kou is cut in portion.
4. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that the just exhibition is dark brownish green
For two leaves and a bud.
5. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that airing duration 15-
30 h。
6. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that fixing temperature is
200 DEG C -250 DEG C, the min-20 min of duration 10.
7. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that knead in operation point
Knead twice, every time 15 min-40 min.
8. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that tealeaves dries in the air naturally
Shine so as to which water content is 20%-30%.
9. the preparation method of the red No. nine mandarin orange Pu'er raw teas of English according to claim 1, it is characterised in that by little green grass or young crops when being dried
Mandarin orange is put into heat drying in 6CH chain-plate type automatic driers, and the drying temperature is 70-90 DEG C.
10. the red No. nine mandarin orange Pu'er raw teas of English obtained by the preparation method described in a kind of any one of claim 1 ~ 9.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372914A (en) * | 2017-07-07 | 2017-11-24 | 梧州中茶茶业有限公司 | The small fort tea processing technology of blue or green mandarin orange six |
| CN107410572A (en) * | 2017-09-01 | 2017-12-01 | 徐鹏 | A kind of small blue or green mandarin orange tea bag and preparation method thereof |
| CN109105578A (en) * | 2018-11-06 | 2019-01-01 | 赖惠清 | A kind of general tea of mandarin orange and preparation method thereof |
| CN109329486A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of preparation method of the red No. nine mandarin orange yellow teas of English |
| CN109588513A (en) * | 2018-11-26 | 2019-04-09 | 福建农林大学 | A kind of processing method with the small green mandarin orange in filter membrane Pu'er |
| CN111296593A (en) * | 2020-03-12 | 2020-06-19 | 华中农业大学 | Processing method of peach leaf and orange dark tea |
| CN111296588A (en) * | 2020-03-12 | 2020-06-19 | 华中农业大学 | Processing method of peach leaf orange black tea |
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| CN104365902A (en) * | 2014-10-27 | 2015-02-25 | 黄建社 | Tangerine and Puer tea and preparation process thereof |
| CN105767314A (en) * | 2016-04-21 | 2016-07-20 | 华南农业大学 | Citrus black tea and preparation method thereof |
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
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| CN103988943A (en) * | 2014-05-15 | 2014-08-20 | 陈荣达 | Pericarpium citri reticulatae, Pu'er and Se-enriched rice tea |
| CN104365902A (en) * | 2014-10-27 | 2015-02-25 | 黄建社 | Tangerine and Puer tea and preparation process thereof |
| CN105767314A (en) * | 2016-04-21 | 2016-07-20 | 华南农业大学 | Citrus black tea and preparation method thereof |
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372914A (en) * | 2017-07-07 | 2017-11-24 | 梧州中茶茶业有限公司 | The small fort tea processing technology of blue or green mandarin orange six |
| CN107410572A (en) * | 2017-09-01 | 2017-12-01 | 徐鹏 | A kind of small blue or green mandarin orange tea bag and preparation method thereof |
| CN109329486A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of preparation method of the red No. nine mandarin orange yellow teas of English |
| CN109105578A (en) * | 2018-11-06 | 2019-01-01 | 赖惠清 | A kind of general tea of mandarin orange and preparation method thereof |
| CN109588513A (en) * | 2018-11-26 | 2019-04-09 | 福建农林大学 | A kind of processing method with the small green mandarin orange in filter membrane Pu'er |
| CN109588513B (en) * | 2018-11-26 | 2021-06-01 | 福建农林大学 | Processing method of Pu' er green oranges with filter membranes |
| CN111296593A (en) * | 2020-03-12 | 2020-06-19 | 华中农业大学 | Processing method of peach leaf and orange dark tea |
| CN111296588A (en) * | 2020-03-12 | 2020-06-19 | 华中农业大学 | Processing method of peach leaf orange black tea |
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Application publication date: 20170510 |