CN106615263A - Preparation method of Yinghong No. 9 mandarin orange unfermented Pu'er tea - Google Patents

Abstract

The present invention relates to a method for preparing Yinghong No. 9 citrus Pu-erh raw tea. The preparation method of Yinghong No. 9 citrus Pu-erh raw tea comprises the following steps: (1) Pretreatment of small green tangerines: fresh small green tangerines, Wash and dry, make a round hole on the top, dig out the pulp, and set aside; (2) Yinghong No. 9 tea green treatment: Pick Yinghong No. 9, the first bud and two leaves of the first green tea, after spreading to dry, kill (3) The tea leaves after rolling are placed in the sun to dry naturally. When the water content of the tea leaves is 20%~30%, put the tea leaves into the above-mentioned hollow small green oranges, cover the orange peels, and restore the small green oranges. Green tangerines as they are; (4) Drying: Put the packaged citrus tea in a tea dryer to dry. The present invention uses fresh, undried citrus and Yinghong No. 9 tea varieties, and combines the citrus tea processing technology with the preparation process of Yinghong No. 9 Pu-erh raw tea to prepare Yinghong No. 9 citrus Pu-erh raw tea. , the fruity aroma of small green mandarin oranges and the mellow aroma of Yinghong No. 9 Pu'er raw tea are more fully integrated. The Yinghong No. 9 citrus Pu'er raw tea obtained in the present invention has dark green citrus peel, bright yellow tea soup, sweet and mellow taste, and strong fruity aroma.

Description

A kind of preparation method of Yinghong No. 9 mandarin Pu'er raw tea

technical field

The invention relates to the field of tea processing, in particular to a preparation method of Yinghong No. 9 mandarin Pu-erh raw tea.

Background technique

Pu'er tea, also known as Dianqing tea, is divided into raw tea and cooked tea. Raw Pu-erh tea refers to the raw material of large-leaf sun-dried green tea from Yunnan. The fresh tea leaves are picked, kneaded, dried and aged in a natural way without fermenting.

Citrus tea is made from natural citrus and tea leaves without any additives and processed through a special process. It is unique, tastes great, and has the health benefits of citrus and tea. "Orange Pucha" is the most common in the market. At present, the production method of citrus puerh tea is as follows: firstly, freshly picked tangerines are washed and dried, and the upper part of the citrus is opened, and the pulp is hollowed out; To restore the original shape, put the oranges filled with Pu'er tea in an oven to dry or dry them in a ventilated place.

The selection of citrus and tea are the two most important factors affecting the quality of citrus tea. In the selection of citrus, the citrus from Xinhui, Jiangmen City, Guangdong Province is the best raw material. The inclusions in the citrus peel are more abundant, and it has the characteristics of both skin and meat, medicine and food. It is an excellent variety selected by Xinhui citrus farmers during the long planting history of more than 700 years. Tangerine peels are produced in many parts of the country, but Xinhui Chenpi is the best in terms of nutritional value and quality. In 2006, Xinhuigan obtained the National Geographical Indication Product of Origin.

Yinghong No. 9 is not only the name of the tea tree variety, but also the name of the tea regional public brand. Yinghong No. 9 is a fresh-leaf clone of Yinghong No. 9 systematically bred from the large-leaf population in Yunnan. It was developed by the Tea Research Institute of Guangdong Academy of Agricultural Sciences. Selected, developed and created. At present, no Yinghong No. 9 mandarin Pu-erh raw tea and related processes made by combining Yinghong No.

There are following problems in the citrus tea on the market at present:

1. Whether it is dried or naturally sun-dried citrus puerh tea, the citrus peel used is fresh and moist, but the filled Puer tea is dry, so it is difficult to fully integrate the citrus peel and Puer tea;

2. At present, there is no fixed and mature processing technology for the production and processing of citrus tea. The traditional sun-dried production method, due to factors such as temperature and humidity during the drying process, citrus tea presents different quality characteristics;

3, the used kind of citrus tea in the market is single at present, can not satisfy the diversified demands of consumers in general.

Contents of the invention

The purpose of the present invention is to make up for the deficiency of the citrus puer tea in the above-mentioned market, integrate the production process of Yinghong No. Production Method.

Another object of the present invention is to use Yinghong No. 9, a special tea variety in Guangdong Province, as a raw material to make Yinghong No. 9 citrus pu-erh raw tea, so as to enrich the variety of citrus teas in the market.

The first object of the present invention is achieved through the following technical solutions:

A preparation method of Yinghong No. 9 mandarin Pu'er raw tea, comprising the steps of:

S1: Pretreatment of tangerines: pick fresh tangerines, wash them, dry them, then cut the top of the tangerines, get the skin cover, empty the pulp, and set aside;

S2: Picking Yinghong No. 9 for the first time showing dark green;

S3: Spreading to dry: spread the fresh leaves to dry;

S4: Finishing: place the dehydrated green tea in the tea green fixing machine;

S5: kneading: put the tea green after the greening treatment in a kneading machine to knead and shape;

S6: put the twisted tea leaves in the sun to dry naturally, when the water content of the tea leaves is 20%~30%, put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state;

S7: Drying: put the small green mandarin stuffed with tea green into a dryer to heat, dehydrate until dry, and then obtain Yinghong No. 9 mandarin Pu-erh raw tea.

Preferably, the variety of the mandarin orange is Xinhui Xiaoqing mandarin orange.

Preferably, the Yinghong No. 9 Pu-erh raw tea tea green is a variety of Yinghong No. 9 tea tree.

Preferably, a circular hole is opened on the top of the mandarin orange with a metal circular tube.

Preferably, the newly developed dark green is one bud and two leaves.

Preferably, the drying time is 15-30 h.

Preferably, the killing temperature is 200°C-250°C, and the duration is 5 min-10 min.

Preferably, kneading is divided into two times in the kneading process, each 15 min-40 min.

Preferably, when the water content of the tea leaves is 20%-30%, it is packed into hollow green oranges.

Preferably, when drying, put the small green mandarin oranges into a 6CH chain plate type automatic dryer to heat and dry, and the drying temperature is 70-90°C.

A raw Yinghong No. 9 mandarin Pu'er tea prepared by the preparation method.

Preferably, the above method can be the following steps:

S1. Pick fresh Xinhui xiaoqing tangerines, wash them, and dry them in the air. Use a metal round tube to cut the top of the tangerines, get the rind cover, hollow out the pulp, and dry them for later use;

S2. Picking one bud Erye Yinghong No. 9 for the first time showing dark green;

S3. Spread the green tea in the air for 20 h;

S4. Place the dehydrated green tea in a tea curing machine at 220°C for 8 min;

S5. The green tea after finishing is placed in a kneading machine and kneaded into shape, and kneaded twice, each time for 30 min;

S6. The tea leaves after kneading are placed in the sun to dry naturally. When the water content of the tea leaves is 30%, the tea leaves are packed into the above-mentioned hollow tangerines, covered with citrus peels, and the citruses are restored to their original state;

S7. Put the small green tangerines filled with tea leaves into a 6CH chain-plate automatic dryer, heat them to 80°C, and dehydrate them to dryness to obtain Yinghong No. 9 tangerine Pu-erh raw tea.

Compared with the preparation method of citrus tea on the market at present, the present invention has the following beneficial effects:

(1) The inventive method adapts to the requirements of large-scale production of citrus tea;

(2) The inventive method fills the hollow mandarin with raw Pu-erh tea that has not been completely dried, so that the Pu-erh tea and mandarin peel can be more fully fused;

(3) The raw Yinghong No. 9 citrus Pu-erh tea prepared by the method of the present invention is durable and resistant to brewing, and can be repeatedly brewed more than ten times;

(4) The production process of Yinghong No. 9 citrus Pu-erh raw tea produced by the method of the present invention is fixed, which can ensure the quality of citrus tea produced in different batches and greatly improve economic benefits.

detailed description

The present invention will be further explained below in conjunction with the implementation examples, but the implementation examples do not limit the present invention in any form.

Example 1

The specific implementation steps are as follows:

Step 1: Pick 300 fresh Xinhui xiaoqing tangerines, wash them, and dry them. Use a metal round tube to cut the top of the mandarins, get the skin cover, hollow out the pulp, and dry them;

Step 2: Picking a bud Erye Yinghong No. 9, which is first showing dark green;

Step 3: Spread the green tea to dry for 20 hours;

Step 4: Place the dehydrated tea greens in a tea greening machine at 220°C for 10 minutes;

Step 5: Put the finished green tea into a kneading machine and knead for 30 min;

Step 6: Put the twisted tea leaves in the sun to dry naturally. When the water content of the tea leaves is 30%, put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state;

Step 7: Put the small green mandarins filled with tea leaves into a 6CH chain-plate automatic dryer, heat them to 80°C, and dehydrate them to dryness to obtain Yinghong No. 9 mandarin Pu-erh raw tea.

Example 2

The specific implementation steps are as follows:

Step 1: Pick 200 fresh Xinhui xiaoqing tangerines, wash them, and dry them in the air. Use a metal round tube to cut the top of the tangerines, get the skin cover, hollow out the pulp, and dry them;

Step 2: Picking a bud Erye Yinghong No. 9, which is first showing dark green;

Step 3: Spread the green tea to dry for 15 hours;

Step 4: Place the dehydrated tea greens in a tea greening machine at 200°C for 7 minutes;

Step 5: Put the finished green tea into a kneading machine and knead for 30 min;

Step 6: Put the twisted tea leaves in the sun to dry naturally. When the water content of the tea leaves is 20%, put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state;

Step 7: Put the small green mandarins filled with tea leaves into a 6CH chain-plate automatic dryer, heat them to 90°C, and dehydrate them to dryness to obtain Yinghong No. 9 mandarin Pu-erh raw tea.

Example 3

The specific implementation steps are as follows:

Step 1: Pick 230 fresh Xinhui xiaoqing tangerines, wash them, and dry them. Use a metal round tube to cut the top of the citrus, get the skin cover, hollow out the pulp, and dry it;

Step 2: Picking a bud Erye Yinghong No. 9, which is first showing dark green;

Step 3: Spread the green tea to dry for 25 hours;

Step 4: Place the dehydrated tea greens in a tea greening machine at 230°C for 6 minutes;

Step 5: put the finished green tea into a kneading machine and knead for 40 min;

Step 6: Put the twisted tea leaves in the sun to dry naturally. When the water content of the tea leaves is 25%, put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state;

Step 7: Put the small green mandarins filled with tea leaves into a 6CH chain-plate automatic dryer, heat them to 80°C, and dehydrate them to dryness to obtain Yinghong No. 9 mandarin Pu-erh raw tea.

Example 4

The specific implementation steps are as follows:

Step 1: Pick 250 fresh Xinhui xiaoqing tangerines, wash them, and dry them in the air. Use a metal round tube to cut the top of the tangerines, get the skin cover, hollow out the pulp, and dry them;

Step 2: Picking a bud Erye Yinghong No. 9, which is first showing dark green;

Step 3: Spread the green tea in the air for 30 hours;

Step 4: Place the dehydrated tea greens in a tea greening machine at 250°C for 5 minutes;

Step 5: put the finished green tea into a kneading machine and knead for 40 min;

Step 6: Put the twisted tea leaves in the sun to dry naturally. When the water content of the tea leaves is 25%, put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state;

Step 7: Put the small green mandarins filled with tea leaves into a 6CH chain-plate automatic dryer, heat them to 70°C, and dehydrate them to dryness to obtain Yinghong No. 9 mandarin Pu-erh raw tea.

Example 5

The specific implementation steps are as follows:

Step 1: Pick 230 fresh Xinhui xiaoqing tangerines, wash them, and dry them. Use a metal round tube to cut the top of the citrus, get the skin cover, hollow out the pulp, and dry it;

Step 2: Picking a bud Erye Yinghong No. 9, which is first showing dark green;

Step 3: Spread the green tea to dry for 25 hours;

Step 4: Place the dehydrated tea greens in a tea greening machine at 250°C for 7 minutes;

Step 5: Put the finished green tea into a kneading machine and knead for 30 min;

Step 6: Put the twisted tea leaves in the sun to dry naturally. When the water content of the tea leaves is 20%, put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state;

Step 7: Put the small green mandarins filled with tea leaves into a 6CH chain-plate automatic dryer, heat them to 90°C, and dehydrate them to dryness to obtain Yinghong No. 9 mandarin Pu-erh raw tea.

Example 6

The specific implementation steps are as follows:

Step 1: Pick 260 fresh Xinhui xiaoqing tangerines, wash them, and dry them in the air. Use a metal round tube to cut the top of the tangerines, get the skin cover, hollow out the pulp, and dry them in the air;

Step 2: Picking a bud Erye Yinghong No. 9, which is first showing dark green;

Step 3: Spread the green tea in the air for 30 hours;

Step 4: Place the dehydrated tea greens in a tea greening machine at 250°C for 8 minutes;

Step 5: Put the finished green tea into a kneading machine and knead for 35 min;

Step 6: Put the twisted tea leaves in the sun to dry naturally. When the water content of the tea leaves is 30%, put the tea leaves into the above-mentioned hollow citrus oranges, cover the citrus peels, and restore the citrus oranges to their original state; step 7 : Put the small green mandarin filled with tea leaves into a 6CH chain-plate automatic dryer, heat to 90°C, dehydrate until dry, and then obtain Yinghong No. 9 mandarin Pu-erh raw tea.

The above-mentioned embodiments only express several implementation modes of the present invention, and the descriptions thereof are relatively specific and detailed, but should not be construed as limiting the patent scope of the present invention. It should be pointed out that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention, and these all belong to the protection scope of the present invention.

Claims (10)

1. a preparation method of Yinghong No. 9 mandarin Pu'er raw tea, is characterized in that, comprises the steps: S1. Pretreatment of tangerines: pick fresh tangerines, wash them, dry them, then cut the top of the tangerines, get the citrus skin cover, hollow out the pulp, and set aside; S2. Picking Yinghong No. 9 for the first time showing dark green; S3. Spread to dry: spread the fresh leaves to dry; S4. Fixing: place the dehydrated green tea in the tea fixing machine; S5. Kneading: place the finished green tea in a kneading machine and knead it into shape; S6. Put the tea leaves after kneading in the sun to dry naturally, then put the tea leaves into the above-mentioned hollow tangerines, cover the citrus peels, and restore the tangerines to their original state; S7. Drying: put the small green mandarin stuffed with green tea into a dryer to heat, dehydrate until dry, and obtain Yinghong No. 9 mandarin Pu-erh raw tea. 2. The preparation method of Yinghong No. 9 mandarin Pu'er raw tea according to claim 1, wherein the kind of mandarin orange used is Xinhui Xiaoqing mandarin orange. 3. The preparation method of Yinghong No. 9 mandarin Pu'er raw tea according to claim 1, characterized in that, said cutting the citrus mouth at the top of the citrus is to open a circular hole in the top of the citrus with a metal circular tube. 4. The preparation method of Yinghong No. 9 mandarin Pu'er raw tea according to claim 1, characterized in that, the first tea leaves are one bud and two leaves. 5. The preparation method of Yinghong No. 9 mandarin Pu-erh raw tea according to claim 1, characterized in that the drying time is 15-30 h. 6. The preparation method of Yinghong No. 9 Citrus Pu-erh raw tea according to claim 1, characterized in that the killing temperature is 200°C-250°C, and the time is 10 min-20 min. 7. The preparation method of Yinghong No. 9 mandarin Pu'er raw tea according to claim 1, characterized in that, in the rolling process, the rolling process is divided into two times, each 15 min-40 min. 8. The preparation method of Yinghong No. 9 Tangerine Pu'er raw tea according to claim 1, characterized in that the tea leaves are naturally air-dried to make the water content 20%-30%. 9. The preparation method of Yinghong No. 9 citrus Pu'er raw tea according to claim 1, is characterized in that, when drying, small green citrus is put into a 6CH chain plate type automatic dryer to heat and dry, and the drying temperature is 70 -90°C. 10. Yinghong No. 9 mandarin Pu'er raw tea prepared by the preparation method described in any one of claims 1 to 9.