CN106615489A

CN106615489A - Production method for traditional Chinese rice pudding-flavored tea

Info

Publication number: CN106615489A
Application number: CN201710126013.7A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-03-05
Filing date: 2017-03-05
Publication date: 2017-05-10

Abstract

The invention aims to overcome differences of existing conventional tealeaves and festival traditional Chinese rice puddings in historical and cultural background, technology and process and provide a production method for traditional Chinese rice pudding-flavored tea to achieve the favorability of conventional puer tea for long-term storage, natural fermentation, transportation and collection, simultaneously enable a consumer to taste a tea product with a unique traditional Chinese rice pudding flavor and a new taste when making and tasting the tea, remind people of deep patriotism of patriotic poets died for the country when tasting the tea, make the people feel the profound historical and cultural connotation of China and carry forward the patriotic culture. The method comprises processes of tealeaf spreading for cooling, fixation, rolling, drying, traditional Chinese rice pudding leaf material selection and cleaning and the like. A processing process special for tealeaves is mainly utilized for processing, the tealeaves are added in traditional Chinese rice pudding leaves such as Japanese banana leaves, corn leaves, lotus leaves or indocalamus leaves for compaction and wrapping forming, the traditional Chinese rice pudding leaves are tied with strings or plant strips to form traditional Chinese rice pudding leaf-wrapped tealeaf balls, and the fresh scent of the traditional Chinese rice pudding leaves is released and seeps into the tealeaves.

Description

The production method of rice-pudding scented tea

Technical field

The present invention relates to the production technology of tealeaves and Zongzi, especially one kind can be conducive to tealeaves to preserve for a long time and nature Fermentation, translocation, and the method technique of Zongzi among the people can be adopted to be merged rice-pudding perfume of rice-pudding leaf with the sweet-smelling of tealeaves, shape Into a kind of production method with new mouthfeel and a kind of rice-pudding scented tea of patriotic Traditional Cultural Education effect.

Background technology

At present, especially this suitable longer-term storage of Pu'er tea and the production technology of the tealeaves of collection have many kinds to tealeaves, Pu'er tea generally requires to be wrapped up it with ventilative paper for the ease of longer-term storage and collection since history, is easy to receive Long-term spontaneous fermentation is hidden and stores, wherein have a kind of traditional method for being easy to caravan to be transported with horse or donkey in history, will be multiple Stacked together with a kind of bamboo shoot skins or bamboo basket with the good Qizi cake tea finished product of sheet package or multiple Tuo tea finished products a dozen a dozen They are bundled into into a dozen to be readily transported and store；And the annual Dragon Boat Festival among the people bends original to commemorate patriotic poet, from ancient times There are the technology and technique of bag Zongzi, bag Zongzi belongs to traditional local trait custom, and rice-pudding leaf has a kind of special natural fragrant, by steaming The unique fragrant of rice-pudding leaf is dissolved among rice after boiling, mouthfeel of tasting is unique, allows people's aftertaste, and rice-pudding leaf have it is various Amino acid, vitamin and trace element are all beneficial to human body.It is known that：Tealeaves is drink, and Zongzi is but food.Due to spring Tea Processing and both technologies of the custom of Dragon Boat Festival bag Zongzi among the people are due to historical background, culture, time and industry difference Deng the impact of factors, allow both that there is the product of Chinese nation's historical and cultural origins to narrowly miss, people could not be by him Link together, it is therefore necessary to inventing a kind of can meet Pu'er tea and be easy to longer-term storage and the technology and culture of collection special Point, again can by the distinctive rice-pudding of rice-pudding leaf it is fragrant with rice-pudding leaf in vitamin and the sweet-smelling of trace element and tealeaves sweet merge one Rise, allow people can not forget a kind of production method of rice-pudding scented tea of the patriotic feelings of patriotic poet while tasting tea rhythm again.

The content of the invention

It is an object of the invention to overcome history culture background, technology and work between existing traditional tea and red-letter day Zongzi Difference in skill, creation is a kind of can to meet the effect that conventional Pu'er tea is beneficial to long-term preservation and spontaneous fermentation and transports, collects, Can allow simultaneously again consumer make tea sip tea when, a kind of new mouthfeel tea product with unique rice-pudding fragrance, Er Qierang can be tasted People can associate the vast patriotic feelings that patriotic poet is given one's life for one's country with body when sampling tea, and experience deep Chinese nation's history text Change inside information, carry forward a kind of production method of rice-pudding scented tea of culture of loving homeland.

The present invention by following technical proposal realize, this method include by the fresh tea leaf of harvesting through spreading for cooling, complete, rub Fresh tea leaf is processed into stand-by loose tea leaf by the technique such as sth. made by twisting, dry, and fresh rice-pudding leaf or the rice-pudding leaf displayed are washed in rice-pudding leaf sorting Net stand-by, it is technically characterized in that：Dry loose tea leaf is sent out wet or steams soft, smooth sheet rice-pudding leaf tentatively volume is bundled into into container Shape, will send out wet or steam soft tealeaves and be put in rice-pudding leaf and compress and wrap up shaping, and outside rope yarn or plant bar rope are stopped up Form rice-pudding bag tealeaves group, then rice-pudding bag tealeaves group's steamed that the inside has been wrapped up tealeaves and tied up or boil, allow rice-pudding leaf In fragrant discharge and be dissolved in tealeaves, then the drying of whole rice-pudding bag tealeaves group is displayed；The present invention can also do Dry loose tea send out wet or steam it is soft after be directly placed in sheet rice-pudding leaf compacting and wrap shaping, then outside rope yarn or plant bar rope are tied up Get up to be formed rice-pudding bag tealeaves group, then drying is displayed, and more can with the fragrant of rice-pudding leaf during tea leaf fermentation in displaying in the future Penetrate further into tealeaves the inside；Drying equipment, dry interior can be exposed to the sun or be put into described dry run soon using burning sun Rapid-curing cutback is dry, and the tea for preventing the inside rolls into a ball mouldy qualitative change, and the present invention can also adopt and send out wet by loose tea leaf or use mould pressure again after steaming is soft Into various Zongzi shapes, taper, bar shaped, Tuo tea shape or Qizi cake tea type, then the tealeaves group of shaping is directly placed into into sheet rice-pudding Wrap up in leaf, then tied up with rope yarn or plant bar rope, then drying is displayed and allows rice-pudding leaf delicate fragrance to merge with tealeaves；Described rice-pudding Leaf sorting is indocalamus leaf, Reed Leaves, live oak leaf, lotus leaf, leaf of Japanese banana, maize leaves, Hiiragi leaves, canna leaf, lauhala, coconut Leaf, Folium Amomi, phyllostachys bambusoides leaf, the moon peach leaf, ovalleaf aspidistra rhizome, Banana Leaf, tung oil tree leaf, this several blade face of tilia europaea are broad soft and can enter tea Bubble drink is edible, and is this conventional several plant blade of Dragon Boat Festival bag Zongzi among the people；In order to make rice-pudding leaf fragrant more preferable With tealeaves fusion, the rice-pudding leaf of selection can also adopt complete, the fiber ruptures that kneading in technique allows inside rice-pudding leaf discharge fragrant Out, rice-pudding leaf fragrant so can be preferably allowed preferably to merge with tealeaves.

The present invention has compared with prior art following advantages and effect：In the prior art it is known that tealeaves especially Be Pu'er tea with long-term collection, preserve and the characteristics of spontaneous fermentation；Bag Zongzi is people's Dragon Boat Festival to commemorate Ancient Chinese A kind of custom tradition that the patriotic poet in generation remains, because tealeaves is belonging to drink, Zongzi belongs to food, Tea Processing With both technologies of the custom of Dragon Boat Festival bag Zongzi among the people due to historical background, culture, time and industry difference etc. it is many because The impact of element, allows both that there is the product of Chinese nation's historical and cultural origins to narrowly miss, and people could not contact them Together, the new technology that the present invention is provided creates a kind of way of new rice-pudding scented tea, not only allows in the delicate fragrance and rice-pudding leaf of rice-pudding leaf Vitamin and trace element organically combine with the sweet-smelling displayed of Pu'er type tea, a kind of tealeaves product of new mouthfeel of formation Kind, and two kinds of traditional cultures with historical background of China are also organically combined togather, allow people to sip tea making tea When, a kind of new mouthfeel tea product with unique rice-pudding fragrance can be not only tasted, and allow people that love can be associated when sampling tea The vast patriotic feelings that state poet is given one's life for one's country with body, experience deep Chinese nation's history culture inside information, carry forward patriotic culture, shape Into it is a kind of show unique characteristics, brand-new cultural tea product.

With the finished product of traditional paper or packaged by plastic film Pu'er type tea and multiple use paper or packaged by plastic film are good The Technical comparing that Pu'er type tea finished product a dozen a dozen is tied up again after stacking with Compositions of Bamboo Shoot Shell or bamboo basket are tied up, the present invention is in tealeaves Send out wet or steam it is soft after directly in health environment-friendly, wrapping, pressing molding in tea bubble drink or edible rice-pudding leaf can be entered, there is no it in centre His barrier material and chemical materials, so more environmental protection, green health naturally, wraps up in especially with this directly wet, steamed bun The fragrant and amino acid, vitamin that technology not only allows in rice-pudding leaf is easier to interpenetrate fermentation, shape with tealeaves with trace element Into a kind of new tealeaves mouthfeel, tea leaf quality is lifted, allow people that the novelty and honest, mouthfeel of tealeaves can not only be felt when sampling tea Uniqueness, especially the present invention by traditional tea culture with cherish the memory of the cultural ingenious combination that the sage of the past carries forward patriotic feelings, create A kind of new special culture tea product.

Description of the drawings.

Embodiment of the present invention is described in further detail below in conjunction with the accompanying drawings.

Fig. 1 is the flow sheet of the first embodiment of the present invention.

Fig. 2 is the flow sheet of second embodiment of the present invention.

Fig. 3 is the flow sheet of the third embodiment of the present invention.

Fig. 4 is the product schematic diagram produced using the present invention.

Fig. 5 is schematic diagram when product is used after strip off.

In figure：1st, tealeaves, 2, rice-pudding leaf, 3, rope yarn or plant bar rope.

Specific embodiment

The technology that can be seen that present invention offer by flow sheets of the Fig. 1 with reference to shown in Fig. 4 Fig. 5 is, including will pluck Fresh tea leaf fresh tea leaf is processed into into stand-by loose tea leaf through spreading for cooling, the technique such as complete, knead, being dried（1）, rice-pudding leaf （2）Sorting, by fresh rice-pudding leaf（2）Or the rice-pudding leaf displayed（2）Cleaned standby seam, it is technically characterized in that：By dry loose tea leaf （1）Send out wet or steam soft, by smooth sheet rice-pudding leaf（2）Preliminary volume is bundled into container shapes, will send out wet or steams soft tealeaves（1）It is put into Rice-pudding leaf（2）Middle compression simultaneously wraps up shaping, outside rope yarn or plant bar rope（3）Stop up to form rice-pudding bag tealeaves（1）Group, then will Tealeaves is wrapped up in the inside（1）And rice-pudding bag tealeaves group's steamed for tying up or boil, allow rice-pudding leaf（2）In fragrant release Out it is dissolved into tealeaves（1）In, then by whole rice-pudding bag tealeaves（1）Group's drying is displayed, and is produced with peat-reek and mouthfeel, And have concurrently and allow people that the novelty of tealeaves, the uniqueness of mouthfeel can not only be felt when sampling tea, moreover it is possible to associate patriotic poet and sacrificed one's life for body The vast patriotic feelings of state, experience deep Chinese nation's history culture inside information, carry forward rice-pudding scented tea product of culture of loving homeland.

Fig. 2 can be seen that fresh tea leaf Jing that the present invention includes plucking with reference to second embodiment that Fig. 4 Fig. 5 is given The technique such as spreading for cooling is crossed, completed, kneaded, being dried and fresh tea leaf is processed into into stand-by loose tea leaf（1）, rice-pudding leaf（2）Material is chosen, will be new Fresh rice-pudding leaf（2）Or the rice-pudding leaf displayed（2）Cleaned standby seam, it is technically characterized in that：By dry loose tea leaf（1）Send out wet or steam soft After be directly placed into sheet rice-pudding leaf（2）Shaping, then outside rope yarn or plant bar rope are wrapped in middle compacting（3）Stop up to form rice-pudding bag Tealeaves（1）Group, then drying is displayed, in displaying and tealeaves in the future（1）Rice-pudding leaf in sweat（2）Fragrant can more enter one Step penetrates into tealeaves（1）The inside, meets Pu'er tea and gets over the fragrant requirements of Chen Yue.

Fig. 3 can be seen that fresh tea leaf Jing that the present invention includes plucking with reference to another kind of embodiment that Fig. 4 Fig. 5 is given The technique such as spreading for cooling is crossed, completed, kneaded, being dried and fresh tea leaf is processed into into stand-by loose tea leaf（1）, choose rice-pudding leaf（2）Material, will be new Fresh rice-pudding leaf（2）Or the rice-pudding leaf displayed（2）Cleaned standby seam, it is technically characterized in that：By loose tea leaf（1）Send out wet or steam it is soft after use again Mould is molded, then by the tealeaves of shaping（1）Group is directly placed into sheet rice-pudding leaf（2）In wrap up, then with rope yarn or plant Bar rope（3）Tie up, then drying is displayed, and the big small size of rice-pudding scented tea so produced is more well-balanced, and tea rolls into a ball also more consolidation.

The present invention implementation be not limited only to such scheme, in implementation process in order to improve production efficiency and avoid steam The tealeaves of heat（1）Scald one's hand, can also be by rice-pudding leaf（2）Borrow mould tentatively volume and be bundled into container shapes, then will send out wet or steam soft Tealeaves（1）Fill in rice-pudding leaf（2）Compress in bag and wrap up；Press the tealeaves of shaping in force（1）Group can be various rice-puddings Sub- shape, taper, bar shaped, Tuo tea type or Qizi cake tea type, the rice-pudding leaf be given in the Fig. 5 of embodiment schematic diagram 4（2）Sorting can be Indocalamus leaf, Reed Leaves, maize leaves, naturally it is also possible to from the lotus leaf that Dragon Boat Festival bag Zongzi among the people is commonly used, leaf of Japanese banana, live oak leaf, Hiiragi Leaf, canna leaf, lauhala, coconut leaf, Folium Amomi, phyllostachys bambusoides leaf, the moon peach leaf, ovalleaf aspidistra rhizome, Banana Leaf, tung oil tree leaf, tilia europaea This several blade face is broad soft and can enter tea bubble drink or food plant blade, specific from conventional these of common people's bag Zongzi Leaf is belonged within the scope of the present invention using the method that above-mentioned embodiment produces rice-pudding scented tea.

In order to allow rice-pudding leaf fragrant preferably to merge with tealeaves, the rice-pudding leaf selected in being embodied as can also be adopted and killed Drying after the fibre wall rupture that blue or green, kneading in technique allows inside rice-pudding leaf is agglomerating with tealeaves parcel again is displayed, by the delicate fragrance inside rice-pudding leaf Fully discharge and allow tealeaves preferably to absorb fusion, obtain more preferable mouthfeel.

Claims

1. the production method of rice-pudding scented tea provided by the present invention, including by the fresh tea leaf of harvesting through spreading for cooling, complete, knead, Fresh tea leaf is processed into stand-by loose tea leaf by the technique such as dry, and fresh rice-pudding leaf or the rice-pudding leaf displayed are cleaned in rice-pudding leaf sorting Stand-by, it is technically characterized in that：Dry loose tea leaf is sent out wet or steams soft, smooth sheet rice-pudding leaf tentatively volume is bundled into into container shape Shape, will send out wet or steam soft tealeaves and be put in rice-pudding leaf and compress and wrap up shaping, and outside rope yarn or plant bar rope stop up shape Into rice-pudding bag tealeaves group, then rice-pudding bag tealeaves group steamed that the inside has been wrapped up tealeaves and tied up once or is boiled, is allowed Fragrant in rice-pudding leaf is discharged to be dissolved in tealeaves, then displays the drying of whole rice-pudding bag tealeaves group.

2. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：By dry loose tea send out wet or steam it is soft after It is directly placed into compacting in sheet rice-pudding leaf and wraps shaping, then outside rope yarn or plant bar rope stop up to form rice-pudding bag tealeaves group, Then drying is displayed, in displaying and allow the fragrant of rice-pudding leaf to penetrate further in tealeaves during tea leaf fermentation in the future Face.

3. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：By loose tea leaf send out wet or steam it is soft after use again Mould is pressed into various Zongzi shapes, taper, bar shaped, Tuo tea shape or Qizi cake tea type, is then directly placed into the tealeaves group of shaping Wrap up in sheet rice-pudding leaf, then tied up with rope yarn or plant bar rope, then drying is displayed and allows rice-pudding leaf delicate fragrance to merge with tealeaves.

4. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：It is described to wrap up tea for wet, steaming technique The blade of leaf group is to select indocalamus leaf, and rice-pudding scented tea fusion produced is indocalamus leaf perfume taste.

5. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：It is described to wrap up tea for wet, steaming technique The blade of leaf group is to select lotus leaf, and rice-pudding scented tea fusion produced is lotus leaf perfume taste.

6. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：It is described to wrap up tea for wet, steaming technique The blade of leaf group is to select maize leaves, and rice-pudding scented tea fusion produced is corn delicate fragrance taste.

7. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：It is described to wrap up tea for wet, steaming technique The blade of leaf group is to select leaf of Japanese banana, and rice-pudding scented tea fusion produced is leaf of Japanese banana delicate fragrance taste.

8. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：It is described to wrap up tea for wet, steaming technique The blade of leaf group is that, from live oak leaf, rice-pudding scented tea fusion produced is live oak leaf perfume taste.

9. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：Described rice-pudding leaf sorting can also be reed Reed leaf, Hiiragi leaves, canna leaf, lauhala, coconut leaf, Folium Amomi, phyllostachys bambusoides leaf, moon peach leaf, ovalleaf aspidistra rhizome, Banana Leaf, tung oil tree leaf, This several blade face of tilia europaea are broad soft and can enter tea bubble drink or edible, and be Dragon Boat Festival bag Zongzi among the people commonly use this is several Plant leaf blade.

10. the production method of rice-pudding scented tea according to claim 1, it is characterised in that：Various rice-pudding leafs selected by the present invention Can also adopt complete, the fibre wall rupture that kneading in technique allows inside rice-pudding leaf, then it is agglomerating with tealeaves parcel after drying display, by rice-pudding leaf Internal delicate fragrance is fully discharged and allows tealeaves to absorb fusion.