CN106922881A - A kind of floral type white tea and preparation method thereof - Google Patents

A kind of floral type white tea and preparation method thereof Download PDF

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Publication number
CN106922881A
CN106922881A CN201710336630.XA CN201710336630A CN106922881A CN 106922881 A CN106922881 A CN 106922881A CN 201710336630 A CN201710336630 A CN 201710336630A CN 106922881 A CN106922881 A CN 106922881A
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CN
China
Prior art keywords
tea
white tea
sweet osmanthus
rice wine
floral type
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Pending
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CN201710336630.XA
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Chinese (zh)
Inventor
孙岭松
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Wuchuan Autonomous County Wuqing Tea Industry Co Ltd
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Wuchuan Autonomous County Wuqing Tea Industry Co Ltd
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Application filed by Wuchuan Autonomous County Wuqing Tea Industry Co Ltd filed Critical Wuchuan Autonomous County Wuqing Tea Industry Co Ltd
Priority to CN201710336630.XA priority Critical patent/CN106922881A/en
Publication of CN106922881A publication Critical patent/CN106922881A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

This application discloses a kind of floral type white tea of Tea Processing technical field, count by weight, including major ingredient have 12~15 parts of fresh tea passes, auxiliary material has 3~5 parts of sweet osmanthus, rice wine 0.8~1.2, white granulated sugar 0.8~1.2.The white tea that the inventive method is obtained, add effect of tealeaves, effect with clearing away summerheat, removing toxic substances, because adding rice wine carries out auxiliary baking, after drinking, from the angle analysis of traditional Chinese medicine, heat-clearing composition is up in can guiding tealeaves, there is good removing summer-heat effect to excessive internal heat positions such as toothache and hot eyes, be especially suitable for easily excessive internal heat crowd and drink.

Description

A kind of floral type white tea and preparation method thereof
Technical field
The present invention relates to tealeaves and Tea Processing technical field, and in particular to a kind of floral type white tea and preparation method thereof.
Background technology
White tea, belongs to micro- fermented tea, is traditional well-known tea of Chinese tea grower's initiative, is also one of Chinese six big teas.
Modern study shows, caffeine is contained in white tea, can act on the nerve of people, makes one excited, reaches the effect refreshed oneself Really;And these coffee alkaloid substances can condense and then kill bacterium with the albumen qualitative response in bacterium, play bactericidal antiphlogistic 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.It is right In often in face of crowds with equipment such as radiation hazradial bundles such as mobile phone, computers, often drinking white tea can also play to radiation-resistant effect.
Sweet osmanthus is one of big famous flower of Chinese tradition ten, integrates greening, that beautification, view and admire and the practicality of sweetening treatment are had both is excellent Good Landscape Tree Species, sweet osmanthus clearly can dust-tight, it is dense far to overflow, rate as an unsurpassed one.Meanwhile, sweet osmanthus be also the conventional food of folks of china it One, the osmanthus flower tea that raw material making is done with sweet osmanthus is special product of China tea, also sweet-scented cake, their soft aroma and, delicious taste, all By masses are liked.
After traditional white tea processing technology is leaf picking, without finishing or kneading, only by drying or slow fire is dried Both.The operations such as its basic technology is including withering, bakeing, 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 the product quality constantly pursuit of lifting and to rich choice of products, many The hobby of sample selection, it is desirable also to while can be absorbed to the abundant nutrition of tea, also be met and enjoy on sense organ, 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.
The content of the invention
The present invention is directed to above-mentioned technical problem, there is provided a kind of floral type white tea with sweet osmanthus fragrance.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme:A kind of floral type white tea, by weight Meter, including major ingredient have 12~15 parts of fresh tea passes, auxiliary material has 3~5 parts of sweet osmanthus, rice wine 0.8~1.2, white granulated sugar 0.8~1.2.
For above-mentioned floral type white tea, the present invention also provides its preparation method, comprises the following steps:
The preliminary working of step one, raw material:After sweet osmanthus is cleaned, the moisture on its surface is blotted using kitchen paper standby;Rice wine is added In pot, after being cooked by slow fire 8~10min, get out and be cooled to room temperature;Tea fresh leaves are spread and is withered on bamboo mat;
The mixing of step 2, auxiliary material:The sweet osmanthus of step one is added in rice wine, white granulated sugar, stirring to sweet osmanthus Cheng Rong is added Shape, obtains mixed accessories;
Step 3, preparation talcum powder, talcum powder is put into frying pan, and the mixed accessories of step 2 are layered on into talcum powder surface, is spread Thickness is put for 1~1.2cm, then the fresh tea passes after withering are laid in the surface of mixed accessories;
Step 4, just baking:After completing step 3, open wide frying pan, 85~100 DEG C of 40~60min of heating;
Step 5, multiple baking:After completing step 4, added a cover on frying pan, 70~80 DEG C are continued to heat 120~140min;
Step 6, drying:The tealeaves of step 5 is taken out, is delivered in baking oven, control oven interior temperature is carried out at 75~80 DEG C Drying.
Beneficial effects of the present invention are:1st, in the middle of the present invention, after sweet osmanthus is cleaned, using kitchen paper suck dry moisture, so When avoiding sweet osmanthus in the middle of air, go bad because the presence of moisture makes sweet osmanthus color change;Rice wine heating is decocted 8~10min is boiled, the moisture in rice wine is lost, rice wine becomes thick, the percentage composition of sugar therein increases, and increases rice wine Fragrant and sweet smell.2nd, talcum powder is added in pot, then by sweet osmanthus, rice wine and the mixed mixed accessories of white granulated sugar are laid on talcum again Above powder, it thus is avoided that mixed accessories are directly contacted with pot, floral odor is destroyed because temperature is drastically raised, and talcum powder is easy Insulation, carries out multiple baking so in the case where temperature is relatively low to tealeaves, forms the incremental process of a low-temperature heat, favorably In the fragrance of lifting tealeaves.3rd, when just drying, frying pan is opened wide, and is distributed beneficial to the moisture in various raw materials in heating process, it is to avoid In the case where kettle temperature is high, humidity is also too high, causes sweet osmanthus and the color of tealeaves to change, so at the beginning of such operation The color of the first tea curing leaf obtained after baking is naturally glossy dark green, for the quality for lifting tealeaves lays the foundation.4th, because adding at 85~100 DEG C Free moisture distributes completion substantially after 40~60min of heat, and pot cover is added when drying again, continues to heat 120~140min at 70~80 DEG C, This process is the committed step that sweet osmanthus fragrance is incorporated tealeaves, so temperature and time is all particularly important, in practice it has proved that this programme The white tea obtained outside condition and range, flowery odour can not all be merged with tea smell well, and temperature is too high or even can cover tealeaves The smell of itself and it is strong be charred in the micro, slight fragrance of a flower taste, such taste had influence on tealeaves in itself Smell.During multiple baking, the alcohol in rice wine carry the fragrance of sweet osmanthus to infiltration in tealeaves and with the fragrance of tealeaves into Split-phase is mutually merged, meanwhile, because the sugar for adding by high temperature because acted on, gradually generation caramel smell, also with tea perfume and Flowery odour is merged, and strengthens fragrance, and the white tea sweet enhancing for obtaining.The rice wine of addition is by after such multiple baking, incorporating In tealeaves, additionally aid and the lubricant component in tealeaves is leached and tealeaves surface is attached to, the white tea finished product for obtaining is glossy to have light Pool, brews and drinks rear fragrance and stopped for a long time in mouth, pleasant aroma.
The white tea obtained by this programme method, during storage, tea perfume and flowery odour retention long be not easy to lose, drinks Deutostoma stays lingering fragrance, pleasant aroma.And effect of tealeaves is added, the effect with clearing away summerheat, removing toxic substances, because adding rice wine Auxiliary baking is carried out, after drinking, from the angle analysis of traditional Chinese medicine, heat-clearing composition is up in can guiding tealeaves, to toothache and mesh The excessive internal heat position such as red has good removing summer-heat effect, is especially suitable for easily excessive internal heat crowd and drinks.
The following is the optimization to basic technology scheme:
Prioritization scheme one:After the completion of in step 2 prepared by mixed accessories, 5~6h of refrigerator cold-storage is put into.By the refrigeration of 5~6h Afterwards, the composition and rice wine in sweet osmanthus are merged well, and low temperature can weaken the motion of molecule, reduce the diffusion of fragrance taste, then are passed through Crossing after just dry and drying again, fragrance is more preferably strong.
Prioritization scheme two, based on prioritization scheme one:It is spherical that step 3 kind talcum powder piles semicircle.Such shape is conducive to Temperature is preserved in talcum powder, and heat is distributed from surrounding so that homogeneous heating, and increased the surface area of talcum powder, so The amount of talcum powder surface mixed accessories and the amount of tealeaves are increased, processing efficiency is improve.
Prioritization scheme three, based on prioritization scheme two:In step 4, blower fan is placed in the boiler port of frying pan, blow wind levels Cross pot mouthful.Accelerate distributing for moisture, further improve processing efficiency, processing efficiency is faster, and tealeaves is an exposure to air in moistening Time shorten, influenceed to weaken by air, fresh-keeping effect is better, and white tea color that processing is obtained and smell are more preferably.
Specific embodiment
Technical solution of the present invention is described further with reference to embodiment:
Embodiment 1:A kind of floral type white tea, counts by weight, including major ingredient have 15 parts of a fresh tea passes, auxiliary material have 5 parts of sweet osmanthus, Rice wine 1.2, white granulated sugar 0.8.
Embodiment 2:A kind of floral type white tea, counts by weight, including major ingredient have 12 parts of fresh tea passes, auxiliary material has sweet osmanthus 4 parts, rice wine 0.8, white granulated sugar 1.2.
Embodiment 3:A kind of floral type white tea, counts by weight, including major ingredient have 15 parts of fresh tea passes, auxiliary material has sweet osmanthus 3 parts, rice wine 1, white granulated sugar 1.
Embodiment 4:By taking embodiment 1 as an example, a kind of preparation method of floral type white tea is comprised the following steps:
The preliminary working of step one, raw material:After sweet osmanthus is cleaned, the moisture on its surface is blotted using kitchen paper standby;Rice wine is added In pot, after being cooked by slow fire 8~10min, get out and be cooled to room temperature;1500g tea fresh leaves are spread and is withered on bamboo mat;
The mixing of step 2, auxiliary material:The sweet osmanthus 500g of step one is added in 120g rice wine, white granulated sugar 80g is added, stirred To sweet osmanthus Cheng Rongzhuan, mixed accessories are obtained, be put into 5~6h of refrigerator cold-storage;
Step 3, prepare talcum powder, 500g talcum powder is put into frying pan, pile that semicircle is spherical, by the mixed accessories of step 2 Talcum powder surface is layered on, lay thickness is 1~1.2cm, and then the fresh tea passes after withering are laid in the surface of mixed accessories;
Step 4, just baking:After completing step 3, frying pan is opened wide, blower fan is placed in the boiler port of frying pan, wind levels is blown over pot Mouthful, in 85~100 DEG C of 40~60min of heating of kettle temperature;
Step 5, multiple baking:After completing step 4, added a cover on frying pan, 70~80 DEG C are continued to heat 120~140min;
Step 6, drying:The tealeaves of step 5 is taken out, is delivered in baking oven, control oven interior temperature is carried out at 75~80 DEG C Drying.
By fresh white tea obtained in fresh white tea, conventional method obtained in this programme, also by white tea obtained in conventional method Mix with sweet osmanthus and contrasted, white tea obtained in this programme is experimental group, and the white tea of conventional method is control group, the project of contrast There is the content of color and luster, flavor component, tealeaves 3g when brewing, boiling water 250g the results are shown in Table 1 and table 2.
Table 1:
Table 2:
Situation about being recorded by Tables 1 and 2, in white tea obtained in the inventive method, except with the original fragrance of white tea Outside composition benzyl carbinol, phenmethylol, geraniol, linalool, also with phthalic acid ester, irisone both compositions, this two The flavor component in composition exactly sweet osmanthus is planted, sweet osmanthus has just been detected without directly white tea obtained in existing method is mixed with sweet osmanthus Composition, illustrate to have merged the flavor component of sweet osmanthus by white tea obtained in this programme method, so significantly improve white tea Quality.
For a person skilled in the art, on the premise of structure of the present invention is not departed from, some changes can also be made Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention Practicality.

Claims (5)

1. a kind of floral type white tea, it is characterised in that:Count by weight, including major ingredient have 12~15 parts of fresh tea passes, auxiliary material There are 3~5 parts of sweet osmanthus, rice wine 0.8~1.2, white granulated sugar 0.8~1.2.
2. the preparation method of floral type white tea as claimed in claim 1, it is characterised in that comprise the following steps:
The preliminary working of step one, raw material:After sweet osmanthus is cleaned, the moisture on its surface is blotted using kitchen paper standby;Rice wine is added In pot, after being cooked by slow fire 8~10min, get out and be cooled to room temperature;Tea fresh leaves are spread and is withered on bamboo mat;
The mixing of step 2, auxiliary material:The sweet osmanthus of step one is added in rice wine, white granulated sugar, stirring to sweet osmanthus Cheng Rong is added Shape, obtains mixed accessories;
Step 3, preparation talcum powder, talcum powder is put into frying pan, and the mixed accessories of step 2 are layered on into talcum powder surface, is spread Thickness is put for 1~1.2cm, then the fresh tea passes after withering are laid in the surface of mixed accessories;
Step 4, just baking:After completing step 3, open wide frying pan, 85~100 DEG C of 40~60min of heating;
Step 5, multiple baking:After completing step 4, added a cover on frying pan, 70~80 DEG C are continued to heat 120~140min;
Step 6, drying:The tealeaves of step 5 is taken out, is delivered in baking oven, control oven interior temperature is carried out at 75~80 DEG C Drying.
3. the preparation method of floral type white tea as claimed in claim 1, it is characterised in that:In step 2 prepared by mixed accessories Cheng Hou, is put into 5~6h of refrigerator cold-storage.
4. the preparation method of floral type white tea as claimed in claim 2, it is characterised in that:Step 3 kind talcum powder piles semicircle It is spherical.
5. the preparation method of floral type white tea as claimed in claim 3, it is characterised in that:In step 4, in the pot mouthful of frying pan Blower fan is placed at place, wind levels is blown over pot mouthful.
CN201710336630.XA 2017-05-13 2017-05-13 A kind of floral type white tea and preparation method thereof Pending CN106922881A (en)

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Application Number Priority Date Filing Date Title
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104068149A (en) * 2014-05-27 2014-10-01 岳西县碧涛农林有限公司 Health care tea and preparation method thereof
CN104082439A (en) * 2014-06-09 2014-10-08 安徽省上行山茶叶贸易有限公司 Wheat-fragrance tea and preparing method thereof
CN104365882A (en) * 2014-10-24 2015-02-25 苏州市东山茶厂 Preparation method of osmanthus-fragrans red tea
CN105875928A (en) * 2016-05-06 2016-08-24 福建省农业科学院茶叶研究所 Production process of osmanthus fragrans flower white tea
CN106490233A (en) * 2016-11-24 2017-03-15 贵州省正安县怡人茶业有限责任公司 The processing technology of shaddock perfume white tea

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104068149A (en) * 2014-05-27 2014-10-01 岳西县碧涛农林有限公司 Health care tea and preparation method thereof
CN104082439A (en) * 2014-06-09 2014-10-08 安徽省上行山茶叶贸易有限公司 Wheat-fragrance tea and preparing method thereof
CN104365882A (en) * 2014-10-24 2015-02-25 苏州市东山茶厂 Preparation method of osmanthus-fragrans red tea
CN105875928A (en) * 2016-05-06 2016-08-24 福建省农业科学院茶叶研究所 Production process of osmanthus fragrans flower white tea
CN106490233A (en) * 2016-11-24 2017-03-15 贵州省正安县怡人茶业有限责任公司 The processing technology of shaddock perfume white tea

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Application publication date: 20170707