CN106942401A - Early spring manna tea and preparation method thereof - Google Patents
Early spring manna tea and preparation method thereof Download PDFInfo
- Publication number
- CN106942401A CN106942401A CN201710236328.7A CN201710236328A CN106942401A CN 106942401 A CN106942401 A CN 106942401A CN 201710236328 A CN201710236328 A CN 201710236328A CN 106942401 A CN106942401 A CN 106942401A
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- tealeaves
- early spring
- tea
- preparation
- manna
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
A kind of early spring manna tea and preparation method thereof, is related to tea technical field.A kind of preparation method of early spring manna tea, including：Choose fresh leaf to spread, carry out directly carrying out roller fixation after steam beating at the second temperature at a temperature of first, kneading, drying, the first temperature are less than second temperature.This method is combined using steam beating with roller fixation, substantially increases tea quality and yield, can be mass-produced, and improves the mouthfeel and mellowness of tealeaves.A kind of early spring manna tea, is prepared from by the above method.The fresher alcohol of early spring manna tea, with " orchid perfume (or spice) ".
Description
Technical field
The present invention relates to tea technical field, and more particularly to a kind of early spring manna tea and preparation method thereof.
Background technology
Cover nominal tea species various, there is sweet dew, supernatant, water caltrop, the yellow bud in illiteracy top, parmelia saxatilis, beautiful leaf Changchun, ten thousand spring acupuncture needles etc..
Wherein " sweet dew " cover top tea in performance optimal.It is China's most ancient well-known tea to cover top manna tea, is old friend, well-known tea in tea by honor
Pioneer.Illiteracy top manna tea shape is very thin, and soup look Huang is green, limpid bright；Make one tooth cheek lasting.Cover the color of top sweet dew sample tea simultaneously
It is not based on green hue, but to cover top sweet dew and contain more chlorophyll in itself, brewed millet paste Huang is green, and tealeaves is with green
Master is adjusted to, so covering top sweet dew belongs to green tea.Cover natural materials in the hainan holly leaf fresh leaf of top and remain with more than 85%, and these materials
There is special-effect to anti-cancer, anticancer, sterilization, anti-inflammatory, be less than other tealeaves, to cover what top hainan holly leaf can pass the summer in a leisurely way as people
Preferred drink.
Traditional sweet dew well-known tea is all to use traditional-handwork technique for a long time, but with the development in market, by hand processing
Tea yield and quality can not meet consumer demand.
The content of the invention
It is an object of the invention to provide a kind of preparation method of early spring manna tea, this method uses steam beating and roller
Fixing is combined, and substantially increases tea quality and yield, can be mass-produced, and improves the mouthfeel and mellowness of tealeaves.
Another object of the present invention is to provide a kind of early spring manna tea, it is prepared from by above-mentioned preparation method.The early spring
The fresher alcohol of manna tea, with " orchid perfume (or spice) ".
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of preparation method of early spring manna tea, including：Choose fresh leaf to spread, steamed at a temperature of first
Roller fixation is directly carried out after vapour fixing at the second temperature, kneading, drying, the first temperature are less than second temperature.
The present invention proposes a kind of early spring manna tea, is prepared from by the above method.
A kind of beneficial effect of early spring manna tea of the embodiment of the present invention and preparation method thereof is：
The present invention, while steam beating is combined with frying pan fixing, is greatly improved using the processing technology of man-computer cooperation
Tea quality and yield.The profile quality for lifting tealeaves using bakeing by hand.There is obtained early spring manna tea tea shape tightly to roll up
More in the least, color and luster is light green, the green vivid, fragrance of soup look apricot is orchid, fresh and tender time sweet and beautiful neat and well spaced qualitative characteristics of tea residue of flavour, tool
Have " orchid perfume (or spice) ".The preparation method is simple, and operation is flexible, available for mass producing, with good economic benefit.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase
Product.
Early spring manna tea of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of early spring manna tea provided in an embodiment of the present invention, including：
The tea fresh leaves based on exhibition at the beginning of the Spring Equinox previous leaf of bud one are chosen as raw material.Wherein, simple bud weight accounts for 20~30%, individual
Number 30~40%；Weight is opened up at the beginning of the leaf of one bud one and accounts for 60~70%, number 50~60%；Monolithic leaf Weight control is individual 5~10%
Number 3~8%.Fresh leaf color and luster is light yellow green, and bud-leaf size length is uniform, and accomplishes " four do not adopt ", i.e., Purple tea shoots do not adopt, disease
Worm bud-leaf is not adopted, rain and dew water sprout leaf is not adopted and do not adopted with thin and weak bud-leaf, it is ensured that the quality of raw material so that the tealeaves of processing has higher
Quality.
By fresh leaf rack or remove blue or green groove and spread, pinching tealeaves to hand has soft feeling to be advisable.Specifically, spread the time for 6~
10h, spreads thickness for 15~17cm.The percentage of water loss of fresh leaf after spreading is 5~10%, and water content is 65~70%.Spreading makes
Leaf color is dimmed, and green grass gas sheds, and redistributes each position moisture in fresh leaf uniform, distributes heat between leaf, reduction dehydration and
Chemical change speed.
After spreading, fresh leaf is finished.In the present invention, it is combined using steam beating with frying pan fixing.Specifically,
Steam beating is first used, goes out leaf temp for 85~95 DEG C.In actual production, it can be 10~15kg per hour to throw leaf amount.Steam
Vapour fixing is passivated fresh leaf enzymatic activity with high-temperature instantaneous, stops enzymatic oxidation effect, has been effectively retained the green of tealeaves.
After steam beating, directly finished again to steaming leafiness progress roller.Roller finishes to dehumidify to tealeaves again and is dehydrated, and distributes green grass or young crops
Careless gas, so as to improve fragrance, lifts the quality of sweet dew.Specifically, the temperature of roller fixation is 110~130 DEG C, and fixation time is
80~100s.In actual production, it can be 4~6kg that single, which throws leaf amount,.
After fixing processing, tealeaves is kneaded and dried.Specifically, carry out just rubbing using rolling machine, it is 14 to throw leaf amount
~16kg.Just rub early stage to be not pressurized, later stage slight pressurization.The time is just rubbed for 10~15min.Just rub to tealeaves into bar, and keep
The integrality of tealeaves.
After just rubbing, tealeaves is carried out using dryer just to dry.Specifically, it is 100~110 DEG C just to dry temperature, just dries the time
For 5~15min, just it is dried to hand and pinches that tealeaves is agglomerating but do not lump, water content of tea is 30~40%, and it is 1.5 to spread tealeaves thickness out
~3cm is advisable.After just drying, thin spread out of tealeaves is come immediately, and aids in blowing to radiate, or so spreading for cooling half an hour, to keep leaf
Color is emerald green, water balance.
In order that tealeaves has higher quality, just rub and rubbed and dried again again again after just drying.Specifically, rolling machine is used
Rub again, appropriateness plus light pressure knead the time for 20~30min.Rub again to tealeaves tight knot into bar, tea bar is complete.
After rubbing again, dried again with dryer.Specifically, it is 90~100 DEG C temperature to be dried again, and water content of tea is dried to again is
20~30%, hold spinosity feel.
There is good profile quality in order to allow tealeaves, to rubbing again after tealeaves carry out by hand make type.Specifically, using heat
Wind, which dries bucket, to put into wind-warm syndrome by the tealeaves dried again in 75~85 DEG C of baking bucket.In actual production, throw leaf amount be 0.3~
0.7kg is advisable.With the hands the tealeaves dried in bucket is picked up, the five fingers are separated, two hand hammocks are relative, tea is held into group and rubs 4~5 turns,
It is sprinkled into pot, is repeated several times substantially stationary to shape, now, the water content of tealeaves is 10~20%.When tealeaves appears pekoe,
Pot temperature is improved to 85~95 DEG C, both hands are held tealeaves in pot and stirred, after temperture of leaves is improved, accelerate group to rub.The time that group rubs is about
1min, is covered with pekoe to tea bar, off the pot to spread tealeaves when water content is 8~12%.
Do by hand after type, manual baking is carried out to tealeaves.Under conditions of stoving temperature is 80~90 DEG C, slightly turned over hand
Dynamic tealeaves, is heated evenly tealeaves, and it is 5~7% to bakee to water content of tea.
Present invention also offers a kind of early spring manna tea, it is made by above-mentioned preparation method.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of early spring manna tea is present embodiments provided, is made by following steps：
Fresh leaf is first used into steam beating, goes out leaf temp for 80 DEG C.Directly finished again to steaming leafiness progress roller, roller is killed
Blue or green temperature is 100 DEG C, and fixation time is 80s.
After fixing processing, with rubbing 10min at the beginning of rolling machine.5min is just dried with dryer under conditions of 100 DEG C to contain to tealeaves
Water is 30%.Rub 20min again with rolling machine, then it is 20% to be dried to water content of tea again under conditions of 90 DEG C with dryer.
Wind-warm syndrome will be put into in 75 DEG C of baking bucket, kneading tealeaves is substantially fixed by hand by the tealeaves dried again by using hot blast to dry bucket
Type and water content are 10%.When tealeaves appears pekoe, pot temperature is improved to 85 DEG C, and group, which is rubbed to tea bar, is covered with pekoe, and tealeaves is aqueous
Measure as 8%.
Embodiment 2
A kind of early spring manna tea is present embodiments provided, is made by following steps：
After fresh leaf is spread, first using steam beating, go out leaf temp for 85 DEG C.Directly killed again to steaming leafiness progress roller
Green grass or young crops, the temperature of roller fixation is 110 DEG C, and fixation time is 80s.
After fixing processing, with rubbing 15min at the beginning of rolling machine.15min is just dried with dryer under conditions of 110 DEG C to contain to tealeaves
Water is 40%.
Wind-warm syndrome will be put into in 85 DEG C of baking bucket, kneading tealeaves is substantially fixed by hand by the tealeaves dried again by using hot blast to dry bucket
Type and water content are 20%.When tealeaves appears pekoe, pot temperature is improved to 85 DEG C, and group, which is rubbed to tea bar, is covered with pekoe, and tealeaves is aqueous
Measure as 12%.
Embodiment 3
A kind of early spring manna tea is present embodiments provided, is made by following steps：
Fresh leaf is spread into 7h with the 16cm thickness that spreads, the water content to fresh leaf is 70%.
After spreading, first using steam beating, go out leaf temp for 95 DEG C.Directly finished again to steaming leafiness progress roller, roller
The temperature of fixing is 110 DEG C, and fixation time is 100s.
After fixing processing, with rubbing 10min at the beginning of rolling machine.5min is just dried with dryer under conditions of 110 DEG C to contain to tealeaves
Water is 40%.Rub 30min again with rolling machine, then it is 30% to be dried to water content of tea again under conditions of 90 DEG C with dryer.
Wind-warm syndrome will be put into in 75 DEG C of baking bucket, kneading tealeaves is substantially fixed by hand by the tealeaves dried again by using hot blast to dry bucket
Type and water content are 20%.When tealeaves appears pekoe, pot temperature is improved to 95 DEG C, and group, which is rubbed to tea bar, is covered with pekoe, and tealeaves is aqueous
Measure as 12%.
Under conditions of stoving temperature is 85 DEG C, it is 7% to bakee to water content of tea.
Embodiment 4
A kind of early spring manna tea is present embodiments provided, is made by following steps：
Fresh leaf is spread into 6h with the 15cm thickness that spreads, the water content to fresh leaf is 65%.
After spreading, first using steam beating, go out leaf temp for 85 DEG C.Directly finished again to steaming leafiness progress roller, roller
The temperature of fixing is 110 DEG C, and fixation time is 80s.
After fixing processing, with rubbing 10min at the beginning of rolling machine.5min is just dried with dryer under conditions of 100 DEG C to contain to tealeaves
Water is 30%.Rub 20min again with rolling machine, then it is 20% to be dried to water content of tea again under conditions of 90 DEG C with dryer.
Wind-warm syndrome will be put into in 75 DEG C of baking bucket, kneading tealeaves is substantially fixed by hand by the tealeaves dried again by using hot blast to dry bucket
Type and water content are 10%.When tealeaves appears pekoe, pot temperature is improved to 85 DEG C, and group, which is rubbed to tea bar, is covered with pekoe, and tealeaves is aqueous
Measure as 8%.
Under conditions of stoving temperature is 80 DEG C, it is 5% to bakee to water content of tea.
Embodiment 5
A kind of early spring manna tea is present embodiments provided, is made by following steps：
Fresh leaf is spread into thickness stand 10h with 17cm, the water content to fresh leaf is 70%.
After spreading, first using steam beating, go out leaf temp for 95 DEG C.Directly finished again to steaming leafiness progress roller, roller
The temperature of fixing is 130 DEG C, and fixation time is 100s.
After fixing processing, with rubbing 15min at the beginning of rolling machine.15min is just dried with dryer under conditions of 110 DEG C to contain to tealeaves
Water is 40%.Rub 30min again with rolling machine, then it is 30% to be dried to water content of tea again under conditions of 100 DEG C with dryer.
Wind-warm syndrome will be put into in 85 DEG C of baking bucket, kneading tealeaves is substantially fixed by hand by the tealeaves dried again by using hot blast to dry bucket
Type and water content are 20%.When tealeaves appears pekoe, pot temperature is improved to 95 DEG C, and group, which is rubbed to tea bar, is covered with pekoe, and tealeaves is aqueous
Measure as 12%.
Under conditions of stoving temperature is 90 DEG C, it is 7% to bakee to water content of tea.
Embodiment 6
A kind of early spring manna tea is present embodiments provided, is made by following steps：
Fresh leaf is spread into 8h with the 16cm thickness that spreads, the water content to fresh leaf is 68%.
After spreading, first using steam beating, go out leaf temp for 90 DEG C.Directly finished again to steaming leafiness progress roller, roller
The temperature of fixing is 120 DEG C, and fixation time is 90s.
After fixing processing, with rubbing 12min at the beginning of rolling machine.10min is just dried with dryer under conditions of 105 DEG C to contain to tealeaves
Water is 35%.Rub 25min again with rolling machine, then it is 25% to be dried to water content of tea again under conditions of 95 DEG C with dryer.
Wind-warm syndrome will be put into in 80 DEG C of baking bucket, kneading tealeaves is substantially fixed by hand by the tealeaves dried again by using hot blast to dry bucket
Type and water content are 15%.When tealeaves appears pekoe, pot temperature is improved to 90 DEG C, and group, which is rubbed to tea bar, is covered with pekoe, and tealeaves is aqueous
Measure as 10%.
Under conditions of stoving temperature is 85 DEG C, it is 6% to bakee to water content of tea.
Comparative example 1
A kind of manual early spring manna tea is present embodiments provided, is made by following steps：
Fresh leaf is spread into 6h with the 17cm thickness that spreads, the water content to fresh leaf is 65%.
After spreading, using sieve green grass or young crops and fixing by hand.
After fixing processing, use hot blast to dry bucket by wind-warm syndrome is put into by the tealeaves that dries again in 75 DEG C of baking bucket, to rub by hand
Tea making leaf finalizes the design almost and water content is 10%.When tealeaves appears pekoe, improve pot temperature to 95 DEG C, group rub to tea bar be covered with it is white
In the least, water content of tea is 8%.
Under conditions of stoving temperature is 80 DEG C, it is 5% to bakee by hand to water content of tea.
Comparative example 2
The present embodiment is provided from a kind of early spring manna tea bought on the market.
Test example 1
The early spring manna tea for choosing early spring manna tea, comparative example 1 and comparative example 2 prepared by embodiment 1~6 try out commenting
Point.Using sensory evaluation scores method, 70 points of total score, from tealeaves profile, color and luster, tenderness, millet paste color, fragrance, flavour, seven sides of tea residue
Scored in face.
Standards of grading are shown in Table 1, and appraisal result is shown in Table 2.
Table 1 early spring manna tea sensory evaluation scores standard
Table 2 early spring manna tea sensory evaluation scores result
As shown in Table 2, the quality of the early spring manna tea of embodiment 6 is preferable, with thin elegant even volume, light green glossy, delicate silver
In the least, green vivid, the fresh and tender alcohol of orchid fragrant, apricot it is refreshing, it is light yellow bright the characteristics of, orchid perfume (or spice) is substantially better than in comparative example 2 on fragrance
Common early spring manna tea, and the not defeated early spring manna tea prepared by hand in comparative example 1 of quality.The preparation work of embodiment 6
Skill inherits the traditional technology of " the manual essence rub, finely bakee " of covering top sweet dew, and R. concomitans machinery " green removing in high temperature, program control is rubbed
The modern technologies such as sth. made by twisting ", had both improved the quality of tealeaves, and had also improved the yield of tealeaves.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of preparation method of early spring manna tea, it is characterised in that including：At the first temperature to spreading the fresh leaf after dehydration
Carry out directly carrying out roller fixation after steam beating, steam beating at the second temperature, kneading, drying, first temperature are small
In the second temperature.
2. the preparation method of early spring manna tea according to claim 1, it is characterised in that first temperature is 80~
100℃。
3. the preparation method of early spring manna tea according to claim 1 or 2, it is characterised in that the second temperature is 110
~130 DEG C, the time of roller fixation is 80~100s.
4. the preparation method of early spring manna tea according to claim 1, it is characterised in that the fresh leaf spread after dehydration
Water content be 65~70%.
5. the preparation method of early spring manna tea according to claim 1, it is characterised in that kneading, the method for drying tealeaves
Including：The tealeaves is carried out using rolling machine just to rub, then just dried using dryer progress, until the water content of the tealeaves is
30~40%.
6. the preparation method of early spring manna tea according to claim 1, it is characterised in that kneading, the method for drying tealeaves
Including：Carry out just drying using dryer, then rubbed again using rolling machine, dried again using the dryer after rubbing again,
Until the water content of the tealeaves is 20~30%.
7. the preparation method of early spring manna tea according to claim 6, it is characterised in that include after multiple baking：After drying again
The tealeaves be placed in baking bucket in, under conditions of 75~85 DEG C, kneaded with hand to water content be 10~20%.
8. the preparation method of early spring manna tea according to claim 7, it is characterised in that put the tealeaves after multiple baking
In it is described dry bucket in, under conditions of 75~85 DEG C, with hand knead to the water content be 10~20% after, also include：Will
The tealeaves is warming up to 85~95 DEG C again, and it is 8~12% to be moved and kneaded with handspring to water content.
9. the preparation method of early spring manna tea according to claim 8, it is characterised in that the tealeaves is warming up to 85 again
It is~95 DEG C, dynamic and to knead to the water content be after 8~12%, also to include with handspring：Under conditions of 80~90 DEG C, handspring is used
The tealeaves of work of starting kneading to water content is 5~7%.
10. a kind of early spring manna tea, it is characterised in that as the preparation side of the early spring manna tea described in any one of claim 1 to 9
Method is prepared from.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710236328.7A CN106942401B (en) | 2017-04-12 | 2017-04-12 | Early spring nectar tea and its preparing method |
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| CN201710236328.7A CN106942401B (en) | 2017-04-12 | 2017-04-12 | Early spring nectar tea and its preparing method |
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| CN106942401A true CN106942401A (en) | 2017-07-14 |
| CN106942401B CN106942401B (en) | 2020-06-19 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549373A (en) * | 2017-09-26 | 2018-01-09 | 贵州健瑞安药业有限公司 | One kind is used for health care tea capable of reducing blood sugar, preparation method and application |
| CN108308288A (en) * | 2018-04-02 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing method of tealeaves |
| CN114009519A (en) * | 2021-11-15 | 2022-02-08 | 贵州沃丰茶业有限公司 | Method for improving quality of dark tea |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103211069A (en) * | 2013-05-13 | 2013-07-24 | 宝丰县久月农业开发有限公司 | Preparation process of honeysuckle tea |
| CN104171058A (en) * | 2014-07-29 | 2014-12-03 | 安徽明珍堂养生品有限公司 | Preparation process of green tea |
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2017
- 2017-04-12 CN CN201710236328.7A patent/CN106942401B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211069A (en) * | 2013-05-13 | 2013-07-24 | 宝丰县久月农业开发有限公司 | Preparation process of honeysuckle tea |
| CN104171058A (en) * | 2014-07-29 | 2014-12-03 | 安徽明珍堂养生品有限公司 | Preparation process of green tea |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549373A (en) * | 2017-09-26 | 2018-01-09 | 贵州健瑞安药业有限公司 | One kind is used for health care tea capable of reducing blood sugar, preparation method and application |
| CN108308288A (en) * | 2018-04-02 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing method of tealeaves |
| CN114009519A (en) * | 2021-11-15 | 2022-02-08 | 贵州沃丰茶业有限公司 | Method for improving quality of dark tea |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
| CN114847381B (en) * | 2022-06-07 | 2024-03-12 | 张家界茅岩河投资有限公司 | Preparation method of selenium-enriched green strawberry tea |
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| CN106942401B (en) | 2020-06-19 |
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