CN107094929A - A kind of rose thin slice black tea - Google Patents
A kind of rose thin slice black tea Download PDFInfo
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- CN107094929A CN107094929A CN201710190879.4A CN201710190879A CN107094929A CN 107094929 A CN107094929 A CN 107094929A CN 201710190879 A CN201710190879 A CN 201710190879A CN 107094929 A CN107094929 A CN 107094929A
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- black tea
- rose
- tea
- leaf
- thin slice
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Classifications
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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
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
The present invention relates to a kind of rose thin slice black tea, it is made up of rose and black tea, and rose presses 1 with black tea:25 ratio addition is prepared.The preparation method of the present invention includes：1）Wither and knead；2）Fermentation；3）Dry；4）Mix film-making.Ratio of the invention by strictly preparing rose and black tea, has not only been effectively retained the respective effect of rose, black tea, and mutually cooperates with, and the astringent taste that rose eliminates black tea macerates taste, and black tea has neutralized the fragrance of rose, color and luster.And by strictly controlling proportioning, it is ensured that the problems such as will not coming out loose in postorder thin slice pressing process.This rose thin slice black tea belongs to full fermentation tea, is different from existing canal river thin slice black tea.
Description
Technical field
The present invention relates to tealeaves, a kind of rose thin slice black tea is referred in particular to.
Background technology
Black tea belongs to one of Chinese six big teas, belongs to fermented tea.Black tea is the common health care tea-drinking of China, it
It is seen everywhere in daily life.China's black tea includes congou tea, broken black tea and souchong.Because of its dry tea color and luster and
The millet paste brewed is using red as homophony, and black tea starts to be referred to as " black tea " during initiative.Black tea there occurs many with tea in process
Chemical composition change in chemical reaction centered on phenolase enzymatic oxidation, fresh leaf is larger, and Tea Polyphenols reduces more than 90%, generates
The new composition such as theaflavin, thearubigin.Aroma substance is from more than 50 kinds in fresh leaf to kind more than 300 and a part of caffeine.Catechu
Element and theaflavin are complexed into the delicious complex compound of flavour, so that the quality for foring black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol is special
Levy.
Effect of black tea is many with acting on：1st, refreshing oneself, it is tired to disappear.Found via medical experiment, the caffeine in black tea is by thorn
Sharp cerebral cortex carrys out excitor nerve maincenter, facilitate refresh oneself, the power to think concentrate, and then make thinking reaction it is sharper, memory increase
By force;It also has excitation to vascular system and heart, strengthens heartbeat, so as to accelerate blood circulation with sharp metabolism, simultaneously
Promote sweating and diuresis again, thus work along both lines and accelerate excretion lactic acid (material for making muscular sensation fatigue) and other old useless in vivo
Material, reaches the effect of dispelling fatigue.2nd, replenishing body fluid and clearing away heat pathogen.Summer drink black tea, which can quench the thirst, relieves summer heat, and is Polyphenols, candy because in tea
Class, amino acid, pectin etc. produce chemical reaction with mouth saliva, and irritate salivary secretion, cause oral cavity to feel moist, and produce clear
Cool feeling;Caffeine controls the heat center of hypothalamus simultaneously, adjusts body temperature, it also stimulates kidney to promote the row of heat and dirt
Let out, maintain internal physiological equilibrium.3rd, diuresis.Under caffeine and aromatic substance synergy in black tea, increase kidney
CBF, improves glomerular filtration rate, nephrectasia capilary, and suppresses re-absorption of the renal tubule to water, then facilitates urine volume to increase
Plus.So be conducive to excluding internal lactic acid, uric acid (with gout about), excessive salinity (relevant with hypertension), nuisance
Deng, and relax the oedema that heart disease or ephritis are caused.4th, anti-inflammation and sterilization.Polyphenol compound in black tea has the effect of anti-inflammatory
Really, then via experiment find, catechin can be combined with single celled bacterium, precipitate protein coagulating, thereby suppress and disappear
Go out pathogen.So to drink black tea quite beneficial by bacillary dysentery and food poisoning patient, it is among the people also commonly use strong tea apply wound, bedsore and
Athlete's foot.5th, detoxify.According to it is demonstrated experimentally that tea polybase energy Adsorption of Heavy Metals and alkaloid in black tea, and decomposition is precipitated, this is to drink
Water and food are by for the modern of industrial pollution, not less than being a Gospel.6th, strong bone.Doctors'associations are delivered to male
497 people, 540 people of women investigate for more than 10 years, it is indicated that the people's bone for drinking black tea is strong, and the Polyphenols in black tea is (in green tea
Have) there is the vigor for suppressing destruction osteocyte material.In order to prevent and treat the common osteoporosis of women, it is proposed that take a cuvette daily red
Tea, adheres to that several years effect is obvious.Lemon is added such as in black tea, strong bone, effect is stronger, can also be added in black tea various
Fruit, can play synergy.7th, anti-aging.In past 5 years, U.S. Government support 150 is multinomial on green tea and black tea
And its research of chemical composition, result of study shows, the antioxidant in green tea and black tea, which can be destroyed thoroughly in cancer cell, to be changed
Learn the propagation path of material.Blood vessel epidemiology director says：" effect of black tea and green tea is roughly the same, but the antioxygen of black tea
Agent is more much more complex than green tea, especially even more beneficial to heart ".USA Magazine reports that black tea anti-aging effects are better than garlic
Head, broccoli and carrot etc..8th, nourishing the stomach and protecting stomach.People's drinks green tea when not having a meal can feel that stomach is uncomfortable, this be because
Important substance --- Tea Polyphenols has convergence to be contained in tealeaves, has certain stimulation to stomach, in the situation of empty stomach
Lower excitant is stronger.And just different black tea production process is any tea ceremony training to black tea.It is to bake to form by fermentation
's.Black tea will not only injure one's stomach, on the contrary being capable of nourishing the stomach.Often drink sugaring, black tea with milk, can anti-inflammatory, protection stomach lining,
Also there is certain effect to treatment ulcer.
Rose is used as medicine that can be edible, formal loading《Food book on Chinese herbal medicine》, conventional rose sugaring among the people washes water open
Clothes, it is both sweet and dilitious, and can the promoting flow of qi and blood circulation；Taken with rose bub, relax the muscles and stimulate the blood circulation, arthralgia can be controlled.Rose is pungent,
It is sweet, slightly warm in nature, regulating the flow of vital energy Xie Yu, dampness elimination is with, promoting blood circulation to remove blood stasis.There is regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt and menstruction regulating and pain relieving.This
Outside, the property of medicine of rose as mild as a dove, is capable of the conscience blood vessels of the foster people of temperature, and relax hair strongly fragrant gas in vivo, play it is calm, pacify, anti-suppression
Strongly fragrant effect.Canal river thin slice --- Hunan black tea excavates the black tea founder of exploitation, comes from the Qin, Xing Yutang, is contained in Song, the court of Ming and Qing two
Tribute tea, has been enjoyed great prestige thousand so far.Quincentenary tribute tea history, is Chinese tribute tea tea product with the longest history, is considered to be black tea
In most ancient most honorable tea product.After thin slice tea is made, profile is GUTONGBI sample, and aroma of pure is lasting, flavour alcohol and dense, soup
Color is orange red bright, drinks conveniently, deep to be liked by numerous tea lovers.But at present, rarely have the record and processing of rose thin slice black tea.
The content of the invention
The purpose of the present invention is improved and innovated there is provided one kind newly for shortcoming present in background technology and problem
The local tea variety rose thin slice black tea of type.
The present invention is made up of rose and black tea, and rose presses 1 with black tea:25 ratio addition is prepared.
In one of the embodiments, described rose is the dry petal of rose.
The preparation method of the present invention is as follows：
1st, wither and knead：The bud-leaf of harvesting is first subjected to processing of withering, subsequently into kneading process；Knead and sky is controlled in process
Gas relative humidity is 85%-95%, indoor temperature is maintained at 20 DEG C -24 DEG C, it is to avoid periods of direct sunlight, in summer and autumn low humidity high temperature
Under environment, sprayed, sprinkled water by installation, taking cool canopy etc. to reduce temperature, improve humidity；The input amount of withering leaf is kneaded to knead
The 75%-85% of container, specifically：Large-scale kneading machine, time of kneading about 90 minutes throws leaf amount many；Medium-sized kneading machine time of kneading
70-80 minutes, throw leaf amount moderate；Small-sized kneading machine is typically kneaded 60-70 minutes, throws leaf amount less.
2nd, ferment：The tealeaves feeding fermenting cellar that will be handled well by upper step, fermenting cellar require relative air humidity 95% with
On, 22 DEG C -25 DEG C of temperature；Leaf will be kneaded during fermentation to be laid in fermentation disk, tender leaf is slightly thin, old leaf is thick, and spring tea needs thin, summer and autumn
Tea is thick, is maintained the circulation of air during fermentation, and spring tea fermentation time 3-4 hours, Summer-autumn tea is then reduced to 1-2 hours；Ferment to leaf
Herbaceous taste disappears, and gives out delicate fragrance, and leaf color and the juice coagulated in surface take on a red color, and forms the distinctive color of black tea and fragrance
It is i.e. qualified.
3rd, dry：Dried twice including primary drying for baking and final firing；Primary drying for baking is dried, and is bakeed using high temperature, very thin to pave, and is dried to leaf
Son hand touches and has softness, needle-holding hand, flexible sensation；Then dried again with final firing, now temperature it is more slightly lower than primary drying for baking,
Pave micro- thickness, and the time is also more slightly longer than primary drying for baking, dries to tealeaves hand of exerting oneself and pinches pulverizable shape and completes, water content is small after drying
In 6%.
4th, film-making is mixed：The roseleaf of chopping is added in the black tea made in proportion toward the upper step of process, and is well mixed；
Then gas steam pressure is laminated, and is finally dried.
Being withered in the inventive method has three kinds of methods：I.e. daylight withers, Indoor Natural withers and withered with withering trough.
Advantages of the present invention and beneficial effect：
Ratio of the invention by strictly preparing rose and black tea, has not only been effectively retained the respective effect of rose, black tea,
And mutually cooperate with, the astringent taste that rose eliminates black tea macerates taste, and black tea has neutralized the fragrance of rose, color and luster.By strictly controlling
Proportioning, it is ensured that the problems such as will not coming out loose in postorder thin slice pressing process.Rose thin slice black tea belongs to full fermentation tea, system
Compacted into rear good appearance, persistently, flavour alcohol and dense, soup look is orange red bright, drinks conveniently for aroma of pure.Rose thin slice is eliminated
Black tea astringent taste macerates taste, becomes fragrant abnormal.Rose thin slice black tea belongs to black tea class product, is different from existing canal river thin slice black
Theanine in tea, this tea can play the suppression elevated effect of blood pressure；Alkaloid and flavonoid substances make papaverine, theaflavin
Blood vessel can be softened；Tea polysaccharide has the effect of similar insulin, can reduce the blood-sugar content in human body；Tea Polyphenols and its oxide
Can dissolved fat, promotion lipid material discharge, the content of reduction body fat.The rose composition contained simultaneously in tea, not only
Make tea sweet and dilitious, also with fall fire, stimulate circulation and metabolism, the effects such as shaking gas of refreshing oneself.
Embodiment
For ease of understanding the present invention, several embodiments of the present invention are shown below is.But, the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.On the contrary, the purpose for providing these embodiments is made to this
The disclosure of invention is more thorough comprehensive.
Unless otherwise defined, all technologies used herein and scientific terminology and the skill of the technical field of the present invention
The implication that art personnel are generally understood that is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is intended to the limitation present invention.
Embodiment：
1st, wither.It is the first procedure of black tea processing to wither, and black tea, which withers, 3 kinds of methods：Daylight withers, Indoor Natural withers
Withered with withering trough.
Daylight withers：Desired daylight withers, it is desirable to have good weather just can be with the afternoon and overcast and rainy day of sunlight strong
Gas is all not suitable for.Generally in spring tea season, used when weather is gentleer, this time withering degree is easily controlled, when withering
Between be about 1 hour.
Indoor Natural withers：Need to carry out in ventilation on all sides, the room of clean dried, to indoor temperature and humidity all
There is very high requirement, temperature is advisable in 21 DEG C 22 DEG C, relative humidity 70% or so.Withering time is or so 18 hours.By
It is long in this method withering time, yield poorly, it is not easy to operate, so generally seldom using.
Withering trough withers：It is made up of hot-air generating furnace, ventilation blower, cell body and the part of Sheng Ye frames 4, temperature general control is 35
DEG C or so.In summer and autumn, temperature then can directly use air blower air blast more than more than 30 DEG C without heating.Wither process
In will often monitoring temperature change.34 hours of withering time, spring tea temperature is relatively low, it is necessary to or so 5 hours.Withering trough withers
Wither simple in construction, operating efficiency is high, quality of withering is good, is the most commonly used method.
2nd, knead.Knead be black tea processing second operation work.Kneading is destroyed leaf cell, and leaf roll is into bar, leaf juice
Overflow and coagulate in leaf table, add the giving off a strong fragrance of tealeaves, created conditions for fermentation.The relative air humidity for kneading needs is 85%
95%, indoor temperature is carried out, it is necessary to keep out of the direct sun under conditions of being maintained at 20 DEG C 24 DEG C.In summer and autumn, low humidity high temperature
In the environment of, it can also be sprayed, sprinkled water by installation, taking cool canopy etc. to reduce temperature, improve humidity.
What time of kneading and the input amount of withering leaf be according to black tea production process depending on tea tree breed, kneading machine model
What black tea production process is.Large-scale kneading machine, time of kneading about 90 minutes throws leaf amount many;Medium-sized kneading machine time of kneading
70 80 minutes, throw leaf amount moderate;Small-sized kneading machine is typically kneaded 60 70 minutes, throws leaf amount less.Generally speaking, input amount
It should be 75% the 85% of container.
3rd, ferment.Fermentation is the process that black tea processes most critical.It makes the activity increase of oxidizing ferment, is sent out with polyphenols
Raw oxidation polymerization, leaf is changed into red.Fermenting cellar requires relative air humidity up to more than 95%, and temperature is typically at 22 DEG C 25 DEG C.
Leaf will be kneaded during fermentation to be laid in specific fermentation disk, tender leaf is slightly thin, and old leaf is thick;Spring tea need to be thin, and Summer-autumn tea is thick.
To be maintained the circulation of air during fermentation, 34 hours of spring tea fermentation time, Summer-autumn tea then reduces to 12 hours.By
It is critically important to fermentation of black tea in temperature, so fermentation time will be grasped flexibly.In the summer and autumn temperature high time, even it is not required to sometimes
To be fermented again, knead end, fermentation has just been completed.Fermentation appropriateness, leaf herbaceous taste disappears, and gives out delicate fragrance, leaf
Color and the juice coagulated in surface take on a red color, and form the distinctive color of black tea and fragrance.
4th, dry.Drying is last procedure that black tea makes.It is the activity that inactive enzyme is reached by high temperature, is made
Fermentation stops, while evaporating moisture, fixed tea shape prevents from going mouldy.Black tea typically will twice be dried through primary drying for baking and final firing.Primary drying for baking is done
When dry, high temperature is needed to bakee, it is very thin to pave;Then dried again with final firing, now temperature should be slightly lower, pave micro- thickness, and the time is compared with primary drying for baking
It is slightly longer, it is less than 6% to water content.Primary drying for baking dries the leaf of appropriateness, is touched with hand and has softness, needle-holding hand, flexible sensation;Foot
Drying program is basically completed after fire, and tealeaves is into powdered if firmly hand is twisted with the fingers, and dark brown heavier, tea perfume is denseer.
5th, film-making is mixed：By 1:The black tea mixing that 25 ratio takes dried rose flower petal and upper step after chopping to make is equal
It is even, then laminated through gas steam pressure, finally dry to obtain this product rose thin slice black tea.
Superfine product in black tea --- rose thin slice black tea, rose thin slice black tea can be by the way of being boiled, and taste is neutralized, and is
The taste of one kettle, but use teabowl with a cover to sample the mouthfeel change of each bubble.Filter screen of making tea must use high density filter screen, because of rose
Thin slice black tea is dry-pressing tea, therefore must have powder, if using wet pressing after steaming, side port sense will be closer to common newization black tea, thin
Piece puts into teabowl with a cover, and in two times, first time bubble emits objects for appreciation to awake tea, and edge, which a little dissipates, to be outwelled, and it is scattered to rush in tea 1 second time one
Opening to outwell, and former all over all keeping opening soup into water, holdings soup look is Najran Red, and it is red using commonly newly changing to bubble open the beginning to the 5th
The bubble method of tea, soup is gone out after the time of often bubble holding 8-15 seconds.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Spirit and scope are defined, and on the premise of design philosophy of the present invention is not departed from, engineers and technicians are to this hair in this area
The all variations and modifications that bright technical scheme is made, all should fall into protection scope of the present invention, claimed skill of the invention
Art content, has all been recorded in detail in the claims.
Claims (4)
1. a kind of rose thin slice black tea, it is characterised in that it is made up of rose and black tea, and rose presses 1 with black tea:25
Ratio addition is prepared.
2. rose thin slice black tea according to claim 1, it is characterised in that described rose is the dry petal of rose.
3. rose thin slice black tea according to claim 1, it is characterised in that the preparation method of the tea is as follows：
1）Wither and knead：The bud-leaf of harvesting is first subjected to processing of withering, subsequently into kneading process；Knead and sky is controlled in process
Gas relative humidity is 85%-95%, indoor temperature is maintained at 20 DEG C -24 DEG C, it is to avoid periods of direct sunlight, in summer and autumn low humidity high temperature
Under environment, sprayed, sprinkled water by installation, taking cool canopy etc. to reduce temperature, improve humidity；The input amount of withering leaf is kneaded to knead
The 75%-85% of container, specifically：Large-scale kneading machine, time of kneading about 90 minutes throws leaf amount many；Medium-sized kneading machine time of kneading
70-80 minutes, throw leaf amount moderate；Small-sized kneading machine is typically kneaded 60-70 minutes, throws leaf amount less；
2）Fermentation：The tealeaves handled well by upper step is sent into fermenting cellar, fermenting cellar requires relative air humidity more than 95%, temperature
22 DEG C -25 DEG C of degree；Leaf will be kneaded during fermentation to be laid in fermentation disk, tender leaf is slightly thin, old leaf is thick, and spring tea needs thin, Summer-autumn tea to omit
Thickness, is maintained the circulation of air during fermentation, and spring tea fermentation time 3-4 hours, Summer-autumn tea is then reduced to 1-2 hours；Ferment to leaf green grass
Taste disappears, and gives out delicate fragrance, and leaf color and the juice coagulated in surface take on a red color, and it is to close to form the distinctive color of black tea and fragrance
Lattice；
3）Dry：Dried twice including primary drying for baking and final firing；Primary drying for baking is dried, and is bakeed using high temperature, very thin to pave, and is dried to leaf and is used
Hand touches and has softness, needle-holding hand, flexible sensation；Then dried again with final firing, now temperature is more slightly lower than primary drying for baking, pave
Micro- thickness, the time is also more slightly longer than primary drying for baking, dries to tealeaves hand of exerting oneself and pinches pulverizable shape and completes, water content is less than after drying
6%；
4）Mix film-making：The roseleaf of chopping is added in the black tea made in proportion toward the upper step of process, and is well mixed；Then
Gas steam pressure is laminated, and is finally dried.
4. rose thin slice black tea according to claim 3, it is characterised in that described withering has three kinds of methods：I.e. daylight withers
Wither, Indoor Natural withers and withered with withering trough.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710190879.4A CN107094929A (en) | 2017-03-28 | 2017-03-28 | A kind of rose thin slice black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710190879.4A CN107094929A (en) | 2017-03-28 | 2017-03-28 | A kind of rose thin slice black tea |
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| CN107094929A true CN107094929A (en) | 2017-08-29 |
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ID=59674715
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710190879.4A Pending CN107094929A (en) | 2017-03-28 | 2017-03-28 | A kind of rose thin slice black tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007121A (en) * | 2018-07-28 | 2018-12-18 | 兴义市清源茶叶种植农民专业合作社 | A kind of preparation method of rose tea |
| CN110432363A (en) * | 2019-09-10 | 2019-11-12 | 襄阳市农业科学院 | A kind of basement premium tea preparation method based on Damask Rose |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN103404643A (en) * | 2013-08-23 | 2013-11-27 | 湖南君山印象农业科技发展有限公司 | Compacted rose yellow tea |
| KR20160076164A (en) * | 2014-12-22 | 2016-06-30 | 위타점 | Method for manufacturing tea |
| CN105981841A (en) * | 2015-02-27 | 2016-10-05 | 重庆菲博尔生物科技发展有限公司 | Preparation method of rose black tea |
-
2017
- 2017-03-28 CN CN201710190879.4A patent/CN107094929A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN103404643A (en) * | 2013-08-23 | 2013-11-27 | 湖南君山印象农业科技发展有限公司 | Compacted rose yellow tea |
| KR20160076164A (en) * | 2014-12-22 | 2016-06-30 | 위타점 | Method for manufacturing tea |
| CN105981841A (en) * | 2015-02-27 | 2016-10-05 | 重庆菲博尔生物科技发展有限公司 | Preparation method of rose black tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007121A (en) * | 2018-07-28 | 2018-12-18 | 兴义市清源茶叶种植农民专业合作社 | A kind of preparation method of rose tea |
| CN110432363A (en) * | 2019-09-10 | 2019-11-12 | 襄阳市农业科学院 | A kind of basement premium tea preparation method based on Damask Rose |
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Application publication date: 20170829 |
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