CN107258982A - A kind of preparation method of the fragrant beauty's tea of worm - Google Patents
A kind of preparation method of the fragrant beauty's tea of worm Download PDFInfo
- Publication number
- CN107258982A CN107258982A CN201710586372.0A CN201710586372A CN107258982A CN 107258982 A CN107258982 A CN 107258982A CN 201710586372 A CN201710586372 A CN 201710586372A CN 107258982 A CN107258982 A CN 107258982A
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- China
- Prior art keywords
- tealeaves
- tea
- leaf
- flowers
- fragrance
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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 invention discloses a kind of preparation method of the fragrant beauty's tea of worm, comprise the following steps：Sun withering, leaf rotation, fermentation, finish, knead, rolling, deblock, dry and gross tea is made, it is selected after bakee finished product again, protease is added by reasonable process, decompose the insoluble albumen matter in tealeaves, become free amino acid, so as to improve the content of amino acid in Oolong Tea Extract, especially it is in the content of the amino acid of fresh and sweet taste, induces the delicate flavour in tealeaves, the overall mouthfeel of lifting millet paste.By alcohol taste attenuation degree 75% 85%, with sweet tea, with unique fragrance in water.Production process must not use agricultural chemicals, and fresh leaf must allow smaller green leaf hopper to bite to suck, and insect saliva and tealeaves ferment, blend the fragrance of uniqueness.BaiHao oolong leaf and flowers mixed fermentation can not only be kept the nutrition of two plant teas by the present invention, and can mix the fragrance of two plant teas, aromatic flavour.The taste that the exclusive alcohol fruity of the present invention, fragrant, the various fragrance of a flower of honey combine together.
Description
Technical field
The present invention relates to tea processing technical field, the preparation method of specially a kind of fragrant beauty's tea of worm.
Background technology
Pekoe oolong has the title of " highest oolong tea ", the pekoe oolong of 70% degree of fermentation, also known as " swollen wind tea ", " wind
Tea "；Its tea tree is entirely manual with manpower not spray insecticide, only pluck its " wholeheartedly two leaf " it is well-known, and with volume pekoe bud
Sharp person is superfine product, pretty valuable.It is damp that the characteristics of pekoe oolong, is that tealeaves is presented red, white, yellow, green, brown, millet paste to be amber,
With ripe fruity and miel, it is in sweet flavor to taste the soft sweet tea of flavour, rare astringent taste.Also due to it is cold and hot soft all suitable, treat millet paste
When slightly cold, instill the dense good wine such as some brandy, can make tea flavour more enriching alcohol, and with this be described as " champagne oolong " also because
Before its over one hundred year, during the western countries such as export trade to Europe, Britain imperial family is reached, Victorea experiences its tea flavour and east female
Warm submissive, and the pattern Artline after tealeaves spread apart of property, and it is named as " east beauty ".However, utilizing existing oolong tea
BaiHao oolong mouthfeel made from technique is general, and quality discrepancy is larger.And product category is single.
The content of the invention
In view of this, it is an object of the invention to provide a kind of preparation method of the fragrant beauty's tea of worm.
In order to solve the above-mentioned technical problem, the present invention is adopted the following technical scheme that：
The preparation method of the fragrant beauty's tea of a kind of worm, it is characterised in that comprise the following steps：
1) pluck：Select the young sprout bud-leaf of the BaiHao oolong of output in annual June to August, harvesting development it is more ripe and
Two leaves are adopted for tea making raw material in the positive middle or small face of opening of bud that formed, and the fresh leaf won is put into incubator and allows smaller green leaf hopper to bite
Suck, the saliva of insect is mixed with tealeaves ferment, it is interior in case to feed temperature control throughout the year in 18 DEG C -22 DEG C, lucifuge, humidity control
System is between 85%/RH-90%/RH, until the fragrance of uniqueness is blended, tealeaves is standby；
2) sun withering：By step 1) in gained tealeaves and flowers be placed in baking oven and carry out drying and wither, regulation temperature is 25
DEG C -35 DEG C, while constantly importing outdoor fresh air, 200min is dried, the water content of fresh leaf declines 10% after withering, you can will
Tealeaves and flowers stand for standby use；
3) leaf rotation：By step 2) processing after tealeaves and flowers leaf rotation 45min is carried out in vibration machine, during which every 9 minutes
Ozone is once passed through, every time lasting 1min, after leaf rotation terminates, tealeaves and flowers is stood, and be continually fed into fresh air
10min；
4) ferment：By step 3) obtained by tealeaves and flowers be put into bamboo vessel and stir evenly mixing, during mixing
To the mixed liquor that rice washing water and soya-bean milk are sprayed on blade face, under ventilation state, make its spontaneous fermentation 67~75 hours, attenuation degree
Reach after 75%-85%, add protease, be well mixed standby；
5) finish：By step 4) fermentation after tealeaves and flowers, 180 DEG C -210 DEG C carry out fixing operation 2min, fixing
Spreading for cooling backwash afterwards；
6) knead：By step 5) fixing after gained tealeaves and flowers, kneaded under 22 DEG C of environment of room temperature, work as tea juice
Fully excessive to adhere to leaf table, tealeaves stops kneading when being in locally blushing.
7) by step 6) tealeaves of gained and flowers afterwards are kneaded, rolling is carried out successively, is deblocked and microwave drying, and finished product is made
Jasmine tea；
8) by step 7) obtained by finished product jasmine tea, carry out it is selected after, then bakee finished product.
Further, the BaiHao oolong must not use agricultural chemicals in growth course.
Further, step 5) in, carry out the green removing in high temperature in bamboo or wooden food steamer.
Beneficial effects of the present invention are：Protease is added by reasonable process, the insoluble albumen matter in tealeaves is decomposed, makes
It turns into free amino acid, so as to improve the content of amino acid in Oolong Tea Extract, especially in the amino acid of fresh and sweet taste
Content, induces the delicate flavour in tealeaves, the overall mouthfeel of lifting millet paste.By alcohol taste attenuation degree 75%-85%, band sweet tea in water,
With unique fragrance.Production process must not use agricultural chemicals, and fresh leaf must allow smaller green leaf hopper to bite to suck, and insect saliva
With tealeaves ferment, the fragrance of uniqueness is blended.Oolong tea preparation process combination beauty's tea preparation process of the present invention, by pekoe oolong
Tealeaves and flowers mixed fermentation, can not only keep the nutrition of two plant teas, and can mix the fragrance of two plant teas, thick flavor
It is strongly fragrant.The taste that the exclusive alcohol fruity of the present invention, fragrant, the various fragrance of a flower of honey combine together.
Embodiment
Embodiment 1
A kind of preparation method of the fragrant beauty's tea of worm, comprises the following steps：
1) pluck：Select the young sprout bud-leaf of the BaiHao oolong of output in annual June to August, harvesting development it is more ripe and
Two leaves are adopted for tea making raw material in the positive middle or small face of opening of bud that formed, and the fresh leaf won is put into incubator and allows smaller green leaf hopper to bite
Suck, the saliva of insect is mixed with tealeaves ferment, interior temperature of feeding is controlled at 18 DEG C throughout the year in case, and lucifuge, humid control exists
Between 90%/RH, until the fragrance of uniqueness is blended, tealeaves is standby；
2) sun withering：By step 1) in gained tealeaves and honeysuckle be placed in baking oven and carry out drying and wither, regulation temperature exists
25 DEG C, while constantly importing outdoor fresh air, 200min is dried, the water content of fresh leaf declines 10% after withering, you can by tea
Leaf and honeysuckle stand for standby use；
3) leaf rotation：By step 2) processing after tealeaves and honeysuckle leaf rotation 45min is carried out in vibration machine, during which every 9 points
Clock is once passed through ozone, every time lasting 1min, after leaf rotation terminates, and tealeaves and honeysuckle is stood, and be continually fed into fresh air
10min；
4) ferment：By step 3) obtained by tealeaves and honeysuckle be put into bamboo vessel and stir evenly mixing, in the process of mixing
In to the mixed liquor that rice washing water and soya-bean milk are sprayed on blade face, under ventilation state, make its spontaneous fermentation 67 hours, attenuation degree reaches
To after 75%, protease is added, is well mixed standby；
5) finish：By step 4) fermentation after tealeaves and honeysuckle, 180 DEG C carry out fixing operation 2min, after fixing spread out
Cool backwash；
6) knead：By step 5) fixing after gained tealeaves and honeysuckle, kneaded under 22 DEG C of environment of room temperature, work as tea
Juice is fully excessive to adhere to leaf table, and tealeaves stops kneading when being in locally blushing.
7) by step 6) tealeaves of gained and honeysuckle afterwards are kneaded, rolling is carried out successively, is deblocked and microwave drying, is made into
Savor jasmine tea；
8) by step 7) obtained by finished product jasmine tea, carry out it is selected after, then bakee finished product.
The BaiHao oolong must not use agricultural chemicals in growth course.
Step 5) in, carry out the green removing in high temperature in bamboo or wooden food steamer.
Embodiment 2
A kind of preparation method of the fragrant beauty's tea of worm, comprises the following steps：
1) pluck：Select the young sprout bud-leaf of the BaiHao oolong of output in annual June to August, harvesting development it is more ripe and
Two leaves are adopted for tea making raw material in the positive middle or small face of opening of bud that formed, and the fresh leaf won is put into incubator and allows smaller green leaf hopper to bite
Suck, the saliva of insect is mixed with tealeaves ferment, interior temperature of feeding is controlled at 22 DEG C throughout the year in case, and lucifuge, humid control exists
Between 90%/RH, until the fragrance of uniqueness is blended, tealeaves is standby；
2) sun withering：By step 1) in gained tealeaves and chrysanthemum be placed in baking oven and carry out drying and wither, regulation temperature is 35
DEG C, while constantly importing outdoor fresh air, 200min is dried, the water content of fresh leaf declines 10% after withering, you can by tealeaves
With chrysanthemum stand for standby use；
3) leaf rotation：By step 2) processing after tealeaves and chrysanthemum leaf rotation 45min is carried out in vibration machine, during which every 9 minutes
Ozone is once passed through, every time lasting 1min, after leaf rotation terminates, tealeaves and chrysanthemum is stood, and be continually fed into fresh air
10min；
4) ferment：By step 3) obtained by tealeaves and chrysanthemum be put into bamboo vessel and stir evenly mixing, during mixing
To the mixed liquor that rice washing water and soya-bean milk are sprayed on blade face, under ventilation state, make its spontaneous fermentation 75 hours, attenuation degree reaches
After 85%, protease is added, is well mixed standby；
5) finish：By step 4) fermentation after tealeaves and chrysanthemum, 210 DEG C carry out fixing operation 2min, spreading for cooling after fixing
Backwash；
6) knead：By step 5) fixing after gained tealeaves and chrysanthemum, kneaded under 22 DEG C of environment of room temperature, work as tea juice
Fully excessive to adhere to leaf table, tealeaves stops kneading when being in locally blushing.
7) by step 6) tealeaves and chrysanthemum of rear gained are kneaded, rolling is carried out successively, is deblocked and microwave drying, and finished product is made
Jasmine tea；
8) by step 7) obtained by finished product jasmine tea, carry out it is selected after, then bakee finished product.
The BaiHao oolong must not use agricultural chemicals in growth course.
Step 5) in, carry out the green removing in high temperature in bamboo or wooden food steamer.
Embodiment 3
A kind of preparation method of the fragrant beauty's tea of worm, comprises the following steps：
1) pluck：Select the young sprout bud-leaf of the BaiHao oolong of output in annual June to August, harvesting development it is more ripe and
Two leaves are adopted for tea making raw material in the positive middle or small face of opening of bud that formed, and the fresh leaf won is put into incubator and allows smaller green leaf hopper to bite
Suck, the saliva of insect is mixed with tealeaves ferment, interior temperature of feeding is controlled at 20 DEG C throughout the year in case, and lucifuge, humid control exists
Between 88%/RH, until the fragrance of uniqueness is blended, tealeaves is standby；
2) sun withering：By step 1) in gained tealeaves and rose be placed in baking oven and carry out drying and wither, regulation temperature exists
30 DEG C, while constantly importing outdoor fresh air, 200min is dried, the water content of fresh leaf declines 10% after withering, you can by tea
Leaf and rose stand for standby use；
3) leaf rotation：By step 2) processing after tealeaves and rose leaf rotation 45min is carried out in vibration machine, during which every 9 points
Clock is once passed through ozone, every time lasting 1min, after leaf rotation terminates, and tealeaves and rose is stood, and be continually fed into fresh air
10min；
4) ferment：By step 3) obtained by tealeaves and rose be put into bamboo vessel and stir evenly mixing, in the process of mixing
In to the mixed liquor that rice washing water and soya-bean milk are sprayed on blade face, under ventilation state, make its spontaneous fermentation 70 hours, attenuation degree reaches
To after 80%, protease is added, is well mixed standby；
5) finish：By step 4) fermentation after tealeaves and rose, 200 DEG C carry out fixing operation 2min, after fixing spread out
Cool backwash；
6) knead：By step 5) fixing after gained tealeaves and rose, kneaded under 22 DEG C of environment of room temperature, work as tea
Juice is fully excessive to adhere to leaf table, and tealeaves stops kneading when being in locally blushing.
7) by step 6) tealeaves of gained and rose afterwards are kneaded, rolling is carried out successively, is deblocked and microwave drying, is made into
Savor jasmine tea；
8) by step 7) obtained by finished product jasmine tea, carry out it is selected after, then bakee finished product.
The BaiHao oolong must not use agricultural chemicals in growth course.
Step 5) in, carry out the green removing in high temperature in bamboo or wooden food steamer.
Beneficial effects of the present invention are：Protease is added by reasonable process, the insoluble albumen matter in tealeaves is decomposed, makes
It turns into free amino acid, so as to improve the content of amino acid in Oolong Tea Extract, especially in the amino acid of fresh and sweet taste
Content, induces the delicate flavour in tealeaves, the overall mouthfeel of lifting millet paste.By alcohol taste attenuation degree 75%-85%, band sweet tea in water,
With unique fragrance.Production process must not use agricultural chemicals, and fresh leaf must allow smaller green leaf hopper to bite to suck, and insect saliva
With tealeaves ferment, the fragrance of uniqueness is blended.Oolong tea preparation process combination beauty's tea preparation process of the present invention, by pekoe oolong
Tealeaves and flowers mixed fermentation, can not only keep the nutrition of two plant teas, and can mix the fragrance of two plant teas, thick flavor
It is strongly fragrant.The taste that the exclusive alcohol fruity of the present invention, fragrant, the various fragrance of a flower of honey combine together.
Certainly, it is the representative instance of the present invention above, in addition, the present invention can also have other a variety of specific implementations
The technical scheme of mode, all use equivalent substitutions or equivalent transformation formation, all falls within the scope of protection of present invention.
Claims (3)
1. the preparation method of the fragrant beauty's tea of a kind of worm, it is characterised in that comprise the following steps：
1) pluck：The young sprout bud-leaf of the BaiHao oolong of output in annual June to August is selected, more ripe and conformality is developed in harvesting
Two leaves are adopted for tea making raw material into the middle or small face of opening of bud, and the fresh leaf won is put into incubator and allows smaller green leaf hopper to bite to suck,
The saliva of insect is set to be mixed with tealeaves ferment, interior temperature of feeding is controlled at 18 DEG C -22 DEG C throughout the year in case, and lucifuge, humid control exists
Between 85%/RH-90%/RH, until the fragrance of uniqueness is blended, tealeaves is standby；
2) sun withering：By step 1) in gained tealeaves and flowers be placed in baking oven and carry out drying and wither, regulation temperature is at 25 DEG C -35
DEG C, while constantly importing outdoor fresh air, 200min is dried, the water content of fresh leaf declines 10% after withering, you can by tealeaves
With flowers stand for standby use；
3) leaf rotation：By step 2) processing after tealeaves and flowers leaf rotation 45min is carried out in vibration machine, during which every 9 minutes are once
Ozone is passed through, every time lasting 1min, after leaf rotation terminates, tealeaves and flowers is stood, and be continually fed into fresh air 10min；
4) ferment：By step 3) obtained by tealeaves and flowers be put into bamboo vessel and stir evenly mixing, during mixing give leaf
The mixed liquor of rice washing water and soya-bean milk is sprayed on face, under ventilation state, makes its spontaneous fermentation 67~75 hours, attenuation degree reaches
After 75%-85%, protease is added, is well mixed standby；
5) finish：By step 4) fermentation after tealeaves and flowers, 180 DEG C -210 DEG C carry out fixing operation 2min, after fixing spread out
Cool backwash；
6) knead：By step 5) fixing after gained tealeaves and flowers, kneaded under 22 DEG C of environment of room temperature, when tea juice is abundant
Excessive to adhere to leaf table, tealeaves stops kneading when being in locally blushing.
7) by step 6) tealeaves of gained and flowers afterwards are kneaded, rolling is carried out successively, is deblocked and microwave drying, and finished product flower is made
Tea；
8) by step 7) obtained by finished product jasmine tea, carry out it is selected after, then bakee finished product.
2. a kind of preparation method of the fragrant beauty's tea of worm according to claim 1, it is characterised in that：The BaiHao oolong exists
Agricultural chemicals must not be used in growth course.
3. a kind of preparation method of the fragrant beauty's tea of worm according to claim 1, it is characterised in that：Step 5) in, bamboo
Or the green removing in high temperature is carried out in wooden food steamer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710586372.0A CN107258982A (en) | 2017-07-18 | 2017-07-18 | A kind of preparation method of the fragrant beauty's tea of worm |
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| CN201710586372.0A CN107258982A (en) | 2017-07-18 | 2017-07-18 | A kind of preparation method of the fragrant beauty's tea of worm |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821672A (en) * | 2017-11-03 | 2018-03-23 | 广西昭平县凝香翠茶厂 | A kind of tealeaves spray liquid and its application |
| CN108029816A (en) * | 2017-12-06 | 2018-05-15 | 芜湖市欣然食品有限公司 | A kind of preparation method for the fermentation mulberry leaf rose tea bag that nourishes the liver to improve visual acuity |
| CN108041195A (en) * | 2018-01-31 | 2018-05-18 | 福建晟境农业有限公司 | A kind of processing method of oolong tea |
| CN112753830A (en) * | 2021-03-04 | 2021-05-07 | 烟台枫林食品股份有限公司 | Preparation process of selenium-rich peanut leaf tea |
| CN113016908A (en) * | 2021-03-12 | 2021-06-25 | 山东润韵科技发展有限公司 | Preparation method of selenium-rich broussonetia papyrifera tea |
| CN113180121A (en) * | 2021-01-22 | 2021-07-30 | 安徽农业大学 | Method for fermenting tea by applying tea-eating insect source biological enzyme |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821672A (en) * | 2017-11-03 | 2018-03-23 | 广西昭平县凝香翠茶厂 | A kind of tealeaves spray liquid and its application |
| CN108029816A (en) * | 2017-12-06 | 2018-05-15 | 芜湖市欣然食品有限公司 | A kind of preparation method for the fermentation mulberry leaf rose tea bag that nourishes the liver to improve visual acuity |
| CN108041195A (en) * | 2018-01-31 | 2018-05-18 | 福建晟境农业有限公司 | A kind of processing method of oolong tea |
| CN113180121A (en) * | 2021-01-22 | 2021-07-30 | 安徽农业大学 | Method for fermenting tea by applying tea-eating insect source biological enzyme |
| CN112753830A (en) * | 2021-03-04 | 2021-05-07 | 烟台枫林食品股份有限公司 | Preparation process of selenium-rich peanut leaf tea |
| CN113016908A (en) * | 2021-03-12 | 2021-06-25 | 山东润韵科技发展有限公司 | Preparation method of selenium-rich broussonetia papyrifera tea |
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