CN107259034A - A kind of preparation method of round bell jujube jujube young tea leaves - Google Patents
A kind of preparation method of round bell jujube jujube young tea leaves Download PDFInfo
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of preparation method of round bell jujube jujube young tea leaves.Including the harvesting fresh leaf carried out successively, the blue or green dehumidifying in stand, fixing of cooking, fresh breeze off the pot, twice-cooked stir-frying rubbing, solution group off the pot, dry hear it is fragrant, just do shaping and take the dish out of the pot and the process such as cool down, overcome that the jujube leaf tea nutritional ingredient prepared in the prior art is high, astringent sense weight, tealeaves brews the shortcomings of rear mouthfeel is not good.Circle bell jujube jujube young tea leaves bar rope is tight thin neat and well spaced, colorful green is fresh and alive, titbit is interspersed, moisture is 7~8%, that smells has light jujube fragrant, circle bell jujube young tea leaves, also with multi-efficiencies such as " promotion sleeps, refreshed the mind, spleen benefiting and stimulating the appetite, diuresis defaecation, decompression fat-reducing, moisturizing beauty treatment, prevent three high ", has health-care effect except remaining in jujube bud containing a variety of trace elements beneficial to human body such as abundant vitamin, protein, calcium, phosphorus, iron, free amino acids to diabetes.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of preparation method of round bell jujube jujube young tea leaves.
Background technology
Circle bell jujube originates in Liaocheng of Shandong Province Chiping County, existing more than 2000 years circle bell jujube cultivation history.Circle bell is big
Jujube jujube likeness in form circle bell, color of the leather is purplish red, and more general jujube is big, and meat thickness core is small, and delicious sweetness is nutritious, contains substantial amounts of albumen
The human body required material such as matter, vitamin and sugar, calcium, phosphorus, iron.In the every 100 grams of jujube meat of fresh dates 380-600 is up to containing vitamin C
Milligram, is occupied first of all kinds of fruits.It is also the hat of all kinds of fruits containing vitamin B.Jujube pork is more, sweet tasty, is both valuable woody grain
Food, is the good merchantable brand of healthcare again.Jujube can both be eaten raw, and processing can be dried again and is smoked.The smoked jujube fire-cureed with fresh date, it is early
Just it is in great demand on both sides of the Changjiang River in the Qing Dynasty.In May, 2006, State General Administration for Quality Supervision's approval justifies bell jujube to Chiping and implements geography symbol product
Protection.
Circle bell jujube jujube tree is precious from head to foot, and in addition to jujube meat is edible, leaf, flower, fruit, skin, the root of jujube tree can be used as medicine,
But at present, the economic value of circle bell jujube is mainly jujube products processing, and other economic values lack for circle bell jujube jujube tree
Weary technological development.
Research shows, containing abundant vitamin, inorganic salts, organic acid, carbohydrate and flavone compound in jujube bud-leaf, because
This is a kind of valuable natural health and medicine resource, but is due to contain more rich Tea Polyphenols chemical combination in jujube bud-leaf
Thing, so as to easily occur enzymatic oxidation reaction, not only increases preservation difficulty while one is oxidized, tea polyphenols content is then reduced, together
When, jujube bud-leaf because containing the aromatic aldehyde compound and tannic acid etc. such as hexanal, hexenoic aldehyde, therefore with stronger green grass stink and
Astringent sense, therefore be not suitable for directly edible.At present, jujube leaf is fabricated to report (the CN 01115120X, CN of tealeaves
201310443596.8), but above-mentioned preparation method generally existing complex process, it is difficult to greatest extent retain jujube bud-leaf it is main
Composition, it is not good that tealeaves brews rear mouthfeel, the shortcomings of sensory evaluation is poor.
The content of the invention
For above-mentioned the deficiencies in the prior art, there is provided a kind of round bell jujube with practical exploration through long-term technology by inventor
The preparation method of jujube young tea leaves, including the harvesting fresh leaf that carries out successively, the blue or green dehumidifying in stand, fixing of cooking, fresh breeze off the pot, twice-cooked stir-frying crumple,
Solution group off the pot, dry and hear fragrant, just dry shaping and the processes such as cooling that take the dish out of the pot, overcome the jujube leaf tea nutrition for preparing in the prior art into
Divide not high, astringent sense weight, tealeaves brews the shortcomings of rear mouthfeel is not good.
Specifically, the present invention relates to following technical scheme：
The first aspect of the invention comprises the following steps there is provided a kind of preparation method of round bell jujube jujube young tea leaves：
1) fresh leaf is plucked：Pluck annual lunar calendar March to April within 2-3 centimeters of Chiping terrestrial reference special product circle bell jujube jujube tree
The fresh and tender leaf of a bud one, two leaves and a bud, long fresh leaf are used as raw material；
2) blue or green dehumidifying is spread out：Fresh leaf is placed in into room temperature shady place to spread, the airing time is 3~5h；
Due to harvesting be the time in the early spring jujube bud-leaf, moisture is higher, while the activity of jujube bud-leaf is stronger, passes through stand
Green grass or young crops processing causes the moisture reduction of jujube bud-leaf, while being conducive to the generation of jujube bud-leaf aromatic substance, is also beneficial to follow-up fixing, fries
The steps such as green grass or young crops；
3) cook fixing：The jujube bud-leaf spread out after blue or green dehumidifying is placed in 190~200 DEG C of pots the fixing that stir-fries, control time is 3
~5 minutes；
During fixing of cooking, using pan or oblique pot, based on trembling, both hands stir-fry, accomplish to drag for it is net, shake loose, kill it is even,
Kill, obstruct without red without red autumnal leaves, smokeless burnt leaf；
Because jujube bud-leaf is because containing the aromatic aldehyde compounds such as hexanal, hexenoic aldehyde, therefore with stronger green grass stink
And astringent sense, and during finishing, temperature control is very crucial, and temperature is too low, then lower boiling hexanal, hexenoic aldehyde during finishing
It is difficult to volatilize, so as to cause finished product jujube young tea leaves green grass stink and astringent sense weight；Temperature is too low simultaneously, and the organized enzyme in jujube bud-leaf is not made
Passivation inactivation, so that in subsequent process, active enzyme fermentation causes final millet paste browning, influences tealeaves sensory evaluation；And kill
Blue or green temperature is too high, then the active nutrient component destroyed in jujube bud-leaf, makes the reduction of its health value；
4) fresh breeze off the pot：The jujube bud-leaf that fried dry is finished takes out to make thinner at room temperature and dried in the air out, further to reduce jujube bud-leaf
In moisture, while being conducive to the dissolving of jujube bud-leaf nutritional ingredient such as total free amino acid, total Soluble Sugar to discharge；Control time
For 50~90 minutes；The airing time, too short then moisture loss was insufficient, and airing overlong time then easily gets damp again；
5) twice-cooked stir-frying is crumpled：The jujube bud-leaf after drying in the air out that will make thinner is placed in 70~75 DEG C of pots progress rubbing processing, using trembling,
Fry, rub three kinds of gimmicks alternately, while trembling, side is fried, while rubbing, then with the reduction of Measuring Moisture Content of Tea, jujube bud-leaf bar rope is gradually formed；
Control time is 8-12 minutes, and jujube bud-leaf moisture is reduced to 30~40%；
In the process, tremble, fry, rub processing and make it that Measuring Moisture Content of Tea further evaporates by artificial, the hair of blocking tealeaves
Ferment process, and the elite of tealeaves is fully retained；Cause tealeaves plastotype simultaneously, promote the generation of Aromatic substances；Make simultaneously
Obtain the nutritional ingredient such as free amino acid, soluble sugar in the process further to discharge, content increase；
6) solution group off the pot：Pockets of jujube bud-leaf will be crumpled and take out solution group, make thinner again it is cool open, control time is 50-70 points
Clock；
7) dry and hear fragrant：Xie Tuanhou jujube bud-leaf is placed in 70~75 DEG C of pots and continues to stir-fry, control time is 12~15
Minute, treat that the food value of leaf is soft, taken the dish out of the pot immediately when distributing tea perfume；
8) shaping is just done：Dried jujube bud-leaf is spread on mulberry paper, pot temperature control is 30~40 DEG C, using slow fire
Moisture is further dried, it is 7~8% to make jujube bud-leaf water content, control time is 6~8 minutes；
It is preferred that, the preparation method is additionally included in step
1) classification removal of impurities is carried out to the fresh leaf of harvesting after harvesting fresh leaf, specifically, the fresh leaf to harvesting is screened, rejected
Non-serviceable blade；Then the classification of multiple grades is carried out according to the leaf of a bud one, two leaves and a bud, long fresh leaf etc.；
It is preferred that, the preparation method also include by the jujube bud-leaf after first dry shaping take the dish out of the pot cooling, be classified to pick and pick simultaneously
Packaging storage.
The second aspect of the invention, discloses the circle bell jujube jujube young tea leaves prepared by above-mentioned preparation method, described
Circle bell jujube jujube young tea leaves bar rope is tight thin neat and well spaced, and colorful green is fresh and alive, and titbit is interspersed, and moisture is 7~8%, and having for smelling is light
Jujube fragrant, circle bell jujube young tea leaves contains abundant vitamin, protein, calcium, phosphorus, iron, free except remaining in jujube bud
A variety of trace elements beneficial to human body such as amino acid, also with " promotion is slept, refreshed the mind, spleen benefiting and stimulating the appetite, diuresis defaecation,
Be depressured fat-reducing, moisturizing beauty treatment, prevent three high " etc. multi-efficiency, have health-care effect to diabetes；Throughout the year drink can suppress aging,
Skin maintenance.4~6 grams of round bell jujube jujube young tea leaves are taken, with 200 milliliters of 85~90 DEG C of brewed in hot water, soup look is light green bright, greenery bar
Suo Xianming, the happy refined will of feelings；Fragrance is aloof from politics and material pursuits persistently, and tea fragrance jujube is fragrant and deposits, refreshing；The dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid,
The deep and remote length of aftertaste.
The circle bell jujube jujube young tea leaves prepared using present invention processing, takes 4~6 grams every time, is rushed with 85~90 DEG C of hot water
Bubble, drinks 2-3 times daily, i.e., with the effect for significantly calming the nerves and improving sleep.
Beneficial effects of the present invention：The present invention is to justify bell jujube jujube leaf bud as raw material, the strict control each step of process
Rapid moisture, temperature and time, so as to obtain a kind of round bell jujube jujube young tea leaves, compared with existing jujube leaf tea, its local flavor more enriching
Strongly fragrant, mouthfeel is softer, and nutritional ingredient is more enriched；
The present invention remains the beneficiating ingredient of jujube leaf bud to greatest extent, maintains its health value, prepared jujube young tea leaves
Soup look is light green bright, and greenery bar rope is distinct, and the dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid, the deep and remote length of aftertaste；
Tea-manufacturing technology of the present invention is simple, and the cycle is short, and process is easily controllable, it is easy to industrialized production.
Brief description of the drawings
Fig. 1 is circle bell jujube jujube young tea leaves processing process figure.
Embodiment
It is noted that described further below is all exemplary, it is intended to provide further instruction to the application.Unless another
Indicate, all technologies used herein and scientific terminology are with usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
It should be noted that term used herein above is merely to describe embodiment, and be not intended to restricted root
According to the illustrative embodiments of the application.As used herein, unless the context clearly indicates otherwise, otherwise singulative
It is also intended to include plural form, additionally, it should be understood that, when in this manual using term "comprising" and/or " bag
Include " when, it indicates existing characteristics, step, operation, device, component and/or combinations thereof.
As background technology is introduced, existing jujube leaf tea preparation method generally existing complex process, it is difficult to greatest extent
Retain the main component of jujube bud-leaf, it is not good that tealeaves brews rear mouthfeel, the shortcomings of sensory evaluation is poor；
In view of this, there is provided a kind of preparation method of round bell jujube jujube young tea leaves in a kind of embodiment of the invention,
Comprise the following steps：
1) fresh leaf is plucked：Pluck annual lunar calendar March to April within 2-3 centimeters of Chiping terrestrial reference special product circle bell jujube jujube tree
The fresh and tender leaf of a bud one, two leaves and a bud, long fresh leaf are used as raw material；
Wherein, it is preferred that the circle bell jujube jujube tree age of tree is 10~20 years；Now justify bell jujube jujube tree at the beginning of the best fruiting period
Phase, plant strain growth power is vigorous, and now fresh leaf nutriment enriches；
2) blue or green dehumidifying is spread out：Fresh leaf is placed in into room temperature shady place to spread, the airing time is 3~5h；
3) cook fixing：The jujube bud-leaf spread out after blue or green dehumidifying is placed in 190~200 DEG C of pots the fixing that stir-fries, control time is 3
~5 minutes；
4) fresh breeze off the pot：The jujube bud-leaf that fried dry is finished takes out to make thinner at room temperature and dried in the air out, further to reduce jujube bud-leaf
In moisture, while being conducive to the dissolving of jujube bud-leaf nutritional ingredient such as total free amino acid, total Soluble Sugar to discharge；Control time
For 50~90 minutes；The airing time, too short then moisture loss was insufficient, and airing overlong time then easily gets damp again；
5) twice-cooked stir-frying is crumpled：The jujube bud-leaf after drying in the air out that will make thinner is placed in 70~75 DEG C of pots progress rubbing processing, using trembling,
Fry, rub three kinds of gimmicks alternately, while trembling, side is fried, while rubbing, then with the reduction of Measuring Moisture Content of Tea, jujube bud-leaf bar rope is gradually formed；
Control time is 8-12 minutes, and jujube bud-leaf moisture is reduced to 30~40%；
6) solution group off the pot：Pockets of jujube bud-leaf will be crumpled and take out solution group, make thinner again it is cool open, control time is 50-70 points
Clock；
7) dry and hear fragrant：Xie Tuanhou jujube bud-leaf is placed in 70~75 DEG C of pots and continues to stir-fry, control time is 12~15
Minute, treat that the food value of leaf is soft, taken the dish out of the pot immediately when distributing tea perfume；
8) shaping is just done：Dried jujube bud-leaf is spread on mulberry paper, pot temperature control is 30~40 DEG C, using slow fire
Moisture is further dried, it is 7~8% to make jujube bud-leaf water content, control time is 6~8 minutes；
In the still another embodiment of the present invention, the preparation method is additionally included in step
1) classification removal of impurities is carried out to the fresh leaf of harvesting after harvesting fresh leaf, specifically, the fresh leaf to harvesting is screened, rejected
Non-serviceable blade；Then the classification of multiple grades is carried out according to the leaf of a bud one, two leaves and a bud, long fresh leaf etc.；
In the still another embodiment of the present invention, the preparation method also includes carrying out the jujube bud-leaf after first dry shaping
Take the dish out of the pot cooling, classification picks and picks and pack storage；
Wherein, the young tea leaves for being cooled to fry that takes the dish out of the pot, spreads out and repeatedly stirs reduction temperature；
The classification, which is picked, picks by the cool young tea leaves to normal temperature, to carry out selecting classification again, rejecting shapeless, time of condition difference
Product；
The packaging storage is, by the finished product of different stage, packaging and storage storage to be carried out according to corresponding packaged form.
In the still another embodiment of the present invention, the circle bell jujube jujube bud prepared by above-mentioned preparation method is disclosed
Tea, the round bell jujube jujube young tea leaves bar rope is tight thin neat and well spaced, and colorful green is fresh and alive, and titbit is interspersed, and moisture smells it 7~8%
Have a light jujube fragrant, circle bell jujube young tea leaves except remain in jujube bud containing abundant vitamin, protein, calcium, phosphorus,
A variety of trace elements beneficial to human body such as iron, free amino acid, also with " promotion is slept, refreshed the mind, spleen benefiting and stimulating the appetite, profit
Urinate defaecation, decompression fat-reducing, moisturizing beauty treatment, prevent three high " etc. multi-efficiency, have health-care effect to diabetes；Drink and can press down throughout the year
Aging processed, skin maintenance.4~6 grams of round bell jujube jujube young tea leaves are taken, with 200 milliliters of 85~90 DEG C of brewed in hot water, soup look is light green bright
Bright, greenery bar rope is distinct, the happy refined will of feelings；Fragrance is aloof from politics and material pursuits persistently, and tea fragrance jujube is fragrant and deposits, refreshing；The dense alcohol of millet paste is fresh refreshing, after drawing
The root of the tongue promotes the production of body fluid, the deep and remote length of aftertaste；
The circle bell jujube jujube young tea leaves prepared using present invention processing, takes 4~6 grams every time, is rushed with 85~90 DEG C of hot water
Bubble, drinks 2-3 times daily, i.e., with the effect for significantly calming the nerves and improving sleep.
Explanation is further explained to the present invention by the following examples, but is not construed as limiting the invention.
Embodiment 1
A kind of preparation method of round bell jujube jujube young tea leaves, comprises the following steps：
1. pluck fresh leaf
Tender bud-leaf during the annual use Chiping terrestrial reference special product circle bell jujube jujube tree beginning of spring, it is fresh and tender within 2-3 centimeters of harvesting
The leaf of one bud one, two leaves and a bud, long fresh leaf are used as raw material；The round bell jujube jujube tree age of tree is 10~20 years；
2. removal of impurities of classifying
Fresh leaf to harvesting is screened, and rejects non-serviceable blade.Then according to the leaf of a bud one, two leaves and a bud, length
Fresh leaf etc. carries out the classification of multiple grades；
3. the blue or green dehumidifying in stand
Spread sorted fresh leaf out the cool moisture for opening and withering and removing in a part of blade, the airing time is 3~5h；
4. fixing of cooking
Carried out in pan or tiltedly in pot, when 190~200 DEG C of pot temperature, throw 500 grams of leaf, based on trembling, both hands stir-fry,
Accomplish to drag for it is net, shake loose, kill it is even, kill, without red stalk without red autumnal leaves, smokeless Jiao's leaf, last 3~5 minutes.
5. fresh breeze off the pot
The fresh bud that first fried dry is finished cool open of making thinner lasts 60 minutes, repeatedly stirs reduction temperature.
6. twice-cooked stir-frying is crumpled
70~75 DEG C of pot temperature, using trembling, is fried, rubs three kinds of gimmicks alternately, while trembling, side is fried, while rubbing, with Measuring Moisture Content of Tea
Reduction, bar rope gradually forms.Holding tealeaves is elastic during stir-fry should appropriateness.Too loose unfavorable tight bar, too tight tealeaves overflows, easily in pot face
It is upper knot " crispy rice ", produce the cigarette smell of burning, tea color is blacked, tea bar breaks broken, fine hair it is crisp fall.When tealeaves mass dryness fraction is dry up to six, seventy percent,
10 minutes time, continuation reduction pot temperature is transferred to rubbing and goes out fragrant process.
7. solution group off the pot
Pockets of young tea leaves will be crumpled, cool open of making thinner again lasts 60 minutes, repeatedly stirs reduction temperature.
Hear fragrant 8. drying
Carried out in pan or tiltedly in pot, continuation stir-fries in pot, 70~75 DEG C of pot temperature, treat that the food value of leaf is soft,
Taken the dish out of the pot immediately when distributing tea perfume, control time is 12~15 minutes.
9. just dry shaping
Off the pot that tea spreading is placed on mulberry paper when ninety percent is dry, even paper is placed on slow fire on pot and is dried to sufficient do.
30~40 DEG C of pot temperature, sufficient cured leaf water content 7% lasts 6~8 minutes.
10. the young tea leaves that the cooling that takes the dish out of the pot will have been fried, spreads out and repeatedly stirs reduction temperature.
Picked 11. classification is picked
By the cool young tea leaves to normal temperature, carry out selecting classification again, reject shapeless, the substandard products of condition difference.
12. packaging storage
By the finished product of different stage, packaging and storage storage is carried out according to corresponding packaged form.
Comparative example 1
Preparation method be the same as Example 1, the circle bell jujube jujube tree age of tree of leaf picking is 3~10 years；
Comparative example 2
Preparation method be the same as Example 1, the circle bell jujube jujube tree age of tree of leaf picking is 20~30 years；
Comparative example 3
Preparation method be the same as Example 1, uses wild jujube bud-leaf for raw material.
Nutrition Composition Analysis in Fruitbodies：Embodiment 1 and comparative example 1-3 nutrition compositions comparative result such as table 1：
Table 1
As it can be seen from table 1 its nutrient component difference of the fresh leaf of different times jujube tree age of tree harvesting is notable, meanwhile, although
The total protein of embodiment 1, lipid, total sugar content not highest, but its total free amino acid, total Soluble Sugar and soluble solid
Thing content is highest, shows effectively decompose total protein etc. using preparation technology of the present invention, so that the mouth of abundant jujube young tea leaves
Sense, lifts its health value, meanwhile, in preparation process, phenols and Flavonoid substances content are significantly reduced, so as to reduce jujube bud
The astringent taste of tea.
Sensory evaluation is analyzed：The finished tea being finally made to embodiment 1 and comparative example 1-3 carries out sensory evaluation, each group
4 grams of tealeaves is taken, millet paste is made with 200 milliliters of 85~90 DEG C of brewed in hot water, 2 are specifically the results are shown in Table.
Table 2
| Millet paste glossiness | Millet paste mouthfeel | |
| Embodiment 1 | Soup look becomes clear | Mouthfeel silk floss is refreshing, sweet tea is slided |
| Comparative example 1 | Soup look shades | Mouthfeel is more continuous refreshing, there is astringent sense |
| Comparative example 2 | Soup look shades | Mouthfeel is astringent |
| Comparative example 3 | Soup look shades | Mouthfeel is sour and astringent |
From above table, the millet paste soup look that the jujube young tea leaves that the embodiment of the present invention 1 is provided is brewed becomes clear, and mouthfeel is continuous
Refreshing, sweet tea is slided, and tealeaves is brewed often, and soup taste is lasting；And although comparative example 1,2 is prepared using same process, jujube young tea leaves is adopted
The jujube tree age of tree for plucking fresh leaf is different, the millet paste soup look obfuscation of preparation, there is astringent sense；And use Wild Jujube Leaf to use embodiment 1 for raw material
Identical preparation technology, millet paste glossiness and mouthfeel be not equally good.
The preferred embodiment of the application is the foregoing is only, the application is not limited to, for the skill of this area
For art personnel, the application can have various modifications and variations.It is all within spirit herein and principle, made any repair
Change, equivalent substitution, improvement etc., should be included within the protection domain of the application.
Claims (10)
1. a kind of preparation method of round bell jujube jujube young tea leaves, it is characterised in that comprise the following steps：
1) fresh leaf is plucked：The fresh and tender leaf of a bud one of annual harvesting in lunar calendar March to April circle bell jujube jujube tree, two leaves and a bud, length are fresh
Leaf is used as raw material；
2) blue or green dehumidifying is spread out：Fresh leaf is placed in into room temperature shady place to spread；
3) cook fixing：The jujube bud-leaf spread out after blue or green dehumidifying is placed in pot the fixing that stir-fries；
4) fresh breeze off the pot：The jujube bud-leaf that fried dry is finished takes out to make thinner at room temperature and dried in the air out；
5) twice-cooked stir-frying is crumpled：The jujube bud-leaf after drying in the air out that will make thinner is placed in pot progress rubbing processing, using trembling, fries, rubs three kinds of gimmicks
Alternately；
6) solution group off the pot：Pockets of jujube bud-leaf will be crumpled and take out solution group, cool open of making thinner again；
7) dry and hear fragrant：Xie Tuanhou jujube bud-leaf is placed in pot and continues to stir-fry, treats that the food value of leaf is soft, goes out immediately when distributing tea perfume
Pot；
8) shaping is just done：Dried jujube bud-leaf is spread on mulberry paper, moisture is further dried.
2. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that the preparation method is also
It is included in step 1) pluck the fresh leaf progress classification removal of impurities to harvesting after fresh leaf；
Specifically, the fresh leaf to harvesting is screened, non-serviceable blade is rejected；Then according to the leaf of a bud one, two leaves and a bud,
Long fresh leaf carries out grade separation.
3. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that step 1) in harvesting it is fresh
Leaf is 2-3 centimeters.
4. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that step 2) in airing when
Between be 3~5h；Step 4) in the airing time be 50~90 minutes；Step 6) in the airing time be 50~70 minutes.
5. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that step 3) middle control pot
Temperature is 190~200 DEG C, and the time is 3~5 minutes.
6. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that step 5) in pot temperature control
70~75 DEG C are made as, the time is 8-12 minutes, and jujube bud-leaf moisture is reduced to 30~40%.
7. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that step 7) in pot temperature control
70~75 DEG C are made as, the time is 12-15 minutes.
8. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that step 8) in pot temperature control
30~40 DEG C are made as, the time is 6~8 minutes, it is 7~8% to make jujube bud-leaf water content.
9. a kind of preparation method of round bell jujube jujube young tea leaves as claimed in claim 1, it is characterised in that the preparation method is also
Including by the jujube bud-leaf after first dry shaping take the dish out of the pot cooling, be classified to pick and pick and pack storage.
10. the circle bell jujube jujube young tea leaves that any one of the claim 1-9 preparation methods are prepared.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107596282A (en) * | 2017-11-14 | 2018-01-19 | 张大祥 | A kind of health medicine of slimming and removing fat |
| CN112293537A (en) * | 2019-08-01 | 2021-02-02 | 山西茗玥茶叶有限公司 | Making process of jujube bud black tea |
| CN115137003A (en) * | 2022-07-07 | 2022-10-04 | 山东农业大学 | Solid-state fermentation jujube bud tea and preparation method thereof |
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| CN102885185A (en) * | 2011-07-19 | 2013-01-23 | 张健民 | Jujube bud tea and preparation method thereof |
| CN104489143A (en) * | 2014-12-24 | 2015-04-08 | 重庆市珍珠兰御咏茶业有限公司 | Processing method of high mountain jade bud tea |
| CN106035773A (en) * | 2016-07-13 | 2016-10-26 | 遵义凤龙茶业有限公司 | Green tea processing technology in summer |
| CN106819281A (en) * | 2016-12-29 | 2017-06-13 | 朱士旺 | A kind of method that jujube tree tender shoots using circle bell date processes jujube young tea leaves |
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| CN102885185A (en) * | 2011-07-19 | 2013-01-23 | 张健民 | Jujube bud tea and preparation method thereof |
| CN104489143A (en) * | 2014-12-24 | 2015-04-08 | 重庆市珍珠兰御咏茶业有限公司 | Processing method of high mountain jade bud tea |
| CN106035773A (en) * | 2016-07-13 | 2016-10-26 | 遵义凤龙茶业有限公司 | Green tea processing technology in summer |
| CN106819281A (en) * | 2016-12-29 | 2017-06-13 | 朱士旺 | A kind of method that jujube tree tender shoots using circle bell date processes jujube young tea leaves |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107596282A (en) * | 2017-11-14 | 2018-01-19 | 张大祥 | A kind of health medicine of slimming and removing fat |
| CN112293537A (en) * | 2019-08-01 | 2021-02-02 | 山西茗玥茶叶有限公司 | Making process of jujube bud black tea |
| CN115137003A (en) * | 2022-07-07 | 2022-10-04 | 山东农业大学 | Solid-state fermentation jujube bud tea and preparation method thereof |
| CN115137003B (en) * | 2022-07-07 | 2024-03-08 | 山东农业大学 | Solid-state fermentation jujube bud tea and preparation method thereof |
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Application publication date: 20171020 |