CN107410589B

CN107410589B - Making method of golden flower citron tea

Info

Publication number: CN107410589B
Application number: CN201710350052.5A
Authority: CN
Inventors: 王贵卿; 陈志雄; 彭建肯; 华世铮; 郑斌
Original assignee: Xiamen Tea Import & Export Co ltd
Current assignee: Xiamen Tea Import & Export Co ltd
Priority date: 2017-05-17
Filing date: 2017-05-17
Publication date: 2020-09-04
Anticipated expiration: 2037-05-17
Also published as: CN107410589A

Abstract

The invention discloses a method for making golden flower citron tea, which is processed by selecting semi-fermented oolong tea refined from citron as a raw material and combining a seawall baking and fermenting process and a Fuzhuan tea floating process, and specifically comprises the following steps: (1) refining raw materials; (2) pile fermentation; (3) steaming and pressing the brick; (4) and (5) drying and raising the hair. The golden flower citron tea prepared by the invention has obvious fruit fragrance, fungus fragrance and jujube fragrance, and is mellow and smooth in taste, orange-red in liquor color and soft, bright and uniform in leaf bottom.

Description

Making method of golden flower citron tea

Technical Field

The invention belongs to the technical field of tea production, and particularly relates to a method for making golden flower citron tea.

Background

The citron (fingered citron) oolong is mellow in fragrance and is a variety with higher contents of contents and flavone in the oolong; the eurotium cristatum is also called eurotium cristatum and is an important biological factor of the Fuzhuan tea efficacy, and extracellular enzyme produced by the eurotium cristatum can decompose organic substances in tea leaves and promote the substance conversion of the color, aroma and taste quality of the tea leaves to form a series of functional components beneficial to human bodies. In the prior art, a tea product prepared by combining oolong refined tea with a stem percentage of less than 3 percent with a high-temperature baking and Fuzhuan tea flowering process does not exist.

Disclosure of Invention

The invention aims to provide a method for preparing golden flower citron tea.

The technical scheme of the invention is as follows:

a method for preparing golden flower citron tea selects semi-fermented oolong tea refined from citron as a raw material, and is processed by combining a seawall baking and fermenting process and a Fuzhuan tea floating process, and the method specifically comprises the following steps:

(1) refining raw materials: performing color sorting, screening, air sorting, stem picking, sundries picking, variable temperature baking and blending on raw citron tea to obtain refined tea, wherein the screening is to discard under 10 meshes;

(2) pile fermentation: adding 19-26% of water by mass into the refined tea leaves obtained in the step (1), uniformly stirring, steaming in a fermentation machine for 3-20 seconds, controlling the central temperature at 42-50 ℃ and the air humidity at 68-81%, and performing pile fermentation for 14-21 hours to obtain pile-fermented tea leaves;

(3) steaming and pressing the brick: putting the tea obtained by pile fermentation in the step (2) into a tea steaming machine according to a specified weight, steaming for 28 s-2.1 min at 104-122 ℃, pouring into a mould after steaming, and hand-building into brick tea;

(4) drying and growing the flowers: discharging the brick tea obtained in the step (3) into a drying room at an interval of 1.8-2.5 cm, preventing fishtail bricks and herringbone bricks, strictly controlling the temperature in the drying room to be 25-33 ℃ and the humidity to be 58-82%, and carrying out flowering for 18-22 d; slowly heating to 42 ℃ in the range of 1.5-2.2 ℃ per day, and drying for 14-16 days to obtain the golden flower citron tea.

In a preferred embodiment of the present invention, the moisture of the refined tea is 4 to 5%, and the stem content is less than 3%.

In a preferred embodiment of the present invention, the variable temperature baking of step (1) sequentially comprises impurity removal, conversion and shaping stages.

Further preferably, in the variable-temperature baking, the temperature of the impurity removal stage is 140-150 ℃, and the duration is 30-40 min;

the temperature of the conversion stage is 165-170 ℃, and the duration is 30-40 min;

the temperature of the shaping stage is 160-165 ℃, and the duration time is 70-80 min; n;

the temperature rising speed from the impurity removal stage to the conversion stage is 0.5-1 ℃/min, and the temperature falling speed from the conversion stage to the shaping stage is 0.3-0.5 ℃/min.

In a preferred embodiment of the present invention, the step (2) is: and (2) adding 20-25% of water by mass into the refined tea leaves obtained in the step (1), controlling the central temperature to be 43-50 ℃ and the air humidity to be 70-80%, and performing pile fermentation for 15-20 h to obtain pile-fermented tea leaves.

In a preferred embodiment of the present invention, the step (3) is: and (3) steaming the tea subjected to pile fermentation obtained in the step (2) for 30 s-2 min at 105-120 ℃ in a tea steaming machine according to a specified weight, pouring the steamed tea into a mould after the steaming is finished, and hand-building the tea into brick tea.

In a preferred embodiment of the present invention, the step (4) is: arranging the brick tea obtained in the step (3) in a drying room at an interval of 2cm, preventing fishtail bricks and herringbone bricks, strictly controlling the temperature of 26-32 ℃ and the humidity of 60-80% in the drying room, and carrying out flowering for 20 d; slowly heating to 42 ℃ in the range of 2 ℃ per day, and drying for 15 days to obtain the golden flower citron tea.

The invention has the beneficial effects that:

1. the golden flower citron tea prepared by the invention has obvious fruit fragrance, fungus fragrance and jujube fragrance, and is mellow and smooth in taste, orange-red in liquor color and soft, bright and uniform in leaf bottom.

2. The traditional preparation process of the Fuzhuan tea is characterized in that 3-grade raw dark green tea is used as a raw material and is autoclaved, wherein the content of tea stalks is 18% ((tea processing) (profession in tea science), mainly edited by Shimegapeng, China agricultural press, 1997), the water content of the raw material is 12-13%, and the prepared Fuzhuan tea is unique in taste and easy to generate mixed bacteria. The semi-fermented oolong tea is prepared by selecting the semi-fermented oolong tea refined from citron as a raw material and combining a seawall baking and fermenting process and a Fuzhuan tea flowering process, the semi-fermented oolong tea is prepared by screening, impurity removing, stem removing, baking (sterilizing) and other processes, the raw material quality is stable through matching, the stem content is less than 3%, standardized production can be carried out, the flourishing degree of golden flower is higher than that of the traditional Fuzhuan tea, the purity is high, the quantity of mixed bacteria is less, and the technical teaching that the stem must be reserved to fully perform golden flower in the prior art is overturned (the brick tea of the black tea is taught by the prior art that the flowering quality is the best when the stem content is 30%, and the flowering is difficult when the stem content is lower than 5%).

Drawings

FIG. 1 is a photograph comparing a brick of golden flower citron tea manufactured in example 1 of the present invention with a general brick of dark tea.

Detailed Description

The technical solution of the present invention will be further illustrated and described below with reference to the accompanying drawings by means of specific embodiments.

Example 1:

(1) refining raw materials: performing color selection, screening, air separation, stem picking, impurity picking, variable temperature baking and blending on raw citron tea to obtain refined tea with the stem content of less than 3% and the water content of 4-5%, wherein the screening is performed under the condition that 10 meshes are discarded; the variable-temperature baking sequentially comprises impurity removal, conversion and shaping stages, wherein,

the temperature of the impurity removal stage is 140-150 ℃, the duration is 30-40 min, and the tea leaves are turned over once in the process;

the temperature of the conversion stage is 165-170 ℃, the duration is 30-40 min, and the tea leaves are turned over once during the conversion stage to ensure that the tea leaves are heated uniformly;

the temperature of the shaping stage is 160-165 ℃, the duration is 70-80 min, and the tea leaves are turned over for three times during the shaping stage to ensure that the tea leaves are uniformly heated;

(2) Pile fermentation: adding 20-25% of water by mass into the refined tea leaves obtained in the step (1), controlling the central temperature at 43-50 ℃ and the air humidity at 70-80%, and performing pile fermentation for 15-20 h to obtain pile-fermented tea leaves;

(3) steaming and pressing the brick: putting the tea obtained by pile fermentation in the step (2) into a tea steaming machine for steaming for 30 s-2 min at 105-120 ℃ according to a specified weight, pouring the steamed tea into a mould for hand building to obtain brick tea;

(4) drying and growing the flowers: arranging the brick tea obtained in the step (3) in a drying room at an interval of 2cm, preventing fishtail bricks and herringbone bricks, strictly controlling the temperature of 26-32 ℃ and the humidity of 60-80% in the drying room, and carrying out flowering for 20 d; and slowly heating to 42 ℃ in the range of 2 ℃ per day, and drying for 15 days to obtain the golden flower citron tea, wherein the comparison of the golden flower citron tea with the common black tea brick is shown in figure 1, wherein the left side is the brick of the golden flower citron tea prepared by the invention, and the right side is the brick of the common black tea, so that the brick of the golden flower citron tea is more exuberant in flowering. In addition, the sensory evaluation of the golden flower citron tea made by the present invention is shown in table 1 and table 2, wherein table 1 is the sensory evaluation table before the steaming pressed brick, and table 2 is the sensory evaluation table after the steaming pressed brick and the drying and flowering:

TABLE 1

TABLE 2

The physical, chemical and microbiological indexes of the golden flower citron tea are as follows, crude fiber is 0.19, water extract is 25.36%, eurotium cristatum 160 × 10⁴CFU/g, 30CFU/g of mould and yeast (detection method: GB 4789.15-2010), and negative colibacillus < 30MPN/100g (detection method: GB 4789.3-2010).

The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims.

Claims

1. A method for preparing golden flower citron tea is characterized by comprising the following steps: the semi-fermented oolong tea is prepared by selecting semi-fermented oolong tea refined from citron as a raw material and combining a seawall baking and fermenting process and a Fuzhuan tea flowering process, and specifically comprises the following steps:

(1) refining raw materials: performing color selection, screening, air separation, stem picking, sundries picking, variable temperature baking and blending on raw citron tea to obtain refined tea with water content of 4-5% and stem content of less than 3%, wherein the screening is performed to remove 10 meshes; the variable-temperature baking sequentially comprises impurity removal, conversion and shaping stages, wherein,

the temperature of the impurity removal stage is 140-150 ℃, and the duration is 30-40 min;

the temperature of the shaping stage is 160-165 ℃, and the duration time is 70-80 min;

the temperature rising speed from the impurity removal stage to the conversion stage is 0.5-1 ℃/min, and the temperature falling speed from the conversion stage to the shaping stage is 0.3-0.5 ℃/min;

(3) steaming and pressing the brick: putting the tea subjected to pile fermentation obtained in the step (2) into a tea steaming machine for steaming for 30 s-2 min at 105-120 ℃ according to a specified weight, pouring the steamed tea into a mould for hand building to obtain brick tea;

(4) drying and growing the flowers: arranging the brick tea obtained in the step (3) in a drying room at an interval of 2cm, preventing fishtail bricks and herringbone bricks, strictly controlling the temperature of 26-32 ℃ and the humidity of 60-80% in the drying room, and carrying out flowering for 20 d; slowly heating to 42 ℃ in the range of 2 ℃ per day, and drying for 15 days to obtain the golden flower citron tea.