CN107535626A - A kind of preparation method of six fort tea - Google Patents
A kind of preparation method of six fort tea Download PDFInfo
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- CN107535626A CN107535626A CN201610485198.6A CN201610485198A CN107535626A CN 107535626 A CN107535626 A CN 107535626A CN 201610485198 A CN201610485198 A CN 201610485198A CN 107535626 A CN107535626 A CN 107535626A
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- tea
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Abstract
The preparation method that the present invention discloses a kind of six fort tea, comprises the following steps：The fixing of plucking fresh tea leaf, which is kneaded, macerates heap and rubs dry finished product again.The tealeaves that this method is made is listed in one of national well-known tea with special betel nut fragrance, enjoys great prestige at home and abroad.
Description
Technical field
The present invention relates to tea processing field, and in particular to a kind of preparation method of six fort tea.
Technical background
Tea is a kind of drink made by tea tree leaves of plants or bud originating from China.Also refer to evergreen available for making tea
The leaf of shrub tea tree, and with the brewed beverage of these leaves, it is brewed that the useful plant flowers of institute, leaf, seed, root were extended to later
Herbal tea, such as " Iron Guanyin ".For tealeaves as a kind of famous health beverages, it is ancient china south people's centering national drink
The contribution of diet culture, and contribution of the Chinese people to world's cooking culture.Having tea contributes to the machine for adjusting body immune system
Can, the resistance to germ is improved, allows germ to be not easy to do mischief in human body.Cholesterol can be reduced, suppress cancer cell, be net by having tea
Change blood, eliminate halitosis, help lose weight, help liver toxin expelling.
Six fort tea are in addition to containing several amino acids needed by human, vitamin and trace element, contained lipolysis alcohol element
Higher than other teas, therefore six fort tea have that stronger decomposition is greasy, reduce human body class fatty compound, cholesterol, triglyceride
And blood uric acid it is high the effect of, drinking can be reposed for a long time with stomach invigorating, fitness and weight losing.
It is not only good for health because the benefit having tea is a lot, moreover it is possible to suppress disease, have tea as the preferred guarantor of many people
Drink is good for, the price of tealeaves goes up year after year in recent years, and good economic benefit can also be obtained by managing tealeaves.Therefore, one is produced
The tealeaves best in quality of everybody hobby is planted, just can obtain good economic benefit.
The content of the invention
It is an object of the invention to provide a kind of preparation method of six fort tea.
The purpose of the present invention is realized by following technical step：
1st, the standard of plucking fresh tea leaf：The standard of plucking of fresh tea leaf is the leaf of 1 bud of standard of plucking 3,4,5.
3rd, the fresh tea leaf that harvesting is returned is put into iron pan fixing, finish 160 DEG C of pot temperature, finishes 5-6 minutes, soft to bud-leaf
It is soft, tea stalk folding and it is continuous, leaf color switch to it is dark green for appropriateness.
4th, the tealeaves after fixing is kneaded, kneaded based on shaping, supplemented by cell damage, leaf breakage rate is 40%
Can, pressurization will appropriateness when rubbing.
5th, the tealeaves after mixing is carried out macerating heap, the tea base that will be mixed is put into square-bottomed bamboo basket or is deposited on bamboo rough bamboo mat and carries out macerating heap
Fermentation.Heap is high 3-5 centimetres, fills wet 15 kilograms or so of tea base per square-bottomed bamboo basket, the stack retting time, tea heap temperature was typically 40 more than 15 hours
DEG C or so be advisable.
6th, the tealeaves crossed to stack retting is rubbed 5-6 minutes again.
7th, the tealeaves fire after rubbing again dry it is dry, dry when dry warm 80-90 DEG C, turn once, dried to six every 5-6 minutes
To seventy percent dry lower roasting spreading for cooling half an hour, that is, carry out beating final firing, 50-60 DEG C of final firing temperature, 6.6 centimetres of leaf-spreading thickness, it is small to dry 2-3
When, the folding of tea stalk one is i.e. disconnected.
8th, dried tealeaves is finished product, is packed.
A kind of production method of six fort tea provided by the invention has advantages below：
1st, the method feature is to make simply, easy to operate.
2nd, the six fort tea that this method makes have special betel nut fragrance.
Embodiment
The present invention is further illustrated below by embodiment.
Embodiment is as follows
The preparation method of six fort tea, comprises the following steps：
1st, the standard of plucking fresh tea leaf：The standard of plucking of fresh tea leaf is the leaf of 1 bud of standard of plucking 3,4,5.
3rd, the fresh tea leaf that harvesting is returned is put into iron pan fixing, finish 160 DEG C of pot temperature, finishes 5-6 minutes, soft to bud-leaf
It is soft, tea stalk folding and it is continuous, leaf color switch to it is dark green for appropriateness.
4th, the tealeaves after fixing is kneaded, kneaded based on shaping, supplemented by cell damage, leaf breakage rate is 40%
Can, pressurization will appropriateness when rubbing.
5th, the tealeaves after mixing is carried out macerating heap, the tea base that will be mixed is put into square-bottomed bamboo basket or is deposited on bamboo rough bamboo mat and carries out macerating heap
Fermentation.Heap is high 3-5 centimetres, fills wet 15 kilograms or so of tea base per square-bottomed bamboo basket, the stack retting time, tea heap temperature was typically 40 more than 15 hours
DEG C or so be advisable.
6th, the tealeaves crossed to stack retting is rubbed 5-6 minutes again.
7th, the tealeaves fire after rubbing again dry it is dry, dry when dry warm 80-90 DEG C, turn once, dried to six every 5-6 minutes
To seventy percent dry lower roasting spreading for cooling half an hour, that is, carry out beating final firing, 50-60 DEG C of final firing temperature, 6.6 centimetres of leaf-spreading thickness, it is small to dry 2-3
When, the folding of tea stalk one is i.e. disconnected.
8th, dried tealeaves is finished product, is packed.
Although the present invention is made to retouch in detail with general explanation, embodiment and experiment in specification
State, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, some modifications or improvement made on the basis of without departing from main method of the present invention, are belonged to claimed
Scope.
Claims (7)
- A kind of 1. preparation method of six fort tea：The production stage of the invention is：Plucking fresh tea leaf-fixing-kneads-macerating heap-and rubs-dry-finished product again.
- 2. the preparation method of six fort as claimed in claim 1 tea, the standard of plucking of fresh tea leaf is the bud 3,4,5 of standard of plucking 1 Leaf.
- 3. the preparation method of six fort as claimed in claim 1 tea, it is characterised in that：Finish 160 DEG C of pot temperature, finishes 5-6 minutes, It is soft to bud-leaf, tea stalk folding and it is continuous, leaf color switchs to dark green for appropriateness.
- 4. the preparation method of six fort as claimed in claim 1 tea, it is characterised in that：Knead based on shaping, cell damage is Auxiliary, leaf breakage rate is 40%, and pressurization will appropriateness when rubbing.
- 5. the preparation method of six fort as claimed in claim 1 tea, it is characterised in that：After mixing, carry out macerating heap, will mix Tea base be put into square-bottomed bamboo basket or be deposited on bamboo rough bamboo mat and carry out macerating heap fermentation.Heap is high 3-5 centimetres, and wet 15 kilograms or so of tea base is filled per square-bottomed bamboo basket, The stack retting time, tea heap temperature was typically advisable at 40 DEG C or so more than 15 hours.
- 6. the preparation method of six fort as claimed in claim 1 tea, it is characterised in that：The tealeaves crossed to stack retting will be rubbed 5- again 6 minutes.
- 7. the preparation method of six fort as claimed in claim 1 tea, it is characterised in that：Warm 80-90 DEG C is dried when drying, every 5-6 Minute turns once, dries to six to seventy percent dry lower roasting spreading for cooling half an hour, that is, carries out beating final firing, 50-60 DEG C of final firing temperature, stand leaf thickness 6.6 centimetres of degree, dry 2-3 hours, the folding of tea stalk one is i.e. disconnected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610485198.6A CN107535626A (en) | 2016-06-27 | 2016-06-27 | A kind of preparation method of six fort tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610485198.6A CN107535626A (en) | 2016-06-27 | 2016-06-27 | A kind of preparation method of six fort tea |
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| Publication Number | Publication Date |
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| CN107535626A true CN107535626A (en) | 2018-01-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610485198.6A Pending CN107535626A (en) | 2016-06-27 | 2016-06-27 | A kind of preparation method of six fort tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329496A (en) * | 2018-11-28 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of shuttle basket tea |
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360361A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Dark tea processing method |
-
2016
- 2016-06-27 CN CN201610485198.6A patent/CN107535626A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360361A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Dark tea processing method |
Non-Patent Citations (1)
| Title |
|---|
| 王镇恒，等: "《中国名茶志》", 31 December 2000 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329496A (en) * | 2018-11-28 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of shuttle basket tea |
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
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Application publication date: 20180105 |
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