CN107535648A - A kind of preparation method of Russia's color brick tea - Google Patents
A kind of preparation method of Russia's color brick tea Download PDFInfo
- Publication number
- CN107535648A CN107535648A CN201710844227.8A CN201710844227A CN107535648A CN 107535648 A CN107535648 A CN 107535648A CN 201710844227 A CN201710844227 A CN 201710844227A CN 107535648 A CN107535648 A CN 107535648A
- Authority
- CN
- China
- Prior art keywords
- russia
- color
- brick tea
- tea
- preparation
- Prior art date
- 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.)
- Pending
Links
Abstract
The invention discloses a kind of preparation method of Russia's color brick tea, it is related to process for tea manufacture technical field.The preparation method of Russia's color brick tea provided by the invention, it is included Russia's color tealeaves successively by adding water, pile-fermentation, decatize, compressing, secondary fermentation, low temperature drying to form；Wherein, pile fermentation process is successively divided into hot stage and cold stage, and hot stage temperature is 50 60 DEG C, and relative humidity is 70% 90%；Cold stage temperature is 30 40 DEG C, and relative humidity is 70% 90%.Russia's color tea processing into Russia's color brick tea, is added the product form of Russia's color tea, has expanded the application of Russia's color tea by this method；Using secondary fermentation, by the reservation of the nutriment in fresh tea leaf and the active ingredient that changes into Russia's color brick tea, the nutritive value of Russia's color brick tea is improved, and form peculiar flavour；Pile fermentation makes the full and uniform fermentation of tealeaves by the way of high temperature is combined with low-temperature phase, improves the condition and mouthfeel of Russia's color brick tea.
Description
Technical field
The present invention relates to process for tea manufacture technical field, especially a kind of preparation method of Russia's color brick tea.
Background technology
Russia's color tea derives from leaf, the bud of Russia color tree.Russia color tree is rose family Malus Malus toringoides HughesMalus toringoides(Rehd.) Hughes or tibetan crabappleMalus transitoria(Batal.) Schneid., it is growth
In 3000-3500 meters of special advantage seeds of Southeastern Tibetan plateau height above sea level, it is (big to be mainly distributed on the fresh water river valley of Ganzi
Subregion is in Luhuo County).Russia's color tea likeness in form pine needle, its taste delicate fragrance is sweet cold, and long times of aftertaste, soup look is simple and elegant, and dosage is few, resistance to punching
Bubble, meet tradition and sip tea custom, be described as " cordyceps sinensis in plateau wonderful work, magical drink, tea ".According to research reports, contain in Russia's color tea
There are the trace elements such as abundant vitamin C, vitamin B2, vitamin E, beta carotene and selenium, iron, zinc, calcium, and contain one kind
Special medicinal ingredient flavonoids, there is hypoglycemic, reducing blood lipid, hypotensive and antitumor activity.
Brick tea is gained the name because finished product is block such as brick, and because of brick body consolidation, moisture-sensitive is not gone mouldy, and the collection several years is not still spoiled, and
More Chen Yue has flavor and is loved by consumers.Be processed to brick tea earliest is black tea.Brick tea category full fermentation tea, tea-manufacturing technology
Generally comprise fixing, knead, pile-fermentation and dry four procedures, tealeaves after pile-fermentation, then by wet sterilization, compacting
Re-dry is made afterwards.
Russia's color tea is due to its unique flavor, nutritive value is high and has wide market prospects.But prior art is Sino-Russian
The product form of color tea is excessively single, is only limitted to traditional tea, seriously limits its development and application.
The content of the invention
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of preparation method of Russia's color brick tea, lead to
The preparation method is crossed by Russia's color tea processing into Russia's color brick tea, the product form of Russia's color tea is on the one hand added, has expanded Russia's color
The application of tea；Improve its occupation rate of market；On the other hand, have by secondary fermentation by the nutrients in fresh tea leaf
The reservation of matter and the active ingredient changed into Russia's color brick tea, improve the nutritive value of Russia's color brick tea, and form peculiar flavour.
The technical solution adopted by the present invention is as follows：
A kind of preparation method of Russia's color brick tea, it comprises the following steps：
By Russia's color tealeaves successively by adding water, pile-fermentation, decatize, compressing, secondary fermentation, low temperature drying to form；Wherein,
Pile fermentation process is successively divided into high temperature pile fermentation stage and low temperature pile fermentation stage, and high temperature pile fermentation phase temperature is 50-60 DEG C, relative humidity
For 70%-90%；Low temperature pile fermentation phase temperature is 30-40 DEG C, relative humidity 70%-90%.
By adopting the above-described technical solution, by Russia's color tea processing into Russia's color brick tea, the product shape of Russia's color tea is added
Formula：Russia's color brick tea.While the peculiar flavour and nutritive value of Russia's color tea is retained, obtaining brick tea, moisture-sensitive is not mould for it
Become, be easy to the advantage preserved.In addition, secondary fermentation is used in preparation method, the reservation of the nutriment in fresh tea leaf
And the active ingredient changed into Russia's color brick tea, the nutritive value of Russia's color brick tea is improved, and form peculiar flavour.
In preferred embodiments of the present invention, tealeaves carries out turning after the high temperature pile fermentation stage, to tealeaves, in turnover tea heap
Low temperature pile fermentation is carried out after outer.
In preferred embodiments of the present invention, high temperature pile fermentation phase duration is 24-36h.
In preferred embodiments of the present invention, the low temperature pile fermentation stage continues 8-12h.
Change by adopting the above-described technical solution, series occurs for the material included by pile-fermentation raw material, after pile fermentation,
Main component Tea Polyphenols autoxidation in tealeaves, generation theaflavin, thearubigin, theabrownin, makes Russia's color brick tea slough in fresh leaf
Not mature taste, become mellow.During pile fermentation, on the one hand active ingredient carries out enzymatic oxidation in the presence of residual activity enzyme,
On the other hand differentiation is acted under the conditions of anaerobic environment by anaerobe.The effect of these two aspects exist Cha Dui centers with
The unbalanced problem of appearance, usual central reaction degree is compared with appearance height.Turning carries out low temperature pile fermentation again after high temperature pile fermentation, journey of fermenting
Spending relatively low outside tealeaves also can fully ferment, but not excessive fermentation, be more uniformly distributed the attenuation degree of Russia's color tealeaves,
So as to improve the condition of product and mouthfeel.
In preferred embodiments of the present invention, it is characterised in that the water content for adding Shui Hou Russia color tealeaves is 20-28%.
Due to taking above-mentioned technical proposal, Russia's color tealeaves and tea stalk fully absorb moisture.
In preferred embodiments of the present invention, the temperature of decatize is 95-100 DEG C, time 10-15s.
Due to taking above-mentioned technical proposal, steaming procedure has both sides effect, first, the raw material after high temperature action
Quality softens, and is advantageous to shape, but high temperature sterilization.
In preferred embodiments of the present invention, it is compressing during pressure be 0.5-1 tons, press time 1-2min, tea
The first one-step forming of brick.
Due to taking above-mentioned technical proposal, Russia's color brick tea is formd, is unlikely to excessively consolidation inside it, is advantageous to secondary
Fermentation.
In preferred embodiments of the present invention, repressed Russia's color brick tea is cooled to 30-40 DEG C, treats that brick tea finalizes the design almost again
Carry out secondary fermentation.
By adopting the above-described technical solution, be advantageous to keep the profile of Russia's color brick tea.Due to wet during secondary fermentation
Spend it is larger, Russia's color brick tea without cooling be easier absorb moisture, the moisture of absorption expands under the high temperature conditions is unfavorable for profile
Holding.
In preferred embodiments of the present invention, secondary fermentation process temperature is 25-35 DEG C, relative humidity 65%-85%, the time
For 5-10 days.
For secondary fermentation process its essence is the growth course of probiotics, probiotics can further promote point of nutritional ingredient
Change, improve the nutritive value of Russia's color brick tea.Exactly because also process, so during pressed sizing, it is impossible to using excessive
Pressure, to interspace in advance, with the oxygen that circulates, promote the growth of probiotics.
In preferred embodiments of the present invention, the temperature of low temperature drying is 35-40 DEG C.
Due to taking above-mentioned technical proposal, probiotics can keep higher activity caused by secondary fermentation process, carry
The quality of Gao Ese brick teas.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. Russia's color tea processing is added the product form of Russia's color tea, expanded the application of Russia's color tea into Russia's color brick tea；
Improve its occupation rate of market.
2. using secondary fermentation, by the reservation of the nutriment in fresh tea leaf and having in Russia's color brick tea is changed into
Composition is imitated, improves the nutritive value of Russia's color brick tea, and form peculiar flavour.
3. pile-fermentation process by the way of low temperature pile fermentation is combined, makes the full and uniform fermentation of tealeaves using high temperature pile fermentation,
So as to improve the condition and mouthfeel of Russia's color brick tea.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
This specification（Including any accessory claim, summary）Disclosed in any feature, unless specifically stated otherwise,
Replaced by other equivalent or with similar purpose alternative features.I.e., unless specifically stated otherwise, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
The present embodiment provides a kind of preparation method of Russia's color brick tea, and it includes：
Step 1：Fresh Russia's color tealeaves is weighed, the initial water content in tealeaves is detected, drinking water is then added into tealeaves,
To water content up to 20%, drinking water is sprayed several times using Fine spray shower nozzle to be added among tealeaves.After adding water, stir repeatedly, make tealeaves
Full and uniform absorption moisture.Amount of water calculates according to the following formula：
Amount of water=（20%- initial water contents）× fresh tea leaf quality/（1-20%）
Step 2：The tealeaves after water will be added to be transferred to waiter, waiter ground lays thin bamboo strip grass, tealeaves is spelled and is stacked on thin bamboo strip grass, tea heap
High 50-80cm, wet cloth then is capped on tea heap, for heat and moisture preserving.Waiter is closed, it is 50 DEG C to control temperature, relative humidity
For 90%, ferment 36h；Turning inside and outside being carried out to tea heap, 40 DEG C of waiter's temperature is then controlled, relative humidity 90%, ferment 8h.Tea embryo
There is the globule in surface, and color is yellowish-brown by yellowish green turn, and band sweet wine is fragrant, the fragrance of a flower.Sunlight direct irradiation is avoided in fermentation process.
Step 3：Tealeaves through everfermentation is laid in steam box, thickness is no more than 10cm, crosses steam decatize 5s, control
Vapor (steam) temperature is 100 DEG C.
Step 4：Steamed tealeaves is poured into spiral brick press presses brick preforming, and is arranged as required to the profile of brick tea
Size and quality.After preforming brick tea is placed into cooling 5-10h, it is placed on 0.5 ton of pressure press, compressing, compacting
Duration 2min.
Step 5：Brick tea after shaping is cooled to 30 DEG C, is then transferred to waiter again.
Step 6：Brick tea is positioned over to the wooden rack of waiter, all around gap 2cm, closes waiter, control temperature
For 25 DEG C, relative humidity 85%, ferment 5 days.
Step 7：Baking room will be transferred to by the brick tea of secondary fermentation, it is 35 DEG C to control baking room temperature, and brick tea is dried
It is dry, obtain finished product Russia color brick tea.
Embodiment 2
The present embodiment provides a kind of preparation method of Russia's color brick tea, and it includes：
Step 1：Fresh Russia's color tealeaves is weighed, the initial water content in tealeaves is detected, drinking water is then added into tealeaves,
To water content up to 23%, drinking water is sprayed several times using Fine spray shower nozzle to be added among tealeaves.After adding water, stir repeatedly, make tealeaves
Full and uniform absorption moisture.Amount of water calculates according to the following formula：
Amount of water=（23%- initial water contents）× fresh tea leaf quality/（1-23%）
Step 2：The tealeaves after water will be added to be transferred to waiter, waiter ground lays thin bamboo strip grass, tealeaves is spelled and is stacked on thin bamboo strip grass, tea heap
High 50-80cm, wet cloth then is capped on tea heap, for heat and moisture preserving.Waiter is closed, it is 55 DEG C to control temperature, relative humidity
For 80%, ferment 30h；Turning inside and outside being carried out to tea heap, 35 DEG C of waiter's temperature is then controlled, relative humidity 80%, ferment 10h.Tea
There is the globule in embryo surface, and color is yellowish-brown by yellowish green turn, and band sweet wine is fragrant, the fragrance of a flower.Sunlight direct irradiation is avoided in fermentation process.
Step 3：Tealeaves through everfermentation is laid in steam box, thickness is no more than 10cm, crosses steam decatize 8s, control
Vapor (steam) temperature is 98 DEG C.
Step 4：Steamed tealeaves is poured into spiral brick press presses brick preforming, and is arranged as required to the profile of brick tea
Size and quality.After preforming brick tea is placed into cooling 5-10h, it is placed on 0.8 ton of pressure press, compressing, compacting
Duration 1.5min.
Step 5：Brick tea after shaping is cooled to 35 DEG C, is then transferred to waiter again.
Step 6：Brick tea is positioned over to the wooden rack of waiter, all around gap 2cm, closes waiter, control temperature
For 30 DEG C, relative humidity 75%, ferment 8 days.
Step 7：Baking room will be transferred to by the brick tea of secondary fermentation, it is 37 DEG C to control baking room temperature, and brick tea is dried
It is dry, obtain finished product Russia color brick tea.
Embodiment 3
The present embodiment provides a kind of preparation method of Russia's color brick tea, and it includes：
Step 1：Fresh Russia's color tealeaves is weighed, the initial water content in tealeaves is detected, drinking water is then added into tealeaves,
To water content up to 26%, drinking water is sprayed several times using Fine spray shower nozzle to be added among tealeaves.After adding water, stir repeatedly, make tealeaves
Full and uniform absorption moisture.Amount of water calculates according to the following formula：
Amount of water=（26%- initial water contents）× fresh tea leaf quality/（1-26%）
Step 2：The tealeaves after water will be added to be transferred to waiter, waiter ground lays thin bamboo strip grass, tealeaves is spelled and is stacked on thin bamboo strip grass, tea heap
High 50-80cm, wet cloth then is capped on tea heap, for heat and moisture preserving.Waiter is closed, it is 60 DEG C to control temperature, relative humidity
For 70%, ferment 24h；Turning inside and outside being carried out to tea heap, 30 DEG C of waiter's temperature is then controlled, relative humidity 70%, ferment 12h.Tea
There is the globule in embryo surface, and color is yellowish-brown by yellowish green turn, and band sweet wine is fragrant, the fragrance of a flower.Sunlight direct irradiation is avoided in fermentation process.
Step 3：Tealeaves through everfermentation is laid in steam box, thickness is no more than 10cm, crosses steam decatize 10s, control
Vapor (steam) temperature is 95 DEG C.
Step 4：Steamed tealeaves is poured into spiral brick press presses brick preforming, and is arranged as required to the profile of brick tea
Size and quality.After preforming brick tea is placed into cooling 5-10h, it is placed on 1 ton of pressure press, it is compressing, during compacting
Long 1.5min.
Step 5：Brick tea after shaping is cooled to 40 DEG C, is then transferred to waiter again.
Step 6：Brick tea is positioned over to the wooden rack of waiter, all around gap 2cm, closes waiter, control temperature
For 35 DEG C, relative humidity 65%, ferment 10 days.
Step 7：Baking room will be transferred to by the brick tea of secondary fermentation, it is 40 DEG C to control baking room temperature, and brick tea is dried
It is dry, obtain finished product Russia color brick tea.
Embodiment 4
The present embodiment provides a kind of preparation method of Russia's color brick tea, and it includes：
Step 1：Fresh Russia's color tealeaves is weighed, the initial water content in tealeaves is detected, drinking water is then added into tealeaves,
To water content up to 28%, drinking water is sprayed several times using Fine spray shower nozzle to be added among tealeaves.After adding water, stir repeatedly, make tealeaves
Full and uniform absorption moisture.Amount of water calculates according to the following formula：
Amount of water=（28%- initial water contents）× fresh tea leaf quality/（1-28%）
Step 2：The tealeaves after water will be added to be transferred to waiter, waiter ground lays thin bamboo strip grass, tealeaves is spelled and is stacked on thin bamboo strip grass, tea heap
High 50-80cm, wet cloth then is capped on tea heap, for heat and moisture preserving.Waiter is closed, it is 58 DEG C to control temperature, relative humidity
For 85%, ferment 28h；Turning inside and outside being carried out to tea heap, 32 DEG C of waiter's temperature is then controlled, relative humidity 78%, ferment 9h.Tea embryo
There is the globule in surface, and color is yellowish-brown by yellowish green turn, and band sweet wine is fragrant, the fragrance of a flower.Sunlight direct irradiation is avoided in fermentation process.
Step 3：Tealeaves through everfermentation is laid in steam box, thickness is no more than 10cm, crosses steam decatize 7s, control
Vapor (steam) temperature is 97 DEG C.
Step 4：Steamed tealeaves is poured into spiral brick press presses brick preforming, and is arranged as required to the profile of brick tea
Size and quality.After preforming brick tea is placed into cooling 5-10h, it is placed on 0.6 ton of pressure press, compressing, compacting
Duration 1.8min.
Step 5：Brick tea after shaping is cooled to 37 DEG C, is then transferred to waiter again.
Step 6：Brick tea is positioned over to the wooden rack of waiter, all around gap 2cm, closes waiter, control temperature
For 28 DEG C, relative humidity 80%, ferment 6 days.
Step 7：Baking room will be transferred to by the brick tea of secondary fermentation, it is 38 DEG C to control baking room temperature, and brick tea is dried
It is dry, obtain finished product Russia color brick tea.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in this manual to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (10)
1. a kind of preparation method of Russia's color brick tea, it is characterised in that it comprises the following steps：
By Russia's color tealeaves successively by adding water, pile-fermentation, decatize, compressing, secondary fermentation, low temperature drying to form；Wherein,
Pile-fermentation is successively divided into high temperature pile fermentation stage and low temperature pile fermentation stage, and high temperature pile fermentation phase temperature is 50-60 DEG C, relative humidity
For 70%-90%；Low temperature pile fermentation phase temperature is 30-40 DEG C, relative humidity 70%-90%.
2. the preparation method of Russia's color brick tea according to claim 1, it is characterised in that tealeaves passes through the high temperature pile fermentation stage
Afterwards, turning is carried out to tealeaves, low temperature pile fermentation is carried out afterwards inside and outside turnover tea heap.
3. the preparation method of Russia's color brick tea according to claim 1 or 2, it is characterised in that when the high temperature pile fermentation stage continues
Between be 24-36h.
4. the preparation method of Russia's color brick tea according to claim 3, it is characterised in that the low temperature pile fermentation stage continues 8-12h.
5. the preparation method of Russia's color brick tea according to claim 1,2 or 4 any one, it is characterised in that add Shui Hou Russia color
The water content of tealeaves is 20-28%.
6. the preparation method of Russia's color brick tea according to claim 5, it is characterised in that the temperature of decatize is 95-100 DEG C,
Time is 10-15s.
7. the preparation method of Russia's color brick tea according to claim 6, it is characterised in that pressure is during compressing
0.5-1 tons, press time 1-2min, the first one-step forming of brick tea.
8. the preparation method of Russia's color brick tea according to claim 7, it is characterised in that by repressed Russia's color brick tea cooling
To 30-40 DEG C, treat that brick tea finalizes the design almost and carry out secondary fermentation again.
9. the preparation method of Russia's color brick tea according to claim 8, it is characterised in that secondary fermentation process temperature is 25-
35 DEG C, relative humidity 65%-85%, the time is 5-10 days.
10. the preparation method of Russia's color brick tea according to claim 9, it is characterised in that the temperature of low temperature drying is 35-40
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710844227.8A CN107535648A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of Russia's color brick tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710844227.8A CN107535648A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of Russia's color brick tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107535648A true CN107535648A (en) | 2018-01-05 |
Family
ID=60964044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710844227.8A Pending CN107535648A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of Russia's color brick tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107535648A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850331A (en) * | 2018-06-08 | 2018-11-23 | 青海赫伯生物科技有限公司 | A kind of tibetan crabapple tea cream and its preparation process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360368A (en) * | 2015-12-05 | 2016-03-02 | 金远鹏 | Making method of Fu tea |
-
2017
- 2017-09-19 CN CN201710844227.8A patent/CN107535648A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360368A (en) * | 2015-12-05 | 2016-03-02 | 金远鹏 | Making method of Fu tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850331A (en) * | 2018-06-08 | 2018-11-23 | 青海赫伯生物科技有限公司 | A kind of tibetan crabapple tea cream and its preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132752B (en) | Preparation process for black tea and prepared black tea | |
| CN105861220B (en) | A kind of rose scent type white wine and its brew method | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN105360367A (en) | Production method of black tea | |
| CN103431105B (en) | The manufacture craft of rich selenium Maoyanmei tea | |
| CN102669314A (en) | Manufacture method of special Tieguanyin tea | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN109122973A (en) | A kind of dried orange peel white tea brick tea and preparation method thereof | |
| CN103621690A (en) | Production method of cup black tea | |
| CN105532954B (en) | A kind of Fu-brick tea and preparation method thereof | |
| CN104041606B (en) | A kind of manufacture craft of prebiotics black tea | |
| CN103549045A (en) | Production method for Tieguanyin with unique mellow taste | |
| CN104186726B (en) | A kind of manufacture craft of growing dim of yellow tea compressed tea | |
| CN107873916A (en) | A kind of processing method of fermented type paper mulberry leaf tea | |
| CN103431106B (en) | Healthcare composite tea making technology | |
| CN104798926A (en) | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite | |
| CN107535648A (en) | A kind of preparation method of Russia's color brick tea | |
| CN107372931A (en) | A kind of processing method of green Fu tea | |
| CN111034822A (en) | Preparation method of Pu' er Fu tea | |
| CN107535631B (en) | Golden flower oolong tea and preparation method thereof | |
| CN107535649A (en) | A kind of processing technology of Russia's color brick tea | |
| CN105724612A (en) | A black tea processing technology | |
| CN114532387A (en) | Method for making pancake with dampness eliminating effect | |
| CN104171083B (en) | A kind of method that improves summer heat quality of Oolong tea | |
| CN107258965A (en) | A kind of purple potato leaf is combined the preparation method of Fu-brick tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180105 |