CN107549396A - A kind of dandelion yellow tea and preparation method thereof - Google Patents

A kind of dandelion yellow tea and preparation method thereof Download PDF

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Publication number
CN107549396A
CN107549396A CN201710885689.4A CN201710885689A CN107549396A CN 107549396 A CN107549396 A CN 107549396A CN 201710885689 A CN201710885689 A CN 201710885689A CN 107549396 A CN107549396 A CN 107549396A
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tea
dandelion
taraxacum
bar
leaf
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张志年
张奎昌
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Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
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Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
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Abstract

The invention particularly discloses a kind of dandelion yellow tea and preparation method thereof.A kind of dandelion yellow tea, it is characterized in that being 1 by weight by dandelion black tea and yellow tea:After 0.3 1.2 ratio is well mixed, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, after toasting 15min, taking-up is let cool to room temperature, through quantitative separating, is vacuumized packaging and is process.The dandelion yellow tea being prepared into also further is ground into 40 50 mesh powder by the present invention, loads filter paper bag through sealing, sterilizing, pack obtained tea bag.Instant invention overcomes the deficiency of high temperature frying dandelion black tea, can not only meet the needs of the effect of people are to dandelion using dandelion yellow tea made from dandelion black tea and commercially available yellow tea proportioning, also drink the people of yellow tea for hobby simultaneously while have benefited from taste and the effect of yellow tea, added to people to more selections of drinking tea.Dandelion yellow tea tea bag can preferably to people provide one kind be easy to carry, the convenient product packaging of Instant Drinks, people is had more selections to drinking tea.

Description

A kind of dandelion yellow tea and preparation method thereof
Technical field
The invention belongs to drink tea field.It is related to a kind of dandelion yellow tea and preparation method thereof.
Background technology
Of the invention to be matched using the black tea that dandelion makes and existing commercially available yellow tea, one plant tea of making is nutritious, brews The dandelion yellow tea product that soup look is as clear as crystal, taste is sweet and refreshing, it is allowed to be worth the effect of both having benefited from dandelion, at the same it is beneficial again Where the beneficial effect of yellow tea is the purpose of the present invention.
Black tea is mainly the full fermentation tea formed through everfermentation.So-called fermentation, substantially it is the polyphenol for making tealeaves Central Plains colourless Class material, oxypolymer -- the black tea colorant of red is formd under the catalytic action of polyphenol oxidase, after oxidation.This color A plain part can be dissolved in water, and the millet paste of red is formed after brewing, a part of not soluble in water, be accumulated in blade, become blade It is red.By can the food materials of edible medicinal be fabricated to tea, be at present many relevant enterprises prepare tea-drinking apply raw material and method, so And because the attribute of many edible medicinal protophyte is different, habit is different with environment, its edible or medicinal plant quality And chemical composition is different, method is adopted using tealeaves tea making in tea making process, causes many commercially available teas products All it is a kind of universal process, this not only makes the mouthfeel of various teas products bad, presents the blue or green taste of grass or is charred taste, Simultaneously also because not taking the change of medi-edible plant chemical composition in preparation technology into account, cause product without or lose original feature Effect, or even produce poisonous side effect.The preparation method of existing dandelion herb tea, have in Chinese patent, documents and materials more Report, the production method of dandelion root tea as disclosed in Chinese patent CN1366829A, its method is to clean the root of dandelion The segment of 5 millimeters is cut into, is subsequently placed in baking box, is dried in 200-300 DEG C of temperature, steams 15 points after taking-up in food steamer Clock, Temperature fall after taking-up, then being crushed with pulverizer makes particle below 3 millimeters, then is put into frying pan at 500-1000 DEG C At a temperature of, fry more than 3 minutes, fry untill color is light brown, normal temperature is down in taking-up, you can packaging.As can be seen here, although Dandelion has been fabricated to by the technical scheme soaked with boiling water after color be red sauce instant tea, but it is due to the root of dandelion Substantial amounts of white juice is contained in portion, and after chopping, its juice is excessive, can make its Cauterizeization surely after high temperature, then by it in 500-1000 Frying under DEG C hot conditions, Cauterizeization and the final chemical composition for making radix tarxaci of carbonization produce the change of matter, the taste of its product For caf, its nutritious possibility has not existed, in certain in meaning from the point of view of, also will not have good health care effect Fruit.The way of dandelion herb tea disclosed in network is:(1)The leaf of dandelion and bar are selected out respectively, it is stand-by,(2)The Pu selected Public English leaf and bar,(3)After Folium Taraxacum wash water, salting steeps 3 minutes,(4)Control water,(5)Segment,(6)Iron pan heats, and dandelion enters Pot, big fire are fried,(7)After frying water outlet, excessive moisture is poured out, turns moderate heat fried dry moisture,(8)When obtaining dandelion moisture less, turn small fire, Be held by hand frying, can perceive the grasp to temperature, humidity, the duration and degree of heating in tea frying, frying production method with tea frying method,(9)Soon into bar, Into tea.It is dense into yellowish-brown, bitter taste that the dandelion that this method makes brews millet paste.Dandelion contains protein, fat, carbon water Compound, crude fibre, multivitamin, amino acid and micro and macro minerals, enter in the method for preparing tea using routine Row high temperature frying, due to white juice contained by dandelion, protein, fat, carbohydrate, dimension life can be made under the condition of high temperature The compositions such as element produce the change of matter, form Cauterize pasty masses, and its cellulosic material can also produce Cauterizeization, cause its manufactured goods outward appearance In Cauterize pasty states, it is muddy to brew millet paste, causes potability poor, influences the psychology that people are difficult to receive to dandelion herb tea.For People can be made while the nutrition of dandelion and health-care effect is had benefited from, enjoy the pleasant sensation of drinking dandelion tea and pleased again It is happy, it is purpose of the present invention place.
The content of the invention
It is an object of the invention to provide a kind of dandelion yellow tea.
The present invention also aims to provide a kind of preparation method of dandelion yellow tea.
In order to realize the present invention, following technical scheme is specifically employed:
A kind of dandelion yellow tea, it is characterized in that being 1 by weight by dandelion black tea and yellow tea:0.3-1.2 ratio mixing is equal After even, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, after toasting 15min, taking-up is let cool to room temperature, through quantitative point Fill, vacuumize packaging and be process;Wherein Pu public affairs black tea is using dandelion greens as raw material, is made by following methods:(1)Selection The 3-5 months grow then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)It is new by what is plucked Fresh dandelion greens spread rapidly in time in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, per interlayer Away from 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf thickness is 5-10cm, room doorway of withering High-power electric fan air-supply is equipped with, the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture evaporation;Wither indoor temperature At 26-28 DEG C, withering time is 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither;(3)It will wither Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm cut tobacco;(4)By the cut tobacco cut with clean washboard Rubbing is rubbed with hand rubbing, cut tobacco is substantially crimped, and is treated that leaf juice is overflowed and is attached on blade face, when hand rubbing has the lubrication to feel, then by leaf group Shake up;(5)Cut tobacco after shaking up is spread in stainless steel fermentation disk, thick 10-15cm is expected, then covers one layer of wet cloth, be sent into On fermenting cellar fermenting frame, indoors under the conditions of 30-33 DEG C of temperature, relative humidity 90-95% ferment 1.5-2 hours, treat tea silk by It is green become it is yellowish green green-yellow is presented again untill;(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, made Tea silk knead into it is streak, holding have leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;(7)After crumpling Tea bar insert again in fermentation disk, expect thick 15-20cm, disk lid last layer wet cloth, be sent on fermenting cellar fermenting frame, it is warm indoors 26-28 DEG C of degree, under the conditions of relative humidity 85-92%, ferment 1-1.5 hours, when the leaf color is begun to change into red;(8)Will The dandelion herb tea bar fermented is dried, and it is for the first time 3-5cm by tea bar stand material thickness that its drying means, which is, temperature 105 18-25min is dried under the conditions of DEG C, it is 20-25% to make tea bar water content, takes out airing 1 hour, then secondary that tea bar is spread out into material thickness Spend for 3-4cm, temperature be 90-95 DEG C under the conditions of dry 35-50min, the water content for making tea bar is 5%-6%;(9)After drying Tea bar take out let cool to room temperature, weed out smalls in tea bar, produce dandelion black tea.
Yellow tea described above is commerical grade finished product yellow tea commercially available.
Above-mentioned steps(8)Described in drying, using heated-air drying or microwave drying or far-infrared ray drying.
With raising of the people to health perception and demand, increasing botanical is exploited, especially Medical and edible dual purpose plant with nutrition and health care effect constantly by the utilization of profound level, provides more convenient to people Eating method, there is the custom liked and drunk tea with reference to our people, various health protection teas are also arisen at the historic moment, with dietotherapeutic resource The tea product that dandelion makes, also by popular extensive receiving and application.
Dandelion(Taraxacum mongolicum Hand.-Mazz)It is the public herbaceos perennial British of composite family, not Name Pu Gongcao, dandelion, Rhizoma Trillii Tschonoskii, grandmother's fourth etc., have a variety of congeners to be used as medicine, are referred to as taraxacum (Taraxacum officinade).
Dandelion originates in Europe, and substep is extremely wide, and the whole world about more than 2000 is planted, about 70 kinds of China and 1 mutation, at least 27 kinds Chinese medicine dandelion derives from this category, aboundresources.Conventionally dandelion is " key medicine of antipyretic cool blood " to the traditional Chinese medical science, " extremely low-priced And have big work(".Its bitter, sweet, Return liver cold in nature, stomach, have the effect of clearing heat and detoxicating, dispersing swelling and dissipating binds, inducing diuresis for treating strangurtia, are usually used in breast Bitterly, the disease such as lung pain, enterodynia, mumps, scrofula disease, treatment pyogenic infections from tumour or sore, hot eyes, pharyngalgia, warm jaundice, puckery pain of heat gonorrhea, snake bite and insect sting is among the people Also eat.Dandelion is included in the 3rd batch of dietotherapeutic Resource TOC by health ministry.
The nutritive value of dandelion:The edible rate of dandelion is up to 84%, and nutritive value enriches.According to surveying and determination, per 100g Pus Public English edible position moisture content 84g, protein 4.8g, fatty 1.1g, carbohydrate 11g, crude fibre 2.1g, ash content 3.1g, energy 205.02kj, calcium 216mg, phosphorus 115mg, iron are up to 12.4mg, carrotene 7.35mg, vitaminB10 .13mg Niacin 1.9mg, vitamin C 47mg, and aspartic acid 1073.2mg, glycine 466 .0mg, alanine 502.0mg, Soviet Union Propylhomoserin 709.9mg, serine 381.8mg, glutamic acid 1073.2mg, cystine 40.2mg, arginine 550.6mg, proline 526.5mg, tyrosine 325.6mg, benzenpropanoic acid 498.4mg, lysine 325.6mg, histidine 180.9mg.It can be seen that in dandelion Various nutrient contents are all very high and more balanced, and the especially mineral element such as high ferro, phosphorus, calcium and vitamin, essential amino acid contains Measure and low in calories most prominent.
Chemical composition in dandelion:Methyl ether containing Luteolin, palmitoleic acid, jasmonic acid in the flower and leaf of dandelion. Contain taraxasterol, saponin(e, taraxacin, choline, synanthrin, glucose, pectin, inositol, caffeic acid, green original in herb Acid and trace element etc..Root is containing taraxasterol, alnulin, taraxol, pseudo- taraxasterol, stigmasterol, soap Glycosides, linoleic acid, pectin, resin.Contain tetraterpene pigment in spending.
Contain Multiple components in dandelion congener.Mainly there are carotenoid, triterpenes, sterols, flavonoids. Sesquiterpene lactones, caffeic acid, chlorogenic acid, volatile oil, Coumarins, phenolic acid class, aliphatic acid, choline, fructose, vitamin, egg White matter, mineral matter etc..The physiological function of dandelion:(1)Broad-spectrum antibacterial action, dandelion is to staphylococcus aureus, hemolytic Streptococcus, there is stronger bactericidal action, to Diplococcus pneumopniae, meningococcus, corynebacterium diphtheriae, Pseudomonas aeruginosa, proteus, dysentery Shigella, typhoid bacillus and micrococcus catarrhalis also have certain bactericidal action.(2)Anti-endotoxin effect,(3)Injury-resistance,(4) Antitumor action,(5)Immunoregulation effect,(6)Resisting oxidation free radical effect,(7)Hepatic cholagogic acts on.Tcm clinical practice is often applicable Hot eyes, pharyngalgia, lung pain, enterodynia, the symptom such as jaundice with damp-heat pathogen, puckery pain of heat gonorrhea are dripped in treating pyogenic infections from tumour or sore, breast pain, scrofula.
Present invention dandelion described above is Dandelion various plants, except foregoing dandelion Taraxacum Outside mongolicum Hand-mazz, common person still has following several:(1)Alkali ground dandelion Taraxacun sinicum Kitang, it is distributed in the ground such as Heilungkiang, Jilin, Liaoning, Gansu, the Inner Mongol, Xinjiang, Shaanxi, Shanxi, Hebei, Henan.(2)It is different Luxuriant dandelion Taraxacum heterolepis nakai, it is distributed in the province such as Heilungkiang, Jilin, Liaoning.(3)Taraxacum platypecidum Diels Taraxacum platypecidum Diele(Also referred to as hot river dandelion), it is distributed in Heilungkiang, Jilin, Liaoning, Gansu, river North, Shanxi, Henan, Sichuan etc. save.(4)Taraxacum brassicaefolum Kitag Taraxacum brassicaefolium, are distributed in Jilin, Shanxi Etc. ground.(5)Taraxacum erythropodium Kifag Taraxacum erythropodium kitag, are distributed in Heilungkiang, Jilin, Liaoning, Inner Mongol The ground such as Gu, Xinjiang.In addition, hundred Taraxacum calanehodium Dahlst Taraxacum calanthodium Dahlst, Taraxacum cuspidatum Dahlst Taraxacum cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum asiatica Dahlst, white flower dandelion Taraxacum pseudoalbidum kitang, yellowish dandelion Taraxacum pseudo-albidum kitang var Lutecens kitang, Herba Taraxaci ohwiani Taraxacum ohuianum kitang(Northeast)And Tibet dandelion Taraxacum tibeticum Hand•-Mazz•(Tibet)Similarly it is used as medicine Deng in different regions as dandelion.Dandelion is same Contain Multiple components in platymiscium, mainly have:Carotenoid, triterpenes, sterols, flavonoids.Sesquiterpene lactones, coffee Acid, chlorogenic acid, volatile oil, Coumarins, alcohol acids, aliphatic acid, choline, vitamin, protein, mineral matter etc..
The dandelion of the above-mentioned selection of the present invention is dandelion Taraxacum mongolicum Hand-mazz, alkali Pu it is public English Taraxacun sinicum kitang, different luxuriant dandelion Taraxacum heterolepis nakai, taraxacum platypecidum Diels Taraxacum platypecidum Diele, Taraxacum brassicaefolum Kitag Taraxacum brassicaefolium, Taraxacum erythropodium Kifag It is Taraxacum erythropodium kitag, hundred Taraxacum calanehodium Dahlst Taraxacum calanthodium Dahlst, yellowish Dandelion Taraxacum pseudo-albidum kitang var lutecens kitang, Herba Taraxaci ohwiani Taraxacum Onuianum kitang, Taraxacum cuspidatum Dahlst Taraxacum cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum Asiatica Dahlst, Tibet dandelion Taraxacum tibeticum Hand-Mazz, white flower dandelion Taraxacum Any one in pseudoalbidum kitang.
Health-care effect and drug action of the tealeaves to human body, it is the comprehensive function of a variety of chemical compositions in tealeaves, but it is led The active component wanted is the catechin compounds in Tea Polyphenols.Tea catechin class compound is the grabber of free radical, so-called Free radical, i.e., it can be constantly be generated under internal normal physiological conditions, also constantly remove, to reach some materials of balance, this The active oxygen of a little materials(O-)And hydroxy(OH-)Deng.Produce human body interior free yl due to pathological factor and environmental factor It is raw excessive, or the accumulation in vivo, causing interior free yl can not be removed and gathered in time.Free radical can produce to large biological molecule Toxigenicity, particularly occurs lipid peroxidation to the unrighted acid on cell membrane, and this peroxidating has toxicity, shown as Immunologic function decline and be easy to infect --- various inflammation, autoimmune disease, occur tumour, angiocardiopathy, easily Aging etc..So free radical is the arch-criminal for threatening human health, tea catechin has the good effects for removing free radical,
Tea is natural plant product, is preferable health beverages.Further prove that tea is more according to clinic study in recent years Catechin in phenol has anti-oxidant, radiation proof, lipid-loweringing, anticancer, anti-aging and other effects.
Yellow tea, the origin of name:People have found from roasted green tea, due to dry deficiency after finishing, kneading or not in time, Leaf color turns yellow, and then generates new category-yellow tea.Yellow tea makes has similarity with green tea, and difference is more vexed heaps together Process, this vexed heap process, be yellow tea preparation method main feature, and it is with the basic distinction of green tea, and green tea is not fermented , and yellow tea is to belong to fermentation teas.Yellow tea soup look is apricot yellow bright and clean, and flavour glycol is fresh refreshing, and perfume is high, taste is dense, resistance to bubble, has after drink clear Fragrant sense profusely, really it is " disliking graceful pretty peach tasteless steathily, normal pretty young woman's medicine of pounding medicine in a mortar is not fragrant ".(The Tang Dynasty Xue's energy《Thank to husband Liu and post Tianzhu tea》Poem Sentence).Yellow tea is cold in nature, have removing toxic substances bring down a fever fall fire the effect of.The basic manufacturing process of yellow tea will pass through fixing, heap is vexed, dries Three processes, vexed heap process, the profound change of material in tealeaves is caused through hyther or microbial action.In yellow tea fresh leaf Containing chlorophyll, carrotene and lutein, chlorophyll is destroyed after processing, and lutein and carrotene are occupied an leading position.Leaf is yellow Element and carrotene are referred to as carotenoid, cyclisation occur in hot and humid condition carotenoid for a long time, generation has The irisone of gillyflower fragrance.Meanwhile thering is microorganism largely to grow during the vexed heap of yellow tea, these microorganisms can be by greatly Molecule glucide and crude fat are decomposed into the small-molecule substances such as alcohol, aldehyde, organic acid, carbon dioxide, are also by breaks down proteins Amino acid, the flavour feature that these processes form uniqueness for yellow tea are laid a good foundation.Yellow tea is fermented tea, in its fermentation process In, substantial amounts of digestive ferment can be produced, it is most beneficial to taste, it is fat to indigestion, poor appetite, lazy move, it can all drink and change It, the active ingredient of yellow tea can make adipocyte recover metabolic function in the presence of digestive ferment, and fat is eliminated.
A kind of preparation method of dandelion yellow tea, it is characterised in that comprise the following steps:(1)Selection is given birth to the 3-5 months then It is long, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)The fresh dandelion greens that will be plucked In time spread rapidly in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, per interlamellar spacing 25cm, every layer of paving If what a thin bamboo strips used for weaving was woven into wither curtain, the condition of withering requires that every layer of stand leaf thickness is 5-10cm, and room doorway of withering is equipped with high-power electricity Fan air-supply, the chamber window that withers are equipped with high-power ventilating fan air draft, accelerate moisture evaporation;Indoor temperature of withering is withered at 26-28 DEG C Time of withering is 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither;(3)By the dandelion after withering Leaf is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;(4)The leaf bar cut is rubbed or used hand rubbing with clean washboard Rub, leaf bar is substantially crimped, treat that leaf juice is overflowed and be attached on the page, when hand rubbing has lubrication sense, then leaf group is shaken up;(5)It will tremble Leaf bar after pine is spread in stainless steel fermentation disk, is expected thick 10-15cm, is then covered one layer of wet cloth, is sent into fermenting cellar fermenting frame On, fermented indoors under the conditions of 30-33 DEG C of temperature, relative humidity 90-95% 1.5-2 hours, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, tea silk is kneaded into bar Strand, holding have leaf juice excessive, and the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;(7)Tea bar after rubbing is inserted again Ferment in disk, expect thick 15-20cm, disk lid last layer wet cloth, be sent on fermenting cellar fermenting frame, indoors 26-28 DEG C of temperature, phase Under the conditions of humidity 85-92%, ferment 1-1.5 hours, when the leaf color is begun to change into red;(8)The Pu fermented is public English tea bar is dried, and its drying means is that tea bar is spread out into material thickness for the first time to be 3-5cm, dry under the conditions of temperature is 105 DEG C 18-25min, it is 20-25% to make tea bar water content, takes out airing 1 hour, then it is secondary by tea bar spread out material thickness be 2.5-4cm, Temperature dries 35-50min under the conditions of being 90-95 DEG C, and the water content for making tea bar is 5%-6%;(9)Dried tea bar is taken out Let cool to room temperature, weed out smalls in tea bar, produce dandelion black tea;(10)It is 1 by weight by dandelion black tea and yellow tea: After 0.3-1.2 ratio is well mixed, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;(11)Will Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion yellow tea product.
In above-mentioned steps(8)Described in drying, using heated-air drying, microwave drying or far-infrared ray drying.
Yellow tea of the present invention is commerical grade produced black tea commercially available.
The technical scheme of dandelion yellow tea of the present invention and preparation method thereof, it can not only meet that hobby and habituation drink Huang The demand of the people of tea, people are allowed also to have benefited from the health-care efficacy of dandelion simultaneously during meeting to drink yellow tea.
According to the preparation method of dandelion yellow tea of the present invention, can also be processed further being prepared into a kind of dandelion yellow tea bag Make tea, its method is after tea powder is broken into 40-50 mesh powder by the dandelion yellow tea that will be prepared into using disintegrating apparatus, loads filter paper Bag, through sealing, sterilizing, packing, that is, dandelion yellow tea tea bag product is made.
Beneficial effects of the present invention
After dandelion black tea is made using dandelion greens in the present invention, then carries out proportioning with commercially available yellow tea and be well mixed, at 105 DEG C Under the conditions of baking 15min be processed into dandelion yellow tea product, can further lift the fragrance of tea, lift the product of dandelion yellow tea Matter.Instant invention overcomes the deficiency using high temperature frying dandelion black tea, its product brews that rear millet paste is as clear as crystal, smell is clear Perfume (or spice), free from extraneous odour, add happiness drink property of the people to dandelion herb tea.The present invention is made using dandelion black tea and commercially available yellow tea proportioning Dandelion yellow tea, the effect of people are to dandelion demand can not only be met, while also drink the people of yellow tea simultaneously for hobby Have benefited from taste and the effect of yellow tea, added to people to more selections of drinking tea.
Technical solution of the present invention is processed further the dandelion yellow tea tea bag being prepared, and preferably can be provided to people One kind is easy to carry, the convenient product packaging of Instant Drinks, people is had more selections and is conveniently drunk at any time, prepared by the present invention Dandelion yellow tea technique is simple, easily operated, and energy-conserving and environment-protective, can realize industrialized production, and has preferable social benefit.
Embodiment
Present invention specific implementation is described further with reference to embodiment, limitation of the present invention should not be regarded as, To following preferred embodiment it will be apparent to those skilled in the art that on the premise of the present invention program technical principle is not departed from The modification and retouching of progress are regarded as protection scope of the present invention.
Embodiment 1
A kind of preparation method of dandelion yellow tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 5cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 28 DEG C, withering time is 24 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 10cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.5 hours under the conditions of 30 DEG C of temperature, relative humidity 90% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 15cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 26 DEG C of temperature, relative humidity 86%, ferment 1.2 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 3cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 18min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 35min is dried under the conditions of material thickness is 2.5cm, temperature is 90 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, smalls in tea bar is weeded out, produces dandelion black tea;
(10)It is 1 by weight by dandelion black tea and yellow tea:After 1.2 ratio is well mixed, it is placed in electric baking case, Under the conditions of temperature is 105 DEG C, 15min is toasted;
(11)Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion yellow tea product.
Embodiment 2
A kind of preparation method of dandelion yellow tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 10cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 28 DEG C, withering time is 32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 15cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 2 hours under the conditions of 33 DEG C of temperature, relative humidity 95% indoors, treat that tea silk is presented again by green change is yellowish green Untill green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 20cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 28 DEG C of temperature, relative humidity 92%, ferment 1.5 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 5cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 25min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 50min is dried under the conditions of material thickness is 4cm, temperature is 95 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, smalls in tea bar is weeded out, produces dandelion black tea;
(10)It is 1 by weight by dandelion black tea and yellow tea:After 0.3 ratio is well mixed, it is placed in electric baking case, Under the conditions of temperature is 105 DEG C, 15min is toasted;
(11)Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion yellow tea product.
Embodiment 3
A kind of preparation method of dandelion yellow tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 8cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 27 DEG C, withering time is 28 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 12cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.8 hours under the conditions of 32 DEG C of temperature, relative humidity 93% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 18cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 27 DEG C of temperature, relative humidity 90%, ferment 1.3 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 5cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 25min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 35min is dried under the conditions of material thickness is 2.5cm, temperature is 95 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, smalls in tea bar is weeded out, produces dandelion black tea;
(10)It is 1 by weight by dandelion black tea and yellow tea:After 0.6 ratio is well mixed, it is placed in electric baking case, Under the conditions of temperature is 105 DEG C, 15min is toasted;
(11)Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion yellow tea product.
Embodiment 4
A kind of preparation method of dandelion yellow tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 6cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 26 DEG C, withering time is 30 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 13cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.9 hours under the conditions of 32 DEG C of temperature, relative humidity 93% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 16cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 27 DEG C of temperature, relative humidity 88%, ferment 1.3 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 4cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 22min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 40min is dried under the conditions of material thickness is 3cm, temperature is 93 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, smalls in tea bar is weeded out, produces dandelion black tea;
(10)It is 1 by weight by dandelion black tea and yellow tea:After 0.8 ratio is well mixed, it is placed in electric baking case, Under the conditions of temperature is 105 DEG C, 15min is toasted;
(11)Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion yellow tea product.
Embodiment 5
A kind of preparation method of dandelion yellow tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 7cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 27 DEG C, withering time is 30 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 12cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.5 hours under the conditions of 33 DEG C of temperature, relative humidity 90% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 15cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 28 DEG C of temperature, relative humidity 85%, ferment 1 hour, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 3cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 18min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 36min is dried under the conditions of material thickness is 2.5cm, temperature is 95 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, smalls in tea bar is weeded out, produces dandelion black tea;
(10)It is 1 by weight by dandelion black tea and yellow tea:After 0.9 ratio is well mixed, it is placed in electric baking case, Under the conditions of temperature is 105 DEG C, 15min is toasted;
(11)Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion yellow tea product.
Embodiment 6
A kind of preparation method of dandelion yellow tea tea bag
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 5cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 28 DEG C, withering time is 22 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 10cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.5 hours under the conditions of 33 DEG C of temperature, relative humidity 95% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 15cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 28 DEG C of temperature, relative humidity 92%, ferment 1 hour, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 5cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 25min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 35min is dried under the conditions of material thickness is 2.5cm, temperature is 90 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:1 ratio mixing After uniformly, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;
(10)Tea material after baking is taken out and let cool to room temperature, is ground into 50 mesh powder with pulverizer, quantitatively loads filter paper bag, is passed through Sealing, sterilization, packaging, produce dandelion yellow tea tea bag product.
Embodiment 7
A kind of preparation method of dandelion yellow tea tea bag
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 10cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 28 DEG C, withering time is 32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 15cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.5 hours under the conditions of 33 DEG C of temperature, relative humidity 95% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 15cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 26 DEG C of temperature, relative humidity 85%, ferment 1.5 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 5cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 25min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 40min is dried under the conditions of material thickness is 2.5cm, temperature is 90 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:0.45 ratio After well mixed, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;
(10)Tea material after baking is taken out and let cool to room temperature, is ground into 40 mesh powder with pulverizer, quantitatively loads filter paper bag, is passed through Sealing, sterilization, packaging, produce dandelion yellow tea tea bag product.
Embodiment 8
A kind of preparation method of dandelion yellow tea tea bag
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 5cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 26 DEG C, withering time is 32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 10cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 2 hours under the conditions of 30 DEG C of temperature, relative humidity 90% indoors, treat that tea silk is presented again by green change is yellowish green Untill green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 15cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 26 DEG C of temperature, relative humidity 85%, ferment 1.5 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, its drying means be for the first time by tea bar spread out material thickness be 3-5cm, Temperature dries 18min under the conditions of being 105 DEG C, and it is 20-25% to make tea bar water content, takes out airing 1 hour, then secondary by tea bar 50min is dried under the conditions of stand material thickness is 2.5cm, temperature is 90 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:0.3 ratio is mixed After closing uniformly, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;
(10)Tea material after baking is taken out and let cool to room temperature, is ground into 45 mesh powder with pulverizer, quantitatively loads filter paper bag, is passed through Sealing, sterilization, packaging, produce dandelion yellow tea tea bag product.
Embodiment 9
A kind of preparation method of dandelion yellow tea tea bag
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 8cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 27 DEG C, withering time is 28 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 12cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.8 hours under the conditions of 32 DEG C of temperature, relative humidity 93% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 18cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 27 DEG C of temperature, relative humidity 90%, ferment 1.2 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 4cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 20min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 45min is dried under the conditions of material thickness is 3cm, temperature is 92 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:0.75 ratio After well mixed, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;
(10)Tea material after baking is taken out and let cool to room temperature, is ground into 42 mesh powder with pulverizer, quantitatively loads filter paper bag, is passed through Sealing, sterilization, packaging, produce dandelion yellow tea tea bag product.
Embodiment 10
A kind of preparation method of dandelion yellow tea tea bag
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 6cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 26 DEG C, withering time is 30 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 13cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 1.8 hours under the conditions of 32 DEG C of temperature, relative humidity 93% indoors, treating that tea silk is yellowish green by green change is in again Untill existing green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 16cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 28 DEG C of temperature, relative humidity 85%, ferment 1.2 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 3cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 18min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 35min is dried under the conditions of material thickness is 2.5cm, temperature is 95 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:0.85 ratio After well mixed, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;
(10)Tea material after baking is taken out and let cool to room temperature, is ground into 48 mesh powder with pulverizer, quantitatively loads filter paper bag, is passed through Sealing, sterilization, packaging, produce dandelion yellow tea tea bag product.
Embodiment 11
A kind of preparation method of dandelion yellow tea tea bag
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)By the fresh dandelion greens plucked spread rapidly in time in interior wither frame carry out nature wither;It is described to wither Frame sets up 8-10 layers separately, and per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf is thick For 7cm, room doorway of withering is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture Evaporation;For indoor temperature of withering at 28 DEG C, withering time is 25 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither Wither;
(3)Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;
(4)The leaf bar cut is rubbed with clean washboard rubbing or with hand rubbing, leaf bar is substantially crimped, treats that leaf juice is overflowed and be attached on On the page, when hand rubbing has lubrication sense, then leaf group is shaken up;
(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 10cm, is then covered one layer of wet cloth, is sent into fermentation On the fermenting frame of room, fermented 2 hours under the conditions of 30 DEG C of temperature, relative humidity 90% indoors, treat that tea silk is presented again by green change is yellowish green Untill green-yellow;
(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, kneads into tea silk streak, is held There is leaf juice excessive, the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;
(7)Tea bar after rubbing is inserted again in fermentation disk, expect thick 15cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, indoors under the conditions of 26 DEG C of temperature, relative humidity 85%, ferment 1.5 hours, when the leaf color is begun to change into red;
(8)The dandelion herb tea bar fermented is dried, it is for the first time 5cm by tea bar stand material thickness that its drying means, which is, temperature Spend to dry 25min under the conditions of 105 DEG C, it be 20-25% to make tea bar water content, taking-up airing 1 hour, then secondary to spread out tea bar 50min is dried under the conditions of material thickness is 4cm, temperature is 90 DEG C, the water content for making tea bar is 5%-6%;
(9)Dried tea bar is taken out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:1.2 ratio is mixed After closing uniformly, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;
(10)Tea material after baking is taken out and let cool to room temperature, is ground into 45 mesh powder with pulverizer, quantitatively loads filter paper bag, is passed through Sealing, sterilization, packaging, produce dandelion yellow tea tea bag product.

Claims (8)

  1. A kind of 1. dandelion yellow tea, it is characterized in that being 1 by weight by dandelion black tea and yellow tea:0.3-1.2 ratio mixing After uniformly, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, after toasting 15min, taking-up is let cool to room temperature, through quantitative Dispense, vacuumize packaging and be process;Wherein Pu public affairs black tea is using dandelion greens as raw material, is made by following methods:(1)Choosing Select and grow the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)By what is plucked Fresh dandelion greens spread rapidly in time in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, every layer Spacing 25cm, the curtain that withers that every layer of one thin bamboo strips used for weaving of laying is woven into, the condition of withering require that every layer of stand leaf thickness is 5-10cm, and wither room door Mouth is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture evaporation;Wither Indoor Temperature For degree at 26-28 DEG C, withering time is 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither;(3)Will Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm cut tobacco;(4)By the cut tobacco cut with clean stranding Plate is rubbed or rubbed with hand rubbing, cut tobacco is substantially crimped, and is treated that leaf juice is overflowed and is attached on blade face, when hand rubbing has the lubrication to feel, then by leaf Group shakes up;(5)Cut tobacco after shaking up is spread in stainless steel fermentation disk, thick 10-15cm is expected, then covers one layer of wet cloth, send Enter on fermenting cellar fermenting frame, fermented indoors under the conditions of 30-33 DEG C of temperature, relative humidity 90-95% 1.5-2 hours, treat tea silk Untill green-yellow is presented again by green change is yellowish green;(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, Knead into tea silk streak, holding has leaf juice excessive, and the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;(7)Will rubbing Tea bar afterwards is inserted in fermentation disk again, is expected thick 15-20cm, disk lid last layer wet cloth, is sent on fermenting cellar fermenting frame, indoors Under the conditions of 26-28 DEG C of temperature, relative humidity 85-92%, ferment 1-1.5 hours, when the leaf color is begun to change into red;(8) The dandelion herb tea bar fermented is dried, it is for the first time 3-5cm by tea bar stand material thickness that its drying means, which is, temperature is 18-25min is dried under the conditions of 105 DEG C, it is 20-25% to make tea bar water content, takes out airing 1 hour, then secondary to spread out tea bar 35-50min is dried under the conditions of material thickness is 3-4cm, temperature is 90-95 DEG C, the water content for making tea bar is 5%-6%;(9)Will be dry Tea bar after dry, which takes out, to be let cool to room temperature, is weeded out smalls in tea bar, is produced dandelion black tea;Described yellow tea is commercially available finished product Yellow tea.
  2. A kind of 2. dandelion yellow tea as claimed in claim 1, it is characterised in that the step(8)Described in drying, to adopt With heated-air drying, microwave drying or far-infrared ray drying.
  3. 3. a kind of dandelion yellow tea as claimed in claim 1, it is characterised in that described dandelion is dandelion Taraxacum mongolicum Hand-mazz, alkali ground dandelion Taraxacun sinicum kitang, different luxuriant dandelion Taraxacum heterolepis nakai, taraxacum platypecidum Diels Taraxacum platypecidum Diele, Taraxacum brassicaefolum Kitag Taraxacum brassicaefolium, Taraxacum erythropodium Kifag Taraxacum erythropodium kitag, belle flower Pu are public English Taraxacum calanthodium Dahlst, yellowish dandelion Taraxacum pseudo-albidum kitang Var lutecens kitang, Herba Taraxaci ohwiani Taraxacum onuianum kitang, Taraxacum cuspidatum Dahlst Taraxacum Cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum asiatica Dahlst, Tibet dandelion Taraxacum Any one in tibeticum Hand-Mazz, white flower dandelion Taraxacum pseudoalbidum kitang.
  4. 4. a kind of preparation method of dandelion yellow tea as claimed in claim 1, it is characterised in that comprise the following steps:(1)Choosing Select and grow the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)By what is plucked Fresh dandelion greens spread rapidly in time in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, every layer Spacing 25cm, the curtain that withers that every layer of one thin bamboo strips used for weaving of laying is woven into, the condition of withering require that every layer of stand leaf thickness is 5-10cm, and wither room door Mouth is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture evaporation;Wither Indoor Temperature For degree at 26-28 DEG C, withering time is 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither;(3)Will Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;(4)By the leaf bar cut with clean stranding Plate is rubbed or rubbed with hand rubbing, leaf bar is substantially crimped, and is treated that leaf juice is overflowed and is attached on the page, when hand rubbing has the lubrication to feel, then by leaf Group shakes up;(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 10-15cm, is then covered one layer of wet cloth, send Enter on fermenting cellar fermenting frame, fermented indoors under the conditions of 30-33 DEG C of temperature, relative humidity 90-95% 1.5-2 hours, treat tea silk Untill green-yellow is presented again by green change is yellowish green;(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, Knead into tea silk streak, holding has leaf juice excessive, and the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;(7)Will rubbing Tea bar afterwards is inserted in fermentation disk again, is expected thick 15-20cm, disk lid last layer wet cloth, is sent on fermenting cellar fermenting frame, indoors Under the conditions of 26-28 DEG C of temperature, relative humidity 85-92%, ferment 1-1.5 hours, when the leaf color is begun to change into red;(8) The dandelion herb tea bar fermented is dried, it is for the first time 3-5cm by tea bar stand material thickness that its drying means, which is, temperature is 18-25min is dried under the conditions of 105 DEG C, it is 20-25% to make tea bar water content, takes out airing 1 hour, then secondary to spread out tea bar 35-50min is dried under the conditions of material thickness is 2.5-4cm, temperature is 90-95 DEG C, the water content for making tea bar is 5%-6%;(9)Will Dried tea bar takes out and let cool to room temperature, weeds out smalls in tea bar, produces dandelion black tea;(10)By dandelion black tea with Yellow tea is 1 by weight:After 0.3-1.2 ratio is well mixed, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, Toast 15min;(11)Tea material after baking is taken out and let cool to room temperature, through quantitative separating, vacuumizes to pack and produces dandelion Huang Tea product.
  5. 5. a kind of preparation method of dandelion yellow tea as claimed in claim 1, it is characterised in that comprise the following steps:(1)Choosing Select and grow the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)By what is plucked Fresh dandelion greens spread rapidly in time in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, every layer Spacing 25cm, the curtain that withers that every layer of one thin bamboo strips used for weaving of laying is woven into, the condition of withering require that every layer of stand leaf thickness is 5-10cm, and wither room door Mouth is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture evaporation;Wither Indoor Temperature For degree at 26-28 DEG C, withering time is 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither;(3)Will Folium Taraxacum after withering is cut into wide 0.25-0.4cm, long 0.5-0.8cm leaf bar;(4)By the leaf bar cut with clean stranding Plate is rubbed or rubbed with hand rubbing, leaf bar is substantially crimped, and is treated that leaf juice is overflowed and is attached on the page, when hand rubbing has the lubrication to feel, then by leaf Group shakes up;(5)Leaf bar after shaking up is spread in stainless steel fermentation disk, is expected thick 10-15cm, is then covered one layer of wet cloth, send Enter on fermenting cellar fermenting frame, fermented indoors under the conditions of 30-33 DEG C of temperature, relative humidity 90-95% 1.5-2 hours, treat tea silk Untill green-yellow is presented again by green change is yellowish green;(6)The tea silk after fermentation is taken out, when being cooled to room temperature, then is crumpled using washboard, Knead into tea silk streak, holding has leaf juice excessive, and the group of holding is not loose after loosing one's grip, and tea silk is locally rubescent;(7)Will rubbing Tea bar afterwards is inserted in fermentation disk again, is expected thick 15-20cm, disk lid last layer wet cloth, is sent on fermenting cellar fermenting frame, indoors Under the conditions of 26-28 DEG C of temperature, relative humidity 85-92%, ferment 1-1.5 hours, when the leaf color is begun to change into red;(8) The dandelion herb tea bar fermented is dried, it is for the first time 3-5cm by tea bar stand material thickness that its drying means, which is, temperature is 18-25min is dried under the conditions of 105 DEG C, it is 20-25% to make tea bar water content, takes out airing 1 hour, then secondary to spread out tea bar 35-50min is dried under the conditions of material thickness is 2.5-4cm, temperature is 90-95 DEG C, the water content for making tea bar is 5%-6%;(9)Will Dried tea bar takes out and let cool to room temperature, is 1 by dandelion black tea and yellow tea weight ratio:0.3-1.2 ratio mixing is equal After even, it is placed in electric baking case, under the conditions of temperature is 105 DEG C, toasts 15min;(10)Tea material after baking is taken out and put After being cooled to room temperature, tea powder is broken into by 40-50 mesh powder using disintegrating apparatus, enters filter paper bag through quantitative separating, through sealing, sterilizing, wrapping Dress, obtains dandelion yellow tea tea bag product.
  6. 6. the preparation method of the dandelion yellow tea according to claim 4 or 5, it is characterised in that described yellow tea is market Finished product yellow tea on sale.
  7. 7. the preparation method of the dandelion yellow tea according to claim 4 or 5, it is characterised in that described dandelion is Pu Public English Taraxacum mongolicum Hand-mazz, alkali ground dandelion Taraxacun sinicum kitang, different luxuriant Pu Public English Taraxacum heterolepis nakai, taraxacum platypecidum Diels Taraxacum platypecidum Diele, mustard leaf Pu Public English Taraxacum brassicaefolium, Taraxacum erythropodium Kifag Taraxacum erythropodium kitag, belle flower Dandelion Taraxacum calanthodium Dahlst, yellowish dandelion Taraxacum pseudo-albidum Kitang var lutecens kitang, Herba Taraxaci ohwiani Taraxacum onuianum kitang, Taraxacum cuspidatum Dahlst Taraxacum cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum asiatica Dahlst, Tibet dandelion In Taraxacum tibeticum Hand-Mazz, white flower dandelion Taraxacum pseudoalbidum kitang Any one.
  8. 8. the preparation method of the dandelion yellow tea according to claim 4 or 5, it is characterised in that described drying is use Heated-air drying, microwave drying or far-infrared ray drying.
CN201710885689.4A 2017-09-27 2017-09-27 A kind of dandelion yellow tea and preparation method thereof Withdrawn CN107549396A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112753816A (en) * 2019-11-04 2021-05-07 湖南龙回一都富硒茶业股份有限公司 Cyclocarya paliurus yellow tea and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101297667A (en) * 2008-06-11 2008-11-05 钟伟珍 Dandelion health-care tea and preparing process thereof
CN103098945A (en) * 2012-12-10 2013-05-15 广西昭平县凝香翠茶厂 Gynostemma pentaphylla tea and manufacturing method thereof
CN103549088A (en) * 2013-11-22 2014-02-05 郭超民 Manufacturing process of dandelion flower tea
CN103947810A (en) * 2014-05-14 2014-07-30 李�杰 Peony black tea as well as preparation method and application thereof
CN104621293A (en) * 2013-11-06 2015-05-20 王跃进 Making technology of dandelion scented tea
CN105851392A (en) * 2016-05-13 2016-08-17 刘学军 Herba Taraxaci black tea and preparation method thereof
CN106035864A (en) * 2016-06-13 2016-10-26 张苍海 Method for manufacturing black tea with herba taraxaci

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101297667A (en) * 2008-06-11 2008-11-05 钟伟珍 Dandelion health-care tea and preparing process thereof
CN103098945A (en) * 2012-12-10 2013-05-15 广西昭平县凝香翠茶厂 Gynostemma pentaphylla tea and manufacturing method thereof
CN104621293A (en) * 2013-11-06 2015-05-20 王跃进 Making technology of dandelion scented tea
CN103549088A (en) * 2013-11-22 2014-02-05 郭超民 Manufacturing process of dandelion flower tea
CN103947810A (en) * 2014-05-14 2014-07-30 李�杰 Peony black tea as well as preparation method and application thereof
CN105851392A (en) * 2016-05-13 2016-08-17 刘学军 Herba Taraxaci black tea and preparation method thereof
CN106035864A (en) * 2016-06-13 2016-10-26 张苍海 Method for manufacturing black tea with herba taraxaci

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112753816A (en) * 2019-11-04 2021-05-07 湖南龙回一都富硒茶业股份有限公司 Cyclocarya paliurus yellow tea and preparation method thereof

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Application publication date: 20180109