CN107668233A - A kind of processing method of jasmine Neptunea cumingi king's tea - Google Patents
A kind of processing method of jasmine Neptunea cumingi king's tea Download PDFInfo
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- CN107668233A CN107668233A CN201711023561.3A CN201711023561A CN107668233A CN 107668233 A CN107668233 A CN 107668233A CN 201711023561 A CN201711023561 A CN 201711023561A CN 107668233 A CN107668233 A CN 107668233A
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- tea
- jasmine
- pot
- tealeaves
- leaf
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The present invention relates to a kind of processing method of jasmine Neptunea cumingi king's tea, pluck, finish including tea shoot, kneading, rubbing is aobvious in the least, bakee, basement is colored, multiple fiery and vanning, the processing method of jasmine Neptunea cumingi king's tea plucks opportunity by selected tea shoot, basement flower uses the mode of burning leaf of bamboo tea curing after terminating, make stay in grade, jasmine Neptunea cumingi king's tea that in good taste, yield is high.
Description
Technical field
The present invention relates to a kind of tea processing field, more particularly to a kind of processing method of jasmine Neptunea cumingi king's tea.
Background technology
Neptunea cumingi king gathers and processes superb skill, and harvesting has three big features：First, morning is won, second, adopting tender, third, picking only.Fry
500 grams of advanced Neptunea cumingi kings of system about need to adopt 6.8~7.4 ten thousand bud heads, once have 500 grams of dry teas to reach 90,000 or so bud heads in history,
It can be seen that the children of tealeaves is tender, the depth for plucking the time is extraordinary.Delicate bud-leaf, contains abundant epoxide acid and Tea Polyphenols.It is superior
Environmental condition, high-quality fresh leaf, the formation for Neptunea cumingi king's quality in addition provides material base.
Jasmine tea is that a kind of the most salable jasmine tea, its tea perfume merge with jasmin interaction in the market, there is " basement
Jasmine without the most delicious, it is fragrant that row make the human world first " good reputation, jasmine tea is the bulk product of jasmine tea, and producing region is vast, and yield is high,
It is wide in variety.
Tribute is listed in the Qing Dynasty, there is more than 150 years history.Foochow jasmine tea comes from the Chinese, and the innovation of the traditional Chinese medical science promotes good fortune
State jasmine tea is born, and traditional Chinese medical science Ju Fang schools of the Song dynasty fully realize to fragrance and tea health-care effect, triggers scented tea heat, is born
Tens of kinds of scented teas.Since founding of New, Foochow jasmine tea is always the foreign affairs gift tea of country.Jasmine tea is by tealeaves
With jasmine fresh flower spell and, scenting, tealeaves is absorbed the tealeaves that forms of the fragrance of a flower.Its fragrance is fresh persistently, flavour is mellow fresh
Refreshing, yellowish green bright, the tender even softness of tea residue of soup look.The jasmine tea formed by series of process flow scenting, have and calm the nerves, solve
The effect of depression, invigorating the spleen qi-regulating, anti-aging radiation proof, raising immunity of organisms, be a kind of health drink.
Common jasmine tea majority forms using common green tea as raw material by scenting, but the amino acid of common green tea contains
Measure it is relatively low, and Jasmine possessed peat-reek and calm the nerves, qi-regulating, the function of anti-aging and Neptunea cumingi king's tea clearing damp are brought down a fever, control
The effect for the treatment of measles is complemented each other, but due to the technological requirement height of Neptunea cumingi king tea preparation, the time withered and bakeed and temperature handle
Its quality can all be influenceed by holding, so basement spends opportunity and mode unsatisfactory using traditional basement flower mode effect.
The content of the invention
It is an object of the invention to provide a kind of being different from prior art, jasmine Neptunea cumingi king tea process, can solve the problem that
Traditional jasmine Neptunea cumingi king tea process basement is taken time long, is had a great influence by Changes in weather, and it is rotten that tealeaves is subject to the infringement of worm ant
The problems such as, the technical proposal of the invention is realized in this way：
First, the processing method of jasmine Neptunea cumingi king's tea comprises the following steps：
（1）Tea shoot is plucked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts the leaf of a bud one and just opens up, 1.6~2.0cm's of bud length
Raw material, the leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, be advantageous to product
The formation of matter；
（2）Fixing：Carried out in pan or oblique pot, when 190~200 DEG C of pot temperature, throw leaf fried green, based on trembling, the used time 3~
5min is until off the pot standby without red stalk red autumnal leaves, smokeless burnt leaf；
（3）Knead：Using trembling, fry and rub while carry out, 70~75 DEG C, 5~10min of time of pot temperature, it is elastic that tealeaves is held during stir-fry
Should be appropriate, with the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30~40%, and reduction pot temperature is transferred to rubbing and shown
Milli process, hold during stir-fry tealeaves it is elastic should appropriateness, too loose unfavorable tight bar, too tight tea juice overflows, and ties " crispy rice " easily on pot face, production
The raw cigarette smell of burning, makes tea color black, tea bar break it is broken, fine hair it is crisp fall；
（4）The aobvious milli of rubbing：40~70 DEG C of pot temperature, lasts 13~15min, while fry while with the hands at full tilt by whole tealeaves rub into
Several small groups, shake loose frequently, repeated multiple times, rub with the hands to bar shaped and crimp, and fine and soft milli appears, and water content of tea is down to 10~20%, takes the dish out of the pot standby
With；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow fire on pot and dries 6~8min, pot temperature 30~40
DEG C, water content of tea is down to 5~7%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Mix 30~60min of scenting on frame is bakeed, scenting is dried bakeing burning below frame and carry out multiple fire after terminating with the leaf of bamboo；
（6）Vanning：Upper step tealeaves is roasted to water content 3~5%, flower is received in sorting, is cased while hot, is obtained the jasmine Neptunea cumingi king
Tea.
2nd, advantage of the invention is that：
1. the present invention when basement is spent, tea shoot and Jasmine is placed in and bakeed on frame, leaf of bamboo burning production is utilized while mixing scenting
Raw hot gas is dried from the bottom to top, and the purpose so done is controllable raising flower heap temperature, shortens basement and takes time, and will
Together basement enters in tealeaves the peculiar delicate fragrance of the leaf of bamboo, and the leaf of bamboo has the effect of clearing heat and relieving fidgetness, and its taste is light, will not snatch Jasmine
Main taste will not also change the tea perfume of white tea in itself, and the characteristic basement of bamboo heat-clearing insect prevention can be entered tealeaves by hot gas caused by the leaf of bamboo,
So that tealeaves has, bamboo is fragrant, and does not suffer the harm of worm ant.
The leaf of bamboo, Chinese medicine name.For grass henon bamboo Phyllostachys nigra (Lodd. exLindl.) Munro
Var.henonis (Mitf.) Stapf et Rendle etc. leaf.It is distributed in Shandong, on the south Henan and the Yangtze river basin various regions.Tool
There is clearing heat and relieving fidgetness, promote the production of body fluid, the effect of diuresis.
2. the present invention is using using trembling, frying, rubbing three kinds of gimmicks alternately, while trembling, side is fried, while rubbing, with Measuring Moisture Content of Tea
Reduction, bar rope gradually forms.Holding tealeaves is elastic during stir-fry should be appropriate, and too loose unfavorable tight bar, too tight tea juice is overflowed, easily in pot face
It is upper knot " crispy rice ", produce the cigarette smell of burning, tea color is blacked, tea bar break it is broken, fine hair it is crisp fall.
3. the aobvious milli of rubbing is to form the critical process that shape curling is completely draped over one's shoulders like spiral shell, fine and soft milli, traditional diamond-making technique is pot temperature drop
To 50~60 DEG C, tea base is placed in the centre of the palm, both hands close up, and rotating and knead 4~5 changes into a tea group, puts back in pot, allow it to shape.
Tea spreading is placed on mulberry paper by the application immediately after rubbing shows milli, and mulberry paper is placed on pot and dried with slow fire, can be accelerated
Drying course, the time rubbed during reduction, the gas permeability of mulberry paper is strong, is usually used in moxa-moxibustion, coordinates moxa stick to play fabulous treatment
Effect, tea spreading be placed on mulberry paper can faster evenly heated curling, mulberry paper is also Chinese medicine in itself, mulberry in drying course
Insect prevention composition in mulberry paper also can enter tealeaves by basement.
4. the application is distinctly claimed to tea picking, the usual advanced Neptunea cumingi king of 500 grams of frying about needs to adopt 6.8~7.4 ten thousand buds
Head, once there are 500 grams of dry teas to reach 90,000 or so bud heads in history, it is seen that the children of tealeaves is tender, and the depth for plucking the time is extraordinary.
Delicate bud-leaf, contains abundant epoxide acid and Tea Polyphenols.
Embodiment
1st, embodiment 1
The processing method of jasmine Neptunea cumingi king's tea comprises the following steps：
（1）Tea shoot is plucked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts the leaf of a bud one and just opens up, the long 1.6cm of bud raw material,
The leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, is advantageous to the shape of quality
Into；
（2）Fixing：Carried out in pan or oblique pot, when 190 DEG C of pot temperature, throw leaf fried green, based on trembling, used time 3min until nothing
Red stalk red autumnal leaves, smokeless burnt leaf are off the pot standby；
（3）Knead：Using trembling, fry and rub while carry out, 70 DEG C, time 5min of pot temperature, hold during stir-fry tealeaves it is elastic should appropriateness, with
The reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30%, reduces pot temperature and is transferred to rubbing and shows milli process, hand during stir-fry
Hold tealeaves it is elastic should appropriateness, too loose unfavorable tight bar, too tight tea juice overflow, tie " crispy rice " easily on pot face, produce the cigarette smell of burning, make tea
Leaf color pool black, tea bar break it is broken, fine hair it is crisp fall；
（4）The aobvious milli of rubbing：40 DEG C of pot temperature, lasts 13min, with the hands at full tilt rubs whole tealeaves into several small when frying
Group, shakes loose frequently, repeated multiple times, rubs with the hands to bar shaped and crimps, and fine and soft milli appears, and water content of tea is down to 10%, takes the dish out of the pot standby；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow fire on pot and dries 6min, 30 DEG C of pot temperature, tealeaves
Water content is down to 5%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Mix scenting 30min on frame is bakeed, scenting is dried bakeing burning below frame and carry out multiple fire after terminating with the leaf of bamboo；
（6）Vanning：Upper step tealeaves is roasted to water content 3%, flower is received in sorting, is cased while hot, is obtained jasmine Neptunea cumingi king's tea.
2nd, embodiment 2
（1）Tea shoot is plucked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts the leaf of a bud one and just opens up, the long 2.0cm of bud raw material,
The leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, is advantageous to the shape of quality
Into；
（2）Fixing：Carried out in pan or oblique pot, when 200 DEG C of pot temperature, throw leaf fried green, based on trembling, used time 4min until nothing
Red stalk red autumnal leaves, smokeless burnt leaf are off the pot standby；
（3）Knead：Using trembling, fry and rub while carry out, 75 DEG C, time 10min of pot temperature, hold during stir-fry tealeaves it is elastic should appropriateness,
With the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30%, reduces pot temperature and is transferred to rubbing and shows milli process, during stir-fry
Holding tealeaves is elastic should be appropriate, and too loose unfavorable tight bar, too tight tea juice is overflowed, and " crispy rice " is tied easily on pot face, the generation cigarette smell of burning, makes
Tea color black, tea bar break it is broken, fine hair it is crisp fall；
（4）The aobvious milli of rubbing：60 DEG C of pot temperature, lasts 15min, with the hands at full tilt rubs whole tealeaves into several small when frying
Group, shakes loose frequently, repeated multiple times, rubs with the hands to bar shaped and crimps, and fine and soft milli appears, and water content of tea is down to 15%, takes the dish out of the pot standby；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow fire on pot and dries 7min, 35 DEG C of pot temperature, tealeaves
Water content is down to 6%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Mix scenting 45min on frame is bakeed, scenting is dried bakeing burning below frame and carry out multiple fire after terminating with the leaf of bamboo；
（6）Vanning：Upper step tealeaves is roasted to water content 5%, flower is received in sorting, is cased while hot, is obtained jasmine Neptunea cumingi king's tea.
Embodiment 3
（1）Tea shoot is plucked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts the leaf of a bud one and just opens up, the long 2.0cm of bud raw material,
The leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, is advantageous to the shape of quality
Into；
（2）Fixing：Carried out in pan or oblique pot, when 200 DEG C of pot temperature, throw leaf fried green, based on trembling, used time 5min until nothing
Red stalk red autumnal leaves, smokeless burnt leaf are off the pot standby；
（3）Knead：Using trembling, fry and rub while carry out, 75 DEG C, time 10min of pot temperature, hold during stir-fry tealeaves it is elastic should appropriateness,
With the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 40%, reduces pot temperature and is transferred to rubbing and shows milli process, during stir-fry
Holding tealeaves is elastic should be appropriate, and too loose unfavorable tight bar, too tight tea juice is overflowed, and " crispy rice " is tied easily on pot face, the generation cigarette smell of burning, makes
Tea color black, tea bar break it is broken, fine hair it is crisp fall；
（4）The aobvious milli of rubbing：70 DEG C of pot temperature, lasts 15min, with the hands at full tilt rubs whole tealeaves into several small when frying
Group, shakes loose frequently, repeated multiple times, rubs with the hands to bar shaped and crimps, and fine and soft milli appears, and water content of tea is down to 10%, takes the dish out of the pot standby；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow fire on pot and dries 6min, 40 DEG C of pot temperature, tealeaves
Water content is down to 5%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Mix scenting 60min on frame is bakeed, scenting is dried bakeing burning below frame and carry out multiple fire after terminating with the leaf of bamboo；
（6）Vanning：Upper step tealeaves is roasted to water content 3%, flower is received in sorting, is cased while hot, is obtained jasmine Neptunea cumingi king's tea.
Claims (1)
- A kind of 1. processing method of jasmine Neptunea cumingi king's tea, it is characterised in that：The processing method comprises the following steps：（1）Tea shoot is plucked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts the leaf of a bud one and just opens up, 1.6~2.0cm's of bud length Raw material, the leaf volume such as tongue of sparrow；（2）Fixing：Carried out in pan or oblique pot, when 190~200 DEG C of pot temperature, throw leaf fried green, based on trembling, the used time 3~ 5min is until off the pot standby without red stalk red autumnal leaves, smokeless burnt leaf；（3）Knead：Using trembling, fry and rub while carry out, 70~75 DEG C, 5~10min of time of pot temperature, it is elastic that tealeaves is held during stir-fry Should be appropriate, with the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30~40%, and reduction pot temperature is transferred to rubbing and shown Milli process；（4）The aobvious milli of rubbing：40~70 DEG C of pot temperature, lasts 13~15min, while fry while with the hands at full tilt by whole tealeaves rub into Several small groups, shake loose frequently, repeated multiple times, rub with the hands to bar shaped and crimp, and fine and soft milli appears, and water content of tea is down to 10~20%, takes the dish out of the pot standby With；（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow fire on pot and dries 6~8min, pot temperature 30~40 DEG C, water content of tea is down to 5~7%；（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken Mix 30~60min of scenting on frame is bakeed, scenting is dried bakeing burning below frame and carry out multiple fire after terminating with the leaf of bamboo；（6）Vanning：Upper step tealeaves is roasted to water content 3~5%, flower is received in sorting, is cased while hot, is obtained the jasmine Neptunea cumingi king Tea.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123002A (en) * | 2018-09-17 | 2019-01-04 | 横县南方茶厂 | A kind of production method of functional form jasmine perfume (or spice) mulberry spiral shell king's tea |
| CN109221514A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of production method preventing and treating hyperlipidemia jasmine perfume (or spice) Sang Hongcha |
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| CN102007978A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Process for making top-grade curled tea |
| CN106689524A (en) * | 2017-01-11 | 2017-05-24 | 西南大学 | Method for processing jasmine scented tea and product thereof |
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2017
- 2017-10-27 CN CN201711023561.3A patent/CN107668233A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007978A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Process for making top-grade curled tea |
| CN106689524A (en) * | 2017-01-11 | 2017-05-24 | 西南大学 | Method for processing jasmine scented tea and product thereof |
Non-Patent Citations (1)
| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123002A (en) * | 2018-09-17 | 2019-01-04 | 横县南方茶厂 | A kind of production method of functional form jasmine perfume (or spice) mulberry spiral shell king's tea |
| CN109221514A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of production method preventing and treating hyperlipidemia jasmine perfume (or spice) Sang Hongcha |
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