CN107712147A - A kind of processing method of jasmine dahongpao tea - Google Patents

Abstract

The invention relates to a processing method of jasmine Dahongpao tea, which comprises the procedures of primary pan-frying, primary rolling, secondary pan-frying, secondary rolling, primary baking, screening, re-baking and scenting, wherein the pan-frying and rolling are alternately carried out, the pan-frying adopts high temperature, rapidness and stuffiness as main materials, and the rolling adopts heavy pressure, rapidness and weight as main materials.

Description

A kind of processing method of jasmine dahongpao tea

technical field

The invention relates to the field of tea processing, and particularly designs a processing method of jasmine dahongpao tea.

Background technique

Dahongpao, produced in Wuyi Mountain, Fujian Province, is an oolong tea with excellent quality. Chinese special tea. Its shape is tightly knotted, its color is green and brown, and its color is bright orange and yellow after brewing, and its leaves are red and green. The most outstanding quality is that the fragrance is rich and orchid, the fragrance is high and long-lasting, and the "rock rhyme" is obvious. In addition to the health functions of general tea, such as refreshing and thinking, eliminating fatigue, promoting body fluid and diuresis, antipyretic and heatstroke prevention, sterilization and anti-inflammation, detoxification and disease prevention, digestion and greasy, weight loss and bodybuilding, it also has special functions such as cancer prevention, blood fat reduction, anti-aging, etc. effect. Dahongpao is very resistant to brewing, and it still has a fragrance after brewing seven or eight times.

Jasmine tea is currently the most sold scented tea in the market. Its tea aroma and jasmine scent are mixed together, and it has the reputation of "the scent of jasmine is the best fragrance in the world". Jasmine tea is a bulk product of scented tea. The area is vast, the output is high, and the variety is rich.

It was listed as a tribute in the Qing Dynasty and has a history of more than 150 years. Fuzhou jasmine tea originated in the Han Dynasty. The innovation of traditional Chinese medicine promoted the birth of Fuzhou jasmine tea. The full understanding of the aroma and the health care function of tea by the Fang School of the Bureau of Traditional Chinese Medicine in the Song Dynasty triggered a craze for fragrant tea, and dozens of fragrant teas were born. Since the founding of new China, Fuzhou jasmine tea has always been the country's foreign affairs tea. Jasmine tea is made by blending and scenting tea leaves and jasmine flowers so that the tea leaves can absorb the fragrance of the flowers. Its fragrance is fresh and long-lasting, the taste is mellow and fresh, the soup color is bright yellow and green, and the bottom of the leaves is tender and soft. The jasmine tea made by scenting through a series of technological processes has the effects of calming the nerves, relieving depression, invigorating the spleen and regulating qi, anti-aging and radiation protection, and improving the body's immunity. It is a healthy drink.

Most of the usual jasmine tea is made of ordinary green tea through scenting, but the amino acid content of ordinary green tea is low, and the special fragrance and functions of jasmine to calm the nerves, regulate qi, and anti-aging are similar to Dahongpao tea for refreshing and relieving fatigue. Antipyretic, antipyretic and anti-cancer functions coincide with each other, but due to the high technical requirements for the preparation of rock tea itself and the weak adsorption of ordinary spices to it, it may even affect the taste; , so there has not been a good method of mass production by machining for a long time.

Contents of the invention

The purpose of the present invention is to provide a Jasmine Dahongpao tea processing method which is different from the prior art, which can solve the phenomenon of under-fired and over-fired Jasmine Dahongpao tea in traditional mechanical processing, and replace manual processing to achieve the hand-processed taste and quality, the technical solution of the present invention is achieved in this way:

One, the processing method of described Jasmine Dahongpao tea comprises the following steps:

(1) Initial frying: Put the dried and cooled tea leaves into a microwave machine for initial frying, the temperature of the pot is 240-260°C, and stir-fry for 1-3 minutes;

(2) Initial kneading: Put the tea leaves after the initial roasting into a small kneading machine, use heavy pressure as the main method and light pressure as the supplementary method to heat knead, and knead for 1-5 minutes until the tea leaves are rolled into strands;

(3) Second finishing: Put the tea leaves after the first kneading into the finishing machine for re-frying, the temperature of the re-frying pot is 200-240°C, and stir-frying for 10-30 seconds until the tea leaves are hot;

(4) Secondary kneading: Put the tea leaves that have been greened for the second time into a small kneading machine and knead again for 1-3 minutes. The tea leaves are rolled tightly in strips to obtain spare tea leaves;

(5) Initial baking: Initially roast the spare tea leaves that have been roasted and kneaded at a temperature of 90-120°C for 10-15 minutes, and when the water content reaches 20-30%, put them into a sieve for later use;

(6) Screening: sieve the tea leaves after the first roasting to remove the broken pieces, remove the yellow flakes from the top, and let it cool naturally.

(7) Re-roasting: Re-roast the tea leaves screened in the previous step. The re-roasting is in the form of low-temperature and slow-roasting at a temperature of 75-85°C, and re-baking for 1 to 2 hours. Store it while it is hot until the tea leaves emit tea aroma;

(8) Scenting flowers: Scent the re-roasted tea leaves in the way of one layer of tea leaves and one layer of jasmine flowers. Add a catty of magnolia to each layer of jasmine flowers and scent them together. The jasmine dahongpao tea is obtained by dissipating heat from the flowers, blooming and cooling.

The microwave de-enzyming machine adopts a high-temperature, fast, and veneer-based de-enzyme mode. Generally, this method of frying greens is mostly used for oolong tea. Moisture, not too dry to cause the tea leaves to break, the right amount of water can make some finely broken tea leaves can be assembled to form tea sticks during the rolling process.

The small-sized kneading machine adopts heavy pressure, fast and short-time kneading mode, which can make the tea leaves form quickly without breaking, and the way of heavy pressure makes the finely crushed tea leaves gather and form.

Two, the advantage of the present invention is:

1. when the present invention scents flower step, add magnolia to scent system together, purpose has two, the one, the unique delicate fragrance of magnolia flower is scented in the tealeaves together, and the delicate fragrance of magnolia flower is different with the strong fragrance of jasmine flower, can be mixed with The fragrance of jasmine complements each other, making the fragrance of the tea full, and after soaking for many times, the fragrance of jasmine becomes weaker. The function of promoting qi and relieving cough, combined with the unique heat-clearing and detoxifying, pain-relieving and blood-relieving effects of jasmine, long-term drinking of the jasmine Dahongpao tea can relieve urban diseases such as irritability, getting angry, and insomnia. The following is the introduction of Magnolia and Jasmine:

Magnolia (scientific name: Michelia alba DC.), is a species with white flowers in Magnolia, medicinal value:

Indications

Flower: dispelling dampness; promoting qi; relieving cough. The main chest tightness and abdominal distension; heatstroke; cough; prostatitis; leucorrhea.

① "Sichuan Traditional Chinese Medicine": treat white turbidity and leucorrhea in women.

②Guangzhou Air Force "Commonly Used Chinese Herbal Medicine Handbook": Promoting qi and transforming turbidity, relieving cough. Control prostatitis, women's leucorrhea, children's bronchitis, consumptive chronic cough.

Jasmine, alias: jasmine, Latin name: Jasminum sambac (L.) Ait, Oleaceae, Jasminum genus erect or climbing shrub, up to 3 meters, is a famous raw material for scented tea and important flavor raw material; flowers and leaves are used for medicinal purposes Redness, swelling and pain, and has the effect of relieving cough and reducing phlegm.

2. Jasmine and Magnolia are usually used for the scenting of green tea. Dahongpao belongs to rock tea, which has a special fragrance and has a weak ability to accept and absorb other fragrances. However, this application adopts scientific proportioning and special processing of Dahongpao. It makes it easier for Dahongpao tea to absorb the aromas of jasmine and magnolia without conflicting, and the tea aroma has layers, which appear one by one with the soaking time.

3. This application uses frying and kneading alternately in the process of processing Dahongpao tea leaves. Stir-frying and kneading are carried out alternately. When frying greens, choose high temperature, fast, and stuffy, and kneading choose heavy pressure, fast, and heavy. , This method solves the phenomenon of "underfire" or "overfire" that is easy to occur during traditional mechanical frying and kneading, and ensures the quality of tea while mechanized production is a unique method of frying and kneading Dahongpao tea.

4. The screening method of this application is different from the traditional processing method. This application is screened after the first roasting is completed. The purpose is to fully utilize the raw materials, including some leftovers. The nutrients produced during the baking process will remain on the tea leaves. Finely crushed tea leaves can also be made into tea leaves by roasting and kneading, so the leftovers are screened and removed after the first roasting, which is different from the traditional processing method of screening before roasting, and the utilization rate of raw materials is higher.

detailed description

1. Embodiment 1

The processing method of described jasmine dahongpao tea comprises the following steps:

(1) Initial frying: put the dried and cooled tea leaves into a microwave curing machine for initial frying, the temperature of the pot is 240°C, and fry the greens for 1 minute;

(2) Initial kneading: Put the tea leaves after the initial roasting into a small kneading machine, use heavy pressure as the main method and light pressure as the supplementary method to heat knead, and knead for 1 minute until the tea leaves are rolled into strands;

(3) Second greening: Put the tea leaves after the first kneading into the greening machine for re-frying. The temperature of the re-frying pot is 200°C, and stir-fry for 10 seconds until the tea leaves are hot;

(4) Secondary kneading: Put the tea leaves that have been finished for the second time into a small kneading machine and knead again for 1 minute. The tea leaves are rolled tightly in strips to obtain spare tea leaves;

(5) Initial roasting: Initially roast the spare tea leaves that have been fried and kneaded. The initial roasting temperature is 90°C, and the initial roasting is 10 minutes. When the water content reaches 20%, put it into a sieve for later use;

(6) Screening: sieve the tea leaves after the first roasting to remove the broken pieces, remove the yellow flakes from the top, and let it cool naturally.

(7) Re-roasting: Re-roast the tea leaves screened in the previous step. The re-roasting is in the form of low-temperature and slow-roasting at a temperature of 75°C, and re-baking for 1 hour, until the tea leaves emit tea fragrance and then stored while they are hot;

(8) Scenting flowers: Scent the rebaked tea leaves in the way of one layer of tea leaves and one layer of jasmine flowers. Add a catty of magnolia to each layer of jasmine flowers and scent them together. After scenting the flowers for 1 hour, pass the flowers to dissipate heat according to the traditional method , flowering, and cooling to obtain the jasmine dahongpao tea.

The microwave de-enzyming machine adopts a high-temperature, fast, and veneer-based de-enzyme mode. Generally, this method of frying greens is mostly used for oolong tea. Moisture, not too dry to cause the tea leaves to break, the right amount of water can make some finely broken tea leaves can be assembled to form tea sticks during the rolling process.

The small-sized kneading machine adopts heavy pressure, fast and short-time kneading mode, which can make the tea leaves form quickly without breaking, and the way of heavy pressure makes the finely crushed tea leaves gather and form.

2. Embodiment 2

The processing method of described jasmine dahongpao tea comprises the following steps:

(1) Stir-frying for the first time: Put the tea leaves that have been sun-dried and cooled into a microwave de-enzyming machine for initial frying. The temperature of the pot is 255°C, and fry the greens for 2 minutes;

(2) Initial rolling: Put the tea leaves after the initial roasting into a small rolling machine, use heavy pressure as the main method and light pressure as the supplementary method to heat knead, and knead for 3 minutes until the tea leaves are rolled into strands;

(3) Second finishing: Put the tea leaves after the first kneading into the finishing machine for re-frying. The temperature of the re-frying pot is 220°C, and stir-fry for 15 seconds until the tea leaves are hot;

(4) Secondary kneading: Put the tea leaves that have been greened for the second time into a small kneading machine and knead again for 1-3 minutes. The tea leaves are rolled tightly in strips to obtain spare tea leaves;

(5) Initial roasting: Initially roast the spare tea leaves that have been fried and kneaded. The initial roasting temperature is 100°C, and the initial roasting is 12 minutes. When the water content reaches 25%, put it into a sieve for later use;

(6) Screening: sieve the tea leaves after the first roasting to remove the broken pieces, remove the yellow flakes from the top, and let it cool naturally.

(7) Re-roasting: Re-roast the tea leaves screened in the previous step. The re-baking is in the form of low-temperature and slow-roasting at a temperature of 80°C, and re-baking for 1 hour, until the tea leaves emit tea aroma and then stored while they are hot;

(8) Scenting flowers: Scent the re-roasted tea leaves in the way of one layer of tea leaves and one layer of jasmine flowers. Add a catty of magnolia to each layer of jasmine flowers and scent them together. After scenting the flowers for 2 hours, pass the flowers to dissipate heat according to the traditional method , flowering, and cooling to obtain the jasmine dahongpao tea.

The microwave de-enzyming machine adopts a high-temperature, fast, and veneer-based de-enzyme mode. Generally, this method of frying greens is mostly used for oolong tea. Moisture, not too dry to cause the tea leaves to break, the right amount of water can make some finely broken tea leaves can be assembled to form tea sticks during the rolling process.

The small-sized kneading machine adopts heavy pressure, fast and short-time kneading mode, which can make the tea leaves form quickly without breaking, and the way of heavy pressure makes the finely crushed tea leaves gather and form.

Example 3

The processing method of described jasmine dahongpao tea comprises the following steps:

(1) Stir-fry for the first time: Put the tea leaves after drying and cooling into the microwave de-enzyming machine for initial frying, the temperature of the pot is 260°C, and stir-fry for 3 minutes;

(2) Initial kneading: Put the tea leaves after the initial roasting into a small kneading machine, use heavy pressure as the main method and light pressure as the supplementary method to heat knead, and knead for 5 minutes until the tea leaves are rolled into strands;

(3) Second greening: Put the tea leaves after the first kneading into the greening machine for re-frying. The temperature of the re-frying pot is 240°C, and stir-fry for 30 seconds until the tea leaves are hot;

(4) Secondary kneading: Put the tea leaves that have been greened for the second time into a small kneading machine and knead again for 3 minutes. The tea leaves are rolled tightly in strips to obtain spare tea leaves;

(5) Initial baking: Initially bake the spare tea leaves that have been roasted and kneaded at a temperature of 120°C for 15 minutes, and put them into a sieve when the water content reaches 30%;

(6) Screening: sieve the tea leaves after the first roasting to remove the broken pieces, remove the yellow flakes from the top, and let it cool naturally.

(7) Re-roasting: Re-roast the tea leaves screened in the previous step. The re-roasting is in the form of low-temperature and slow-roasting at a temperature of 85°C for 2 hours. Store it while it is hot until the tea leaves emit tea aroma;

(8) Scenting flowers: Scent the re-roasted tea leaves in the way of one layer of tea leaves and one layer of jasmine flowers. Add a catty of magnolia to each layer of jasmine flowers and scent them together. After scenting the flowers for 2 hours, pass the flowers to dissipate heat according to the traditional method , flowering, and cooling to obtain the jasmine dahongpao tea.

The microwave de-enzyming machine adopts a high-temperature, fast, and veneer-based de-enzyme mode. Generally, this method of frying greens is mostly used for oolong tea. Moisture, not too dry to cause the tea leaves to break, the right amount of water can make some finely broken tea leaves can be assembled to form tea sticks during the rolling process.

The small-sized kneading machine adopts heavy pressure, fast and short-time kneading mode, which can make the tea leaves form quickly without breaking, and the way of heavy pressure makes the finely crushed tea leaves gather and form.

Claims (3)

1. a processing method of Jasmine Dahongpao tea, characterized in that: said processing method may further comprise the steps: (1) Initial frying: Put the dried and cooled tea leaves into a microwave machine for initial frying, the temperature of the pot is 240-260°C, and stir-fry for 1-3 minutes; (2) Initial kneading: Put the tea leaves after the initial roasting into a small kneading machine, use heavy pressure as the main method and light pressure as the supplementary method to heat knead, and knead for 1-5 minutes until the tea leaves are rolled into strands; (3) Second finishing: Put the tea leaves after the first kneading into the finishing machine for re-frying, the temperature of the re-frying pot is 200-240°C, and stir-frying for 10-30 seconds until the tea leaves are hot; (4) Secondary kneading: Put the tea leaves that have been greened for the second time into a small kneading machine and knead again for 1-3 minutes. The tea leaves are rolled tightly in strips to obtain spare tea leaves; (5) Initial baking: Initially roast the spare tea leaves that have been roasted and kneaded at a temperature of 90-120°C for 10-15 minutes, and when the water content reaches 20-30%, put them into a sieve for later use; (6) Screening: sieve the tea leaves after the first roasting to remove the broken pieces, remove the yellow flakes from the top, and let it cool naturally. (7) Re-roasting: Re-roast the tea leaves screened in the previous step. The re-roasting is in the form of low-temperature and slow-roasting at a temperature of 75-85°C, and re-baking for 1 to 2 hours. Store it while it is hot until the tea leaves emit tea aroma; (8) Scenting flowers: Scent the re-roasted tea leaves in the way of one layer of tea leaves and one layer of jasmine flowers. Add a catty of magnolia to each layer of jasmine flowers and scent them together. The jasmine dahongpao tea is obtained by dissipating heat from the flowers, blooming and cooling. 2. The method for processing jasmine Dahongpao tea according to claim 1, characterized in that: the microwave de-enzyming machine adopts a high-temperature, fast, and boring-based de-enzyme mode. 3. The method for processing jasmine Dahongpao tea according to claim 1, characterized in that: said small rolling machine adopts heavy pressure, fast and short-time rolling mode.