CN107788144A - A kind of picric acid plum taste tea and preparation method thereof - Google Patents
A kind of picric acid plum taste tea and preparation method thereof Download PDFInfo
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- CN107788144A CN107788144A CN201711266121.0A CN201711266121A CN107788144A CN 107788144 A CN107788144 A CN 107788144A CN 201711266121 A CN201711266121 A CN 201711266121A CN 107788144 A CN107788144 A CN 107788144A
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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
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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
- A23F3/08—Oxidation; Fermentation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of picric acid plum taste tea and preparation method thereof, fresh leaves of tea plant of the harvesting with bitter, withered through moderate, vexed red, the interior length the cool green grass or young crops " dragging acid " of pile fermentation, daylight dry, final firing is dry, the picric acid plum taste tea made from refined, even heap packaging that picks Ti.Processing method of the present invention has broken the existing black tea in China, blue or green tea（Oolong tea）With the conventional machining process of the teas such as white tea, vexed red, the blue or green tea of indoor pile fermentation is carried out after being withered using fresh leaf moderate（Oolong tea）Long the cool green grass or young crops " dragging acid " and white tea dry the innovative technology of traditional handicraft fusion, and obtained picric acid plum taste tea profile bar rope is naturally, the brown profit of dry tea color and luster, the deep and remote length of fragrance slightly acid, smoked plum taste is dense, slight bitter, is promoted the production of body fluid after bitter, soup look is orange bright, unique flavor, and the market space is more wide.
Description
Technical field
The invention belongs to tealeaves and its derived product research and development field, and in particular to a kind of picric acid plum taste tea and its preparation side
Method.
Background technology
Tea tree, original name tea, Latin literary fame:Camellia sinensis (L.) O. Ktze., Theaceae, Camellia.I
State is the original producton location of tea tree, and tea tree breed resource is extremely abundant, the long history in tree plant cultivation existing more than 3000 years.During herb mixtures tea is
The distinctive a kind of tea tree of state, the bitter taste white peony in such as Fujian.Herb mixtures tea bitter, there is special fragrance characteristic, in botany shape
In state is in dungarunga type more, and the big matter of its leaf is soft, the smooth rich gloss in blade face, and bud-leaf fine hair is few.Bitter taste tealeaves, palatability is poor, as
Commodity tea is consumed and popularization difficulty is larger, and processing capacity is few at present, no commercial prod sale（Villager is self-sufficient）, it is among the people to adopt
With direct air dry or using iron pan finish, hand rub, dry it is rough form, drunk usually as a kind of medicine, it is believed that have certain
Pharmacological action, the effect with " cure the disease, detoxify, sweating of annealing " of normal drink, can control " accumulated heat, chronic diarrhea, anti-inflammatory, analgesia " and " heart spleen
Do not relax " etc. illness.For herb mixtures tea because of bitter, how to solve its palatability problems is that can herb mixtures tea kind play its functional components, real
Existing merchandized handling and the key factor of maximizing the benefits.Therefore, the picric acid plum taste tea of unique flavor is prepared using this technique, is
The important technique measure that is scientific, rationalizing product development of one bitter taste tea tree breed.Merged and created by tea processing technique
Newly, personalization, large-scale production and the commercial sales of herb mixtures tea tea tree breed resource tea products are realized, add bluish dogbane
Chromaticity kind, variation, the individual demand of Tea Consumption colony are met, to improving bitter taste tea product added value, promote tea enterprise
Synergy and tea grower increase income significant.
The content of the invention
It is an object of the invention to for existing bitter taste tea tree breed preparation technology is simple, product palatability is poor, commercialization
A kind of situations such as exploitation lags, productivity effect is low, there is provided picric acid plum taste tea and preparation method thereof.The preparation method scientific fertilisation
The existing black tea in China, blue or green tea（Oolong tea）With the traditional processing critical process of white tea teas, after being withered using fresh leaf moderate i.e.
Carry out vexed red, the blue or green tea of indoor pile fermentation（Oolong tea）The innovative technology that long the cool green grass or young crops " dragging acid " and white tea are dried, the picric acid plum produced
Taste tea profile bar rope is naturally, the brown profit of dry tea color and luster, and the deep and remote length of fragrance slightly acid, smoked plum taste is dense, slight bitter, is promoted the production of body fluid after bitter, soup look is orange bright
It is bright, unique flavor.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of picric acid plum taste tea：Harvesting tool bitter taste fresh leaves of tea plant, withered using fresh leaf moderate, indoor pile fermentation it is vexed
Red, indoor spreading for cooling, long the cool green grass or young crops " dragging acid ", the sun dries, final firing is dry, pick Ti, even heap packaging produces unique flavor picric acid plum
Taste tea.
A kind of preparation method of described picric acid plum taste tea, specifically includes following steps：
（1）Harvesting：The tea fresh leaves of harvesting tool bitter taste, standard are the leaf of a bud two or three or equal tenderness to pressing from both sides leaf；Action will during harvesting
Merrily and lightheartedly, avoid tight pinch to drag by force, to ensure that fresh leaf debris is few, impaired light；Harvesting fresh leaf is contained using bamboo large bamboo or wicker basket, avoids extruding
Polluted with utensil is contained.
（2）Moderate is withered：Withering degree is percentage of water loss 20wt%-30wt%.Moderate is withered, to reduce fresh leaf moisture, enhancing
The activity of contained enzyme material in leaf, promote the compositions such as starch, protein, insoluble protopectin to decompose, convert, generate Portugal
Grape sugar, amino acid, soluble pectin etc., while the green grass gas of fresh leaf is disappeared and is produced delicate fragrance, and have fruit perfume or the fragrance of a flower, into
Tea flavour alcohol is advantageous to the formation of Tea color, perfume (or spice), flavor quality without puckery.
（3）Pile fermentation is vexed red：Tealeaves after moderate is withered is in 25 DEG C -30 DEG C indoor carry out pile fermentations of temperature, pile fermentation time 5-
8h, at interval of 2h-3h turn 1 time, using uniform fermentation red change as appropriateness.Pile fermentation it is vexed it is red be chiefly to facilitate polyphenol oxidase, production
The material that raw theaflavin, thearubigin etc. are advantageous to tea aroma, flavour is formed.
（4）Interior length the cool green grass or young crops " drag acid "：Tealeaves after uniform fermentation red change thin is spread out in bamboo 18 DEG C -22 DEG C indoor
On water sieve, leaf-spreading thickness 1.0cm-3.0cm, time 20h-30h is spread, spread to moisture content and reach 18wt%-22wt%.Long the cool green grass or young crops master
If leaking water the slow conversion with internal substance by tealeaves, distinctive fragrance characteristic is formed.
（5）Outdoor daylight is dried：Will be through step（4）Tealeaves after processing moves to outdoor carry out daylight and dried.
（6）Final firing is dried：Using the automatic rotary case type dryer of heating（XRH-206B types）Cured leaf will be shone and be dried to sufficient dry, baking
Dry -80 DEG C of temperature 60 C, time 1h- 1.5h, is dried to tealeaves moisture content to 5wt% ~ 6wt%.
（7）Ti is picked to refine：Debris, thick stalk and the pornographic movie in tealeaves are picked, picric acid plum taste tealeaves is made.
（8）Even heap packaging：Even heap, using food-grade tinfoil paper inner bag packed in cases.
Picric acid plum taste tea made from a kind of preparation method as described above, measures picric acid plum taste tea and contains bitter taste amino acid,
The content of wherein valine, leucine, isoleucine, lysine, tyrosine and histidine is respectively greater than 0.023%, 0.014%,
0.011%th, 0.008%, 0.019% and 0.008%, there is bitter taste basis, flavour slight bitter, promoted the production of body fluid after bitter, smoked plum taste is dense.
The remarkable advantage of the present invention is：
Using the picric acid plum taste tea profile bar rope of above-mentioned preparation method production naturally, the brown profit of dry tea color and luster, the deep and remote length of fragrance slightly acid, acid
Plum taste is dense, slight bitter, is promoted the production of body fluid after bitter, and soup look is orange bright, unique flavor.The invention has the advantages that scientific fertilisation China is existing red
Tea, blue or green tea（Oolong tea）With the traditional processing critical process of three big teas of white tea, acid, sun withering are dragged by vexed red oxidation, long the cool green grass or young crops
The technologies such as alcoholization, the picric acid plum taste personalized product by bitter taste tea processing into unique flavor, realize the reasonable of bitter taste tea tree
Using and new product development, also meet the diversified demand of Tea Consumption colony, added value of product is high, and market prospects are also very
It is wide.Production and processing technology technology maturation of the present invention simultaneously, is adapted to large-scale production.
Embodiment
Embodiment 1
A kind of preparation method of picric acid plum taste tea, is concretely comprised the following steps：
（1）Harvesting：Tea fresh leaves of the harvesting with bitter taste, standard are the leaf of a bud two or three or equal tenderness to pressing from both sides leaf；Acted during harvesting
It is slim and graceful, avoid tight pinch and drag by force, to ensure that fresh leaf debris is few, impaired light；Harvesting fresh leaf is contained using bamboo large bamboo or wicker basket, avoids squeezing
Press and contain utensil pollution；
（2）Moderate is withered：Withering degree is percentage of water loss 23%-24%；
（3）Pile fermentation is vexed red：The bitter fresh leaves of tea plant that moderate is withered is in 25 DEG C of indoor carry out pile fermentations of temperature, pile fermentation time 8h, during which
Interval 3h turn 1 time, using uniform fermentation red change as appropriateness；
（4）Interior length the cool green grass or young crops " drag acid "：By the fresh leaf of uniform fermentation red change 20 DEG C it is indoor it is thin spread out on bamboo water sieve, spread out leaf
Thickness 1.0cm-2.0cm, time 22h is spread, daylight is carried out when moisture content reaches 18%-22% and is dried；
（5）Outdoor daylight is dried：Bamboo water sieve is moved into outdoor carry out daylight to dry；
（6）Final firing is dried：Using the automatic rotary case type dryer of heating（XRH-206B types）Cured leaf will be shone and be dried to sufficient dry, drying temperature
65 DEG C, time 1.2h of degree, moisture content 5% ~ 6%；
（7）Ti is picked to refine：Debris, thick stalk and pornographic movie in tealeaves etc. is picked, picric acid plum taste tealeaves is made；
（8）Even heap packaging：Even heap, using food-grade tinfoil paper inner bag packed in cases.
Embodiment 2
Harvesting with bitter taste fresh leaves of tea plant, withered using fresh leaf moderate, vexed red, the long the cool green grass or young crops " dragging acid " of indoor pile fermentation, daylight shine
Dry, final firing drying, the innovation work for picking the black tea such as Ti is refined, even heap is packed, blue or green tea and the big teas conventional machining techniques fusion of white tea 3
Skill, produce unique flavor picric acid plum taste tealeaves.
A kind of described picric acid plum taste tea and preparation method comprise the following steps：
（1）Harvesting：Tea fresh leaves of the harvesting with bitter taste, standard are the leaf of a bud two or three or equal tenderness to pressing from both sides leaf；Acted during harvesting
It is slim and graceful, avoid tight pinch and drag by force, to ensure that fresh leaf debris is few, impaired light；Harvesting fresh leaf is contained using bamboo large bamboo or wicker basket, avoids squeezing
Press and contain utensil pollution；
（2）Moderate is withered：Withering degree is percentage of water loss 23%-27%；
（3）Pile fermentation is vexed red：The bitter fresh leaves of tea plant that moderate is withered is in 28 DEG C of indoor carry out pile fermentations of temperature, pile fermentation time 6h, during which
Interval 3h turn 1 time, using uniform fermentation red change as appropriateness；
（4）Interior length the cool green grass or young crops " drag acid "：By the fresh leaf of uniform fermentation red change 18 DEG C it is indoor it is thin spread out on bamboo water sieve, spread out leaf
Thickness 1.5cm-2.5cm, time 26h is spread, daylight is carried out when moisture content reaches 18%-22% and is dried；
（5）Outdoor daylight is dried：Bamboo water sieve is moved into outdoor carry out daylight to dry；
（6）Final firing is dried：Using the automatic rotary case type dryer of heating（XRH-206B types）Cured leaf will be shone and be dried to sufficient dry, drying temperature
70 DEG C, time 1.2h of degree, moisture content 5% ~ 6%；
（7）Ti is picked to refine：Debris, thick stalk and pornographic movie in tealeaves etc. is picked, picric acid plum taste tealeaves is made；
（8）Even heap packaging：Even heap, using food-grade tinfoil paper inner bag packed in cases.
Embodiment 3
Harvesting with bitter taste fresh leaves of tea plant, withered using fresh leaf moderate, vexed red, the long the cool green grass or young crops " dragging acid " of indoor pile fermentation, daylight shine
Dry, final firing drying, the innovation work for picking the black tea such as Ti is refined, even heap is packed, blue or green tea and the big teas conventional machining techniques fusion of white tea 3
Skill, produce unique flavor picric acid plum taste tealeaves.
A kind of described picric acid plum taste tea and preparation method comprise the following steps：
（1）Harvesting：Tea fresh leaves of the harvesting with bitter taste, standard are the leaf of a bud two or three or equal tenderness to pressing from both sides leaf；Acted during harvesting
It is slim and graceful, avoid tight pinch and drag by force, to ensure that fresh leaf debris is few, impaired light；Harvesting fresh leaf is contained using bamboo large bamboo or wicker basket, avoids squeezing
Press and contain utensil pollution；
（2）Moderate is withered：Withering degree is percentage of water loss 26%-30%；
（3）Pile fermentation is vexed red：The bitter fresh leaves of tea plant that moderate is withered is in 29 DEG C of indoor carry out pile fermentations of temperature, pile fermentation time 5h, during which
Interval 2.5h turn 1 time, using uniform fermentation red change as appropriateness；
（4）Interior length the cool green grass or young crops " drag acid "：By the fresh leaf of uniform fermentation red change 22 DEG C it is indoor it is thin spread out on bamboo water sieve, spread out leaf
Thickness 2.0cm-3.0cm, time 28h is spread, daylight is carried out when moisture content reaches 18%-22% and is dried；
（5）Outdoor daylight is dried：Bamboo water sieve is moved into outdoor carry out daylight to dry；
（6）Final firing is dried：Using the automatic rotary case type dryer of heating（XRH-206B types）Cured leaf will be shone and be dried to sufficient dry, drying temperature
75 DEG C, time 1.2h of degree, moisture content 5% ~ 6%；
（7）Ti is picked to refine：Debris, thick stalk and pornographic movie in tealeaves etc. is picked, picric acid plum taste tealeaves is made；
（8）Even heap packaging：Even heap uses food-grade tinfoil paper inner bag packed in cases.
Comparative example 1
The bitter taste tea processed using raw process among the people.
The performance comparison of tealeaves made from the embodiment 1-3 of table 1, comparative example 1
Presently preferred embodiments of the present invention is the foregoing is only, all equivalent changes done according to scope of the present invention patent are with repairing
Decorations, it should all belong to the covering scope of the present invention.
Claims (3)
- A kind of 1. preparation method of picric acid plum taste tea, it is characterised in that：Fresh leaves of tea plant of the harvesting with bitter taste, withered through moderate, Vexed red, the interior length the cool green grass or young crops " dragging acid " of pile fermentation, daylight dry, final firing is dry, picking Ti, refined, even heap is packed and picric acid plum taste is made Tea.
- A kind of 2. preparation method of picric acid plum taste tea according to claim 1, it is characterised in that：Comprise the following steps：（1）Harvesting：Fresh leaves of tea plant of the harvesting with bitter taste, fresh leaf standard are a bud two, three leaves or equal tenderness to pressing from both sides leaf；（2）Moderate is withered：Withering degree is percentage of water loss 20wt%-30wt%；（3）Pile fermentation is vexed red：Tealeaves after moderate is withered carries out turning 1 in 25 DEG C -30 DEG C indoor carry out pile fermentations, interval 2h-3h It is secondary, pile fermentation time 5-8h, using uniform fermentation red change as appropriateness；（4）Interior length the cool green grass or young crops " drag acid "：The tealeaves of uniform fermentation red change thin is spread out in bamboo water sieve 18 DEG C -22 DEG C indoor On, leaf-spreading thickness 1.0cm-3.0cm, time 20h-30h is spread, spread to moisture content and reach 18wt%-22wt%；（5）Daylight dries：Will be through step（4）Tealeaves after processing moves to outdoor carry out daylight and dried；（6）Final firing is dried：Solarization cured leaf is dried to sufficient dry, 60 DEG C -80 DEG C of drying temperature using automatic rotary case type dryer is heated, Time 1h- 1.5h, drying tealeaves moisture content to 5wt% ~ 6wt%；（7）Ti is picked to refine：Pick debris, thick stalk and the pornographic movie in tealeaves；（8）Even heap packaging：Even heap, using food-grade tinfoil paper inner bag packed in cases.
- 3. picric acid plum taste tea is made in a kind of preparation method as claimed in claim 1 or 2.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157549A (en) * | 2018-03-20 | 2018-06-15 | 桂东县江师傅生态茶业有限公司 | A kind of craft black tea manufacture craft |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317614A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing white tea |
| CN101416664A (en) * | 2008-12-01 | 2009-04-29 | 鄢香永 | Sour odor type Tieguanyin tea processing technique |
| KR20090043097A (en) * | 2007-10-29 | 2009-05-06 | 박동춘 | Preparing method of fermented green tea |
-
2017
- 2017-12-05 CN CN201711266121.0A patent/CN107788144A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317614A (en) * | 2007-06-05 | 2008-12-10 | 福建农林大学 | Method for processing white tea |
| KR20090043097A (en) * | 2007-10-29 | 2009-05-06 | 박동춘 | Preparing method of fermented green tea |
| CN101416664A (en) * | 2008-12-01 | 2009-04-29 | 鄢香永 | Sour odor type Tieguanyin tea processing technique |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157549A (en) * | 2018-03-20 | 2018-06-15 | 桂东县江师傅生态茶业有限公司 | A kind of craft black tea manufacture craft |
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