CN107821673A - A kind of white tea preparation method containing sweet osmanthus - Google Patents
A kind of white tea preparation method containing sweet osmanthus Download PDFInfo
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- CN107821673A CN107821673A CN201711127157.0A CN201711127157A CN107821673A CN 107821673 A CN107821673 A CN 107821673A CN 201711127157 A CN201711127157 A CN 201711127157A CN 107821673 A CN107821673 A CN 107821673A
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- sweet osmanthus
- tealeaves
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- shade
- tea
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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
- A23F3/14—Tea preparations, e.g. using additives
Abstract
A kind of preparation method of sweet osmanthus white tea, method include：Leaf picking → → Oscillating the green grass or young crops that the withers → fresh sweet osmanthus of addition Exposure to Sunlight together, dry in the shade → Titian, this method is dried in the shade simultaneously using fresh sweet osmanthus with tealeaves, Titian simultaneously, flowers and fruits are fragrant caused by being mixed using tealeaves Natural Transformation process with fresh sweet osmanthus fragrance, fragrance of osmanthus reaches the compound fragrance of a flower, and do not influence the purpose of tealeaves mouthfeel, make tealeaves reach pure natural to be not added with osmanthus flower fragrance and can also reach fragrance flavour having a sense of hierarchy, and the health-care efficacy of white tea and sweet osmanthus can be integrated, the sweet osmanthus white tea of year-on-year scenting legal system, significantly reduce production time and cost, reduce tealeaves damage, ensure quality, improve yield.
Description
Technical field
The present invention relates to Tea Production manufacture field, more particularly to a kind of white tea preparation method containing sweet osmanthus.
Background technology
Osmanthus flower tea, it is one of main teas of China, belongs to jasmine tea, formed by sweet osmanthus and tealeaves scenting, fragrance strong fragrance is held
Long, soup look is green and bright.Osmanthus flower tea has warmly nourishing Yangqi, skin whitening, mediates vivotoxin, be relieving cough and reducing sputum, health moistening lung
Effect.
In collection, configuration, production, packaging etc. in each flow, strictly prepared by tea embryo, the harvesting of fresh sweet osmanthus, tea embryo basement
Flower, logical flower radiating, screen out colored slag, dry dry, worry net packaging, 8 procedures such as storage of guaranteeing the quality again.With Guilin, xianning,hubei,
The real estate systems such as Sichuan Chengdu, Chongqing are most contained.
It is to retrieve the document about sweet osmanthus white tea below：
Chinese patent 1, title：A kind of manufacture craft of sweet osmanthus white tea；Application number：201610294872.2；The applying date：2016-
05-06；Applicant：Tea Inst., Fujian Academy of Agricultural Science；Summary：A kind of manufacture craft of sweet osmanthus white tea, its method bag
Include following steps：Tea base preparation, sweet osmanthus harvesting, white tea basement flower, logical flower radiate, screen out colored slag, dry dry and packaging storage again.This
The manufacture craft of the sweet osmanthus white tea of invention, the shortcomings that previous white tea fragrance of a flower is not high, and flavour is partially light is compensate for, is significantly improved white
The fragrance of tea, remain the original health-care efficacy of white tea, sweet osmanthus.Obtained sweet osmanthus white tea cake not only have radioresistance, it is anti-oxidant,
Antitumor, lowering blood pressure and blood fat, health-care efficacy that is hypoglycemic, controlling the white teas itself such as toothache, the also broken knot of the cold dispelling with sweet osmanthus,
Preventing phlegm from forming and stopping coughing and other effects, it is a kind of drink for being suitable for many people.
Chinese patent 2, title：A kind of sweet osmanthus white tea and its drinking method；Application number：201510089033.2；The applying date：
2015-02-26；Applicant：The love chemistry Science and Technology Ltd. of Shanghai grace；Summary：A kind of sweet osmanthus white tea is disclosed, it is white by 10 parts
The part by weight of tealeaves and 0.6~2 part of dried sweet-scented osmanthus uniformly mixes, and is formed within more than 1 year according to the ageing process ageing of white tea, institute
The white tea leaf and the moisture content ratio of dried sweet-scented osmanthus stated are no more than 10%.Processing technology of the present invention is simple, easy to use, can be effective
Improve implication symptom.
Chinese patent 3, title：A kind of processing technology of delicate fragrance type white tea；Application number：201611018423.1；The applying date：
2016-11-18；Applicant：Guizhou Province Fenggang County Yong Tianlu Tea Industry Co., Ltd；Summary：The present invention relates to food processing field,
More particularly to a kind of processing technology of delicate fragrance type white tea.It is prepared by a kind of processing technology of delicate fragrance type white tea, step 1, tea embryo；Step
2, sweet osmanthus harvesting；Step 3, jujube gathers；Step 4, jujube is dried；Step 5, the drying of sweet osmanthus and white tea；Step 6, it is voided
Processing；Step 7, jujube crushes；Step 8, mix；Step 9, pack.The processing method solve white tea fragrance is flat, the fragrance of a flower simultaneously
Unconspicuous problem.
From above-mentioned document as can be seen that after existing sweet osmanthus white tea generally use sweet osmanthus and white tea be separately dried processing
Mixing, by the way of its reason is using while processed, because white tea is needed by withering, sweet osmanthus metamorphic deformation can be made by withering,
Influence perception and mouthfeel.
The content of the invention
To solve the above problems, the preparation method that the present invention provides a kind of sweet osmanthus and white tea is processed simultaneously, described to contain sweet osmanthus
White tea preparation method, comprise the following steps：
（1）Raw material prepares：In fine day morning, start to pluck sweet osmanthus and fresh tea passes after dew disperses completely, fresh tea passes are according to one
Cleaned after the leaf of bud one, the harvesting of two leaves standby；
（2）Wither：Will pluck return fresh leaf, it is thin spread out withered naturally in withering trough to leaves water loss rate be 0.5%--1% when,
Fresh leaf is slightly felt like jelly；
（3）Leaf rotation：Xian Ye Oscillating green grass or young crops 2~5 times, each 5min after withering, the cool green grass or young crops 1~2h of interval time, to the slightly red side of fresh leaf, dissipate
Send out flowers and fruits fragrance slight；
（4）Exposure to Sunlight：The ratio of addition sweet osmanthus Exposure to Sunlight together in tealeaves after leaf rotation, tealeaves and sweet osmanthus is 50:1, taken after mixing
Dried under to daylight, after standing 1~2h, withdraw shady place and turn 30~60min of standing, then before taking outdoor repeat 1~2 time
Exposure to Sunlight work, burring green grass or young crops taste, leaf water content be 15~20%；
（5）Dry in the shade：The tealeaves closing heap that will have been dried, thickness 3-5cm being kept, shady place stands and dried in the shade in holding chamber, after about 4-6h,
By the thin stand of tealeaves, dry in the shade naturally, cause leaf water content is 10-15%；
（6）Dry Titian：Tealeaves after drying in the shade is divided on the stoving rack with mulberry paper place mat, and a basin point is placed below in stoving rack
The canarium pimela core charcoal of combustion, drying temperature are controlled at 75-80 DEG C, are dried 1-2h, water content of tea is down to 5~7%, finished product packing.
The principle and advantage of the present invention：
（1）The present invention applies for the tea processing factory of artificial absorbed tea making, to the preparation technology and ginseng of tealeaves using white tea and fresh sweet osmanthus as raw material
Number is investigated, and for withering time, its basic goal is uniformly spread under certain temperature, damp condition, distributes tealeaves
Contained moisture, making stem, leaf withering, green grass gas scatters and disappears, so when applicant thinks that nature withers, should be with tea leaf withering degree
Performance is advisable as the judgement whether completed of withering, rather than the time limit as defined in taking is judged, therefore this application claims general
Harvesting return fresh leaf, it is thin spread out withered naturally in withering trough to leaves water loss rate be 0.5%~1% when, fresh leaf slightly feel like jelly for
Only, fresh leaf withering degree is ensured.
（2）Selection for leaf rotation, white tea belong to micro- fermented tea, not finished, because fixing can prevent to ferment, and not
Fixing and directly with sweet osmanthus mixed fermentation fermentation time can be caused long, sweet osmanthus go bad it is spoiled, so the application is using leaf rotation
Mode, it is because leaf rotation is by fresh leaf stack up, mechanical friction is produced by vibration machine or artificial shake so that leaf cell
Damage, promote Tea Polyphenols oxydasis, play the effect slightly fermented, while leaf rotation mode in short-term, multiple ensures that fresh leaf will not
Fixing is excessive, while obtains micro- fixing and micro- ferment effect again.
（3）For Exposure to Sunlight and technique of drying in the shade, in general white tea preparation technology can use Exposure to Sunlight or one of which of drying in the shade, this hair
The bright Exposure to Sunlight by intermittent, and by the use of drying in the shade as ending, Exposure to Sunlight and two kinds of techniques of drying in the shade are mixed and be combined together, solves traditional day
Solarization is withered excessively, is dried in the shade the problems such as insufficient, overlong time and water content are too high of withering, and simple Exposure to Sunlight or the technique dried in the shade are difficult
The white tea of superfine product is made, the present invention ensures all fresh leafs by way of 1~2 hour withdrawal shady place of Exposure to Sunlight turns 1 hour
It can fully wither, finally allow sweet osmanthus more preferably to merge with the taste of tealeaves and sweet osmanthus will not be made to be dried completely with the mode dried in the shade and lead
Taste bad is caused, the present invention will not weed out sweet osmanthus, finished product after sweet osmanthus and tealeaves are dried together, can integrate both health care work(
Effect.
Sweet osmanthus is that many woody practise of Chinese Osmanthuss claim, and represents species sweet-scented osmanthus（Scientific name：Osmanthus fragrans
(Thunb.) Lour.）：Also known as, rock osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga, matter heavily fortified point thin skin, leaf oblong face end point,
To life, do not withered through the winter.Between peanut leaf internal organs, corolla sympetalous four splits, and shape is small, and its garden-variety is various, most it is representational have gold osmanthus,
Silver osmanthus, orange osmanthus, bay etc.；The effect of sweet osmanthus：Can skin maintenance, throat of releiving, improve more phlegm, cough symptom, control 12 finger
Enterelcosis, reed measles, stomach cold have a stomach-ache, halitosis, vision are failed to understand.
（4）For drying process, general drying can use the direct heated-air drying of dryer, and the application is fired from canarium pimela core charcoal
Hot gas is dried to tealeaves caused by burning, and purpose tealeaves being layered on mulberry paper is to avoid tealeaves from directly being connect with high temperature heat source
Touch, mulberry paper is commonly used for a kind of paper of bag moxa stick, has good conductivity of heat, and tea is avoided while absorbing high temperature drying tealeaves
Leaf directly contacts high temperature heat source and is scorched, and canarium pimela core charcoal is also known as olive carbon, is that canarium pimela core passes through smokeless carbon made from burning, its
High temperature can be produced in combustion process and with light perfume (or spice), the present invention is dried using canarium pimela core charcoal to tealeaves, and by canarium pimela core
Light fragrance basement enters in tealeaves, tealeaves is had the mouthfeel of canarium pimela core delicate fragrance.
In summary, gently fermented with fresh sweet osmanthus in the application profit white tea manufacturing process, the two characteristic aroma can preferably melt
Close, and do not influence tealeaves mouthfeel, tealeaves is reached pure natural and be not added with osmanthus flower fragrance and can also reach fragrance flavour having a sense of hierarchy, and energy
Comprehensive white tea and the health-care efficacy of sweet osmanthus, the white black tea in osmanthus of year-on-year scenting legal system, significantly reduce production time and cost, ensure matter
Amount, improve yield.
Embodiment
Embodiment 1
（1）Raw material prepares：In fine day morning, start to pluck sweet osmanthus and fresh tea passes after dew disperses completely, fresh tea passes are according to one
Cleaned after the leaf of bud one, the harvesting of two leaves standby；
（2）Wither：Will pluck return fresh leaf, it is thin spread out withered naturally in withering trough to leaves water loss rate be 0.5% when, fresh leaf
Slightly feel like jelly；
（3）Leaf rotation：Xian Ye Oscillating are blue or green 2 times, each 5min, the cool green grass or young crops interval time 1h after withering, and to the slightly red side of fresh leaf, distribute slightly
Flowers and fruits fragrance；
（4）Exposure to Sunlight：The ratio of addition sweet osmanthus Exposure to Sunlight together in tealeaves after leaf rotation, tealeaves and sweet osmanthus is 50:1, taken after mixing
Dried under to daylight, after standing 1h, withdraw shady place and turn standing 30min, then take the Exposure to Sunlight work before outdoor be repeated 1 times
Make, burring green grass or young crops taste, leaf water content 20%；
（5）Dry in the shade：The tealeaves closing heap that will have been dried, thickness 5cm is kept, shady place stands and dried in the shade in holding chamber, after about 4h, by tea
The thin stand of leaf, dries in the shade naturally, and it is 15% to cause leaf water content；
（6）Dry Titian：Tealeaves after drying in the shade is divided on the stoving rack with mulberry paper place mat, and a basin point is placed below in stoving rack
The canarium pimela core charcoal of combustion, drying temperature are controlled at 75 DEG C, are dried 2h, water content of tea is down to 7%, finished product packing.
Embodiment 2
（1）Raw material prepares：In fine day morning, start to pluck sweet osmanthus and fresh tea passes after dew disperses completely, fresh tea passes are according to one
Cleaned after the leaf of bud one, the harvesting of two leaves standby；
（2）Wither：Will pluck return fresh leaf, it is thin spread out withered naturally in withering trough to leaves water loss rate be 1% when, fresh leaf is light
It is micro- to feel like jelly；
（3）Leaf rotation：Xian Ye Oscillating are blue or green 4 times, each 5min, the cool green grass or young crops interval time 1.5h after withering, and to the slightly red side of fresh leaf, distribute gently
Micro- flowers and fruits fragrance；
（4）Exposure to Sunlight：The ratio of addition sweet osmanthus Exposure to Sunlight together in tealeaves after leaf rotation, tealeaves and sweet osmanthus is 50:1, taken after mixing
Dried under to daylight, after standing 1.5h, withdraw shady place and turn standing 45min, then take the Exposure to Sunlight before outdoor repeat 1.5 times
Work, burring green grass or young crops taste, leaf water content 17%；
（5）Dry in the shade：The tealeaves closing heap that will have been dried, thickness 4cm is kept, shady place stands and dried in the shade in holding chamber, after about 5h, by tea
The thin stand of leaf, dries in the shade naturally, and it is 12% to cause leaf water content；
（6）Dry Titian：Tealeaves after drying in the shade is divided on the stoving rack with mulberry paper place mat, and a basin point is placed below in stoving rack
The canarium pimela core charcoal of combustion, drying temperature are controlled at 75 DEG C, are dried 1.5h, water content of tea is down to 6%, finished product packing.
Embodiment 3
（1）Raw material prepares：In fine day morning, start to pluck sweet osmanthus and fresh tea passes after dew disperses completely, fresh tea passes are according to one
Cleaned after the leaf of bud one, the harvesting of two leaves standby；
（2）Wither：Will pluck return fresh leaf, it is thin spread out withered naturally in withering trough to leaves water loss rate be 1% when, fresh leaf is light
It is micro- to feel like jelly；
（3）Leaf rotation：Xian Ye Oscillating are blue or green 5 times, each 5min, the cool green grass or young crops interval time 2h after withering, and to the slightly red side of fresh leaf, distribute slightly
Flowers and fruits fragrance；
（4）Exposure to Sunlight：The ratio of addition sweet osmanthus Exposure to Sunlight together in tealeaves after leaf rotation, tealeaves and sweet osmanthus is 50:1, taken after mixing
Dried under to daylight, after standing 2h, withdraw shady place and turn standing 60min, then take the Exposure to Sunlight work before outdoor be repeated 2 times
Make, burring green grass or young crops taste, leaf water content 15%；
（5）Dry in the shade：The tealeaves closing heap that will have been dried, thickness 3cm is kept, shady place stands and dried in the shade in holding chamber, after about 6h, by tea
The thin stand of leaf, dries in the shade naturally, and it is 10% to cause leaf water content；
（6）Dry Titian：Tealeaves after drying in the shade is divided on the stoving rack with mulberry paper place mat, and a basin point is placed below in stoving rack
The canarium pimela core charcoal of combustion, drying temperature are controlled at 80 DEG C, are dried 2h, water content of tea is down to 5%, finished product packing.
Claims (1)
1. a kind of white tea preparation method containing sweet osmanthus, it is characterised in that comprise the following steps：
Raw material prepares：In fine day morning, start to pluck sweet osmanthus and fresh tea passes after dew disperses completely, fresh tea passes are according to a bud one
It is standby after leaf, the harvesting of two leaves；
Wither：Will pluck return fresh leaf, it is thin spread out withered naturally in withering trough to leaves water loss rate be 0.5%--1% when, fresh leaf
Slightly feel like jelly；
Leaf rotation：Xian Ye Oscillating green grass or young crops 2~5 times, each 3min after withering, the cool green grass or young crops interval time 15-40min, to the slightly red side of fresh leaf, dissipate
Send out flowers and fruits fragrance slight；
Exposure to Sunlight：The ratio of addition sweet osmanthus Exposure to Sunlight together in tealeaves after leaf rotation, tealeaves and sweet osmanthus is 50:1, take day after mixing
Dried under light, after standing 1~2h, withdraw shady place and turn 30~60min of standing, then take the day before outdoor repeat 1~2 time
Work, burring green grass or young crops taste are shone, leaf water content is 15~20%；
Dry in the shade：The tealeaves closing heap that will have been dried, thickness 3-5cm is kept, shady place stands and dried in the shade in holding chamber, will after about 4-6h
The thin stand of tealeaves, dries in the shade naturally, and cause leaf water content is 10-15%；
Dry Titian：Tealeaves after drying in the shade is divided on the stoving rack with mulberry paper place mat, and stoving rack is placed below a basin and lighted
Canarium pimela core charcoal, drying temperature control at 75-80 DEG C, dry 1-2h, water content of tea is down to 5~7%, finished product packing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715702A (en) * | 2020-12-25 | 2021-04-30 | 广西南亚热带农业科学研究所 | Method for processing cinnamon black tea from fresh cinnamon leaves |
| CN114009543A (en) * | 2021-11-18 | 2022-02-08 | 滇西应用技术大学普洱茶学院 | Sweet osmanthus and white tea liquid beverage and preparation method thereof |
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| CN112715702A (en) * | 2020-12-25 | 2021-04-30 | 广西南亚热带农业科学研究所 | Method for processing cinnamon black tea from fresh cinnamon leaves |
| CN114009543A (en) * | 2021-11-18 | 2022-02-08 | 滇西应用技术大学普洱茶学院 | Sweet osmanthus and white tea liquid beverage and preparation method thereof |
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Application publication date: 20180323 |
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