CN107912557A - A kind of black tea preparation method containing white orchid - Google Patents
A kind of black tea preparation method containing white orchid Download PDFInfo
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- CN107912557A CN107912557A CN201711183937.7A CN201711183937A CN107912557A CN 107912557 A CN107912557 A CN 107912557A CN 201711183937 A CN201711183937 A CN 201711183937A CN 107912557 A CN107912557 A CN 107912557A
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- fresh
- white orchid
- tea
- leaf
- tealeaves
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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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
A kind of black tea preparation method containing white orchid, including：Leaf picking → wither → → knead → adding fresh white orchid to ferment together → to dry by Oscillating green grass or young crops, this method is fermented at the same time using fresh white orchid with tealeaves, it is dry at the same time, the flowers and fruits produced using being mixed during tealeaves spontaneous fermentation with fresh white orchid fragrance are fragrant, the white orchid fragrance of a flower 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 white orchid extrait and can also reach fragrance flavour having a sense of hierarchy, and black tea and the health-care efficacy of white orchid can be integrated, the white orchid black tea of year-on-year scenting legal system, significantly reduce production time and cost, ensure quality, improve yield.
Description
Technical field
The present invention relates to Tea Production manufacture field, more particularly to a kind of black tea preparation method containing white orchid.
Background technology
Jasmine tea（Scented tea）, also known as scented tea, i.e., by the flower of plant or leaf or the brewed tea formed of its fruit, in being
The distinctive a kind of reprocessing tea of state.It is using tea be good at absorb peculiar smell the characteristics of, dulcet fresh flower and newly picked and processed tea leaves is vexed together,
Tea again screens out dried flower after fragrance is absorbed, manufactured jasmine tea aromatic flavour, millet paste color depth.Jasmine tea can be subdivided into again Herb Tea and
Scented tea.The referred to as Herb Tea of leaf or flower is drunk, such as lotus leaf, stevia rebaudian leaf.That drinks its fruit is referred to as scented tea, such as：Nothing
Flowers and fruits, lemon, hawthorn, Siraitia grosvenorii, have flowers and fruits.Its smell fragrant simultaneously has health curative effect.Shape bar rope tight knot is neat and well spaced, and color and luster is yellow
It is green still to moisten；Endoplasm fragrance is fresh strong, has obvious fresh flower flavor, and soup look is pale yellow bright, and tea residue is delicate even bright.Jasmine tea is main
Using green tea, black tea or oolong tea as tea base, with so as to the fresh flower for spitting perfume is made as raw material using scenting process
Tealeaves.
White orchid（Scientific name：Michelia alba DC.）：Aiphyllium, up to 17 meters, branch is extensively opened up, in wealthy umbrella shape tree crown；Chest
30 centimetres of footpath；Bark grey；Rubbing branches and leaves has fragrance；Spray and bud are close by the micro- pubescence of yellowish white, and hair gradually comes off when old.The thin leather of leaf
Matter, oblong or drapes over one's shoulders needle-shaped ellipse, above it is hairless, below the micro- pubescence of sparsely grow, two sides net vein is apparent when doing.It is grey
Color is extremely fragrant；Tapel 10, lanceolar；Gynoecium carpel is most, as the extension of holder, Xing Cheng Follicle radish sparsely grows are gathered when ripe
Close fruit；Cerise when Follicle radish is ripe.The month at florescence 4-9, summer bloom, usually shaky.
Spend and opened between pure white delicate fragrance, summer and autumn, florescence length, leaf color is dark green, is famous flower garden ornamental tree species, and plant is trade more
Tree.Spend extractable essence or smoke tea, can also obtain through refining medicinal extract hyoscine, there is activating QI and resolving turbid pathogen, it is equivalent to control cough.It is rare solid, use
Propagation by grafiting, with Huang Lan, with a smile, Michelia macclurei etc. be stock；Also with air layering or breeding can be abutted against.Originate in Indonesia's pawl
, now extensively plant in Southeast Asia.The cultivation of the provinces and regions such as Fujian China, Guangdong, Guangxi, Yunnan is golden, and how potted plant each provinces and regions in the Yangtze river basin are,
In winter survival in greenhouse.
It is to retrieve the document in relation to white orchid jasmine tea below：
Chinese patent, title：A kind of bag steeps white orchid oolong tea；Application number：201310367759.9；The applying date：2013-08-
22；Applicant：Zhang Lanhua；Summary：A kind of bag steeps white orchid oolong tea.The production method of this bag bubble white orchid oolong tea is will be new
Fresh white orchid cleans up and dries, and then crushes the white orchid of drying and dry oolong respectively, then by after crushing
Raw material by weight mix, be finally packaged into tea bag can case it is for sale.This bag bubble white orchid oolong tea is to pass through physics
What method was produced, be added without any additive in manufacturing process, safety and sanitation, nutritive value is high, have effects that it is relieving cough and reducing sputum,
The symptoms such as coughing with a lot of sputum, bronchitis can be treated, while also there is certain health to act on.
As can be seen that the white orchid white tea generally use white orchid having is separately dried processing with white tea from above-mentioned document
After mix, and need to mix after crushing tealeaves and white orchid respectively, it is impossible to ferment at the same time, cause the attenuation degree of black tea not high,
The problems such as deficiency of enfleuraging.
The content of the invention
The present invention is to solve to be to ensure black tea complete fermentation in wounded in the battle black tea preparation process, causes the long petal of fermentation time
Deformation And Metamorphism is serious, the problem of influencing perception and mouthfeel, adopts the following technical scheme that realization：
The black tea preparation method containing white orchid, comprises the following steps：
（1）Raw material prepares：In fine day morning, start to pick white orchid and fresh tea passes after dew disperses completely, fresh tea passes according to
It is spare after the picking of one bud, one leaf；
（2）Wither：Will pick return fresh leaf, it is thin stand wither 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, dissipates
Send out flowers and fruits fragrance slight；
（4）Knead：The good fresh leaf of the cool green grass or young crops is put into rolling machine and is kneaded, knead by it is light, again, the pressurization of light principle, sky rubs 3~5 minutes
Repressurization afterwards, treats that the completely flexible appropriateness again of leaf is subject to weight, kneads to hold tea base, have tea juice spilling, tea is rolled into a ball not after loosing one's grip
Loosely, tea base local redness, deblocks after having denseer grass smell；
（5）Fermentation：The tealeaves to have deblocked is made thinner, in undressed preceding fresh leaf and the ratio 50 of fresh white orchid:1, it is sprinkled into fresh white orchid
Flower, even neat latter fermentation, 25~30 DEG C of yeasting temperature, humidity 70~90%, ferment 3~6h, and leaf color shows red, green gas
Disappear, after distributing pure and fresh fresh dense flowers and fruits perfume (or spice), stopped heap fermentation；
（6）Dry Titian：The tealeaves fermented 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, first drying temperature control dry 10~15min at 110~130 DEG C, make water content of tea be down to 20~
Spreading for cooling carries out secondary drying after 25%, and temperature control is assorted after water content is down to 5~7% at 85~95 DEG C, finished product packing.
The principle of the present invention and advantage：
（1）The present invention applies for the tea processing factory of artificial absorbed tea making using black tea and fresh white orchid as raw material, preparation process to tealeaves and
Parameter is investigated, and for withering time, its basic goal is uniformly spread under certain temperature, damp condition, distributes tea
Moisture contained by leaf, makes stem, leaf withering, and green grass gas scatters and disappears, so when applicant thinks that nature withers, should be with tea leaf withering degree
Performance be advisable as the judgement whether completed of withering, rather than take the defined time limit to be judged, thus this application claims
Will pick return fresh leaf, it is thin stand wither naturally in withering trough to leaves water loss rate be 0.5%~1% when, fresh leaf is slightly felt like jelly
Untill, ensure fresh leaf withering degree.
（2）Selection for leaf rotation, in general black tea do not finish because water-removing can prevent to ferment, and do not finish
And directly with white orchid mixed fermentation fermentation time can be caused long, white orchid go bad it is spoiled, so the application is using leaf rotation
Mode, is because leaf rotation is by fresh leaf stack up, produces mechanical friction by vibration machine or manually shake so that leaf cell
Damage, promotes tea polyphenols oxydasis, plays the effect for accelerating fermentation, while leaf rotation mode in short-term, multiple ensures that fresh leaf will not
Water-removing is excessive, does not influence subsequent fermentations, while carried out slight water-removing and ferment effect again so that subsequently and white orchid
The time needed during mixed fermentation shortens.
（3）For zymotechnique, common jasmine tea can select scenting, and heap sieve flower is played after the completion of scenting, and the application selects
Fresh white orchid and the common heap fermentation of black tea, due to previously passing through leaf rotation process, so fermentation time reduction, enough black tea
Complete fermentation and the fragrance of a flower for absorbing white orchid, and since fermentation time is short, white orchid shape and mouthfeel will not produce too big change
Change, so the present invention will not weed out white orchid, finished product after white orchid and tealeaves are dried together, can integrate both health care work(
Effect.
（4）The effect of white orchid：
1st, rich in material
Containing alkaloid, volatile oil, phenols.Fresh leaf oil-containing 0.7%, oily main component are linalool, methyleugenol and benzene second
Alcohol.Root and stem skin are containing micheline A, oxoushinsunine, salicifoline and michelalbine.
2nd, efficacy effect
2.1st, cough-relieving, changes turbid.Control chronic bronchitis.Prostatitis, women leukorrhea.It is for oral administration:Decoct soup, 3~5 money.
2.2、《Traditional Chinese Medicine in Sichuan will》:Control gonorrhoea and woman leukorrhea.
2.3rd, Guangzhou air force《Common Chinese herbal medicine handbook》:Activating QI and resolving turbid pathogen, cough-relieving.
（5）For drying process, general drying can use the direct heated-air drying of dryer, and the application selects the combustion of canarium pimela core charcoal
Burn the hot gas produced to dry tealeaves, purpose tealeaves being layered on mulberry paper is to avoid tealeaves from directly connecing 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 dries tealeaves using canarium pimela core charcoal, and by canarium pimela core
Light fragrance basement enters in tealeaves, tealeaves is had the mouthfeel of canarium pimela core delicate fragrance.
In conclusion the application utilizes flowers and fruits perfume, the white orchid for mixing and producing with fresh white orchid fragrance during tealeaves spontaneous fermentation
The fragrance of a flower reaches the compound fragrance of a flower, and does not influence the purpose of tealeaves mouthfeel, and tealeaves is reached the pure natural white orchid extrait that is not added with can also reach
Have a sense of hierarchy to fragrance flavour, and black tea and the health-care efficacy of white orchid can be integrated, the white orchid black tea of year-on-year scenting legal system, greatly
Width reduces production time and cost, ensures quality, improves yield.
Embodiment
Embodiment 1
The black tea preparation method containing white orchid, comprises the following steps：
（1）Raw material prepares：In fine day morning, start to pick white orchid and fresh tea passes after dew disperses completely, fresh tea passes according to
It is spare after the picking of one bud, one leaf；
（2）Wither：Will pick return fresh leaf, it is thin stand wither 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 2 times, each 5min, the cool green grass or young crops interval time 1h blue or green after withering, and to the slightly red side of fresh leaf, distribute slightly
Flowers and fruits fragrance；
（4）Knead：The good fresh leaf of the cool green grass or young crops is put into rolling machine and is kneaded, knead by it is light, again, light principle pressurization, sky rub 3 minutes after again
Pressurization, treats that the completely flexible appropriateness again of leaf is subject to weight, kneads to hold tea base, there is tea juice spilling, and tea group is not loose after loosing one's grip,
Tea base local redness, deblocks after having denseer grass smell；
（5）Fermentation：The tealeaves to have deblocked is made thinner, in undressed preceding fresh leaf and the ratio 50 of fresh white orchid:1, it is sprinkled into fresh white orchid
Flower, even neat latter fermentation, 25 DEG C of yeasting temperature, humidity 70%, ferment 3h, and leaf color shows red, and green gas disappears, and distributes clear
After fresh dense flowers and fruits perfume (or spice), heap fermentation is stopped；
（6）Dry Titian：The tealeaves fermented 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, first drying temperature control at 110 DEG C, dry 10min, make water content of tea be down to 20% after spreading for cooling carry out
Secondary drying, temperature control is assorted after water content is down to 7% at 85 DEG C, finished product packing.
Embodiment 2
The black tea preparation method containing white orchid, comprises the following steps：
（1）Raw material prepares：In fine day morning, start to pick white orchid and fresh tea passes after dew disperses completely, fresh tea passes according to
It is spare after the picking of one bud, one leaf；
（2）Wither：Will pick return fresh leaf, it is thin stand wither 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 4 times, each 5min, the cool green grass or young crops interval time 1.5h blue or green after withering, and to the slightly red side of fresh leaf, distribute gently
Micro- flowers and fruits fragrance；
（4）Knead：The good fresh leaf of the cool green grass or young crops is put into rolling machine and is kneaded, knead by it is light, again, light principle pressurization, sky rub 4 minutes after again
Pressurization, treats that the completely flexible appropriateness again of leaf is subject to weight, kneads to hold tea base, there is tea juice spilling, and tea group is not loose after loosing one's grip,
Tea base local redness, deblocks after having denseer grass smell；
（5）Fermentation：The tealeaves to have deblocked is made thinner, in undressed preceding fresh leaf and the ratio 50 of fresh white orchid:1, it is sprinkled into fresh white orchid
Flower, even neat latter fermentation, 25 DEG C of yeasting temperature, humidity 80%, ferment 4.5h, and leaf color shows red, and green gas disappears, and distributes
After pure and fresh fresh dense flowers and fruits perfume (or spice), heap fermentation is stopped；
（6）Dry Titian：The tealeaves fermented 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, first drying temperature control at 120 DEG C, dry 15min, make water content of tea be down to 25% after spreading for cooling carry out
Secondary drying, temperature control is assorted after water content is down to 6% at 90 DEG C, finished product packing.
Embodiment 3
The black tea preparation method containing white orchid, comprises the following steps：
（1）Raw material prepares：In fine day morning, start to pick white orchid and fresh tea passes after dew disperses completely, fresh tea passes according to
It is spare after the picking of one bud, one leaf；
（2）Wither：Will pick return fresh leaf, it is thin stand wither 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 5 times, each 5min, the cool green grass or young crops interval time 2h blue or green after withering, and to the slightly red side of fresh leaf, distribute slightly
Flowers and fruits fragrance；
（4）Knead：The good fresh leaf of the cool green grass or young crops is put into rolling machine and is kneaded, knead by it is light, again, the pressurization of light principle, sky rubs after five minutes again
Pressurization, treats that the completely flexible appropriateness again of leaf is subject to weight, kneads to hold tea base, there is tea juice spilling, and tea group is not loose after loosing one's grip,
Tea base local redness, deblocks after having denseer grass smell；
（5）Fermentation：The tealeaves to have deblocked is made thinner, in undressed preceding fresh leaf and the ratio 50 of fresh white orchid:1, it is sprinkled into fresh white orchid
Flower, even neat latter fermentation, 30 DEG C of yeasting temperature, humidity 90%, ferment 6h, and leaf color shows red, and green gas disappears, and distributes clear
After fresh dense flowers and fruits perfume (or spice), heap fermentation is stopped；
（6）Dry Titian：The tealeaves fermented 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, first drying temperature control at 130 DEG C, dry 15min, make water content of tea be down to 25% after spreading for cooling carry out
Secondary drying, temperature control is assorted after water content is down to 5% at 95 DEG C, finished product packing.
Claims (1)
1. a kind of black tea preparation method containing white orchid, it is characterised in that comprise the following steps：
Raw material prepares：In fine day morning, start to pick white orchid and fresh tea passes after dew disperses completely, fresh tea passes are according to a bud
It is spare after the picking of one leaf；
Wither：Will pick return fresh leaf, it is thin stand wither 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 5min after withering, the cool green grass or young crops 1~2h of interval time, to the slightly red side of fresh leaf, distributes
Slight flowers and fruits fragrance；
Knead：The good fresh leaf of the cool green grass or young crops is put into rolling machine and is kneaded, knead by it is light, again, the pressurization of light principle, sky rubs 3~after five minutes again
Pressurization, treats that the completely flexible appropriateness again of leaf is subject to weight, kneads to hold tea base, there is tea juice spilling, and tea group is not loose after loosing one's grip,
Tea base local redness, deblocks after having denseer grass smell；
Fermentation：The tealeaves to have deblocked is made thinner, in undressed preceding fresh leaf and the ratio 50 of fresh white orchid:1, fresh white orchid is sprinkled into,
Even neat latter fermentation, 25~30 DEG C of yeasting temperature, humidity 70~90%, ferment 3~6h, and leaf color shows red, and green gas disappears
Lose, after distributing pure and fresh fresh dense flowers and fruits perfume (or spice), stopped heap fermentation；
Dry Titian：The tealeaves fermented is divided on the stoving rack with mulberry paper place mat, and stoving rack is placed below a basin and lights
Canarium pimela core charcoal, first drying temperature control at 110~130 DEG C, dry 10~15min, water content of tea is down to 20~25%
Spreading for cooling carries out secondary drying afterwards, and temperature control is assorted after water content is down to 5~7% at 85~95 DEG C, finished product packing.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN112056428A (en) * | 2020-08-27 | 2020-12-11 | 赤水芝绿金钗石斛生态园开发有限公司 | Dendrobium stem flower black tea and making process thereof |
| CN113261598A (en) * | 2021-05-08 | 2021-08-17 | 上海共得健康科技集团有限公司 | Honeysuckle flower black tea preparation method |
| CN113875849A (en) * | 2021-10-28 | 2022-01-04 | 广东科贸职业学院 | Preparation method of south Africa leaf co-fermented tea |
| CN114982833A (en) * | 2022-05-06 | 2022-09-02 | 中国农业科学院茶叶研究所 | Processing method of black tea with sweet fruit fragrance |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN112056428A (en) * | 2020-08-27 | 2020-12-11 | 赤水芝绿金钗石斛生态园开发有限公司 | Dendrobium stem flower black tea and making process thereof |
| CN113261598A (en) * | 2021-05-08 | 2021-08-17 | 上海共得健康科技集团有限公司 | Honeysuckle flower black tea preparation method |
| CN113875849A (en) * | 2021-10-28 | 2022-01-04 | 广东科贸职业学院 | Preparation method of south Africa leaf co-fermented tea |
| CN114982833A (en) * | 2022-05-06 | 2022-09-02 | 中国农业科学院茶叶研究所 | Processing method of black tea with sweet fruit fragrance |
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Application publication date: 20180417 |