CN107912583A - A kind of preparation method of leaf of bamboo Pu'er tea - Google Patents
A kind of preparation method of leaf of bamboo Pu'er tea Download PDFInfo
- Publication number
- CN107912583A CN107912583A CN201711030182.7A CN201711030182A CN107912583A CN 107912583 A CN107912583 A CN 107912583A CN 201711030182 A CN201711030182 A CN 201711030182A CN 107912583 A CN107912583 A CN 107912583A
- Authority
- CN
- China
- Prior art keywords
- bamboo
- leaf
- tea
- layer
- scenting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of preparation method of leaf of bamboo Pu'er tea, it is characterised in that the preparation method comprises the following steps：Pu'er tea after will be fermented and the fresh leaf of bamboo carry out scenting, and using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves during scenting, the weight ratio of every layer of leaf of bamboo and respective layer Pu'er tea is 1.5~2:3.Leaf of bamboo Pu'er tea obtained by the present invention have Pu'er tea Appearance color is blackish green, fragrance is pure persistently, dense time of flavour is sweet, soup look it is greenish-yellow it is limpid, tea residue is plump yellowish green, but also there is the light fragrance of the leaf of bamboo.
Description
Technical field
The present invention relates to a kind of field of drink tea, and in particular to a kind of preparation method of leaf of bamboo Pu'er tea.
Background technology
Tea beverage is a kind of favorite drink of Chinese, is also quite popular in the world.Wherein jasmine tea is dense with its tea liquid
Alcohol, fragrance fill the stomach and enjoy great popularity, and are in great demand the most with bamboo leaf tea and its beverage again in jasmine tea.With carrying for people's living standard
Height, puts forward higher requirements tea culture, and tea making technology has very fast raising and progress.
Pu'er tea（Scientific name：Camellia assamica (Mast.) Chang）, megaphanerophyte, up to 16 meters, spray has micro-
Hair, terminal bud have white pubescence.The thin keratin of leaf, ellipse, breen after doing above, slightly gloss, below light green color, have on middle rib soft
Hair, remaining is by pubescence, old leaf deglabration；8-9 pairs of lateral vein, it is obvious above.Flower axillary, by pubescence.Bract 2, it is caducous.Sepal 5,
Subcircular, outside are hairless.Petal 6-7 pieces, obovate are hairless.Stamen is 8-10 millimeters long, hairless from life.Ovary Room 3, it is fine and soft
Hair；Style grows 8 millimeters, and apex 3 is split.Capsule berrette file is spherical.Seed is per room 1, subcircular, 1 centimetre of diameter.Pu'er tea is main
Originate in the areas such as the Xishuangbanna, Lincang, Pu'er in Yunnan Province.Pu'er tea, which is particular about, brews skill and product drink art, its drinking method
It is abundant, it both can clearly drink, and can also mix drink.Pu'er tea millet paste is orange dense, and fragrance is high sharp lasting, and odor type is unique, and the dense alcohol of flavour is prolonged
Resistance to bubble.
Through retrieving the patent document in relation to Pu'er tea, it is as follows to enumerate some：
1st, Chinese patent<Application number>201410198055.8<Denomination of invention>Spun gold Pu'er tea<Applicant>Yunnan hired herdsman business's tea
Leaf imports and exports limited company<Address>Cell cloud enterprise of 650000 Yunnan Province Kunming Panlong District Wang Qi battalion center building<Invention
People>Zhao Weiwen<Summary>A kind of spun gold Pu'er tea, is related to tealeaves manufacture craft, especially one kind and drinks in good taste, soup look is vivid
Spun gold Pu'er tea.The spun gold Pu'er tea of the present invention, it is characterised in that the tea silk chooses Elevation, picks every branch
It is upper second and third, four fresh tea leafs, be made by 6 steps.The spun gold Pu'er tea of the present invention, in fresh Pu'er tea
Add Pu'er tea paste so that fresh tea leaf has the fragrance and soup look of old tea, moreover it is possible to reduces the distinctive astringent taste of newly picked and processed tea leaves, passes through at the same time
Expanding treatment, effectively improves the net apparent extract of the water made tea, it is more preferable to drink mouthfeel.
2nd, Chinese patent<Application number> 201710172107.8<Denomination of invention>The fermentation process of Pu'er tea and by its system
Standby Pu'er tea<Applicant>Tan Qinghua<Address>510080 Guangzhou, Guangdongs Baiyun District are nourished and No. 3 rooms 1501 of Middle St<Invention
People>Tan Qinghua<Summary>Fermentation process and Pu'er tea prepared therefrom the present invention relates to Pu'er tea, belong to tea processing field,
The fermentation process will be put into wooden fermenting case after 30lOOkg solar dried green tea tidewater, be sent out under conditions of room temperature is not less than 20 DEG C
Ferment, spreading for cooling drying, is made Pu'er tea；Wherein, during fermentation, per 5-8d turnings once, total turning number is 45 times, during fermentation
The temperature of fermented tea heap is 45~60 DEG C, and watering amount during tealeaves tidewater is the 28~38% of solar dried green tea weight；The fermentation process
It is easy to operate, convenient, the input of human and material resources when can reduce Pu'er tea production accordingly, you can reduce certain be produced into
This, is adapted to high-end customization and teaching and research field.The controllability of the fermentation process is strong, more comprehensive, obtained Pu'er tea quality of fermenting
More stablize；The attenuation degree of the Pu'er tea is consistent, and dry tea color and luster crow is brown moist, and millet paste soup look is red dense bright, gives off a strong fragrance, grows
It is sweet to slide back to sweet, the reddish brown softness of tea residue.
From the document retrieved we it can be appreciated that Pu'er tea production method also have much can with improved place,
How Pu'er tea combined into the effect of being prepared into high grade tea, being allowed to produce maximum with other raw materials, give play to due efficiency, extremely
The present is still the main direction of tea making.
The content of the invention
The defects of the purpose of the present invention is overcoming in the prior art, and a kind of preparation method of leaf of bamboo Pu'er tea is provided；Institute
Leaf of bamboo Pu'er tea made from method is stated with Pu'er tea Appearance color is blackish green, fragrance is pure persistently, dense time of flavour is sweet, soup look is green
Huang is limpid, tea residue is plump yellowish green, but also the light fragrance with the leaf of bamboo.
In order to realize the purpose of foregoing invention, the technical solution taken is：
A kind of preparation method of leaf of bamboo Pu'er tea, the preparation method comprise the following steps：Pu'er tea after will be fermented with it is new
The fresh leaf of bamboo carries out scenting, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, every layer of leaf of bamboo and respective layer Pu'er during scenting
The weight ratio of tea is 1.5~2:3.
Pu'er tea after the fermentation is：By Pu'er tea through finishing, wither, knead, sun withering, then the institute after spontaneous fermentation
.
Scenting described above includes following steps：
The first step：The fresh leaf of bamboo is placed in 26~30 DEG C of air-conditioned room, is put into 40 DEG C~50 DEG C warm water and soaks 1 minute,
Take out, when drying 3~4 is small；
Second step：Puerh tea leaves after fermentation are broken up, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, circulation is stacked
12~14 layers of progress scenting；Control 32~35 DEG C of scenting temperature, through 10~14 it is small when moisture absorption to water content of enfleuraging be 10~15%；
3rd step：Puerh tea leaves after scenting in second step are screened, the rapid moisture removal airing in air-conditioned room, contains to moisture
Measure as 9~12%；
4th step：Puerh tea leaves after three step process and the leaf of bamboo are used to the stacking side of one layer of leaf of bamboo, one layer of puerh tea leaves
Formula, circulation stack 12~14 layers and carry out scenting again；Control 32~36 DEG C of scenting temperature, through 10~12 it is small when enfleurage again；
5th step：Puerh tea leaves after the processing of the 4th step are screened and are bakeed, 100 DEG C~110 DEG C of temperature, controls general
Pu'er tea Measuring Moisture Content of Tea content is 6.5~7%；
6th step：Puerh tea leaves after baking are cooled down, then the stacking mode using one layer of leaf of bamboo, one layer of puerh tea leaves, circulate heap
Put 12~14 layers and carry out third time time scenting；Control 32~36 DEG C of scenting temperature, through 8~10 it is small when enfleurage moisture absorption water content as 8
~8.5%；
7th step：Pu'er tea after the processing of the 6th step is separated with leaf of bamboo screening, the leaf of bamboo is removed, retains Pu'er tea；
8th step：Upper bamboo juice will be uniformly sprayed on Pu'er tea obtained by 7th step, the bamboo juice straying quatity is Pu'er tea
The 2%~10% of gross weight；The upper strata in dryer is placed into, and is shakeout on the lower level floor in dryer and places one layer of fresh bamboo
Leaf；Temperature in dryer is 70 DEG C~80 DEG C, the water content 5~6% of Pu'er tea is dried to, up to leaf of bamboo Pu'er tea.
The leaf of bamboo employed in the 4th step of the above, the 6th step is to be placed on drying 3 in 26~30 DEG C of air-conditioned room
~4 it is small when the fresh leaf of bamboo.
Fresh leaf of bamboo thickness in 8th step described above on bottom is 6~12cm；And electricity is set to add in drying motor spindle
Heat, heats the fresh leaf of bamboo on bottom by electrical heating, and heating-up temperature is 80 DEG C~90 DEG C, and by drying motor spindle
On stirring parts the leaf of bamboo is constantly stirred.
The top of dryer described above is equipped with dehumidifier.
Bamboo juice preparation method described above is：The fresh leaf of bamboo is won, removes corrupt leaf and impurity；Clean, drain the water,
Juice extractor is placed into squeeze the juice；And filtered gained juice, supernatant is taken, supernatant is purified, up to bamboo juice.
The leaf of bamboo described above is the leaf of bamboo in autumn.
Pu'er tea, latin name：Camellia assamica (Mast.) Chang,During tea picking, leaf and bud are at the same time
Adopt, generally down picked to the 3rd leaf and equal tenderness from the point of tea tree branch to pressing from both sides leaf：One leaf, one bud adopts a bud, two leaves
One bud adopt one bud of a leaf, three leaves, one bud adopts two leaves, one bud, rationally stay leaf.During classification, the high bud of rank is more, the low leaf of rank
More stalks are more.Picked by hand wants handle to adopt；Machine adopts leaf quality to be ensured, guarantee is innoxious, prevents from polluting.Pu'er tea has reduction
Blood fat, weight-reducing, antibacterial aid digestion, warm stomach, promote the production of body fluid, quench the thirst, sober up removing toxic substances etc. multiple efficacies.Can clearing stomach promote the production of body fluid, eliminate indigestion and phlegm, solve
Wine removing toxic substances, diuresis cold dispelling, relieving cough and reducing sputum, reduction lipid cholesterol.There are lipid-loweringing, Weight-lossing antihypertensive, anti arteriosclerosis.Drink for a long time general
Pu'er tea tea can reduce cholesterol and glyceride, so long-term Pu'er tea of drinking has the function for the treatment of obesity.Drink Pu'er tea energy
Cause the physiological effects such as vasodilation, blood pressure decline, decreased heart rate and the cerebral blood flow reduction of people, to hypertension and cerebral artery
Sclerosis patients have good therapeutic effect.Nourishing the stomach, shield stomach.Under suitable concentration, drink gentle Pu'er tea and stomach is not produced
Raw stimulation, sticky, sweet cunning, mellow Pu'er tea enter the top layer that the film that human body stomach is formed is attached to stomach, stomach are produced
Beneficial protective layer, nourishing the stomach, shield stomach can be played the role of for a long time by drinking.Anti-inflammatory, sterilize, control dysentery.The world of medicine studies and clinical trial
Prove, yunnan puer tea there are Bacteriostasis effects, take 10 times strong tea juice day, can treat bacillary dysentery, this and Elevation
It is directly related to include abundant tea polyphenols.Anti-aging.Catechin compounds in tealeaves have the function that anti-aging；Yunnan is big
Catechin contained by leaf plant tea, total amount are higher than other tea tree breeds, and anti-aging effects are better than other teas, and abundant tea polyphenols help
Skin resists aging.Pu'er tea can promote the production of body fluid to quench thirst, relieve summer heat, detoxifying, defaecation.Pu'er tea can adjust stomach, recover stomach
Normal function, solves the small pox caused by constipation and problem of bad breath.
Pu'er tea is that tea polyphenols are through research with beauty treatment, increase skin containing a kind of tealeaves that tea polyphenols are most in all tealeaves
Skin antioxidant levels, can directly absorb ultraviolet, be effective protective agent of skin.
The leaf of bamboo is grass henon bambooPhyllostachys nigra (Lodd.) Munro var. henonis (Mitf.) Stapf ex Rendle Leaf, be the traditional Chinese medical science traditional heat-clearing and detoxifying drug simply.There is clearing heat and relieving fidgetness, diuresis of promoting the production of body fluid
Effect.Pyreticosis polydipsia can be controlled, children shy hysteria, and cough is against hematemesis, flushing, scanty drak urine, aphthous stomatitis tongue boil etc..
The leaf of bamboo is the traditional Chinese medical science traditional heat-clearing and detoxifying drug simply, and " medicine, food two are included in by Ministry of Health of the People's Republic of China's approval
Natural plants ", the prevention states treasure's ZHUKANGNING that plays a role for " the first killer " cardiovascular and cerebrovascular disease of the mankind are
Using the leaf of bamboo as primary raw material, bamboo extractive highly concentrated flavone compound and Coumarins lactone nutrient, have good
Good antiradical activities；Its anti-aging, antifatigue and immunoregulation effect are suitable with pollen pini；Reducing blood lipid and cholesterolemia are made
With close with ginkgo biloba p.e；Antibacterial, anti-inflammatory and antivirus action are similar to tea polyphenols；With the health care work(for adjusting blood fat
Can, can effectively protect health.
Compared with the prior art the present invention, there is prominent substantive distinguishing features and significant progress to be：
1st, the leaf of bamboo Pu'er tea obtained by the present invention has that Pu'er tea Appearance color is blackish green, fragrance is pure persistently, dense time of flavour
Sweet, soup look it is greenish-yellow it is limpid, tea residue is plump yellowish green, but also with the strong fragrant fragrance of the leaf of bamboo.
2nd, the present invention can have the function that beautifying face and moistering lotion, lifting energy, adjust body, enhancing immune system, suppression cancer；Can also
Dispelling wind and eliminating dampness, promoting qi circulation and relieving pain；For enteritis, dysentery, stomachache；External application control poisonous wasp sting, skin eczema.
3rd, preparation method of the invention effectively can mutually merge the characteristic of Pu'er tea and the leaf of bamboo, and adding the leaf of bamboo can maximize
The characteristic of Pu'er tea is excited, the pharmacological property of Pu'er tea has maximumlly been given play to, has greatly improved consumption value.
4th, the present invention carries out Pu'er tea continuous scenting three times using the fresh leaf of bamboo, and Pu'er tea is inhaled in continuous dehydration
During water, Pu'er tea fully absorbs the distinctive fragrance of the leaf of bamboo, and the peculiar material containing the leaf of bamboo in the fragrance of the leaf of bamboo, also just makes
Obtaining Pu'er tea has the characteristic of the leaf of bamboo.
5th, the bamboo juice in the present invention is to win the fresh leaf of bamboo, removes corrupt leaf and impurity；Clean, drain the water, then put
Enter juice extractor to squeeze the juice；And filtered gained juice, up to bamboo juice；It can keep the freshness of the leaf of bamboo and effectively extract
The nutriment and pharmacological property material of the leaf of bamboo.
6th, bamboo juice is sprayed on Pu'er tea by the present invention is dried again, and bamboo juice is under temperature action, to Pu'er tea
Characteristic and pharmacological property excited, meanwhile, and can so that bamboo juice infiltration in Pu'er tea, realizing that Pu'er tea mutually melts with the leaf of bamboo
Close, that is, obtain leaf of bamboo Pu'er tea.
Embodiment
It is to combine the embodiment of the present invention below, the present invention is described in detail：
Embodiment 1：
A kind of preparation method of leaf of bamboo Pu'er tea, the preparation method comprise the following steps：Pu'er tea after will be fermented with it is new
The fresh leaf of bamboo carries out scenting, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, every layer of leaf of bamboo and respective layer Pu'er during scenting
The weight ratio of tea is 1.5:3.
Scenting described above includes following steps：
The first step：The fresh leaf of bamboo is placed in 26 DEG C of air-conditioned room, is put into 40 DEG C of warm water and soaks 1 minute, taken out, drying 3
Hour；
Second step：Puerh tea leaves after fermentation are broken up, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, circulation is stacked
12 layers of progress scenting；Control 32 DEG C of scenting temperature, through 10 it is small when moisture absorption to water content of enfleuraging be 10%；
3rd step：Puerh tea leaves after scenting in second step are screened, the rapid moisture removal airing in air-conditioned room, contains to moisture
Measure as 9%；
4th step：Puerh tea leaves after three step process and the leaf of bamboo are used to the stacking side of one layer of leaf of bamboo, one layer of puerh tea leaves
Formula, circulation stack 12 layers and carry out scenting again；Control 32 DEG C of scenting temperature, through 10 it is small when enfleurage again；
5th step：Puerh tea leaves after the processing of the 4th step are screened and are bakeed, 100 DEG C of temperature, controls puerh tea leaves
Moisture is 6.5%；
6th step：Puerh tea leaves after baking are cooled down, then the stacking mode using one layer of leaf of bamboo, one layer of puerh tea leaves, circulate heap
Put 12 layers and carry out third time time scenting；Control 32 DEG C of scenting temperature, through 8 it is small when enfleurage moisture absorption water content as 8%；
7th step：Pu'er tea after the processing of the 6th step is separated with leaf of bamboo screening, the leaf of bamboo is removed, retains Pu'er tea；
8th step：Upper bamboo juice will be uniformly sprayed on Pu'er tea obtained by 7th step, the bamboo juice straying quatity is Pu'er tea
The 2% of gross weight；The upper strata in dryer is placed into, and is shakeout on the lower level floor in dryer and places one layer of fresh leaf of bamboo；Dry
Temperature in dry machine is 70 DEG C, the water content 5% of Pu'er tea is dried to, up to leaf of bamboo Pu'er tea.
The leaf of bamboo employed in the 4th step of the above, the 6th step is to be placed on drying 3 in 26~30 DEG C of air-conditioned room
~4 it is small when the fresh leaf of bamboo.
Fresh leaf of bamboo thickness in 8th step described above on bottom is 6cm；And electrical heating is set in drying motor spindle, lead to
Electrical heating to be crossed to heat the fresh leaf of bamboo on bottom, heating-up temperature is 80 DEG C, and by drying the stirring parts on motor spindle
The leaf of bamboo is constantly stirred.
The top of dryer described above is equipped with dehumidifier.
Bamboo juice preparation method described above is：The fresh leaf of bamboo is won, removes corrupt leaf and impurity；Clean, drain the water,
Juice extractor is placed into squeeze the juice；And filtered gained juice, supernatant is taken, supernatant is purified, up to bamboo juice.
Embodiment 2：
A kind of preparation method of leaf of bamboo Pu'er tea, the preparation method comprise the following steps：Pu'er tea after will be fermented with it is new
The fresh leaf of bamboo carries out scenting, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, every layer of leaf of bamboo and respective layer Pu'er during scenting
The weight ratio of tea is 1.6:3.
Scenting described above includes following steps：
The first step：The fresh leaf of bamboo is placed in 28 DEG C of air-conditioned room, is put into 45 DEG C of warm water and soaks 1 minute, taken out, drying 4
Hour；
Second step：Puerh tea leaves after fermentation are broken up, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, circulation is stacked
13 layers of progress scenting；Control 33 DEG C of scenting temperature, through 12 it is small when moisture absorption to water content of enfleuraging be 12%；
3rd step：Puerh tea leaves after scenting in second step are screened, the rapid moisture removal airing in air-conditioned room, contains to moisture
Measure as 10%；
4th step：Puerh tea leaves after three step process and the leaf of bamboo are used to the stacking side of one layer of leaf of bamboo, one layer of puerh tea leaves
Formula, circulation stack 13 layers and carry out scenting again；Control 33 DEG C of scenting temperature, through 11 it is small when enfleurage again；
5th step：Puerh tea leaves after the processing of the 4th step are screened and are bakeed, 105 DEG C of temperature, controls puerh tea leaves
Moisture is 6.6%；
6th step：Puerh tea leaves after baking are cooled down, then the stacking mode using one layer of leaf of bamboo, one layer of puerh tea leaves, circulate heap
Put 13 layers and carry out third time time scenting；Control 34 DEG C of scenting temperature, through 9 it is small when enfleurage moisture absorption water content as 8.2%；
7th step：Pu'er tea after the processing of the 6th step is separated with leaf of bamboo screening, the leaf of bamboo is removed, retains Pu'er tea；
8th step：Upper bamboo juice will be uniformly sprayed on Pu'er tea obtained by 7th step, the bamboo juice straying quatity is Pu'er tea
The 6% of gross weight；The upper strata in dryer is placed into, and is shakeout on the lower level floor in dryer and places one layer of fresh leaf of bamboo；Dry
Temperature in dry machine is 75 DEG C, the water content 6% of Pu'er tea is dried to, up to leaf of bamboo Pu'er tea.
The leaf of bamboo employed in the 4th step of the above, the 6th step is to be placed on drying 3 in 26~30 DEG C of air-conditioned room
~4 it is small when the fresh leaf of bamboo.
Fresh leaf of bamboo thickness in 8th step described above on bottom is 9cm；And electrical heating is set in drying motor spindle, lead to
Electrical heating to be crossed to heat the fresh leaf of bamboo on bottom, heating-up temperature is 85 DEG C, and by drying the stirring parts on motor spindle
The leaf of bamboo is constantly stirred.
The top of dryer described above is equipped with dehumidifier.
Bamboo juice preparation method described above is：The fresh leaf of bamboo is won, removes corrupt leaf and impurity；Clean, drain the water,
Juice extractor is placed into squeeze the juice；And filtered gained juice, supernatant is taken, supernatant is purified, up to bamboo juice.
Embodiment 3：
A kind of preparation method of leaf of bamboo Pu'er tea, the preparation method comprise the following steps：Pu'er tea after will be fermented with it is new
The fresh leaf of bamboo carries out scenting, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, every layer of leaf of bamboo and respective layer Pu'er during scenting
The weight ratio of tea is 2:3.
Scenting described above includes following steps：
The first step：The fresh leaf of bamboo is placed in 29 DEG C of air-conditioned room, is put into 48 DEG C of warm water and soaks 1 minute, taken out, drying
3.5 it is small when；
Second step：Puerh tea leaves after fermentation are broken up, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, circulation is stacked
12 layers of progress scenting；Control 34 DEG C of scenting temperature, through 12 it is small when moisture absorption to water content of enfleuraging be 13%；
3rd step：Puerh tea leaves after scenting in second step are screened, the rapid moisture removal airing in air-conditioned room, contains to moisture
Measure as 11%；
4th step：Puerh tea leaves after three step process and the leaf of bamboo are used to the stacking side of one layer of leaf of bamboo, one layer of puerh tea leaves
Formula, circulation stack 14 layers and carry out scenting again；Control 35 DEG C of scenting temperature, through 12 it is small when enfleurage again；
5th step：Puerh tea leaves after the processing of the 4th step are screened and are bakeed, 108 DEG C of temperature, controls puerh tea leaves
Moisture is 6.8%；
6th step：Puerh tea leaves after baking are cooled down, then the stacking mode using one layer of leaf of bamboo, one layer of puerh tea leaves, circulate heap
Put 13 layers and carry out third time time scenting；Control 35 DEG C of scenting temperature, through 10 it is small when enfleurage moisture absorption water content as 8.4%；
7th step：Pu'er tea after the processing of the 6th step is separated with leaf of bamboo screening, the leaf of bamboo is removed, retains Pu'er tea；
8th step：Upper bamboo juice will be uniformly sprayed on Pu'er tea obtained by 7th step, the bamboo juice straying quatity is Pu'er tea
The 8% of gross weight；The upper strata in dryer is placed into, and is shakeout on the lower level floor in dryer and places one layer of fresh leaf of bamboo；Dry
Temperature in dry machine is 78 DEG C, the water content 5.5% of Pu'er tea is dried to, up to leaf of bamboo Pu'er tea.
The leaf of bamboo employed in the 4th step of the above, the 6th step is to be placed on drying 3 in 26~30 DEG C of air-conditioned room
~4 it is small when the fresh leaf of bamboo.
Fresh leaf of bamboo thickness in 8th step described above on bottom is 11cm；And electrical heating is set in drying motor spindle,
The fresh leaf of bamboo on bottom is heated by electrical heating, heating-up temperature is 88 DEG C, and by drying the stirring on motor spindle
Part constantly stirs the leaf of bamboo.
The top of dryer described above is equipped with dehumidifier.
Bamboo juice preparation method described above is：The fresh leaf of bamboo is won, removes corrupt leaf and impurity；Clean, drain the water,
Juice extractor is placed into squeeze the juice；And filtered gained juice, supernatant is taken, supernatant is purified, up to bamboo juice.
Embodiment 4：
A kind of preparation method of leaf of bamboo Pu'er tea, the preparation method comprise the following steps：Pu'er tea after will be fermented with it is new
The fresh leaf of bamboo carries out scenting, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, every layer of leaf of bamboo and respective layer Pu'er during scenting
The weight ratio of tea is 2:3.
Scenting described above includes following steps：
The first step：The fresh leaf of bamboo is placed in 30 DEG C of air-conditioned room, is put into 40 DEG C~50 DEG C warm water and soaks 1 minute, taken out,
When drying 3~4 is small；
Second step：Puerh tea leaves after fermentation are broken up, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, circulation is stacked
12~14 layers of progress scenting；Control 35 DEG C of scenting temperature, through 14 it is small when moisture absorption to water content of enfleuraging be 15%；
3rd step：Puerh tea leaves after scenting in second step are screened, the rapid moisture removal airing in air-conditioned room, contains to moisture
Measure as 12%；
4th step：Puerh tea leaves after three step process and the leaf of bamboo are used to the stacking side of one layer of leaf of bamboo, one layer of puerh tea leaves
Formula, circulation stack 14 layers and carry out scenting again；Control 36 DEG C of scenting temperature, through 12 it is small when enfleurage again；
5th step：Puerh tea leaves after the processing of the 4th step are screened and are bakeed, 110 DEG C of temperature, controls puerh tea leaves
Moisture is 7%；
6th step：Puerh tea leaves after baking are cooled down, then the stacking mode using one layer of leaf of bamboo, one layer of puerh tea leaves, circulate heap
Put 14 layers and carry out third time time scenting；Control 36 DEG C of scenting temperature, through 10 it is small when enfleurage moisture absorption water content as 8.5%；
7th step：Pu'er tea after the processing of the 6th step is separated with leaf of bamboo screening, the leaf of bamboo is removed, retains Pu'er tea；
8th step：Upper bamboo juice will be uniformly sprayed on Pu'er tea obtained by 7th step, the bamboo juice straying quatity is Pu'er tea
The 10% of gross weight；The upper strata in dryer is placed into, and is shakeout on the lower level floor in dryer and places one layer of fresh leaf of bamboo；
Temperature in dryer is 80 DEG C, the water content 6% of Pu'er tea is dried to, up to leaf of bamboo Pu'er tea.
The leaf of bamboo employed in the 4th step of the above, the 6th step is to be placed on drying 3 in 26~30 DEG C of air-conditioned room
~4 it is small when the fresh leaf of bamboo.
Fresh leaf of bamboo thickness in 8th step described above on bottom is 12cm；And electrical heating is set in drying motor spindle,
The fresh leaf of bamboo on bottom is heated by electrical heating, heating-up temperature is 90 DEG C, and by drying the stirring on motor spindle
Part constantly stirs the leaf of bamboo.
The top of dryer described above is equipped with dehumidifier.
Bamboo juice preparation method described above is：The fresh leaf of bamboo is won, removes corrupt leaf and impurity；Clean, drain the water,
Juice extractor is placed into squeeze the juice；And filtered gained juice, supernatant is taken, supernatant is purified, up to bamboo juice.
Tea leaf quality：
Leaf of bamboo Pu'er tea obtained by the present invention is compared as follows table with the homemade Pu'er tea of local tea grower：
Above-described embodiment using effect
Case 1
Cai XX, man, 62 years old, people from Hengxian County, slight Hypertension, drug administration, could not be effectively controlled；Introduce and take through other people
1 gained leaf of bamboo Pu'er tea of the embodiment of the present invention, brews three times, adheres to after brewing four months, blood pressure floats on normal value daily；
Continue to brew two weeks, measurement blood pressure recovers normal, continues to take after mixing it with water two months, this period on diet, is not also saved deliberately
System, because himself likes the streaky pork eaten, by irregular steps, just eats, and removes measurement blood pressure, and blood pressure keeps normal；Illustrate that the present invention has
Good antihypertensive effect.
Case 2
Peng XX, female, 22 years old, people from Hengxian County, salesman, lunch was irregular, caused gastric injury, and loss of appetite, takes orally stomach medicine, disease
Shape is retarded, but soon and repeatedly, frequently experiences and have a stomach upset, and introduces and is taken after mixing it with water obtained by the embodiment of the present invention 2 by other people
Leaf of bamboo Pu'er tea；Brewing three times, adhered to after brewing 1 month daily, appetite is effectively improved, meanwhile, she has found complexion ratio
Before ruddy much there are some canthus lines at canthus before, thin out much after the leaf of bamboo Pu'er tea using the present invention, does not scrutinize
It is nearly imperceptible；Peculiar fragrance containing the leaf of bamboo in tea, she more likes herself, can all brew daily later.
Case 3
Clock XX, man, 50 years old, people from Hengxian County, tobacco and wine transition was busy, and life is irregular；Occur it is uncomfortable in chest, dizzy, and it is irritated not
Peace, it is cardiovascular and cerebrovascular disease to remove hospital diagnosis, and oral drugs, obtain the effect of certain, for rehabilitation, to put into nervous busy work
In work, soon, and there is similar symptom；The leaf of bamboo Pu'er tea taken obtained by the embodiment of the present invention 3 is brewed after being introduced, often
It is brewed five times, is adhered to after brewing one month, that agitation sense at heart eliminates, and tension constriction is effectively alleviated, uncomfortable in chest,
Dizziness eliminates；It is further continued for after brewing one month, symptom eliminates；Devote oneself to work, adhere to brewing daily, all do not recur, himself
More like, adhere to continuing to brew later.
Case 4
Appointing XX, man, 32 years old, people from Hengxian County, be engaged in agriculture personnel, frequent smoking, cough, dry cough, takes medicine to obtain control a period of time,
Recur again, brew the leaf of bamboo Pu'er tea obtained by the embodiment of the present invention 4, brew five times, adhered to after brewing one month daily, cough
Number substantially tails off, and phlegm also tails off very much；Himself is brewed take it is effective in cure, and after continuing to brew and taking one month, cough
Phlegmatic disease shape is effectively controlled, and because dense time of mouthfeel flavour of the present invention is sweet, he continues to brew two months, and during this, cough is more
Phlegm did not all recur.
Case 5
Lee XX, female, 32 years old, people from Hengxian County, often felt scorching, though temporary transient control can be obtained by taking medicine, just violated without notice
Disease；Leaf of bamboo Pu'er tea obtained by the embodiment of the present invention of taking after mixing it with water after being introduced 4, continuously takes after mixing it with water two months, it is scorching sense obtain by
Gradually alleviate, continue after taking after mixing it with water one month, scorching symptom eliminates, withdrew with one month, during which in scorching sense do not recur, because she this
People also more likes this mouthfeel, and adheres to continuing to brew.
It is the wherein specific implementation of the present invention above, its description is more specific and detailed, but can not therefore manage
Solve as limitation of the scope of the invention.It should be pointed out that for those of ordinary skill in the art, this hair is not being departed from
On the premise of bright design, various modifications and improvements can be made, these obvious alternative forms belong to the present invention's
Protection domain.
Claims (7)
1. a kind of preparation method of leaf of bamboo Pu'er tea, it is characterised in that the preparation method comprises the following steps：After fermented
Pu'er tea and the fresh leaf of bamboo carry out scenting, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, every layer of leaf of bamboo during scenting
Weight ratio with respective layer Pu'er tea is 1.5~2:3.
2. the preparation method of leaf of bamboo Pu'er tea according to claim 1, it is characterised in that：The scenting includes following
Step：
The first step：The fresh leaf of bamboo is placed in 26~30 DEG C of air-conditioned room, is put into 40 DEG C~50 DEG C warm water and soaks 1 minute,
Take out, when drying 3~4 is small；
Second step：Puerh tea leaves after fermentation are broken up, using the stacking mode of one layer of leaf of bamboo, one layer of puerh tea leaves, circulation is stacked
12~14 layers of progress scenting；Control 32~35 DEG C of scenting temperature, through 10~14 it is small when moisture absorption to water content of enfleuraging be 10~15%；
3rd step：Puerh tea leaves after scenting in second step are screened, the rapid moisture removal airing in air-conditioned room, contains to moisture
Measure as 9~12%；
4th step：Puerh tea leaves after three step process and the leaf of bamboo are used to the stacking side of one layer of leaf of bamboo, one layer of puerh tea leaves
Formula, circulation stack 12~14 layers and carry out scenting again；Control 32~36 DEG C of scenting temperature, through 10~12 it is small when enfleurage again；
5th step：Puerh tea leaves after the processing of the 4th step are screened and are bakeed, 100 DEG C~110 DEG C of temperature, controls general
Pu'er tea Measuring Moisture Content of Tea content is 6.5~7%；
6th step：Puerh tea leaves after baking are cooled down, then the stacking mode using one layer of leaf of bamboo, one layer of puerh tea leaves, circulate heap
Put 12~14 layers and carry out third time time scenting；Control 32~36 DEG C of scenting temperature, through 8~10 it is small when enfleurage moisture absorption water content as 8
~8.5%；
7th step：Pu'er tea after the processing of the 6th step is separated with leaf of bamboo screening, the leaf of bamboo is removed, retains Pu'er tea；
8th step：Upper bamboo juice will be uniformly sprayed on Pu'er tea obtained by 7th step, the bamboo juice straying quatity is Pu'er tea
The 2%~10% of gross weight；The upper strata in dryer is placed into, and is shakeout on the lower level floor in dryer and places one layer of fresh bamboo
Leaf；Temperature in dryer is 70 DEG C~80 DEG C, the water content 5~6% of Pu'er tea is dried to, up to leaf of bamboo Pu'er tea.
3. the preparation method of leaf of bamboo Pu'er tea according to claim 2, it is characterised in that：In 4th step, the 6th step
The used leaf of bamboo is the fresh leaf of bamboo being placed on when drying 3~4 is small in 26~30 DEG C of air-conditioned room.
4. the preparation method of leaf of bamboo Pu'er tea according to claim 2, it is characterised in that：In 8th step on bottom
Fresh leaf of bamboo thickness is 6~12cm；And drying motor spindle set electrical heating, by electrical heating to the fresh leaf of bamboo on bottom into
Row heating, heating-up temperature is 80 DEG C~90 DEG C, and the leaf of bamboo is constantly stirred by drying the stirring parts on motor spindle.
5. the preparation method of leaf of bamboo Pu'er tea according to claim 2, it is characterised in that：Set on the top of the dryer
There is dehumidifier.
6. the preparation method of leaf of bamboo Pu'er tea according to claim 2, it is characterised in that：The bamboo juice preparation method
For：The fresh leaf of bamboo is won, removes corrupt leaf and impurity；Clean, drain the water, place into juice extractor and squeeze the juice；And by gained juice into
Row filtering, takes supernatant, supernatant is purified, up to bamboo juice.
7. the preparation method of leaf of bamboo Pu'er tea according to claim 1 or 2, it is characterised in that：The leaf of bamboo is autumn
The leaf of bamboo.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030182.7A CN107912583A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of leaf of bamboo Pu'er tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030182.7A CN107912583A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of leaf of bamboo Pu'er tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107912583A true CN107912583A (en) | 2018-04-17 |
Family
ID=61894930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711030182.7A Pending CN107912583A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of leaf of bamboo Pu'er tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107912583A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080299284A1 (en) * | 2007-05-29 | 2008-12-04 | Young-Sam Jang | Health tea and method for preparing the same |
| CN101406226A (en) * | 2008-11-05 | 2009-04-15 | 于跃廷 | Pu'er scented tea |
| CN102265948A (en) * | 2011-08-15 | 2011-12-07 | 四川蒙顶山味独珍茶业集团有限公司 | Plum flower tea and preparation method thereof |
| CN103098918A (en) * | 2012-11-12 | 2013-05-15 | 韦有任 | Jasmine cordyceps puerh tea and preparation method thereof |
| CN105166123A (en) * | 2015-09-19 | 2015-12-23 | 岳西县弘盛农业科技有限公司 | New process for producing hierochloe odorata flavor type tea leaves by conducting roller and microwave combined fixation |
| CN105309720A (en) * | 2015-11-04 | 2016-02-10 | 广西昭平县凝香翠茶厂 | Natural bamboo-flavored black tea production process |
-
2017
- 2017-10-27 CN CN201711030182.7A patent/CN107912583A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080299284A1 (en) * | 2007-05-29 | 2008-12-04 | Young-Sam Jang | Health tea and method for preparing the same |
| CN101406226A (en) * | 2008-11-05 | 2009-04-15 | 于跃廷 | Pu'er scented tea |
| CN102265948A (en) * | 2011-08-15 | 2011-12-07 | 四川蒙顶山味独珍茶业集团有限公司 | Plum flower tea and preparation method thereof |
| CN103098918A (en) * | 2012-11-12 | 2013-05-15 | 韦有任 | Jasmine cordyceps puerh tea and preparation method thereof |
| CN105166123A (en) * | 2015-09-19 | 2015-12-23 | 岳西县弘盛农业科技有限公司 | New process for producing hierochloe odorata flavor type tea leaves by conducting roller and microwave combined fixation |
| CN105309720A (en) * | 2015-11-04 | 2016-02-10 | 广西昭平县凝香翠茶厂 | Natural bamboo-flavored black tea production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104957298B (en) | Health jasmine tea | |
| CN107173502A (en) | A kind of preparation method of jasmine Pu'er snake gallbladder tea | |
| CN102349585B (en) | Skin beautifying tea bag containing white tea | |
| CN104920687A (en) | Health-maintenance jasmine black tea and processing method thereof | |
| CN107691695A (en) | A kind of preparation method of Randia cochinchinensis black tea | |
| CN109123001A (en) | A kind of production method of jasmine perfume (or spice) Sang Baicha | |
| CN103027142A (en) | Skimmia japonica scented tea and making technology | |
| CN107510048A (en) | A kind of drink of deferring male senility and preparation method thereof | |
| CN107586682A (en) | A kind of brew method of alcoholic drink mixed with fruit juice | |
| CN102524498B (en) | Acanthopanax trifoliatus-radix angelicae candy and preparation method thereof | |
| CN102835533A (en) | Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet | |
| CN107691718A (en) | A kind of preparation method of leaf of bamboo black tea | |
| CN101878831A (en) | Pu'er and bitter gourd tea and production method thereof | |
| CN106701410A (en) | Healthcare wine capable of strengthening stomach and tonifying qi and production method thereof | |
| CN107384680B (en) | Passion fruit and longan fruit wine and brewing method thereof | |
| CN103181431B (en) | Liver-nourishing health protection tea and preparation method | |
| CN107788153A (en) | A kind of preparation method of Randia cochinchinensis Pu'er tea | |
| CN107668259A (en) | A kind of preparation method of pine needle Pu'er tea | |
| CN107912583A (en) | A kind of preparation method of leaf of bamboo Pu'er tea | |
| CN107647023A (en) | A kind of preparation method of maple leaf black tea | |
| CN107668293A (en) | A kind of preparation method of maple leaf Pu'er tea | |
| CN107912555A (en) | A kind of preparation method of mulberry tree Pu'er tea | |
| CN108740216A (en) | A kind of jujube fire-dried stoned dates core lemon slim tea and preparation method thereof | |
| CN104721248B (en) | Composition with antidepressant effect and application thereof | |
| CN109258856A (en) | A kind of production method of jasmine perfume (or spice) mulberry clovershrub |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180417 |