CN108402207A - A kind of production method of jujube fragrance white tea - Google Patents
A kind of production method of jujube fragrance white tea Download PDFInfo
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- CN108402207A CN108402207A CN201810470781.9A CN201810470781A CN108402207A CN 108402207 A CN108402207 A CN 108402207A CN 201810470781 A CN201810470781 A CN 201810470781A CN 108402207 A CN108402207 A CN 108402207A
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The present invention provides a kind of production method of jujube fragrance white tea,Fresh tea tree is first strengthened leaf to carry out obtaining just tealeaves after natural drying to its moisture content is 25% or less,First tealeaves is used into new fresh dates later,Borneol,It is smoked that the steam that olive is distilled after being mixed with water carries out vapour,Cell in first tealeaves absorbs jujube taste in steam and moisture and obtains jujube taste tea early years,Then tealeaves at the beginning of jujube taste is baked,Remove partial moisture therein,Increase the concentration of fragrance in tealeaves by heap fermentation later,The twirl process of rubbing later makes the fragrance in tealeaves be easier to be gone out by bubble,It the tealeaves rubbed will finally be twisted is pressed into pie and is dried to and absolutely dry obtain jujube fragrance white tea,The jujube fragrance white tea obtained using method provided by the invention,Its color and luster is light green,It is bright glossy,In the tea bubbled out,Jujube taste and tea flavour natural combination,Fragrance is lasting,The fresh alcohol of flavour and dark brown limpid bright.
Description
Technical field
The invention belongs to white tea preparing technical fields, and in particular to a kind of production method of jujube fragrance white tea.
Background technology
Chinese white tea main product is in Fujian is northern and east, including the Fuding of Ningde City, Fuan, the having stable political situation of Nanping City, Jianyang,
Also there are a small amount of white tea production in the ground such as Songxi, Guangdong Province, Taiwan.White tea is a kind of white tea kind for completely draping over one's shoulders fine hair with bud-leaf
Fresh leaf is raw material, and → wither → tea products made of the white tea processing technology dried according to fresh leaf.Compared with other teas, in vain
For tea due to the particularity of raw material and technique, the clear fresh aobvious milli of the fresh alcohol of flavour, fragrance is fragrant, and with it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, disappear
The health-care efficacies such as heat Li Shui, calming the liver.The manufacture craft of traditional white tea is relatively easy, during making, in tealeaves
The biochemical compositions loss such as tea polyphenols, amino acid, caffeine, catechin and phenol ammonia it is more, to make the color and luster and mouth of white tea
Taste is not fully up to expectations, and traditional white tea has two kinds of technique white tea and fragrance of a flower white tea, single varieties, and taste is less, it is difficult to meet
Therefore the hobby of vast white tea fan if a kind of jujube fragrance white tea can be provided, can enrich white tea market, also have very
High economic value.
Invention content
Based on the above prior art, the purpose of the present invention is to provide a kind of production methods of jujube fragrance white tea, using this
The jujube fragrance white tea that the method that invention provides obtains, color and luster is light green, bright glossy, and in the tea bubbled out, jujube taste and tea flavour are certainly
It so combines, fragrance is lasting, the fresh alcohol of flavour and dark brown limpid bright.
In order to achieve the goal above, the technical solution adopted by the present invention is：A kind of production method of jujube fragrance white tea, including
Following steps：
Step 1, win the fresh white tee tree of 150~200 parts by weight strengthen leaf natural drying to moisture content therein be 25%
Tea early years are obtained below；
Step 2, will the new fresh dates of 10~20 parts by weight, the borneol of 3~7 parts by weight, 1~3 parts by weight olive mix after
It is crushed to particle size to be 2mm or less and be mixed to get with the clear water of 20~50 parts by weight and mix fines, mixing fines is carried out
Distillation obtains steam, at the beginning of carrying out 10 minutes jujube taste tea derived above of decatize to the tea early years that step 1 obtains using obtained steam
Leaf；
Jujube taste tea early years are baked 5~20 points by step 3 under conditions of temperature is 45~60 DEG C, humidity is 45~50%
Clock, heap fermentation to the attenuation degree under conditions of temperature is 25~32 DEG C that is placed on be 50~60%, obtain ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine and rub 10 minutes or more by step 4；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine and be pressed into tea cake, it is 50 to be finally placed in temperature
It is dried under conditions of~100 DEG C absolutely dry to get to jujube fragrance white tea.
Preferably, fresh white tee tree is used to strengthen leaf for 178 parts by weight, using new in the step 2 in the step 1
Fresh dates are 15 parts by weight, borneol is 5 parts by weight, olive is 2 parts by weight, clear water is 35 parts by weight.
As an optimization, in the step 2 using multilayer steamer to mixing fines distill and tea that step 1 is obtained at the beginning of
Leaf carries out decatize.
As an optimization, in the step 2, mixing fines is placed in the bottom of a pan of multilayer steamer, at the beginning of the tea that step 1 is obtained
Leaf, which is layed in each layer on the multilayer steamer the bottom of a pan, forms tealeaves layer to be steamed, and adds to multilayer steamer bottom after covering pot cover
Heat to mixing fines generates steam, and steam is stretched carries out decatize in steamer and to the tea early years in each layer.
As an optimization, the average thickness that tealeaves layer to be steamed is laid in the step 2 is 1cm or less.
As an optimization, carrying out the technique that twirl is rubbed to ripe tealeaves in the step 4 is specially：First with the speed of 40~60r/min
Rate twirl is rubbed 3~5 minutes, is then rubbed 8~12 minutes with the rate of 120~250r/min twirl, then with the speed of 60~100r/min
Rate twirl is rubbed 5~10 minutes.
As an optimization, the ripe tealeaves after being rubbed in the step 5 is placed in cooked flake wrapping machine, is pushed in the pressure of 8~15MPa
Tea cake is made.
Advantageous effect
Beneficial effects of the present invention are as follows：
(1), fresh tea tree is first strengthened leaf and carries out natural drying by the production method of jujube fragrance white tea provided by the invention, will
Moisture therein removes, until its moisture content obtains just tealeaves after being 25% or less, later by first tealeaves using new fresh dates, borneol,
The steam that olive is distilled after being mixed with water carries out vapour and smokes, and the cell in first tealeaves absorbs the jujube taste and moisture in steam
And jujube taste tea early years are obtained, then tealeaves at the beginning of jujube taste is baked, removes partial moisture therein, maintains tea juice in tealeaves
With the faint scent of jujube fragrance, increase the concentration of fragrance in tealeaves by heap fermentation later, when attenuation degree is 50~60%, tea
Reach tea perfume in leaf and jujube taste fruity is the strongest, twirl later rubs process and breaks the cell wall in tealeaves, makes in tealeaves
Fragrance is easier to be gone out by bubble, will finally twist the tealeaves rubbed and be pressed into pie and be dried to and absolutely dry obtain jujube fragrance white tea.
(2), the production method of jujube fragrance white tea provided by the invention, new fresh dates, borneol, olive are mixed
It closes and contains strong jujube fragrance in the steam that the mixing fines obtained after crushing and water-adding is distilled, the essence contained in olive
Oil makes the fragrance in jujube be distilled out of completely with steam, and the jujube fragrance in steam is also made to be easier to immerse in tealeaves and be not easy from tealeaves
Middle diffusion, to promote the jujube fragrance of jujube perfume (or spice) white tea obtained, borneol can make the jujube in the white tea of processing procedure fragrant after being combined with olive
Taste and tea smell natural combination and it is not volatile disperse, to obtain, fragrance is strong fragrant, jujube fragrance that is naturally fresh and sweet, leaving a lasting and pleasant impression or aftertaste is white
Tea.
(3), the production method of jujube fragrance white tea provided by the invention, in the tea obtained after soaked, jujube is fragrant and tea perfume
Natural combination, fragrance is pure and fresh, and wherein contain abundant tea polyphenols, amino acid, caffeine, catechin and phenol ammonia etc. it is biochemical at
Point, body health benefits.
Specific implementation mode
With reference to specific embodiment, invention is further described in detail.
Embodiment 1
The present embodiment provides a kind of production methods of jujube fragrance white tea, include the following steps：
Step 1, to win the fresh white tee tree of 150 parts by weight to strengthen leaf natural drying to moisture content therein be 23% to obtain tea
Early years；
Step 2 is crushed to particle after mixing the olive of the new fresh dates of 10 parts by weight, the borneol of 3 parts by weight, 1 parts by weight
Size is 2mm or less and is mixed to get with the clear water of 20 parts by weight and mixes fines, is distilled mixing fines to obtain steam, be adopted
Decatize is carried out to the tea early years that step 1 obtains with obtained steam and obtains within 20 minutes jujube taste tea early years；
Wherein, distillation is carried out to mixing fines using multilayer steamer and decatize is carried out to the tea early years that step 1 obtains, specifically
Step is：Will mixing fines be placed in the bottom of a pan of multilayer steamer, by the tea early years that step 1 obtains be layed in the multilayer steamer the bottom of a pan it
On each layer in form tealeaves layer to be steamed, the average thickness of the tealeaves layer to be steamed is 0.5cm, is covered after pot cover to multilayer steamer
Bottom be heated to mixing fines and generates steam, and steam is stretched in steamer and carrying out decatize to the tea early years in each layer.
Step 3 bakes jujube taste tea early years 20 minutes under conditions of temperature is 45 DEG C, humidity is 45%, be placed on
Heap fermentation to attenuation degree is 52% under conditions of temperature is 25 DEG C, obtains ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine by step 4, first rubs 5 minutes with the rate of 45r/min twirl, then
It is rubbed 12 minutes with the rate twirl of 120r/min, is then rubbed 5 minutes with the rate of 100r/min twirl；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine, be pressed into tea cake under the pressure of 10MPa,
Finally be placed under conditions of temperature is 88 DEG C be dried to it is absolutely dry to get to jujube fragrance white tea.
Embodiment 2
The present embodiment provides a kind of production methods of jujube fragrance white tea, include the following steps：
Step 1, to win the fresh white tee tree of 162 parts by weight to strengthen leaf natural drying to moisture content therein be 20% to obtain tea
Early years；
Step 2 is crushed to particle after mixing the olive of the new fresh dates of 12 parts by weight, the borneol of 4 parts by weight, 1 parts by weight
Size is 2mm or less and is mixed to get with the clear water of 28 parts by weight and mixes fines, is distilled mixing fines to obtain steam, be adopted
Decatize is carried out to the tea early years that step 1 obtains with obtained steam and obtains within 18 minutes jujube taste tea early years；
Wherein, distillation is carried out to mixing fines using multilayer steamer and decatize is carried out to the tea early years that step 1 obtains, specifically
Step is：Will mixing fines be placed in the bottom of a pan of multilayer steamer, by the tea early years that step 1 obtains be layed in the multilayer steamer the bottom of a pan it
On each layer in form tealeaves layer to be steamed, the average thickness of the tealeaves layer to be steamed is 1cm, is covered after pot cover to multilayer steamer bottom
Portion be heated to mixing fines and generates steam, and steam is stretched in steamer and carrying out decatize to the tea early years in each layer.
Step 3 bakes jujube taste tea early years 18 minutes under conditions of temperature is 50 DEG C, humidity is 45%, be placed on
Heap fermentation to attenuation degree is 55% under conditions of temperature is 27 DEG C, obtains ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine by step 4, first rubs 4 minutes with the rate of 50r/min twirl, then
It is rubbed 10 minutes with the rate twirl of 150r/min, is then rubbed 6 minutes with the rate of 75r/min twirl；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine, be pressed into tea cake under the pressure of 13MPa,
Finally be placed under conditions of temperature is 80 DEG C be dried to it is absolutely dry to get to jujube fragrance white tea.
Embodiment 3
The present embodiment provides a kind of production methods of jujube fragrance white tea, include the following steps：
Step 1, to win the fresh white tee tree of 178 parts by weight to strengthen leaf natural drying to moisture content therein be 23% to obtain tea
Early years；
Step 2 is crushed to particle after mixing the olive of the new fresh dates of 15 parts by weight, the borneol of 5 parts by weight, 3 parts by weight
Size is 2mm or less and is mixed to get with the clear water of 35 parts by weight and mixes fines, is distilled mixing fines to obtain steam, be adopted
Decatize is carried out to the tea early years that step 1 obtains with obtained steam and obtains within 20 minutes jujube taste tea early years；
Wherein, distillation is carried out to mixing fines using multilayer steamer and decatize is carried out to the tea early years that step 1 obtains, specifically
Step is：Will mixing fines be placed in the bottom of a pan of multilayer steamer, by the tea early years that step 1 obtains be layed in the multilayer steamer the bottom of a pan it
On each layer in form tealeaves layer to be steamed, the average thickness of the tealeaves layer to be steamed is 0.8cm, is covered after pot cover to multilayer steamer
Bottom be heated to mixing fines and generates steam, and steam is stretched in steamer and carrying out decatize to the tea early years in each layer.
Step 3 bakes jujube taste tea early years 15 minutes under conditions of temperature is 52 DEG C, humidity is 48%, be placed on
Heap fermentation to attenuation degree is 58% under conditions of temperature is 30 DEG C, obtains ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine by step 4, first rubs 5 minutes with the rate of 50r/min twirl, then
It is rubbed 10 minutes with the rate twirl of 220r/min, is then rubbed 8 minutes with the rate of 85r/min twirl；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine, be pressed into tea cake under the pressure of 13MPa,
Finally be placed under conditions of temperature is 98 DEG C be dried to it is absolutely dry to get to jujube fragrance white tea.
Embodiment 4
The present embodiment provides a kind of production methods of jujube fragrance white tea, include the following steps：
Step 1, to win the fresh white tee tree of 189 parts by weight to strengthen leaf natural drying to moisture content therein be 25% to obtain tea
Early years；
Step 2 is crushed to particle after mixing the olive of the new fresh dates of 17 parts by weight, the borneol of 6 parts by weight, 3 parts by weight
Size is 2mm or less and is mixed to get with the clear water of 43 parts by weight and mixes fines, is distilled mixing fines to obtain steam, be adopted
Decatize is carried out to the tea early years that step 1 obtains with obtained steam and obtains within 15 minutes jujube taste tea early years；
Wherein, distillation is carried out to mixing fines using multilayer steamer and decatize is carried out to the tea early years that step 1 obtains, specifically
Step is：Will mixing fines be placed in the bottom of a pan of multilayer steamer, by the tea early years that step 1 obtains be layed in the multilayer steamer the bottom of a pan it
On each layer in form tealeaves layer to be steamed, the average thickness of the tealeaves layer to be steamed is 0.8cm, is covered after pot cover to multilayer steamer
Bottom be heated to mixing fines and generates steam, and steam is stretched in steamer and carrying out decatize to the tea early years in each layer.
Step 3 bakes jujube taste tea early years 12 minutes under conditions of temperature is 55 DEG C, humidity is 48%, be placed on
Heap fermentation to attenuation degree is 58% under conditions of temperature is 30 DEG C, obtains ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine by step 4, first rubs 3 minutes with the rate of 55r/min twirl, then
It is rubbed 10 minutes with the rate twirl of 220r/min, is then rubbed 6 minutes with the rate of 90r/min twirl；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine, be pressed into tea cake under the pressure of 13MPa,
Finally be placed under conditions of temperature is 95 DEG C be dried to it is absolutely dry to get to jujube fragrance white tea.
Embodiment 5
The present embodiment provides a kind of production methods of jujube fragrance white tea, include the following steps：
Step 1, to win the fresh white tee tree of 200 parts by weight to strengthen leaf natural drying to moisture content therein be 23% to obtain tea
Early years；
Step 2 is crushed to particle after mixing the olive of the new fresh dates of 20 parts by weight, the borneol of 7 parts by weight, 3 parts by weight
Size is 2mm or less and is mixed to get with the clear water of 50 parts by weight and mixes fines, is distilled mixing fines to obtain steam, be adopted
Decatize is carried out to the tea early years that step 1 obtains with obtained steam and obtains within 18 minutes jujube taste tea early years；
Wherein, distillation is carried out to mixing fines using multilayer steamer and decatize is carried out to the tea early years that step 1 obtains, specifically
Step is：Will mixing fines be placed in the bottom of a pan of multilayer steamer, by the tea early years that step 1 obtains be layed in the multilayer steamer the bottom of a pan it
On each layer in form tealeaves layer to be steamed, the average thickness of the tealeaves layer to be steamed is 0.8cm, is covered after pot cover to multilayer steamer
Bottom be heated to mixing fines and generates steam, and steam is stretched in steamer and carrying out decatize to the tea early years in each layer.
Step 3 bakes jujube taste tea early years 5 minutes under conditions of temperature is 60 DEG C, humidity is 50%, be placed on temperature
Heap fermentation to attenuation degree is 58% under conditions of degree is 25 DEG C, obtains ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine by step 4, first rubs 3 minutes with the rate of 60r/min twirl, then
It is rubbed 8 minutes with the rate twirl of 250r/min, is then rubbed 5 minutes with the rate of 100r/min twirl；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine, be pressed into tea cake under the pressure of 13MPa,
Finally be placed under conditions of temperature is 92 DEG C be dried to it is absolutely dry to get to jujube fragrance white tea.
Each raw material and parts by weight used in steps 1 and 2 in above-described embodiment 1 to 5 are as shown in table 1 below：
1 raw material of table and parts by weight
The jujube fragrance white tea obtained in above-described embodiment 1 to 5, color and luster is light green, bright glossy, and fragrance is fresh refreshing, and tender perfume (or spice) is held
Long, the fresh alcohol of flavour, soup look are limpid bright；By fresh white tee tree strengthen leaf carry out it is traditional wither, finish and dry after obtain
Traditional white tea example as a contrast, to the white tea that embodiment 1 to 5 and reference examples obtain carry out tea polyphenols, amino acid, caffeine,
The biochemical compositions such as catechin and phenol ammonia carry out test and and ratio it is as shown in table 2 below：
2 biochemical composition table of table
Above-mentioned table 2 shows the jujube fragrance white tea that method using the present invention obtains, wherein the tea polyphenols contained, amino acid,
The biochemical compositions such as caffeine, catechin and phenol ammonia are more than the white tea obtained using traditional white tea manufacture craft, belong to high-quality
White tea, wherein it is best with the properties of the jujube fragrance white tea obtained in embodiment 3, it is most preferred embodiment.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's
Within protection domain.
Claims (7)
1. a kind of production method of jujube fragrance white tea, which is characterized in that include the following steps：
Step 1, win the fresh white tee tree of 150~200 parts by weight strengthen leaf natural drying to moisture content therein be 25% or less
Obtain tea early years；
Step 2 crushes after mixing the olive of the new fresh dates of 10~20 parts by weight, the borneol of 3~7 parts by weight, 1~3 parts by weight
It is 2mm or less to particle size and is mixed to get with the clear water of 20~50 parts by weight and mixes fines, mixing fines is distilled
Steam is obtained, 10 minutes jujube taste tea early years derived above of decatize are carried out to the tea early years that step 1 obtains using obtained steam；
Step 3 bakes jujube taste tea early years 5~20 minutes under conditions of temperature is 45~60 DEG C, humidity is 45~50%, it
It is 50~60% to be placed on heap fermentation to attenuation degree under conditions of temperature is 25~32 DEG C, obtains ripe tealeaves；
The ripe tealeaves that step 3 obtains is placed in rolling machine and rub 10 minutes or more by step 4；
Step 5, will be rubbed in step 4 after ripe tealeaves be placed in cooked flake wrapping machine and be pressed into tea cake, it is 50~100 to be finally placed in temperature
It is dried under conditions of DEG C absolutely dry to get to jujube fragrance white tea.
2. the production method of jujube fragrance white tea according to claim 1, which is characterized in that using fresh in the step 1
It is 178 parts by weight that white tee tree, which strengthens leaf, and it for 15 parts by weight, borneol is 5 parts by weight that new fresh dates are used in the step 2, olive is 2 weights
Measure part, clear water is 35 parts by weight.
3. the production method of jujube fragrance white tea according to claim 1, which is characterized in that use Multideck in the step 2
Pot carries out distillation to mixing fines and carries out decatize to the tea early years that step 1 obtains.
4. the production method for stating jujube fragrance white tea according to claim 3, it is characterised in that：In the step 2, mixing fines is set
In the bottom of a pan of multilayer steamer, the tea early years that step 1 obtains are layed in each layer on the multilayer steamer the bottom of a pan to be formed and wait steaming
Tealeaves layer covers and be heated to mixing fines to multilayer steamer bottom after pot cover and generate steam, steam stretch in steamer simultaneously
Decatize is carried out to the tea early years in each layer.
5. the production method for stating jujube fragrance white tea according to claim 4, it is characterised in that：Tealeaves layer to be steamed paving in the step 2
If average thickness be 1cm or less.
6. the production method of jujube fragrance white tea according to claim 1, which is characterized in that in the step 4 to ripe tealeaves into
Row twists the technique rubbed：It is first rubbed 3~5 minutes with the rate of 40~60r/min twirl, then with the speed of 120~250r/min
Rate twirl is rubbed 8~12 minutes, is then rubbed 5~10 minutes with the rate of 60~100r/min twirl.
7. the production method of jujube fragrance white tea according to claim 1, which is characterized in that after being rubbed in the step 5
Ripe tealeaves is placed in cooked flake wrapping machine, and tea cake is pressed under the pressure of 8~15MPa.
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| CN109170001A (en) * | 2018-11-17 | 2019-01-11 | 长沙浩然医疗科技有限公司 | A kind of tea processing technique |
| CN109480012A (en) * | 2019-01-03 | 2019-03-19 | 福建福鼎东南白茶进出口有限公司 | A kind of ice white tea leaf and preparation method thereof |
| CN116616360A (en) * | 2023-07-05 | 2023-08-22 | 丽水市农林科学研究院 | Making method of jujube-flavored tea |
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Application publication date: 20180817 |