CN108477344A - The processing method of Japanese Premna black kung fu tea - Google Patents
The processing method of Japanese Premna black kung fu tea Download PDFInfo
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- CN108477344A CN108477344A CN201810481902.XA CN201810481902A CN108477344A CN 108477344 A CN108477344 A CN 108477344A CN 201810481902 A CN201810481902 A CN 201810481902A CN 108477344 A CN108477344 A CN 108477344A
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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
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Abstract
The invention discloses a kind of processing methods of Japanese Premna black kung fu tea, include the following steps：Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material before selection is clear and bright；It withers：The fresh tender shoots of picking and tealeaves are uniformly spread and withered in the case that withers of shady and cool ventilation；It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put into rolling machine after 1.5~2.5 ratio mixing and is rubbed according to the principle of heavy and light weight；Fermentation：Using daylight spontaneous fermentation；It is dry：It is put into dryer and is dried.The present invention is that raw material makes a kind of bean curd wood black kung fu tea through rational proportion using black kung fu tea processing technology using bean curd wood tender shoots and Ziyang group kind fresh leaf, substantially improves the mouthfeel of bean curd wood, soup look is red dense, and distinctive aroma soars, and flavour is mellow, in good taste.
Description
Technical field
The present invention relates to the processing of tealeaves, and in particular to a kind of processing method of Japanese Premna black kung fu tea.
Background technology
Japanese Premna（Premna microphylla Turcz.）Also known as：Bean curd wood etc., for many years for Verenaceae Premna
Raw fallen leaves fill bavin, are a kind of novel medical and edible dual purpose plants, on Southern Shaanxi, Yunnan, Sichuan, Guizhou, Hubei, the Hunan mountains Deng Di
Area is distributed more widely, and premna microphylla is full of nutrition, and higher containing protein, fat, crude fibre, total sugar content, crude protein content is higher than
The crops such as rice, wheat, corn, red sorghum, also compared with horn of plenty, manganese, iron, zinc etc. are micro for vitamin C, content beta-carotene
Constituent content is more than half leafy vegetable, and amino acid classes are complete, and rich content essential amino acid accounts for total amino acid content
32.4%, pectin content is up to 39.5%, and nutritive value is high etc., and root, stem, leaf can be used as medicine, and has taste bitter and cold, nontoxic,
Clearing heat and detoxicating, detumescence hemostasis and other effects, Japanese Premna stem, leaf extract have antifatigue, reduction cholesterol, improve microcirculation, protection
The effect of sciatic nerve and soft tissue injury.Currently, being developed and used to it mostly beans are being made using the high feature of its pectin content
In corruption, and rarely have and make tea-drinking technique using premna microphylla, and to be made by mixing with Japanese Premna climax leaves and other multiple materials
Fermentation ferment tea-drinking, its functional characteristic cannot be played well.Japanese Premna is although full of nutrition, but is opened separately as raw material
Hair tea-drinking color and luster is thick and heavy, bitter taste is apparent, and fragrance is insufficient, in order to promote Japanese Premna tea-drinking quality, has developed and used Japanese Premna, this
Invention is that raw material makes a kind of beans through rational proportion using black tea processing technology using Japanese Premna tender shoots and Ziyang group kind fresh leaf
Rotten bavin black kung fu tea substantially improves the mouthfeel of Japanese Premna, and soup look is red dense, and distinctive aroma soars, and flavour is mellow, in good taste, no
It is only capable of abundant tea products type, moreover it is possible to improve bean curd wood added value.
Invention content
The purpose of the present invention is to provide a kind of processing methods of Japanese Premna black kung fu tea, although it is rich to solve Japanese Premna nutrition
Richness, but make black tea by spreading the leaves on withering racks to dry that tea-drinking color and luster is thick and heavy, bitter taste is apparent separately as raw material, the problem of fragrance deficiency.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of processing method of Japanese Premna black kung fu tea, includes the following steps：
Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material before selection is clear and bright；
It withers：The Japanese Premna tender shoots of picking, Ziyang group kind fresh leaf are uniformly spread and withered in the case that withers of shady and cool ventilation
It withers；
It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put after 1.5~2.5 mass ratio mixing
Enter in rolling machine and is rubbed according to light-weight-light principle；
Fermentation：Using daylight spontaneous fermentation；
It is dry：It is put into dryer and is dried.
Preferably, in the step of withering, under natural temperature, place 8~10 hours, and control water loss rate of tea leaves and exist
In the range of 20%~35%.
Preferably, the method rubbed in step of rubbing gently rubs 15~20min to be first, then 10~15min is rubbed again, then
Gently rub 10~18min.
Preferably, in the indirect fermentation of 22~28 DEG C of temperature 8~18 hours in the fermentation step.
Preferably, the drying temperature in the drying steps is 100~150 DEG C, and water content is controlled 3%~5%.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention is that raw material utilizes black kung fu tea processing technology through rational proportion using bean curd wood tender shoots and Ziyang group kind fresh leaf
A kind of Japanese Premna black kung fu tea is made, the mouthfeel of Japanese Premna is substantially improved, soup look is red dense, and distinctive aroma soars, and flavour is mellow,
It is in good taste, tea products type can not only be enriched, moreover it is possible to improve bean curd wood added value.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
A kind of processing method of Japanese Premna black kung fu tea, includes the following steps：
Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material before selection is clear and bright；It is to make Ziyang tea that fresh leaf is planted by Ziyang group
Raw material, Shaanxi Province, China south Ziyang County specialty, Chinese geography famous special product.Producing region is located at Upper Reaches of Hanjiang River, Daba Mountain northern foot,
Summer is moderate without severe cold, rainfall without heat, winter, the suitable tea of weather.Domestic production and marketing tealeaves is with a long history, and natural selenium-rich area, produced tea
Leaf selenium element content is high, has effects that special health.
It withers：By the Japanese Premna tender shoots of picking, Ziyang group kind fresh leaf uniformly spread in the case that withers of shady and cool ventilation into
Row withers, and under natural temperature, places 8 hours, and control water loss rate of tea leaves 20%；
It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put into and rubs after 1.5 mass ratio mixing
It is rubbed according to light-weight-light principle in machine, the method rubbed is first gently to rub 15min, then rub 10min again, then gently rub
10min；
Fermentation：Using daylight spontaneous fermentation, ferment 8 hours for 28 DEG C in temperature；
It is dry：It is put into dryer and is dried, drying temperature is 100~150 DEG C, and controls water content 5%.It is passed through when dry
It crosses primary drying for baking and final firing is dried twice, when primary drying for baking is dried, 120~150 DEG C of high temperature is needed to bake, it is very thin to pave；Then dry with final firing again
Dry, it is 100-120 DEG C that temperature, which is answered slightly lower, at this time, and pave micro- thickness, and the time is slightly longer compared with primary drying for baking, until water content is 5%.
Embodiment 2：
A kind of processing method of Japanese Premna black kung fu tea, includes the following steps：
Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material before selection is clear and bright；
It withers：The Japanese Premna tender shoots of picking, Ziyang group kind fresh leaf are uniformly spread and withered in the case that withers of shady and cool ventilation
It withers, under natural temperature, places 10 hours, and control water loss rate of tea leaves in the range of 35%；
It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put into and rubs after 2.5 mass ratio mixing
It is rubbed according to light-weight-light principle in twister, the method rubbed is first gently to rub 20min, then rub 15min again, then gently rub
18min；
Fermentation：Using daylight spontaneous fermentation, ferment 8 hours for 28 DEG C in temperature；
It is dry：It is put into dryer and is dried, drying temperature is 150 DEG C, and controls water content 3%.
Embodiment 3：
A kind of processing method of Japanese Premna black kung fu tea, includes the following steps：
Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material before selection is clear and bright；
It withers：The Japanese Premna tender shoots of picking, Ziyang group kind fresh leaf are uniformly spread and withered in the case that withers of shady and cool ventilation
It withers, under natural temperature, places 9 hours, and control water loss rate of tea leaves in the range of 30%；
It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put into rolling machine after 2 mass ratio mixing
In rubbed according to light-weight-light principle, the method rubbed is that 18min gently rubs in elder generation, then rubs 12min again, then gently rubs 15min；
Fermentation：Using daylight spontaneous fermentation, ferment 12 hours for 25 DEG C in temperature；
It is dry：It is put into dryer and is dried, drying temperature is 100~150 DEG C, and controls water content 5%.It is passed through when dry
It crosses primary drying for baking and final firing is dried twice, when primary drying for baking is dried, 120~150 DEG C of high temperature is needed to bake, it is very thin to pave；Then dry with final firing again
Dry, it is 100-120 DEG C that temperature, which is answered slightly lower, at this time, and pave micro- thickness, and the time is slightly longer compared with primary drying for baking, until water content is 4%.
Contrast experiment's example：
A kind of processing method of Japanese Premna black kung fu tea, includes the following steps：
Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material after selection is clear and bright；
It withers：The Japanese Premna tender shoots of picking, Ziyang group kind fresh leaf are uniformly spread and withered in the case that withers of shady and cool ventilation
It withers, under natural temperature, places 9 hours, and control water loss rate of tea leaves in the range of 30%；
It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put into rolling machine after 2 mass ratio mixing
In rubbed according to light-weight-light principle, the method rubbed is that 18min gently rubs in elder generation, then rubs 12min again, then gently rubs 15min；
Fermentation：Using daylight spontaneous fermentation, ferment 12 hours for 25 DEG C in temperature；
It is dry：It is put into dryer and is dried, drying temperature is 100~150 DEG C, and controls water content 5%.It is passed through when dry
It crosses primary drying for baking and final firing is dried twice, when primary drying for baking is dried, 120~150 DEG C of high temperature is needed to bake, it is very thin to pave；Then dry with final firing again
Dry, it is 100-120 DEG C that temperature, which is answered slightly lower, at this time, and pave micro- thickness, and the time is slightly longer compared with primary drying for baking, until water content is 3%.
According to above-described embodiment and contrast experiment's example, the quality such as the following table 1 for the Japanese Premna black kung fu tea finally produced.
Table 1
| Experimental example | Sorting | The ratio of Japanese Premna tender shoots and Ziyang group kind fresh leaf | Premna microphylla plate shape | Tea perfume | Soup look | Tea flavour |
| Embodiment 1 | Before Clear and Bright | 1:1.5 | Tender shoots, leaf are small | There is certain fragrance | Soup look is red dense | There is bitter taste |
| Embodiment 2 | Before Clear and Bright | 1:2.5 | Tender shoots, leaf are small | Tea perfume is strong | Soup look is shallower | Mouthfeel is not mellow enough |
| Embodiment 3 | Before Clear and Bright | 1:2 | Tender shoots, leaf are small | Tea perfume is strong | Soup look is red dense | Mellow in taste |
| Contrast experiment's example | After Clear and Bright | 1:2 | Big blade | Tea perfume is inadequate | Soup look is dim | Bitter taste is overweight |
From table 1, it can be seen that the Japanese Premna black kung fu tea that the tender shoots before selection is clear and bright is produced relative to the tender shoots after Clear and Bright
It is no matter all more preferable from tea perfume or tea flavour, it is more excellent；The reason is that the premna microphylla before Clear and Bright is the tender shoots just sprouted, leaf is small, fruit
The larger blade of glue content is slightly lower, and the tea worked it out has lacked green grass gas and hardship than being used more than the tea that big blade Japanese Premna is done faint scent
Astringent taste, Japanese Premna blade is grown to big blade after Clear and Bright, does tea and needs to carry out chopping up processing to blade, and process, cost increase, and
Fragrance is inadequate, and bitter taste is overweight；Ziyang tea, Shaanxi Province, China south Ziyang County specialty, Chinese geography famous special product.Producing region is located at
Upper Reaches of Hanjiang River, Daba Mountain northern foot, the summer is moderate without severe cold, rainfall without heat, winter, the suitable tea of weather.Domestic production and marketing tealeaves is with a long history,
And natural selenium-rich area, produced tealeaves selenium element content is high, has effects that special health.Drink Ziyang tea be it is a kind of it is simple and easy to do,
Economical and practical and without any side effects selenium-supply method.The Ziyang group kind tealeaves tender shoots that Qing Ming Day gathers and processes, the first of the new year
Go out tea.Spring temperature is moderate, abundant rainfall, thus the green kingfisher of clear and bright tea color, the food value of leaf are soft；And spring tea generally endangers without disease pest,
Pesticide need not be used, tealeaves is pollution-free, is rich in multivitamin and amino acid；Thick aroma and good taste, peculiar gracefulness are among 1 year
Good merchantable brand.The characteristic of this tea is exactly that local characteristic selenium-rich Ziyang tea and Japanese Premna merge, while increasing the fragrance of millet paste, again
Clearing heat and detoxicating, detumescence hemostasis can be reached, supplement selenium element is to reach raising immunity of organisms, the purpose of anti-cancer and cancer-preventing.
The ratio of Japanese Premna tender shoots and Ziyang group kind fresh leaf is 1:When 2, tea perfume, soup look and tea flavour are best, tea
The very few fragrance of leaf is insufficient, and bitter taste is slightly heavy, and the few then soup look of premna microphylla is not red dense enough, and Ziyang tea flavour lid crosses Japanese Premna, and mouthfeel is not
It is enough mellow, lack characteristic.
In addition, as follows to the qualitative effects of final tealeaves for the control parameter in Japanese Premna black kung fu tea process：
The time withered in step of withering controls according to practical operation at 8-10 hours, and leaf is made to dry out, and increases toughness, carries
The enzymatic activity of high leaf promotes the conversion of content.Withering time is too short, and tealeaves oxidation is insufficient, and biochemical reaction is insufficient, tealeaves
Can be because becoming bitter containing too many polyphenols, it is also very heavy that puff carrys out the light greenish blue dish taste of not only taste, if instead the time
Long biochemical composition is consumed too many color and then easily blacks.
Mainly there are three aspects for the purpose rubbed：First, making leaf cell disorganization, tea juice is excessive；Accelerate Polyphenols chemical combination
The enzymatic oxidation of object lays the foundation to form the distinctive endoplasm of black tea.Second is that so that blade is rubbed is rolled into tight vertical bar rope, the bodily form is reduced,
Mould beautiful shape.Gather in leaf surface, soluble easily in water when brewing, increase millet paste concentration third, tea juice is overflow, and forms gloss
Shape.
It ferments in fermentation procedure appropriate, leaf herbaceous taste disappears, and gives out faint scent, and leaf color and the juice coagulated in surface are equal
It takes on a red color, forms the distinctive color of black tea and fragrance, while can also reduce the generation of fannings.If fermentation temperature is excessively high, fermented
Soon, polyphenol compound oxidative condensation is more at insoluble product, then finished tea bottom crow is dark, and fragrance is low light, and tea juice is easily sent out
Raw acid, turns sour, and mould phenomenon influences tea leaf quality, otherwise temperature is too low, and enzymatic catalysis is very weak, and fermentation is slow, and the time is long, quality
Difference.
Drying is last procedure that Japanese Premna black kung fu tea makes.It is the work for reaching inactive enzyme by high temperature
Property, so that fermentation is stopped, while evaporable water, fixed tea shape prevents from going mouldy.Mainly dried twice through primary drying for baking and final firing.Primary drying for baking is dry
When dry, 120~150 DEG C of high temperature is needed to bake, it is very thin to pave；Then it is dried again with final firing, it is 100-120 that temperature, which is answered slightly lower, at this time
DEG C, pave micro- thickness, and the time is slightly longer compared with primary drying for baking, until water content is less than 6%.The leaf of primary drying for baking drying appropriateness is had soft with hand touch
Soft, needle-holding hand, flexible feeling；Drying program is basically completed after final firing, tealeaves if firmly hand is twisted at powdered, it is dark brown more
Weight, tea perfume are denseer.If temperature is excessively high dark at tea easily band Gao Huoxiang, tea residue；Temperature is too low, relatively low at tea perfume gas, and flavour omits
Band is bitter.When water content of tea is more than 6%, the color and luster browning of tealeaves deepens, and quality deteriorates.
Premna microphylla is full of nutrition, higher containing protein, fat, crude fibre, total sugar content, and crude protein content is higher than rice
The crops such as rice, wheat, corn, red sorghum, vitamin C, content beta-carotene are also compared with horn of plenty, the micro member such as manganese, iron, zinc
Cellulose content is more than half leafy vegetable, and amino acid classes are complete, and rich content essential amino acid accounts for total amino acid content
32.4%, pectin content is up to 39.5%, and nutritive value is high etc., and root, stem, leaf can be used as medicine, and has taste bitter and cold, nontoxic,
Clearing heat and detoxicating, detumescence hemostasis and other effects, but exclusive use mouthfeel is bad, and bitterness is apparent, lacks fragrance, is done with Ziyang tea collocation
The mouthfeel of Japanese Premna black tea is substantially improved after tea, soup look is red dense bright, and distinctive aroma, flavour is mellow, in good taste, and Ziyang
Tea originates in Natural Se-enriched soil earth, is rich in Organic Selenium, can improve the immunity of the human body, cancer-resisting, increase the nutrition of Japanese Premna
Value, is a kind of teabag drink very useful to health.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will be fallen in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (5)
1. a kind of processing method of Japanese Premna black kung fu tea, it is characterised in that：Include the following steps：
Sorting：Japanese Premna tender shoots, Ziyang group kind fresh leaf are raw material before selection is clear and bright；
It withers：The Japanese Premna tender shoots of picking, Ziyang group kind fresh leaf are uniformly spread and withered in the case that withers of shady and cool ventilation
It withers；
It rubs：Japanese Premna tender shoots, Ziyang group after withering plant fresh leaf according to 1:It is put after 1.5~2.5 mass ratio mixing
Enter in rolling machine and is rubbed according to light-weight-light principle；
Fermentation：Using daylight spontaneous fermentation；
It is dry：It is put into dryer and is dried.
2. the processing method of Japanese Premna black kung fu tea according to claim 1, it is characterised in that：In the step of withering,
Under natural temperature, place 8~10 hours, and control water loss rate of tea leaves in the range of 20%~35%.
3. the processing method of Japanese Premna black kung fu tea according to claim 1, it is characterised in that：Described rub in step is rubbed
The method of twirl is first gently to rub 15~20min, then rub 10~15min again, then gently rub 10~18min.
4. the processing method of Japanese Premna black kung fu tea according to claim 1, it is characterised in that：In the fermentation step
The indirect fermentation that 22~28 DEG C of temperature 8~18 hours.
5. the processing method of Japanese Premna black kung fu tea according to claim 1, it is characterised in that：In the drying steps
Drying temperature is 100~150 DEG C, and controls water content 3%~5%.
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Cited By (1)
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| CN113519644A (en) * | 2021-07-14 | 2021-10-22 | 临沧华茶商贸有限公司 | Airing method for tea leaves |
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Application publication date: 20180904 |