CN108522766A - A kind of processing method of red honeysuckle tea - Google Patents
A kind of processing method of red honeysuckle tea Download PDFInfo
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- CN108522766A CN108522766A CN201810650879.2A CN201810650879A CN108522766A CN 108522766 A CN108522766 A CN 108522766A CN 201810650879 A CN201810650879 A CN 201810650879A CN 108522766 A CN108522766 A CN 108522766A
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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
Abstract
The invention discloses a kind of processing methods of red honeysuckle tea, it includes the following steps：(1) processing of tea base：Selection black tea tea base, which carries out compound fire drying processing, makes tea base water content control 4~5% with spare；(2) processing of red honeysuckle：Whole flower flower bud is picked in red honeysuckle knot flower bud phase mid-April to mid-October；(3) scenting of red honeysuckle tea：Technique is put forward using five basements one and carries out scenting, and total lower flower amount of red honeysuckle is the 300% of step (1) tea base weight.The red honeysuckle tea fragrance obtained by processing method of the present invention is good, and mouthfeel is good, dry tea color and luster Wu Run, has exclusive fragrant and sweet of honeysuckle, and soup look is pale yellow, and brightness is quite good, and millet paste entrance has the fragrant and sweet gas of indistinctly flower with the fragrant and sweet of honeysuckle, fine aftertaste；Millet paste entrance is sweet soft, and freshness is apparent, there is slight bitter micro-puckery, the wounded in the battle fruity of aftertaste.
Description
Technical field
The present invention relates to a kind of processing methods of red honeysuckle tea, belong to tea processing technical field.
Background technology
Honeysuckle is the general designation of Chinese medicine and plant.Plant honeysuckle also known as honeysuckle twine for Caprifoliaceae perennial half is evergreen
Around bejuco." honeysuckle " one is come from《Compendium of Materia Medica》, since honeysuckle flowers are just opened as white, after switch to yellow, because
This honeysuckle of gaining the name.Lonicera japonica contain volatile aromatic oil, inositol, saponin(e, chlorogenic acid, flavone compound, cinnamic acid,
Nerol, jasminal etc. contain alkaloid, contain lonicerin and sweet-scented osmanthus element etc. in leaf, be one of traditional Chinese medicine in stem, and
The raw material of medicine-food two-purpose has the effect of clearing heat and detoxicating, wind-heat dissipating, hepatic cholagogic, and carbuncle swells malignant boil is used for always in traditional Chinese medical science field
Sore, larynx numbness, erysipelas, toxic-heat and blood stasis, anemopyretic cold warm the treatment of morbidity；Market is in great demand to honeysuckle tea, thus
There are various processing method of honeysuckle tea.From the point of view of processing method, at present to the processing of honeysuckle, traditional approach is
Gold and silver cyanine flower bud is picked, dried, dried in the shade or charcoal fire drying, quality of finished can not ensure with the sun.
Honeysuckle tea majority currently on the market with green tea spelling and is formed with drying or the honeysuckle dried are dry, but this kind
Method does not merge the fragrance of a flower of honeysuckle fully with the tea perfume of tealeaves, and does not make full use of the nutrition of honeysuckle yet
Substance.The sweet cold air fragrance of honeysuckle property simultaneously, clear heat with drugs of sweet flavour and cold nature does not injure one's stomach but, but dosage excessively also results in the side effects such as diarrhea,
And green tea belongs to azymic tea, polyphenol content is higher, and maintains its original property, and irritation is stronger, the knot of the two
Conjunction is not suitable for long-term drinking, especially even more so for weakness of the spleen and the stomach people.
Invention content
In view of this, the present invention provides a kind of processing method of red honeysuckle tea, with solve it is above-mentioned it is in the prior art not
Foot.
In order to solve the above technical problems, technical scheme of the present invention provides a kind of processing method of red honeysuckle tea, it
Include the following steps：
(1) processing of tea base：Selection black tea tea base carry out compound fire drying processing make tea base water content control 4~5% with
It is spare；
(2) processing of red honeysuckle：Whole flower flower bud is picked in red honeysuckle knot flower bud phase mid-April to mid-October；
(3) scenting of red honeysuckle tea：Technique is put forward using five basements one and carries out scenting, and total lower flower amount of red honeysuckle is step
(1) the 300% of tea base weight；
Five basements one put forward technique and are specially：
A, head basement：The tea base of step (1) is divided according to 9 ︰ 1 of weight ratio for bottoming tea base and seasoned millet mush tea base, by bottoming tea base
It divides on clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, under red honeysuckle
Flower amount is the 60% of step (1) tea base weight, and after then from top to bottom pushing it aside mix, heap rectangularity forms basement on the ground
Heap, stacking thickness are 20~35cm, finally spread seasoned millet mush tea base and are layered on progress heap basement on basement heap heap face, control basement heap temperature is 30
It~35 DEG C, scenting time 10h, rockets and obtains head basement tea base after sifting out flower slag with shaking screen machine, head basement tea base water content control exists
12~14%；
B, two basement：Head basement tea base is divided according to 92 ︰ 8 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle
It is the 50% of step (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground,
Stacking thickness is 30~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature 30~
It 35 DEG C, scenting time 10h, rockets and obtains two basement tea bases after sifting out flower slag with shaking screen machine, two basement tea base water content controls are 18
~20%；
C, three basement：Two basement tea bases are divided according to 94 ︰ 6 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle
It is the 50% of step (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground,
Stacking thickness is 20~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature 30~
35 DEG C, scenting time 10h, three basement tea bases are obtained, three basement tea base water content controls are 23~28%；
D, it rockets：It is obtained after being sifted out the flower slag in three basement tea bases with shaking screen machine and once plays colored tea blank, dried
Dry, drying temperature is controlled at 95~100 DEG C, after then dividing spreading for cooling, is stored 3 days with Fresco Bag, is carried out four basements, is controlled before four basements
The primary water content for playing colored tea blank of system is 4~5%；
E, four basement：Colored tea blank will once be played according to 9 ︰ 1 of weight ratio to divide for bottoming tea base and seasoned millet mush tea base, bottoming tea base will be put down
It is spread out on clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower of red honeysuckle
Amount is the 60% of step (1) tea base weight, and after then from top to bottom pushing it aside mix, heap rectangularity forms basement on the ground
Heap, stacking thickness are 20~35cm, finally spread seasoned millet mush tea base and are layered on progress heap basement on basement heap heap face, control basement heap temperature is 30
It~35 DEG C, scenting time 10h, rockets and obtains four basement tea bases after sifting out flower slag with shaking screen machine, four basement tea base water content controls exist
12~14%；
F, five basement：Four basement tea bases are divided according to 92 ︰ 8 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle
It is the 50% of step (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground,
Stacking thickness is 30~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature 30~
35 DEG C, scenting time 10h, five basement tea bases are obtained, five basement tea base water content controls are 12~14%；
G, rocket jacquard weave：Secondary colored tea blank is obtained after being sifted out the flower slag in five basement tea bases with shaking screen machine, by its into
Row drying drying, drying temperature is controlled at 95~100 DEG C, after then dividing spreading for cooling, after carrying out jacquard weave after being stored 5 days with Fresco Bag
Up to the red honeysuckle tea of the present invention；The jacquard weave is 2~3h of multiple basement after being mixed with secondary colored tea blank with a small amount of red honeysuckle,
Red honeysuckle is the 30% of step (1) tea base weight with flower amount, and tea base water content is controlled after jacquard weave below 7.5%.
Further, the black tea tea base is selected from the red congou tea in river or Yunnan black tea congou tea.The red congou tea shape in river
The stout and strong circle of bar rope is tight, aobvious gold milli, and color and luster is pitch-black glossy, and the withered sugar of endoplasm fragrance band fresh clearly is fragrant, and flavour is mellow fresh refreshing, and soup look is dense bright,
Tea residue is thick soft red even；Yunnan black tea congou tea color and luster is brown, and shape is stout and strong to appear golden milli, and soup look glow gives off a strong fragrance, the dense alcohol of flavour
Return sweet, tea residue fertilizer is soft, red even bright.It is preferred that the two is used for the red honeysuckle tea of scenting.
Further, in the step (1) black tea tea base carry out compound fire drying processing drying temperature should control 100~
110 DEG C, not so unavailable high fire drying easy tos produce the fiery smell of burning, influences quality of flower tea.
Further, black tea tea base needs to make by spreading for cooling cooling process after carrying out compound fire drying processing in the step (1)
Tea base temperature could carry out scenting when being down to room temperature, be conducive to fresh flower and spit fragrant and tea base to enfleurage, and improve jasmine tea quality, and tea base temperature
High progress scenting is spent, the life of red honeysuckle can be influenced and spit perfume (or spice), reduce quality of flower tea.
Further, the standard of plucking of step (2) bud is that bud answers hypertrophy, in aubergine, totally.
Further, the method for basement heap temperature being controlled in the head basement, two basements, three basements, four basements, five basements is logical flower heat dissipation,
Specially when basement heap temperature is higher than setting control temperature, basement heap is taken off and is broken up out, thickness is 10~12cm, is opened every 15min
Ditch stirs once, until when basement heap temperature drops to 30 DEG C or less, and collapsed scenting again.
Further, the method for tea base water content being controlled in the head basement, two basements, three basements, four basements, five basements, jacquard weave is multiple
Fire is dry, specially uses 100~110 DEG C of drying temperature to carry out the thin booth of low temperature and dries at a slow speed, tea base thickness is 2~3cm.
Compared with prior art, the present invention has following advantageous effects：
(1) present invention carries out the red honeysuckle tea of scenting using red honeysuckle and black tea tea base, the bud of red honeysuckle, leaf,
Stem is aubergine, integrates medicinal, ornamental, greening, at 5-10 days more early than common honeysuckle of florescence, the florescence is long, generally from 5
The middle of the month to mid-October, about 150 days or so.4 flowers can be opened within 1 year.Fragrance is denseer than common honeysuckle, and pharmacological property ingredient is high, flower,
Leaf, stem can be used as medicine, and be that clearing heat and detoxicating choice drug is caught cold, seasonal febrile diseases are from the beginning of heat toxin blood for treating the swollen furunculosis of pain
Dysentery, curative effect are favourable.It is tested by scenting repeatedly, red honeysuckle is better than the jasmine tea fragrance of common honeysuckle scenting, and mouthfeel is good, dry tea
Color and luster Wu Run, there is exclusive fragrant and sweet of honeysuckle.Soup look is pale yellow, and brightness is quite good, and millet paste entrance is with the fragrant and sweet of honeysuckle, fine time
Taste has the fragrant and sweet gas of indistinctly flower；Millet paste entrance is sweet soft, and freshness is apparent, there is slight bitter micro-puckery, the wounded in the battle fruity of aftertaste.
(2) present invention carries out the red honeysuckle tea of scenting using red honeysuckle and black tea tea base, and black tea is full fermentation tea, and tea is more
Although phenol content is few, pass through " curing " process, irritation is weak, more gentle mild, can play the role of certain warm stomach, will
Its scenting together with red honeysuckle, overcomes the defect that honeysuckle flower green tea long-term drinking injures one's stomach currently on the market.
(3) present invention puies forward technique using five basements one and prepares red honeysuckle tea, by the distributing cotton quantity, the scenting that control each basement time
The parameters such as temperature, tea base water content make the tea base of each basement time all fully absorb the fragrance of a flower of red honeysuckle, improve red honeysuckle
Utilization rate, jacquard weave process improves the fresh degree of fragrance of product, makes tea base that can keep the delicate fragrance of jasmine tea but also improve the dense of jasmine tea
Degree, the red honeysuckle tea that the present invention obtains both had had anti-oxidant black tea, reduction blood fat, have inhibited artery sclerosis, enhancing capillary
Function anti-mutation, reduces the function of blood glucose, and has given full play to the drug effect of red honeysuckle.Red honeysuckle tea Instant Drinks, smell are fragrant
Virtue, spirit and QI cleaning after drink.Honeysuckle tea especially is drunk in summer, autumn, can be prevented heatstroke and lower the temperature, it is clearing heat and detoxicating, and energy skin maintenance,
Promote longevity.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1：
The present invention provides a kind of processing methods of red honeysuckle tea, it includes the following steps：
(1) head basement：The red congou tea tea base in river, which is carried out compound fire drying processing, makes tea base water content control 4~5%, again
The dry drying temperature of fire should be controlled at 100~110 DEG C, again will when then so that tea base temperature is down to room temperature by spreading for cooling cooling process
It divides according to 9 ︰ 1 of weight ratio for bottoming tea base and seasoned millet mush tea base, and bottoming tea base is divided on clean basement flower place, then by red gold
Honeysuckle flower, which is spread, to be layered on bottoming tea base face, and the lower flower amount of red honeysuckle is the 60% of black tea tea base weight, then from top to bottom by it
After pushing mix aside, heap rectangularity forms basement heap on the ground, and stacking thickness is 20~35cm, finally spreads seasoned millet mush tea base and is layered on basement
Heap basement is carried out on heap heap face, at 30~35 DEG C, scenting time 10h rockets and sifts out flower slag with shaking screen machine control basement heap temperature
Head basement tea base is obtained afterwards, and head basement tea base water content control is 12~14%；
(2) two basements：Head basement tea base is divided according to 92 ︰ 8 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then red honeysuckle is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is black tea tea base weight
Amount 50%, after then from top to bottom pushing it aside mix, on the ground heap rectangularity formed basement heap, stack thickness be 30~
Seasoned millet mush tea base is finally spread and is layered on basement heap heap face progress heap basement by 35cm, and control basement heap temperature is at 30~35 DEG C, the scenting time
10h rockets and obtains two basement tea bases after sifting out flower slag with shaking screen machine, and two basement tea base water content controls are 18~20%；
(3) three basements：Two basement tea bases are divided according to 94 ︰ 6 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then red honeysuckle is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is black tea tea base weight
Amount 50%, after then from top to bottom pushing it aside mix, on the ground heap rectangularity formed basement heap, stack thickness be 20~
Seasoned millet mush tea base is finally spread and is layered on basement heap heap face progress heap basement by 35cm, and control basement heap temperature is at 30~35 DEG C, the scenting time
10h obtains three basement tea bases, and three basement tea base water content controls are 23~28%；
(4) it rockets：It is obtained after being sifted out the flower slag in three basement tea bases with shaking screen machine and once plays colored tea blank, dried
Dry, drying temperature is controlled at 95~100 DEG C, after then dividing spreading for cooling, is stored 3 days with Fresco Bag, is carried out four basements, is controlled before four basements
The primary water content for playing colored tea blank of system is 4~5%；
(5) four basements：Colored tea blank will once be played according to 9 ︰ 1 of weight ratio to divide for bottoming tea base and seasoned millet mush tea base, by bottoming tea base
It divides on clean basement flower place, then red honeysuckle is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is black tea tea
The 60% of base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground, and it is 20 to stack thickness
Seasoned millet mush tea base is finally spread and is layered on basement heap heap face progress heap basement by~35cm, and control basement heap temperature is at 30~35 DEG C, the scenting time
10h rockets and obtains four basement tea bases after sifting out flower slag with shaking screen machine, and four basement tea base water content controls are 12~14%；
(6) five basements：Four basement tea bases are divided according to 92 ︰ 8 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then red honeysuckle is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is black tea tea base weight
Amount 50%, after then from top to bottom pushing it aside mix, on the ground heap rectangularity formed basement heap, stack thickness be 30~
Seasoned millet mush tea base is finally spread and is layered on basement heap heap face progress heap basement by 35cm, and control basement heap temperature is at 30~35 DEG C, the scenting time
10h obtains five basement tea bases, and five basement tea base water content controls are 12~14%；
(7) rocket jacquard weave：Secondary colored tea blank is obtained after being sifted out the flower slag in five basement tea bases with shaking screen machine, by its into
Row drying drying, drying temperature is controlled at 95~100 DEG C, after then dividing spreading for cooling, after carrying out jacquard weave after being stored 5 days with Fresco Bag
Up to the red honeysuckle tea of the present invention；The jacquard weave is 2~3h of multiple basement after being mixed with secondary colored tea blank with a small amount of red honeysuckle,
Red honeysuckle is the 30% of black tea tea base weight with flower amount, and tea base water content is controlled after jacquard weave below 7.5%.
The method that basement heap temperature is controlled in above-mentioned head basement, two basements, three basements, four basements, five basements is logical flower heat dissipation, specially works as basement
When heap temperature is higher than setting control temperature, basement heap to be taken off and is broken up out, thickness is 10~12cm, is stirred once every 15min trench diggings,
Until when basement heap temperature drops to 30 DEG C or less, and collapsed scenting again.
It is compound fire drying that the method for tea base water content is controlled in above-mentioned head basement, two basements, three basements, four basements, five basements, jacquard weave, tool
Body is to carry out the thin booth of low temperature using 100~110 DEG C of drying temperature to dry at a slow speed, and tea base thickness is 2~3cm.
Total lower flower amount of above-mentioned red honeysuckle is the 300% of step (1) tea base weight.
Comparative example 1：
Processing method only replaces red honeysuckle come scenting with embodiment 1 with common honeysuckle.
Comparative example 2：
After red honeysuckle is dried, with black tea tea base according to weight ratio：The ︰ 7 of red Jin Yin Hua ︰ black tea tea base=3 mix after
Red honeysuckle tea.
The honeysuckle tea that above three embodiments are obtained carries out the judge of fragrance, soup look, taste, specifically see the table below：
To sum up, red honeysuckle tea provided by the invention is better than the jasmine tea fragrance of common honeysuckle scenting, and mouthfeel is good, dry tea color
Damp Wu Run, there is exclusive fragrant and sweet of honeysuckle.Soup look is pale yellow, and brightness is quite good, and millet paste entrance is with the fragrant and sweet of honeysuckle, fine time
Taste has the fragrant and sweet gas of indistinctly flower；Millet paste entrance is sweet soft, and freshness is apparent, there is slight bitter micro-puckery, the wounded in the battle fruity of aftertaste.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
Protection scope of the present invention is also should be regarded as into retouching.
Claims (7)
1. a kind of processing method of red honeysuckle tea, it is characterised in that：Include the following steps：
(1) processing of tea base：Selection black tea tea base, which carries out compound fire drying processing, makes tea base water content control 4~5% with spare；
(2) processing of red honeysuckle：Whole flower flower bud is picked in red honeysuckle knot flower bud phase mid-April to mid-October；
(3) scenting of red honeysuckle tea：Technique is put forward using five basements one and carries out scenting, and total lower flower amount of red honeysuckle is step (1)
The 300% of tea base weight；
Five basements one put forward technique and are specially：
A, head basement：The tea base of step (1) is divided according to 9 ︰ 1 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided
On clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle
It is the 60% of step (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground,
Stacking thickness is 20~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature 30~
35 DEG C, scenting time 10h, rocket to obtain head basement tea base, and head basement tea base water content control is 12~14%；
B, two basement：Head basement tea base is divided according to 92 ︰ 8 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided dry
On net basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is step
Suddenly the 50% of (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground, stacks
Thickness is 30~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature at 30~35 DEG C,
Scenting time 10h, rocket to obtain two basement tea bases, and two basement tea base water content controls are 18~20%；
C, three basement：Two basement tea bases are divided according to 94 ︰ 6 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided dry
On net basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is step
Suddenly the 50% of (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground, stacks
Thickness is 20~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature at 30~35 DEG C,
Scenting time 10h obtains three basement tea bases, and three basement tea base water content controls are 23~28%；
D, it rockets：It is obtained after being sifted out the flower slag in three basement tea bases with shaking screen machine and once plays colored tea blank, carried out drying drying,
Drying temperature is controlled at 95~100 DEG C, after then dividing spreading for cooling, is stored 3 days with Fresco Bag, carries out four basements, one is controlled before four basements
The water content of secondary colored tea blank is 4~5%；
E, four basement：Colored tea blank will once be played according to 9 ︰ 1 of weight ratio to divide for bottoming tea base and seasoned millet mush tea base, bottoming tea base will be divided
On clean basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is
The 60% of step (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap, heap on the ground
It is 20~35cm to put thickness, finally spreads seasoned millet mush tea base and is layered on progress heap basement on basement heap heap face, control basement heap temperature is 30~35
DEG C, scenting time 10h, rocket to obtain four basement tea bases, and four basement tea base water content controls are 12~14%；
F, five basement：Four basement tea bases are divided according to 92 ︰ 8 of weight ratio for bottoming tea base and seasoned millet mush tea base, bottoming tea base is divided dry
On net basement flower place, then the red honeysuckle that step (2) obtains is spread and is layered on bottoming tea base face, the lower flower amount of red honeysuckle is step
Suddenly the 50% of (1) tea base weight, after then from top to bottom pushing it aside mix, heap rectangularity forms basement heap on the ground, stacks
Thickness is 30~35cm, finally spreads seasoned millet mush tea base and is layered on basement heap heap face progress heap basement, control basement heap temperature at 30~35 DEG C,
Scenting time 10h obtains five basement tea bases, and five basement tea base water content controls are 12~14%；
G, rocket jacquard weave：Secondary colored tea blank is obtained after being sifted out the flower slag in five basement tea bases with shaking screen machine, is dried
Dry drying, drying temperature is controlled at 95~100 DEG C, after then dividing spreading for cooling, is carried out after being stored 5 days with Fresco Bag after jacquard weave to obtain the final product
The red honeysuckle tea of the present invention；The jacquard weave is 2~3h of multiple basement, red gold after being mixed with secondary colored tea blank with a small amount of red honeysuckle
Honeysuckle flower is the 30% of step (1) tea base weight with flower amount, and tea base water content is controlled after jacquard weave below 7.5%.
2. a kind of processing method of red honeysuckle tea according to claim 1, it is characterised in that：The black tea tea base is selected from
The red congou tea in river or Yunnan black tea congou tea.
3. a kind of processing method of red honeysuckle tea according to claim 1, it is characterised in that：It is red in the step (1)
The drying temperature that tea tea base carries out compound fire drying processing is controlled at 100~110 DEG C.
4. a kind of processing method of red honeysuckle tea according to claim 1, it is characterised in that：It is red in the step (1)
Scenting could be carried out when needing to make tea base temperature be down to room temperature by spreading for cooling cooling process after the progress compound fire drying processing of tea tea base.
5. a kind of processing method of red honeysuckle tea according to claim 1, it is characterised in that：Step (2) bud
Standard of plucking be that bud answers hypertrophy, in aubergine, clean.
6. a kind of processing method of red honeysuckle tea according to claim 1, it is characterised in that：The head basement, two basements, three
The method that basement heap temperature is controlled in basement, four basements, five basements is logical flower heat dissipation, specially when basement heap temperature is higher than setting control temperature
When, basement heap is taken off and is broken up out, thickness is 10~12cm, is stirred once every 15min trench diggings, until basement heap temperature drops to 30 DEG C
When following, and collapsed scenting again.
7. a kind of processing method of red honeysuckle tea according to claim 1, it is characterised in that：The head basement, two basements, three
It is compound fire drying that the method for tea base water content is controlled in basement, four basements, five basements, jacquard weave, specially uses 100~110 DEG C of drying
Temperature carries out the thin booth of low temperature and dries at a slow speed, and tea base thickness is 2~3cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810650879.2A CN108522766A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of red honeysuckle tea |
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| CN201810650879.2A CN108522766A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of red honeysuckle tea |
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| CN201810650879.2A Pending CN108522766A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of red honeysuckle tea |
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| CN1377588A (en) * | 2001-03-29 | 2002-11-06 | 熊力夫 | Honeysuckle flower tea and its formula and producing method |
| CN102524456A (en) * | 2012-03-13 | 2012-07-04 | 湖北悟道茶业有限公司 | Honeysuckle tea and scenting method for same |
| CN102742688A (en) * | 2012-07-11 | 2012-10-24 | 福建春伦茶业集团有限公司 | Tea making process for jasmine black tea |
| CN103828962A (en) * | 2012-11-21 | 2014-06-04 | 王玉仙 | Preparation technology of honeysuckle and black tea compound tea beverage |
| CN107873893A (en) * | 2017-11-23 | 2018-04-06 | 雅安市和龙茶业有限公司 | A kind of preparation method of cool property black tea |
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| CN1377588A (en) * | 2001-03-29 | 2002-11-06 | 熊力夫 | Honeysuckle flower tea and its formula and producing method |
| CN102524456A (en) * | 2012-03-13 | 2012-07-04 | 湖北悟道茶业有限公司 | Honeysuckle tea and scenting method for same |
| CN102742688A (en) * | 2012-07-11 | 2012-10-24 | 福建春伦茶业集团有限公司 | Tea making process for jasmine black tea |
| CN103828962A (en) * | 2012-11-21 | 2014-06-04 | 王玉仙 | Preparation technology of honeysuckle and black tea compound tea beverage |
| CN107873893A (en) * | 2017-11-23 | 2018-04-06 | 雅安市和龙茶业有限公司 | A kind of preparation method of cool property black tea |
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Application publication date: 20180914 |