CN109315519A - A kind of preparation method of jasmine flower pu'er tea - Google Patents
A kind of preparation method of jasmine flower pu'er tea Download PDFInfo
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- CN109315519A CN109315519A CN201811308750.XA CN201811308750A CN109315519A CN 109315519 A CN109315519 A CN 109315519A CN 201811308750 A CN201811308750 A CN 201811308750A CN 109315519 A CN109315519 A CN 109315519A
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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
- A23F3/08—Oxidation; Fermentation
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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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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- 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
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- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of technical field of tealeaves preparation, specially a kind of preparation methods of jasmine flower pu'er tea, which is characterized in that the preparation method comprises the following steps: the preparation method and tea base scenting of Pu'er tea tea base.Jasmine flower pu'er tea soup look of the present invention is orange red bright clear, gives off a strong fragrance；The features such as Pu'er tea quality is high, and the social benefit of economic benefit can be improved.
Description
Technical field
The present invention relates to a kind of technical fields of tealeaves preparation, and in particular to a kind of preparation method of jasmine flower pu'er tea.
Background technique
Nanning Heng County is the township of famous Jasmine, and the kind value area and yield of Jasmine account for the 80% of the whole nation
Left and right produces 100000 tons of fresh jasmine or so per year.Heng County Jasmine industry mainly with based on fresh flower scenting jasmine tea, also
The producer of a small amount of several production jasmine flower concretes and absolute oil, the industrial structure are relatively simple.
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 jasmine tea and its beverage again in jasmine tea.With mentioning for people's living standard
Height puts forward higher requirements tea culture, and tea making technology has very fast raising and progress.
The modern study of Pu'er tea effect is total to column art this 20, i.e., weight-reducing, lipid-loweringing, prevention and treatment artery sclerosis, prevention and treatment of coronary heart disease,
Decompression, anti-aging, anticancer, hypoglycemic, inhibiting bacteria and diminishing inflammation, mitigate cigarette poison, mitigate heavy metal, anti-radiation, stimulating central nervous system, diuresis,
Anti-caries, improving eyesight, aid digestion, antitoxin, sterilizing, prevent constipation, relieve the effect of alcohol and other, partial efficacy be it is related with maincenter, it is such as excited
Nervous centralis and to sleep related, diuresis less related with toxin expelling etc..
Jasmine tea is the high-grade tealeaves with Jasmine scenting；The Jasmine in China, leaf is to life, Dan Ye, blade papery, circle
Shape, ellipse, ovate-elliptic or obovate, two terminal circle or blunt, base portion micro-heart sometimes, above it is slightly concave enter or recessed, under
Face protrusion, thready pulse is in two sides Chang Mingxian, and microprotrusion, in addition between following arteries and veins often with tuft, remaining is hairless；Sliver oblong is to close
Circle, apex circle or blunt；It spends extremely fragrant；Be consequently for preparation gained jasmine tea fragrance be also it is extremely fragrant, as fragrance is denseer；And faint scent
Jasmine tea do not see have also currently on the market.
Jasmine tea thinks the health-care efficacy research of tealeaves according to China's traditional Chinese medicine and modern pharmacology: tealeaves hardship,
It is sweet, cool in nature, the popular feeling, liver, spleen, lung, kidney, the Five Classics.Tea hardship can rush down under, eliminating dampness of dispelling, fall fire；Sweet energy help mitigates；Cool energy heat-clearing is rushed down
Fiery inducing diaphoresis.Tealeaves contains the compound being largely beneficial to health.Such as: catechin, vitamin C, A, caffeine, flavanols,
Tea polyphenols etc., and jasmine tea also contains 20 multiple compounds such as a large amount of aromatic oil, geraniol, flores aurantii green pepper alcohol, cloves ester.According to
The unique adsorption property of tealeaves and Jasmine spit fragrant characteristic, process Jasmine made of scenting by series of process process
Tea had not only maintained the strong tasty and refreshing natural tea flavour of Pu'er tea, but also has been full of the fresh fragrance of Jasmine.
Related patent document is retrieved, is enumerated some as follows:
1, Chinese patent<application number>201510730593.1<denomination of invention>jasmine Pu'er tea production method<summary>is related to one
Kind jasmine Pu'er tea production method；Step 1: 5 years or more Pu'er raw teas are selected, tea foam tea powder is removed, then cuts tea stalk by hand,
Complete the program of net tea；Step 2: choosing fresh just budding and full jasmine fresh flower, remove the flower seed of Jasmine；Step 3:
100 jin of Pu'er raw teas, 2 liang of yulan magnolia bottoming are taken, then take 120 jin of jasmine fresh flower；Step 4: raw material being subjected to scenting, i.e., by jasmine
Jasmine fresh flower and the mutual interlayer of Pu'er raw tea, jasmine fresh flower is in the bottom, then Pu'er raw tea is sprinkled on jasmine fresh flower, then and again
Jasmine fresh flower is sprinkled on Pu'er raw tea, and so on, scenting continues 10 12 hours, and keeps ventilation at normal temperature, finally
It takes out Pu'er tea and dries；Step 5: taking out 100 jin of jasmine fresh flower, 100 jin of Pu'er raw tea and then carry out step 4 again;Step 6:
It takes out 80 jin of jasmine fresh flower, 100 jin of Pu'er raw tea and then carries out step 4 again；Step 7: removing Jasmine and yulan magnolia, take Pu'er
Finished product is made in raw tea.
2, the production side of<denomination of invention>jasmine of Chinese patent<application number>201410350823.7 Milan flower pu'er tea
A kind of production method of jasmine Milan flower pu'er tea of method<summary>, with 0.4~0.6:0.8 of the weight ratio~Milan 1:1 fresh flower, general
Pu'er tea tea and jasmine fresh flower flower bud are raw material, are made by following operating procedure: (1) maintenance, (2) just basement Milan are picked in Milan
Flower, (3) Jasmine picking maintenance, (4) basement Jasmine and (5) finished product packing.
From the document retrieved we it can be appreciated that jasmine flower pu'er tea preparation or processing method have nothing in common with each other, prepare
Quality it is variant；How to further increase tea leaf quality is to need to carry out technological innovation.
Summary of the invention
The purpose of the present invention is for the defects in the prior art, and a kind of preparation method of jasmine flower pu'er tea is provided,
Fragrance faint scent, the gracefulness of jasmine tea obtained by this method, fresh degree of fragrance is good, long, strong fragrant, fragrant odour, fresh taste, clear
Alcohol, tea flavour mellowness, lingering fragrance in mouth.
In order to realize the purpose of foregoing invention, the technical solution taken are as follows:
A kind of preparation method of jasmine flower pu'er tea, the preparation method comprises the following steps:
The preparation method of Pu'er tea tea base the following steps are included:
(1) air blue, plucking fresh tea leaf, by tea tedding, 5~10cm of leaf-spreading thickness, 2~3h of air blast, until fresh leaf surface is seen
Lose moisture, blade face is soft, until degree of tarnishing；And both hands turn over and tremble fresh leaf, repeat shake 4~5 times up and down, turn over after trembling uniformly
It paves, stands 5~6h；
(2) it withers, withers in air-conditioned room 6~20 hours after choosing fresh tea leaf sundrying or fan dries up, temperature 18~25
DEG C, and be placed on fermenting frame, stand 1~2 hour, blade face because dehydration at it is wavy when, finish, be put into stir-frying in pot and kill
Blueness, temperature are 90~110 DEG C, and stir-fry 26~40min；
(3) it rubs, with rolling machine, the time 30~60 minutes, room temperature was controlled at 20~24 DEG C；Relative humidity is controlled 85%
~90%, reach 85% or more with tea withering leaf cell-damaging rate, 90% or more blade is at item, and tighting volume, tea juice is sufficiently excessive,
It is adhered to leaf surface；
(4) it just dries: the agglomeration generated when rubbing is broken up, 2~3min, then airing are just dried under conditions of being placed in 110~120 DEG C
Natural cooling；
(5) it stir-fries: will just dry resulting tealeaves and be put into 80~90 DEG C of watts of pots, stir-frying to 2~3min；
(6) multiple to dry: the tealeaves after stir-frying being placed under conditions of 90~100 DEG C and dries 3~4min again, is subsequently placed in bamboo dustpan
Cooled to room temperature, the tealeaves moisture content after multiple baking are 40%~50%；
(7) ferment, the tealeaves after multiple baking is placed in fermenting cellar, 24~26 DEG C of fermenting cellar temperature, and to tealeaves sprinkling 10%~
The edible alcohol of 20% tealeaves material total weight is uniformly mixed, and tea leaf fermentation temperature is maintained at 32 DEG C~36 DEG C, fermentation time 8
~10 hours, the leaf-spreading thickness of tealeaves was 10~12 cm；
(8) tealeaves after fermentation tea base: is prepared into the tea embryo of scenting jasmine tea using the tealeaves that winnowing machine selection by winnowing goes out.
Tea base scenting the following steps are included:
(1) harvest flowers: Jasmine fresh flower be it is open at night, spit perfume, scenting fresh flower usually at that afternoon 2~5 with
After pick, after fresh flower harvesting, when shipment, is sure not to press, and fills fresh flower with the bamboo basket basket equipped with venthole；
(2) fresh flower conserves, and the fresh jasmine fresh flower flower bud of harvesting is placed on to 20~35 DEG C of interior, timely spreading for cooling, thickness 5~
10cm or so, curing time are 2~3 hours；
(3) sieve flower can carry out sieve flower when the open rate of Jasmine fresh flower is 60% or so to get Jasmine；Sieve the main of flower
Purpose is to reject green flower bud, flower pedicle；Simultaneously by mechanical oscillation, promote jasmine fresh flower open；
(4) camellia mixes and stirs, as Pu'er tea tea base and sieve spend after Jasmine uniform mixing, at night 8 points or so, Pu'er tea
The weight ratio of base and Jasmine is 1:0.5, and the tea base for needing scenting and the Jasmine fresh flower being sieved are spent by one layer of tea, one layer
Even grind in clean water spreads paving on floor, smooth plank or bamboo raft, and about 3~5 layers, heap rectangularity tea heap, width 1~
1.2m, 1~3m of length, the weight of every tea heap are 480~520kg, and tea heap is topmost covered for one layer with pure fresh flower；
(5) lead to flower heat dissipation, head basement scented tea baking 5~6 hours shortens half an hour by basement time later, and continuous scenting is twice；Logical flower
Heat dissipation is exactly that the tea heap in basement is pushed aside spreading for cooling, from the high 30~40cm of heap, high 10cm of thin booth heap or so is pushed aside, every 15 minutes left sides
The right side turns again, offers heap tea and sufficiently radiates, about 1 hour or so heap temperature again；Again through 5~6 hours, tea heap temperature rises to 40 again
DEG C or so, flower, which has become to wither, adjusts shape, smells less than colored fresh perfume (or spice), can rocket；
(6) it bakes, 100~110 DEG C of stoving temperature, baking to the moisture content of tealeaves is 4~5%；Tealeaves must be sufficiently after drying
Spreading for cooling, but unavailable high wind is blown, and in order to avoid fragrance is caused to scatter and disappear, the lower tealeaves temperature after spreading for cooling the better, and highest does not exceed 40
DEG C to get first product jasmine flower pu'er tea；
(7) jacquard weave, the Jasmine fresh flower that jacquard weave use piece is big, pure white, fragrance is strong, rainwater flower cannot be used；Fresh flower and semi-finished product jasmine
Jasmine flower pu'er tea mixes and stirs rear heap basement, and the weight ratio of fresh flower and semi-finished product jasmine flower pu'er tea is 4~5: 50, and basement takes time to be 6~8
Hour, heap Wen Bugao, it is not necessary to carry out logical flower heat dissipation, Measuring Moisture Content of Tea content is 8~9% after jacquard weave, screens out flower pedicle, flower slag to get half
Product jasmine flower pu'er tea.
(8) at tea, above-mentioned resulting half product jasmine flower pu'er tea is baked, stoving temperature is 80~100 DEG C, is baked
Moisture content to tealeaves is 6~7%；Green tea is added by the 10~20% of Pu'er tea material total weight in the spreading for cooling in dry environment
And jasmonic bud, it is uniformly mixed, it is re-compacted at pie, it is closed to get jasmine flower pu'er tea.
Preferably, jasmonic bud is just budding fresh jasmonic bud drying institute in the step of tea base scenting (8)
, bud water content is 5~6%.
Preferably, the weight ratio of green tea and jasmonic bud is 50:1~5 in the step of tea base scenting (8).
Preferably, air quantity is 6~8m3/s when the winnowing machine selection by winnowing of step (8) in the preparation method of the Pu'er tea tea base.
The present invention it is compared with the prior art acquired the utility model has the advantages that
1, preparation method adopted by the present invention is terse, simple to operate, and obtained jasmine tea Appearance color is blackish green, fragrance
Faint scent is lasting, elegant fragrance, and long, strong fragrant, the fragrance of a flower is fairly obvious, fresh taste, pure；Jasmine tea can also be effectively improved
Fresh degree of fragrance, the fresh degree of fragrance of acquirement is dense pure aloof from politics and material pursuits, can larger raising Pu'er tea quality；And green tea and jasmine are added in Pu'er tea
Jasmine bud, jasmonic bud can be further improved the fragrance of Pu'er tea；And the fresh degree of fragrance of Pu'er tea can be improved in green tea, it also can be further
Improve the mouthfeel of Pu'er tea.
2, the present invention is when preparing Pu'er tea tea base, after rubbing using just dry, stir-frying, it is multiple dry, can be conducive to rubbing out
Moisture fast dewatering, breaks the traditional preparation method of Pu'er tea, and the larger characteristic for keeping tea of energy improves the quality and raising of tea
The mouthfeel of tea；The fragrance of tea can also be improved.
Specific 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 jasmine flower pu'er tea, the preparation method comprises the following steps:
The preparation method of Pu'er tea tea base the following steps are included:
(1) air blue, plucking fresh tea leaf, by tea tedding, leaf-spreading thickness 5cm, air blast 2h, until water is not seen on fresh leaf surface
Point, blade face is soft, until degree of tarnishing；And both hands turn over and tremble fresh leaf, repeat shake 4 times up and down, turn over and uniformly pave after trembling, and stand
5h；
(2) it withers, withers in air-conditioned room 6 hours after choosing fresh tea leaf sundrying or fan dries up, 18 DEG C of temperature, and put
On fermenting frame, stand 1 hour, blade face because dehydration at it is wavy when, finish, be put into stir-frying water-removing, temperature 90 in pot
DEG C, stir-fry 26min；
(3) it rubs, with rolling machine, the time 30 minutes, room temperature was controlled at 20 DEG C；Relative humidity is controlled 85%, is withered with tea
Leaf cell destructive rate reaches 85% or more, and 90% or more blade is at item, and tighting volume, tea juice is sufficiently excessive, is adhered to leaf surface, office
It is general red for degree that leaf is rubbed in portion；
(4) it just dries: the agglomeration generated when rubbing is broken up, 2min is just dried under conditions of being placed in 110 DEG C, then airing is naturally cold
But；
(5) it stir-fries: will just dry resulting tealeaves and be put into 80 DEG C of watts of pots, stir-frying to 2min；
(6) multiple to dry: the tealeaves after stir-frying being placed under conditions of 90 DEG C and dries 3min again, is subsequently placed in natural cooling in bamboo dustpan
To room temperature, the tealeaves moisture content after multiple baking is 40%；
(7) it ferments, the tealeaves after multiple baking is placed in fermenting cellar, 24 DEG C of fermenting cellar temperature, and spray 10% tealeaves material to tealeaves
The edible alcohol of total weight is uniformly mixed, and tea leaf fermentation temperature is maintained at 32 DEG C DEG C, and fermentation time is 8 hours, the booth leaf of tealeaves
With a thickness of 10cm；
(8) tealeaves after fermentation tea base: is prepared into the tea embryo of scenting jasmine tea using the tealeaves that winnowing machine selection by winnowing goes out.
Tea base scenting the following steps are included:
(1) harvest flowers: Jasmine fresh flower be it is open at night, spit perfume, scenting fresh flower usually at that afternoon 2 after adopt
It plucks, after fresh flower harvesting, when shipment is sure not to press, and fills fresh flower with the bamboo basket basket equipped with venthole；
(2) fresh flower conserves, and the fresh jasmine fresh flower flower bud of harvesting is placed on to 20 DEG C of interior, timely spreading for cooling, thickness is on the left side 5cm
The right side, curing time are 2 hours；
(3) sieve flower can carry out sieve flower when the open rate of Jasmine fresh flower is 60% or so to get Jasmine；Sieve the main of flower
Purpose is to reject green flower bud, flower pedicle；Simultaneously by mechanical oscillation, promote jasmine fresh flower open；
(4) camellia mixes and stirs, as Pu'er tea tea base and sieve spend after Jasmine uniform mixing, at night 8 points or so, Pu'er tea
The weight ratio of base and Jasmine is 1:0.5, and the tea base for needing scenting and the Jasmine fresh flower being sieved are spent by one layer of tea, one layer
Even grind in clean water spreads paving on floor, smooth plank or bamboo raft, and about 3~5 layers, heap rectangularity tea heap, width 1m, length
1m, the weight of every tea heap are 480kg, and tea heap is topmost covered for one layer with pure fresh flower；
(5) lead to flower heat dissipation, head basement scented tea baking 5 hours shortens half an hour by basement time later, and continuous scenting is twice；It is logical spend it is scattered
Heat is exactly that the tea heap in basement is pushed aside spreading for cooling, from the high 30cm of heap, pushs high 10cm of thin booth heap or so aside, every 15 minutes or so, again
It turns, offers heap tea and sufficiently radiate, about 1 hour or so heap temperature again；Again through 5 hours, tea heap temperature rises to 40 DEG C or so again, and flower is
Shape is adjusted at withering, smells less than colored fresh perfume (or spice), can rocket；
(6) it bakes, 100 DEG C of stoving temperature, baking to the moisture content of tealeaves is 4%；Tealeaves necessary abundant spreading for cooling after drying, but not
It can be blown with high wind, in order to avoid fragrance is caused to scatter and disappear, the lower tealeaves temperature after spreading for cooling the better, and highest does not exceed 40 DEG C to get first
Product jasmine flower pu'er tea；
(7) jacquard weave, the Jasmine fresh flower that jacquard weave use piece is big, pure white, fragrance is strong, rainwater flower cannot be used；Fresh flower and semi-finished product jasmine
Jasmine flower pu'er tea mixes and stirs rear heap basement, and the weight ratio of fresh flower and semi-finished product jasmine flower pu'er tea is 4: 50, and basement takes time to be 6 hours,
Heap Wen Bugao, it is not necessary to carry out logical flower heat dissipation, Measuring Moisture Content of Tea content is 8% after jacquard weave, screens out flower pedicle, flower slag to get half product Jasmine
Pu'er tea.
(8) at tea, above-mentioned resulting half product jasmine flower pu'er tea is baked, stoving temperature is 80 DEG C, is baked to tea
The moisture content of leaf is 6%；The spreading for cooling in dry environment, pack are closed to get jasmine flower pu'er tea.
The tea base scenting the step of (8) in jasmonic bud be a bud just ready to burst fresh jasmonic bud dry gained, flower
Flower bud water content is 5%.
The weight ratio of green tea and jasmonic bud is 50:1 in the step of tea base scenting (8).
Air quantity is 6m3/s when the winnowing machine selection by winnowing of step (8) in the preparation method of the Pu'er tea tea base.
Embodiment 2:
A kind of preparation method of jasmine flower pu'er tea, the preparation method comprises the following steps:
The preparation method of Pu'er tea tea base the following steps are included:
(1) air blue, plucking fresh tea leaf, by tea tedding, leaf-spreading thickness 8cm, air blast 2.5h, until water is not seen on fresh leaf surface
Point, blade face is soft, until degree of tarnishing；And both hands turn over and tremble fresh leaf, repeat shake 5 times up and down, turn over and uniformly pave after trembling, and stand
5.5h；
(2) it withers, withers in air-conditioned room 13 hours after choosing fresh tea leaf sundrying or fan dries up, 22 DEG C of temperature, and put
On fermenting frame, stand 1.5 hours, blade face because dehydration at it is wavy when, finish, being put into stir-frying water-removing, temperature in pot is
100 DEG C, stir-fry 33min；
(3) it rubs, with rolling machine, the time 45 minutes, room temperature was controlled at 22 DEG C；Relative humidity is controlled 88%, is withered with tea
Leaf cell destructive rate reaches 85% or more, and 90% or more blade is at item, and tighting volume, tea juice is sufficiently excessive, is adhered to leaf surface, office
It is general red for degree that leaf is rubbed in portion；
(4) it just dries: the agglomeration generated when rubbing is broken up, 2.5min is just dried under conditions of being placed in 115 DEG C, then airing is naturally cold
But；
(5) it stir-fries: will just dry resulting tealeaves and be put into 85 DEG C of watts of pots, stir-frying to 2.5min；
(6) multiple to dry: the tealeaves after stir-frying being placed under conditions of 95 DEG C and dries 3.5min again, is subsequently placed in naturally cold in bamboo dustpan
But to room temperature, the tealeaves moisture content after multiple baking is 45%；
(7) it ferments, the tealeaves after multiple baking is placed in fermenting cellar, 25 DEG C of fermenting cellar temperature, and spray 15% tealeaves material to tealeaves
The edible alcohol of total weight is uniformly mixed, and tea leaf fermentation temperature is maintained at 34 DEG C, and fermentation time is 9 hours, and the booth leaf of tealeaves is thick
Degree is 11cm；
(8) tealeaves after fermentation tea base: is prepared into the tea embryo of scenting jasmine tea using the tealeaves that winnowing machine selection by winnowing goes out.
Tea base scenting the following steps are included:
(1) harvest flowers: Jasmine fresh flower be it is open at night, spit perfume, scenting fresh flower usually at that afternoon 4 after adopt
It plucks, after fresh flower harvesting, when shipment is sure not to press, and fills fresh flower with the bamboo basket basket equipped with venthole；
(2) fresh flower conserves, and the fresh jasmine fresh flower flower bud of harvesting is placed on to 28 DEG C of interior, timely spreading for cooling, thickness is on the left side 7cm
The right side, curing time are 2.5 hours；
(3) sieve flower can carry out sieve flower when the open rate of Jasmine fresh flower is 60% or so to get Jasmine；Sieve the main of flower
Purpose is to reject green flower bud, flower pedicle；Simultaneously by mechanical oscillation, promote jasmine fresh flower open；
(4) camellia mixes and stirs, as Pu'er tea tea base and sieve spend after Jasmine uniform mixing, at night 8 points or so, Pu'er tea
The weight ratio of base and Jasmine is 1:0.5, and the tea base for needing scenting and the Jasmine fresh flower being sieved are spent by one layer of tea, one layer
Even grind in clean water spreads paving on floor, smooth plank or bamboo raft, and about 3~5 layers, heap rectangularity tea heap, width 1.1m, length
2m is spent, the weight of every tea heap is 500kg, and tea heap is topmost covered for one layer with pure fresh flower；
(5) lead to flower heat dissipation, head basement scented tea baking 5.5 hours shortens half an hour by basement time later, and continuous scenting is twice；Logical flower
Heat dissipation is exactly that the tea heap in basement is pushed aside spreading for cooling, from the high 35cm of heap, pushs high 10cm of thin booth heap or so aside, every 15 minutes or so, then
It is secondary to turn, it offers heap tea and sufficiently radiates, about 1 hour or so heap temperature again；Again through 5.5 hours, tea heap temperature rises to 40 DEG C or so again,
Flower, which has become to wither, adjusts shape, smells less than colored fresh perfume (or spice), can rocket；
(6) it bakes, 105 DEG C of stoving temperature, baking to the moisture content of tealeaves is 4.5%；Tealeaves necessary abundant spreading for cooling after drying, but
Unavailable high wind is blown, so as not to cause fragrance scatter and disappear, the lower tealeaves temperature after spreading for cooling the better, highest do not exceed 40 DEG C to get
First product jasmine flower pu'er tea；
(7) jacquard weave, the Jasmine fresh flower that jacquard weave use piece is big, pure white, fragrance is strong, rainwater flower cannot be used；Fresh flower and semi-finished product jasmine
Jasmine flower pu'er tea mixes and stirs rear heap basement, and the weight ratio of fresh flower and semi-finished product jasmine flower pu'er tea is 4.5: 50, and basement is taken time small for 7
When, heap Wen Bugao, it is not necessary to carry out logical flower heat dissipation, Measuring Moisture Content of Tea content is 8.5% after jacquard weave, screens out flower pedicle, flower slag to get half product
Jasmine flower pu'er tea.
(8) at tea, above-mentioned resulting half product jasmine flower pu'er tea is baked, stoving temperature is 90 DEG C, is baked to tea
The moisture content of leaf is 6.5%；The spreading for cooling in dry environment, pack are closed to get jasmine flower pu'er tea.
Jasmonic bud is that the fresh jasmonic bud that a bud just ready to burst dries gained, bud in the step of tea base scenting (8)
Water content is 5.5%.
The weight ratio of green tea and jasmonic bud is 50:3 in the step of tea base scenting (8).
Air quantity is 7m3/s when the winnowing machine selection by winnowing of step (8) in the preparation method of the Pu'er tea tea base.
Embodiment 3:
A kind of preparation method of jasmine flower pu'er tea, the preparation method comprises the following steps:
The preparation method of Pu'er tea tea base the following steps are included:
(1) air blue, plucking fresh tea leaf, by tea tedding, leaf-spreading thickness 10cm, air blast 3h, until water is not seen on fresh leaf surface
Point, blade face is soft, until degree of tarnishing；And both hands turn over and tremble fresh leaf, repeat shake 5 times up and down, turn over and uniformly pave after trembling, and stand
6h；
(2) it withers, withers in air-conditioned room 20 hours after choosing fresh tea leaf sundrying or fan dries up, 25 DEG C of temperature, and put
On fermenting frame, stand 2 hours, blade face because dehydration at it is wavy when, finish, be put into stir-frying water-removing, temperature 110 in pot
DEG C, stir-fry 40min；
(3) it rubs, with rolling machine, the time 60 minutes, room temperature was controlled at 24 DEG C；Relative humidity is controlled 90%, is withered with tea
Leaf cell destructive rate reaches 85% or more, and 90% or more blade is at item, and tighting volume, tea juice is sufficiently excessive, is adhered to leaf surface, office
It is general red for degree that leaf is rubbed in portion；
(4) it just dries: the agglomeration generated when rubbing is broken up, 3min is just dried under conditions of being placed in 120 DEG C, then airing is naturally cold
But；
(5) it stir-fries: will just dry resulting tealeaves and be put into 90 DEG C of watts of pots, stir-frying to 3min；
(6) multiple to dry: the tealeaves after stir-frying being placed under conditions of 100 DEG C and dries 4min again, is subsequently placed in naturally cold in bamboo dustpan
But to room temperature, the tealeaves moisture content after multiple baking is 50%；
(7) it ferments, the tealeaves after multiple baking is placed in fermenting cellar, 26 DEG C of fermenting cellar temperature, and spray 20% tealeaves material to tealeaves
The edible alcohol of total weight is uniformly mixed, and tea leaf fermentation temperature is maintained at 36 DEG C, and fermentation time is 10 hours, the booth leaf of tealeaves
With a thickness of 12cm；
(8) tealeaves after fermentation tea base: is prepared into the tea embryo of scenting jasmine tea using the tealeaves that winnowing machine selection by winnowing goes out.
Tea base scenting the following steps are included:
(1) harvest flowers: Jasmine fresh flower be it is open at night, spit perfume, scenting fresh flower usually at that afternoon 5 after adopt
It plucks, after fresh flower harvesting, when shipment is sure not to press, and fills fresh flower with the bamboo basket basket equipped with venthole；
(2) fresh flower conserves, and the fresh jasmine fresh flower flower bud of harvesting is placed on to 35 DEG C of interior, timely spreading for cooling, thickness is on the left side 10cm
The right side, curing time are 3 hours；
(3) sieve flower can carry out sieve flower when the open rate of Jasmine fresh flower is 60% or so to get Jasmine；Sieve the main of flower
Purpose is to reject green flower bud, flower pedicle；Simultaneously by mechanical oscillation, promote jasmine fresh flower open；
(4) camellia mixes and stirs, as Pu'er tea tea base and sieve spend after Jasmine uniform mixing, at night 8 points or so, Pu'er tea
The weight ratio of base and Jasmine is 1:0.5, and the tea base for needing scenting and the Jasmine fresh flower being sieved are spent by one layer of tea, one layer
Even grind in clean water spreads paving on floor, smooth plank or bamboo raft, and about 3~5 layers, heap rectangularity tea heap, width 1.2m, length
3m is spent, the weight of every tea heap is 520kg, and tea heap is topmost covered for one layer with pure fresh flower；
(5) lead to flower heat dissipation, head basement scented tea baking 5~6 hours shortens half an hour by basement time later, and continuous scenting is twice；Logical flower
Heat dissipation is exactly that the tea heap in basement is pushed aside spreading for cooling, from the high 40cm of heap, pushs high 10cm of thin booth heap or so aside, every 15 minutes or so, then
It is secondary to turn, it offers heap tea and sufficiently radiates, about 1 hour or so heap temperature again；Again through 6 hours, tea heap temperature rises to 40 DEG C or so again, flower
It has become to wither and adjusts shape, smell less than colored fresh perfume (or spice), can rocket；
(6) it bakes, 100~110 DEG C of stoving temperature, baking to the moisture content of tealeaves is 5%；Tealeaves must sufficiently be spread out after drying
It is cool, but unavailable high wind is blown, and in order to avoid fragrance is caused to scatter and disappear, the lower tealeaves temperature after spreading for cooling the better, and highest does not exceed 40 DEG C,
Up to first product jasmine flower pu'er tea；
(7) jacquard weave, the Jasmine fresh flower that jacquard weave use piece is big, pure white, fragrance is strong, rainwater flower cannot be used；Fresh flower and semi-finished product jasmine
Jasmine flower pu'er tea mixes and stirs rear heap basement, and the weight ratio of fresh flower and semi-finished product jasmine flower pu'er tea is 5: 50, and basement takes time to be 8 hours,
Heap Wen Bugao, it is not necessary to carry out logical flower heat dissipation, Measuring Moisture Content of Tea content is 9% after jacquard weave, screens out flower pedicle, flower slag to get half product Jasmine
Pu'er tea.
(8) at tea, above-mentioned resulting half product jasmine flower pu'er tea is baked, stoving temperature is 100 DEG C, is baked to tea
The moisture content of leaf is 7%；The spreading for cooling in dry environment, pack are closed to get jasmine flower pu'er tea.
Jasmonic bud is that the fresh jasmonic bud that a bud just ready to burst dries gained, bud in the step of tea base scenting (8)
Water content is 6%.
The weight ratio of green tea and jasmonic bud is 50:5 in the step of tea base scenting (8).
Air quantity is 8m3/s when the winnowing machine selection by winnowing of step (8) in the preparation method of the Pu'er tea tea base.
Jasmine flower pu'er tea obtained by the present invention checked as follows, inspection result such as table 1:
Table 1, the inspection result of jasmine flower pu'er tea of the present invention:
| Serial number | Project | Inspection result | Remarks |
| 1 | Fragrance | Fresh pure faint scent, gracefulness or the fresh happy nose of fragrance | |
| 2 | Bar rope | Tight knot is sturdy, pekoe is significant | |
| 3 | Color | Appearance uniform, light | |
| 4 | Soup look | It is red dense bright | |
| 5 | Flavour | It is fresh, refreshing, mellow and harmonious | |
| 6 | Tea residue | It is plump, even neat brown red |
As can be known from Table 1, jasmine flower pu'er tea obtained by the present invention has the characteristic of advanced jasmine tea, also illustrates the present invention for existing
There is technological improvement to obtain good effect.
The above are wherein specific implementations of the invention, and the description thereof is more specific and detailed, but can not therefore manage
Solution is limitation of the scope of the invention.It should be pointed out that for those of ordinary skill in the art, not departing from this hair
Under the premise of bright design, various modifications and improvements can be made, these obvious alternative forms belong to of the invention
Protection scope.
Claims (4)
1. a kind of preparation method of jasmine flower pu'er tea, which is characterized in that the preparation method comprises the following steps:
The preparation method of Pu'er tea tea base the following steps are included:
(1) air blue, plucking fresh tea leaf, by tea tedding, 5~10cm of leaf-spreading thickness, 2~3h of air blast, until fresh leaf surface is seen
Lose moisture, blade face is soft, until degree of tarnishing；And both hands turn over and tremble fresh leaf, repeat shake 4~5 times up and down, turn over after trembling uniformly
It paves, stands 5~6h；
(2) it withers, withers in air-conditioned room 6~20 hours after choosing fresh tea leaf sundrying or fan dries up, temperature 18~25
DEG C, and be placed on fermenting frame, stand 1~2 hour, blade face because dehydration at it is wavy when, finish, be put into stir-frying in pot and kill
Blueness, temperature are 90~110 DEG C, and stir-fry 26~40min；
(3) it rubs, with rolling machine, the time 30~60 minutes, room temperature was controlled at 20~24 DEG C；Relative humidity is controlled 85%
~90%, reach 85% or more with tea withering leaf cell-damaging rate, 90% or more blade is at item, and tighting volume, tea juice is sufficiently excessive,
It is adhered to leaf surface；
(4) it just dries: the agglomeration generated when rubbing is broken up, 2~3min, then airing are just dried under conditions of being placed in 110~120 DEG C
Natural cooling；
(5) it stir-fries: will just dry resulting tealeaves and be put into 80~90 DEG C of watts of pots, stir-frying to 2~3min；
(6) multiple to dry: the tealeaves after stir-frying being placed under conditions of 90~100 DEG C and dries 3~4min again, is subsequently placed in bamboo dustpan
Cooled to room temperature, the tealeaves moisture content after multiple baking are 40%~50%；
(7) ferment, the tealeaves after multiple baking is placed in fermenting cellar, 24~26 DEG C of fermenting cellar temperature, and to tealeaves sprinkling 10%~
The edible alcohol of 20% tealeaves material total weight is uniformly mixed, and tea leaf fermentation temperature is maintained at 32 DEG C~36 DEG C, fermentation time 8
~10 hours, the leaf-spreading thickness of tealeaves was 10~12 cm；
(8) tealeaves after fermentation tea base: is prepared into the tea embryo of scenting jasmine tea using the tealeaves that winnowing machine selection by winnowing goes out；
Tea base scenting the following steps are included:
(1) harvest flowers: Jasmine fresh flower be it is open at night, spit perfume, scenting fresh flower usually at that afternoon 2~5 with
After pick, after fresh flower harvesting, when shipment, is sure not to press, and fills fresh flower with the bamboo basket basket equipped with venthole；
(2) fresh flower conserves, and the fresh jasmine fresh flower flower bud of harvesting is placed on to 20~35 DEG C of interior, timely spreading for cooling, thickness 5~
10cm or so, curing time are 2~3 hours；
(3) sieve flower can carry out sieve flower when the open rate of Jasmine fresh flower is 60% or so to get Jasmine；Sieve the main of flower
Purpose is to reject green flower bud, flower pedicle；Simultaneously by mechanical oscillation, promote jasmine fresh flower open；
(4) camellia mixes and stirs, as Pu'er tea tea base and sieve spend after Jasmine uniform mixing, at night 8 points or so, Pu'er tea
The weight ratio of base and Jasmine is 1:0.5, and the tea base for needing scenting and the Jasmine fresh flower being sieved are spent by one layer of tea, one layer
Even grind in clean water spreads paving on floor, smooth plank or bamboo raft, and about 3~5 layers, heap rectangularity tea heap, width 1~
1.2m, 1~3m of length, the weight of every tea heap are 480~520kg, and tea heap is topmost covered for one layer with pure fresh flower；
(5) lead to flower heat dissipation, head basement scented tea baking 5~6 hours shortens half an hour by basement time later, and continuous scenting is twice；Logical flower
Heat dissipation is exactly that the tea heap in basement is pushed aside spreading for cooling, from the high 30~40cm of heap, high 10cm of thin booth heap or so is pushed aside, every 15 minutes left sides
The right side turns again, offers heap tea and sufficiently radiates, about 1 hour or so heap temperature again；Again through 5~6 hours, tea heap temperature rises to 40 again
DEG C or so, flower, which has become to wither, adjusts shape, smells less than colored fresh perfume (or spice), can rocket；
(6) it bakes, 100~110 DEG C of stoving temperature, baking to the moisture content of tealeaves is 4~5%；Tealeaves must be sufficiently after drying
Spreading for cooling, but unavailable high wind is blown, and in order to avoid fragrance is caused to scatter and disappear, the lower tealeaves temperature after spreading for cooling the better, and highest does not exceed 40
DEG C to get first product jasmine flower pu'er tea；
(7) jacquard weave, the Jasmine fresh flower that jacquard weave use piece is big, pure white, fragrance is strong, rainwater flower cannot be used；Fresh flower and semi-finished product jasmine
Jasmine flower pu'er tea mixes and stirs rear heap basement, and the weight ratio of fresh flower and semi-finished product jasmine flower pu'er tea is 4~5: 50, and basement takes time to be 6~8
Hour, heap Wen Bugao, it is not necessary to carry out logical flower heat dissipation, Measuring Moisture Content of Tea content is 8~9% after jacquard weave, screens out flower pedicle, flower slag to get half
Product jasmine flower pu'er tea；
(8) at tea, above-mentioned resulting half product jasmine flower pu'er tea is baked, stoving temperature is 80~100 DEG C, is baked to tea
The moisture content of leaf is 6~7%；Green tea and jasmine is added by the 10~20% of Pu'er tea material total weight in the spreading for cooling in dry environment
Jasmine bud is uniformly mixed, re-compacted at pie, closed to get jasmine flower pu'er tea.
2. the preparation method of jasmine flower pu'er tea according to claim 1, it is characterised in that: the step of the tea base scenting
(8) jasmonic bud is that the fresh jasmonic bud that a bud just ready to burst dries gained in, and bud water content is 5~6%.
3. the preparation method of jasmine flower pu'er tea according to claim 1, it is characterised in that: the step of the tea base scenting
(8) weight ratio of green tea and jasmonic bud is 50:1~5 in.
4. the preparation method of jasmine flower pu'er tea according to claim 1, it is characterised in that: the system of the Pu'er tea tea base
Air quantity is 6~8m3/s when the winnowing machine selection by winnowing of step (8) in Preparation Method.
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| CN111480722A (en) * | 2020-05-22 | 2020-08-04 | 佰京茶园有限公司 | Standardized and systematic process method for preparing jasmine Pu-erh ripe tea |
| CN112219909A (en) * | 2019-07-15 | 2021-01-15 | 勐海晋德茶业有限公司 | Preparation method of Pu' er tea |
| CN112616958A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower oolong tea |
| CN112704145A (en) * | 2021-01-05 | 2021-04-27 | 四川省文君茶业有限公司 | Preparation method of jasmine dark tea |
| CN113331285A (en) * | 2021-06-04 | 2021-09-03 | 云南省农业科学院茶叶研究所 | Method for scenting Pu' er tea ripe tea by tea tree flower |
| CN113455561A (en) * | 2021-08-04 | 2021-10-01 | 云南磊然康科技有限公司 | Preparation method of flower-flavored tea with beauty maintaining and young keeping functions |
| CN116649450A (en) * | 2023-07-26 | 2023-08-29 | 昆明木开食品有限公司 | Tea with special aroma and taste and preparation method thereof |
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Application publication date: 20190212 |