CN109329486A - A kind of preparation method of Yinghong No. 9 orange tea - Google Patents
A kind of preparation method of Yinghong No. 9 orange tea Download PDFInfo
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- CN109329486A CN109329486A CN201811204508.8A CN201811204508A CN109329486A CN 109329486 A CN109329486 A CN 109329486A CN 201811204508 A CN201811204508 A CN 201811204508A CN 109329486 A CN109329486 A CN 109329486A
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- mandarin orange
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
本发明属于茶叶加工技术领域，具体涉及一种英红九号柑黄茶的制备方法。该方法的步骤如下：柑的预处理、茶青采摘及萎凋、杀青、揉捻、茶叶填充、闷黄、干燥。本发明中将杀青揉捻后的茶青填充至小青柑中，在小青柑中进行黄茶的闷黄，闷黄后进行低温干燥，干燥过程中，伴随着小青柑的干燥黄茶继续闷黄，使黄茶的加工工艺与柑的制作工艺融合，得小青柑与黄茶的滋味融合更充分彻底；生产出的柑黄茶品质稳定并适应规模化生产的需求；并且本发明将杀青揉捻后的茶青填充至小青柑中，茶叶条形湿润柔软，不用剪碎，在冲泡过程中茶叶不会被冲入茶汤，茶渣少，方便美观。
The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of Yinghong No. 9 orange tea. The steps of the method are as follows: pretreatment of tangerines, picking and withering of tea greens, fixing greens, rolling, filling tea leaves, yellowing and drying. In the present invention, the green tea green after the greening and rolling is filled into the small green mandarin orange, the yellow tea is stuffed in the small green mandarin orange, and then dried at a low temperature. Suffocating yellow, the processing technology of yellow tea is integrated with the production technology of mandarin orange, so that the taste of small green mandarin and yellow tea are more fully integrated; the quality of the produced mandarin yellow tea is stable and meets the needs of large-scale production; and the present invention will The tea leaves after being smashed and rolled are filled into the small green mandarin oranges. The tea leaves are moist and soft, and there is no need to cut them into pieces. During the brewing process, the tea leaves will not be washed into the tea soup, and the tea residue is less, which is convenient and beautiful.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of preparation method of the red No. nine mandarin orange yellow teas of English.
Background technique
Mandarin orange tea is to use natural mandarin orange and tealeaves for raw material, is process by special technique, its main feature is that fusion
The fruity of mandarin orange and the mellowness of tea, mandarin orange and tea mutually absorb essence, and unique flavor, mouthfeel is excellent, and has both the health care function of mandarin orange and tea
Effect.Currently, the most universal with " the general tea of mandarin orange " in the market, manufacture craft is simple: firstly, the fresh Xinhui citrus reticulata wash clean adopted is dried in the air
It is dry, Gan Kou is cut on the top of mandarin orange with round tube, pulp is emptied, dries, then by the real entire fruit capsule of finished product dry tea plug, then covers and cuts
Under orange peel lid, fruit is restored to the original state, filled mandarin orange tea is dried in an oven or is dried in ventilation.
Yellow tea belongs to light fermented tea, and special bored yellow technique creates its unique " three is yellow " quality (dry tea Huang, soup look
Yellow, tea residue Huang).Have not yet to see it is open by yellow tea with newly can small green mandarin orange combine obtained mandarin orange yellow tea product and related processing
Technique.
Mandarin orange tea currently on the market has the following problems:
(1) the mandarin orange tea still dried naturally is either dried, the Xinhui citrus reticulata pericarp of use is fresh wet, the tea of filling
Leaf is finished tea that is dry or adding water slightly wet by the later period, is difficult to allow both orange peel and tealeaves sufficiently to merge, because
It is inadequate that this mandarin orange tea in the market has that tealeaves is merged with small green mandarin orange flavour；
(2) traditional handicraft makes mandarin orange tea using made tea, generally requires to shred tealeaves, tea is broken in brewing process in this way
It can be brewed into tea, tea grounds is more, it has not been convenient to brew；
(3) currently, the production processing of mandarin orange tea is without fixed mature processing technology, the production method [1] that tradition is dried, because
The factors uncertain factor such as temperature, humidity is too big during drying, and the mandarin orange tea that different batches process shows different product
Matter feature, product quality are unstable；
(4) tealeaves category used in mandarin orange tea is single currently on the market, is not able to satisfy the diversified demand of the majority of consumers.
Therefore, it is necessary to improve for above-mentioned defect, invention one grows tea the high-quality sufficiently merged with the flavour of mandarin orange
Mandarin orange yellow tea.
Summary of the invention
In order to solve the above technical problems, the present invention provides one kind adequately mutually to melt yellow tea and the flavour of mandarin orange
The mandarin orange yellow tea of the high-quality of conjunction.
The red No. nine mandarin orange yellow teas of English of the invention are the technical problems more than being solved by following technical solutions:
A kind of preparation method of the red No. nine mandarin orange yellow teas of English, includes the following steps:
It the pretreatment of mandarin orange, dark brownish green picking and withers, finish, rubbing, is tealeaves filling, bored yellow, dry.
In method of the invention, innovation first is that, in the step that finishes, using low temperature-high temperature-low temperature water-removing mode,
The temperature of green-keeping machine is increased, is finished in the dark brownish green investment green-keeping machine after then withering；
Then the temperature for increasing green-keeping machine increases again, finishes；
Green-keeping machine temperature is finally reduced again, continues to finish.
Specifically, a kind of preparation method of the red No. nine mandarin orange yellow teas of above-mentioned English, includes the following steps:
S1: the pretreatment of mandarin orange: picking fresh mandarin orange, cleans, empties pulp, dry spare；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, withers；
S3: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 150~180 DEG C,
Then in the dark brownish green investment green-keeping machine after withering, water-removing；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, water-removing；
Then green-keeping machine temperature is reduced again to 150~180 DEG C, continues to finish；
S4: it rubs: dark brownish green be placed in rolling machine after water-removing is rubbed into molding；
S5: tealeaves filling: rubbing rear tealeaves and be placed in tea-leaf withering machine, heats, the tealeaves after heating is inserted while hot
In the small green mandarin orange emptied, orange peel lid is covered；
S6: the small green mandarin orange for being filled with tealeaves bored Huang: is placed in bored Huang in fermentation machine；
S7: dry: the small green mandarin orange of different bored yellow degree to be put into drying machine, low temperature dewatering is to dry to get red to English
No. nine mandarin orange yellow teas.
More specifically, the preparation method of the red No. nine mandarin orange yellow teas of above-mentioned a kind of English, includes the following steps:
S1: the pretreatment of mandarin orange: picking fresh mandarin orange, cleans, and cuts a round mouth on the top of mandarin orange, empties pulp, dry spare；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and is placed in dark brownish green in withering trough
Wither 4~10h, until dark brownish green water content is 60~70%；
S3: water-removing: using low temperature~high temperature~low temperature water-removing mode, rising to 150~180 DEG C for the temperature of green-keeping machine,
Then in the dark brownish green investment green-keeping machine after withering, finish 2~4min；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, and finish 3~5min；
Then green-keeping machine temperature is reduced again to 150~180 DEG C, continues 3~5min of water-removing；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 30-45min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in tea-leaf withering machine, heats, the tealeaves after heating is inserted S1 while hot
In the middle small green mandarin orange emptied, orange peel lid is covered, restores small green mandarin orange as former state；
S6: bored Huang: being placed in fermentation machine 37 DEG C for the small green mandarin orange for being filled with tealeaves, bored Huang carried out under 80% humidity, bored
Yellow 4~10h of time；
S7: dry: the small green mandarin orange of different bored yellow degree to be put into drying machine, low temperature dewatering is to dry at 60~90 DEG C
It is dry to get arrive the red No. nine mandarin orange yellow teas of English.
Preferably, it S5 specifically: tealeaves filling: rubs rear tealeaves and is placed in and be heated to 60~80 DEG C of tea-leaf withering machine
In, the short time heats 5~10min, the tealeaves after heating is inserted in the small green mandarin orange emptied while hot, covers orange peel lid, make small
Green mandarin orange restores as former state.
In step S6, rear preliminarily heated dark brownish green be filled into small green mandarin orange will be rubbed and carry out bored Huang.
In step S7, the small green mandarin orange of different bored yellow degree is put into drying machine, low temperature dewatering is to dry at 60~90 DEG C
It is dry to get arrive the red No. nine mandarin orange yellow teas of English.
Dark brownish green filling after rubbing water-removing in the present invention carries out the bored Huang of yellow tea into small green mandarin orange in small green mandarin orange, bored
Carry out low temperature drying after Huang, in drying process, the drying yellow tea along with small green mandarin orange continues bored Huang, make the processing technology of yellow tea with
The manufacture craft of mandarin orange merges, and obtains small green mandarin orange and merges with the flavour of yellow tea more sufficiently thoroughly；
Each parameter is clearly controllable in the method for the present invention mandarin orange tea manufacturing process, makes the mandarin orange yellow tea stay in grade produced and adapts to
The demand of large-scale production；
The present invention will finish the dark brownish green filling after rubbing into small green mandarin orange, and the wet softness of tealeaves bar shaped without shredding, is being rushed
Tealeaves will not be washed into millet paste during bubble, and tea grounds is few, facilitate beauty；
The present invention is made using red No. nine yellow teas of large leaf English, and the prolonged resistance to bubble of mandarin orange yellow tea obtained can brew 15 repeatedly
Time or more；
Currently on the market without mandarin orange yellow tea product, the red No. nine mandarin orange yellow teas of the English of the method for the present invention are enriched currently on the market
The type of mandarin orange tea, and mandarin orange tea quality is improved, economic benefit can be increased substantially.
The tea that small green mandarin orange is filled into the invention patent is the tealeaves semi-finished product after rubbing that finish, and tealeaves bar shaped moistens soft
It is soft, it does not need to shred processing, product is broken without tea, and also tea grounds is seldom after brewing, and brews and facilitates beauty, solves currently on the market
Mandarin orange tea is to be filled into small green mandarin orange after tealeaves shreds processing, this defect of more tea grounds is generated after brewing.
Detailed description of the invention
Fig. 1 is the outside drawing of the mandarin orange yellow tea in the embodiment of the present invention 1；
Fig. 2 is the outside drawing after commercially available common mandarin orange tea brews；
Fig. 3 is that small green mandarin orange digs out the picture after pulp after upper opening；
Fig. 4 is the small green mandarin orange picture after being filled with tealeaves；
The picture after small green mandarin orange filling yellow tea in Fig. 5 embodiment 1；
Fig. 6 is finished product mandarin orange yellow tea product picture；
Fig. 7 is the color comparison that the product first to fourth in embodiment 1 steeps from left to right；
Fig. 8 is the color comparison that the product the 5th to the 8th in embodiment 1 steeps from left to right；
Fig. 9 is the color comparison that the product the 9th to the 12nd in embodiment 1 steeps from left to right；
Figure 10 is the color comparison that the product the 13rd to the 16th in embodiment 1 steeps from left to right；
Figure 11 is color comparison of the bubble of product the 17th in embodiment 1 to the 20th bubble from left to right.
Specific embodiment
Next with reference to the accompanying drawings and detailed description the present invention will be further explained, so as to the technology of this field
Personnel know more about the present invention, but do not limit the present invention with this.
Equipment and raw material in the present invention are purchased from:
Green-keeping machine: Zhejiang Chunjiang Tea Machinery Co., Ltd.
Tea-leaf withering machine: Quanzhou Chang Sheng tea machinery Co., Ltd
Rolling machine: Zhejiang Chunjiang Tea Machinery Co., Ltd.
Green mandarin orange: that selects from July newly can small green mandarin orange；
Embodiment 1
A kind of preparation method of the red No. nine mandarin orange yellow teas of English, its step are as follows:
S1: the pretreatment of mandarin orange: the fresh green mandarin orange of picking is cleaned, cuts a round mouth on the top of mandarin orange, empty pulp, dry standby
With；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and is placed in dark brownish green in withering trough
Wither 8h, until dark brownish green water content is 60%；
S3: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 180 DEG C, then will
In dark brownish green investment green-keeping machine after withering, finish 4min, and the rear temperature for increasing green-keeping machine is to 200 DEG C, and finish 5min, after reduce again
Green-keeping machine temperature continues the 5min that finishes to 180 DEG C；
Water-removing step is to make an important step of high-quality yellow tea, and the quality for improving yellow tea plays decisive work
With the effect of water-removing is the activity of enzyme in fresh leaf after being withered using high temperature, terminates the enzymatic reaction of polyphenol oxidase, simultaneously
Also further the moisture and grass smell in removal tealeaves, fixed flavouring essence quality are additionally convenient for rubbing into item.Common
A step temperature-raising method is usually used in the method for water-removing, for example, putting into dark brownish green, water-removing 2- when pot temperature rises to 220-240 DEG C
4 minutes.The defect that the water-removing of this method is easy to appear is, or excessively focus side, water-removing leaves have the cigarette smell of burning, influence flavour mouthfeel, or
Water-removing deficiency or the bored taste of irregular appearance or green grass breath.Low temperature of the present invention-high temperature-low temperature water-removing mode,
Make the fresh leaf temperature after withering during being gradually increasing, the heating of incremental formula avoids green grass taste or cigarette smell of burning youngster
The phenomenon that occur.
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 45min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in the tea-leaf withering machine for being heated to 80 DEG C, and the short time heats 5min,
Tealeaves after heating is inserted in the small green mandarin orange emptied while hot, cover orange peel lid, restores small green mandarin orange as former state；
S6: bored Huang: being placed in fermentation machine 37 DEG C for the small green mandarin orange for being filled with tealeaves, bored Huang carried out under 80% humidity, bored
Yellow time 4h；
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, 90 DEG C of low temperature dewaterings of temperature to it is dry to get
To the red No. nine mandarin orange yellow teas of English.
Embodiment 2
A kind of preparation method of the red No. nine mandarin orange yellow teas of English, its step are as follows:
S1: the pretreatment of mandarin orange: the fresh green mandarin orange of picking is cleaned, cuts a round mouth on the top of mandarin orange, empty pulp, dry standby
With；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and is placed in dark brownish green in withering trough
Wither 6h, until dark brownish green water content is 65% or so；
S3: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 150 DEG C, then will
In dark brownish green investment green-keeping machine after withering, finish 4min, and the rear temperature for increasing green-keeping machine is to 180 DEG C, and finish 5min, after reduce again
Green-keeping machine temperature continues the 5min that finishes to 150 DEG C；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 45min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in the tea-leaf withering machine for being heated to 60 DEG C, and the short time heats 10min,
Tealeaves after heating is inserted in the small green mandarin orange emptied while hot, cover orange peel lid, restores small green mandarin orange as former state；
S6: bored Huang: being placed in fermentation machine 37 DEG C for the small green mandarin orange for being filled with tealeaves, bored Huang carried out under 80% humidity, bored
Yellow time 4h；
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, 90 DEG C of low temperature dewaterings of temperature to it is dry to get
To the red No. nine mandarin orange yellow teas of English.
Embodiment 3
A kind of preparation method of the red No. nine mandarin orange yellow teas of English, its step are as follows:
S1: the pretreatment of mandarin orange: the fresh green mandarin orange of picking is cleaned, cuts a round mouth on the top of mandarin orange, empty pulp, dry standby
With；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and is placed in dark brownish green in withering trough
Wither 10h, until dark brownish green water content is 70% or so；
S3: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 180 DEG C, then will
In dark brownish green investment green-keeping machine after withering, finish 4min, and the rear temperature for increasing green-keeping machine is to 200 DEG C, and finish 5min, after reduce again
Green-keeping machine temperature continues the 5min that finishes to 180 DEG C；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 45min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in the tea-leaf withering machine for being heated to 80 DEG C, and the short time heats 5min,
Tealeaves after heating is inserted in the small green mandarin orange emptied while hot, cover orange peel lid, restores small green mandarin orange as former state；
S6: bored Huang: being placed in fermentation machine 37 DEG C for the small green mandarin orange for being filled with tealeaves, bored Huang carried out under 80% humidity, bored
Yellow time 4h；
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, temperature 70 C low temperature dewatering to it is dry to get
To the red No. nine mandarin orange yellow teas of English.
Embodiment 4
A kind of preparation method of the red No. nine mandarin orange yellow teas of English, its step are as follows:
S1: the pretreatment of mandarin orange: picking fresh mandarin orange, cleans, and cuts a round mouth on the top of mandarin orange, empties pulp, dry spare；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and is placed in dark brownish green in withering trough
Wither 6h, until dark brownish green water content is 60%；
S3: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 140 DEG C, then will
In dark brownish green investment green-keeping machine after withering, finish 4min, and the rear temperature for increasing green-keeping machine is to 170 DEG C, and finish 4min, after reduce again
Green-keeping machine temperature continues the 5min that finishes to 150 DEG C；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 30min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in the tea-leaf withering machine for being heated to 50 DEG C, and the short time heats 10min,
Tealeaves after heating is inserted in the small green mandarin orange emptied while hot, cover orange peel lid, restores small green mandarin orange as former state；
S6: bored Huang: being placed in fermentation machine 37 DEG C for the small green mandarin orange for being filled with tealeaves, bored Huang carried out under 80% humidity, bored
Yellow time 5h.
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, 80 DEG C of low temperature dewaterings of temperature to it is dry to get
To the red No. nine mandarin orange yellow teas of English.
Embodiment 5
A kind of preparation method of the red No. nine mandarin orange yellow teas of English, its step are as follows:
S1: the pretreatment of mandarin orange: picking fresh mandarin orange, cleans, and cuts a round mouth on the top of mandarin orange, empties pulp, dry spare；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and is placed in dark brownish green in withering trough
Wither 4h, until dark brownish green water content is 70%；
S3: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 190 DEG C, then will
In dark brownish green investment green-keeping machine after withering, finish 3min, and the rear temperature for increasing green-keeping machine is to 220 DEG C, and finish 5min, after reduce again
Green-keeping machine temperature continues the 5min that finishes to 190 DEG C；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 40min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in the tea-leaf withering machine for being heated to 60 DEG C, and the short time heats 10min,
Tealeaves after heating is inserted in the small green mandarin orange emptied while hot, cover orange peel lid, restores small green mandarin orange as former state；
S6: bored Huang: being placed in fermentation machine 37 DEG C for the small green mandarin orange for being filled with tealeaves, bored Huang carried out under 80% humidity, bored
Yellow time 10h.
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, temperature 60 C low temperature dewatering to it is dry to get
To the red No. nine mandarin orange yellow teas of English.
Embodiment 6
By the quality of the red No. nine mandarin orange yellow teas of English obtained in embodiment 1-3, ask professional tealeaves syndic referring to national standard
Tealeaves organoleptic evaluation method (GB/T23776-2009) carries out its " shape, soup look, fragrance, flavour and tea residue " five factors
Quality is evaluated, and the results are shown in Table 1, and is taken pictures to mandarin orange tea tea sample appearance, such as 1 institute of attached drawing of the mandarin orange yellow tea in embodiment 1
Show.
The results of sensory evaluation of mandarin orange yellow tea obtained by the red No. nine mandarin oranges yellow tea processing technology embodiment of 1 English of table
It can be obtained by the analysis of 1 data of table, rear tea is brewed using the red No. nine mandarin oranges yellow tea tealeaves of English made from the present invention program
The dense alcohol of soup flavour time is sweet, and the flavour of tealeaves merges sufficiently, thoroughly with the fruity of small green mandarin orange, and fragrance is lasting, has higher quality.
Embodiment 2,3 with the millet paste of embodiment 1 either from shape, fragrance, soup look still from flavour and tea residue compared in view of, be
It is consistent, illustrate its favorable reproducibility of method of the invention, under process conditions in a certain range, the product of the yellow tea of production
Matter is identical；
The temperature parameter in water-removing step and the partial parameters in other steps are had adjusted in embodiment 4,5, are as a result shown
Show, fragrance, soup look and tea bottom can be slightly impacted, and quality is not so good as embodiment 1-3.
As shown in figures 1 and 2, the red No. nine mandarin orange yellow tea products of English in the present invention and mandarin orange tea product ratio currently on the market
Compared with the tea for being filled into small green mandarin orange in the present invention is the tealeaves semi-finished product after rubbing that finish, and the wet softness of tealeaves bar shaped does not need to cut
Broken processing, product is broken without tea, and also tea grounds is seldom after brewing, and brews and facilitates beauty, and mandarin orange tea currently on the market is that tealeaves shreds
It is filled into small green mandarin orange after processing, more tea grounds is generated after brewing.
Comparative example 1
After S4 tea rolling, by tealeaves put with the bored Huang 10h of fermenting case, it is bored it is yellow after be dried, produce finished product yellow tea, will
Finished product yellow tea after drying is filled into small green mandarin orange and is put into 80 DEG C of low temperature dryings in tea-leaf withering machine, until small green mandarin orange is completely dry
It is dry.
Water-removing: low temperature-high temperature water-removing mode is used, the temperature of green-keeping machine is risen to 180 DEG C, after then withering
In dark brownish green investment green-keeping machine, finish 4min, and the rear temperature for increasing green-keeping machine is to 200 DEG C, and finish 5min；Remaining step and embodiment
1 is identical；
Comparative example 2
S7 is dried, and is dried between 120 DEG C of high temperature, short times, until small green mandarin orange is completely dried, remaining step and 1 phase of embodiment
Together.
S3: water-removing: using the water-removing mode of high temperature, rising to 200 DEG C for the temperature of green-keeping machine, dark brownish green after then withering
It puts into green-keeping machine, finish 5min；It is finished by the way of step heating to yellow tea；
The results of sensory evaluation of mandarin orange yellow tea obtained by the red No. nine mandarin oranges yellow tea processing technology comparative example of 2 English of table
It is drawn a conclusion by the analysis of the above table 2, the yellow tea finished product processed is filled into small green mandarin orange and is dried, and with high
The drying mode of temperature can make the quality of mandarin orange yellow tea substantially reduce, the mandarin orange yellow tea product obtained by means of the present invention, mandarin orange
The mellowness that the existing yellow tea of mandarin orange yellow tea sufficiently brewed is merged with both tea flavour has the fruity of strong small green mandarin orange again.
Analyzed by above table, following conclusion can be obtained: adjustment water-removing mode can generate product of the present invention larger
Influence, the mandarin orange yellow tea only obtained by means of the present invention, taste is mellow, and shape is good, fragrance foot.
Comparative example 3
Difference from example 1 is that first passing through bored Huang in comparative example 3, refill in the small green mandarin orange emptied,
Then it is dried；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of
It carries out, rubs 45min；The dark brownish green thickness for piling 40-50cm after rubbing, bored yellow 4 hours；
S5: tealeaves filling: in the small green mandarin orange that tealeaves filling after Huang bored in S4 is emptied, orange peel lid is covered, makes small green mandarin orange
Restore as former state；
S6: dry: the small green mandarin orange in S5 to be put into drying machine, 90 DEG C of low temperature dewaterings of temperature are to dry to get red to English
No. nine mandarin orange yellow teas.
Remaining step is same as Example 1.
Comparative example 4
Comparative example 4 is different from the drying steps of embodiment 1, remaining step is identical, and drying steps are specific as follows:
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, in 45 DEG C of dehydrations to dry to get red to English
No. nine mandarin orange yellow teas.
Comparative example 5
Comparative example 4 is different from the drying steps of embodiment 1, remaining step is identical, and drying steps are specific as follows:
S7: it is dry: by it is bored it is yellow treated that small green mandarin orange is put into drying machine, arrived in 150 DEG C of high temperature dehydrations to dry
The red No. nine mandarin orange yellow teas of English.
The results of sensory evaluation of mandarin orange yellow tea obtained by the processing technology embodiment of 3 comparative example 3-5 of table
As can be seen that the following innovation that the present invention carries out from the above comparison:
1, tealeaves is placed in small green mandarin orange and carries out bored Huang, tealeaves is sufficiently merged with the flavour of mandarin orange during bored Huang；
2, low temperature drying, tealeaves can further bored Huang, the flavour of the two be further in small green mandarin orange in drying process
As a result fusion can obtain tea with the flavour of small green mandarin orange and merge more fully mandarin orange yellow tea product.
About the score of embodiment 1-5 and each comparative example, the present inventor uses national standard tealeaves organoleptic evaluation method
(GB/T23776-2009), it carries out quality to its " shape, soup look, fragrance, flavour and tea residue " five factors to evaluate, according to individual event
Scoring uses hundred-mark system, and score is calculated using method of weighting scores: the weight for respectively evaluating the factor is respectively as follows: shape 25%, soup look
10%, fragrance 25%, flavour 30%, tea residue 10%；Its result is as follows:
4 embodiment 1-5 of table evaluates Score Lists with each comparative example
| Shape 25% | Fragrance 25% | Soup look 10% | Flavour 30% | Tea residue 10% | Total score | |
| Embodiment 1 | 96 | 95 | 94 | 96 | 92 | 95.15 |
| Embodiment 2 | 94 | 96 | 95 | 95 | 91 | 94.6 |
| Embodiment 3 | 95 | 95 | 93 | 95 | 92 | 94.5 |
| Embodiment 4 | 92 | 88 | 91 | 90 | 90 | 90.1 |
| Embodiment 5 | 91 | 86 | 88 | 89 | 90 | 88.75 |
| Comparative example 1 | 90 | 82 | 86 | 84 | 89 | 85.7 |
| Comparative example 2 | 90 | 85 | 87 | 86 | 88 | 87.05 |
| Comparative example 3 | 88 | 80 | 85 | 80 | 84 | 82.9 |
| Comparative example 4 | 89 | 79 | 80 | 78 | 84 | 81.8 |
| Comparative example 5 | 88 | 76 | 82 | 76 | 82 | 80.2 |
Can be seen that the mandarin orange yellow tea in the present invention from the data in above table, either shape or fragrance, soup look,
Flavour and tea residue, score are significantly larger than comparative example 1-5.
Embodiment 5
About the enduring repeated infusions property of small green mandarin orange of the invention, the present inventor has carried out as follows the mandarin orange yellow tea in embodiment 1
Experiment:
The present inventor repeatedly brew to the small green mandarin orange yellow tea in embodiment 1, shown in attached drawing 7-11, from attached drawing 7
Far Left first bubbles open the beginning, until the figure the 20th of the rightmost of attached drawing 11 steeps, the color change very little of millet paste is found, after trial test
The flavour of generation yellow tea remains unchanged dense thick.Illustrate that this patent scheme processing yellow tea product quality obtained is excellent, endures repeated infusions.
Claims (7)
1. a kind of preparation method of the red No. nine mandarin orange yellow teas of English, includes the following steps:
It the pretreatment of mandarin orange, dark brownish green picking and withers, finish, rubbing, is tealeaves filling, bored yellow, dry.
2. a kind of preparation method of the red No. nine mandarin orange yellow teas of English as described in claim 1, it is characterised in that:
In the step that finishes, using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine is increased, after then withering
Dark brownish green investment green-keeping machine in finish；
Then the temperature for increasing green-keeping machine increases again, finishes；
Green-keeping machine temperature is finally reduced again, continues to finish.
3. a kind of preparation method of the red No. nine mandarin orange yellow teas of English as described in claim 1, includes the following steps:
S1: the pretreatment of mandarin orange: picking fresh mandarin orange, cleans, empties pulp, dry spare；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, withers；
S3: water-removing: low temperature-high temperature-low temperature water-removing mode is used, the temperature of green-keeping machine is risen to 150~180 DEG C, then
In dark brownish green investment green-keeping machine after withering, water-removing；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, water-removing；
Then green-keeping machine temperature is reduced again to 150~180 DEG C, continues to finish；
S4: it rubs: dark brownish green be placed in rolling machine after water-removing is rubbed into molding；
S5: tealeaves filling: rubbing rear tealeaves and be placed in tea-leaf withering machine, heats, the tealeaves after heating is inserted while hot and is drawn
In empty small green mandarin orange, orange peel lid is covered；
S6: the small green mandarin orange for being filled with tealeaves bored Huang: is placed in bored Huang in fermentation machine；
S7: dry: the small green mandarin orange of different bored yellow degree to be put into drying machine, low temperature dewatering arrives English red No. nine to dry
Mandarin orange yellow tea.
4. a kind of preparation method of the red No. nine mandarin orange yellow teas of English as described in claim 1, includes the following steps:
S1: the pretreatment of mandarin orange: picking fresh mandarin orange, cleans, and cuts a round mouth on the top of mandarin orange, empties pulp, dry spare；
S2: dark brownish green to pick and wither: exhibition two leaves and a bud is dark brownish green at the beginning of picking English red No. nine, and dark brownish green be placed in withering trough is withered
4~10h, until dark brownish green water content is 60~70%；
S3: water-removing: using low temperature~high temperature~low temperature water-removing mode, the temperature of green-keeping machine is risen to 150~180 DEG C, then
In dark brownish green investment green-keeping machine after withering, finish 2~4min；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, and finish 3~5min；
Then green-keeping machine temperature is reduced again to 150~180 DEG C, continues 3~5min of water-removing；
S4: rub: dark brownish green be placed in rolling machine after water-removing rubbed into molding, rub using using it is light-in-it is light by the way of into
Row, rubs 30-45min；
S5: tealeaves filling: rubbing rear tealeaves and be placed in tea-leaf withering machine, heats, the tealeaves after heating is inserted quilt in S1 while hot
In the small green mandarin orange emptied, orange peel lid is covered, restores small green mandarin orange as former state；
S6: bored Huang: the small green mandarin orange for being filled with tealeaves is placed in fermentation machine 37 DEG C, bored Huang is carried out under 80% humidity, when bored yellow
Between 4~10h；
S7: dry: the small green mandarin orange of different bored yellow degree to be put into drying machine, low temperature dewatering is to drying at 60~90 DEG C, i.e.,
Obtain No. nine mandarin orange yellow teas of Ying Hong.
5. a kind of preparation method of the red No. nine mandarin orange yellow teas of English as described in claim 1, which is characterized in that
S5 specifically: tealeaves filling: rubbing rear tealeaves and be placed in the tea-leaf withering machine for being heated to 60~80 DEG C, short time heating
Tealeaves after heating is inserted in the small green mandarin orange emptied while hot, covers orange peel lid by 5~10min, restores small green mandarin orange as former state.
6. a kind of preparation method of the red No. nine mandarin orange yellow teas of English as described in claim 1, which is characterized in that
In step S7, the small green mandarin orange of different bored yellow degree is put into drying machine, low temperature dewatering is to drying at 60~90 DEG C, i.e.,
Obtain No. nine mandarin orange yellow teas of Ying Hong.
7. a kind of preparation method of the red No. nine mandarin orange yellow teas of English as described in claim 1, which is characterized in that small blueness mandarin orange selection is annual
July newly can small green mandarin orange.
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