CN109497209A - A kind of rose violet cuckoo black tea and preparation method thereof - Google Patents
A kind of rose violet cuckoo black tea and preparation method thereof Download PDFInfo
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- CN109497209A CN109497209A CN201811569252.0A CN201811569252A CN109497209A CN 109497209 A CN109497209 A CN 109497209A CN 201811569252 A CN201811569252 A CN 201811569252A CN 109497209 A CN109497209 A CN 109497209A
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- black tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention discloses a kind of rose violet cuckoo black tea and preparation method thereof, comprising the following steps: (1) selects the beautiful black tea production of fresh purple to become tea base, uniformly spray moisture, control tea base moisture content is 20%-35%；(2) choose fresh roseleaf, clean, drain it is rear spare；(3) ratio that the beautiful black tea tea base of purple in roseleaf and step (1) after cleaning, drain in step (2) is 0.7-0.85:1 by weight is uniformly mixed, being then placed in temperature is 28-32 DEG C, stands scenting 13-15 hours in the artificial climate incubator that humidity is 76-84%；(4) the good rose violet Juan black tea of scenting is dried, drying temperature is 77-82 DEG C, is rocketed；(5) the resulting purple beautiful rose tea of step (4) is subjected to multiple basement by step (3)；(6) it dries the good rose violet Juan black tea of multiple basement is secondary, drying temperature is 77-82 DEG C, obtains rose violet cuckoo black tea finished product.The rose violet cuckoo black tea fragrance of invention preparation is highly concentrated, and persistently soup look is dense bright, and bitter taste reduces.
Description
Technical field
The present invention relates to the processing technique field of tea, in particular to a kind of rose violet cuckoo black tea and preparation method thereof.
Background technique
Purple cuckoo tea tree belongs to dungarunga type, bud kind in great Ye class, has unique looks feature of " purple stem, purple leaf, purple bud ".
Purple cuckoo tea anthocyanidin content is abundant, has anti-oxidant, anti-aging, the effect of anticancer.At the same time, the purple cuckoo black tea in purple cuckoo tea
Because pale purple micro- red soup look and unique faint scent are praised highly by people.It but is that raw material is prepared using traditional handicraft with purple Juan
Black tea has that astringent taste is heavier.
Rose is as a kind of valuable ingredients of traditional Chinese medicine, with beautifying face and moistering lotion, clearing and activating the channels and collaterals, and the effect of softening blood vessel, for
There are significant curative effect in cardiovascular and cerebrovascular, hypertension, heart disease and gynaecology.
And rose tea is mixed in proportion with the bud point of fresh-rose and tealeaves, using tea made of scenting, early in
The Ming Dynasty, China Qian Chunnian is compiled, is just documented in " the tea spectrum " in the school Gu Yuanqing.Wherein, scented tea baking process is mainly that fresh flower is spat
The process that fragrant and tea embryo is enfleuraged, the perfume (or spice) of spitting of fresh flower is biochemical change, and mature fresh flower is made in enzyme, temperature, moisture content, oxygen etc.
Under, fragrant substance is decomposited, with physiological change, colored opening, and the fragrance that constantly spues；And it is in object that tea base, which is enfleuraged,
It manages under suction-operated, chemisorption is produced due to the osmosis of water with enfleuraging while also absorbing a large amount of moisture content, wet
Under heat effect, have occurred complicated chemical change, millet paste from it is green gradually turn yellow it is bright, flavour have it is light it is puckery switch to dense alcohol, formed peculiar
Jasmine tea perfume (or spice), color, taste.
Currently, China is mainly based on Jasmine scenting Green Tea Processing, gardenia although being used to scenting jasmine tea very early,
But only see that gardenia is used for scenting oolong tea and green tea, and yield is few.Still belonged at home at present using rose scenting black tea
In smaller local tea variety, manufacturing enterprise's negligible amounts, processing capacity, landings are less, and correlative study paper publishing is also less.This
Outside, rose and purple cuckoo black tea are not carried out to still the report of scenting in the prior art.
Summary of the invention
An object of the present invention is to provide a kind of preparation method of rose violet cuckoo black tea, existing with purple beautiful for original to overcome
Black tea its astringent taste that material is prepared using traditional handicraft is heavier, and mouthfeel is bad, the technical problem of fragrance deficiency.
The second object of the present invention is to provide a kind of rose violet cuckoo black tea obtained using above-mentioned preparation method.
In order to solve the above-mentioned technical problem, the technical solution of the present invention is as follows:
A kind of rose violet cuckoo black tea and preparation method thereof, comprising the following steps:
(1) it selects the beautiful black tea production of fresh purple to become tea base, uniformly sprays moisture, control purple beautiful black tea tea base moisture content
For 20%-35%；
(2) choose fresh roseleaf, clean, drain it is rear spare；
(3) by weight by the beautiful black tea tea base of purple in roseleaf and step (1) after cleaning, drain in step (2)
It is uniformly mixed for the ratio of 0.7-0.85:1, being then placed in temperature is 28-32 DEG C, and humidity is the artificial climate culture of 76-84%
Scenting 13-15 hours is stood in case；
(4) the good rose violet Juan black tea of scenting is dried, drying temperature is 77-82 DEG C, is rocketed；
(5) the resulting purple beautiful rose tea of step (4) is subjected to multiple basement by step (3)；
(6) it dries the good rose violet Juan black tea of multiple basement is secondary, drying temperature is 77-82 DEG C, obtains rose violet
Cuckoo black tea finished product.
Preferably, the purple beautiful black tea tea base moisture content of control is 25%-30% in the step (1).The moisture content of tea base
Control most important, with the increase of water content, the black tea fragrance of scenting is more and more denseer, but when moisture content is excessively high, scenting mistake
Cheng Zhong is unfavorable for rose and spits perfume (or spice) since humidity is larger, spits fragrant amount and reduces, then leads to black tea then quality variation.
Preferably, the drying temperature in the step (4) and step (6) is 80 DEG C.
Preferably, in the step (3) in artificial climate incubator stand scenting when, controlled at 30 DEG C, it is wet
Degree is 80%, the standing scenting time is 14h.The standing scenting time is shorter, and rose still maintains bright-coloured and life, rose at this time
Fragrance in spending is underutilized, and causes the quality of finished of preparation not good enough；With the extension for standing the scenting time, fragrance is got over
Come denseer, the quality of finished of preparation is also become better and better.But stand after the scenting time is more than 15h, the life of rose starts to become
Difference, fragrance also gradually lose, and the quality of finished of preparation is also worse and worse.
Preferably, in the step (3) roseleaf and purple beautiful black tea tea base according to 0.7-0.8:1 weight proportion into
Row uniformly mixing.The amount of allocating of rose is very few, then fragrance is promoted unobvious；As the amount of allocating of rose increases, scenting product
Fragrance be also stepped up, but be incorporated rose amount it is too many, will affect the tea faint scent of purple cuckoo black tea itself instead, to reduce
Quality of finished.Integrated sensory's evaluation, uses said ratio to be optimal.
The present invention also provides a kind of rose violet cuckoo black tea produced by preparation method described above.
The beneficial effects of the present invention are:
(1) present invention selects purple cuckoo black tea as tea base, mixes with rose on the basis of traditional jasmine tea preparation process
Carry out scenting, rose can effectively blending, improve the concentration of purple cuckoo black tea fragrance.
(2) since the Free aroma substance discharged in rose is present in fresh flower with glycoside forms before releasing,
It is hydrolyzed under certain conditions by endogenous hydrolytic enzymes, gradually releases Free aroma substance, thus control suitable basement
Environment processed is most important to keep the activity of enzyme.The standing scenting process of rose and purple cuckoo black tea is selected in artificial gas by the present invention
It waits in incubator, temperature and humidity control is carried out using artificial climate incubator, the choosing of best scenting condition is convenient in such operating process
It selects, reduces error brought by artificial control, not only ensured the Biochemical Quality of purple beautiful black tea but also improve its flavouring essence quality.This hair
The rose violet cuckoo black tea of bright preparation, fragrance is highly concentrated, and persistently soup look is dense bright, and bitter taste reduces, while preparation cost is low, high-efficient,
Conducive to industrialized production.
Specific embodiment
Below with reference to embodiment, specific embodiments of the present invention will be further explained.It should be noted that right
It is used to help understand the present invention in the explanation of these embodiments, but and does not constitute a limitation of the invention.In addition, being retouched below
Technical characteristic involved in each embodiment of the present invention stated can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of preparation method of rose violet cuckoo black tea, comprising the following steps:
(1) it selects the beautiful black tea of fresh purple by water-removing, rubs or rub and cut, dry and be made as tea base, uniform spray water
Point, controlling purple beautiful black tea tea base moisture content is 20%-35%；
(2) choose fresh roseleaf, clean, drain it is rear spare；
(3) by weight by the beautiful black tea tea base of purple in roseleaf and step (1) after cleaning, drain in step (2)
Rate is that the ratio of 0.8:1 uniformly mixes, and being then placed in temperature is 28-32 DEG C, and humidity is in the artificial climate incubator of 76-84%
Stand scenting 13-15 hours；Wherein, the model RGX400E of the artificial climate incubator in the present embodiment.
(4) the good rose violet Juan black tea of scenting is dried, drying temperature be 77-82 DEG C, rocket, rocket be will
The flower slag for the purple cuckoo black tea that scenting is crossed sifts out, and makes camellia by being mixed into separation.Purple cuckoo black tea and rose mix and stir after through standing
Scenting, rose declines, life decline, aromatic substance is most of to be absorbed by tealeaves, and flower-shape is in the atrophy of " cock skin wrinkle "
State, tea base are then in the soft silk floss of water-wet, must sift out colored slag rapidly at this time, are prevented because of flower slag fermentation damage tea leaf quality.
(5) the resulting purple beautiful rose tea of step (4) is subjected to multiple basement by step (3)；
(6) it dries the good rose violet Juan black tea of multiple basement is secondary, drying temperature is 77-82 DEG C, obtains rose violet
Cuckoo black tea finished product, rose violet Juan black tea progress is packed, then packed make tea is made.
Embodiment 2
Embodiment 1 the step of in (3), the weight proportion of roseleaf and purple beautiful black tea tea base is 0.6:1, remaining is the same as real
Apply example 1.
Embodiment 3
Embodiment 1 the step of in (3), the weight proportion of roseleaf and purple beautiful black tea tea base is 0.85:1, remaining is same
Embodiment 1.
The embodiments of the present invention are described in detail in conjunction with the embodiments above, but the present invention is not limited to described realities
Apply mode.For a person skilled in the art, in the case where not departing from the principle of the invention and spirit, to these embodiment party
Formula carries out a variety of change, modification, replacement and modification, still falls in protection scope of the present invention.
Claims (6)
1. a kind of preparation method of rose violet cuckoo black tea, which comprises the following steps:
(1) it selects the beautiful black tea production of fresh purple to become tea base, uniformly sprays moisture, controlling purple beautiful black tea tea base moisture content is
20%-35%；
(2) choose fresh roseleaf, clean, drain it is rear spare；
(3) it is by weight by the beautiful black tea tea base of purple in roseleaf and step (1) after cleaning, drain in step (2)
The ratio of 0.6-0.85:1 uniformly mixes, and being then placed in temperature is 28-32 DEG C, and humidity is the artificial climate incubator of 76-84%
Middle standing scenting 13-15 hours；
(4) the good rose violet Juan black tea of scenting is dried, drying temperature is 77-82 DEG C, is rocketed；
(5) the resulting purple beautiful rose tea of step (4) is subjected to multiple basement by step (3)；
(6) it dries the good rose violet Juan black tea of multiple basement is secondary, drying temperature is 77-82 DEG C, and it is red to obtain rose violet cuckoo
Tea finished product.
2. a kind of preparation method of rose violet cuckoo black tea according to claim 1, it is characterised in that: in the step (1)
The purple beautiful black tea tea base moisture content of control is 25%-30%.
3. a kind of preparation method of rose violet cuckoo black tea according to claim 2, it is characterised in that: the step (4) and
Drying temperature in step (6) is 80 DEG C.
4. a kind of preparation method of rose violet cuckoo black tea according to claim 2, it is characterised in that: in the step (3)
In artificial climate incubator stand scenting when, controlled at 30 DEG C, humidity 80%, stand the scenting time be 14h.
5. a kind of rose violet cuckoo black tea according to claim 4 and preparation method thereof, it is characterised in that: the step (3)
Middle roseleaf and purple beautiful black tea tea base are uniformly mixed according to the weight proportion of 0.7-0.8:1.
6. the rose violet cuckoo black tea of preparation method production according to any one of claim 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811569252.0A CN109497209A (en) | 2018-12-21 | 2018-12-21 | A kind of rose violet cuckoo black tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811569252.0A CN109497209A (en) | 2018-12-21 | 2018-12-21 | A kind of rose violet cuckoo black tea and preparation method thereof |
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| CN109497209A true CN109497209A (en) | 2019-03-22 |
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| CN201811569252.0A Pending CN109497209A (en) | 2018-12-21 | 2018-12-21 | A kind of rose violet cuckoo black tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490243A (en) * | 2016-12-13 | 2017-03-15 | 苏州东山茶厂股份有限公司 | A kind of preparation method of rose tea |
| CN106720812A (en) * | 2016-12-12 | 2017-05-31 | 雅安市和龙茶业有限公司 | A kind of purple beautiful tea processing technology of Jasmine |
-
2018
- 2018-12-21 CN CN201811569252.0A patent/CN109497209A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720812A (en) * | 2016-12-12 | 2017-05-31 | 雅安市和龙茶业有限公司 | A kind of purple beautiful tea processing technology of Jasmine |
| CN106490243A (en) * | 2016-12-13 | 2017-03-15 | 苏州东山茶厂股份有限公司 | A kind of preparation method of rose tea |
Non-Patent Citations (2)
| Title |
|---|
| 成洲等: "《茶叶加工技术》", 31 January 2015, 中国轻工业出版社 * |
| 王进等: "玫瑰红茶窨制技术研究", 《安徽农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
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