CN110651860A

CN110651860A - Dendrobium tea

Info

Publication number: CN110651860A
Application number: CN201911108662.XA
Authority: CN
Inventors: 徐子健
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-11-13
Filing date: 2019-11-13
Publication date: 2020-01-07

Abstract

The invention discloses dendrobe tea which comprises, by weight, 3-10 parts of raw tea and 2-8 parts of dendrobe and dendrobium candidum. The invention also discloses a preparation method of the dendrobe tea. The invention adopts wild dendrobium to prepare the maple bucket, and the ancient tree fermented aged Pu' er tea is matched to prepare the ball tea by manual rubbing. The strip is thick and strong, presents golden bud, has reddish brown and oily soup color, thick, smooth and sweet taste, and has special faint scent and thickness mutually blended. The dendrobium has the effects of nourishing stomach, promoting fluid production, nourishing yin, clearing heat, regulating spleen and stomach, relieving alcoholism, protecting liver, strengthening tendons, reducing blood fat, improving eyesight, moistening skin, reducing blood sugar and improving immunity. Can be taken for a long time to reduce weight and prolong life. The cooked Pu-Er tea has effects of nourishing and protecting stomach, dispelling pathogenic wind and cold, resolving food stagnation and relieving greasiness, promoting diuresis and relaxing bowels, removing toxic substance and promoting fluid production, and lowering blood pressure and blood lipid. The two are reasonably matched, the dampness-resolving and blood fat-reducing effects can not damage yin, the taste-removing effect is integrated and unified, and the health benefits are brought out in the best of each other. The people who are suitable for drinking: living in an air-conditioned environment for a long time; people who have good smoking and drinking; people who are often remunerative; a person taking a takeaway for a long time; people with high blood sugar, high blood sugar and high blood sugar.

Description

Dendrobium tea

Technical Field

The invention belongs to the technical field of tea, and particularly relates to dendrobium nobile tea.

Background

China is the hometown of tea, and Chinese drinks tea, which is said to begin in the Shennong's era and has been less than 4700 for more years. Until now, the nationality of China also has the folk custom of tea as a gift. The Chinese tea culture is the culture of Chinese tea making and drinking. As one of seven things (diesel oil salt sauce vinegar tea) for opening the door, tea drinking is very common in ancient china. The tea culture of china and that of europe, the united states, or japan are respectively large. The Chinese tea has long-term culture and profound exuberance, and not only contains a material culture level, but also contains a profound mental culture level. The tea of the holy land feather of Tang dynasty tea historically played a horn of the Chinese tea culture. The spirit of the tea permeates palace and society and goes deep into poetry, painting, calligraphy, religion and medicine of China. China has accumulated a large amount of material culture related to tea planting and production and has accumulated rich spiritual culture related to tea for thousands of years, which is the unique tea culture of China and belongs to the field of literature and chemistry.

The existing tea is mostly made of single tea leaves, has single function and good taste, but does not have the functional characteristics which are obviously beneficial to the human body.

Dendrobe, also known as dendrobium nobile lindl rhyme, aleppo buergerianum, senecio cannabifolius, mangrove immortal plant, chlorophytum comosum, forest orchid, bansheng, dendrobium nobile, etc. Upright stem, fleshy and thick, slightly flat and cylindrical, 10-60 cm long and 1.3 cm thick. The medicinal plants, sweet, light and slightly salty in nature and taste, are cold and enter stomach, kidney and lung meridians. To nourish stomach, promote the production of body fluid, nourish yin and clear heat. Can be used for treating yin deficiency and fluid deficiency, dry mouth, polydipsia, anorexia, retching, asthenic fever after disease, and dim and unclear vision. The dendrobium nobile has elegant, exquisite and lovely flowers, bright colors and aromatic smell, and is liked to be one of four ornamental foreign flowers.

At present, dendrobium in the market is single in brewing products, dendrobium is usually directly brewed or processed into granules for brewing, the mouth feel of the brewed dendrobium products is usually weak, and the dendrobium products of the same type are too many, so that the market competitiveness is not strong.

Disclosure of Invention

The invention aims to provide dendrobium tea to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a dendrobium tea, which has the technical key points that: comprises 3-10 parts of raw tea and 2-8 parts of dendrobium candidum by weight.

Preferably, the preparation method of the dendrobium tea comprises the steps of taking raw tea raw materials, steaming the raw tea raw materials instantly by steam of more than 200 degrees, putting the raw tea raw materials into cloth, putting the cloth into the dendrobium candidum, wrapping the dendrobium candidum with the cloth, quickly kneading the mixture to enable the raw tea to uniformly cover the surface of the dendrobium candidum, finishing and forming the mixture, placing the mixture in a ventilated place for 3 days, drying and unwrapping the dried mixture to obtain the dendrobium tea.

Preferably, the preparation steps of the raw tea are as follows:

step 1: sorting raw materials, picking the leaves of spring Yunnan big-leaf Pu' er tea seeds with high tree age as tea making raw materials;

step 2: spreading and drying in the air at a thickness of 3-8cm at a temperature of 20-30 deg.C for 6-10 hr at an ambient relative humidity of 30-50% to obtain spread fresh leaves;

and step 3: de-enzyming, namely de-enzyming the spread fresh leaves in a roller de-enzyming machine at the temperature of 70-80 ℃ for 30-40 minutes to obtain de-enzymed Pu' er tea;

and 4, step 4: kneading, namely adding the de-enzymed Pu 'er tea into a tea kneading machine for kneading, wherein the height of the tea barrel is 1/2-3/4 of the barrel depth, and the kneading time is 6-8 minutes to obtain the kneaded Pu' er tea;

and 5: fermenting, wherein the stacking thickness of the Pu ' er tea is 20-30cm, the fermentation temperature is 15-30 ℃, the relative humidity of air is 50-60%, the fermentation time is 60 days, and the Pu ' er tea is turned over once every 2-3 hours in the fermentation process to obtain the fermented Pu ' er tea;

step 6: drying, drying the fermented Pu' er tea in a vacuum drying oven for 4-8 hours at 40-60 deg.C under vacuum degree of 50-100Pa to obtain crude tea.

Preferably, the preparation method of the dendrobium candidum comprises the following steps:

step S1: arranging raw materials, selecting fresh stems of dendrobium which are planted or naturally grow near tea trees and ancient tea gardens as raw materials, removing leaves, flower stalks and fibrous roots, reserving short strips, cutting long strips into short sections, and controlling the short sections to be 5-7 cm;

step S2: cleaning, namely placing the sorted dendrobium into a cleaning tank, adding natural spring water to wash rock soil and impurities, placing the dendrobium into a sterilized bamboo sieve, spreading the dendrobium, and airing the dendrobium in a ventilated and dry place for 1-2 days;

step S3: parching, namely putting the dried stem of dendrobium into a stainless steel pot at the temperature of 110-;

step S4: winding, baking the parched herba Dendrobii with slow fire at 30-50 deg.C, softening stem, twisting while winding on stainless steel wire, pressing into compact spring shape, and fixing two ends of stem with herba Clerodendranthi Spicati;

step S5: baking, namely placing the stem of the dendrobium stem which is hooped around the strips and the stainless steel wire on a charcoal pot for low-temperature baking, softening the stem of the dendrobium stem and removing most of moisture of the dendrobium stem;

step S6: curling, namely curling the softened dendrobium stems by hands while the dendrobium stems are hot, curling the dendrobium stems into a spiral shape to form a spiral cake shape with 3-4 circles, keeping the distance between the circles at 2-3 mm, and pressing the dendrobium stems;

step S7: hooping, namely, taking a straw or a tougher paper strip to hoop the curled dendrobium stems so as to keep uniform, and removing hoops 24 hours after hooping;

step S8: drying, placing the bent dendrobium into a dryer for low-temperature drying, changing the hoops again after slight drying and shrinkage, and repeating for multiple times until the dendrobium is completely dried to obtain the refined dendrobium candidum.

Compared with the prior art, the wild dendrobium is adopted to prepare the maple bucket, and the ancient tree fermented aged Pu' er tea is matched to prepare the ball tea by manual rubbing. The strip is thick and strong, presents golden bud, has reddish brown and oily soup color, thick, smooth and sweet taste, and has special faint scent and thickness mutually blended. The dendrobium has the effects of nourishing stomach, promoting fluid production, nourishing yin, clearing heat, regulating spleen and stomach, relieving alcoholism, protecting liver, strengthening tendons, reducing blood fat, improving eyesight, moistening skin, reducing blood sugar and improving immunity. Can be taken for a long time to reduce weight and prolong life. The cooked Pu-Er tea has effects of nourishing and protecting stomach, dispelling pathogenic wind and cold, resolving food stagnation and relieving greasiness, promoting diuresis and relaxing bowels, removing toxic substance and promoting fluid production, and lowering blood pressure and blood lipid. The two are reasonably matched, the dampness-resolving and blood fat-reducing effects can not damage yin, the taste-removing effect is integrated and unified, and the health benefits are brought out in the best of each other. The people who are suitable for drinking: living in an air-conditioned environment for a long time; people who have good smoking and drinking; people who are often remunerative; a person taking a takeaway for a long time; people with high blood sugar, high blood sugar and high blood sugar.

Detailed Description

The invention is further illustrated by the following examples, without limiting the scope of the invention.

Example one

The invention provides a technical scheme that dendrobe tea comprises 3 parts of raw tea and 2 parts of dendrobe and maple leaves by weight.

In the embodiment, the preparation method of the dendrobium tea comprises the steps of taking raw tea raw materials, steaming the raw tea raw materials instantly by using steam of more than 200 degrees, putting the raw tea raw materials into cloth, putting the cloth into a dendrobium candidum bucket, wrapping the dendrobium candidum bucket with the cloth, quickly kneading the cloth and the cloth, enabling the raw tea raw materials to uniformly cover the surface of the dendrobium candidum bucket, finishing and forming the raw tea raw materials, placing the raw tea raw materials in a ventilated place for 3 days, drying the cloth and unwrapping the bag to obtain the dendrobium.

In the embodiment, the preparation steps of the raw tea are as follows:

step 2: spreading and drying in the air, spreading at a thickness of 3-8cm, at a temperature of 20 deg.C for 6 hr, and at an ambient relative humidity of 30-50% to obtain spread fresh leaves;

and step 3: de-enzyming, namely de-enzyming the spread fresh leaves in a roller de-enzyming machine at the temperature of 70 ℃ for 30 minutes to obtain de-enzymed Pu' er tea;

and 4, step 4: kneading, namely adding the de-enzymed Pu 'er tea into a tea kneading machine for kneading, wherein the tea barreling height is 1/2 of the barrel depth, and kneading time is 6 minutes to obtain the kneaded Pu' er tea;

and 5: fermenting, wherein the stacking thickness of the Pu ' er tea is 20cm, the fermentation temperature is 15 ℃, the relative humidity of air is 50%, the fermentation time is 60 days, and the Pu ' er tea is turned over once every 2 hours in the fermentation process to obtain the fermented Pu ' er tea;

step 6: drying, drying the fermented Pu' er tea in a vacuum drying oven for 4 hours at the drying temperature of 40 ℃ and the vacuum degree of 50Pa to obtain the raw tea.

In the embodiment, the preparation steps of the dendrobium candidum are as follows:

step S1: arranging raw materials, selecting fresh stems of dendrobium which are planted or naturally grow near tea trees and ancient tea gardens as raw materials, removing leaves, flower stalks and fibrous roots, reserving short strips, cutting long strips into short sections, and controlling the short sections to be 5 cm;

step S2: cleaning, namely placing the sorted dendrobium into a cleaning tank, washing rock soil and impurities by using natural spring water, spreading the dendrobium in a sterilized bamboo sieve, and airing the dendrobium in a ventilated and dry place for 1 day;

step S3: parching, namely putting the dried stem of dendrobium into a stainless steel pot at the temperature of 110 ℃ and parching at a constant speed until the leaf sheath is opened and the stem and leaf are soft;

step S4: winding, baking the fried herba Dendrobii with slow fire at 30 deg.C, softening stem, twisting while winding on stainless steel wire, pressing into compact spring shape, and fixing two ends of stem with herba Clerodendranthi Spicati;

Example two

The invention provides a technical scheme that dendrobe tea comprises, by weight, 10 parts of raw tea and 7 parts of dendrobe and maple leaves.

In the embodiment, the preparation steps of the raw tea are as follows:

step 2: spreading and airing, wherein the spreading thickness is 8cm, the spreading temperature is 30 ℃, the spreading time is 10 hours, and the relative humidity of the environment is 50 percent to obtain the spread fresh leaves;

and step 3: de-enzyming, namely de-enzyming the spread fresh leaves in a roller de-enzyming machine at the temperature of 80 ℃ for 40 minutes to obtain de-enzymed Pu' er tea;

and 4, step 4: kneading, namely adding the de-enzymed Pu 'er tea into a tea kneading machine for kneading, wherein the tea barreling height is 3/4 of the barrel depth, and kneading time is 8 minutes to obtain the kneaded Pu' er tea;

and 5: fermenting, namely stacking the Pu 'er tea with the thickness of 30cm, fermenting at the temperature of 30 ℃, keeping the relative humidity of air at 60%, and turning over the tea once every 3 hours in the fermentation process for 60 days to obtain the fermented Pu' er tea;

step 6: drying, drying the fermented Pu' er tea in a vacuum drying oven for 8 hours at 60 ℃ under 100Pa to obtain the crude tea.

step S1: arranging raw materials, selecting fresh stems of dendrobium which are planted or naturally grow near tea trees and ancient tea gardens as raw materials, removing leaves, flower stalks and fibrous roots, reserving short strips, cutting long strips into short sections, and controlling the short sections to be 7 cm;

step S2: cleaning, namely placing the sorted dendrobium into a cleaning tank, washing rock soil and impurities by using natural spring water, spreading the dendrobium in a sterilized bamboo sieve, and airing the dendrobium in a ventilated and dry place for 2 days;

step S3: parching, namely putting the dried stem of dendrobium into a stainless steel pot at the temperature of 120 ℃ and parching at a constant speed until the leaf sheath is opened and the stem and leaf are soft;

step S4: winding, baking the fried herba Dendrobii with slow fire at 50 deg.C, softening stem, twisting while winding on stainless steel wire, pressing into compact spring shape, and fixing two ends of stem with herba Clerodendranthi Spicati;

EXAMPLE III

The invention provides a technical scheme that the dendrobium tea comprises 8 parts of raw tea and 5 parts of dendrobium candidum by weight.

In the embodiment, the preparation steps of the raw tea are as follows:

step 2: spreading and airing, wherein the spreading thickness is 5cm, the spreading temperature is 26 ℃, the spreading time is 8 hours, the relative humidity of the environment is 40 percent, and the spread fresh leaves are obtained;

and step 3: de-enzyming, namely de-enzyming the spread fresh leaves in a roller de-enzyming machine at 76 ℃ for 35 minutes to obtain de-enzymed Pu' er tea;

and 4, step 4: kneading, namely adding the de-enzymed Pu 'er tea into a tea kneading machine for kneading, wherein the tea barreling height is 3/4 of the barrel depth, and kneading time is 7 minutes to obtain the kneaded Pu' er tea;

and 5: fermenting, wherein the stacking thickness of the Pu ' er tea is 20-30cm, the fermentation temperature is 20 ℃, the relative air humidity is 55%, the fermentation time is 60 days, and the Pu ' er tea is turned over once every 2 hours in the fermentation process to obtain the fermented Pu ' er tea;

step 6: drying, namely drying the fermented Pu' er tea in a vacuum drying oven for 6 hours at the drying temperature of 50 ℃ and the vacuum degree of 75Pa to obtain the raw tea.

step S3: parching, namely putting the dried stem of dendrobium into a stainless steel pot at the temperature of 115 ℃ and parching at a constant speed until the leaf sheath is opened and the stem and leaf are soft;

step S4: winding, baking the fried herba Dendrobii with slow fire at 40 deg.C, softening stem, twisting while winding on stainless steel wire, pressing into compact spring shape, and fixing two ends of stem with herba Clerodendranthi Spicati;

The brewing method of the dendrobium tea comprises the following steps:

1. stewing: the dendrobium is recommended to be stewed by adopting a 500-1500 ml thermos flask with good heat preservation performance, the stewing and soaking time is adjusted according to the personal preference, the stewing time is light (the stewing time is short), the stewing time is thick (the stewing time is long), and the stewing and soaking time is last 1-2 hours until the dendrobium is completely stretched and straightened, so that the dendrobium is optimal to eat.

2. Boiling: and (4) boiling and soaking with a tea boiling utensil with slow fire, and drinking along with boiling until the dendrobium is completely stretched and straightened, so that the dendrobium is best to eat.

Herba Dendrobii is stem of Dendrobium loddigesii Rolfe, herba Verbenae, herba Dendrobii or herba Dendrobii of Orchidaceae. Has effects of benefiting stomach, promoting fluid production, nourishing yin and clearing heat. It is indicated for stomach yin deficiency, heat damaging fluid, kidney yin deficiency.

Effect and action of Dendrobium nobile

Sweet in flavor and slightly cold in nature. Enter stomach and kidney meridians. Nourishing yin, clearing away heat, moistening lung, nourishing stomach, strengthening tendons and bones. It can be used for treating febrile disease, impairment of body fluid, dry mouth, polydipsia, gastralgia, retching, cough, and little phlegm.

1. Nourishing Yin and body fluid

The Chinese medicine dictionary states that the medicine is' specially nourishing lung and stomach qi and fluids, and the qi and fluids are rushing to invigorate, and the kidney water is produced, so that he is good at nourishing yin and promoting the production of body fluid, and treating yin deficiency and body fluid deficiency.

2. Strengthening physique

Dendrobe has the functions of nourishing yin and blood, and the Qing Dynasty's medical theory says that dendrobe can tonify kidney and accumulate essence, nourish stomach yin and invigorate qi; the herba Dendrobii contains abundant polysaccharides. Experiments prove that the dendrobium polysaccharide has the function of enhancing the immunologic function and can enhance the phagocytosis capability of abdominal cavity macrophages on chicken red blood cells.

3. Tonifying spleen and stomach

Dendrobe is a stomach-benefiting and fluid-generating medicine, recorded in Shen nong Ben Cao Jing and Ben Cao Xin, and called as an enterogastric medicine by people, and is a common medicine for treating epigastric pain and epigastric pain. Modern experiments prove that the dendrobium has a good inhibition effect on helicobacter pylori which is a common pathogenic bacterium in spleen and stomach diseases, and is beneficial to treating helicobacter pylori positive diseases such as atrophic gastritis, superficial gastritis, duodenal ulcer and the like, and meanwhile, oral dendrobium decoction can promote secretion of gastric juice, enhance emptying capacity of stomach and help digestion.

4. Liver-protecting and gallbladder-benefiting

Dendrobium has good cholagogic effect, and doctors of all ages believe that Dendrobium candidum has the effect of nourishing liver yin, is an essential medicine for treating various liver-gallbladder syndromes, and can be used for treating liver-gallbladder diseases such as hepatitis, cholecystitis, cholelithiasis and the like.

5. Dispersing and clearing deficiency heat

The compendium of materia medica and supplement of materia medica respectively record the functions of clearing stomach and removing deficiency heat, and the functions of treating hemorrhoids and stomach deficiency heat. Compared with the common heat-clearing medicines, the dendrobium can clear deficiency heat completely, and is characterized by yin deficiency and exuberant heat. Pharmacological experiments show that the dendrobium can obviously reduce the fever peak value and the body temperature response index of the rabbit with the hot condition and shorten the heat development time.

6. Strengthening tendons and bones

After the person enters middle-aged, the yin body fluid of the human body begins to weaken, the functions of the muscles and the bones are gradually reduced, the dendrobium can nourish yin fluid, and the yin fluid can lubricate joints, so that the effects of strengthening the muscles and the bones, smoothing the joints and enhancing the anti-rheumatism effect are achieved. Modern pharmacological research shows that the dendrobium can improve the stress capability and has good effects of resisting fatigue and resisting anoxia.

Nutritive value of dendrobium

Contains various alkaloids such as dendrobine.

The invention adopts wild dendrobium to prepare the maple bucket, and the ancient tree fermented aged Pu' er tea is matched to prepare the ball tea by manual rubbing. The strip is thick and strong, presents golden bud, has reddish brown and oily soup color, thick, smooth and sweet taste, and has special faint scent and thickness mutually blended. The dendrobium has the effects of nourishing stomach, promoting fluid production, nourishing yin, clearing heat, regulating spleen and stomach, relieving alcoholism, protecting liver, strengthening tendons, reducing blood fat, improving eyesight, moistening skin, reducing blood sugar and improving immunity. Can be taken for a long time to reduce weight and prolong life. The cooked Pu-Er tea has effects of nourishing and protecting stomach, dispelling pathogenic wind and cold, resolving food stagnation and relieving greasiness, promoting diuresis and relaxing bowels, removing toxic substance and promoting fluid production, and lowering blood pressure and blood lipid. The two are reasonably matched, the dampness-resolving and blood fat-reducing effects can not damage yin, the taste-removing effect is integrated and unified, and the health benefits are brought out in the best of each other. The people who are suitable for drinking: living in an air-conditioned environment for a long time; people who have good smoking and drinking; people who are often remunerative; a person taking a takeaway for a long time; people with high blood sugar, high blood sugar and high blood sugar.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference thereto is therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims

1. The dendrobe tea is characterized by comprising 3-10 parts of raw tea and 2-8 parts of dendrobe and dendrobium candidum by weight.

2. The dendrobe tea of claim 1, wherein: the preparation method of the dendrobium tea comprises the steps of taking raw tea raw materials, steaming the raw tea raw materials instantly by steam of more than 200 degrees, putting the raw tea raw materials into cloth, putting the raw tea raw materials into a dendrobium candidum bucket, wrapping the dendrobium candidum bucket with the cloth, quickly kneading the mixture to enable the raw tea raw materials to uniformly cover the surface of the dendrobium candidum bucket, finishing and forming the mixture, placing the mixture in a ventilated place for 3 days, drying and unwrapping the dried mixture to obtain the dendrobium tea.

3. The dendrobe tea of any one of claims 1 or 2, which is characterized in that: the preparation steps of the raw tea are as follows:

4. The dendrobe tea of any one of claims 1 or 2, which is characterized in that: the preparation method of the dendrobium candidum comprises the following steps: