CN110651865A - Preparation method of mulberry leaf and poria cocos tea - Google Patents
Preparation method of mulberry leaf and poria cocos tea Download PDFInfo
- Publication number
- CN110651865A CN110651865A CN201810685822.6A CN201810685822A CN110651865A CN 110651865 A CN110651865 A CN 110651865A CN 201810685822 A CN201810685822 A CN 201810685822A CN 110651865 A CN110651865 A CN 110651865A
- Authority
- CN
- China
- Prior art keywords
- tea
- mulberry
- leaves
- mulberry leaf
- steaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 99
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims description 9
- 244000269722 Thea sinensis Species 0.000 title abstract description 83
- 244000197580 Poria cocos Species 0.000 title description 5
- 235000008599 Poria cocos Nutrition 0.000 title description 5
- 238000010025 steaming Methods 0.000 claims abstract description 29
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 7
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000011449 brick Substances 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 241000737241 Cocos Species 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000011221 initial treatment Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 230000001050 lubricating effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 34
- 239000011469 building brick Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 79
- 235000019640 taste Nutrition 0.000 description 3
- 241000255789 Bombyx mori Species 0.000 description 2
- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241001205401 Aspergillus cristatus Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing mulberry leaf Fuzhuan tea, which sequentially comprises the following steps: selecting and primarily treating mulberry leaves, caging, steaming, kneading, drying, spreading and drying and sieving, boiling glaze, stirring, piling, weighing, steaming tea, building bricks and blooming, and finally making the mulberry leaves Fu tea with good mouthfeel.
Description
Technical Field
The invention relates to a mulberry leaf tea beverage, in particular to a preparation method of mulberry leaf poria cocos tea.
Background
The mulberry leaves are the plant leaves which are confirmed to be homologous in medicine and food by the national ministry of health, are used for the field of traditional Chinese medicine and beverage besides being used for breeding silkworms to prepare silkworms, and the modern medical research shows that: the mulberry leaves contain rich crude protein, amino acid, vitamin, mineral nutrient elements, flavone, alkaloid, polysaccharide and other bioactive substances, and have the functions of obviously reducing blood sugar, reducing blood pressure, removing fat, regulating immunity and the like. Mulberry leaf tea products such as mulberry leaf green tea, bud tea, tea bags and the like are researched and developed successfully in China, steamed green tea is also made from mulberry leaves in Japan, the tea is regarded as 'longevity tea', and the mulberry leaf tea is approved by consumers in and out of the national school.
However, the mulberry leaf tea product has two problems of technical process and resource utilization, firstly, the mulberry leaf has a strong green taste, the taste of the existing mulberry leaf tea product has the defect of obvious astringent taste, and the mulberry leaf tea product is difficult to accept by consumers, so that the popularization and application of the mulberry leaf tea industrialization are restricted; secondly, the old and mature mulberry leaves are limited by the deastringency process, and the green and astringent taste is heavier, so that the current mulberry tea product only can use the tender and mature leaves on the upper part of mulberry twigs as raw materials, so that the mulberry leaves cannot be completely utilized, and the utilization rate of the mulberry leaves is low. In conclusion, the existing preparation process and method of the mulberry leaf tea beverage need to be further improved and innovated.
Disclosure of Invention
In order to solve the existing problems, the invention provides a method for preparing mulberry leaf-Fu tea.
In order to achieve the purpose, the invention adopts the following scheme:
a method for preparing mulberry leaf and poria cocos tea sequentially comprises the following steps:
a. selecting mulberry leaves and carrying out primary treatment: selecting leaves with no pollution and no plant diseases and insect pests at the middle and upper parts of mulberry in the middle ten days of September in late autumn, removing leaf stalks when picking the leaves, rinsing the leaves with clear water after picking, drying the leaves in the shade until no water drops exist, and cutting the leaves into strips with the length of 1cm and the width of 0.5 cm;
b. loading a cage: loosening folium Mori, placing in a food steamer with 5-7 cm thick gauze, and steaming.
c. Steaming green: putting clear water in a pot, placing a steamer in the pot to cover after boiling, quickly steaming with strong fire and strong fire, steaming with slow fire for 2.5-5 minutes after getting angry, uncovering the cover to penetrate, taking mulberry leaves soft and well kept fresh and clear, immediately taking out of the steamer, pouring the steamer in a clean container to spread for cooling, and immediately dispelling steam after steaming in the pot;
d. kneading: after the mulberry leaves are spread for cooling, the mulberry leaves are pushed and rolled on the wood board along one direction by hands, so that the leaf shapes are approximately curled, the leaf juice overflows and adheres to the leaf surfaces, and the leaves are rubbed by hands to have a lubricating feeling;
e. and (3) drying: putting the kneaded mulberry leaves into a hot pot, continuously turning over by using a wooden shovel to evaporate water to be large and semi-dry as soon as possible, further uniformly evaporating the water by using small fire until the mulberry leaves tend to be dry, rapidly turning over by using large fire to uniformly heat the mulberry leaves, and then rapidly removing the fire;
f. spreading, airing and sieving: pouring the prepared mulberry leaf tea into a clean container, spreading for cooling, sieving fine broken tea by using a proper sieve after cooling, and bagging for later use;
g. and (3) glaze boiling: wrapping the dried folium Mori tea with gauze, boiling clear water with strong fire, putting the gauze bag into boiling water, boiling with strong fire for 2 min, decocting with slow fire until the soup is bright red and the fragrance overflows, stopping heating, taking out the gauze bag, keeping folium Mori tea glaze, and cooling to 40 deg.C;
h. stirring: weighing the mulberry leaf dry tea, pouring the weighed mulberry leaf dry tea into a stainless steel stirring tank, and mixing the weighed mulberry leaf dry tea with the weight ratio of 100: adding cooled glaze at a ratio of 30, and stirring to uniformly adhere the glaze on the dried tea.
i. Pile fermentation: stacking the stirred mulberry leaf tea together with the height of about 100cm, and covering a cotton cloth bag on the tea stack for heat preservation when the space temperature is lower than 20 ℃;
j. weighing: packaging the piled mulberry leaf tea in a stainless steel barrel, and then weighing the mulberry leaves according to the specification of the brick tea by an electronic scale;
k. steaming tea: pouring the weighed mulberry leaves into a tea steaming box on a tea steaming table, uniformly putting, steaming for 5-8 seconds at 170 ℃, and pouring into a dustpan of tea;
l, brick building: firstly, packaging paper is filled into a brick tea box, steamed mulberry leaf tea is uniformly put into the packaging paper, meanwhile, the mulberry leaf tea is vertically and uniformly beaten in the tea box by a wooden hammer, the box is opened after the beating, the tea brick is taken out, is tightly bundled by cotton threads in a crossed way, is well bundled, does not deform the tea brick, is placed on a cooling rack, is cooled to below 50 ℃, and is sent into a flowering room;
m. flowering: the cooled tea bricks are placed on a wooden frame or a steel frame of a flowering room which is sealed at the periphery and is provided with constant temperature and humidity and complete ventilation equipment, the left and right spacing of each brick is 4-5 cm, and the upper and lower spacing is 10-15 cm. Keeping the temperature of the flowering room at 26 ℃ and the humidity at 65 ℃ for 1-3 days; the temperature is 27 ℃ and the humidity is 70 ℃ for 3 to 7 days; the temperature is 28 ℃ in 7-15 days, and the humidity is 75-80 ℃; the temperature is 35 ℃ and the humidity is below 45 ℃ for 15-22 days; ventilating and cooling to natural temperature and humidity within 23-30 days, transferring the flower growing room to an aging chamber, placing the flower growing room on a wooden frame, and allowing a space to be reserved between the upper part and the lower part of each tea block for ventilation and conversion, thereby completing the preparation of the mulberry leaf-poria cocos tea.
Preferably, the weight ratio of the mulberry leaf dry tea to the clear water in the step g is 1: 40.
Preferably, the specific pile fermentation time and the specific pile fermentation step in the step i are as follows: turning over once when the temperature of the mulberry leaf tea pile reaches 45 ℃, wherein the pile fermentation time in spring is 12-18 hours, and the time in summer and autumn is 8-12 hours;
pile fermentation degree: the water drops condensed by hot air appear on the surface of the tea pile, the leaves are changed from green to yellow brown, and the green air is eliminated.
Preferably, when the step j is divided into two, the weight ratio of the mulberry leaf raw material used for making the brick tea to the brick tea is as follows: 1.3: 1 to 1.4: 1.
The invention has the beneficial effects that: the mulberry leaf tea has greatly improved taste and production efficiency by cleaning mulberry leaf raw materials, controlling fermentation, adding water ratio, pile fermentation time and controlling temperature, humidity and time for growing eurotium cristatum.
Detailed Description
The technical solution of the present invention will be described in more detail and fully below.
In the embodiment of the method, the first step,
a method for preparing mulberry leaf and poria cocos tea sequentially comprises the following steps:
a. selecting mulberry leaves and carrying out primary treatment: selecting leaves with no pollution and no plant diseases and insect pests at the middle and upper parts of mulberry in the middle ten days of September in late autumn, removing leaf stalks when picking the leaves, rinsing the leaves with clear water after picking, drying the leaves in the shade until no water drops exist, and cutting the leaves into strips with the length of 1cm and the width of 0.5 cm;
b. loading a cage: loosening folium Mori, placing in a food steamer with 5-7 cm thick gauze, and steaming.
c. Steaming green: putting clear water in a pot, placing a steamer in the pot to cover after boiling, quickly steaming with strong fire and strong fire, steaming with slow fire for 2.5-5 minutes after getting angry, uncovering the cover to penetrate, taking mulberry leaves soft and well kept fresh and clear, immediately taking out of the steamer, pouring the steamer in a clean container to spread for cooling, and immediately dispelling steam after steaming in the pot;
d. kneading: after the mulberry leaves are spread for cooling, the mulberry leaves are pushed and rolled on the wood board along one direction by hands, so that the leaf shapes are approximately curled, the leaf juice overflows and adheres to the leaf surfaces, and the leaves are rubbed by hands to have a lubricating feeling;
e. and (3) drying: putting the kneaded mulberry leaves into a hot pot, continuously turning over by using a wooden shovel to evaporate water to be large and semi-dry as soon as possible, further uniformly evaporating the water by using small fire until the mulberry leaves tend to be dry, rapidly turning over by using large fire to uniformly heat the mulberry leaves, and then rapidly removing the fire;
f. spreading, airing and sieving: pouring the prepared mulberry leaf tea into a clean container, spreading for cooling, sieving fine broken tea by using a proper sieve after cooling, and bagging for later use;
g. and (3) glaze boiling: wrapping the dried folium Mori tea with gauze, boiling clear water with strong fire, putting the gauze bag into boiling water, boiling with strong fire for 2 min, decocting with slow fire until the soup is bright red and the fragrance overflows, stopping heating, taking out the gauze bag, keeping folium Mori tea glaze, and cooling to 40 deg.C;
h. stirring: weighing the mulberry leaf dry tea, pouring the weighed mulberry leaf dry tea into a stainless steel stirring tank, and mixing the weighed mulberry leaf dry tea with the weight ratio of 100: adding cooled glaze at a ratio of 30, and stirring to uniformly adhere the glaze on the dried tea.
i. Pile fermentation: stacking the stirred mulberry leaf tea together with the height of about 100cm, and covering a cotton cloth bag on the tea stack for heat preservation when the space temperature is lower than 20 ℃;
j. weighing: packaging the piled mulberry leaf tea in a stainless steel barrel, and then weighing the mulberry leaves according to the specification of the brick tea by an electronic scale;
k. steaming tea: pouring the weighed mulberry leaves into a tea steaming box on a tea steaming table, uniformly putting, steaming for 5-8 seconds at 170 ℃, and pouring into a dustpan of tea;
l, brick building: firstly, packaging paper is filled into a brick tea box, steamed mulberry leaf tea is uniformly put into the packaging paper, meanwhile, the mulberry leaf tea is vertically and uniformly beaten in the tea box by a wooden hammer, the box is opened after the beating, the tea brick is taken out, is tightly bundled by cotton threads in a crossed way, is well bundled, does not deform the tea brick, is placed on a cooling rack, is cooled to below 50 ℃, and is sent into a flowering room;
m. flowering: the cooled tea bricks are placed on a wooden frame or a steel frame of a flowering room which is sealed at the periphery and is provided with constant temperature and humidity and complete ventilation equipment, the left and right spacing of each brick is 4-5 cm, and the upper and lower spacing is 10-15 cm. Keeping the temperature of the flowering room at 26 ℃ and the humidity at 65 ℃ for 1-3 days; the temperature is 27 ℃ and the humidity is 70 ℃ for 3 to 7 days; the temperature is 28 ℃ in 7-15 days, and the humidity is 75-80 ℃; the temperature is 35 ℃ and the humidity is below 45 ℃ for 15-22 days; ventilating and cooling to natural temperature and humidity within 23-30 days, transferring the flower growing room to an aging chamber, placing the flower growing room on a wooden frame, and allowing a space to be reserved between the upper part and the lower part of each tea block for ventilation and conversion, thereby completing the preparation of the mulberry leaf-poria cocos tea.
Preferably, the weight ratio of the mulberry leaf dry tea to the clear water in the step g is 1: 40.
Preferably, the specific pile fermentation time and the specific pile fermentation step in the step i are as follows: turning over once when the temperature of the mulberry leaf tea pile reaches 45 ℃, wherein the pile fermentation time in spring is 12-18 hours, and the time in summer and autumn is 8-12 hours;
pile fermentation degree: the water drops condensed by hot air appear on the surface of the tea pile, the leaves are changed from green to yellow brown, and the green air is eliminated.
Preferably, when the step j is divided into two, the weight ratio of the mulberry leaf raw material used for making the brick tea to the brick tea is as follows: 1.3: 1 to 1.4: 1.
The foregoing detailed description is given for clarity of illustration only, and is not intended to limit the scope of the invention. It will be apparent to those skilled in the art that other variations and modifications may be made in the foregoing disclosure, without necessarily requiring or implying an exhaustive enumeration of all such embodiments, and all such variations and modifications as may be apparent from the foregoing teachings, are within the scope of the invention.
Claims (4)
1. The preparation method of the mulberry leaf-poria cocos tea is characterized by comprising the following steps in sequence:
a. selecting mulberry leaves and carrying out primary treatment: selecting leaves with no pollution and no plant diseases and insect pests at the middle and upper parts of mulberry in the middle ten days of September in late autumn, removing leaf stalks when picking the leaves, rinsing the leaves with clear water after picking, drying the leaves in the shade until no water drops exist, and cutting the leaves into strips with the length of 1cm and the width of 0.5 cm;
b. loading a cage: loosening folium Mori, placing in a food steamer with 5-7 cm thick gauze, and steaming.
c. Steaming green: putting clear water in a pot, placing a steamer in the pot to cover after boiling, quickly steaming with strong fire and strong fire, steaming with slow fire for 2.5-5 minutes after getting angry, uncovering the cover to penetrate, taking mulberry leaves soft and well kept fresh and clear, immediately taking out of the steamer, pouring the steamer in a clean container to spread for cooling, and immediately dispelling steam after steaming in the pot;
d. kneading: after the mulberry leaves are spread for cooling, the mulberry leaves are pushed and rolled on the wood board along one direction by hands, so that the leaf shapes are approximately curled, the leaf juice overflows and adheres to the leaf surfaces, and the leaves are rubbed by hands to have a lubricating feeling;
e. and (3) drying: putting the kneaded mulberry leaves into a hot pot, continuously turning over by using a wooden shovel to evaporate water to be large and semi-dry as soon as possible, further uniformly evaporating the water by using small fire until the mulberry leaves tend to be dry, rapidly turning over by using large fire to uniformly heat the mulberry leaves, and then rapidly removing the fire;
f. spreading, airing and sieving: pouring the prepared mulberry leaf tea into a clean container, spreading for cooling, sieving fine broken tea by using a proper sieve after cooling, and bagging for later use;
g. and (3) glaze boiling: wrapping the dried folium Mori tea with gauze, boiling clear water with strong fire, putting the gauze bag into boiling water, boiling with strong fire for 2 min, decocting with slow fire until the soup is bright red and the fragrance overflows, stopping heating, taking out the gauze bag, keeping folium Mori tea glaze, and cooling to 40 deg.C;
h. stirring: weighing the mulberry leaf dry tea, pouring the weighed mulberry leaf dry tea into a stainless steel stirring tank, and mixing the weighed mulberry leaf dry tea with the weight ratio of 100: adding cooled glaze at a ratio of 30, and stirring to uniformly adhere the glaze on the dried tea.
i. Pile fermentation: stacking the stirred mulberry leaf tea together with the height of about 100cm, and covering a cotton cloth bag on the tea stack for heat preservation when the space temperature is lower than 20 ℃;
j. weighing: packaging the piled mulberry leaf tea in a stainless steel barrel, and then weighing the mulberry leaves according to the specification of the brick tea by an electronic scale;
k. steaming tea: pouring the weighed mulberry leaves into a tea steaming box on a tea steaming table, uniformly putting, steaming for 5-8 seconds at 170 ℃, and pouring into a dustpan of tea;
l, brick building: firstly, packaging paper is filled into a brick tea box, steamed mulberry leaf tea is uniformly put into the packaging paper, meanwhile, the mulberry leaf tea is vertically and uniformly beaten in the tea box by a wooden hammer, the box is opened after the beating, the tea brick is taken out, is tightly bundled by cotton threads in a crossed way, is well bundled, does not deform the tea brick, is placed on a cooling rack, is cooled to below 50 ℃, and is sent into a flowering room;
m. flowering: the cooled tea bricks are placed on a wooden frame or a steel frame of a flowering room which is sealed at the periphery and is provided with constant temperature and humidity and complete ventilation equipment, the left and right spacing of each brick is 4-5 cm, and the upper and lower spacing is 10-15 cm. Keeping the temperature of the flowering room at 26 ℃ and the humidity at 65 ℃ for 1-3 days; the temperature is 27 ℃ and the humidity is 70 ℃ for 3 to 7 days; the temperature is 28 ℃ in 7-15 days, and the humidity is 75-80 ℃; the temperature is 35 ℃ and the humidity is below 45 ℃ for 15-22 days; ventilating and cooling to natural temperature and humidity within 23-30 days, transferring the flower growing room to an aging chamber, placing the flower growing room on a wooden frame, and allowing a space to be reserved between the upper part and the lower part of each tea block for ventilation and conversion, thereby completing the preparation of the mulberry leaf-poria cocos tea.
2. The method for preparing the mulberry leaf-poria cocos tea as claimed in claim 1, wherein the weight ratio of the mulberry leaf dry tea to the clean water in the step g is 1: 40.
3. The method for preparing mulberry leaf-Fu tea according to claim 1, wherein the specific pile fermentation time in the step i and the steps are as follows: turning over once when the temperature of the mulberry leaf tea pile reaches 45 ℃, wherein the pile fermentation time in spring is 12-18 hours, and the time in summer and autumn is 8-12 hours;
pile fermentation degree: the water drops condensed by hot air appear on the surface of the tea pile, the leaves are changed from green to yellow brown, and the green air is eliminated.
4. The method for preparing mulberry leaf-Fuzhuan tea according to claim 1, wherein the weight ratio of the mulberry leaf raw materials used for preparing the brick tea to the brick tea is as follows: 1.3: 1 to 1.4: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810685822.6A CN110651865A (en) | 2018-06-28 | 2018-06-28 | Preparation method of mulberry leaf and poria cocos tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810685822.6A CN110651865A (en) | 2018-06-28 | 2018-06-28 | Preparation method of mulberry leaf and poria cocos tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110651865A true CN110651865A (en) | 2020-01-07 |
Family
ID=69026429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810685822.6A Pending CN110651865A (en) | 2018-06-28 | 2018-06-28 | Preparation method of mulberry leaf and poria cocos tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110651865A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431124A (en) * | 2013-09-25 | 2015-03-25 | 湖南省蚕桑科学研究所 | Compound mulberry leaf Fuzhuan brick tea and production method thereof |
| CN104431126A (en) * | 2013-09-25 | 2015-03-25 | 湖南省蚕桑科学研究所 | Mulberry leaf-Fuzhuan tea and production method thereof |
| CN104705443A (en) * | 2015-04-02 | 2015-06-17 | 湖南阿香茶果食品有限公司 | Multifunctional health dark tea and preparation method thereof |
| CN106035867A (en) * | 2016-06-20 | 2016-10-26 | 西北农林科技大学 | Preparation method of hand-processed folium mori fu-brick compound tea |
-
2018
- 2018-06-28 CN CN201810685822.6A patent/CN110651865A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431124A (en) * | 2013-09-25 | 2015-03-25 | 湖南省蚕桑科学研究所 | Compound mulberry leaf Fuzhuan brick tea and production method thereof |
| CN104431126A (en) * | 2013-09-25 | 2015-03-25 | 湖南省蚕桑科学研究所 | Mulberry leaf-Fuzhuan tea and production method thereof |
| CN104705443A (en) * | 2015-04-02 | 2015-06-17 | 湖南阿香茶果食品有限公司 | Multifunctional health dark tea and preparation method thereof |
| CN106035867A (en) * | 2016-06-20 | 2016-10-26 | 西北农林科技大学 | Preparation method of hand-processed folium mori fu-brick compound tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156634B (en) | A processing method of Meishan pretty tea | |
| CN101946841B (en) | Treating method and product of organic osmanthus green tea | |
| CN104431126B (en) | A kind of mulberry leaf Fu-brick tea and its production method | |
| CN103947810A (en) | Peony black tea as well as preparation method and application thereof | |
| CN107771991A (en) | A kind of processing method of Fu-brick tea | |
| CN103931829B (en) | A kind of preparation method of green grass or young crops thorn tea | |
| KR101335777B1 (en) | Method for production of functional salt | |
| CN102919447A (en) | Preparation method of mulberry leaf tea | |
| CN109122973A (en) | A kind of dried orange peel white tea brick tea and preparation method thereof | |
| CN104273250A (en) | Processing technology of osmanthus fragrans Liupu tea | |
| CN106889220A (en) | The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies | |
| CN105875895A (en) | Preparation method of sweet-scented osmanthus black tea | |
| CN110313527A (en) | A kind of small yellow tea processing technology thereof in Huoshan | |
| CN107279336A (en) | A kind of yellow tea steams blue or green preparation technology | |
| CN104705460B (en) | A kind of loquat leaf tea and its processing method | |
| CN105558210A (en) | Sweet-scented osmanthus black tea making technology | |
| CN108419852A (en) | The production technology of Pu'er tea fossil | |
| CN104286084A (en) | Silver carp and clam meat filling bread roll and preparation method thereof | |
| CN105685287A (en) | Making process for black tea with jasmine flower fragrance | |
| CN102783543A (en) | Preparation method for xanthoceras sorbifolia Fuzhuan tea | |
| CN114617176A (en) | Production process of agilawood black tea | |
| CN107183236A (en) | Tea ear jasmine tea and preparation method thereof | |
| CN104171208B (en) | Preparation process of cortex aralia elatae tea | |
| CN110651865A (en) | Preparation method of mulberry leaf and poria cocos tea | |
| CN106615351A (en) | Composite type rubus chingii Fuzhuan tea and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200107 |
|
| RJ01 | Rejection of invention patent application after publication |