CN110810579A - Preparation method of mulberry leaf dark tea - Google Patents

Abstract

The invention provides a preparation method of mulberry leaf dark tea, which comprises the following steps: picking fresh annual mulberry leaves, putting the fresh annual mulberry leaves into an impregnation barrel for soaking for 2-3 days, fishing out, putting into a squeezer for squeezing to obtain mulberry leaf juice, selecting tea leaves according to a conventional process, deactivating enzymes, adding the mulberry leaf juice into the tea leaves during rolling, putting the rolled tea leaves into a fermentation barrel, heating the fermentation barrel through steam, pouring out the heated tea leaves, cooling to room temperature, and performing pile fermentation; drying the fermented tea leaves, and shaping. The scheme has the advantages that: the mulberry leaves are not contacted with and mixed with the tea leaves, the quality of the tea leaves is not influenced during storage, simultaneously, the nutrition of the mulberry leaves can be perfectly blended into the tea leaves, and the blended black tea has good taste and rich nutrition.

Description

Preparation method of mulberry leaf dark tea

Technical Field

The invention relates to the technical field of black tea preparation, in particular to a preparation method of mulberry leaf black tea.

Background

The dark tea belongs to one of six tea types in China, belongs to fully fermented tea, and is a general name of dark green tea prepared by de-enzyming, rolling, piling and drying fresh tea leaves and finished tea refined on the basis of the dark green tea. Raw materials for manufacturing dark tea are derived from fresh tea leaves, and are one of the comprehensive industries of economic activities such as tea planting, tea manufacturing, tea selling and the like for obtaining beverage tea. Dark tea is an important production branch in the tea industry economy. The black tea is a favorite beverage, and hundreds of chemical substances are found in the black tea along with the development of modern science. Some of these substances can increase human nutrition, such as protein, amino acid, vitamins, etc.; some of them can prevent diseases, such as tea polyphenol, caffeine, lipopolysaccharide, etc., and also have the functions of removing greasiness, benefiting digestion, reducing fat and losing weight. The black tea will become the development direction of tea industry.

The mulberry leaves are plant leaves which are confirmed to be homologous to medicine and food by the national ministry of health, 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. At present, the common dark tea takes traditional tea leaves in the genus of camellia in the family of theaceae as raw materials, and the mulberry leaves are obviously different from the traditional tea leaves in terms of biochemical components, so that the production method for preparing the dark tea by taking the mulberry leaves as the raw materials is different from the production method and the process parameters of the traditional dark tea, and therefore the black tea with the mulberry leaves is still in the research, development and exploration processes.

The existing mulberry leaf black tea 201710315173.6, 201711411842.6 and the like are prepared by directly adding mulberry leaves into tea leaves, the mulberry leaves turn yellow two to three years after the preparation and the collection of the black tea, the mulberry leaves begin to be pulverized five years later, and the pulverized black tea can cause adverse effects on the taste of the tea leaves.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides the preparation method of the mulberry leaf dark tea with simple process and good quality.

In order to achieve the purpose, the technical scheme provided by the invention is as follows: a preparation method of mulberry leaf dark tea comprises the following steps:

the first step is as follows: picking fresh annual mulberry leaves, rinsing the annual mulberry leaves with clear water once to remove dirt on the surfaces of the mulberry leaves;

the second step is as follows: adding purified water into the soaking barrel, soaking folium Mori in clear water for 2-3 days, and collecting the soaking water;

the third step: taking out the soaked mulberry leaves, putting the mulberry leaves into a squeezer, and squeezing the mulberry leaves by the squeezer to obtain mulberry leaf juice for later use;

the fourth step: selecting tea according to conventional process, deactivating enzyme, adding folium Mori juice into tea during rolling till folium Mori juice uniformly permeates into tea, and keeping tea temperature at 30-45 deg.C during rolling;

the fifth step: putting the rolled tea into a fermentation barrel, wherein a steam port is formed in the bottom of the fermentation barrel, the fermentation barrel is placed on a steamer, pouring the steeped water into the steamer, heating the steamer to keep the water temperature in the steamer at 60-80 ℃, water in the steamer generates steam, the steam enters the fermentation barrel through the steam port to be in contact with the tea for mixing, and the steaming time is 40-120 minutes;

a sixth step: pouring out the tea leaves in the fermentation barrel, cooling to room temperature, and performing pile fermentation; pile-fermentation for 2-3 times, wherein each fermentation time is 6-8 hours, and after each pile-fermentation is finished, the mulberry leaves are piled up to dissipate heat, cooled to room temperature, and then the next pile-fermentation is carried out again;

a seventh step of: drying the fermented tea leaves, and shaping.

The scheme has the advantages that: the mulberry leaves are not contacted with and mixed with the tea leaves, the quality of the tea leaves is not influenced during storage, simultaneously, the nutrition of the mulberry leaves can be perfectly blended into the tea leaves, and the blended black tea has good taste and rich nutrition.

Detailed Description

The present invention is further described below, and the preferred embodiments of the present invention are: the preparation method of the mulberry leaf dark tea comprises the following steps:

the first step is as follows: picking fresh annual mulberry leaves, rinsing the annual mulberry leaves with clear water once to remove dirt on the surfaces of the mulberry leaves; the annual mulberry leaves grow about one year later, the mulberry leaves aged for too long time have low nutritional value, and the mulberry leaves which are not annual are too tender and not easy to process;

the second step is as follows: adding purified water into the soaking barrel, soaking folium Mori in clear water for 2-3 days, and collecting the soaking water; impregnated water

The third step: taking out the soaked mulberry leaves, putting the mulberry leaves into a squeezer, and squeezing the mulberry leaves by the squeezer to obtain mulberry leaf juice for later use; the soaked mulberry leaves absorb water to be full, so that the juice amount is larger when the mulberry leaves are squeezed;

the fourth step: selecting tea according to conventional process, deactivating enzyme, adding folium Mori juice into tea during rolling till folium Mori juice uniformly permeates into tea, and keeping tea temperature at 30-45 deg.C during rolling; the rolling time is long enough to ensure that the mulberry leaf juice is completely infiltrated into the tea leaves and no water stain is left on the surface of the tea leaves;

the fifth step: putting the rolled tea into a fermentation barrel, wherein a steam port is formed in the bottom of the fermentation barrel, the fermentation barrel is placed on a steamer, pouring the steeped water into the steamer, heating the steamer to keep the water temperature in the steamer at 60-80 ℃, water in the steamer generates steam, the steam enters the fermentation barrel through the steam port to be in contact with the tea for mixing, and the steaming time is 40-120 minutes; certain mulberrin is left in water when the mulberry leaves are soaked, and the soaking water is used for ensuring that the mulberrin enters the tea leaves to the maximum extent; simultaneously, the infiltrated mulberry leaf juice is completely combined with the tea leaves by steam heating;

a sixth step: pouring out the tea leaves in the fermentation barrel, cooling to room temperature, and performing pile fermentation; pile-fermentation for 2-3 times, wherein each fermentation time is 6-8 hours, and after each pile-fermentation is finished, the mulberry leaves are piled up to dissipate heat, cooled to room temperature, and then the next pile-fermentation is carried out again;

a seventh step of: drying the fermented tea leaves, and shaping.

The scheme has the advantages that: the mulberry leaves are not contacted with and mixed with the tea leaves, the quality of the tea leaves is not influenced during storage, simultaneously, the nutrition of the mulberry leaves can be perfectly blended into the tea leaves, and the blended black tea has good taste and rich nutrition.

The above-mentioned embodiments are merely preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, so that variations made according to the principle of the present invention should be covered by the protection scope of the present invention.

Claims (1)

1. A preparation method of mulberry leaf dark tea is characterized by comprising the following steps: it comprises the following steps:

the first step is as follows: picking fresh annual mulberry leaves, rinsing the annual mulberry leaves with clear water once to remove dirt on the surfaces of the mulberry leaves;

the second step is as follows: adding purified water into the soaking barrel, soaking folium Mori in clear water for 2-3 days, and collecting the soaking water;

the third step: taking out the soaked mulberry leaves, putting the mulberry leaves into a squeezer, and squeezing the mulberry leaves by the squeezer to obtain mulberry leaf juice for later use;

the fourth step: selecting tea according to conventional process, deactivating enzyme, adding folium Mori juice into tea during rolling till folium Mori juice uniformly permeates into tea, and keeping tea temperature at 30-45 deg.C during rolling;

the fifth step: putting the rolled tea into a fermentation barrel, wherein a steam port is formed in the bottom of the fermentation barrel, the fermentation barrel is placed on a steamer, pouring the steeped water into the steamer, heating the steamer to keep the water temperature in the steamer at 60-80 ℃, water in the steamer generates steam, the steam enters the fermentation barrel through the steam port to be in contact with the tea for mixing, and the steaming time is 40-120 minutes;

a sixth step: pouring out the tea leaves in the fermentation barrel, cooling to room temperature, and performing pile fermentation; pile-fermentation for 2-3 times, wherein each fermentation time is 6-8 hours, and after each pile-fermentation is finished, the mulberry leaves are piled up to dissipate heat, cooled to room temperature, and then the next pile-fermentation is carried out again;

a seventh step of: drying the fermented tea leaves, and shaping.