CN110881540A - Processing method of sophora flower black tea - Google Patents
Processing method of sophora flower black tea Download PDFInfo
- Publication number
- CN110881540A CN110881540A CN201811047190.7A CN201811047190A CN110881540A CN 110881540 A CN110881540 A CN 110881540A CN 201811047190 A CN201811047190 A CN 201811047190A CN 110881540 A CN110881540 A CN 110881540A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- tea leaves
- flowers
- fresh
- 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
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a processing method of sophora flower black tea, belonging to the field of beverage production, and the method comprises the steps of ⑴ withering tea leaves, ⑵ rolling tea leaves, ⑶ ingredient pretreatment, ⑷ tea leaf fermentation, ⑸ tea blank treatment, ⑹ flower selection and spreading for cooling, ⑺ scenting for removing flowers, ⑻ repeated scenting, ⑼ blooming, ⑽ reviving for drying, ⑵ 0 jacquard, the sophora flower black tea processed according to the process of the invention has the advantages of fine and attractive strip, high fragrance, red and bright liquor color and sweet taste, during processing, fresh tea leaves are withered and rolled to improve the appearance and improve the flower fragrance, and then the tea leaves are fermented to improve the color and fragrance of the tea leaves, and the key is to scenting the tea leaves together with picked sophora flower flowers at proper time to enable the sophora flower fragrance to permeate into the tea blanks, and the baked tea leaves and the sophora flowers are scented once to improve the freshness of the sophora flowers.
Description
Technical Field
The invention belongs to the field of beverage making, and particularly relates to a processing method of sophora flower black tea.
Background
Flos sophorae, the flower and bud of sophora japonica, a leguminous plant, is generally grown in the wild of hillside and is cultivated in many places in north and south of China, especially in loess plateau and north China plain. Flos Sophorae Immaturus contains rutin, quercetin, tannin, flos Sophorae Immaturus glycol, vitamin A, etc. The sophora japonica has good ornamental value, and when the flowering season comes, a string of white sophora japonica is studded with branches, so that the flower is diffused with light and simple faint scent in the air, and is refreshing. Flos sophorae also has good edible value, and because flos sophorae is cool, people with deficiency-cold spleen and stomach are not suitable for eating normally, and the flos sophorae tea is used for making flos sophorae schizonepetae drink, flos sophorae chrysanthemum tea, rhubarb flos sophorae honey drink, purslane flos sophorae porridge, radix sanguisorbae flos sophorae honey drink, radix rehmanniae flos sophorae porridge and flos sophorae steamed fish, and can be further made into flos sophorae rice, flos sophorae steamed stuffed bun, flos sophorae dumpling, flos sophorae battercake and flos sophorae fried egg.
The sophora japonica has good medicinal value, and the sophora japonica is divided into raw sophora japonica, fried sophora japonica and sophora japonica charcoal when being used for medicine. In summer each year, flowers are collected when the flowers bloom initially, and are called as flos sophorae, and buds are collected when the flowers do not bloom, and are called as flos sophorae immaturus. The preparation method comprises removing impurities and ash, and sun drying to obtain flos Sophorae Immaturus; second, the clean sophora flower is taken and fried to be dark yellow on the surface by a frying method, and the fried sophora flower is obtained; and thirdly, taking clean sophora japonica, and frying the clean sophora japonica to brown on the surface by a charcoal frying method to obtain the sophora japonica charcoal.
The traditional Chinese medicine believes that the sophora flower is bitter in taste, mild in nature and non-toxic, and has the effects of clearing heat, cooling blood, stopping bleeding and reducing blood pressure. Has remarkable curative effects on hematemesis, hematuria, hemorrhoid hemorrhage, conjunctival congestion due to wind-heat, hypertension, hyperlipidemia, cervical lymphoid tuberculosis, angiosclerosis, hematochezia, diabetes, retinitis, psoriasis, etc.; it also has anthelmintic and pharyngitis treating effects. Modern medical research shows that the sophora flower can enhance the resistance of capillary vessels, reduce the vascular permeability and restore the elasticity of fragile blood vessels, thereby reducing blood fat and preventing angiosclerosis.
Disclosure of Invention
The invention aims to provide a processing method of sophora flower black tea with tight, fine and attractive cord, red and bright soup color and thick, mellow and sweet taste.
In order to achieve the above object, the present invention adopts the following technical solutions.
A processing method of sophora japonica black tea comprises the following steps:
⑴ withering tea leaves, namely withering picked fresh tea leaves in a withering trough, controlling the temperature to be 35-38 ℃ and the time to be 3-4: when the rainwater leaves are properly increased for 1-2 hours, spreading the rainwater leaves within 20 cm, turning 200-250 kg in each trough, turning the raw rainwater leaves once every hour, and turning the raw rainwater leaves once every half an hour until the color of the leaves is dark green, the leaves are soft and wrinkled, the leaves are pinched as soft by hands, slightly sticky and hand-feeling, and are tightly held into a ball, loose hands and most leaf stems of veins are broken, and the leaves have no odor and clear fragrance when smelling the nose;
⑵ rolling tea leaves, wherein each batch of raw tea leaves are rolled twice, each time lasts for 30-45 minutes, no pressurization is needed for the first time, interval pressurization is carried out for the second time, screening and deblocking are carried out after each rolling, rolling is qualified, the tea leaves are tightly rolled by looking at a rope, the rate of finished tea leaves is more than 90%, the tea juice is extruded and adhered to the leaf surfaces, the tea leaves are tightly held by hands, and the tea juice overflows;
⑶ pretreating raw materials, namely, freeze-drying and crushing fresh magnolia leaves in vacuum, sieving the crushed leaves by a 40-80-mesh sieve to obtain magnolia leaf powder, adding the obtained magnolia leaf powder into deionized water with the mass of 1-2 times of the magnolia leaf powder, leaching for 1-2 hours at 70-80 ℃, and filtering to obtain filtrate A and filter residue A, freeze-drying and crushing fresh lemon leaves in vacuum, sieving by a 40-80-mesh sieve to obtain lemon leaf powder, adding the obtained lemon leaf powder into an ethanol solution with the mass of 1-2 times and the volume ratio of 10%, leaching for 1-2 hours at 70-80 ℃, filtering to obtain filtrate B and filter residue B, uniformly mixing the filtrate A and the filtrate B according to the weight ratio of 3:2 to obtain a leaching solution, respectively carrying out vacuum freeze-drying treatment on the filtrate A and the filter residue B, mixing a little twisted tea leaves with the filter residue A and the filter residue B after vacuum freeze-drying according to the weight ratio of 1:2:1, placing the mixture in a fermentation tank, adding brown sugar with the total mass of solid materials, inoculating 3-5% of the total mass of the solid materials, stirring uniformly, adjusting the water content of the mixture to 55%, filtering the filtrate at a temperature of the mixture, and collecting the fermentation liquor for 33-;
⑷ tea fermentation, namely spraying leaching liquor on the surface of rolled and screened tea into a fermentation box with the thickness of 8-12 cm, placing the tea into a fermentation chamber, controlling the relative humidity of the fermentation chamber to be not less than 90%, controlling the temperature to be below 30 ℃, keeping the light dark, spraying fermentation liquor after fermenting for 1-1.5 hours, continuing fermentation until the green smell disappears, and the tea has thick ripe fruit-saving fragrance, and is fermented for 3-5 hours together with spring tea, and is fermented for 2-3 hours in summer and autumn, and is dark and green in the color of tender leaves, wherein the spraying amount of the leaching liquor is 1-3% of the weight of the rolled tea, and the spraying amount of the fermentation liquor is 2-3.5% of the weight of the rolled tea;
⑸ tea blank treatment, namely, carrying out vacuum continuous freezing and low-temperature drying on the fermented tea leaves to ensure that the water content is up to 25-35%, and then cooling to normal temperature to obtain tea blanks;
⑹ selecting flower, spreading for cooling, selecting flower containing bud of flos Sophorae Immaturus, collecting flower at interval of 1-2 days after sunny day, picking at 2 pm, spreading for cooling and maintaining;
⑺ scenting, mixing fresh flower and tea blank at a weight ratio of 1:3, stacking, standing for scenting, wherein the whole process lasts for 8-12 hr, and whenever the temperature reaches 40 deg.C, the tea is spread over, and the temperature is lowered to room temperature, and then the stacked scenting is carried out;
⑻ repeating the scenting process of step ⑵ for 2-4 times;
⑼ spreading, namely screening out the residue of the scented tea to separate the tea from the flower;
⑽ drying with slow fire, baking with a dryer, heating to rough fire at high temperature, quickly drying to seven minutes, spreading for cooling for 1 hr, heating at low temperature for a long time, spreading leaves slightly thick, if the tea is not dry, grasping with hand, grasping with sharp hand, making sand sound, twisting leaves with fingers, powdering the leaves, and breaking the stems to a moderate water content of 7-9%;
⑾ Jacquard, mixing a small amount of high-quality fresh flos Sophorae Immaturus with baked tea, standing for 2-3 hr without passing through flower, and uniformly piling and boxing without baking after flowering.
The invention has the beneficial technical effects that: the black tea strips processed according to the procedures of the invention are fine, tight and beautiful, have mellow fragrance and taste, have red and bright soup color and have thick, mellow and sweet taste; during processing, fresh tea leaves are withered and rolled to improve the appearance and the quality, and then the color, the fragrance and the taste of the tea leaves are improved through fermentation.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1
A processing method of sophora japonica black tea comprises the following steps:
⑴ withering tea leaves, namely withering picked fresh tea leaves in a withering trough, controlling the temperature at 35 ℃ for 3 hours, properly increasing the rainwater leaves for 1 hour, spreading the rainwater leaves to a thickness within 20 cm, turning and stirring the fresh tea leaves in the trough once every hour, and turning and stirring the fresh tea leaves once every half an hour, wherein the withering degree is half an hour, the leaves are dark green, soft and wrinkled, the leaves are pinched as soft by hands and have slightly sticky hand feeling, the fresh tea leaves are tightly held into a ball, loose hands are not scattered, most of leaf veins and leaf stalks are folded without interruption, and the fresh tea leaves have no odor in the nose and emit clear fragrance;
⑵ rolling tea leaves, wherein each batch of raw tea leaves are rolled twice, each time lasts for 30 minutes, no pressurization is needed for the first time, interval pressurization is carried out for the second time, screening and deblocking are carried out after each rolling, rolling is qualified, the tea leaves are tightly rolled by a rope, the rate of finished tea leaves reaches more than 90%, the tea juice is extruded and adhered to the leaf surfaces, the tea leaves are tightly held by hands, and the tea juice overflows;
⑶ pretreating raw materials, namely, freeze-drying and crushing fresh magnolia leaves in vacuum, sieving the crushed leaves by a 40-mesh sieve to obtain magnolia leaf powder, adding the obtained magnolia leaf powder into deionized water with the mass of 1 time of the magnolia leaf powder, leaching for 1 hour at 70 ℃, and filtering to obtain filtrate A and filter residue A, freeze-drying and crushing the fresh lemon leaves in vacuum, sieving by a 40-mesh sieve to obtain lemon leaf powder, adding the obtained lemon leaf powder into an ethanol solution with the mass of 1 time of 10% in volume ratio, leaching for 1 hour at 70 ℃, and filtering to obtain filtrate B and filter residue B, uniformly mixing the filtrate A and the filtrate B according to the weight ratio of 3:2 to obtain a leaching solution, respectively carrying out vacuum freeze-drying on the filter residue A and the filter residue B, mixing a little twisted tea leaves, the filter residue A and the filter residue B after vacuum freeze-drying according to the weight ratio of 1:2:1, adding brown sugar with the total mass of a solid material into a fermentation tank, inoculating saccharomyces cerevisiae fermention with the total mass of 3%, uniformly stirring, adjusting the water content of the mixture to 55%, fermenting the mixture for 1 day at 28 ℃, filtering to obtain a fermentation broth;
⑷ tea fermentation, namely spraying leaching liquor on the surface of rolled and screened tea leaves, then putting the tea leaves into a fermentation box with the thickness of 8cm, putting the tea leaves into a fermentation chamber, controlling the relative humidity of the fermentation chamber to be not less than 90%, controlling the temperature to be below 30 ℃, ensuring the light to be dark, spraying fermentation liquor after fermenting for 1 hour, continuing to ferment until the green color disappears, having thick ripe fruit-saving fragrance, fermenting the spring tea for 3 hours, and fermenting the spring tea for 2 hours in summer and autumn, wherein the spring tea is yellow red and the summer and autumn tea are purplish red, the tender leaves are bright and uniform in color, and the coarse old leaves are dark and green, the spraying amount of the leaching liquor is 1% of the weight of the rolled tea leaves, and the spraying amount of the fermentation liquor is 2%;
⑸ tea blank treatment, namely, carrying out vacuum continuous freezing and low-temperature drying on the fermented tea leaves to ensure that the water content is up to 25-35%, and then cooling to normal temperature to obtain tea blanks;
⑹ spreading for cooling, selecting bud-containing flos Sophorae Immaturus, collecting flower at interval of 1 day after sunny day, collecting at 2 pm, spreading for drying in the air, and maintaining;
⑺ scenting, mixing fresh flower and tea blank at a weight ratio of 1:3, stacking, standing for scenting, wherein the whole process lasts for 8 hr, when the temperature reaches 40 deg.C, the scenting is carried out, the tea is spread, and the temperature is reduced to room temperature, and then the flowers are collected and stacked for scenting;
⑻ repeated scenting, wherein the scenting process of step ⑵ is repeated for 2 times;
⑼ spreading, namely screening out the residue of the scented tea to separate the tea from the flower;
⑽ drying with slow fire, baking with a drier at high temperature, rapidly drying to seven minutes, spreading for cooling for 1 hr, and baking with slow fire at low temperature for a little long time to give thick tea leaves, and if the tea leaves are not dried, grasping with hand, grasping with sharp hand, making sandy sand sound, twisting the tea leaves with fingers, powdering the tea leaves, and breaking the stems to obtain the final product with water content of 7%;
⑾ Jacquard, mixing baked tea with small amount of high quality fresh flos Sophorae Immaturus, standing for 2 hr without passing through flower, and uniformly piling and boxing without baking.
Example 2
A processing method of sophora japonica black tea comprises the following steps:
⑴ withering tea leaves, namely withering picked fresh tea leaves in a withering trough, controlling the temperature at 38 ℃ for 4 hours, properly increasing the rainwater leaves for 2 hours, spreading the fresh tea leaves to a thickness within 20 cm, turning and stirring the fresh tea leaves in the trough once every hour, and turning and stirring the fresh tea leaves once every half an hour, wherein the withering degree of the fresh tea leaves is up to dark green, the leaf surfaces are soft and wrinkled, the fresh tea leaves are pinched as soft by hands and slightly sticky in hand feeling, the fresh tea leaves are tightly held into a ball, loose hands are kept, most of leaf veins and leaf stalks are folded without interruption, and the fresh tea leaves are smelled without green smell and give out a fresh scent;
⑵ rolling tea leaves, wherein each batch of raw tea leaves are rolled twice, each time lasts for 45 minutes, no pressurization is needed for the first time, interval pressurization is carried out for the second time, screening and deblocking are carried out after each rolling, rolling is qualified, the tea leaves are tightly rolled by a rope, the rate of finished tea leaves reaches more than 90%, the tea juice is extruded and adhered to the leaf surfaces, the tea leaves are tightly held by hands, and the tea juice overflows;
⑶ pretreating raw materials, namely, freeze-drying and crushing fresh magnolia leaves in vacuum, sieving the crushed leaves by a 80-mesh sieve to obtain magnolia leaf powder, adding the obtained magnolia leaf powder into deionized water with the mass of 1-2 times of the magnolia leaf powder, leaching for 2 hours at 80 ℃, and filtering to obtain filtrate A and filter residue A, freeze-drying and crushing the fresh lemon leaves in vacuum, sieving by the 80-mesh sieve to obtain lemon leaf powder, adding the obtained lemon leaf powder into an ethanol solution with the mass of 2 times of the lemon leaf powder and the volume ratio of 10%, leaching for 2 hours at 80 ℃, filtering to obtain filtrate B and filter residue B, uniformly mixing the filtrate A and the filtrate B according to the weight ratio of 3:2 to obtain a leaching solution, respectively performing vacuum freeze-drying treatment on the filter residue A and the filter residue B, mixing a little twisted tea leaves, the filter residue A and the filter residue B after vacuum freeze-drying according to the weight ratio of 1:2:1, adding brown sugar with the total mass of a solid material into a fermentation tank, inoculating saccharomyces cerevisiae strains with the total mass of the solid material of 5%, uniformly stirring, adjusting the mixture to 60%, placing the mixture for 3 days at the temperature of 33 ℃;
⑷ tea fermentation, namely, spraying leaching liquor on the surface of rolled and screened tea leaves, then putting the tea leaves into a fermentation box with the thickness of 12cm, putting the tea leaves into a fermentation chamber, controlling the relative humidity of the fermentation chamber to be not less than 90%, controlling the temperature to be below 30 ℃, ensuring the light to be dark, spraying fermentation liquor after fermenting for 1.5 hours, continuing to ferment until the green smell disappears, having thick ripe fruit-saving fragrance, fermenting the spring tea for 5 hours, fermenting the spring tea for 3 hours, fermenting the spring tea for yellow red, fermenting the spring tea for purple red, and fermenting the spring tea for bright and uniform tender leaves, and fermenting the coarse and old leaves for dark and green, wherein the spraying amount of the leaching liquor is 3% of the weight of the rolled tea leaves, and the spraying amount of the fermentation;
⑸ tea blank treatment, namely, continuously freezing the fermented tea leaves in vacuum and then drying the tea leaves at low temperature to ensure that the water content of the tea leaves is up to 35 percent, and then cooling the tea leaves to normal temperature to obtain tea blanks;
⑹ spreading for cooling, selecting bud-containing flos Sophorae Immaturus, collecting flower at interval of 2 days after sunny day, collecting at 2 pm, spreading for drying in the air and maintaining;
⑺ scenting, mixing fresh flower and tea blank at a weight ratio of 1:3, stacking, standing for scenting, wherein the whole process lasts for 8-12 hr, and whenever the temperature reaches 40 deg.C, the tea is spread over, and the temperature is lowered to room temperature, and then the stacked scenting is carried out;
⑻ repeating the scenting process of step ⑵ for 4 times;
⑼ spreading, namely screening out the residue of the scented tea to separate the tea from the flower;
⑽ drying with slow fire, baking with a drier at high temperature, rapidly drying to seven minutes, spreading for cooling for 1 hr, and then sufficiently baking at low temperature for a little long time to make the spread leaves thicker, and if the dried tea is not, grasping with hand, grasping with sharp hand, making sand sound, twisting the leaves with fingers, powdering the leaves, and breaking the stems to water content of 9%;
⑾ Jacquard, mixing baked tea with small amount of high quality fresh flos Sophorae Immaturus, standing for 3 hr without passing through flower, and uniformly piling and boxing without baking.
Example 3
A processing method of sophora japonica black tea comprises the following steps:
⑴ withering tea leaves, namely withering picked fresh tea leaves in a withering trough, controlling the temperature at 36 ℃ for 3.5 hours, properly increasing the rainwater leaves for 1.5 hours, controlling the spreading thickness within 20 cm, turning 200 kg of each trough, turning the raw tea leaves in the trough once every hour, turning the raw tea leaves in the trough once every half an hour, and kneading the rainwater leaves half an hour until the withering degree is dark green, the leaf surfaces are soft and wrinkled, the leaves are kneaded by hands to be soft and slightly sticky, the leaves are tightly held to be balls, the leaves are loose, most of the leaf veins and leaf stalks are broken without interruption, the leaves smell of the nose is free of green smell, and the leaves are fragrant;
⑵ rolling tea leaves, wherein each batch of raw tea leaves are rolled twice, each time lasts for 40 minutes, the first time does not need to be pressurized, the second time is carried out with interval pressurization, the raw tea leaves are required to be separated by screening after each rolling, the rolling is qualified, the tea leaves are tightly rolled by looking at a rope, the rate of the finished tea leaves reaches more than 90%, the tea juice is extruded, adhered to the leaf surfaces, tightly held by hands, and the tea juice overflows;
⑶ pretreating raw materials, namely, freeze-drying and crushing fresh magnolia leaves in vacuum, sieving the crushed leaves with a 60-mesh sieve to obtain magnolia leaf powder, adding the obtained magnolia leaf powder into deionized water with the mass of 1.5 times of the mass of the magnolia leaf powder, leaching for 1.5 hours at 75 ℃, and filtering to obtain filtrate A and filter residue A, freeze-drying and crushing the fresh lemon leaves in vacuum, sieving with a 60-mesh sieve to obtain lemon leaf powder, adding the obtained lemon leaf powder into an ethanol solution with the volume ratio of 1.5 times of the mass of 10%, leaching for 1.5 hours at 75 ℃, filtering to obtain filtrate B and filter residue B, uniformly mixing the filtrate A and the filtrate B according to the weight ratio of 3:2 to obtain a leaching solution, respectively carrying out vacuum freeze-drying treatment on the filter residue A and the filter residue B, mixing a little twisted tea leaves, the filter residue A and the filter residue B after vacuum freeze-drying according to the weight ratio of 1:2:1, placing the mixed tea leaves, the filter residue A and the filter residue B into a fermentation tank, adding brown sugar of 1% of the total mass of solid materials, inoculating the saccharomyces cerevisiae strains of 4% of the total mass of the solid materials, uniformly stirring;
⑷ tea fermentation, namely, spraying leaching liquor on the surface of rolled and screened tea leaves, then putting the tea leaves into a fermentation box with the thickness of 12cm, putting the tea leaves into a fermentation chamber, controlling the relative humidity of the fermentation chamber to be 96%, controlling the temperature to be 25 ℃, ensuring the light to be dark, spraying fermentation liquor after fermenting for 1.5 hours, continuing fermentation until the green color disappears, the tea leaves have thick ripe fruit-saving fragrance, fermenting the spring tea for 5 hours, and fermenting the spring tea for 3 hours, namely, the spring tea is yellow red, the summer tea is purple red, the young leaves are bright and uniform in color, and the coarse old leaves are dark and green, wherein the spraying amount of the leaching liquor is 2% of the weight of the rolled tea leaves, and the spraying amount of the fermentation liquor is 3% of the weight;
⑸ tea blank treatment, namely, carrying out vacuum continuous freezing and low-temperature drying on the fermented tea leaves to ensure that the water content is up to 30%, and then cooling to normal temperature to obtain tea blanks;
⑹ spreading for cooling, selecting bud-containing flos Sophorae Immaturus, collecting flower at interval of 2 days after sunny day, collecting at 2 pm, spreading for drying in the air and maintaining;
⑺ scenting, mixing fresh flower and tea blank at a weight ratio of 1:3, stacking, standing for scenting, wherein the whole process lasts for 10 hr, when the temperature reaches 40 deg.C, the scenting is carried out, the tea is spread, and the temperature is reduced to room temperature, and then the flowers are collected and stacked for scenting;
⑻ repeated scenting, wherein the scenting process of step ⑵ is repeated for 3 times;
⑼ spreading, namely screening out the residue of the scented tea to separate the tea from the flower;
⑽ drying with slow fire, baking with a drier at high temperature, rapidly drying to seven minutes, spreading for cooling for 1 hr, and then sufficiently baking at low temperature for a little long time until the spread leaves are slightly thick, and if the dried raw tea is not, grasping with hand, grasping with sharp hand, making sand sound, twisting the leaves with fingers, powdering the leaves, and breaking the stems to obtain the final product with water content of 8%;
⑾ Jacquard, mixing baked tea with small amount of high quality fresh flos Sophorae Immaturus, standing for 2.5 hr without passing through flower, and uniformly piling and boxing without baking.
Test example: the sophora flower tea processed by the traditional scented tea scenting method is used as a comparative example, and is subjected to sensory evaluation with examples 1-3 respectively, and the results are shown in table 1.
| Outer shape | Fragrance | Color of soup | Taste of the product | General review | |
| Comparative example | Is more compact | Fragrance | Orange red and bright | Mellow and astringent | AAA |
| Example 1 | Is thin and beautiful | Rich flower fragrance | Bright red and bright | Fragrant, sweet and mellow | AAAA |
| Example 2 | Fine and beautiful appearance | Strong and strong flower fragrance | Red colour | Mellow and sweet | AAAA |
| Example 3 | Fine and beautiful appearance | Rich flower fragrance | Bright red and bright | Thick sweet and mellow | AAAAA |
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (1)
1. The processing method of the sophora japonica black tea is characterized by comprising the following steps of:
⑴ withering of tea leaves
Withering picked fresh tea leaves in a withering trough, controlling the temperature to be 35-38 ℃, controlling the time to be 3-4 hours, properly increasing 1-2 hours of rain leaves, spreading the fresh tea leaves within 20 cm, turning and stirring the fresh tea leaves once every hour in each trough with 200-250 kg of each trough, turning and stirring the fresh tea leaves once every hour in each trough, and turning the fresh tea leaves once every half an hour until the leaves are dark green in color, soft and wrinkled in leaves, slightly sticky in hand feeling, and tightly held into a ball, loose in hands, and the leaf veins and leaf stalks are folded and not broken, so that most of the leaves have no odor and emit clear fragrance;
⑵ kneading tea leaves
Rolling each batch of raw leaves for 30-45 minutes twice, wherein the pressure is not needed for the first time, the pressure is applied at intervals for the second time, screening and deblocking are needed after each rolling, the rolling is qualified, the tea juice is extruded, adhered to the leaf surfaces, tightly held by hands, and overflows after the tea juice is rolled and wound, the strip forming rate reaches more than 90%;
⑶ ingredient pretreatment
Vacuum freeze-drying and crushing fresh magnolia leaves, sieving with a 40-80-mesh sieve to obtain magnolia leaf powder, adding the magnolia leaf powder into deionized water with the mass of 1-2 times of that of the magnolia leaf powder, leaching for 1-2 hours at 70-80 ℃, and filtering to obtain filtrate A and filter residue A; freeze-drying fresh lemon leaves in vacuum, crushing, sieving with a 40-80-mesh sieve, adding the obtained lemon leaf powder into an ethanol solution with the mass of 1-2 times and the volume ratio of 10%, leaching at 70-80 ℃ for 1-2 hours, filtering to obtain a filtrate B and a filter residue B, uniformly mixing the filtrate A and the filtrate B according to the weight ratio of 3:2 to obtain a leaching solution, and respectively carrying out vacuum freeze-drying treatment on the filter residue A and the filter residue B; mixing a little of rolled tea leaves with filter residue A and filter residue B which are subjected to vacuum freeze drying according to the weight ratio of 1:2:1, placing the mixture in a fermentation tank, adding brown sugar accounting for 1% of the total mass of solid materials into the fermentation tank, inoculating saccharomyces cerevisiae activated bacteria liquid accounting for 3-5% of the total mass of the solid materials, uniformly stirring, adjusting the water content of the mixture in the tank to 55-60%, fermenting for 1-3 days at the temperature of 28-33 ℃, squeezing and filtering, and collecting filtrate to obtain fermentation liquor;
⑷ fermenting folium Camelliae sinensis
Rolling and screening the surface of tea leaves, spraying the extract liquid on the surface of the tea leaves, putting the tea leaves into a fermentation box with the thickness of 8-12 cm, placing the tea leaves in a fermentation chamber, controlling the relative humidity of the fermentation chamber to be not less than 90%, controlling the temperature to be below 30 ℃, ensuring the light to be dark, spraying fermentation liquor after fermenting for 1-1.5 hours, continuing to ferment until the green color disappears, having thick ripe fruit-saving fragrance, fermenting the spring tea for 3-5 hours, fermenting the spring tea for 2-3 hours in summer and autumn, fermenting the spring tea yellow red and the spring tea purple red, ensuring the bright and uniform color of tender leaves, and ensuring that the color of the coarse and old leaves is dark and green; the spraying amount of the leaching liquor is 1-3% of the weight of the rolled tea, and the spraying amount of the fermentation liquor is 2-3.5% of the weight of the rolled tea;
⑸ tea blank treatment:
continuously freezing the fermented tea leaves in vacuum, then drying the tea leaves at low temperature to enable the water content of the tea leaves to be 25-35%, and then cooling the tea leaves to normal temperature to obtain tea blanks;
⑹ flower selection and spreading for cooling
Selecting flowers and bones of sophora flowers which are not bud, wherein the flowers which are rainy cannot be picked, picking the flowers at intervals of 1-2 days after sunny days, picking the flowers after 2 pm, and spreading, airing and maintaining the flowers and the bones at proper time after picking;
⑺ scenting flower
Uniformly mixing the fresh flowers and the tea blank according to the weight ratio of 1:3, stacking, standing for scenting, wherein the whole process lasts for 8-12 hours, the flowers are ventilated whenever the temperature reaches 40 ℃, the tea leaves are turned over and spread, and the tea leaves are collected for scenting after the temperature is reduced to room temperature;
⑻ repeated scenting method
Repeating the scenting process of the step ⑵ for 2-4 times;
⑼ bloom
Sieving the residue of scented tea to separate the tea from the rest;
⑽ drying with slow fire
Baking with a dryer, heating to rough fire at high temperature, quickly baking to dry for seven minutes, spreading for cooling for 1 hour, then heating to full fire at low temperature for a little long time, spreading leaves to be thick, twisting the leaves with fingers, powdering the leaves and breaking the stalks, wherein the moisture content is 7-9%;
⑾ Jacquard weave
And (3) mixing a small amount of high-quality fresh sophora flowers with the tea leaves, standing for 2-3 hours without flower ventilation, and uniformly stacking and boxing the tea leaves without baking after the flowers appear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047190.7A CN110881540A (en) | 2018-09-09 | 2018-09-09 | Processing method of sophora flower black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047190.7A CN110881540A (en) | 2018-09-09 | 2018-09-09 | Processing method of sophora flower black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110881540A true CN110881540A (en) | 2020-03-17 |
Family
ID=69744792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811047190.7A Pending CN110881540A (en) | 2018-09-09 | 2018-09-09 | Processing method of sophora flower black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110881540A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557353A (en) * | 2020-05-21 | 2020-08-21 | 福建大川茶业有限公司 | Making process of scenting black tea |
| CN113875849A (en) * | 2021-10-28 | 2022-01-04 | 广东科贸职业学院 | Preparation method of south Africa leaf co-fermented tea |
| CN115804415A (en) * | 2021-09-15 | 2023-03-17 | 浙江子久文化股份有限公司 | Longjing 43 camellia processing method |
-
2018
- 2018-09-09 CN CN201811047190.7A patent/CN110881540A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557353A (en) * | 2020-05-21 | 2020-08-21 | 福建大川茶业有限公司 | Making process of scenting black tea |
| CN115804415A (en) * | 2021-09-15 | 2023-03-17 | 浙江子久文化股份有限公司 | Longjing 43 camellia processing method |
| CN113875849A (en) * | 2021-10-28 | 2022-01-04 | 广东科贸职业学院 | Preparation method of south Africa leaf co-fermented tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109938119B (en) | Large-leaf yellow tea and efficient preparation method thereof | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| CN105360434B (en) | Preparation method of jujube black tea | |
| CN103583715A (en) | Preparation method for green tea | |
| CN111743027A (en) | Tea fermented by wild Jinlumei and processing method | |
| CN101933542B (en) | Technical process for preparing Yangxian Xueya tea | |
| CN102524444B (en) | Processing method of Lijiang River milk snow tea | |
| CN106720808B (en) | Functional tea of common leafflower herb and preparation method thereof | |
| CN113303382A (en) | Processing method of flower and fruit flavored white tea rich in clausena lansium fruit flavor | |
| CN110692758A (en) | Green tea processing and preparing technology | |
| KR102121349B1 (en) | Blending Tea And Method of Manufacturing Thereof | |
| CN107712118B (en) | Method for making golden tea cake | |
| CN107751436B (en) | Vietnam ampelopsis stem tea fermented tea and preparation method thereof | |
| CN110613036A (en) | Shaddock flower and mulberry leaf tea and preparation method thereof | |
| KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
| CN114504035A (en) | Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves | |
| KR101876440B1 (en) | Method for manufacturing Makgeolli comprising Extracts of Lespedeza cuneata and Lespedeza cuneata Makgeolli manufactured therefrom | |
| CN112970873A (en) | Preparation process of rhododendron black tea | |
| CN112438335A (en) | Tea tree scented tea making method | |
| CN111743026A (en) | A method for preparing heart nourishing tea from Sedum Kamtschaticum | |
| CN112841365A (en) | Preparation method of tea | |
| CN111657370A (en) | Production process of novel white tea | |
| CN110916150A (en) | Tomato hotpot condiment and preparation method thereof | |
| CN105248707B (en) | Processing method of Pu' er scented chips | |
| KR20050117619A (en) | Method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200317 |