CN110973315A

CN110973315A - Preparation method of forsythia suspense black tea

Info

Publication number: CN110973315A
Application number: CN202010019991.3A
Authority: CN
Inventors: 刘劲; 陈留明; 史敏华; 刘鑫
Original assignee: Anze Heqingyuan Tea Development Co Ltd; Shanxi academy of forestry sciences
Current assignee: Anze Heqingyuan Tea Development Co Ltd; Shanxi academy of forestry sciences
Priority date: 2020-01-09
Filing date: 2020-01-09
Publication date: 2020-04-10

Abstract

The invention discloses a preparation method of forsythia suspense black tea, which comprises the following steps: (1) collecting green; (2) and airing green; (3) kneading; (4) fermenting; (5) baking; (6) picking up the dustpan; (7) and packaging the finished product. Specifically, complete weeping forsythia leaves with the length less than 3cm are picked in the middle-upper ten days of 5 months, aired for 8-10 hours at 20-22 ℃, gently kneaded for 40min, then pressed and heavily kneaded for 20min, and repeatedly kneaded for 2 times; and (3) keeping the fermentation temperature at 28-30 ℃, fermenting for 4-5 hours, baking for 1.5-2.5 hours at 100-110 ℃, and then picking up the dustpan and packaging the finished product. The forsythia tea prepared by the method has fresh and mellow mouthfeel, red and bright tea soup, fresh, sweet and mellow flavor and non-astringent mouthfeel, and has the health-care effects of helping gastrointestinal digestion, promoting appetite, promoting urination, eliminating edema and the like.

Description

Preparation method of forsythia suspense black tea

Technical Field

The invention relates to the field of tea preparation, in particular to a method for preparing forsythia suspense black tea by taking forsythia suspense leaves as a raw material.

Background

Fructus forsythiae is one of 40 bulk medicinal material varieties in China, takes fruits as medicines, and has the effects of clearing heat, reducing swelling and dissipating stagnation. The health-care tea prepared from the tender leaves of fructus forsythiae has been drunk for hundreds of years in folk, and has the effects of clearing away heat and toxic materials, relieving sore-throat and reducing swelling. Researches in recent years show that the forsythia suspense leaves not only have higher contents of forsythoside, forsythin and rutin, but also have rich amino acids, minerals and polyphenols. The black tea prepared by processing the tender leaves of the forsythia is not only capable of enriching the variety of the tea, but also has the functions of resisting oxidation, resisting aging, protecting the liver, losing weight, reducing blood fat and the like. At present, the conventional forsythia suspense black tea is mostly prepared by a common black tea processing technology, has heavier astringent taste, and does not have better preservation of the content of effective components in the forsythia suspense tea.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a method for preparing forsythia suspense black tea, wherein the fermentation time and the fixation temperature of the black tea are optimized in the common black tea processing technology, and the prepared forsythia suspense black tea has fresh and mellow taste, red and bright tea soup, sweet and mellow fragrance and unsmooth taste and has the health-care effects of helping gastrointestinal digestion, promoting appetite, promoting urination, eliminating edema and the like.

The invention is realized by adopting the following technical scheme:

a preparation method of forsythia suspense black tea comprises the following steps:

(1) plucking the green

Picking wild fresh and tender forsythia suspense leaves from forsythia suspense black tea, wherein tender leaves with the leaves smaller than 3cm are required in the middle-upper ten days of the 5 month picking period, and picking the leaves by lifting and folding, wherein the picking by fingernail pinching and the picking by one hand are forbidden, so that the tender leaves are prevented from being damaged. When the forsythia suspense leaves are picked, plants in the same genus as forsythia suspense, such as Forsythia viridissima, forsythia fraxinifolia, forsythia lijiang, forsythia mirabilis, forsythia ovale, lilac and the like are distinguished, and the traditional Chinese medicine content of the plant leaves is zero or very slight and cannot be mixed as the forsythia suspense leaves; in addition, the leaves of forsythia suspensa var forsythia pilosa have short hairs, and cannot be formed or made into tea when being twisted. Picking fresh leaves, avoiding compacting, solarization and rain, putting into a container, and rapidly airing.

(2) And air drying green tea

Picking picked forsythia suspense leaves, removing impurities, placing the selected forsythia suspense leaves on a clean multi-layer airing frame, uniformly spreading and airing for 8-10 hours in a cool, dry and ventilated room, spreading the forsythia suspense leaves with the thickness of 2-3 cm, keeping the temperature of the forsythia suspense leaves at 20-22 ℃ in the airing process, and lightly turning over for 1-2 times.

(3) Kneading and twisting

Spreading the aired weeping forsythia leaves, cooling to room temperature, quickly putting the weeping forsythia leaves into a rolling machine for rolling, slightly rolling for 40min according to the principle of gradually rolling from light to heavy, then pressing and heavily rolling for 20min, and repeatedly rolling for 2 times.

(4) Fermenting the mixture

And (3) putting the twisted forsythia suspense leaves into a fermentation tank, controlling the indoor temperature of a fermentation chamber to be 22-25 ℃, controlling the air humidity to be 85-90%, keeping the fermentation temperature to be 28-30 ℃, and fermenting for 4-5 hours, wherein the forsythia suspense leaves are turned and stirred once in the fermentation process, so that the heat dissipation and ventilation are facilitated. The green grass flavor of the fermented forsythia suspense leaves disappears, and the leaves are red.

(5) Baking the mixture

Placing the wrapped and kneaded forsythia suspense leaves in a rotary baking machine, and baking for 1.5-2.5 hours at the temperature of 100-110 ℃; and stopping when the forsythia suspense leaves are dried until the water content is 8-10%.

(6) Dustpan for picking up

The forsythia suspense leaves are put into a dustpan or a dustpan and spread into a thin layer, and the irregular, black, impurity and leaf stalks of the tea are picked up.

(7) Finished product package

Grading according to the whole size, the elasticity, the color, the cleanness and the dry tea aroma of the forsythia suspense tea leaves, and packaging by a cartridge or a plastic bag.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention specifies the old tenderness degree and the uniformity degree of the forsythia suspense black tea raw material leaves, the selection of the picking time and the like, and ensures the quality of the forsythia suspense black tea.

2. Fermentation is the most critical process for the primary preparation of black tea and is also a process playing a decisive role in the quality formation of the black tea. Therefore, the fermentation time is controlled to be 4-5 h, the fermentation temperature is kept at 28-30 ℃, the activation degree of enzyme can be enhanced, the forsythia suspense leaves are fully fermented, the oxidative condensation of polyphenols is promoted, the unique color and luster of the forsythia suspense black tea are formed, the green and astringent taste is reduced, and the strong fragrance is generated.

The forsythia tea prepared by the method has fresh and mellow mouthfeel, red and bright tea soup, fresh, sweet and mellow flavor and non-astringent mouthfeel, and has the health-care effects of helping gastrointestinal digestion, promoting appetite, promoting urination, eliminating edema and the like.

Detailed Description

The following provides a detailed description of specific embodiments of the present invention.

1. harvesting of green tea

Picking wild fresh and tender forsythia suspense leaves from forsythia suspense black tea, wherein tender leaves with the leaves smaller than 3cm are required in the middle-upper ten days of the 5 month picking period, and picking the leaves by lifting and folding, wherein the picking by fingernail pinching and the picking by one hand are forbidden, so that the tender leaves are prevented from being damaged. When the forsythia suspense leaves are picked, plants in the same genus as forsythia suspense, such as Forsythia viridissima, forsythia fraxinifolia, forsythia lijiang, forsythia mirabilis, forsythia ovale, lilac and the like are distinguished, and the traditional Chinese medicine content of the plant leaves is zero or very slight, and the plant leaves cannot be mixed as the forsythia suspense leaves. Picking fresh leaves, avoiding compacting, solarization and rain, putting into a container, and rapidly airing.

2. Air drying green tea

Picking picked forsythia suspense leaves, removing impurities, placing the selected forsythia suspense leaves on a clean multi-layer airing frame, uniformly spreading and airing for 8-10 hours in a cool, dry and ventilated room, spreading the forsythia suspense leaves with the thickness of about 2-3 cm, keeping the temperature of the forsythia suspense leaves at 20-22 ℃ in the airing process, and lightly turning over for 1-2 times.

3. Kneading and twisting

4. Fermentation of

5. Baking

Placing the wrapped and kneaded forsythia suspense leaves in a rotary baking machine, and baking for 1.5-2.5 hours at the temperature of 100-110 ℃; and stopping when the forsythia suspense leaves are dried until the water content is about 8-10%.

6. Picking-up dustpan

7. Finished product package

The method provides a certain theoretical basis and reference basis for promoting the development and utilization of forsythia suspense leaf resources, deep processing, development of plant functional health food and the like, and has important significance for promoting regional economic development and farmers to lose poverty and become rich.

Finally, it should be noted that the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the detailed description is made with reference to the embodiments of the present invention, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which shall all fall within the protection scope of the claims of the present invention.

Claims

1. A preparation method of forsythia suspense black tea is characterized by comprising the following steps: the method comprises the following steps:

(1) plucking the green

Picking forsythia suspense leaves, wherein tender leaves with leaves smaller than 3cm are required in the middle-upper ten days of the picking period of 5 months, and the picking is carried out by lifting and breaking;

(2) and air drying green tea

Selecting picked forsythia suspense leaves, removing impurities, placing the selected forsythia suspense leaves on a multi-layer airing frame, uniformly spreading and airing the forsythia suspense leaves for 8-10 hours in a cool, dry and ventilated room, spreading the forsythia suspense leaves with the thickness of 2-3 cm, keeping the temperature of the forsythia suspense leaves at 20-22 ℃ in the airing process, and turning the forsythia suspense leaves for 1-2 times;

(3) kneading and twisting

Spreading out the aired weeping forsythia leaves, cooling to room temperature, putting the weeping forsythia leaves into a rolling machine for rolling, slightly rolling for 40min according to the principle of slightly rolling to heavily rolling, then pressing and heavily rolling for 20min, and repeatedly rolling for 2 times;

(4) fermenting the mixture

Putting the twisted forsythia suspense leaves into a fermentation tank, controlling the indoor temperature of a fermentation chamber to be 22-25 ℃, controlling the air humidity to be 85-90%, keeping the fermentation temperature to be 28-30 ℃, and fermenting for 4-5 hours, wherein the forsythia suspense leaves are turned and stirred once in the fermentation process, so that heat dissipation and ventilation are facilitated; the green grass flavor of the fermented forsythia suspense leaves disappears, and the leaves are red;

(5) baking the mixture

Placing the wrapped and kneaded weeping forsythia leaves in a rotary baking machine, and baking for 1.5-2.5 hours at the temperature of 100-110 ℃; when the forsythia suspense leaves are dried until the water content is 8-10%, stopping drying;

(6) dustpan for picking up

Putting the forsythia suspense leaves into a dustpan or a dustpan, spreading out, and picking up the irregular tea shape, blackening, impurities and leaf stalks;

(7) finished product package