CN110973316A

CN110973316A - Preparation method of fructus forsythiae dark tea

Info

Publication number: CN110973316A
Application number: CN202010019992.8A
Authority: CN
Inventors: 刘鑫; 陈留明; 史敏华; 刘劲
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 method for preparing forsythia suspense dark tea, which comprises the following steps: (1) collecting green; (2) fermenting the raw leaves; (3) sterilizing; (4) kneading; (5) re-wrapping, wrapping and kneading, and scattering; (6) frying the tea; (7) picking up the dustpan; (8) and packaging the finished product. Mainly, picking forsythia suspense leaves with thick leaf pulp and thick stem stalks for 6-8 months, fermenting the original leaves for 3-5 hours at the temperature of 28-30 ℃ until the forsythia suspense leaves change from dark green to yellow brown and emit light green grass fragrance; de-enzyming at 220-240 ℃ for 3-5 min; repeatedly wrapping and kneading for 4-6 times after kneading for 30-40 min until molding; frying for 15-20 min at 200 ℃. The forsythia suspense tea produced by the method has the effects of clearing away heat and toxic materials, promoting the production of body fluid to quench thirst, resisting bacteria, promoting urination, invigorating stomach and increasing appetite, has pure fragrance and thick taste, belongs to a pure natural tea product suitable for the old and the young, and has great health-care value and market value.

Description

Preparation method of fructus forsythiae dark tea

Technical Field

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

Background

Fructus forsythiae is a common traditional Chinese medicinal material and one of 40 large medicinal material varieties in China, and has a long application history. Has the effects of clearing heat, detumescence and resolving hard mass, and is a main drug for treating diseases such as exogenous febrile disease, heat stranguria anuresis, pyocutaneous disease and pyogenic infections. In recent years, with intensive research on forsythia suspense resources, the contents of active ingredients such as forsythin, forsythiaside, oleanolic acid and the like in forsythia suspense leaves are higher than those of fruits, the forsythia suspense leaves also contain rich human essential elements such as Mg, Zn, Se and the like, and the forsythia suspense leaf extract has remarkable in-vivo and in-vitro antioxidant effect and liver protection effect. Fructus forsythiae leaves have a long history of being drunk as tea leaves in folk, and the food safety local standard fructus forsythiae leaves (DB S14/001-2017) are jointly issued by 12-25.12.2017, Shanxi health and family planning committee and Shanxi province food and drug supervision and management bureau, and are favorable for deep development and utilization of fructus forsythiae leaves. The forsythia suspense dark tea prepared from forsythia suspense leaves in the current market generally adopts the existing dark tea preparation method, and has the advantages of small total effective substance content, insufficient tea aroma and tea color.

Disclosure of Invention

The forsythia tea produced by the method has the effects of clearing away heat and toxic materials, promoting the production of body fluid to quench thirst, resisting bacteria, promoting urination, invigorating stomach and increasing appetite, and is pure in fragrance and thick in taste.

The invention is realized by adopting the following technical scheme:

a preparation method of fructus forsythiae dark tea comprises the following steps:

(1) plucking the green

The forsythia suspense dark tea needs to be picked with thick leaf pulp and thick stem, the picking period is 6-8 months, and the picking time is preferably from ten hours in the morning to two hours in the afternoon before picking. During tea picking, the tea is picked by lifting and folding, and the finger nail pinching and the finger grasping are forbidden, so that 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.

(2) Fermenting the raw leaves

Placing the forsythia suspense leaves on a clean bamboo sieve, stacking the forsythia suspense leaves to 1 meter, covering a wet cloth to prevent direct irradiation of sunlight, keeping the relative humidity at 80-85% at the room temperature of 28-30 ℃, and fermenting for 3-5 hours until the forsythia suspense leaves are changed from dark green to yellow brown and emit light green grass fragrance.

(3) And sterilizing

And (3) putting the fermented forsythia suspense leaves into a fixation machine, wherein the temperature is 220-240 ℃, and the fixation time is 3-5 min. The main function is to fully sterilize and volatilize the water in the forsythia suspense leaves.

(4) Kneading and twisting

Spreading out folium forsythiae, cooling to room temperature, rapidly kneading in a kneading machine for 40min based on the principle of light to heavy, pressing and heavily kneading for 20min, and repeatedly kneading for 2 times.

(5) Re-wrapping, kneading and scattering

Wrapping and kneading after rolling, killing the leaves after rolling and drying until the leaves are dried, putting the leaves into a square towel while the leaves are hot, lifting four corners of the square towel, compacting and screwing down; then grasping the cloth towel opening on the bag, wrapping and kneading the bag by a wrapping and kneading machine, gradually tightening the tea ball along with the kneading of the tea ball, continuously converting the squeezing and the pressing and kneading on the machine for tightening, and finally unpacking and scattering; and repeatedly kneading for 4-6 times until forming.

(6) Tea prepared by frying

The temperature of the frying pan is 200 ℃, and the time is about 15-20 min; the color of the leaves changes from dark green to black.

(7) Dustpan for picking up

Putting the forsythia suspense leaves into a dustpan or a dustpan, spreading the forsythia suspense leaves into a thin layer, and picking up irregular tea shapes, black tea, impurities and leaf stalks.

(8) 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 following beneficial effects:

the invention performs the original leaf fermentation after the leaves are picked, retains the original medicinal components in the forsythia suspense leaves to the maximum extent, and fully volatilizes the polyphenol compounds. The bitter taste of the tea leaves is reduced, the color of the soup is deepened, and the taste is fragrant and mellow. Finally, the tea is fried at a high temperature of 200 ℃ to change the tea property from bitter cold of green tea to warm and thick, and has the effects of nourishing the stomach and warming the spleen.

The forsythia suspense tea produced by the method has the effects of clearing away heat and toxic materials, promoting the production of body fluid to quench thirst, resisting bacteria, promoting urination, invigorating stomach and increasing appetite, has pure fragrance and thick taste, belongs to a pure natural tea product suitable for the old and the young, and has great health-care value and market value. The forsythia suspense leaves are wide in resource and low in production cost, the forsythia suspense leaf green tea has great health care value and market value, and the forsythia suspense black tea is prepared by using wild forsythia suspense leaves, so that the production cost is low; the forsythia suspense is pure natural and pollution-free, has important significance for the extension and sustainable development of the industrial chain of forsythia suspense, and has important significance for promoting regional economic development and deairing and enriching farmers.

Detailed Description

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

A method for preparing fructus forsythiae dark tea comprises the following steps:

1. harvesting of green tea

2. Fermenting raw leaves

Placing the forsythia suspense leaves on a clean bamboo sieve, stacking the forsythia suspense leaves to a height of 1m, covering with wet cloth, preventing direct irradiation of sunlight, keeping the relative humidity at 80-85% at the room temperature of 28-30 ℃, and fermenting for 3-5 hours until the forsythia suspense leaves are changed from dark green to yellow brown and emit faint green grass fragrance.

3. Sterilization

And (3) putting the fermented forsythia suspense leaves into a de-enzyming machine, wherein the temperature is 220-240 ℃, and the de-enzyming time is 3-5 min. The main function is to fully sterilize and volatilize the water in the forsythia suspense leaves.

4. Kneading and twisting

5. Re-wrapping, wrapping and kneading and scattering

Wrapping and kneading after rolling, killing the leaves after rolling and drying until the leaves are dried, putting the leaves into a square towel while the leaves are hot, lifting four corners of the square towel, compacting and screwing down; then grasping the cloth towel opening on the bag, wrapping and kneading the bag by a wrapping and kneading machine, gradually tightening the tea ball along with the kneading of the tea ball, grasping the cloth ball by the other hand, and continuously converting the squeezing and the pressing and kneading on the machine for tightening; finally unpacking and scattering. And repeatedly kneading for 4-6 times until forming.

6. Fried tea

The temperature of the frying pan is 200 ℃, the leaf feeding amount is 5kg, and the time is about 15-20 min. The color of the leaves changes from dark green to black.

7. Picking-up dustpan

8. Finished product package

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 fructus forsythiae dark tea is characterized by comprising the following steps: the method comprises the following steps:

(1) plucking the green

Picking forsythia suspense leaves, wherein the picking period is 6-8 months, the picking time is from ten hours in the morning to two hours in the afternoon, and the extraction and the folding are adopted during tea picking;

(2) fermenting the raw leaves

Placing the forsythia suspense leaves on a bamboo sieve, stacking the forsythia suspense leaves to a height of 1m, covering a wet cloth, and avoiding direct irradiation of sunlight, wherein the room temperature is 28-30 ℃, and the relative humidity is kept at 80-85%; fermenting for 3-5 hours until the forsythia suspense leaves turn from dark green to yellow brown and emit grass fragrance;

(3) and sterilizing

Placing the fermented forsythia suspense leaves in a fixation machine, wherein the temperature is 220-240 ℃, and the fixation time is 3-5 min;

(4) kneading and twisting

Spreading out folium forsythiae, cooling to room temperature, rapidly putting into a kneading machine, kneading gently for 40min based on the principle of light to heavy, then pressing and heavily kneading for 20min, and repeatedly kneading for 2 times;

(5) re-wrapping, kneading and scattering

Drying 70-80% of water in the kneaded killed leaves, putting the killed leaves into a square towel while the killed leaves are hot, lifting four corners of the square towel, and compacting and screwing down; then the tea is put into a kneading machine for kneading, gradually tightened along with the kneading of the tea ball, continuously converted and tightened on the kneading machine by squeezing and pinching, and finally unpacked and broken up; repeatedly kneading for 4-6 times until forming;

(6) tea prepared by frying

Frying the tea in a frying pan at the temperature of 200 ℃ for 15-20 min until the color of the tea changes from dark green to black;

(7) dustpan for picking up

Putting the forsythia suspense leaves into a dustpan or a dustpan, spreading the forsythia suspense leaves into a thin layer, and picking up irregular tea shapes, black tea, impurities and leaf stalks;

(8) finished product package