CN111903794A - Preparation process of phase-free zen tea - Google Patents
Preparation process of phase-free zen tea Download PDFInfo
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- CN111903794A CN111903794A CN202010996542.4A CN202010996542A CN111903794A CN 111903794 A CN111903794 A CN 111903794A CN 202010996542 A CN202010996542 A CN 202010996542A CN 111903794 A CN111903794 A CN 111903794A
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- tea leaves
- tea
- wintersweet
- spreading
- flowers
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001122767 Theaceae Species 0.000 title claims description 72
- 235000007519 Chimonanthus praecox Nutrition 0.000 claims abstract description 53
- 240000001359 Origanum dictamnus Species 0.000 claims abstract description 53
- 235000015987 Origanum dictamnus Nutrition 0.000 claims abstract description 53
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 claims abstract description 53
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 241001330002 Bambuseae Species 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 239000011425 bamboo Substances 0.000 claims abstract description 29
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 14
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 14
- 241000018646 Pinus brutia Species 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 244000302661 Phyllostachys pubescens Species 0.000 claims abstract description 7
- 235000003570 Phyllostachys pubescens Nutrition 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 208000002193 Pain Diseases 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000012466 permeate Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000003296 saliva Anatomy 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 8
- 239000000047 product Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 240000001371 Chamaedaphne calyculata Species 0.000 description 1
- 235000013691 Chamaedaphne calyculata var. angustifolia Nutrition 0.000 description 1
- 235000013685 Chamaedaphne calyculata var. latifolia Nutrition 0.000 description 1
- 235000013687 Chamaedaphne calyculata var. nana Nutrition 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 235000011756 Vitis shuttleworthii Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation process of a phase-free zen tea, which comprises the following steps: 1) picking up tea leaves and wintersweet flowers; 2) spreading green; 3) deactivating enzyme; 4) kneading; 5) and drying in the air; 6) baking; 7) spreading and airing; 8) and (5) fermenting. The non-phasic buddhist tea prepared from the tea leaves and the wintersweet flowers has the effects of relieving summer-heat, promoting the secretion of saliva or body fluid, benefiting the liver and the kidney, concentrating the mind and the like, is baked by the pine needles, the bamboo charcoal and the pine trees, so that the fragrance of the tea leaves can permeate into the tea leaves, and simultaneously, water, bamboo coats and grease generated during baking of fresh moso bamboos can permeate into the tea leaves, so that the effect of the non-phasic buddhist tea is improved.
Description
Technical Field
The invention relates to a preparation process of a phase-free zen tea.
Background
Tea leaves are originated from China, are used as sacrificial offerings at first, but are eaten by people as vegetables from the late spring and autumn, are developed into medicines in the middle period of Western Han, are developed into palace high-grade beverages only in the later period of Western Han, are popularized among people as common beverages after the West jin, the trails of the earliest artificially planted tea leaves are found in the Tianlushan mountain sites of Yuyao in Zhejiang, the history of more than 6000 years is provided, the tea drinks begin in China, are made of leatherleaf, are oblong or oval, and can be directly brewed and drunk by boiled water.
The traditional tea has thin fragrance, light taste and common efficacy, and the efficacy of the tea cannot be fully exerted.
Disclosure of Invention
Aiming at the problems, the invention provides a preparation process of the phase-free zen tea, which effectively solves the problems pointed out in the background technology.
The technical scheme adopted by the invention is as follows:
a preparation process of a phase-free zen tea comprises the following steps:
1) picking tea leaves and wintersweet flowers: picking tea leaves in fog days, and picking wintersweet flowers in snowy days;
2) and spreading green: uniformly spreading the picked tea leaves and wintersweet flowers in a dark place, and spreading for 3-5 hours;
3) and de-enzyming: deactivating enzyme of tea and wintersweet flower, stopping deactivating enzyme when the tea and wintersweet flower are grabbed by hands and feel stinging, and spreading for cooling for 20-30 minutes;
4) and rolling: kneading and mixing the tea leaves and the wintersweet;
5) and drying: placing the tea leaves and the wintersweet flowers in a dark place for airing;
6) and baking: taking a section of fresh mao bamboo, pouring tea leaves and wintersweet flowers into the fresh mao bamboo, baking the fresh mao bamboo by adopting pine needles, bamboo charcoal and pine until the fresh mao bamboo is anhydrous, and stopping baking;
7) and spreading and airing: taking out tea leaves and wintersweet flowers from fresh moso bamboos, and spreading and drying in the air;
8) and fermenting: sealing the tea leaves and the wintersweet flowers in a jar for 40-60 days to obtain a finished product.
Tea leaves picked in foggy days are sweet, and wintersweet flowers picked in snowy days have strong disease resistance.
Preferably, the time for tedding in the step 2) is 4 hours.
Preferably, the sealing time in 8) is 49 days.
Preferably, the tea leaves and the wintersweet flowers are subjected to enzyme deactivation in the step 3) by using a roller enzyme deactivation machine.
Preferably, the rolling in the step 4) is carried out by a rolling machine.
The non-phasic buddhist tea prepared from the tea leaves and the wintersweet flowers has the effects of relieving summer-heat, promoting the secretion of saliva or body fluid, benefiting the liver and the kidney, concentrating the mind and the like, is baked by the pine needles, the bamboo charcoal and the pine trees, so that the fragrance of the tea leaves can permeate into the tea leaves, and simultaneously, water, bamboo coats and grease generated during baking of fresh moso bamboos can permeate into the tea leaves, so that the effect of the non-phasic buddhist tea is improved.
Detailed Description
The present invention is described in further detail below with reference to specific examples.
Example 1
A preparation process of a phase-free zen tea comprises the following steps:
1) picking tea leaves and wintersweet flowers: picking tea leaves in fog days, and picking wintersweet flowers in snowy days;
2) and spreading green: uniformly spreading the picked tea leaves and wintersweet flowers in a dark place, and spreading for 3 hours;
3) and de-enzyming: deactivating enzymes of the tea leaves and the wintersweet flowers by using a roller deactivating machine, stopping deactivating the enzymes until the tea leaves are grabbed by hands and have stabbing hand feeling, and spreading for cooling for 20-30 minutes;
4) and rolling: rolling and mixing the tea leaves and the wintersweet flowers by using a rolling machine;
5) and drying: placing the tea leaves and the wintersweet flowers in a dark place for airing;
6) and baking: taking a section of fresh mao bamboo, pouring tea leaves and wintersweet flowers into the fresh mao bamboo, baking the fresh mao bamboo by adopting pine needles, bamboo charcoal and pine until the fresh mao bamboo is anhydrous, and stopping baking;
7) and spreading and airing: taking out tea leaves and wintersweet flowers from fresh moso bamboos, and spreading and drying in the air;
8) and fermenting: and (3) placing the tea leaves and the wintersweet flowers into a jar, and sealing for 40 days to obtain a finished product.
Example 2
A preparation process of a phase-free zen tea comprises the following steps:
1) picking tea leaves and wintersweet flowers: picking tea leaves in fog days, and picking wintersweet flowers in snowy days;
2) and spreading green: uniformly spreading the picked tea leaves and wintersweet flowers in a dark place, and spreading for 3.5 hours;
3) and de-enzyming: deactivating enzymes of the tea leaves and the wintersweet flowers by using a roller deactivating machine, stopping deactivating the enzymes until the tea leaves are grabbed by hands and have stabbing hand feeling, and spreading for cooling for 20-30 minutes;
4) and rolling: rolling and mixing the tea leaves and the wintersweet flowers by using a rolling machine;
5) and drying: placing the tea leaves and the wintersweet flowers in a dark place for airing;
6) and baking: taking a section of fresh mao bamboo, pouring tea leaves and wintersweet flowers into the fresh mao bamboo, baking the fresh mao bamboo by adopting pine needles, bamboo charcoal and pine until the fresh mao bamboo is anhydrous, and stopping baking;
7) and spreading and airing: taking out tea leaves and wintersweet flowers from fresh moso bamboos, and spreading and drying in the air;
8) and fermenting: and (4) sealing the tea leaves and the wintersweet flowers in a jar for 49 days to obtain a finished product.
Example 3
A preparation process of a phase-free zen tea comprises the following steps:
1) picking tea leaves and wintersweet flowers: picking tea leaves in fog days, and picking wintersweet flowers in snowy days;
2) and spreading green: uniformly spreading the picked tea leaves and wintersweet flowers in a dark place, and spreading for 4 hours;
3) and de-enzyming: deactivating enzymes of the tea leaves and the wintersweet flowers by using a roller deactivating machine, stopping deactivating the enzymes until the tea leaves are grabbed by hands and have stabbing hand feeling, and spreading for cooling for 20-30 minutes;
4) and rolling: rolling and mixing the tea leaves and the wintersweet flowers by using a rolling machine;
5) and drying: placing the tea leaves and the wintersweet flowers in a dark place for airing;
6) and baking: taking a section of fresh mao bamboo, pouring tea leaves and wintersweet flowers into the fresh mao bamboo, baking the fresh mao bamboo by adopting pine needles, bamboo charcoal and pine until the fresh mao bamboo is anhydrous, and stopping baking;
7) and spreading and airing: taking out tea leaves and wintersweet flowers from fresh moso bamboos, and spreading and drying in the air;
8) and fermenting: and (3) sealing the tea leaves and the wintersweet flowers in a jar for 60 days to obtain a finished product.
Finally, it should be noted that the above-mentioned list is only the specific embodiment of the present invention. Obviously, the present invention is not limited to the above embodiments, and many modifications are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (5)
1. A preparation process of the phase-free zen tea is characterized by comprising the following steps:
1) picking tea leaves and wintersweet flowers: picking tea leaves in fog days, and picking wintersweet flowers in snowy days;
2) and spreading green: uniformly spreading the picked tea leaves and wintersweet flowers in a dark place, and spreading for 3-5 hours;
3) and de-enzyming: deactivating enzyme of tea and wintersweet flower, stopping deactivating enzyme when the tea and wintersweet flower are grabbed by hands and feel stinging, and spreading for cooling for 20-30 minutes;
4) and rolling: kneading and mixing the tea leaves and the wintersweet;
5) and drying: placing the tea leaves and the wintersweet flowers in a dark place for airing;
6) and baking: taking a section of fresh mao bamboo, pouring tea leaves and wintersweet flowers into the fresh mao bamboo, baking the fresh mao bamboo by adopting pine needles, bamboo charcoal and pine until the fresh mao bamboo is anhydrous, and stopping baking;
7) and spreading and airing: taking out tea leaves and wintersweet flowers from fresh moso bamboos, and spreading and drying in the air;
8) and fermenting: sealing the tea leaves and the wintersweet flowers in a jar for 40-60 days to obtain a finished product.
2. The process of claim 1, wherein the period of tea leaf spreading in 2) is 4 hours.
3. The process of claim 1, wherein the sealing time in 8) is 49 days.
4. The process of claim 1, wherein the de-enzyming in 3) is carried out by de-enzyming tea leaves and wintersweet flowers by a roller de-enzyming machine.
5. The process of claim 1, wherein the kneading in 4) is carried out by kneading and mixing with a kneading machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010996542.4A CN111903794A (en) | 2020-09-21 | 2020-09-21 | Preparation process of phase-free zen tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010996542.4A CN111903794A (en) | 2020-09-21 | 2020-09-21 | Preparation process of phase-free zen tea |
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| Publication Number | Publication Date |
|---|---|
| CN111903794A true CN111903794A (en) | 2020-11-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010996542.4A Pending CN111903794A (en) | 2020-09-21 | 2020-09-21 | Preparation process of phase-free zen tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111903794A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265948A (en) * | 2011-08-15 | 2011-12-07 | 四川蒙顶山味独珍茶业集团有限公司 | Plum flower tea and preparation method thereof |
| CN104095091A (en) * | 2014-06-27 | 2014-10-15 | 陈俊 | Kidney nourishing and lung moisturizing health care tea and preparation method thereof |
| CN104814171A (en) * | 2015-03-18 | 2015-08-05 | 李荣建 | Preparation method of bamboo tube tea |
| CN105961699A (en) * | 2016-02-26 | 2016-09-28 | 魏晓龙 | Manufacturing method of chimonanthus salicifolius scented tea |
| CN108056195A (en) * | 2017-12-29 | 2018-05-22 | 勐海合兴茶厂（普通合伙） | A kind of thick bamboo tube health protection tea and preparation method thereof |
-
2020
- 2020-09-21 CN CN202010996542.4A patent/CN111903794A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265948A (en) * | 2011-08-15 | 2011-12-07 | 四川蒙顶山味独珍茶业集团有限公司 | Plum flower tea and preparation method thereof |
| CN104095091A (en) * | 2014-06-27 | 2014-10-15 | 陈俊 | Kidney nourishing and lung moisturizing health care tea and preparation method thereof |
| CN104814171A (en) * | 2015-03-18 | 2015-08-05 | 李荣建 | Preparation method of bamboo tube tea |
| CN105961699A (en) * | 2016-02-26 | 2016-09-28 | 魏晓龙 | Manufacturing method of chimonanthus salicifolius scented tea |
| CN108056195A (en) * | 2017-12-29 | 2018-05-22 | 勐海合兴茶厂（普通合伙） | A kind of thick bamboo tube health protection tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 何卫中: "山腊梅茶加工技术", 《农村新技术》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201110 |
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| RJ01 | Rejection of invention patent application after publication |