CN111990504A

CN111990504A - Curcuma Fuzhuan tea

Info

Publication number: CN111990504A
Application number: CN202010719024.8A
Authority: CN
Inventors: 陈银伍
Original assignee: Shaanxi Pudao Tea Co ltd
Current assignee: Shaanxi Pudao Tea Co ltd
Priority date: 2020-07-23
Filing date: 2020-07-23
Publication date: 2020-11-27

Abstract

The invention discloses a turmeric Fuzhuan tea which comprises, by weight, 60 parts of black tea, 10 parts of white tea, 10 parts of sea buckthorn, 4 parts of cape jasmine, 10 parts of turmeric, 3 parts of radix puerariae and 3 parts of chrysanthemum. The preparation method of the turmeric Fuzhuan tea comprises the following steps: tea blending, glaze boiling, stirring and pile fermentation, steaming, flowering, drying and aging. The method has the advantages that one flowering period is controlled to be four growth stages according to growth conditions of the golden flowers in the tea leaf process, the temperature and the humidity of each growth stage of the golden flowers are respectively set by using an intelligent fermentation bank system, the growth conditions of the golden flowers in each growth stage are kept in a controllable range, the fermentation process is free from influence of seasonal variation, annual production can be realized, the yield is remarkably improved, and the flowering efficiency and the flowering quality are improved.

Description

Curcuma Fuzhuan tea

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of Fuzhuan tea processing, and particularly relates to turmeric Fuzhuan tea.

[ background of the invention ]

Jingyang Fuzhuan tea is a post-fermentation tea, and golden flower generated by flowering under specific temperature and humidity environments contains active substances, can effectively regulate metabolism of a human body, and has the effects of remarkably reducing human body lipoid compounds, blood fat, blood pressure, blood sugar, cholesterol and the like. In general, the longer the Fu tea is aged, the stronger the fragrance is, the easier the tea soup is brewed, and the tea soup is bright red.

In the existing production process of the Fuzhuan tea, in order to shorten the flowering period or improve the growth condition of the golden peanuts in the flowering process, artificial strains are added in the flowering process, the method is complex in process and high in operation cost, and the original taste of the Fuzhuan tea is influenced.

[ summary of the invention ]

The invention aims to provide the turmeric Fu tea aiming at the defects in the prior art, the flowering period is controlled to be different growth stages, and the flowering environment is timely adjusted according to the flowering condition or time of each growth stage, so that the flowering process can be regularly monitored to ensure the flowering quality, and the uniform and exuberant distribution of golden flowers is facilitated; particularly, automatic temperature control, humidity control and ventilation systems are arranged in the intelligent fermentation warehouse system to ensure that the flowering environment (particularly the flowering temperature and humidity) does not change along with the change of climate in the flowering period, so that the production can be realized all the year round, the flowering quality is improved, and the influence of natural environment factors on the flowering quality is reduced.

The white tea has light taste, sweet, fresh, mellow and delicious taste and cool nature, has the effects of reducing fever and lowering internal heat, and can neutralize the thick, bitter and astringent mellow taste of the black tea; the sea-buckthorn has high vitamin C content, contains crude protein, crude fat, crude fiber and nitrogen-free extract in sea-buckthorn leaves, and has the effects of beauty treatment and health care; fructus Gardeniae has effects of protecting liver, promoting bile flow, lowering blood pressure, tranquilizing, stopping bleeding, and relieving swelling, and a small amount of fructus Gardeniae is added into black tea for fermentation to increase Fuzhuan tea effect; the turmeric can promote qi circulation and remove blood stasis, has the function of resisting pathogenic microorganisms, and can inhibit the growth of harmful bacteria in fermentation when being fermented with tea drinking; the kudzu root is tough and strong in fiber, can assist in sticking the dispersed single tea leaves together at the later stage, is convenient for compression molding, and has the effects of relieving muscles and reducing fever, promoting eruption, promoting the production of body fluid to quench thirst, and invigorating yang to arrest diarrhea; the Chuzhou chrysanthemum can eliminate heat and toxic materials, relax muscles and tendons, promote blood circulation, protect liver, improve eyesight and enhance the immune function of a human body.

In order to achieve the purpose, the technical scheme provided by the invention is as follows: the turmeric Fu tea comprises 45-75 parts by weight of black tea, 8-12 parts by weight of white tea, 8-12 parts by weight of sea buckthorn, 3-5 parts by weight of gardenia, 8-12 parts by weight of turmeric, 2-4 parts by weight of radix puerariae and 2-4 parts by weight of Chuzhou chrysanthemum.

Further, the preparation method of the turmeric Fuzhuan tea comprises the following steps: removing impurities from the dark green tea, the white tea, the sea buckthorn, the gardenia, the turmeric, the kudzu root and the chrysanthemum, and accurately weighing according to the mass component ratio to blend the tea; adding deep well water into the prepared tea according to the weight ratio of the tea water of 1: 35-1: 20 to perform glaze boiling; carrying out pile fermentation after controlling the water content of the tea to be 25-30 wt% by glaze spraying and stirring, and setting the pile fermentation temperature to be 25-28 ℃; steaming the tea leaves for 0.2-0.25 hour by using steam with the temperature of 115 ℃, then manually polishing the tea leaves and controlling the water content of the tea leaves to be 25-35 wt%; placing the tea leaves after being artificially polished in an intelligent fermentation warehouse system, and controlling one flowering period to be four growth stages by using the intelligent fermentation warehouse system according to the growth condition of the golden flowers; and (3) moving the tea leaves subjected to a flowering period out of the intelligent fermentation warehouse system, and placing the tea leaves in a cool and dry normal-temperature environment for drying and aging.

Preferably, the step of cooking the glaze comprises: decocting the tea leaves added with the deep well water for 55 minutes, and filtering out tea residues by using a 150-mesh screen to obtain the tea glaze.

Preferably, the temperature of the pile fermentation is set to be 26 ℃, and the time of the pile fermentation is 16 hours.

Preferably, the step of controlling one flowering cycle to four growth stages through the intelligent yeast bank system according to the growth condition of the golden flowers comprises the following steps: setting the initial temperature and humidity of flowering through the intelligent fermentation warehouse system, and completing a first growth stage when golden flowers with small and flat particles grow on the tea leaves; raising the flowering temperature and simultaneously reducing the humidity through the intelligent fermentation warehouse system, and completing a second growth stage when golden flower particles on the tea leaves are uniformly distributed; reducing the temperature and humidity of flowering simultaneously through the intelligent fermentation warehouse system, and completing a third growth stage when golden yellow and plump on the tea leaves; and raising the temperature of the flower formation through the intelligent fermentation warehouse system, and continuously reducing the humidity until the golden flowers on the tea leaves flourish and give out faint scent, so that the fourth growth stage is completed.

Preferably, the initial temperature of the hair bloom is set to be 27.5-28.5 ℃, and the initial humidity is set to be 73-77%; the flowering temperature of the second growth stage is set to 29-29.5 ℃, and the flowering humidity is set to 68-70%; the flowering temperature of the third growth stage is set to be 27-28 ℃, and the flowering humidity is set to be 58-62%; the flowering temperature of the fourth growth stage is set to be 32-36 ℃, and the flowering humidity is set to be 48-50%.

Preferably, the four growth stages of one flowering cycle are respectively controlled to be 6-8 days.

Preferably, the first growth stage is 7 days, the temperature of the intelligent yeast system is set to be 28 ℃, and the humidity is set to be 75%; the second growth stage is 7 days, the temperature of the intelligent fermentation bank system is set to be 29.1 ℃, and the humidity is set to be 69%; the third growth stage is 7 days, the temperature of the intelligent fermentation tank system is set to be 27.6 ℃, and the humidity is set to be 60%; the fourth growth stage is 7 days, the temperature of the intelligent fermentation bank system is set to be 34 ℃, and the humidity is set to be 49%.

The invention has the advantages that:

1. according to the invention, the black tea, the white tea, the sea buckthorn, the gardenia, the turmeric, the radix puerariae and the chrysanthemum are matched with the tea, and the Fu tea prepared by fermenting the raw materials not only keeps the unique bright and clean soup color and the outstanding old and fragrant taste of the black tea, but also integrates the light and sweet flavors of the white tea, the sea buckthorn and the radix puerariae and the effects of the gardenia, the turmeric and the chrysanthemum, so that the Fu tea has a health care effect.

2. In the manufacturing process of the turmeric Fu tea, the tea is steamed for 0.22 hour by adopting steam at 115 ℃, firstly, the high-temperature steam can soften the cellulose and the cuticle of the stem leaves and evaporate the pectin in the tea, which is beneficial to sticking the dispersed single tea leaves together in the later period, is convenient for compression molding and can obtain the tea brick with regular shape; secondly, the high-temperature steam can sterilize the tea to remove harmful mould and bacteria; thirdly, the moisture content of the tea leaves to be fermented is controlled to reach an expected value by controlling the time of the steam, so that the later-stage fermentation is facilitated. The golden flower needs to absorb nutrient substances in the tea during the growth process, the nutrient substances are transferred by taking water as a medium, the moisture content is too low, the flowering is slow, the golden flower quality is general, the moisture content is too high, and although the initial flowering speed is high, the problem that the flowering quality is difficult to control and the flowering is not uniform can be caused by the too fast growth of the golden flower. The invention keeps the optimal water content of the tea in the pile fermentation and steaming processes, and can give consideration to the flowering speed and the flowering quality.

3. In the production process of the turmeric Fuzhuan tea, one flowering period is controlled to be four growth stages according to growth conditions of golden flowers, and the temperature and the humidity of each flowering period are respectively set by using an intelligent fermentation bank system, so that each flowering period is kept in a controllable range and is not influenced by seasonal changes.

4. The problem of poor and uneven flowering quality caused by uneven strain dispersion inevitably exists in the flowering mode of artificially adding eurotium cristatum strains, the golden flower strains are not artificially added in the manufacturing process of the turmeric Fuzhuan tea, but the temperature and the air humidity in the flowering process are mainly controlled by the aid of the existing components in the raw materials, specifically, the fermentation temperature and the humidity are controlled in stages according to the characteristics of golden flowers in different growth stages, so that the expected strains obtain the growth advantages, and the golden flowers with even quality, fullness and exuberance and unique fragrance can be grown after one month or so.

[ detailed description ] embodiments

The technical scheme provided by the invention is explained in detail by combining specific embodiments.

The turmeric Fuzhuan tea is composed of 60 parts of black tea, 10 parts of white tea, 10 parts of sea buckthorn, 4 parts of cape jasmine, 10 parts of turmeric, 3 parts of root of kudzu vine and 3 parts of Chuzhou chrysanthemum in parts by weight.

The first embodiment is as follows:

tea blending: in the embodiment, impurities of black tea, white tea, sea buckthorn, gardenia, turmeric, kudzu root and chrysanthemum are removed, and then 300 g of black tea, 50 g of white tea, 50 g of sea buckthorn, 20 g of gardenia, 50 g of turmeric, 15 g of kudzu root and 15 g of chrysanthemum are weighed accurately and respectively as fermentation tea seeds.

And (3) glaze boiling: adding Jingyang deep well water into the well-blended tea, controlling the weight ratio of the tea water to be 1: 35-1: 20, and heating, boiling and decocting to obtain tea glaze and tea residues.

Stirring and piling: cooling the tea residues and the tea glaze obtained after the glaze cooking, and then performing pile fermentation after properly spraying the glaze and stirring to uniformly control the water content of the tea to be 25-30 wt%, and setting the pile fermentation temperature to be 25-28 ℃.

Steaming: after steaming the tea leaves for 0.22 hour by using steam of 115 ℃, manual grinding is carried out and the water content of the tea leaves is controlled to be 25-35 wt%. The tea leaves are steamed at high temperature before fermentation, so that on one hand, cellulose and cuticle of the stem leaves can be softened, pectin in the tea leaves can be steamed out, and the tea brick is beneficial to sticking single dispersed tea leaves together in the later period, is convenient for compression molding, and can obtain the tea brick with a regular shape; on the other hand, the high-temperature steam can sterilize the tea to remove harmful mould and bacteria. The moisture content of the tea leaves to be fermented is controlled to reach an expected value by controlling the time of steam, so that the later-stage fermentation is facilitated, and the extra power consumed by the intelligent fermentation warehouse system for reaching constant humidity when the first growth stage of the golden flower starts in the flowering process is reduced to a certain extent.

And (3) flowering: the tea leaves after being artificially polished are placed in an intelligent fermentation warehouse system, one flowering period is controlled to be four growth stages of the golden flowers through the intelligent fermentation warehouse system according to growth conditions of the golden flowers, temperature and humidity values corresponding to different growth stages can be specifically set through the intelligent fermentation warehouse system, the flowering temperature and humidity of a specific stage are kept in corresponding value ranges, a relatively stable growth environment is provided for a flowering process, the flowering process can be controlled in stages, the flowering processes of the same batch of tea leaves are synchronous, uniform flowering of the tea leaves is facilitated, and controllability of the flowering process is improved. On the other hand, the whole flowering process is carried out in the intelligent fermentation tank system, the growth condition of the golden flowers can be remotely monitored through the intelligent fermentation tank system, a relatively closed space can be provided for the flowering process, air moisture loss in the flowering process is reduced, and the flowering cost is reduced.

Drying and aging: and (4) moving the tea leaves after the four golden flower growth stages out of the intelligent fermentation warehouse system, and placing the tea leaves in a cool and dry normal-temperature environment for drying and aging. The drying and aging process is a process of naturally airing and storing the fermented tea, the temperature and the humidity of the tea subjected to flowering have difference values with a normal storage environment, and the tea can be continuously fermented in the drying and aging process.

Example two:

tea blending: in the embodiment, 60 parts of black tea, 10 parts of white tea, 10 parts of sea buckthorn, 4 parts of cape jasmine, 10 parts of turmeric, 3 parts of kudzu root and 3 parts of Chuzhou chrysanthemum are selected as the fermented tea seeds after seeds are selected and impurities are removed.

And (3) glaze boiling: adding Jingyang deep well water into the prepared tea seeds, controlling the weight ratio of the Jingyang deep well water to be 1:27, heating, boiling and decocting for 55 minutes, and filtering tea residues by using a 150-mesh screen to obtain tea glaze.

Stirring and piling: cooling tea leaves and tea glaze obtained after glaze cooking, properly spraying the glaze, matching and stirring to fully fuse all raw materials in the tea leaves, uniformly distributing the humidity of the tea leaves, controlling the water content of the tea leaves to be 27% by weight, and then performing pile fermentation on the tea leaves, wherein the pile fermentation temperature is set to be 26 ℃, and the pile fermentation time is set to be 16 hours. The boiled tea is stirred uniformly and piled, so that the complex reactions of oxidation, polymerization, degradation, conversion and the like of all components in the tea to a certain degree can be promoted, catechin and the like contained in the tea are converted into secondary products including theaflavin and thearubigin, and the unique color and flavor of the Fu tea are formed. Not only can create favorable conditions for later flowering, improve the color and taste of the tea, but also is beneficial to primary softening of tea fermentation, and is convenient for compression molding and subpackaging. Preferably, the glaze pouring and stirring and the pile fermentation can be carried out under different temperature and humidity environments, the tea leaves after the glaze pouring and stirring can be spread and cooled firstly, the tea leaves are cooled to the room temperature, then the tea leaves are subjected to pile fermentation, and the temperature is set to be 26 ℃ during the pile fermentation. Tea can be weighed and packaged in parts after pile fermentation, and the tea is packaged in parts of 500g, so that the tea can be conveniently moved and stored.

Steaming: steaming the tea leaves for 0.22 hour by using steam at the temperature of 115 ℃, discharging open water by high-temperature steaming, softening cellulose and cuticle in the tea leaves, removing part of crude green air, and removing harmful mould and bacteria in the tea leaves. And then, continuing to manually polish, specifically, matching two or more workers manually, steaming the tea leaves at high temperature to remove pectin, further manually polishing to stick the single tea leaves together, and polishing until the water content of the tea leaves is 29 wt% to move into an intelligent fermentation warehouse system for fermentation. The water content of the tea to be fermented is controlled to reach an expected value by controlling the steaming time, so that the later-stage fermentation is facilitated. The golden flower needs to absorb nutrient substances in the tea during the growth process, the nutrient substances are transferred by taking water as a medium, the water content is too low, the flowering is slow, the golden flower quality is general, the water content is too high, although the initial flowering speed is high, the problem that the flowering quality is difficult to control and the flowering is not uniform can be caused by the excessively fast growth of the golden flower, the water content of the tea is controlled to be 29 wt%, and the flowering speed and the flowering quality can be considered at the same time.

And (3) flowering: placing the tea leaves after being artificially polished in an intelligent fermentation warehouse system, controlling one flowering period to be four growth stages through the intelligent fermentation warehouse system according to the growth condition of the golden flowers, specifically, setting the initial flowering temperature to be 27.5-28.5 ℃ and the initial humidity to be 73-77% through the intelligent fermentation warehouse system, and completing the first growth stage when the golden flowers with small and flat particles grow on the tea leaves; setting the temperature to 29-29.5 ℃ and the humidity to 68-70% by the intelligent fermentation house system until golden flower particles on the tea leaves are uniformly distributed, and finishing a second growth stage; setting the temperature to be 27-28 ℃ and the humidity to be 58-62% by the intelligent fermentation house system, and completing the third growth stage when golden yellow on the tea leaves is full; and setting the temperature to be 32-36 ℃ and the humidity to be 48-50% by the intelligent fermentation house system, and completing the fourth growth stage when the golden flowers on the tea leaves flourish and emit faint scent. After the fourth growth stage is complete, the tea leaves should be immediately removed from the intelligent fermenter system. By adopting the fermentation method, the environment temperature and humidity corresponding to different growth stages of the golden flowers are strictly controlled to be kept constant through the intelligent fermentation warehouse system, and the duration time of each stage can be ensured to be 6-8 days, so that the flowering process of the same batch of tea is synchronous, the uniform flowering of the tea is facilitated, and the controllability, the flowering quality and the flowering efficiency of the flowering process are improved. On the other hand, the whole flowering period is carried out in the intelligent fermentation tank system, the growth condition of the golden flowers can be remotely monitored through the intelligent fermentation tank system, a relatively closed space can be provided for the flowering process, air moisture loss in the flowering process is reduced, and the flowering cost is reduced.

In another preferred embodiment, under the stable and strict control of the flowering environment, the four growth stages of the golden flowers can be stabilized for seven days, namely after the golden flowers are moved to an intelligent fermentation bank system from the tea leaves, the fermentation time of about one month can ensure that the number, the exuberance degree and the fragrance of the golden flowers reach the best state. Specifically, the first growth stage is 7 days, the temperature of the intelligent fermentation warehouse system is set to be 28 ℃, the humidity is set to be 75%, and in the process, when golden flowers with small and flat particles begin to grow on the tea leaves, the first growth stage is completed. In the actual flowering process, if no golden flower with flat and small particles grows out of the tea leaves after 7 days, an operator should check whether the intelligent fermentation tank system fails or not in time or whether the tea leaves are polluted by substances influencing the flowering; in another case, when the growth stage is not over for 7 days, it has been found that the tea leaves start to grow golden flowers with small and flat particles, and the temperature and humidity environment of the stage should be kept to ensure that the tea leaves can bloom uniformly. The second growth stage is 7 days, the temperature of the intelligent fermentation warehouse system is set to be 29.1 ℃, the humidity is set to be 69%, and golden flower particles on the tea leaves are uniformly distributed in the process. In the actual flowering process, after 7 days in the second growth stage, golden flower particles on the tea leaves are thin and fall or are uneven, and an operator should check whether the intelligent fermentation tank system fails or not in time or whether the tea leaves are polluted by substances influencing the flowering. The third growth stage is 7 days, the temperature of the intelligent fermentation warehouse system is set to be 27.6 ℃, the humidity is set to be 60%, and golden yellow and full growth of golden flowers on the tea leaves is realized in the process. The fourth growth stage is 7 days, the temperature of the intelligent fermentation bank system is set to be 34 ℃, the humidity is set to be 49%, and the golden flowers grow vigorously in the fourth growth stage and can smell faint scent. The third growth stage and the fourth growth stage can keep the tea in the optimal flowering environment, and meanwhile, the growth condition of the golden flowers is guaranteed to be stable in the most luxuriant state.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and additions can be made without departing from the method of the present invention, and these modifications and additions should also be regarded as the protection scope of the present invention.

Claims

1. The turmeric Fu tea is characterized by comprising 45-75 parts by weight of black tea, 8-12 parts by weight of white tea, 8-12 parts by weight of sea buckthorn, 3-5 parts by weight of gardenia, 8-12 parts by weight of turmeric, 2-4 parts by weight of radix puerariae and 2-4 parts by weight of Chuzhou chrysanthemum.

2. The turmeric Poria tea of claim 1, wherein the method of making the turmeric Poria tea comprises the steps of:

removing impurities from the dark green tea, the white tea, the sea buckthorn, the gardenia, the turmeric, the kudzu root and the chrysanthemum, and accurately weighing according to the mass component ratio to blend the tea;

adding deep well water into the prepared tea according to the weight ratio of the tea water of 1: 35-1: 20 to perform glaze boiling;

carrying out pile fermentation after controlling the water content of the tea to be 25-30 wt% by glaze spraying and stirring, and setting the pile fermentation temperature to be 25-28 ℃;

steaming the tea leaves for 0.2-0.25 hour by using steam with the temperature of 115 ℃, then manually polishing the tea leaves and controlling the water content of the tea leaves to be 25-35 wt%;

placing the tea leaves after being artificially polished in an intelligent fermentation warehouse system, and controlling one flowering period to be four growth stages by using the intelligent fermentation warehouse system according to the growth condition of the golden flowers;

and (3) moving the tea leaves subjected to a flowering period out of the intelligent fermentation warehouse system, and placing the tea leaves in a cool and dry normal-temperature environment for drying and aging.

3. The turmeric fu tea of claim 2, wherein the step of glazing off comprises: decocting the tea leaves added with the deep well water for 55 minutes, and filtering out tea residues by using a 150-mesh screen to obtain the tea glaze.

4. The turmeric Poria tea of claim 3, wherein the temperature of the pile fermentation is set at 26 ℃ and the time of the pile fermentation is 16 hours.

5. The turmeric fu tea of any one of claims 2 to 4, wherein the step of controlling one flowering cycle to four growth stages by the intelligent yeast bank system according to growth of golden flower comprises: setting the initial temperature and humidity of flowering through the intelligent fermentation warehouse system, and completing a first growth stage when golden flowers with small and flat particles grow on the tea leaves; raising the flowering temperature and simultaneously reducing the humidity through the intelligent fermentation warehouse system, and completing a second growth stage when golden flower particles on the tea leaves are uniformly distributed; reducing the temperature and humidity of flowering simultaneously through the intelligent fermentation warehouse system, and completing a third growth stage when golden yellow and plump on the tea leaves; and raising the temperature of the flower formation through the intelligent fermentation warehouse system, and continuously reducing the humidity until the golden flowers on the tea leaves flourish and give out faint scent, so that the fourth growth stage is completed.

6. The turmeric Poria tea of claim 5, wherein the initial bloom temperature is set to 27.5 ℃ to 28.5 ℃ and the initial humidity is set to 73% to 77%; the flowering temperature of the second growth stage is set to 29-29.5 ℃, and the flowering humidity is set to 68-70%; the flowering temperature of the third growth stage is set to be 27-28 ℃, and the flowering humidity is set to be 58-62%; the flowering temperature of the fourth growth stage is set to be 32-36 ℃, and the flowering humidity is set to be 48-50%.

7. The turmeric Poria tea of claim 4, wherein the four growth stages of a flowering cycle are controlled to be 6-8 days each.

8. The turmeric Poria tea of claim 7, wherein the first growth stage is 7 days, the temperature of the intelligent fermentor system is set at 28 ℃ and the humidity is set at 75%; the second growth stage is 7 days, the temperature of the intelligent fermentation bank system is set to be 29.1 ℃, and the humidity is set to be 69%; the third growth stage is 7 days, the temperature of the intelligent fermentation tank system is set to be 27.6 ℃, and the humidity is set to be 60%; the fourth growth stage is 7 days, the temperature of the intelligent fermentation bank system is set to be 34 ℃, and the humidity is set to be 49%.