CN112450292A - Processing technology of rose Zijuan black tea - Google Patents
Processing technology of rose Zijuan black tea Download PDFInfo
- Publication number
- CN112450292A CN112450292A CN202011423658.5A CN202011423658A CN112450292A CN 112450292 A CN112450292 A CN 112450292A CN 202011423658 A CN202011423658 A CN 202011423658A CN 112450292 A CN112450292 A CN 112450292A
- Authority
- CN
- China
- Prior art keywords
- tea
- rose
- zijuan
- shaking
- thick
- 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
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 236
- 241000220317 Rosa Species 0.000 title claims abstract description 126
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 83
- 235000020279 black tea Nutrition 0.000 title claims abstract description 81
- 238000012545 processing Methods 0.000 title abstract description 11
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 235000013616 tea Nutrition 0.000 claims abstract description 153
- 238000001035 drying Methods 0.000 claims abstract description 40
- 239000003205 fragrance Substances 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 241000628997 Flos Species 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 230000007480 spreading Effects 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 230000005779 cell damage Effects 0.000 claims description 7
- 208000037887 cell injury Diseases 0.000 claims description 7
- 210000002257 embryonic structure Anatomy 0.000 claims description 7
- 230000035699 permeability Effects 0.000 claims description 7
- 240000006914 Aspalathus linearis Species 0.000 claims description 6
- 235000012984 Aspalathus linearis Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000011084 recovery Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 abstract description 7
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 abstract description 7
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 abstract description 7
- 229940026509 theaflavin Drugs 0.000 abstract description 7
- 235000014620 theaflavin Nutrition 0.000 abstract description 7
- 210000004185 liver Anatomy 0.000 abstract description 6
- 230000017531 blood circulation Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000009499 grossing Methods 0.000 abstract 1
- 230000035945 sensitivity Effects 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 230000003796 beauty Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000643 oven drying Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000012902 Nervous system disease Diseases 0.000 description 2
- 208000025966 Neurological disease Diseases 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019719 rose oil Nutrition 0.000 description 2
- 239000010666 rose oil Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 206010006298 Breast pain Diseases 0.000 description 1
- 206010006312 Breast swelling Diseases 0.000 description 1
- 241000037488 Coccoloba pubescens Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000006662 Mastodynia Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020096 rose wine Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Images
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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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 belongs to the technical field of tea processing, and particularly relates to a processing technology of rose Zijuan black tea, which solves the problems of bitter and astringent Zijuan tea in the prior art, large theaflavin loss and insufficient fragrance, and the rose Zijuan black tea comprises the following raw materials: zijuan tea green and rose petal; the production process of the rose juan black tea comprises the following steps: s1, picking; s2, shaking green; s3, twisting; s4, fermenting; s5, drying; s6, cellar processing; s7, flowering; s8, re-cellar; s9, sieving; in the step S2, the rotation speed of the light shaking of the green shaking machine is 5-7 r/min, and the rotation speed of the heavy shaking of the green shaking machine is 8-10 r/min. The rose Zijuan black tea prepared by the invention has red, bright and oily soup color, is transparent like amber, is hung on the wall of a cup by a golden ring, has the advantages of full rose fragrance, elegance and strong flavor, and has the effects of moistening, smoothing, fragrant and sweet taste, promoting the production of body fluid, keeping the softness and sensitivity lasting, softening the liver, invigorating the stomach, soothing the qi, promoting the blood circulation, beautifying, reducing the blood pressure and the like.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing technology of rose Zijuan black tea.
Background
In 1985, scientific and technological personnel of the Yunnan tea science research institute found that a tea plant with purple buds, leaves and stems in more than 60 tens of thousands of Yunnan large-leaf tea plants in more than 200 mu of the tea garden, and the green tea is processed by fresh leaves, the green tea has purple cyanine, purple liquor color, pure fragrance and strong taste, and is specially named as: zijuan tea.
When the rose is used as an economic crop, the flowers of the rose are mainly used for food and essence rose oil extraction, and the rose oil is applied to industries such as cosmetics, food, fine chemical engineering and the like. Text of materia medica (text of materia medica) Zhongdao: "Rose flower, clear but not turbid, and not fierce, liver softening and stomach awaking, qi-flowing and blood circulation promoting, and dredging and suffocating without the disadvantage of pungent, warm and hard dryness, among the qi-pushing-off and medicine-dividing, it is most quick and most tame, fragrant, so there is no way to match. The rose contains more than 300 chemical components, such as aromatic alcohol, aldehyde, fatty acid, phenol and oil and fat containing essence, and the rose product is usually eaten to soften liver and wake stomach, relax qi and activate blood, maintain beauty and keep young and refresh people. The flowers and roots of the rose can be used as medicine, has the functions of regulating qi, promoting blood circulation, astringing and the like, and is mainly used for treating irregular menstruation, traumatic injury, liver qi and stomach pain, breast swelling and pain and other symptoms.
The flos Rosae Rugosae contains multiple microelements and high vitamin C content, and can be made into various tea-drops, such as rose sugar, rose cake, rose tea, rose wine, rose pickles, rose paste, etc. The rose can be directly eaten in some European areas, the roots of the rose can be boiled to eat, and the roots of the rose can be used for brewing wine.
The Zijuan tea has higher trace elements than other teas in terms of drinking, and especially has the most remarkable anthocyanin and flavonoid substances, but the Zijuan tea prepared by adopting the traditional process with the Zijuan as the raw material has heavier astringency, poor taste, large theaflavin loss amount, insufficient fragrance and quick loss, while the black tea prepared by rose scenting belongs to smaller tea varieties at present, the number of production enterprises is small, and the processing amount and the marketing amount are small.
Based on the statement, the invention provides a processing technology of the rose Zijuan black tea.
Disclosure of Invention
The invention aims to solve the problems of bitter and astringent taste of Zijuan black tea, large theaflavin loss and insufficient fragrance in the prior art, and provides a processing technology of rose Zijuan black tea.
The rose Zijuan black tea comprises the following raw materials: zijuan tea green and rose petal.
The production process comprises the following steps:
s1, picking: picking fresh Zijuan tea green with one bud and two leaves in spring for 4-5 months, picking rose, selecting fresh petals, selecting 'first water flower' from late 4 months to late 5 months, wherein the standard is fully expanded but unopened flower bud, which has thick flesh, strong fragrance, high oil content and best quality. The water is firstly dried and then sequentially arranged in a wood frame drying sieve with a wire netting bottom, and the petals are uniformly downward or upward.
S2, shaking green: slightly shaking fresh Zijuan tea leaves for 10 min by a shaking machine, standing for cooling for 2-3 min to allow water content of Zijuan tea leaves to be 2-3%, heavily shaking Zijuan tea leaves for 20-30 min by the shaking machine, standing for cooling for 5-6 min again to allow the Zijuan black tea to be withered to water content of 55-60%;
s3, twisting: rolling the green Zijuan tea leaves subjected to green shaking in the step S2 with a rolling device for 80-90 min to make 100% of the Zijuan tea leaves into strips, so that the cell damage rate in the tea leaves reaches above 75-80%, and the permeability of the Zijuan tea leaves is increased to avoid dead tea;
s4, fermentation: feeding the rolled Zijuan tea leaves obtained in step S3 into a fermentation chamber, fermenting at 25-30 deg.C with relative humidity of 80-85% for 2-3 hr, spreading the tea leaves to 3-4 cm, and fermenting for 30-90 min until the green grass smell of the tea leaves is removed to give out faint scent;
s5, drying: spreading the tea leaves fermented in the step S4 on a tray, putting the tray into a drying oven for low-temperature slow drying at the drying temperature of 55-65 ℃, and drying the tea leaves until the moisture content is lower than 5-8% to obtain tea embryos for later use;
s6, cellar preparation: mixing flos Rosae Rugosae and tea embryo in such manner that one layer of flos Rosae Rugosae and one layer of tea embryo are stacked, each layer of flos Rosae Rugosae is 2-3 cm thick, 5 layers of tea embryo are stacked, each layer of tea embryo is 3-4 cm thick, 4 layers of tea embryo are stacked, and the mixture is cellated in a cellaring box with the temperature of 27-35 ℃ and the humidity of 80-85% for 12-15 hours;
s7, flowering: drying the mixture of the rose petals and the tea embryo which are cellared in the step S6 at 55-65 ℃ to obtain primary cellared rose Zijuan black tea;
s8, re-cellar: repeating the step S6 to perform cellar recovery, piling the first cellar-prepared red tea to 8-12 cm thick, and drying at 70-80 deg.C until the water content of the cellar-prepared red tea is lower than 5% to obtain second cellar-prepared red tea;
s9, sieving: and screening out rose petals by using a mesh screen to obtain the rose Zijuan black tea.
Preferably, in the step S2 of shaking, the temperature in the shaking machine is controlled to be 22-25 ℃ and the relative humidity is 80-85%.
Preferably, the rotation speed of the light shaking of the green shaking machine in the step S2 is 5-7 r/min, and the rotation speed of the heavy shaking of the green shaking machine is 8-10 r/min.
Preferably, in the step 6, each layer of rose petals is 2 cm thick, 5 layers of rose petals are laid, each layer of tea germs is 3 cm thick, 4 layers of tea germs are laid, and in the step S8, the cellar-made rose Zijuan black tea is piled up to 8 cm thick.
Preferably, in the step 6, each layer of rose petals is 3 cm thick, 5 layers of rose petals are laid, each layer of tea germs is 4 cm thick, 4 layers of tea germs are laid, and in the step S8, the cellar-made rose Zijuan black tea is piled up to 12 cm thick.
Preferably, in the step 6, each layer of rose petals is 3 cm thick, 5 layers of rose petals are laid, each layer of tea germs is 3 cm thick, 4 layers of tea germs are laid, and in the step S8, the cellar-made rose Zijuan black tea is piled up to 10 cm thick.
Compared with the prior art, the invention has the beneficial effects that:
1. the rose purple black tea provided by the invention has red, bright and oily soup color, is picked as amber, is hung on the cup wall in a golden ring manner, has the advantages of highlighted rose fragrance, elegance and rich flavor, is moist, smooth, fragrant and sweet, has lasting body fluid production and is accompanied with the rose fragrance, and is deeply loved by women;
2. the rose Zijuan black tea provided by the invention organically combines the nutrients of rose and Zijuan black tea, so that the rose Zijuan black tea not only has the rose fragrance, but also has various effects of softening liver, invigorating stomach, soothing qi, activating blood circulation, maintaining beauty, keeping young, reducing blood pressure and the like, and is beneficial to preventing cancers, cardiovascular diseases, neurological diseases and circulatory systems;
3. the production process of the rose Zijuan black tea provided by the invention is simple, the green grass flavor of the Zijuan black tea is removed through tea fermentation, the faint scent of the Zijuan black tea is excited, the generation of theaflavin is facilitated, the theaflavin content of the tea is improved, and the tea is shaken slightly and heavily to improve the cell damage rate of the tea, so that the permeability of the tea is improved, and the fusion of the tea and rose juice is facilitated;
4. the production process of the rose Zijuan black tea provided by the invention has the advantages that the bud-cultivating force of the adopted Zijuan black tea is strong, the tenderness is strong, the survival rate of cutting propagation and transplanting is high, the raw material source is rich, rose petals are removed, impurities are reduced, the tea color is clear and transparent, no impurities exist, the production process is simple, the repeatability is high, and the integral production cost is reduced.
Drawings
FIG. 1 is a flow chart of the production process of the rose Zijuan black tea.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
FIG. 1 is a flow chart of the production process of the rose Zijuan black tea. The invention provides rose Zijuan black tea which comprises the following raw materials: zijuan tea green and rose petal.
The production process comprises the following steps:
s1, picking: picking fresh Zijuan tea green with one bud and two leaves in spring for 4-5 months, picking rose, selecting fresh petals, selecting 'first water flower' from late 4 months to late 5 months, wherein the standard is fully expanded but unopened flower bud, which has thick flesh, strong fragrance, high oil content and best quality. The water is firstly dried and then sequentially arranged in a wood frame drying sieve with a wire netting bottom, and the petals are uniformly downward or upward.
S2, shaking green: slightly shaking fresh Zijuan tea leaves for 10 min by a shaking machine, standing for cooling for 2-3 min to allow water content of Zijuan tea leaves to be 2-3%, heavily shaking Zijuan tea leaves for 20-30 min by the shaking machine, standing for cooling for 5-6 min again to allow the Zijuan black tea to be withered to water content of 55-60%;
s3, twisting: rolling the green Zijuan tea leaves subjected to green shaking in the step S2 with a rolling device for 80-90 min to make 100% of the Zijuan tea leaves into strips, so that the cell damage rate in the tea leaves reaches above 75-80%, and the permeability of the Zijuan tea leaves is increased to avoid dead tea;
s4, fermentation: feeding the rolled Zijuan tea leaves obtained in step S3 into a fermentation chamber, fermenting at 25-30 deg.C with relative humidity of 80-85% for 2-3 hr, spreading the tea leaves to 3-4 cm, and fermenting for 30-90 min until the green grass smell of the tea leaves is removed to give out faint scent;
s5, drying: spreading the tea leaves fermented in the step S4 on a tray, putting the tray into a drying oven for low-temperature slow drying at the drying temperature of 55-65 ℃, and drying the tea leaves until the moisture content is lower than 5-8% to obtain tea embryos for later use;
s6, cellar preparation: mixing flos Rosae Rugosae and tea embryo in such manner that one layer of flos Rosae Rugosae and one layer of tea embryo are stacked, each layer of flos Rosae Rugosae is 2 cm thick, 5 layers of flos Rosae Rugosae and tea embryo are stacked, each layer of tea embryo is 3 cm thick, 4 layers of tea embryo are stacked, and the mixture is cellated for 12-15 hours in a cellating box with the temperature of 27-35 ℃ and the humidity of 80-85%;
s7, flowering: drying the mixture of the rose petals and the tea embryo which are cellared in the step S6 at 55-65 ℃ to obtain primary cellared rose Zijuan black tea;
s8, re-cellar: repeating the step S6 to perform cellar recovery, piling the first cellar-made rose Zijuan black tea to 8 cm thick, forming, and oven drying at 70-80 deg.C until the water content of the cellar-made rose Zijuan black tea is lower than 5% to obtain second cellar-made rose Zijuan black tea;
s9, sieving: and screening out rose petals by using a mesh screen to obtain the rose Zijuan black tea.
In the invention, in the step S2 of shaking, the temperature in the shaking machine is controlled to be 22-25 ℃, the relative humidity is 80-85%, the rotation speed of the shaking machine in the step S2 of shaking is 5-7 r/min, and the rotation speed of the shaking machine in the step S2 of shaking is 8-10 r/min.
Example two
The invention provides rose Zijuan black tea which comprises the following raw materials: zijuan tea green and rose petal.
The production process comprises the following steps:
s1, picking: picking fresh Zijuan tea green with one bud and two leaves in spring for 4-5 months, picking rose, selecting fresh petals, selecting 'first water flower' from the last ten days of 4 months to the last ten days of 5 months, wherein the standard is fully expanded but unopened flower buds with thick flesh, strong fragrance, high oil content and best quality, drying to remove water, and sequentially arranging in a wood frame drying sieve with a wire net bottom, wherein the petals are uniformly downward or upward.
S2, shaking green: slightly shaking fresh Zijuan tea leaves for 10 min by a shaking machine, standing for cooling for 2-3 min to allow water content of Zijuan tea leaves to be 2-3%, heavily shaking Zijuan tea leaves for 20-30 min by the shaking machine, standing for cooling for 5-6 min again to allow the Zijuan black tea to be withered to water content of 55-60%;
s3, twisting: rolling the green Zijuan tea leaves subjected to green shaking in the step S2 with a rolling device for 80-90 min to make 100% of the Zijuan tea leaves into strips, so that the cell damage rate in the tea leaves reaches above 75-80%, and the permeability of the Zijuan tea leaves is increased to avoid dead tea;
s4, fermentation: feeding the rolled Zijuan tea leaves obtained in step S3 into a fermentation chamber, fermenting at 25-30 deg.C with relative humidity of 80-85% for 2-3 hr, spreading the tea leaves to 3-4 cm, and fermenting for 30-90 min until the green grass smell of the tea leaves is removed to give out faint scent;
s5, drying: spreading the tea leaves fermented in the step S4 on a tray, putting the tray into a drying oven for low-temperature slow drying at the drying temperature of 55-65 ℃, and drying the tea leaves until the moisture content is lower than 5-8% to obtain tea embryos for later use;
s6, cellar preparation: mixing flos Rosae Rugosae and tea embryo in such manner that one layer of flos Rosae Rugosae and one layer of tea embryo are stacked, each layer of flos Rosae Rugosae is 3 cm thick, 5 layers of flos Rosae Rugosae and tea embryo are stacked, each layer of tea embryo is 4 cm thick, 4 layers of tea embryo are stacked, and the mixture is cellated for 12-15 hours in a cellating box with the temperature of 27-35 ℃ and the humidity of 80-85%;
s7, flowering: drying the mixture of the rose petals and the tea embryo which are cellared in the step S6 at 55-65 ℃ to obtain primary cellared rose Zijuan black tea;
s8, re-cellar: repeating the step S6 to perform cellar recovery, piling the first cellar-made rose Zijuan black tea to 12 cm thick, forming, and oven drying at 70-80 deg.C until the water content of the cellar-made rose Zijuan black tea is less than 5% to obtain second cellar-made rose Zijuan black tea;
s9, sieving: and screening out rose petals by using a mesh screen to obtain the rose Zijuan black tea.
In the invention, in the step S2 of shaking, the temperature in the shaking machine is controlled to be 22-25 ℃, the relative humidity is 80-85%, the rotation speed of the shaking machine in the step S2 of shaking is 5-7 r/min, and the rotation speed of the shaking machine in the step S2 of shaking is 8-10 r/min.
EXAMPLE III
The invention provides rose Zijuan black tea which comprises the following raw materials: zijuan tea green and rose petal.
The production process comprises the following steps:
s1, picking: picking fresh Zijuan tea green with one bud and two leaves in spring for 4-5 months, picking rose, selecting fresh petals, selecting 'first water flower' from late 4 months to late 5 months, wherein the standard is fully expanded but unopened flower bud, which has thick flesh, strong fragrance, high oil content and best quality. The water is firstly dried and then sequentially arranged in a wood frame drying sieve with a wire netting bottom, and the petals are uniformly downward or upward.
S2, shaking green: slightly shaking fresh Zijuan tea leaves for 10 min by a shaking machine, standing for cooling for 2-3 min to allow water content of Zijuan tea leaves to be 2-3%, heavily shaking Zijuan tea leaves for 20-30 min by the shaking machine, standing for cooling for 5-6 min again to allow the Zijuan black tea to be withered to water content of 55-60%;
s3, twisting: rolling the green Zijuan tea leaves subjected to green shaking in the step S2 with a rolling device for 80-90 min to make 100% of the Zijuan tea leaves into strips, so that the cell damage rate in the tea leaves reaches above 75-80%, and the permeability of the Zijuan tea leaves is increased to avoid dead tea;
s4, fermentation: feeding the rolled Zijuan tea leaves obtained in step S3 into a fermentation chamber, fermenting at 25-30 deg.C with relative humidity of 80-85% for 2-3 hr, spreading the tea leaves to 3-4 cm, and fermenting for 30-90 min until the green grass smell of the tea leaves is removed to give out faint scent;
s5, drying: spreading the tea leaves fermented in the step S4 on a tray, putting the tray into a drying oven for low-temperature slow drying at the drying temperature of 55-65 ℃, and drying the tea leaves until the moisture content is lower than 5-8% to obtain tea embryos for later use;
s6, cellar preparation: mixing flos Rosae Rugosae and tea embryo in such manner that one layer of flos Rosae Rugosae and one layer of tea embryo are stacked, each layer of flos Rosae Rugosae is 3 cm thick, 5 layers of flos Rosae Rugosae and tea embryo are stacked, each layer of tea embryo is 3 cm thick, 4 layers of tea embryo are stacked, and the mixture is cellated for 12-15 hours in a cellating box with the temperature of 27-35 ℃ and the humidity of 80-85%;
s7, flowering: drying the mixture of the rose petals and the tea embryo which are cellared in the step S6 at 55-65 ℃ to obtain primary cellared rose Zijuan black tea;
s8, re-cellar: repeating the step S6 to perform cellar recovery, piling up the first cellar-made rose Zijuan black tea to a thickness of 10 cm, puffing, and oven drying at 70-80 deg.C until the water content of the cellar-made rose Zijuan black tea is less than 5% to obtain a second cellar-made rose Zijuan black tea;
s9, sieving: and screening out rose petals by using a mesh screen to obtain the rose Zijuan black tea.
In the invention, in the step S2 of shaking, the temperature in the shaking machine is controlled to be 22-25 ℃, the relative humidity is 80-85%, the rotation speed of the shaking machine in the step S2 of shaking is 5-7 r/min, and the rotation speed of the shaking machine in the step S2 of shaking is 8-10 r/min.
Experiment of
1) Tea color and fragrance test of the rose Zijuan black tea prepared in the first, second and third examples and the commercially available Zijuan black tea
And then 20 tea drinkers are selected, the rose Zijuan black tea prepared in the first embodiment, the second embodiment and the third embodiment and the commercially available Zijuan black tea are brewed by hot water of 85 ℃, the tea drinkers are invited to respectively conduct product identification and score, and the score standard is as follows: the tea color is 10 points, and the aroma is 10 points.
The test results are shown in table 1:
table 1:
the results in table 1 show that the average scores of the tea color and the fragrance of the rose Zijuan black tea prepared in the first, second and third examples are all higher than 8.7 minutes, while the average score of the commercially available tea is below 7.5 minutes, which shows that the rose Zijuan black tea prepared by the processing technology of the rose Zijuan black tea provided by the invention is clear in color and has sharp fragrance.
2) Taste tests of the rose Zijuan black tea prepared in the first, second and third examples and the commercially available Zijuan black tea
Randomly select 100 customers, invite them to participate in the taste tests of the rose juan black tea prepared in example one, example two and example three and the commercially available juan black tea, and select the group with the best taste, and the results are shown in table 2.
Table 2:
the results in table 2 show that the ratio of the selected rose Zijuan black tea prepared in the first, second and third examples was 31%, 28% and 29%, respectively, which is the most pleasant one, while the ratio of the commercially available Zijuan black tea was only 12%, which is the most pleasant one, wherein 85 persons were evaluated for the softness and thickness of the entrance of the rose Zijuan black tea, and 78 persons were evaluated for the tea aroma, indicating that the rose Zijuan black tea provided by the present invention has better taste, softness and thickness and strong aroma than the commercially available Zijuan black tea.
In conclusion, the rose Zijuan black tea provided by the invention has red, bright and oily soup color, is clear like amber, is hung on the cup wall by a golden ring, has obvious rose fragrance, is elegant and rich, has moist, smooth, fragrant and sweet taste, can promote the secretion of saliva or body fluid, is mild and sensitive, is accompanied by the rose fragrance, and is deeply loved by women; the nutrients of the rose and the Zijuan black tea are organically combined, so that the rose Zijuan black tea not only has the fragrance of rose, but also has various effects of softening liver, refreshing stomach, soothing qi, activating blood circulation, maintaining beauty, keeping young, reducing blood pressure and the like, and is beneficial to preventing cancers, cardiovascular diseases, neurological diseases and circulatory systems; the green grass flavor of the Zijuan black tea is removed through tea fermentation, the faint scent of the Zijuan black tea is excited, the generation of theaflavin is facilitated, the theaflavin content of the tea is improved, and the tea is lightly shaken and heavily shaken through green shaking, so that the cell damage rate of the tea is improved, the permeability of the tea is improved, and the fusion of the tea and rose juice is facilitated.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The rose Zijuan black tea is characterized by comprising the following raw materials: zijuan tea green and rose petal.
2. A production process of rose Zijuan tea leaves is characterized by comprising the following steps:
s1, picking: picking fresh Zijuan tea green with one bud and two leaves in spring for 4-5 months, picking rose, selecting fresh petals, selecting and picking 'first water flower' from the last ten days of 4 months to the last ten days of 5 months, wherein the standard is a flower bud which is fully expanded but not opened, and the flower bud has thick flesh, strong fragrance, high oil content and optimal quality;
firstly, drying water, and sequentially arranging the water in a wood frame drying sieve with a wire gauze bottom, wherein the petals are uniformly downward or upward;
s2, shaking green: slightly shaking fresh Zijuan tea leaves for 10 min with a shaking machine, standing for cooling for 2-3 min to allow water content of Zijuan tea leaves to be 2-3%, heavily shaking Zijuan tea leaves with the shaking machine for 20-30 min, standing for cooling for 5-6 min again to allow water content of Zijuan tea leaves to be 55-60%;
s3, twisting: rolling the green Zijuan tea leaves subjected to green shaking in the step S2 with a rolling device for 80-90 min to make 100% of the Zijuan tea leaves into strips, so that the cell damage rate in the tea leaves reaches above 75-80%, and the permeability of the Zijuan tea leaves is increased to avoid dead tea;
s4, fermentation: feeding the rolled Zijuan tea leaves obtained in step S3 into a fermentation chamber, fermenting at 25-30 deg.C with relative humidity of 80-85% for 2-3 hr, spreading the tea leaves to 3-4 cm, and fermenting for 30-90 min until the green grass smell of the tea leaves is removed to give out faint scent;
s5, drying: spreading the tea leaves fermented in the step S4 on a tray, putting the tray into a drying oven for low-temperature slow drying at the drying temperature of 55-65 ℃, and drying the tea leaves until the moisture content is lower than 5-8% to obtain tea embryos for later use;
s6, cellar preparation: mixing flos Rosae Rugosae and tea embryo in such manner that one layer of flos Rosae Rugosae and one layer of tea embryo are stacked, each layer of flos Rosae Rugosae is 2-3 cm thick, 5 layers of tea embryo are stacked, each layer of tea embryo is 3-4 cm thick, 4 layers of tea embryo are stacked, and the mixture is cellated in a cellaring box with the temperature of 27-35 ℃ and the humidity of 80-85% for 12-15 hours;
s7, flowering: drying the mixture of the rose petals and the tea embryo which are cellared in the step S6 at 55-65 ℃ to obtain primary cellared rose Zijuan black tea;
s8, re-cellar: repeating the step S6 to perform cellar recovery, piling the first cellar-prepared red tea to 8-12 cm thick, and drying at 70-80 deg.C until the water content of the cellar-prepared red tea is lower than 5% to obtain second cellar-prepared red tea;
s9, sieving: and screening out rose petals by using a mesh screen to obtain the rose Zijuan black tea.
3. The process of claim 2, wherein in the step S2 of shaking, the temperature in the shaking machine is controlled at 22-25 ℃ and the relative humidity is controlled at 80-85%.
4. The process for producing rose juan black tea as claimed in claim 2, wherein the rotation speed of the shaking machine in the step S2 is 5-7 rpm, and the rotation speed of the shaking machine is 8-10 rpm.
5. The production process of the rose Zijuan black tea as claimed in claim 2, wherein in the 6 cellaring step, each layer of rose petals is 2 cm thick, 5 layers of rose petals are laid, each layer of tea embryo is 3 cm thick, 4 layers of rose embryos are laid, and in the S8 cellaring step, one cellaring layer of rose Zijuan black tea is piled up to 8 cm thick.
6. The production process of the rose Zijuan black tea as claimed in claim 2, wherein in the 6 cellaring step, each layer of rose petals is 3 cm thick, 5 layers of rose petals are laid, each layer of tea embryo is 4 cm thick, 4 layers of rose embryos are laid, and in the step S8, the cellaring step is carried out to stack the single cellaring rose Zijuan black tea to 12 cm thick.
7. The production process of the rose Zijuan black tea as claimed in claim 2, wherein in the 6 cellaring step, each layer of rose petals is 3 cm thick, 5 layers of rose petals are laid, each layer of tea embryo is 3 cm thick, 4 layers of rose buds are laid, and in the S8 cellaring step, the once cellaring rose Zijuan black tea is piled up to 10 cm thick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011423658.5A CN112450292A (en) | 2020-12-08 | 2020-12-08 | Processing technology of rose Zijuan black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011423658.5A CN112450292A (en) | 2020-12-08 | 2020-12-08 | Processing technology of rose Zijuan black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112450292A true CN112450292A (en) | 2021-03-09 |
Family
ID=74800950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011423658.5A Pending CN112450292A (en) | 2020-12-08 | 2020-12-08 | Processing technology of rose Zijuan black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112450292A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273526A (en) * | 2011-09-09 | 2011-12-14 | 福建九峰农业发展有限公司 | Method for processing jasmine black tea |
| CN102613358A (en) * | 2012-03-29 | 2012-08-01 | 何家庆 | Light-fermented snakegourd fruit leaf scented tea and preparation method thereof |
| CN105341229A (en) * | 2015-12-04 | 2016-02-24 | 镇江市丹徒区茗缘茶叶专业合作社 | Rose tea and preparation method thereof |
| CN105660910A (en) * | 2015-09-09 | 2016-06-15 | 宜宾川红茶业集团有限公司 | Processing method of cold water brewing rose black tea |
| CN106212755A (en) * | 2016-08-23 | 2016-12-14 | 四川雅安全义茶树花科技有限公司 | A kind of Flos Camelliae sinensis black tea processing technique |
| CN107439756A (en) * | 2017-08-21 | 2017-12-08 | 贵州雅馨茶业有限公司 | A kind of processing technology of rose tea |
| CN107484845A (en) * | 2017-08-24 | 2017-12-19 | 贵州雅馨茶业有限公司 | A kind of processing technology of purple cuckoo tea |
| CN109497209A (en) * | 2018-12-21 | 2019-03-22 | 滇西应用技术大学普洱茶学院 | A kind of rose violet cuckoo black tea and preparation method thereof |
-
2020
- 2020-12-08 CN CN202011423658.5A patent/CN112450292A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273526A (en) * | 2011-09-09 | 2011-12-14 | 福建九峰农业发展有限公司 | Method for processing jasmine black tea |
| CN102613358A (en) * | 2012-03-29 | 2012-08-01 | 何家庆 | Light-fermented snakegourd fruit leaf scented tea and preparation method thereof |
| CN105660910A (en) * | 2015-09-09 | 2016-06-15 | 宜宾川红茶业集团有限公司 | Processing method of cold water brewing rose black tea |
| CN105341229A (en) * | 2015-12-04 | 2016-02-24 | 镇江市丹徒区茗缘茶叶专业合作社 | Rose tea and preparation method thereof |
| CN106212755A (en) * | 2016-08-23 | 2016-12-14 | 四川雅安全义茶树花科技有限公司 | A kind of Flos Camelliae sinensis black tea processing technique |
| CN107439756A (en) * | 2017-08-21 | 2017-12-08 | 贵州雅馨茶业有限公司 | A kind of processing technology of rose tea |
| CN107484845A (en) * | 2017-08-24 | 2017-12-19 | 贵州雅馨茶业有限公司 | A kind of processing technology of purple cuckoo tea |
| CN109497209A (en) * | 2018-12-21 | 2019-03-22 | 滇西应用技术大学普洱茶学院 | A kind of rose violet cuckoo black tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 仝佳音等: "不同加工工艺对紫娟红茶香气成分的影响", 《湖北农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103168872A (en) | Compounding process of tea plant flowers and tea leaves | |
| CN103027142B (en) | Skimmia japonica scented tea and making technology | |
| CN107518097A (en) | A kind of production method of white tea | |
| CN105087334A (en) | Rhodomyrtus tomentosa liqueur and preparation method thereof | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN108244296A (en) | A kind of production method of full fermentation dandelion Fu-brick tea | |
| CN107912557A (en) | A kind of black tea preparation method containing white orchid | |
| CN104357284A (en) | Production method of red raspberry-rose fruit wine | |
| KR101280455B1 (en) | Manufacturing method of medicinal herb hot pepper soy paste | |
| KR100994177B1 (en) | Preparation method for aged black cornus officinalis and for extract thereof | |
| KR101297610B1 (en) | Manufacturing method of gyrophora esculenta wine and gyrophora esculenta wine thereof | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| CN112450292A (en) | Processing technology of rose Zijuan black tea | |
| CN110558402A (en) | Preparation method of roxburgh rose fruit tea | |
| KR102121349B1 (en) | Blending Tea And Method of Manufacturing Thereof | |
| CN105039097B (en) | A kind of tea tree flower health care wine and preparation method thereof | |
| KR20080104221A (en) | Second speed expansion corn silk leach tea and drink tea | |
| CN107616262A (en) | Birchleaf pear health care Fu-brick tea and preparation method thereof | |
| KR102455930B1 (en) | Process for preparing fermented barley grain and the use thereof | |
| CN107712207A (en) | A kind of preparation method of cordate telosma Exocarpium Citri Rubrum | |
| CN107980998A (en) | A kind of forsythia viridissima Lindl leaf tea and its application | |
| KR102471949B1 (en) | Manufacturing method of magnolia petals fermented tea | |
| KR102274887B1 (en) | Extracted bellflower cake and process for preparing thereof | |
| CN107788153A (en) | A kind of preparation method of Randia cochinchinensis Pu'er tea | |
| CN112293539B (en) | Mulberry and mulberry Huang Banlv and preparation method and application method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210309 |