CN112715702A - Method for processing cinnamon black tea from fresh cinnamon leaves - Google Patents
Method for processing cinnamon black tea from fresh cinnamon leaves Download PDFInfo
- Publication number
- CN112715702A CN112715702A CN202011558309.4A CN202011558309A CN112715702A CN 112715702 A CN112715702 A CN 112715702A CN 202011558309 A CN202011558309 A CN 202011558309A CN 112715702 A CN112715702 A CN 112715702A
- Authority
- CN
- China
- Prior art keywords
- leaves
- cinnamon
- fresh
- tea
- black tea
- 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 140
- 244000223760 Cinnamomum zeylanicum Species 0.000 title claims abstract description 134
- 235000017803 cinnamon Nutrition 0.000 title claims abstract description 134
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 55
- 235000020279 black tea Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000012545 processing Methods 0.000 title claims abstract description 25
- 235000013616 tea Nutrition 0.000 claims abstract description 84
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 32
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 32
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 32
- 241000037488 Coccoloba pubescens Species 0.000 claims abstract description 27
- 239000003205 fragrance Substances 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000008499 Canella winterana Nutrition 0.000 claims description 35
- 244000080208 Canella winterana Species 0.000 claims description 35
- 229940017545 cinnamon bark Drugs 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 20
- 238000004898 kneading Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 230000006872 improvement Effects 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 239000008187 granular material Substances 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 10
- 230000007480 spreading Effects 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 9
- 238000010564 aerobic fermentation Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 4
- 230000008901 benefit Effects 0.000 abstract description 6
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000009849 deactivation Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 206010034568 Peripheral coldness Diseases 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010039101 Rhinorrhoea Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020341 brewed tea Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000010753 nasal discharge Diseases 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 210000003462 vein Anatomy 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a method for processing cinnamon black tea by using fresh leaves of cinnamon, which belongs to the technical field of food processing. The invention solves the problems of heavy green flavor of cinnamon leaves and low fragrance, astringent taste, low quality and low selling price of black tea products processed by fresh tea trees planted in Guangxi summer large-leaf groups. The invention improves the quality and the selling price of the tea and the economic benefit of tea enterprises.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for processing cinnamon-flavor black tea by using fresh cinnamon leaves.
Background
The cinnamon trees belong to medium-sized large trees, are mainly distributed in tropical and subtropical regions such as Guangxi, Yunnan and the like in China, and mainly grow in evergreen broad-leaved forests with the largest number of Guangxi. The cinnamon leaves are leaves of cinnamon, are rectangular round to nearly acicular, are 8-20 cm long, are 4-5.5 cm wide, are pointed at the tip, are blunt at the base, are all marginal, are brownish yellow or dark yellow on the upper surface, are lustrous, are obviously concave in the middle and side veins, are light brown or brownish brown on the lower surface, and are sparse and soft. The petiole is thick and 1-2 cm long, is leather and is easy to break. Has special fragrance, slightly pungent and spicy taste, and thick leaf stalk.
The cinnamon leaf has the effects of tonifying deficiency, warming middle-jiao to dispel cold, and relieving exterior syndrome to induce sweating, and can be used for treating cold, headache, fever, nasal obstruction, watery nasal discharge and other symptoms caused by common cold and exogenous pathogenic factors. At present, the collection and processing method of cinnamon leaves is to pick the cinnamon leaves incidentally when the cinnamon is collected in autumn, dry in the shade or clean and fresh. The food is prepared by decocting folium Cinnamomi in water or decoction, and stewing folium Cinnamomi and meat to strengthen spleen and stomach and relieve cold hands and feet in cold days. Besides eating, the cinnamon leaves can also be used externally, and the cinnamon leaves can be boiled in water and soaked in feet to help sleep. In the existing method for eating the cinnamon leaves, fresh leaves are strongly drunk when being boiled with water directly, and the cinnamon leaves dried in the shade are easily mildewed and influence the taste.
The Yunnan large-leaf tea tree has the characteristics of strong growth vigor, early germination period, long picking period, plump bud leaves, rich contents of contents, higher content of tea polyphenol in leaves and the like, so that the Yunnan large-leaf tea tree is a tea tree variety which is widely planted. However, in summer of Yunnan large-leaf tea trees planted in Guangxi, the fresh leaves of the tea trees are processed into black tea products, so that the black tea products have low fragrance, astringent taste, low quality and low selling price, and the economic benefit of tea farmers is seriously reduced.
Chinese invention patent with publication number CN105533064A discloses a cinnamon leaf tea and a preparation method thereof, a method of deactivating enzyme, kneading and then adopting lactic acid bacteria leaven and deep fermentation is adopted, thereby overcoming the bitter taste of cinnamon leaves and increasing the special aroma of tea. However, the fermentation time is long, the special aroma and taste of the tea leaves are lost, and even sour and rancid taste is generated.
Therefore, a new processing technology needs to be researched, which can not only fully utilize tea tree resources in summer, but also obtain tea products with excellent quality and taste.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for processing cinnamon black tea by using fresh cinnamon leaves, and the processed cinnamon black tea has unique fragrance, red and bright liquor color, sweet taste and natural cinnamon fragrance. The invention improves the quality and the selling price of the tea and the economic benefit of tea enterprises.
A method for processing cinnamon black tea by using fresh cinnamon leaves comprises the following steps:
(1) picking raw materials: picking tender fresh leaves of cinnamon and fresh leaves of Yunnan big-leaf tea tree varieties respectively;
(2) withering: naturally withering the tender fresh leaves of the cinnamon tree and the fresh leaves of the Yunnan large-leaf tea tree in the step (1) indoors to obtain withered fresh cinnamon leaves and withered fresh tea leaves;
(3) deactivating enzyme of fresh cinnamon leaves: deactivating enzyme of the withered fresh cinnamon leaves in the step (2) to obtain deactivated cinnamon tree leaves for later use;
(4) mixing and twisting: immediately putting the withered fresh tea leaves in the step (2) into the deactivated leaves of the cinnamon trees in the step (3), and mixing and rolling according to the weight ratio of 8-10:1 to obtain mixed and rolled leaves;
(5) aerobic fermentation: fermenting the mixed and twisted leaves in the step (4) for 3-4 hours, and spraying cinnamon bark juice extracting solution to the mixed and twisted leaves at an interval of 25-30 minutes in the fermentation process while stirring until the fermentation is finished to obtain fermented leaves for later use;
(6) quick gross fire: putting the fermented leaves obtained in the step (5) into a dryer, carrying out gross fire for 15-20 minutes, controlling the temperature of the gross fire to be 85-90 ℃, and naturally cooling to normal temperature after the gross fire is finished to obtain tea leaves after the gross fire;
(7) and (3) full fire: drying the tea leaves subjected to the gross fire in the step (6) for 110-120 minutes with the full fire temperature controlled at 70-80 ℃ and the water content controlled below 7%, cooling to normal temperature, and sealing and standing for 5-7 days to obtain the raw tea of the osmanthus-flavored black tea;
(8) and (3) fragrance extraction: carrying out aroma improvement on the raw tea obtained in the step (7) for 55-60 minutes, controlling the aroma improving temperature to be 95-100 ℃, and obtaining the dry tea with the moisture content below 5% after aroma improvement;
(9) screening: and (4) screening the tea leaves and the cinnamon leaves in the dry tea in the step (8), and removing the cinnamon leaves to obtain the tea leaves, namely the cinnamon-flavor black tea.
Furthermore, the picked fresh leaves of the Yunnan large-leaf tea tree variety are fresh leaves with one bud and two leaves with tenderness.
Further, the fresh leaves of the cinnamon tree in the step (1) are mature tender fresh leaves. The cinnamon leaves are broken into small pieces in the subsequent rolling processing process, so that the fragrance, branches and leaves of the cinnamon leaves can be more quickly leached, and the processing efficiency is improved.
Further, the technical key points of withering the tender and fresh leaves of the cinnamon tree are as follows: spreading tender and fresh leaves of the cinnamon tree on a dustpan with the thickness of 2-3 cm, wherein the withering water loss rate is 30-40%, and the cinnamon tree is withered until the color is changed from emerald green to yellow green;
the withering of the fresh leaves of the Yunnan large-leaf tea trees is as follows: spreading the fresh leaves of Yunnan large-leaf tea trees on a dustpan with the thickness of 1-2 cm, wherein the withering water loss rate is 60-62%, the fresh leaves are withered until the color of the fresh leaves is changed from dark green to dark green, and the withered leaves are soft, are held into a ball by hand, are not easy to scatter by hand and have continuous tender stems.
Further, the water-removing is carried out by adopting a liquefying roller water-removing machine, the water-removing temperature is 220 ℃ and 250 ℃, and the water-removing time is 4-6 minutes.
Further, the kneading is carried out for 15-20 minutes in an empty manner, then the pressing and kneading are carried out for 12-15 minutes, and finally the kneading is carried out for 10-15 minutes in an empty manner.
Further, controlling the leaf temperature in the fermentation to be 30-32 ℃.
Further, the preparation method of the cinnamon bark juice extracting solution comprises the following steps: taking cinnamon as a raw material, crushing cinnamon bark into granules, and mixing the cinnamon bark granules with water according to a mass ratio of 1: 4-5, adding water into the cinnamon bark particles, boiling with slow fire for 1.5-2 hours, filtering dregs, and cooling to obtain the cinnamon bark juice extracting solution.
Further, the amount of the cinnamon bark juice extracting solution sprayed each time is 20-40mL/kg of mixed twisted leaves.
The invention also discloses cinnamon black tea which is prepared by adopting the method for processing cinnamon black tea by using the fresh cinnamon leaves.
The invention has the following beneficial effects:
1. the invention aims at the problems of heavy green flavor of cinnamon leaves and low fragrance, astringent taste, low quality and low selling price of black tea products processed by fresh tea trees of large-leaf summer group species planted in Guangxi, and the invention improves the quality of the invention by more than 2 grades compared with the quality of the summer large-leaf black tea by adopting a novel processing method according to a specific proportion of the fresh tea trees and the fresh cinnamon leaves, improves the economic benefits of tea farmers and tea enterprises by more than 2 grades.
2. The invention utilizes the sweet and unique fragrance of cinnamon, health preserving efficacy and medicinal value, improves the quality of summer big-leaf black tea, and the novel product of the cinnamon black tea has the health preserving efficacy besides the high quality of sweet taste, red and bright liquor color, strong and lasting fragrance, has the medicinal value of tonifying deficiency and dispelling cold, warming channels and activating yang, inducing sweat and relieving muscles, overcomes the green taste of cinnamon leaves, improves the tea fragrance, improves the quality and the sale price, also improves the economic benefit of tea enterprises, and has great health care value and market development prospect.
3. According to the method, the cinnamon bark is kneaded and crushed and then is mixed with the fresh leaves of the large-leaf tea planted in Guangxi to be processed into the black tea product with sweet taste and rich meat and cinnamon flavor, so that the problem that the quality of the fresh leaves of the large-leaf Yunnan group is poor in high-temperature summer is solved, the bitter taste is heavy when the large-leaf Yunnan tea is directly processed into green tea by a traditional method, the fragrance of the processed black tea is flat, and the price of the finished tea is low; the black tea product with cinnamon fragrance is tight in appearance, oily in color, sweet in taste, obvious in cinnamon fragrance and red and bright in soup color.
4. According to the method, the withered fresh tea leaves are immediately put into the deactivated cinnamon tree leaves which are just taken out of the furnace for rolling, the water loss rate of the withered fresh tea leaves is high and is 60-62%, so that the juice of the cinnamon leaves permeates into the big leaf tea leaves in the rolling process by utilizing the good moisture absorption of the withered fresh tea leaves, the tea juice and the cinnamon leaf juice are mutually fused to form new tea aroma, and the tea aroma is further improved.
5. According to the invention, after fermentation, the fermentation is stopped by rapid gross fire, so that the water content of the fermented tea raw material is gradually evaporated, and then the aroma of the tea is rapidly locked by a full fire step, so that the aroma release is delayed to provide physical conditions, and the anti-oxidation preservation of the black tea is facilitated in the future; the fragrance of the black tea is improved, and the fragrance index of the black tea is improved.
Drawings
FIG. 1 is a photograph of the finished tea of osmanthus-flavored black tea obtained by the present invention.
FIG. 2 is a photograph showing the color of the brewed tea of the present invention.
FIG. 3 is a photograph of the leaf base of the osmanthus flavored black tea of the present invention after infusion.
Detailed Description
The present invention is further illustrated by the following examples in order that the advantages and features of the present invention may be more readily understood, but the scope of the invention is not limited to these examples.
Example 1
A method for processing cinnamon black tea by using fresh cinnamon leaves comprises the following steps:
(1) picking raw materials: picking mature tender and fresh leaves of cinnamon trees and fresh leaves of one bud and two leaves of Yunnan big-leaf tea trees respectively;
(2) withering: naturally withering the tender fresh leaves of the cinnamon tree and the fresh leaves of the Yunnan large-leaf tea tree in the step (1) indoors to obtain withered fresh cinnamon leaves and withered fresh tea leaves; the withering of the tender and fresh leaves of the cinnamon tree is as follows: spreading tender and fresh leaves of the cinnamon tree on a dustpan with the thickness of 2 cm, wherein the withering water loss rate is 30%, and the cinnamon tree is withered until the color changes from emerald green to yellow green; the withering of the fresh leaves of the Yunnan large-leaf tea trees is as follows: spreading fresh leaves of Yunnan large-leaf tea trees on a dustpan with the thickness of 1 cm, wherein the withering water loss rate is 60%, the fresh leaves are withered until the color of the fresh leaves is changed from dark green to dark green, and the withered leaves are soft, are held by hands to form a ball, are not easy to scatter by loose hands, and are continuous in tender stem folding;
(3) deactivating enzyme of fresh cinnamon leaves: deactivating enzyme of the withered fresh cinnamon leaves in the step (2) for 6 minutes by using a liquefying roller deactivation machine, wherein the deactivation temperature is 220 ℃, and obtaining the deactivated cinnamon tree leaves for later use;
(4) mixing and twisting: mixing and rolling the withered fresh tea leaves in the step (2) and the killed leaves of the cinnamon trees in the step (3) according to the weight ratio of 8:1 to obtain mixed and rolled leaves; during the kneading, firstly, carrying out air kneading for 15 minutes, then, carrying out pressure kneading for 12 minutes, and finally, carrying out air kneading for 10 minutes;
(5) aerobic fermentation: fermenting the mixed and twisted leaves in the step (4) for 3 hours, and controlling the temperature of the leaves during fermentation to be 30 ℃; spraying 20mL/kg of cinnamon bark juice extracting solution to the mixed and twisted leaves at an interval of 25 minutes during the fermentation process while stirring until the fermentation is finished to obtain fermented leaves for later use; the preparation method of the cinnamon bark juice extracting solution comprises the following steps: taking cinnamon as a raw material, crushing cinnamon bark into granules, and mixing the cinnamon bark granules with water according to a mass ratio of 1: 4, adding water into the cinnamon bark particles, boiling for 1.5 hours with slow fire, filtering dregs, and cooling to obtain cinnamon bark juice extracting solution;
(6) quick gross fire: putting the fermented leaves obtained in the step (5) into a dryer, carrying out gross fire for 15 minutes, controlling the temperature of the gross fire to be 85 ℃, and naturally cooling to normal temperature after the gross fire is finished to obtain tea leaves subjected to the gross fire;
(7) and (3) full fire: drying the tea leaves subjected to the gross fire in the step (6) for 110 minutes by using a full fire, controlling the temperature of the full fire to be 70 ℃, controlling the water content of the tea leaves to be below 7%, cooling to normal temperature, and sealing and standing for 5 days to obtain the raw tea of the osmanthus-flavored black tea;
(8) and (3) fragrance extraction: carrying out aroma improvement on the raw tea obtained in the step (7) for 55 minutes, controlling the aroma improvement temperature to be 95 ℃, and obtaining dry tea with the moisture content below 5% after aroma improvement;
(9) screening: and (4) screening the tea leaves and the cinnamon leaves in the dry tea in the step (8), and removing the cinnamon leaves to obtain the tea leaves, namely the cinnamon-flavor black tea. As shown in figure 1, the tea leaf strips of the osmanthus-flavored black tea are firm and black brown and oily.
Example 2
A method for processing cinnamon black tea by using fresh cinnamon leaves comprises the following steps:
(1) picking raw materials: picking mature tender and fresh leaves of cinnamon trees and fresh leaves of one bud and two leaves of Yunnan big-leaf tea trees respectively;
(2) withering: naturally withering the tender fresh leaves of the cinnamon tree and the fresh leaves of the Yunnan large-leaf tea tree in the step (1) indoors to obtain withered fresh cinnamon leaves and withered fresh tea leaves; the withering of the tender and fresh leaves of the cinnamon tree is as follows: spreading tender and fresh leaves of the cinnamon tree on a dustpan with the thickness of 3 cm, wherein the withering water loss rate is 40%, and the cinnamon tree is withered until the color changes from emerald green to yellow green; the withering of the fresh leaves of the Yunnan large-leaf tea trees is as follows: spreading fresh leaves of Yunnan large-leaf tea trees on a dustpan with the thickness of 2 cm, wherein the withering water loss rate is 62%, the fresh leaves are withered until the color of the fresh leaves is changed from dark green to dark green, and the withered leaves are soft, are held by hands to form a ball, are not easy to scatter by loose hands, and are continuous in tender stem folding;
(3) deactivating enzyme of fresh cinnamon leaves: deactivating enzyme of the withered fresh cinnamon leaves in the step (2) for 4 minutes by using a liquefying roller deactivation machine, wherein the deactivation temperature is 250 ℃, and obtaining the deactivated cinnamon tree leaves for later use;
(4) mixing and twisting: mixing and rolling the withered fresh tea leaves in the step (2) and the killed cinnamon leaves in the step (3) according to the weight ratio of 10:1 to obtain mixed and rolled leaves; during the kneading, firstly, air kneading is carried out for 20 minutes, then, pressing and kneading are carried out for 15 minutes, and finally, air kneading is carried out for 15 minutes;
(5) aerobic fermentation: fermenting the mixed and twisted leaves in the step (4) for 4 hours, and controlling the temperature of the leaves during fermentation to be 32 ℃; spraying 40mL/kg of cinnamon bark juice extracting solution to the mixed and twisted leaves at an interval of 30 minutes during the fermentation process while stirring until the fermentation is finished to obtain fermented leaves for later use; the preparation method of the cinnamon bark juice extracting solution comprises the following steps: taking cinnamon as a raw material, crushing cinnamon bark into granules, and mixing the cinnamon bark granules with water according to a mass ratio of 1: 5, adding water into the cinnamon bark particles, boiling for 2 hours with slow fire, filtering dregs, and cooling to obtain cinnamon bark juice extracting solution;
(6) quick gross fire: putting the fermented leaves obtained in the step (5) into a dryer, carrying out gross fire for 20 minutes, controlling the temperature of the gross fire to be 90 ℃, and naturally cooling to normal temperature after the gross fire is finished to obtain tea leaves after the gross fire;
(7) and (3) full fire: drying the tea leaves subjected to the gross fire in the step (6) for 120 minutes by using a full fire, controlling the temperature of the full fire to be 80 ℃, controlling the water content of the tea leaves to be below 7%, cooling to normal temperature, and sealing and standing for 7 days to obtain the raw tea of the osmanthus-flavored black tea;
(8) and (3) fragrance extraction: carrying out aroma improvement on the raw tea obtained in the step (7) for 60 minutes, controlling the aroma improvement temperature to be 100 ℃, and obtaining dry tea with the moisture content of below 5% after aroma improvement;
(9) screening: and (4) screening the tea leaves and the cinnamon leaves in the dry tea in the step (8), and removing the cinnamon leaves to obtain the tea leaves, namely the cinnamon-flavor black tea.
Example 3
A method for processing cinnamon black tea by using fresh cinnamon leaves comprises the following steps:
(1) picking raw materials: picking mature tender and fresh leaves of cinnamon trees and fresh leaves of one bud and two leaves of Yunnan big-leaf tea trees respectively;
(2) withering: naturally withering the tender fresh leaves of the cinnamon tree and the fresh leaves of the Yunnan large-leaf tea tree in the step (1) indoors to obtain withered fresh cinnamon leaves and withered fresh tea leaves; the withering of the tender and fresh leaves of the cinnamon tree is as follows: spreading tender and fresh leaves of the cinnamon tree on a dustpan with the thickness of 2.5 cm, wherein the withering water loss rate is 35%, and the cinnamon tree is withered until the color changes from emerald green to yellow green; the withering of the fresh leaves of the Yunnan large-leaf tea trees is as follows: spreading fresh leaves of Yunnan large-leaf tea trees on a dustpan with the thickness of 1.5 cm, wherein the withering water loss rate is 61%, the fresh leaves are withered until the color of the fresh leaves is changed from dark green to dark green, and the withered leaves are soft, are held into a ball by hand, are not easy to scatter by loose hands and have continuous tender stems;
(3) deactivating enzyme of fresh cinnamon leaves: deactivating enzyme of the withered fresh cinnamon leaves in the step (2) for 5 minutes by using a liquefying roller deactivation machine, wherein the deactivation temperature is 230 ℃, and obtaining the deactivated cinnamon tree leaves for later use;
(4) mixing and twisting: mixing and rolling the withered fresh tea leaves in the step (2) and the killed leaves of the cinnamon trees in the step (3) according to the weight ratio of 9:1 to obtain mixed and rolled leaves; the kneading is carried out for 18 minutes in an empty way, then the pressing and kneading are carried out for 14 minutes, and finally the kneading is carried out for 12 minutes in an empty way;
(5) aerobic fermentation: fermenting the mixed and twisted leaves in the step (4) for 3.5 hours, and controlling the temperature of the leaves during fermentation to be 31 ℃; spraying 30mL/kg of cinnamon bark juice extracting solution to the mixed and twisted leaves at an interval of 28 minutes during the fermentation process while stirring until the fermentation is finished to obtain fermented leaves for later use; the preparation method of the cinnamon bark juice extracting solution comprises the following steps: taking cinnamon as a raw material, crushing cinnamon bark into granules, and mixing the cinnamon bark granules with water according to a mass ratio of 1: 4.5, adding water into the cinnamon bark particles, boiling for 1.6 hours with slow fire, filtering dregs, and cooling to obtain cinnamon bark juice extracting solution;
(6) quick gross fire: putting the fermented leaves obtained in the step (5) into a dryer, carrying out gross fire for 18 minutes, controlling the temperature of the gross fire to be 88 ℃, and naturally cooling to normal temperature after the gross fire is finished to obtain tea leaves after the gross fire;
(7) and (3) full fire: continuously drying the tea leaves subjected to the gross fire in the step (6) for 115 minutes by using full fire, controlling the temperature of the full fire to be 75 ℃, controlling the water content of the tea leaves to be below 7%, cooling to normal temperature, and sealing and standing for 6 days to obtain the raw tea of the osmanthus-flavored black tea;
(8) and (3) fragrance extraction: carrying out aroma improvement on the raw tea obtained in the step (7) for 58 minutes, controlling the aroma improvement temperature to be 98 ℃, and obtaining dry tea with the moisture content of below 5% after aroma improvement;
(9) screening: and (4) screening the tea leaves and the cinnamon leaves in the dry tea in the step (8), and removing the cinnamon leaves to obtain the tea leaves, namely the cinnamon-flavor black tea.
Comparative example 1
Compared with example 3, the difference is that the withering and water loss rate of the fresh leaves of the Yunnan large-leaf tea trees is 30 percent.
Comparative example 2
The difference from example 3 is that the leaf temperature was controlled to 33 ℃ during fermentation and clear water was used instead of the cinnamon bark juice extract, which did not include step (6).
Comparative example 3
Compared with the embodiment 3, the method has the difference that the leaves of the Yunnan large-leaf tea tree variety are directly used as the raw material, tender and fresh leaves of the cinnamon tree are not added, and clear water is used for replacing the cinnamon bark juice extracting solution in the aerobic fermentation process in the step (5).
And (3) detection: the osmanthus-flavored black tea products of examples 1 to 3 and comparative examples 1 to 3 were subjected to the following tests, sensory evaluation and sensory evaluation after leaving the tea leaves for 6 months, and the test results are shown in table 1.
TABLE 1
As can be seen from Table 1, the indexes of the osmanthus-flavored black tea prepared by the method of the invention in examples 1-3 are superior to those of comparative examples 1-3. The osmanthus-flavored black tea prepared in the embodiments 1 to 3 of the invention has oily color, red and bright soup color, strong cinnamon aroma, sweet and smooth taste and palatability, the sensory evaluation of the products prepared in the embodiments 1 to 3 after being placed for 6 months is consistent with that of the products prepared just after preparation, and the comparative examples 1 to 3 have obvious changes, which shows that the method of the invention has more stable aroma locking effect. FIG. 2 is a photograph of the soup color of the osmanthus-flavored black tea obtained by the method of the present invention, which is red and bright, and also illustrates that the osmanthus-flavored black tea obtained by the method of the present invention has higher quality. FIG. 3 is a photograph of the leaf base of the osmanthus flavored black tea of the present invention after infusion. The tea leaves are red and uniform, which shows that the tea leaves are uniformly fermented and have better quality.
The above description is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (10)
1. A method for processing cinnamon black tea by using fresh cinnamon leaves is characterized by comprising the following steps:
(1) picking raw materials: picking tender fresh leaves of cinnamon and fresh leaves of Yunnan big-leaf tea tree varieties respectively;
(2) withering: carrying out indoor natural withering on the tender fresh leaves of the cinnamon tree in the step (1) and the fresh leaves of the Yunnan large-leaf tea tree to obtain withered fresh cinnamon leaves and withered fresh tea leaves;
(3) deactivating enzyme of fresh cinnamon leaves: deactivating enzyme of the withered fresh cinnamon leaves in the step (2) to obtain deactivated cinnamon tree leaves for later use;
(4) mixing and twisting: mixing and rolling the withered fresh tea leaves in the step (2) and the killed cinnamon leaves in the step (3) according to the weight ratio of 8-10:1 to obtain mixed and rolled leaves;
(5) aerobic fermentation: fermenting the mixed and twisted leaves in the step (4) for 3-4 hours, and spraying cinnamon bark juice extracting solution while turning and stirring the mixed and twisted leaves at intervals of 25-30 minutes in the fermentation process until the fermentation is finished to obtain fermented leaves for later use;
(6) quick gross fire: putting the fermented leaves obtained in the step (5) into a dryer to be subjected to gross fire for 15-20 minutes, controlling the temperature of the gross fire to be 85-90 ℃, and naturally cooling to normal temperature after the gross fire is finished to obtain tea leaves subjected to the gross fire;
(7) and (3) full fire: drying the tea leaves subjected to the gross fire in the step (6) for 110-120 minutes with the full fire temperature controlled at 80-90 ℃ and the water content controlled below 7%, cooling to normal temperature, sealing and standing for 5-7 days to obtain the raw tea of the osmanthus-flavored black tea;
(8) and (3) fragrance extraction: carrying out aroma improvement on the raw tea obtained in the step (7) for 55-60 minutes, controlling the aroma improving temperature to be 95-100 ℃, and obtaining the dry tea with the moisture content below 5% after aroma improvement;
(9) screening: and (4) screening the tea leaves and the cinnamon leaves in the dry tea in the step (8), and removing the cinnamon leaves to obtain the tea leaves, namely the cinnamon-flavor black tea.
2. The method for processing cinnamon black tea from fresh cinnamon leaves according to claim 1, wherein the picked fresh leaves of the Yunnan big-leaf tea variety are fresh leaves with one bud and two leaves tender.
3. The method for processing cinnamon-flavor black tea from fresh cinnamon leaves according to claim 1, wherein the fresh cinnamon leaves in step (1) are ripe tender fresh leaves.
4. The method for processing cinnamon black tea from fresh cinnamon leaves as claimed in claim 1, wherein the technical point of withering of the tender cinnamon leaves is as follows: spreading tender and fresh leaves of the cinnamon tree on a dustpan with the thickness of 2-3 cm, wherein the withering water loss rate is 30-40%, and the cinnamon tree is withered until the color changes from emerald green to yellow green;
the withering of the fresh leaves of the Yunnan large-leaf tea trees is as follows: spreading the fresh leaves of Yunnan large-leaf tea trees on a dustpan with the thickness of 1-2 cm, wherein the withering water loss rate is 60-62%, the fresh leaves are withered until the color of the fresh leaves is changed from dark green to dark green, and the withered leaves are soft, are held into a ball by hand, are not easy to scatter by hand and have continuous tender stems.
5. The method for processing cinnamon-flavor black tea from fresh cinnamon leaves as claimed in claim 1, wherein the de-enzyming is carried out by using a liquefied roller de-enzyming machine, the de-enzyming temperature is 220-250 ℃, and the de-enzyming time is 4-6 minutes.
6. The method for processing cinnamon-flavor black tea from fresh cinnamon leaves as claimed in claim 1, wherein the rolling is carried out by air-kneading for 15-20 minutes, then pressing and kneading for 12-15 minutes, and finally air-kneading for 10-15 minutes.
7. The method for processing cinnamon-flavor black tea from fresh cinnamon leaves according to claim 1, wherein the leaf temperature during the fermentation is controlled to be 30-32 ℃.
8. The method for processing cinnamon black tea from fresh cinnamon leaves as claimed in claim 1, wherein said cinnamon bark juice extract is prepared by: taking cinnamon as a raw material, crushing cinnamon bark into granules, and mixing the cinnamon bark granules with water according to a mass ratio of 1: 4-5, adding water into the cinnamon bark particles, boiling with slow fire for 1.5-2 hours, filtering dregs, and cooling to obtain the cinnamon bark juice extracting solution.
9. The method for processing cinnamon-flavor black tea from fresh cinnamon leaves according to claim 1, wherein said cinnamon bark juice extract is sprayed in an amount of 20-40mL/kg mixed twisted leaves per time.
10. A cinnamon black tea, characterized in that it is prepared by the method of processing cinnamon black tea with fresh cinnamon leaves as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011558309.4A CN112715702A (en) | 2020-12-25 | 2020-12-25 | Method for processing cinnamon black tea from fresh cinnamon leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011558309.4A CN112715702A (en) | 2020-12-25 | 2020-12-25 | Method for processing cinnamon black tea from fresh cinnamon leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112715702A true CN112715702A (en) | 2021-04-30 |
Family
ID=75615788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011558309.4A Pending CN112715702A (en) | 2020-12-25 | 2020-12-25 | Method for processing cinnamon black tea from fresh cinnamon leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112715702A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886097A (en) * | 2022-11-25 | 2023-04-04 | 广西南亚热带农业科学研究所 | Processing method of dragon bead-shaped pericarpium citri reticulatae black tea |
| CN116530590A (en) * | 2023-05-06 | 2023-08-04 | 安徽农业大学 | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste |
| CN116530591A (en) * | 2023-06-02 | 2023-08-04 | 贵州省凤冈县旺龙茶业有限公司 | Processing method for improving quality of green tea |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101277712A (en) * | 2005-10-26 | 2008-10-01 | 韩国韩医学研究院 | The composition comprising extract of cinnamomum cassia bark for improving normal flora and enhancing immune response |
| CN103504084A (en) * | 2013-10-11 | 2014-01-15 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN103976055A (en) * | 2014-04-09 | 2014-08-13 | 山东华夏茶联信息科技有限公司 | Preparation method for black tea |
| CN105533064A (en) * | 2016-01-14 | 2016-05-04 | 南方医科大学 | Cinnamon leaf tea and preparation method thereof |
| CN105580920A (en) * | 2014-10-23 | 2016-05-18 | 广西农垦茶业集团有限公司 | Gongfu oolong tea preparation method and products thereof |
| CN107821673A (en) * | 2017-11-15 | 2018-03-23 | 广西顺来茶业有限公司 | A kind of white tea preparation method containing sweet osmanthus |
| CN108813054A (en) * | 2018-09-10 | 2018-11-16 | 河南晟华素养生物科技有限公司 | A kind for the treatment of stranguria health tea of dampness removing and preparation method thereof |
| CN111317041A (en) * | 2020-03-31 | 2020-06-23 | 滇西科技师范学院 | Processing method of rose-fragrance ancient-tree Yunnan black tea and prepared ancient-tree Yunnan black tea |
| CN111772003A (en) * | 2020-08-21 | 2020-10-16 | 福建八马茶业有限公司 | Special-taste oolong tea and tea making method thereof |
-
2020
- 2020-12-25 CN CN202011558309.4A patent/CN112715702A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101277712A (en) * | 2005-10-26 | 2008-10-01 | 韩国韩医学研究院 | The composition comprising extract of cinnamomum cassia bark for improving normal flora and enhancing immune response |
| CN103504084A (en) * | 2013-10-11 | 2014-01-15 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN103976055A (en) * | 2014-04-09 | 2014-08-13 | 山东华夏茶联信息科技有限公司 | Preparation method for black tea |
| CN105580920A (en) * | 2014-10-23 | 2016-05-18 | 广西农垦茶业集团有限公司 | Gongfu oolong tea preparation method and products thereof |
| CN105533064A (en) * | 2016-01-14 | 2016-05-04 | 南方医科大学 | Cinnamon leaf tea and preparation method thereof |
| CN107821673A (en) * | 2017-11-15 | 2018-03-23 | 广西顺来茶业有限公司 | A kind of white tea preparation method containing sweet osmanthus |
| CN108813054A (en) * | 2018-09-10 | 2018-11-16 | 河南晟华素养生物科技有限公司 | A kind for the treatment of stranguria health tea of dampness removing and preparation method thereof |
| CN111317041A (en) * | 2020-03-31 | 2020-06-23 | 滇西科技师范学院 | Processing method of rose-fragrance ancient-tree Yunnan black tea and prepared ancient-tree Yunnan black tea |
| CN111772003A (en) * | 2020-08-21 | 2020-10-16 | 福建八马茶业有限公司 | Special-taste oolong tea and tea making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886097A (en) * | 2022-11-25 | 2023-04-04 | 广西南亚热带农业科学研究所 | Processing method of dragon bead-shaped pericarpium citri reticulatae black tea |
| CN116530590A (en) * | 2023-05-06 | 2023-08-04 | 安徽农业大学 | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste |
| CN116530590B (en) * | 2023-05-06 | 2023-11-28 | 安徽农业大学 | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste |
| CN116530591A (en) * | 2023-06-02 | 2023-08-04 | 贵州省凤冈县旺龙茶业有限公司 | Processing method for improving quality of green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN112715702A (en) | Method for processing cinnamon black tea from fresh cinnamon leaves | |
| CN105010608B (en) | Mount Huang purple tea and preparation method thereof | |
| CN101933543B (en) | Process for preparing white tea | |
| CN105994764B (en) | A kind of dendrobium candidum premium tea compressed tea and preparation method thereof | |
| CN109619221B (en) | Blended tea and processing method thereof | |
| CN105104613A (en) | Making method of ancient tea tree black tea | |
| CN104255973A (en) | Palm-favor type green tea and preparation method thereof | |
| CN101878827A (en) | Process flow for preparing black tea | |
| CN104146084B (en) | A kind of processing method of green tea | |
| CN101933542B (en) | Technical process for preparing Yangxian Xueya tea | |
| CN114424791A (en) | Processing and making method of black tea with high flower and fruit fragrance | |
| CN107279409B (en) | Preparation process of seaweed angelica keiskei koidzumi tea | |
| CN112273493A (en) | Preparation method of mulberry leaf black tea | |
| CN106306123A (en) | Palm aroma type black tea and preparation method thereof | |
| CN102258104A (en) | Method for preparing mulberry leaf petiole tea | |
| CN115669767A (en) | Cold extraction tea brewing process | |
| CN105230885A (en) | Prinsepia utilis tea preparing method | |
| KR101136487B1 (en) | Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof | |
| KR102366870B1 (en) | Process for preparing fermented rice with Leonurus siviricus extract | |
| CN103168888B (en) | Persimmon tea | |
| CN109619222B (en) | Red-light-ratio green tea with tooth leaves and processing method thereof | |
| CN113893282B (en) | Method for preparing citrus tendril-shaped philippine flemingia root tea | |
| CN108477344A (en) | The processing method of Japanese Premna black kung fu tea | |
| KR20130020124A (en) | The manufacturing method of dropwort jam |
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 |
Application publication date: 20210430 |
|
| RJ01 | Rejection of invention patent application after publication |