CN113303381A - Preparation method of flower and fruit flavored white tea - Google Patents
Preparation method of flower and fruit flavored white tea Download PDFInfo
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- CN113303381A CN113303381A CN202110461953.8A CN202110461953A CN113303381A CN 113303381 A CN113303381 A CN 113303381A CN 202110461953 A CN202110461953 A CN 202110461953A CN 113303381 A CN113303381 A CN 113303381A
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- leaves
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- 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
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- 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
Abstract
The invention provides a preparation method of a flower and fruit flavored white tea, which relates to the technical field of tea processing, and is characterized in that fresh leaves of a high-flavor oolong tea tree variety are used as raw materials, and processes of sunning, indoor withering, low-temperature green elimination, rolling, drying and the like are performed, so that concentrated juice of sugar palm powder can be better absorbed, the smell of the finished tea is improved, the sweet and soft taste of tea is promoted, the red change of the tea is prevented from keeping the beautiful appearance, and the prepared white tea product has the flower and fruit flavor, the sweet and soft taste, and the health-care effects of the sugar palm and the sugar palm.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of flower and fruit flavored white tea.
Background
The white tea is one of six types of tea in China, has high health-care effect, and the market demand is gradually increased in recent years. The white tea made by withering and drying according to the traditional process is called as traditional white tea. Besides the traditional white tea, the novel white tea which is different from the traditional white tea in raw materials and process is also provided. The flower and fruit fragrant white tea is one kind of new white tea and has flower and fruit fragrance.
The sugar palm powder is prepared by processing sugar palm which is unique in the deep mountain bush of the southwest of the Guixi province, has the characteristics of no fat, low heat energy, high fiber and the like, contains a plurality of trace elements necessary for human bodies such as copper, iron, zinc and the like, and has the functions of removing dampness and heat and nourishing. According to the records of Ben Cao gang mu, etc.: the sugar palm powder is sweet and flat in taste and non-toxic, and is used for preparing food for cake roasting, so that people do not have hunger, tonify deficiency and loss, waist and feet are hypodynamia, and people take the food for a long time to lose weight and avoid cereals. It has therapeutic effects on infantile malnutrition, fever, dysentery, and pharyngolaryngitis. The gomuti palm powder is a treasure in forest nutritional food and is a green and purely natural health food.
The clausena lansium is commonly called as Chinese wampee fruit, also called as cortex phellodendri, and is known as Clansena indica Oliv, is perennial evergreen small arbor of Clausena of Rutaceae, grows in cloud-mist-turning pollution-free mountain areas, is mainly distributed in southern subtropical areas south of the North Return-Retz line, and is mainly produced in southern southwest of China, southern Yunnan, New City of Guangdong, northern Vietnamese and Philippine. The clausena lansium has the efficacies of dispelling wind and clearing heat, promoting diuresis and removing toxicity, eliminating dampness and reducing swelling, eliminating phlegm and transforming qi, removing food retention and eliminating stagnation and the like; can be used for treating common cold, fever, cough, asthma, rheumatism, edema, fire burn, and snake wound, and also can eliminate chemical fertilizer, pesticide, bee venom, and chemical hormone residue in animal and fish feed, and has good health promotion effect. Meanwhile, the clausena lansium also has special fruit fragrance, and the fragrance is lasting and elegant.
Chinese patent with publication No. CN103988958B discloses a preparation method of blended black tea, which combines the effective components of folium clausenae lansii and folium Mori, and ferments to obtain blended black tea with the characteristics of black tea. At present, a flower and fruit flavored white tea needs to be developed, sugar palm powder and Chinese yam skins are comprehensively utilized to develop a characteristic tea product, and the method has obvious practical significance for promoting the benign development of the sugar palm and Chinese yam skin industrial chain, especially for vast poor mountain rural areas where the Chinese yam skins and the sugar palm are distributed, and is especially helpful for developing the economy of the mountain areas.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a white tea with flower and fruit fragrance, which utilizes sugar palm powder and arenga pinnata, takes fresh leaves of a high-fragrance oolong tea tree variety as raw materials, and prepares a new white tea product through processes of sunning, indoor withering, low-temperature green elimination, rolling, drying and the like, wherein the new white tea product has flower and fruit fragrance, sweet and soft taste, and simultaneously has the health-care effects of the arenga pinnata and the arenga pinnata.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of flower and fruit flavored white tea comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a high-aroma oolong tea variety as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the raw material fresh leaves outdoors, and placing the raw material fresh leaves under weak light for sunning for 20-30 min until the water loss rate of the fresh leaves is 4-7%, so as to obtain sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at the temperature of 70-90 ℃ for 3-5 min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, rolling for 3-5 min under a non-pressure condition, then adding sugar palm powder concentrated juice, rolling for 5-8 min under light pressure, and then standing in the rolling machine for 15-40 min and taking out to obtain rolled leaves;
(6) primary baking: putting the twisted leaves into a dryer, putting a certain amount of fresh leaves of the clausena lansium, mixing and drying for 20-30 minutes at the temperature of 60-70 ℃; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
Further, the fresh leaves of the high-aroma oolong tea variety in the step (1) are fresh leaves with one bud and two leaves.
Further, the high-aroma oolong tea plant varieties comprise golden peony, golden kwan-yin and plum blossom varieties.
Further, the thickness of the sun-dried green in the step (2) is 1-1.5 cm.
Further, the illumination intensity of the weak light in the step (2) is 20000-40000 Lux.
Further, the withering in the step (3) is carried out naturally in a ventilated room until the water loss rate is 20-40%.
Further, the volume of the green air fading leaves added in the rolling process in the step (5) accounts for 70-80% of the volume of the rolling machine.
Further, the input mass of the sugar palm powder concentrated juice in the step (5) is 1.0-1.5% of the weight of the green qi fading leaves.
Further, the concentrated juice of the sugar palm powder in the step (5) is prepared by dissolving the sugar palm powder in water according to the solid-to-liquid ratio of 1: 15-20 and uniformly stirring.
Further, the amount of the fresh leaves of the clausena lansium put into the primary drying in the step (6) is 2.5-4.5% of the weight of the twisted leaves.
The invention also provides the flower and fruit flavored white tea which is prepared by adopting any one of the flower and fruit flavored white tea preparation methods.
The leaves of the clausena lansium can be removed by screening after the leaves of the clausena lansium are primarily dried, because the leaves of the clausena lansium are lighter than the leaves of the tea, the leaves of the clausena lansium are screened by a winnowing machine, the lighter leaves of the clausena lansium are screened at the upper layer, and the heavier leaves of the clausena lansium are reserved at the lower layer.
The invention has the following beneficial effects:
1. the invention adopts high-aroma oolong tea variety as raw material, has natural flower aroma, fully utilizes natural flower aroma components contained in fresh leaves, utilizes sugar palm powder and Chinese wampee, and combines the sugar palm powder and the Chinese wampee together to form new aroma; the green tea is faded and the flower and fruit fragrance is displayed through the processes of sunning, indoor withering, low-temperature green elimination, rolling, drying and the like, and the prepared white tea product has the flower and fruit fragrance and sweet and soft taste, has the health-care effects of the Chinese wampee bark and the Arenga pinnata, and has the effects of dispelling wind and clearing heat, clearing damp and nourishing, removing food retention and eliminating stagnation.
2. According to the invention, the technological parameter conditions of rolling are strictly controlled in the preparation process, the input amount of the rolled tea leaves is 70-80% of the volume of a rolling machine, the addition amount of the sugar palm powder concentrated juice is 1.0-1.5% of the weight of the tea leaves, the sugar palm powder concentrated juice is firstly rolled for 3-5 min without pressure, so that the tea leaves are soft and a foundation is provided for the subsequent absorption of the sugar palm powder concentrated juice, then the sugar palm powder concentrated juice is added for slight pressure rolling for 5-8 min, and finally the tea leaves are kept standing in the rolling machine for a certain time, so that the sugar palm powder concentrated juice can be better absorbed, the smell of the finished tea is improved, the taste of the tea leaves is promoted to be sweet and soft, meanwhile, the tea leaves are prevented from going red, and the beautiful appearance is kept.
3. In the preparation process, when the fresh leaves of the clausena lansium are added during primary drying, the aroma of the clausena lansium is emitted in a high-temperature environment and permeates into tea leaves, so that the aroma of the rich finished tea is improved.
Detailed Description
The following detailed description of the embodiments of the present invention is provided to facilitate understanding of the advantages and features of the invention, and to provide a clear and definite definition of the scope of the invention.
Example 1
A preparation method of flower and fruit flavored white tea comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves with one bud and two leaves tenderness of a high-aroma oolong tea variety golden peony as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the fresh leaves of the raw materials outdoors with a thickness of 1cm, and sunning for 20min under the weak light with the illumination intensity of 20000Lux until the water loss rate of the fresh leaves is 4% to obtain sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering, and placing the withered leaves in a ventilated and breathable indoor for natural withering until the water loss rate is 20% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at 70 ℃ for 3min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves accounts for 70% of the volume of the rolling machine, rolling for 3min under a non-pressure condition, adding concentrated juice of sugar palm powder which accounts for 1.0% of the weight of the green qi fading leaves, rolling for 5min under a light pressure, standing in the rolling machine for 15min, and taking out to obtain rolled leaves; dissolving sugar palm powder in water according to the solid-to-liquid ratio of 1:15, and uniformly stirring to obtain sugar palm powder concentrated juice;
(6) primary baking: putting the rolled leaves into a dryer, simultaneously putting 2.5% of the fresh leaves of the randow leaf into the dryer, mixing and drying for 20 minutes at the temperature of 60 ℃; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50 ℃ until the water content is below 6 percent, thus obtaining the finished flower and fruit fragrant white tea.
The white tea prepared by the invention has apricot yellow soup color, not only has the characteristics of the traditional white tea, but also has compound flower and fruit fragrance, sweet and soft taste and high health care value.
Example 2
A preparation method of flower and fruit flavored white tea comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves with one bud and two leaves tenderness of a high-aroma oolong tea variety Jinguanyin as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the fresh leaves of the raw materials outdoors with a thickness of 1.5cm, and sunning for 30min under the weak light with the illumination intensity of 40000Lux until the water loss rate of the fresh leaves is 7% to obtain sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering, and placing the withered leaves in a ventilated and breathable indoor for natural withering until the water loss rate is 40% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at 90 ℃ for 5min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves accounts for 80% of the volume of the rolling machine, rolling for 5min under a non-pressure condition, adding concentrated juice of sugar palm powder which accounts for 1.5% of the weight of the green qi fading leaves, rolling for 8min under a light pressure, standing in the rolling machine for 40min, and taking out to obtain rolled leaves; dissolving sugar palm powder in water according to the solid-to-liquid ratio of 1:20, and uniformly stirring to obtain sugar palm powder concentrated juice;
(6) primary baking: putting the rolled leaves into a dryer, simultaneously putting fresh leaves of the phellodendron amurense rupr which are 4.5 percent of the weight of the rolled leaves, mixing and drying for 30 minutes at the temperature of 70 ℃; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 60 ℃ until the water content is below 6 percent, thus obtaining the finished flower and fruit fragrant white tea.
The white tea prepared by the invention has apricot yellow soup color, not only has the characteristics of the traditional white tea, but also has compound flower and fruit fragrance, sweet and soft taste and high health care value.
Example 3
A preparation method of flower and fruit flavored white tea comprises the following steps:
(1) fresh leaves of raw materials: picking fresh leaves with one bud and two leaves tenderness of a high-aroma oolong tea variety plum as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the fresh leaves of the raw materials outdoors with a thickness of 1.2cm, and sunning for 25min under the weak light with the illumination intensity of 30000Lux until the water loss rate of the fresh leaves is 6% to obtain the sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering, and placing the withered leaves in a ventilated and breathable indoor for natural withering until the water loss rate is 30% to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at 80 ℃ for 4min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves accounts for 75% of the volume of the rolling machine, rolling for 4min under a non-pressure condition, adding concentrated juice of sugar palm powder which accounts for 1.2% of the weight of the green qi fading leaves, rolling for 7min under a light pressure, standing in the rolling machine for 30min, and taking out to obtain rolled leaves; dissolving sugar palm powder in water according to the solid-to-liquid ratio of 1:18, and uniformly stirring to obtain sugar palm powder concentrated juice;
(6) primary baking: putting the rolled leaves into a dryer, simultaneously putting the fresh leaves of the clausena lansium which account for 3.5 percent of the weight of the rolled leaves, mixing and drying for 25 minutes at the temperature of 65 ℃; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 55 ℃ until the water content is below 6 percent, thus obtaining the finished flower and fruit fragrant white tea.
The white tea prepared by the invention has apricot yellow soup color, not only has the characteristics of the traditional white tea, but also has compound flower and fruit fragrance, sweet and soft taste and high health care value.
Comparative example 1: the difference compared to example 3 is that step (4) is not included.
Comparative example 2: compared with the embodiment 3, the difference is that the step (5) is replaced by putting the green qi fading leaves into a rolling machine, wherein the volume of the green qi fading leaves accounts for 75% of the volume of the rolling machine, adding concentrated juice of sugar palm powder accounting for 1.2% of the weight of the green qi fading leaves, rolling for 10min under a pressure-free condition, standing in the rolling machine for 30min, and taking out to obtain the rolled leaves.
Comparative example 3
Compared with the example 3, the difference is that concentrated juice of sugar palm powder is not added; the primary drying temperature is 90 ℃, and the secondary drying temperature is 110 ℃.
And (3) detection: the flower and fruit fragrant white tea of the examples 1 to 3 and the comparative examples 1 to 3 is brewed with water at 100 ℃ and has the following detection and sensory evaluation, and the solid-to-liquid ratio of the brewed tea is 3 g: 150mL, the brewing time is 5min, and the detection results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the indexes of the flower-fruit-flavor white tea prepared by the method of the invention in examples 1-3 are superior to those of the flower-fruit-flavor white tea prepared by the method of the invention in comparative examples 1-3. The flower and fruit flavored white tea in the embodiments 1 to 3 of the invention has apricot yellow in soup color, not only has the characteristics of the traditional white tea, but also has composite flower and fruit flavor, sweet and soft taste and high health care value, while the comparative examples 1 to 3 are poorer, and the sensory evaluation of the products in the embodiments 1 to 3 after being placed for 6 months is consistent with that of the products just prepared, while the comparative examples 1 to 3 are obviously changed, which shows that the method of the invention has more stable fresh-keeping effect, and that the white tea obtained by the method of the invention has higher 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. The preparation method of the flower and fruit flavored white tea is characterized by comprising the following steps:
(1) fresh leaves of raw materials: picking fresh leaves of a high-aroma oolong tea variety as raw material fresh leaves;
(2) and (3) drying in the sun: spreading the raw material fresh leaves outdoors, and placing the raw material fresh leaves under weak light for sunning for 20-30 min until the water loss rate of the fresh leaves is 4-7%, so as to obtain sunned green leaves;
(3) indoor withering: spreading the withered leaves on an indoor withering frame for natural withering to obtain withered leaves;
(4) eliminating green gas at low temperature: putting the withered leaves into a hot air de-enzyming machine, and treating at the temperature of 70-90 ℃ for 3-5 min to obtain green air fading leaves;
(5) rolling: putting the green qi fading leaves into a rolling machine, rolling for 3-5 min under a non-pressure condition, then adding sugar palm powder concentrated juice, rolling for 5-8 min under light pressure, and then standing in the rolling machine for 15-40 min and taking out to obtain rolled leaves;
(6) primary baking: putting the twisted leaves into a dryer, putting a certain amount of fresh leaves of the clausena lansium, mixing and drying for 20-30 minutes at the temperature of 60-70 ℃; after primary drying is finished, taking out and cooling to room temperature, then screening to remove the leaves of the clausena lansium, and obtaining the left leaves which are primarily dried;
(7) re-baking: and (3) drying the primarily dried leaves at the temperature of 50-60 ℃ until the water content is below 6%, thus obtaining the finished flower and fruit fragrant white tea.
2. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: and (2) the fresh leaves of the high-aroma oolong tea variety in the step (1) are fresh leaves with one bud and two leaves.
3. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: and (3) the thickness of the sun-dried green in the step (2) is 1-1.5 cm.
4. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: the illumination intensity of the weak light in the step (2) is 20000-40000 Lux.
5. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: and (3) naturally withering the leaves in a ventilated and ventilated room until the water loss rate is 20-40%.
6. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: and (5) in the rolling process, the volume of the green qi fading leaves added accounts for 70-80% of the volume of the rolling machine.
7. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: the input mass of the sugar palm powder concentrated juice in the step (5) is 1.0-1.5% of the weight of the green qi fading leaves.
8. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: and (5) dissolving the sugar palm powder concentrated juice in water according to the solid-to-liquid ratio of 1: 15-20, and uniformly stirring.
9. The preparation method of the flower-fruit-flavored white tea as claimed in claim 1, wherein the flower-fruit-flavored white tea is prepared by the following steps: and (6) the amount of the fresh leaves of the clausena lansium put into the primary drying is 2.5-4.5% of the weight of the twisted leaves.
10. A flower and fruit flavored white tea, which is prepared by the preparation method of the flower and fruit flavored white tea of any one of claims 1 to 9.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260128A (en) * | 2016-05-04 | 2017-01-04 | 广西南亚热带农业科学研究所 | A kind of manufacture method of floral type Ramulus et Folium Mussaendae Pubescentis |
| CN106387178A (en) * | 2016-09-18 | 2017-02-15 | 广西壮族自治区疾病预防控制中心 | Oil tea having efficacies of clearing heat, detoxifying, invigorating spleen and clearing damp, and preparation method thereof |
| CN107616276A (en) * | 2017-10-26 | 2018-01-23 | 吕燕强 | A kind of gomuti palm health protection tea |
| CN107691695A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of Randia cochinchinensis black tea |
-
2021
- 2021-04-27 CN CN202110461953.8A patent/CN113303381A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260128A (en) * | 2016-05-04 | 2017-01-04 | 广西南亚热带农业科学研究所 | A kind of manufacture method of floral type Ramulus et Folium Mussaendae Pubescentis |
| CN106387178A (en) * | 2016-09-18 | 2017-02-15 | 广西壮族自治区疾病预防控制中心 | Oil tea having efficacies of clearing heat, detoxifying, invigorating spleen and clearing damp, and preparation method thereof |
| CN107616276A (en) * | 2017-10-26 | 2018-01-23 | 吕燕强 | A kind of gomuti palm health protection tea |
| CN107691695A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of Randia cochinchinensis black tea |
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Application publication date: 20210827 |