CN114586863B

CN114586863B - Winter tea prepared from tea extracted from Chinese arborvitae mountain winter tea tree and preparation method thereof

Info

Publication number: CN114586863B
Application number: CN202210300959.1A
Authority: CN
Inventors: 黄书辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-03-25
Filing date: 2022-03-25
Publication date: 2024-02-27
Anticipated expiration: 2042-03-25
Also published as: CN114586863A

Abstract

The invention discloses a winter tea prepared from tea extracted from a tung cypress mountain winter tea tree and a preparation method thereof, comprising the following steps: picking leaves of the wild tea tree of the annual China wood, cypress, mountain and the like after winter and before spring, wherein each leaf is required to be hung with wax; cleaning; withering; deactivating enzyme; heat sealing, re-kneading and leveling; baking with high fire carbon; baking with slow fire; natural annealing treatment; baking at a low temperature; thus obtaining the winter tea tablet. Compared with the prior art, the winter tea prepared by the invention has good integrity of each leaf, the surface layer of each leaf has even crystallization substances to be separated out, the color and luster are dark green, lotus root fragrance is realized, the sweetness of sugarcane is intense, the morphology and the smell are unique, and in addition, the content of flavone and monosaccharide in the winter tea is high, so that the winter tea has better health care effect.

Description

Winter tea prepared from tea extracted from Chinese arborvitae mountain winter tea tree and preparation method thereof

Technical Field

The invention relates to the technical field of tea making, in particular to winter tea prepared from tea leaves extracted from China wood, cypress, mountain and winter tea trees and a preparation method thereof.

Background

Tung Bai county is located in the Yu Hubei province, and Tung Bai Shandong Di is the origin of Qianli Huai river. The transition zone of the climate in the north and south of the land is clear in four seasons and abundant in rainfall, has more than 1500 plant resources and more than 50 wild animals, and is known as a natural biological species gene library and a natural museum by an expert. The main peak altitude of the Chinese arborvitae is 1140 m, most mountain areas are covered by cloud and fog all the time, and the content of negative oxygen ions in the forest is more than 2 ten thousand units per cubic centimeter. The soil and climate conditions of the Chinese arborvitae are suitable for the growth of tea trees, the tea planting history is long, tea is transmitted from the east week period (770 years before the public primordia to 250 years before the public primordia), the Chinese arborvitae in the dynasty is a known tea area, the dynasty is one of thirteen big tea fields in the whole country, and the new Chinese is a key county of tea production in Henan province after being established. In 1988, after the expert of China tea department examined the production of tea leaves, the expert pointed out that the China cypress is the 'Xiaojiang' upstream of the Huaihe river, and the development of tea production has unique conditions, and the factors such as Wen, precipitation, illumination, soil and the like are very suitable for the growth of tea trees, so that the produced tea has high protein and amino acid content, emerald green leaf color, soft green and bright leaf base fertilizer, lasting fragrance, rich nutrition and the most famous tea quality. In 1994, the Chinese arborvitae government was identified as Henan provincial quality tea production base county. The area of the suitable tea mountain land in the whole county is 20 ten thousand mu, wherein the wild tea resources are 5 ten thousand mu, the planting area of the existing high-quality tea garden is 5 ten thousand mu, and the annual yield of the dry tea is thousands of tons.

Winter tea grows after autumn tea is picked, and the winter tea starts to be picked approximately in the late 10 months. The winter tea shoots grow slowly and the content of substances is gradually increased, so the winter tea shoots have mellow taste and strong fragrance. The special effects of tea on human health are increasingly confirmed when the consumption trend of green, organic and healthy is prevailing. The China has entered the times of tea drinking of the whole people, especially differentiates the high requirements of middle-aged and elderly tea guests on the tea efficacy grade, the requirements of young tea guests on the tea fashion and the requirements of teenagers on the health of natural tea beverages, directly stimulates the extension of tea industry chains, and the development of winter tea series products can make up the blank of tea subdivision market and carry out product innovation. At present, the winter tea is produced mainly by a traditional process, and the winter tea prepared by the traditional process has poor quality, such as tea soup lacks fragrance, and is difficult to get superior; insufficient tea aroma, etc.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides winter tea prepared from tea extracted from Chinese arborvitae mountain winter tea trees and a preparation method thereof.

In order to achieve the above purpose, the invention is implemented according to the following technical scheme:

a method for preparing winter tea from tea extracted from Chinese arborvitae mountain winter tea tree comprises the following steps:

firstly, picking leaves of the wild tea tree of the annual China wood, cypress and mountain after winter and before spring, wherein each leaf is required to be hung with wax;

step two, cleaning the tea leaves to remove floating dust;

thirdly, indoor ventilation spreading and airing are carried out for 6-8 hours, the indoor ventilation spreading and airing is carried out, and the indoor ventilation spreading and airing is carried out for 28-32 hours after airtight heating and withering are carried out;

step four, withering until the leaf brittleness is reduced, and when the flexibility is folded and continuous, putting the leaves into a pot to deactivate for 15-20 minutes;

fifthly, when sand and sand play appear on the tea, the flexibility is lost, the brittleness is increased, the tea is quickly taken out of the pot, poured into a sealed bamboo container, thermally covered for one hour, the tea is softened again, and then slightly re-kneaded, the iron pot is heated to 200 ℃, poured into the iron pot for stir-frying, and the tea is skimmed and wiped for flattening;

step six, when the leaves become crisp again, taking out of the pot rapidly, naturally spreading and airing, and airing to room temperature; then moving into a first 'strong fire' carbon baking oven, baking at 110 ℃ for one hour, and turning over every twenty minutes during the baking;

step seven, moving into a second 'slow fire' carbon baking oven, and re-baking for five hours at 70-75 ℃, wherein the carbon baking oven is turned over every other hour;

step eight, naturally cooling, hermetically preserving at room temperature, and carrying out natural annealing treatment;

step nine, after one week, unsealing the bag, and baking at low temperature for nine hours by using a baking cage No. three;

and step ten, after two days of standing, transferring into a third baking cage for low-temperature baking for nine hours, and discharging the finished product.

Further, in the third step, the temperature is raised to 15-22 ℃ for withering.

Further, in the fourth step, the temperature of the enzyme deactivation treatment is 150-180 ℃, and the enzyme deactivation treatment process is performed with heat kneading, grasping, pot cleaning, worrying and turning over and throwing, and the small bamboo brush is combined for assisting in turning over and throwing.

Further, the temperature of the baking cage No. three is 55 ℃.

Compared with the prior art, the winter tea prepared by the invention has good integrity of each leaf, the surface layer of each leaf has even crystallization substances to be separated out, the color and luster are dark green, lotus root fragrance is strong, the sweetness of sugar cane is rich, the morphology and the smell are unique, in addition, the content of flavone and monosaccharide in the winter tea is high, so that the winter tea has better health care effect: flavone in winter tea can improve immunity and inhibit cancer cells; the contained monosaccharide makes the tea soup sweet after brewing but can also be drunk by diabetics; vitamin B2 has effects of repairing nerve and tranquilizing.

Detailed Description

The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. The specific embodiments described herein are for purposes of illustration only and are not intended to limit the invention.

Example 1

step two, cleaning the tea leaves to remove floating dust; compared with the normalized six-big tea, the normalized six-big tea has no step of cleaning fresh leaves, because the fresh leaf tea is afraid of being stained with water, and the winter tea of the embodiment is afraid of being stained with water because of being coated with wax;

thirdly, indoor ventilation spreading and airing are carried out for 6-8 hours, after the surface moisture is removed, the surface moisture is transferred to a withering space, and airtight heating is carried out to 22 ℃ for withering for 30 hours;

step four, withering until the brittleness of the leaves is reduced, when the flexibility is folded and is continuous, putting the leaves into an iron pan at 180 ℃ for fixation treatment for 15 minutes, carrying out heat kneading in the fixation treatment process, carrying out grasping, holding, rubbing the pan, carrying out worry kneading and turning, and turning and picking with the assistance of a small bamboo brush, so that the tea leaves can be transformed into the whole intrinsic property by emitting steam of moisture from the tea leaves in the heat pan; in the process, the phenomenon of water spouting occurs in fresh tea leaves, the phenomenon of hand sticking of the water spouting leaves in a hot pot is started, and then, along with further removal of water, the fresh tea leaves become hard, and sugar is automatically hung;

step seven, moving into a second 'slow fire' carbon baking oven, and re-baking for five hours at 70 ℃, wherein the carbon baking oven is turned over every other hour;

step nine, after one week, unsealing the bag, and baking for nine hours at 55 ℃ by using a baking cage No. three;

and step ten, after two days of standing, moving the green tea into a third baking cage, baking for nine hours at 55 ℃, discharging the finished product, and sealing and preserving the finished product of winter green tea, wherein the finished product of winter green tea is prepared by brewing with boiled water or boiling with boiled water when the finished product of winter green tea is drunk.

Example 2

thirdly, indoor ventilation spreading and airing are carried out for 6-8 hours, after the surface moisture is removed, the surface moisture is transferred to a withering space, and airtight heating is carried out to 15 ℃ for withering for 30 hours;

step four, withering until the leaf brittleness is reduced, when the flexibility is folded and continuous, putting the leaf into an iron pan at 170 ℃ for treatment for 20 minutes, carrying out heat kneading in the enzyme deactivation treatment process, carrying out grasping, holding, rubbing the pan, carrying out the processes of kneading and turning, and turning the tea with the assistance of a small bamboo brush, so that the tea leaves in the heat pan emit the steam of the moisture, and the whole internal property of the tea leaves is converted; in the process, the phenomenon of water spouting occurs in fresh tea leaves, the phenomenon of hand sticking of the water spouting leaves in a hot pot is started, and then, along with further removal of water, the fresh tea leaves become hard, and sugar is automatically hung;

step seven, moving into a second 'slow fire' carbon baking oven, and re-baking for five hours at 75 ℃, wherein the carbon baking oven is turned over every other hour;

and step ten, after two days of standing, moving the black tea into a third baking cage, baking for nine hours at 55 ℃, discharging the black tea, and sealing and preserving the prepared winter black tea, wherein the winter black tea is brewed by boiled water or boiled water when drunk.

The tea leaves prepared in the above examples 1 and 2 were subjected to sensory evaluation, and the sensory evaluation was carried out according to GB/T18665-2008, and the specific evaluation results are shown in Table 1.

TABLE 1

As the content of substances in winter tea is gradually increased during picking, macromolecular sugar substances in the winter tea can be hydrolyzed into micromolecular sugar to improve the concentration of cell sap, reduce the freezing point and avoid freeze injury; the larger day and night temperature difference is beneficial to the tea trees to accumulate a plurality of aroma substances; the winter tea has lotus root fragrance and rich sweet smell of sugarcane after being brewed; the winter tea sample is sent to Western An national quality detection technology Co., ltd for detection, galacturonic acid, tea polyphenol, fructose, caffeine, glucose, vitamin B2, fat and total flavonoids in winter tea are detected respectively, 120g of winter tea sample is used for detecting each component, and specific detection results are shown in Table 1.

TABLE 1

Sequence of steps Number (number)	Detection item Order of (A)	Unit (B)	Detection knot Fruit set	Method standard
					1	Galactose Aldehyde acid	%	5.716	Laboratory method
2	Tea polyphenols	%	7.8	GB/T 8313-2018
					3	Fructose	g/ 100g	0.89	GB 5009.8-2016 first method
4	Caffeine and its preparation method	mg/kg	7.02× 10 ³	GB 5009.139-2014
					5	Glucose	g/ 100g	0.98	GB 5009.8-2016 first method
6	Vitamins B2	mg/ 100g	19.1	GB 5009.85-2016 first method
					7	Fat	g/ 100g	6.6	GB 5009.6-2016 first method
8	Total flavone	g/ 100g	1.37	Technical guidelines for physical and chemical and health index inspection and evaluation of health food (2020) Version) second part (fifteen)

As can be seen from Table 1, some of the components of the winter tea of the present invention are significantly higher than conventional tea, especially the flavone and monosaccharide components; therefore, the winter tea of the invention also has the following health care effects: flavone in winter tea can improve immunity and inhibit cancer cells; the contained monosaccharide makes the tea soup sweet after brewing but can also be drunk by diabetics; vitamin B2 has effects of repairing nerve and tranquilizing; secondly, the winter tea of the invention has other effects:

1. excitation effect: the caffeine of the tea can excite the central nervous system, help people to excite spirit, improve thinking, eliminate fatigue and improve working efficiency. 2. Diuretic effect: caffeine and theophylline in tea have diuretic effect, and can be used for treating edema and water stagnation tumor. 3. Heart strengthening and spasmolysis effects: the caffeine has effects of tonifying heart, relieving spasm, relaxing smooth muscle, relieving bronchospasm, promoting blood circulation, and can be used as good adjuvant medicine for treating bronchial asthma, relieving cough, eliminating phlegm, and myocardial infarction. 4. Inhibiting arteriosclerosis: tea polyphenols and vitamin C in the tea have the effects of promoting blood circulation, removing blood stasis, and preventing arteriosclerosis. So the incidence rate of hypertension and coronary heart disease is low among people who drink tea frequently. 5. Antibacterial and bacteriostatic effects: tea polyphenols and tannins in the tea act on bacteria, and can coagulate bacterial proteins to kill bacteria. Can be used for treating intestinal diseases such as cholera, typhoid fever, dysentery, enteritis, etc. Skin sore, ulcer, pus, skin injury, and eggplant message with antiinflammatory and antibacterial effects can be obtained by washing affected part with concentrated tea. The tea has certain curative effect on oral inflammation, ulceration and sore throat. 6. Weight-reducing effect: the caffeine, inositol, folic acid, pantothenic acid, aromatic substances and other compounds in the tea can regulate fat metabolism, and especially the oolong tea has good decomposition effect on protein and fat. Tea polyphenols and vitamin C can reduce cholesterol and blood lipid, so that the tea can reduce weight. 7. Caries preventing effect: the tea contains fluorine, and fluoride ions have great affinity with calcium of teeth, and can be changed into 'fluorapatite' which is relatively insoluble in acid, so that the acid-proof and caries-preventing capabilities of the teeth are improved just like adding a protective layer to the teeth.

The technical scheme of the invention is not limited to the specific embodiment, and all technical modifications made according to the technical scheme of the invention fall within the protection scope of the invention.

Claims

1. A method for preparing winter tea from tea extracted from China cypress mountain winter tea tree is characterized by comprising the following steps:

step two, cleaning the tea leaves to remove floating dust;

thirdly, indoor ventilation and spreading and airing are carried out for 6-8 hours, the room is transferred to a withering space, heating to 15-22 deg.c, sealing, heating and withering for 28-32 hr;

step four, withering until the brittleness of the leaves is reduced and the flexibility is folded and not broken, putting the leaves into a pot to carry out enzyme deactivation treatment for 15-20 minutes, wherein the temperature of the enzyme deactivation treatment is 150-180 ℃, carrying out heat kneading in the enzyme deactivation treatment process, grasping, holding, rubbing the pot, and carrying out a worry kneading and turning-over method, and combining the assistance of a small bamboo brush to turn over and raise;

step nine, after one week, baking at 55 ℃ for nine hours by using a baking cage No. three;

and step ten, after two days of standing, transferring the mixture into a third baking cage, baking at a low temperature of 55 ℃ for nine hours, and discharging the finished product.

2. A winter tea prepared by the method of preparing winter tea from tea leaves extracted from the winter tea tree of the tung cypress of claim 1.