CN117063990A - Jasmine-flavored fructus forsythiae tea and preparation method thereof - Google Patents
Jasmine-flavored fructus forsythiae tea and preparation method thereof Download PDFInfo
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Classifications
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention provides a jasmine-flavored fructus forsythiae tea, and belongs to the field of tea. The preparation method of the jasmine flavored fructus forsythiae tea comprises the following steps: preparing Cheng Lianqiao green tea from wild fructus forsythiae leaf, re-baking, drying, and cooling; washing, spreading and cooling jasmine flowers, and curing to obtain jasmine flowers which can be scented; the mass ratio of the re-baked and dried materials is 1: mixing and scenting (0.6-0.8) of weeping forsythia leaves and jasmine flowers for 30-60min; in the scenting process, when the temperature is increased, flower ventilation and heat dissipation are carried out, and when the temperature is reduced, pile collection and continuous scenting are carried out for 5-6 hours; flower setting is carried out after the scenting is finished, namely the separation of the weeping forsythia tea and the jasmine flowers is carried out. The jasmine-flavored fructus forsythiae tea has the effects of resisting oxidation and aging, soothing liver and regulating qi, clearing heart fire and improving eyesight, and changes the taste of the original fructus forsythiae leaf tea, which is insufficient in faint scent, tingling in tongue feeling and mellow in flavor.
Description
Technical Field
The invention relates to tea, in particular to weeping forsythia tea with jasmine taste and a preparation method thereof.
Background
Tea making and tea drinking in China have thousands of years of history, and tea culture is long in China.
Fructus forsythiae, also called golden bar, opens golden little yellow flower in early spring every year, and begins to spit light green buds after flowers fall. The weeping forsythiae capsule leaf is the dry leaf of weeping forsythiae capsule of Oleaceae, has the effects of clearing heat and detoxicating, and is mainly used for treating diseases such as vexation, dark urine, sore throat, sores of the mouth and tongue, and the like. "Yuqiao medical Condition" describes "Liuwei bitter, slightly pungent, cold-natured and fire-purging, cold-energy clearing and heart-lung two meridians" and "Zhonghua Ben Cao" describes "Liuqiao, bitter in taste, cold-natured and mainly functions as follows: clearing heat and detoxicating, it is indicated for heat accumulation in heart and lung. Modern researches show that the folium forsythiae contains chemical components such as forsythrin, pinoresinol, forsythin, rutin, forsythoside I, forsythoside A, etc., and the content of effective components (such as flavone, forsythoside, etc.) in the folium forsythiae is even higher than that of fruits. Pharmacological studies have shown that the weeping forsythia leaf extract has various biological activities such as bacteriostasis, antioxidation, liver protection, fatigue resistance, blood fat reduction, aging resistance and the like. The health tea prepared from the young leaf of weeping forsythiae has been drunk for hundreds of years, and the tea has the effects of preventing cold, clearing heat and detoxicating, relieving sore throat and detumescence, reducing blood pressure, resisting oxidation and the like.
The wild fructus forsythiae growing on the purple sand sandstone soil of the Guanshan mountain of Pingquan county of Shanxi province has small leaf surface, slight yellow leaf surface, slow growth speed and large content of various microelements.
Therefore, a preparation method of jasmine-flavored fructus forsythiae tea is needed at present.
Disclosure of Invention
The jasmine-flavored fructus forsythiae tea and the preparation method thereof overcome the defects of insufficient faint scent and tingling tongue taste of the fructus forsythiae leaf tea in the prior art.
According to the jasmine-flavored weeping forsythia tea provided by the invention, jasmine flower scenting weeping forsythia green tea is adopted for flavoring, so that the jasmine-flavored weeping forsythia tea is obtained.
In another aspect of the present invention, a method for preparing jasmine flavored forsythia tea is provided, comprising the steps of:
preparing Cheng Lianqiao green tea from wild fructus forsythiae leaf, re-baking, drying, and cooling;
washing, spreading and cooling jasmine flowers, and curing to obtain jasmine flowers which can be scented;
the mass ratio of the re-baked and dried materials is 1: mixing and scenting (0.6-0.8) of weeping forsythia leaves and jasmine flowers for 30-60min;
in the scenting process, when the temperature is increased, flower ventilation and heat dissipation are carried out, and when the temperature is reduced, pile collection and continuous scenting are carried out for 5-6 hours;
flower setting is carried out after the scenting is finished, namely the separation of the weeping forsythia tea and the jasmine flowers is carried out.
Further, the method further comprises the steps of drying the jasmine obtained in the flower growing process, fishing out the jasmine, spreading for cooling, and embossing the jasmine after the temperature is reduced.
Further, the temperature of re-baking and drying the weeping forsythia green tea is 80-100 ℃, the time is 40-100 minutes, and the water content is 4-8%; the temperature of the weeping forsythia green tea after the tea blank is cooled is 1-3 ℃.
Further, the mass ratio of the re-baked and cooled materials is 1: mixing and scenting the weeping forsythia green tea and jasmine flowers, wherein the mixing process is that the weeping forsythia green tea and the jasmine flowers are alternately overlapped, covered by the weeping forsythia green tea and are kept stand.
Further, the weeping forsythia green tea is prepared from wild weeping forsythia tender leaves before paddy rain; selecting summer midday jasmine flowers for scenting the weeping forsythia green tea, preferably tiger claw-shaped jasmine flowers for scenting.
Further, in the scenting process, when the temperature is raised to 36-38 ℃, the flower is introduced for heat dissipation, and when the temperature is lowered to 33-35 ℃, the pile is collected for subsequent scenting.
Further, when the water content of the jasmine drops to 5%, the drying is stopped.
Further, the embossing process time is 4-5 hours.
The fructus forsythiae green tea refined and dried by a special process is loose and porous, has a large specific surface area, and is picked before the cereal rain in spring every year, and the fragrance absorbing process of scenting the fructus forsythiae green tea biscuit by jasmine flowers is the coexistence of physical adsorption and chemical adsorption.
The invention has the beneficial effects that:
the jasmine-flavored fructus forsythiae tea has the effects of resisting oxidation and aging, soothing liver and regulating qi, clearing heart fire and improving eyesight, and changes the taste of original fructus forsythiae leaf tea with insufficient faint scent and tingling tongue feeling, and has clear aroma and mellow taste.
Detailed Description
The following examples further illustrate the invention but are not to be construed as limiting the invention. Modifications and substitutions to methods, procedures, or conditions of the present invention without departing from the spirit and nature of the invention are intended to be within the scope of the present invention.
The weeping forsythiae green tea is a traditional Chinese medicine health-care tea, is a health drink obtained by taking tender bud and tender leaf of weeping forsythiae before and after the current year of paddy rain as raw materials and performing steam fixation processing, and has cold property. The fructus forsythiae green tea is drunk frequently at ordinary times, can clear away heat and toxic materials and relieve internal heat, and can prevent upper respiratory tract infection;
the fructus forsythiae green tea has high amino acid content, is oxidation-resistant, free radical-resistant and radiation-resistant, and is suitable for young people with vigorous yang qi.
Jasmine flower is pungent, sweet and warm. Can be used for treating dysentery, abdominal pain, red and swelling eyes, and sore.
Example 1
Tea blank treatment: selecting proper tea base, adopting high-quality green tea refined from wild fructus forsythiae tender leaves of spring tea before paddy rain, and storing at-5 ℃ to-10 ℃ until summer (beginning 5 months), namely jasmine flower bloom. The stored green tea is baked again for 90 minutes at 80 ℃ for 5% -7% of water content, and the water content in the green tea is reduced by baking, so that the green tea has enough space to absorb flower fragrance. The moisture content of the biscuit is too low, so that a large amount of jasmine water can be quickly absorbed, the jasmine turns yellow too early, wilts, loses vitality and cannot fully release free aroma substances; too high a water content makes it difficult to absorb floral aromas.
And then the tea blank subjected to re-firing drying is cooled, so that the normal fragrance of jasmine flowers and the full fragrance absorption of the tea blank are facilitated, and the quality of the jasmine-flavored weeping forsythia tea is improved.
Curing fresh flowers: the quality of the jasmine flowers picked in the noon in summer is good, and the aromatic substances in the jasmine flowers are richer due to the temperature in summer. Jasmine belongs to the air quality type 'not opened but not fragrant', and flowers which are not opened in noon are picked off, and slowly blossom along with the time; however, the flowers which are not yet bloomed have insufficient fragrance, the fragrance of the flowers which are fully bloomed is dispersed, and the jasmine flowers which are fully bloomed are most suitable at night. Therefore, tea makers need to clean, spread to cool, maintain and screen fresh flowers, and select tiger claw-shaped jasmine flowers for scenting.
Mixing and scenting the flowers: the mass ratio of the pre-baking and drying is 1: mixing and scenting the weeping forsythiae leaves and jasmine flowers of 0.7. The method comprises the following steps: overlapping a layer of tea and a layer of flower, fully and uniformly stirring, covering with tea, standing and scenting; aims at preventing jasmine from being exposed and reducing the loss of fragrance of flowers. The process aims to fully mix the fresh flowers and the tea blank together for scenting, so that the fragrance spitted by the fresh flowers is directly absorbed by the tea blank, namely the tea blank is promoted to be in direct contact with the fresh flowers, thereby facilitating fragrance absorption and fragrance mixing.
Flower-penetrating heat dissipation: the mixed flowers still slowly bloom and emit fragrance, the heat is continuously emitted under the continuous breathing action, and the temperature in the scented tea pile can be slowly increased. Too high a temperature may lead to "burning", i.e. too high a temperature of the flower scents may lead to a decrease in activity or even to a decay. Therefore, tea makers need to keep on the edges of the scented tea stacks in the scenting process, pay attention to the temperature change of the scented tea stacks, and timely open the scented tea stacks for cooling when the temperature rises to 38 ℃. The jasmine flower can still open to spit fragrance at a lower stack temperature, but the fragrance is lighter, which is unfavorable for the fragrance absorption of the weeping forsythia green tea.
And (5) collecting and continuously scenting: and (3) after spreading, the scented tea pile needs to be collected and scented when the temperature is reduced to 33 ℃. The tea maker must keep beside the scented tea pile, ventilate and dissipate heat from time to time, and collect the pile for scenting. The first scenting takes 10-12 hours, and the second scenting can be performed after the first scenting takes three days of natural heat dissipation. Specifically, the first-level jasmine flower is 3 scents; the special grade jasmine flower is 4 scents; more special grade jasmine reaches 6 scents; the quality of the high-grade jasmine flower can reach 9 scents, and the whole manufacturing process needs at least one month. 3. Scenting, namely spreading a layer of tea and a layer of flowers at intervals, and then respectively adopting box scenting, tuber scenting and block scenting methods according to different processing amounts; the temperature is 180-200 ℃ when the mixture is baked and fried.
Flower growing and baking: when the flower opening rate (the number of flower buds accounts for 60% -70%) and the opening degree (the angle formed by petals after the flower buds are opened) reaches 50-60 degrees, the flower screening can be carried out to classify, remove impurities and promote the opening. 1. Screening clean flowers and screening the sizes; 2. removing green flower pedicles, and promoting fresh flowers to open by sieving and oxygenation. After screening flowers, stacking according to a preset weighing and dividing number of each batch of flower, and when the opening rate reaches more than 80%, dealing with scenting. Large flowers are commonly used for jacquard, transfer scenting and advanced tea-head scenting; the medium flower is used for scenting the head of common tea. If different numbers of flowers are used for scenting the same batch of tea, the large number should be used first, then the small number should be used, the two should not be reversed or mixed, and scenting should be separated. And (3) immediately after about 10 hours, namely separating tea from flowers by using a flower forming machine, then putting jasmine flowers into a baking machine for baking, stopping baking when the moisture content is reduced to 5%, taking out the jasmine flowers, spreading for cooling, and embossing the cooled jasmine flowers for 4-5 hours.
The scented tea scenting process has the main influencing factors of the interaction among the moisture content of the biscuit, the flower distribution amount, the stacking temperature and the scenting time.
Test example 1
Washing the jasmine flavored fructus forsythiae green tea obtained in the example 1 with purified water at 80 ℃, and then soaking the fructus forsythiae jasmine green tea with purified water at 80 ℃ by a medium-feeding method; the color of the soup turns green and starts to be discharged.
Mouthfeel: the jasmine flower with elegant taste has fresh tea flavor after taste.
Test example 2
1) Cleaning 2 g of weeping forsythiae green tea and jasmine flower with purified water at 80 ℃, and finally discarding the flower by a color selector;
2) Then, soaking fructus forsythiae and jasmine green tea by adopting purified water at 80 ℃ in a medium-throwing method;
3) The color of the soup turns green and starts to be discharged.
Mouthfeel: the jasmine flower with elegant taste has fresh tea flavor after taste.
TABLE 1 characterization of the Performance of jasmine-flavored Forsythia tea obtained in example 1 of the present invention
Table 2 measurement results of nutrient contents of weeping Forsythia tea and ordinary weeping Forsythia tea of example 1 of the present invention
| Fructus forsythiae tea | Example 1 | |
| Proteins | 19.63％ | 19.63％ |
| Fat | 0.31％ | 0.31％ |
| Carbohydrates | 62.52％ | 62.52％ |
| Sodium salt | 54.87mg/100mg | 54.87mg/100mg |
| Total flavone | 24.12％ | 24.12％ |
| Forsythoside A | 7.29％ | 7.29％ |
| Forsythin glycoside | 5.43％ | 5.43％ |
The jasmine flavored weeping forsythia tea has the effects of resisting oxidation, resisting aging, soothing liver, regulating qi, clearing heart fire and improving eyesight, the nutrient content of the jasmine flavored weeping forsythia tea obtained through jasmine scenting is unchanged, and the original flavor of weeping forsythia leaf tea, namely the faint scent, the tingling taste of tongue and the cool fragrance and the mellow taste are changed.
While the invention has been described in detail in the foregoing general description, embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (9)
1. A fructus forsythiae tea with jasmine fragrance is prepared by scenting fructus forsythiae green tea and flavoring.
2. A method for preparing the jasmine flavored forsythia tea according to claim 1, comprising the steps of:
preparing Cheng Lianqiao green tea from wild fructus forsythiae leaf, re-baking, drying, and cooling;
washing, spreading and cooling jasmine flowers, and curing to obtain jasmine flowers which can be scented;
mixing and scenting the weeping forsythia leaves and jasmine flowers which are subjected to re-baking and drying according to the mass ratio of 1 (0.6-0.8) for 30-60min;
in the scenting process, when the temperature is increased, flower ventilation and heat dissipation are carried out, and when the temperature is reduced, pile collection and continuous scenting are carried out for 5-6 hours;
flower setting is carried out after the scenting is finished, namely the separation of the weeping forsythia tea and the jasmine flowers is carried out.
3. The method of manufacturing of claim 2, further comprising:
and drying the jasmine obtained in the flower lifting process, fishing out the jasmine, spreading for cooling, and embossing the jasmine after the temperature is reduced.
4. The preparation method of claim 2, wherein the temperature of the re-baking and drying of the weeping forsythia green tea is 80-100 ℃, the time is 40-100 minutes, and the water content is 4-8%;
the temperature of the weeping forsythia green tea after the tea blank is cooled is 1-3 ℃.
5. The preparation method as claimed in claim 2, wherein the mass ratio of the re-baked dried and cooled is 1: mixing and scenting the weeping forsythia green tea and jasmine flowers, wherein the mixing process is that the weeping forsythia green tea and the jasmine flowers are alternately overlapped, covered by the weeping forsythia green tea and are kept stand.
6. The preparation method of claim 2, wherein the weeping forsythia green tea is prepared from wild weeping forsythia tender leaves before paddy rain; selecting summer midday jasmine flowers for scenting the weeping forsythia green tea, preferably tiger claw-shaped jasmine flowers for scenting.
7. The preparation method of claim 2, wherein the flower is introduced and radiated when the temperature is raised to 36-38 ℃ and the collection and the continuation of the scenting are performed when the temperature is lowered to 33-35 ℃ in the scenting process.
8. The method of claim 3, wherein the drying is stopped when the moisture of jasmine flower is reduced to 5%.
9. A production method as claimed in claim 3, wherein the embossing process time is 4 to 5 hours.
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