CN1620882A - Trifoliate orange tea - Google Patents

Abstract

The Tielizhai tean is one kind of health tea prepared with fresh trifoliate orange leaf and through modern green tea processing process. The preparation process includes plucking, drying in the air, stirring, frying, kneading, separating, initial drying, kneading in cloth, drying, packing and other steps. It is scented and elegant, has the health functions of diminishing inflammation, eliminating phlegm, dissipating mass, activating vital energy, etc. and may be used in preventing stomatitis, pharyngitis, parotitis, etc.

Description

A kind of Trifoliate orange tea

One, technical field

The present invention relates to a kind of novel tea, particularly a kind of Folium Camelliae sinensis of making by Folium Ponciri Trifoliatae.

Two, background technology

Fructus Ponciri Trifoliatae (Fructus Ponciri Trifoliatae Immaturus) also is trifoliate orange, belong to machaka or dungarunga, the many hard thorns of sprig, mainly be distributed in ground such as Henan, Hebei, Shandong, Jiangsu, Zhejiang, Jiangxi, Fujian, Guangdong, Hubei, Hunan, Guizhou, Sichuan, a lot of rural areas are used for planting around oneself courtyard, because the many hard thorns of plant so can be used as enclosure wall usefulness, therefore also have a popular name Tielizhai.The Chinese medicine pharmacopeia is on the books, and Fructus Ponciri Trifoliatae (Fructus Ponciri Trifoliatae Immaturus) also is trifoliate orange, Tielizhai, and its fruit and Ye Junke are used as medicine.The peasant in the plant place of production adopts a little Folium Ponciri Trifoliatae through regular meeting and is used for enduring water and drinks, and is used to reduce internal heat, treats throat pain, parotitis etc.Chinese medicine pharmacopeia record Folium Ponciri Trifoliatae suffering, temperature, nontoxic, regulate the flow of vital energy, dispel the wind, detumescence, eliminating stagnation, promoting the circulation of QI, the effects such as knot, preventing or arresting vomiting that disappear, can be used for treating choke,hiccup and regurgitation vomiting, aphtha etc.The Folium Ponciri Trifoliatae source is abundant, with low cost, if Folium Ponciri Trifoliatae is made the finished product health tea, more people is used easily.

Three, summary of the invention

The key issue that the present invention will solve is to provide a kind of tea of being made by Folium Ponciri Trifoliatae, for tea products increases health care new varieties.

Trifoliate orange tea of the present invention is gathered the bright leaf of Fructus Ponciri Trifoliatae (Fructus Ponciri Trifoliatae Immaturus) and is processed, and it can adopt the processing technique of common green tea to produce.Processing technique of the present invention for adopt green grass or young crops, airing, stirring, parch, knead, the group of separating, just do, cloth is rubbed, dry, packing.

Good effect of the present invention is: the Folium Camelliae sinensis delicate fragrance that Folium Ponciri Trifoliatae is made is simple and elegant, often drink have antiinflammatory, the effects such as knot, circulation of qi promoting of eliminating the phlegm, disappear, can prevent stomatitis, pharyngitis, parotitis etc., be a kind of Folium Camelliae sinensis that fine health-care effect is arranged, and raw material is easy to get, production cost is low, and the processing method of general Folium Camelliae sinensis can be produced.

Four, the specific embodiment:

Trifoliate orange tea of the present invention is a kind of health tea that the bright leaf of Fructus Ponciri Trifoliatae (Fructus Ponciri Trifoliatae Immaturus) processes of gathering.Can adopt the green tea prior art to process, also available following processes is made: adopt green grass or young crops, airing, stirring, parch, knead, the group of separating, just do, cloth is rubbed, dry, packing.Concrete grammar is as follows:

1, adopt green grass or young crops: the time of exploitation is just right.Plucked tenderly, and can't satisfy the requirement of roasting technology, and became tea fragrance on the low side, flavor is pained; It is thick to pluck then lightly seasoned too always perfume (or spice), and the tea percentage of A-class goods is low.Require do not adopt general rainy day, have dew not adopt, burning sun is not adopted, and best plucking time is among 9～14 o'clock in one day.To keep the fresh of bright leaf in the transporting after the harvesting, particularly will keep the integrity of original bright leaf, avoid fractureing, broken hinder, loose leaf, thermal change etc. are unfavorable for keeping the phenomenon of quality to take place as far as possible.Must not hold too tightly during harvesting, must not push during carrying and make the blade face injured.Must not pile up blocked uply when going into factory, spread heat radiation rapidly out, thickness is advisable with 20 centimeters, when surpassing 30 centimeters, through after a few hours, can produce high temperature, sultry, can cause bad fermentation, forms dead leaf.

2, airing: can adopt two kinds of ways of sunlight and hot blast, mainly be to utilize heat energy to quicken evapotranspiring of dark brownish green moisture, reduces the cell moisture.(1), be optimum during sunlight with 30～35 degree Celsius, surpass 40 degree Celsius, appropriate to the occasionly shade or take in indoor ahead of time if surpass with gauze, otherwise easily tan severely into dead leaf, time is 10～20 minutes, can extend to 30～40 minutes when sunlight is faint, and upset is one to three time in this process.(2), utilize the hot blast of drying machine, it is indoor to import airing with airduct, promotes the tea hot air airing.Warm-air pipe should be imported by airing frame below, hot blast must not directly blow to dark brownish green, the indoor air gateway of establishing in addition of while, make cross-ventilation, hot blast temperature is advisable with 35～38 degree Celsius, and stand leaf amount is 0.1～1.0 kilogram/square centimeter, 20～50 minutes time, should gently turn over therebetween dark brownish green 2～4 times, dark brownish green moisture is evenly left, and reach the hot blast airing effect of appropriateness.

3, stir: stirring be with both hands with dark brownish green stirring, and close with the both hands palm with little power and to hold shake Folium Camelliae sinensis, so that the rubbing action that collides between bright leaf and bright leaf, cause the breakage of leaf margin cell, ingress of air promotes the fermentation of Folium Camelliae sinensis, makes simultaneously that moisture can on average carry out evaporation in the leaf.For the first time stirring extent is very slight, only will dark brownish greenly stir upset gently, again through one, two hour, implements stirring for the second time, stirs 6～8 times, and degree is also very slight, and moisture is on average evapotranspired.Dark brownish green having evapotranspired to certain degree done to stir for the third time, and the degree of stirring can weigh a little, approximately stir 12～16 times, about 3～5 minutes of time, and the dark brownish green amount of spreading thickeied gradually, leave standstill again about one hour, carry out the 4th time and stir, for medium dark brownish green of the water yield, this is last stirring, it stirs number of times about 24～32 times, and time-consuming 8～12 minutes, if current stirring extent deficiency, then do not have sufficient tea smell, a kind of smelly blue or green abnormal smells from the patient is arranged on the contrary; Otherwise stir when overweight, the Folium Camelliae sinensis fermentation part that reddens is excessive, becomes dark brown pool to be brown erythema piece, and fragrance is bad.After last the stirring, a kind of blue or green stink that sent originally on the tea surface gradually moves back, and presents special delicate fragrance, and this just partly ferments at last and has reached suitable degree, can carry out parch.The last stirring successively arrived about 90～180 minutes of the preceding time of repose of parch later.

4, parch: dark brownish green through parch, make its organization softening, moisture appropriateness evaporation in the leaf is beneficial to and kneads and not broken.With the dark brownish green cylinder refiner of putting into, the table temperature control of cylinder top is in 250～300 degree Celsius, about 5～7 minutes of time.During parch, the sound of " patting " takes place in the dark brownish green input pot, then through 3～4 minutes, the sound of " patting " reduced one by one, and dark brownish green original blue or green stink is dispersed with steam and disappeared, a kind of happy people's tea aroma takes place, stretch out one's hand and hold dark brownish green feel to be softness, toughness, the not water outlet of rubbing, do not have the sense of needle-holding hand, be appropriateness.In the scope of parching to brown not, the parch temperature is higher, and tea aroma is higher, and color and luster is better.

5, knead: use kneading machine, tea rolling is become streak, goodlooking, part Folium Camelliae sinensis cell tissue is destroyed, Folium Camelliae sinensis juice stream is attached on the Folium Camelliae sinensis surface, drying is solidified, be convenient to brew and drink, the intrinsic fragrance of Folium Camelliae sinensis, flavour composition and other soluble substance are disengaged, improve tea leaf quality, reduce the Folium Camelliae sinensis volume, be convenient to transport and preserve.The time of kneading was controlled at 5～12 minutes, kneaded and wanted appropriateness, made Folium Camelliae sinensis curling fully, can tightly form streakly, and tea juice is suitably extruded, and sticks at blade surface.

6, the group of separating: dismiss the agglomerate of Folium Camelliae sinensis after kneading, in order to just doing evenly.Make the streak stretching, extension slightly of Folium Camelliae sinensis, shape is tightly tied attractive in appearance, disperses a part of aqueous vapor and steam, makes the unlikely red stain of Folium Camelliae sinensis.

7, just do: be to utilize drying machine high temperature to destroy to remain in the ferment of kneading in the Folium Camelliae sinensis of back, make it stop Fermentation, and make the Folium Camelliae sinensis volume contraction, improve the fragrance and the flavour of Folium Camelliae sinensis.Hot blast temperature is controlled at 100～105 degree, about 10～15 minutes of time, Folium Camelliae sinensis is just done degree, should dry with the feel of holding of spinosity slightly and feel, let go the back promptly pine from, do not become the degree of agglomerate to be advisable, this moment, the water content of Folium Camelliae sinensis was about about 30%～35%, Folium Camelliae sinensis evenly is spread out on the Jia Li makes it to ease back then, waited for second day and roll into a ball rubbing.

8, cloth is rubbed: use special cloth bag (microscler round bottom) to knead, Folium Camelliae sinensis after just doing is dropped in the refiner, make ease back (temperature 60 degree Celsius approximately in the leaf) popular, pack into then in the special cloth bag, each cloth bag can be adorned 2.2～2.5 kilograms of Folium Camelliae sinensis approximately, after Folium Camelliae sinensis is packed in the bag, the cloth bag shake tightly ties Folium Camelliae sinensis again the cloth bag reef knot, can drop into ball-type cloth and rub in the machine and knead, knead altogether three times, each time time of kneading is 5,10, do not wait in 15 minutes, can rub 1～5 for every time, its rubbing size and tightness should be identical, otherwise tea group easily collides together in kneading, and influence the revolution of rubbing.Rub for every time completely, rubbing should be taken out, be bolted again, put into again and knead.Get final product for continuous three times.

9, drying: destroy the residual ferment of kneading in the leaf with high temperature, make it stop Fermentation fully, tea leaf quality is fixed in desired level, make the blade volume contraction, the tea bar is tightly tied, color and luster is attractive in appearance, keep tea leaf quality, in order to storage.Folium Camelliae sinensis after cloth rubbed is spread out in the roasting cage, 2～3 centimeters of leaf-spreading thicknesses, 2 kilograms in every cage places on the roasting cave and cures, before the roasting cage is put the roasting cave, should be earlier with the hands tip-tap roasting cage number drop to roasting cave internal combustion generation smoke to prevent the tea foam down.Just the roasting temperature is 105～110 ℃, should constantly the roasting cage be shifted out the roasting cave Folium Camelliae sinensis of stirring when just baking, and makes tea-drying even, and just the roasting time is 3～8 minutes.Back (seventy percent does) is finished in roasting just, takes out airing 30～60 minutes, moisture is oozed loose evenly, goes and covers roasting.This moment, Folium Camelliae sinensis stand amount was multiplicable, 85～95 ℃ of temperature, and roasting fire 40～60 minutes is liked high " duration and degree of heating " person, can extend to 90～120 minutes, improves the fragrance and the flavour of Folium Camelliae sinensis, makes the fragrant Gan Run of its tea and good to eat, and makes the clarification of millet paste water colour and gorgeous.

10, packing: pack according to the program of standard comparatively.

Tielizhai Folium Camelliae sinensis method for pouring of the present invention:

1, tea-water proportion:

Tea-water proportion can be grasped 1: 50-60 is advisable.If brew, put 3 gram Folium Camelliae sinensis approximately, inject 150-200 milliliter boiling water for every glass with glass or porcelain cup.

2, the water temperature of making tea:

Brew with the boiled water that is just boiling.

3, brewing time:

Generally brew and got final product in 3-4 minute.

4, put the tea method:

The general employing of this tea throwing method down brews Folium Camelliae sinensis, is exactly to inject boiling water after putting Folium Camelliae sinensis earlier.

5, brew number of times:

Take to brew three times method and be advisable, when adding water, still leave about 1/3 tea in the cup at every turn.

Claims (2)

1, a kind of Trifoliate orange tea is characterized in that: it is the health tea that is processed by the bright leaf of Fructus Ponciri Trifoliatae (Fructus Ponciri Trifoliatae Immaturus).

2, Trifoliate orange tea according to claim 1 is characterized in that: it can adopt traditional green tea processing method to make, and also can make of following technology: adopt green grass or young crops, airing, stirring, parch, knead, the group of separating, just do, cloth is rubbed, drying, pack; Airing is if temperature should be controlled at 30-35 ℃ during with sunlight, and the time is 10-20 minute, is 35-38 ℃ as if using drying machine, hot blast temperature, and the time is 20-25 minute; The temperature control of cylinder refiner table is at 250-300 ℃ during parch, and the time is 5-7 minute; Just the hot dry wind temperature should be controlled at 100-105 ℃, and the time is 10-15 minute, and the Folium Camelliae sinensis water content is 30%-35%; 105-110 ℃ of the dry temperature of roasting just, time 3-8 minute; Cover 85-95 ℃ of roasting temperature, time 40-120 minute.