JPH0357730B2 - - Google Patents
Info
- Publication number
- JPH0357730B2 JPH0357730B2 JP61006821A JP682186A JPH0357730B2 JP H0357730 B2 JPH0357730 B2 JP H0357730B2 JP 61006821 A JP61006821 A JP 61006821A JP 682186 A JP682186 A JP 682186A JP H0357730 B2 JPH0357730 B2 JP H0357730B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- flowers
- leaves
- green
- flavor
- 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.)
- Expired - Lifetime
Links
- 244000269722 Thea sinensis Species 0.000 claims description 61
- 235000013616 tea Nutrition 0.000 claims description 52
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 235000009569 green tea Nutrition 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000007730 finishing process Methods 0.000 claims description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- -1 etc. Natural products 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は荒茶製造工程、または仕上工程を終了
した茶葉を混合し再乾燥して芳香のある茶の製造
法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing aromatic tea by mixing and re-drying tea leaves that have undergone a crude tea production process or a finishing process.
従来茶花を用いた製茶は知られていない。 Tea making using tea flowers has not been known until now.
製茶は特殊独特の風味を有し、広く東洋で飲用
されている。これは成分として利尿覚醒、強心剤
とされるカフエインを始め、タンニン、生長促進
に必要なビタミンＡ，Ｃ、カルシウム、燐等を原
葉には含有されているためであるが、しかし一般
諸国で愛用され飲用されている紅茶に比べ香りが
弱いことから嗜好性的に劣つている。
Made tea has a special and unique flavor and is widely consumed in the East. This is because the original leaves contain caffeine, which is said to be a diuretic and stimulant and a cardiotonic agent, as well as tannins, vitamins A and C necessary for growth promotion, calcium, and phosphorus. It is less palatable than black tea because it has a weaker aroma than the black tea that is traditionally drunk.
本発明は斯様な実情に鑑み、この問題を一掃す
るために発明したもので、荒茶製造工程または仕
上工程を終了した緑茶に茶花を添加して混合し、
茶花と共に茶葉を再乾燥することを特徴とした茶
の製造法であつて、即ち花粉には身体の成長に必
要なたんぱく質が非常に多く含まれ、更に脂肪、
炭水化物、各種ビタミン群等が含まれていること
は蜂蜜等から知られ、また花弁には茶葉と同様な
種類のカテキン及びフラボンが存在し、更にカフ
エインも含まれていることが実験の結果として知
られた。従つて、緑茶に茶花を用いて花特有の芳
香を添加し、風味良好で商品価を高めて安価に製
造することを目的に提供するものである。
The present invention was invented in order to eliminate this problem in view of such circumstances, and involves adding tea flowers to green tea that has undergone the crude tea manufacturing process or the finishing process and mixing it.
It is a tea production method characterized by re-drying the tea leaves together with the tea flowers.In other words, the pollen contains a large amount of protein necessary for the growth of the body, and also contains fat,
Honey is known to contain carbohydrates and various vitamins, and experiments have shown that flower petals contain the same types of catechins and flavones as tea leaves, and also contain caffeine. It was done. Therefore, the purpose of the present invention is to add a flower-specific aroma to green tea by using tea flowers, and to produce it at a low cost with good flavor and increased product price.
本発明は荒茶製造工程、または仕上工程を終了
した緑茶に、茶畑から摘採した茶花を添加し、こ
れを充分混合した後茶花と茶葉と共に再乾燥した
もので、これにより茶葉に茶花の有する特有の芳
香が与えられ茶葉の独特な風味を芳香を得る茶を
製造するものである。
In the present invention, tea flowers picked from a tea plantation are added to green tea that has completed the rough tea production process or finishing process, and after thoroughly mixing this, the tea flowers and tea leaves are re-dried. This process produces tea that has the unique flavor of tea leaves.
本発明に係る茶の製造法の一実施例を説明す
る。
An embodiment of the tea manufacturing method according to the present invention will be described.
摘採し集めた茶花を荒茶製造工程、または仕上
工程を終了した緑茶に、茶葉１Kgに対し茶花200
ｇ程度の重量比で添加した後、これ等を充分に撹
拌混合した後、14〜15時間程度そのまま放置し
て、その間に充分に茶葉に茶花を着香させた後こ
の茶葉と茶花を100℃程度の温度のもとで30分〜
40分程度再乾燥すれば芳香良好で茶独特の風味の
ある製品を製造出来るのである。 200 tea flowers per 1 kg of tea leaves are used to make green tea after the rough tea manufacturing process or the finishing process from the picked and collected tea flowers.
After adding them at a weight ratio of about 1.5 oz., these were thoroughly stirred and mixed, and left as is for about 14 to 15 hours. During that time, the tea leaves were sufficiently flavored with tea flowers, and then the tea leaves and tea flowers were heated to 100℃. 30 minutes at a temperature of
After re-drying for about 40 minutes, a product with a good aroma and unique tea flavor can be produced.
〔発明の効果〕
本発明は、上述のように荒茶製造工程、または
仕上工程を終了した緑茶に茶花を添加して混合
し、茶花と共に茶葉を再乾燥することを特徴とし
た茶の製造法で、茶花弁には多くのたんぱく質、
脂肪、炭水化物、各種ビタミン群等が含まれると
共にカテキン及びフラボン、カフエインも含ま
れ、しかも茶花特有の芳香も有し、この茶花を緑
茶に混合し、乾燥させることで茶葉には花特有の
香りが着香し、しかも茶葉と共に茶花は乾燥して
混合した茶とするため飲用時は茶独特の風味と花
特有の香りとが相俟つて嗜好性を発揮し、芳味の
良い飲用ができる。[Effects of the Invention] The present invention provides a tea manufacturing method characterized by adding tea flowers to green tea that has undergone the rough tea manufacturing process or the finishing process as described above, mixing them, and re-drying the tea leaves together with the tea flowers. So, tea petals contain a lot of protein,
It contains fats, carbohydrates, various vitamins, etc., as well as catechins, flavones, and caffeine, and also has a fragrance unique to tea flowers. By mixing these tea flowers with green tea and drying them, the tea leaves have a flower-specific aroma. The tea is flavored, and the tea flowers are dried and mixed together with the tea leaves, so when drinking, the unique flavor of tea and the unique aroma of flowers combine to make the tea palatable, making it possible to drink with good flavor.
また茶花は茶葉と同じ成分を有するため茶花を
添加することで今までにない緑茶を製造できる等
の効果がある。 In addition, since tea flowers have the same components as tea leaves, adding tea flowers has the effect of making it possible to produce green tea that has never been seen before.
Claims (1)
た緑茶に花粉、「しずい」を含む茶花を添加して
混合着香し、茶花と共に茶葉を100℃前後の温度
のもとで再乾燥することを特徴とした茶の製造
法。1. After the crude tea manufacturing process or the finishing process has been completed, tea flowers containing pollen and "shizui" are added to the green tea to give it a mixed flavor, and the tea leaves along with the tea flowers are re-dried at a temperature of around 100℃. A tea manufacturing method characterized by
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP682186A JPS62166846A (en) | 1986-01-16 | 1986-01-16 | Production of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP682186A JPS62166846A (en) | 1986-01-16 | 1986-01-16 | Production of green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62166846A JPS62166846A (en) | 1987-07-23 |
| JPH0357730B2 true JPH0357730B2 (en) | 1991-09-03 |
Family
ID=11648876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP682186A Granted JPS62166846A (en) | 1986-01-16 | 1986-01-16 | Production of green tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62166846A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008014637A1 (en) * | 2006-07-19 | 2008-02-07 | Jiying Xu | Process for preparing raw syrup of tea flower and fruit |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TR200400210T2 (en) * | 2001-08-20 | 2004-11-22 | Xu Jiying | A method of processing tea flower |
| JP4771713B2 (en) * | 2004-08-05 | 2011-09-14 | 株式会社 日本薬用食品研究所 | Components of tea flowers and their uses |
| JP5149494B2 (en) * | 2006-07-21 | 2013-02-20 | 株式会社 日本薬用食品研究所 | Ingredients of cha or assamcha and their uses |
| CN108541863A (en) * | 2018-03-27 | 2018-09-18 | 中华全国供销合作总社杭州茶叶研究所 | A kind of Tea Flower dehydration keeping method and its application |
-
1986
- 1986-01-16 JP JP682186A patent/JPS62166846A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008014637A1 (en) * | 2006-07-19 | 2008-02-07 | Jiying Xu | Process for preparing raw syrup of tea flower and fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62166846A (en) | 1987-07-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |