KR100665684B1 - The joritdae tea and the making method therof - Google Patents

Abstract

Provided are a method for preparing a tea of the leave of Sasa Borealis (Hack.) Makino, and the tea prepared by the method which is reduced in the fishy smell and cool taste of the raw leaves itself. The method comprises the steps of cutting the leaves of Sasa Borealis (Hack.) Makino and washing it with water; boiling slightly the washed leaves in boiling water for 30-60 sec; removing water from the boiled one; firstly heating it in an iron pot at a high temperature of 400-500 deg.C for 4-6 min to remove the fishy smell; rubbing the heated one for 5-10 min to allow the perfume and taste of the leaves to be come out; secondly heating it in an iron pot at a temperature of 180-220 deg.C for 5-7 min; rubbing it for 5-10 min; thirdly heating it in an iron pot at a temperature of 130-170 deg.C for 5-7 min; rubbing it for 5-10 min; repeating the previous heating and rubbing steps for 3-7 times to dry it; heating the dried one in an iron pot at a temperature of 230-270 deg.C for 12-15 min; rubbing it for 5-10 min; and heating the dried one in an iron pot at a lowered temperature of 130-170 deg.C for 15-25 min.

Description

The joritdae tea and the making method therof}

The present invention relates to a tea produced by using the leaves of the stalks, and to a method for manufacturing the same. More specifically, the step of washing the stalk leaves after washing them with water, and boiling the washed stalk leaves to alleviate the cold properties of the stalk leaves. Put it in water for 30 to 60 seconds, drain the scorched leaves, and then put them in a cauldron to remove fishy odors and spoils while maintaining the original color of the leaves. 4-6 minutes at a high temperature of 400-500 ℃ After 1st heating and steaming, take it out and mix it for 5 to 10 minutes so that the aroma and taste of the stalk leaf tea is mixed.Put the stalk leaf into the cauldron and heat it for 2 to 5 minutes at 180-220 ℃ for 5 minutes. Take out and mix for 5 to 10 minutes, put the stalk leaves in the cauldron and heat 3 times at 130 ~ 170 ℃ for 5 to 7 minutes to steam and then rub the leaves for 5 to 10 minutes 3 to 7 times Dry it In order to increase the aroma and taste of tea leaves, put dried dried leaves in a cauldron and heat them at 230-270 ℃ for 12-15 minutes, lower the temperature to 130-170 ℃ and heat them for 15-25 minutes. It relates to a tea leaf tea and a method of manufacturing the same, characterized in that it comprises the step of completing the tea.

Generally, the smallest bamboo is the smallest bamboo among them. It grows in a group under the big tree at the bottom of the mountain slope of the whole country. It is 1 ~ 2m in height, 3 ~ 6mm in diameter, and the leaf is long oval, about 10 ~ 25cm in length. Pointed or long, edges have thorny teeth and hairs.

These stalks have excellent effects to lower heat, remove sputum, heal inflammation, and stabilize the mind, and have good effects on insomnia and nervous breakdown.In the private sector, the stalks are picked up, dried in fine shade, and then simmered in tea. It has a bit sweetness and a refreshing feel so it is easy to drink.

However, the stalk leaf has a cold nature and is not good for people who are cold or have low blood pressure, and it is not widely used as a raw material of tea because its taste and aroma are not easy to drink like a general green tea.

In order to improve this problem, the method of manufacturing tea raw materials using the stalks of the Republic of Korea Patent Publication No. 10-2001-0000402 removes the water after washing the leaves, stems, roots of the stalks in water and the primary in the shade Dried and chopped, then kneaded and dried (roasted or boiled) at 80 ° C. or higher to inactivate enzymes to produce scavenger tea, but this method is also almost the same as a conventional method of manufacturing scavenger tea manufactured in the private sector. The cold ingredient of the tea was left intact and its taste and aroma were difficult to drink easily by the general public.

The present invention is to solve the problems as described above to alleviate the cold properties peculiar to walnut leaf tea so that even people with cold body or low blood pressure can be drunk, remove the scent of stalk leaves and sputum completely and save the delicious taste and sweetness Its purpose is to work together to provide a laver tea with excellent taste and aroma.

To achieve this purpose, the stalk leaves are chopped and washed with water, and the washed stalk leaves are boiled in boiling water for 30 to 60 seconds to alleviate the cold properties of the stalk leaves. After removing, put it in a cauldron to remove vivid smell and swelling while maintaining the original color of the stalk leaf and heat it for 1 to 4 minutes at a high temperature of 400-500 ° C. Rubbing for 5 to 10 minutes, put the stalk leaves in the cauldron and heat it for 2 to 5 minutes at 180-220 ℃ for 2-7 minutes to take it out, then take it out and rub it for 5 to 10 minutes. After drying by simmering for 3 to 5 minutes at 170 ° C for 3 to 7 minutes, drying the stalk leaves by repeating the process for 3 to 7 times for 5 to 10 minutes, and drying them to increase the flavor and taste of the stalk leaves tea. Into the bamboo leaves the kettle there is a feature of the present invention while heating at 230 ~ 270 ℃ for 12-15 minutes to lower the temperature to 130 ~ 170 ℃ being comprised of the step of completing the bamboo leaf tea is heated for 15 to 25 minutes.

The present invention relates to a tea produced by using the leaves of the stalks and a method of manufacturing the same, the step of rinsing the stalk leaves and washing with water, the step of putting the washed stalk leaves in boiling water, the bite of the poached stalk leaves Remove, and then put in a cauldron and heat it first at high temperature to steam it, take it out, and rub it.Put the stalk leaf into the cauldron, heat it at secondary temperature for 2 minutes to steam it, then take it out and rub it. Repeat the process of rubbing 3 to 7 times to dry the scavenger leaf, and put the dried stalk leaf into the cauldron and heat it at 230 ~ 270 ℃ and lower the temperature to 130 ~ 170 ℃ It is composed of steps.

Hereinafter, the method for preparing the tea leaf tea according to the present invention will be described in detail for each step.

1. Cutting and Washing Steps

Take clean, shiny stalk leaves, cut them evenly to a diameter of 1 to 5 mm, and wash them with clean water to remove impurities.

2. poaching step

Boil the washed stalk leaves in boiling water for 30 to 60 seconds to alleviate the cold properties peculiar to the stalk leaves, which reduces raw leaf taste and cold taste, so that people who are cold or have low blood pressure You can do it.

In addition, in the process of poaching in boiling water, boiled medicinal herbs such as jujube, gujeolcho flower, ginger, perilla flower, bamboo salt, and white lotus leaf, which have warm properties, are boiled in boiled herbal medicine decoction It is possible to alleviate the cold nature of the stalks even more. The decoction of the herbal medicine is 8 to 12 parts by weight of jujube, 4 to 6 parts by weight of dried Gujeolcho flowers, 4 to 6 parts by weight of ginger, and dried to 350 to 450 parts by weight of water. 1 ~ 3 parts of sesame flower, 0.5 ~ 2 parts by weight of bamboo salt, 4 ~ 6 parts by weight of white lotus leaf (白 ~ 葉), 4 ~ 6 parts by weight of sake mixed with boiled for about 2 to 4 hours and then filtered through a sieve When used, the medicinal herb decoction boiled the leaves, the properties of the finished tea leaf tea is more warm and soft, and the inherent aroma of the medicinal herb is generated to further enhance the flavor.

Boiled herbal decoction prepared as described above and boiled and washed boiled leaves for 30 to 60 seconds to further alleviate the cold properties peculiar to the leaves.

If boiled leaves are not boiled in boiling water before heating and drying, the peculiarity of walnuts remain intact, so that people who are cold or have low blood pressure have side effects.

3. Primary heating and rubbing

Put the stalk leaves boiled in boiling water in the basket and drain it, and then put it in the cauldron, heat it for 1 to 4 minutes at 400 ~ 500 ℃, and take it out of the cauldron for 5 to 10 minutes. Rub it with a machine to blend the flavor and taste of the tea leaves.

As described above, the color of the stalk leaf tea is firstly heated at a high temperature of 400 to 500 ° C. while the color of the stalk leaf tea is kept intact, while the vivid smell of the stalk leaf is completely removed. do.

If the heating is too long during the primary heating, the leaves of the stalks are burned and the bitter and tantality of the stalk leaf tea is completed.

4. Second heating and rubbing

Put the heated and grated stalks in the cauldron and heat it for 2 to 5 minutes at 180 ~ 220 ℃ at medium temperature. After steaming, take it out of the cauldron and rub it with hands or machine for 5-10 minutes.

By heating at a medium temperature of 180 ~ 220 ℃ during the secondary heating, the leaves of the stalks are not burned, but are gradually dried with their own green color.

5. Drying Step

Put the second heating and grated boiled leaf back into the cauldron and heat it for 3 to 5 minutes at low temperature of 130 ~ 170 ℃ for 3 minutes. Take it out of the cauldron and rub it with hands or machine for 5-10 minutes. Repeated 3 to 7 times, the leaves of the stalks are dried to the original color without burning.

6. Completion stage

To enhance the aroma and taste of tea leaf tea, put the dried tea leaf into the cauldron and heat it at 230 ~ 270 ℃ for 12-15 minutes, then lower the temperature to 130 ~ 170 ℃ and heat it for 15 ~ 25 minutes. To further increase the fragrance so that the general public can easily drink without a sense of rejection and packed in a conventional disposable tea bags, etc. to complete the tea leaf tea according to the present invention.

Other specific embodiments of the present invention are as follows.

<Example 1>

Take 1kg of clean and shiny stalk leaf, evenly cut it to 2mm diameter, wash it with clean water to remove impurities, and put the washed stalk leaf into boiling water for 45 seconds to alleviate the cold nature peculiar to the stalk leaf. Boil it, put it in a basket, drain it, put it in a cauldron and heat it for 1 minute at a high temperature of 450 ℃ for 5 minutes. Then, take it out of the cauldron and rub it with your hands for 7 minutes to make the scent and taste of the tea leaves. Put the first heated and grated stalk leaves back into the cauldron, heat it for 2 minutes at 200 ℃ medium temperature for 2 minutes, take it out of the cauldron, and rub it by hand from the dog for 7 minutes. Put it back into the cauldron and boil it for 3 minutes at low temperature of 150 ℃ for 3 minutes, take it out of the cauldron, and rub it by hand from the dog for 7 minutes. Repeat the drying process 5 times and dry it with a unique color without burning it. Put dried dried leaves in the cauldron to enhance the delicious aroma and taste of the tea leaves and put them in a cauldron for 13 minutes at 250 ℃. After heating, the temperature was lowered to 150 ° C. and heated for 20 minutes to complete the tea leaf tea.

<Example 2>

In Example 1, instead of poaching the washed and washed stalk leaves in boiling water, dab in the herbal decoction, the herbal decoction is 1 kg of jujube, 0.5 kg of dried Gujeolcho leaves, 0.5 kg of ginger, 0.2 칡 flower 0.2 1 kg, bamboo salt 1kg, 0.5 kg of white lotus leaf (白蓮 葉), 0.5kg mixed with boiled and then used to produce a sieve, sifted, put the finely chopped and washed stalk leaves in the herbal decoction and the rest of the process is the same The tea leaf tea was completed.

<Comparative Example>

It is a stalk leaf tea manufactured according to the conventional stalk leaf tea manufacturing method. After washing the leaves of the stalks in water, the water is removed, dried first in the shade for 3 days, cut into diameters of 2mm, and then rubbed. Dried tea leaves were prepared by drying.

Sensory evaluation was carried out using the tea leaves of tea prepared in Examples 1 and 2 and Comparative Examples.

The sensory evaluation was performed on 30 adult men and women 20 to 60 years of age with respect to taste, aroma, color, and eating habits. The score was evaluated between 1 point (very bad) and 10 points (very good). It carried out using the point grading method.

<Table 1> Sensory evaluation results of Examples 1 and 2 and Comparative Examples

 flavor  incense  color  Eating  Comprehensive Evaluation  Example 1  9.3  9.1  8.1  9.3 It has a refreshing feel, and the sweet and mellow taste goes well with the aroma.  Example 2  9.1  9.5  8.0  9.1 It has a refreshing taste and the sweet and mellow taste is combined with the mild aroma of herbal medicine.  Comparative example  7.2  6.4  7.4  6.5 You can feel the sweet smell and freshness with sweetness.

As can be seen in the sensory evaluation of the <Table 1>, the chopped leaf tea of Examples 1 and 2 according to the present invention has a sweet taste and aroma, and the softness is felt and the color of the chopped leaf tea is light green. In addition, the stalk leaf tea of Example 2 is intended to increase the taste, and the flavor of the herbal medicine is left to enhance the flavor, but the stalk leaf tea of the comparative example has a sweet taste and a freshness with the sweet taste. Drinking people generally showed a low level of eating.

As described above, according to the present invention, by boiling the boiled leaf or boiling herbal medicine in boiled water, the cold properties of the boiled leaf tea are alleviated, thereby reducing the raw leaf taste and cold taste (冷 味) and cold body or low blood pressure. It is easy for people to drink, and it removes the scent and peek of peculiar to the stalk leaf completely, and the delicious taste and sweetness are harmonized together to provide the scented leaf tea with excellent taste and aroma and refreshing taste, and it is easy to pack through tea bags. In the long-term drinking can be eaten by the peculiar efficacy of the stalk leaf, known to reduce the fever, remove sputum, cure inflammation, stabilize the mind, relieve insomnia or nervous breakdown.

Claims (3)

In the method of manufacturing a stalk leaf tea, washing the stalk leaf and washing it with water, putting the stalk leaf into boiling water for 30 to 60 seconds, removing the bitterness of the boiled leaf, and then maintaining the unique color of the stalk leaf. Put in the cauldron to remove the vivid smell and stiffness while heating for 1 to 4 minutes at a high temperature of 400 ~ 500 ℃ and steamed for 1 to 5 minutes to remove the fragrance and taste of the tea leaves, Put the stalk leaf into the cauldron and heat it for 2 to 5 minutes at 180-220 ℃ for 5-7 minutes, then take it out and rub it for 5-10 minutes.Put the stalk leaf into the cauldron for 3 to 5-7 minutes at 130-170 ℃. Drying the stalk leaves by repeating the process of heating and steaming for 5 to 10 minutes 3-7 times, and put the dried stalk leaves into the cauldron to increase the delicious aroma and taste of the stalk leaf tea at 230 ~ 270 ℃. From 12 to After heating for 15 minutes to lower the temperature to 130 ~ 170 ℃ heated for 15 to 25 minutes to prepare a step of the tea leaf tea, characterized in that the manufacturing through the step of completing the tea leaf tea. In the manufacturing method of the stalk leaf tea, washing the stalk leaf and then washing with water, boil the stalk leaves using the herbal medicine decoction, the herbal medicine decoction is 350 to 450 parts by weight of water jujube 8 to 12 parts by weight, dried Gujeolcho flowers 4 ~ 6 parts by weight, ginger 4 ~ 6 parts by weight, dried dried flowers 1 ~ 3 parts, bamboo salt 0.5 ~ 2 parts by weight, white lotus leaf 4 ~ 6 parts by weight, sake liquor 4 ~ 6 parts by weight Boil for 2 to 4 hours, and then filter it to make a sieve. Boil the herbal decoction and boil the stalk leaves for 30 to 60 seconds, remove the water from the boiled leaves, and then maintain the unique color of the stalk leaves. Put the cauldron in order to remove the fry, and heat it for 1 to 4 minutes at a high temperature of 400 ~ 500 ℃, take it out, and take it out. Rub it for 5 to 10 minutes so that the aroma and taste of the stalk leaf tea are mixed. Put it in 2 for 5-7 minutes at 180-220 ℃ After heating and steaming, take it out and rub it for 5 to 10 minutes.Put the stalk leaf into the cauldron and heat it for 3 to 5 minutes at 130 to 170 ℃ for 5 to 7 minutes, then mix it for 5 to 10 minutes. Repeat the step of drying the stalk leaves, put dried stalk leaves into the cauldron to increase the flavor and taste of the tea leaves and heat them at 230 ~ 270 ℃ for 12-15 minutes, and lower the temperature to 130 ~ 170 ℃ 15 ~ Method for producing a tea leaf tea, characterized in that by heating for 25 minutes through the step of completing the tea leaf tea. In the method of manufacturing a stalk leaf tea, washing the stalk leaf and washing it with water, putting the stalk leaf into boiling water for 30 to 60 seconds, removing the bitterness of the boiled leaf, and then maintaining the unique color of the stalk leaf. Put in the cauldron to remove the vivid smell and stiffness while heating for 1 to 4 minutes at a high temperature of 400 ~ 500 ℃ and steamed for 1 to 5 minutes to remove the fragrance and taste of the tea leaves, Put the stalk leaf into the cauldron and heat it for 2 to 5 minutes at 180-220 ℃ for 5-7 minutes, then take it out and rub it for 5-10 minutes.Put the stalk leaf into the cauldron for 3 to 5-7 minutes at 130-170 ℃. Drying the stalk leaves by repeating the process of heating and steaming for 5 to 10 minutes 3-7 times, and put the dried stalk leaves into the cauldron to increase the delicious aroma and taste of the stalk leaf tea at 230 ~ 270 ℃. From 12 to After heating for 15 minutes to 130 ~ 170 ℃ lowering the temperature to heat for 15 to 25 minutes to boil tea leaf tea, characterized in that produced through the step of completing the tea leaf tea.