KR101204988B1 - tea manufacture - Google Patents

Abstract

PURPOSE: A tea manufacturing method formed with various kinds of flowers is provided to maintain the color, taste, flavor, and components of the flowers. CONSTITUTION: A tea manufacturing method formed with various kinds of flowers comprises the following: selecting a kind of flower from a group consisting of rose, Pueraria lobata flower, chrysanthemum, Siberian chrysanthemum flower, magnolia, balloon flower, pansy, golden wave flower, and other kinds of flowers(S1); fixing flower stalks of the selected flowers with tooth picks, and naturally drying the flower in the shaded area(S2); inserting the dried flowers into a germanium pot, and repeatedly roasting and cooling the flowers at 50-200 deg. C(S3); aging the roasted flowers in the germanium pot after sealing the pot with a glass lid(S4); and repeatedly heating and cooling the aged flowers at 120-300 deg. C(S5). [Reference numerals] (S1) Selecting; (S2) Drying; (S3) Roasting; (S4) Settling; (S5) High-temperature roasting

Description

Tea manufacture of various kinds of tea

The present invention relates to a method for removing tea made of various kinds, and more particularly, to solve the problems of the existing flower and leaf tea, to save color, flavor, beauty, and even the components and shapes of the flowers and to deepen the flavor and aroma. It relates to the method of removing tea of various kinds.

We live in the world of the five senses, and flower and leaf tea that use tea made of flowers and leaves among the cultures that live their own culture and make a beautiful world on the background of Mother Nature. It gives us the scent of flowers as it is.

When the petals appear in the tea, revealing the mysterious color through the glass tube and glass, everyone is impressed, and the flavor is transferred to the brain to taste the taste of another dark flower. Naturally uplifted or relaxed, it is purified, and sympathy is formed with those who drink flower tea together, and the original feeling of giving and sharing is revealed to each other.

Temporary ignorance of Cheonbukyung, Buddhism's independence, and unspoken nature of Gong Lao-tzu It is not different from each other, and the reconstruction of Chosun Sen, the holy prefecture of Korean tea ceremony, is no different. This is the fundamental spirit of the tea ceremony, and serves as a purpose. The same is true of our tea ceremony. The beauty of the color and the fragrance of the petal tea naturally by revitalizing the spirit of our traditional tea ceremony, reflecting on the meanings of the principles and rituals and modernizing it to the world of today's diversified and practical flow. It is a human-centered life tea ceremony toward inner stability and original tea ceremony spirit.

The tea ceremony literally means tea and road. Tea is a kind of tea that you know well, and tea that is served in the tea ceremony refers to tea made mainly from the leaves of tea trees, but various kinds of tea. Leaf tea, fruit tea, coffee, etc. There are many kinds, and the road is often expressed by way, truth, righteousness, method, etc., and there are Buldo, Kumdo, Taekwondo, etc. .

Among these, taking a kendo (劍道) as an example, there is a term similar to fencing (劍術). What is the difference between Tao and liquor? Liquor means means of dexterity, function, etc., and means means overall and ultimate purpose.

Turning is a part and a whole, a process and a result, so the partial designation does not mean much. All in all, it is the result of the process that all the tea-related acts are tea ceremony.

It can also be described as any action involving tea-tea affairs. However, the use of the word Tao as the tea ceremony means right, so if you define it more concretely, it would be appropriate to see it as a correct action related to tea.

Tea ceremony is generally separate from tea ceremony and tends to be difficult. This is because the basic perception of the tea ceremony is different, and the tea ceremony is already beginning the tea ceremony. Tea ceremony in the broadest sense-all actions related to tea. That is, harvesting, removing, performing, tea, tea, and tea ceremony. Tea ceremony in a narrow sense, however, speaks of goodness, enlightenment, and self-reflection. The tea ceremony we want to learn deals with both of these points of view. Open up your mind with the colors and fragrances of flowers that are easy for anyone to feel. It is to awaken the spirit of the tea ceremony from etiquette learned through tea ceremony. Thus, the spirits of tea ceremony and societies that have been learned and learned so far are manifested in reality, and are established as true tea ceremony.

The components of tea that have been discovered so far vary according to varieties, harvesting seasons, manufacturing methods, etc., but are generally composed of moisture and solids. .

Among the solids in tea, polyphenols are Flavanols, Phenolic acid, Leucoanthocyanins, and Phenolic acid, all of which have a flavanol content called catechin. Account for most of the phenol content.

Tea contains many vitamins, of which 90% is vitamin C, which is reduced in green tea. Other vitamins include B ₁ , B ₂ , nicotinic acid, pantothenic acid, folic acid, and biotin.

Amino acids affect tea taste. The amino acids include theanine, glutamine, asparagine, arginine, etc., and can reduce the amount of sunshine to reduce polyphenols and increase amino acids to produce tasty tea.

Tea is effective in anti-aging, anti-awakening, cardiovascular, diuretic, bactericidal, astringent, anti-inflammatory and stress relief, skin beauty, arteriosclerosis and hypertension, and prevention of aging.

In recent years, it has become known that flower tea contains various essential vitamins and minerals, and it has become popular with the general public because it can be drunk with eyes and incense as well as nutrition.

Flowers are a collection of nutrients, but the nutrients contained in the petals themselves are good, but the scent also expands the blood vessels of the human body to relieve stress and help depression.

Flower tea not only clears blood, but also treats colds and constipation, and is good for the liver.

It also contains vitamin A, which is carotene and vitamin B ₁ , B ₂ , which acts as an antioxidant, and vitamin C, which prevents disease and activates metabolism.

In particular, it contains various minerals such as manganese, potassium, calcium, caries, and fluoride, which have the effect of preventing gum disease to maintain a healthy body.

Therefore, the flower tea can enjoy its unique taste and aroma and scent emitted from various kinds of flowers, and it is useful for health care and has excellent palatability.

Nevertheless, conventional petal tea is dried or steamed in a shade or dried in a dryer or a dryer, and the petals are steamed in a metal pot to add taste and aroma, and an electric fry pan is used for heat control at low temperature.

However, when using a pot made of metal, sensitive petal tea has a disadvantage of scent peculiar to metal, and it is difficult to control thin petals because it is not easy to control the temperature, making it difficult to process. The fragrance is weak, and the use of electric fry pans generates heat around the bottom of the heating wire, which causes uneven hygiene and unstable coating and heat treatment.

Document 1. Patent Publication No. 10-2006-0087347 (published Aug. 02, 2006) Document 2. Patent Publication No. 10-2009-0130947 (published Dec. 28, 2009) Document 3. Patent Registration No. 1001956 (Dec. 10, 2010 registration) Document 4. Patent Registration No. 0395872 (registered on Aug. 13.

Therefore, the object of the present invention devised to solve such a conventional drawback, the purpose of providing a flower, leaf tea that makes the components and shapes of the color, fragrance, beauty, flowers and brings out the deep taste and aroma do.

Another problem of the present invention is that the fragrance and taste are weak and the shape is also easily damaged when the flower is dried or stabbed, and the hot plate and the germanium stone pot are used to keep the color and aroma and taste of the thin petals. It is aimed at eliminating odors and regulating heat so that it can be matured in a short period of time to make deep and rich aroma and taste.

Another object of the present invention is to use a basket and basket to save the shape that is characteristic of the flower tea, and to enable long-term storage by high heat treatment.

The present invention is a rose, cherry blossoms, chrysanthemum flowers, gujeolcho flowers, magnolia flowers, bellflower flowers, penji flowers, geumyeok flower, ginger tree flowers, rhododendron flowers, plum flowers, rosewood flowers, rose of sharon, hollyhock, pig potatoes, cosmos flowers, A numerical process of counting any of the bee sting flowers;
The number of flowers in the numerical process is a drying process of removing 20% by weight of water relative to the total weight by natural drying in a shaded place by fixing the flower stalks as a gist using a pad or basket after removing the impurities or soil;
Putting the dried flowers in the germanium pot during the drying process, starting from room temperature so as not to burn thin petals, and then roasting and cooling while raising to 50˜200 ° C .;
After performing the ironing process to close the glass lid in the germanium pot ripening process; And
After the maturation of the flowers in the re-processing process is cooled after cooling, the temperature rises to 120 ~ 300 ℃ again, the high-temperature steaming process to repeat the process of cooling after cooling; characterized in that it is made through.

The present invention reed leaves, reed roots, stalks, persimmon leaves, mulberry leaves, wormwood, mugwort, lotus leaf, maple leaf, ground birch, night gateway, wasabi, buttercup, radish, brier, dandelion, gujeolcho leaf, 칡, bellflower, deodeok, ginseng, green tea A numerical process of quantifying any of the plantains;
The leaves and roots quantified in the numerical process is a drying process of removing moisture or 20% by weight of the total weight by natural drying in a shaded place using a swab or basket after removing impurities or soil;
Keep in mind that the dried leaves and roots of the cell membrane to be 0.5 ~ 1.5cm in length through any one of the bibim and cut or put on ganban stone by hand so that tea is better, and rubbing by hand;
Put the dried leaves and roots in the germanium pot in the process of the care process, starting from room temperature so that the leaves and roots do not burn up to 50 ~ 200 ℃ while repeating the process of roasting and cooling;
After performing the filling process to close the glass lid in the germanium pot and ripening process; And
The leaves and roots are matured in the re-processing process is performed by repeating the weeping process; After cooling, the temperature is increased to 120-300 ° C. and the high-temperature dampening process is carried out by repeating the cooling after cooling.

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The present invention provides a flower tea and leaf tea that makes use of the components and shapes of colors, fragrances, beauty and flowers, and brings out a deep taste and aroma, so that you can enjoy and feel the beauty of tea comfortably in everyday life. To provide.

In the present invention, when the flower is dried or steamed, the fragrance and taste are weak and the shape is also easily damaged, and the hot plate and the germanium stone pot are used to remove the metal smell and heat in order to maintain and revive the color, aroma and taste of the thin petals. It can be adjusted, so that after ripening, it is matured in a short period of time through high-temperature aging process to provide a deep and rich aroma and taste.

The present invention provides the effect of enabling long-term storage while fixing the flowers using a basket and a basket to save the characteristic features of the flower tea and drying out the fragrance and color by high heat treatment.

1 is a drawing substitute photograph showing a preferred embodiment of the present invention
Figure 2 is a drawing substitute photograph of a state using a sieve and germanium pot of the present invention
Figure 3 is a substitute photograph of the state using the basket of the present invention
Figure 4 is a substitute photograph showing a bottom view of the basket of the present invention
Figure 5 is a drawing substitute photo of the state of sleeping in the germanium pot of the present invention
Figure 6 is a block diagram of a method of manufacturing tea using the flowers of the present invention
7 is a block diagram of a method for manufacturing tea using the leaves and roots of the present invention.

Hereinafter, a method for removing tea of various kinds of the present invention will be described in detail.

Roses, cherry flowers, chrysanthemum flowers, gujeolcho flowers, magnolia flowers, bellflower flowers, penji flowers, gynecology flowers, ginger tree flowers, rhododendron flowers, plum flowers, rose flowers, rose of sharon, hollyhock, pig potato, cosmos flowers, bee sting flowers, Reed leaf, reed root, stalk, persimmon leaf, mulberry leaf, tofu, mugwort, lotus leaf, maple leaf, earthworm The numerical value of either flower removes impurities or soil, and the leaves and roots are washed to remove impurities and soil, and then 20% by weight of moisture is removed from the total weight by natural drying in the shade.

In the process of the natural drying is to use the sieve 20 or the basket 10 shown in Figure 1, when using the pole 20 is fixed by inserting a flower bed in the lower side of the flower in the inside of the pole 20 To dry.

In addition, in order to maintain the shape and color of the flower 40 in the inside of the basket 10 during the natural drying process, the flower bed 41 is a key point 42 in the gap generated between the basket 10 as shown in FIG. As shown in FIG. 4, after the flower bed 41 is fixed to the basket 10, the basket 10 is turned upside down to remove moisture by natural drying, so that the yoke 42 is positioned upward.

The naturally dried flowers are thin and leave intact, leaves and roots are treated with care.

The above-mentioned treatment is carried out to keep the length of 0.5 ~ 1.5cm through any one of the bibim and cut or put on the ganban rock by hand so that tea is better through the wound.

Dried flowers and leaves that have been dried and kept in mind are put in a germanium pot 30 and steamed.

Start from low temperature and slowly stir up to high temperature of 50 ~ 200 ℃ so that thin petals do not burn.

Germanium, which is the material of the pot 30, softens the heat transfer and evenly transfers heat inside and outside the flowers, leaves, and roots, thereby uniformly steaming the process.

Using an electric hot plate to maintain the temperature of the germanium pot 30 constant, it is to be adjusted in the temperature range of 50 ~ 200 ℃ and 3 to 12 times depending on the thickness and moisture content of flowers and leaves and roots desirable.

If the wet temperature is less than 50 ℃ takes too much time to remove the moisture is uneconomical, when a high temperature over 200 ℃ when burned with flowers and leaves and roots can not easily burn the taste and aroma.

After performing the steaming process, the glass lid is closed and re-weighed in the germanium pot (30).

In the refilling process, the remaining moisture remaining in the reclamation process is completely removed and the shortest ripening period gives a rich taste and aroma, and it is preferable to leave a resting period according to the water state during the ripening time in the recharging process.

The sieve 20 may be used in the refilling process, and when the sieve 20 is used, the sieve 20 is placed on the germanium pot 30, as shown in FIG. 2, and the pot 30 and the sieve 20. The high temperature is maintained at regular intervals, so the fragrance and color will be used.

According to the kind of flowers, leaves and roots, it is preferable to ripen for 12 to 30 hours at a temperature of 50 ~ 60 ℃.

When the temperature is less than 50 ℃ during the resuspension process occurs a disadvantage that the normal aging is not made, and when using a high temperature of 60 ℃ or more flowers and leaves and roots are not burned or ripened normally does not take aroma and color and Care must be taken as the flower disappears.

The flowers and leaves which have been matured during the recharging process are removed by the final high heat treatment at a temperature of 120∼300 ℃.

It is preferable to quench the car so that the car does not burn at high temperature by rapid hand movement in the high temperature quenching process, and the high temperature quenching process is repeated 2 to 5 times, and the repeated high heat quenching process is cooled for 2 to 6 minutes after quenching, and then again the temperature It is achieved by repeatedly performing the process of raising to high heat.

It is to prevent the formation of worms in the car through the high temperature damping process, and to extend the storage period by a sealed container or packaging.

Tea made of the flower tea or leaf tea and root produced in the following examples is excellent in the blend of taste, nutrition, color, form, efficacy of each flower and leaf and root.

Example 1

Rose, Apricot flower, Chrysanthemum flower, Gujeolcho flower, Magnolia flower, Bellflower flower, Penji flower, Golden chrysanthemum flower, Ginger tree flower, Rhododendron flower, Plum flower, Peony flower, Rose of sharon flower, Hollyhock flower, Pork potato flower, Cosmos flower, Beetle flowers A numerical process (S1) for quantifying any one;

The flowers digitized in the numerical process (S1) is the total weight by natural drying in a shaded place by fixing the flower bed (41) to the point (42) using a chak (20) or a basket (10) after removing impurities or soil Drying process (S2) to remove 20% by weight of water relative to;

Put the dried flowers in the drying process (S2) in the germanium pot (30), starting from room temperature so that the thin petals do not burn up to 50 ~ 200 ℃ while roasting and cooling process performed repeatedly 3 to 12 times (S3) ;

After performing the steaming process (S3) to close the glass lid on the germanium pot (30) and the re-aging process (S4) for aging for 12 to 30 hours at a temperature of 50 ~ 60 ℃; And

After the ripening in the re-saturation process (S4) is a high-temperature steaming process (S5) to repeat the process of cooling 2 to 5 times and then cooled for 2 to 6 minutes after raising the temperature to 120 ~ 300 ℃; .

[Example 2]

Reed leaf, reed root, stalk, persimmon leaf, mulberry leaf, tofu, mugwort, lotus leaf, maple leaf, earthworm A numerical process (S1) for quantifying any one;

The leaves and roots quantified in the numerical process (S1) remove 20% by weight of moisture relative to the total weight by natural drying in a shaded place using a chak (20) or a basket (10) after removing impurities or soil. Drying process (S2);

Careful process (S3) to destroy the cell membranes of the dried leaves and roots to be 0.5 to 1.5 cm in size through any one of bibbi and chopped by hand or rubbing on ganban rock to make tea better;

Put the dried leaves and roots in the germanium pot (30) in the above-mentioned treatment process (S3), starting from room temperature so that the leaves and roots do not burn, and then roasting and cooling them up to a high temperature of 50-200 ° C. and performing 3 to 12 times. Making sound process (S4);

After performing the steaming process (S4) to close the glass lid in the germanium pot (30) and the resuscitation process (S5) for aging for 12 to 30 hours at a temperature of 50 ~ 60 ℃; And

Leaves and roots matured in the re-saturation process (S5) is heated to 120 ~ 300 ℃ after the high temperature steaming process (S6) to repeat the process of cooling 2 to 5 times for 2-6 minutes to cool down; Is done through.

10: basket 20: sieve
30: germanium pot 40: flowers
41: flower bed 42: gist

Claims (5)

Rose, Apricot flower, Chrysanthemum flower, Gujeolcho flower, Magnolia flower, Bellflower flower, Penji flower, Golden chrysanthemum flower, Ginger tree flower, Rhododendron flower, Plum flower, Peony flower, Rose of sharon flower, Hollyhock flower, Pork potato flower, Cosmos flower, Beetle flowers A numerical process (S1) for quantifying any one;
The flower digitized in the numerical process (S1) is removed by the soil or soil after removing the soil (20) or the basket (10) to fix the flower bed 41 to the main point (42) by the natural drying in the shade Drying process (S2) to remove 20% by weight of water relative to the weight;
Putting the dried flowers in the drying process (S2) in the germanium pot (30), starting from room temperature so as not to burn the thin petals to raise to 50 ~ 200 ℃ while repeating the process of roasting and cooling (S3);
After performing the steaming process (S3) to close the glass lid in the germanium pot 30 to ripen (S4); And
Characterized in that it is made through the high temperature steaming process (S5) to repeat the process of cooling after cooling and then again to increase the temperature to 120 ~ 300 ℃ after cooling after cooling the cooling process (S4); How to get rid of cars of various kinds.
Reed leaf, reed root, stalk, persimmon leaf, mulberry leaf, tofu, mugwort, lotus leaf, maple leaf, earthworm, night view, horseradish, buttercup, radish, briersun, dandelion, gujeolcho leaf, 칡, bellflower, deodeok, ginseng, green tea, plantain A numerical process (S1) for quantifying any one;
The leaves and roots quantified in the numerical process (S1) remove 20% by weight of moisture relative to the total weight by natural drying in a shaded place using a chak (20) or a basket (10) after removing impurities or soil. Drying process (S2);
Keep in mind that the dried leaves and roots of the cell membrane to be 0.5-1.5cm in length through any one of the bibim, cut and put on the ganban stone by hand so that the tea is well made (S3);
Put the dried leaves and roots in the germanium pot (30) in the above-mentioned treatment process (S3) starting from room temperature so that the leaves and roots do not burn up to 50 ~ 200 ℃ while repeating the process of roasting and cooling (S4) ;
After performing the steaming process (S4) to close the glass lid in the germanium pot 30 and ripening process (S5); And
Leaves and roots ripening in the re-saturation process (S5) is carried out by repeating the process of weeping; After cooling, the temperature is raised to 120-300 ° C. and the high-temperature dampening process (S6) is performed repeatedly to cool after cooling.
The method of claim 1,
The steaming process is made of a variety of kinds of characterized in that to carry out the process of roasting and cooling 3 to 12 times while drying the dry flowers in the germanium pot (30) starting from room temperature so as not to burn the flowers slowly up to 50 ~ 200 ℃ Kinda way of tea.
The method of claim 1,
The recharging process is a method for removing tea made of various types, characterized in that the glass lid on the germanium pot 30 and aged for 12 to 30 hours at a temperature of 50 ~ 60 ℃.
The method of claim 1,
The high temperature steaming process is a method for removing tea made of various kinds, characterized in that to carry out the process of cooling after cooling to 2 ~ 5 times by raising the temperature of the completed flower to 120 ~ 300 ℃.

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