KR101866809B1 - Manufacturing method of black tea having pine scent - Google Patents

Abstract

The present invention goes through steps of plucking, whithering, rolling, oxidation, and drying which are traditional steps for manufacturing black tea. In particular, finely cut leaves of pine tree branches are laid on the indoor bottom in the whithering step such that pine scent can be diverged and can be primarily pervaded into tea leaves. In the drying step, crushed resinous knots of pine trees are laid at the bottom end of a drying frame at 2-3cm of depth, artificial silk is covered thereon, and then tea leaves are spread thereon such that the pine scent can be secondarily pervaded into the tea leaves for black tea.

Description

{Manufacturing method of black tea having pine scent}

In the process of forging, oxidation, fermentation, and drying in the course of manufacturing black tea, the pine branches with pine needles are finely cut and flattened on the floor of the room. Thereafter, the net is put on the net and the tea leaves are spread thinly, (A powder of ganoderma) to dissipate the sour taste, thereby causing the green color to permeate the tea leaves.

Tea (tea) is a favorite drink to drink at the end of the meal or leisure time. It is made by processing the young leaves of Camellia Sinensis, an evergreen tea plant belonging to the Sadhachae family. There are green tea and black tea in the traditional tea. The most striking difference between green tea and black tea is the color, because of the different manufacturing methods. Most tea leaves have a component called 'polyphenol' that acts antioxidant, and the oxidation of this ingredient plays a role in the color. Green tea is blue as its name. It keeps the high temperature of about 350 ℃ after tea leaves to prevent the enzyme that promotes the oxidation of polyphenol from acting, so it can destroy the oxidizing enzyme to prevent fermentation or discoloration, do. Green tea contains vitamins E and C, which prevents cell aging, and prevents spots and freckles. It also contains a substance called parotine, which maintains a firm skin and prevents blood clots from forming.

Black tea is produced by fermentation process after taking tea leaves. When polyphenol is oxidized, oxidizing enzyme acts to cause browning and it turns into dark color gradually, called black tea, which is also called fermentation tea. Black tea is rich in vitamins E and K, has a unique flavor and is loved by many people.

The authentic Jeddah method of black tea consists of six stages: picking, forgery, care, oxidation, drying, and classification.

Plucking is a process of picking or cutting a tea leaf using a human hand or a machine. The luxury car is hand-picked and the lower car is picked by machine. The time of the harvest is different in each country. In Korea, harvest is carried out from late April to early May, from July to early August, and from September to mid-October.

Whithering is the process of removing moisture from tea leaves and causing them to wilt. Freshly picked leaves have 70 ~ 80% water content. If you remember immediately from this state, tea leaves can be hard to remember, tearing or breaking. Therefore, the water content is reduced to 60 ~ 65%. The volume of tea leaves that have lost moisture is reduced, softened and tears are not easily broken during the tea leaves. As the moisture disappears, the ingredient stored in the tea leaves changes, and the flavor of the tea is added. The process of forgery plays a very important role in the black tea process. That is, the flavor of black tea changes according to the fake time. Generally, the longer the fake time, the richer the fragrance in the car. Therefore, in the authentic way, it has a fake time of two days (48 hours).

Forgery such as forgery can be done by daylight forgery in the sun, indoor netting, or natural forgery and forgery using a counterfeiter that thinly spreads the tea leaves on the shelf for 10-48 hours.

Rolling is to remove the moisture and internal moisture content of the surface of the tea leaves uniformly and to destroy the cell tissue of the tea leaves repeatedly. The purpose is to make the tea well and to make the condition of proper tea. Among them, it is more sweet and soft flavor that you have noticed lightly, and you can feel the strong taste because tea leaf is split into small pieces by pressure.

Oxidation is a process in which the oxidation of polyphenols of tea leaves binds to oxygen and oxidizes the tea leaves (browning). The rate of oxidation generally depends on the fake time. As the forging time becomes longer, the moisture content decreases, and the oxidation is suppressed and the oxidation proceeds slowly. On the other hand, as the forging time is shortened, the moisture content remains much and the oxidation is accelerated by promoting the oxidation. When the polyphenols contained in tea leaves are oxidized, they are transformed into 'theaflavins (TF)' and 'thearu bigins (TR)', which are the color, taste, aroma, It affects the body sensation. Slow oxidation promotes the development of 'Teablabin', which is used in orthodox methods with rich taste and aroma. Fast oxidation promotes the development of 'Teabrubin', which is used in CTC tea because of its strong search and strong body.

Drying is the drying of all the biochemical enzymes in tea leaves, including oxidation, so that no further changes take place. In the drying step, the moisture content of the tea leaves is reduced to about 3 to 5% by weight. In China, the name of Jodhpu is changed according to the method of drying. It is called pan fixation in the pot, basket-fired in a sealed room, sunshine-dried, Drying in the 'thermal steam-scavenging method' is called steamed.

Sorting is divided into 4 types depending on the size of the tea leaves. Depending on the size of the leaves, leaf, broken, fanning, Dust ', and in this process, the grade of the tea leaves is determined and the sieve is used to filter the impurities.

Various technologies related to the jade method of black tea known in the domestic market have been disclosed. Specifically, Korean Patent Laid-Open No. 2006-66706 discloses a process for producing citrus black tea comprising citrus pulp, tea, citric acid stevioside Korean Patent Publication No. 2017-65128 discloses a method for preparing a dried tea-bag-shaped tea from a bean paste obtained by aging Huang chrysanthemum, Huanghua and lavender in honey for 3 weeks, and Korean Patent Publication No. 2003-67048 discloses Roasted at 80 to 90 ° C to induce denaturation of the saccharide components, cooled, cooled to 2-3 cm, cut into 100-300 mesh, or subjected to hot water extraction in a hot water tank for 5-15 minutes to produce a unique flavor, A method of obtaining a green tea drink for green tea is disclosed.

Korean Patent No. 0532556 discloses that pine needle extract, green tea extract and black tea extract are mixed at a weight ratio of 1: 4: 1 to 4: 1 to 4, And Korean Patent No. 1259422 discloses a method for preparing ginseng tea which is prepared by mixing ginseng leaves and tea leaves, followed by drying. In addition, Korean Patent No. 1575448 discloses a process for producing a tea leaf, A black tea mixture prepared by mixing the black tea leaves and ethanol in a weight ratio of 1: 19 ~ 21, for 4 to 6 hours; A shaking step in which the hot tea mixture is shaken in a vortex mixer for 20 to 40 minutes; A first separation step of separating the supernatant by centrifuging the shaken black tea mixture for 8 to 12 minutes; A second separation step in which the upper layer separated black tea mixture and distilled water are mixed at a weight ratio of 1: 8 to 12 and shaken for 8 to 12 minutes to secondarily separate the supernatant; And a freeze-drying step of vacuum-freeze-drying the first and second separated supernatant liquids. However, none of the conventional art disclosed in the prior art discloses a technique for producing jade tea.

1. Domestic Patent Publication No. 2006-66706 1. Domestic Patent Publication No. 2017-65128 1. Domestic Patent Publication No. 2003-67048 1. Domestic registered patent No. 0532556 1. Domestic registered patent No. 1259422 1. Korean Patent No. 1575448

 The present invention relates to a method for predicting a sideways black tea. Especially, it aims at letting the green tea permeate the black tea during the process of counterfeiting which is one step of the black tea jade process.

Another object of the present invention is to provide a method of preparing tea leaves, which is one step in the tea process, which is one step of the tea process, in which the tea leaves are placed in the drying frame of the fermentation chamber, covered with artificial dogs, The purpose is to provide.

In order to accomplish the above object, the present invention provides a method for producing a black tea jade, comprising the steps of preparing a tea leaf, forgery, care, oxidation, drying and screening, So that the sole is firstly permeated with the sole. Also, in the drying step, the ground powder is crushed to a depth of 2 - 3 cm at the bottom of the drying frame, and then the tea leaves are covered on the surface of the tea leaf so that the soap is secondarily penetrated into the tea.

The tea of the present invention has the characteristics of suppressing obesity, inhibiting skin aging, restoring fatigue, sleeping and relieving stress, and being able to feel a soft feeling, so that it can be enjoyed by all ages.

1 is a perspective view of a false chamber according to the present invention.
FIG. 2 is a perspective view of a drying frame in a drying chamber according to the present invention. FIG.

The present invention relates to a method of predicting a sideways black tea.

1. Sewing

According to the present invention, the leaves of the tea leaves are collected by hand to prevent leaf damage, and in order to pick tea leaves of a certain size, the leaf leaves are carefully taken out of the leaves. When the tea leaves are in the same size, the moisture content and the appearance after Jedah can be uniform and high quality can make tea. In this invention, the leaves are picked from late April to early May, from July to early August, and from early September to mid-October.

2. Fake

Forgery is a process to create a unique fragrance in the tea leaf of tea and soften the touch of the tea leaf. In general method of black tea jade, forged light daylight, and thinly spread tea leaves on a mesh or shelf indoors for more than 10 hours There are natural forgery and forgery using counterfeiters.

As shown in FIG. 1, the fake room of the present invention is formed by finely cutting a pine tree branch 2 with a leaf on an indoor floor 1 and providing a fine mesh 3 thereon, And forged for 10 - 20 hours. Pour the fragrance of the tea leaf into the tea leaf by patting the tea leaf lightly by using the poles at intervals of 2 hours.

3. Rolling

By hand-wringing the forged tea leaves, or removing the water and moisture content of the surface of the tea leaves uniformly, the tea tissue is properly destroyed. It is also aimed at making the tea well and making the condition of the proper tea. Among them, it is more sweet and soft tastes that have been taken care of lightly. During the above process, the cells of the tea leaf are destroyed by 50% or more, and then the fragrance is evenly distributed through the politics (the leaves are piled up so that the leaves are evenly distributed). Keep an eye on cells for 60 to 70 minutes until 80-85% of the cellular tissues in politics are destroyed.

4. Oxidation and fermentation

If you keep the leaves at 60-70 ℃ after oxidation, the tea leaves will be fermented in the fermentation room after giving the flavor and aroma unique to tea. In the fermentation process of the present invention, the temperature of the fermentation chamber is firstly kept constant at 35 to 45 ° C., and then the pulverized pine powder having a water content of 35% by weight is laid on the bottom of the fermentation chamber by 2-3 cm, While covering the cloth with pine powder to make air circulation smooth.

Put tea leaves with a moisture content of 60 - 70% by weight in a 3-5 cm thick layer on top of them and cover the broad - leaved stream to prevent water loss while keeping the fermentation components and fragrances of the pine powder in a 2 - 4 hour primary fermentation for 20 minutes . After the tea leaves are transferred to the fermentation room again, the second fermentation under the same conditions as the first.

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5. Drying

As a process of stopping the oxidation and fermentation of tea leaves in an appropriate state, the moisture content in tea leaves is reduced to 5% by weight or less. In drying, it is an important factor to control the quality of tea by appropriately controlling moisture content. In the present invention, the quality of tea is improved through primary, secondary and tertiary drying.

After the fermentation, the tea leaves of the present invention are firstly dried at 90-120 ° C for 8-12 minutes using an electric dryer or a gas dryer, and further dried for 2 - 3 hours at 70 - 75 ° C and for 3 - Followed by tertiary drying for 4 hours so that the water content of the tea leaves becomes 5% by weight.

As shown in FIG. 2, the hot air drying apparatus 200 of the present invention has a space 11 and a drying frame 12 formed in multiple stages, and the drying frame 12 at the lower end is crushed The gentile powder 13 is filled and the tea leaves 14 are placed in the upper drying frame so that the fragrance is emitted from the pine powder filled in the lower part during the drying process so that the tea leaves are permeated into the upper tea leaves 14. According to the drying method as described above, the pine scent of the present invention of the invention is permeated into the tea leaves, and the quality of the pine scent is disappeared.

1. indoor floor 2. pine needles 3. mesh
4. Tea leaves 5. Roof 6. Fake room Interior space
100. Fake room 200. Hot air dryer 11. Space
12. Drying frame 13. Crushed pine tree (Giselle) 14. Tea leaves

Claims (5)

In the method of jonghwa tea,
A forging process in which pine branches are cut into small pieces on the floor of a room, a thin mesh is laid on the pine branches, the tea leaves are thinly spread and fried for 10 to 20 hours,
The pulverized gusset powder having a moisture content of 35% by weight was laid on the bottom of the fermentation chamber in a thickness of 2-3 cm. In order to prevent the volatilization of the gusset powder and to facilitate the circulation of air, Rough Oxidation and fermentation process in which tea leaves with a moisture content of 60 - 70% by weight are stacked at a thickness of 3 - 5 cm and covered with a broad - leaved stream to prevent moisture loss, and fermented for 2 to 4 hours so as to permeate fermented components and fractions of pine powder;
(13) is filled in the lower drying frame (12) of the drying chamber. The upper drying frame is filled with fermented tea leaves and then dried at 90-120 ° C for 8 - 12 minutes and then dried again at 70 - And drying the mixture at a temperature of 40 - 45 캜 for 3 - 4 hours to dry the mixture to a moisture content of 5% by weight of the tea leaves. The method according to claim 1,
The method of claim 1, wherein the cell tissue of the tea leaf is destroyed by more than 50% and the cell tissue of the tea leaf after the leaf leaf is destroyed by 80 - 85% for 60 - 70 minutes. delete The method according to claim 1,
Wherein the pine tree has pine needles during the forgery process. The method according to claim 1,
Tea leaf is a jade method of Sungyo tea characterized by the pickled leaves from July to August.

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