KR102240671B1 - Tteok-tea and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cake tea, which is a solid tea that is made by aging and fermenting raw green tea leaves into lumps like rice cakes. The method comprises: a step of leaf harvesting and selecting raw green tea leaves; a step of dropping welken; a steaming step; a molding step; a primary natural drying step; a red clay chamber fermentation step; a secondary natural drying step; a storing step; and a step of baking in fire.

Description

Rice cake tea and its manufacturing method TECHNICAL FIELD [TTEOK-TEA AND MANUFACTURING METHOD THEREOF}

The present invention relates to a rice cake tea and a method for producing the same, and more particularly, to a method for producing an aged fermented rice cake tea using green leaves such as green tea.

The history of Korean tea culture is said to be the first time that Kim Dae-ryeok-gong, who went to the Tang Dynasty as an envoy during the reign of King Heungdeok in Silla, obtained tea seeds and planted them in Jirisan. According to the method of making tea by cutting the leaves, there are mountain tea, which is leaf tea, matcha tea, which is matcha, and Byeongcha, which is lump tea like rice cake.

In Korea, since the Unified Silla Dynasty, the culture of drinking tea with the royal family and aristocrats has been prospering, and the tea tree has grown naturally only in some areas in the southern part of Jirisan. To make tea and send it to the far-off royal family and other regions, Rice cake tea, which is easy to transport and store, has naturally developed.

Tteok tea is again called by various names such as rice cake-shaped bottle tea, round-shaped dancha, and yeopjeon-shaped jeoncha. The Korean rice cake tea that was introduced and developed from China in the Silla period is Neewon-cha (腦原茶). It was produced as a variety of products, such as Yucha and Yucha, and became an important favorite of the royal family from the Unified Silla period to the Goryeo Dynasty. During the Goryeo Dynasty, the celadon Dawan developed as a matcha tea culture for drinking well-dried rice cake tea by grinding it on a millstone and sifting through a sieve to make fine powder, and terms such as tea house and dawan appeared for the first time.

After that, Korean rice cake tea with a history of about 1500 years, centered on a temple, included'Dasan Tteok Tea' by Dasan Jeong Yak-yong's teacher, and'Cho's Tteok Tea' by a monk at Iljiam Cho in Haenam until the late Joseon Dynasty. Was drunk. However, after the Korean War in 1950, Korea's rice cake tea has ceased to exist in recent years, and in recent years, leaf tea and mountain tea, which are easier to make than rice cake tea, are becoming more popular in modern times.

On the other hand, rice cake tea changes according to the times and environment and is manufactured in various ways.For example, raw tea leaves are pounded as they are to make them like rice cakes without steaming, or tea leaves withered after the forging step are sun dried in the morning sun. There is a method of making mocha (毛茶) by crushing the tea leaves in a high-temperature cauldron at 300℃ and then kneading the tea leaves to make it like rice cake, or crushing the tea leaves and lumping them together to make rice cake tea without crushing.

Patent Document 1 describes a method for producing rice cake tea, but this relates to mixing herbal ingredients such as mugwort leaves, deodeok roots, and angelica roots in tea leaves at a certain ratio, and Patent Document 2 is Cheongtaejeon (靑苔Although it describes a method for producing 錢), this includes the step of mixing the seed bacteria obtained from a specific strain with tea leaves and storing at a low temperature of -3°C to 4°C.According to these patent documents, the acquisition of herbal medicines and Due to the cultivation of the strain, there is a problem that the manufacturing cost increases and the manufacturing method becomes complicated.

Patent Literature 3 describes a method of manufacturing cylindrical rice cake tea, but this is to ferment and ripen rice cake tea on an electric field plate set at a low temperature of 6°C to 7°C, compared to the traditional fermentation and aging method using an ondol room. There is a problem with not being rich in flavor.

Korean Registered Patent Publication No. 10-1491520 Korean Registered Patent Publication No. 10-1629413 Korean Registered Patent Publication No. 10-2015369

The present invention, as derived to solve the above problems, achieves the target natural fermentation aging even without using a separate herbal or strain in the manufacturing process of rice cake tea, it is possible to manufacture a rice cake tea rich in taste and aroma. , In addition, while maintaining the unique taste and aroma of green tea, while reducing its astringent and bitter taste, it allows the sweet taste to be harmoniously harmonized. In addition, compared to the conventional fermentation method using an ondol room or electric blanket, the flavor and flavor of tea It is an object of the present invention to provide a method of manufacturing rice cake tea that can add efficacy.

In order to solve the above problems, the present invention, as a manufacturing method of rice cake tea,

(a) picking and selecting fresh green tea leaves, and

(b) after withering the selected green tea leaves overnight, peeling the film of the tea leaves, and

(c) wrapping the peeled tea leaves in a cloth and steaming them with steam; and

(d) pulverizing the mixture of steamed tea leaves and nectar leaves to form tea lumps, and then forming the tea lumps into rice cake tea in a certain shape using a rice cake tea frame;

(e) drying the molded rice cake tea in sunlight for one day, and

(f) contacting the sun-dried rice cake tea with rice straw to ferment it in a loess room, and

(g) naturally drying the fermented rice cake tea in a shaded place with easy ventilation, and

(h) Putting the naturally dried rice cake tea in a tea pot, sealing it with Korean paper, and storing it.

Consists of including.

Further, the mixture in the step (d) may further contain bamboo salt.

Further, the mixture in the step (d) may contain nectar leaves in an amount of 1% by weight or more and less than 5% by weight.

Further, the mixture in the step (d) may contain nectar leaves in an amount of 1% by weight or more and less than 5% by weight, and bamboo salt in an amount of 0.1% by weight or more and less than 0.5% by weight.

In addition, the rice cake tea of the present invention is manufactured using the above manufacturing method.

According to the manufacturing method of rice cake tea of the present invention, after the tea leaves are withered and before steaming, by lightly peeling the film of the tea leaves, the unique ingredients and aroma of the tea leaves can be drawn out to the outside, thereby adding the efficacy and flavor of the tea. In addition, by mixing a predetermined amount of bamboo salt in the molding step, the flavor of the taste can be added. In particular, by mixing a predetermined amount of nectar leaves, while maintaining the natural taste of green tea, it suppresses the astringent taste and bitter taste that hinders its taste. While doing, you can also increase the sweetness. In addition, by fermenting rice cake tea in a loess room using rice straw, Bacillus bacillus of rice straw can be used for fermentation of rice cake tea. In addition, by using subtly heated elvan stone, fire or electric fan in the red pear stage, it is possible to sterilize molds, etc., which have occurred during the manufacturing process of rice cake tea, before packaging or before drinking rice cake tea after long-term aging, and moisture removal is possible, It can also improve the flavor of the taste.

In addition, the rice cake tea according to the manufacturing method of the present invention can be carried in individual packaging, so it can be conveniently drinkable regardless of the location, and even in the storage period, unlike ordinary green tea, it is consumed even after long-term storage for 10 years or more. It is possible, and the longer the aging period, the deeper the taste and aroma.

1 is a photograph showing a tea leaf picking process according to an embodiment of the present invention.
2 is a photograph showing a tea leaf wilting process according to an embodiment of the present invention.
3 is a photograph showing a process of rubbing tea leaves according to an embodiment of the present invention.
4 is a photograph showing a process of steaming tea leaves in a cauldron according to an embodiment of the present invention.
5 is a photograph showing a process of cooling hot steaming steamed tea leaves according to an embodiment of the present invention.
6 is a photograph showing a process of pounding tea leaves in a mortar according to an embodiment of the present invention.
7 is a photograph showing a process of making a tea lump according to an embodiment of the present invention.
8 is a photograph showing a process of forming a tea lump by dipping it into a rice cake tea frame according to an embodiment of the present invention.
9 is a photograph showing a process of drilling a hole in a molded rice cake tea according to an embodiment of the present invention.
10 is a photograph showing a process of drying molded rice cake tea in sunlight according to an embodiment of the present invention.
11 is a photograph showing a process of fermenting rice cake tea in loess room according to an embodiment of the present invention.
12 is a photograph showing a process of naturally drying rice cake tea by threading it in a line according to an embodiment of the present invention.
13 is a photograph showing a process of storing rice cake tea in a tea pot according to an embodiment of the present invention.
14 is a photograph showing a process of baking rice cake tea in a furnace heated with elvan stone before drinking rice cake tea according to an embodiment of the present invention.

The rice cake tea of the present invention is based on'Chilgyeongmok (七經目)', which is a method of manufacturing bottled tea contained in the world's first tea specialty book'Dakyung' written by Chinese Tang Dynasty beef cattle around the 8th century, Manufactured by improving traditional methods. Here, in'Chilgyeongmok', the seven procedures for making rice cake tea, Byeongcha, are described as follows.

1. Chaejeok (採摘): Pick young tea leaves.

2. Jeungcha (蒸茶): Put the tea leaves in a cauldron and steam it at high temperature.

3. Docha: Put the steamed tea leaves in a mortar and pound with a mortar.

4. Spurcha (拍茶): Put steamed and steamed tea leaves into a mold and press to make a shape.

5. Baecha (焙茶): Dry a lump of tea leaves in a regular shape.

6. Cheoncha (穿茶): Make a hole in the tea, put it on a skewer, and count the number of bottle tea.

7. Bongcha: The bottled tea with a hole is reheated to seal it.

That is, the manufacturing method of rice cake tea of the present invention is improved for modern life based on the traditional method as described above.

Hereinafter, the configuration of the method for producing rice cake tea according to the present invention described above will be described in more detail.

As mentioned above, the present invention relates to a manufacturing method of fermenting and aging rice cake tea from fresh green tea leaves, comprising the steps of picking and selecting green tea leaves, forging and forging, steaming, shaping, and primary nature. It includes a drying step, a red clay fermentation step, a second natural drying step, a storage step, and a step of baking in a subtly heated elvan stone, a stove, or an electric pan.

Picking and selection steps of fresh leaves

Young leaves newly sprouted from wild traditional tea trees, for example, green tea, are selected and harvested. It is desirable to select and harvest young and clean tea leaves of Ilchangsamgi (一槍三旗) freshly bloomed in the early morning by selecting a day when the weather is clear and clear. After harvesting, spread it out on a wide tray, and remove foreign substances such as old leaves or insect-eaten leaves.

Wither forgery stage

Before starting Jeddah, in order to reduce moisture and aid fermentation, for example, on a clear day in spring or autumn, the selected young tea leaves are spread out on a tray, etc., and the tea leaves are turned over and overnight to prevent crushing. It wilts. After that, before the steaming stage of the summer begins, grab a handful of tea leaves and rub them with both hands so that the film of the tea leaves is peeled off, and by gently peeling off the film of the tea leaves, the scent of the tea leaves is drawn to the outside and stimulates the scent. desirable. Here, the tea leaves are picked and withered overnight to reduce the moisture of the tea leaves and to bring out the scent by causing changes such as oxidation, and to rub the tea leaves are catechins, gallic acids, and proteins contained in the tea leaves. This is to easily extract ingredients of green tea such as vitamins, etc. In addition, cadekin, a kind of polyphenol, has an astringent taste, and has effects such as antioxidant, anti-allergic, and sterilizing power. In addition, gallic acid, as a component for reducing body fat, can be obtained from post-fermented tea such as rice cake tea of green tea.

Steaming stage

When the water boils, wrap the tea leaves in a cloth, put it in the pot, and steam it with steam. For example, make a wooden fire in a traditional stove, make a hook with bamboo branches, etc. in an iron cauldron, and when the water boils in a cauldron, wrap tea leaves in a burlap cloth and put 1 to 3 kg of tea leaves in a pot with a steam temperature of 200 to. Quickly, for example, 3 to 10 minutes steamed over high heat of 250°C. Here, based on 3 kg of tea leaves, it is preferable to steam three young leaves for 5 to 10 minutes, particularly for 8 minutes, and steaming for 7 to 12 minutes, particularly for 10 minutes for medium-sized leaves, and 12 to 18 minutes for large leaves, It is particularly preferable to steam for 15 minutes, but the time can be appropriately adjusted in consideration of the weight of the tea leaves and the water vapor temperature. At this time, it is preferable to suppress the oxidation of the enzyme by rapidly steaming with the high heat described above. After that, spread the steamed tea leaves in a cauldron on a wide tray, turn them over with a wooden spatula, etc. to release heat to remove hot steam and cool them to reduce the moisture in the tea leaves. At this time, the heat of the tea leaves is to be dissipated to prevent the tea leaves from turning yellow, to prevent the tea water from becoming cloudy when the tea is brewed, and to prevent the tea leaves or the scent of tea from sinking. However, at this stage, if the tea leaves are not ripe, the color becomes blue, or if the tea leaves are overcooked, the color turns yellow and the flavor becomes lighter and the taste becomes boring, so it is desirable to dissipate heat in a short time. Also, in this step, you may add nectar leaves together with tea leaves in the cloth and steam them.

Shaping step

After removing the hot steam from the steamed tea leaves in the pot, crush the steamed tea leaves. Although there is no particular limitation on the grinding method, for example, it is preferable to put steamed tea leaves in a wooden mortar or the like, and pound with a mortar or the like. At this time, it is desirable to make sure that the tea leaves do not exceed 1/2 of the depth of the mortar and beat while turning over with a wooden spatula. In addition, when two or more people use a mortar to crush tea leaves together, it is desirable to equalize the forces of each other, and it is desirable to match the breathing of raising and lowering the mortar. It is desirable to fit.

In this step, it is preferable to mix 95% by weight to 99% by weight of tea leaves such as steamed green tea leaves in an amount of 1% by weight or more to less than 5% by weight to obtain a mixture thereof, and 96% to 98% by weight of tea leaves In %, it is more preferable to mix 2% by weight to 4% by weight of nectarine leaves to obtain a mixture thereof.

Here, nectar leaves are leaves of hydrangea, used as a main component of nectarine tea (dew tea), and contain a sweetening component called phyllodulcin, so that the phyllodulcin is decomposed by enzymes during drying to give it a sweet taste. . In particular, the sweetness of Philodulsin is 1000 times more than that of sugar, but it has zero calories due to its non-sugar nature, and it is characterized by a soft sweetness and a subtle mint flavor. Thus, the present invention, by mixing the nectar leaves in a certain ratio in the production of rice cake tea in the present molding step, while maintaining the original taste and aroma of green tea, suppressing the astringent taste and bitter taste that hinders its taste, derived from nectar leaves There is a characteristic that allows the sweetness to be harmoniously harmonized.

In addition, nectar leaves contain saponin components in addition to phyllodulcin, which is good for improving immunity and bronchoscopy health, and also contains a lot of fibrin, which helps in intestinal health and removal of body waste.

As described above, nectar leaves contain philodulcin and saponin components, germanium, rutin, and the like, and are effective in preventing diabetes and blood circulation by regulating blood sugar levels in the body. It is also used for flavoring of soy sauce.

On the other hand, in the mixture of steamed tea leaves and nectar leaves, bamboo salt baked 9 times in a bamboo barrel may be blended in an amount of 0.1% by weight or more and less than 0.5% by weight. At this time, it is desirable to make a lump of tea while turning over the steamed tea leaves so that nectar leaves and bamboo salt are evenly mixed.

Here, adding nectar leaves of the above-described blending ratio to the steamed tea leaves is to enrich the taste by neutralizing the astringent and bitter tastes that hinder the taste of green tea while maintaining the natural taste of green tea. At this time, if the nectar leaves are blended in less than 1% by weight, the astringent and bitter tastes that hinder the taste of green tea cannot be neutralized, and if the nectar leaves are blended in an amount of 5% by weight or more, the sweetness derived from nectar leaves is excessively increased. Therefore, the natural taste of green tea may be impaired, which is not preferable.

Subsequently, the crushed tea mass, which is crushed due to the colloidal substance of the tea leaves, becomes viscous when touched and becomes sticky and sticky, is peeled off with a certain weight, and filled into the hole of the rice cake tea frame with a fixed diameter and depth, and has a certain shape such as a circle. Press firmly to make the shape of rice cake tea. Here, the weight of the tea lump that has been regularly removed may be 10 to 100 g, preferably about 50 g, and the diameter of the molded rice cake tea may be 3 to 10 cm, preferably about 6 cm, and its thickness is It may be 0.5 to 5 cm, preferably about 1.5 cm. However, the diameter and thickness of the rice cake tea can be appropriately adjusted according to the weight of the tea lump that makes the rice cake tea. At this stage, if the tea lumps placed in the rice cake tea mold are pressed loosely, the shape may become uneven after drying due to the pressure difference.

1st natural drying step (priming drying)

The molded rice cake tea has tea juice and moisture left on its surface, so it is spread out on a tray such as a bamboo colander, and it is laid out, turned over and dried in sunlight for about a day.

When the surface of the molded rice cake tea dries to some extent and becomes soft, it is desirable to make a hole in the middle of the rice cake tea with a thin bamboo, etc. to make it look like a side pan, because it is convenient for drying and fermentation, and it is easy to store it through a string. The diameter of the hole may be 0.5 to 2 cm, more preferably 1 cm. However, drilling a hole in the rice cake tea is not limited to this step, and for example, in the molding step, a hole may be made in the rice cake tea by making a certain shape.

Yellow earth fermentation stage

Transfer the rice cake tea that has been pre-dried in natural sunlight to a warm loess room, spread some Korean paper on the floor, spread the rice cake tea evenly on it, spread cleanly boiled and dried rice straw on top of it, and cover it with a clean cotton cloth once again to ferment it. In this way, when rice straw is used for fermentation of rice cake tea, it is preferable that the Bacillus bacillus of rice straw helps fermentation of rice cake tea, so that the pure function of fermentation is enhanced, the bitter or astringent taste of tea can be reduced, and the deep and soft taste can be improved. In this step, it is preferable to ferment for about 3 days while repeating the process of turning over the rice cake tea at regular time intervals, for example, about 3 hour intervals. In addition, it is preferable to maintain the temperature of the loess room, which is good for fermentation at this stage, at 35-40° C. and the humidity at 60% or less.

2nd natural drying step

Tteokcha, which has been fermented with rice straw in a red clay room, is threaded on bamboo racks or strings, hung in a clean and well-ventilated shade, and then dried naturally. This step is preferably performed for about 10 days.

Storage steps

After the second natural drying step, on a tea pot such as a jar sterilized with charcoal fire, rice straw tied small to the size of a finger is laid, put rice cake tea, and sealed with Korean paper for storage. The storage period according to this step is preferably 6 months or more, and the longer the storage period of the rice cake tea is, the more the tea is sweetened, the reddish and clear color and the taste is softer, and the flavor of the tea is deepened and the taste is improved. have.

Red pear stage

Before packing or ingesting the rice cake tea that has been aged in the tea pot for more than 6 months, you may first bake the rice cake tea evenly back and forth with a slightly heated elvan stone or a fire. At this time, it is preferable to pick and bake the rice cake tea one by one with tongs or the like, and it is preferable that the rice cake tea does not burn when baking. In addition, in general homes and offices, rice cake tea may be baked using an electric appliance such as an electric fan instead of an elvan stone or a stove. This step has the purpose of sterilization to remove mold and the like that occur in the natural drying process due to the manufacturing characteristics of rice cake tea, and also has the purpose of removing moisture before ingestion, and also has a meaning as a work to add flavor of rice cake tea.

In particular, in the case of green tea, production is finished mainly on the same day after harvesting, and in the case of fermented green tea, production is completed in about 3 to 5 days after harvesting, whereas the rice cake tea according to the present invention has to undergo drying and fermentation processes, It takes at least 6 months or longer to produce the rice cake tea, so it cannot be ruled out that moisture or mold is generated in the rice cake tea. Therefore, it is preferable to sterilize and dehumidify the rice cake tea before ingestion through this step.

After going through the red pear step, when brewing rice cake tea and drinking it, put 1 rice cake tea into the tea tube as it is or cut it into pieces, pour hot water and drink it 5 times or more, or put 1 rice cake tea in 1 liter of boiling water for more than 3 minutes. It is also good to boil it additionally. On the other hand, when drinking it as a medicinal tea for health, you can gently boil it over a low heat for 10 minutes or more and drink it.

(Example)

Hereinafter, the present invention will be described in more detail through examples, but the present invention is not limited to these examples.

Rice cake tea according to an embodiment of the present invention, according to the record of'Seobongsagi', by cutting a part of a thousand-year wild tea tree that grows in the vicinity of Seobongsaji, Sacheon-si, Gyeongsangnam-do, which is said to have obtained and planted tea seeds from the Tang Dynasty in the Silla period, It was manufactured by harvesting tea leaves in a tea garden built at the Chujeon Museum of Art in Sacheon-si, Gyeongsangnam-do.

Example 1

In the early morning on a clear and clear day, freshly-bloomed, young and clean tea leaves of Ilchang Samgi were selected and harvested. After harvesting, they were spread out on a wide tray, and foreign substances such as old leaves were removed.

Next, the selected tea leaves are spread out on a tray, and the tea leaves are turned over frequently so that the tea leaves are not crushed. By rubbing it with both hands to make it harder, the film of the tea leaves was lightly peeled off.

Then, make a wood fire in the furnace, make a hook with bamboo branches in the cast iron cauldron, and when the water boils in the cauldron, wrap the tea leaves in a burlap cloth and put 1 kg of tea leaves in a pot with high heat steam at 220℃ for 3 minutes. Steamed. After that, the tea leaves steamed in the cauldron were spread out on a wide tray and turned over with a wooden spatula to emit heat to remove the hot laver and cool it down, thereby reducing the moisture in the tea leaves.

Then, after removing the hot steam from the steamed tea leaves in the pot, put the steamed tea leaves in a wooden mortar so that they do not exceed 1/2 of the depth of the mortar, and mix 99% by weight of steamed tea leaves with 1% by weight of nectarine, and tea leaves and nectar Tteokcha dough was made by crushing and crushing with a mortar while turning over so that the leaves are evenly mixed.

Subsequently, 50 g of the rice cake tea dough was regularly peeled off, and then the rice cake tea dough was firmly pressed into a circular shape having a diameter of about 6 cm and a thickness of about 1.5 cm using a rice cake tea mold.

Then, spread the molded rice cake tea neatly in a bamboo colander, turn it over from time to time, and dry it in the sun for a day to be unglazed, and when the surface of the rice cake tea becomes soft, a hole is made with a thin bamboo in the center of the rice cake tea to facilitate drying and fermentation. did.

After that, transfer the rice cake tea unglazed with natural sunlight back to a warm loess room, spread the Korean paper on the floor, spread the rice cake tea evenly on it, and spread the dried rice straw thinly on the rice cake tea, then cover it with a clean gwangmok cloth once again. It was fermented for 3 days, turning over at intervals of time.

Subsequently, the rice cake tea fermented in the loess room was threaded in a string, hung in a well-ventilated shade, and subjected to secondary natural drying for 10 days.

Subsequently, the second natural dried rice cake tea was cut to the size of a finger and tied together with rice straws, put in a jar sterilized with charcoal fire, sealed with Korean paper, and stored for 6 months to ferment.

Examples 2 to 9, Comparative Examples 1 to 4

In the mixture of steamed tea leaves and nectar leaves, rice cake tea was prepared in the same manner as in Example 1, except that the mixing ratio of steamed tea leaves and nectar leaves was as shown in Table 1 below. In some examples, the mixture was further mixed with bamboo salt baked 9 times in a bamboo barrel at the mixing ratio shown in Table 1 below, to prepare rice cake tea in the same procedure as in Example 1.

(In Table 1 above, "-" means that the component is not blended.)

The rice cake tea of Examples 1 to 9 and Comparative Examples 1 to 4 prepared as described above was baked evenly back and forth so that it does not burn in a furnace containing the slightly heated elvan stone, and the baked rice cake tea was brewed in hot water, and this was, October 1, 2019. From June 30, 2020, 150 visitors who visited the Chujeon Museum of Art and Chujeon Seodang in Sacheon-si, Gyeongsangnam-do were allowed to drink, and then the sensory evaluation as shown in Table 2 was conducted.

In Table 2 below, the numerical values in each column indicate the number of visitors who selected the item among the visitors who participated in the sensory evaluation.In particular, the evaluation of ``good'' in the taste evaluation indicates that the taste of tea is harmonious. It means that the natural taste and sweetness of green tea are well harmonized, and the evaluation of ``normal'' means that only the natural taste of green tea is felt, and the evaluation of ``bad'' means that the tea tastes astringent or bitter, or the natural taste of green tea It means that it has a sweet taste that hurts.

As can be seen from Table 2 above, the rice cake tea of this embodiment, by mixing nectar leaves at a certain mixing ratio in the molding step, while maintaining the natural taste of green tea, reducing the astringent and bitter taste that inhibits its taste, and The sweetness that originated in was harmoniously felt.

In addition, by mixing a certain amount of bamboo salt in the molding step crushed in a mortar, the flavor of the taste could be added.

In addition, after completing the forging step of wilt and before performing the steaming step, hold the tea leaves in hand and rub them with both hands so that the film of the tea leaves is peeled off, and by lightly peeling off the film of the tea leaves, the fragrance of the tea leaves is drawn out. , Could add the flavor of tea.

In addition, by thinly placing dry rice straw on top of rice cake tea in the yellow soil fermentation step, Bacillus Bacillus bacteria of rice straw could be used for fermentation of rice cake tea.

In addition, by roasting rice cake tea that has been aged for a long time in the red pear stage so that it does not burn, it was possible to sterilize molds, etc., which occurred during the manufacturing process of rice cake tea before packaging or before drinking, and also added flavor of taste. there was.

As mentioned above, although the embodiment to which the present invention is applied has been described, the present invention is not limited by the techniques and drawings constituting a part of the disclosure of the present invention according to the present embodiment. That is, a number of changes and modifications to the present invention can be made without departing from the spirit and scope of the claims of the present invention, and other embodiments, examples, and operation techniques made by a person skilled in the art based on the present embodiment. And the like are all included in the scope of the present invention.

Claims (5)

(a) picking and selecting fresh green tea leaves, and
(b) after withering the selected green tea leaves overnight, peeling the film of the tea leaves, and
(c) wrapping the peeled tea leaves in a cloth and steaming them with steam, and
(d) pulverizing a mixture of steamed tea leaves and nectar leaves to form tea lumps, and then forming the tea lumps into tea cakes in a certain shape using a tea cake mold, and
(e) drying the molded rice cake tea in sunlight for one day, and
(f) contacting the sun-dried rice cake tea with rice straw to ferment it in a loess room, and
(g) the step of naturally drying the rice cake tea fermented in the loess room in a shaded place with easy ventilation, and
(h) placing the naturally dried rice cake tea in a tea jar, sealing it with Korean paper, and storing it.
Including,
The mixture in step (d) is a method for producing rice cake tea, characterized in that the nectar leaves are blended in an amount of 1% by weight or more and less than 5% by weight, and bamboo salt is blended in an amount of 0.1% by weight or more and less than 0.5% by weight. delete delete delete Rice cake tea produced by the production method according to claim 1.

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