KR20130118060A - A yellow tea containing styrax benzoin and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A production method of Dendropanax morbifera tea is provided to remove a fixation process which controls the fermentation, and to reduce polyphenol offering bitter and astringent taste of tea leaves. CONSTITUTION: Tea leaves and Dendropanax morbifera leaves are mixed (S110). The tea leaf mixture is dried until the water content is 65-85%, and withered (S120). The withered tea leaf mixture is rolled (S130). The rolled tea leaf mixture is inserted into a bamboo container, and roasted with charcoal fire (S140). The roasted tea leaf mixture is separated from the bamboo container, and dried at 30-50°C (S150). The dried tea leaf mixture is secondly dried at 70°C (S160). The dried tea leaf mixture is wrapped in Korean paper, and inserted into the bamboo container for cooling. [Reference numerals] (S110) Mix tea leaves and Dendropanax morbifera leaves; (S120) Dry and wither; (S130) Rub; (S140) Insert into a bamboo container, and roastwith charcoal fire; (S150) Hot-air dry at 30-50°C; (S160) Hot-air dry at over 70°C; (S172) Separate Dendropanax morbifera leaves; (S174) Add Solomon's seal; (S176) Add cinnamon and ginger; (S180) Remove heat

Description

Yellow tea containing Benzoin and its manufacturing method {A YELLOW TEA CONTAINING STYRAX BENZOIN AND MANUFACTURING METHOD THEREOF}

The present invention relates to a yellow tea containing benzoate and a method for producing the same, and more particularly, to lightly ferment tea leaves to improve the astringent taste, and to mix the leaves of the yellow lacquer tree emanating benzoate, containing a taste and aroma excellent odor. It relates to a yellow tea and a manufacturing method thereof.

Generally, tea leaves contain about 10-18% of catechins. The catechin component of tea leaves has various effects such as carcinogenesis, arteriosclerosis, blood pressure increase suppression, blood clot prevention, antiviral, anti-obesity, antidiabetic, antibacterial, detoxification, anti-inflammatory effect, caries prevention, anti-gugging, normalization of gut flora However, it has a disadvantage of not satisfying people's tastes because of bitterness and bitter taste.

The tea is made by heating the tea leaves immediately after picking the tea leaves, drying the tea leaves for a little time and then fermenting them so that the fermentation does not proceed further.

As the yellow tea is fermented, the chlorophyll of the tea leaves are yellow, and the catechin component, which has a bitter, astringent taste, is reduced by about 50 to 60%.

Dendropanax morbifera Lev. Is an medicinal plant with a high pharmacological effect, having an endangered tree, Dendro-panax morbifera Nakai. .

Hwangchil, a sap collected from the bark of Hwangchil-tree, has been noted for its pharmacological effects since ancient times, and has been used as a natural paint in the past. However, according to recent research, anti-cancer, antioxidant effects, hepatocyte regeneration, diabetes It has been shown to be effective in treating, hard tissue cell regeneration, and the like.

In Korean Patent Publication No. 10-0835868 (Hwang Chil-Sung Tea and its manufacturing method), it is cut to a certain size by using the Hwang Chil-Tree leaves or Hwang Chil-Tree stems as a material, and then heated to a certain temperature in a cauldron and steamed, and cooled to room temperature. A method of producing Hwangchil tea is disclosed by repeating steaming and cooling a plurality of times.

Recently, as the demand for tea increases, various methods for improving the intrinsic bitterness of tea leaves have been studied, and research for the preparation of various kinds of herbal teas, flavored teas, and mixed teas has been actively conducted.

However, studies on various mixed teas containing yellow lacquer have not been actively conducted.

Therefore, an object of the present invention is to solve the problems of the prior art as described above, omitting the acarination process to suppress fermentation, containing a light-fermented benzoate to reduce the polyphenol component showing the bitter astringent taste of tea leaves It is to provide a yellow tea and a manufacturing method thereof.

Another object of the present invention is to provide a tea and a method for manufacturing the same containing benzoate prepared through the process of mixing tea leaves and yellow lacquer leaves so as to contain benzoin.

Still another object of the present invention is to provide a yellow tea containing benzoin and a method for producing the same, which are prepared by adding round gourd, cinnamon or ginger according to the harvest time of the tea leaves.

According to a feature of the present invention for achieving the object as described above, the method of manufacturing a yellow tea containing the present invention Benzoin, the tea mixture preparation step of mixing tea leaves and yellow chile leaves, and the water content of the tea mixture 65 ~ 85 A forging step to dry and wither to%, rub the tea mixture after the forging step, remove the epidermis and destroy the tissue to proceed with the fermentation, and put the tea mixture through the above care in bamboo barrel into charcoal Baking and drying step, the hot air drying step of separating the tea mixture through the drying step from the bamboo barrel and drying in the atmosphere of 30 ~ 50 ℃, and the hot air drying step of drying the tea mixture through the hot air drying step in an atmosphere of 70 ℃ or more And, the hot air drying step after the step of wrapping the tea mixture in hanji, including a firearm removing step to remove the heat in the bamboo barrel Characterized in that the open configuration.

Further, between the hot air drying step and the fire removing step, by separating the yellow chill leaves from the tea mixture undergoing the hot air drying step, the separation step of leaving only the tea leaves flavored by the benzoic leaves is characterized in that the further progress.

Alternatively, the hot air drying step and the step of removing the fire, characterized in that the step of adding a thin round bridle to the tea mixture after the hot air drying step is further progressed.

Alternatively, between the hot air drying step and the fire removing step, the step of adding any one or more of cinnamon or ginger to the tea mixture after the hot air drying step is further carried out.

And, the bamboo barrel is characterized in that it is used after soaking in hot water extracted Hwangchil-tree for 24 hours or more.

The yellow tea containing Benzoin which is this invention is characterized by being manufactured by said method.

Yellow tea containing benzoin according to the present invention and its manufacturing method has the following effects.

In the present invention, by eliminating the acaricide process to suppress the fermentation, fermentation of tea leaves proceed in the mindful step of removing the epidermis and rubbing the tea leaves. In this fermentation process, the tea leaves are chlorophyll destroyed, the color turns yellow, and the polyphenol content is reduced.

Therefore, the yellow tea produced according to the present invention has a mild and soft taste with a mild and soft taste, and also has a mild and soft taste with less astringent taste compared to green tea even if it is hot or heated in hot water of 80 ° C. or higher.

And, in the present invention through the step of mixing the tea leaves and yellow chile leaves, so that the Benzoin flavor is flavored to the yellow tea.

Therefore, the yellow tea prepared according to the present invention has an advantage of having excellent flavor by containing benzoate, and by drinking the yellow tea, effects such as fatigue recovery and mental and physical stability due to benzoate can be obtained.

In addition, in the present invention, after the flavor of the tea leaves are flavoured, the step of separating the yellow chile leaves leaves the tea flavored with the benzoin flavor, or adding a thin hulling, or adding cinnamon or thought.

Therefore, according to the present invention, according to the characteristics of the tea leaves according to the harvest time of the tea leaves, it is possible to produce a yellow tea having the best taste and aroma.

1 is a flow chart illustrating a method for manufacturing yellow tea containing benzoin according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the method for producing yellow tea containing benzoin according to the present invention will be described in detail.

1 is a flowchart illustrating a method for manufacturing yellow tea containing benzoin according to an embodiment of the present invention.

As shown in FIG. 1, in the method for preparing yellow tea containing Benzoin according to the present invention, first, a tea mixture preparation step (S110) of preparing a tea mixture for mixing tea leaves and yellow chile leaves is performed. The tea mixture may be composed of 100 parts by weight of the tea leaves harvested from the tea tree, 50 to 150 parts by weight of the yellow leaves of the hwangchil leaves.

After the tea mixture is prepared, a forging step S120 of drying and withering the water content of the tea mixture to 65 to 85% is performed. In the forging step (S120), the difference mixture is preferably deposited at a thickness of 2 ~ 5cm, dried at room temperature.

In the forgery step (S120), the moisture of the tea leaves is reduced, and the liquid of the cells constituting the tea leaves is concentrated. In addition, changes occur in components such as proteins, sugars, and pectin. The change of the tea leaves in the forgery step (S120) is a general knowledge to those skilled in the art and will be described in general.

In the forgery step (S120), the amino acid content is increased as the protein of the tea leaf is reduced, and the monosaccharide is increased as the disaccharide is decomposed to increase the sweet taste. In addition, the tea leaves are softened as the protofectin is hydrolyzed to increase the water-soluble pectin, thereby making it easier to process in the step to be described later.

In addition, in the forgery step (S120), the benzoic flavor of the yellow leaves is flavored to the tea leaves.

After the forgery step (S120), the mind mixture step (S130) to remove the epidermis and destroy the tissue rub the tea mixture passed through the forgery step (S120). In the above-mentioned step (S130), the tea mixture may be rubbed with a hand or a separate device, and the rub is processed into a tightly dried form of tea leaves and yellow lacquered leaves by pressure and friction.

The grated tea mixture is secreted as the epidermis is removed and the cellular tissue constituting the tea leaves is destroyed. The tea mixture is rapidly fermented as various substances, including polyphenols contained in the secreted juice, come into contact with the oxidase. As the tea mixture is fermented, it will have a thick, thick, sweet and clean taste in future tea.

In addition, in the mind step (S130), the benzoic flavor of the yellow chil leaves are flavored to the tea leaves. In the mindful step (S130), since the cell tissues of the yellow leaves and tea leaves are destroyed, the tea leaves are more strongly flavored in the forgery step (S120).

Next to the reminding step (S130), the firing step (S140) is carried out to put the tea mixture passed through the reminding step (S130) in the bamboo barrel and bake on charcoal. The bamboo barrel is used after soaking for more than 24 hours in the hot water (황 水) extracted water of Hwangchil wood. Baking time in the drying step (S140) is preferably 10 to 15 minutes.

In the drying step (S140), the fermentation is slowed while baking the tea mixture in bamboo barrel. This is because, by the high temperature charcoal, the activity of various enzymes that were activated in the mind step (S130) is slowed down. After that, the fermentation of the tea mixture proceeds very slowly, so the tea leaves are lightly fermented (황) tea.

After the drying step (S140), the hot mixture drying step (S150) for separating the tea mixture passed through the drying step from the bamboo barrel and drying under an atmosphere of 30 ~ 50 ℃. The drying time in the warm air drying step (S150) is preferably 10 to 15 hours.

Then, after the hot air drying step (S150), the hot air drying step (S160) for drying the tea mixture after the hot air drying step in an atmosphere of 70 ℃ or more proceeds. The drying time in the hot air drying step (S160) is preferably set to 2 to 3 hours.

Drying the tea mixture in a short time at a high temperature of 70 ℃ or more in the hot air drying step (S160), to dry the outside of the tea leaves in a short time so that the moisture inside the tea leaves do not escape to the outside.

On the other hand, while passing through the drying step (S140), the warm air drying step (S150), the hot air drying step (S160) in turn, the tea leaves are gradually flavored with a strong flavor of the yellow lacquer leaves.

After the hot air drying step S160, three selection steps S172, S174, and S176 are performed. Specifically, after the hot air drying step (S160), the step of separating the yellow lacquer leaves (S172), the step of adding a round gourd (S174), the step of adding cinnamon or ginger (S176) selectively Proceed. This is to produce the yellow tea having the best taste and aroma in accordance with the characteristics of the tea leaves according to the harvest time of the tea leaves.

In other words, the tea leaves of the tea tree sprouts three to four times a year, because the quality and taste of the tea harvested at each time is different, so that the best way to taste the tea leaves by applying the season.

First, when the tea leaf to be used is the first water tea, the step of separating the yellow chile leaves after the hot air drying step (S160) (S172) is carried out. Specifically, by separating the hwangchil leaves from the tea mixture passed through the hot air drying step (S160), the separation step (S172) to leave only the tea leaves flavored by the benzoin leaves.

Here, the first tea refers to tea processed from the first tea harvested from the tea tree before the grain cow (April 40, every year). The first tea is mainly made of tender tea that has not grown, and is characterized by a mild and mild taste. Therefore, while making the most of the mild taste of the first tea, while leaving only the tea leaves flavoured flavor so that you can savor the benzo.

On the other hand, if the tea leaf used is Dumulcha, step (S174) of adding a thin round brim after the hot air drying step (S160) is carried out. In the step of adding the round bridle (S174), it is preferable not to separate the hwangchil leaves from the tea mixture after the hot air drying. And, the amount of the round goules is preferably 0.5 to 3 parts by weight based on 100 parts by weight of tea leaves.

Here, Dumulcha means tea processed from tea leaves harvested from the tea tree in early May in grain cows. Dumulcha is made of tea leaves grown more than the first tea, so it has a lower aftertaste and a milder taste than the first tea. Therefore, Dumulcha was added with a thin round gorge to add the sweetness and sweet flavor of the round gullet.

On the other hand, if the tea leaves used are three water tea, the step of adding at least one of cinnamon or ginger after the hot air drying step (S160) (S176) is carried out. In this step, it is preferable that the yellow lacquer leaves are not separated separately from the tea mixture which has undergone the hot air drying. And, based on 100 parts by weight of tea leaves, the amount of cinnamon and ginger to be added is preferably 1 part by weight, respectively. Alternatively, when both cinnamon and ginger are added, the amount of cinnamon and the thought added is preferably 0.5 to 3 parts by weight, respectively.

Here, the tax tea refers to tea processed into tea leaves harvested from the tea tree from early to mid May. Since three water tea is evaluated to be less taste than the two water tea, ginger and cinnamon were added to add a spicy taste and stinging aroma.

The added ginger is added by grinding after roasting in the fire, the cinnamon is soaked in water decoction, dried and crushed.

After any one of the three selection steps (S172, S174, S176) according to the harvesting time of the tea leaves is carried out, wrapped in a mixture of tea passed through the selection steps (S172, S174, S176) in a hanji, put in the bamboo barrel Fire removal step (S180) to remove the heat is in progress.

Strictly speaking, the tea mixture in the fire removal step (S180), when the first tea is to say only the tea leaves flavored Benzoin, if the two tea is to say that the tea leaves, yellow chile leaves and round stalks, three In the case, tea leaves, yellow leaves, cinnamon and thoughts are mixed.

Specifically, in the fire removal step (S180), the layered layer of the tea mixture wrapped in the hanji is superimposed, and put in the bamboo barrel to remove the fire while storing in a cool shade of 10 ~ 20 ℃. Hanji wrapping the tea mixture serves to preserve the aroma of the tea mixture.

On the other hand, the Hanji is used after soaking in black soybean or sirloin, the bamboo barrel is used after soaking in hot water extracted Hwangchil wood for 24 hours or more.

The yellow tea produced by the method for producing benzoate containing benzoate of the present invention has less bitter and astringent taste than green tea as light fermented tea, and contains benzoate and has excellent taste and aroma. In addition, by blending the cold aura green tea with a mild yellow tea leaves, round scallop, cinnamon, ginger, etc., the nature is neutralized and useful for everyone to drink tea with concern.

The rights of the present invention are not limited to the embodiments described above, but are defined by the claims, and those skilled in the art can make various modifications and adaptations within the scope of the claims. It is self-evident.

Claims (6)

Tea mixture preparation step of mixing the tea leaves and hwangchil leaves;
A forging step of drying and wilting the water content of the tea mixture to be 65 to 85%;
Remarkable step of removing the epidermis and destroying the tissue by rubbing the tea mixture passed through the forgery step, the fermentation proceeds;
A fire-drying step of putting the tea mixture passed through the above-mentioned caregiving meal into a bamboo barrel and baking on charcoal;
The hot air drying step of separating the tea mixture passed through the drying step from the bamboo barrel, and drying in the atmosphere of 30 ~ 50 ℃;
A hot air drying step of drying the tea mixture passed through the warm air drying step in an atmosphere of 70 ° C. or higher; And
After the hot air drying step of the tea mixture wrapped in a paper, the step of removing the heat to remove the heat in the bamboo barrel; yellow tea manufacturing method containing a benzoin characterized in that it comprises a. The method of claim 1,
Between the hot air drying step and the fire removal step,
Separation of the yellow lacquer leaves from the tea mixture undergoes the hot air drying step, the separation step of leaving only the tea leaves flavored by the benzoic leaves of the yellow lacquer leaves; yellow tea production method containing the benzoin characterized in that further progress. The method of claim 1,
Between the hot air drying step and the fire removal step,
Adding a thin round bridle to the tea mixture that has undergone the hot air drying step; yellow tea manufacturing method containing a benzoin characterized in that the further progress. The method of claim 1,
Between the hot air drying step and the fire removal step,
Adding the at least one of cinnamon or ginger to the tea mixture passed through the hot air drying step; Yellow tea manufacturing method containing a benzoin characterized in that the further progress. The method according to any one of claims 1 to 4,
The bamboo barrel is used, after immersed in hot water extracted Hwangchil wood for more than 24 hours; yellow tea production method containing a benzoin. Yellow tea containing benzoin, which is prepared by the manufacturing method of any one of claims 1 to 4.

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