WO2011054309A1 - 一种陈年铁观音茶的制作方法 - Google Patents

一种陈年铁观音茶的制作方法 Download PDF

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WO2011054309A1
WO2011054309A1 PCT/CN2010/078451 CN2010078451W WO2011054309A1 WO 2011054309 A1 WO2011054309 A1 WO 2011054309A1 CN 2010078451 W CN2010078451 W CN 2010078451W WO 2011054309 A1 WO2011054309 A1 WO 2011054309A1
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tea
baking
tieguanyin
temperature
years
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PCT/CN2010/078451
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French (fr)
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林文侨
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福建省安溪茶厂有限公司
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Publication of WO2011054309A1 publication Critical patent/WO2011054309A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby

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  • the invention relates to a tea processing technology, in particular to a method for depositing and placing Tieguanyin tea leaves.
  • Tieguanyin is popular with people for its green color, bright soup color, sweet taste and clear aroma. Refined Tieguanyin tea should be simply cold or sealed Storage, growing longer, because some of the substances that make up the color of tea will slowly decompose or oxidize under the action of light, gas and heat. For example, chlorophyll is decomposed and oxidized in Tieguanyin tea, and tea polyphenols are oxidized and condensed to make tea. The color becomes gray and dull; and the increase of the tea brown pigment makes the tea soup color yellow and brown, losing the original fresh color and fresh feeling; the ingredients that make up the tea aroma are in the process of tea storage. It can be volatilized continuously and slowly oxidized.
  • Tieguanyin tea has been scientifically stored for several years or even decades.
  • the old Tieguanyin produced is not only more than the original tea.
  • the agarwood is mellow, sweet and sweet, and it precipitates a large amount of essential substances over time. It has multiple health effects such as warm stomach, qi, lipid-lowering, antihypertensive and tranquilizing.
  • Chenan Anxi Tieguanyin products not only allows consumers to accept the traditional taste of Anxi Tieguanyin, but also enriches the diversity of Anxi Tieguanyin tea.
  • the technical problem to be solved by the present invention is to provide a method for preparing an old Tieguanyin tea having a unique shape, aroma, taste and color, which is scientifically obtained by using a strong-flavored Tieguanyin tea. After storage for several years or even decades, the old Tieguanyin produced is not only more fragrant, more sweet and sweet than the original tea, but also has multiple pharmacological health effects such as warm stomach, qi, lipid-lowering, antihypertensive and tranquilizing.
  • a method for manufacturing an old Tieguanyin tea comprising the following steps:
  • the temperature in the step 1) is from 150 ° C to 190 ° C for a period of from 2 to 4 hours.
  • the temperature in the step 2) is from 150 ° C to 190 ° C for a period of from 2 to 4 hours.
  • the temperature in the step 3) is from 150 ° C to 190 ° C for a period of from 2 to 4 hours.
  • the sealed storage in each step is to store the tea leaves in the silo of the stone-wood structure, so that the heat is not hot, the cold is not cold, and the natural ripening is promoted and a series of material changes are produced.
  • the invention has the advantages that the method for manufacturing the old Tieguanyin tea is: the method of sealing storage and baking is adopted in the invention, and the relationship between the storage time and the baking temperature is strictly controlled to make the tea Tea polyphenols are reasonably oxidized and condensed, the astringency and bitterness of the tea soup are reduced, the tea soup tastes mellow and refreshing; and, during storage and baking Oxidation, degradation, transformation of amino acids, degradation of polysaccharide cellulose in carbohydrates, pectin and starch compounds into carbohydrates and soluble sugars, which promotes the sweetness and thickness of the tea; and the aromatic substances of the tea itself are aged and baked.
  • the old Tieguanyin tea made according to the method of the invention has The unique shape, fragrance, taste and color enrich the Tieguanyin product series, greatly increasing the added value and market competitiveness of Tieguanyin tea.
  • the baking temperature is 160 ° C, duration is 3 hours, the high temperature tea leaves are cooled; the tea leaves after cooling are kept sealed and stored.
  • the baking temperature is 150 ° C, the time lasts for 2 hours, the high temperature tea leaves are cooled; the tea leaves are sealed and stored again, and after 7 years, the baking is taken out, the baking temperature is 160 ° C, and the time lasts for 3 hours, the tea leaves Cool and pack into the bag.
  • the preparation method of the old Tieguanyin tea of the invention is the processing object of the refined Luzhou-style Tieguanyin tea, and comprises the following steps: sealing and storing the strong-flavored Tieguanyin tea, and taking out the baking after 1 to 2 years, the high-temperature tea booth Cool; continue to seal the tea after cooling, after 3 to 5 years, take out the baking, cool the high-temperature tea; seal the tea after cooling, store it after 7-10 years, cool the tea, package .
  • the baking temperature in each of the above steps is maintained in the range of 150 ° C to 190 ° C, and the baking time is continued for 2 to 4 hours.
  • Embodiment 1 is a diagrammatic representation of Embodiment 1:
  • the refined Luzhou-style Tieguanyin tea leaves are placed in the silo of the stone-wood structure and sealed for storage.
  • the baking temperature is 160 ° C, and the duration is 3 hours.
  • the high-temperature tea leaves are cooled; the tea leaves are cooled.
  • the baking temperature is 150 ° C, the time lasts for 2 hours, the high temperature tea leaves are cooled; the tea leaves are sealed and stored again, and after 7 years, the baking is taken out, the baking temperature is 160 ° C, and the time lasts for 3 hours, the tea leaves Cool and pack into the bag.
  • Embodiment 2 is a diagrammatic representation of Embodiment 1:
  • the refined Luzhou-style Tieguanyin tea leaves are placed in the silo of the stone-wood structure and sealed and stored. After 2 years, the baking was taken out, the baking temperature was 190 ° C, and the time lasted for 2 hours. The high temperature tea leaves were cooled; the tea leaves after cooling were kept sealed and stored, and after 3 years, the baking was taken out, and the baking temperature was 180 ° C for 3 hours. Hours, cool the hot tea leaves; seal the tea again, After 10 years, the baking was taken out, the baking temperature was 150 ° C, and the baking time was continued for 4 hours. The tea leaves were cooled and packaged.
  • Embodiment 3 is a diagrammatic representation of Embodiment 3
  • the refined Luzhou-style Tieguanyin tea leaves are placed in the silo of the stone-wood structure and sealed and stored.
  • the baking temperature is 180 ° C, the time lasts for 4 hours, the high temperature tea leaves are cooled; the tea leaves after cooling are kept sealed and stored.
  • the baking temperature is 180 ° C, the time lasts for 3 hours, the high temperature tea leaves are cooled; the tea leaves after cooling are sealed and stored again.
  • the baking was taken out, and the baking temperature was 190 ° C for 2 hours, and the tea leaves were cooled and packaged.
  • Embodiment 4 is a diagrammatic representation of Embodiment 4:
  • the refined Luzhou-style Tieguanyin tea leaves are placed in the silo of the stone-wood structure and sealed and stored. After 1 year, the baking is taken out, and the baking temperature is 160 ° C for 4 hours. The high-temperature tea leaves are cooled; the tea leaves are sealed and stored. After 3 years, the baking was taken out, the baking temperature was 150 ° C, and the time lasted for 4 hours. The high temperature tea leaves were cooled; the tea leaves after cooling were sealed and stored again, and after 7 years, the baking was taken out, and the baking temperature was 180 ° C for 3 hours. Hours, cool the tea and pack it.
  • the old Tieguanyin tea made by the method of the invention has the characteristics of aroma, sweetness and sweetness, and has the characteristics of stable internal matter, balanced release of small molecules, good permeability and easy absorption by the human body, and can warm stomach and qi. It can also treat summer heatstroke and diarrhea in children, and it can also have multiple pharmacological health effects.
  • the invention adopts a scientific method for the sealed storage and baking of the Luzhou-flavored Tieguanyin tea, and after several years, it has the unique shape, fragrance, taste and color of the old Tieguanyin tea; the method of making the old Tieguanyin not only More than the original tea It has a strong and industrial applicability with a variety of pharmacological and hygienic effects such as warm stomach, qi, lipid-lowering, antihypertensive and tranquilizing.

Description

一种陈年铁观音茶的制作方法 技术领域
本发明涉及一种茶叶加工工艺，具体是一种将铁观音茶叶贮 藏 放置而制作出 沉香凝韵、绵甜甘醇、药用价值高的加工方法 。
背景技术
铁观音以色泽翠绿、汤色明亮、滋味甘爽、香气清锐而为人们所喜爱。精制的铁观音茶如果只是采取简单的低温或密封方式加以 贮藏，日渐趋久，由于构成茶叶色泽的一些物质会在光、气、热的作用下，发生缓慢分解或氧化，如铁观音茶叶中的叶绿素分解、氧化，茶多酚产生氧化缩合，使茶叶色泽变得枯灰无光；而茶褐素的增加，则会使茶叶汤色变得黄褐不清，失去了原有的新鲜色泽和鲜活感；构成茶叶香气的成分在茶叶贮藏过程中，既能不断挥发，又会缓慢氧化，随着时间的延长，香型就会由新茶时的清香馥郁而变得低闷混浊；同时，构成茶叶滋味的物质有的分解挥发，有的缩合成不溶于水的物质，因此陈茶显得淡而不爽。严重的情形，由于储藏不善，茶叶会导致发霉变质。
本申请人取材于安溪优质铁观音茶叶，历经多年反复研究和试制，将铁观音茶加以科学贮藏几年甚至数十年，制作的陈年铁观音不仅比原茶叶更加 沉香凝韵、绵甜甘醇，而且随着时间的 延长越发沉淀着 大量精华物质，具 有暖胃、补气、降脂、降压和安神等多重保健功效 。 陈年安溪铁观音产品的推出，不仅可以更好地让消费者接受安溪铁观音的传统口味，而且丰富了安溪铁观音茶的多样性 。
 技术问题
本发明要解决的技术问题是提供一种有独特形、香、味、色的陈年铁观音茶的制作方法，该方法通过将浓香型铁观音茶叶加以科学 贮藏几年甚至数十年，制作的陈年铁观音不仅比原茶叶更加 沉香凝韵、绵甜甘醇，而且具 有暖胃、补气、降脂、降压和安神等多重药理保健功效 。
技术解决方案
为解决上述技术问题，本发明采用如下技术方案：一种陈年铁观音茶的制作方法，包括如下步骤：
1）把浓香型铁观音茶叶密封储藏，1～2年后取出烘焙，将高温茶叶摊凉；
2）把摊凉后的茶叶继续密封储藏，3～5年后取出烘焙，将高温茶叶摊凉；
3）把摊凉后的茶叶再次密封储藏，7～10年后取出烘焙，将茶叶摊凉、包装。
所述步骤1）中烘焙的温度为150℃～190℃，时间持续2～4小时。
所述步骤2）中烘焙的温度为150℃～190℃，时间持续2～4小时。
所述步骤3）中烘焙的温度为150℃～190℃，时间持续2～4小时。
所述各步骤中的密封储藏是将茶叶置于石木结构的仓窖中储藏，做到酷暑不热，严寒不冷，促进其自然后熟及产生一系列物质变化。
 有益效果
本发明陈年铁观音茶制作方法的优点是：本发明中多次采取密封储藏和烘焙的方法，严格控制把握储藏时间和烘焙温度的关系，使茶叶中的 茶多酚合理氧化、缩合，茶汤中的收敛性和苦涩味降低，茶汤滋味醇和爽口；而且，在 储藏和烘焙过程中 氨基酸发生氧化、降解、转化，糖类、果胶、淀粉化合物中的多糖纤维素降解成碳水化合物和可溶性糖类，促使茶汤甜稠；并且，茶叶本身的芳香物质经陈化和烘焙后从数十种转化到几百种，茶红素与氨基酸合成新的香味，铁观音新茶的清香转化为深沉细腻的陈香；同时，经多年贮藏和反复烘焙，茶叶中的物质发生氧化和化学反应，其内含物质改变了性质而有益于人体健康，药效也明显增强，具有多重药理保健功能。根据本发明方法制作的陈年铁观音茶具有 独特形、香、味、色， 丰富了铁观音产品系列，大幅提升铁观音茶的产品附加值和市场竞争力。
附图说明
无附图。
 本发明的最佳实施方式
把精制浓香型铁观音茶叶放置在 石木结构的仓窖中 密封储藏，1年后取出烘焙，烘焙的温度为160℃，持续时间3小时，将高温茶叶摊凉；把摊凉后的茶叶继续密封储藏， 5年后取出烘焙，烘焙的温度为150℃，时间持续2小时，将高温茶叶摊凉；把茶叶再次密封储藏，7年后取出烘焙，烘焙的温度为160℃，时间持续3小时，将茶叶摊凉、包装入袋。
本发明的实施方式
本发明陈年铁观音茶的制作方法以精制的浓香型铁观音茶为为加工对象，包括如下步骤：把浓香型铁观音茶叶密封储藏，1～2年后取出烘焙，将高温茶叶摊凉；把摊凉后的茶叶继续密封储藏，3～5年后取出烘焙，将高温茶叶摊凉；把摊凉后的茶叶再次密封储藏，7～10年后取出烘焙，将茶叶摊凉、包装。上述各步骤中烘焙温度保持在150℃～190℃范围内，每次烘焙时间持续2～4小时。
实施例一：
把精制浓香型铁观音茶叶放置在石木结构的仓窖中密封储藏，1年后取出烘焙，烘焙的温度为160℃，持续时间3小时，将高温茶叶摊凉；把摊凉后的茶叶继续密封储藏， 5年后取出烘焙，烘焙的温度为150℃，时间持续2小时，将高温茶叶摊凉；把茶叶再次密封储藏，7年后取出烘焙，烘焙的温度为160℃，时间持续3小时，将茶叶摊凉、包装入袋。
实施例二：
把精制浓香型铁观音茶叶放置在石木结构的仓窖中密封储藏， 2年后取出烘焙，烘焙的温度为190℃，时间持续2小时，将高温茶叶摊凉；把摊凉后的茶叶继续密封储藏，3年后取出烘焙，烘焙的温度为180℃，时间持续3小时，将高温茶叶摊凉；把茶叶再次密封储藏， 10年后取出烘焙，烘焙的温度为150℃，烘焙时间持续4小时，将茶叶摊凉、包装。
实施例三：
把精制浓香型铁观音茶叶放置在石木结构的仓窖中密封储藏， 2年后取出烘焙，烘焙的温度为180℃，时间持续4小时，将高温茶叶摊凉；把摊凉后的茶叶继续密封储藏， 5年后取出烘焙，烘焙的温度为180℃，时间持续3小时，将高温茶叶摊凉；把摊凉后的茶叶再次密封储藏， 10年后取出烘焙，烘焙的温度为190℃，时间持续2小时，将茶叶摊凉、包装。
实施例四：
把精制浓香型铁观音茶叶放置在石木结构的仓窖中密封储藏，1年后取出烘焙，烘焙的温度为160℃，时间持续4小时，将高温茶叶摊凉；把茶叶继续密封储藏，3年后取出烘焙，烘焙的温度为150℃，时间持续4小时，将高温茶叶摊凉；把摊凉后的茶叶再次密封储藏，7年后取出烘焙，烘焙的温度为180℃，时间持续3小时，将茶叶摊凉、包装。
经本发明方法制作的陈年铁观音茶沉香凝韵，绵甜甘醇，具有内含物质稳定、小分子释放均衡以及渗透性好而易被人体吸收等特点，可以起到暖胃、补气、降脂等作用，同时还能治疗夏天中暑和儿童腹泻等病症，兼备多重药理保健功效。
 工业实用性
本发明通过采用科学方法对浓香型铁观音茶的密封储藏和烘焙，历经数年，使其有独特形、香、味、色的陈年铁观音茶；该方法 制作的陈年铁观音不仅比原茶叶更加 沉香凝韵、绵甜甘醇，而且具 有暖胃、补气、降脂、降压和安神等多重药理保健功效，具有良好的工业实用性。
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Claims (5)

  1. 一种陈年铁观音茶的制作方法，包括如下步骤：
    1）把浓香型铁观音茶叶密封储藏，1～2年后取出烘焙，将高温茶叶摊凉；
    2）把摊凉后的茶叶继续密封储藏，3～5年后取出烘焙，将高温茶叶摊凉；
    3）把摊凉后的茶叶再次密封储藏，7～10年后取出烘焙，将茶叶摊凉、包装。
  2. 根据权利要求1所述的陈年铁观音茶制作方法，其特征在于：所述步骤1）中烘焙的温度为150℃～190℃，时间持续2～4小时。
  3. 根据权利要求1或2所述的陈年铁观音茶制作方法，其特征在于：所述步骤2）中烘焙的温度为150℃～190℃，时间持续2～4小时。
  4. 根据权利要求3所述的陈年铁观音茶的制作方法，其特征在于：所述步骤3）中烘焙的温度为150℃～190℃，时间持续2～4小时。
  5. 根据权利要求1所述的陈年铁观音茶制作方法，其特征在于：所述各步骤中的密封储藏是将茶叶置于石木结构的仓窖中储藏。
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