CN101744066B - Trifoliate acanthopanax Pu'er tea making method - Google Patents
Trifoliate acanthopanax Pu'er tea making method Download PDFInfo
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- CN101744066B CN101744066B CN201010301103A CN201010301103A CN101744066B CN 101744066 B CN101744066 B CN 101744066B CN 201010301103 A CN201010301103 A CN 201010301103A CN 201010301103 A CN201010301103 A CN 201010301103A CN 101744066 B CN101744066 B CN 101744066B
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Abstract
The invention discloses a trifoliate acanthopanax Pu'er tea making method, including the steps: (1) Pu'er tea is steamed soft for spare use; (2) tender tip leaf of trifoliate acanthopanax is picked up and washed to be clean by clear water; (3) the trifoliate acanthopanax is dried in the air; (4) the trifoliate acanthopanax is fried by a rotating pot for enzyme deactivation and is immediately spread out and cooled after enzyme deactivation; (5) a knead entwist machine is used for pressurizing and twisting the trifoliate acanthopanax, and pressurizing and twisting is repeated after opening, so that the trifoliate acanthopanax is formed into strip; (6) the trifoliate acanthopanax strip after twisting is fermented at normal temperature until the trifoliate acanthopanax strip gets black brown; (7) the trifoliate acanthopanax strip is dried in the air until moisture content is 45-55%; (8) the trifoliate acanthopanax strip and Pu'er tea are mixed to be uniform in certain mass ratio; (9) the mixture of trifoliate acanthopanax Pu'er mixed tea is fried in a rolling way, so that the total moisture content of the trifoliate acanthopanax Pu'er mixed tea is low enough; (10) the tea strip is separated, straightened, moulded and packaged. The trifoliate acanthopanax Pu'er tea made by utilizing the method of the invention has no unripe or biter taste and has the taste advantages of trifoliate acanthopanax tea and Pu'er tea.
Description
Technical field
The present invention relates to a kind of process technology of tea, be specifically related to the preparation method of the general tea of Yi Zhong le.
Background technology
Compendium of Material Medica record: le dish, another name Canarium album dish 、 Bai le flower, formal name used at school Radix Acanthopanacis Trifoliati, Trifoliate Acanthopanax Root can be separated hundred poison.Have spinule between You Yu le dish minor matters, thorn is hook solid, its leaf palmately compound leaf alternate, and 3 pieces on leaflet, in three of the also long hook-shaped thorns of petiole base, therefore, the people of Enping City, Guangdong Province give its good name-le dishes.Because there are unique natural resources and weather conditions in Enping City, crisp, the sweet cold of the le dish of output, tasty and refreshing, though go into the little hardship of taste, local flavor is very unique, is rare natural health vegetables really.Now occur several kinds of Cai Yong le dishes on the market and made De le dish tea; Its common employing is directly dried or is made according to the processing method of general tealeaves, and the green grass or young crops flavor and the bitter taste of the le dish tea of making according to above method are heavier, and dark brown blackish green or the pale brown look of being; Tea smell is light; Mouthfeel is pained, and kind is single, thereby is difficult to be fit to most of people's the requirement of drinking.
The characteristic of le dish tea is that inlet is grown mildly bitter flavor, and time sweet larynx sense of drink back is freely moistened, and has only spy's the pure fragrance of le dish, and fragrance is unique, and the soup light yellow complexion is bright.And Pu'er tea, mellow time sweet, as to have uniqueness aged aroma of flavour, the profile color and luster is reddish brown, and endoplasm soup look red is dense bright.The both has Chen Yuexiang more, the characteristics of anti-bubble.Shang Ruo develops a kind of characteristics with both, advantage concentrates in together, and erases the tea of this shortcoming of bitter taste, and fills out and mend the single blank of le dish tea kind, to satisfy most of people's the demand of drinking.
Summary of the invention
In order to overcome le style of cooking row goods are arranged at present, the deficiency of tea article and technology, the present invention provides the preparation method of the general tea of le, the general tea of the le that utilizes the method to produce does not have blue or green flavor and bitter taste, mouthfeel Chen Xiang, tool has the mouthfeel advantage of le dish tea and Pu'er tea simultaneously.
The preparation method that the present invention adopts may further comprise the steps:
(1) Pu'er tea is steamed softly be 20 ~ 60% to water content, subsequent use;
(the tender tip leaf 10 ~ 15mm of 2) Zhai Cai le dishes steeps wash clean with clear water;
(3) cool blue or green: Ba the le dish add wind dry to water content be 60 ~ 65%;
(4) complete: with a commentaries on classics pot fried green, 120 ~ 150 ℃ of the temperature that completes, fixation time is 10 ~ 20 minutes, the heat radiation of spreading for cooling immediately after completing;
(5) knead: the use kneading machine adds kneadding and twisted with the fingers the le dish 15 ~ 25 minutes, repeats to pressurize to knead after then pine is pressed once to make to such an extent that the le dish becomes bar shape le dish bar again;
(6) fermentation: le dish bar ferments at normal temperatures Hou knead, and ferments Zhi le dish bar color and luster blackening brown;
(7) air-dry: Jiang le dish bar air-dry to water content be 45 ~ 55%;
(8) batching: step (7) is obtained De le dish bar evenly mix with certain mass ratio with the Pu'er tea that step (1) obtains, wherein the scope of mass ratio is between 1: 10 ~ 6: 10;
(9) roll stir-fry: the mixture that step (8) is obtained De le dish Pu'er tea blend rolls stir-fry with rolling frying apparatus under 110 ~ 120 ℃ temperature, the total moisture content of Shi De le dish Pu'er tea blend is enough low;
(10) shaping packing: with the tea bar of slivering separately, stretching, moulding and packing.
The invention has the beneficial effects as follows: this preparation method is processed the shape and color that the general tea set of De le has Pu'er tea, and You Yu le dish and Pu'er tea have one section mixed together and frying time, and moisture, the juice part of Chu Shi Shi le dish are mixed in the Pu'er tea; Fry through rolling that the taste of ， le dish has part to be incorporated in the Pu'er tea Hou this operation, and it is long more to roll the stir-fry time; The green grass or young crops of the tea of making flavor is just few more with peculiar smell, and the le dish is removed the green grass or young crops of le dish effectively and distinguished the flavor of and bitter taste through long-time degree of depth fermentation Shang the Zai Jia; When brewing when drinking; Fragrance is unique, the pure fragrance of while Ju You le dish and the aged aroma of the strong fragrance of Pu'er tea, therefore; Produce the general tea of De le according to the present invention and be a kind of tea that le dish tea and the two peculiar advantage of Pu'er tea are united two into one, fill up the blank of le style of cooking row goods kind and tea article.
The specific embodiment
The preparation method of the general tea of Yi Zhong le is characterized in that may further comprise the steps:
(1) with Pu'er tea steam soft to water content be 20 ~ 60%, wherein Pu'er tea generally adopts the ripe Pu'er tea of finished product (loose tea or tea cake), steaming the best water content of Pu'er tea that obtains after soft is about 30%, the back of finishing dealing with is placed subsequent use;
(the tender tip leaf 10 ~ 15mm of 2) Zhai Cai le dishes steeps wash clean with clear water, the dust on the flush away blade face, earth and impurity, the peculiar smell after reducing the harmful substance pollution and becoming tea;
(3) cool blue or green: Ba the le dish add wind dry to water content be 60 ~ 65%;
(4) complete: with a commentaries on classics pot fried green, 120 ~ 150 ℃ of the temperature that completes, fixation time is 10 ~ 20 minutes, the heat radiation of spreading for cooling immediately after completing; Wherein, directly Ying Xiang is Dao the quality of le dish for the temperature height that completes, and the green grass or young crops flavor of the low Shi ， le dish tea of temperature is heavier; The smell of burning appears in the higher Shi ， of temperature le dish tea, and the best temperature that completes is 130 ℃; Fixation time is 15 minutes, adopts that the moisture content of Shi De le dish reduces, removes blue or green flavor after the step that completes, and Shi De le dish is more soft;
(5) knead: use kneading machine to add kneadding and twisted with the fingers the le dish 15 ~ 25 minutes; Repeat to pressurize to knead after then pine is pressed to make for one time to such an extent that the le dish becomes bar shape le dish bar, the wherein best time of kneading is 20 minutes, in the process of kneading again; The slightly pained material outflow in the cell Shi le dish of Po Huai le dish, and reduce moisture content, be convenient to the subsequent treatment of back;
(6) fermentation: le dish bar ferments at normal temperatures Hou knead; Ferment Zhi le dish bar color and luster blackening brown, the color that this fermentation step can Shi De le dish bar is close with the color of Pu'er tea, thereby makes that processing the general tea of De le can have single color and luster; Wherein, Preferred fermentation time was generally more than 6 hours, and the time, the long more degree of fermentation was dark more, and the pitchy of leaf look good is more deeply more;
(7) air-dry: Jiang le dish bar air-dry to water content be 45 ~ 55%; Best air-dry temperature is 50 ℃; Water content Zhi le dish bar was 50% in air-dry 40 minutes, and the form that can certainly adopt the sun to shine is carried out air-dry, and air-dry time is relevant with air-dry temperature; Because the water content of air-dry Hou le dish bar is higher, thereby has improved follow-up rolling the stir-fry time;
(8) batching: step (7) is obtained De le dish bar evenly mix with certain mass ratio with the Pu'er tea that step (1) obtains; Wherein the scope of mass ratio is between 1: 10 ~ 6: 10; This mass ratio carries out auxiliary tone according to the needs of marketing kind; Preferred mass ratio is about 4: 10, under this mass ratio, produces the mouthfeel demand that the general tea of De le can satisfy the major part people;
(9) roll stir-fry: under 110 ~ 120 ℃ temperature, to roll the total moisture content of frying Shi De le dish Pu'er tea blend enough low with rolling frying apparatus for the mixture that step (8) is obtained De le dish Pu'er tea blend; Best below 0.5% of total moisture content; In rolling the stir-fry process for a long time, fragrance that can Shi De le dish Pu'er tea is denseer, and effectively reduces the contained green grass or young crops flavor of le dish and the old peculiar smell of Pu'er tea;
(10) shaping packing: with the tea bar of slivering separately, stretching, moulding and packing.
This preparation method is processed the shape and color that the general tea set of De le has Pu'er tea, and You Yu le dish and Pu'er tea have one section mixed together and frying time, and moisture, the juice part of Chu Shi Shi le dish are mixed in the Pu'er tea; Fry through rolling that the taste of ， le dish has part to be incorporated in the Pu'er tea Hou this operation, and it is long more to roll the stir-fry time; Make the green grass or young crops flavor of tea just few more with peculiar smell, the le dish is removed the green grass or young crops of le dish effectively and is distinguished the flavor of and bitter taste through long-time degree of depth fermentation Shang the Zai Jia; When brewing when drinking; Fragrance is unique, the pure fragrance of while Ju You le dish and the aged aroma of the strong fragrance of Pu'er tea, therefore; Produce the general tea of De le according to the present invention and be a kind of tea that le dish tea and the two peculiar advantage of Pu'er tea are united two into one, fill up the blank of le style of cooking row goods kind and tea article.
Claims (6)
1. the preparation method of the general tea of Yi Zhong le is characterized in that may further comprise the steps:
(1) Pu'er tea is steamed softly be 20 ~ 60% to water content, subsequent use;
(the tender tip leaf 10 ~ 15mm of 2) Zhai Cai le dishes steeps wash clean with clear water;
(3) cool blue or green: Ba the le dish add wind dry to water content be 60 ~ 65%;
(4) complete: with a commentaries on classics pot fried green, 120 ~ 150 ℃ of the temperature that completes, fixation time is 10 ~ 20 minutes, the heat radiation of spreading for cooling immediately after completing;
(5) knead: the use kneading machine adds kneadding and twisted with the fingers the le dish 15 ~ 25 minutes, repeats to pressurize to knead after then pine is pressed once to make to such an extent that the le dish becomes bar shape le dish bar again;
(6) fermentation: le dish bar ferments at normal temperatures Hou knead, and ferments Zhi le dish bar color and luster blackening brown;
(7) air-dry: Jiang le dish bar air-dry to water content be 45 ~ 55%;
(8) batching: step (7) is obtained De le dish bar evenly mix with certain mass ratio with the Pu'er tea that step (1) obtains, wherein the scope of mass ratio is between 1: 10 ~ 6: 10;
(9) roll stir-fry: the mixture that step (8) is obtained De le dish Pu'er tea blend rolls stir-fry with rolling frying apparatus under 110 ~ 120 ℃ temperature, the total moisture content of Shi De le dish Pu'er tea blend is enough low;
(10) shaping packing: with the tea bar of slivering separately, stretching, moulding and packing.
2. the preparation method of the general tea of Yi Zhong le according to claim 1 is characterized in that the said Pu'er tea of step (8) with the mass ratio of le dish bar is 4: 10.
3. the preparation method of the general tea of Yi Zhong le according to claim 1 is characterized in that the described temperature that completes of step (4) is 130 ℃, and said fixation time is 15 minutes.
4. the preparation method of the general tea of Yi Zhong le according to claim 1 is characterized in that (time that 6) Zhong le dishes ferment at normal temperatures is more than 6 hours to step.
5. the preparation method of the general tea of Yi Zhong le according to claim 1 is characterized in that the described water content of step (7) is 50%.
6. the preparation method of the general tea of Yi Zhong le according to claim 1 is characterized in that the total moisture content of the Pu Er le dish tea blend of step (9) gained is below 0.5%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010301103A CN101744066B (en) | 2010-02-02 | 2010-02-02 | Trifoliate acanthopanax Pu'er tea making method |
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|---|---|---|---|
| CN201010301103A CN101744066B (en) | 2010-02-02 | 2010-02-02 | Trifoliate acanthopanax Pu'er tea making method |
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| CN101744066A CN101744066A (en) | 2010-06-23 |
| CN101744066B true CN101744066B (en) | 2012-10-03 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102919436B (en) * | 2012-08-03 | 2014-04-16 | 五邑大学 | Acanthopanan trifoliatus herbal tea beverage and preparation method thereof |
| CN103027152B (en) * | 2012-12-15 | 2015-04-01 | 岑路荣 | Preparation method for Lecai tea |
| CN103734416A (en) * | 2013-12-17 | 2014-04-23 | 彭聪 | Process for preparing common tetragonia herb leaf tea |
| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
| CN109645165A (en) * | 2019-01-31 | 2019-04-19 | 覃梅 | A kind of black rice tea preparation technique |
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Granted publication date: 20121003 Termination date: 20140202 |