CN102613358B - Light-fermented snakegourd fruit leaf scented tea and preparation method thereof - Google Patents
Light-fermented snakegourd fruit leaf scented tea and preparation method thereof Download PDFInfo
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- CN102613358B CN102613358B CN 201210087856 CN201210087856A CN102613358B CN 102613358 B CN102613358 B CN 102613358B CN 201210087856 CN201210087856 CN 201210087856 CN 201210087856 A CN201210087856 A CN 201210087856A CN 102613358 B CN102613358 B CN 102613358B
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Abstract
The invention provides a light-fermented snakegourd fruit leaf scented tea and a preparation method thereof, which comprises the steps of picking fresh young snakegourd fruit seedlings, enabling fresh young snakegourd fruit seedlings to diffuse moisture naturally, enabling snakegourd fruit seedlings to serve as a tea embryo after the processes of rolling, shaping, light fermenting, drying, rocking and firing, mixing proportionally the tea embryo and fresh flowers to be scented which are picked duly for scenting, enabling the temperature to lower to the room temperature naturally after the fermented tea embryo and the fresh flowers are subjected to the scenting process, and grading and packaging products. The light-fermented snakegourd fruit leaf scented tea warms and nourishes stomachs, stimulates fat metabolism in the blood, assists digestion, digests grease, clears heat, relieves summer heat, clears damp, detoxifies, activates blood, removes stasis and the like. The light-fermented snakegourd fruit leaf scented tea is low in raw material cost, meets the requirements of the energy-saving and environment-friendly society which changes waste materials into things of value, and enriches the variety of fermented scented tea.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind of Snakegourd Fruit leaf jasmine tea and preparation method thereof that gently ferments.
Background technology
Early stage ferment tea making leaf comes out as tribute tea in China's Song dynasty, and people from Anxi, Fujian starts from clearly that Yongzheng determined tealeaves ferment method processed in 3 years, and from then on new technology and new varieties have appearred in the Tea Processing of China.Because of need through fermentation procedure, the soup look of ferment tea making, mouthfeel and effect thereof all are different from green tea.But it is raw material that ferment tea making is all identical tea tree with green tea.
Snakegourd Fruit is the perennial type herbaceous plant that climbs.Happiness is born among high mountain, remote mountains, cliff crack of stone beset with brambles.The whole body of Snakegourd Fruit is all precious: its fruit, pericarp, kernel (seed), rhizome are first-class Chinese medicine.Stem has crest line, tendril 2～3 discriminations.The leaf alternate, the wide ovum shape of blade is heart-shaped, and length and width are close, and fruit ellipse is to spherical, and the fruit flesh is orange-yellow.The seed flat ellipse.The present invention is with the tender seedling of the Snakegourd Fruit children Snakegourd Fruit children's tender seedling ferment jasmine tea processed and the basement technology processed that process through slight ferment system of raw material a little, both at home and abroad there are no report.
Summary of the invention
The invention provides a kind of Snakegourd Fruit leaf jasmine tea and preparation method thereof that gently ferments, light fermentation basement of the present invention Snakegourd Fruit jasmine tea processed has care human body alimentary canal wall mucous membrane, and has fat metabolism in warm stomach, nourishing the stomach, promotion blood, reduce cholesterol level, help digestion and separate greasy and heat-clearing, relieve summer heat, the effects such as promoting diuresis to remove toxic substance, promoting blood circulation to remove blood stasis.
The technical solution used in the present invention is as follows for achieving the above object:
A kind of Snakegourd Fruit leaf jasmine tea that gently ferments is characterized in that: take natural Snakegourd Fruit children's tender leaf and suitable florescence plant wild fresh flower as raw material through slightly ferment and basement technical finesse processed after the light fermentation jasmine tea that forms.
Gently the ferment preparation method of jasmine tea of described Snakegourd Fruit leaf is characterized in that: specifically comprise the following steps:
(1) summer plucked the fresh tender seedling of Snakegourd Fruit children slightly by selected raw material, reject residual foreign material and unsound material leaf, choose the fresh flower that petal just puts (as Chinese wistaria flower, flag flower, prince-feather inflorescence, fragrant knotweed flower, tree flower, bedleaf cherry plum, Ligustrum quihoui, the banksia rose etc. any) pluck standby;
(2) naturally loose wet through above-mentioned selected aquatic foods material thin layer airing on the utensil of plane, put the ventilation, allow its natural dehydration;
(3) knead, the aquatic foods material of shaping after with dehydration knead, bright leaf slightly goes out juice, and is the rope strip;
(4) fermentation is divided the tea embryo of rope strip on pallet, divides thickness 3-6cm, covers half-dried wet cloth on it, then insert fermentation in temperature and humidity regulator, oxidized teas polyphenol, requirement, in case, humidity is 70%-90%, and temperature is 26 ℃-32 ℃, and fermentation time is 8-20 min;
(5) dry tea embryo after ferment system is placed in the air dry oven inner drying, 90 ℃-140 ℃ of baking temperatures, drying time 5-6min;
(6) shake blue or green hot tea material with step (5) oven dry, rise with clean square napkin pocket while hot, carried four jiaos and firmly shaken and smooth out with the fingers, remove to crisp leaf margin red limit, then dark brown even stopping allow it naturally cooling,
The tea embryo temperature of (7) drawing fire to shake after green grass or young crops descends immediately, takes the fast roasting of light fire to process before basement system tea embryo temperature is lifted to higher than 5 ℃ of room temperatures;
(8) logically spend in good time harvesting to wait for that afterwards the fresh flower of basement system often heats up because measuring large accumulation, in time give the heat dissipation technology measure to storage place, avoid the fresh flower Quality Down under the high temperature anoxic;
(9) basement is joined and is got tea embryo and fresh flower, and weight ratio is 1:0.5, and layering interval tea embryo and fresh flower thickness 10-30 centimetre, are piled warm 35-45 ℃, 5-10 hour separately;
(10) return roasting and must naturally be down to room temperature after 100-120 ℃ of tempering cured 10-20 minute through the jasmine tea that above-mentioned basement is joined;
(11) arrange stepping with the system tea of above-mentioned completion, pick up stalk assorted, press tealeaves size, length, flat, the weight of circle, the thickness equal-specification carries out classification;
(12) tealeaves that classification is good is packed by the routine requirement of ordinary tea leaves and is got final product.
In described step (4), 30 ℃ of fermentation temperatures, humidity 80%, time 15min;
The described Snakegourd Fruit leaf jasmine tea that gently ferments is characterized in that: in described step (5), 100 ℃ of drying box inner drying temperature, drying time 6min.
Pluck fresh flower in good time, be that also there is difference at the different plant florescences, the flowering time of the several plant that the present invention selects just and the Snakegourd Fruit plant strain growth picking leaves phase together with, meet spring few (any of Chinese wistaria flower, bedleaf cherry plum, tree flower), the actual needs of quantity summer and autumn many (any of flag flower, prince-feather inflorescence, fragrant knotweed flower, Ligustrum quihoui, the banksia rose);
Between the basement timing, temperature,, the fresh flowers of thickness, different plants is relevant to effect, must be in conjunction with the florescence of different plants, the thickness that provides, time and temperature threshold can obtain satisfactory quality.
Fresh flower is plucked standby, depending on different plant florescence and basement consumption processed, rationally grasps plucking time and quantity, can not concentrate the harvesting amount large, exempts from heap wet rotten;
Beneficial effect of the present invention:
The light fermentation jasmine tea that the present invention prepares has the local flavor of the dense alcohol of fragrant and sweet profit and aldehyde, tea juice soup look profit is yellow simple and elegant, suffus an exquisite fragrance all around, return sweet tasty and refreshing, has simultaneously fat metabolism in warm stomach, nourishing the stomach, promoting blood, reduce cholesterol level, the solution that helps digestion is greasy, clearing heat and detoxicating, the effects such as the Li Shui that relieves summer heat, promoting blood circulation to remove blood stasis.
Raw material are easy to get, and are with low cost, be no matter Snakegourd Fruit leaf seedling slightly or the fresh flower plant, material spreads all over North China, Central China, East China, south China and southwestern various places and commonly sees wild or cultivation;
Processing season of Snakegourd Fruit growth period and fermented tea thereof and the florescence of selected fresh flower plant fit like a glove consistent, guarantee that fresh flower joins fresh tea, rather than the basement system of arranging in pairs or groups reluctantly of the material after ageing;
Turn waste into wealth, its tendril is only cooked offal treatment in traditional Snakegourd Fruit utilization, the present invention with tradition as the Snakegourd Fruit leaf of discarded object, tendril as raw material, for comprehensive utilization of resources represents example;
A kind of fermentation basement tea making new varieties are provided for people simultaneously.
The specific embodiment
A kind of Snakegourd Fruit leaf jasmine tea that gently ferments, take natural Snakegourd Fruit children's tender leaf and suitable florescence plant wild fresh flower as the raw material light fermentation jasmine tea that basement system forms after slightly fermenting.
The preparation method is as follows:
The fresh and tender material of selected new harvesting, put under the circulation of air nature and shakeout, loose wet with it, manually tight tea to bright leaf slightly goes out juice, and be the rope strip, tight tea is placed in 30 ℃, humidity is in 85% temperature and humidity regulator, and the 15min that gently ferments is after fermentation ends, send into immediately the air dry oven inner drying 5min of 100 ℃ of temperature, the hot tea material of dried firm outlet pocket immediately enters tea cloth, shakes green grass or young crops, to the red limit removing of crisp leaf margin, dark brown only even, through light fiery fast roasting, tea embryo temperature is lifted to higher than 5 ℃ of room temperatures before basement system; Pluck the fresh flower of the basement system for the treatment of in good time, with tea embryo and fresh flower weight ratio 1:0.5, layering interval tea embryo and fresh flower separately, thickness 10-30cm piles warm 35-45 ℃, after basement 5-10 processed hour, naturally be down to room temperature after 10-20min is cured in 100-120 ℃ of tempering, with the system tea of above-mentioned completion, pick up stalk assorted, press tealeaves size, length, flat, the weight of circle, the thickness equal-specification carries out classification; The tealeaves that classification is good is packed by the routine requirement of ordinary tea leaves and is got final product.
Jasmine tea of the present invention is tried out the pilot survey data
58-65 year 10 people abdominal distension persons try out with the Snakegourd Fruit of the present invention Chinese wistaria jasmine tea that gently ferments, and every bu brews 1 time early, repeat to wash by water 3 times at every turn, each 80-100 milliliter, after drink first the urination time equispaced be 2 hours, in 6h, amount of urine is 500 milliliters, and the same day, number of micturitions increased.Green tea diuresis clearing damp effect is obvious than drinking.
32-46 year abdominal distension person drinks the Snakegourd Fruit of the present invention prince-feather inflorescence jasmine tea that gently ferments, and every bu brews 1 time early, repeat to wash by water 3 times at every turn, each 80-100 milliliter, after drink first the urination time equispaced be 2.5 hours, in 6h, amount of urine is 600 milliliters, and the same day, number of micturitions increased.Green tea diuresis clearing damp effect is obvious than drinking.
15-18 year abdominal distension person drinks the Snakegourd Fruit of the present invention Bank's rose jasmine tea that gently ferments, and every bu brews 1 time early, repeat to wash by water 3 times at every turn, each 80-100 milliliter, after drink first the urination time equispaced be 1.5 hours, in 6h, amount of urine is 460 milliliters, and the same day, number of micturitions increased.Green tea diuresis clearing damp effect is obvious than drinking.
46 years old patients, both hands ten fingers are held and are occurred aching, when lower limb are squatted down acid swollen unable, continue the symptom such as tired rear waist ache, blood count report anti-0 is 250.0 IU/ML, rheumatoid factor 57.9 IU/ML gently ferment tree flower jasmine tea after 1 week, remission through drinking Snakegourd Fruit of the present invention, blood count report review anti-0 is 182.0 100IU/ML, rheumatoid factor 32.3IU/ML.
Claims (4)
1. the Snakegourd Fruit leaf preparation method of jasmine tea of gently fermenting is characterized in that: specifically comprise the following steps:
(1) summer plucked the fresh tender seedling tip of Snakegourd Fruit children by selected raw material, rejects residual foreign material and unsound material leaf, plucks simultaneously one or more fresh flowers that petal just puts standby;
(2) naturally loose wet through above-mentioned selected aquatic foods material thin layer airing on the utensil of plane, put the ventilation, allow its natural dehydration, the fresh flower spreading for cooling under plucking simultaneously;
(3) knead, the aquatic foods material of shaping after with dehydration knead, bright leaf slightly goes out juice, and is the rope strip;
(4) fermentation is divided the tea embryo of rope strip on pallet, divides thickness 3-6cm, covers half-dried wet cloth on it, then insert fermentation in temperature and humidity regulator, oxidized teas polyphenol, requirement, in case, humidity is 70%-90%, and temperature is 26 ℃-32 ℃, and fermentation time is 8-20 min;
(5) the tea embryo after drying will be fermented is placed in the air dry oven inner drying, 90 ℃-140 ℃ of baking temperatures, drying time 5-6min;
(6) shake blue or green hot tea material with step (5) oven dry, rise with clean square napkin pocket while hot, carried four jiaos and firmly shaken and smooth out with the fingers, remove to crisp leaf margin red limit, then dark brown even stopping allow it naturally cooling;
(7) draw fire to process after drawing the tealeaves of fire after shaking green grass or young crops naturally cooling by it, the fast roasting processing of light fire is lifted to tea embryo temperature higher than 5 ℃ of room temperatures again;
(8) basement is joined tea embryo and fresh flower by weight being 1:(0.4-0.6) ratio, getting step (7) draws tea embryo after fire and the fresh flower after spreading for cooling to carry out the interval layering to stack basement and join, require the interval layering of one deck tea embryo one deck fresh flower to stack, total 10-30 centimetre of thickness of stacking, basement is joined temperature 35-45 ℃, between the basement timing 5-10 hour;
(9) return roasting through jasmine tea that above-mentioned basement is joined again after 100-120 ℃ of tempering cured 10-20 minute, naturally cool to room temperature;
(10) classification is the jasmine tea of above-mentioned completion, picks up stalk assorted, and, weight flat by tealeaves size, length, circle, thickness specification are carried out the classification processing;
(11) tealeaves that classification is good is packed by the routine requirement of ordinary tea leaves and is got final product.
2. the Snakegourd Fruit leaf according to claim 1 preparation method of jasmine tea of gently fermenting, it is characterized in that: in described step (1), described fresh flower is selected from a kind of of Chinese wistaria flower, bedleaf cherry plum, tree flower, flag flower, prince-feather inflorescence, fragrant knotweed flower, Ligustrum quihoui, the banksia rose.
3. the Snakegourd Fruit leaf according to claim 1 preparation method of jasmine tea of gently fermenting is characterized in that: in described step (4), and 30 ℃ of fermentation temperatures, humidity 80%, time 15min.
4. the Snakegourd Fruit leaf according to claim 1 preparation method of jasmine tea of gently fermenting is characterized in that: in described step (5), 100 ℃ of drying box inner drying temperature, drying time 6min.
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| CN103125706B (en) * | 2013-01-29 | 2014-04-02 | 安徽省本草国药饮片有限公司 | Ice tea served in a set of cups and preparation method thereof |
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| CN105495141A (en) * | 2014-09-28 | 2016-04-20 | 刘华健 | Biological health-care tea food manufacturing technology |
| CN104256021B (en) * | 2014-10-23 | 2017-03-29 | 湖南省雅迭香科技有限公司 | A kind of Herba Rosmarini Officinalis scented tea and preparation method thereof |
| CN105285245A (en) * | 2015-10-27 | 2016-02-03 | 安庆市西顺瓜蒌有限责任公司 | Preparation method for processing snakegourd fruit tea |
| CN106954685A (en) * | 2017-03-21 | 2017-07-18 | 谢其军 | A kind of preparation method of winter light fermented tea |
| CN107467300A (en) * | 2017-08-25 | 2017-12-15 | 无为县翔博生态农业开发有限公司 | A kind of preparation method of fermented type sweet osmanthus snakegourd fruit tea |
| CN107821703A (en) * | 2017-12-12 | 2018-03-23 | 皮建功 | A kind of sponge gourd base of leaf flower anticancer health preserving tea and its manufacture craft |
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
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| CN1034114A (en) * | 1988-12-13 | 1989-07-26 | 福建省农业科学院茶叶研究所 | Processing method of scented tea " jasmine snowy bud " |
| CN101336663A (en) * | 2008-08-12 | 2009-01-07 | 华中农业大学 | Production method of Japan allspice flower tea |
| CN101627787A (en) * | 2009-08-15 | 2010-01-20 | 福州市城门敖峰闽榕茶厂 | Scenting method for mellow single-petal jasmine tea |
| CN102228114A (en) * | 2011-07-07 | 2011-11-02 | 何家庆 | Snakegourd fruit tea and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034114A (en) * | 1988-12-13 | 1989-07-26 | 福建省农业科学院茶叶研究所 | Processing method of scented tea " jasmine snowy bud " |
| CN101336663A (en) * | 2008-08-12 | 2009-01-07 | 华中农业大学 | Production method of Japan allspice flower tea |
| CN101627787A (en) * | 2009-08-15 | 2010-01-20 | 福州市城门敖峰闽榕茶厂 | Scenting method for mellow single-petal jasmine tea |
| CN102228114A (en) * | 2011-07-07 | 2011-11-02 | 何家庆 | Snakegourd fruit tea and preparation method thereof |
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