CN103478306A - Making process of Litsea coreana - Google Patents

Abstract

The invention discloses a making process of Litsea coreana, which comprises the following operation steps of: picking bud leaves; spreading till bud leaves are cool; primarily baking; baking again; and storing and converting. The Litsea coreana manufactured by adopting the process is oleosus in colour and lustre, full-bodied in endoplasm aroma, mellow in taste and red in soup colour; furthermore, the Litsea coreana has special coffee fragrance; if being drunk for a long time, the Litsea coreana is beneficial to improving the functions of the hemopoietic system and the endocrine system; the Litsea coreana disclosed by the invention has the health-care functions on cranial nerve and heart and cerebral vessels and has multiple effects of quenching thirst, cooling, helping digestion, relieving flatulence, detoxifying, diminishing swelling, refreshing, educating, improving eyesight, invigorating stomach, dissipating stasis, relieving pain, checking diarrhea, stopping hiccup and the like.

Description

A kind of manufacture craft of eagle black tea

Technical field

The present invention relates to a kind of manufacture craft of black tea, especially a kind of manufacture craft of eagle black tea.

Background technology

Laoyin tea is the xylophyta of Lauraceae, belongs to aiphyllium, the leaf alternate, the food value of leaf is thick, pool is dark green, spreads all over Guizhou, Chongqing, Mountainous Areas of Si Sichuan, adopt its spray tender leaf smile dry after, can work as tea bubble drink, it is Laoyin tea for local title, also makes old tea; The blade of Laoyin tea is ellipse circular, and the green back of the body of face is white, therefore claim again white tea; Laoyin tea is a lot of containing aromatic oil, and also containing polyphenol compound, during the bubble drink, than delicate fragrance, flavour is abundant, first puckery rear sweet, and flavour is dense and mouthful strength is large, drinks more to feel to relieve summer heat in summer and quenches one's thirst, refreshes oneself and add to the fun, and having to relieve summer heat and the effect of spleen is opened in stomach invigorating; Records such as " cough-relievings, eliminate the phlegm, relieving asthma, relieve summer heat and quench one's thirst " is arranged in Compendium of Material Medica.

Prior art has multiple black tea, and its processing method is different, and black tea mouthfeel, quality are also different, so far, the black tea of also not processing with Laoyin tea, in order to meet people to black tea, in this field, constantly explore the new black tea of exploitation, be better people's service.

Summary of the invention

The present invention aims to provide a kind of manufacture craft of eagle black tea, guarantees to provide the black tea of good, the useful human body health of a kind of mouthfeel.

The technical solution used in the present invention: a kind of manufacture craft of eagle black tea comprises following operating procedure:

(1) pluck the tender shoots leaf

Before and after clear and bright one week, pluck the new tender shoots leaf on the eagle tea tree, as raw material;

(2) spreading for cooling

By the tender shoots leaf of pluck spread out,, be placed on equably on bamboo mat, with fan or natural wind 1-3 hour, until tealeaves cools off or dew dries up;

(3) wither

The bright bud-leaf of Laoyin tea is spread out, be placed on equably on the wind groove, open warm braw 5-10 hour, the warm braw temperature is 30-40 ℃, tealeaves is blown soft, until that the tealeaves hand is pinched is not broken, tea stalk crooked constantly till;

(4) knead

Knead softening tealeaves 3-4 hours with kneading machine, by tealeaves be kneaded into streak and give out obvious blue or green flavor and the flavor of camphor a little till;

(5) fermentation

In fermentation plant, with the charcoal fire heating and moistening of heating up water, the control indoor temperature is 28-35 ℃, and relative humidity is 90%.And then the tealeaves of kneading is put into to dustpan, and piling is highly the tea heap of 20-25 centimetres, and the cloth that wets on the tealeaves surface cover, puts into fermentation plant, fermentation 2-4 hour treats that tealeaves gives out obvious camphor flavor and coffee aroma;

(6) just roasting

The tealeaves fermented immediately is placed on the wind groove again, opens warm braw 2-3 hours, the warm braw temperature is 30-40 ℃, and tealeaves is blown to ninety percent dry;

(7) multiple roasting

Put the tealeaves after just roasting into the infrared ray curer, cure about 4-6 minutes by the temperature of 250 ℃, tealeaves goes out machine automatically;

(8) deposit transformation

A, by the tealeaves of oven dry pack into can be ventilative cloth bag, deposit in totally without any peculiar smell and the warehouse that suitably ventilates;

B, after 20 days, the tealeaves installed is not overlapping, and in a row the orderly special wood that is placed on compiles with batten or bamboo pole the floor that paving forms in the ，Mu building upstairs, has a fixed gap ventilative, wood floor is overhead apart from 2-3 rice;

C, burn the dried firewood fire below, make its tealeaves can receive the firewood heat, can receive the dried firewood sootiness again, tealeaves is taken off pour out after at least two weeks and be packaged as finished product.

The black tea color and luster that adopts this technique to make is glossy, endoplasm gives off a strong fragrance, flavour is mellow, the glow of soup look, and have special coffee aroma, long-term drinking, be conducive to improve hemopoietic system and internal system function, with health role to cranial nerve and cardiovascular and cerebrovascular, human body is had to quenching one's thirst drives away summer heat, helps digestion and separates swollen, removing toxicity for detumescence, the intelligence development of refreshing oneself, improving eyesight stomach invigorating, blood stasis removing analgesic, antidiarrheal, the multiple efficacies such as belch only.

The specific embodiment

Embodiment mono-

(1) pluck the tender shoots leaf

Before and after the Ching Ming Festival one week, pluck 200 kilograms, fresh tender shoots leaf on the eagle tea tree, as raw material;

(2) spreading for cooling

The tender shoots leaf of pluck is spread out, be placed on equably on bamboo mat, the first special-purpose stand of paving black cloth on bamboo mat, with fan or natural wind 3 hours, until tealeaves cools off or dew dries up;

(3) wither

The bright bud-leaf of Laoyin tea is spread out, is placed on equably on the wind groove, open the low temperature warm braw 7 hours, the warm braw temperature is 30-40 ℃, tealeaves is blown soft, until that the tealeaves hand is pinched is not broken, tea stalk is crooked constantly;

(4) knead

Knead softening tealeaves about 3 hours with kneading machine, by tealeaves be kneaded into streak and give out obvious blue or green flavor and the flavor of camphor a little till;

(5) fermentation

In fermentation plant, with the charcoal fire heating and moistening of heating up water, the control indoor temperature is 28-35 ℃, and relative humidity is 90%.And then the tealeaves of kneading is put into to dustpan, piling is highly the tea heap of 20 centimetres, and the cloth that wets on the tealeaves surface cover, puts into fermentation plant, ferments 3 hours, treats that tealeaves gives out obvious camphor flavor and coffee aroma;

(6) just roasting

The tealeaves fermented is placed on the wind groove again, opens warm braw 3 hours, the warm braw temperature is 30-40 ℃, and tealeaves is blown to ninety percent dry;

(7) multiple roasting

Put the tealeaves after just roasting into the infrared ray curer, cure 5 minutes by the temperature of 250 ℃, tealeaves goes out machine automatically;

(8) deposit transformation

Fresh processed tealeaves has the tongue of scraping, scrapes the sense of larynx, and fragrance comparatively seals, and needs certain environment to be deposited, and naturally after the conversion, uses fire and smoking process, and its mouthfeel and fragrance are had both, and also needs following operation:

A, by the tealeaves of oven dry pack into can be ventilative cloth bag, deposit in totally without any peculiar smell and the warehouse that suitably ventilates;

B, after 20 days, the tealeaves installed is not overlapping, in a row be placed in an orderly manner special wood upstairs the ，Mu building be that batten or bamboo pole are compiled the floor that paving forms, floor has a fixed gap ventilative, wood floor overhead distance is 3 meters;

C, at the wood dried firewood fire that burns downstairs, make its tealeaves can receive the firewood heat, can receive the dried firewood sootiness again; Tealeaves is taken off pour out after at least two weeks and be packaged as finished product.

Claims (1)

1. the manufacture craft of an eagle black tea is characterized in that comprising following operating procedure:

(1) pluck the tender shoots leaf

Before and after clear and bright one week, pluck the new tender shoots leaf on the eagle tea tree, as raw material;

(2) spreading for cooling

Spread out, be placed on equably on bamboo mat and special-purpose stand black cloth, with fan or natural wind 1-3 hour, until tealeaves cools off or dew dries up plucking the tender shoots leaf of returning;

(3) wither

The bright bud-leaf of Laoyin tea is spread out, is placed on equably on the wind groove, open the low temperature warm braw 5-10 hour, the warm braw temperature is 30-40 ℃, tealeaves is blown soft, until that the tealeaves hand is pinched is not broken, tea stalk crooked constantly till;

(4) knead

Knead softening tealeaves 3-4 hours with kneading machine, by tealeaves be kneaded into streak and give out obvious blue or green flavor and the flavor of camphor a little till;

(5) fermentation

In fermentation plant, with the charcoal fire heating and moistening of heating up water, the control indoor temperature is 28-35 ℃, and relative humidity is 90%;

?and then the tealeaves of kneading is put into to dustpan, piling is highly the tea heap of 20-25 centimetres, and the cloth that wets on the tealeaves surface cover, puts into fermentation plant fermentation 2-4 hour, treats that tealeaves gives out obvious camphor flavor and coffee aroma;

(6) just roasting

The tealeaves fermented immediately is placed on the wind groove again, opens warm braw 2-3 hours, the warm braw temperature is 30-40 ℃, and tealeaves is blown to ninety percent dry;

(7) multiple roasting

Put the tealeaves after just roasting into the infrared ray curer, cure about 4-6 minutes by the temperature of 250 ℃, tealeaves goes out machine automatically;

(8) deposit transformation

A, by the tealeaves of oven dry pack into can be ventilative cloth bag, deposit in totally without any peculiar smell and the warehouse that suitably ventilates;

B, after 20 days, the tealeaves installed is not overlapping, and in a row the orderly special wood that is placed on compiles with batten or bamboo pole the floor that paving forms in the ，Mu building upstairs, floor has a fixed gap ventilative, wood floor is overhead apart from 2-3 rice;

C, burn the dried firewood fire below, make its tealeaves can receive the firewood heat, can receive the dried firewood sootiness again, tealeaves is taken off pour out after at least two weeks and be packaged as finished product.