CN103907732B - The preparation method of Ilex Latifolia Thunb black tea - Google Patents
The preparation method of Ilex Latifolia Thunb black tea Download PDFInfo
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- CN103907732B CN103907732B CN201410157268.6A CN201410157268A CN103907732B CN 103907732 B CN103907732 B CN 103907732B CN 201410157268 A CN201410157268 A CN 201410157268A CN 103907732 B CN103907732 B CN 103907732B
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 33
- 244000078118 Ilex latifolia Species 0.000 title claims abstract description 30
- 235000008706 Ilex latifolia Nutrition 0.000 title claims abstract description 29
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 15
- 235000020279 black tea Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 230000000149 penetrating effect Effects 0.000 claims abstract description 3
- 238000009423 ventilation Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 206010003694 Atrophy Diseases 0.000 claims description 2
- 230000037444 atrophy Effects 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 10
- 235000009569 green tea Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 206010070840 Gastrointestinal tract irritation Diseases 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000008030 elimination Effects 0.000 abstract description 2
- 238000003379 elimination reaction Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 238000003306 harvesting Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000209035 Ilex Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 206010003591 Ataxia Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010010947 Coordination abnormal Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000016290 incoordination Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
A kind of preparation method of Ilex Latifolia Thunb black tea, raw material is the fresh tender shoots leaf of Ilex Latifolia Thunb harvesting on the same day, carry out nature in ventilation and penetrating light indoor to wither, knead heat at 70 ~ 80 DEG C to rub, fermentation is carried out at 20 ~ 26 DEG C, rub 30 minutes time again, just drying temperature is 100 ~ 120 DEG C, baking temperature 80 ~ 90 DEG C.The Ilex Latifolia Thunb black tea prepared by method of the present invention, except the effect with green tea, soup look darker, and mouthfeel is better, and fragrance is denseer, less to gastrointestinal irritation, also has promotion appetite concurrently, diuresis, elimination oedema, the health-care efficacies such as strong heart.Filled up the blank that Ilex latifolia tea goes on the market without black tea kind simultaneously.
Description
Technical field
The present invention relates to a kind of pure natural ecological drink, particularly a kind of preparation method of Ilex Latifolia Thunb black tea.
Background technology
Ilex Latifolia Thunb has in China long drinks history, the medicine food dual purpose plant of the large advantage in Ye Shi China Guangxi, has precious medicine and health care and is worth.According to textual criticism, have document as far back as the Eastern Han Dynasty and record, now had the applicating history more than 2000.In China, except tea, what occupy next is Ilex Latifolia Thunb.Ilex Latifolia Thunb is divided into again Ilex latifolia tea and Small-leaf Kuding tea among the people because of its plant origin difference.Existing Ilex Latifolia Thunb kind is more, but plant origin is different, and the effect of its mouthfeel and corresponding health-care efficacy is also different, has their own characteristics each.Ilex Latifolia Thunb of the present invention belongs to the one of Ilex latifolia tea, also be current cultivated area maximum (about having 30,000 mu), output at most, the widest (Guangxi of territory of use, Guangdong, Hainan) one, be holly plant Ilex Latifolia Thunb IlexkudingchaC.J.Tseng.
Because Ilex latifolia tea has leaf greatly, stalk is thick, and mucus is many, the feature that viscosity is strong, causes processing black tea difficulty comparatively large, causes Ilex latifolia tea commodity to be over the past thousands of years all go on the market with the form of green tea.That the primary efficacy of Ilex Latifolia Thunb green tea is clearing heat and detoxicating, anti-inflammation and sterilization, relieving cough and reducing sputum, stomach invigorating disappears is long-pending, the beneficial think of of improving eyesight, norcholesterol, body-building and weight-reducing, hypotensive, reducing blood lipid, antifatigue, anti-ageing medicinal health function of waiting for a long time.Remarkable effect is had to treatment hypertension, stomatitis, sphagitis, obesity, acute gastroenteritis.
And black tea must ferment in process, will there is the oxidation reaction of chemical composition in fermentation; Because fresh tea leaf chemical composition change is during the fermentation larger, to stomach, there is irritating composition to reduce, create the new component such as theaflavin, thearubigin healthy and helpful to human body simultaneously, aroma substance increase more obvious than green tea, tealeaves transfers inclined warm nature to by the cool property of green tea, so black tea possesses effect and the function Characteristics of the nourishing the stomach of taste alcohol, to constipation, incoordination between the spleen and the stomachly also there is good health effect of conditioning.
Along with the raising of people's living standard, also day by day promote the demand of tea leaf quality, the black tea especially few to GI irritation, fragrance good, health-care efficacy is good, more and more pursues by market especially.Up to now, also find no research, prepare or sell the report of Ilex latifolia tea black tea.
Summary of the invention
The technical problem to be solved in the present invention is to provide that a kind of mouthfeel is good, thick flavor, the advantage that have Ilex Latifolia Thunb green tea few to gastrointestinal irritation and promote appetite, diuresis, consumer edema, the preparation method of the Ilex Latifolia Thunb black tea of strong cardiac function.
The present invention solves the problems of the technologies described above with following technical scheme:
1. raw material: the fresh bud-leaf of holly plant Ilex Latifolia Thunb;
2. preparation method:
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb plucked the same day;
2) wither: carry out nature in ventilation and penetrating light indoor and wither: tealeaves is placed in clean clean allow uniform and spreads out, evenly stir for several times in process of withering, to leaf atrophy, blue or green taste reduce, petiole and leaf bud softness not frangibility namely complete and wither, making the moisture of tealeaves be evaporated to mass ratio is 45 ~ 55%, generally needs 15 ~ 20 hours;
3) knead: the general bud-leaf of Ilex Latifolia Thunb is thick, stalk is large, and heat should be adopted to rub.It is when tealeaves adhesion is large that heat rubs way, and it is rolled into agglomerate, and taking the dish out of the pot to do is shaped, or catches the main stalk of each bud, and a leaf one is rubbed with the hands or the stranding of number leaf one makes shaping.Knead temperature 70 ~ 80 DEG C, knead 50 ~ 60 minutes time.
4) ferment: fermentation be formed black tea look fragrant the key operation of flavor quality.Room temperature will control at 20 ~ 26 DEG C; Tealeaves temperature controls at 28 ~ 35 DEG C; Air humidity remains on more than 90%; Leaf-spreading thickness controls at 8 ~ 12cm; Fermentation time controls at 4 ~ 6 hours; Turn number of times 1 ~ 2 time;
5) rub again: make fermentated leaves bar tighter thin, fermentation evenly; Rub 30 minutes time again; Rub process again: gently rub-heavily rub-tea delivery.
6) just dry: upper leaf wants thin stand even, and just drying temperature is 100 ~ 120 DEG C, 30 ~ 35 minutes time.
7) dry: baking temperature 80 ~ 90 DEG C; 50 ~ 60 minutes time.
The Ilex Latifolia Thunb black tea prepared by method of the present invention, except the effect with green tea, soup look darker, and mouthfeel is better, and fragrance is denseer, less to gastrointestinal irritation, also has promotion appetite concurrently, diuresis, elimination oedema, the health-care efficacies such as strong heart.Filled up the blank that Ilex latifolia tea goes on the market without black tea kind simultaneously.
Detailed description of the invention
Embodiment 1
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb plucked the same day.
2) wither: tealeaves is evenly spread out, in dry process, evenly stir four times, make moisture be evaporated to 45%.20 hours time.
3) knead: knead temperature 80 DEG C, knead 50 minutes time.
4) ferment: room temperature controls at 26 DEG C; Tealeaves temperature controls at 35 DEG C; Air humidity remains on more than 90%; Leaf-spreading thickness 12cm; Fermentation time 5 hours; Turn number of times: 2 times.
5) rub again: rub 30 minutes time again.
6) just dry: upper leaf wants thin stand even, and just drying temperature is 120 DEG C, 30 minutes.
7) dry: baking temperature 90 DEG C; 50 minutes time.
8) inspection packaging.
Embodiment 2
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb plucked the same day.
2) wither: tealeaves is evenly spread out, in dry process, evenly stir three times, make moisture be evaporated to 50%.18 hours time.
3) knead: knead temperature 70 C, knead 60 minutes time.
4) ferment: room temperature controls at 20 DEG C; Tealeaves temperature controls at 28 DEG C; Air humidity remains on more than 90%; Leaf-spreading thickness 10cm; Fermentation time 4.5 hours; Turn number of times: 1 time;
5) rub again: rub 30 minutes time again;
6) just dry: upper leaf wants thin stand even, and just drying temperature is 120 DEG C, 30 minutes;
7) dry: baking temperature 80 DEG C; 60 minutes time.
8) inspection packaging.
Embodiment 3
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb plucked the same day.
2) wither: tealeaves is evenly spread out, in dry process, evenly stir three times, make moisture be evaporated to 55%.15 hours time.
3) knead: knead temperature 75 DEG C; Knead 55 minutes time.
4) ferment: room temperature controls at 24 DEG C; Tealeaves temperature controls at 32 DEG C; Air humidity remains on more than 90%; Leaf-spreading thickness 8cm; Fermentation time 4 hours; Turn number of times 1 time.
5) rub again: rub 30 minutes time again.
6) just dry: upper leaf wants thin stand even, and just drying temperature is 110 DEG C, 35 minutes.
7) dry: baking temperature 85 DEG C; 55 minutes time.
8) inspection packaging.
Claims (1)
1. a preparation method for Ilex Latifolia Thunb black tea, to dry and dry product through selecting materials, withering, knead, ferment, rub again, just, it is characterized in that preparation method is:
1) select materials: choose the fresh tender shoots leaf of Ilex Latifolia Thunb plucked the same day;
2) wither: carry out nature in ventilation and penetrating light indoor and wither: tealeaves is placed in clean clean allow uniform and spreads out, evenly stir for several times in process of withering, reduce to leaf atrophy, blue or green taste, namely petiole and leaf bud softness not frangibility complete and wither, making the moisture of tealeaves be evaporated to mass ratio is 45 ~ 55%, needs 15 ~ 20 hours;
3) knead: adopt heat to rub: way is when tealeaves adhesion is large, and it is rolled into agglomerate, and taking the dish out of the pot to do is shaped, or catches the main stalk of each bud, a leaf one is rubbed with the hands or the stranding of number leaf one makes shaping; Knead temperature 70 ~ 80 DEG C, knead 50 ~ 60 minutes time;
4) ferment: room temperature controls at 20 ~ 26 DEG C; Tealeaves temperature controls at 28 ~ 35 DEG C; Air humidity remains on more than 90%; Leaf-spreading thickness controls at 8 ~ 12cm; Fermentation time controls at 4 ~ 6 hours; Turn number of times 1 ~ 2 time;
5) rub again: make fermentated leaves bar tighter thin, fermentation evenly; Rub 30 minutes time again; Rub process again: gently rub-heavily rub-tea delivery;
6) just dry: upper leaf wants thin stand even, and just drying temperature is 100 ~ 120 DEG C, 30 ~ 35 minutes time;
7) dry: baking temperature 80 ~ 90 DEG C; 50 ~ 60 minutes time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157268.6A CN103907732B (en) | 2014-04-18 | 2014-04-18 | The preparation method of Ilex Latifolia Thunb black tea |
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| CN201410157268.6A CN103907732B (en) | 2014-04-18 | 2014-04-18 | The preparation method of Ilex Latifolia Thunb black tea |
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| CN103907732B true CN103907732B (en) | 2016-02-10 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904881A (en) * | 2015-05-22 | 2015-09-16 | 慈溪市大山置业有限公司 | Broadleaf holly leaf black tea preparation method |
| CN105030855B (en) * | 2015-08-18 | 2018-07-31 | 贵州神奇药业有限公司 | A kind of prevention and cure of cardiovascular disease, hyperlipemia health protection tea and preparation method thereof and detection method |
| BR102017010844B1 (en) * | 2017-05-24 | 2021-09-14 | Juliana Montagner - Me | BLACK TEA PREPARATION PROCESS FROM YERBAM SPROUTS |
| CN107279413A (en) * | 2017-08-23 | 2017-10-24 | 盐城工学院 | A kind of Suaeda salsa tea and its preparation technology |
| CN111418668B (en) * | 2020-05-27 | 2023-04-11 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077095A (en) * | 2007-06-27 | 2007-11-28 | 郑文佳 | Processing method for leaflet Kuding black tea |
| CN102696831A (en) * | 2012-06-15 | 2012-10-03 | 贵州省茶叶研究所 | Processing method for bead-shaped lobular Kuding black tea |
-
2014
- 2014-04-18 CN CN201410157268.6A patent/CN103907732B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077095A (en) * | 2007-06-27 | 2007-11-28 | 郑文佳 | Processing method for leaflet Kuding black tea |
| CN102696831A (en) * | 2012-06-15 | 2012-10-03 | 贵州省茶叶研究所 | Processing method for bead-shaped lobular Kuding black tea |
Non-Patent Citations (3)
| Title |
|---|
| 小叶苦丁红茶初加工技术简介;申东等;《小叶苦丁红茶初加工技术简介》;20120915;第40卷(第3期);第36-38页 * |
| 水漂对苦丁红茶制茶工序及品质的影响;申东等;《山地农业生物学报》;20120830;第31卷(第4期);第1.1.1、1.2.1、1.2.2、2节 * |
| 苦丁红茶加工工艺试验及品质分析;刘晓霞等;《贵州农业科学》;20070215;第35卷(第1期);第1.1节，第1.2节工艺A2，第2.1节，表1 * |
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Application publication date: 20140709 Assignee: GUANGXI JIAJIN PHARMACEUTICAL Co.,Ltd. Assignor: GUANGXI INSTITUTE OF CHINESE MEDICINE & PHARMACEUTICAL SCIENCE Contract record no.: X2023980046070 Denomination of invention: Preparation method of Kudingcha black tea Granted publication date: 20160210 License type: Common License Record date: 20231108 |