CN104322725A - Processing method of osmanthus fragrans cake tea - Google Patents
Processing method of osmanthus fragrans cake tea Download PDFInfo
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- CN104322725A CN104322725A CN201410682821.8A CN201410682821A CN104322725A CN 104322725 A CN104322725 A CN 104322725A CN 201410682821 A CN201410682821 A CN 201410682821A CN 104322725 A CN104322725 A CN 104322725A
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Abstract
The invention discloses a processing method of osmanthus fragrans cake tea. The processing method comprises the following steps: (1) harvesting and treating osmanthus fragrans; (2) drying tea germs; (3) adding osmanthus fragrans; (4) mixing tea flowers; (5) scenting, namely scenting and carrying out flower ventilation and heat radiation, wherein the water content of scented tea is 16%-18%; (6) drying, namely drying and frying by using a 90-type bottle type frying and drying machine and frying to obtain tea leaf germs with the water content being 7.5%-8%; (7) steaming the tea, namely directly steaming the tea germs by using steam and steaming until the tea leaves are humid and soft; (8) pressing and molding, namely putting the tea leaves which are steamed to be hot into a mold with the length of 11.5cm, the width of 8.3cm and the thickness of 1cm, and pressing to form a square tile type tea cake; and (9) drying to obtain a finished product. Compared with the prior art, the osmanthus fragrans cake tea prepared by the processing method overcomes the defects of traditional dark tea that appearance leaves have more stems and no buds, the soup color is red and yellow, no flower aroma exists and the coarse taste is very serious.
Description
Technical field
The present invention relates to a kind of sweet osmanthus cake tea process.
Background technology
Sweet osmanthus is a kind of famous and precious fragrant flower, can view and admire for people and eat.It contains multiple nutrients material and the aromatic substance of human body needs, has pharmacological function, has effects such as " restoring consciouness of soothing the spirit, the improving eyesight that clears away heart-fire, resolving phlegm and dissipating blood stasis ".Sweet osmanthus is processed into sweet osmanthus cake tea, is wholesome drink during people live.
Summary of the invention
Object of the present invention is just to provide a kind of sweet osmanthus cake tea process, the sweet osmanthus cake tea that this sweet osmanthus cake tea process is prepared overcome the many stalks of traditional black tea profile leaf many without bud, soup look reddish yellow, without the fragrance of a flower, shortcoming that thick old taste is extra heavy.
Technical scheme is: a kind of sweet osmanthus cake tea process, comprises the following steps:
1. the gathering and processing of sweet osmanthus;
2. tea embryo is dry; Drying Tumblies Dry, and dries machine EAT 110-120 DEG C, water content 4-4.5% after dry;
3. lower flower; Under every 100 kilograms of tea embryos, flower amount is 20 kilograms;
4. camellia mix; Tea embryo step 2. produced is at upper berth, floor one deck tea, and thickness is even, upper berth, face one deck flower of tea, and thickness is even; One deck tea, one deck flower, repeatedly after tiling with tea grab, that tea and flower are turned mix by wood shovel is even, carry out case basement or heap basement, basement piles 40 centimetres, and the face of case basement or heap basement all closes the lid seasoned millet mush;
5. basement flower; Basement is taken time 12-14 hours, and basement carries out logical flower heat radiation in spending, the tea after basement system, water content 16-18%;
6. dry; Dry adopt 90 type vial-type roasting machine fried drys, fry the tealeaves stock of water content to 7.5-8%;
7. tea is steamed; Directly steam tealeaves stock with steam, steam to tealeaves moist soft;
8. compressing; The tealeaves of steaming is inserted long 11.5cm, wide 8.3cm, in the mould of thick 1cm, carry out being pressed into square brick type tea cake;
9. dry finished product.
As preferably, described step 1. in gathering of sweet osmanthus within latter three days, to gather smelling micro-perfume (or spice), when gathering should, early open and early adopt, open late and adopt late; Tailo is first adopted, and adopts after Schattenseite, and fine day is adopted morning, stops to adopt after sunrise, and the morning at cloudy day adopts, and greasy weather whole day is adopted; The method of gathering, for first spreading cloth under tree crown, is then shaken spray or with bamboo pole tip-tap spray, flower is fallen down, then flower shipment processed to indoor with clean thin bamboo strip square-bottomed bamboo basket, sieve with 5-6 mesh sieve.
As preferably, described tea embryo is green young tea leaves tea embryo.
As preferably, described logical flower heat radiation spreads heat radiation out for case basement tea is poured out, and heap basement tea is grabbed from inside to outside, from top to bottom grabs heap, turns, airing, leads to and spends the heat radiation time to be 20 minutes.
As preferably, described dry that finished product step is divided into just baking, two dry and dry.
As preferably, the square brick type tea cake for being pressed into is dried in described just baking and two, careful row are placed in bamboo sieve, the bamboo sieve showing square brick type tea cake is placed on hot air type well-known tea dryer is dried to square brick type tea cake bottom surface slightly dry after, by square brick type tea cake turn-over, dry another side, be dried to two sides all tack-free, and carry out two bakings after having certain degree of hardness; Described just baking temperature 60-70 DEG C, time 20min, two dry temperature 50-60 DEG C, time 20min.
As preferably, describedly to dry for the square brick type tea cake row after drying two have on the baking curtain of gauze to stand, be placed on blowing-type constant temperature oven, temperature 40-50 DEG C, the time is 30-40min, and being dried to water content is 7.5-8% again.
As preferably, described sweet osmanthus is golden osmanthus, silver-colored osmanthus, bay, orange osmanthus or Osmanthus fragans.
Compared with prior art, inventive principle of the present invention and beneficial effect are:
The present invention becomes raw material tenderness of sampling tea higher, flavour alcohol is felt well, thick flavor alcohol is lasting, overcome the many stalks of traditional black tea profile leaf many without bud, soup look reddish yellow, without the fragrance of a flower, shortcoming that thick old taste is extra heavy, meanwhile, the square brick type tea cake profile being tea embryo basement with green young tea leaves manifests with bud, soup look limpid bright, tea fragrant flower perfume (or spice) brings out the best in each other.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with accompanying drawing, the invention will be further described.
Embodiment 1
As shown in Figure 1, a kind of sweet osmanthus cake tea process, comprises the following steps:
1. the gathering and processing of sweet osmanthus: the sweet osmanthus lunar calendar is open for August, and the florescence is short, general about 20 days, full-bloom stage about a week.Sweet osmanthus is plucked, and key catches collecting time.Whether collecting time grasps proper quality sweet osmanthus Yield and quality, basement being made to osmanthus flower tea, all has a great impact.Sweet osmanthus from bud breach to standard-sized sheet, the generally about Ninth Heaven.
Sweet osmanthus is plucked too early, flower prematurity, and it is irregular that the flowers are in blossom, and fragrance is not high, and anthocaulus not easily takes off, and manually beats and adopts, mechanical damage weight.Plucked late, fragrance distributes with air natural, and fragrance declines.
Smell micro-perfume (or spice) to gather for latter three days, pattern is bright-coloured, and bud breach five millimeter, in brave claw type.Four principles are grasped: early open and early adopt, open late and adopt late when gathering; Tailo is first adopted, and adopts after Schattenseite.Weather wants three to accomplish on grasping: fine morning, the moon half, mist whole day.That is: fine day is adopted morning, stop after sunrise to adopt.The morning at cloudy day adopts, and greasy weather whole day is adopted.Therefore these time air humidity comparatively large, the fresh flower moisture loss of gathering is few, can keep freshness and the fragrance of fresh flower, the fragrant degree of favourable raising jasmine tea.
The method of gathering is: first under tree crown, spread cloth, then shakes spray or with bamboo pole tip-tap spray, flower is fallen down, then flower shipment processed to indoor with clean thin bamboo strip square-bottomed bamboo basket, sieve with 5-6 mesh sieve, to treat basement flower.For rainwater flower or dewflower, room ventilation place should be spread, available electric fan hydrofuge, after flower surface water scatters and disappears, can basement flower.As fresh flower screening process for the moment can not basement tea, should spread in clean dark and damp place, spread general 5-6 centimetres of thickness, it is unsuitable long that load spreads the time, in order to avoid scattering and disappearing and piling up heating of fragrance, reduce the quality of flower, preferably after being disposed, in time basement flower is as well for fresh flower.
2. tea embryo is dry.
Basement spend before tea embryo must compound fire drying, remove different gas and reduce water content, in order to the absorption fragrance of a flower.Tumble Dry, dry machine EAT 110-120 DEG C, tea embryo after super-dry water content control 4-4.5%.Airing in time after drying under the drying of tea embryo, temperature drop of receiving guest with tea treats basement to just harvesting and storing when 38 DEG C.The present embodiment adopts green young tea leaves tea embryo.
3. lower flower.
Lower flower amount is very few, and fragrance is faint, and lower flower amount is too much, tea embryo water absorption how easy generation water sulks.Under every 100 kilograms of tea embryos, flower amount is 20 kilograms.
4. camellia mix.
Tea embryo step 2. produced is at upper berth, floor one deck tea, and thickness is even, upper berth, face one deck flower of tea, and thickness is even; One deck tea, one deck flower, repeatedly after tiling with tea grab, that tea and flower are turned mix by wood shovel is even, carry out case basement or heap basement, basement heap is unsuitable too high, is advisable with 40 cm, but will determine according to room temperature height, and Wen Gaodui is little, and warm low heap is large.After camellia mix is even, just carry out case basement or heap basement, case or flock together and be complete, the face of case or heap all should close the lid seasoned millet mush, in order to avoid flower exposes, reduces scattering and disappearing of the fragrance of a flower.As room temperature is low, cloth bag or basement perigone cloth can be covered, to increase the temperature in case or heap, impel fragrant flower normally to tell perfume (or spice).
5. basement flower and logical flower heat radiation.
In basement flower process, because of fresh flower respiration, the heat of generation not easily scatters and disappears, the life of destructible flower, fragrant unfavorable to telling.Tealeaves is in the process of enfleuraging simultaneously, and absorb a large amount of moisture, tea is in the easy autoxidation of hydrothermal lower polyphenols.Therefore carry out logical flower heat radiation, extend the fresh flower life-span, make it multiform and become the fragrance of a flower.After basement is spent, whenever piling temperature and rising to 46-50 DEG C, carry out logical flower heat radiation, method spreads heat radiation out for be poured out by case basement tea, and heap basement tea is grabbed from inside to outside, from top to bottom grabs heap, turns, airing, about through about 20 minutes, when embryo temperature drops to 25 DEG C gradually, continue basement with regard to closing heap.As room temperature is low, when basement stack temperature is less than 40 DEG C, just obstructed flower.
Basement is taken time 12-14 hours, sees colored atrophy degree and determines.
Tea after basement system, water content 16-18%.
6. dry.
Drying mode 90 type vial-type roasting machine fried drys, fry water content to 7.5-8%, stand-by as tealeaves stock.
7. tea is steamed.Directly steam tealeaves stock with steam, steam to tealeaves moist soft.
8. compressing.
The tealeaves of steaming is inserted long 11.5cm, wide 8.3cm, in the mould of thick 1cm, suppress.During the demoulding, take out mould carefully, attention can not stave damage square brick type tea cake, and without be full of cracks peeling, six flat smooth, tender shoots manifests.
9. dry finished product.
First baking and two is dried: by the square brick type tea cake be pressed into, and careful row are placed in bamboo sieve.The bamboo sieve showing square brick type tea cake is placed on hot air type well-known tea dryer and carries out just drying.Be dried to square brick type tea cake bottom surface slightly dry after, by square brick type tea cake turn-over, dry another side.Be dried to two sides all tack-free, and carry out two bakings after having certain degree of hardness.First baking temperature 60-70 DEG C, time 20min, two dry temperature 50-60 DEG C, time 20min.
Be dried to dry again: had on the baking curtain of gauze to stand by the square brick type tea cake row after just drying, be placed on blowing-type constant temperature oven, temperature 40-50 DEG C, the time is 30-40min, and being dried to water content is 7.5-8%.
In the present embodiment, sweet osmanthus can adopt golden osmanthus, silver-colored osmanthus, bay, orange osmanthus or Osmanthus fragans.Gold osmanthus fragrance is the denseest, the taste alcohol more aromatic than other kind of the osmanthus flower tea after basement.
Claims (8)
1. a sweet osmanthus cake tea process, comprises the following steps:
1. the gathering and processing of sweet osmanthus;
2. tea embryo is dry; Drying Tumblies Dry, and dries machine EAT 110-120 DEG C, water content 4-4.5% after dry;
3. lower flower; Under every 100 kilograms of tea embryos, flower amount is 20 kilograms;
4. camellia mix; Tea embryo step 2. produced is at upper berth, floor one deck tea, and thickness is even, upper berth, face one deck flower of tea, and thickness is even; One deck tea, one deck flower, repeatedly after tiling with tea grab, that tea and flower are turned mix by wood shovel is even, carry out case basement or heap basement, basement piles 40 centimetres, and the face of case basement or heap basement all closes the lid seasoned millet mush;
5. basement flower; Basement is taken time 12-14 hours, and basement carries out logical flower heat radiation in spending, the tea after basement system, water content 16-18%;
6. dry; Dry adopt 90 type vial-type roasting machine fried drys, fry the tealeaves stock of water content to 7.5-8%;
7. tea is steamed; Directly steam tealeaves stock with steam, steam to tealeaves moist soft;
8. compressing; The tealeaves of steaming is inserted long 11.5cm, wide 8.3cm, in the mould of thick 1cm, carry out being pressed into square brick type tea cake;
9. dry finished product.
2. sweet osmanthus cake tea process according to claim 1, is characterized in that: described step 1. in gathering of sweet osmanthus within latter three days, to gather smelling micro-perfume (or spice), when gathering should, early open and early adopt, open late and adopt late; Tailo is first adopted, and adopts after Schattenseite, and fine day is adopted morning, stops to adopt after sunrise, and the morning at cloudy day adopts, and greasy weather whole day is adopted; The method of gathering, for first spreading cloth under tree crown, is then shaken spray or with bamboo pole tip-tap spray, flower is fallen down, then flower shipment processed to indoor with clean thin bamboo strip square-bottomed bamboo basket, sieve with 5-6 mesh sieve.
3. sweet osmanthus cake tea process according to claim 1, is characterized in that: described tea embryo is green young tea leaves tea embryo.
4. sweet osmanthus cake tea process according to claim 1, is characterized in that: described logical flower heat radiation is poured out and spread heat radiation out for case basement tea, and heap basement tea is grabbed from inside to outside, from top to bottom grabs heap, turns, airing, leads to and spends the heat radiation time to be 20 minutes.
5. sweet osmanthus cake tea process according to claim 1, is characterized in that: described dry that finished product step is divided into just baking, two dry and dry.
6. sweet osmanthus cake tea process according to claim 5, it is characterized in that: the square brick type tea cake for being pressed into is dried in described just baking and two, careful row are placed in bamboo sieve, the bamboo sieve showing square brick type tea cake is placed on hot air type well-known tea dryer is dried to square brick type tea cake bottom surface slightly dry after, by square brick type tea cake turn-over, dry another side, be dried to two sides all tack-free, and carry out two bakings after having certain degree of hardness; Described just baking temperature 60-70 DEG C, time 20min, two dry temperature 50-60 DEG C, time 20min.
7. sweet osmanthus cake tea process according to claim 6, it is characterized in that: described baking again has on the baking curtain of gauze for being arranged by the square brick type tea cake after two bakings to stand, is placed on blowing-type constant temperature oven, temperature 40-50 DEG C, time is 30-40min, and being dried to water content is 7.5-8%.
8. sweet osmanthus cake tea process according to claim 1, is characterized in that: described sweet osmanthus is golden osmanthus, silver-colored osmanthus, bay, orange osmanthus or Osmanthus fragans.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145939A (en) * | 2015-09-07 | 2015-12-16 | 福建省尤溪县天顺茶叶专业合作社 | Production method of black tea cakes |
| CN106900915A (en) * | 2017-03-17 | 2017-06-30 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of rose tea |
| CN108541786A (en) * | 2018-04-30 | 2018-09-18 | 蔚长飞 | A kind of production method and products thereof of sweet osmanthus Fu tea |
Citations (1)
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| CN102293275A (en) * | 2011-08-15 | 2011-12-28 | 四川蒙顶山味独珍茶业集团有限公司 | Preparation method of jasmine Tibetan tea |
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2014
- 2014-11-24 CN CN201410682821.8A patent/CN104322725A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102293275A (en) * | 2011-08-15 | 2011-12-28 | 四川蒙顶山味独珍茶业集团有限公司 | Preparation method of jasmine Tibetan tea |
Non-Patent Citations (2)
| Title |
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| 史和平: "桂花茶窨制的技术经验", 《湖北农业科学》 * |
| 陈学林: "桂花绿茶窨制关键技术的探讨", 《农产品加工学刊》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145939A (en) * | 2015-09-07 | 2015-12-16 | 福建省尤溪县天顺茶叶专业合作社 | Production method of black tea cakes |
| CN106900915A (en) * | 2017-03-17 | 2017-06-30 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of rose tea |
| CN108541786A (en) * | 2018-04-30 | 2018-09-18 | 蔚长飞 | A kind of production method and products thereof of sweet osmanthus Fu tea |
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Application publication date: 20150204 |