CN104782811A - Jasmine flower micro-fermented tea and preparation process thereof - Google Patents

Abstract

The invention discloses jasmine flower micro-fermented tea and a preparation process thereof. The jasmine flower micro-fermented tea is obtained through stacking, high-temperature roasting, cooling, and bagging and natural fermentation for a semi-finished tea base; the jasmine flower micro-fermented tea prepared by the method furthest reserves the sweetness and the mellowness of fermented tea, and has the faint scent of jasmine flower; moreover, the contents of theophylline and tea polyphenols are low; the product achieves an elegant appearance, excellent taste and fragrance, a bright soup colour, a strong and natural fragrance, a pure and sweet state, a delicious aroma after drinking, and a strong aftertaste.

Description

A kind of micro-fermented tea of Jasmine and preparation technology thereof

Technical field

The present invention relates to micro-fermented tea and preparation technology thereof, be specifically related to the micro-fermented tea of a kind of Jasmine and preparation technology thereof.

Background technology

After the first operations processed such as fermented tea is the one of tealeaves manufacture craft, and it refers to that tea tree bud-leaf is through withering, and rubs and cuts, fermentation, dry make gross tea, then the tea through making, be exactly fermented tea.

One, light fermented tea: without the tea of sweat, i.e. so-called green tea, because azymic, therefore smell is natural, pleasant to the palate, dark brown emerald green.

Two, semi-fermented tea: in manufacturing process, chlorophyll constituents of tea is destroyed, and make it attenuation degree by 20% to 70% not etc., be semi-fermented tea, as Iron Guanyin, Wuyi cliff tea etc.Semi-fermented tea withering through daylight in manufacturing process, wither indoors, stir-fry cyanines, knead and drying forms.So have the delicate fragrance glycol of green tea and the color and luster fruital of black tea concurrently, have characteristic.This tea is because part fermentation, and therefore leaf presents the special aesthetic feeling of " greenery red margination ".

Three, full fermented tea: the tealeaves be 100% being fermentation, presenting redness or the peony of distinctness afterwards, having characteristic, being referred to as black tea, as Assam tea because brewing dark brown.The fragrance of black tea can produce diverse smell because of the difference of kind, be difficult to describe, but the fragrance that come out by throat depths after drink, made us salubrious comfortable feel and felt, but tea stain is heavier, drinks preferably to brush teeth afterwards.

Existing jasmine tea is obtained after adopting finished product green tea to mix with Jasmine.Due to be adopt green tea as tea embryo, fermentation problem need not be considered.Discovery is studied for many years through applicant, just because of the problem that have ignored fermentation, and the control of temperature, cause jasmine tea not only fragrance loss in manufacturing process, and theophylline (every g tea about containing theophylline 2mg), caffeine (content is about 2-4% in tealeaves) and Tea Polyphenols (content is about 20-30% in tealeaves) content are excessive, the crowd of some physique (insomnia, neurasthenia, emotional etc.) is not not suitable for drinking.

Summary of the invention

In view of above-mentioned weak point, the object of the present invention is to provide one to drink the crowd micro-fermented tea of Jasmine and preparation technology thereof widely, the present invention, by being deposited in pile, oven dry, cooling, pack, fry flower by tealeaves, obtains the micro-fermented tea of Jasmine; The micro-fermented tea of the Jasmine that the method obtains not only farthest remains the glycol of fermented tea but also has the delicate fragrance of Jasmine, and theophylline, caffeine, polyphenol content are few, the crowd that drinks is extensive, and that product reaches outward appearance grace, taste perfume is held concurrently is good, soup look becomes clear, tooth cheek lasting after honest sweet refreshing, the drink of the nature that gives off a strong fragrance, flavour, aftertaste are strong fragrant.

In order to achieve the above object, present invention employs following technical scheme:

A preparation technology for the micro-fermented tea of Jasmine, comprises the following steps:

(1) pile fermentation:

Green tea is spread on the Horizon of workshop, the mode of employing one deck green tea, one deck jasmine fresh flower carries out pile, wherein the mass ratio of green tea and jasmine fresh flower is 1:0.5, pile one-tenth is highly the four directions heap of 30cm-50cm, make that jasmine fresh flower puts perfume (or spice), tealeaves is enfleuraged, the simultaneously stability moisture that tealeaves is being enfleuraged, naturally 50 DEG C-60 DEG C are warming up to, carrying out turning when reaching 60 DEG C makes tea heap be cooled to 30 DEG C, then continue to allow it naturally be warming up to 50 DEG C-60 DEG C, carry out turning again and be cooled to 30 DEG C, repeat this process 10-12 hour, enter into baking operation;

(2) dry:

Jasmine fresh flower and tea leaf are crossed screen-dividing machine separately, and jasmine fresh flower is used for follow-up stir-frys worker employed in a plant nursery sequence, tealeaves feeding dryer, and tealeaves is bake drying 5-8 minute under 150 DEG C of conditions, tealeaves moisture content when making tealeaves go out dryer be 10% (w/w);

(3) cool:

Adopt air cooling way to from dryer out time temperature be the tealeaves of 80 DEG C-100 DEG C carry out 5 minutes air-cooled, make tealeaves temperature be down to room temperature;

(4) pack is deposited:

The tealeaves of being down to room temperature is loaded gunnysack and puts into storehouse, 100 jin of fixed bags, spontaneous fermentation, maintain the temperature at 20-25 DEG C of degree, fermentation 3-7 days, the tealeaves after fermentation repeats the same operation of step (2), step (3) and step (4) once again, then enters and fries worker employed in a plant nursery's sequence;

(5) flower is fried:

Tea stir-frying pot is warming up to 150 DEG C, then complete tealeaves and the step (2) of step (4) being fermented is inserted tea stir-frying pot by the jasmine fresh flower that screen-dividing machine separates and is carried out rolling and fry tea and take the dish out of the pot after 20 minutes, spreading for cooling is to room temperature, and loading gunnysack is deposited and within one month, made it ferment, and obtains the micro-fermented tea of Jasmine.

The micro-fermented tea of Jasmine obtained by the present invention is adopted not only farthest to remain the glycol of fermented tea but also have the delicate fragrance of Jasmine, and theophylline, caffeine, polyphenol content are few, make to be suitable for the scope of drinking more extensive, product reaches outward appearance grace, that taste perfume is held concurrently is good, soup look becomes clear, tooth cheek lasting after honest sweet refreshing, the drink of the nature that gives off a strong fragrance, flavour, aftertaste be strong fragrant.

Detailed description of the invention

A preparation technology for the micro-fermented tea of Jasmine, comprises the following steps:

(1) pile fermentation:

Semi-finished product tea and green tea are spread on the Horizon of workshop, the mode of employing one deck green tea, one deck jasmine fresh flower carries out pile, wherein the mass ratio of green tea and jasmine fresh flower is 1:0.5, pile one-tenth is highly the four directions heap of 40cm, make that jasmine fresh flower puts perfume (or spice), tealeaves is enfleuraged, the simultaneously stability moisture that tealeaves is being enfleuraged, when tea is warming up to 60 DEG C under piling up the effect absorbing moisture naturally, carry out turning to make all to be cooled to 30 DEG C inside and outside tea heap, then continue to allow it naturally be warming up to 60 DEG C, carry out turning again and be cooled to 30 DEG C, repeat this process 12 hours, enter into baking operation; Whole heating and cooling process slight between half fermentation, jasmine fresh flower is put while perfume (or spice) withers, and tealeaves have also been obtained well wetting fermentation.

(2) dry:

Jasmine fresh flower and tea leaf are crossed screen-dividing machine separately, and jasmine fresh flower is used for follow-up stir-frys worker employed in a plant nursery sequence, tealeaves feeding dryer, tealeaves bake drying 6 minutes under 150 DEG C of conditions, and when making tealeaves go out dryer, tealeaves moisture content is 10% (w/w).

(3) cool:

Adopt air cooling way to from dryer out time temperature be the tealeaves of 90 DEG C carry out 5 minutes air-cooled, make tealeaves temperature be down to room temperature; In the cooling procedure of 5 minutes, tea obtains again micro-refining.

(4) pack is deposited:

The tealeaves of being down to room temperature is loaded gunnysack and puts into storehouse, 100 jin of fixed bags, spontaneous fermentation, maintain the temperature at 23 DEG C of degree, ferment 7 days, the tealeaves after fermentation repeats the same operation of step (2), step (3) and step (4) once again, then enters and fries worker employed in a plant nursery's sequence.

(5) flower is fried:

Tea stir-frying pot is warming up to 150 DEG C, then complete tealeaves and the step (2) of step (4) being fermented is inserted tea stir-frying pot by the jasmine fresh flower that screen-dividing machine separates and is carried out rolling and fry tea and take the dish out of the pot after 20 minutes, spreading for cooling is to room temperature, and loading gunnysack is deposited and within one month, made it ferment, and obtains the micro-fermented tea of Jasmine.

Micro-for Jasmine obtained by the present invention fermented tea has been carried out corresponding test and detection, and result is as follows:

That product reaches outward appearance grace, taste perfume is held concurrently is good, soup look becomes clear, tooth cheek lasting after honest sweet refreshing, the drink of the nature that gives off a strong fragrance, flavour, aftertaste are strong fragrant.

Determination of Theophylline Concentration: the Determination of Theophylline Concentration of every g tea is not higher than 0.5mg; Its every g tea of jasmine tea obtained by existing technique is about containing theophylline 2mg.

Caffeine content: content is about 0.5-1.5% in tealeaves; Its caffeine of jasmine tea obtained by existing technique content in tealeaves is about 2-4%.

Polyphenol content: content is about 10-18% in tealeaves; Its Tea Polyphenols of jasmine tea obtained by existing technique content in tealeaves is about 20-30%.

Claims (1)

1. the micro-fermented tea of Jasmine, is characterized in that: this micro-fermented tea is obtained by following preparation technology:

(1) pile fermentation:

Green tea is spread on the Horizon of workshop, the mode of employing one deck green tea, one deck jasmine fresh flower carries out pile, wherein the mass ratio of green tea and jasmine fresh flower is 1:0.5, pile one-tenth is highly the four directions heap of 30cm-50cm, make that jasmine fresh flower puts perfume (or spice), tealeaves is enfleuraged, the simultaneously stability moisture that tealeaves is being enfleuraged, naturally 50 DEG C-60 DEG C are warming up to, carrying out turning when reaching 60 DEG C makes tea heap be cooled to 30 DEG C, then continue to allow it naturally be warming up to 50 DEG C-60 DEG C, carry out turning again and be cooled to 30 DEG C, repeat this process 10-12 hour, enter into baking operation;

(2) dry:

Jasmine fresh flower and tea leaf are crossed screen-dividing machine separately, and jasmine fresh flower is used for follow-up stir-frys worker employed in a plant nursery sequence, tealeaves feeding dryer, and tealeaves is bake drying 5-8 minute under 150 DEG C of conditions, and when making tealeaves go out dryer, tealeaves moisture content is 10% (w/w);

(3) cool:

Adopt air cooling way to from dryer out time temperature be the tealeaves of 80 DEG C-100 DEG C carry out 5 minutes air-cooled, make tealeaves temperature be down to room temperature;

(4) pack is deposited:

The tealeaves of being down to room temperature is loaded gunnysack and puts into storehouse, 100 jin of fixed bags, spontaneous fermentation, maintain the temperature at 20-25 DEG C of degree, fermentation 3-7 days, the tealeaves after fermentation repeats the same operation of step (2), step (3) and step (4) once again, then enters and fries worker employed in a plant nursery's sequence;

(5) flower is fried:

Tea stir-frying pot is warming up to 150 DEG C, then complete tealeaves and the step (2) of step (4) being fermented is inserted tea stir-frying pot by the jasmine fresh flower that screen-dividing machine separates and is carried out rolling and fry tea and take the dish out of the pot after 20 minutes, spreading for cooling is to room temperature, and loading gunnysack is deposited and within one month, made it ferment, and obtains the micro-fermented tea of Jasmine.