CN105325589A - Making technology of health-preserving black tea - Google Patents
Making technology of health-preserving black tea Download PDFInfo
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- CN105325589A CN105325589A CN201510939901.1A CN201510939901A CN105325589A CN 105325589 A CN105325589 A CN 105325589A CN 201510939901 A CN201510939901 A CN 201510939901A CN 105325589 A CN105325589 A CN 105325589A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The invention discloses a making technology of health-preserving black tea. The technology process comprises primary processing of the tea and deep processing of the tea, wherein primary processing of the tea comprises the steps of material preparation, withering, primary kneading, spreading and re-kneading, deep processing of the tea comprises the steps of fermentation, drying and fragrance enhancing, and fresh red-knees herbs, sweet wormwood herbs, mashes almonds, rice beans, fresh fructus xanthii, poria cocos, honeysuckle flowers, cordyceps sinensis and the tea are together fermented and prepared to obtain the health-preserving black tea. According to the making technology of the health-preserving black tea, tonic traditional Chinese medicines and the tea are together fermented and prepared, the obtained black tea has multiple health-care functions, the human immunity can be effectively regulated, the properties of the added traditional Chinese medicines and the tea are mutually supplemented, the effect that traditional tea makes people excited is overcome, excessive excitement can not be caused after people take the black tea, the health-preserving black tea is specially suitable for being taken by patients who have insomnia and neurasthenia, the added traditional Chinese medicines can further improve fragrance of the black tea after being steamed and fermented, and the made black tea is rich in fragrance and good in taste.
Description
Technical field
The invention belongs to processing field of tea leaves, particularly relate to a kind of manufacture craft of health preserving black tea.
Background technology
Black tea belongs to the teas that entirely ferments, and is with the bud-leaf of tea tree for raw material, refines form through technical process such as withering, knead, ferment, be dry, define black tea bar rope tightly elegant, the pitch-black graying light of color and luster, endoplasm gives off a strong fragrance, and height is long to be contained, red soup red autumnal leaves, the mellow fresh refreshing qualitative characteristics such as grade of flavour.The quality of tea leaf quality is determined by biochemical component kind, content and the ratio thereof in tealeaves, and that is, water extraction plays decisive role to tea leaf quality.The tea aroma component be separated at present reaches more than 700 and plants, and taste substance also has tens large classes, and fragrance and the flavour of people's sensation refer to that in millet paste, many water soluble chemical substance are to the comprehensive effect of institute's perception after people's sense of smell and sense of taste resultant stimulus.Fragrance and flavour are the core factor forming tea leaf quality, and be also the leading indicator weighing tea leaf quality, water-soluble nutriment is directly connected to the health-care effect of black tea simultaneously.Therefore, fragrance flavour and the nutritional labeling of improving black tea are the important channels of improving black tea quality, are also critical technological points.
Chinese patent CN201410389216.1 discloses a kind of production technology of black tea, comprises fresh leaf classification, withers, kneads, deblocks, gets rid of straight, fermentation, dries, first Titian, stock, stores sth. in a cellar fermentation, again Titian operation.But the astringent sense of this black tea lays particular stress on, fragrance and flavour are not mellow, are difficult to meet the quality requirements of market to high-grade black tea.
Chinese patent CN201410035701.9 discloses a kind of black tea preparation technology, relate to tea-manufacturing technology technical field, planting bud to bud one leaf with tea place, Shitai County, Anhui Province exhibits as fresh leaf, blue or green via stand, wither, knead, ferment, drying, the operation such as packaging.But the black tea health-care that this technique makes is not strong, and function singleness, be difficult to adapt to the requirement of people for black tea health-care performance.
Therefore a kind of fragrance is badly in need of and flavour is mellow, the black tea manufacture craft of good health care effect, to meet the demand of people for black tea quality.
Summary of the invention
The present invention is directed to the problems referred to above, a kind of manufacture craft of health preserving black tea is provided, technical process comprises primary processing of tea and tea comprehensive processing, primary processing of tea comprises material and prepares, withers, just rubs, spreads, rubs again, tea comprehensive processing comprises fermentation, dry and Titian, material prepares to comprise tealeaves collection and batching preparation, tealeaves collection is: bud to bud one leaf gathering tea tree exhibits as fresh leaf, requirement bud-leaf is complete, size uniformity, freshly not crush, the fresh leaf of anosis worm leaf, purple leaf; Batching is prepared as: dry for subsequent use after cleaning by fresh polygonum flaccidum, sweet wormwood, almond mud, rde bean, the fresh achene of Siberian cocklebur, Poria cocos, honeysuckle, Chinese caterpillar fungus; The weight ratio of tealeaves and batching is: tealeaves 150 parts ~ 170 parts, polygonum flaccidum 1 part ~ 5 parts, sweet wormwood 1 part ~ 5 parts, 1 part ~ 5 parts, almond mud, rde bean 1 part ~ 5 parts, the fresh achene of Siberian cocklebur 1 part ~ 5 parts, 10 parts ~ 15 parts, Poria cocos, honeysuckle 10 parts ~ 15 parts, Chinese caterpillar fungus 1 part ~ 5 parts.Adopt tonic Chinese herbal medicine standby with tealeaves together fermentation, the black tea obtained has plurality of health care functions, can effective adjusting immunity of human body, the herbal nature simultaneously added and tealeaves supplement mutually, overcome the effect that traditional tea makes people's excitement, excessive excitement can not be produced after drinking, be particularly suitable for insomnia, neurasthenic patient drinks.
Further, wither for: tealeaves, sweet wormwood, honeysuckle are mixed, obtain mixture, mixture is placed on the natural drying of shady and cool ventilation place, to when the moisture of mixture processed is reduced to 50% ~ 60%, stop withering.
Further, just rub for: by withering, the mixture terminated is kneaded, and does not make blade damaged, and adds almond mud, mix, knead 10min ~ 20min.
Further, spread for: spread after just rubbing end, spreading thickness is 7cm ~ 10cm, time 35min ~ 40min.
Further, rub again for: to spread after end in rub barrel, add polygonum flaccidum, mix, knead 60min ~ 80min, obtain kneading thing.
Further, the step of fermentation comprises:
One, Poria cocos, Chinese caterpillar fungus are cut to the particle of 0.2 cubic centimetre ~ 2 cubic centimetres, rde bean, the fresh achene of Siberian cocklebur are smashed to pieces, and are mixed, and put inside steamer and carry out dry blowing, steam 30 minutes ~ 60 minutes, after steamed, take out the humidity that spreading for cooling keeps 40% ~ 60%;
Two, by steamed Poria cocos, Chinese caterpillar fungus, rde bean, the fresh achene of Siberian cocklebur and knead thing and mix, obtain fermentate, be then put into fermenting cellar fermentation, temperature 30 DEG C ~ 40 DEG C, humidity 80% ~ 90%, fermentation time 7 hours ~ 9 hours.
Further, fermentate spreads into the rickle of 20cm ~ 30cm thickness, turns over tremble once every 1 hour.
Further, drying is: frying 30 minutes at temperature 130 ~ 140 DEG C after having fermented, is then dried to water content 10% ~ 15% tealeaves, obtains thick tea under 90 DEG C ~ 100 DEG C conditions.Traditional Chinese medicine ingredients can improve the fragrance of black tea further after steaming and fermenting, and make the black tea fragrance of preparation more mellow, mouthfeel is better.
Further, Titian is: under 60 DEG C ~ 80 DEG C conditions, Measuring Moisture Content of Tea is dried to 5% ~ 8%, till treating that tealeaves has obvious sweet and pure smell to occur, obtains health protection tea finished product.The fragrance of further lifting black tea and mouthfeel.
Further, technical process also comprises tea packaging: carry out vacuum packaging with polybag to health protection tea finished product, every bag of 250g.
Advantage of the present invention is:
1. present invention process adopts tonic Chinese herbal medicine standby with tealeaves together fermentation, and the black tea obtained has plurality of health care functions, can effective adjusting immunity of human body, has market prospects widely;
2. the traditional Chinese medicine ingredients of adding in present invention process can improve the fragrance of black tea further after steaming and fermenting, and make the black tea fragrance of preparation more mellow, mouthfeel is better;
3. the herbal nature added in present invention process and tealeaves supplement mutually, overcome the effect that traditional tea makes people's excitement, can not produce excessive excitement after drinking, and be particularly suitable for insomnia, neurasthenic patient drinks;
4. simple, the operation of present invention process preparation method and equipment uncomplicated, be conducive to large-scale promotion.
Except object described above, feature and advantage, the present invention also has other object, feature and advantage.Below with reference to detailed description of the invention, the present invention is further detailed explanation.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in detail, but the multitude of different ways that the present invention can be defined by the claims and cover is implemented.
embodiment 1
A kind of manufacture craft of health preserving black tea
Technical process comprises:
(1) material prepares: tealeaves collection and batching preparation, tealeaves collection is: bud to bud one leaf gathering tea tree on height above sea level 1500m ~ 2500m high mountain exhibits as fresh leaf, requires that bud-leaf is complete, size uniformity, freshly not crush, the fresh leaf of anosis worm leaf, purple leaf.
(2) batching preparation: fresh polygonum flaccidum, sweet wormwood, almond mud, rde bean, the fresh achene of Siberian cocklebur, Poria cocos, honeysuckle, Chinese caterpillar fungus are dried for subsequent use after cleaning; The weight ratio of tealeaves and batching is: tealeaves 150 parts, polygonum flaccidum 1 part, sweet wormwood 1 part, 1 part, almond mud, rde bean 1 part, the fresh achene of Siberian cocklebur 1 part, 10 parts, Poria cocos, honeysuckle 10 parts, Chinese caterpillar fungus 1 part.
(3) wither: tealeaves, sweet wormwood, honeysuckle are mixed, obtains mixture, mixture is placed on the natural drying of shady and cool ventilation place, to when the moisture of mixture processed is reduced to 50%, stop withering.Just rub for: by withering, the mixture terminated is kneaded, and does not make blade damaged, and adds almond mud, mix, knead 10min.
(4) spread: spread after just rubbing end, spreading thickness is 7cm, time 35min.Rub again for: to spread after end in rub barrel, add polygonum flaccidum, mix, knead 60min, obtain kneading thing.
(5) ferment: the particle first Poria cocos, Chinese caterpillar fungus being cut to 0.2 cubic centimetre, rde bean, the fresh achene of Siberian cocklebur are smashed to pieces, and are mixed, and put inside steamer and carry out dry blowing, steam 30 minutes, after steamed, take out the humidity of spreading for cooling maintenance 40%; Then by steamed Poria cocos, Chinese caterpillar fungus, rde bean, the fresh achene of Siberian cocklebur and knead thing and mix, obtain fermentate, fermentate spreads into the rickle of 20cm thickness, turning over every 1 hour trembles once, is then put into fermenting cellar fermentation, temperature 30 DEG C, humidity 80%, fermentation time 7 hours.
(6) dry: frying 30 minutes at temperature 130 DEG C after having fermented, is then dried to water content 10% tealeaves, obtains thick tea under 90 DEG C of conditions.
(7) Titian: under 60 DEG C of conditions, Measuring Moisture Content of Tea is dried to 5%, till treating that tealeaves has obvious sweet and pure smell to occur, obtains health protection tea finished product.
(8) tea packaging: vacuum packaging is carried out to health protection tea finished product with polybag, every bag of 250g.
embodiment 2
A kind of manufacture craft of health preserving black tea
Technical process comprises primary processing of tea and tea comprehensive processing, primary processing of tea comprises material and prepares, withers, just rubs, spreads, rubs again, tea comprehensive processing comprises fermentation, dry and Titian, material prepares to comprise tealeaves collection and batching preparation, tealeaves collection is: bud to bud one leaf gathered on tea tree exhibits as fresh leaf, requires that bud-leaf is complete, size uniformity, freshly not crush, the fresh leaf of anosis worm leaf, purple leaf; Batching is prepared as: dry for subsequent use after cleaning by fresh polygonum flaccidum, sweet wormwood, almond mud, rde bean, the fresh achene of Siberian cocklebur, Poria cocos, honeysuckle, Chinese caterpillar fungus; The weight ratio of tealeaves and batching is: tealeaves 170 parts, polygonum flaccidum 5 parts, sweet wormwood 5 parts, 5 parts, almond mud, rde bean 5 parts, the fresh achene of Siberian cocklebur 5 parts, 15 parts, Poria cocos, honeysuckle 15 parts, Chinese caterpillar fungus 5 parts.Wither for: tealeaves, sweet wormwood, honeysuckle are mixed, obtain mixture, mixture is placed on the natural drying of shady and cool ventilation place, to when the moisture of mixture processed is reduced to 60%, stop withering.Just rub for: by withering, the mixture terminated is kneaded, and does not make blade damaged, and adds almond mud, mix, knead 20min.Spread for: spread after just rubbing end, spreading thickness is 10cm, time 40min.Rub again for: to spread after end in rub barrel, add polygonum flaccidum, mix, knead 80min, obtain kneading thing.The step of fermentation comprises: the particle first Poria cocos, Chinese caterpillar fungus being cut to 2 cubic centimetres, and rde bean, the fresh achene of Siberian cocklebur are smashed to pieces, and mixed, and put inside steamer and carry out dry blowing, steam 60 minutes, after steamed, takes out the humidity of spreading for cooling maintenance 60%; Then by steamed Poria cocos, Chinese caterpillar fungus, rde bean, the fresh achene of Siberian cocklebur and knead thing and mix, obtain fermentate, fermentate spreads into the rickle of 30cm thickness, turning over every 1 hour trembles once, is then put into fermenting cellar fermentation, temperature 40 DEG C, humidity 90%, fermentation time 9 hours.Drying is: frying 30 minutes at temperature 140 DEG C after having fermented, is then dried to water content 15% tealeaves, obtains thick tea under 100 DEG C of conditions.Titian is: under 80 DEG C of conditions, Measuring Moisture Content of Tea is dried to 8%, till treating that tealeaves has obvious sweet and pure smell to occur, obtains health protection tea finished product.Technical process also comprises tea packaging: carry out vacuum packaging with polybag to health protection tea finished product, every bag of 250g.
embodiment 3
A kind of manufacture craft of health preserving black tea
Technical process comprises primary processing of tea and tea comprehensive processing, primary processing of tea comprises material and prepares, withers, just rubs, spreads, rubs again, tea comprehensive processing comprises fermentation, dry and Titian, material prepares to comprise tealeaves collection and batching preparation, tealeaves collection is: bud to bud one leaf gathering tea tree on height above sea level 1500m ~ 2500m high mountain exhibits as fresh leaf, requires that bud-leaf is complete, size uniformity, freshly not crush, the fresh leaf of anosis worm leaf, purple leaf; Batching is prepared as: dry for subsequent use after cleaning by fresh polygonum flaccidum, sweet wormwood, almond mud, rde bean, the fresh achene of Siberian cocklebur, Poria cocos, honeysuckle, Chinese caterpillar fungus; The weight ratio of tealeaves and batching is: tealeaves 160 parts, polygonum flaccidum 3 parts, sweet wormwood 3 parts, 3 parts, almond mud, rde bean 3 parts, the fresh achene of Siberian cocklebur 3 parts, 12.5 parts, Poria cocos, honeysuckle 12.5 parts, Chinese caterpillar fungus 3 parts.Wither for: tealeaves, sweet wormwood, honeysuckle are mixed, obtain mixture, mixture is placed on the natural drying of shady and cool ventilation place, to when the moisture of mixture processed is reduced to 55%, stop withering.Just rub for: by withering, the mixture terminated is kneaded, and does not make blade damaged, and adds almond mud, mix, knead 15min.Spread for: spread after just rubbing end, spreading thickness is 8.5cm, time 37.5min.Rub again for: to spread after end in rub barrel, add polygonum flaccidum, mix, knead 70min, obtain kneading thing.The step of fermentation comprises: the particle first Poria cocos, Chinese caterpillar fungus being cut to 1.1 cubic centimetres, and rde bean, the fresh achene of Siberian cocklebur are smashed to pieces, and mixed, and put inside steamer and carry out dry blowing, steam 45 minutes, after steamed, takes out the humidity of spreading for cooling maintenance 50%; Then by steamed Poria cocos, Chinese caterpillar fungus, rde bean, the fresh achene of Siberian cocklebur and knead thing and mix, obtain fermentate, fermentate spreads into the rickle of 25cm thickness, turning over every 1 hour trembles once, is then put into fermenting cellar fermentation, temperature 35 DEG C, humidity 85%, fermentation time 8 hours.Drying is: frying 30 minutes at temperature 135 DEG C after having fermented, is then dried to water content 12.5% tealeaves, obtains thick tea under 95 DEG C of conditions.Titian is: under 70 DEG C of conditions, Measuring Moisture Content of Tea is dried to 6.5%, till treating that tealeaves has obvious sweet and pure smell to occur, obtains health protection tea finished product.Technical process also comprises tea packaging: carry out vacuum packaging with polybag to health protection tea finished product, every bag of 250g.
embodiment 4
A kind of manufacture craft of health preserving black tea
Technical process comprises primary processing of tea and tea comprehensive processing, primary processing of tea comprises material and prepares, withers, just rubs, spreads, rubs again, tea comprehensive processing comprises fermentation, dry and Titian, material prepares to comprise tealeaves collection and batching preparation, tealeaves collection is: bud to bud one leaf gathering tea tree on height above sea level 1500m ~ 2500m high mountain exhibits as fresh leaf, requires that bud-leaf is complete, size uniformity, freshly not crush, the fresh leaf of anosis worm leaf, purple leaf; Batching is prepared as: dry for subsequent use after cleaning by fresh polygonum flaccidum, sweet wormwood, almond mud, rde bean, the fresh achene of Siberian cocklebur, Poria cocos, honeysuckle, Chinese caterpillar fungus; The weight ratio of tealeaves and batching is: tealeaves 157 parts, polygonum flaccidum 1 part, sweet wormwood 2 parts, 3 parts, almond mud, rde bean 4 parts, the fresh achene of Siberian cocklebur 5 parts, 14 parts, Poria cocos, honeysuckle 13 parts, Chinese caterpillar fungus 2 parts.Wither for: tealeaves, sweet wormwood, honeysuckle are mixed, obtain mixture, mixture is placed on the natural drying of shady and cool ventilation place, to when the moisture of mixture processed is reduced to 56%, stop withering.Just rub for: by withering, the mixture terminated is kneaded, and does not make blade damaged, and adds almond mud, mix, knead 12min.Spread for: spread after just rubbing end, spreading thickness is 9cm, time 38min.Rub again for: to spread after end in rub barrel, add polygonum flaccidum, mix, knead 68min, obtain kneading thing.The step of fermentation comprises: the particle first Poria cocos, Chinese caterpillar fungus being cut to 1.2 cubic centimetres, and rde bean, the fresh achene of Siberian cocklebur are smashed to pieces, and mixed, and put inside steamer and carry out dry blowing, steam 36 minutes, after steamed, takes out the humidity of spreading for cooling maintenance 46%; Then by steamed Poria cocos, Chinese caterpillar fungus, rde bean, the fresh achene of Siberian cocklebur and knead thing and mix, obtain fermentate, fermentate spreads into the rickle of 23cm thickness, turning over every 1 hour trembles once, is then put into fermenting cellar fermentation, temperature 34 DEG C, humidity 89%, fermentation time 7.9 hours.Drying is: frying 30 minutes at temperature 134 DEG C after having fermented, is then dried to water content 14% tealeaves, obtains thick tea under 97 DEG C of conditions.Titian is: under 68 DEG C of conditions, Measuring Moisture Content of Tea is dried to 5.8%, till treating that tealeaves has obvious sweet and pure smell to occur, obtains health protection tea finished product.Technical process also comprises tea packaging: carry out vacuum packaging with polybag to health protection tea finished product, every bag of 250g.
experimental example
In this experimental example, test the performance of black tea prepared by the present invention 1 ~ 4 by experiment.
1. test material
Experimental group: black tea prepared by the embodiment of the present invention 1 ~ 4;
Control group: black tea prepared by commonsense method.
2. test method
The indices performance of black tea prepared by the black tea of the test embodiment of the present invention 1 ~ 4 preparation, commonsense method.
3. result of the test
Analyze after the indices performance test of black tea prepared by the black tea embodiment of the present invention 1 ~ 4 prepared, commonsense method, experimental result is in table 1.
Table 1. test result
| Material | Health properties | Fragrance mouthfeel | Uncomfortable crowd |
| Black tea prepared by embodiment 1 | Improve immunity, promote endocrine, nourishing the stomach, stabilizing blood pressure, fat-reducing | Strong and brisk in taste, taste and sweet mouthfeel, aftertaste is long | Baby |
| Black tea prepared by embodiment 2 | Improve immunity, promote endocrine, nourishing the stomach, stabilizing blood pressure, fat-reducing | Strong and brisk in taste, taste and sweet mouthfeel, aftertaste is long | Baby |
| Black tea prepared by embodiment 3 | Improve immunity, promote endocrine, nourishing the stomach, stabilizing blood pressure, fat-reducing | Strong and brisk in taste, taste and sweet mouthfeel, aftertaste is long | Baby |
| Black tea prepared by embodiment 4 | Improve immunity, promote endocrine, nourishing the stomach, stabilizing blood pressure, fat-reducing | Strong and brisk in taste, taste and sweet mouthfeel, aftertaste is long | Baby |
| Black tea prepared by commonsense method | Nourishing the stomach, stabilizing blood pressure, fat-reducing | Savory | Infant, pregnant woman, insomniac |
Experimental result shows, compared with the black tea prepared with commonsense method, the health properties of black tea under square one prepared by the embodiment of the present invention 1 ~ 4 is better, fragrance mouthfeel better, and uncomfortable crowd's scope is less simultaneously, and preparation technology is applicable to promoting.
These are only the preferred embodiments of the present invention and experimental example, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., within the protection domain that all should be included in invention.
Claims (10)
1. the manufacture craft of a health preserving black tea, technical process comprises primary processing of tea and tea comprehensive processing, described primary processing of tea comprises material and prepares, withers, just rubs, spreads, rubs again, described tea comprehensive processing comprises fermentation, dry and Titian, it is characterized in that, described material prepares to comprise tealeaves collection and batching preparation, described tealeaves collection is: bud to bud one leaf gathering tea tree exhibits as fresh leaf, requirement bud-leaf is complete, size uniformity, freshly not crush, the fresh leaf of anosis worm leaf, purple leaf; Described batching is prepared as: dry for subsequent use after cleaning by fresh polygonum flaccidum, sweet wormwood, almond mud, rde bean, the fresh achene of Siberian cocklebur, Poria cocos, honeysuckle, Chinese caterpillar fungus; The weight ratio of described tealeaves and described batching is: tealeaves 150 parts ~ 170 parts, polygonum flaccidum 1 part ~ 5 parts, sweet wormwood 1 part ~ 5 parts, 1 part ~ 5 parts, almond mud, rde bean 1 part ~ 5 parts, the fresh achene of Siberian cocklebur 1 part ~ 5 parts, 10 parts ~ 15 parts, Poria cocos, honeysuckle 10 parts ~ 15 parts, Chinese caterpillar fungus 1 part ~ 5 parts.
2. manufacture craft according to claim 1, is characterized in that, described in wither for: tealeaves, sweet wormwood, honeysuckle are mixed, obtain mixture, mixture is placed on the natural drying of shady and cool ventilation place, to when the moisture of mixture processed is reduced to 50% ~ 60%, stops withering.
3. manufacture craft according to claim 1, is characterized in that, described just rub for: by withering, the mixture terminated is kneaded, and does not make blade damaged, and adds almond mud, mix, knead 10min ~ 20min.
4. manufacture craft according to claim 1, is characterized in that, described in spread for: spread after just rubbing end, spreading thickness is 7cm ~ 10cm, time 35min ~ 40min.
5. manufacture craft according to claim 1, is characterized in that, described rub again for: to spread after end in rub barrel, add polygonum flaccidum, mix, knead 60min ~ 80min, obtain kneading thing.
6. manufacture craft according to claim 1, is characterized in that, the step of described fermentation comprises:
Poria cocos, Chinese caterpillar fungus are cut to the particle of 0.2 cubic centimetre ~ 2 cubic centimetres, rde bean, the fresh achene of Siberian cocklebur are smashed to pieces, and are mixed, and put inside steamer and carry out dry blowing, steam 30 minutes ~ 60 minutes, after steamed, take out the humidity that spreading for cooling keeps 40% ~ 60%;
By steamed Poria cocos, Chinese caterpillar fungus, rde bean, the fresh achene of Siberian cocklebur and knead thing and mix, obtain fermentate, be then put into fermenting cellar fermentation, temperature 30 DEG C ~ 40 DEG C, humidity 80% ~ 90%, fermentation time 7 hours ~ 9 hours.
7. manufacture craft according to claim 6, is characterized in that, described fermentate spreads into the rickle of 20cm ~ 30cm thickness, turns over tremble once every 1 hour.
8. manufacture craft according to claim 1, is characterized in that, described drying is: frying 30 minutes at temperature 130 ~ 140 DEG C after having fermented, is then dried to water content 10% ~ 15% tealeaves, obtains thick tea under 90 DEG C ~ 100 DEG C conditions.
9. manufacture craft according to claim 1, is characterized in that, described Titian is: under 60 DEG C ~ 80 DEG C conditions, Measuring Moisture Content of Tea is dried to 5% ~ 8%, till treating that tealeaves has obvious sweet and pure smell to occur, obtains health protection tea finished product.
10. manufacture craft according to claim 1, is characterized in that, described technical process also comprises tea packaging: carry out vacuum packaging with polybag to health protection tea finished product, every bag of 250g.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106417824A (en) * | 2016-11-02 | 2017-02-22 | 邢台麓馨农业发展有限公司 | Making method of novel honeysuckle flower black tea |
| CN107307292A (en) * | 2016-08-17 | 2017-11-03 | 林俊君 | A kind of dried orange peel ginger sugar pleurotus eryngii tea cake and preparation method thereof |
| CN110637907A (en) * | 2019-10-24 | 2020-01-03 | 余庆县构皮滩茶业有限责任公司 | Method for producing lobular ilex kudingcha |
| CN116649450A (en) * | 2023-07-26 | 2023-08-29 | 昆明木开食品有限公司 | Tea with special aroma and taste and preparation method thereof |
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| CN1620883A (en) * | 2004-12-30 | 2005-06-01 | 桂林莱茵生物科技股份有限公司 | Grosvenor momordica pouched tea |
| CN103190498A (en) * | 2013-05-03 | 2013-07-10 | 福建省柘荣县天康茶业有限公司 | Honeysuckle tea and processing method thereof |
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