CN105410271A - Production method for jujube bud green tea - Google Patents
Production method for jujube bud green tea Download PDFInfo
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- CN105410271A CN105410271A CN201510904316.8A CN201510904316A CN105410271A CN 105410271 A CN105410271 A CN 105410271A CN 201510904316 A CN201510904316 A CN 201510904316A CN 105410271 A CN105410271 A CN 105410271A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a production method for jujube bud green tea. The production method comprises the steps of a, withering: withering fresh jujube buds at the room temperature; b, refreshing and seasoning: boiling the withered jujube buds in red date sauce; c, moisture moving and reviving: spreading and drying the jujube buds to continue withering; d, drying and fragrance raising after rolling. Green tea is produced with the jujube buds serving as raw materials, and accordingly bitterness can be reduced, the delicate flavor of the jujube buds is raised, the freshness and liveliness of the jujube buds are improved, substances of residual pesticides are removed, and the produced jujube bud green tea is clear in leaf veins of the jujube bud base and high in freshness and liveliness, tastes fragrant and sweet and is nice in flavor.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly jujube bud green tea preparation method.
Background technology
Common health protection tea has three classes: one is single tea, namely with the tea of tea or herbal medicine making simply, as green tea, black tea, oolong tea, Chinese wolfberry tea etc.; Two is tea dosings, is the health protection tea that existing tea has again medicine, as the period of the day from 11 a.m. to 1 p.m tea, gold prays vine tea, Chuanxiong Chatiao San etc.; Three is alternative teas, is with the flower of drinkable plant, leaf, fruit and rhizome etc. for the tealeaves with health role of Raw material processing is for drink, does not have tea, as ginkgo leave tea, ganoderma tea, notoginseng tea, chrysanthemum tea, haw tea, bitter buckwheat tea, jujube young tea leaves etc. in its composition.China's jujube output accounts for more than 98% of the world.NORTHWEST CHINA area abundance at sunshine, dry and rainless, suitable jujube tree plantation, the date sugar content of producing is high, mouthfeel good.In recent years, the Northwest's jujube tree growing surface is increasing degree about 30% for many years, and jujube tree has become northwest peasant and adjusted one of crop mix and the important channel of improving income.Spring and summer season, to prune and bud picking is the important step of jujube tree field management, especially to young jujube tree bud picking and pruning, to tree-like and product jujube amount is extremely important.Bud picking produces a large amount of jujube bud and delicate branches and leaves with pruning.Contain a large amount of amino acid in jujube tree bud or tender leaf, especially the content of essential amino acid is higher, and zinc and selenium and other trace elements are very abundant; In addition, containing materials such as a large amount of flavonoids and organic acids.In history, western jujube agriculture just has Jujube Leaves, jujube tree bud through steaming fried dry as the soaked custom of drinking of alternative tea.With jujube tree bud or tender leaf for raw material, use for reference the jujube bud green tea of Green tea making method processing, common jujube bud bitter taste of green tea is excessively sufficient, press through jujube bud delicate flavour, can not embody the characteristic of jujube bud green tea, and the speed that completes in process is slow, the fresh degree of tealeaves color is low, the uniformity is not high, and can not grass smell be removed, have a strong impact on the quality of tea.
Therefore, need a kind of new jujube bud green tea preparation method, can bitter taste be reduced, promote jujube bud delicate flavour, promote and the material such as the fresh degree of jujube bud and removal residues of pesticides, prepare jujube bud base vein saturating clearly, fresh degree is high, and flavour is fragrant and sweet, the jujube bud green tea that mouthfeel is fabulous.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of jujube bud green tea preparation method, can bitter taste be reduced, promote jujube bud delicate flavour, promote and the material such as the fresh degree of jujube bud and removal residues of pesticides, prepare jujube bud base vein saturating clearly, fresh degree is high, and flavour is fragrant and sweet, the jujube bud green tea that mouthfeel is fabulous.
Jujube bud green tea preparation method of the present invention, comprises the following steps:
A. wither: fresh jujube tree bud room temperature is withered;
B. fresh seasoning is returned: by the jujube tree bud boiling in red date baste after withering;
C. leak water and return to life from the nether world: spread to dry and continue to wither;
D. post-drying Titian is kneaded;
Further, in step a, wither to water content be 65-75%;
Further, in step b, by extra dry red wine jujube or/and fresh jujube decocts lixiviate obtain red date baste, jujube tree bud is put into the red date baste boiling 20-35 second of boiling;
Further, in step b, extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:10-20, decocts 1.5-2.5 hour obtained red date baste, jujube tree bud is put into the red date baste boiling 30 seconds of boiling;
Further, in step b, constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
Further, in step c, spread and dry to water content 50 ~ 60%, and stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
Further, in steps d, kneading to rolled twig rate is 78-90%, and cell crashing ratio is 45-55%;
Further, in steps d, kneading to rolled twig rate is 80%, and cell crashing ratio is 50%;
Further, in steps d, at temperature is 110-130 DEG C, dry 6-15 minute;
Further, in steps d, after Titian, the water content of jujube bud green tea is 3-7%.
Beneficial effect of the present invention: jujube bud green tea preparation method of the present invention, with jujube tree bud head for raw material makes green tea, bitter taste can be reduced, promote jujube bud delicate flavour, promote and the material such as the fresh degree of jujube bud and removal residues of pesticides, prepare jujube bud base vein saturating clearly, fresh degree is high, flavour is fragrant and sweet, the jujube bud green tea that mouthfeel is fabulous.
Detailed description of the invention
Jujube bud green tea preparation method of the present invention, comprises the following steps:
A. wither: fresh jujube tree bud room temperature is withered; Pluck jujube tree bud head about 2cm, at room temperature spread, often stir in process, after green grass gas part is scattered and disappeared, blade becomes soft;
B. fresh seasoning is returned: by the jujube tree bud boiling in red date baste after withering;
C. leak water and return to life from the nether world: spread to dry and continue to wither;
D. post-drying Titian is kneaded;
Common jujube bud bitter taste of green tea is excessively sufficient, presses through jujube bud delicate flavour, can not embody the characteristic of jujube bud green tea, through returning fresh seasoning and two processing steps of leaking water of returning to life from the nether world, obviously can reduce bitter taste, increase red date fruity and fruital taste, promote the fresh degree of jujube bud and remove the materials such as residues of pesticides; Return in fresh seasoning process, the red date baste prepared with fresh jujube or extra dry red wine jujube, red date flavour, delicate flavour incorporates in jujube young tea leaves base, and prepare jujube bud green tea and have fruital taste, flavour is fragrant and sweet, and mouthfeel is fabulous; Compared with the mode that the mode that completes and the tradition of boiling complete, possess the speed of completing fast, leaf color jade green, the uniformity is high, and substantially removes grass smell, improves jujube young tea leaves fragrance.Adopt back fresh seasoning and return to life from the nether world leak water that two processing steps extend jujube bud bases spread the time, avoid occurring dead blue or green phenomenon and increasing Polyphenols, the bitter taste compounds such as coffee bases are converted to benefit materials, and reduce bitter taste, extend the favourable reaction of organic principle in blade, final jujube bud base vein is saturating clearly, and fresh degree is high, also gives jujube bud base and has a kind of special jujube fruital and light flowery odour.
In the present embodiment, in step a, wither to water content be 65-75%; Pluck jujube tree bud head about 2cm, at room temperature spread, often stir in process, waiting to wither spreads bud water content and drops to about 65% by about 75% of fresh leaf, and after green grass gas part is scattered and disappeared, blade becomes soft; Water content after withering directly affects back the assimilation effect of blade to baste of fresh seasoning.
In the present embodiment, in step b, by extra dry red wine jujube or/and fresh jujube decocts lixiviate obtain red date baste, jujube tree bud is put into the red date baste boiling 20-35 second of boiling; Baste is heated to boiling, the jujube bud tentatively spread is put into the boiling of red date baste, constantly should stir during boiling and stir jujube leaf, digestion time is unsuitable long or too short, the time of boiling guarantees that the speed of completing is fast, leaf color jade green, and the uniformity is high, and substantially remove grass smell, improve jujube young tea leaves fragrance.
In the present embodiment, in step b, extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:10-20, decocts 1.5-2.5 hour obtained red date baste, jujube tree bud is put into the red date baste boiling 30 seconds of boiling; The amount ratio of jujube and water and decocting time guarantee baste have suitable concentration be convenient to wither blade abundant absorption and make baste have strong fragrance, do not destroy the nutritional labeling in Zao simultaneously and make nutrition become fully leaching soluble in water, and then obtain nutritious, the baste that purity is high; This digestion time completes speed relatively sooner, leaf color jade green Du Genggao, and the uniformity is better, removes the better effects if of grass smell.
In the present embodiment, in step b, constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling; By filtered through gauze after boiling, its object is to remove the materials such as the bitter taste of jujube bud and residues of pesticides, increase red date fruity and fruital taste, promote the fresh degree of jujube bud.
In the present embodiment, in step c, spread and dry to water content 50 ~ 60%, and stalk folding constantly, tightly pinch leaf agglomerating and be with flexible; The effect produced with time fresh seasoning step acts synergistically, what extend jujube bud base spreads the time, avoid occurring dead blue or green phenomenon and increasing Polyphenols, the bitter taste compounds such as coffee bases are converted to benefit materials, and reduce bitter taste, extend the favourable reaction of organic principle in blade, final jujube bud base vein is saturating clearly, fresh degree is high, also gives jujube bud base and has a kind of special jujube fruital and light flowery odour.
In the present embodiment, in steps d, kneading to rolled twig rate is 78-90%, and cell crashing ratio is 45-55%; By utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is convenient to brew, and because leaf cell is destroyed, is convenient under the effect of enzyme, carry out necessary oxidation, is beneficial to carrying out smoothly of fermentation.Part tea juice squeezes to overflow and is attached to leaf surface simultaneously, also plays an important role, improve the endoplasm of green tea further, to tealeaves from endoplasm to outward appearance " setting ", be shaped and promote color, smell and taste concentration in the process of kneading raising tea flavour concentration.Above-mentioned cell crashing ratio can ensure necessary oxidation and is unlikely to over oxidation and affects the quality of tealeaves.Knead and the craft meeting green tea technological requirement can be adopted to knead or kneading machine is kneaded.
In the present embodiment, in steps d, kneading to rolled twig rate is 80%, and cell crashing ratio is 50%; Under this parameter, the quality of tea is relatively better.
In the present embodiment, in steps d, at temperature is 110-130 DEG C, dry 6-15 minute.
In the present embodiment, in steps d, after Titian, the water content of jujube bud green tea is 3-7%, and Titian adopts low temperature Titian, adopts existing increasing aroma from green tea equipment or method for increasing aroma to carry out Titian, makes fragrance stronger.
Embodiment one
The jujube bud green tea preparation method of the present embodiment, comprises the following steps:
A. wither: water content of fresh jujube tree bud room temperature being withered is 65%;
B. fresh seasoning is returned: extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:10, decocts 1.5 hours obtained red date bastes, by the boiling 20 seconds in the red date baste of boiling of the jujube tree bud after withering; Constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
C. leak water and return to life from the nether world: spread dry to water content 50% continue to wither to stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
D. kneading to rolled twig rate is 78%, and cell crashing ratio is 45%; After at temperature is 110 DEG C dry 6 minutes Titians; After Titian, the water content of jujube bud green tea is 3%.
Embodiment two
The jujube bud green tea preparation method of the present embodiment, comprises the following steps:
A. wither: water content of fresh jujube tree bud room temperature being withered is 75%;
B. fresh seasoning is returned: extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:20, decocts 2.5 hours obtained red date bastes, by the boiling 35 seconds in the red date baste of boiling of the jujube tree bud after withering; Constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
C. leak water and return to life from the nether world: spread dry to water content 60% continue to wither to stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
D. kneading to rolled twig rate is 90%, and cell crashing ratio is at temperature is 130 DEG C, dry 15 minutes Titians after 55%; After Titian, the water content of jujube bud green tea is 7%.
Embodiment three
The jujube bud green tea preparation method of the present embodiment, comprises the following steps:
A. wither: water content of fresh jujube tree bud room temperature being withered is 65%;
B. fresh seasoning is returned: extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:20, decocts 2.5 hours obtained red date bastes, by the boiling 20 seconds in the red date baste of boiling of the jujube tree bud after withering; Constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
C. leak water and return to life from the nether world: spread dry to water content 60% continue to wither to stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
D. kneading to rolled twig rate is 78%, and cell crashing ratio is at temperature is 110 DEG C, dry 15 minutes Titians after 55%; After Titian, the water content of jujube bud green tea is 3%.
Embodiment four
The jujube bud green tea preparation method of the present embodiment, comprises the following steps:
A. wither: water content of fresh jujube tree bud room temperature being withered is 65%;
B. fresh seasoning is returned: extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:20, decocts 2.5 hours obtained red date bastes, by the boiling 35 seconds in the red date baste of boiling of the jujube tree bud after withering; Constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
C. leak water and return to life from the nether world: spread dry to water content 50% continue to wither to stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
D. kneading to rolled twig rate is 90%, and cell crashing ratio is at temperature is 130 DEG C, dry 6 minutes Titians after 45%; After Titian, the water content of jujube bud green tea is 7%.
Embodiment five
The jujube bud green tea preparation method of the present embodiment, comprises the following steps:
A. wither: water content of fresh jujube tree bud room temperature being withered is 70%;
B. fresh seasoning is returned: extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:15, decocts 2 hours obtained red date bastes, by the boiling 30 seconds in the red date baste of boiling of the jujube tree bud after withering; Constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
C. leak water and return to life from the nether world: spread dry to water content 55% continue to wither to stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
D. kneading to rolled twig rate is 80%, and cell crashing ratio is at temperature is 120 DEG C, dry 12 minutes Titians after 50%; After Titian, the water content of jujube bud green tea is 5%.
Embodiment six
The jujube bud green tea preparation method of the present embodiment, comprises the following steps:
A. wither: water content of fresh jujube tree bud room temperature being withered is 68%;
B. fresh seasoning is returned: extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:17, decocts 2 hours obtained red date bastes, by the boiling 30 seconds in the red date baste of boiling of the jujube tree bud after withering; Constantly stir during boiling and stir jujube bud, by filtered through gauze after boiling;
C. leak water and return to life from the nether world: spread dry to water content 58% continue to wither to stalk folding constantly, tightly pinch leaf agglomerating and be with flexible;
D. kneading to rolled twig rate is 85%, and cell crashing ratio is 48%; After at temperature is 125 DEG C dry 10 minutes Titians; After Titian, the water content of jujube bud green tea is 5%.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a jujube bud green tea preparation method, is characterized in that: comprise the following steps:
A. wither: fresh jujube tree bud room temperature is withered;
B. fresh seasoning is returned: by the jujube tree bud boiling in red date baste after withering;
C. leak water and return to life from the nether world: spread to dry and continue to wither;
D. post-drying Titian is kneaded.
2. jujube bud green tea preparation method according to claim 1, is characterized in that: in step a, wither to water content be 65-75%.
3. jujube bud green tea preparation method according to claim 1, is characterized in that: in step b, by extra dry red wine jujube or/and fresh jujube decocts lixiviate obtain red date baste, jujube tree bud is put into the red date baste boiling 20-35 second of boiling.
4. jujube bud green tea preparation method according to claim 3, it is characterized in that: in step b, extra dry red wine jujube, or/and the weight ratio of fresh jujube and water is 1:10-20, decocts 1.5-2.5 hour obtained red date baste, jujube tree bud is put into the red date baste boiling 30 seconds of boiling.
5. jujube bud green tea preparation method according to claim 3, is characterized in that: in step b, constantly stirs and stirs jujube bud, use filtered through gauze after boiling during boiling.
6. jujube bud green tea preparation method according to claim 1, is characterized in that: in step c, spreads and dry to water content 50 ~ 60%, and stalk folding constantly, tightly pinches leaf agglomerating and be with flexible.
7. jujube bud green tea preparation method according to claim 1, is characterized in that: in steps d, and kneading to rolled twig rate is 78-90%, and cell crashing ratio is 45-55%.
8. jujube bud green tea preparation method according to claim 7, is characterized in that: in steps d, and kneading to rolled twig rate is 80%, and cell crashing ratio is 50%.
9. jujube bud green tea preparation method according to claim 7, is characterized in that: in steps d, at temperature is 110-130 DEG C, dries 6-15 minute.
10. jujube bud green tea preparation method according to claim 7, it is characterized in that: in steps d, after Titian, the water content of jujube bud green tea is 3-7%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819281A (en) * | 2016-12-29 | 2017-06-13 | 朱士旺 | A kind of method that jujube tree tender shoots using circle bell date processes jujube young tea leaves |
| CN109007168A (en) * | 2018-06-27 | 2018-12-18 | 青川县农村产业技术服务中心 | A kind of preparation method of Hawk tea |
| CN109122992A (en) * | 2017-06-27 | 2019-01-04 | 刘新胜 | A kind of processing method of jujube bud brick tea |
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| CN109007168A (en) * | 2018-06-27 | 2018-12-18 | 青川县农村产业技术服务中心 | A kind of preparation method of Hawk tea |
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Application publication date: 20160323 |