CN106720511B - Preparation method of lithocarpus polystachyus rehd black tea - Google Patents
Preparation method of lithocarpus polystachyus rehd black tea Download PDFInfo
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- CN106720511B CN106720511B CN201611109146.5A CN201611109146A CN106720511B CN 106720511 B CN106720511 B CN 106720511B CN 201611109146 A CN201611109146 A CN 201611109146A CN 106720511 B CN106720511 B CN 106720511B
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a preparation method of lithocarpus polystachyus rehd black tea, which comprises the following steps: picking tender leaves of lithocarpus polystachyus rehd, cleaning, and performing eighty percent de-enzyming according to a conventional method; squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves, putting the tender leaves in an ethanol dipping tank, adding ethanol for alcohol dipping to obtain ethanol extract and leaves, concentrating the ethanol extract to obtain extract, and air-drying the leaves; and rolling the leaves in a rolling machine, spraying ethanol to humidify the leaves while rolling, air drying the leaves after rolling, fermenting, and finally spraying the extract on the fermented leaves to fry to obtain the lithocarpus polystachyus rehd black tea. The lithocarpus polystachyus rehd black tea prepared by the method disclosed by the invention is uniform in strip, strong in tea fragrance, red and bright in liquor color, high in utilization rate of effective components in the lithocarpus polystachyus rehd, good in health care effect and high in utilization value of the lithocarpus polystachyus rehd.
Description
Technical Field
The invention relates to the technical field of tea processing, and particularly relates to a preparation method of lithocarpus polystachyus rehd black tea.
Background
Lithocarpus litseifolius (Hance) Chun is called sweet tea because its leaves have high sweetness after being soaked. Lithocarpus polystachyus (Rehd.) Rehd is distributed in the south province of Yangtze river in a wild state. According to records of Chinese herbal medicine assembly and the like: the lithocarpus polystachyus rehd tea can prevent and treat hypertension, damp-heat dysentery, skin spasm and itching, carbuncle-abscess and malignant boil and other symptoms, has the effects of nourishing liver and kidney, harmonizing stomach and lowering adverse qi, moistening lung and relieving cough, relieving sleepiness and sobering and the like, and has the pharmacological effects of resisting inflammation, easing pain, regulating immunity, enhancing withdrawal resistance, improving microcirculation, resisting myocardial ischemia, reducing blood fat, resisting fatty liver, resisting type II diabetes and diabetic complications, synergistically enhancing the curative effect of an anti-tumor medicament and the like.
The lithocarpus polystachyus rehd has rich effective components and high health care value. For example, phloretin can inhibit excessive secretion of sebaceous gland, inhibit activity of melanocyte, and has effect on various skin color spots; phlorizin has antibacterial, antioxidant, and diabetes treating effects; trilobatin is a dihydrochalcone natural sweetener extracted from Lithocarpus polystachyus (hook. f.) Rehd, has no hygroscopicity, is easily soluble in hot water and ethanol, and is slightly soluble in cold water; quercetin has effects of eliminating phlegm, relieving cough, relieving asthma, lowering blood pressure, enhancing capillary resistance, reducing capillary fragility, reducing blood lipid, dilating coronary artery, and increasing coronary blood flow. However, phloretin can be dissolved in ethanol and is not dissolved in water; phlorizin is soluble in water and ethanol, trilobatin is soluble in hot water and ethanol and slightly soluble in cold water; quercetin is hardly soluble in water, and most dihydrochalcones are also hardly soluble in water.
In the brewing process of the black tea, 1 g of tea is generally soaked by 50-60 ml of water, the temperature of the soaked water is about 90 ℃, 3 tea is preferably soaked once, and the time of each soaking is 3-5 minutes. Chinese patent CN201310147370.3 discloses a sweet black tea and a preparation method thereof, wherein the preparation process of the sweet tea comprises leaf picking, fixation, fermentation, drying and stir-frying. Chinese patent 201410538176.2 discloses a red sweet tea and a preparation method thereof, and the preparation method of the lithocarpus polystachyus rehd black tea mainly comprises the following steps: picking young leaves of Lithocarpus polystachyus Rehd, washing, removing impurities, drying with hot air at 60-80 deg.C for 10-40min, twisting, fermenting for 120 min and 240min, and drying. Although the two preparation processes of the lithocarpus polystachyus rehd black tea can keep the tea quality of the lithocarpus polystachyus rehd black tea, due to the special tea making process, only part of water-soluble components in the tea can be dissolved out, other components such as phlorizin, phloretin, quercetin and the like have low solubility, some components are almost insoluble, the tea making time is short, the effective components are lost without using the tea, the utilization rate of the effective components of the lithocarpus polystachyus rehd black tea is low, the health care effect is insufficient, and certain waste is caused to the resources of the lithocarpus polystachyus rehd.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of lithocarpus polystachyus rehd black tea, the lithocarpus polystachyus rehd black tea prepared by the method is uniform in cord, rich in tea fragrance, red and bright in liquor color, high in utilization rate of effective components in the lithocarpus polystachyus rehd, good in health care effect and high in utilization value of the lithocarpus polystachyus rehd.
The invention is realized by the following technical scheme:
a preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 20-25 days after new leaves are developed from the tender buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air drying the leaves in a ventilation tube, water sealing or condensing to recover ethanol, and controlling the water content of the air-dried leaves to be 60-70%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying the ethanol on the leaves during rolling;
air drying: putting the twisted leaves in a ventilation tube for air drying, completely volatilizing ethanol in the leaves, carrying out water seal or condensation to recover the ethanol, and controlling the water content of the leaves to be 50-55%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation;
frying: uniformly spraying the prepared extract on the fermented leaves in a spraying manner, then putting the leaves into a tea frying machine for frying, and naturally cooling after frying to obtain the lithocarpus polystachyus rehd black tea.
As a further illustration of the invention, in the alcohol soaking step, the ethanol is absolute ethanol, the alcohol soaking temperature is 50-60 ℃, the time is 30-60min, and the stirring is carried out once every 15 min.
As a further illustration of the invention, the ethanol spray humidification in the rolling step enables the relative humidity in the rolling machine to be 80-95%.
As a further illustration of the invention, the concentration of the ethanol in the rolling step is 10-20%; the rolling and pressurizing process is repeated for 5-7 times (15-25 min each time).
As a further illustration of the invention, the temperature for air drying the leaves in the alcohol soaking and air drying steps is 20-30 ℃.
As a further illustration of the invention, the fermentation temperature in the fermentation step is 38-42 ℃, the relative humidity of the environment is 80-85%, and the fermentation time is 5-7 h;
as a further explanation of the invention, the stir-frying time in the stir-frying step is 45-75min, and the temperature is 105-115 ℃.
Compared with the prior art, the invention has the advantages and beneficial effects that:
1. the lithocarpus polystachyus rehd black tea is prepared by nine major steps of picking, rinsing, deactivating enzymes, breaking walls, soaking in alcohol, rolling, air drying, fermenting and frying, and the obtained black tea is uniform in strip, rich in tea fragrance, red and bright in liquor color, high in utilization rate of active ingredients in lithocarpus polystachyus rehd, good in health care effect and high in utilization value of the lithocarpus polystachyus rehd.
2. The lithocarpus polystachyus rehd black tea is subjected to eighty-percent de-enzyming by adopting a conventional method, so that the green grass flavor of lithocarpus polystachyus rehd tender leaves can be effectively removed, and the fragrance of the lithocarpus polystachyus rehd black tea is improved.
3. The tender leaves of Lithocarpus polystachyus (hook) Rehd are subjected to wall breaking treatment, so that active ingredients in tender leaf cells flow out; at 50-60 ℃, the tender leaves subjected to alcohol soaking by using ethanol for wall breaking can quickly extract effective components dissolved in the ethanol, such as phloretin, phloridzin, trilobatin, quercetin and the like in the tender leaves of lithocarpus polystachyus rehd, so that the effective components in the lithocarpus polystachyus rehd can be utilized, and the utilization value of the lithocarpus polystachyus rehd is improved.
4. The invention recovers the ethanol by water seal or condensation, so that the ethanol can be recycled, the consumption of the ethanol is reduced, the production cost is reduced, and the pollution of ethanol volatilization to air is avoided.
5. The invention sprays ethanol while rolling, so that more effective components dissolved in the ethanol in the leaves of the lithocarpus polystachyus rehd are dissolved out and are enriched on the surfaces of the leaves; when the tea is brewed, the active ingredients can be quickly blended into the tea water, so that the soaking time and the waste of the active ingredients are reduced, and the utilization rate of the lithocarpus polystachyus rehd black tea is improved.
6. According to the invention, the extract is uniformly sprayed on the fermented leaves in a spraying manner, and then the fermented leaves are fried, so that the extract can be fully adsorbed on the surfaces of the tea leaves, the active ingredients of lithocarpus polystachyus rehd black tea are increased, more active ingredients can be blended into tea water, and the tea brewing time is shortened; in addition, through frying, the lithocarpus polystachyus rehd black tea disclosed by the invention is aromatic in flavor and good in quality.
7. The lithocarpus polystachyus rehd black tea not only keeps the tea aroma and tea taste of the lithocarpus polystachyus rehd black tea, but also contains a plurality of effective components beneficial to human bodies, such as phloretin, phlorizin, trilobatin, quercetin and the like, and has a good health care effect.
Detailed Description
Example 1
A preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 20 days after new leaves are developed from the buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding absolute ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing, wherein the alcohol dipping temperature is 50 ℃, the time is 30min, and stirring once every 15min to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air-drying the leaves in a ventilation tube at 20 deg.C, recovering ethanol with water seal, and controlling water content of the air-dried leaves to 60%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying ethanol on the leaves while rolling to ensure that the relative humidity in the rolling machine is 80% and the concentration of the ethanol is 10%; rolling and pressurizing for 15min for 5 times repeatedly, with the rolling process being light and heavy;
air drying: putting the twisted leaves into a ventilation tube for air drying, wherein the air drying temperature is 20 ℃, so that the ethanol in the leaves is completely volatilized, water is sealed to recover the ethanol, and the water content of the leaves is controlled to be 50%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation; the fermentation temperature is 38 ℃, the relative humidity of the environment is 80%, and the fermentation time is 5 h;
frying: spraying the extract on the fermented leaves uniformly in a spraying manner, and parching in a tea parching machine at 105 deg.C for 45min, and naturally cooling to obtain Lithocarpus polystachyus Hayata black tea.
Example 2
A preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 25 days after new leaves are developed from the tender buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding absolute ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing, wherein the alcohol dipping temperature is 60 ℃, the time is 60min, and stirring once every 15min to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air-drying the leaves in a ventilation tube at the temperature of 30 ℃, condensing and recovering ethanol, and controlling the water content of the air-dried leaves to be 70%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying ethanol on the leaves while rolling to ensure that the relative humidity in the rolling machine is 95% and the concentration of the ethanol is 20%; rolling and pressurizing for 25min for 7 times repeatedly, with the rolling process being light and heavy;
air drying: putting the twisted leaves into a ventilation funnel for air drying, wherein the air drying temperature is 30 ℃, so that the ethanol in the leaves is completely volatilized and condensed to recover the ethanol, and the water content of the leaves is controlled to be 55%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation; the fermentation temperature is 42 ℃, the relative humidity of the environment is 85%, and the fermentation time is 7 h;
frying: spraying the extract on the fermented leaves uniformly in a spraying manner, and parching in a tea parching machine at 115 deg.C for 75min, and naturally cooling to obtain Lithocarpus polystachyus Rehd black tea.
Example 3
A preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 22 days after new leaves are developed from the buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding absolute ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing, wherein the alcohol dipping temperature is 55 ℃, the time is 45min, and stirring once every 15min to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air-drying the leaves in a ventilation tube at 25 deg.C, condensing for recovering ethanol, and controlling water content in the air-dried leaves to 65%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying ethanol on the leaves while rolling to ensure that the relative humidity in the rolling machine is 85 percent and the concentration of the ethanol is 15 percent; rolling and pressurizing for 20min for 6 times repeatedly, with the rolling process being light and heavy;
air drying: putting the twisted leaves into a ventilation funnel for air drying, wherein the air drying temperature is 25 ℃, so that the ethanol in the leaves is completely volatilized and condensed to recover the ethanol, and the water content of the leaves is controlled to be 53%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation; the fermentation temperature is 40 ℃, the relative humidity of the environment is 82%, and the fermentation time is 6 h;
frying: spraying the extract on the fermented leaves uniformly in a spraying manner, and parching in a tea parching machine at 110 deg.C for 60min, and naturally cooling to obtain Lithocarpus polystachyus Hayata black tea.
Example 4
A preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 23 days after new leaves are developed from the buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding absolute ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing, wherein the alcohol dipping temperature is 55 ℃, the time is 40min, and stirring once every 15min to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air-drying the leaves in a ventilation tube at 22 deg.C with water seal for recovering ethanol, and controlling water content of the air-dried leaves to 65%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying ethanol on the leaves while rolling to ensure that the relative humidity in the rolling machine is 90% and the concentration of the ethanol is 15%; rolling and pressurizing for 20min for 6 times repeatedly, with the rolling process being light and heavy;
air drying: putting the twisted leaves into a ventilation funnel for air drying, wherein the air drying temperature is 22 ℃, so that the ethanol in the leaves is completely volatilized and condensed to recover the ethanol, and the water content of the leaves is controlled to be 54%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation; the fermentation temperature is 40 ℃, the relative humidity of the environment is 81%, and the fermentation time is 6.5 h;
frying: spraying the extract on the fermented leaves uniformly in a spraying manner, and parching in a tea parching machine at 110 deg.C for 55min, and naturally cooling to obtain Lithocarpus polystachyus Hayata black tea.
Example 5
A preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 21 days after new leaves are developed from the buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding absolute ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing, wherein the alcohol dipping temperature is 52 ℃, the time is 50min, and stirring once every 15min to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air-drying the leaves in a ventilation tube at 27 deg.C, condensing for recovering ethanol, and controlling water content of the air-dried leaves to 62%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying ethanol on the leaves while rolling to ensure that the relative humidity in the rolling machine is 88% and the concentration of the ethanol is 13%; rolling and pressurizing for 5 times (each for 23 min) repeatedly with light weight and heavy weight;
air drying: putting the twisted leaves into a ventilation tube for air drying, wherein the air drying temperature is 22 ℃, so that the ethanol in the leaves is completely volatilized, water is sealed to recover the ethanol, and the water content of the leaves is controlled to be 52%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation; the fermentation temperature is 41 ℃, the relative humidity of the environment is 83%, and the fermentation time is 5.5 h;
frying: spraying the extract on the fermented leaves uniformly in a spraying manner, and parching in a tea parching machine at 115 deg.C for 65min, and naturally cooling to obtain Lithocarpus polystachyus Hayata black tea.
Example 6
A preparation method of lithocarpus polystachyus rehd black tea comprises the following steps:
picking: picking tender leaves 24 days after new leaves are developed from the buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding absolute ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing, wherein the alcohol dipping temperature is 58 ℃, the time is 35min, and stirring once every 15min to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air-drying the leaves in a ventilation tube at 25 deg.C, condensing for recovering ethanol, and controlling water content in the air-dried leaves to 66%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying ethanol on the leaves while rolling to ensure that the relative humidity in the rolling machine is 93 percent and the concentration of the ethanol is 18 percent; rolling and pressurizing for 23min for 7 times repeatedly, with the rolling process being light and heavy;
air drying: putting the twisted leaves into a ventilation funnel for air drying, wherein the air drying temperature is 25 ℃, so that the ethanol in the leaves is completely volatilized and condensed to recover the ethanol, and the water content of the leaves is controlled to be 54%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation; the fermentation temperature is 39 ℃, the relative humidity of the environment is 84%, and the fermentation time is 7 h;
frying: spraying the extract on the fermented leaves uniformly in a spraying manner, and parching in a tea parching machine at 105 deg.C for 70min, and naturally cooling to obtain Lithocarpus polystachyus Hayata black tea.
Claims (1)
1. A preparation method of lithocarpus polystachyus rehd black tea is characterized by comprising the following steps:
picking: picking tender leaves 20-25 days after new leaves are developed from the tender buds of the lithocarpus polystachyus rehd, when the tender leaves are changed from reddish or light green to light green;
rinsing: rinsing the tender leaves in clear water;
de-enzyming: draining and rinsing clean tender leaves, and performing eighty-percent enzyme deactivation according to a conventional method;
wall breaking: squeezing the deactivated tender leaves in a spiral stirrer to break the walls of the tender leaves;
alcohol soaking: putting the wall-broken tender leaves into an ethanol dipping tank, adding ethanol with the weight of 50% of that of the tender leaves, stirring, and performing filter pressing to obtain ethanol extract and leaves; concentrating the ethanol extract to obtain extract, and recovering ethanol; air drying the leaves in a ventilation tube, water sealing or condensing to recover ethanol, and controlling the water content of the air-dried leaves to be 60-70%;
rolling: putting the leaves obtained in the alcohol soaking step into a rolling machine for rolling, and spraying and humidifying the ethanol on the leaves during rolling;
air drying: putting the twisted leaves in a ventilation tube for air drying, completely volatilizing ethanol in the leaves, carrying out water seal or condensation to recover the ethanol, and controlling the water content of the leaves to be 50-55%;
fermentation: flatly paving the air-dried leaves in a fermentation bed for fermentation;
frying: uniformly spraying the prepared extract on the fermented leaves in a spraying manner, then putting the leaves into a tea frying machine for frying, and naturally cooling after frying to obtain lithocarpus polystachyus rehd black tea;
alcohol soaking step, wherein the ethanol is absolute ethanol, the alcohol soaking temperature is 50-60 ℃, the time is 30-60min, and the ethanol is stirred once every 15 min;
in the rolling step, ethanol is sprayed and humidified to ensure that the relative humidity in the rolling machine is 80-95%;
the concentration of the ethanol in the rolling step is 10-20%; rolling and pressurizing for 5-7 times (15-25 min each time) repeatedly from light to heavy;
alcohol soaking and air drying, wherein the air drying temperature of the leaves is 20-30 ℃;
in the fermentation step, the fermentation temperature is 38-42 ℃, the relative humidity of the environment is 80-85%, and the fermentation time is 5-7 h;
the stir-frying time in the stir-frying step is 45-75min, and the temperature is 105-.
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| CN1054028C (en) * | 1993-07-23 | 2000-07-05 | 邱芳龙 | Health tea added with gingko nut and pueraria root extract |
| CN104222442B (en) * | 2014-10-14 | 2017-05-10 | 中南大学 | Red sweet tea and preparation method thereof |
| CN104351403A (en) * | 2014-10-24 | 2015-02-18 | 桂林丰润莱生物科技有限公司 | Sweet tea drink with effect of reducing blood pressure and preparation method thereof |
| CN105477370A (en) * | 2015-12-22 | 2016-04-13 | 桂林双象生物科技有限公司 | Preparing method of sweet-dendrobe combined raw tea |
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