CN107279397A - A kind of preparation method of Liu Yazi tea - Google Patents
A kind of preparation method of Liu Yazi tea Download PDFInfo
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- CN107279397A CN107279397A CN201710627423.XA CN201710627423A CN107279397A CN 107279397 A CN107279397 A CN 107279397A CN 201710627423 A CN201710627423 A CN 201710627423A CN 107279397 A CN107279397 A CN 107279397A
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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
A kind of preparation method of Liu Yazi tea, including the process such as wither, finish, kneading, drying.The present invention is mainly killed by the way that indirect steam is stewing, secondary spreading for cooling water-removing leaves, the technology such as secondary drying, removes offensive odour in current Liu Yazi tea.The Liu Yazi tea that the present invention makes brews rear inclusion and enriched, and tea residue is golden yellow, and soup look clarification, delicate fragrance is pleasant, and has fruit fragrant or the fragrance of a flower, into tea flavour alcohol without bitterness.
Description
Technical field
The present invention relates to the manufacture field of leaf class alternative tea, and in particular to a kind of preparation method of Liu Yazi tea.
Background technology
Liu Yazi, it is mildly bitter flavor, pungent, it is cool in nature.Effect：Expel pathogenic wind from the body surface, clearing heat and detoxicating, regulating qi-flowing for strengthening spleen, treatment for relieving indigestion and constipation antidiarrheal.It is main
Control：Syndrome of superficies attacked by wind-heat, insufficiency of the spleen food stagnation, diarrhea, epigastric pain is noisy, acid regurgitation.In Jiangxi, leaf is used for influenza；In Zhejiang, branches and leaves are used as medicine, can
Help digestion, cure cold；It is used to catch a cold in Anhui (shineing wintersweet flower) leaf, coughs.Willow leaf calyx canthus is semi-evergreen shrubs, sprout bar square,
Old branch are closely cylindrical, by microtriche.Leaf nearly keratin, wire lanceolar or long round shape lanceolar, it is long 2.5~13 centimetres, it is wide by 1~2.5
Centimetre, two ends are blunt to tapering, and blade face is coarse, blade back light green color, by unconspicuous pubescence, by short bristle on leaf margin and arteries and veins；Leaf
3~6 millimeters of handle length, by microtriche.Single axillary is spent, it is small, there is short stalk；Tapel is circular, avette, obovate, ovum shape lanceolar or
Long Circle, long 3-15 millimeters, wide 2.5-10 millimeters, outside is by pubescence, and inner face is hairless；2 millimeters of stamen length, filigree is short, short
Pubescence, flower pesticide is avette, inside curved, staminodium length 1.5 millimeter longer than filigree；2 millimeters of carpel length, base portion and style base portion quilt
Dredge bristle.Hypocarp urceolus, long 2-5 centimetres, 1-2.5 centimetres of diameter, shrink in lip, taupe when ripe, tomentellate is built-in poly-
Close achene.The month at florescence 8-10.
2014 No. 6 in national health and planning commission of Liu Yazi《It is former on 6 kinds of new food such as approval chitosan oligosaccharide
The bulletin of material》In be approved for new raw-food material.Situation about should illustrate includes 1. edible ways：Brew.2. infant, pregnant woman
It should be marked in inedibility, label, specification and be not suitable for crowd.3. sanitary safety index should meet China's relevant criterion.
The technological invention that some herbal medicine of integration of drinking and medicinal herbs are fabricated into tea at present is more, the contrast being closer to the present invention
File has Chinese Patent Application No.：200910144996.2 a kind of production technology of disclosed angelica keiskei tea, technical scheme master
To include harvesting Angelica Keiskei fresh leaf and wash, then spreading for cooling, finish, knead, drying, roll stir-frys, sieve simultaneously drying Angelica Keiskei into
Sample tea, the angelica keiskei tea being prepared from using the production technology of the invention is pitch-black glossy with Appearance color, bar rope tight knot is bright
Day, leaf fragrance was protruded, and inclusion is enriched, and soup look sepia, tea residue is blackish green, and the mellow aftertaste of fresh taste is sweet, was remained a large amount of
The beneficiating ingredient of health, endures repeated infusions.
In the market has had Liu Yazi tea product, but common problem is, due to Liu Yazi tea fragrance too
Punching, smell is difficult to be received by ordinary consumption crowd.The technology for the preparation method that there are no Liu Yazi tea at present is disclosed, and is not looked into
Ask about removing the pertinent literature that smell is removed in Liu Yazi.
The content of the invention
It is an object of the invention to provide a kind of Liu Yazi tea, solve current Liu Yazi tea smell rush very much be difficult to it is common
The problem of consumer groups receive.The preparation method of this Liu Yazi tea.
The technical solution adopted by the present invention is：A kind of preparation method of Liu Yazi tea, comprises the following steps：
Step (1) is withered：Liu Yazi fresh leaf and branch under adopting, remove old leaf, branch only leave it is raw then fresh
Leaf, fresh leaf is uniformly spread on bamboo mat, spreads thickness for 2~3 centimetres, until wilted condition is presented in fresh leaf；
It is the first procedure of Liu Yazi tea making to wither.Part moisture is distributed by withering, leaf toughness is improved；Together
When along with dehydration process, fresh leaf is occurred a series of chemical change, the activity reinforcement of enzyme distributes part volatile oil, favorably
In the smell reduction of influence mouthfeel.Liu Yazi is semi-evergreen shrubs, due to being easy to band undershoot by leaf harvesting leaves of Chimonanthus Salicifolius
Bar, should remove these sprigs during spreading for cooling, be difficult to separate after blade is agglomerating when otherwise kneading, also influence the condition of tea, remove sprig
2 old leafs of Shi Liantong base portions are removed together, so the step of having branch, go old leaf.For Liu Yazi fresh leaf, wither
During withering, moisture is reduced, and blade becomes soft by brittle, is easy to knead into bar；The increased activity of contained enzyme material in leaf,
The fresh leaf compositions such as starch, protein, insoluble protopectin are promoted to decompose, convert, generation glucose, amino acid, solubility
Pectin etc. is conducive into the active principle of tea quality, and polyphenols is also aoxidized in varying degrees.Normally and effectively wither, make
The green grass gas of fresh leaf disappears and produces delicate fragrance, and has fruit fragrant or the fragrance of a flower, into tea flavour alcohol without bitterness.
Step (2) finishes：Killed using 2 steam are stewing；
1st steam is stewing to kill, and the Liu Yazi fresh leaf after withering is evenly laid out, 2~3 centimetres of thickness；It is placed in closed
In steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 15~20 minutes；
2nd steam is stewing to be killed, and the Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam and stirs spreading for cooling, is dissipated
Hot aproll vapour, until the Liu Yazi fresh leaf returns to room temperature, without water droplet attachment, then evenly laid out, 2~3 centimetres of thickness；Again
It is placed in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 10~15 minutes；
A kind of more preferred mode is：
Step (2) finishes：Killed using 2 steam are stewing；
1st steam is stewing to kill, and the Liu Yazi fresh leaf after withering is evenly laid out in stainless steel or bamboo basket, thick
2~3 centimetres of degree；And be vacantly placed in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steam 15~
20 minutes；
2nd steam is stewing to be killed, and the Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam and stirs spreading for cooling, is dissipated
Hot aproll vapour, until the Liu Yazi fresh leaf returns to room temperature, without water droplet attachment, it is then evenly laid out in stainless steel or bamboo
In basket, 2~3 centimetres of thickness；Vacantly it is placed in again in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~
0.16Mpa, steams 10~15 minutes.
Fixing is to take high temperature measure, fresh leaf inclusion is promptly converted, the tissue of destruction fresh leaf, and then destructive enzyme
Activity, followed by internal substance is in the presence of non-enzymatic reaction, forms the qualitative characteristics such as the color of tea.Within fixing is
Qualitative change turns to master, and supplemented by profile variation, fundamental role is played for tea-making quality.Its main function is, thorough destructive enzyme
Activity；Change the existence form of chlorophyll, be easy to the dissolving of water；By high temperature so that lower boiling leaf alcohol is produced in tealeaves body
Isomerization, forms the trans leaf alcohol with delicate fragrance, so as to remove the green grass gas of fresh leaf, distributes good fragrance；Reduction
The water content of fresh leaf, weakens fresh leaf elasticity so that fresh leaf becomes soft, so that the progress kneaded beneficial to lower step.
Determine 2 steam it is stewing kill and its preferred embodiment technical scheme the reasons why it is as follows：
Steam beating, is the steam heat exchange pattern using minute-pressure (0.14~0.16Mpa), changes cooking-pot type or cartridge type is fried
The heat-conducting mode that heat finishes by pot wall or barrel transmission of heat by contact, and hot-air, the heated temperature of fresh leaf is more uniform, does not have
Localized hyperthermia；Because the penetrability of steam is stronger than hot-air, fresh leaf leaf or fresh leaf stack layers, oxidation can be permeated within a short period of time
Enzyme is promptly passivated.Just it is more beneficial for part volatile oil using stewing kill of minute-pressure steam and distributes, can effectively improves cooking-pot type or cylinder
Formula makes the sense of discomfort that the Liu Yazi tea smell obtained by fixing is rushed very much popular.Moreover, adding volatile oil after steam beating device
Collection device can collect volatile oil, and the follow-up test of volatile oil herein proves that main component is Cineole, and this step can make
Resource is preferably utilized.
The Liu Yazi tea of the present invention is limpid bright yellow after brewing, and agreeable to the taste sense invariably also has benefited from 2 steam and boiled in a covered pot over a slow fire
Kill.
Why fresh leaf is presented green, the divalence magnesium ion mainly in chlorophyll, when light shines before starting from tea
Penetrate on chlorophyll, the porphyrin (a kind of compound in chlorophyll) containing magnesium ion can absorb the light of other colors, and reflect green
The light of color.But in heating process, chlorophyll is highly unstable.In acid condition (organic acid), hydrogen ion can replace chlorophyll
Magnesium ion in molecule, is formed " pheophytin ", and green fresh leaf reforms into yellowish-brown.The green of fresh leaf is to filemot change
Removal with odour nuisance in Liu Yazi is into positive correlation.So in technical scheme exploration, trying to keep here with regard to idea
The environment of organic acid, is formed " pheophytin ", removes " fragrance " in the Liu Yazi rushed very much.
Liu Yazi fresh leaf is killed using steam is stewing in closed steam pressurizing vessel, and on the one hand this procedure makes fresh leaf institute
The volatile oils contained fall a part, reduce the loss of organic acid, and leaf surface wax reduction, blade is turned yellow by green, from hard to soft.
On the other hand, sealed micro-pressure (0.14~0.16Mpa) space it is stewing kill, organic acid is not allowed volatile, and temperature is also higher, takes off
Magnesium phenomenon is more obvious, so the color of fresh leaf can turn yellow.Such as in open headspace vapor fixing, the organic acid inside fresh leaf
Can be volatilized a part, and acid is few, and green color is easy for maintaining, and be unfavorable for decolourizing, be also unfavorable for removing in the Liu Yazi rushed very much
" fragrance ".
After being killed using the 1st steam is stewing, although the mouthfeel for the Liu Yazi tea of finished product has made moderate progress, still
" fragrance " beastly is not up to removed completely, and the condition of Liu Yazi tea is imperfect into bar, and irregular colour is even.But
The Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam after spreading for cooling and stirs spreading for cooling, radiate aproll vapour, directly
To the Liu Yazi fresh leaf returns to room temperature, without being carried out after water droplet attachment, second of steam is stewing to kill with regard to that can solve the problem.
Step (3) is kneaded：Persistently knead 40~60 minutes, until Liu Yazi fresh leaf is in strip, Liu Yazi tea is made
Embryo；
Preferably step (3) is kneaded：Kneaded using tea twisting machine, it then follows " weight, progressively pressurizes, gently after first light
Replace again " knead method, the time scale of pressurization and loosening pressure is 1: 1, until Liu Yazi fresh leaf is in strip, willow leaf wax is made
Plum tea embryo.
The purpose kneaded：One is preliminary shaping, and two be to crush leaf cell, extrusion tea juice attachment leaf surface, to promote tea
The concentration of soup.Note wanting hot-kneading of old leaves, cold-kneading of tender leaves during kneading.Old leaf leaf age is long, and quality is thick, in the higher feelings of temperture of leaves
Condition, plasticity is good, and heat, which is rubbed, is conducive into bar.The tender leaf food value of leaf is thin, is kneaded after water-removing leaves cooling and is difficult to rub broken, can keep preferable bar
Shape.
Liu Yazi leaf two sides is coarse, and wax is more, and blade is thin compared with tealeaves, and agglomerate is difficult into when kneading, so pressurization
When should follow the principle of " weight, progressively pressurizes after first light, weight alternating ", pressurization and the time scale of loosening pressure are 1: 1.Time of kneading
Tender leaf can be relatively shorter, and old leaf is longer, is suitable can extrude tea juice to prevent tea bar loose and the generation of powder tea；
Throw leaf amount closely related with rubbing a volume, because tender leaf unit weight is big, old leaf unit weight is small, tender leaf suitably can be thrown more, and old leaf is thrown less；Rub
The requirement of sth. made by twisting degree is in strip up to Liu Yazi fresh leaf, and Liu Yazi tea embryo is made；Rolled twig rate is more than 80%, leaf cell tissue
Destructive rate is 45%~55%.
Step (4) is dried：Dried twice using baking oven：
1st drying：Liu Yazi tea embryo is evenly laid out, and 2~3 centimetres of thickness is then placed in baking, baking oven in baking oven
Temperature is 120 DEG C, and baking time is 100 minutes；
2nd drying：Liu Yazi tea embryo after 1st drying is exposed to spreading for cooling in air, and second is carried out after 24 hours
Secondary drying, oven temperature is 100 DEG C, and baking time is 30 minutes.
Another drying mode is：Step (4) drying is dried twice using roller：
1st drying：Liu Yazi tea embryo being put into roller, 150~155 DEG C of barrel temperature, rotating speed 60 encloses/point, 30
Temperature is adjusted downward to 120~125 DEG C after minute, continues 30 minutes；
2nd drying：Liu Yazi tea after 1st drying is exposed to spreading for cooling in air, is carried out after 24 hours second
Drying, temperature is 80 DEG C, and the time is 30 minutes.
Because vein is relatively thick at the petiole of leaves of Chimonanthus Salicifolius, phyllopodium, blade is kneaded into after bar, disposable drying to water
Point content has more fannings less than long term storage moisture, done outside the Liu Yazi tea through first time drying in tide, this
Tea is exposed to spreading for cooling in air and is conducive to that the moisture of full wafer tea is close, volatile oil volatilization；Second of drying is conducive to many
Remaining moisture loss makes its content be less than long term storage moisture, it is ensured that the quality of Liu Yazi tea, condition.
Baking oven is dried twice to be adapted to make Liu Yazi tender leaf tea.
Roller is dried twice is adapted to make Liu Yazi into leaf tea.
Beneficial effects of the present invention：Killed by the way that indirect steam is stewing, once or secondary spreading for cooling water-removing leaves, the skill such as secondary drying
Art, the Liu Yazi tea that the present invention makes brews rear inclusion and enriched, and tea residue is golden yellow, soup look clarification, and delicate fragrance is pleasant, and has water
Fruity or the fragrance of a flower, into tea flavour alcohol without bitterness.Although the Liu Yazi tea that the present invention makes in addition is killed by minute-pressure steam is stewing
Eliminate some volatile compounds, but lose the beneficiating ingredient of Liu Yazi, the Liu Yazi tea that makes of the present invention by
In the drug ingedient without the structures such as PPA and the similar ephedrine of effect and amphetamine；While effective confrontation flu, no
Drowsiness, is that the personnel of other high-risk operations such as driver resist the appropriately selected of flu.
Embodiment
A kind of making of Liu Yazi tea of embodiment 1
A kind of preparation method of Liu Yazi tea, comprises the following steps：
(1) wither：Liu Yazi fresh leaf and branch under adopting, remove old leaf, branch and only leave fresh leaf raw then, will
Fresh leaf is uniformly spread on bamboo mat, spreads thickness for 2~3 centimetres, until wilted condition is presented in fresh leaf；
(2) finish：Killed using 2 steam are stewing；
1st steam is stewing to kill, and the Liu Yazi fresh leaf after withering is evenly laid out, 2~3 centimetres of thickness；It is placed in closed
In steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 15~20 minutes；
2nd steam is stewing to be killed, and the Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam and stirs spreading for cooling, is dissipated
Hot aproll vapour, until the Liu Yazi fresh leaf returns to room temperature, without water droplet attachment, then evenly laid out, 2~3 centimetres of thickness；Again
It is placed in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 10~15 minutes；
(3) knead：Persistently knead 40~60 minutes, until Liu Yazi fresh leaf is in strip, Liu Yazi tea embryo is made；
Step (4) is dried：Dried twice using baking oven：
1st drying：Liu Yazi tea embryo is evenly laid out, and 2~3 centimetres of thickness is then placed in baking, baking oven in baking oven
Temperature is 120 DEG C, and baking time is 100 minutes；
2nd drying：Liu Yazi tea embryo after 1st drying is exposed to spreading for cooling in air, and second is carried out after 24 hours
Secondary drying, oven temperature is 100 DEG C, and baking time is 30 minutes.
Baking oven is dried twice to be adapted to make Liu Yazi tender leaf tea.
A kind of making of Liu Yazi tea of embodiment 2
A kind of preparation method of Liu Yazi tea, comprises the following steps：
(1) wither：Liu Yazi fresh leaf and branch under adopting, remove old leaf, branch and only leave fresh leaf raw then, will
Fresh leaf is uniformly spread on bamboo mat, spreads thickness for 2~3 centimetres, until wilted condition is presented in fresh leaf；
(2) finish：Killed using 2 steam are stewing；
1st steam is stewing to kill, and the Liu Yazi fresh leaf after withering is evenly laid out in stainless steel or bamboo basket, thick
2~3 centimetres of degree；And be vacantly placed in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steam 15~
20 minutes；
2nd steam is stewing to be killed, and the Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam and stirs spreading for cooling, is dissipated
Hot aproll vapour, until the Liu Yazi fresh leaf returns to room temperature, without water droplet attachment, it is then evenly laid out in stainless steel or bamboo
In basket, 2~3 centimetres of thickness；Vacantly it is placed in again in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~
0.16Mpa, steams 10~15 minutes.
(3) knead：Kneaded using tea twisting machine, it then follows the side of kneading of " weight, progressively pressurizes after first light, weight alternating "
The time scale of method, pressurization and loosening pressure is 1: 1, until Liu Yazi fresh leaf is in strip, Liu Yazi tea embryo is made.
(4) drying is dried twice using roller：
1st drying：Liu Yazi tea embryo being put into roller, 150~155 DEG C of barrel temperature, rotating speed 60 encloses/point, 30
Temperature is adjusted downward to 120~125 DEG C after minute, continues 30 minutes；
2nd drying：Liu Yazi tea after 1st drying is exposed to spreading for cooling in air, is carried out after 24 hours second
Drying, temperature is 80 DEG C, and the time is 30 minutes.
Roller is dried twice is adapted to make Liu Yazi into leaf tea.
The sensory evaluation of embodiment 3, Liu Yazi tea：
Outward appearance：Uniform color, old tender moderate, bar rope slightly tight knot, 11, leaf mixes thing few.
Fragrance：There is camphor breath and refrigerant herbal medicine taste.It is moderate not to be pungent, spirit and QI cleaning after news.Thin hear has light
Tea smell.Fragrance lasting is long, the peculiar smell such as no musty, oily taste.
Flavour：Millet paste entrance, the round and smooth dry profit of tea flavour, mellow time is sweet, dense without hardship, light and have taste；Without bitter taste, green grass
Taste, old tea flavour or other miscellaneous tastes.
Tea residue：Natural development rate is very fast.Tea residue shape is complete, and richness is moderate, and color clear clarification, tea matter is enriched.
Claims (5)
1. a kind of preparation method of Liu Yazi tea, comprises the following steps：
(1) wither：Liu Yazi fresh leaf and branch under adopting, remove old leaf, branch and only leave fresh leaf raw then, by fresh leaf
Uniformly spread on bamboo mat, spread thickness for 2~3 centimetres, until wilted condition is presented in fresh leaf；
(2) finish：Killed using 2 steam are stewing；
1st steam is stewing to kill, and the Liu Yazi fresh leaf after withering is evenly laid out, 2~3 centimetres of thickness；It is placed in closed steam
In pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 15~20 minutes；
2nd steam is stewing to be killed, and the Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam and stirs spreading for cooling, radiating dissipates
Steam, until the Liu Yazi fresh leaf returns to room temperature, without water droplet attachment, then evenly laid out, 2~3 centimetres of thickness；It is placed in again
In closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 10~15 minutes；
(3) knead：Persistently knead 40~60 minutes, until Liu Yazi fresh leaf is in strip, Liu Yazi tea embryo is made；
(4) dry：Dried twice using baking oven：
1st drying：Liu Yazi tea embryo is evenly laid out, and 2~3 centimetres of thickness is then placed in baking, oven temperature in baking oven
For 120 DEG C, baking time is 100 minutes；
2nd drying：Liu Yazi tea embryo after 1st drying is exposed to spreading for cooling in air, and second is carried out after 24 hours and is dried
Dry, oven temperature is 100 DEG C, and baking time is 30 minutes.
2. the preparation method of Liu Yazi tea as claimed in claim 1, it is characterised in that：Described step (4) drying is to adopt
Dried twice with roller：
1st drying：Liu Yazi tea embryo being put into roller, 150~155 DEG C of barrel temperature, rotating speed 60 encloses/point, 30 minutes
Temperature is adjusted downward to 120~125 DEG C afterwards, continues 30 minutes；
2nd drying：Liu Yazi tea after 1st drying is exposed to spreading for cooling in air, and second is carried out after 24 hours and is dried,
Temperature is 80 DEG C, and the time is 30 minutes.
3. the preparation method of Liu Yazi tea as claimed in claim 1 or 2, it is characterised in that：(2) finish：Using 2 steam
It is stewing to kill；
1st steam is stewing to kill, and the Liu Yazi fresh leaf after withering is evenly laid out in stainless steel or bamboo basket, thickness 2
~3 centimetres；And be vacantly placed in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams 15~20 points
Clock；
2nd steam is stewing to be killed, and the Liu Yazi fresh leaf taking-up after killing will be boiled in a covered pot over a slow fire by the 1st steam and stirs spreading for cooling, radiating dissipates
Steam, until the Liu Yazi fresh leaf returns to room temperature, without water droplet attachment, it is then evenly laid out in stainless steel or bamboo basket
In, 2~3 centimetres of thickness；Vacantly it is placed in again in closed steam pressurizing vessel；Steam pressure is maintained at 0.14~0.16Mpa, steams
10~15 minutes.
4. the preparation method of Liu Yazi tea as claimed in claim 1 or 2, it is characterised in that：The step (3) is kneaded：Adopt
Kneaded with tea twisting machine, it then follows the time for kneading method, pressurization and loosening pressure of " first gently rear heavy, progressively to pressurize, weight replaces "
Ratio is 1: 1, until Liu Yazi fresh leaf is in strip, Liu Yazi tea embryo is made.
5. a kind of preparation method of Liu Yazi tea of Liu Yazi tea as described in Claims 1 to 4 is any is made.
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| CN109090272A (en) * | 2018-08-23 | 2018-12-28 | 开化县龙口香茶业有限公司 | A kind of production method of gold black tea |
| CN113262181A (en) * | 2021-04-28 | 2021-08-17 | 广州喜澳化妆品有限公司 | Chimonanthus salicifolius fermented product and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090272A (en) * | 2018-08-23 | 2018-12-28 | 开化县龙口香茶业有限公司 | A kind of production method of gold black tea |
| CN113262181A (en) * | 2021-04-28 | 2021-08-17 | 广州喜澳化妆品有限公司 | Chimonanthus salicifolius fermented product and preparation method and application thereof |
| CN113262181B (en) * | 2021-04-28 | 2024-04-09 | 广州喜澳化妆品有限公司 | Chimonanthus salicifolius ferment and preparation method and application thereof |
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