CN108935812A - A kind of cogongrass cliff berry dark green tea and preparation method thereof - Google Patents
A kind of cogongrass cliff berry dark green tea and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of cogongrass cliff berry dark green teas, it is formulated by the weight percent of following ingredient, Dark Green Tea 82-87%, cogongrass cliff berry 13-18%, and a kind of production method of cogongrass cliff berry dark green tea, including tea material is just made, tea material is assorted, two rub, decatize, pile fermentation, three rubs, steams tea, suppresses, moves back brick tests brick and repair brick, dry.The cogongrass cliff berry dark green tea joined the flavor and advantage of cogongrass cliff berry on the basis of the original flavor of dark green tea and advantage, soup be opened after brewing without the bored taste of heap, aromatic strongly fragrant, the tea perfume cogongrass cliff berry perfume (or spice) of soup look reddish yellow, ester brings out the best in each other；Using special steamer, during so that tealeaves heats in steamer or is dry, internal tealeaves and external tealeaves temperature and water content are more uniform；And it uses special fermenting cellar and carries out artificial infection saccharomycetes to make fermentation, the time needed for substantially reducing fermentation, and improve the quality of fermentation.
Description
Technical field
The present invention is more particularly directed to a kind of processing technique fields of dark green tea, and in particular to a kind of cogongrass cliff berry dark green tea and its production side
Method.
Background technique
Dark green tea has nutrition abundant, most importantly vitamin and mineral, there are also protein, amino acid, carbohydrate,
Caffeine, vitamin, phosphatide etc. have aid digestion solution oil, lower blood-fat and reduce weight, anti-oxidant, anti-aging, anticancer, blood pressure lowering, drop blood
Sugar, prevention and treatment diabetes and other effects.
Cogongrass cliff berry, academic entitled ampelopsis grossdentata, abbreviation vine tea, raw material are a kind of in the specific geographical, gas in Zhangjiajie
The vine tea kind of growth, procreation in environment is waited, is belonged to defoliation liana (Vitaceae).Through 16 Medical authorities detections of country
Identification, the plant contain a kind of natural plants frost, and effective component is mainly flavones, and crude protein containing flavones 12.8 ~ 13.8 is total yellow
Ketone average content is >=6%, and highest detection content is 9.37%, is flavones content highest in current all plants being found, therefore
Referred to as " king of flavones " rich in 14 kinds of microelements such as 17 kinds of amino acid and potassium, calcium, iron, zinc, selenium, and has trophism, pharmacology
Property.
Assorted tea is to mix several different tealeaves by a certain percentage under the premise of keeping tealeaves flavor and stay in grade
Tea made of conjunction has the function of different tealeaves and advantage, is the hot spot of tea making industry technical study at this stage.The assorted tea of tradition is all
It is just to be carried out before tea material is not handled each assorted or just carry out after tea material is handled respectively by technique assorted, often leads
Causing assorted tea to finish unevenly and rub non-uniform problem or several characteristics grown tea cannot adequately combine, spelling obtained
Quality with tea is not good enough；In addition during traditional pile-fermentation, often because the accumulation of tea material leads to lower layer's tea material water
Divide and temperature is more much higher than upper layer tea material moisture and temperature, causes fermentation uneven；In addition during decatize and steaming tea
It often will appear the non-uniform phenomenon of heating.To solve the above-mentioned problems, the advantages of sufficiently combining dark green tea and cogongrass cliff berry, the present invention
Give a kind of cogongrass cliff berry dark green tea and preparation method thereof.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of cogongrass cliff berry dark green teas and preparation method thereof.
The technical solution of invention is as follows:
A kind of cogongrass cliff berry dark green tea, it is characterised in that: be formulated by the weight percent of following ingredient, Dark Green Tea 82-87%, thatch
Rock certain kind of berries 13-18%.
Further, it is formulated by the weight percent of following ingredient, Dark Green Tea 82%, cogongrass cliff berry 18%；Or black wool
Tea 83%, cogongrass cliff berry 17%；Or Dark Green Tea 84%, cogongrass cliff berry 16%；Or Dark Green Tea 85%, cogongrass cliff berry 15%；Or Dark Green Tea
86%, cogongrass cliff berry 14%；Or Dark Green Tea 87%, cogongrass cliff berry 13%.
A kind of production method of cogongrass cliff berry dark green tea, comprises the technical steps that,
1) tea material is just made: according to the Dark Green Tea of the picking blade characteristic different with cogongrass cliff berry, carrying out different initial stages respectively to it
After processing, then carry out the assorted of tea material.
2) tea material is assorted: the Dark Green Tea made at the beginning of completing is weighed by weight percentage with cogongrass cliff berry, Dark Green Tea 82-
87%, cogongrass cliff berry 13-18% are then sufficiently mixed uniformly.
3) it two rubs: step 2 tealeaves uniformly mixed after assorted being placed in rolling machine and is rubbed, the revolving speed of rolling machine
For 45-55r/min, time of kneading 5-8min.
4) decatize: the tealeaves after step 3) two is rubbed is put into special steamer decatize for a period of time, the special steaming
Pot inner wall is evenly arranged with several air jet pipes, and several jet pipes are directed toward the steamer center of circle, offer on the air jet pipe peripheral wall more
A equally distributed fumarole can spray into gas into steamer by the fumarole on air jet pipe.
5) pile fermentation: resulting tealeaves after step 4) decatize is put into special fermenting cellar and is fermented, in fermentation
In the process, the water content for keeping tealeaves in fermenting cellar is 25-35%, and temperature is 50-60 DEG C.
6) it three rubs: the tealeaves after step 5) pile fermentation being placed in rolling machine and is rubbed, whole process is twisted using light kneadding,
Revolving speed is 45-55r/min, time of kneading 2-5min.
7) steam tea: the tealeaves after step 6) three is rubbed is put into the special steamer decatize for a period of time.
8) it suppresses: the steamed tealeaves of step 7) being hot filling into pressing mold, wood lining is placed in advance in pressing mold and surface is coated with
Then the steel sole plate of tea oil is suppressed with friction pulley press machine.
9) brick is moved back, brick is repaired and tests brick: step 8) is suppressed into resulting brick tea, it is 2 hours or so cooling in pressing mold, then use
It moves back brick machine and moves back brick, the excessive tealeaves of brick tea periphery is pruned with brick machine is repaired, keeps brick tea quadrangle clearly demarcated, all shapes are not inconsistent specification, weight
It measures underproof, the material returned to suppress again.
10) it dries: brick tea qualified obtained by step 9) is edge-on, it is arranged on grill, spacing about 1-2cm is put into drying chamber
Drying, drying room temperature should be first low rear high, and maximum temperature is no more than 75 DEG C, and the drying overall process time needs 8-10 days, and water content arrives
13% hereinafter, cease fire cooling, out drying chamber packaging both the cogongrass cliff berry dark green tea.
Further, just specific step is as follows for system for Dark Green Tea in making at the beginning of the step 1) tea material:
S1 water-removing: taking black wool fresh tea leaf raw material to be placed in roller fixation machine the 2-5min that finishes, and drum temperature control exists when water-removing
200-280 DEG C, the drum rotation speed of roller fixation machine is 25-35r/min；
S2 is just rubbed: rubbing for Dark Green Tea is implemented by rolling machine, rubs to be divided into and gently rubs-rubbing again-and gently rub three phases again, will
Tealeaves after water-removing is placed in rolling machine, gently rubs 1-2min first, then rubs 5-6min again, then gently rub 2-3min, rolling machine
Revolving speed is 45-55r/min, just rubs whole 8-12min, is wrinkled with rubbing to blade to roll up, and just having bar shaped is degree；
The concrete operation method that cogongrass cliff berry is just made are as follows:
T1 is spread: it is spread 2-3 hour by complete, clean, the fresh cogongrass cliff berry blade of picking indoors；
T2 slice: the cogongrass cliff berry blade for spreading a period of time is sliced, the width 2-5mm of slice；
T3 boiling: the blade cut is sequentially placed into the water that temperature is 80 DEG C -95 DEG C, time 1-2min, with cold after taking-up
Water rinses cooling, then spread drying in draughty interior, until the moisture content of blade is 70%-80%；
T4 water-removing: the blade after taking boiling, which is placed in roller fixation machine, carries out water-removing 2-3min, and drum temperature controls when water-removing
At 200-280 DEG C, the drum rotation speed of roller fixation machine is 25-35r/min；
T5 is just rubbed: rubbing for cogongrass cliff berry is also to be implemented by rolling machine, rubs to be divided into and gently rubs-rubbing again-and gently rub three phases again,
Tealeaves after water-removing is placed in rolling machine, gently rubs 1-2min first, then rubs 5-6min, then soft 2-3min, rolling machine again
Revolving speed be 45-55r/min, with rub to blade roll up wrinkle, just have bar shaped be degree.
Further, specific step is as follows for the step 4) decatize,
P1 high-temperature sterilization: the tealeaves after step 3) two is rubbed is put into special steamer, is then shut off pot cover, is in kettle temperature
102-108 DEG C, vapour pressure be 6 kg/cms under conditions of steam 0.5-2min, steamer boosting during can be by jet
Fumarole on pipe sprays hot gas into pot inside tealeaves, keep internal tealeaves temperature and external tealeaves temperature faster consistent, be heated
Uniformly；
P2 drying and dehydrating: after carrying out high-temperature sterilization, pot cover is opened, while guaranteeing that kettle temperature is 90 DEG C or more, by spraying
The tealeaves of fumarole inside into pot on tracheae sprays into dry hot gas, and dry 20min or more makes the water content of blade
30-35%.
Further, fermenting cellar special described in step 5) includes the spherical frame that metal tube is spliced, the ball
Shape lower portion is additionally provided with the more diversion pipes being fixed on frame with spray orifice, and outside is provided with similar to globe bracket
Support frame, the spherical frame can be rotated on support frame as described above.
Further, the step 5) pile fermentation detailed process is that resulting tealeaves after step 4) decatize is put into spherical frame
In frame, spontaneous fermentation 8h or more is sieved to the tealeaves on surface through bamboo after cogongrass cliff berry and Dark Green Tea blade quality soften and is sprayed ferment
Female bacteria culture fluid, while yeast bacteria culture fluid is sprayed by the tealeaves of the diversion pipe with spray orifice internally, tealeaves is kept later
Water content is 25-35%, tealeaves temperature is 50-58 DEG C and ferments, and fermentation time is 1-2 days.
Further, the primary special fermenting cellar, angle of rotation are rotated every half an hour during entire fermentation
Degree is 30 °；Every 6h detection one-time surface water content of tea whether between 25-35%, decide whether to spill through bamboo sieve
Water, internal tealeaves temperature decide whether that spraying into air by the diversion pipe with spray orifice is dropped whether between 50-58 DEG C
Temperature.
Further, in the step 7), the tealeaves after step 6) three is rubbed is put into the special steamer, guarantees pot
Interior temperature is 90 DEG C or more, meanwhile, the tealeaves internal into pot from the fumarole on air jet pipe sprays into dry hot gas, continues 3min
More than, make the water content 20-25% of blade.
Further, bamboo screening is woven with fresh bamboo cane, and using it is preceding with cogongrass cliff berry after assorted and
The tea juice of Dark Green Tea compacting impregnates 6h or more.
The utility model has the advantages that
1) The present invention gives a kind of cogongrass cliff berry dark green tea and preparation method thereof, the cogongrass cliff berry dark green teas prepared using this method, black
On the basis of tea original local flavor and advantage, the flavor and advantage of cogongrass cliff berry joined, soup is opened after brewing without the bored taste of heap, soup look is red
Yellow, aromatic strongly fragrant, the tea perfume cogongrass cliff berry perfume (or spice) of ester brings out the best in each other.
2) before tea material is assorted, according to the Dark Green Tea characteristic different with cogongrass cliff berry, initial stage processing is separately carried out to it, then
Carry out assorted, the water-removing that avoids assorted tea common unevenly and rubs non-uniform problem, after assorted, is sent out together it
Ferment is more fully combined by the characteristic that common fermentation processes grow tea Dark Green Tea and cogongrass cliff berry two, so that manufactured brick tea
Quality is more preferable.
3) when pile-fermentation, after in spontaneous fermentation, tealeaves quality softens for a period of time, to tealeaves artificial infection saccharomycete,
And it is allowed to continue to ferment.Due to having carried out artificial infection saccharomycete, and high-temperature sterilization is carried out before pile-fermentation, so that fermentation
When beneficial bacterium can quickly breed, harmful bacteria breeding is slower, to substantially reduce the time needed for fermentation, and improves fermentation
Quality.
4) using special fermenting cellar when pile-fermentation, when efficiently solving traditional pile-fermentation, tea material banking process
In, lower layer's tea material moisture and temperature are excessively high, upper layer tea material moisture and the lower problem of temperature, in special fermenting cellar, each portion
The moisture and temperature of position tea material are more uniform, and the moisture of each position tealeaves can be replenished in time, and the temperature of tea heap are adjusted, so that tea
Material ferments more uniform, and fermentation quality is higher, and does not need to stir tea material again in entire fermentation process.
5) in decatize and the technique of steaming tea, using special steamer, so that tealeaves was heated or was dried in steamer
In the process, internal tealeaves and external tealeaves temperature and humidity are more uniform, are that pile-fermentation and brick tea compacting creation are better
Condition.
Specific embodiment
To facilitate the understanding of the present invention, invention herein is done below in conjunction with preferred embodiment and more comprehensively, is meticulously retouched
It states, but protection scope of the present invention is not limited to specific embodiment.
Unless otherwise defined, all technical terms used hereinafter are generally understood meaning phase with those skilled in the art
Together.Technical term used herein is intended merely to the purpose of description specific embodiment, and it is of the invention to be not intended to limitation
Protection scope.
A kind of cogongrass cliff berry dark green tea of the present embodiment, is formulated, Dark Green Tea 82- by the weight percent of following ingredient
87%, cogongrass cliff berry 13-18%.This is the spelling of one of summary more suitable Dark Green Tea and cogongrass cliff berry after repeatedly attempting
With ratio.
Specifically, being formulated by the weight percent of following ingredient, Dark Green Tea 82%, cogongrass cliff berry 18%；Or Dark Green Tea
83%, cogongrass cliff berry 17%；Or Dark Green Tea 84%, cogongrass cliff berry 16%；Or Dark Green Tea 85%, cogongrass cliff berry 15%；Or Dark Green Tea 86%,
Cogongrass cliff berry 14%；Or Dark Green Tea 87%, cogongrass cliff berry 13%.
A kind of production method of cogongrass cliff berry dark green tea of the present embodiment, specifically includes following processing step:
1) tea material is just made: according to the Dark Green Tea of the picking blade characteristic different with cogongrass cliff berry, carrying out different initial stages respectively to it
After processing, then carry out the assorted of tea material.Carrying out initial stage processing respectively to Dark Green Tea and cogongrass cliff berry is to respectively fill it
Point water-removing and rub.
2) tea material is assorted: the Dark Green Tea made at the beginning of completing is weighed by weight percentage with cogongrass cliff berry, Dark Green Tea 82-
87%, cogongrass cliff berry 13-18% are then sufficiently mixed uniformly.
3) it two rubs: step 2 tealeaves uniformly mixed after assorted being placed in rolling machine and is rubbed, the revolving speed of rolling machine
For 45-55r/min, time of kneading 5-8min.Two first times for rubbing after being system at the beginning of tea material and being assorted rubbed, in order to will
Dark Green Tea and cogongrass cliff berry preferably mix.
4) decatize: the tealeaves after step 3) two is rubbed is put into special steamer decatize for a period of time, the special steaming
Pot inner wall is evenly arranged with several air jet pipes, and several jet pipes are directed toward the steamer center of circle, offer on the air jet pipe peripheral wall more
A equally distributed fumarole can spray into gas into steamer by the fumarole on air jet pipe.
5) pile fermentation: resulting tealeaves after step 4) decatize is put into special fermenting cellar and is fermented, in fermentation
In the process, the water content for keeping tealeaves in fermenting cellar is 25-35%, and temperature is 50-60 DEG C.Under normal circumstances, pile-fermentation product
The quality of matter, depending on tealeaves in tea heap water content and fermentation temperature whether be suitable for.
6) it three rubs: the tealeaves after step 5) pile fermentation being placed in rolling machine and is rubbed, whole process is twisted using light kneadding,
Revolving speed is 45-55r/min, time of kneading 2-5min.Three to rub be rubbing after tea material is assorted for the second time, it is therefore an objective to send out pile fermentation
Link blocking tealeaves when ferment and rub scattered, in addition Dark Green Tea and cogongrass cliff berry can also be allowed further to mix.
7) steam tea: the tealeaves after step 6) three is rubbed is put into the special steamer decatize for a period of time.
Steaming tea is the temperature in order to improve tealeaves, is pressed into brick tea while hot convenient for tealeaves, in addition also has adjustment tealeaves aqueous
The effect of amount, so that tealeaves is easier to compression moulding, quality is also more preferable, not fugitive.
8) it suppresses: the steamed tealeaves of step 7) being hot filling into pressing mold, wood lining is placed in advance in pressing mold and surface is coated with
Then the steel sole plate of tea oil is suppressed with friction pulley press machine.
9) brick is moved back, brick is repaired and tests brick: step 8) is suppressed into resulting brick tea, it is 2 hours or so cooling in pressing mold, then use
It moves back brick machine and moves back brick, the excessive tealeaves of brick tea periphery is pruned with brick machine is repaired, keeps brick tea quadrangle clearly demarcated, all shapes are not inconsistent specification, weight
It measures underproof, the material returned to suppress again.
10) it dries: brick tea qualified obtained by step 9) is edge-on, it is arranged on grill, spacing about 1-2cm is put into drying chamber
Drying, drying room temperature should be first low rear high, and maximum temperature is no more than 75 DEG C, and the drying overall process time needs 8-10 days, and water content arrives
13% hereinafter, cease fire cooling, out drying chamber packaging both the cogongrass cliff berry dark green tea.
Just specific step is as follows for system for Dark Green Tea in making in the present embodiment, at the beginning of the step 1) tea material:
S1 water-removing: taking black wool fresh tea leaf raw material to be placed in roller fixation machine the 2-5min that finishes, and drum temperature control exists when water-removing
200-280 DEG C, the drum rotation speed of roller fixation machine is 25-35r/min；
S2 is just rubbed: rubbing for Dark Green Tea is implemented by rolling machine, rubs to be divided into and gently rubs-rubbing again-and gently rub three phases again, will
Tealeaves after water-removing is placed in rolling machine, gently rubs 1-2min first, then rubs 5-6min again, then gently rub 2-3min, rolling machine
Revolving speed is 45-55r/min, just rubs whole 8-12min, is wrinkled with rubbing to blade to roll up, and just having bar shaped is degree.
The concrete operation method that cogongrass cliff berry is just made are as follows:
T1 is spread: it is spread 2-3 hour by complete, clean, the fresh cogongrass cliff berry blade of picking indoors.
T2 slice: the cogongrass cliff berry blade for spreading a period of time is sliced, the width 2-5mm of slice.To cogongrass cliff berry into
Row slice, convenient for during next assorted and Dark Green Tea mixing it is more uniform, avoid it curling be agglomerating to be unfavorable for and black wool
Tea be combined with each other.
T3 boiling: the blade cut is sequentially placed into the water that temperature is 80 DEG C -95 DEG C, time 1-2min, after taking-up
It is rinsed and is cooled down with cold water, then spread drying in draughty interior, until the moisture content of blade is 70%-
80%.
T4 water-removing: the blade after taking boiling, which is placed in roller fixation machine, carries out water-removing 2-3min, drum temperature when water-removing
At 200-280 DEG C, the drum rotation speed of roller fixation machine is 25-35r/min for control.
T5 is just rubbed: rubbing for cogongrass cliff berry is also to be implemented by rolling machine, rub be divided into gently rub-rub again-gently rub three again
Tealeaves after water-removing is placed in rolling machine by the stage, gently rubs 1-2min first, is then rubbed 5-6min, then soft 2-3min again, is rubbed
The revolving speed of twister is 45-55r/min, is wrinkled with rubbing to blade to roll up, and just having bar shaped is degree.
In the present embodiment, specific step is as follows for the step 4) decatize,
P1 high-temperature sterilization: the tealeaves after step 3) two is rubbed is put into special steamer, is then shut off pot cover, is in kettle temperature
102-108 DEG C, vapour pressure be 6 kg/cms under conditions of steam 0.5-2min, steamer boosting during can be by jet
Fumarole on pipe sprays hot gas into pot inside tealeaves, keep internal tealeaves temperature and external tealeaves temperature faster consistent, be heated
Uniformly, Hot-blast Heating scheme is a kind of completely new one of important improvement point for being different from traditional scheme and the technical program,
Tealeaves is heated or cooled by vectored injection hot gas or gas at normal temperature, than being heated by natural cooling, straight fire
Mode, specific aim is stronger, and temperature control effect is more preferable, and temperature is more uniform, more energy saving, can quickly realize that temperature is adjusted, and
And the adjusting of moisture may be implemented, the tealeaves made by this kind of mode, controllability is more preferable, and tea leaf quality is more consistent；In order to
It realizes the purpose of Hot-blast Heating, therefore to design special steamer, which circumferentially offers on the basis of traditional tealeaves steamer
Matching hole is additionally provided with from matching hole and puts in air jet pipe inside steamer, inside the air jet pipe inside end insertion tealeaves not
Same position, outer end connects the hot-blast stove that can make heat gas, or sucks external normal temperature air by air pump, described
Air jet pipe is preferably high temperature resistant food-grade steel wire tube, and exterior material is polyurethane flexible pipe, and hose is embedded in PU clad
Coppered steel wire reinforcing rib allows to a degree of bending so that air jet pipe has certain rigidity and plasticity, from
And facilitate and jet tubotorsion is inserted at a certain angle inside tealeaves, air jet pipe specification uses diameter 25mm, air jet pipe outlet side
It circumferentially is additionally provided with through-hole, facilitates hot gas to spray from the circumferential direction of front end, so that more uniform is distributed into inside tealeaves, also avoids
Local temperature overheat or supercooling.It is set inside the air jet pipe and is fixed with unit filter core, avoiding will be in air or hot wind
Pollutant, Mars or carbon dust are blown into tealeaves.
P2 drying and dehydrating: after carrying out high-temperature sterilization, opening pot cover, while guaranteeing that kettle temperature is 90 DEG C or more,
The tealeaves internal into pot from the fumarole on air jet pipe sprays into dry hot gas, and dry 20min or more makes the water content of blade
For 30-35%.
High-temperature sterilization and the two steps of drying and dehydrating have very crucial influence and effect to next fermentation process,
High-temperature sterilization provides sterile environment for the fermentation of artificial inoculation yeast bacterium, is conducive to the quick breeding of beneficial bacterium, and harmful bacteria delays
Slow breeding, improves the quality of fermentation；Drying and dehydrating be fermentation tea material possess be suitable for fermentation water content, facilitate fermentation into
Row.
Tealeaves is rich in multiple nutritional components and minerals, if carbon source and nitrogen source that supplement is certain, can be suitble to microorganism
Normal growth metabolism, realizes the fermentation of tealeaves, but tealeaves generally simultaneously containing Polyphenols, alcohols, aldehydes and inorganic matter I,
The antibacterial substances such as C1.S usually can inhibit the normal growth of microorganism to be metabolized again, therefore tea leaf fermentation is more demanding, to environment control
It is formed with fine requirement.
Tea leaf fermentation is different with general fermentation, our usually described fermentations are a kind of reaction process of microorganism, and
In general tea leaf fermentation is a kind of biooxidation reactions, it may also be said to it is a kind of enzymatic oxidation or enzymatic reaction, it is general only to need
It puts dark brownish green in air, first withers and post-fermentation.To which catechin be aoxidized to form the dark matters such as thearubigin, theaflavin
Process.The fermentation of tealeaves is influenced by temperature and humidity, without oxygen, does not have moisture, and the fermentation of tealeaves cannot be completed, and send out
Different degrees of variation can be presented in tealeaves after ferment in color, fragrance and mouthfeel.But some tea are anti-in the enzymatic of itself
Also a little microbial fermentation is had except answering, for example dark green tea or Pu'er tea might have one in the technique of pile-fermentation
Divide microorganism, such as aspergillus niger, aspergillus oryzae, saccharomycete, the participation of Aspergillusclavatus, Aspergillus glaucus, head mold, lactic acid bacteria etc..This is lake
One characteristic of southern dark green tea and the source of some flavours of dark green tea.
The technical program is due to joined cogongrass cliff berry, and cogongrass cliff berry and tealeaves are born more consistent in mouthfeel, and the two
It being suitable for steeping long, reducing blood lipid adjusts the functions such as blood pressure, softening blood vessel, anti-inflammation and sterilization, adjusting stomach even more mutually helpful, but its
Property is still had any different, and cogongrass cliff berry is not Theaceae, is the cauline leaf of Vitaceae ampelopsis, is grown in Zhangjiajie height above sea level 800-
It is liana, effective component is mainly dihydromyricetin, flavones, simultaneously containing bright in the Red Sandstone on 1500 meters of mountains Mao Yan
14 kinds of microelements such as 17 kinds of amino acid and potassium, calcium, iron, zinc, selenium necessary to the human bodies such as propylhomoserin, isoleucine, methionine, wherein
Flavones highest detection content is 9.31%, has anti-inflammation and sterilization, reducing blood lipid, softening blood vessel, inhibits platelet aggregation, antithrombotic, resists
Tumour adjusts stomach, is obvious to the nervous system disease effect.No matter its function or growing environment, determine that it belongs in nature
Cool property is partially cold.And tealeaves also belongs to cool property, its one of feature for being better than other green tea of dark green tea is that dark green tea have passed through hair
Ferment, so that its property becomes levelling or warm nature, its advantage is that will not injure one's stomach, the fermentation process is mainly in the wet of step 5)
It realizes during heap, also in the technical scheme, in addition to carrying out processing physically to cogongrass cliff berry and Dark Green Tea, such as assorted,
Kneading, should also carry out a degree of fermentation, the property of cogongrass cliff berry and tealeaves is changed, so that user be facilitated to drink for a long time
With without injuring one's stomach or damaging yang-energy.
But existing traditional dark green tea zymotechnique adds its shape due to including the ingredients such as tealeaves, tea stalk in dark green tea
Shape is special, so, so causing the certain Partial fermentations of dark green tea deeper, certain Partial fermentations are very to the of less demanding of fermentation uniformity
Shallowly, it but if carrying out assorted production product with cogongrass cliff berry, needs to ferment finer, is more uniform, to avoid product
Matter is different, simultaneously as being rich in Flavonoid substances in cogongrass cliff berry, has very strong inoxidizability, if ferment control is bad, hair
Ferment is too shallow, can be more cold and cool, and fermentation too, will affect the active constituent of cogongrass cliff berry, therefore control the environment of fermentation, especially
The temperature of control fermentation is the most important thing.
In the technical scheme, in addition to using saccharomycete carry out tea leaf fermentation, such as using budding yeast, De Shi yeast,
Candida and/or saccharomyces cerevisiae can also carry out together composite fermentation using acetobacter, Bacillus acidi lactici and saccharomycete.
The technical program is to improve ferment effect using special fermenting cellar.It is described special in the present embodiment step 5)
Fermenting cellar include that metal tube splices the spherical frame that is formed by connecting, be additionally provided with frame phase worked out with bamboo and spherical
The bamboo sieve of the bamboo of matched pentagon and hexagon sieve, the pentagon and hexagon is tied up by rope in the outside of spherical frame
Corresponding position, the spherical lower portion are additionally provided with the more diversion pipes being fixed on frame with spray orifice, and outside is provided with class
It is similar to the support frame of globe bracket, the spherical frame can be rotated on support frame as described above.
As preferred embodiment, the spherical frame passes through straight or slightly curved more hollow square tube sealings
Connecting welding is built into similar sphere frame structure, and internal pipeline is also to communicate, the spherical frame, in addition to the ball of periphery
Outside external frame, it is additionally provided with the bearing wall and frame structure for extending to ball interior, the inner frame and outer framework internal pipeline are all
It communicates, so that sealing gas diversion pipe is conveniently subsequently formed, further, in the medial surface of outer framework and the circumferential direction of inner frame
On be disposed with spray orifice, connecting interface connection is provided on the outside of the spherical frame can make the hot-blast stove of heat gas, or
External normal temperature air or vapor are sucked by air pump.The hot wind temperature control Principle of Process is similar with above-mentioned technical proposal, herein
It repeats no more.Further, the both ends of the spherical frame are also rotatably fixed on bracket, so that the spherical frame can be with
It is rotated around a rotation axis, which is obliquely installed, and is in 30-60 degree with the normal perpendicular to ground level, so that working as ball
When shape frame member, internal tealeaves can play the stirring tumbling effect of similar washing machine drum, so that tealeaves will not be in weight
Power and centrifugal force effect are lower toward side aggregation compression, so as to cause tealeaves density unevenness uneven heating.
The bamboo sieve ties up the corresponding position on spherical frame by rope before fermentation, then can start to fill tea
Material only needs to unlock after the fermentation has been completed the rope on bamboo sieve, so that it may very easily take out tea material.In addition setting bamboo sieve can also
To facilitate as the watering of tea material surface.
As next improvement, metal tube on the spherical frame can be interconnected, then from outer by interface
Portion is passed through the hot water or vapor of proper temperature, maintains suitable temperature to mix the tealeaves of chamber surface；It is either solid with inside
The heat that internal tealeaves has more, is conveyed to the tealeaves on surface, more convenient for more aspect by the fixed diversion pipe connection with spray orifice
Temperature and humidity condition needed for good maintenance tea leaf fermentation.
The step 5) pile fermentation detailed process is that resulting tealeaves after step 4) decatize is put into the ball for having tied up bamboo sieve
In shape frame, spontaneous fermentation 8h or more is sieved to the tealeaves on surface through bamboo and is sprayed after cogongrass cliff berry and Dark Green Tea blade quality soften
Yeast bacteria culture fluid is spilt, while yeast bacteria culture fluid is sprayed by the tealeaves of the diversion pipe with spray orifice internally, keeps tea later
The water content of leaf is 25-35%, tealeaves temperature is 50-58 DEG C and ferments, and fermentation time is 1-2 days.
It ferments in the present embodiment using the method for artificial infection saccharomycete, and has carried out high temperature before fermentation and gone out
Bacterium, so that saccharomycete can occupy absolute predominance in the early stage in fermentation, mass propagation is substantially reduced required for entire fermentation
Time, and improve fermentation quality.
Specifically, rotating the primary special fermenting cellar, rotational angle every half an hour during entire fermentation
It is 30 °；Every 6h detection one-time surface water content of tea whether between 25-35%, decide whether through bamboo sieve watering,
Internal tealeaves temperature decides whether that spraying into air by the diversion pipe with spray orifice cools down whether between 50-58 DEG C.
The primary special fermenting cellar is rotated every half an hour during the fermentation, it is extremely effective to avoid traditional hair
Ferment tea material banking process, in addition can using special fermenting cellar at the middle and upper levels with the serious non-uniform problem of lower layer tea material water content
Timely, water content and temperature needed for each position tea material fermentation of more convenient maintenance, so that tea is cool in the shorter time
Fermentation ground is more sufficiently and uniform.
In the step 7), the tealeaves after step 6) three is rubbed is put into the special steamer, guarantees that kettle temperature is
90 DEG C or more, meanwhile, the tealeaves internal into pot from the fumarole on air jet pipe sprays into dry hot gas, continues 3min or more, makes
The water content of blade is 20-25%.
The bamboo screening is sieved with fresh bamboo cane braiding into the bamboo of pentagon and hexagon, and using preceding with assorted
Cogongrass cliff berry and the tea juice of Dark Green Tea compacting impregnate 6h or more afterwards.It is impregnated by tea juice, the bamboo blueness taste of bamboo cane can be removed, avoid sending out
The mould quality for influencing cogongrass cliff berry dark green tea avoids introducing impurity.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be within the scope of protection determined by the claims.
Claims (10)
1. a kind of cogongrass cliff berry dark green tea, it is characterised in that: it is formulated by the weight percent of following ingredient, Dark Green Tea 82-87%,
Cogongrass cliff berry 13-18%.
2. a kind of cogongrass cliff berry dark green tea according to claim 1, it is characterised in that: prepared by the weight percent of following ingredient
It forms, Dark Green Tea 82%, cogongrass cliff berry 18%；Or Dark Green Tea 83%, cogongrass cliff berry 17%；Or Dark Green Tea 84%, cogongrass cliff berry 16%；Or
Dark Green Tea 85%, cogongrass cliff berry 15%；Or Dark Green Tea 86%, cogongrass cliff berry 14%；Or Dark Green Tea 87%, cogongrass cliff berry 13%.
3. a kind of production method of cogongrass cliff berry dark green tea according to claim 1 or 2, it is characterised in that: including following technique
Step,
1) tea material is just made: according to the Dark Green Tea of the picking blade characteristic different with cogongrass cliff berry, carrying out different initial stages respectively to it
Processing, then carries out the assorted of tea material again；
2) tea material is assorted: the Dark Green Tea made at the beginning of completing is weighed by weight percentage with cogongrass cliff berry, Dark Green Tea 82-87%,
Cogongrass cliff berry 13-18% is then sufficiently mixed uniformly；
3) it two rubs: step 2 tealeaves uniformly mixed after assorted being placed in rolling machine and is rubbed, the revolving speed of rolling machine is 45-
55r/min, time of kneading 5-8min；
4) decatize: the tealeaves after step 3) two is rubbed is put into special steamer decatize for a period of time, in the special steamer
Wall is evenly arranged with several air jet pipes, and several jet pipes are directed toward the steamer center of circle, offers on the air jet pipe peripheral wall multiple equal
The fumarole of even distribution can spray into gas into steamer by the fumarole on air jet pipe；
5) pile fermentation: resulting tealeaves after step 4) decatize is put into special fermenting cellar and is fermented, in the process of fermentation
In, keeping the water content of tealeaves in fermenting cellar is 25-35%, and temperature is 50-60 DEG C；
6) it three rubs: the tealeaves after step 5) pile fermentation being placed in rolling machine and is rubbed, whole process is twisted using light kneadding, revolving speed
For 45-55r/min, time of kneading 2-5min；
7) steam tea: the tealeaves after step 6) three is rubbed is put into gas in the special steamer and steams a period of time；
8) it suppresses: the steamed tealeaves of step 7) being hot filling into pressing mold, wood lining is placed in advance in pressing mold and surface is coated with tea oil
Steel sole plate, then with friction pulley press machine suppress；
9) brick is moved back, brick is repaired and tests brick: step 8) is suppressed into resulting brick tea, cooling 2 hours or so in pressing mold, then with moving back brick
Machine moves back brick, prunes the excessive tealeaves of brick tea periphery with brick machine is repaired, keeps brick tea quadrangle clearly demarcated, all shapes are not inconsistent specification, and weight is not
Qualified, the material returned to suppress again；
10) it dries: brick tea qualified obtained by step 9) is edge-on, it is arranged on grill, spacing about 1-2cm, is put into drying chamber drying,
Drying room temperature should it is first low after it is high, maximum temperature is no more than 75 DEG C, and the drying overall process time needs 8-10 days, water content to 13% with
Under, cease fire cooling, out drying chamber packaging both the cogongrass cliff berry dark green tea.
4. a kind of production method of cogongrass cliff berry dark green tea according to claim 3, it is characterised in that: at the beginning of the step 1) tea material
Just specific step is as follows for system for Dark Green Tea in system:
S1 water-removing: taking black wool fresh tea leaf raw material to be placed in roller fixation machine the 2-5min that finishes, and drum temperature control exists when water-removing
200-280 DEG C, the drum rotation speed of roller fixation machine is 25-35r/min；
S2 is just rubbed: rubbing for Dark Green Tea is implemented by rolling machine, rubs to be divided into and gently rubs-rubbing again-and gently rub three phases again, will
Tealeaves after water-removing is placed in rolling machine, gently rubs 1-2min first, then rubs 5-6min again, then gently rub 2-3min, rolling machine
Revolving speed is 45-55r/min, just rubs whole 8-12min, is wrinkled with rubbing to blade to roll up, and just having bar shaped is degree；
The concrete operation method that cogongrass cliff berry is just made are as follows:
T1 is spread: it is spread 2-3 hour by complete, clean, the fresh cogongrass cliff berry blade of picking indoors；
T2 slice: the cogongrass cliff berry blade for spreading a period of time is sliced, the width 2-5mm of slice；
T3 boiling: the blade cut is sequentially placed into the water that temperature is 80 DEG C -95 DEG C, time 1-2min, with cold after taking-up
Water rinses cooling, then spread drying in draughty interior, until the moisture content of blade is 70%-80%；
T4 water-removing: the blade after taking boiling, which is placed in roller fixation machine, carries out water-removing 2-3min, and drum temperature controls when water-removing
At 200-280 DEG C, the drum rotation speed of roller fixation machine is 25-35r/min；
T5 is just rubbed: rubbing for cogongrass cliff berry is also to be implemented by rolling machine, rubs to be divided into and gently rubs-rubbing again-and gently rub three phases again,
Tealeaves after water-removing is placed in rolling machine, gently rubs 1-2min first, then rubs 5-6min, then soft 2-3min, rolling machine again
Revolving speed be 45-55r/min, with rub to blade roll up wrinkle, just have bar shaped be degree.
5. a kind of production method of cogongrass cliff berry dark green tea according to claim 3, it is characterised in that: the step 4) decatize
Specific step is as follows,
P1 high-temperature sterilization: the tealeaves after step 3) two is rubbed is put into special steamer, is then shut off pot cover, is in kettle temperature
102-108 DEG C, vapour pressure be 6 kg/cms under conditions of steam 0.5-2min, steamer boosting during can be by jet
Fumarole on pipe sprays hot gas into pot inside tealeaves, keep internal tealeaves temperature and external tealeaves temperature faster consistent, be heated
Uniformly；
P2 drying and dehydrating: after carrying out high-temperature sterilization, pot cover is opened, while guaranteeing that kettle temperature is 90 DEG C or more, by spraying
The tealeaves of fumarole inside into pot on tracheae sprays into dry hot gas, and dry 20min or more makes the water content of blade
30-35%.
6. a kind of production method of cogongrass cliff berry dark green tea according to claim 3, it is characterised in that: special described in step 5)
Fermenting cellar include spherical frame that metal tube is spliced, the spherical lower portion is additionally provided with more and is fixed on spherical frame
With the diversion pipe of spray orifice on frame, outside is provided with the support frame similar to globe bracket, and the spherical frame can be in the branch
It is rotated on support.
7. a kind of production method of cogongrass cliff berry dark green tea according to claim 6, it is characterised in that: the step 5) pile fermentation tool
Body process is resulting tealeaves after step 4) decatize to be put into spherical frame, spontaneous fermentation 8h or more, to cogongrass cliff berry and black wool
After tealeaves piece quality softens, sieves through bamboo to the tealeaves on surface and spray yeast bacteria culture fluid, while passing through the diversion pipe with spray orifice
Tealeaves internally sprays yeast bacteria culture fluid, and the water content of holding tealeaves is 25-35% later, tealeaves temperature is 50-58 DEG C
It ferments, fermentation time is 1-2 days.
8. a kind of production method of cogongrass cliff berry dark green tea according to claim 7, it is characterised in that: in the process entirely fermented
In every half an hour, rotate the primary special fermenting cellar, rotational angle is 30 °；Contain every 6h detection one-time surface tealeaves
Water whether between 25-35%, decide whether to sieve through bamboo to the watering of the tealeaves on surface, internal tealeaves temperature whether
Between 50-58 DEG C, decide whether that spraying into air by the diversion pipe with spray orifice cools down.
9. a kind of production method of cogongrass cliff berry dark green tea according to claim 3, it is characterised in that:, will in the step 7)
Tealeaves after step 6) three is rubbed is put into the special steamer, guarantees that kettle temperature is 90 DEG C or more, meanwhile, by air jet pipe
The fumarole tealeaves internal into pot spray into dry hot gas, continue 3min or more, make the water content 20-25% of blade.
10. a kind of production method of cogongrass cliff berry dark green tea according to claim 7, it is characterised in that: the bamboo screening is with newly
Fresh bamboo cane weaves, and is impregnating 6h or more using the preceding tea juice with assorted rear cogongrass cliff berry and Dark Green Tea compacting.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111296589A (en) * | 2020-04-10 | 2020-06-19 | 安徽蝠牌生态茶业股份有限公司 | Processing technology of Liuan tea cooked tea |
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Application publication date: 20181207 |