CN109122973A - A kind of dried orange peel white tea brick tea and preparation method thereof - Google Patents
A kind of dried orange peel white tea brick tea and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000004513 sizing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000005469 granulation Methods 0.000 claims abstract description 13
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The present invention discloses a kind of dried orange peel white tea brick tea and preparation method thereof, is related to tea process technology field.Dried orange peel white tea brick tea of the present invention, it contain following components in percentage by weight according to the preparation of dried orange peel, the picking of tealeaves, booth is green, wither and sieve, just dry, pick pick, dry again, dried orange peel rubs granulation, screening and 12 assorted, steam pressure sizing, dry packing steps are processed into: dried orange peel: 10%~20%, white tea 80%~90%.Effective component between white tea and dried orange peel has been carried out maximum merge by the present invention, dried orange peel and tealeaves is allowed mutually to absorb essence, dried orange peel regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect has effectively neutralized the cool property of white tea, manufactured dried orange peel white tea brick plays the function of monarch altogether, can effectively the regulation of qi and blood, reducing blood lipid, qi-regulating, invigorating the spleen to dry health-care efficacy, and merged the sweet tea flowery odour of the pure fruit flavor of dried orange peel and white tea, unique flavor, mouthfeel one are exhausted.
Description
Technical field
The present invention relates to tea process technology field, in particular to a kind of dried orange peel white tea brick tea and preparation method thereof.
Background technique
China is the native place of tea, is the source area of tea, and in China, tea is known as " national drink ".Tea has long in China
History is contribution of the Chinese people to world's cooking culture.White tea belongs to micro- fermented tea, is traditional well-known tea of Chinese tea grower's initiative,
One of Chinese six big teas.It is complete with shape bud milli, milli is draped over one's shoulders all over the body, and milli is fragrant clear fresh, and soup look is apricot yellow limpid bright, and flavour is light
Return sweet quality characteristic.Major production areas in Fuding, Fujian Province, have stable political situation, Songxi, the ground such as Jianyang.White tea is refrigerant, has fall fire of bringing down a fever
The effect of.White tea is often drunk with certain health value, but its health effect is more single, with people's living standard
Raising, more and more health care teas use and give birth to.Dried orange peel is rutaceae orange Citrus reticulata Blanco
And its dry mature skin of variety.Usual harvesting ripe fruit, strips pericarp, and sun drying or low temperature drying is made, bitter,
It is pungent, it is warm-natured, there is regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect.Modern medicine study show that dried orange peel has anticancer, antitumor, antioxygen
A variety of effects such as change, anti-inflammatory, lipid-loweringing are chiefly used in promoting the auxiliary adjustment of spleen and stomach function.Therefore, occur various dried orange peels in the market
White tea.Wherein dried orange peel white tea brick becomes the new lover in market with its portable feature.However currently known dried orange peel white tea brick exists
Following deficiency: first is that tea grower tealeaves is machined to be added after gross tea steamed is wet according to the processing method of white tea it is existing ready-made old
Skin is pressed into brick, and the fusion treatment of science is lacked between tealeaves and dried orange peel, exists when being unable to reach nutrition optimization, and steeping drink
" ferment sense " obviously, fragrance, it is fresh it is refreshing degree weaken defect；Second is that the addition form of dried orange peel is difficult to control, dried orange peel is crushed into the system of addition
At brick tea brew when powder is excessive, poor taste if dried orange peel is too big can have the traction being easy when taking tea block bubble drink due to dried orange peel
The fracture for leading to adjacent tea block eventually leads to entire brick tea and is easy to disconnect, and marketing is restricted.
Summary of the invention
The purpose of the invention is to the dried orange peel white tea brick for overcoming on existing market, there are shortage sections between tealeaves and dried orange peel
Fusion treatment is unable to reach nutrition optimization, and steeps when drinking and there is " ferment sense " obviously, the defect that fragrance, fresh refreshing degree weaken,
And the addition form of dried orange peel is difficult to control, and dried orange peel crushes to powder when brick tea made of being added brews is excessive, poor taste, if dried orange peel
It is too big, can exist and be easy to lead to the fracture of adjacent tea block due to the traction of dried orange peel when taking tea block bubble drink, eventually lead to entire brick tea
It is easy to disconnect, the defect that marketing is restricted, the carrying out effective nutritional ingredient of dried orange peel and white tea of a kind of science is provided
Fusion allows dried orange peel and tealeaves mutually to absorb essence, and manufactured dried orange peel white tea has merged the sweet tea of dried orange peel pure fruit flavor and white tea
Flowery odour, the exhausted dried orange peel white tea brick tea and preparation method thereof of unique flavor, mouthfeel one.
The present invention is realized using following specific technical solution: a kind of dried orange peel white tea brick tea, it contains following weight hundred
The component of point ratio according to the preparation of dried orange peel, the picking of tealeaves, booth is green, wither and sieve, just dry, pick pick, dry again, dried orange peel is rubbed and is made
Grain, screening and 12 assorted, steam pressure sizing, dry packing steps are processed into: dried orange peel: 10%~20%, white tea 80%~90%.
Preferably, the dried orange peel choose newly can mature branch mandarin orange fruit be made.
Preferably, the white tea is one of silver tip pekoe, tree peony, Shou Mei or a variety of.
The present invention also provides the methods for preparing dried orange peel white tea brick tea, comprising the following steps:
(1) preparation of dried orange peel: choose newly can mature branch mandarin orange fruit, clear water fishing wash, peeling move back meat, mandarin orange it is white carry out outwardly it is sun-dried,
Dry orange peel is stored using silo, is then displayed to fermenting cellar by its spontaneous fermentation, the fermenting cellar surrounding stacks tea stalk,
Fermentation 1~3 year, naturally dry is after fermentation up to dried orange peel；
(2) picking of tealeaves: leaf picking follows ten and does not adopt principle, i.e., the rainy day do not adopt, dew it is not dry do not adopt, thin thin bud is not adopted,
Purple bud head is not adopted, wind hurt bud do not adopt, artificially damage bud is not adopted, insect bite bud is not adopted, happy bud is not adopted, hollow bud is not adopted, morbid state
Bud is not adopted, and is subject to for making the raw material of silver tip pekoe and is picked stout and strong bud, for making high-grade white peony raw material to pick one
Bud one, two leaves are just subject to lamina, are subject to for making low-grade white peony raw material and pick a bud two, three leaves；
(3) booth is green: tealeaves thin and thick that step (2) picking comes is moderate and uniformly spread on circle bamboo sieve, upper tea amount is according to circle
Depending on the actual size of bamboo sieve and the old tender situation of fresh leaf, 0.5~1 kilogram of every square metre of simple bud, a bud one, two every square metre of leaves
1~1.5 kilogram, a bud three, 1.5~2 kilograms of four every square metre of leaf；
(4) wither: tea leaf withering is the critical process to form the peculiar quality of white tea, and is taken according to Different climate condition different
It withers technology, green tealeaves circle bamboo sieve one bamboo container for fruit, dried meat, etc., one bamboo container for fruit, dried meat, etc. in step (3) booth is spread, circle bamboo is sieved and is placed on special circle bamboo screen frame (unit)
On, frame is 1.8 meters high, rack-layer is away from 15cm, can once put 12-16 bamboo container for fruit, dried meat, etc., and circle bamboo screen frame (unit) can neatly land push-and-pull, and 8 a.m. is too
It when sunlight is gradually strong, shifts daylight under sunlight onto and withers, and adjust up and down, it is uniform to be allowed to solarization, and sunlight is not after at 3 points in afternoon
Move on to indoor carry out heating deterioration when strong, and room of withering requires ventilation smooth, it is indoor must sanitation and hygiene, temperature and humidity is controllable
System, spring tea room temperature require 18-25 DEG C, relative temperature 60-80%, and summer and autumn room temperature requires 30-32 DEG C, relative temperature 60-75%, no
Pipe daylight withers or indoor heating deterioration, always lasts with 40-60h optimum, and the slot size of the round bamboo sieve is 1~1.5cm,
Circle bamboo sieve diameter is 80-100cm, and every sieve booth leaf amount is 350-420g；
(5) it and sieves: the withered tea leaves that step (4) obtain is carried out and sieved, not handy handspring is dynamic to be incorporated to hand-held circle bamboo sieve, and
Trippingly rotate it is several under, make withered tea leaves concentrate circle bamboo sieve center it is in heaps, every four bamboo container for fruit, dried meat, etc. of advanced white tea merges into a sieve, in, it is low
Shelves white tea uses " stacking ", stacks 20-30 centimetres of thickness, obtains and sieve tealeaves；
(6) just dry: roasting cage bakes the dried orange peel for obtaining step (1) and carries out charcoal baking using roasting cage, and stoving temperature is controlled in 60-
65 DEG C, time 20min, every cage booth amount is at 1.5 kilograms, and every 5min is turned in baking process；
(7) it picks and picks: it is that step (5) are obtained and sieve tealeaves and pick picking, the degree of picking is picked depending on tea grades, and silver tip pekoe is picked up
Remove fish leaf and scaly leaf；Medium and high-grade tree peony picks up cured leaf, branch stalk, red, greatly tender；Low-grade tree peony picks up cured leaf, branch stalk；
(8) multiple to dry: step (7) being picked into the tealeaves picked and carries out multiple baking, at 50-60 DEG C, tealeaves moisture content is controlled for stoving temperature control
Within 7%；
(9) dried orange peel rubs granulation: rub and be granulated to obtain dried orange peel grain the dried orange peel that step (6) obtain；It is preferred herein, it is described
Granulation is rubbed, rubs and is rubbed with rolling machine, rubs and carries out in two times, one rubs 20 min of time, and rolling machine revolving speed is 20
~35r/min is transferred to two after standing 30 minutes and rubs, and two rub time 10min, and rolling machine revolving speed is 55~60r/min；
(10) it sieves and assorted: the multiple tea curing leaf that step (8) obtain being sieved, the tealeaves after screening is obtained with step (9)
The dried orange peel grain obtained carries out assorted in proportion；
(11) steam pressure is formed: by assorted mixture as on food steamer, drenched with 100~120 DEG C of steam, spends steam 30 seconds, then
It carries out suppressing type processed manually with brick tea compacting film tool, presses tea machine to be pressed into brick tea first product with air pressure the brick tea of type processed, with 5 tea
Brick first product is wrapping unit, will must be formed after the wrapping of each wrapping unit external application calico with 50 jin of 2~2.5h of weight pressed sizing
Brick tea；Preferred herein, the pressure size when compacting every square centimeter is 25~28kg, and pressure action time is 100s,
Brick tea is with a thickness of 1.5cm；
(12) dry packing: carrying out drying drying for the sizing brick tea that step (11) obtain, the calico of wrapping removed after dry,
Each brick tea cotton paper is packaged after cooling and obtains dried orange peel white tea brick；Preferably, drying process is dried are as follows: 45~50 DEG C dry
Dry 10h, then 60~65 DEG C of dry 20h.
Compared with prior art, the present invention has the advantages that following prominent and effect: (1) present invention is in Chinese medicine traditional theory
Guidance under, using the method for science, from the infiltrations of tea stalks in the preparation fermentation process of dried orange peel again to the mixing steaming after assorted
Pressure sizing, by the effective component between white tea and dried orange peel carried out it is maximum merge, allow dried orange peel and tealeaves mutually absorb essence
China, dried orange peel regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect have effectively neutralized the cool property of white tea, and manufactured dried orange peel white tea brick plays the monarch and his subjects' assistant altogether
Be allowed to function, can effectively the regulation of qi and blood, reducing blood lipid, qi-regulating, invigorating the spleen to dry health-care efficacy, and merged the pure fruity of dried orange peel
The sweet tea flowery odour of taste and white tea, unique flavor, mouthfeel one are exhausted；(2) what the present invention was innovative carries out dried orange peel to rub granulation, granular
Dried orange peel would not be formed and involve between the tea block of brick tea, enhance the independence of tea block, broken convenient for people and tea block is taken to make tea；
(3) present invention is studied for withering technology, and tea leaf withering used in dried orange peel white tea brick tea withers mode most with traditional
Big difference is to wither using the plug-type round bamboo sieve of innovation, and one bamboo container for fruit, dried meat, etc. of a bamboo container for fruit, dried meat, etc. can adjust up and down, and circle bamboo screen frame (unit) can control
Push-and-pull, keeps withered tealeaves temperature and humidity uniform, prevents flavour puckery clearly, and black mould leaf becomes, and does not land production, maintains tealeaves oneself
Right quality, made tea quality made of deterioration method of the invention are good.
Specific embodiment
Following Examples further illustrate the present invention, but should not be taken as limitation of the invention:
Embodiment 1: a kind of dried orange peel white tea brick tea, it contains following components in percentage by weight according to the preparation of dried orange peel, tealeaves
Picking, booth is green, wither and sieve, just dry, pick pick, dry again, dried orange peel rubs granulation, screening and assorted, steam pressure sizing, dry packing
12 steps are processed into: dried orange peel: 10%, white tea 90%.The dried orange peel choose newly can mature branch mandarin orange fruit be made.It is described white
Tea is high-grade tree peony.
The method for preparing dried orange peel white tea brick tea, comprising the following steps:
(1) preparation of dried orange peel: choose newly can mature branch mandarin orange fruit, clear water fishing wash, peeling move back meat, mandarin orange it is white carry out outwardly it is sun-dried,
Dry orange peel is stored using silo, is then displayed to fermenting cellar by its spontaneous fermentation, the fermenting cellar surrounding stacks tea stalk,
Fermentation 3 years, naturally dry is after fermentation up to dried orange peel；
(2) picking of tealeaves: leaf picking follows ten and does not adopt principle, i.e., the rainy day do not adopt, dew it is not dry do not adopt, thin thin bud is not adopted,
Purple bud head is not adopted, wind hurt bud do not adopt, artificially damage bud is not adopted, insect bite bud is not adopted, happy bud is not adopted, hollow bud is not adopted, morbid state
Bud is not adopted, for make high-grade white peony raw material be subject to pick a bud one, two leaves at the beginning of lamina；
(3) booth is green: tealeaves thin and thick that step (2) picking comes is moderate and uniformly spread on circle bamboo sieve, upper tea amount is often to put down
1.2 kilograms of square rice；
(4) it withers: green tealeaves circle bamboo sieve one bamboo container for fruit, dried meat, etc., one bamboo container for fruit, dried meat, etc. in step (3) booth being spread, circle bamboo sieve is placed on special circle bamboo
On screen frame (unit), frame is 1.8 meters high, rack-layer is away from 15cm, can once put 12-16 bamboo container for fruit, dried meat, etc., and circle bamboo screen frame (unit) can neatly land push-and-pull, the morning 8
It when point sunlight is gradually strong, shifts daylight under sunlight onto and withers, and adjust up and down, it is uniform to be allowed to solarization, the sun after at 3 points in afternoon
Indoor carry out heating deterioration is moved on to when light is not strong, and room of withering requires ventilation smooth, indoor necessary sanitation and hygiene, temperature and humidity can
Control, spring tea room temperature require 18-25 DEG C, relative temperature 60-80%, and summer and autumn room temperature requires 30-32 DEG C, relative temperature 60-75%,
It always lasts 60h and obtains withered tea leaves；The slot size of the round bamboo sieve is 1.5cm, and circle bamboo sieve diameter is 100cm, and every sieve spreads out leaf amount
For 420g；
(5) it and sieves: the withered tea leaves that step (4) obtain is carried out and sieved, not handy handspring is dynamic to be incorporated to hand-held circle bamboo sieve, and
Trippingly rotate it is several under, make withered tea leaves concentrate circle bamboo sieve center it is in heaps, every four bamboo container for fruit, dried meat, etc. merge into one sieve and sieve tealeaves；
(6) just dry: roasting cage bakes the dried orange peel for obtaining step (1) and carries out charcoal baking using roasting cage, and stoving temperature is controlled in 60-
65 DEG C, time 20min, every cage booth amount is at 1.5 kilograms, and every 5min is turned in baking process；
(7) pick and pick: it is that step (5) are obtained and sieve tealeaves and pick picking, pick up cured leaf, branch stalk, red, it is tender big；
(8) multiple to dry: step (7) being picked into the tealeaves picked and carries out multiple baking, at 50-60 DEG C, tealeaves moisture content is controlled for stoving temperature control
Within 7%；
(9) dried orange peel rubs granulation: rub and be granulated to obtain dried orange peel grain the dried orange peel that step (6) obtain；Its rub with rolling machine into
Row is rubbed, and is rubbed and is carried out in two times, and one rubs 20 min of time, and rolling machine revolving speed is 35r/min, is transferred to two after standing 30 minutes
It rubs, two rub time 10min, and rolling machine revolving speed is 60r/min；
(10) it sieves and assorted: the multiple tea curing leaf that step (8) obtain being sieved, the tealeaves after screening is obtained with step (9)
The dried orange peel grain obtained carries out assorted in proportion；
(11) steam pressure is formed: by assorted mixture as on food steamer, being drenched with 120 DEG C of steam, is spent steam 30 seconds, then use tea
Brick suppresses film tool and carries out compacting type processed manually, presses tea machine to be pressed into brick tea first product with air pressure the brick tea of type processed, at the beginning of 5 brick teas
Product are wrapping unit, must be formed brick tea after each wrapping unit external application calico is wrapped up with 50 jin of weight pressed sizing 2.5h；Institute
Pressure size when stating compacting every square centimeter is 28kg, and pressure action time is 100s, and brick tea is with a thickness of 1.5cm；
(12) dry packing: carrying out drying drying for the sizing brick tea that step (11) obtain, the calico of wrapping removed after dry,
Each brick tea cotton paper is packaged after cooling and obtains dried orange peel white tea brick；Dry drying process are as follows: 50 DEG C of dry 10h, then
65 DEG C of dry 20h.
Embodiment 2: a kind of dried orange peel white tea brick tea, it contains preparation of the following components in percentage by weight according to dried orange peel, tea
The picking of leaf, booth is green, wither and sieve, just dry, pick pick, dry again, dried orange peel rubs granulation, screening and assorted, steam pressure sizing, dry
It packs 12 steps to be processed into: dried orange peel: 20%, white tea 80%.The dried orange peel choose newly can mature branch mandarin orange fruit be made.Institute
White tea is stated as high-grade tree peony and Shou Mei.
The method for preparing dried orange peel white tea brick tea, comprising the following steps:
(1) preparation of dried orange peel: choose newly can mature branch mandarin orange fruit, clear water fishing wash, peeling move back meat, mandarin orange it is white carry out outwardly it is sun-dried,
Dry orange peel is stored using silo, is then displayed to fermenting cellar by its spontaneous fermentation, the fermenting cellar surrounding stacks tea stalk,
Fermentation 2 years, naturally dry is after fermentation up to dried orange peel；
(2) picking of tealeaves: leaf picking follows ten and does not adopt principle, i.e., the rainy day do not adopt, dew it is not dry do not adopt, thin thin bud is not adopted,
Purple bud head is not adopted, wind hurt bud do not adopt, artificially damage bud is not adopted, insect bite bud is not adopted, happy bud is not adopted, hollow bud is not adopted, morbid state
Bud is not adopted, for make high-grade white peony raw material be subject to pick a bud one, two leaves at the beginning of lamina；
(3) booth is green: tealeaves thin and thick that step (2) picking comes is moderate and uniformly spread on circle bamboo sieve, upper tea amount is often to put down
1 kilogram of square rice；
(4) it withers: green tealeaves circle bamboo sieve one bamboo container for fruit, dried meat, etc., one bamboo container for fruit, dried meat, etc. in step (3) booth being spread, circle bamboo sieve is placed on special circle bamboo
On screen frame (unit), frame is 1.8 meters high, rack-layer is away from 15cm, can once put 12-16 bamboo container for fruit, dried meat, etc., and circle bamboo screen frame (unit) can neatly land push-and-pull, the morning 8
It when point sunlight is gradually strong, shifts daylight under sunlight onto and withers, and adjust up and down, it is uniform to be allowed to solarization, the sun after at 3 points in afternoon
Indoor carry out heating deterioration is moved on to when light is not strong, and room of withering requires ventilation smooth, indoor necessary sanitation and hygiene, temperature and humidity can
Control, spring tea room temperature require 18-25 DEG C, relative temperature 60-80%, and summer and autumn room temperature requires 30-32 DEG C, relative temperature 60-75%,
40h is always lasted, withered tea leaves are obtained；The slot size of the round bamboo sieve is 1cm, and circle bamboo sieve diameter is 80cm, and every sieve booth leaf amount is
350g；
(5) it and sieves: the withered tea leaves that step (4) obtain is carried out and sieved, not handy handspring is dynamic to be incorporated to hand-held circle bamboo sieve, and
Trippingly rotate it is several under, make withered tea leaves concentrate circle bamboo sieve center in heaps, high-grade every four bamboo container for fruit, dried meat, etc. of tree peony merges into a sieve, and Shou Mei is used
" stacking " stacks 30 centimetres of thickness, obtains and sieve tealeaves；
(6) just dry: roasting cage bakes the dried orange peel for obtaining step (1) and carries out charcoal baking using roasting cage, and stoving temperature is controlled in 60-
65 DEG C, time 20min, every cage booth amount is at 1.5 kilograms, and every 5min is turned in baking process；
(7) pick and pick: it is that step (5) are obtained and sieve tealeaves and pick picking, pick up cured leaf, branch stalk, red, it is tender big；
(8) multiple to dry: step (7) being picked into the tealeaves picked and carries out multiple baking, at 50-60 DEG C, tealeaves moisture content is controlled for stoving temperature control
Within 7%；
(9) dried orange peel rubs granulation: rub and be granulated to obtain dried orange peel grain the dried orange peel that step (6) obtain；Its rub with rolling machine into
Row is rubbed, and is rubbed and is carried out in two times, and one rubs 20 min of time, and rolling machine revolving speed is 35r/min, is transferred to two after standing 30 minutes
It rubs, two rub time 10min, and rolling machine revolving speed is 55r/min；
(10) it sieves and assorted: the multiple tea curing leaf that step (8) obtain being sieved, the tealeaves after screening is obtained with step (9)
The dried orange peel grain obtained carries out assorted in proportion；
(11) steam pressure is formed: by assorted mixture as on food steamer, being drenched with 100 DEG C of steam, is spent steam 30 seconds, then use tea
Brick suppresses film tool and carries out compacting type processed manually, presses tea machine to be pressed into brick tea first product with air pressure the brick tea of type processed, at the beginning of 5 brick teas
Product are wrapping unit, must be formed brick tea after each wrapping unit external application calico is wrapped up with 50 jin of weight pressed sizing 2h；Herein
Preferably, it is 25kg that pressure size when the compacting is every square centimeter, and pressure action time is 100s, brick tea with a thickness of
1.5cm；
(12) dry packing: carrying out drying drying for the sizing brick tea that step (11) obtain, the calico of wrapping removed after dry,
Each brick tea cotton paper is packaged after cooling and obtains dried orange peel white tea brick；Preferably, drying process is dried are as follows: 45 DEG C of dryings
10h, then 60 DEG C of dry 20h.
Embodiment 3: a kind of dried orange peel white tea brick tea, it contains preparation of the following components in percentage by weight according to dried orange peel, tea
The picking of leaf, booth is green, wither and sieve, just dry, pick pick, dry again, dried orange peel rubs granulation, screening and assorted, steam pressure sizing, dry
It packs 12 steps to be processed into: dried orange peel: 15%, white tea 85%.The dried orange peel choose newly can mature branch mandarin orange fruit be made.Institute
Stating white tea is silver tip pekoe and low-grade tree peony.
The method for preparing dried orange peel white tea brick tea, comprising the following steps:
(1) preparation of dried orange peel: choose newly can mature branch mandarin orange fruit, clear water fishing wash, peeling move back meat, mandarin orange it is white carry out outwardly it is sun-dried,
Dry orange peel is stored using silo, is then displayed to fermenting cellar by its spontaneous fermentation, the fermenting cellar surrounding stacks tea stalk,
Fermentation 2 years, naturally dry is after fermentation up to dried orange peel；
(2) picking of tealeaves: leaf picking follows ten and does not adopt principle, i.e., the rainy day do not adopt, dew it is not dry do not adopt, thin thin bud is not adopted,
Purple bud head is not adopted, wind hurt bud do not adopt, artificially damage bud is not adopted, insect bite bud is not adopted, happy bud is not adopted, hollow bud is not adopted, morbid state
Bud is not adopted, and is subject to for making the raw material of silver tip pekoe and is picked stout and strong bud, for making low-grade white peony raw material to pick one
Subject to bud two, three leaves；
(3) booth is green: tealeaves thin and thick that step (2) picking comes is moderate and uniformly spread on circle bamboo sieve, upper tea amount is often to put down
1.5 kilograms of square rice；
(4) it withers: green tealeaves circle bamboo sieve one bamboo container for fruit, dried meat, etc., one bamboo container for fruit, dried meat, etc. in step (3) booth being spread, circle bamboo sieve is placed on special circle bamboo
On screen frame (unit), frame is 1.8 meters high, rack-layer is away from 15cm, can once put 12-16 bamboo container for fruit, dried meat, etc., and circle bamboo screen frame (unit) can neatly land push-and-pull, the morning 8
It when point sunlight is gradually strong, shifts daylight under sunlight onto and withers, and adjust up and down, it is uniform to be allowed to solarization, the sun after at 3 points in afternoon
Indoor carry out heating deterioration is moved on to when light is not strong, and room of withering requires ventilation smooth, indoor necessary sanitation and hygiene, temperature and humidity can
Control, spring tea room temperature require 18-25 DEG C, relative temperature 60-80%, and summer and autumn room temperature requires 30-32 DEG C, relative temperature 60-75%,
50h is always lasted, withered tea leaves are obtained；The slot size of the round bamboo sieve is 1cm, and circle bamboo sieve diameter is 100cm, and every sieve booth leaf amount is
420g；
(5) it and sieves: the withered tea leaves that step (4) obtain is carried out and sieved, not handy handspring is dynamic to be incorporated to hand-held circle bamboo sieve, and
Trippingly rotate it is several under, make withered tea leaves concentrate circle bamboo sieve center it is in heaps, every four bamboo container for fruit, dried meat, etc. of silver tip pekoe merges into a sieve, low-grade tree peony
Using " stacking ", 20 centimetres of thickness are stacked, obtains and sieves tealeaves；
(6) just dry: roasting cage bakes the dried orange peel for obtaining step (1) and carries out charcoal baking using roasting cage, and stoving temperature is controlled in 60-
65 DEG C, time 20min, every cage booth amount is at 1.5 kilograms, and every 5min is turned in baking process；
(7) pick and pick: that step (5) are obtained and sieve tealeaves and pick picking, silver tip pekoe picks up fish leaf and scaly leaf；Low-grade tree peony
Pick up cured leaf, branch stalk；
(8) multiple to dry: step (7) being picked into the tealeaves picked and carries out multiple baking, at 50-60 DEG C, tealeaves moisture content is controlled for stoving temperature control
Within 7%；
(9) dried orange peel rubs granulation: rub and be granulated to obtain dried orange peel grain the dried orange peel that step (6) obtain；Its rub with rolling machine into
Row is rubbed, and is rubbed and is carried out in two times, and one rubs 20 min of time, and rolling machine revolving speed is 30r/min, is transferred to two after standing 30 minutes
It rubs, two rub time 10min, and rolling machine revolving speed is 58r/min；
(10) it sieves and assorted: the multiple tea curing leaf that step (8) obtain being sieved, the tealeaves after screening is obtained with step (9)
The dried orange peel grain obtained carries out assorted in proportion；
(11) steam pressure is formed: by assorted mixture as on food steamer, being drenched with 110 DEG C of steam, is spent steam 30 seconds, then use tea
Brick suppresses film tool and carries out compacting type processed manually, presses tea machine to be pressed into brick tea first product with air pressure the brick tea of type processed, at the beginning of 5 brick teas
Product are wrapping unit, must be formed brick tea after each wrapping unit external application calico is wrapped up with 50 jin of weight pressed sizing 2h；Herein
Preferably, it is 26kg that pressure size when the compacting is every square centimeter, and pressure action time is 100s, brick tea with a thickness of
1.5cm；
(12) dry packing: carrying out drying drying for the sizing brick tea that step (11) obtain, the calico of wrapping removed after dry,
Each brick tea cotton paper is packaged after cooling and obtains dried orange peel white tea brick；Preferably, drying process is dried are as follows: 48 DEG C of dryings
10h, then 62 DEG C of dry 20h.
Embodiment 4: being comparison with commercially available dried orange peel white tea brick tea, specific embodiments of the present invention 1-3, according to tealeaves sense organ
Method (GB/T23776-2009) is evaluated, is had by 50 and the personnel that evaluate of payment for tea lattice is commented to evaluate, provided tea sample feature and retouch
It states and score, 100 parts of full marks.Results are averaged.Existing following table enumerates several results.
| Mouthfeel (score) | Soup look (score) | Fragrance (score) | Tea block independence (score) | |
| Commercially available dried orange peel white tea brick tea | It is clear it is fresh, pure and mild, " ferment sense " is obvious (85) | It is shallow light green, it is limpid bright (80) | Clear fresh (90) | Poor (60) |
| Embodiment 1 | Pure, fragrant and sweet, pure and mild dry and comfortable (95) | It is shallow light green, it is limpid vivid (95) | Clear fresh, fruit flowery odour is obvious (95) | Good (93) |
| Embodiment 2 | Pure, fragrant and sweet, pure and mild dry and comfortable (94) | It is shallow light green, it is limpid vivid (97) | Clear fresh, fruit flowery odour is obvious (94) | Good (95) |
| Embodiment 3 | Pure, fragrant and sweet, pure and mild dry and comfortable (95) | It is shallow light green, it is limpid vivid (96) | Clear fresh, fruit flowery odour is obvious (96) | Good (95) |
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those skilled in the art within the technical scope disclosed by the invention, can without the variation that creative work is expected or
Replacement, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of dried orange peel white tea brick tea, it is characterised in that it contains preparation of the following components in percentage by weight according to dried orange peel, tea
The picking of leaf, booth is green, wither and sieve, just dry, pick pick, dry again, dried orange peel rubs granulation, screening and assorted, steam pressure sizing, dry
It packs 12 steps to be processed into: dried orange peel: 10%~20%, white tea 80%~90%.
2. a kind of dried orange peel white tea brick tea according to claim 1, it is characterised in that the dried orange peel choose newly can mature branch
Mandarin orange fruit is made.
3. a kind of dried orange peel white tea brick tea according to claim 1, it is characterised in that the white tea be silver tip pekoe, tree peony,
One of Shou Mei or a variety of.
4. a kind of preparation method of dried orange peel white tea brick tea according to claim 1 to 3, it is characterised in that including following
Step:
(1) preparation of dried orange peel: choose newly can mature branch mandarin orange fruit, clear water fishing wash, peeling move back meat, mandarin orange it is white carry out outwardly it is sun-dried,
Dry orange peel is stored using silo, is then displayed to fermenting cellar by its spontaneous fermentation, the fermenting cellar surrounding stacks tea stalk,
Fermentation 1~3 year, naturally dry is after fermentation up to dried orange peel；
(2) picking of tealeaves: leaf picking follows ten and does not adopt principle, i.e., the rainy day do not adopt, dew it is not dry do not adopt, thin thin bud is not adopted,
Purple bud head is not adopted, wind hurt bud do not adopt, artificially damage bud is not adopted, insect bite bud is not adopted, happy bud is not adopted, hollow bud is not adopted, morbid state
Bud is not adopted, and is subject to for making the raw material of silver tip pekoe and is picked stout and strong bud, for making high-grade white peony raw material to pick one
Bud one, two leaves are just subject to lamina, are subject to for making low-grade white peony raw material and pick a bud two, three leaves；
(3) booth is green: tealeaves thin and thick that step (2) picking comes is moderate and uniformly spread on circle bamboo sieve, upper tea amount is according to circle
Depending on the actual size of bamboo sieve and the old tender situation of fresh leaf, 0.5~1 kilogram of every square metre of simple bud, a bud one, two every square metre of leaves
1~1.5 kilogram, a bud three, 1.5~2 kilograms of four every square metre of leaf；
(4) it withers: green tealeaves circle bamboo sieve one bamboo container for fruit, dried meat, etc., one bamboo container for fruit, dried meat, etc. in step (3) booth being spread, circle bamboo sieve is placed on special circle bamboo
On screen frame (unit), frame is 1.8 meters high, rack-layer is away from 15cm, can once put 12-16 bamboo container for fruit, dried meat, etc., and circle bamboo screen frame (unit) can neatly land push-and-pull, the morning 8
It when point sunlight is gradually strong, shifts daylight under sunlight onto and withers, and adjust up and down, it is uniform to be allowed to solarization, the sun after at 3 points in afternoon
Indoor carry out heating deterioration is moved on to when light is not strong, and room of withering requires ventilation smooth, indoor necessary sanitation and hygiene, temperature and humidity can
Control, spring tea room temperature require 18-25 DEG C, relative temperature 60-80%, and summer and autumn room temperature requires 30-32 DEG C, relative temperature 60-75%,
No matter daylight withers or indoor heating deterioration, always lasts with 40-60h optimum, obtain withered tea leaves；
(5) it and sieves: the withered tea leaves that step (4) obtain is carried out and sieved, not handy handspring is dynamic to be incorporated to hand-held circle bamboo sieve, and
Trippingly rotate it is several under, make withered tea leaves concentrate circle bamboo sieve center it is in heaps, every four bamboo container for fruit, dried meat, etc. of advanced white tea merges into a sieve, in, it is low
Shelves white tea uses " stacking ", stacks 20-30 centimetres of thickness, obtains and sieve tealeaves；
(6) just dry: roasting cage bakes the dried orange peel for obtaining step (1) and carries out charcoal baking using roasting cage, and stoving temperature is controlled in 60-
65 DEG C, time 20min, every cage booth amount is at 1.5 kilograms, and every 5min is turned in baking process；
(7) it picks and picks: it is that step (5) are obtained and sieve tealeaves and pick picking, the degree of picking is picked depending on tea grades, and silver tip pekoe is picked up
Remove fish leaf and scaly leaf；Medium and high-grade tree peony picks up cured leaf, branch stalk, red, greatly tender；Low-grade tree peony picks up cured leaf, branch stalk；
(8) multiple to dry: step (7) being picked into the tealeaves picked and carries out multiple baking, at 50-60 DEG C, tealeaves moisture content is controlled for stoving temperature control
Within 7%；
(9) dried orange peel rubs granulation: rub and be granulated to obtain dried orange peel grain the dried orange peel that step (6) obtain；
(10) it sieves and assorted: the multiple tea curing leaf that step (8) obtain being sieved, the tealeaves after screening is obtained with step (9)
The dried orange peel grain obtained carries out assorted in proportion；
(11) steam pressure is formed: by assorted mixture as on food steamer, drenched with 100~120 DEG C of steam, spends steam 30 seconds, then
It carries out suppressing type processed manually with brick tea compacting film tool, presses tea machine to be pressed into brick tea first product with air pressure the brick tea of type processed, with 5 tea
Brick first product is wrapping unit, will must be formed after the wrapping of each wrapping unit external application calico with 50 jin of 2~2.5h of weight pressed sizing
Brick tea；
(12) dry packing: carrying out drying drying for the sizing brick tea that step (11) obtain, the calico of wrapping removed after dry,
Each brick tea cotton paper is packaged after cooling and obtains dried orange peel white tea brick.
5. a kind of preparation method of dried orange peel white tea brick tea according to claim 4, it is characterised in that step (4) the round bamboo
The slot size of sieve is 1~1.5cm, and circle bamboo sieve diameter is 80-100cm, and every sieve booth leaf amount is 350-420g.
6. a kind of preparation method of dried orange peel white tea brick tea according to claim 4, it is characterised in that step (9) institute
That states rubs granulation, rubs and is rubbed with rolling machine, rubs and carry out in two times, and one rubs 20 min of time, rolling machine revolving speed
For 20~35r/min, two being transferred to after standing 30 minutes and is rubbed, two rub time 10min, and rolling machine revolving speed is 55~60r/
min。
7. a kind of preparation method of dried orange peel white tea brick tea according to claim 4, it is characterised in that step (11) institute
The pressure size when compacting stated every square centimeter is 25~28kg, and pressure action time is 100s, and brick tea is with a thickness of 1.5cm.
8. a kind of preparation method of dried orange peel white tea brick tea according to claim 4, it is characterised in that step (12) institute
The drying drying process stated are as follows: 45~50 DEG C of dry 10h, then 60~65 DEG C of dry 20h.
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