CN109275741A - A kind of preparation method of novel honeysuckle tea - Google Patents
A kind of preparation method of novel honeysuckle tea Download PDFInfo
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- CN109275741A CN109275741A CN201810326601.XA CN201810326601A CN109275741A CN 109275741 A CN109275741 A CN 109275741A CN 201810326601 A CN201810326601 A CN 201810326601A CN 109275741 A CN109275741 A CN 109275741A
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- honeysuckle
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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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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of preparation method of novel honeysuckle tea, is related to tea processing technical field.Honeysuckle tea provided by the invention mainly include honeysuckle picking and processing, the picking of fresh tea leaf, it is dark brownish green wither, honeysuckle chopping, honeysuckle and tealeaves are mixed, are rubbed, fermenting, drying Titian, being vacuum-packed.Honeysuckle tea provided by the invention passes through " curing " process, irritation is weak, more gentle mild, can play black tea and effectively promote gastro-intestinal digestion, promotes the functions such as appetite, the water diuresis that disappears, strong heart, the drug action that can keep honeysuckle again, does not lose its health effect.And the juice of black tea and honeysuckle rubbed jointly and fermentation can promote tealeaves to fully absorb honeysuckle, honeysuckle is mutually reconciled with the taste of tealeaves, keeps mouthfeel more delicious, the bitter taste of honeysuckle disappears, and returning for tealeaves is sweet more obvious.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of preparation method of novel honeysuckle tea.
Background technique
Honeysuckle is the general designation of Chinese medicine and plant.Plant honeysuckle also known as honeysuckle twine for Caprifoliaceae perennial half is evergreen
Around bejuco." honeysuckle " one comes from Compendium of Material Medica, since honeysuckle flowers are just opened as white, after switch to yellow, because
This honeysuckle of gaining the name.Lonicera japonica contain volatile aromatic oil, inositol, saponin(e, chlorogenic acid, flavone compound, cinnamic acid,
Nerol, jasminal etc., it is containing alkaloids in stem, lonicerin and sweet-scented osmanthus element etc. are contained in leaf, is one of traditional Chinese medicine, and
The raw material of dual-purpose of drug and food has the effect of clearing heat and detoxicating, wind-heat dissipating, Hepatoprotective cholagogue, is used for carbuncle swells malignant boil always in traditional Chinese medical science field
Sore, sore throat, erysipelas, toxic-heat and blood stasis, anemopyretic cold warm the treatment of morbidity；Market is in great demand to honeysuckle tea, thus
There are various honeysuckle tea preparation methods.From the point of view of processing method, at present to the processing of honeysuckle, traditional approach is
Gold and silver cyanine flower bud is picked, dried, dried in the shade or charcoal fire drying, quality of finished not can guarantee with the sun；Modern processing method is, with special
It finished, dried to gold and silver cyanine flower bud with process equipment, it is best in quality；Produce distilled liquid of honeysuckle liquid beverage in recent years simultaneously
Have developed rapidly, majority using honeysuckle, chrysanthemum, hawthorn and tealeaves as raw material, obtain Normal juice through distillation technique, then be incorporated white sugar,
Health beverages made of citric acid water or honey and other substances, although there is certain health-care effect, transport is inconvenient to carry, and in order to
It extends shelf life and often joined the preservative unhelpful to human body.From honeysuckle source, honeysuckle tea in the market has two
Kind, spelled one is fresh honeysuckle and a small amount of green tea and, by honeysuckle tea made of honeysuckle tea scenting process scenting；Another kind is
It is spelled and is formed with green tea with the honeysuckle dried or dried is dry.However the sweet cold air fragrance of honeysuckle property, clear heat with drugs of sweet flavour and cold nature do not injure one's stomach but,
But dosage excessively also results in the side effects such as diarrhea, simultaneously as green tea belongs to azymic tea, polyphenol content is higher, and keeps
Its original property, irritation is stronger, the combination of the two is not suitable for long-term drinking, especially for weakness of the spleen and the stomach people more
It is such.
Black tea because its dry tea color and the millet paste that brews with red is homophony due to referred to as black tea.With the suitable new bud-leaf of tea tree
For raw material, the typical process process such as withered, rubbed, fermented, dried is refined.It is the main teas of China's production and outlet
One of.National black tea manufacture accounts for the 1/4 of tealeaves total output, and export volume accounts for about more than half of national tea export total amount.Black tea
It is chemically reacted in process, the Change of chemical component in fresh leaf is larger, and tea polyphenols reduce 90% or more, produces
The new composition of theaflavin, theaflavin.Aroma substance increases to more than 300 kinds, a part of caffeine, youngster from more than 50 kinds in fresh leaf
The complex compound delicious at flavour is complexed in theine and theaflavin, special so as to form the quality of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol
Sign.Black tea is full fermentation tea, although polyphenol content is few, passes through " curing " process, and irritation is weak, more gentle mild, can
To play the role of certain warm stomach.Do not have also currently on the market using honeysuckle and tealeaves as raw material according to black tea processing technology system
At honeysuckle tea.
Summary of the invention
The invention reside in provide a kind of preparation method of novel honeysuckle tea.It is drunk for distilled liquid of honeysuckle liquid currently on the market
Material transport is inconvenient to carry, and is drunk for a long time using honeysuckle tea made of the processing technology that honeysuckle and tealeaves are raw material according to green tea
With the defect to injure one's stomach, a kind of warm-natured guarantor's stomach, unique in taste is invented, and the double health that can give full play to honeysuckle and black tea is imitated
The preparation method of honeysuckle tea.
The technical scheme adopted by the invention is that: a kind of preparation method of novel honeysuckle tea, comprising the following steps:
(1) by the end of May at the beginning of 7 months, Lonicera japonica, picking the picking and processing of honeysuckle: are picked in honeysuckle knot flower bud phase
After spread out and sieve upper indoor 3~4h of airing in bamboo, and reject blade, green flower bud；
(2) picking of fresh tea leaf: summer, it is dark brownish green for picking the fresh tea leaf of two leaves and a bud；
(3) dark brownish green to wither: the Indoor Natural that withers withers, and withering temperature is 24~28 DEG C, humidity 60%~70%, when withering
Between 13~14h, stir dark brownish green 3~7 times, wither to fresh leaf weight-loss ratio up to 60~65%；
(4) honeysuckle is shredded: honeysuckle is cut into 1~1.5cm size；
(5) it mixes: honeysuckle and tealeaves is mixed well according to the ratio of 1:6；
(6) it rubs: being rubbed with rolling machine, rub and carry out in three times, one rubs time 30min, and rolling machine revolving speed is 40
~45r/min is transferred to two after standing 30 minutes and rubs, and two rub time 60min, and rolling machine revolving speed is 55~60r/min, stands
Three are transferred to after 30min to rub, three rub time 20min, and rolling machine revolving speed is 40~45r/min, make the rolled twig rate of tealeaves up to 85% with
On, broken cell rate is up to 80% or more；
(7) it ferments: will rub to place after leaf deblocks and ferment in fermenting cellar, room temperature is 25~28 DEG C, humidity 95%
More than, tealeaves is stirred when 30 DEG C of temperture of leaves be advisable, temperture of leaves are more than 35 DEG C, 4~6h of fermentation time；
(8) it dries Titian: toasting 20~30min at a temperature of dark brownish green after fermentation is placed in 110~130 DEG C, then adjust temperature
Degree is 75~80 DEG C, toasts 40min；
(9) it is vacuum-packed.
Compared with prior art the present invention have it is following the utility model has the advantages that
(1) honeysuckle tea disclosed in this invention be use honeysuckle and tealeaves be raw material with the ratio of 1:6 according to black tea
The full fermentation tea that processing technology is made passes through " curing " process although polyphenol content is few, and irritation is weak, more flat
It is slow mild, black tea can be played and effectively promote gastro-intestinal digestion, promote the functions such as appetite, the water diuresis that disappears, strong heart, overcome mesh
The defect that preceding market is injured one's stomach using honeysuckle tea long-term drinking made of the processing technology that honeysuckle and tealeaves are raw material according to green tea,
The drug action that can keep honeysuckle again, does not lose its health effect.
(2) honeysuckle is cut into 1~1.5cm size before rubbing by the present invention, is rubbed and is fermented jointly with dark brownish green mixing, no
But tealeaves effectively rolling honeysuckle when can promote to rub, and can allow rub after tealeaves fully absorb the juice of honeysuckle
Honeysuckle is mutually reconciled with the taste of tealeaves, keeps mouthfeel more delicious by liquid, and the bitter taste of honeysuckle disappears, the Hui Gangeng of tealeaves
Add obvious.
Specific embodiment
Following Examples further illustrate the present invention, but should not be taken as limitation of the invention.
Embodiment 1:
A kind of honeysuckle tea, it is made according to the ratio of 1:6 by black tea processing technology of honeysuckle and tealeaves.
The preparation method of the honeysuckle tea the following steps are included:
(1) by the end of May at the beginning of 7 months, Lonicera japonica, picking the picking and processing of honeysuckle: are picked in honeysuckle knot flower bud phase
After spread out and sieve upper indoor 3~4h of airing in bamboo, and reject blade, green flower bud；
(2) picking of fresh tea leaf: summer, it is dark brownish green for picking the fresh tea leaf of two leaves and a bud；
(3) dark brownish green to wither: the Indoor Natural that withers withers, and withering temperature is 26 DEG C, and humidity 70%, withering time 13h is stirred
It dark brownish green 7 times, withers to fresh leaf weight-loss ratio up to 65%；
(4) honeysuckle is shredded: honeysuckle is cut into 1~1.5cm size；
(5) it mixes: honeysuckle and tealeaves is mixed well according to the ratio of 1:6；
(6) it rubs: being rubbed with rolling machine, rub and carry out in three times, one rubs time 30min, and rolling machine revolving speed is
42r/min is transferred to two after standing 30 minutes and rubs, and two rub time 60min, and rolling machine revolving speed is 60r/min, turns after standing 30min
Enter three to rub, three rub time 20min, and rolling machine revolving speed is 42r/min, make the rolled twig rate of tealeaves up to 85% or more, broken cell rate
Up to 80% or more；
(7) it ferments: will rub to place after leaf deblocks and ferment in fermenting cellar, room temperature is 28 DEG C, and humidity is 95% or more,
Tealeaves is stirred when 30 DEG C of temperture of leaves be advisable, temperture of leaves are more than 35 DEG C, fermentation time 6h；
(8) it dries Titian: dark brownish green be placed at a temperature of 110 DEG C after fermentation is toasted into 30min, then adjusting temperature is 75 DEG C,
Toast 40min；
(9) it is vacuum-packed.
Embodiment 2:
A kind of honeysuckle tea, it is made according to the ratio of 1:6 by black tea processing technology of honeysuckle and tealeaves.
The preparation method of the honeysuckle tea the following steps are included:
(1) by the end of May at the beginning of 7 months, Lonicera japonica, picking the picking and processing of honeysuckle: are picked in honeysuckle knot flower bud phase
After spread out and sieve upper indoor 3~4h of airing in bamboo, and reject blade, green flower bud；
(2) picking of fresh tea leaf: summer, it is dark brownish green for picking the fresh tea leaf of two leaves and a bud；
(3) dark brownish green to wither: the Indoor Natural that withers withers, and withering temperature is 28 DEG C, and humidity 70%, withering time 14h is stirred
It dark brownish green 6 times, withers to fresh leaf weight-loss ratio up to 60%；
(4) honeysuckle is shredded: honeysuckle is cut into 1~1.5cm size；
(5) it mixes: honeysuckle and tealeaves is mixed well according to the ratio of 1:6；
(6) it rubs: being rubbed with rolling machine, rub and carry out in three times, one rubs time 30min, and rolling machine revolving speed is
40r/min is transferred to two after standing 30 minutes and rubs, and two rub time 60min, and rolling machine revolving speed is 60r/min, turns after standing 30min
Enter three to rub, three rub time 20min, and rolling machine revolving speed is 40r/min, make the rolled twig rate of tealeaves up to 85% or more, broken cell rate
Up to 80% or more；
(7) it ferments: will rub to place after leaf deblocks and ferment in fermenting cellar, room temperature is 26 DEG C, and humidity is 95% or more,
Tealeaves is stirred when 30 DEG C of temperture of leaves be advisable, temperture of leaves are more than 35 DEG C, fermentation time 6h；
(8) it dries Titian: dark brownish green be placed at a temperature of 120 DEG C after fermentation is toasted into 30min, then adjusting temperature is 75 DEG C,
Toast 40min；
(9) it is vacuum-packed.
The present invention provides a kind of preparation method of novel honeysuckle tea, is related to tea processing technical field.The present invention provides
Honeysuckle tea mainly include honeysuckle picking and processing, the picking of fresh tea leaf, it is dark brownish green wither, honeysuckle chopping, gold and silver
It is colored to mix, rub, fermenting with tealeaves, drying Titian, be vacuum-packed.Honeysuckle tea provided by the invention passes through " curing "
Process, irritation is weak, more gentle mild, can play black tea effectively promote gastro-intestinal digestion, promote appetite, the water diuresis that disappears,
The functions such as strong heart, and the drug action of honeysuckle can be kept, do not lose its health effect.And black tea and honeysuckle rub jointly
Twirl and fermentation can promote tealeaves to fully absorb the juice of honeysuckle, and honeysuckle is mutually reconciled with the taste of tealeaves, makes mouthfeel more
Add delicious, the bitter taste of honeysuckle disappears, and returning for tealeaves is sweet more obvious.
Claims (1)
1. a kind of preparation method of novel honeysuckle tea, it is characterised in that the following steps are included:
(1) picking and processing of honeysuckle: by the end of May at the beginning of 7 months, Lonicera japonica is picked in honeysuckle knot flower bud phase, is spread out after picking
It is opened in bamboo sieve 3~4h of upper indoor airing, and rejects blade, green flower bud；
(2) picking of fresh tea leaf: summer, it is dark brownish green for picking the fresh tea leaf of two leaves and a bud；
(3) dark brownish green to wither: the Indoor Natural that withers withers, and withering temperature is 24~28 DEG C, humidity 60%~70%, withering time 13
~14h is stirred dark brownish green 3~7 times, is withered to fresh leaf weight-loss ratio up to 60~65%；
(4) honeysuckle is shredded: honeysuckle is cut into 1~1.5cm size；
(5) it mixes: honeysuckle and tealeaves is mixed well according to the ratio of 1:6；
(6) it rubs: being rubbed with rolling machine, rub and carry out in three times, one rubs time 30min, and rolling machine revolving speed is 40~
45r/min is transferred to two after standing 30 minutes and rubs, and two rub time 60min, and rolling machine revolving speed is 55~60r/min, stands 30min
After be transferred to three and rub, three rub time 20min, and rolling machine revolving speed is 40~45r/min, make the rolled twig rate of tealeaves up to 85% or more, carefully
Born of the same parents' breakage rate is up to 80% or more；
(7) it ferments: will rub to place after leaf deblocks and ferment in fermenting cellar, room temperature is 25~28 DEG C, and humidity is 95% or more,
Tealeaves is stirred when 30 DEG C of temperture of leaves be advisable, temperture of leaves are more than 35 DEG C, 4~6h of fermentation time；
(8) it dries Titian: toasting 20~30min at a temperature of dark brownish green after fermentation is placed in 110~130 DEG C, then adjust temperature and be
75~80 DEG C, toast 40min；
(9) it is vacuum-packed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810326601.XA CN109275741A (en) | 2018-04-12 | 2018-04-12 | A kind of preparation method of novel honeysuckle tea |
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| CN201810326601.XA CN109275741A (en) | 2018-04-12 | 2018-04-12 | A kind of preparation method of novel honeysuckle tea |
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| CN109275741A true CN109275741A (en) | 2019-01-29 |
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| CN201810326601.XA Withdrawn CN109275741A (en) | 2018-04-12 | 2018-04-12 | A kind of preparation method of novel honeysuckle tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477164A (en) * | 2019-09-28 | 2019-11-22 | 贵州泛亚实业(集团)有限公司 | A kind of processing method of honeysuckle-leaf black tea |
| CN116762881A (en) * | 2023-02-13 | 2023-09-19 | 贵州斛多福食品有限公司 | Litsea coreana sweet tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190498A (en) * | 2013-05-03 | 2013-07-10 | 福建省柘荣县天康茶业有限公司 | Honeysuckle tea and processing method thereof |
-
2018
- 2018-04-12 CN CN201810326601.XA patent/CN109275741A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190498A (en) * | 2013-05-03 | 2013-07-10 | 福建省柘荣县天康茶业有限公司 | Honeysuckle tea and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477164A (en) * | 2019-09-28 | 2019-11-22 | 贵州泛亚实业(集团)有限公司 | A kind of processing method of honeysuckle-leaf black tea |
| CN116762881A (en) * | 2023-02-13 | 2023-09-19 | 贵州斛多福食品有限公司 | Litsea coreana sweet tea and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190129 |
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