阅读说明：本技术 制作芼茶的工艺 (Process for making tea ) 是由 王娜 于 2021-08-25 设计创作，主要内容包括：本发明公开了一种独有味道的制作芼茶的工艺。一种制作芼茶的工艺,包括茶叶采摘步骤,采摘茶树上的鲜叶；萎凋步骤,将鲜叶铺在竹筛上,采用日光晒使鲜叶含水量达到8-10％；压饼步骤,将经过萎凋步骤的鲜叶蒸若干分钟后用模具压成若干克一片的茶饼；沾浆步骤,选圆糯米将其炒至发黄后打成粉末,与水按质量比为1∶5的比例调成糯米浆,将茶饼放入糯米浆中是均匀沾上糯米浆即刻捞出,待茶饼凉至表面干燥；烘焙步骤,将经过沾浆步骤的茶饼放入烘焙笼中,温度保持在110摄氏度,烘焙10小时,每一个小时翻一次面；辅料制作步骤,沙葱烘干,将橘子皮晒干；将姜丝烘干。(The invention discloses a unique process for making tea. A process for preparing tea comprises picking fresh tea leaves; withering, namely spreading the fresh leaves on a bamboo sieve, and drying the fresh leaves in the sun to enable the water content of the fresh leaves to reach 8-10%; a cake pressing step, namely steaming the fresh leaves subjected to the withering step for a plurality of minutes, and pressing the fresh leaves into a plurality of tea cakes with one piece in a plurality of grams by using a mould; soaking glutinous rice in pulp, frying the glutinous rice to be yellow, grinding the glutinous rice into powder, mixing the powder with water according to the mass ratio of 1: 5 to obtain glutinous rice pulp, putting the tea cake into the glutinous rice pulp, soaking the glutinous rice pulp uniformly, immediately fishing out the tea cake, and cooling the tea cake until the surface is dried; baking, namely putting the tea cakes subjected to the slurry dipping step into a baking cage, keeping the temperature at 110 ℃, baking for 10 hours, and turning the tea cakes into dough once every hour; an auxiliary material preparation step, namely drying the allium mongolicum regel, and drying the orange peel in the sun; and drying the shredded ginger.)

1. A process for making tea, which is characterized in that: comprises a tea leaf picking step, wherein fresh leaves on tea trees are picked;

withering, namely spreading the fresh leaves on a bamboo sieve, and drying the fresh leaves in the sun to enable the water content of the fresh leaves to reach 8-10%;

a cake pressing step, namely steaming the fresh leaves subjected to the withering step for a plurality of minutes, and pressing the fresh leaves into a plurality of tea cakes with one piece in a plurality of grams by using a mould;

and a step of dipping slurry, namely selecting round sticky rice, frying the round sticky rice until the round sticky rice turns yellow, and then grinding the round sticky rice into powder, wherein the mass ratio of the round sticky rice to water is 1: 5, putting the tea cake into the glutinous rice slurry, uniformly soaking the glutinous rice slurry, immediately taking out the tea cake, and cooling the tea cake until the surface of the tea cake is dry;

baking, namely putting the tea cakes subjected to the slurry dipping step into a baking cage, keeping the temperature at 110 ℃, baking for 10 hours, and turning over once every hour;

an auxiliary material preparation step, namely drying the allium mongolicum regel, and drying the orange peel in the sun; and drying the shredded ginger.

2. A process of making tea according to claim 1, wherein: steaming fresh leaves for 5 minutes, and pressing into a tea cake with 3 g in a mould.

3. A process of making tea according to claim 1, wherein: the allium mongolicum regel is put into a baking cage with the set temperature of 100 ℃ for baking for 30 minutes after being cut into sections with the length of 5 mm.

4. A process of making tea according to claim 1, wherein: orange peel was cut into pieces 3mm wide and 50mm long and sun-cured for 72 hours.

5. A process of making tea according to claim 1, wherein: cut ginger into 2mm wide and 20mm long ginger strips, and put into a baking cage with the temperature set as 100 ℃ to bake for 60 minutes.

Technical Field

The invention belongs to the technical field of tea.

Background

China is a country with extremely rich tea culture, one of the tea is tea, and the tea cooking method is popular in the period of Han dynasty. Different tea making processes make tea have slightly different flavor and taste.

Disclosure of Invention

The invention aims to provide a unique process for making tea.

In order to solve the technical problems, the invention adopts the technical scheme that:

a process for preparing tea comprises picking fresh tea leaves;

withering, namely spreading the fresh leaves on a bamboo sieve, and drying the fresh leaves in the sun to enable the water content of the fresh leaves to reach 8-10%;

a cake pressing step, namely steaming the fresh leaves subjected to the withering step for a plurality of minutes, and pressing the fresh leaves into a plurality of tea cakes with one piece in a plurality of grams by using a mould;

and a step of dipping slurry, namely selecting round sticky rice, frying the round sticky rice until the round sticky rice turns yellow, and then grinding the round sticky rice into powder, wherein the mass ratio of the round sticky rice to water is 1: 5, putting the tea cake into the glutinous rice slurry, uniformly soaking the glutinous rice slurry, immediately taking out the tea cake, and cooling the tea cake until the surface of the tea cake is dry;

baking, namely putting the tea cakes subjected to the slurry dipping step into a baking cage, keeping the temperature at 110 ℃, baking for 10 hours, and turning the tea cakes into dough once every hour;

an auxiliary material preparation step, namely drying the allium mongolicum regel, and drying the orange peel in the sun; and drying the shredded ginger.

On the basis of the above scheme and as a preferable scheme of the scheme: steaming fresh leaves for 5 minutes, and pressing into a tea cake with 3 g in a mould.

On the basis of the above scheme and as a preferable scheme of the scheme: the allium mongolicum regel is put into a baking cage with the set temperature of 100 ℃ for baking for 30 minutes after being cut into sections with the length of 5 mm.

On the basis of the above scheme and as a preferable scheme of the scheme: orange peel was cut into pieces 3mm wide and 50mm long and sun-cured for 72 hours.

On the basis of the above scheme and as a preferable scheme of the scheme: cut ginger into 2mm wide and 20mm long pieces, and put into a baking cage set at 100 ℃ to bake for 60 minutes.

Compared with the prior art, the invention has the outstanding and beneficial technical effects that:

the process for making tea adopts the combination of the step of dipping pulp and the step of baking, so that the fragrance of glutinous rice and tea can permeate each other, and the process has unique taste.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

In order to make the purpose, technical solutions and advantages of the present application clearer, the technical solutions in the embodiments will be clearly and completely described below with reference to the drawings in the embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all the embodiments. All other embodiments obtained by a person skilled in the art without making any inventive step, based on the given embodiments, fall within the scope of protection of the present application.

In the description of the present application, it is to be understood that the terms "upper", "lower", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present application and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present application.

In the description of the present application, the terms "first", "second", and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated.

The invention discloses a process for making tea, which comprises the steps of tea leaf picking, withering, cake pressing, slurry dipping, baking and auxiliary material making. The tea prepared by this method has unique taste, tea fragrance, glutinous rice fragrance and orange peel fragrance. After drinking tea, the throat also has slight heat and spicy flavor, and the tea and the auxiliary materials are mixed to bring out the best in the taste and bring endless aftertaste.

In the invention, the tea leaf picking step is to pick fresh tea leaves. Generally, in dusky spring, at a day average temperature of 20-25 deg.C, at 10-12 am, fresh leaves are picked from tea trees.

And (3) a withering step, namely spreading the fresh leaves on a bamboo sieve, and drying the fresh leaves in the sun to enable the water content of the fresh leaves to reach 8-10%. Typically, the fresh leaves obtained from the plucking are sun-dried for 60 hours to bring the water content of the fresh leaves to 8-10%.

And a cake pressing step, namely steaming the fresh leaves subjected to the withering step for a plurality of minutes, and pressing the fresh leaves into a tea cake with a weight of a plurality of grams by using a mould. In one embodiment, the fresh leaves from the previous step are steamed for 5 minutes and then pressed into 3 g small tea cakes. In another embodiment, the fresh leaves are steamed for 4 minutes and pressed into a 4 gram piece of tea cake with a die. It should be noted that in the step of pressing the tea cake, the withered fresh leaves are convenient to press into small tea cakes by using a mould after being steamed, and the fresh leaves can be aged, so that the steaming time can be regulated and controlled according to the requirement.

And a step of dipping the glutinous rice into the paste, namely, selecting round glutinous rice, frying the round glutinous rice until the round glutinous rice turns yellow, grinding the round glutinous rice into powder, mixing the powder with water according to the mass ratio of 1: 5 to obtain the glutinous rice paste, putting the tea cake into the glutinous rice paste, uniformly dipping the tea cake into the glutinous rice paste, immediately fishing out the tea cake, and cooling the tea cake until the surface of the tea cake is dry.

And a baking step, namely putting the tea cake subjected to the slurry dipping step into a baking cage, keeping the temperature at 110 ℃, baking for 10 hours, and turning the tea cake once every hour. The drying is carried out in such a way, and the heating is uniform. The tea leaves subjected to the withering step can also fully attract the glutinous rice pulp, and meanwhile, the pulp soaking step and the baking step are combined, so that the aroma of the glutinous rice and the aroma of the tea can permeate each other, and the tea has unique taste.

And (3) preparing auxiliary materials, wherein the auxiliary materials usually comprise shallot, orange peel and shredded ginger.

In the auxiliary material preparation step, the allium mongolicum regel is dried. Specifically, the allium mongolicum regel is put into a baking cage with the set temperature of 100 ℃ for baking for 30 minutes after being cut into sections with the length of 5 mm. Drying pericarpium Citri Tangerinae in sunlight. Specifically, orange peel was cut into 3mm wide and 50mm long, and sun-cured for 72 hours in the sun. And drying the shredded ginger. Specifically, cut ginger into 2mm wide and 20mm long pieces were baked in a baking cage set at 100 ℃ for 60 minutes. The auxiliary materials such as the allium mongolicum regel, the orange peel, the shredded ginger and the like are convenient to store through the processes of drying the allium mongolicum regel, drying the orange peel, drying the shredded ginger and the like.

The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.