阅读说明：本技术 一种龙珠茶及其制作工艺 (Dragon bead tea and preparation process thereof ) 是由 胡鑫 于 2021-07-06 设计创作，主要内容包括：本发明公开了一种龙珠茶,所述龙珠茶为球形,一种所述的龙珠茶的制作工艺,所述龙珠茶的制作工艺包括以下步骤：步骤一、称：用量称称取固定克重的干茶；步骤二、蒸：将称取的干茶放在特指的水蒸气上快速蒸软；步骤三、裹：将蒸软的茶叶放入对饮的纱布中快速包裹成团；步骤四、团：将团状纱布顺一个放方向轻团6圈后打结栓紧,然后逐个成串；步骤五、阴：将成串的龙珠团,挂于阴处,自然冷却、风干。与现有技术相比的优点在于：本发明的龙珠茶在传统龙珠茶的基础上进行改进,本发明的龙珠茶更容易泡开,且容易快速冲开,从而使得龙珠茶的口感更好；本发明更容易把握龙珠茶中的水分含量,从而使得龙珠茶的口感更好且更容易存放装化。(The invention discloses a longzhu tea which is spherical and a preparation process thereof, wherein the preparation process comprises the following steps: step one, weighing: weighing dry tea with fixed gram weight; step two, steaming: putting the weighed dry tea on the specified water vapor for quick steaming and softening; step three, wrapping: putting the steamed soft tea leaves into a pair of drinking gauze to be quickly wrapped into a ball; step four, grouping: lightly bunching the ball-shaped gauze for 6 circles along one placing direction, knotting and tightening, and then stringing one by one; step five, yin: hanging the stringed dragon ball in the shade, naturally cooling and air drying. Compared with the prior art, the method has the advantages that: the longzhu tea is improved on the basis of the traditional longzhu tea, and is easier to brew and quick to brew, so that the mouth feel of the longzhu tea is better; the invention can more easily control the water content in the longzhu tea, thereby leading the longzhu tea to have better taste and be easier to store and pack.)

1. A longzhu tea is characterized in that: the longzhu tea is spherical.

2. A process for making the longzhu tea according to claim 1, wherein the process comprises the following steps: the making process of the longzhu tea comprises the following steps:

step one, weighing: weighing dry tea with fixed gram weight;

step two, steaming: putting the weighed dry tea on the specified water vapor, and quickly steaming to soften;

step three, wrapping: putting the steamed soft tea leaves into a pair of drinking gauze, and quickly wrapping the steamed soft tea leaves into a ball;

step four, grouping: lightly bunching the ball-shaped gauze for 6 circles along one placing direction, knotting and tightening, and then stringing one by one;

step five, yin: hanging the stringed dragon ball clusters in the shade, naturally cooling and air-drying;

step six, determining: drying the basically dried longzhu tea in the shade in a low-temperature oven or an extremely dry room;

step seven, storage: the dragon pearl after the regular movement is quickly unbound and packed in a box, the big box is stored away from the ground for 60 days, and the dragon pearl can be separately packed and drunk after 60 days.

3. The making process of the longzhu tea as claimed in claim 2, wherein the making process comprises the following steps: and in the fifth step, the number of the clustered gauzes in each string is 100.

4. The making process of the longzhu tea as claimed in claim 2, wherein the making process comprises the following steps: and the air drying time in the sixth step is 24 hours.

5. The making process of the longzhu tea as claimed in claim 2, wherein the making process comprises the following steps: the drying time in the sixth step is 24 hours.

6. The making process of the longzhu tea as claimed in claim 2, wherein the making process comprises the following steps: and the packaging in the seventh step is two-layer packaging.

Technical Field

The invention relates to the technical field of tea making processes, in particular to longzhu tea and a making process thereof.

Background

Compressed tea technology has been widely used in daily life. However, the compressed tea in the traditional form of cake tea, brick tea and Qianliang tea needs tea prying tools such as tea needles and the like to brew tea, so that the market gradually starts to replace the processes such as thin tea sheets, longzhu tea and the like.

The manual longzhu tea is originally used for Pu' er tea, and is also applied to white tea, blended tea and other tea at present. The main process flow is that tea leaves are weighed evenly, then steamed and softened by steam, then kneaded by gauze, and finally dried in the shade or dried. The tea leaves made into the longzhu tea not only can keep the integrity and the aesthetic property of the original leaves, but also can be brewed one by one, and is convenient for people to drink and carry in daily life.

The traditional longzhu tea is prepared by the following steps: adding tea: weighing fried dry tea leaves by taking 5 g-10 g as a unit, wherein one unit of dry tea leaves is wrapped by one piece of cotton cloth; steaming tea: steaming the parched dry tea in water vapor to soften; wrapping tea: wrapping the steamed and softened tea leaves into a dough shape by using cotton cloth, and tightly pressing an opening of the dough-shaped part; tea kneading: the dough-shaped part is gripped and kneaded for 25 to 35 circles clockwise; and (3) knotting: compacting the bulk part, and knotting and fastening at the opening of the cotton cloth bulk part; shaping: and naturally cooling and air-drying the dough part at normal temperature to obtain the spherical longzhu tea.

The traditional longzhu tea has the beneficial effects that: the tea soup has the advantages of attractive appearance, good ornamental value, convenience in carrying under the condition of ensuring high-quality mouthfeel and tea integrity, strong fragrance of tea soup, bright soup color and excellent visual, olfactory and gustatory experiences in the drinking process.

However, the traditional longzhu tea also has great disadvantages: the dragon ball is more smooth and mellow in appearance by steaming, kneading, pressing and knotting, so that the tea is difficult to brew quickly and often runs for 3 times in the process of brewing the tea again, and the integral taste of the tea soup is affected. Tradition is dry, uses the nature shade to dry, is difficult to guarantee the dryness factor of tealeaves very much, influences taste and storage and dress ization, and partial machine stoving mode at present, high temperature fast drying makes the longzhu desiccated inequality again, and the wet periphery is dry in the middle of the longzhu to the fire work fragrance is heavy.

Disclosure of Invention

The invention aims to solve the technical problems and provide a longzhu tea and a preparation process thereof, wherein the longzhu tea can be improved on the basis of the traditional longzhu tea, is easy to brew and control the dryness of the tea, has better taste and is more convenient to store and package.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the manufacturing process of the longzhu tea is spherical and comprises the following steps:

step one, weighing: weighing dry tea with fixed gram weight;

step two, steaming: putting the weighed dry tea on the specified water vapor, and quickly steaming to soften;

step three, wrapping: putting the steamed soft tea leaves into a pair of drinking gauze, and quickly wrapping the steamed soft tea leaves into a ball;

step four, grouping: lightly bunching the ball-shaped gauze for 6 circles along one placing direction, knotting and tightening, and then stringing one by one;

step five, yin: hanging the stringed dragon ball clusters in the shade, naturally cooling and air-drying;

step six, determining: drying the basically dried longzhu tea in the shade in a low-temperature oven or an extremely dry room;

step seven, storage: the dragon pearl after the regular movement is quickly unbound and packed in a box, the big box is stored away from the ground for 60 days, and the dragon pearl can be separately packed and drunk after 60 days.

In the process for making the longzhu tea, the number of the clustered gauze in each string in the fifth step is 100.

In the making process of the longzhu tea, the air drying time in the sixth step is 24 hours.

In the making process of the longzhu tea, the drying time in the sixth step is 24 hours.

According to the manufacturing process of the longzhu tea, the package in the seventh step is a two-layer package.

Compared with the prior art, the invention has the advantages that:

1. the longzhu tea is improved on the basis of the traditional longzhu tea, and is easier to brew and quick to brew, so that the mouth feel of the longzhu tea is better;

2. the longzhu tea is improved on the basis of the traditional longzhu tea, and the moisture content in the longzhu tea can be more easily controlled, so that the longzhu tea has better taste and is easier to store and package.

Detailed Description

The present invention will be described in further detail with reference to embodiments.

The raw materials of the longzhu tea are the prior art, and the longzhu tea is named as the longzhu tea due to the spherical shape.

The making process of the longzhu tea comprises the following steps:

step one, weighing: weighing dry tea with fixed gram weight (in order to solve the problem of tea feeding amount, 3 grams of dragon pearl is specially made and is suitable for daily office drink, 5 grams of dragon pearl is suitable for brewing or stewing kungfu tea);

step two, steaming: putting the weighed dry tea on specific water vapor, quickly steaming to be soft, and in order to prevent tea leaves from being directly scalded and quickly and uniformly moisten, using gauze to insulate heat;

step three, wrapping: putting the steamed soft tea leaves into a pair of drinking gauze, and quickly wrapping the steamed soft tea leaves into a ball;

step four, grouping: lightly bunching the ball-shaped gauze for 6 circles along a releasing direction, and then knotting and tightening the balls to form strings one by one, wherein 100 pieces are a string;

step five, yin: hanging the stringed dragon ball clusters in the shade, naturally cooling, and air-drying for 24 hours (floating up and down for 6 hours under the influence of temperature and humidity);

step six, determining: drying the basically shade-dried longzhu tea in a low-temperature oven or an extremely dry room for 24 hours for fixing the final moisture and shape;

step seven, storage: the regular dragon pearl is quickly unbound and packed in a box, 2 layers of packages are packed, the big box is stored away from the ground for 60 days, and the dragon pearl can be separately packed and drunk after 60 days.

It is worth mentioning that the principle of the making process of the longzhu tea comprises the following three methods:

1. a fast steaming method: quickly steaming the tea leaves to be soft, and taking the tea leaves out of the pot for 3 seconds.

2. Loosening the balls: after wrapping the tea, the mass is loosened and fixed for 3 seconds.

3. A composite drying method comprises the following steps: naturally drying in the shade, controlling the water content to be 10-12 percent, and then drying at low temperature, controlling the water content to be 4.5-5.5 percent.

The invention and its embodiments have been described above, without this being limitative. Without departing from the spirit of the invention, a person skilled in the art shall appreciate that embodiments similar to the above-described embodiments may be devised without inventing, and the invention shall fall within the scope of the claims.