阅读说明：本技术 一种茶花茶的制作方法 (Preparation method of tea ) 是由 汪艳霞 胡芝 何文毅 杨代星 杨军成 姚思迁 章渝惠 于 2021-01-29 设计创作，主要内容包括：本发明公开了一种茶花茶的制作方法,包括在10-11月采摘半开的茶花时段采摘新鲜、无损伤的茶花,备用；摊晾1小时失水10％-15％；用蒸汽杀青3.5分钟,摊晾30min得到初干茶花；所述初干茶花在温度为80℃～90℃的条件初烘10分钟～15分钟,温度为60℃烘干机中烘干2h；所述茶花在温度为60℃的条件下复烘1小时～3小时；摊晾1小时,适当走水保持水分；温度为60℃烘干机中烘干4h后得到茶花茶。本发明的茶花茶采用蒸汽杀青,分次烘干等工艺,生产得到的茶花茶成品茶干茶色泽鲜亮,花朵匀整,茶汤淡黄透亮,具有较好的降血糖、降血脂、解毒、抗癌等功效。(The invention discloses a method for preparing camellia tea, which comprises the steps of picking fresh and undamaged camellia in a half-opened camellia picking period within 10-11 months for later use; spreading and airing for 1 hour, and dehydrating for 10-15 percent; deactivating enzyme with steam for 3.5 min, spreading and air drying for 30min to obtain primarily dried tea flower; primarily drying the primarily dried camellia for 10 to 15 minutes in a dryer at the temperature of between 80 and 90 ℃ and drying for 2 hours in the dryer at the temperature of 60 ℃; the camellia is dried again for 1 to 3 hours at the temperature of 60 ℃; spreading and airing for 1 hour, and properly draining water to keep moisture; drying in a dryer at 60 ℃ for 4h to obtain the tea. The camellia tea provided by the invention adopts the processes of steam enzyme deactivation, fractional drying and the like, and the finished camellia tea product dried tea obtained by production has bright color, uniform flowers and light yellow and transparent tea soup, and has good effects of reducing blood sugar, reducing blood fat, detoxifying, resisting cancer and the like.)

1. A manufacturing method of camellia tea is characterized in that:

the method comprises the following steps:

A. picking fresh and undamaged camellia in the half-opened camellia picking period of 10-11 months for later use;

B. spreading and airing for 1 hour, and dehydrating for 10-15 percent;

C. deactivating enzyme with steam for 3.5 min, spreading and air drying for 30min to obtain primarily dried tea flower;

D. primarily drying the primarily dried camellia for 10 to 15 minutes in a dryer at the temperature of between 80 and 90 ℃ and drying for 2 hours in the dryer at the temperature of 60 ℃;

E. the camellia is dried again for 1 to 3 hours at the temperature of 60 ℃;

F. spreading and airing for 1 hour, and properly draining water to keep moisture;

G. drying in a dryer at 60 ℃ for 4h to obtain the tea.

2. The method for preparing tea according to claim 1, wherein the method comprises the following steps: in the spreading and airing process, the tea leaves are turned over once every 10 to 20 minutes.

3. The method for producing a scented tea according to claim 1, wherein the method comprises the following steps: and the steam de-enzyming is carried out by sprinkling water according to the mass ratio of the camellia to the water of 10: 2.

4. The manufacturing method of the camellia tea as claimed in claim 1 or 3, wherein the steam de-enzyming is performed by a steam de-enzyming machine, the water pressure of the steam de-enzyming is 180-210 kgh in 0.1Mpa steam, the conveying speed is 150-180 m/min, and the revolving number of the barrel is 34-37 r/min.

5. The preparation method of the camellia tea as claimed in claim 1, wherein in the second step, the stacked thickness of the camellia is 2 cm-4 cm in the spreading and drying process.

6. The preparation method according to claim 1, wherein the thickness of the stacked camellia during the primary drying and the secondary drying is 4cm to 6 cm.

Technical Field

The invention belongs to the technical field of scented tea manufacturing, and particularly relates to a manufacturing method of scented tea.

Background

Camellia (scientific name: Camellia sp.) also called Camellia is a generic name of various plants and horticultural varieties of Camellia in Theaceae and Camellia. The petals are bowl-shaped and are divided into single petals or double petals, the single petals are mostly original flower seeds, and the petals of the double petals can be as many as 60. The camellia has different degrees of red, purple, white and yellow flower species, even has colored speckles camellia, and the maximum flower branch can reach 4 meters. The sex likes warm and humid environment. The florescence is long, and is open from 10 months to the next 5 months, and the full florescence is usually 1-3 months.

The flower is regarded as a metamorphosis short branch with shortened internode, most chemical components of the plant are distributed, meanwhile, the flower has beneficial components with pleasant fragrance secreted by the flower, and the flower tea with the health care function can be developed. The scented tea is tea prepared by infusing flowers or leaves of plants or fruits thereof, and is a reprocessed tea special for China. The method is characterized in that fresh flowers with fragrance and new tea are sealed together by utilizing the characteristic that the tea is good at absorbing peculiar smell, and the dried flowers are screened after the tea absorbs the fragrance, so that the prepared scented tea has strong fragrance and deep tea soup color. Scented tea can be further divided into herb tea and flower-fruit tea. The tea is called herb tea, such as folium Nelumbinis and stevia leaf. The drinking of the fruit is called flower and fruit tea, such as: fig, lemon, hawthorn, momordica grosvenori and fig. It has fragrant smell and health promoting effect. The appearance cord is tight, uniform and smooth, and the color is yellow green and moist; the tea has fresh and strong intrinsic fragrance, obvious flower fragrance, light yellow and bright soup color and tender, uniform and bright leaf bottom. The camellia has strong fragrance and high development value. If the camellia is reasonably picked, the germination of tea tender shoots is facilitated, the utilization rate of resources can be improved, and therefore the manufacturing method of the camellia tea is provided.

Disclosure of Invention

The invention aims to solve the defects of unstable physical and chemical properties and poor energy conversion rate effect in the prior art, and provides a preparation method of tea.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention comprises the following steps:

a, picking fresh and undamaged camellia at the half-opened camellia picking time period in 10-11 months for later use;

b, spreading and airing for 1 hour, and losing water by 10-15 percent;

c, deactivating enzyme with steam for 3.5 minutes, and spreading and drying in the air for 30 minutes to obtain primarily dried camellia;

d, primarily drying the primarily dried tea flowers for 10 to 15 minutes in a dryer at the temperature of between 80 and 90 ℃ and drying the primarily dried tea flowers for 2 hours in a dryer at the temperature of 60 ℃;

e, re-drying the camellia for 1 to 3 hours at the temperature of 60 ℃;

f, spreading and airing for 1 hour, and properly draining water to keep moisture;

and G, drying in a dryer at the temperature of 60 ℃ for 4 hours to obtain the tea.

Further, in the spreading and drying process, the tea leaves are turned over once every 10 to 20 minutes.

Further, the steam de-enzyming is carried out by sprinkling water according to the mass ratio of the camellia to the water of 10: 2.

Further, the steam de-enzyming is carried out by adopting a steam de-enzyming machine, the water pressure of the steam de-enzyming is 180-210 kgh in 0.1Mpa steam, the conveying speed is 150-180 m/min, and the revolution number of the cylinder is 34-37 r/min.

Further, in the spreading and drying process, the stacking thickness of the camellia is 2 cm-4 cm.

Further, in the primary drying and secondary drying processes, the thickness of the stacked camellia is 4 cm-6 cm. Compared with the prior art, the invention has the beneficial effects that:

the camellia tea provided by the invention adopts the processes of steam enzyme deactivation, drying for several times and the like, the produced finished camellia tea has bright color and luster, uniform flowers, light yellow and transparent tea soup, pure and sweet aftertaste, fresh and fragrant fragrance, uniform and uniform leaf bottoms, complete flowers after brewing and great ornamental value, and meanwhile, the preparation process is simple and convenient, and has important significance for increasing the types of the scented tea and promoting the development of the tea industry.

Drawings

FIG. 1 is a schematic flow diagram of the present invention;

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.

As shown in fig. 1, in example 1:

the invention comprises the following steps:

picking fresh and undamaged camellia in the half-opened camellia picking period of 10-11 months for later use; b, spreading and airing for 1 hour, and losing water by 10 percent; deactivating enzyme for 3.5 minutes by using steam, spreading and drying in the air for 30 minutes to obtain primary dried camellia, turning over once every 20 minutes, performing water sprinkling for deactivation of enzyme by using the steam according to the mass ratio of the camellia to water of 10:2, and primarily drying the primary dried camellia for 10 minutes in a dryer at the temperature of 80 ℃ and for 2 hours at the temperature of 60 ℃; the camellia is dried again for 1 hour at the temperature of 60 ℃, and the stacking thickness of the camellia is 4 cm-6 cm; spreading and airing for 1 hour, and properly draining water to keep moisture; drying in a dryer at 60 ℃ for 4h to obtain the tea.

Example 2:

picking fresh and undamaged camellia in the half-opened camellia picking period of 10-11 months for later use; b, spreading and airing for 1 hour, and losing water by 12 percent; deactivating enzymes for 3.5 minutes by using steam, spreading and drying in the air for 30 minutes to obtain primarily dried camellia, turning over once every 15 minutes, performing water sprinkling for deactivation of enzymes by using the steam according to the mass ratio of the camellia to water of 10:2, primarily drying the primarily dried camellia for 10 minutes in a dryer at the temperature of 80 ℃, and drying for 2 hours in the dryer at the temperature of 60 ℃; the camellia is dried again for 1 hour at the temperature of 70 ℃, and the stacking thickness of the camellia is 5 cm; spreading and airing for 1 hour, and properly draining water to keep moisture; drying in a dryer at 60 ℃ for 4h to obtain the tea.

Example 3:

picking fresh and undamaged camellia in the half-opened camellia picking period of 10-11 months for later use; b, spreading and airing for 1 hour to lose water by 15 percent; deactivating enzymes for 3.5 minutes by using steam, spreading and drying in the air for 30 minutes to obtain primarily dried camellia, turning over once every 15 minutes, performing water sprinkling for deactivation of enzymes by using the steam according to the mass ratio of the camellia to water of 10:2, primarily drying the primarily dried camellia for 15 minutes in a dryer at the temperature of 90 ℃, and drying for 2 hours in the dryer at the temperature of 60 ℃; the camellia is dried again for 3 hours at the temperature of 70 ℃, and the stacking thickness of the camellia is 5 cm; spreading and airing for 1 hour, and properly draining water to keep moisture; drying in a dryer at 60 ℃ for 4h to obtain the tea.

The water leakage means that in the green shaking procedure, the moisture in the stems and veins is conveyed to the leaf surface in an accelerating way through green shaking and then is volatilized from the leaf surface, and in the process, the substances contained in the stems and veins of the green leaves are also distributed to the leaf surface, so that the amino acid composition in the leaf surface is changed, and the quality of the tea leaves is established.

The tea flower has anticancer, cancer preventing, tumor growth inhibiting, antiaging, immunity enhancing, cholesterol reducing, blood lipid reducing, blood pressure lowering, myocardial contractility and blood vessel elasticity enhancing, arteriosclerosis preventing, liver metabolism promoting, and multiple enzymes activating effects. Meanwhile, the camellia has the effects of relieving pressure, treating menstrual pain, preventing and eliminating inflammation, inhibiting bacterial infection and the like, the camellia tea prepared according to the implementation examples 1-3 adopts the processes of steam green removing, drying for times and the like, and the dried camellia finished product tea prepared by the production method has bright color, uniform flowers, light yellow and transparent tea soup, pure and sweet taste, fresh and fragrant fragrance and lasting fragrance, uniform and regular leaf bottom, and complete flowers after brewing, has high ornamental value.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.