阅读说明：本技术 一种茶树花茶制作方法 (Tea tree scented tea making method ) 是由 刘敏 王润贤 李园莉 张红艳 徐榛 李凤香 陈梦怡 于 2020-12-17 设计创作，主要内容包括：本发明公开了一种茶树花茶制作方法,步骤：(1)茶树花采摘：采摘处于开放初期的茶树花；(2)摊放：将采摘回来的茶树花均匀摊放,平摊不重叠,摊放时间4-8小时,摊放至水量60％；(3)杀青：杀青时间1.5～2min；(4)摊凉；(5)初烘：烘至含水量低于30％；(6)摊凉；(7)复烘：烘至含水量低于5％；(8)提香。该方法制得的花茶外观优美,口感甘醇,色泽翠绿润鲜活,香气嫩香花香高长,滋味甜醇透花味,汤色嫩绿明亮,较常规方法所制茶花茶外观色泽佳。(The invention discloses a tea tree scented tea making method, which comprises the following steps: (1) picking tea flowers: picking tea flowers at the early stage of opening; (2) spreading: uniformly spreading the picked tea flowers for 4-8 hours till the water content reaches 60 percent, wherein the tea flowers are not overlapped; (3) de-enzyming: the water-removing time is 1.5-2 min; (4) spreading for cooling; (5) primary baking: drying to water content lower than 30%; (6) spreading for cooling; (7) re-baking: drying to water content lower than 5%; (8) and (5) fragrance is improved. The scented tea prepared by the method has the advantages of beautiful appearance, mellow taste, emerald green, fresh and alive color, tender and fragrant aroma, high and long fragrance, sweet and mellow taste, and tender green and bright soup color, and has better appearance and color compared with the scented tea prepared by the conventional method.)

1. A manufacturing method of tea tree scented tea is characterized by comprising the following steps: the method comprises the following steps:

(1) picking tea flowers: picking tea flowers at the early stage of opening;

(2) spreading: uniformly spreading the picked tea flowers for 4-8 hours till the water content reaches 60 percent, wherein the tea flowers are not overlapped;

(3) de-enzyming: the water-removing time is 1.5-2 min;

(4) spreading for cooling;

(5) primary baking: drying to water content lower than 30%;

(6) spreading for cooling;

(7) re-baking: drying to water content lower than 5%;

(8) and (5) fragrance is improved.

2. The method for preparing tea tree scented tea according to claim 1, wherein the method comprises the following steps: and (3) spreading for 4-24 hours in the step (2).

3. The method for preparing tea tree scented tea according to claim 1, wherein the method comprises the following steps: the water-removing temperature in the step (3) is 200-250 ℃.

4. The method for preparing tea tree scented tea according to claim 1, wherein the method comprises the following steps: spreading and cooling by using a water sieve.

5. The method for preparing tea tree scented tea according to claim 1, wherein the method comprises the following steps: the aroma raising method in the step (8) comprises the following steps: after the flowers were baked dry, they were baked at 120 ℃ for 20 minutes.

Technical Field

The invention relates to a scented tea making method, in particular to a tea making method of tea trees.

Background

The tea flower is flower of Camellia sinensis belonging to Theaceae and Camellia, and is a new natural resource food. The tea flower is rich in tea polyphenol, tea polysaccharide, theanine and flavonoid substances, contains nutrient and health-care components similar to those in tea leaves, and has the effects of resisting oxidation, detoxifying, inhibiting bacteria, reducing blood sugar, delaying aging, preventing and resisting cancer, enhancing immunity and the like. Meanwhile, the tea flower is unique in fragrance and pleasant, researches show that the tea flower also contains aromatic components with rich varieties such as aromatic alcohols, terpene alcohols, fatty alcohols, aromatic ketones and the like, and the preparation of the spice by taking the tea flower as the raw material has a good application prospect.

The natural resource tea flowers bring away a large amount of water and nutrition in the tea trees, and the tea flowers are developed and utilized, so that the income of tea farmers can be increased, the yield and quality of the tea trees in the next year can be increased, and the win-win situation can be realized. In conclusion, tea flower has good production prospect, but at present, research mainly focuses on preparation and action research of biochemical components such as tea polysaccharide, tea polyphenol, amino acid, protein, enzyme and the like in tea flower. And for the tea products of the camellia, the method mainly focuses on preparing the fresh flowers and the dried flowers of the camellia into raw pulp and composite powder, and adding the raw pulp and the composite powder into products such as food, beverage, daily cosmetics, women and children sanitary products and the like or widely applying the raw pulp and the composite powder to the industries such as medicine, chemical industry and the like. The tea flowers are picked and the processing technology thereof is studied, and the research of directly using the tea flowers as drinking tea is few.

Disclosure of Invention

The purpose of the invention is as follows: the invention aims to provide a method for preparing tea tree flower tea.

The technical scheme is as follows: the invention provides a tea tree scented tea making method, which comprises the following steps:

(1) picking tea flowers: picking tea flowers at the early stage of opening;

(2) spreading: uniformly spreading the picked tea flowers for 4-8 hours till the water content reaches 60 percent, wherein the tea flowers are not overlapped;

(3) de-enzyming: the water-removing time is 1.5-2 min;

(4) spreading for cooling;

(5) primary baking: drying to water content lower than 30%;

(6) spreading for cooling;

(7) re-baking: drying to water content lower than 5%;

(8) and (5) fragrance is improved.

Further, the step (2) is laid for 4 to 24 hours.

Further, the water-removing temperature in the step (3) is 200-250 ℃.

Further, a water sieve is adopted for spreading and cooling.

Further, the fragrance extracting method in the step (8) comprises the following steps: after the flowers were baked dry, they were baked at 120 ℃ for 20 minutes.

Has the advantages that:

1. the invention makes up the process deficiency and improves the comprehensive utilization rate of tea resources. The tea tree flower tea prepared by the technology can overcome the defects of the traditional tea flower development process, directly process the tea flower to prepare tea, and is suitable for various tea trees;

2. has beautiful appearance and mellow taste. The tea tree flower tea prepared by the method has the advantages of round and complete appearance, emerald green, fresh and alive color, tender and fragrant aroma, high and long flower fragrance, sweet and mellow taste, tender green and bright soup color, and better appearance color than the tea flower tea prepared by the conventional method;

3. the method is rapid and convenient.

Detailed Description

Example 1

The preparation method of the tea tree scented tea comprises the following steps:

1) picking tea flowers: picking tea flowers which are in the early stage of opening in sunny days.

2) Spreading: uniformly spreading the picked tea flowers in the bamboo flat without overlapping, wherein the spreading temperature is 25 ℃, the spreading time is 4-8 hours, and the tea flowers are spread until the water amount is 60%;

3) de-enzyming: a steam fixation machine is adopted, the fixation temperature is 200-250 ℃, and the fixation time is 1.5-2 min;

4) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

5) primary baking: primarily drying by using a charcoal baking aroma raising machine, drying for 30 minutes at 150 ℃ until the water content is lower than 30%;

6) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

7) re-baking: re-drying with a charcoal-baking aroma raising machine at 80 deg.C for 5 hr until the water content is less than 5%;

8) and (3) fragrance extraction: after the flowers were baked dry, they were baked at 120 ℃ for 20 minutes.

The prepared tea tree flower tea is spherical or natural, light yellow green/golden yellow, fresh and alive, sweet and long-lasting in flower fragrance, green and clear in liquor color, mellow and fresh in taste and full of flower flavor; the content of tea polyphenol: 3.92% -4.12%; theanine content: 4.54% -4.65%; 21.59 to 23.25 percent of polysaccharide (containing 1.56 to 1.68 percent of tea polysaccharide); the content of flavone is 0.145-0.152%.

Example 2

The preparation method of the tea tree scented tea comprises the following steps:

1) picking tea flowers: picking tea flowers which are in bud waiting or just developed at the beginning of opening in sunny days.

2) Spreading: uniformly spreading the picked tea flowers in the bamboo flat without overlapping, wherein the spreading temperature is 25 ℃, the spreading time is 6-10 hours, and the tea flowers are spread until the water amount is 60%;

3) de-enzyming: de-enzyming by adopting a roller de-enzyming machine, wherein the de-enzyming temperature is 200-250 ℃, and the de-enzyming time is 1.5-2 min;

4) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and evaporating the water to about 55% after the temperature is cooled;

5) primary baking: primarily drying by using a charcoal baking aroma raising machine, drying for 30 minutes at 120 ℃ until the water content is lower than 30%;

6) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

7) re-baking: re-drying with a charcoal-baking aroma raising machine at 80 deg.C for 4 hr until the water content is less than 5%.

The prepared tea tree scented tea is spherical or natural, light yellow green in color/golden yellow, light green, fresh and alive, sweet flower fragrance is high and long, tender and durable, the soup color is light green and clear, and the taste is sweet, fresh, cool, sweet and full-bodied; the content of tea polyphenol: 3.92% -4.12%; theanine content: 4.98% -5.07%; 22.49 to 24.34 percent of polysaccharide (containing 1.62 to 1.75 percent of tea polysaccharide); the content of flavone is 0.153-0.164%.

Example 3

The preparation method of the tea tree scented tea comprises the following steps:

1) picking tea flowers: picking tea flowers which are in bud waiting or just developed at the beginning of opening in sunny days.

2) Spreading: uniformly spreading the picked tea flowers in the bamboo flat without overlapping, keeping the spreading temperature at 4 ℃, and spreading for 20-24 hours until the water amount is 60%;

3) de-enzyming: de-enzyming by adopting a roller de-enzyming machine, wherein the de-enzyming temperature is 200-250 ℃, and the de-enzyming time is 1.5-2 min;

4) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and evaporating the water to about 55% after the temperature is cooled;

5) primary baking: primarily drying by using a charcoal baking aroma raising machine, drying for 30 minutes at 120 ℃ until the water content is lower than 30%;

6) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

7) re-baking: re-drying with a charcoal-baking aroma raising machine at 80 deg.C for 4 hr until the water content is less than 5%.

The prepared tea tree flower tea is yellow green and bright (similar to the color of a corn flower), has lasting sweet flower fragrance, light yellow and bright soup color and thick, mellow and full-bodied flavor; the content of tea polyphenol: 4.15% -4.45%; theanine content: 4.24% -4.67%; 20.15 to 21.35 percent of polysaccharide (containing 1.58 to 1.62 percent of tea polysaccharide); the content of flavone is 0.139-0.147%.

Example 4

The preparation method of the tea tree scented tea comprises the following steps:

1) picking tea flowers: picking tea flowers which are in the early stage of opening in sunny days.

2) Spreading: uniformly spreading the picked tea flowers in the bamboo flat without overlapping, wherein the spreading temperature is 25 ℃, the spreading time is 6-10 hours, and the tea flowers are spread until the water amount is 60%;

3) de-enzyming: adopting a strip tidying and enzyme deactivating integrated machine, wherein the enzyme deactivating temperature is 250-280 ℃, and the enzyme deactivating time is 1-1.5 min;

4) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

5) primary baking: primarily drying by using a carbon baking and fragrance extracting machine, drying for 30 minutes at 130 ℃ until the water content is lower than 30%;

6) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

7) re-baking: re-drying with a charcoal-baking aroma raising machine at 80 deg.C for 5 hr until the water content is less than 5%.

The prepared tea tree flower tea is yellow and reddish in color (similar to the color of a corn flower), has lasting sweet fragrance and slight flower fragrance, is yellow and bright in liquor color and mellow in taste; the content of tea polyphenol: 4.27% -4.56%; theanine content: 4.14% -4.65%; 19.25 to 20.47 percent of polysaccharide (containing 1.54 to 1.56 percent of tea polysaccharide); the content of flavone is 0.153-0.159%.

Example 5

The preparation method of the tea tree scented tea comprises the following steps:

1) picking tea flowers: picking tea flowers which are in the early stage of opening in sunny days.

2) Spreading: uniformly spreading the picked tea flowers in the bamboo flat without overlapping, wherein the spreading temperature is 25 ℃, the spreading time is 6-10 hours, and the tea flowers are spread until the water amount is 60%;

3) de-enzyming: adopting a strip tidying and enzyme deactivating integrated machine, wherein the enzyme deactivating temperature is 250-280 ℃, and the enzyme deactivating time is 1-1.5 min;

4) spreading for cooling: spreading the tea flowers after the water removing on a water sieve for cooling, and cooling at the temperature;

5) and (3) drying: drying with a tea aroma raising machine, baking at 80 deg.C for 5-7 hr until the water content is less than 5%.

The prepared tea tree flower tea is dark yellow and reddish in color, pure in fragrance, yellow and bright in soup color, and thick, mellow and slightly astringent in taste; 4.35 to 4.51 percent of tea polyphenol, 3.91 to 4.68 percent of theanine and 17.15 to 20.54 percent of total sugar, wherein the tea polysaccharide accounts for 1.51 to 1.58 percent and the flavone accounts for 0.158 to 0.162 percent.