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Camellia nitidissima containing dark green tea and preparation method thereof

A technology of golden scented tea and dark tea, which is applied in the field of food manufacturing, can solve the problems of uneven flowering and poor flowering effect of small pieces of black tea, and achieve the effect of maintaining temperature, facilitating flowering, and good sealing effect

Inactive Publication Date: 2018-10-26
安化县雪峰溪茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a method for preparing black tea containing Camellia japonica and dark tea containing Camellia japonica, so as to solve the problem of uneven flowering of small pieces of black tea, fermentation of single golden camellia tea leaves, and poor flowering effect. technical problem

Method used

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  • Camellia nitidissima containing dark green tea and preparation method thereof
  • Camellia nitidissima containing dark green tea and preparation method thereof

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preparation example Construction

[0034] see figure 1 , is a schematic flow chart of an embodiment of the method for preparing black tea containing camellia japonica of the present invention. The present invention proposes a method for preparing black tea containing camellia japonica, comprising the following steps:

[0035] Step S1, picking black tea leaves with one bud and one leaf or one bud and two leaves, killing and kneading, picking golden camellia tea leaves and cutting into strips, then killing and kneading;

[0036] Specifically, picking dark tea leaves with one bud and one leaf or one bud and two leaves, spreading and withering for 6-12 hours, finishing, kneading for 10-20 minutes; picking Jinhua tea leaves and cutting them into 1-2cm leaf strips, then finishing , Knead for 10-30 minutes. Dark tea with one bud and one leaf or one bud and two leaves is tender and suitable for flowering in a short time; longer rolling time can reduce the time for the first and second fermenting piles, so that the fe...

Embodiment 1

[0053] Pick one bud and one leaf black tea leaves, spread and wither for 6 hours, kill green, knead for 20 minutes, pick Jinhua tea leaves and cut them into 1cm leaf strips, kill green, knead for 10 minutes;

[0054] Take 10kg of kneaded dark tea leaves and 1kg of kneaded golden camellia leaves and mix them, and then carry out the initial pile treatment: keep the leaf temperature at 28°C, pile them for 8 hours, turn the piles, and pile them for another 4 hours, and complete the fermentation. primary fermented leaves;

[0055] Carry out kneading again, tidy up, carry out secondary pile treatment: keep leaf temperature at 25 ℃ with humidity, be 80% with described first fermented leaf, pile 8 hours, turn pile, keep leaf temperature again at 35 ℃, humidity 80%, piled up for 8 hours, and the fermentation was completed to obtain secondary fermented leaves;

[0056] Take the old ginger and cut it into 2cm long and 1mm wide ginger shreds for later use;

[0057] Take 10 kg of the sec...

Embodiment 2

[0061] Pick one-bud and two-leaf black tea leaves, spread and wither for 12 hours, finish greening, knead for 10 minutes, pick Jinhua tea leaves and cut them into 2cm leaf strips, finish greening, knead for 30 minutes;

[0062] Take 10kg of kneaded dark tea leaves and 2kg of kneaded golden camellia leaves, mix them, and then carry out the initial heaping treatment: keep the leaf temperature at 45°C, heap them for 4 hours, turn the heaps, and then heap them for 8 hours, and complete the fermentation. primary fermented leaves;

[0063] Carry out kneading again, tidy up again, carry out the secondary pile treatment: keep leaf temperature at 40 ℃ with humidity, be 60% with described first fermented leaf, pile 4 hours, turn over, keep leaf temperature again at 45 ℃, humidity is 80%, piled up for 4 hours, and the fermentation is completed to obtain secondary fermented leaves;

[0064] Take the old ginger and cut it into 5cm long and 2mm wide ginger shreds for later use;

[0065] T...

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Abstract

The invention discloses a preparation method of camellia nitidissima containing dark green tea. The preparation method comprises the following steps: picking one-bud-one-leaf or one-bud-two-leaves dark green tea leaves, carrying out fixation and kneading, picking camellia nitidissima leaves, slitting the camellia nitidissima leaves, and then, carrying out fixation and kneading; mixing the kneadeddark green tea leaves and the kneaded camellia nitidissima leaves, carrying out primary pile fermentation treatment, then, carrying out re-kneading and tea strip tidying, and carrying out secondary pile fermentation treatment, so as to prepare secondary fermented leaves after the fermentation is completed; subjecting the secondary fermented leaves to steaming, and carrying out constructing pressing so as to obtain brick tea; submerging dry lotus leaves into clean water, wrapping the brick tea with softened lotus leaves, and then, carrying out moldy spot appearing on the wrapped brick tea together for 10 to 15 days in an environment with the humidity of 60% to 70%, thereby preparing the camellia nitidissima containing dark green tea. The invention further provides the camellia nitidissima containing dark green tea prepared by the preparation method. The camellia nitidissima containing dark green tea provided by the invention is convenient to take and use, little in broken tea, clear intea soup, uniform in moldy spot appearing and mellow in tea soup taste.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing dark tea containing camellia japonica and the dark tea containing camellia japonica. Background technique [0002] The black tea on the market now mainly includes "three bricks" and "three tops". In the prior art and traditional techniques, Fuzhuan brick tea is prepared into 1kg tea cubes, which is convenient for transportation and measurement. When drinking large pieces of tea bricks, it is necessary to pry off small pieces from the tea bricks and then brew them for drinking, which is inconvenient to take and take. Large pieces of tea bricks are not drunk in time, and the user does not store them well, which will easily make the tea bricks moldy. When small pieces of tea bricks are bloomed, the surface will be dehydrated seriously, which will easily cause the surface of the tea bricks to not bloom. [0003] Camellia nitidissima chi (Camellia niti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14A23F3/08
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 谌建武龙贝刘建刚邓胜兰
Owner 安化县雪峰溪茶业有限公司
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