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Method for preparing elsholtzia rugulosa tea

A technology of wild bazi and leaves is applied in the field of preparation of wild bazi tea, which can solve the problems of easy to produce mildew, light tea fragrance, no effect, etc., and achieve the effect of avoiding the loss of tea taste, light bitterness and easy acceptance.

Inactive Publication Date: 2019-02-22
凤庆县大摆田茶厂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But the existing Yebazi tea production process is relatively simple, the mouthfeel of the obtained Yebazi tea is relatively single, the tea fragrance is light, and the soup color is clearer and shallower, which cannot meet the needs of mass consumers
[0006] The Chinese invention patent "A Preparation Method of Yebazi Bamboo Tube Tea", the application number of which is 201510500430.4, discloses a process of adding Pu'er tea to Yebazi and putting it into a bamboo tube to heat and ferment. Puer tea softened by steam, and then roasted and fermented in bamboo tubes, in order to obtain a hybrid wild bazi tea + Puer tea; At the same time, the water-containing Pu'er tea and wild bazi are put into a sealed bamboo tube, which is prone to mildew without ventilation; moreover, the leaf cells of wild bazi are not broken, and it does not have a deep connection with Puer tea. Fusion, the various enzymes contained in Pu'er tea did not play a role

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Pick the leaves of wild bazi at an altitude above 2000m, wash them, spread the washed wild bazi to cool, and dehydrate until the moisture content of the leaves is 40%;

[0039] 2) Select fresh Yunnan big-leaf ancient tree tea, and wither the fresh tea leaves until the water content of the withered leaves is 40%;

[0040] 3) Mix the dehydrated Yebazi leaves in step 1) with the wilted tea leaves in step 2), and the mixing ratio is to add 150g of tea leaves to 1kg of Yebazi leaves;

[0041] 4) Gently knead the mixed Yebazi tea for 8 minutes;

[0042] 5) Mix the Yebazi tea with the pile for 20 minutes, the height of the pile is 30cm, the temperature of the pile is 35°C, and the relative humidity is 80%;

[0043] 6) Knead the piled Yebazi tea for 10 minutes gently, pressurize for 20 minutes, and then gently knead for 20 minutes. ;

[0044] 7) Deblocking;

[0045] 8) Spread to dry, spread to the room, the temperature is 20 ℃, the time is 30min;

[0046] 9) Re-knead ge...

Embodiment 2

[0050] 1) Pick the leaves of wild bazi at an altitude above 2000m, wash them, spread the washed wild bazi to cool, and dehydrate until the water content of the leaves is 42%;

[0051] 2) Select fresh Yunnan large-leaf ancient tree tea, and wither the fresh tea leaves until the water content of the withered leaves is 45%;

[0052] 3) Mix the dehydrated Yebazi leaves in step 1) with the wilted tea leaves in step 2), and the mixing ratio is to add 200g of tea leaves to 1kg of Yebazi leaves;

[0053] 4) Gently knead the mixed Yebazi tea for 10 minutes;

[0054] 5) Stir the Yebazi tea into the pile for 30 minutes, the height of the pile is 30cm, the temperature of the pile is 40°C, and the relative humidity is 85%;

[0055] 6) Knead the piled Yebazi tea for 10 minutes gently, pressurize for 20 minutes, and then gently knead for 20 minutes. ;

[0056] 7) Deblocking;

[0057] 8) Spread to dry, spread to indoor, the temperature is 23 ℃, the time is 40min;

[0058] 9) Re-knead gen...

Embodiment 3

[0062] 1) Pick the leaves of wild bazi at an altitude above 2000m, wash them, spread the washed wild bazi to cool, and dehydrate until the water content of the leaves is 41%;

[0063] 2) Select fresh Yunnan big-leaf ancient tree tea, and wither the fresh tea leaves until the water content of the withered leaves is 42%;

[0064] 3) Mix the dehydrated Yebazi leaves in step 1) with the wilted tea leaves in step 2), and the mixing ratio is to add 180g of tea leaves to 1kg of Yebazi leaves;

[0065] 4) Gently knead the mixed Yebazi tea for 9 minutes;

[0066] 5) Mix Yebazi tea with the pile for 25 minutes, the height of the pile is 30cm, the temperature of the pile is 37°C, and the relative humidity is 82%;

[0067] 6) Knead the piled Yebazi tea for 10 minutes gently, pressurize for 20 minutes, and then gently knead for 20 minutes. ;

[0068] 7) Deblocking;

[0069] 8) Spread to dry, spread to the room, the temperature is 22°C, and the time is 35min;

[0070] 9) Re-knead gentl...

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PUM

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Abstract

The invention relates to a method for preparing elsholtzia rugulosa tea. The method comprises the following steps: 1 ) picking elsholtzia rugulosa leaves, carrying out washing, spreading the washed elsholtzia rugulosa leaves for cooling; 2) selecting fresh Yunnan large-leaf ancient-tree tea, and withering the fresh tea leaves; 3) mixing the dewatered elsholtzia rugulosa leaves and the withered tealeaves; 4) carrying out light rolling on the mixed elsholtzia rugulosa tea; 5) stirring the elsholtzia rugulosa tea and carrying out piling; 6) rolling the piled elsholtzia rugulosa tea; 7) carryingout deblocking; and 8 ) carrying out spreading for airing; 9) carrying out light rolling again; 10) carrying out fermenting; and 11) carrying out drying. Medicinal nutritive values of elsholtzia rugulosa is completely retained, and the characteristics of taste, fragrance, lasting flavor and the like of the ancient-tree tea are fully achieved, a tea flavor process is avoided, and the obtained elsholtzia rugulosa tea is better in taste. In addition, bitter taste of elsholtzia rugulosa is relatively light, so that the tea can be more easily accepted by people who drink the tea.

Description

technical field [0001] The invention belongs to the technical field of production and preparation of tea beverages, and in particular relates to a method for preparing wild bazi tea. Background technique [0002] Yebazi is a herb to semi-shrub, 30cm-150cm high. Branchlets quadrangular, upper part densely covered with white puberulent. Opposite leaves, ovate, elliptic to subrhombic, 2cm-7.5cm long, apex shortly pointed, base wedge-shaped decelerate, margins are coarsely serrated except base, upper surface is covered with fine wrinkles and coarse bristles, and lower surface is densely covered with white downy ; Petiole length 5mm ~ 25mm. [0003] Born in hillside grass, shrubs, and roadsides at an altitude of 1300m to 2800m. Distributed in Sichuan, Guizhou, Yunnan, Guangxi and other provinces (autonomous regions). Bitter, pungent, cool in nature, flavor and function; returns to the lung and stomach meridians, clears away heat and detoxifies, eliminates food accumulation, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 张国安
Owner 凤庆县大摆田茶厂有限责任公司
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