Method for processing seasoning golden camellia tea leaves

A processing method, the technology of Jinhua tea, which is applied in the field of tea processing, can solve the problems of difficult fermentation of tea leaves, unsatisfactory tea quality, low tea polyphenol content, etc., and achieve the effect of complete taste, mellow smell and improved tea quality

Inactive Publication Date: 2013-08-28
GUANGXI FUXIN SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high nutritional value of camellia camellia, it is used as raw material to process many kinds of products, especially tea, and there are many kinds of tea with camellia camellia as raw material; but there is no tea made from camellia camellia tea. Dark tea, the reason is that the tea polyphenol c

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0029] The processing of seasoning golden camellia tea of ​​the present invention:

[0030] 1. Preparation of Golden Camellia Extract

[0031] Pick the fresh leaves of Camellia chrysalis, select and remove the unqualified leaves of diseases and insect pests, wash them with water, drain the water, and set aside; then use a medicine cutter to cut the fresh leaves of Camellia chrysanthemum into leaf strips with a width of 0.5~1.0cm; steam the leaves Carry out greening for 4~5 minutes; then put the greened leaf strips into the tea rolling machine for hot twisting for 20~25 minutes, moderately destroy the leaf cell tissue, and make the tea juice overflow; after rolling, put the golden flower tea into the tea roasting machine Baking at a temperature of 80°C for 100 minutes until the tea fragrance is released and the moisture content is 9%~12%; then put the processed dried leaves of Camellia chrysanthemum into an ultrasonic extraction tank for active ingredient extraction (50 ㎏, add...

Embodiment 2

[0046] The processing of seasoning golden camellia tea of ​​the present invention:

[0047] 1. Preparation of Golden Camellia Extract

[0048] Pick the fresh leaves of Camellia chrysalis, select and remove the unqualified leaves of diseases and insect pests, wash them with water, drain the water, and set aside; then cut the fresh leaves of Camellia chrysanthemum into leaf strips with a width of 0.8~1.0cm with a medicine cutter; steam the leaves Carry out greening for 4 to 5 minutes; then put the greened leaf strips into the tea rolling machine for hot twisting for 25 minutes, moderately destroy the leaf cell tissue, and make the tea juice overflow; The temperature is 90°C, and the time is 80 minutes, until the tea fragrance is released, and the moisture content is 9%~12%; then the processed dried leaves of Camellia japonica are put into an ultrasonic extraction tank for active ingredient extraction (40 kg of dried tea leaves of Camellia japonica are put into each batch, Add w...

Embodiment 3

[0063] The processing of seasoning golden camellia tea of ​​the present invention:

[0064] 1. Preparation of Golden Camellia Extract

[0065] Pick the fresh leaves of Camellia chrysalis, select and remove the unqualified leaves of diseases and insect pests, wash them with water, drain the water, and set aside; then cut the fresh leaves of Camellia chrysanthemum into leaf strips with a width of 0.5~0.8cm with a medicine cutter; steam the leaves Carry out greening for 4-5 minutes; then put the greened leaf strips into the tea rolling machine for hot twisting for 20 minutes, moderately destroy the leaf cell tissue, and make the tea juice overflow; The temperature is 85°C, and the time is 90 minutes, until the tea aroma is released, and the moisture content is 9%~12%; then the processed dried leaves of Camellia japonica are put into an ultrasonic extraction tank for active ingredient extraction (45 kg of dried tea leaves of Camellia japonica are put into each batch, Add water 10...

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Abstract

The invention discloses a method for processing seasoning golden camellia tea leaves. The method specifically comprises the following steps of: picking fresh leaves, mixed the fresh leaves, performing green sunning on the mixed leaves, rocking and killing on the leaves, rolling the leaves, preliminarily drying the rolled leaves, performing moisture regain and pile fermentation on the dried leaves, re-rolling the leaves and drying the leaves to obtain the seasoning golden camellia tea leaves. By the method, Yunan broad-leaf seeds and the fresh leaves of golden camellia are mixed to prepare the tea; and furthermore, in the moisture regain and pile fermentation process, a golden camellia extract is added, so that activated components of the golden camellia leaves can be better combined into the tea leaves. According to the method, the seasoning tea processing technology and the black tea processing technology are integrated, the Yunan broad-leaf seeds with high tea polyphenol content are used for preparation, and therefore, the produced seasoning golden camellia tea leaves are rich in nutrition, mellow in taste and delicious.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea processing method of camellia japonica. Background technique [0002] Camellia nitidissima chi (Camellia nitidissima chi) is a plant of the family Theaceae, the genus Camellia, and the camellia family. Camellia japonica is a traditional famous flower that is a special product in China, and it is also a world-renowned ornamental plant. Its flowers are waxy golden, with golden petals and jade stamens, crystal clear and clean, and it is known as the "Queen of the Tea Clan". The natural distribution of Camellia camellia is extremely narrow. 90% of the wild Camellia camellia in the world is only distributed in the Lanshan offshoot of Shiwanda Mountain, Fangchenggang City, Guangxi, my country. After the determination of the authoritative department of modern medicine and related scientific research institutions: Camellia is non-toxic, rich in germanium (Ge), selenium (Se)...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 杨继住陆雄伟宁恩创刘志新黄红
Owner GUANGXI FUXIN SCI & TECH
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