Preparation method of fresh ginger black tea

A technology of black tea and ginger, applied in tea treatment before extraction, etc., can solve problems such as poor taste and aroma, achieve good taste, promote fat metabolism, and improve the effect of emission

Inactive Publication Date: 2018-11-09

YIBIN CHUANHONG TEA IND GRP

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AI-Extracted Technical Summary

Problems solved by technology

Most of the existing ginger black tea is to cut ginger into shreds or granules an...

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Abstract

The invention discloses a preparation method of fresh ginger black tea. The fresh ginger black tea is prepared by cutting fresh ginger into shredded fresh ginger, mixing the shredded fresh ginger witha black tea base, scenting for three times and drying for three times. According to many experiments, a process comprising scenting for three times and drying for three times is finally determined for preparation of the fresh ginger black tea. The amount of the fresh ginger is controlled at 75% moderately, the utilization rate of the fresh ginger is maximized, no raw material is wasted, the quality and the taste of the fresh ginger black tea are ensured, and the fresh ginger black tea does not taste pungent. The fresh ginger black tea prepared by the method has good aroma, good taste, dark color of dry tea and a unique fragrance of ginger sugar. Fresh ginger black tea soup is light yellow and bright in color. The fresh ginger black tea soup has ginger sugar fragrance, delicate aftertaste,and indistinct sweet tea aroma. The tea soup has soft ginger sugar fragrance, is significantly-fresh, slightly-spicy and slightly-astringent, and has ginger sugar fragrance in the aftertaste.

Application Domain

Pre-extraction tea treatment

Technology Topic

ChemistryGingerol +4

Examples

Experimental program(3)

Example Embodiment

[0023] Example 1:

[0024] A preparation method of ginger black tea, comprising the following steps:

[0025] (1) Select fresh old ginger produced locally in Yibin, clean it, and cut it into 2-3cm long shredded ginger for use;

[0026] (2) making black tea dregs: plucking Yibin local production of Mingqian new tea to make raw materials, according to the preparation method of existing Chuanhong Gongfu black tea, black tea dregs are obtained;

[0027] (3) Drying of black tea blanks: The black tea blanks are flattened to a thickness of 2-3 cm, and dried at a low temperature and at a low speed with a drying temperature of 100° C. until the water content is 4%.

[0028] (5) Head scenting: Divide the black tea blanks into base tea blanks and noodle tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then sprinkle ginger shreds on the base. On the surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base. Then, after stirring it from top to bottom, stack it on the ground in a rectangular shape to form a scented pile with a stacking thickness of 5cm. The tea dregs are sprinkled on the surface of the scented pile for piling, the temperature of the scented pile is controlled at 10 °C, and the scenting time is 8 hours, and the first scented tea blank is obtained, and the water content of the first scented tea blank is controlled at 10%;

[0029] (6) Head baking: after sifting out the ginger shreds in the head-scented tea base with a shaker, then add fresh ginger shreds of 10% by weight of the black tea base and mix with it, then dry in an oven until the moisture content is 4%. , take out and flatten and cool, and then separate the ginger shreds to obtain the first baked tea blank, put it into a tin foil bag for storage for 3 days and then carry out the secondary scenting process; the oven temperature is controlled at 80 ℃;

[0030] (7) Second scenting: Divide the first roasted tea into base and face tea according to the weight ratio of 9:1, spread the base tea evenly on the clean scented field, and then spread the ginger shreds on the ground. On the bottom surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base. Then, after stirring it from top to bottom, stack it on the ground in a rectangular shape to form a scented pile with a stacking thickness of 5cm. The noodle tea dregs are sprinkled on the surface of the scented pile for piling, the temperature of the scented pile is controlled at 10°C, and the scenting time is 8 hours to obtain the second scented tea blank, and the water content of the second scented tea blank is controlled at 10%;

[0031] (8) Secondary baking: after sifting out the ginger shreds in the second-scented tea base with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base, mix them, and dry them in an oven until the moisture content is 4%. , take out and flatten and cool, and then separate the ginger shreds to obtain two-baked tea blanks, which are stored in a tin foil bag for three days and then subjected to three times of scenting; the oven temperature is controlled at 80 ° C;

[0032] (9) Three scenting: Divide the second-baked tea blanks into base tea blanks and face tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then spread ginger shreds on the ground tea blanks. On the bottom surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base. Then, after stirring it from top to bottom, stack it on the ground in a rectangular shape to form a scented pile with a stacking thickness of 5cm. The noodle tea dregs are sprinkled and spread on the surface of the scented pile for piling, the temperature of the scented pile is controlled at 10 °C, and the scenting time is 8 hours to obtain three scented tea blanks, and the water content of the three scented tea blanks is controlled at 10%;

[0033] (10) Three bakes: after sifting out the ginger shreds in the three-scented tea base with a shaker, then add fresh ginger shreds of 10% by weight of the black tea base and mix with them and mix them evenly in an oven to dry to a moisture content of 4%. , take out, flatten and cool to obtain the ginger black tea of the present invention; the oven temperature is controlled at 80°C.

[0034] The ginger black tea prepared by the invention has good aroma and taste, and the dry tea has a dark and moist color and has the unique ginger candy fragrance of ginger. The color of the soup is light yellow, and the brightness is quite good. The tea soup has a ginger candy aroma of ginger at the entrance, and the aftertaste has a faint sweet aroma of tea; the ginger candy at the entrance of the tea soup is soft and soft, the freshness is obvious, it is slightly spicy and slightly astringent, and the aftertaste has the aroma of ginger candy. .

Example Embodiment

[0035] Example 2:

[0036] A preparation method of ginger black tea, comprising the following steps:

[0037] (1) Select fresh old ginger produced locally in Yibin, clean it, and cut it into 2-3cm long shredded ginger for use;

[0038](2) making black tea dregs: picking Yibin local production of Mingqian new tea to make raw materials, and making black tea dregs according to the preparation method of the existing Sichuan Red Kung Fu black tea;

[0039] (3) Drying of black tea blanks: The black tea blanks are flattened to a thickness of 2-3 cm, and dried at a low temperature and at a low speed with a drying temperature of 105° C. until the water content is 4.5%.

[0040] (5) Head scenting: Divide the black tea blanks into base tea blanks and noodle tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then sprinkle ginger shreds on the base. On the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base. Then, after stirring it from top to bottom, stack it on the ground to form a rectangular pile with a thickness of 7cm. The tea dregs are sprinkled on the surface of the scented heap for piling, the temperature of the scented heap is controlled at 25°C, and the scenting time is 8 hours, and the first scented tea blank is obtained, and the water content of the first scented tea blank is controlled at 12%;

[0041] (6) Head baking: after sifting out the ginger shreds in the head-scented tea base with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base, mix them, and dry them in an oven until the moisture content is 5%. , take out and flatten and cool, and then separate the ginger shreds to obtain the first roasted tea blank, which is put into a tin foil bag for storage for 3 days and then subjected to secondary scenting; the oven temperature is controlled at 85 ° C;

[0042] (7) Second scenting: Divide the first roasted tea into base and face tea according to the weight ratio of 9:1, spread the base tea evenly on the clean scented field, and then spread the ginger shreds on the ground. On the bottom surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base. Then, after stirring it from top to bottom, stack it on the ground in a rectangular shape to form a scented pile with a stacking thickness of 7cm. The noodle tea dregs are sprinkled on the surface of the scented pile for piling, the temperature of the scented pile is controlled at 25°C, and the scenting time is 8 hours to obtain the second scented tea blank, and the water content of the second scented tea blank is controlled at 12%;

[0043] (8) Secondary baking: after sifting out the ginger shreds in the second-scented tea base with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base and mix them well, then dry them in an oven until the moisture content is 5%. , take out and flatten and cool, and then separate the ginger shreds in it to obtain two-baked tea blanks, which are stored in a tin foil bag for three days and then subjected to three times of scenting; the oven temperature is controlled at 85 ° C;

[0044] (9) Three scenting: Divide the second-baked tea blanks into base tea blanks and face tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then spread ginger shreds on the ground tea blanks. On the bottom surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base. Then, after stirring it from top to bottom, stack it on the ground in a rectangular shape to form a scented pile with a stacking thickness of 7cm. The noodle tea dregs are sprinkled on the surface of the scented heap for piling, the temperature of the scented heap is controlled at 25°C, and the scenting time is 8 hours, to obtain three scented tea blanks, and the water content of the three scented tea blanks is controlled at 12%;

[0045] (10) Three bakes: after sifting out the ginger shreds in the three-scented tea base with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base and mix them well, then dry them in an oven until the moisture content is 5%. , take out, flatten and cool to obtain the ginger black tea of the present invention; the oven temperature is controlled at 85°C.

[0046] The ginger black tea prepared by the invention has good aroma and taste, and the dry tea has a dark and moist color and has the unique ginger candy fragrance of ginger. The color of the soup is light yellow, and the brightness is quite good. The tea soup has a ginger candy aroma of ginger at the entrance, and the aftertaste has a faint sweet aroma of tea; the ginger candy at the entrance of the tea soup is soft and soft, the freshness is obvious, it is slightly spicy and slightly astringent, and the aftertaste has the aroma of ginger candy. .

Example Embodiment

[0047] Example 3:

[0048] A preparation method of ginger black tea, comprising the following steps:

[0049] (1) Select fresh old ginger produced locally in Yibin, clean it, and cut it into 2-3cm long shredded ginger for use;

[0050] (2) making black tea dregs: picking Yibin local production of Mingqian new tea to make raw materials, and making black tea dregs according to the preparation method of the existing Sichuan Red Kung Fu black tea;

[0051] (3) Drying of black tea blanks: Flatten the black tea blanks with a thickness of 2 to 3 cm, and dry them at a low temperature and at a low speed with a drying temperature of 110° C. until the water content is 5%.

[0052] (5) Head scenting: Divide the black tea blanks into base tea blanks and noodle tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then sprinkle ginger shreds on the base. On the surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea tea base. Then, after stirring it from top to bottom, stack it on the ground to form a rectangular pile with a thickness of 10cm. The tea dregs are sprinkled on the surface of the scented pile for piling, the temperature of the scented pile is controlled at 35°C, and the scenting time is 8 hours, and the first scented tea blank is obtained, and the water content of the first scented tea blank is controlled at 14%;

[0053] (6) Head baking: after sifting out the ginger shreds in the head-scented tea base with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base and mix with it, and then dry in an oven until the moisture content is 6%. , take out and flatten and cool, and then separate the ginger shreds to obtain the first roasted tea blank, which is stored in a tin foil bag for 3 days and then subjected to secondary scenting; the oven temperature is controlled at 90 ° C;

[0054] (7) Second scenting: Divide the first roasted tea into base and face tea according to the weight ratio of 9:1, spread the base tea evenly on the clean scented field, and then spread the ginger shreds on the ground. On the bottom surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base, and then peeled and mixed from top to bottom, piled up on the ground to form a rectangular pile, and the stacking thickness is 10cm. The noodle tea dregs are spread on the surface of the smelling pile for piling, and the temperature of the smelling pile is controlled at 35°C, and the smelling time is 8 hours to obtain the second-scented tea, and the water content of the second-scented tea is controlled at 14%;

[0055] (8) Secondary baking: after sifting out the ginger shreds in the second-scented tea base with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base and mix with it, then dry in an oven until the moisture content is 6%. , take out and flatten and cool, and then separate the ginger shreds to obtain two-baked tea blanks, which are stored in a tin foil bag for three days and then subjected to three times of scenting; the oven temperature is controlled at 90 ° C;

[0056] (9) Three scenting: Divide the second-baked tea blanks into base tea blanks and face tea blanks according to the weight ratio of 9:1, spread the base tea blanks on a clean scented flower field, and then spread ginger shreds on the ground tea blanks. On the bottom surface of the tea base, the amount of ginger under the shredded ginger is 15% of the weight of the black tea base, and then peeled and mixed from top to bottom, piled up on the ground to form a rectangular pile, and the stacking thickness is 10cm. The noodle tea dregs are sprinkled and spread on the surface of the scented pile for piling, the temperature of the scented pile is controlled at 35°C, and the scenting time is 8 hours to obtain three scented tea blanks, and the water content of the three scented tea blanks is controlled at 14%;

[0057] (10) Three bakes: after the ginger shreds in the three stalks of tea base are sieved with a shaker, add fresh ginger shreds of 10% of the weight of the black tea base and mix with them, and then dry them in an oven until the moisture content is 6%. , take out, flatten and cool to obtain the ginger black tea of the present invention; the oven temperature is controlled at 90°C.

[0058] The ginger black tea prepared by the invention has good aroma and taste, and the dry tea has a dark and moist color and has the unique ginger candy fragrance of ginger. The color of the soup is light yellow, and the brightness is quite good. The tea soup has a ginger candy aroma of ginger at the entrance, and the aftertaste has a faint sweet aroma of tea; the ginger candy at the entrance of the tea soup is soft and soft, the freshness is obvious, it is slightly spicy and slightly astringent, and the aftertaste has the aroma of ginger candy. .

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PUM

Property	Measurement	Unit
Thickness	2.0 ~ 5.0	cm
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Promote fat metabolism
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Liver and gall bladder protection type puffed compound feed for crucians and preparation method thereof

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Method of protection of biologically active essential oils and pharmaceutical composition for weight control and enhance fat burning in adults, adolescents and children

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Owner:NINKOV DUSAN

Preparation method of fresh ginger black tea

A technology of black tea and ginger, applied in tea treatment before extraction, etc., can solve problems such as poor taste and aroma, achieve good taste, promote fat metabolism, and improve the effect of emission

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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