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Processing method of fully ripe xinhui citrus peel filled with Liupao tea

A processing method, the technology of Liubao tea, is applied in the processing field of big red citrus Liubao tea, which can solve the problems of low degree of fusion coordination, slow decoction of tangerine peel dissolved substances, and inferior foam resistance to tangerine peel, so as to shorten the fermentation time , Strong production practicability, strong effect of decomposing greasy

Inactive Publication Date: 2019-03-01
广西梧州六堡茶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are some products such as tangerine puffer in the market. The citrus puffer processed by the existing technology has some taste problems, because the solution of tangerine peel is slow to decoction and is resistant to foaming, while the solution of tea is fast to water and the degree of foam resistance is not as good as that of tangerine peel. When they are brewed together at the same time, the tea flavor will be exhausted, and the tangerine peel flavor will just start, so the degree of fusion and coordination will not be so high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of processing method of big red orange Liubao tea, its processing step is as follows:

[0032] (1) Greening of fresh leaves: The picked fresh leaves of Liubao tea are greened with a greening machine at a temperature of 160-170°C for 5-6 minutes.

[0033] (2) Initial kneading: Knead the green leaves with a kneading machine, the kneading machine speed is 50-60r / min, the kneading time is 40-50 minutes, knead until the tea cell damage is 55-60%.

[0034] (3) Retting: Dry the tea leaves after the initial kneading at low temperature until the moisture content of the tea leaves is 15-20%, then stack the tea leaves at a height of 55-70cm, control the temperature at 45-60°C, and control the humidity at 70-85%. The retting time is 20 to 35 days; during the retting process, the retting process is carried out 2 to 3 times, and the tea dregs on the side are turned into the center to make the retting even.

[0035] (4) Re-kneading: Bake the retched tea leaves at a low tempera...

Embodiment 2

[0044] A kind of processing method of big red orange Liubao tea, its processing step is as follows:

[0045] (1) Greening of fresh leaves: The picked fresh leaves of Liubao tea are greened with a greening machine at a temperature of 160-170°C for 5-6 minutes.

[0046] (2) Initial kneading: Knead the green leaves with a kneading machine, the kneading machine speed is 50-60r / min, the kneading time is 40-50 minutes, knead until the tea cell damage is 55-60%.

[0047] (3) Retting: Dry the tea leaves after the initial kneading at low temperature until the moisture content of the tea leaves is 15-20%, then stack the tea leaves at a height of 55-70cm, control the temperature at 45-60°C, and control the humidity at 70-85%. The retting time is 20~25 days, and the microbial content is collected at the upper, middle and lower points of the tea pile by machine: the bacterial concentration is 1.6~4.2×10 8 cfu / g, yeast concentration is 0.12~2.2×10 8 cfu / g, mold concentration is 0.48~1.5×...

Embodiment 3

[0058] Comparing Example 1 and Example 2 with the taste of commercially available citrus, take 10 grams of tea leaves and place them in a 200ml purple sand pot or tureen, wash the tea twice, brew for about 30 seconds, and drink the soup. The results are shown in Table 1 shown.

[0059] Table 1 Taste comparison of different big red mandarin black teas

[0060] tea

[0061] As can be seen from Table 1, the color and mouthfeel of the big red citrus Liubao tea made in Example 1 and Example 2 of the present invention are better than those of commercially available citrus tea, and the soup color of Example 2 is more uniform than that of Example 1, and the mouthfeel is more mellow, indicating that The taste of big red mandarin Liubao tea fermented by adding microorganisms is more stable than that of naturally fermented tea.

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Abstract

The invention provides a processing method of fully ripe xinhui citrus peel filled with Liupao tea, and belongs to the technical field of processing of tea leaves. The processing method comprises thefollowing steps of preparing semi-finished Liupao tea and preparing the fully ripe xinhui citrus peel filled with Liupao tea. The semi-finished Liupao tea is prepared through the following steps of performing fixation on fresh leaves, performing primary twisting, performing heaping for fermentation, performing secondary twisting, and performing drying. The fully ripe xinhui citrus peel filled withLiupao tea is prepared through the following steps of treating fully ripe xinhui citruses, loading tea, performing primary steaming, performing cold fermentation, performing secondary steaming and performing ageing. The processing method is simple in technology, easy to operate, and high in production practicality. According to the method disclosed by the invention, high quality and high efficiency of processing of the fully ripe xinhui citrus peel filled with Liupao tea can be guaranteed, particularly the color, fragrance, taste, and shape and the quality of tea grounds of the fully ripe xinhui citrus peel filled with Liupao tea can be improved, the yield for making tea can be increased, and the quality of the fully ripe xinhui citrus peel filled with Liupao tea can be improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of big red citrus Liubao tea. Background technique [0002] Liubao tea, which belongs to black tea, originated in Liubao Township, Cangwu County, Guangxi. The fresh tea tree (Camellia sinensis L. O. Kunts) is selected from the group species of Cangwu County, the large and medium-leaved species of Guangxi and its separation and breeding. The leaves are used as raw materials and processed according to a specific process. It is a black tea with unique quality characteristics. Liubao tea has a dark brown and smooth color, bright red soup, mellow and refreshing taste, slightly sweet and smooth, mellow aroma and betel nut aroma, reddish brown at the bottom of the leaves, and can be stored for a long time, the older the better. Liubao tea is a warm tea. In addition to the health benefits shared by other teas, it also has the effects of relieving heat and damp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 刘春梅滕美芸马士成何凤英李军彪简麒昌张治珍罗欣何际作许承丹
Owner 广西梧州六堡茶股份有限公司
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