Preparation method of sabina chinensis bud Fuzhuan tea

Abstract

The sabina chinensis bud Fuzhuan tea comprises the following raw materials: raw dark green tea and sabina chinensis buds. The preparation method of the sabina chinensis bud Fuzhuan tea comprises the following steps: raw material selection, sabina chinensis bud pretreatment, raw dark green tea treatment, mixing and blending, secondary fermentation, pressing, floating and drying. The invention belongs to the technical field of tea processing, and particularly provides a preparation method of sabina chinensis bud Fuzhuan tea, which solves the problems that the existing tea drink cannot give full play to the health-care function of sabina chinensis buds and is poor in taste through a specific raw material ratio and process steps, and the prepared sabina chinensis bud Fuzhuan tea not only can retain the effective nutrition and medicinal components of the sabina chinensis buds, but also has the unique mellow flavor of the Fuzhuan tea, and is rich in nutrition. The preparation method of the sabina chinensis bud Fuzhuan tea realizes double optimization of flavor and efficacy, and improves economic benefits of the sabina chinensis buds.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing cypress bud tuckahoe tea. Background Art

[0002] Fucha, a specialty dark tea, is popular among consumers for its unique flavor and health benefits. Traditionally, Fucha is primarily made from raw dark tea leaves, processed through a specialized process. However, existing Fucha teas have limited ingredients, a limited range of functional ingredients, and a limited variety of health-promoting ingredients.

[0003] Chinese cypress buds are a plant with rich nutritional and medicinal value. They are rich in minerals, cellulose and vitamins, and can enhance human immunity. They also have the effects of strengthening the spleen and appetite, nourishing the liver and improving eyesight, promoting diuresis and detoxification, etc. They can improve loss of appetite caused by spleen and stomach weakness, have an auxiliary therapeutic effect on dry eyes and edema, and can effectively lower blood pressure and blood lipids, and have a certain improvement effect on cardiovascular and cerebrovascular diseases. However, when brewed alone, the grass smell is strong, and the polyphenols cause a prominent astringency. The traditional blending process destroys its heat-sensitive active ingredients. Therefore, there is an urgent need for a preparation method that can combine the health care functions of Chinese cypress buds with the mellow taste of Fucha. Summary of the Invention

[0004] In order to solve the above-mentioned existing problems, the present invention provides a method for preparing Longcypress Bud Fu Tea by using specific raw material ratios and process steps to solve the problems that existing tea drinks cannot fully exert the health-care functions of Longcypress Bud and have poor taste. The prepared Longcypress Bud Fu Tea can not only retain the effective nutrients and medicinal ingredients of Longcypress Bud, but also has the unique mellow flavor of Fu Tea, thereby achieving dual optimization of flavor and medicinal efficacy and improving the economic benefits of Longcypress Bud.

[0005] The technical solution adopted by the present invention is as follows: the cypress bud Fu tea of ​​the present invention comprises the following raw materials: dark tea and cypress bud.

[0006] Preferably, the raw materials are comprised in the following mass ratio: the dark tea: cypress buds = 1:1.

[0007] Preferably, the raw materials are included in the following mass ratio: the dark tea: cypress buds = 1.3:0.7.

[0008] The preparation method of cypress bud fu tea comprises the following steps:

[0009] S1. Raw Material Selection: Select high-quality dark tea leaves that are tight, plump, and uniform, dark brown or yellow brown in color, oily and shiny, free of mold, burnt spots, or other color variations, with flexible, unbreakable stems; fresh, unpolluted cypress buds that are emerald green or tender green when picked, with a natural luster, without any blackening or browning, soft to the touch, and easy to break when pinched;

[0010] S2. Pretreatment of cypress buds:

[0011] S2.1 Cleaning: Rinse the harvested cypress buds with clean water to remove dust, impurities and contaminants on the surface;

[0012] S2.2 Fixing: Use steam fixing method at 120-150℃ for 2-3 minutes to quickly terminate the enzyme activity of the arborvitae buds and preserve their nutrients and color;

[0013] S2.3 rolling: rolling the cypress buds after fixing, with a rolling pressure of 0.4-0.6 MPa, and a rolling time of 15-20 minutes to break the cypress bud cells and facilitate the leaching and fusion of subsequent components;

[0014] S2.4 Drying: Drying the rolled arborvitae buds until the moisture content of the arborvitae buds is reduced to 22-28%, which is convenient for storage and subsequent processing;

[0015] S3, dark tea processing: remove tea stems, yellow flakes and impurities in dark tea to make the tea particles uniform and improve the consistency of subsequent processing;

[0016] S4. Mixing and blending: The processed cypress buds and dark tea are fully mixed according to the set quality ratio. Within this ratio range, the health-promoting ingredients of the cypress buds and the flavor of the Fucha tea can be well balanced;

[0017] S5, boiling tea glaze: take the mixed cypress buds and dark tea, add appropriate amount of well water, first boil over high heat and then boil over low heat, the resulting liquid is the tea glaze;

[0018] S6. Stir-fry tea: Heat the iron pan, scoop in the tea glaze, wait for the tea glaze to fully soak, pour in the mixed cypress buds and dark tea, and stir-fry quickly;

[0019] S7, tea making: Pour the stir-fried tea into the tea seal and use a tea hammer to pound the tea leaves in the paper seal firmly;

[0020] S8, sealing cone: insert the iron rod into the tea seal and then pull it out to form air holes to allow excess water in the tea leaves to evaporate;

[0021] S9, fermentation: sealing the tea leaves and fermenting them at a temperature of 35-40° C. and a humidity of 80-90% for 7 days to synthesize the cypress bud-tea polyphenols complex;

[0022] S10, flowering: the pressed tea leaves are placed in a flowering room, the temperature of which is controlled at 28-32°C and the humidity at 70-80%, and the flowering time is 15-20 days, so as to promote the growth and reproduction of Eurotium cristatum (golden flower fungus) in the tea leaves, producing a unique aroma and taste;

[0023] S11. Drying: After the blooming is completed, the tea leaves are slowly dried with the drying temperature gradually increasing from 50°C to 65°C for 3-5 days to reduce the moisture content of the tea leaves to 8-12%, thereby stabilizing the quality of the tea leaves and enhancing the aroma of the tea leaves.

[0024] The beneficial effects achieved by the present invention using the above structure are as follows: through scientific raw material ratios and processing technology, the nutritional components and medicinal components in the cypress buds are retained to the greatest extent, so that the prepared cypress bud Fu tea has significant health functions; in the preparation process, the grassy smell of the cypress buds is reduced, while the heat-sensitive active substances are retained, the flavor conflict problem is solved, the quality of the tea and the consumer's drinking experience are greatly improved, the practicality of the cypress buds is improved, and the economic benefits of the cypress buds are improved. DETAILED DESCRIPTION

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0027] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0028] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the present invention. The present description and examples are intended to be illustrative only.

[0029] Example 1: Longbai Bud Fu Tea Suitable for People with Three Highs

[0030] The cypress bud Fu tea comprises the following raw materials in a mass ratio: the black tea: the cypress bud=1:1.

[0031] The preparation method of cypress bud fu tea comprises the following steps:

[0032] S1. Raw Material Selection: Select high-quality dark tea leaves that are tight, plump, and uniform, dark brown or yellow brown in color, oily and shiny, free of mold, burnt spots, or other color variations, with flexible, unbreakable stems; fresh, unpolluted cypress buds that are emerald green or tender green when picked, with a natural luster, without any blackening or browning, soft to the touch, and easy to break when pinched;

[0033] S2, cypress bud pretreatment: the picked cypress buds are rinsed with clean water, and then steam fixing is adopted at a temperature of 120-150° C. for 2-3 minutes, the fixed cypress buds are kneaded at a kneading pressure of 0.4-0.6 MPa for 15-20 minutes, and the kneaded cypress buds are dried until the moisture content of the cypress buds is reduced to 22-28%;

[0034] S3, dark tea processing: remove tea stems, yellow flakes and impurities in dark tea to make the tea particles uniform and improve the consistency of subsequent processing;

[0035] S4. Mixing and blending: The processed cypress buds and dark tea are fully mixed according to the set quality ratio. Within this ratio range, the health-promoting ingredients of the cypress buds and the flavor of the Fucha tea can be well balanced;

[0036] S5, boiling tea glaze: take the mixed cypress buds and dark tea, add appropriate amount of well water, first boil over high heat and then boil over low heat, the resulting liquid is the tea glaze;

[0037] S6. Stir-fry tea: Heat the iron pan, scoop in the tea glaze, wait for the tea glaze to fully soak, pour in the mixed cypress buds and dark tea, and stir-fry quickly;

[0038] S7, tea making: Pour the stir-fried tea into the tea seal and use a tea hammer to pound the tea leaves in the paper seal firmly;

[0039] S8, sealing cone: insert the iron rod into the tea seal and then pull it out to form air holes to allow excess water in the tea leaves to evaporate;

[0040] S9, fermentation: sealing the tea leaves and fermenting them at a temperature of 35-40° C. and a humidity of 80-90% for 7 days to synthesize the cypress bud-tea polyphenols complex;

[0041] S10, flowering: the pressed tea leaves are placed in a flowering room, the temperature of which is controlled at 28-32°C and the humidity at 70-80%, and the flowering time is 15-20 days, so as to promote the growth and reproduction of Eurotium cristatum (golden flower fungus) in the tea leaves, producing a unique aroma and taste;

[0042] S11. Drying: After the blooming is completed, the tea leaves are slowly dried with the drying temperature gradually increasing from 50°C to 65°C for 3-5 days to reduce the moisture content of the tea leaves to 8-12%, thereby stabilizing the quality of the tea leaves and enhancing the aroma of the tea leaves.

[0043] Example 2: Longbai Bud Fu Tea Suitable for General Population

[0044] The cypress bud Fu tea comprises the following raw materials in a mass ratio: the black tea: the cypress bud=1.3:0.7.

[0045] The preparation method of cypress bud fu tea comprises the following steps:

[0046] S1. Raw Material Selection: Select high-quality dark tea leaves that are tight, plump, and uniform, dark brown or yellow brown in color, oily and shiny, free of mold, burnt spots, or other color variations, with flexible, unbreakable stems; fresh, unpolluted cypress buds that are emerald green or tender green when picked, with a natural luster, without any blackening or browning, soft to the touch, and easy to break when pinched;

[0047] S2, cypress bud pretreatment: the picked cypress buds are rinsed with clean water, and then steam fixing is adopted at a temperature of 120-150° C. for 2-3 minutes, the fixed cypress buds are kneaded at a kneading pressure of 0.4-0.6 MPa for 15-20 minutes, and the kneaded cypress buds are dried until the moisture content of the cypress buds is reduced to 22-28%;

[0048] S3, dark tea processing: remove tea stems, yellow flakes and impurities in dark tea to make the tea particles uniform and improve the consistency of subsequent processing;

[0049] S4. Mixing and blending: The processed cypress buds and dark tea are fully mixed according to the set quality ratio. Within this ratio range, the health-promoting ingredients of the cypress buds and the flavor of the Fucha tea can be well balanced;

[0050] S5, boiling tea glaze: take the mixed cypress buds and dark tea, add appropriate amount of well water, first boil over high heat and then boil over low heat, the resulting liquid is the tea glaze;

[0051] S6. Stir-fry tea: Heat the iron pan, scoop in the tea glaze, wait for the tea glaze to fully soak, pour in the mixed cypress buds and dark tea, and stir-fry quickly;

[0052] S7, tea making: Pour the stir-fried tea into the tea seal and use a tea hammer to pound the tea leaves in the paper seal firmly;

[0053] S8, sealing cone: insert the iron rod into the tea seal and then pull it out to form air holes to allow excess water in the tea leaves to evaporate;

[0054] S9, fermentation: sealing the tea leaves and fermenting them at a temperature of 35-40° C. and a humidity of 80-90% for 7 days to synthesize the cypress bud-tea polyphenols complex;

[0055] S10, flowering: the pressed tea leaves are placed in a flowering room, the temperature of which is controlled at 28-32°C and the humidity at 70-80%, and the flowering time is 15-20 days, so as to promote the growth and reproduction of Eurotium cristatum (golden flower fungus) in the tea leaves, producing a unique aroma and taste;

[0056] S11. Drying: After the blooming is completed, the tea leaves are slowly dried with the drying temperature gradually increasing from 50°C to 65°C for 3-5 days to reduce the moisture content of the tea leaves to 8-12%, thereby stabilizing the quality of the tea leaves and enhancing the aroma of the tea leaves.

[0057] The embodiments described above are preferred embodiments of the present invention, but are not exhaustive. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are also within the scope of protection of the present invention.

Claims

1. A cypress bud fu tea, characterized in that Including the following ingredients: Dark tea, cypress buds.

2. The cypress bud fu tea according to claim 1, characterized in that The method comprises the following raw materials in a mass ratio: the black tea: cypress buds=1:

1.

3. The cypress bud fu tea according to claim 1, characterized in that Including the following raw material ratios: The method comprises the following raw materials in a mass ratio: the dark tea: cypress buds=1.3:0.

7.

4. The method for preparing the cypress bud fu tea according to claim 2 or 3, wherein: The following steps are involved: S1. Raw Material Selection: Select high-quality dark tea leaves that are tight, plump, and uniform, dark brown or yellow brown in color, oily and shiny, free of mold, burnt spots, or other color variations, with flexible, unbreakable stems; fresh, unpolluted cypress buds that are emerald green or tender green when picked, with a natural luster, without any blackening or browning, soft to the touch, and easy to break when pinched; S2. Pretreatment of cypress buds: S2.1 Cleaning: Rinse the harvested cypress buds with clean water to remove dust, impurities and contaminants on the surface; S2.2 Fixing: Use steam fixing method, temperature 120-150℃, fixing time 2-3 minutes; S2.3 rolling: rolling the cypress buds after fixing, with a rolling pressure of 0.4-0.6 MPa and a rolling time of 15-20 minutes; S2.4 Drying: Drying the rolled arborvitae buds until the moisture content of the arborvitae buds is reduced to 22-28%; S3, dark tea processing: remove tea stems, yellow flakes and impurities in dark tea to make the tea particles uniform and improve the consistency of subsequent processing; S4. Mixing and blending: The processed cypress buds and dark tea are fully mixed according to the set quality ratio. Within this ratio range, the health-promoting ingredients of the cypress buds and the flavor of the Fucha tea can be well balanced; S5, boiling tea glaze: take the mixed cypress buds and dark tea, add appropriate amount of well water, first boil over high heat and then boil over low heat, the resulting liquid is the tea glaze; S6. Stir-fry tea: Heat the iron pan, scoop in the tea glaze, wait for the tea glaze to fully soak, pour in the mixed cypress buds and dark tea, and stir-fry quickly; S7, tea making: Pour the stir-fried tea into the tea seal and use a tea hammer to pound the tea leaves in the paper seal firmly; S8, sealing cone: insert the iron rod into the tea seal and then pull it out to form air holes to allow excess water in the tea leaves to evaporate; S9, fermentation: sealing the tea leaves and fermenting them at a temperature of 35-40° C. and a humidity of 80-90% for 7 days to synthesize the cypress bud-tea polyphenols complex; S10, flowering: the pressed tea leaves are placed in a flowering room, the temperature of which is controlled at 28-32°C and the humidity at 70-80%, and the flowering time is 15-20 days, so as to promote the growth and reproduction of Eurotium cristatum (golden flower fungus) in the tea leaves, producing a unique aroma and taste; S11. Drying: After the blooming is completed, the tea leaves are slowly dried with the drying temperature gradually increasing from 50°C to 65°C for 3-5 days to reduce the moisture content of the tea leaves to 8-12%, thereby stabilizing the quality of the tea leaves and enhancing the aroma of the tea leaves.