CN115444264A - Method for improving tea soup quality by arranging water filtering drum in Jianshui purple pottery teapot - Google Patents
Method for improving tea soup quality by arranging water filtering drum in Jianshui purple pottery teapot Download PDFInfo
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/12—Vessels or pots for table use
- A47G19/14—Coffee or tea pots
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- Tea And Coffee (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
Through setting up the method that drainage drum improved tea soup endoplasm in building water purple pottery teapot, build water purple pottery teapot including kettle body (1), lid pot lid (2) on kettle body top surface hu kou, connect hu zui (3) on the kettle body, connect handle (4) on the kettle body, the position of connecting the hu zui in the kettle body is provided with tube-shape drainage drum (5) to extending in the kettle, set up intensive drainage hole (6) on the section of thick bamboo wall of tube-shape drainage drum, when forming to pouring into the boiling water in the kettle, water from tube-shape drainage drum all directions and the infiltration of drainage hole on the terminal surface, the tea that all directions got into assembles in tube-shape drainage drum and forms the offset, roll, fuse once more after the collision, and after building water purple pottery material further adsorption filtration, improve tea soup endoplasm, pour out from the hu zui again. The method can obviously improve the internal quality of the tea soup, reduce the bitter and astringent feeling of the tea soup, ensure that the tea soup is thin, smooth and full, avoid the tea leaves from blocking the water filtering holes and ensure that the water outlet of the kettle mouth is smooth.
Description
Technical Field
The invention belongs to the technical field of a structure of a purple pottery teapot for building water.
Background
The Jianshui purple pottery is one of four major pottery in China, and tea brewed by the Jianshui purple pottery teapot has unique taste, so the teapot made of the Jianshui purple pottery is deeply favored by people. The existing tea-making purple pottery teapots and teapots made of other ceramic materials are basically composed of a teapot body, a teapot spout, a teapot cover and a handle, and only the appearances (also called as shapes) of the teapots are different. On the connection structure of the kettle body and the kettle nozzle, as shown in figure 1, the lower end of the kettle nozzle B is connected with the kettle body A, and a combination surface C of the kettle body and the kettle nozzle is provided with a plurality of water filtering holes D which play the role of a filter plate. When the tea water in the teapot is poured out, the filter plate blocks the tea in the teapot, and the tea water flows out along the water filtering holes. The teapot of this kind of structure, on the one hand, because the filter plate area is little and plane basically, tealeaves blocks up the drainage hole easily and leads to going out water not smooth, on the other hand, pour boiling water into the kettle after, except that tealeaves slowly opens the slight fluctuation that can make into water, the water in the kettle is in steady state basically, various compositions in the tealeaves slowly release, except that beneficial component slowly dissolves into the tea, some ingredients that cause the tea to be bitter also get into the tea, can not distribute, especially the pu' er tea raw tea of fermenting has not been stored for sufficient time in the new preparation, infused tea is too bitter, the taste is not good and can cause bad stimulus to human intestines and stomach.
Disclosure of Invention
The invention aims to overcome the defects of the existing water building purple pottery teapots, and provides a method for improving the tea soup inner quality by arranging a water filtering drum in the water building purple pottery teapot, so that the tea soup inner quality can be improved, the mellow degree, smoothness and fineness of the tea soup flavor can be improved, and the tea leaves can be prevented from blocking water filtering holes.
The technical scheme adopted by the invention is as follows:
the method for improving the tea soup inner quality by arranging the water filtering drum in the water building purple pottery teapot comprises a teapot body, a teapot cover covered on a teapot body top surface teapot mouth, a teapot mouth connected to the teapot body and a handle connected to the teapot body, wherein the cylindrical water filtering drum extending into the teapot is arranged in the position connected with the teapot mouth in the teapot body, dense water filtering holes are formed in the cylindrical wall of the cylindrical water filtering drum, when boiled water is flushed into the teapot, water permeates into the water filtering holes in all directions and on the end face of the periphery of the cylindrical water filtering drum, tea water entering in all directions is converged in the cylindrical water filtering drum to form opposite flushing, rolling and fusing again after collision, and the tea soup inner quality is improved after the water building purple pottery material is further adsorbed and filtered, and then poured out from the teapot mouth.
Further, the cylindrical water filtering drum is a cylindrical water filtering drum with a circular section.
Further, the cylindrical filter drum is an elliptical cylindrical filter drum with an elliptical cross section.
Further, the cylindrical filter drum is a square cylindrical filter drum with a rectangular section.
Further, the cylindrical water filtering drum is a semi-cylindrical water filtering drum with a semicircular section.
Furthermore, water filtering holes are formed in the cylinder wall and the inner end face of the cylindrical water filtering drum.
According to the invention, the cylindrical water filtering drum extending into the kettle is arranged at the position of the kettle nozzle connected in the kettle body, and the convex cylindrical water filtering drum can prevent the water filtering drum from being completely shielded by tea leaves, so that tea soup can be poured smoothly without using tools to pull the tea leaves open. More importantly, when tea is brewed, water permeates from the water filtering holes in all directions and end faces of the periphery of the cylindrical water filtering drum, tea soup entering in all directions is fully flushed, rolled and collided in the cylindrical water filtering drum and then fused again to generate a similar aeration effect, so that the content of substances with bitter taste, such as catechin, tea polyphenol, flavone and the like, in the tea soup is reduced, the wetness, the mellow thickness and the fullness of the tea soup are improved, the aroma and the strong fragrance of the tea soup are improved, the brightness of the tea soup is improved, the bitter taste is reduced, and the tea soup inner quality reaches the best after the water building purple pottery material is further adsorbed and filtered. Meanwhile, in the process of fully opposite brewing, rolling and colliding the tea soup in the cylindrical water filtering drum, the tea soup is more fully contacted with the Jianshui purple pottery, catechin, tea polyphenol, flavone and other substances with bitter and astringent taste in the tea soup can be subjected to partial oxidation and adsorption filtration, the wetness, the mellow thickness and the fullness of the tea soup are improved, the aroma and the fragrance of the tea soup are improved, the brightness of the tea soup is improved, the bitter feeling is reduced, and the tea soup is fine, smooth and full. The cylindrical water filtering drum can form the best trickle hedging and aeration effects, and effectively improves the extraction of effective extract of the Pu' er tea soup, thereby greatly reducing the bitter taste and the irritation of the tea soup and leading the tea soup to have higher fragrance.
According to the invention, through the skillfully arranged cylindrical water filtering drum, the effects of preventing the water filtering holes from being completely blocked, improving the moisture degree, the mellow thickness and the fullness of tea soup through the opposite-brewing aeration and filtering of the tea soup, improving the aroma intensity and the fragrance degree of the tea soup, improving the brightness of the tea soup, reducing the bitterness and making the tea soup smooth and full are realized, and a new thought of improving the internal quality of the tea soup, improving the mellow degree, the smoothness and the fineness of the taste of the tea soup and avoiding the tea leaves from blocking the water filtering holes is provided by changing the internal structure of the water-building purple pottery teapot.
Drawings
FIG. 1 is a schematic structural view of a water-building purple pottery teapot with a traditional structure;
FIG. 2 is a schematic structural view of a purple pottery teapot for building water used in the method of the present invention;
FIG. 3 isbase:Sub>A sectional view A-A of the cartridge filter drum of FIG. 2;
FIG. 4 is a schematic view of the tea infusion of the present invention being passed into a cylindrical filter drum;
FIGS. 5 to 10 show results of the evaluation of endoplasmic reticulum;
FIG. 11 is a comparison of the catechin content of raw Pu' er tea brewed at different tea water ratios;
FIG. 12 is a comparison of the content of polyphenol in raw Pu' er tea brewed at different tea water ratios;
FIG. 13 is a comparison of amino acid content of raw Pu' er tea brewed according to different tea water ratios;
FIG. 14 is a comparison of caffeine content in raw Pu' er tea brewed at different tea water ratios;
FIG. 15 is a comparison of the content of flavones in raw Pu' er tea brewed according to different tea water ratios;
FIG. 16 shows the comparison of the soluble total sugar content of raw Pu' er tea brewed at different tea water ratios;
FIG. 17 is a comparison of the content of catechin in cooked Pu' er tea brewed at different tea water ratios;
FIG. 18 is a comparison of the content of polyphenols in cooked Pu' er tea brewed from different tea water ratios;
FIG. 19 is a comparison of amino acid content of Pu' er ripe tea brewed at different tea water ratios;
FIG. 20 is a comparison of the content of caffeine in cooked Pu' er tea brewed at different tea water ratios;
FIG. 21 is a comparison of the content of flavone in Pu' er ripe tea brewed at different tea water ratios;
FIG. 22 is a comparison of soluble total sugar content of ripe Pu' er tea brewed at different tea water ratios.
Detailed Description
The invention is further illustrated by the following figures and examples.
The method for improving tea soup quality by arranging the water filtering drum in the Jianshui purple pottery teapot comprises a teapot body 1, a teapot cover 2 covering a teapot mouth on the top surface of the teapot body, a spout 3 connected to the teapot body and a handle 4 connected to the teapot body as shown in figures 2, 3 and 4, wherein a cylindrical water filtering drum 5 extending into the teapot is arranged at the position of the spout connected in the teapot body, and dense water filtering holes 6 are formed in the cylindrical wall of the cylindrical water filtering drum. When tea is brewed, water permeates from the water filtering holes in all directions and the end faces of the cylindrical water filtering drum, tea soup entering in all directions is fully flushed, rolled and collided in the cylindrical water filtering drum and then fused again, so that the content of substances with bitter and astringent taste such as catechin, tea polyphenol and flavone in the tea soup is reduced, the wetness, the mellow thickness and the fullness of the tea soup are improved, the aroma and the strong fragrance of the tea soup are improved, the brightness of the tea soup is improved, the bitter and astringent feeling is reduced, and the internal quality of the tea soup is optimal after the water building purple pottery material is further adsorbed and filtered. The method can obviously improve the internal quality of the tea soup, reduce the bitter and astringent feeling of the tea soup, ensure that the tea soup is thin, smooth and full, avoid the tea leaves from blocking the water filtering holes and ensure that the water outlet of the kettle mouth is smooth.
When boiled water is poured into the kettle, water permeates from the water filtering holes in all directions and the end face of the periphery of the cylindrical water filtering drum, tea water entering in all directions is gathered in the cylindrical water filtering drum to form counter-flushing rolling, meanwhile, the tea water forms thin flow and passes through the water filtering holes, and the tea water is poured out from the kettle mouth after being further adsorbed and filtered by the building water purple ceramic material.
The cylindrical filter drum of the present invention is preferably a cylindrical filter drum having a circular cross-section as shown in fig. 3. The cylindrical water filtering drum can also adopt an elliptical cylindrical water filtering drum with an elliptical section, a square cylindrical water filtering drum with a rectangular section and a semi-cylindrical water filtering drum with a semi-circular section. Water filtering holes are uniformly distributed on the cylinder wall and the inner end surface of the cylindrical water filtering drum. The cylindrical water filtering drum can also prevent tea from blocking the water filtering holes, and the kettle mouth can smoothly discharge water.
The method is particularly suitable for improving the tea soup quality of the Pu' er tea. When the Pu' er tea is brewed, as shown in figure 4, water can permeate from the water filtering holes 6 on the circumference, all directions and end surfaces of the cylindrical water filtering drum 5, tea soup entering the cylindrical water filtering drum from all directions can be fully flushed, rolled and collided in the cylindrical water filtering drum, and then the tea soup is fused again. Meanwhile, the tea soup forms a thin flow which passes through the dense water filtering holes and is in more full contact with the Jianshui purple pottery material, and substances with bitter taste controlled by catechin, tea polyphenol and the like are subjected to partial oxidation decomposition and adsorption filtration, so that the tea soup is thin, smooth and full, the bitter taste is reduced, meanwhile, the aroma and the fragrance degree are increased, the purity is improved, and the tea soup brightness is increased. The method is particularly suitable for improving the mouthfeel of the raw Pu' er tea with heavy bitter and astringent taste and strong irritation. When the Pu 'er tea is brewed, the Pu' er tea is firstly put into a water-building purple pottery teapot, the first boiling water washing tea is poured in, and the tea washing water is poured out. The tea can be washed once according to the specific tea condition. Then infusing with boiled water to make tea. When boiled water is poured into the kettle, as shown in fig. 4, water can permeate from the water filtering holes 6 on the circumference, all directions and end surfaces of the cylindrical water filtering drum 5, and tea water entering the cylindrical water filtering drum in all directions is converged in the cylindrical water filtering drum to form opposite flushing and rolling. Meanwhile, the tea water forms a trickle and passes through the dense water filtering holes to be more fully contacted with the Jianshui purple pottery material, and the caffeine, theobromine, theophylline, tea polyphenol, tannic acid, oxalic acid and other substances in the tea water are subjected to partial oxidation decomposition and adsorption filtration, so that the tea water becomes soft and moist.
According to the current evaluation method of Pu 'er tea, the Zhou hongjie professor team of Pu' er tea college of Yunnan agriculture university, the same Jianshui purple pottery material is adopted to manufacture the traditional structure water purple pottery teapot shown in figure 1 and the structure water purple pottery teapot disclosed by the invention shown in figure 2, and experiments such as comparative brewing sensory evaluation, tea soup physicochemical detection comparative analysis and the like are carried out. Experimental procedures and results were as follows:
1. comparative brewing sensory evaluation
1. Tea sample
Raw Puer tea of 2021 years and ripe Puer tea of 2021 years.
2. Using water
Zhenming mineral water
3. Experimental procedure
The tea making purple pottery teapots with different structures, different tea water ratios and different brewing time are combined to carry out Pu' er tea brewing evaluation experiments. The item numbers are as follows:
in sensory results, the inner qualities such as aroma, liquor color, taste and the like are recorded and scored, and the total score is obtained by calculating the weight of 40% of aroma, 20% of liquor color and 40% of taste.
4. Experiment time
26/7/2022
5. Participant
Digital cloud tea studio, zhou hong Jie Shi studio member
6. Site of experiment
Daoderun Langyue bay A29 th digital cloud tea studio of Wuhua region red cloud street in Kunming
7. The evaluation results of the tea water internal quality of the tea water brewed by the water-building purple pottery teapots with different structures and different brewing time and different tea water ratio combinations are shown in figures 5 to 10.
For example, as shown in fig. 5, 2021 year-old raw puerh tea is brewed, the tea soup number is A1B3C2, and the Jianshui purple pottery teapot used in the invention is adopted, according to the tea water ratio of 1:30, the tea is brewed for 30s by using boiling water, the brewed tea has strong and high fragrance, presents floral honey fragrance, has yellow and bright liquor color, sweet and pure aftertaste, has the fragrance score of 93, the liquor color score of 91, the taste score of 91 and the total score of 91.8.
Brewing the same cake of 2021 year-old raw puer tea, as shown in figure 5 with tea soup number A2B3C2, adopting traditional tea-making method to construct a purple pottery teapot, and similarly, according to the tea-water ratio of 1:30, the tea is brewed and soaked for 30s by using boiling water, the brewed tea has strong fragrance, yellow and bright soup color and sweet and pure taste, but has coarse and astringent taste, the fragrance score of 91.5, the soup color score of 90, the taste score of 88 and the total score of 89.8. The total score is lower than that of tea water brewed by the Jianshui purple pottery teapot.
The other tea soup numbers are shown in detail in FIGS. 5 to 7. As is obvious from the comparison of the figures 5-7, the total score of the raw Pu 'er tea brewed by the water-building purple pottery teapot is higher than that of the raw Pu' er tea brewed by the water-building purple pottery teapot.
For another example, as shown in fig. 8, a 2021 year pu' er ripe tea is brewed, the tea soup number is A1B3C2, and a jiangshui purple pottery teapot used in the invention is adopted, and the ratio of tea to water is 1:30, the tea is brewed for 30 seconds by using boiling water, the brewed tea is mellow in fragrance, pure in fragrance, red and bright in liquor color, sweet and pure and smooth in taste, the fragrance score is 93, the liquor color score is 92.5, the taste score is 92, and the total score is 93.1.
Brewing the same cake of 2021 year Pu' er tea ripe tea, wherein the tea soup number is A2B3C2, constructing a purple pottery teapot by adopting a traditional tea set, and preparing a tea-water tea pot according to the tea-water ratio of 1:30, soaking in boiling water for 30s, wherein the tea water has rich fragrance, coarse fragrance, red and bright soup color, sweet and pure taste, and has astringent feeling, the fragrance score of 91.5, the soup color score of 91.5, the taste score of 89 and the total score of 90.9. The total score is lower than that of tea water brewed by the Jianshui purple pottery teapot.
The other tea soup numbers are shown in figures 8-10. As is apparent from the comparison of fig. 8 to fig. 10, the total score of the Pu 'er tea ripe tea water brewed by the water-building purple pottery teapot used in the invention is higher than that of the Pu' er tea ripe tea water brewed by the water-building purple pottery teapot constructed by the traditional method.
8. Conclusion
By adopting the water-building purple pottery pot with the water filtering drum and the water-building purple pottery pot without the water filtering drum in the traditional structure, the invention respectively brews the raw Pu 'er tea and the ripe Pu' er tea, designs the brewing comparison experiments with different tea-water ratios and different brewing time, and finds out the results of analysis and evaluation: the raw Pu 'er tea and the cooked Pu' er tea brewed by the two Jianshui purple pottery pots have different fragrance, liquor color and taste. The Pu' er tea brewed by the Jianshui purple pottery pot with the water filtering drum has higher fragrance and higher purity; the soup color is more transparent and bright, and the moisture degree is high; the taste is more mellow and smoother, and the astringency is reduced.
2. Tea soup physicochemical detection contrast analysis
The same raw Pu 'er tea and the same cooked Pu' er tea are respectively brewed by the water-building purple pottery teapot disclosed by the invention and the traditional water-building purple pottery teapot shown in figure 1 for comparison, and in each tea-water ratio (B1, B2 and B3), the combination with the brewing time of 40s is selected for the measurement of the physicochemical components such as tea polyphenol, catechin, amino acid, caffeine, flavone, soluble total sugar and the like.
Determining tea polyphenols by ferric tartrate colorimetric method;
measuring catechin by adopting a vanillin colorimetric method;
amino acid is measured by a GB/T8314-2013 ninhydrin colorimetric method:
the caffeine is measured by GB/T8312-2013 ultraviolet spectrophotometry:
and (3) measuring flavone by adopting an aluminum trichloride colorimetric method:
the soluble total sugar is determined by adopting an anthrone-sulfuric acid colorimetric method.
1. The physical and chemical measurement results of the raw Pu' er tea brewed according to different tea water ratios are as follows:
the comparison result of catechin content is shown in FIG. 11, the comparison result of tea polyphenol content is shown in FIG. 12, the comparison result of amino acid content is shown in FIG. 13, the comparison result of caffeine content is shown in FIG. 14, the comparison result of flavone content is shown in FIG. 15, and the comparison result of soluble total sugar content is shown in FIG. 16.
2. The physical and chemical measurement results of the cooked Pu-erh tea brewed according to different tea water ratios are as follows:
the comparison result of catechin content is shown in FIG. 17, the comparison result of tea polyphenol content is shown in FIG. 18, the comparison result of amino acid content is shown in FIG. 19, the comparison result of caffeine content is shown in FIG. 20, the comparison result of flavone content is shown in FIG. 21, and the comparison result of soluble total sugar content is shown in FIG. 22.
The "holes" in fig. 11 to 12 are numerical values of the tea soup brewed by the Jianshui purple pottery pot provided with the filter drum according to the invention, and the "holes-free" is numerical value of the tea soup brewed by the Jianshui purple pottery pot not provided with the filter drum.
By adopting the water-building purple pottery pot with the water filtering drum and the water-building purple pottery pot without the water filtering drum in the traditional structure, the invention respectively brews the raw Pu 'er tea and the ripe Pu' er tea, designs the brewing comparison experiments with different tea-water ratios and different brewing time, and finds out the results of analysis and evaluation: the raw Pu 'er tea and the cooked Pu' er tea brewed by the two Jianshui purple pottery pots have different fragrance, liquor color and taste. The Pu' er tea brewed by the Jianshui purple pottery pot with the water filtering drum has higher fragrance and higher purity; the soup color is more transparent and bright, and the moistening degree is high; the taste is more mellow and smoother, and the astringency is reduced.
The analysis results of the physical and chemical components find that: the raw Pu 'er tea and the cooked Pu' er tea are respectively brewed by the Jianshui purple pottery pot with the water filtering drum and the Jianshui purple pottery pot without the water filtering drum in the traditional structure, and the physical and chemical components are different. No matter the Pu 'er tea raw tea or the Pu' er tea cooked tea is brewed under the same tea-water ratio and brewing time, the contents of tea polyphenol, catechin, flavone and soluble total sugar are in the same change trend, and the contents of catechin, tea polyphenol, flavone and soluble total sugar of the water-building purple pottery pot with the filter drum are lower than those of the water-building purple pottery pot without the filter drum. The content of amino acid and caffeine is opposite in change trend under the same tea water ratio, the Pu 'er tea raw tea is brewed, the water building purple pottery pot with the water filtering drum is higher than the water building purple pottery pot without the water filtering drum, and the cooked Pu' er tea brewed shows opposite trend.
Comprehensive sensory and physicochemical analysis shows that when the brewing time is 40s, the taste of the tea purple pottery pot with the water filtering drum is smoother, finer, more astringent and less bitter than that of the tea purple pottery pot without the water filtering drum, and the physicochemical measurement result shows that the tea polyphenol, catechin and flavone contents of the tea purple pottery pot with the water filtering drum are reduced than that of the tea purple pottery pot without the water filtering drum; the two results are consistent, and the contents of tea polyphenol, catechin and flavone are reduced. Is more beneficial to reducing the bitterness and astringency of the taste, improving the harmony of the taste and improving the mellowness, smoothness and fineness of the taste in drinking.
Claims (7)
1. The method for improving the tea soup inner quality by arranging the filter drum in the water building purple pottery teapot is characterized in that the water building purple pottery teapot comprises a pot body (1), a pot cover (2) covering a pot opening on the top surface of the pot body, a pot nozzle (3) connected to the pot body and a handle (4) connected to the pot body, wherein a cylindrical filter drum (5) extending into the teapot is arranged at the position connected with the pot nozzle in the pot body, dense filter holes (6) are formed in the wall of the cylindrical filter drum, when boiled water is poured into the teapot, water permeates from the filter holes in all directions and the end surface of the circumference of the cylindrical filter drum, tea water entering in all directions is converged in the cylindrical filter drum to form opposite flushing, rolling and secondary fusion after collision, and the tea soup inner quality is improved after the water building purple pottery material is further adsorbed and filtered, and then poured out from the pot nozzle.
2. The method for improving the tea soup quality by arranging the water filtering drum in the water building purple pottery teapot according to claim 1, wherein the cylindrical water filtering drum is a cylindrical water filtering drum.
3. The method for improving tea soup quality in the water building purple pottery teapot according to claim 1, wherein the cylindrical water filtering drum is a cylindrical water filtering drum with a circular cross section.
4. The method for improving the tea soup quality by arranging the water filtering drum in the water building purple pottery teapot according to claim 1, wherein the cylindrical water filtering drum is an elliptical cylindrical water filtering drum with an elliptical cross section.
5. The method for improving the tea soup quality by arranging the water filtering drum in the water building purple pottery teapot according to claim 1, wherein the cylindrical water filtering drum is a square cylindrical water filtering drum with a rectangular cross section.
6. The method for improving tea soup quality by arranging the water filtering drum in the water building purple pottery teapot according to claim 1, wherein the cylindrical water filtering drum is a semi-cylindrical water filtering drum with a semi-circular section.
7. The method for improving the tea soup quality by arranging the cylindrical water filtering drum in the water-under-construction purple ceramic teapot according to any one of claims 1 to 6, wherein water filtering holes are formed in the cylinder wall and the inner end surface of the cylindrical water filtering drum.
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