43results about How to "Tight and thin" patented technology

The invention relates to a technique for processing black tea, comprising the following steps of picking mono-bud-trilobate fresh tea leaves as raw materials; spreading and airing the fresh leaves for 1-2 hours, and shriveling; spreading the aired tea leaves uniformly on a shriveling trough with the thickness of 3-4 cm and the shriveling time of hours 2-3 hours, and rolling the tea leaves until the weight loss rate of the tea leaves reaches 35-38 percent; rolling for 90-120 minutes, and putting the tea leaves into a dynamic steaming machine; regulating the steaming temperature in the dynamic steaming machine to 200-210 DEG C, and steaming at high temperature for 20-30 minutes; uniformly mixing the high-temperature steamed tea leaves with water with the mass ratio of 38 percent, putting the mixture on a fermentation bed, and fermenting for 3-5 hours at the fermentation room temperature of 24-25 DEG C, the humidity of 89-93 percent and the leaf temperature of 26-33 DEG C; putting the fermentation product into a dryer, carrying out first drying at the temperature of 120-130 DEG C, spreading and airing the tea from the dryer in time, and carrying out secondary drying on the tea at the temperature of 100-110 DEG C after water in the tea is uniformly distributed; and finally, obtaining finished tea by distilling flavor for one hour.

The invention belongs to the technical field of tea manufacture, in particular to a method for mechanically processing acicular green tea. The method is characterized in that fresh green tea leaves are prepared into tea with acicular shape through spreading, enzyme deactivating, tightening, sorting, solidifying, drying, flavoring and other steps. The acicular well-known tea has the characteristics of tight, thin, round and straight strips, shape similar to pine straw, bright and green color and luster, silver tip exposedness, pure fragrance, fresh and rich taste, tender green and bright liquor color, tender and uniform leaves and the like. The tea quality can completely reach the level of manually processing, and the method is applicable to mechanical processing production.

The invention discloses a method for processing strip green tea, wherein an artificially assisted shaping and flavoring process is added into the common green tea processing method, so that the shape of tea leaves is tight, thin, round, straight and uniform, and is of a great visual art value; meanwhile, the full conversion and polymerization of the contents and the flavor components are promoted, thus the specific quality characteristics of strong flavor, pure taste and refreshing property are achieved.

The invention discloses a processing method of Congou black tea. Common fresh tea leaves are taken as raw materials and the processing method comprises the following steps of cold air withering, hot air withering, spreading, rolling, fermenting and drying. According to the invention, the original technology of Congou black tea is inherited, improved and innovated, so that the problems of low efficiency and high quality fluctuation of Congou black tea in the production process are solved effectively; the prepared Congou black tea is thin and fine, shows peak seedlings, is smooth in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom, and lays a good foundation for occupying the tea leaf market for the Congou black tea.

The invention discloses a preparation method of scented tea. The method comprises the following steps: spreading fresh leaves; carrying out fixation; cooling and dampening; rolling, deblocking, and continuously rolling and frying; cooling for the second time, re-roasting, extracting fragrance, carrying out color sorting and arrangement. According to the scented tea obtained by the preparation method, strips are tight, fine and curly, the soup is clear, the fragrance is intense and lasting, the taste is thick and cool, and the brewed leaf is green and clear, and the scented tea has the quality characteristics of tight strip, green color, intense fragrance and thick taste.

The invention discloses a process for making green tee, which comprises steps: 1 deterioration; 2 de-enzyming; 3 cool sharing; 4 softening; 5 rolling; 6 secondary de-enzyming; 7 first baking; 8 secondary cool sharing; 8 secondary baking; 9 sizing; and 10 packaging warehousing. Green tee which is prepared through the process for making the green tee is strong in chestnut aroma, long in duration time of aroma, is below 5% in water content of tea, low in water content, long in retention time, verdant in color, uniform and tidy in shape, revealed in pekoes, crimp in trabs and excellent in quality of tee, fresh and pure in taste, sweet, clear in liquor color, light, green and bright in infused leaves, and can achieve grades above one or more.

The invention relates to a processing method of a summer raw material tea. The processing method comprises the steps of performing fixation; rolling tea leaves on which fixation is performed; drying the rolled tea leaves for the first time; sufficiently drying the tea leaves dried for the first time; and after the fixation, braising the tea leaves in an insulation can at the temperature of 36-42 DEG C, which is performed between the step of the fixation and the step of rolling the tea leaves on which fixation is performed, or/and between the step of rolling the tea leaves on which fixation is performed and the step of drying the rolled tea leaves for the first time, or/and between the step of drying the tea leaves for the first time and the step of sufficiently drying the dried tea leaves. According to the processing method disclosed by the invention, dehydrated summer raw material teas are loaded into the insulation can to be braised at a high temperature while the dehydrated summer raw material teas are hot, so that the degradation of tea polyphenol is facilitated, and particularly the hydrolysis of ester catechins and the hydrolysis of saccharide and protein are facilitated; therefore, the bitterness of a summer tea is reduced, mellow and refreshing taste is formed, the bitterness of the processed tea leaves is obviously reduced, the palatability is strengthened, and the tea forming rate is increased.

The invention belongs to the field of tea processing, and specifically relates to a manufacturing method of orange black tea. The orange black tea is composed of the following components in parts by weight: 3-8 parts of tangerine, and 10-17 parts of black tea. According to the present invention, by inheriting, improving and innovating the process of black tea preparation, the problems of low efficiency and large quality fluctuation in the production process of black tea are effectively solved; and the prepared orange black tea has a compact appearance, a fine peak seedling, an oily color, a bright red and yellow soup, a sweet and mellow taste, a strong aroma of orange sugar, and a bright and red leaf bottom, and the method lays a good foundation for the development of the orange black teamarket.

The present invention provides a preparation method for flower fragrance black tea. The method comprises the following steps: at first, picking and collecting needed fresh flowers, washing and drying the flowers after removing impurities, bagging dried flowers into cloth bags, placing the cloth bags into a steam cabinet, covering the cloth bags with a layer of breathable spacer fabric; uniformly paving withered tea leaves on the breathable spacer fabric to steam for 3-5 hours; taking out the tea leaves, air-drying the tea leaves, mixing tea fruits with tea stalks, adding water to the mixture, and decoct the mixture into tea soup; pour the tea soup into the tea leaves according to a certain ratio, uniformly stirring the tea leaves, and fermenting the tea leaves for 2-4 hours; and placing the fermented tea leaves into corresponding molds to mold by steaming, and carrying out drying and packaging to obtain finished products. The scheme effectively promotes the transformation of tea leaves contents and the generation of tea leaf fragrant molecules, and ensures that the black tea has quality characteristics of a significant aging flavor, light natural flower fragrance, a thick and mellow taste, smoothness, sweetness and pleasure.

The invention provides high-aroma Maojian and a processing technology thereof. The processing technology comprises the following steps of performing spreading for cooling, performing rocking of green tea leaves, performing fixation, performing screening, performing moisture regain, performing rolling, performing baking, performing trimming, performing strip tidying and preparing finished products. The high-aroma Maojian is obtained through the processing technology. The high-aroma Maojian is fine and round in dried tea strips, slightly tippy, high in aroma, rich in flower aroma, clear, fresh, green and bright rather than turbid in tea soup color, mellow, fresh and refreshing in taste, obvious in sweetness after taste, and uniform and consistent in leaf bases, and the sense organ enjoyment of people when the people drink the high-aroma Maojian is greatly improved.

The invention belongs to the technical field of green tea processing, and concretely provides a method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves. The method comprises the following steps: processing fresh leaves; deactivating enzymes through a continuous roller enzyme deactivating machine; rolling through using a rolling machine; carrying out hot rolling and stir-frying strip forming by using a small Xinyang Maojian tea stir-frying strip forming machine; manually finishing strips; and drying by using charcoal fire. The method allows Xinyang Maojian tea obtained through the method to reach traditional Xinyang Maojian tea quality and dry tea to have stable quality and fine profile, and has the advantages of labor intensity reduction, production efficiency increase, production cost reduction, and large-scale standardized production of the Xinyang Maojian tea.

The invention discloses a strip-shaped black tea oxygen introducing fermentation processing method and device, selected tea leaves are spread on a green feed storage tank for withering, after the withering is completed, withered leaves are obtained; the withered leaves are fully filled in a rolling barrel of a rolling machine for rolling until the cell broken rate of the withered leaves reaches more than 90% to obtain rolled leaves; the rolled leaves are evenly paved and spread in an oxygen introducing fermentation device, water vapor and oxygen are introduced into the oxygen introducing fermentation device for oxygen introducing fermentation of the rolled leaves to obtain fermented leaves; and the fermented leaves are dried to obtain the finished product. According to the method, the withered tea leaves are fully rolled, while assurance of integrity of raw materials, the cell broken rate reaches more than 90%, and subsequent fermentation speed and effect can be ensured, the rolled leaves are put into the oxygen introducing fermentation device for oxygen introducing fermentation, in the manner, while assurance of product quality, processing time can be greatly shortened, and the obtained product is tight and thin in shape, red and bright in soup color, fresh, mellow and heavy in taste, and sweet and rich.

The invention discloses a preparation method of gold dragon tea processed by adopting Wuniuzao tea, which comprises the following steps: harvesting raw materials, sunning, rocking of green leaves, withering, rolling, straight-bar shaping, drying and fragrance extraction. The invention also provides the gold dragon tea processed by adopting the Wuniuzao tea. The preparation method is scientific, reasonable, simple and perfect and realizes normalized and large-scale production of Wuniuzao tea, so as to meet the requirement of tea lovers on excellent tea quality.

The invention relates to Ilex latifolia thunb black tea and a processing method thereof, and belongs to the field of tea processing. The processing method of the Ilex latifolia thunb black tea comprises the following steps: withering fresh leaves, splicing the fresh leaves, performing primary rolling, performing primary fermentation, performing primary baking, performing secondary rolling, performing secondary fermentation and performing drying to obtain the Ilex latifolia thunb black tea. According to the ilex latifolia thunb black tea prepared by the method, the tastes of congou black tea and small-leaf ilex latifolia thunb are well fused together, the bitter tastes of the congou black tea and the small-leaf ilex latifolia thunb are reduced, and the Ilex latifolia thunb black tea has thefresh and sweet fragrance of the congou black tea and sweet aftertaste of the small-leaf ilex latifolia thunb and has a stable taste.

The invention provides compound tea and a preparation method thereof, and belongs to the fields of tea leaves and a processing method thereof. The compound tea comprises the following components in parts by weight: 100-200 parts of Fuyun No.6, 20-30 parts of semen platycladi and 20-30 parts of lupulus. In the preparation process, the preparation method comprises the following steps of tedding fresh leaves of Fuyun No.6, carrying out enzyme fixation, rolling and baking, spraying semen platycladi on tedded and baked lupulus after being prepared into an extracting solution, and then baking together with Fuyun No.6. The compound tea prepared by the invention can keep the original fragrance of tea leaves, and can overcome the problems that the existing green tea easily irritates the stomach and causes insomnia so as to induce a weak body and the like.

The invention relates to a tea leaf processing technology and processing equipment thereof. The method comprises the following steps: cooling tea leaves of which water is removed at the temperature of120-180 DEG C to the temperature of 1-5 DEG C within 10-15 seconds through an air cooler room; moisturizing the cooled tea leaves; twisting the tea leaves moisturized in the step two and heating thetwisted tea leaves to the normal temperature; and cooling the normal-temperature tea leaves twisted in the step three to the temperature of 1-5 DEG C in an air-cooling box. A water-removing machine, the air cooler room, a moisturizer, a collecting box, a twisting machine and the air-cooling box of the tea leaf processing equipment are successively connected through a conveyer. The technical problem that during processing by a traditional process, the tea leaves become yellow and brown easily is solved. In addition, feasible specific implementing equipment is provided.