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Technology for making tasseltree leaf tea

A production process, tassel tea technology, applied in the field of tassel tea production technology, can solve the problems of weak tea fragrance, low quality and poor taste of tassel tea, and achieve the effect of clear soup, high quality and preventing leaves from turning red

Active Publication Date: 2010-01-27
夏绍梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the particularity of tassel leaves, tassel tea in the prior art is generally made by drying in the sun and drying in the shade. The defect is that the quality of tassel tea is low, the tea fragrance is very light, and the taste is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. A manufacturing process of tassel tea, the steps are as follows:

[0017] (1) Picking: picking fresh tassel leaves or buds or flower buds for tea;

[0018] (2) Finishing: Put the above-mentioned tea ingredients in a finishing pot, heat the pot to 150°C, alternately copy and toss, then reduce the pot temperature to 115°C, and then lower the pot temperature from 150°C to 115°C During this period, the tea material is alternately tossed and stewed. After the temperature of the pot is reduced to 115°C, the tea material after the finalization is taken out of the pot to cool, and the entire finalization process lasts for 5 minutes;

[0019] (3) Twisting: The finished tea material is left out of the pot to cool for 3 minutes and then kneaded. Always knead in the same direction during kneading. After 1 minute of kneading, the tea material needs to be shaken and unblocked once. The duration of the process is 5 minutes;

[0020] (4) Shaping and drying: Shaping and drying oper...

Embodiment 2

[0024] Example 2. A manufacturing process of tassel tea, the steps are as follows:

[0025] (1) Picking: picking fresh tassel leaves or buds or flower buds for tea;

[0026] (2) Finishing: Put the above-mentioned tea material in a finishing pot, heat the pot to 170°C, alternately copy and stir-fry, then reduce the pot temperature to 130°C, and then reduce the pot temperature from 170°C to 130°C During this period, the tea material is alternately tossed and stewed. After the temperature of the pot is reduced to 130°C, the finished tea material is cooled out of the pot and the whole process lasts for 3 minutes;

[0027] (3) Kneading: After the finished tea material is left out of the pot and cooled for 5 minutes, then knead and twist. Always knead in the same direction when kneading. After each 3 minutes of kneading, the tea material needs to be shaken and unblocked. The duration of the process is 10 minutes;

[0028] (4) Shaping and drying: Shaping and drying operations are all carri...

Embodiment 3

[0032] Example 3. A manufacturing process of tassel tea, the steps are as follows:

[0033] (1) Picking: picking fresh tassel leaves or buds or flower buds for tea;

[0034] (2) Finishing: Put the above-mentioned tea material in a finishing pot, heat the pot to 160℃, alternately copy and stir-fry, then reduce the pot temperature to 120℃, and then reduce the pot temperature from 160℃ to 120℃ During this period, the tea material is tossed and braised alternately. After the temperature of the pot is reduced to 120°C, the tea material after the finalization is taken out of the pot and kept cool. The duration of the entire finalization process is 3.5 minutes;

[0035] (3) Twisting: After leaving the pot, let the tea material cool for 3.5 minutes and then knead it. Always knead in the same direction when kneading. After every 1.5 minutes, the tea material needs to be shaken and unblocked. The duration of the process is 7 minutes;

[0036] (4) Shaping and drying: Shaping and drying operati...

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PUM

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Abstract

The invention provides a manufacturing process of fringe tea and is characterized in that the procedures of the process are as follows: picking: fresh fringe leave or bud or flower bud is stripped as tea material; green removing: tea material is put into a green removing pot, pot temperature is increased to 150 celsius degree to 170 celsius degree, overturning frying and throw frying are alternated, and then pot temperature is decreased to 115 celsius degree to 130 celsius degree; in the period that pot temperature is decreased from 150-170 celsius degree to 115-130 celsius degree, throw frying and closed frying of tea material are alternated; when pot temperature is decreased to 115-130 celsius degree, greed removed tea material is taken out of the pot for cooling; rolling: green removed tea material carries on rolling after taken out of the pot for cooling for 3-5 minutes with rolling rotation always along the same direction, and after every rolling rotation of 1-3 minutes, tea material has to be shaken for scattering; plastic drying comprises the procedure of strip straightening out, strip kneading procedure and strip grasping procedure. Fringe tea provided by the invention has simple and reasonable manufacturing process and good color and high quality, meanwhile, fringe tea appears as tight and round tea strip. When making tea, tea infusion has clear color and rich fragrance.

Description

Technical field [0001] The invention relates to a method for preparing tea leaves or flowers of plants, in particular to a manufacturing process of tassel tea. Background technique [0002] Fringe tree, scientific name Chinnanthus retusus, English name Chinese Fringetree, alias velvet wood, radish silk flower; belongs to Oleaceae, is a deciduous tree with gray-yellow branchlets and densely fluffy. Leaves opposite, leathery, elliptical or obovate-elliptic, entire. Dioecious, compound cymes terminal, calyx 4-lobed, lobes linear, white. Flowering from April to May. The drupe is oval, blue-black. Fruit period September to October. The fringed tree is tall and graceful, with lush branches and leaves. In early summer, the tree is full of white flowers, such as frost and snow, and it is clear and pleasant. The young leaves can be used as a beverage for tea. It has the effect of relieving heat and thirst, and has a bitter, flat taste. Due to the particularity of the tassel leaves, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12
Inventor 夏绍梅
Owner 夏绍梅