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Processing method for leaflet Kuding black tea

A technology of Xiaoye Kuding black tea and a processing method, which is applied in the direction of pre-extraction tea treatment, etc., can solve the problems of the benign development of Xiaoye Kuding tea industry, the decline of market competitiveness, vicious competition, etc., and achieves broad development prospects, pure aroma, Soup color yellow red bright effect

Inactive Publication Date: 2007-11-28
郑文佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various forms of small-leaf Kudingcha products. Currently, the small-leaf Kudingcha products on the market are all of the same type, and the basic characteristics of their quality belong to the category of green. At the same time, it has greatly promoted the development of the industry, but as we all know, as a beverage product, if it has a single variety for a long time and cannot meet the beverage needs of more people, it will inevitably lead to a decline in its market competitiveness. At the same time, its industrial development will increase product output. To a certain extent, the disadvantages of a single product category will inevitably lead to low-price sales, vicious competition, and unprofitable results for producers, which will eventually have a huge blow to the healthy development of the small-leaf Kudingcha industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The high-grade lobular Kuding black tea comprises the following steps:

[0037] (1) Requirements for tea green: the length of tea green is 2-6cm, the buds and leaves are complete, fresh, tender and clean;

[0038] (2) heat drift

[0039] Inject clean water into the killing area, the water volume is about 2 / 3 of the container, heat until the water in the fixing area reaches 60°C, then put the sieved green tea into the green cage, fasten the green cage and put it in In the water, move it up and down 4 to 6 times. When lifting, pay attention to ensure that all the tea greens are placed in the water evenly, and the water should not overflow at the same time. After 10 to 30 seconds, lift the green cage and put it into the dehydration area;

[0040] (3) Dehydration

[0041] Dehydration for 4 to 5 minutes;

[0042] (4) kneading

[0043] Mainly light kneading, master the principle of light-heavy-light, knead with air pressure for 2-3 minutes, light pressure for 4 minutes, a...

Embodiment 2

[0062] The high-quality lobular Kuding black tea includes the following steps:

[0063] (1) Requirements for tea green: the length of tea green is 2-6cm, the buds and leaves are complete, fresh, tender and clean;

[0064] (2) heat drift

[0065] Inject clean water into the killing area, the water volume is about 2 / 3 of the container, heat until the water in the fixing area reaches 60°C, then put the sieved green tea into the green cage, fasten the green cage and put it in In the water, move it up and down 4 to 6 times. When lifting, pay attention to ensure that all the tea greens are placed in the water evenly, and the water should not overflow at the same time. After 10 to 30 seconds, lift the green cage and put it into the dehydration area;

[0066] (3) Dehydration

[0067] Dehydration for 4 to 5 minutes;

[0068] (4) kneading

[0069] Mainly light kneading, master the principle of light-heavy-light, knead with air pressure for 2-3 minutes, light pressure for 4 minutes, ai...

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PUM

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Abstract

The present invention discloses process of making red small-leaf Ilicis folium tea. The making process includes the following steps: Shaqing, hot scalding, dewatering, kneading, fermenting, scalding, cooling, dewatering, deblocking, kneading and the final shaping and drying or roll frying. The red small-leaf Ilicis folium tea product is sorrel, and the tea water is yellow-red, bright, purely scented, and bitterish and post sweet.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a processing method of Kuding black tea. Background technique [0002] In recent years, Kudingcha has developed rapidly and has the reputation of green gold. Kudingcha has become the second largest plant drink after tea. Small-leaf Kudingcha belongs to the genus Ligustrum of Oleaceae. Due to its unique quality and strong taste adaptability, the number of people drinking it has increased rapidly. Its products have become the most competitive characteristic Kudingcha in the market. Kudingcha has obvious economic benefits, and the retail price of the best small-leaf Kudingcha reaches 2,000 yuan / kg. There are many forms of small-leaf Kudingcha products. At present, the small-leaf Kudingcha products on the market are all of the same type, and the basic characteristics of their quality belong to the category of green. At the same time, it has greatly promoted the development of the indu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 郑文佳
Owner 郑文佳
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