Jasminum sambac Ait. Large-leaf sunshine green tea preparation technique

A preparation process and technology for green tea, applied in the directions of pre-extraction tea treatment, climate change adaptation, etc., can solve the problems of high moisture content, low absorption and absorption capacity, large pores, etc., and achieve high moisture content, fresh aroma, and large pores. Effect

Active Publication Date: 2008-09-24
昆明七彩云南庆沣祥茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yunnan big-leaf sun-dried green tea has a strong taste and is very popular among tea drinkers. However, it has large pores, high water content, and significantly lower absorption capacity than other teas. Manufacturers do not consider it for the preparation of scented tea at all.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Select 100KG of the prepared Yunnan big leaf sun-dried green hair tea for subsequent use. Selecting high-quality magnolia flowers accounts for 2% of the total weight of the sun-dried green tea, and fresh jasmine flowers account for 90% of the total weight of the sun-dried green tea. After scenting at 38°C at low temperature, the first scenting time is 12 hours. After the end, it is naturally dried to less than 8%, and the second scenting is carried out for 13 hours, and then it is naturally dried to reach the standard moisture of scented tea, and the finished product is made. The quality characteristics of this product after soaking in boiling water are: dark green in appearance and color. The strips are loose and loose. For a certain period of time, the aroma of sun-dried green tea such as jasmine and big-leaf species is pure and fresh, and the taste is pure and refreshing. The inherent quality characteristics of sun-dried green tea gradually appear. The taste change...

Embodiment 2

[0010] Choose 2000KG of the prepared Yunnan big leaf sun-dried green hair tea for subsequent use. Selecting high-quality magnolia flowers accounts for 1.5% of the total weight of the sun-dried green tea, and fresh jasmine flowers account for 100% of the total weight of the sun-dried green tea. It is scented at a low temperature of 36°C. The first scenting time is 13 hours. After the end, it is naturally dried to less than 8%, and the second scenting is carried out for 14 hours. Then it is naturally dried to reach the standard moisture of scented tea, and the finished product is made. The quality characteristics of this product after soaking in boiling water are: dark green in appearance and color. The strips are loose and loose. For a certain period of time, the aroma of sun-dried green tea such as jasmine and big-leaf species is pure and fresh, and the taste is pure and refreshing. The inherent quality characteristics of sun-dried green tea gradually appear. The taste chang...

Embodiment 3

[0012] Select 300KG of the prepared Yunnan big leaf sun-dried green hair tea for subsequent use. Selecting high-quality magnolia flowers accounts for 1.8% of the total weight of the sun-dried green tea, and fresh jasmine flowers account for 110% of the total weight of the sun-dried green tea. After scenting at a low temperature of 41°C, the first scenting time is 14 hours. After the end, it is naturally dried to less than 8%, and the second scenting is carried out for 12 hours, and then naturally dried to reach the standard moisture of scented tea, and the finished product is made. . The quality characteristics of this product after soaking in boiling water are: dark green in appearance and color. The strips are loose and loose. For a certain period of time, the aroma of sun-dried green tea such as jasmine and big-leaf species is pure and fresh, and the taste is pure and refreshing. The inherent quality characteristics of sun-dried green tea gradually appear. The taste chan...

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PUM

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Abstract

The invention relates to a preparation method of a jasmine large-leaf ShaiQing tea which belongs to a tea leaf product, in particular to a tea made by a scenting technique. The tea provided by the invention is a product which is made by adopting the Yunnan large-leaf ShaiQing primary tea, magnolia and fresh jasmine flower to slowly scent for 12 to 14 hours at the low temperature of 36 to 42 DEG C. The made tea of the invention keeps the fine appearance and mouthfeel of the Yunnan large-leaf ShaiQing primary tea, at the same time, adds the fresh degree of fragrant of the jasmine flower and the magnolia, does not lose the fragrant after a long-term storage, and ensures that the strip of the tea keeps thick and large.

Description

technical field [0001] The invention belongs to a method for preparing tea (Camellia sinensis) products, in particular to a method for preparing scented tea. Background technique [0002] Chinese people have a history of drinking tea and planting tea (Camellia sinensis) for thousands of years. Tea has the effect of stimulating the brain and heart. Long-term drinking can improve eyesight, nourish the heart and prolong life. Tea products can be divided into green tea, black tea and Pu'er tea according to their different processing methods. Because tea has a strong ability to absorb odors, in the scenting of Chinese jasmine tea, due to the large pores and low moisture content of roasted green tea, all manufacturers choose roasted green tea as the tea instead of sun-dried green tea. Cha Pi's. Yunnan big-leaf sun-dried green tea has a strong taste and is very popular among tea drinkers. However, it has large pores, high water content, and significantly lower absorption capacity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 田军
Owner 昆明七彩云南庆沣祥茶业股份有限公司
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