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Tea ball of tieguanyin and preparation technique thereof

A Tieguanyin tea and production process technology, which is applied in the direction of tea treatment before extraction, etc., to achieve the effects of complex production process, fragrant tea fragrance, and improvement of indoor air.

Inactive Publication Date: 2010-05-12
ANXI TEA FACTORY FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, making Tieguanyin tea leaves into large balls and drying them requires overcoming many technical obstacles in the traditional tea-making process, especially in the baking stage. How to make the tea balls inside and outside the tea balls heated evenly, so that the inside and outside are consistent, has always been a problem. Technical problems in the tea industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The fresh tea leaves picked are dried, cooled, and made green in turn. When the green flavor of the green leaves disappears and the aroma is first exposed, the green leaves are fried. The temperature of the green leaves is 200°C for 3 minutes, until the water content of the leaves is about 52%. ; Knead and press the tea leaves and squeeze out the tea juice; put the tea leaves into the oven for primary drying, the temperature is 80 ℃, and the duration is 8 minutes, so that the water content of the leaves is reduced to about 50%; and other methods, use a towel to knead a certain number of tea bags into a spherical shape that meets the size requirements; dry the wrapped tea balls, in three stages, the first stage: bake the wrapped tea balls at a baking temperature of 60 °C for 3 hours; after that, two more roasts were carried out at 15-day intervals, with the same temperature and time for each roast. The second stage: leave the tea balls baked in the first stage for 30 day...

Embodiment 2

[0035] The fresh tea leaves picked are dried, cooled, and made green in turn. When the green flavor of the green leaves disappears and the aroma is first exposed, the green leaves are fried. The temperature of the green leaves is 220°C for 3 minutes, until the water content of the leaves is about 50%. ; Knead and press the tea leaves and squeeze out the tea juice; put the tea leaves into the oven for primary drying, the temperature is 100 ℃, and the duration is 8 minutes, so that the water content of the leaves is reduced to 45%; The method is to knead a certain number of tea bags into a spherical shape that meets the size requirements with a towel; dry the wrapped tea balls in three stages, the first stage: bake the wrapped tea balls at a baking temperature of 60°C , for 3 hours; then two more roasts, 15 days apart, each at the same temperature and time. The second stage: leave the tea balls baked in the first stage for 30 days, and then put the tea balls in the oven for 5 ho...

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Abstract

The invention relates to tea ball which is prepared by kneading certain amount of tieguanyin into ball shape, drying and shaping and a preparation method thereof. The tea ball can be put indoor to improve air condition and also can be taken off to prepare tea according to requirement so as to produce mellow and fresh tea soup. The preparation technique comprises the following procedures of light-withering the collected green tea leaves, cooling them, rotating, frying, rolling, pre-roasting, rubbing and drying; during the frying, pre-roasting and drying processes, strictly and rationally controlling relation between roasting temperature and time transversely and longitudinally so as to uniformly heat inner tea and outer tea of tea ball so that the inner part is cooked and the outer part is not burnt. The whole tea and tea soup from tea ball is mellow, fresh and fragrant, and has long-lasting smell, thereby solving the technical problem which exists in the filed for a long time but cannot be solved, and having originality.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a tea ball obtained by kneading a certain number of Tieguanyin tea bags into balls and drying them to form and a preparation method thereof. Background technique [0002] Tieguanyin tea has always been loved by people because of its mellow and sweet taste of tea soup, fragrant and long-lasting tea fragrance. Domestic and foreign experimental studies have shown that Tieguanyin contains the most abundant types of aroma components, such as linalool, acetophenone, salicylic acid, malic nerolidol, indole, etc. as many as dozens; among these components , The low boiling point aroma components account for a large proportion and are easy to volatilize; and it contains a variety of ingredients that are beneficial to the human body, which can not only improve indoor air, make people feel fresh, but also improve sleep and health. In recent years, in order to improve the indoor air environment...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林文侨
Owner ANXI TEA FACTORY FUJIAN
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