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Preparation technique of tea ball of tieguanyin

A production process, the technology of Tieguanyin tea, is applied in the direction of tea treatment before extraction, etc., to achieve the effect of promoting development and innovation, fragrant tea and improving indoor air.

Inactive Publication Date: 2012-03-28
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

[0032] The picked fresh tea leaves are sun-dried, cooled, and greened in turn. When the green smell of the green leaves disappears and the aroma first emerges, fry the green leaves at 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 in an oven for initial drying at a temperature of 80°C for 8 minutes to reduce the water content of the leaves to about 50%;Knead, rub, press, grasp, roll and other methods, use a towel to knead a certain number of tea bags into balls that meet the size requirements; dry the kneaded tea balls in three stages, the first stage: bake the kneaded tea balls at a temperature of 60 ℃, for 3 hours; then bake twice, every 15 days, and the temperature and time of each baking are the same. The second stage: put the tea balls baked in the first stage for 30 days, then put the tea balls into the oven to bake at 70°C for 5 hours; bake again at intervals of 30 ...

Embodiment 2

[0034] The picked fresh tea leaves are sun-dried, cooled, and greened in sequence. When the green smell of the green leaves disappears and the aroma first emerges, fry the green leaves at a temperature of 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 in an oven for initial drying at a temperature of 100°C for 8 minutes to reduce the water content of the leaves to 45%; use kneading, rubbing, pressing, grasping, rolling, etc. The method is to knead a certain number of tea bags into balls that meet the size requirements with a towel; dry the kneaded tea balls in three stages. The first stage: bake the kneaded tea balls at a temperature of 60°C , lasted for 3 hours; after that, it was baked twice, with an interval of 15 days, and the temperature and time of each baking were the same. The second stage: place the tea balls baked in the first stage for 30 days, then put the tea ...

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PUM

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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 isnot 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 into shapes and a manufacturing method thereof. Background technique [0002] Tieguanyin tea has always been loved by people because of its mellow, sweet and fresh tea soup, fragrant and long-lasting tea fragrance. Experimental studies at home and abroad have shown that Tieguanyin contains the most abundant aroma components, such as linalool, acetophenone, amecronic acid, nerolidol, indole, etc. There are dozens of them; , low-boiling point aroma components account for a large proportion and are easy to volatilize; and it contains a variety of ingredients beneficial to the human body, which can not only improve indoor air, make people feel fresh, but also improve sleep and benefit health. In recent years, in order to improve the indoor air environment, people like to place open co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林文侨
Owner ANXI TEA FACTORY FUJIAN