Method for processing floral-type Wuxi hao tea

A technology of Wuxi tea and a processing method, which is applied in the field of tea processing, can solve the problems that the processing quality of the finished tea has a great influence, the quality of the finished tea is unstable, and the market share is affected. Effect

Inactive Publication Date: 2013-12-25
无锡市茶叶品种研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wuxi Haocha is refined from the young shoots and leaves of tea tree varieties with multiple buds such as Fuding Dahao and Fuding Dabai, which are processed by killing, kneading, rubbing and drying. The processing of tea is carried out under natural conditions. The processing quality, especially the aroma of the finished tea leaves, is greatly affected by temperature and humidity, which makes the quality of the finished tea leaves unstable and varies greatly, which affects the market share.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Use the fresh leaves of Fuding Dahao single bud as raw material, the indoor temperature is 14°C, the humidity is 90%, the leaf thickness is 0.5cm, the cooling time is 8 hours, and the weight loss rate of fresh leaves is 20%. Fixing, drum fixing machine, fixing temperature 130°C, time 2 minutes; kneading, manual kneading, one time of heavy kneading for 3 minutes; initial drying, Biluochun dryer, 100°C, leaf amount per pot 0.3kg, manual drying while drying Knead and twist for shape; rub the hairs, initially dry to 12.5% ​​water content, hand rub the hairs and lift the hairs; spread to cool and wither, when the hairs are baked to the water content of 9%, let them cool at room temperature for 8 hours, and the thickness of the leaves is about 2.5cm. Dry, the temperature of the dryer is controlled at 80°C, and dry until fully dry.

Embodiment 2

[0010] Use Fuding Dahao single-bud fresh leaves as raw materials. The indoor temperature is 22°C, the humidity is 80%, the leaf thickness is 1.5cm, the cooling time is 6 hours, and the weight loss rate of fresh leaves is 15%. Fixing, drum fixing machine, fixing temperature 110°C, time 3 minutes; kneading, manual kneading, one time of heavy kneading for 5 minutes; initial drying, Biluochun dryer, 120°C, leaf amount per pot 0.4kg, manual drying while drying Knead and twist to make shape; rub the hair, initially dry to 10% water content, rub the hair by hand to lift the hair; spread to cool and wither, and when the hair is baked to 12% water content, let it cool at room temperature for 8 hours, and the thickness of the leaf is about 2cm; enough Drying, the temperature of the dryer is controlled at 90°C, and it is dried until it is fully dry.

Embodiment 3

[0012] Use the fresh leaves of Fuding Dahao single bud as raw materials. The indoor temperature is 18°C, the humidity is 70%, the leaf thickness is 1cm, the cooling time is 4 hours, and the weight loss rate of fresh leaves is 25%. After cooling, fix them , drum fixation machine, fixation temperature 150°C, time 2.5 minutes; kneading, hand-kneading once heavy kneading for 4 minutes; initial drying, Biluochun dryer, 110°C, the amount of leaves per pot is 0.5kg, hand-kneading while drying Shape; Rubbing, initial drying to 15% water content, manual rubbing and lifting; cooling and withering, when the hair is fire-dried to 10.5%, cooling at room temperature for 8 hours, the thickness of the spreading leaves is about 3cm; foot drying, The temperature of the dryer is controlled at 90°C, and dried until fully dry.

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PUM

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Abstract

The invention relates to a method for processing floral-type Wuxi hao tea. In the method, the aroma of the floral-type Wuxi hao tea is improve and the aroma is maintained for a long time, thereby improving the quality of the finished Wuxi hao tea. The invention comprises the following processing steps: taking fresh leaves of tea varieties of Fuding dahao or Fuding dabaicha as raw materials, spreading and cooling, de-enzyming, rolling, initial drying, twisting hao and last adequate drying the raw materials after spreading-cooling deterioration of the raw materials. The invention is characterized in that: when the fresh leaves are spread and cooled, the indoor temperature is maintained at 14-22 DEG C; the humidity is 70%-90%; the thickness of spreading leaves is 0.5cm-1.5cm; the spreading and cooling time is 4-8 hours; and the weight loss rate of the fresh leaves is 15%-25%.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of flower-flavored Wuxi tea. Background technique [0002] Wuxi Haocha is refined from the young shoots and leaves of tea tree varieties with multiple buds such as Fuding Dahao and Fuding Dabai, which are processed by killing, kneading, rubbing and drying. The processing of tea is carried out under natural conditions, and its processing quality, especially the aroma of finished tea leaves, is greatly affected by temperature and humidity, which makes the quality of finished tea leaves unstable and varies widely, affecting market share. Contents of the invention [0003] Aiming at the above problems, the present invention provides a processing method of flower-flavored Wuxi millet tea, through which the flower-flavored aroma of Wuxi millet tea can be improved, and the aroma can be kept long-lasting, so as to improve the quality of Wuxi millet tea finish...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 周静峰
Owner 无锡市茶叶品种研究所有限公司
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