Production technology of icy fresh tea

A production process, a technology for fresh and live tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of complex production process, loss of transmission, etc., and achieve the effect of improving nutrients and complete leaf bottoms.

Active Publication Date: 2012-03-14
云霄县食品快检中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Iced live tea in history is extremely rare. Its ancient production process is quite complicated and must go through layers of experience, so it was once lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention is described in further detail now in conjunction with accompanying drawing. These drawings are all simplified schematic diagrams, which only illustrate the basic structure of the present invention in a schematic manner, so they only show the configurations related to the present invention.

[0017] A kind of ice fresh live tea production process, it is characterized in that the production process has the following steps: Picking: First-grade ice fresh live tea picks new shoots and leaves as raw materials for tea making, and special-grade ice fresh live tea needs to be picked at the time of frost every year New shoot buds and leaves; withering: put the fresh leaves on a withering device such as a grain mat or a cloth mat to dry in the sun, and the thickness of the spread leaves is 1-2kg / m 2 , wither until the top of the new shoot bends, the second leaf droops obviously and most of the leaf surface loses its luster, and the water loss rate is 10% to...

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PUM

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Abstract

The invention relates to a production technology of tea, in particular to a production technology of icy fresh tea. The production technology comprises the steps of picking, withering, making green, deactivating enzymes, kneading and entwisting, baking over water, piling, freezing, unfreezing, selecting, packaging, freezing again and the like. In the production technology of icy fresh tea provided by the invention, no preservative is added, the red edges of green leaves are more obvious, the leaf bottoms are more complete, the tea polyphenol content is increased by 0.8-1.5 times, the caffeinecontent is increased by 0.8-2.5 times, and the nutrient ingredients in the ice fresh team produced by the technology are greatly increased.

Description

technical field [0001] The invention relates to a manufacturing process of tea leaves, in particular to a manufacturing process of ice fresh live tea. Background technique [0002] The quality characteristics of ice fresh live tea are that the appearance is clear and thick, the color is green and brown, and the color is bright orange and yellow after brewing. The leaves are red and green. The typical leaves have the beauty of green leaves and red borders. , It is very resistant to brewing. Its deep orchid fragrance is sweet and soft. It enters the throat with a sip, and the sweet fragrance is born immediately. After brewing, the soup is like dripping oil. [0003] The content of theanine in tea is 4-5 times higher than that of ordinary tea. Drinking ice fresh tea can increase the secretion of interferon by human blood immune cells by 5 times. Interferon is the body's "chemical defense line" against infection, which can better improve the ability to resist external viruses....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 许荣
Owner 云霄县食品快检中心
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