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Ginger congou black tea and preparation method thereof

A technology for Gongfu black tea and ginger, which is applied to the field of ginger Gongfu black tea and its preparation, and achieves the effects of enhancing health-preserving curative effect, strong operability, and bright red soup color.

Active Publication Date: 2013-09-11
ANHUI QIXIANGYUAN TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Ginger Gongfu black tea prepared by using the fresh leaves of tea tree as a carrier, utilizing modern biotechnology, and fusing the health-preserving effects of tea leaves and ginger, has not been reported on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 60kg of fresh leaves of tea tree and 3kg of fresh ginger; cool and dry the fresh leaves of tea tree in the sun until the leaf color is dark green, then add fresh ginger cut into filaments, mix well and knead into strips, and moderately knead the tea juice; Knead the leaves and put them in wooden barrels or bamboo baskets, cover with a damp cloth and keep the temperature in the fermentation room at 40°C, ferment until the leaf margins and veins are bronze in color and emit tea fragrance, and the first wet green tea is formed; the first raw green tea is wet The base is dried by raw fire, and after losing 30% of the water, it is spread to cool; the wet base of raw tea after cooling is placed in a wooden barrel or a bamboo basket, covered with a wet cloth and placed in a fermentation room to maintain a temperature of 28°C and ferment until the petiole And the whole leaf surface is bronze and exudes tea fragrance, which is the second raw tea wet base; the second raw tea...

Embodiment 2

[0025] Weigh 60kg of fresh leaves of tea tree and 3kg of fresh ginger; cool and dry the fresh leaves of tea tree in the sun until the leaf color is dark green, then add fresh ginger cut into filaments, mix well and knead into strips, and moderately knead the tea juice; Knead the leaves and place them in wooden barrels or bamboo baskets, cover with a damp cloth and keep the temperature in the fermentation room at 45°C, ferment until the leaf margins and veins are bronze in color and emit tea fragrance, then the first raw tea green body is formed; the first raw green tea is wet The base is dried by fire, and after losing 30% of the water, it is spread to cool; the cooled green tea base is placed in a wooden barrel or a bamboo basket again, covered with a wet cloth and placed in a fermentation room to maintain a temperature of 35°C and ferment until the petiole And the whole leaf surface is bronze and exudes tea fragrance, which is the second raw tea wet base; the second raw tea w...

Embodiment 3

[0027] Weigh 60kg of fresh leaves of tea tree and 3kg of fresh ginger; cool and dry the fresh leaves of tea tree in the sun until the leaf color is dark green, then add fresh ginger cut into filaments, mix well and knead into strips, and moderately knead the tea juice; Knead the leaves and put them in wooden barrels or bamboo baskets, cover with a damp cloth and keep the temperature in the fermentation room at 35°C, ferment until the leaf margins and veins are bronze in color and emit tea fragrance, then the first raw tea green body is formed; the first raw green tea is wet The base is dried by raw fire, and after losing 30% of the water, it is spread to cool; the cooled raw tea base is placed in a wooden barrel or a bamboo basket again, covered with a wet cloth and placed in a fermentation room to maintain a temperature of 25°C and ferment until the petiole And the whole leaf surface is bronze and exudes tea fragrance, which is the second raw tea wet base; the second raw tea w...

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PUM

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Abstract

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of black tea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou black tea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production; and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a ginger Gongfu black tea and a preparation method thereof. Background technique [0002] Ginger is a kind of health care good product with both medicine and food. It is a herb of Zingiberaceae Zingiber officinale Roscoe ) rhizome, pungent and slightly warm, returns to the spleen, stomach, and lung meridians, has the effects of sweating and relieving the exterior, warming the middle to stop vomiting, warming the lungs and relieving cough, refreshing the spleen and appetizing, and detoxifying. It is often used to prevent and treat exogenous wind-cold, nasal cold and runny nose, headache and fever, chronic gastritis, stomach pain and vomiting, wind-cold cough, abdominal pain and diarrhea, etc. "Compendium of Materia Medica" records: "Ginger is pungent but not meaty, removes evil and avoids evil, eats cooked food raw, vinegar, sauce, sugar, salt, honey decoction, blending, everything ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/08
Inventor 张国良
Owner ANHUI QIXIANGYUAN TEA CO LTD
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