Production technique of specialty tea

A manufacturing technology, tea technology, applied in the direction of tea treatment before extraction, etc., can solve problems such as fermentation difficulties, achieve the effects of meeting consumer demand, promoting the development of the tea industry, and improving the utilization rate of tea tree resources

Inactive Publication Date: 2012-12-12
SHAANXI PENGXIANG TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to enrich the color of tea products, improve resource utilization and added value, solve the technical problem of difficult fermentation when making black tea in green tea areas, and improve the internal quality of tea

Method used

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Embodiment Construction

[0017] The present invention closely combines the key technology in the primary production of black tea with the unique process in the primary production of yellow tea to form a new tea manufacturing process, namely: fresh leaves—withering—twisting—fermentation (incomplete fermentation) ——Initial drying——Stuffing——Re-drying——Food-dried and fragrant, so as to create unique new tea products. The specific details are as follows:

[0018] 1. Requirements for fresh leaves

[0019] The raw materials of premium tea fresh leaves are mainly one bud and one leaf, among which one bud and one leaf account for more than 50%, and one bud and two leaves account for less than 50%.

[0020] The fresh leaves of the first-class tea are mainly made of one bud with two or three leaves, of which one bud with two leaves accounts for more than 60%, one bud with three leaves and paired leaves less than 40%. Fresh leaves are required to be tender, even, complete, fresh and clean. When fresh leaves e...

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Abstract

The invention relates to a production technique of specialty tea. The production technique of the specialty tea includes: subjecting fresh tea leaf to withering, rolling, fermenting and initial drying; performing stuffy piling, namely directly stacking cloth bags containing the tea leaf when the tea leaf is initially dried and spread to cool to about 50 DEG C, slightly compacting for 2-3 hours, timely re-drying sufficiently to improve aroma so as to obtain the novel unique tea. The specialty tea is elongated and tight, is fully dark with golden yellow tip, has elegant and lasting internal aroma, has flower aroma, has mellow taste and is sweet after taste. Soup of the specialty tea is orange and clear with evident clear rim. Infused leaves are red and yellow and are as tender and even as flowers.

Description

technical field [0001] The invention belongs to the field of tea production. Background technique [0002] In northern green tea production areas, the tea product structure is single, mainly famous and high-quality green tea, and the production period is short. Not only the utilization rate of tea tree resources is low, but also it cannot meet the diversified consumption needs of the public. The most relevant and closest to the present invention is the bar-shaped black tea manufacturing technology, such as "Dianjiang" in Yunnan, "Qihong" in Anhui, "Xianghong" in Hunan, "Chuanhong" in Sichuan, and "Xinyanghong" in Henan. The process method adopted is: fresh leaves of tea tree—withering—kneading—fermentation—drying. Its quality characteristics are generally: the shape is tight and thin, the color is black and oily, the inner quality is sharp and long-lasting, the taste is mellow and refreshing, the soup is red or bright, and the bottom of the leaves is red, soft, bright and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 段成鹏肖长顺黄海波李明军陈志龙
Owner SHAANXI PENGXIANG TEA IND CO LTD
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