Bamboo-fragrance gold rice dumpling tea and processing process thereof

A processing technology, bamboo fragrance gold technology, applied in tea spices, tea treatment before extraction, etc., can solve the problems of single tea packaging form and appearance, cumbersome process, and insufficient strong and long-lasting bamboo fragrance, so as to improve cultural connotation and economic value , long storage period, and has the effect of health preservation

Inactive Publication Date: 2013-06-12
郭炎泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the common bamboo-flavored teas on the market are made by putting tea leaves in bamboo tubes. During the production process, the tea leaves need to be put into special bamboo tubes. The process is relatively cumbersome, and the bamboo fragrance is not strong and long-lasting. relatively simple appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing technology of bamboo-fragrant golden rice dumpling tea, comprising the following preparation steps:

[0020] a. Leaf selection: select fresh leaves according to the standard of one bud with three leaves, one bud with four leaves or one bud with five leaves;

[0021] b. Finishing: adopt the C-184 type drum fixing machine, press the amount of leaves thrown at 8kg per hour, control the temperature of the drum to finish at 250°C for 3 minutes,

[0022] c, kneading: use a kneading machine, lightly press and knead for 10 minutes to make the leaves into strips,

[0023] d. Drying: Use a dryer to dry. When the temperature of the baking curtain reaches 70°C, start to sprinkle the first batch of tea with a thickness of about 2-3cm. When the first layer is dry to 60-70%, sprinkle the second layer , until the 7th layer is added, and when the last layer is dry to 60 to 70%, start annealing and baking;

[0024] e. Forming: Press the installed tea box with a pre-press a...

Embodiment 2

[0028] A processing technology of bamboo-fragrant golden rice dumpling tea, comprising the following preparation steps:

[0029] a. Leaf selection: select fresh leaves according to the standard of one bud with three leaves, one bud with four leaves or one bud with five leaves;

[0030] b. Finishing: adopt CS-60 type roller fixing machine, according to the amount of leaves thrown at 10kg per hour, control the temperature of the roller to fix at 300°C for 3 minutes,

[0031] c, kneading: use a kneading machine, lightly press and knead for 15 minutes to make the leaves into strips,

[0032] d. Heap: back window, clean, spread grass, avoid direct sunlight, room temperature at 25°C, relative humidity at 80% to 90%, after kneading tea dregs, pile up 70-100cm high and cover with wet cloth , coir raincoat or sackcloth to ferment for 25 hours under humid heat.

[0033] e. Drying: Use a dryer to dry. When the temperature of the baking curtain reaches 60°C, start to sprinkle the first ...

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PUM

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Abstract

The invention discloses bamboo-fragrance gold rice dumpling tea. Tea leaves are wrapped into a rice dumpling shape by using bamboo leaves. The processing process comprises the following steps of: a. selecting the tea leaves; b. killing green; c. entwisting; d. drying; e. shaping; and f. packaging. Compared with the other tea, the tea disclosed by the invention is packaged by using the bamboo leaves, and the bamboo-fragrance of the bamboo leaves is sufficiently absorbed by utilizing the strong adsorbability of the tea leaves, so that the prepared tea further has the taste of the bamboo-fragrance on the basis of the original various nutritional ingredients, is more mellow in taste, and at the same time has the a preservation value, and not only is the traditional tea culture of China advertised, but also the traditional Dragon Boat Festival atmosphere is not lost, both the effects can be achieved, and the culture connotation and the economic values of the tea are effectively improved.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a kind of bamboo-fragrant golden rice dumpling tea and its processing technology, belonging to the field of agricultural product processing. Background technique [0002] As the hometown of tea, China has a history of thousands of years of tea making and drinking, and there are many famous products. The main varieties are green tea, black tea, oolong tea, scented tea, white tea, yellow tea, black tea and so on. Tea leaves are rich in organic components such as tea polyphenols, plant alkaloids, amino acids, and inorganic components such as potassium, calcium, magnesium, and iron. At present, most of the common bamboo-flavored teas on the market are made by putting tea leaves in bamboo tubes. During the production process, the tea leaves need to be put into special bamboo tubes. The process is relatively cumbersome, and the bamboo fragrance is not strong and long-lasting. The appearance is relati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
Inventor 郭炎泉
Owner 郭炎泉
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