Process for refining health-care highly flavored type cinnamon tea
A technology of Luzhou-flavored cinnamon tea, which is applied in tea processing before extraction, etc., can solve the problems of limited drinking time, unsuitable for drinking before meals, and insufficient strong taste, etc., and achieves the effect of quick aftertaste, wide applicability and strong fragrance
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Embodiment approach 1
[0029] A refining process for health-care strong-flavor cinnamon tea, the refining process comprises the following steps carried out in sequence:
[0030] a. Preliminary processing: the cinnamon green tea is made into raw tea through the primary processing technology of Tieguanyin;
[0031] b. Primary roasting: roasting the maocha at a temperature of 125°C for 50 minutes;
[0032] c. Secondary baking: baking the cinnamon tea baked in step b at a temperature of 95° C. for 6 hours;
[0033] d. Stand still: leave the cinnamon tea baked in step c for 60 minutes at room temperature;
[0034] e. Three times of baking: baking the cinnamon tea after standing at 95°C for 7 hours;
[0035] f. Four times of baking: baking the cinnamon tea baked in step e at a temperature of 120° C. for 35 minutes;
[0036] g. Baking five times: baking the cinnamon tea baked in step f for 65 minutes at a temperature of 100°C;
[0037] h. Cooling: Cool the baked cinnamon tea to room temperature.
[00...
Embodiment approach 2
[0045] A refining process for health-care strong-flavor cinnamon tea, the refining process comprises the following steps carried out in sequence:
[0046] a. Preliminary processing: the cinnamon green tea is made into raw tea through the primary processing technology of Tieguanyin;
[0047] b. Primary roasting: roasting the maocha at a temperature of 125°C for 50 minutes;
[0048] c. Secondary baking: baking the cinnamon tea baked in step b at a temperature of 95° C. for 6 hours;
[0049] d. Stand still: leave the cinnamon tea baked in step c for 60 minutes at room temperature;
[0050] e. Three times of baking: baking the cinnamon tea after standing at 95°C for 7 hours;
[0051] f. Baking four times: baking the cinnamon tea baked in step e at a temperature of 125°C for 35 minutes;
[0052] g. Cooling: Cool the baked cinnamon tea to room temperature.
[0053] The difference between this embodiment and the first embodiment lies in the refining process of cinnamon tea, pleas...
Embodiment approach 3
[0055] A refining process for health-care strong-flavor cinnamon tea, the refining process comprises the following steps carried out in sequence:
[0056] a. Preliminary processing: the cinnamon green tea is made into raw tea through the primary processing technology of black tea;
[0057] b. Primary roasting: roasting the maocha at a temperature of 125°C for 50 minutes;
[0058] c. Secondary baking: baking the cinnamon tea baked in step b at a temperature of 95° C. for 6 hours;
[0059] d. Stand still: leave the cinnamon tea baked in step c for 60 minutes at room temperature;
[0060] e. Three times of baking: baking the cinnamon tea after standing at a temperature of 95°C for 6 hours;
[0061] f. Baking four times: baking the cinnamon tea baked in step e at a temperature of 120° C. for 30 minutes;
[0062] g. Baking five times: baking the cinnamon tea baked in step f for 60 minutes at a temperature of 100°C;
[0063] h. Cooling: Cool the baked cinnamon tea to room temper...
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