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Improvement on production process of biluochun tea

A production process, the technology of Biluo, is applied in the field of tea production process, which can solve the problems of long time consumption and different tastes, and achieve the effect of shortening the production time of finished products and simple process procedures

Inactive Publication Date: 2013-09-11
苏州洞庭西山碧螺春茶叶专业合作联社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The above-mentioned four complex processes of finishing, kneading, kneading, and drying are time-consuming and the taste is different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A kind of production technology of Biluochun tea, its step is as follows:

[0010] 1. Picking and finishing: Take 1000 grams of freshly picked Biluochunmao tea leaves, put them into a stir-frying tea machine and stir-fry, the temperature is controlled at 45°C, and the time is 8 minutes. Put it into a kneading machine for kneading and molding at a temperature of 45°C for 30 minutes and set aside; 3. Dry the finished product: put the spare parts after kneading into a drying box for drying at a temperature of 40°C for 10 minutes and leave Boxes are 250 grams of finished product.

Embodiment 2

[0012] A kind of production technology of Biluochun tea, its step is as follows:

[0013] 1. Picking and finishing: Take 1000 grams of freshly picked Biluochunmao tea leaves, put them into a stir-frying tea machine and stir-fry, the temperature is controlled at 50°C, and the time is 5 minutes. Put it into the kneading machine for kneading and molding, the temperature is 35°C, the time is 15 minutes, and it is ready for use; 3. Dry the finished product: put the spare parts after kneading into the drying box for drying, the temperature is 35°C, the time is 20 minutes, and the product is ready for use. Boxes are 260 grams of finished product.

Embodiment 3

[0015] A kind of production technology of Biluochun tea, its step is as follows:

[0016] 1. Picking and finishing: Take 1000 grams of freshly picked Biluochunmao tea leaves, put them into a stir-frying tea machine and stir-fry, the temperature is controlled at 48°C, and the time is 6 minutes. Put it into a kneading machine for kneading and molding at a temperature of 40°C for 25 minutes and set aside; 3. Dry the finished product: put the spare parts after kneading into a drying box for drying at a temperature of 38°C for 15 minutes and leave Boxes are 240 grams of finished product.

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PUM

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Abstract

The invention relates to a production process of tea, and particularly relates to an improvement on the production process of biluochun tea. The production process comprises the following steps of: (1) picking and removing green: putting picked biluochun raw tea leaves into a tea frying machine for frying, and controling the temperature to be 45-50 DEG C and the time to be 5-8 minutes; (2) rubbing into balls: putting spare products with green removal into a rubbing machine for rubbing and molding, controlling the temperature to be 35-45 DEG C and the time to be 15-30 minutes, and preparing for spare use; and (3) drying and obtaining a finished product: putting the rubbed spare part into a drying box for drying, controlling the temperature to be 35-45 DEG C and the time to be 10-20 minutes, and taking out of the box and obtaining a finished product. The production process has the beneficial effects that the procedures of the process are very simple; the time for producing the finished product is greatly shortened, and as a main reason, the inventor analyzes that since the picking period of the raw tea leaves is shorter and is basically in one mounth before and after the qingming festival, the raw tea leaves are greener; and simultaneously the operation is strictly carried out according to the process, and the quality is guaranteed.

Description

technical field [0001] The invention relates to a production process of tea, in particular to an improvement of the production process of Biluochun tea. Background technique [0002] The traditional production process of Biluochun tea is as follows: 1. The harvesting skills are superb, and there are three characteristics of picking: one is early picking, the other is tender picking, and the third is picking cleanly. It is mined around the spring equinox every year, and ends around the grain rain. The quality of Mingqian tea picked from the spring equinox to Qingming is the most valuable. Generally pick at 5-9 o'clock, pick at 9-15 o'clock, fry at 15 o'clock-evening, so that it can be picked on the same day and fried on the same day; At 200°C, throw about 500 grams of leaves, mainly by shaking, and stir-fry with both hands, so as to clean, shake, kill evenly, kill thoroughly, no red stems, no red leaves, no smoke and burnt leaves, which lasts for 3-5 minutes. The temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 顾林平
Owner 苏州洞庭西山碧螺春茶叶专业合作联社