Processing method for eagle tea

A processing method and technology of eagle tea, applied in the processing field of eagle tea, can solve problems such as dull aroma and unpleasant smell

Active Publication Date: 2013-10-16
XIANFENG QIQUAN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional processing method of Eagle Tea has a dull aroma and thick taste, first astringent and then sweet, and the unique aroma of Lauraceae plants is obvious, and first-time drinkers generally have a feeling of "discomfort".

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]Embodiment 1: a kind of processing method of eagle tea of ​​the present invention is characterized in that comprising the following steps:

[0033] a. Spread fresh leaves: pick yellow-green and pink delicate fresh leaves of Eagle tea, fresh leaves are divided into first-class fresh leaves: one bud with two and three leaves; second-class fresh leaves: one bud with four and five leaves; third-class fresh leaves Leaves: Unleathered fresh leaves with more than six leaves in one bud; spread the fresh leaves in a well-ventilated, cool, and clean place. The thickness of the fresh leaves of eagle tea is 5 cm-10 cm, with rain and dew To be spread out, the thickness should be thin; the fresh leaves should not be damaged;

[0034] b. Withering: After the fresh leaves are spread out, they will wither in the outdoor sunlight on a sunny day. At 20°C, the first-grade fresh leaves will wither for 2 hours, the second-grade fresh leaves will wither for 2.5 hours, and the third-grade fresh...

Embodiment 2

[0040] Embodiment 2: a kind of processing method of eagle tea of ​​the present invention is characterized in that comprising the following steps:

[0041] a. Spread fresh leaves: pick yellow-green and pink tender eagle tea leaves from early to mid-to-late April. The fresh leaves are divided into first-level fresh leaves: one bud with two and three leaves; Five leaves; third-grade fresh leaves: fresh leaves with more than six leaves without leather in one bud; spread the fresh leaves in a well-ventilated, cool, and clean place. The thickness of the spread should be thin, the thickness of the old leaves can be thick, and the fresh leaves of eagle tea should be spread with rain and dew, and the spread should be made after the rain and dew dry, and the thickness should be thin; if the fresh leaves of eagle tea cannot be paid in time Spread and turn once every 2 hours, the action should be light, and the fresh leaves should not be damaged;

[0042] b. Withering: After the fresh le...

Embodiment 3

[0047] Embodiment 3: a kind of processing method of eagle tea of ​​the present invention,

[0048] a. Spread fresh leaves: Pick 25kg of fresh yellow-green and pink delicate eagle tea leaves from the first ten days to the middle and late April, and pick one bud, two leaves and three leaves. Spread the fresh leaves of eagle tea with a thickness of 5 cm. The fresh leaves of eagle tea should be spread with rain and dew with a thickness of 5 cm. The fresh leaves of eagle tea should be spread every 2 hours. The movement should be light and the fresh leaves should not be damaged. ;

[0049] b. Withering: After the fresh leaves are spread out, they will wither in the outdoor sunlight on a sunny day. The fresh leaves will wither for 2 hours at a temperature of 20°C. The thickness of the spread leaves is 10cm, and the fresh leaves of the first grade are withered for 3 hours, and they are turned every 1 hour; the degree of withering is uniform, and the young leaves are thinly spread, an...

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PUM

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Abstract

The invention relates to a processing method for eagle tea. The processing method is characterized by comprising the following steps of: (a) spreading out fresh leaves; (b) withering; (c) twisting; (d) fermenting; (e) drying; (f) carrying out stalk extraction; and (g) fragrant baking. According to the traditional processing method for the eagle tea, the fragrance is heavy, the taste is thick and tastes astringent firstly and then sweet, the specific fragrance of Lauraceae plants is obvious, and a tea drinker normally has a feel of 'disgusting taste' in the first time. According to the processing method provided by the invention, the specific processes of withering, fermenting and fragrant baking are utilized, the eagle red is formed, the liquor color is red bright, the eagle tea has specific quality of flavor of wild chrysanthemum flower, and the tea drinker feels as if staying in nature after drinking and feels as if both the mind and the body are sublimated and purified.

Description

technical field [0001] The invention relates to a processing method of eagle tea. Background technique [0002] Eagle tea is a woody plant of the genus Zingiberaceae in the family Lauraceae. It is distributed in Sichuan, Guizhou, Hunan, Hubei and other southern provinces. It is an evergreen tree with alternate leaves, thick leaves and dark green color. Widely distributed in the Enshi mountain area, it is still in a wild state. Jianshi and Xianfeng counties have had the habit of making and drinking eagle tea for many years. After the young branches and leaves are processed and dried, it can be used as tea. It is Eagle Tea. Eagle tea contains a lot of aromatic oils and polyphenols. It is fragrant when brewed, and has a thick taste, first astringent and then sweet. And the saying of invigorating the stomach and opening the spleen. "Compendium of Materia Medica" has records such as "relieving cough, eliminating phlegm, relieving asthma, relieving summer heat and quenching thi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 朱佳妮
Owner XIANFENG QIQUAN TEA IND CO LTD
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