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Preparation method of Tujia waving tea

A technology of waving tea and Tujia, applied in the direction of tea spice and other directions, can solve the problems of inconspicuous highlighting effect of pearl orchid, insufficient bubble resistance of tea flavor, insufficient clarity of tea leaves, etc. mellow effect

Active Publication Date: 2014-07-09
宦天懿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to aim at the defects of the existing pearl orchid tea, such as burnt yellow color, insufficient clarity of tea leaves, poor tea soup, inconspicuous highlighting effect of pearl orchid fragrance, and insufficient tea flavor resistance; The tea varieties specially planted in the mountainous area, combined with the unique hand-waving handicraft of the Tujia people, developed the Tujia hand-waving tea with Tujia characteristics to enrich people's material and cultural life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] On the morning of April 1, 2013, the applicant company picked the tender and fresh tea leaves with one bud and two leaves from the tea tree of Longjing No. 43 tea tree in Gongxiang Village, Shihui Town, Qianjiang District; and then spread the picked fresh tea leaves on the bamboo plaque Or on a bamboo tray, spread out the leaves with a thickness of 1.5cm, for 4 hours, gently turn the buds and leaves every 1 hour; then steam the fresh tea leaves in a steam oven at 150°C for 120 seconds, then cool and regain moisture, and then manually Dry at 70°C with low heat. When the moisture content is 60%, flatten it with a rolling bar for 4 minutes, and then spread it to cool for 25 minutes; then bake the cooled tea leaves at 60°C for 90 minutes. Stir once every 5-6 minutes until the moisture content is 5%, and 100 kg of tea dhool is obtained. After cooling, the tea dhool is packaged and sealed, and refrigerated and kept fresh in an environment of -5°C until use.

[0029] From 10 a...

Embodiment 2

[0032] On the morning of April 13, 2013, the applicant company picked the tender and fresh tea leaves with one bud and two leaves from the tea tree of Echa No. 10 tea tree in Shaba Township, Qianjiang District; Spread out the leaves on a bamboo tray with a thickness of 2.3cm for 4.5 hours, and gently turn the buds and leaves every hour; then steam the fresh tea leaves in a steam oven at 200°C for 90 seconds, then cool them to regain moisture, and then dry them by hand. Dry at 85°C with low heat. When the moisture content is 65%, flatten it with a rolling bar for 5 minutes, and then spread it to cool for 30 minutes; then bake the cooled tea leaves at 70°C for 67 minutes. Stir once every 5-6 minutes until the water content is 5%, and 130 kg of tea dhool is obtained. After cooling, the tea dhool is packaged and sealed, and refrigerated and kept fresh in an environment of -8°C until use.

[0033] From 10 a.m. to 2 p.m. on June 5, 2013, the applicant company picked pearl orchids wi...

Embodiment 3

[0036] On the morning of April 24, 2013, the applicant company picked the tender and fresh tea leaves with one bud and two leaves from the tea tree of Echa No. 1 tea tree in Shuishi Township, Qianjiang District; Spread the leaves on a bamboo tray with a thickness of 3cm for 5 hours, gently turning the buds and leaves once every hour; then steam the fresh tea leaves in a steam oven at 250°C for 60 seconds, then cool to regain moisture, and then manually heat them at 100°C Dry it with a low heat at high temperature. When the moisture content is 70%, flatten it with a rolling bar for 6 minutes, and then spread it for 35 minutes; then bake the cooled tea leaves at 80°C for 90 minutes, -Turn once every 6 minutes until the water content is 5% to obtain 200 kg of tea dhool. After cooling, the tea dhool is packaged and sealed, and refrigerated and kept fresh in an environment of -10°C until use.

[0037] From 10:00 am to 2:00 pm on July 7, 2013, the applicant company picked mature, pl...

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PUM

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Abstract

A preparation method of Tujia waving tea belongs to the technical field of scented tea production and processing, comprises three steps of processing of tea billets, fresh-keeping of pearl orchid and waving scenting of scented tea, and has the benefits that Longjing 43 planted in selenium-rich soil in Wuling Mountain area, Hubei 10-tea or tea produced by NO. 1 tea seeds are used as raw materials, and are made into the tea billets through early spring picking, fast steaming for killing germs at high temperature and drying; the pearl orchid is picked in a specific period of time and is subjected to water-removing and fresh reservation; finally the tea billets and the pearl orchid are subjected to waving scenting to prepare the Tujia waving tea with Tujia features. The prepared scented tea is fresh and green in color after being brewed, the color of tea water is bright and yellow, the aftertaste is long, and the scent is mellow and long; after being brewed for 4-5 times, the tea tastes still fresh and mellow, and the brewing time of the tea is 2-3 times more than that of existing waving tea; after spreading out in water, the tea leaves still slim, the tea tastes mellow in drinking, and people can enjoy the taste; the waving tea is the rare supreme tea.

Description

technical field [0001] The invention belongs to the technical field of scented tea production and processing, in particular to a method for preparing Tujia waving tea with Tujia characteristics by using tea from Wuling Mountain as a raw material. Background technique [0002] Tea is a kind of plant, which can be eaten and detoxified. Tea leaves made from tea tree leaves can be used after soaking in water. It has the effect of strengthening the heart and diuresis. The contribution of the people in southern China to the Chinese food culture in ancient times is also the contribution of the Chinese people to the world's food culture; the tea tree can be picked after 3 years of planting, and the buds with 4-5 leaves are usually picked around the Qingming Festival, and this kind of buds are used to make tea. The quality of the tea leaves is very good, which belongs to the treasures of tea; tea, cocoa, and coffee are called the three major non-alcoholic beverages in the world today...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/40
Inventor 程钧
Owner 宦天懿
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