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Preparation method of withered tea leaves in fluidized bed

A production method and fluidized bed technology are applied in the direction of tea treatment before extraction, etc., to achieve the effects of high and lasting aroma, fresh and mellow taste, and yellow-green color.

Inactive Publication Date: 2016-04-20
安徽良奇生态农业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet people's needs for the color, fragrance, taste and active ingredients of tea, many improvements have appeared, but they still cannot meet the rich and colorful needs of consumers, and further innovation and research must be carried out

Method used

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Embodiment Construction

[0012] A method for making withered tea leaves in a fluidized bed, comprising the following steps:

[0013] (1), the fresh leaves after picking are sent into the fluidized bed, blown with 30 ℃ hot air for 4-6 hours;

[0014] (2) Enzyme-inactivating and aroma-fixing: put the leaves directly into an oven at 230-250°C, blow hot air over the tea leaves for 4-10 minutes, and leave the leaves;

[0015] (3) Finishing: put the leaves into the finishing pot for frying and finishing, the temperature at the bottom of the pot is 125-130°C, turn the leaves for 8-15 minutes; the temperature at the bottom of the pot drops to 80-90°C, turn the leaves continuously for 10-15 minutes until the leaves lose their luster, the leaves become soft, and the fragrance is revealed;

[0016] (4), kneading: After finishing the greening, add the tea leaves to a heating pot at 90-110°C, and knead them for 10-18 minutes; minute;

[0017] (5), strip: send the tea into the strip mechanism strip;

[0018] (6...

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Abstract

A method for processing fluidized-bed withered tea leaves comprises the following steps of (1) feeding picked fresh leaves into a fluidized bed and turning and blowing the leaves for 4-6 hours with hot air with the temperature of 30 DEG C; (2) performing enzyme deactivation and aroma fixation, namely directly feeding the leaves into an oven with the temperature of 230-250 DEG C, blowing the hot air for turning the leaves for 4-10 minutes, and discharging the leaves. According to the method, the processed tea leaves are wiry in shape, high in amount of tea leaf hairs, yellow and green in color and luster, apricot yellow and bright in soup color, fresh and mellow in taste and lasting and high in aroma, have unique color, aroma, taste and shape, and are improved in added value.

Description

technical field [0001] The invention belongs to a tea making technology. Background technique [0002] Tea is a traditional drink in China for thousands of years. It protects people's health and has become a part of many Chinese people's lives. There are many varieties of tea leaves, and the production methods mainly include steps such as withering, fixing, rolling, and drying. In order to meet people's needs for the color, fragrance, mouthfeel and active ingredients of tea, many improvements have occurred, but they still cannot meet the rich and colorful needs of consumers, and further innovation and research must be carried out. Contents of the invention [0003] The purpose of the present invention is to provide a method for making withered tea leaves in a fluidized bed, and to provide tea leaves with a new taste and flavor. [0004] Technical scheme of the present invention is as follows: [0005] A method for making withered tea leaves in a fluidized bed, character...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 秦名祥
Owner 安徽良奇生态农业科技有限责任公司
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