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Gold tea preparation method

A technology of golden and tender stems and leaves, which is applied in the field of preparation of golden tea, can solve the problems of low content, uneven quality of golden tea, bad taste of golden tea, etc., and achieve the effect of high content and good taste

Inactive Publication Date: 2013-12-11
句容市同心家庭农场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the quality of the golden tea prepared by the existing folk golden tea preparation method is uneven, the content of tea polyphenols and theanine in the tea is not high, and the mouthfeel of the prepared golden tea is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: adopt the tender stem and leaf of the willow-leaved wintersweet picked at a low altitude of 280m from June to July every year as raw material, prepare golden tea according to the following steps:

[0016] 1) Collect the tender stems and leaves of the willow-leaved wintersweet, after washing, soak the tender stems and leaves of the willow-leaved wintersweet in the improvement solution for 1 hour;

[0017] 2) Spread the tender stems and leaves of the willow-leaved wintersweet soaked at 10°C for 3.5 hours;

[0018] 3) Dried the willow-leaved wintersweet after drying in an oven until the water in the tender stems and leaves of willow-leaved wintersweet is 2%;

[0019] 4) Put the dried tender stems and leaves of the willow-leaved wintersweet into the kneading machine, and knead 3 times;

[0020] 5) Dry the tender stems and leaves of willow wintersweet after kneading at 70°C for 35 minutes, then lower the temperature to 20°C and dry for 20 minutes to make golde...

Embodiment 2

[0023] Embodiment 2: adopt the tender stems and leaves of the willow-leaved wintersweet picked at a low altitude of 350m from June to July every year as raw material, prepare golden tea according to the following steps:

[0024] 1) Collect the tender stems and leaves of the willow-leaved wintersweet, after cleaning, soak the tender stems and leaves of the willow-leaved wintersweet in the improvement solution for 2 hours;

[0025] 2) Spread the tender stems and leaves of the soaked willow-leaved wintersweet at 15°C for 5 hours;

[0026] 3) Dried the willow-leaved wintersweet after drying in an oven until the water in the tender stems and leaves of willow-leaved wintersweet is 3%;

[0027] 4) Put the dried tender stems and leaves of the willow-leaved wintersweet into the kneading machine, and knead twice;

[0028] 5) Dry the tender stems and leaves of willow wintersweet after kneading at 80°C for 50 minutes, then lower the temperature to 30°C and dry for 25 minutes to make gold...

Embodiment 3

[0031] Embodiment 3: adopt the tender stem and leaf of the willow wintersweet plucked at a low altitude of 500m from June to July every year as raw material, prepare golden tea according to the following steps:

[0032] 1) Collect the tender stems and leaves of the willow-leaved wintersweet, after cleaning, soak the tender stems and leaves of the willow-leaved wintersweet in the improvement solution for 1.5 hours;

[0033] 2) Spread the tender stems and leaves of the willow-leaved wintersweet soaked at 12°C for 4 hours;

[0034] 3) Dried the willow-leaved wintersweet after drying in an oven until the water in the tender stems and leaves of willow-leaved wintersweet is 3%;

[0035] 4) Put the dried tender stems and leaves of the willow-leaved wintersweet into the kneading machine, and knead 4 times;

[0036] 5) Dry the tender stems and leaves of willow wintersweet after kneading at 80°C for 45 minutes, then lower the temperature to 30°C and dry for 30 minutes to make golden te...

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Abstract

The present invention discloses a gold tea preparation method, which comprises: 1) collecting tender stem and leaf of Chimonanthus salicifolius, cleaning, and soaking the tender stem and leaf of the Chimonanthus salicifolius in an improvement solution for 1-2 h; 2) carrying out spreading-drying on the soaked tender stem and leaf of the Chimonanthus salicifolius for 3-5 h at a temperature of 10-15 DEG C; 3) drying the obtained tender stem and leaf of the Chimonanthus salicifolius in an oven until water content in the tender stem and leaf of the Chimonanthus salicifolius is 2-3%; 4) placing the dried tender stem and leaf of the Chimonanthus salicifolius in a rolling machine to roll 2-4 times; and 5) drying the rolled tender stem and leaf of the Chimonanthus salicifolius for 30-50 min at a temperature of 70-80 DEG C, cooling to a temperature of 20-30 DEG C, and drying for 20-30 min to prepare the gold tea. The gold tea produced by the preparation method has functions of heat clearing, detoxification, heatstroke prevention and summer-heat removing, and has characteristics of high tea polyphenol content and high theanine content. In addition, the infused tea has characteristics of good taste, no bitter taste, and sweet and refreshing taste.

Description

technical field [0001] The invention belongs to the field of tea preparation, in particular to a method for preparing golden tea. Background technique [0002] Gold tea is a unique wild health tea in Sanqingshan, Jiangxi. People in the village go to the mountains every year to pick some golden tea and drink it at home. In summer, family members do farm work and are prone to heatstroke. Drinking some will have a very good effect on relieving heat. Gold tea has always been the best choice as a gift for relatives and friends, and it is a real pure natural health drink. It is very suitable for drinking in hot summer or for people who are easy to get angry. But the quality of the golden tea prepared by the existing folk golden tea preparation method is uneven, the content of tea polyphenols and theanine in the tea is not high, and the mouthfeel of the prepared golden tea is bad. Contents of the invention [0003] Purpose of the invention: Aiming at the problems and deficien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 张巧根
Owner 句容市同心家庭农场有限公司
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