Preparation method and product of tuan-shaped black tea (tuan is a Chinese character)

A technology for dough-shaped and dark tea, which is applied in the field of preparation of "dump-shaped" dark tea, can solve the problems of easy absorption of odor, inconvenience to carry, and harsh storage conditions.

Inactive Publication Date: 2014-01-08
林志宾
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, as black tea loose tea, there are many problems such as easy to break, inconvenient to carry, easy to absorb peculiar smell, and have strict requirements on storage conditions.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method and product of tuan-shaped black tea (tuan is a Chinese character)
  • Preparation method and product of tuan-shaped black tea (tuan is a Chinese character)
  • Preparation method and product of tuan-shaped black tea (tuan is a Chinese character)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Diangui black tea (collectively referred to as Pu'er tea) loose tea is used as raw material tea, processed figure 1 The ball-shaped "ball-shaped" black tea shown in . Specific steps are as follows:

[0035] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, so that the water can be fully absorbed into the tea leaves. At the same time, cooling measures should be taken to control the temperature of the tea leaves below 25°C. After the water of the first humidification is completely absorbed by the tea leaves, perform the same operation as before and re-humidify once more. The tea leaves are soft and not sticky.

[0036] To humidify and soften raw tea, it is necessary to control the amount and speed of water addition, not only to ensure that the tea leaves fully absorb water and soften it, but also to prevent the loss of tea juice and the los...

Embodiment 2

[0048] Use Liubao tea (belonging to Guangxi black tea) loose tea as raw material tea, processed figure 2 The ellipsoidal "dump-shaped" black tea shown in . Specific steps are as follows:

[0049] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, while controlling the temperature of the tea leaves below 25°C. After the water of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice.

[0050] Humidification is done by spraying water on the tea leaves and stirring them well, then let them stand to soften. The weight of raw tea after humidification increases by about 20%-30%.

[0051] 2) Use a mold with an ellipsoidal cavity t...

Embodiment 3

[0055] Use Hubei old green tea (loose tea) as raw material tea, process image 3 The peach-shaped "dump-shaped" black tea shown in.

[0056] Specific steps are as follows:

[0057] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, while controlling the temperature of the tea leaves below 25°C. After the water of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice.

[0058] Humidification is accomplished by wetting the tea leaves with atomized water and then leaving them to stand. The weight of raw tea after humidification increases by about 20%-30%.

[0059] 2) Use a mold with a peach-shaped cavity to mold the softened r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of tuan-shaped black tea (tuan is a Chinese character). The method takes bulk tea of finished black tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into the tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped black tea. The method provides a feasible technical way for preparing different types of the bulk tea of the black tea into the tuan-shaped black tea; the tuan-shaped black tea brings a brand-new black tea drinking way to people and can be conveniently drunk by the people.

Description

technical field [0001] The invention relates to a method for preparing "group-shaped" dark tea and the "group-shaped" dark tea prepared by the method. The "group-shaped" dark tea is composed of tea leaves in the amount of one brewing, and the whole "group-shaped" black tea is directly put into the tea set for brewing when brewing. Background technique [0002] Dark tea is one of the six major teas. Dark tea is made by special techniques and is loved by people for its unique flavor. No matter drinking dark tea loose tea or pressed tea, in order to fully reflect the unique flavor of black tea, not only the temperature of the brewing water is strictly required, but also the proportion of tea and water, and the time of brewing tea in water must be mastered. However, whether it is black tea, loose tea or pressed tea, it is still difficult for people to grasp the corresponding scale when drinking, especially before brewing pressed tea, it is necessary to "open the tea" first, whi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 林志宾
Owner 林志宾
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap