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Production method for Tieguanyin with unique mellow taste

A production method, the technology of Tieguanyin, which is applied in tea treatment before extraction and adaptation to climate change, etc., can solve the problems of single aroma, limited taste and taste, etc., and achieve smooth taste, improved aroma and taste, and increased roasting The effect of times

Inactive Publication Date: 2014-02-05
厦门清雅源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aroma of the strong-flavored Tieguanyin currently on the market is relatively single, and the taste and taste are relatively common, which limits the market development of the strong-flavored Tieguanyin.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Use the three-leaf and one-core fresh leaves of the red-core Tieguanyin tea tree picked at 13:00 on a sunny day as raw materials. Put the picked tea leaves in a bamboo plaque with a thickness of 2cm, and place it on a platform exposed to direct sunlight. At 17:00, under the condition of relatively soft sunlight, the drying time is 60 minutes. The tealeaves after sun-drying are placed in bamboo plaques with a thickness of 2cm and placed in the blue-drying room for the first drying. The indoor temperature is adjusted to 25° C., the humidity is 80%, and the drying time is 30 minutes. The tea leaves after airing are taken out and placed in a green shaker. The thickness of the tea leaves is 20cm, and the green tea is shaken for the first time. The green shaking speed is 12r / min, and the green shake time is 4min. The tea leaves after shaking green for the first time are taken out and placed in bamboo plaques with a thickness of 2 cm and placed in the green drying room for the...

Embodiment 2

[0027]Use the three-leaf and one-core fresh leaves of the red-core Tieguanyin tea tree picked at 16:00 on a sunny day as raw materials. Place the picked tea leaves in a bamboo plaque with a thickness of 3 cm, and place it on a platform exposed to direct sunlight. At 18:00, under the condition of relatively soft sunlight, the sun drying time is 60 minutes. The tealeaves after sun-drying are placed in bamboo plaques with a thickness of 3cm and placed in the blue-drying room for the first drying. The indoor temperature is adjusted to be 28°C, the humidity is 85%, and the drying time is 30min. The tea leaves after airing are taken out and placed in a green shaker. The thickness of the tea leaves is 30cm, and the green tea is shaken for the first time. The green shaking speed is 15r / min, and the green shake time is 5min. The tea leaves after shaking green for the first time are taken out and placed in bamboo plaques with a thickness of 3 cm and placed in the green drying room for t...

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Abstract

The invention relates to a production method for Tieguanyin with a unique mellow taste. The production method comprises the following steps: taking fresh leaves with three leaves and one core, which are picked from red-core Tieguanyin tea trees, as raw materials; sunning by using natural light and carrying out indoor temperature controlling, humidity controlling and cooling of green leaves; meanwhile, alternatively carrying out three times of rocking of the green leaves with different degrees to keep water and keep aroma; rapidly carrying out fixation; wrapping and rolling the tea leaves subjected to the fixation by a hot rolling method; putting the wrapped and rolled tea leaves into a drying oven to be dried; and placing the dried tea leaves on a carbon furnace and adjusting the temperature to carry out nine times of roasting to obtain the Tieguanyin with the unique mellow taste. According to the production method for the Tieguanyin with the unique mellow taste, the improvement is carried out on the basis of a traditional Tieguanyin production process and the prepared tea leaves have a rich compounded aroma, and also have a smooth mouth feel and have an obvious sweet aftertaste; the quality of the tea leaves is improved effectively and the economic benefits of the tea leaves are improved.

Description

technical field [0001] The invention belongs to the field of oolong tea processing, and in particular relates to a method for preparing Tieguanyin with unique mellow aroma. Background technique [0002] According to the aroma, Tieguanyin is divided into two categories: light fragrance and strong fragrance Tieguanyin. The light fragrance Tieguanyin needs to be stored at low temperature, so it is not easy to carry. The strong fragrance Tieguanyin has the characteristics of convenient storage, so the market demand continues to increase. However, the aroma of the strong-flavored Tieguanyin currently on the market is relatively single, and the taste and taste are relatively common, which limits the development of the market for the strong-flavored Tieguanyin. Therefore, the development of a kind of Tieguanyin with unique fragrance is of great significance for expanding the market of Luzhou-flavored Tieguanyin and improving the market demand of Tieguanyin. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 王海斌洪斌毅庄慧萍
Owner 厦门清雅源科技有限公司
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