Bamboo leaf green tea making process

A production process and technology for green bamboo leaf tea, applied in the field of green bamboo leaf tea production technology, can solve the problems of trouble in brewing and drinking, destruction of vitamins and beneficial components, waste of nutrients, and the like, and achieve the effect of improving memory.

Inactive Publication Date: 2014-02-19
郭超民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because traditional drinking is relatively backward, soaking in boiling water can only extract three-tenths of the active ingredients. It is impossible to use boiling water for continuous soaking, so most of the nutrients are wasted; and boiling for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] a. Select the fresh green bamboo leaves picked in the early morning after the rain before the middle of May in the lunar calendar. After sorting, cut the leaves into 1cm-long leaves. The leaves should be cut on the same day to keep them fresh, and then After washing the cut leaves with cold water, remove and filter dry, take 30% of fresh bamboo leaves, 30% of bamboo yellow, and 30% of bamboo rhubarb, grind them into coarse powder, stir them with 10% of honey, and put them into a general-purpose steamer Add pure water to soak the raw materials to make it fully absorb water, then use general-purpose equipment steam method, steam for 40 minutes until cooked, then take it out and put it in the fermentation tank, wait to cool to 30 ° C, add fermentation enzyme 10% preparation, let it fully ferment and saccharify, temperature-controlled at 28°C and seal brewing for 72 hours, then press and filter to obtain a comprehensive fermentation liquid for later use; Steam for 5 minutes...

Embodiment 2

[0010] a. Select the fresh green bamboo leaves picked in the early morning after the rain before the middle of May in the lunar calendar. After sorting, cut the leaves into 1cm-long leaves. The leaves should be cut on the same day to keep them fresh, and then Wash the cut leaves with cold water, remove and filter dry, take 53% of fresh bamboo leaves, 21% of bamboo yellow, and 21% of bamboo rut, grind them into coarse powder, stir them with 5% of honey, and put them into a general-purpose steamer Add pure water to soak the raw materials to make it fully absorb water, then use general-purpose equipment steam method, steam for 40 minutes until cooked, then take it out and put it in the fermentation tank, wait to cool to 30 ° C, add fermentation enzyme 10% preparation, let it fully ferment and saccharify, temperature-controlled at 28°C and seal brewing for 72 hours, then press and filter to obtain a comprehensive fermentation liquid for later use; Steam for 5 minutes. The bamboo l...

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PUM

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Abstract

A bamboo leaf green tea making process is characterized in that new bamboo leaves in the current year are chosen, cleared up, cut into 1 cm blades, and crushed with tabasheer and bamboo shavings to form coarse powder, the mixture is stirred with honey, then put into a general-purpose equipment steaming device, added with purified water, and steamed by using a general-purpose equipment steam method for 40min until the mixture is well steamed, then the steamed mixture is put into a fermentation tank to brew for 72 h, so as to obtain a comprehensive fermentation liquor for later use, fresh bamboo leaves are additionally taken and steamed by using the steaming method for 5 min, the steamed bamboo leaves are put into a stir pan for stir-frying, and the leaves are discharged from the pan until the leaves are naturally curled and fresh scent comes out of the pan, and finally, the comprehensive fermentation liquor and the fried bamboo leaf tea are fully stirred and dried, taken out, cooled and cleared up to obtain the bamboo leaf green tea.

Description

technical field [0001] The invention relates to a production process of bamboo-leaf green tea. Background technique [0002] Luoning Danzhu has a long history. Because of its flexible and unique bamboo texture, it has its own category in taxonomy: it is called "Yongning Danzhu". "Luoning" was called "Yongning" in ancient times, hence the name. Luoning is known as the "Hometown of Green Bamboo" and is well-known at home and abroad. Most of its bamboo products are exported overseas and are favored by consumers. Because of the uniqueness of bamboo, bamboo leaves are also unique, and there has been a considerable history of using bamboo leaves as tea. Because the leaves are tough and difficult to soak, and its nutrients are not easy to seep out, so local tea drinkers often use boiling water to brew, or boil it for drinking, and sometimes cook it with porridge. Folks often use boiled bamboo leaves and stewed eggs to dispel heart fire and relieve toothache, with excellent resul...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 郭超民
Owner 郭超民
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