Method for preparing nectar-flavor black tea from Lingyun pekoe
A technology of Lingyun pekoe tea and fragrant black tea, which is applied in the field of tea processing, to achieve the effects of red and bright soup color, improved quality, and improved utilization of tea tree resources
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0030] Pick 5kg of fresh leaves of Lingyun Pekoe tea with 1-3 leaves in a bud. Thinly spread fresh leaf raw materials on a bamboo sieve and move them outdoors for photothermal withering. The surface temperature of photothermal withering is 25°C, and the time is 25 minutes. The water loss rate of fresh leaves is 7%, and the tea leaves after photothermal withering are obtained. , and then carry out spreading greening and greening processing to it successively. Spreading green is to spread 60min under the condition of room temperature of 20 DEG C in the blue green booth; described making green is to shake green and cool green and repeat alternately 2 times, each time of shaking green and green is 10min, each time of drying green and green for 1h, and the speed of shaking green and green is 30 revolutions / min. The tea leaves after greening are spread out, and the temperature is controlled and withered for 15 hours at a temperature of 25° C. and a relative humidity of 60%, to obta...
Embodiment 2
[0034] Pick 5kg of fresh leaves of Lingyun Pekoe tea with 1-4 leaves in a bud. Thinly spread the raw materials of fresh leaves on a bamboo sieve and move them outside for photothermal withering. The surface temperature of photothermal withering is 28°C, and the time is 30 minutes. The water loss rate of fresh leaves is 8%, and the tea leaves after photothermal withering are obtained. , and then carry out spreading greening and greening processing to it successively. Green spreading is to spread green green at room temperature at 18°C for 80 min in a green stand; the green green is shaken and cool green repeated alternately once, and the time for shaking green green is 5 minutes each time, and the time for drying green green is 1.5 hours each time. The speed is 50 revolutions / min. The tea leaves after greening are spread out, and the temperature is controlled and withered for 14 hours at a temperature of 26° C. and a relative humidity of 70%, so as to obtain the temperature ...
Embodiment 3
[0039] Pick 5kg of fresh leaves of Lingyun Pekoe tea with 1-4 leaves in a bud. Thinly spread the raw materials of fresh leaves on a bamboo sieve and move them outdoors for photothermal withering. The surface temperature of photothermal withering is at 30°C for 25 minutes, until the water loss rate of fresh leaves is 5%, and the tea leaves after photothermal withering are obtained. Carry out spreading blue and green processing to it successively again. Green spreading is to spread green green at room temperature at 20°C for 70 minutes in a green stand; the green green is shaken and cool green alternately repeated 3 times, and the time for shaking green green is 4 minutes each time, and the time for drying green green is 2.0 hours each time. The speed is 40 revolutions / min. After greening, the tea leaves are spread out and withered under temperature control for 18 hours at a temperature of 20°C and a relative humidity of 55%. The temperature-controlled and withered tea leaves a...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com