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Preparation method of Kudingcha black tea

A technology for Kudingcha and black tea, which is applied in the field of preparation of Kudingcha black tea, can solve the problems of no research, preparation or sale of large-leaf Kudingcha black tea, etc., and achieves the effects of eliminating edema, strong aroma and good taste.

Active Publication Date: 2016-02-10
GUANGXI INST OF CHINESE MEDICINE & PHARMA SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no report of researching, preparing or selling big-leaf Kudingcha black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Material selection: Select fresh buds and leaves of Kudingcha picked that day.

[0020] 2) Withering: Spread the tea leaves evenly, and evenly stir them four times during the drying process to evaporate the water to 45%. Time 20 hours.

[0021] 3) Kneading: kneading temperature 80 ℃, kneading time 50 minutes.

[0022] 4) Fermentation: room temperature is controlled at 26°C; tea temperature is controlled at 35°C; air humidity is kept above 90%; leaf thickness is 12cm; fermentation time is 5 hours; frequency of stirring: 2 times.

[0023] 5) Re-kneading: Re-kneading time is 30 minutes.

[0024] 6) Initial drying: The upper leaves should be spread thinly and evenly, and the initial drying temperature is 120°C for 30 minutes.

[0025] 7) Drying: drying temperature is 90°C; time is 50 minutes.

[0026] 8) Inspection\Packing.

Embodiment 2

[0028] 1) Material selection: Select fresh buds and leaves of Kudingcha picked that day.

[0029] 2) Withering: Spread the tea leaves evenly, and evenly stir them three times during the drying process to evaporate the water to 50%. Time 18 hours.

[0030] 3) Kneading: Kneading temperature is 70°C, and kneading time is 60 minutes.

[0031] 4) Fermentation: room temperature is controlled at 20°C; tea temperature is controlled at 28°C; air humidity is kept above 90%; leaf thickness is 10cm; fermentation time is 4.5 hours; frequency of stirring: 1 time;

[0032] 5) Re-kneading: re-kneading time is 30 minutes;

[0033] 6) Initial drying: the upper leaves should be spread thinly and evenly, and the initial drying temperature is 120°C for 30 minutes;

[0034] 7) Drying: drying temperature is 80°C; time is 60 minutes.

[0035] 8) Inspection\Packing.

Embodiment 3

[0037] 1) Material selection: Select fresh buds and leaves of Kudingcha picked that day.

[0038] 2) Withering: Spread the tea leaves evenly, and evenly stir them three times during the drying process to evaporate the water to 55%. Time 15 hours.

[0039] 3) Kneading: Kneading temperature is 75°C; kneading time is 55 minutes.

[0040] 4) Fermentation: room temperature is controlled at 24°C; tea temperature is controlled at 32°C; air humidity is kept above 90%; leaf thickness is 8cm; fermentation time is 4 hours; stirring frequency is 1 time.

[0041] 5) Re-kneading: Re-kneading time is 30 minutes.

[0042] 6) Initial drying: The upper leaves should be spread thinly and evenly, and the initial drying temperature is 110°C for 35 minutes.

[0043] 7) Drying: the drying temperature is 85° C.; the drying time is 55 minutes.

[0044] 8) Inspection\Packing.

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PUM

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Abstract

The invention discloses a preparation method of broadleaf holly leaf tea and black tea. The preparation method comprises the steps of picking fresh tender bud leaves of broadleaf holly leaf tea at the same day, withering naturally in a ventilation and light transmission room, rolling at the temperature of 70-80 DEG C, fermentating at the temperature of 20-26 DEG C, further rolling for 30 minutes, primarily drying at the temperature of 100-120 DEG C, and drying at the temperature of 80-90 DEG C. Except having the efficacies of green tea, the broadleaf holly leaf tea and black tea prepared by the preparation method is darker in tea infusion color, is better in taste, is stronger in fragrance, is smaller in gastrointestinal stimulation, also has the health efficacies of promoting the appetite, excessively discharging urine, removing edema, strengthening the heart and the like and is also used for filling the blank that a black tea variety of a broadleaf holly leaf tea does not appear on the market.

Description

technical field [0001] The invention relates to a pure natural ecological drink, in particular to a preparation method of Kudingcha black tea. Background technique [0002] Kudingcha has a long history of drinking in my country, and it is also a medicinal and edible plant with a large advantage in Guangxi, my country, with precious medicinal and health care values. According to textual research, it has been documented as early as the Eastern Han Dynasty, and now has a history of more than 2,000 years of application. In my country, besides tea, Kudingcha ranks second. Kudingcha is divided into big-leaf Kudingcha and small-leaf Kudingcha because of its different plant sources. There are many varieties of Kudingcha, but the plant sources are different, and the taste and corresponding health effects are also different, each with its own characteristics. The Kudingcha of the present invention belongs to a kind of big-leaf Kudingcha, and it is also a kind with the largest culti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赖茂祥黄云峰覃兰芳
Owner GUANGXI INST OF CHINESE MEDICINE & PHARMA SCI
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