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Preparation method for monochasma sauatieri franch black tea

A technology of black tea and tea leaves, which is applied in the field of preparation of June Cream black tea, to achieve the effect of increasing income

Inactive Publication Date: 2014-07-16
NINGBO QIJIASHAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Also there is not a kind of June frost tea that adopts June frost and tealeaves to mix in prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of June cream black tea, comprising the following steps:

[0017] ①.Material selection: pick leaves, buds and inflorescences of wild June Frost as June Frost material, and pick fresh tea leaves with two leaves and one heart;

[0018] ②. Mixing and greening: Mix the June frost material and fresh tea leaves in a mass ratio of 1:5, spread them on a bamboo plaque, and spread them in a constant temperature and dehumidification room at 20°C and a humidity of 40% for 12 hours. Turn the leaves once every two hours;

[0019] ③. Simultaneous kneading: Knead the mixture of June Frost and tea leaves on the kneading machine for 90 minutes;

[0020] ④. Fermentation: After rolling, the tea leaves and June cream are manually separated into lumps on a bamboo plaque and loosened, then placed in a constant temperature fermentation room at 20°C, with a humidity of more than 90%, and fermented for 3.5 hours;

[0021] ⑤. Three-stage drying: for the first time, dry at 1...

Embodiment 2

[0025] A preparation method of June cream black tea, comprising the following steps:

[0026] ①.Material selection: pick leaves, buds and inflorescences of wild June Frost as June Frost material, and pick fresh tea leaves with two leaves and one heart;

[0027] ②. Mixing and greening: Mix the June frost material and fresh tea leaves in a mass ratio of 1:2.5, spread them on a bamboo plaque, and spread them in a constant temperature and dehumidification room at 23°C and a humidity of 35% for 12 hours. Turn the leaves once every two hours;

[0028] ③. Simultaneous kneading: Knead the mixture of June Frost and tea leaves on the kneading machine for 90 minutes;

[0029] ④. Fermentation: After rolling, the tea leaves and June cream are manually separated into lumps on the bamboo plaque and loosened, and then placed in a constant temperature fermentation room at 19°C, maintaining a humidity of more than 90%, and fermenting for 3 hours;

[0030] ⑤. Three-stage drying: for the first ...

Embodiment 3

[0034] A preparation method of June cream black tea, comprising the following steps:

[0035] ①.Material selection: pick leaves, buds and inflorescences of wild June Frost as June Frost material, and pick fresh tea leaves with two leaves and one heart;

[0036] ②. Mixing and greening: Mix the June frost material and fresh tea leaves in a mass ratio of 1:9, spread them on a bamboo plaque, and spread them in a constant temperature and dehumidification room at 18°C ​​and a humidity of 37% for 12 hours. Turn the leaves once every two hours;

[0037] ③. Simultaneous kneading: Knead the mixture of June Frost and tea leaves on the kneading machine for 90 minutes;

[0038] ④. Fermentation: After rolling, the tea leaves and June cream are manually separated into lumps on the bamboo plaque and fluffed, and then placed in a constant temperature fermentation room at 21°C, maintaining a humidity of more than 90%, and fermenting for 3.2 hours;

[0039] ⑤. Three-stage drying: for the first...

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PUM

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Abstract

The invention provides a preparation method for monochasma sauatieri franch black tea. The preparation method comprises the following steps: (1) selecting materials: picking wild monochasma sauatieri franch leaves, tender shoots and inflorescences as monochasma sauatieri franch materials; picking fresh tea leaves with two leaves and one core; (2) mixing and standing; (3) synchronously rolling; (4) fermenting; (5) carrying out three-segment type drying; (6) sieving. According to the preparation method, a summarized folk traditional production experience is improved to establish a set of complete large-scale production and processing flow. The monochasma sauatieri franch summer-heat relieving black tea with the health-care functions of helping to digest and promoting the spleen, eliminating summer-heat by cooling, removing flatulence and appetizing, promoting blood circulation to remove blood stasis, promoting antisepsis and anti-inflammation and the like is prepared so that tea products are enriched and pure natural health-care resources of mountains and plains are developed; the income increment of forest workers is promoted.

Description

technical field [0001] The invention relates to a preparation method of Liuyueshuang black tea. Background technique [0002] Liuyueshuang, also known as Nanliu Jinu, is scientifically named Artemisia chinensis, Chrysanthemum. It is the whole herb with flowers of Artemisia anomala S.Moore of the Compositae plant. Xiaofanhua, Xiaoshi grass, etc., are recorded in "Compendium of Materia Medica" and many famous medical books: June Cream is "warm in nature" and can "digest food Invigorate the spleen, clear away heat and relieve summer heat, remove swelling and appetizers, promote blood circulation and remove blood stasis, thicken the stomach, relieve dysentery and open diaphragm, resist liver donation, benefit beauty, have good curative effects on coronary heart disease, chronic enteritis and colitis, and have good effects on Escherichia coli Shigella, Salmonella typhi and more than 10 kinds of bacteria have antibacterial effect." In particular, it emphasizes "relieving heat an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 黄士文戚荣荣戚敏施家威
Owner NINGBO QIJIASHAN TEA
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