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Temperature-varying baking method for Anxi tieguanyin

A baking method and Anxi iron technology, applied in the direction of pre-extraction tea treatment, can solve the problems of Anxi Tieguanyin's weak and unsustainable taste, severe bitterness and burnt taste, etc., to achieve a thin and unsustainable taste, sweet and smooth taste Smooth and improve the effect of tea aroma

Active Publication Date: 2014-09-24
XIAMEN TEA IMPORT & EXPORT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common disadvantages of the above two methods are: the baked Anxi Tieguanyin taste is weak and not lasting, the heat is too light, the bitterness and astringency are severe, or there is a burnt smell.

Method used

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  • Temperature-varying baking method for Anxi tieguanyin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select 10KG spring Anxi Tieguanyin tea and spread it evenly on the baking board.

[0027] Impurity removal stage: set the temperature at 140°C, turn on the machine and preheat for 20 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 140°C for 30 minutes. Turn the tea leaves once during this period.

[0028] Transformation stage: set the temperature at 165°C, and then raise the temperature to 165°C at a rate of 1°C / min, and last for 30 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0029] Shaping stage: set the temperature at 160°C, cool down to 160°C at a rate of 0.5°C / min, and last for 70 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0030] The roasted tea leaves were cooled and evenly stacked, and 5g was weighed for standard se...

Embodiment 2

[0032] Select 10KG spring Anxi Tieguanyin tea and spread it evenly on the baking board.

[0033] Impurities removal stage: set the temperature at 145°C, turn on the machine and preheat for 23 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 145°C for 35 minutes. Turn the tea leaves once during this period.

[0034] Conversion stage: set the temperature to 167°C, and then raise the temperature to 167°C at a rate of 0.8°C / min, and last for 35 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0035] Shaping stage: set the temperature to 163°C, cool down to 163°C at a rate of 0.3°C / min, and last for 75 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0036] The roasted tea leaves were cooled and stacked evenly, and 5g was weighed for standard se...

Embodiment 3

[0038] Select 10KG spring Anxi Tieguanyin tea and spread it evenly on the baking board.

[0039] Impurity removal stage: set the temperature at 150°C, turn on the machine and preheat for 30 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 150°C for 40 minutes. Turn the tea leaves once during this period.

[0040] Transformation stage: set the temperature at 170°C, raise the temperature to 170°C at a rate of 0.6°C / min, and last for 40 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0041] Shaping stage: set the temperature to 165°C, cool down to 165°C at a rate of 0.5°C / min, and last for 80 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0042] The roasted tea leaves were cooled and evenly stacked, and 5g was weighed for standard sensory e...

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Abstract

The invention discloses a temperature-varying baking method for Anxi tieguanyin. The method successively includes an impurity-removing stage, a converting stage and a forming stage. A temperature of the impurity-removing stage is 140-150 DEG C and a lasting time of the impurity-removing stage is 30-40 min; a temperature of the converting stage is 165-170 DEG C and a lasting time of the converting stage is 30-40 min; and a temperature of the forming stage is 160-165 DEG C and a lasting time of the forming stage is 70-80 DEG C. A temperature-increasing speed from the impurity-removing stage to the converting stage is 0.5-1 (DEG C) / min and a temperature-decreasing speed from the converting stage to the forming stage is 0.3-0.5 (DEG C) / min. Anxi tieguanyin baked through the method in the invention is round and plump in an external shape, is black in color, is rich and persistent in nectar fragrance, is smooth and sweet in taste and is distinct in quality characteristic. The baked Anxi tieguanyin is different from Da Hung Pao which is backed through a conventional baking method, is non-persistent and thin in taste and is heavy in bitter taste due to insufficient duration and degree of heating or has a burnt smell. Safety and tasting value of the tea is improved. Problems that a conventional baking process is single and quality of the tea cannot satisfy a demand of consumers are solved.

Description

technical field [0001] The invention belongs to the technical field of tea baking, and in particular relates to a temperature-variable baking method of Anxi Tieguanyin. Background technique [0002] Anxi Tieguanyin must go through the processes of cooling greens, drying greens, cooling greens, making greens (shaking greens and spreading them), frying greens, kneading, baking and picking to make finished products. Among them, roasting can dehydrate tea sugar, amino acid, and pectin into aroma components, and dehydration and saccharification occur; the heat of roasting volatilizes most of the low-boiling substances with green grass gas, and makes catechins produce isomers , increase the content of free catechin and trans-green leaf alcohol, and cause isomerization; heat promotes the oxidation and transformation of the three elements, which has a good impact on the color of the finished tea, the bottom of the leaf and the color of the soup, and the oxidation occurs; the roasted...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈健陈志雄郑斌陈锡章丘启彬李佳林加浪郑明芬
Owner XIAMEN TEA IMPORT & EXPORT
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