Production process of novel yellow Maojian tea

A production process and tea hair technology are applied in the field of production technology of new-type yellow tea hair tip to achieve the effects of fresh taste, unique style, and favorable promotion and application.

Active Publication Date: 2014-12-10
HUNAN JUSN YINZHEN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to improve and innovate on the shortcomings and problems existing in the background technology, to provide a solution to the technical problems in the production of yellow tea, to improve the characteristics of the endoplasm of yellow tea, to significantly improve the aroma of the endoplasm, and to make the soup orange-yellow Bright, fresh and mellow taste, the production process of Maojian, a new type of yellow tea that is deeply loved by consumers and tea lovers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Select fresh Jinxuan tea leaves with excellent quality as raw materials.

[0022] 2. Picking and protection of fresh leaves: The standard for picking fresh leaves is single bud, one bud, one or two leaves, and high-quality buds and leaves that are fat, young, and free from diseases and insect pests are required. No rainwater, dew and fresh leaves are collected. Keep the buds and leaves intact, no mechanical damage, no reddening, and ensure freshness, tenderness, uniformity and clarity. During the picking and transportation of fresh leaves, appropriate amount of bamboo containers should be used to store them, so as not to pile up buds, to protect from the sun, to avoid mechanical damage and reddening due to heat.

[0023] 3. Withering: spread the selected fresh tea raw materials evenly on the withering tank, the thickness of the leaves is about 2cm, and the amount of leaves is 2.0kg / m 2 Around 25°C, the relative humidity is 60%; the withering time is 16 hours, ...

Embodiment 2

[0035] 1. Select fresh Jianbo yellow tea leaves with excellent quality as raw materials.

[0036] 2. Picking and protection of fresh leaves: The standard for picking fresh leaves is single bud, one bud, one or two leaves, and high-quality buds and leaves that are fat, young, and free from diseases and insect pests are required. No rainwater, dew and fresh leaves are collected. Keep the buds and leaves intact, no mechanical damage, no reddening, and ensure freshness, tenderness, uniformity and clarity. During the picking and transportation of fresh leaves, appropriate amount of bamboo containers should be used to store them, so as not to pile up buds, to protect from the sun, to avoid mechanical damage and reddening due to heat.

[0037] 3. Withering: Spread the selected fresh tea raw materials evenly on the curtain-type storage and spreading equipment. The thickness of the leaves is about 2cm, and the amount of leaves is 2.0kg / m 2Around 25°C, the relative humidity is 70...

Embodiment 3

[0049] 1. Select the fresh Quan Ye Qi tea leaves with excellent quality as raw materials.

[0050] 2. Picking and protection of fresh leaves: The standard for picking fresh leaves is single bud, one bud, one or two leaves, and high-quality buds and leaves that are fat, young, and free from diseases and insect pests are required. No rainwater, dew and fresh leaves are collected. Keep the buds and leaves intact, no mechanical damage, no reddening, and ensure freshness, tenderness, uniformity and clarity. During the picking and transportation of fresh leaves, appropriate amount of bamboo containers should be used to store them, so as not to pile up buds, to protect from the sun, to avoid mechanical damage and reddening due to heat.

[0051] 3. Withering: Spread the selected fresh tea raw materials evenly on the curtain-type storage and spreading equipment. The thickness of the leaves is about 3cm, and the amount of leaves is 2.0kg / m 2 About 25°C, the relative humidity is 7...

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PUM

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Abstract

The invention relates to a production process of novel yellow Maojian tea. The production process comprises the procedures of material sorting, withering, rolling, primary heap-yellowing, primary drying (namely fixation by hot wind), secondary heap-yellowing, secondary rolling, secondary roasting, and drying. The production process of the novel yellow Maojian tea has the beneficial effects of unique style and simple process, and is easy to handle and beneficial to popularization and application; the procedure of moist heat heap-yellowing after the fixation during the preparation of traditional yellow tea is changed into a procedure of enzymatic yellowing before the fixation in the process disclosed by the invention, and the withering procedure is added; fermentation-type fragrance, fresh taste and sweet aftertaste of the traditional yellow tea are preserved, the fragrance of the yellow tea is greatly enhanced by virtue of the yellowing procedure, and a novel product with the unique style is produced; the internal and external qualities of the traditional yellow tea are adequately embodied, the concept of people that the traditional yellow tea is weak in fragrance and taste is changed, and fixation procedure by a roller is changed into the fixation procedure by the hot wind and a primary heaping process, so that the working efficiency is greatly improved. Therefore, the production process of the novel yellow Maojian tea is very valuable and is suitable for being generalized and applied.

Description

[0001] technical field [0002] The invention relates to the technical field of tea processing, in particular to a manufacturing process of a novel yellow tea tip. Background technique [0003] Yellow tea is one of the six major teas in my country. Craft yellow tea evolved from fried green tea around 1570 AD. The quality of yellow tea is unique, the soup color is apricot yellow, and the taste is mellow. Stuffy yellow is the main characteristic of yellow tea making method. The production of yellow tea is similar to that of green tea, the difference is that there is an additional process of stuffing yellow. Green tea is unfermented tea, while yellow tea is fermented tea. Yellow tea is developed from green tea, and the special "stuffy yellow" process has created its unique three-yellow quality characteristics of "dry tea yellow, soup color yellow, and leaf bottom yellow". In addition, compared with green tea, yellow tea has a mellower taste and does not have the bitter tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
Inventor 王准赵永利邓志斌
Owner HUNAN JUSN YINZHEN TEA IND
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