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A soft and sweet Tieguanyin with positive floral fragrance and its preparation method

A production method and technology of Tieguanyin, applied in the direction of tea processing before extraction, can solve problems such as poor quality of Tieguanyin

Active Publication Date: 2017-12-19
洪治
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of poor quality of Tieguanyin at present, the present invention proposes a Tieguanyin with positive floral fragrance, soft and sweet taste and its production method, so as to achieve the purpose of improving the quality of Tieguanyin as a whole

Method used

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  • A soft and sweet Tieguanyin with positive floral fragrance and its preparation method
  • A soft and sweet Tieguanyin with positive floral fragrance and its preparation method
  • A soft and sweet Tieguanyin with positive floral fragrance and its preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0029] (1) Picking of fresh leaves can be done all year round, and picking is not carried out on rainy days, and green leaves are usually picked in the afternoon. It is 4 hours to begin to carry out (second) step sun-drying time after fresh leaf plucking finishes.

[0030] (2) Dry green, spread the fresh leaves evenly on a bamboo sieve with a thickness of 2 cm, and dry them with soft sunlight or reflected sunlight for 1 hour. Sunshine can evaporate part of the water, remove the green smell and help to improve the aroma of tea and promote the water-free fermentation of tea.

[0031] (3) air blue and blue, fresh leaf is put into indoor, and indoor temperature 15 degrees, humidity is 80%, and the time of air blue and blue is 7.5 hours. Airing is the process of volatilizing moisture, water removal from fresh leaves, slow fermentation, and the formation and accumulation of tea content.

[0032] (4) Shaking green, shaking green is to put green leaves into a bamboo basket driven by...

Embodiment 2

[0048] (1) Picking of fresh leaves can be done all year round, and picking is not carried out on rainy days, and green leaves are usually picked in the afternoon. It is 2 hours to begin to carry out (second) step sun-drying time after fresh leaf plucking finishes.

[0049] (2) Dry green, spread the fresh leaves evenly on a bamboo sieve with a thickness of 2 cm, and dry them with soft sunlight or reflected sunlight for 1 hour. Sunshine can evaporate part of the water, remove the green smell and help to improve the aroma of tea and promote the water-free fermentation of tea.

[0050] (3) air blue and green, fresh leaf is put into indoor, and indoor temperature 18 degrees, humidity is 70%, and the blue and blue air time of airing is 7 hours. Airing is the process of volatilizing moisture, water removal from fresh leaves, slow fermentation, and the formation and accumulation of tea content.

[0051] (4) Shaking green, shaking green is to put green leaves into a bamboo basket dri...

Embodiment 3

[0067] (1) Picking of fresh leaves can be done all year round, and picking is not carried out on rainy days, and green leaves are usually picked in the afternoon. It is 2 hours to begin to carry out (second) step sun-drying time after fresh leaf plucking finishes.

[0068] (2) Dry green, spread the fresh leaves evenly on a bamboo sieve with a thickness of 2 cm, and dry them with soft sunlight or reflected sunlight for 1 hour. Sunshine can evaporate part of the water, remove the green smell and help to improve the aroma of tea and promote the water-free fermentation of tea.

[0069] (3) air blue and green, fresh leaf is put into indoor, and indoor temperature is 22 degrees, and humidity is 70%, and the blue and blue air time of airing is 6 hours. Airing is the process of volatilizing moisture, water removal from fresh leaves, slow fermentation, and the formation and accumulation of tea content.

[0070] (4) Shaking green, shaking green is to put green leaves into a bamboo bas...

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Abstract

The invention belongs to the field of tea processing. In order to solve the problem that the quality of Tieguanyin is generally not good at present, the present invention proposes a kind of Tieguanyin with positive flavor, soft and sweet fragrance of flowers and its production method. Drying and other steps; among them, drying green, the temperature is 15-28 degrees, the humidity is 50%-80%, and the time is 5-8 hours; shaking green, the first time, the time is 3 minutes; the second time, the time is 5 minutes; the third time, the time is 10 minutes; the fourth time, the time is 15‑30 minutes; the interval between each shake is 1‑2 hours. The color, fragrance and other qualities of the Tieguanyin made by the method of the invention are all excellent.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to Tieguanyin with positive floral fragrance, soft and sweet taste and a preparation method thereof. Background technique [0002] Tieguanyin is a semi-fermented tea, originally produced in Anxi County, Fujian Province. Anxi Tieguanyin has an annual output of 57,000 tons and an annual output value of 8.5 billion yuan. It is an important member of the oolong tea family. The traditional production methods of Tieguanyin include: picking greens, drying greens, drying greens, shaking greens, killing greens, wrapping and drying. Picking fresh leaves is called Caiqing; drying fresh leaves is called sunning; spreading fresh leaves indoors is called drying green; shaking green is to put fresh leaves in bamboo baskets, which are driven by a motor to rotate at high speed, and fresh leaves are connected with bamboo baskets and fresh leaves. Repeated collision and friction with fresh l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 洪治
Owner 洪治