Method for processing flower-fragrance type bulk tea

A processing method and a floral-flavored technology are applied in the processing field of floral-flavored bulk tea, which can solve problems such as poor absorption and utilization, and achieve the effects of rich amino acid content, reduced quality differences, and fresh taste.

Inactive Publication Date: 2015-03-25
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing processing methods of various teas are all conservative methods, only grasping the advantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A new type of processing method for flower-flavored bulk tea, which uses ordinary fresh buds and three or four leaves as raw materials, and the processing technology is spreading green—[shaking green—drying green] (repeat three to four times)—twisting—unblocking—fermentation —Molten heap—Sun exposure—Natural drying in the shade—Low temperature roasting.

[0037] Said raw material: common fresh tea leaves with one bud and three or four leaves are used as raw materials, and the season and variety are not limited.

[0038] The green spread: spread green in the indoor withering tank, the pile thickness is 10~15cm, every m 2 Spreading leaves is about 10Kg, and the spreading time is about 10 hours. During this period, the product is shaken, once every three hours or so, to make the water disperse evenly until the fresh leaves lose 65-70% of the water.

[0039] Shake green: use 110 type Huiguo machine, 20KG / set, shake green 5~8min, in order to make the content of tea leaves t...

Embodiment 2

[0050] A method for processing flower-flavored bulk tea, which uses ordinary fresh buds and three or four leaves as raw materials, and is made by the following steps: spreading green—shaking green—drying green—kneading—unblocking—fermentation—stacking—sun drying—natural Dry in the shade - bake at low temperature. The whole process must be carried out according to this step, without adding, reducing or changing procedures, otherwise the technical problems to be solved by the present invention cannot be solved and the technical effects of the present invention can be achieved.

[0051] The stall green is: pile thickness 10cm, every m 2 The weight of the leaves is 8Kg, and the time for spreading is 8 hours. During this period, the products to be prepared are shaken, once every 2 hours, until the water loss of fresh leaves reaches 65%.

[0052] The described shaking is as follows: use a Hui pot machine, 15KG / set, shake the greens for 5 minutes, and heat for 2 minutes when the sha...

Embodiment 3

[0064] A method for processing flower-flavored bulk tea, which uses ordinary fresh one bud and three or four leaves as raw materials, and is made by the following steps: spreading green—shaking green—drying green—kneading—unblocking—fermentation—stacking—sun drying— Natural drying - low temperature baking.

[0065] The stall green is: pile thickness 15cm, every m 2 The leaf is 12Kg, and the time for spreading is 12h. During this period, the product is turned and shaken once every 4 hours, until the fresh leaves lose 70% of their moisture.

[0066] The described shaking is: use a hui pot machine, 25KG / set, shake the greens for 8 minutes, and heat for 3 minutes when the shaking is about to end, at a temperature of 80°C.

[0067] Said airing is as follows: thinly spread the shaking green leaves into a thickness of 4 cm, and spread them in the air for 60 minutes.

[0068] The described shake green-air green operation can be repeated 3~4 times, lose to 65% to tealeaves moisture. ...

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PUM

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Abstract

The invention discloses a method for processing flower-fragrance type bulk tea. The method comprises the following steps of tedding fresh leaves, rocking green leaves, spreading, rolling, deblocking, fermenting, carrying out stack cover process, solarizing, drying naturally, and baking at a low temperature by taking common fresh tea braches with one bud and three or four leaves as raw materials. According to the invention, characteristics of six major tea types are combined, novel high-quality tea leaves are prepared, so that requirements for consumers can be met well; the prepared tea leaves are thin and solid in strip, are smooth in color, have yellow and red soup color, are mellow and sweet in taste, are pure sweet in aroma, have unique flower fragrance, and the bottom parts of the leaves are even red and green.

Description

technical field [0001] The invention relates to a processing method of floral-flavor bulk tea, which belongs to the technical field of black tea processing. Background technique [0002] Chinese people have a long history of drinking tea, dating back to the time when Shen Nong tasted a hundred herbs. After thousands of years of development, there are many varieties of tea trees, and the processing technology has been continuously improved over time, forming different tea qualities and styles. According to different production methods and quality differences, tea leaves are divided into six categories: green tea, oolong tea, white tea, yellow tea, dark tea, and black tea. [0003] Green tea refers to the finished product made from the new leaves of the tea tree without fermentation, and is processed by typical processes such as greening, rolling, and drying. Green tea has a long history, is the earliest tea, and is a traditional beverage in China. [0004] White tea refers...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCY02A40/90
Inventor 权鹏何小红李湘成练学燕张建波贾彦东陈岗陈丰君
Owner YIBIN CHUANHONG TEA IND GRP
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