Preparation method of winter tea

A technology for winter tea and tea leaves, applied in the field of black tea processing, can solve the problem of not being winter tea, etc.

Inactive Publication Date: 2015-03-25
BAOSHAN CHANGNING HONG TEA GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is almost no sales of commercial tea made from it.
And the winter tea on the market is still a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) The tea hills in Changning County, Baoshan District, Lancang River Basin, Yunnan Province, are selected at an altitude of about 2,500 meters, and the tea trees are harvested for more than three years; new buds are harvested during the autumnal equinox, and the new buds are used to prepare traditional black tea. Then strengthen the management of water, fertilizer and pests to promote the further growth of tea trees;

[0024] 2) Fresh tea leaves with at least one leaf and one heart harvested after the autumnal equinox 10 days after the winter solstice;

[0025] 3) The tea leaves were refrigerated at -2°C for 3 hours, and then aired in a closed sterile environment for 6 hours at a temperature of 16°C and a humidity of 85%; after airing, the moisture content of the tea leaves was kept above 70%;

[0026] 4), then:

[0027] Withering: place the tea leaves in a dry and cool place with a leaf thickness of 2-3cm, and wither at an ambient temperature of 15-25°C for 12-16 hou...

Embodiment 2

[0032] 1) The tea hills in Changning County, Baoshan District, Lancang River Basin, Yunnan Province, are selected at an altitude of about 2,500 meters, and the tea trees are harvested for more than three years; new buds are harvested during the autumnal equinox, and the new buds are used to prepare traditional black tea. Then strengthen the management of water, fertilizer and pests to promote the growth of tea trees;

[0033] 2) From the winter solstice, fresh tea leaves with at least one leaf and one heart will be harvested after the autumnal equinox;

[0034] 3) The tea leaves were refrigerated at 0°C for 2 hours, and then aired in a closed sterile environment for 8 hours at a temperature of 12°C and a humidity of 90%; after airing, the moisture content of the tea leaves remained above 76%;

[0035] 4), then:

[0036] Withering: Place the tea leaves in a dry and cool place with a leaf thickness of 2-3cm, and wither for 16 hours at an ambient temperature of 15-25°C, turning ...

Embodiment 3

[0041] 1) Select the tea hills in the Simao area of ​​the Lancang River Basin in Yunnan Province at an altitude of about 3,000 meters, and harvest tea trees for more than three years; pick off the new buds during the autumnal equinox, and then strengthen the management of water, fertilizer, diseases and insect pests;

[0042] 2) Fresh tea leaves with at least one leaf and one heart harvested after the autumnal equinox one week after the winter solstice;

[0043] 3) The tea leaves were refrigerated at -2°C for 4 hours, and then aired in a closed sterile environment for 7 hours at a temperature of 14°C and a humidity of 95%; after airing, the moisture content of the tea leaves remained above 70%;

[0044] 4), then:

[0045] Withering: Put the tea leaves in a dry and cool place with a leaf thickness of 2-3cm, and wither for 12 hours at an ambient temperature of 15-25°C, stirring once during this period, until the water content of the tea leaves reaches 62%;

[0046] Kneading: kn...

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PUM

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Abstract

The invention relates to tea processing, particularly relates to black tea processing, and aims at providing a preparation method of a 'dongzhihong' tea. The method comprises the following steps: 1) selecting raw materials from the region of higher than 2500mm in Lancang river basin of Yunnan, harvesting the tea tree of more than three years, picking off buds at the autumnal equinox, and then strengthening management on water, fertilizers, plant diseases and insect pests; 2) harvesting the tea leaves with at least one leaf and one core growing after autumnal equinox within 15 days after the winter solstice; 3) refrigerating the tea leaves at -2 DEG C to 0 DEG C for 2-4 hours, and then airing in a sealed sterile environment at 12-16 DEG C for 6-8 hours, wherein the humidity is 85%-90%; and 4) processing the tea leaves according to a conventional process, so as to obtain the finished tea. The 'dongzhihong' is rich in appearance, golden in soup, charming in fragrance, sweet and mellow, and is the best in black tea in color, smell and taste; a golden tip is exposed; and the winter tea has special effects of whetting the appetite, tonifying the spleen, helping digestion, protecting against cold, warming the stomach, tonifying the body, and enhancing the immunity.

Description

technical field [0001] The invention relates to tea processing, in particular to black tea processing. Background technique [0002] Black tea is a fully fermented tea, named for its red tea soup and leaves after brewing. Well-known black tea varieties in China include Keemun black tea and Dianhong. Black tea is made from fresh leaves and refined through a series of processes such as withering, rolling, fermenting, and drying. [0003] No matter black tea or green tea, jasmine tea in the prior art, the raw material that adopts is all fresh leaves in spring, summer or autumn, especially spring is generally considered to be top grade. In winter, because the temperature is low, the tea tree hardly grows, and there is no source of raw materials; or in some areas, a small amount of fresh leaves occasionally have a significant astringent taste (see CN1484495A). Therefore, there is almost no sales of commercial tea made from it. And the winter tea on the market is still autumn ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 田稳荣
Owner BAOSHAN CHANGNING HONG TEA GRP
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