Tea leaves and preparation method thereof

A technology for tea and fresh leaves, applied in the field of tea and its preparation, can solve the problems of disappearance, lowering the grade of tea, influence of tea tasting, etc., and achieve the effect of shortening production cost, improving tea quality and good integration.

Inactive Publication Date: 2015-04-29
王丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh leaves spread alone are mainly chestnut-flavored. The fragrance is single and too weak. After a period of storage, the tea leaves will disappear completely.
Flower scenting, the flowering period does not match the tea picking period, and the tea needs to be processed immediately after picking, the storage cost of dried flowers is high, and it is easy to mildew, and the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1: Yuexi Cuilan and its preparation method

[0025] Pick one bud, one leaf and one bud and two leaves, and place the picked fresh tea leaves and Maoxiang fresh leaves on the first and second support layers of the spreading bed and spread them until the tea color starts to change. Dark, Maoxiang’s spreading thickness is 0.5~1cm, and the spreading thickness of fresh tea leaves is 2~3cm; after spreading, the tea leaves are directly put into an oven at 200℃, and the hot air is turned and dried for 8 minutes; after the hot air is dried, the tea leaves are put in After blanching in boiling water for 1 min, take out the centrifuge and dehydrate and drain. After draining, put it in a round pot and turn it manually. Control the temperature of the pot wall to 110℃, turn the leaves for 25 minutes, and place the tea in a twisting machine while it is hot. After kneading, the tea leaves are sent to the arranging machine for arranging, and then the tea leaves and the dry hair fra...

Example Embodiment

[0026] Example 2: Yuexi Cuilan and its preparation method

[0027] Pick one bud and one leaf and one bud and two leaves, and spread the picked fresh leaves on bamboo mats until the moisture content drops to 75%. After spreading, send the tea directly into the oven at 200°C , Hot air turning and drying for 8 minutes; after hot air drying, put the tea leaves in boiling water for 50 seconds, then remove them from the centrifuge and centrifuge for dehydration and drain. After draining, place them in a round pot and turn them manually to make them. Control the pot wall temperature to 110℃ and turn the leaves for 25 minutes. After finishing, put the tea leaves in a kneading machine while they are hot for kneading. After kneading, send the tea leaves to the sorting machine for sorting, and then spread the tea leaves and dry hair fragrant on the first and second sides of the spreading bed used in the front. On the support layer, the spreading thickness of the dry hair fragrant is 0.5-1cm...

Example Embodiment

[0028] Example 3: Yuexi Cuilan and its preparation method

[0029] Pick the fresh leaves with one bud and one leaf and one bud and two leaves. Spread the picked fresh tea leaves on a bamboo mat until the moisture content drops to 60%. After spreading, put the tea leaves in boiling water and blanch them for 1 min. Leave the centrifuge to dehydrate and drain. After draining, send the tea leaves directly into the oven at 120°C, with hot air turning and drying for 8 minutes; after the hot air is dried, place them in a round pot and turn them manually to finish, control the pot wall temperature to 140°C, turn the leaves 15min, after finishing, place the tea leaves in a kneading machine while it is hot for kneading. After kneading, send the tea leaves to the sorting machine for sorting, and then spread the tea leaves and dry hair incense on the first and second sides of the spreading bed. On the second support layer, the spreading thickness of dry hair fragrant is 0.5-1cm, and the spre...

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Abstract

The invention relates to tea leaves and a preparation method thereof. The tea leaves are prepared by adopting one or more measures in the following steps A1 to A4: A1, spreading picked fresh isodon japonicus leaves and fresh tea leaves together; A2, mixing the picked fresh isodon japonicus leaves and fresh tea leaves together for performing fixation; A3, drying the tea leaves subjected to fixation and dried isodon japonicus or isodon japonicus subjected to fixation together; and A4, performing cryogenic ripening on the dried tea leaves and dried isodon japonicus together. The tea leaves prepared by using the preparation method disclosed by the invention have isodon japonicus flavor; and the tea leaves are excellent in quality of color, aroma and taste, particularly, the tea leaves have the aroma quality far superior to that of conventional Chinese chestnut aroma type or flower fragrance type tea leaves, and are well received by industry insiders.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a tea and a preparation method thereof. Background technique [0002] Maoxiang (also known as Maoxiang, a wild herb that grows in the hilly thatch areas of Anhui and Yuexi), is a kind of sage grass, which can emit a more elegant fragrance than the general sage grass, and can refresh the mind Eye-catching and memorable, the main component of its fragrance is volatile oil, which is different from the general fragrance of flowers and grasses. Local people often pick its buds during the Qingming Festival to make maoxiangba, which has a pleasant taste and outstanding aroma, and has good health effects. [0003] Tea, a part of Chinese traditional culture, has been passed down for thousands of years. Tea pursues color, aroma and taste, that is, the color of tea leaves, tea soup, tea bar shape, tea leaves, the aroma of tea soup, and the taste of tea soup. The color and taste have been abl...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/06
Inventor 王丽
Owner 王丽
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