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Processing method of tea that can be brewed in cold water at room temperature

A processing method and tea technology, applied in the direction of tea processing before extraction, etc., can solve the problems of having to wait for a long time before enjoying, taking 4-8 hours, etc.

Active Publication Date: 2018-04-10
王建章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing tea processing method is designed for the tea drinking method of brewing tea leaves with hot water. Hot water can make the tea leaves unfold quickly and release the fragrance and other ingredients contained in the tea leaves. It takes more than 4 to 8 hours for the tea to make the tea soup have a certain flavor, and the drinker has to wait for a long time before enjoying the cold brewed tea brewed by himself.

Method used

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  • Processing method of tea that can be brewed in cold water at room temperature
  • Processing method of tea that can be brewed in cold water at room temperature
  • Processing method of tea that can be brewed in cold water at room temperature

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Experimental program
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Effect test

Embodiment 1

[0039] The processing of embodiment one fresh tealeaves

[0040] Such as figure 1 As shown, the processing flow 1 of fresh tea leaves is as follows: take the fresh tea leaves 11 picked now, and perform the following processing steps: withering 12, enzyme treatment 13, stacking and fermenting 14, finishing 15, rolling 16, and drying 17. Each step is described in detail as follows.

[0041] Withering 12: There are two ways to wither in the sun or hot air; if the wither in the sun, spread the fresh tea leaves on a clean plastic cloth with a thickness of 3 to 5 cm, and expose them directly to the sun. Turn over once every 20 minutes until the fresh tea leaves are dehydrated by 15-20% (percentage by weight); Wither with hot air at 35-40°C, turn over the pavement once every 20 minutes, until fresh tea leaves are dehydrated by 15-20% (percentage by weight).

[0042] Enzyme treatment 13: First, add 10-15IU cellulase, 1-3IU lipase, and 3-5IU pectinase to 120ml reverse osmosis water ...

Embodiment 2

[0047] The processing of embodiment two old tea

[0048] Such as figure 2 As shown, the processing flow 2 of old tea is as follows: take commercially available old tea 21 that has been produced, and perform the following processing steps: enzyme treatment 22, stacking and fermentation 23, and drying 24. Each step is described in detail as follows.

[0049] Enzyme treatment 22: First, add 50-55IU cellulase, 5-10IU lipase, and 15-20IU pectinase to 300ml reverse osmosis water (pH value adjusted to 6), stir evenly and spray on 1 kg of commercially available products Finished tea leaves.

[0050] Stacking fermentation 23: Put the tea leaves that have been treated with enzymes in bamboo baskets (diameter 60cm×height 90cm) to ferment. The temperature of the tea fermentation center in the bamboo baskets is above 40°C, and the fermentation time is 4 hours (indoor temperature 30°C). ℃) to 8 hours (indoor temperature below 30 ℃), the completion of fermentation means that the chloroph...

Embodiment 3

[0052] The comparison of embodiment three tealeaves cold steeping effect

[0053] The fresh Wenshan Baozhong tea leaves that are now picked are processed with the tea processing method of Embodiment 1 (fresh tea group), and the Wenshan Baozhong tea leaves that have been produced according to the existing process are processed with the tea processing method of Embodiment 2 (old tea group), and take the commercially available Wenshan Baozhong tealeaves as the negative control group (negative control group) without the method of embodiment one and / or embodiment two, get 5 grams of each group of tealeaves respectively with 200ml normal temperature cold water ( About 25°C), observe the time for the tea leaves of each group to expand in cold water at room temperature, the time for the color change of the tea soup, and the time for the fragrance change. The time for the tea leaves to unfold in the water refers to the time when the tea leaves begin to unfold; the time for the color ch...

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Abstract

A method for processing tea leaves that can be brewed at room temperature. The untreated tea leaves are subjected to the steps of withering, enzyme treatment, stacking and fermentation, greening, rolling, and drying. The enzyme treatment uses cellulase, lipase and pectinase to Tea leaves are processed. In addition, for the tea leaves that have been dried, the steps of enzyme treatment, stacking fermentation, and drying are carried out, wherein the enzyme treatment uses cellulase, lipase and pectinase to treat the tea leaves.

Description

technical field [0001] The present invention relates to a tea processing method, in particular to a tea processing method that allows tea leaves to be rapidly unfolded in cold water at room temperature and releases ingredients in the tea leaves. Background technique [0002] Tea drinks occupy an indispensable place in Chinese food culture. The general tea drinking habit is to brew tea leaves with hot water, so that the ingredients in the tea leaves can be quickly released into the tea soup, so that you can enjoy the aroma and taste released by the tea leaves. However, brewing tea with hot water will easily release the tannic acid and caffeine in the tea. In addition to making the tea soup astringent, it may also cause a burden on the stomach wall of the tea drinker and affect sleep. [0003] In recent years, the tea drinking method of "cold brew tea" made by brewing tea leaves with cold water at room temperature has become popular. In addition to providing another choice of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 王建章余世宗余荣城
Owner 王建章