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Tea preparation method

A technology for tea, drying green and preserving fragrance, applied in the direction of tea treatment before extraction, etc.

Inactive Publication Date: 2015-08-19
云南龙润茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people pay more and more attention to health, and Pu'er tea has also entered people's lives. Its health care function has been recognized by more and more people. The collection of raw tea and the drinking of cooked tea are also Then it became widespread, but after people got used to the taste of green tea, black tea and other teas, the aged fragrance of Pu'er could not be accepted to a certain extent. "flavor" and other adjectives to describe the aged fragrance of Pu'er

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0033] Make tea of ​​the present invention as follows:

[0034] (1) Dry green and keep fragrant: freshly picked Yunnan large-leaf tea leaves in spring, put the tea leaves in the green storage room, spread the tea leaves on the withering trough, and use a 720KW fan to blow the tea leaves to Soft, can smell obvious floral fragrance;

[0035] (2) Fixing: In the drum fixing machine, add tea leaves after the machine is preheated to 100-120°C, continue to heat up to 200°C, and keep the leaf temperature at 80°C until it is completely killed;

[0036] (3) Kneading: use tea kneading machine to carry out cell crushing and kneading according to the principle of gentle tenderness of young leaves and heavy kneading of old leaves, and the rolling rate has reached ≥ 85% and the cell crushing rate is 45%;

[0037] (4) Low-temperature drying: in an environment with a temperature of 75°C, an air flow rate of 4.5L / min, and a relative humidity of 50%, dry the rolled tea leaves until the water co...

Embodiment 2

[0045] Make tealeaves of the present invention according to the following steps:

[0046] (1) Dry green and keep the fragrance: put the freshly picked tea leaves in the green storage room, spread the tea leaves on the withering tank, use a 770KW fan, and blow the tea leaves at 30°C until they are soft and can smell the obvious flower fragrance;

[0047] (2) Fixing: In the drum fixing machine, add tea leaves after the machine is preheated to 120°C, continue to heat up to 200°C, and keep the leaf temperature at 90°C until it is completely killed;

[0048] (3) Kneading: use tea kneading machine to carry out cell crushing and kneading according to the principle of gentle tenderness of young leaves and heavy kneading of old leaves, and the rolling rate has reached ≥ 85% and the cell crushing rate is 60%;

[0049] (4) Low-temperature drying: In an environment with a temperature of 80°C, an air flow rate of 5L / min, and a relative humidity of 55%, dry the rolled tea leaves until the w...

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Abstract

The present invention discloses a tea preparation method which includes the following steps: air-drying and withering, aroma conserving, enzyme deactivating, rolling, low temperature drying, baking with fire to keep aroma, uniformly pushing, and screening. The whole process is conducted without complete fermentation, and thus the tea has original ecological fresh mouth feel of green tea. Meanwhile, the tea produced by the process also has the characteristics of pu'er raw tea as "more mature pu'er raw tea is more fragrant", and has enhanced fresh mouth feel and higher collection value compared to black tea. The soup color of the tea is different from that of black tea, pu 'er raw tea and pu 'er ripe tea. With the increasing of soaking times, the tea soup color changes from golden yellow and transparent to orange red and bright and then to golden yellow and transparent.

Description

Technical field: [0001] The invention relates to a method for preparing tea. Background technique: [0002] Pu-erh tea is loose tea and pressed tea made from Yunnan big-leaf sun-dried green tea in the Pu-erh tea area as raw material and processed through post-fermentation. The appearance is brownish red, the inner substance is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaf is brownish red. There are raw tea and cooked tea. Raw tea is naturally fermented, while cooked tea is artificially ripened. With the improvement of people's living standards, people pay more and more attention to health, and Pu'er tea has also entered people's lives. Its health care function has been recognized by more and more people. The collection of raw tea and the drinking of cooked tea are also Then it became widespread, but after people got used to the taste of green tea, black tea and other teas, the aged fragrance of Pu’er was una...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 焦家良李行高众邱智杨贵良
Owner 云南龙润茶业集团有限公司
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