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Preparation method of mingyuan quhao (Chinese character) tea

A production method, Quhao technology, applied in tea treatment before extraction, climate change adaptation, etc., can solve problems such as lack of taste, achieve the effect of enriching the taste of tea soup, increasing the aroma of tea leaves, and rich aroma

Inactive Publication Date: 2015-08-19
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] During the single-bud production process of large-bud tea such as Fuding Dahao, the shape is often upright and beautiful, but the taste is insufficient.

Method used

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  • Preparation method of mingyuan quhao (Chinese character) tea
  • Preparation method of mingyuan quhao (Chinese character) tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] Embodiment: A kind of tea-making process of Mingyuan Quhao tea:

[0020] 1. Variety selection: Fuding Dahao, Fuyun No. 6 and other tea tree varieties with large buds and many cents are used as the main source of raw materials;

[0021] 2. Picking standard: in early spring, pick standard single buds of the same size;

[0022] 3. Tea green spreading: the spreading time is about 6 hours. After the fresh leaves are picked, spread them in the green storage tank at about 2cm for 1 hour, transfer them to an outdoor single-layer thin spread for 20-30 minutes (avoid direct light), and then spread them indoors at about 2cm for about 4-5 hours;

[0023] 4. Finishing and cooling: use a roller to finish, the injection volume is 0.8-1kg / min, and the time is about 30s. The temperature at the leaf inlet reaches about 130°C, and the temperature at the leaf outlet drops to 90°C. Then the thickness is about 2cm, spread evenly for 20 minutes;

[0024] 5. Kneading and shaping: 30-type k...

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Abstract

The invention discloses a preparation method of a mingyuan quhao (Chinese character) tea and provides a set of intact mingyuan quhao tea preparation technology from fresh tea leaf material screening to processing and making to picking up and removing low-quality tea leaves and warehousing. The processed mingyuan quhao tea is curly and strong in appearance, is covered with villus, and is jade green, even and unifrom, elegant and long-lasting in fragrance, verdant and bright in tea soup, fresh in taste, and verdant and even in infused leaf; the fine tea with superior appearance, soup, fragrance and quality meets the requirements of tea lovers with high quality requirements; and due to the semi-mechanized large-scale operation mode, the tea garden operating incomes of tea enterprises and tea growers can also be improved.

Description

technical field [0001] The invention relates to the technical field of tea processing technology, in particular to a mechanical processing method of Mingyuan Quhao tea. Background technique [0002] During the single-bud production process of large-bud tea such as Fuding Dahao, the shape is often upright and beautiful, but the taste is insufficient. In the process of tea making by adopting this technology, sun-drying and rolling processes are added to promote the volatilization of low-aromatic substances in the buds and leaves during the spreading process, and at the same time moderately destroy the cells of the buds and leaves, so that the made dry tea is curly, fat and draped in appearance. In the process of brewing, it can also show the endogenous characteristics such as erect and neat buds and leaves, light green and bright soup color, fresh and refreshing taste, and strong floral fragrance. Contents of the invention [0003] Purpose of the invention: the purpose of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 王润贤吕梅张远勤刘海洋高起荣熊伟葛晋纲
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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