Flowery flavor type Tibetan tea processing method
A processing method and a flower-flavored technology are applied in the field of preparation of floral-flavored Tibetan tea, which can solve the problems of fresh spirituality, low persistence and coordination, influence on sensory quality, reduced flavor quality of Tibetan tea, etc. Flavor characteristics, soup color orange-red effect
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[0029] Example 1
[0030] A processing method for floral-flavored Tibetan tea, the specific processing steps are as follows:
[0031] Fresh leaves—spread out—sun-green—make green—fix green—knead—unblock—duile—fry-dry—press brick—aging—finished product.
[0032] Fresh leaves: Chinese tea 108, dominated by one bud and five leaves, no rain and diseased leaves.
[0033] Spreading: The fresh leaves are spread out to dissipate heat immediately after entering the factory, with a thickness of 5-6cm.
[0034] Drying: Spread the work-in-progress thinly on a bamboo mat, turning it gently for 2 to 3 times in the middle; the drying light is gentle, the temperature is 25-30 ℃, until the tea is dark green and dull, the grass odor decreases and the floral fragrance is suitable; Afterwards, the tea leaves are allowed to stand for about 1 hour, with a thickness of 3 to 5 cm, until the moisture in the product is redistributed and enters the greening process.
[0035] Greening: This process is completed in...
Example Embodiment
[0043] Example 2
[0044] A processing method for floral-flavored Tibetan tea, the specific processing steps are as follows:
[0045] Fresh leaves—spread out—sun green—make green—fix green—knead—unblock—two green—complex kneading—worst pile—frying dry—press brick—melting—finished product.
[0046] Fresh leaves: Chinese tea 302, mainly with one bud and five leaves, no rain and diseased leaves.
[0047] Spreading: The fresh leaves are spread out to dissipate heat immediately after entering the factory, with a thickness of 5-6cm.
[0048] Drying: Spread the work-in-progress thinly on a bamboo mat, turning it gently for 2 to 3 times during the drying; the drying light is gentle, the temperature is 25-30 ℃, until the tea is dark green and dull, the grassy smell is reduced and the floral fragrance is suitable; Then, the tea leaves are allowed to stand for about 1 hour, with a thickness of 3 to 5 cm, until the moisture in the product is redistributed and enters the greening process.
[0049] G...
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