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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

Active Publication Date: 2015-11-11
四川省农业科学院茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method draws on the method of preparing jasmine tea from green tea, and imparts the aroma of Tibetan tea through the principle of fragrance release from flowers and adsorption of tea leaves. However, the aroma of Tibetan tea prepared by this method is not transformed from the internal substances of the tea leaves. Slightly lower than the natural floral fragrance type (variety, process), and at the same time, the sensory quality of Tibetan scented tea obtained through scenting is easily affected by the selected scented flowers, thereby reducing the flavor quality of Tibetan tea itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of flower-flavored Tibetan tea, the specific processing steps are as follows:

[0031] Fresh leaves—spreading—sunning—greening—killing—kneading—unblocking—stacking—stir-frying—pressing bricks—melting—finished products.

[0032] Fresh leaves: Zhongcha 108, mainly one bud and five leaves, avoid rainwater leaves and leaves with diseased insects.

[0033] Spreading: Immediately after the fresh leaves enter the factory, spread them thinly to dissipate heat, with a thickness of 5-6cm.

[0034] Green drying: spread the finished product on a bamboo mat, and turn it lightly 2 to 3 times in the middle; sun green light is soft, the temperature is 25-30 ℃, until the tea leaves are dark green and dull, the grass gas fades and the fragrance of flowers begins to appear; it is advisable to dry green Finally, the tea leaves are left to stand for about 1 hour, with a thickness of 3-5 cm, until the water in the finished product is redistributed and enters the greening...

Embodiment 2

[0044] A processing method for flower-flavored Tibetan tea, the specific processing steps are as follows:

[0045] Fresh leaves—spreading—sunning—greening—finishing—kneading—unblocking—second greening—re-kneading—stacking—stir-frying—pressing bricks—alcoholization—finished products.

[0046] Fresh leaves: Zhongcha 302, mainly one bud and five leaves, avoid rainwater leaves and leaves with diseases and insects.

[0047] Spreading: Immediately after the fresh leaves enter the factory, spread them thinly to dissipate heat, with a thickness of 5-6cm.

[0048] Green drying: spread the finished product on a bamboo mat, and turn it lightly 2 to 3 times in the middle; sun green light is soft, the temperature is 25-30 ℃, until the tea leaves are dark green and dull, the grass gas fades and the fragrance of flowers begins to appear; it is advisable to dry green Finally, let the tea leaves stand for about 1 hour, with a thickness of 3 to 5 cm, until the water in the finished product is ...

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PUM

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Abstract

The invention discloses a flowery flavor type Tibetan tea processing method. The method comprises the steps that picked fresh tea leaves are spread for sun drying under the natural light condition, and fine manipulation and de-enzyming are carried out till the water content of the tea leaves is 55-65%; the de-enzymed tea leaves are rolled and deblocked, then pile fermentation is carried out on the tea leaves at the temperature of 45-55 DEG C till the tea leaves have no foreign flavor, the tea leaves are stir-fried, pressed into bricks and alcoholized, and therefore the finished product is obtained. According to the flowery flavor type Tibetan tea processing method, the Tibetan tea processing technology is effectively simplified, and the obtained Tibetan tea has certain flowery flavor and has the good drinking flavor.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing flower-flavored Tibetan tea. Background technique [0002] Tibetan tea is the main daily drink of most Tibetan compatriots. It is widely welcomed because of its various functions such as regulating and decomposing greasy, supplementing vitamins, etc. Tibetan tea has quality characteristics such as complete tea sticks, brown color, bright orange-red soup, pure aroma, old tea fragrance, and mellow taste. Studies have shown that Tibetan tea has physiological functions such as anti-cancer, weight loss, lowering blood fat, and inhibiting atherosclerosis. Efficacy, can be used as a daily drink. [0003] The traditional Tibetan tea processing process mainly includes: spreading, greening, rolling, stacking and drying, etc. The main problem of the existing Tibetan tea processing technology is that the whole processing process is too complicated, the processi...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/40
CPCY02A40/90
Inventor 王云马伟伟刘飞唐晓波李春华李兰英张厅尧渝刘东娜龚雪蛟
Owner 四川省农业科学院茶叶研究所
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