A kind of herbal tea made by handmade green tea and its preparation

A technology of herbal tea and its production method, which is applied in the field of herbal tea, and can solve problems such as broken branches, turbid color, leaf surface damage, etc., and achieve the effects of simple process, guaranteed integrity, and convenient operation

Active Publication Date: 2018-11-30
集智健康科技(广州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Picked tea leaves are directly roasted, and the dust on the leaf surface is directly left in the tea leaves during the roasting process, resulting in a lot of foam and cloudy color during the brewing process; The young shoots are picked directly and then fried, which will easily cause leaf damage and broken branches, which will directly affect the quality of the tea; in addition, the big-leaf tea is juicy, and the color of the brewed tea is strong, and it is refreshing and thirst-quenching in summer; Suitable for general consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The herbal tea that the handmade green tea of ​​this invention is made and its configuration comprises the following steps:

[0018] Step 1, picking fresh leaves, mainly four leaves;

[0019] Step 2, wash the leaf surface, wash it twice with spiral water flow, drain, and let the natural wind blow for 30-60 minutes;

[0020] Step 3, use a large pot of charcoal fire to fix the greens at a temperature of 180°C, spread them out and cool them naturally to room temperature at 28°C;

[0021] Step 4: Put your hands together and straighten, knead in the direction of time, but stop when the leaves curl (usually 7 minutes), and spread out the tea leaves;

[0022] Step 5, put it into the pot again and stir-fry, the temperature is 124°C, and the time is 6 minutes; out of the pot;

[0023] Step 6, cut the leaves, cut the four-leaf tea leaves out of the pot up and down, the upper two leaves are the young leaves and the lower two leaves are the roots of the big leaves; divided into y...

Embodiment 2

[0028] The herbal tea that the handmade green tea of ​​this invention is made and its configuration comprises the following steps:

[0029] Step 1, picking fresh leaves, mainly four leaves;

[0030] Step 2, wash the leaf surface, wash it twice with spiral water flow, drain it, and blow it with natural wind for 30 minutes;

[0031] Step 3, use a large pot of charcoal fire to fix the greens at a temperature of 165°C, spread them out and cool them naturally to room temperature at 25°C;

[0032] Step 4: Put your hands together and straighten, knead in the direction of time, but stop when the leaves curl (usually 6 minutes), and spread out the tea leaves;

[0033] Step 5, put it into the pot again and stir-fry, the temperature is 130°C, and the time is 7 minutes; out of the pot;

[0034] Step 6, cut the leaves, cut the four-leaf tea leaves out of the pot up and down, the upper two leaves are the young leaves and the lower two leaves are the roots of the big leaves; divided into y...

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PUM

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Abstract

The invention discloses a handmade green tea preparation method and a herbal tea prepared through the method. The method comprises the following steps: 1, picking fresh leaves mainly comprising four-leaf tea leaves; 2, cleaning leaf surfaces through helical water flow twice, draining, and blowing by using natural wind for 30-60min; 3, deactivating enzymes by using cauldron charcoal fire with the temperature of 165-180DEG C, and spreading for naturally cooling to normal temperature of 25-30DEG C; and 4, merging hands, stroking a pair of leaves, clockwise rolling (for 6-8min generally), stopping rolling when the leaf surfaces crimp, and spreading the tea leaves. The herbal tea comprises 46-54% of three dried big-leaf tea leaves, 28-30% of Angelica keiskei, 14-16% of lobed kudzuvine leaf, 2-4% of sliced ginger and 2-4% of mint. The method has the advantages of simple process and convenient operation; and big-leaf tea leaves have the characteristics of much juice, rich smell and bitter taste, so the herbal tea prepared by combining the big-leaf tea leaves with the locally produced lobed kudzuvine leaf, Angelica keiskei and sliced ginger has the summer heat clearing, thirst quenching, blood sugar lowering and blood circulation invigorating effects.

Description

technical field [0001] The invention relates to a kind of herbal tea prepared by handmade green tea and the preparation thereof. Background technique [0002] The tea juice in the mountainous area of ​​southern Anhui has many leaves and fat, which is fragrant and thirsty. Picked tea leaves are directly roasted, and the dust on the leaf surface is directly left in the tea leaves during the roasting process, resulting in a lot of foam and cloudy color during the brewing process; The young shoots are picked directly and then fried, which will easily cause leaf damage and broken branches, which will directly affect the quality of the tea; in addition, the big-leaf tea is juicy, and the color of the brewed tea is strong, and it is refreshing and thirst-quenching in summer; Suitable for general consumer groups. Contents of the invention [0003] The purpose of the present invention is to provide a kind of herbal tea prepared from handmade green tea without foam, complete branc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/14
Inventor 徐德邡
Owner 集智健康科技(广州)有限公司
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