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Machining method for improving flat shaped red tea quality by green leaf rocking

A processing method and a technology for flat black tea, which are applied in the field of processing to improve the quality of flat black tea, and can solve the problems that cells are difficult to break and keep intact buds and leaves.

Active Publication Date: 2015-12-02
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For the above-mentioned problems existing in the prior art, the object of the present invention is to design and provide a kind of technical scheme of the processing method that improves the quality of flat black tea by shaking green, and it adopts the technology that shakes green processing broken bud leaf cell, solves the problem of flat black tea processing. During the process, the cells are difficult to break and the buds and leaves are difficult to keep intact, which makes the buds and leaves straight, greatly improving the shape of the flat black tea, and making a good quality flat black tea

Method used

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  • Machining method for improving flat shaped red tea quality by green leaf rocking
  • Machining method for improving flat shaped red tea quality by green leaf rocking
  • Machining method for improving flat shaped red tea quality by green leaf rocking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Selection of raw materials for fresh leaves: choose Yunnan large-leaf species; picking standard: single bud; the length of a single bud is required to be 2cm to 3cm, fresh, without damage, with fat and neat bud heads, and high enzyme activity;

[0021] 2) Spread the raw materials in step 1) on the withering rack, the withering thickness is 3cm-5cm, the ambient temperature is controlled at 24°C-28°C, the ambient humidity is controlled at 60%-70%, the withering time is 3h-5h, and it is turned once during the period , the water content of the withered leaves is reduced to 72% to 75%, and part of the green grass gas is lost, which improves the tea aroma;

[0022] 3) Transfer the raw materials of step 2) into the green shaker to crush the bud and leaf cells. The speed of the shaker is 60-65 rpm. The friction between the head and the wall of the shaking green machine barrel breaks the cells, and loses part of the grass gas, transforming part of the flower fragrance, and th...

Embodiment 2

[0029] 1) Selection of raw materials for fresh leaves: choose Yunnan large-leaf species; picking standard: single bud; the length of a single bud is required to be 3cm-4cm, fresh, without damage, with fat and neat bud heads, and high enzyme activity;

[0030] 2) Spread the raw materials in step 1) on the withering rack, the withering thickness is 3cm-5cm, the ambient temperature is controlled at 24°C-28°C, the ambient humidity is controlled at 60%-70%, the withering time is 3h-5h, and it is turned once during the period , the water content of the withered leaves is reduced to 72% to 75%, and part of the green grass gas is lost, which improves the tea aroma;

[0031] 3) Transfer the raw materials of step 2) into the green shaker to crush the bud and leaf cells. The speed of the shaker is 60-65 rpm. The friction between the head and the wall of the shaking green machine barrel breaks the cells, and loses part of the grass gas, transforming part of the flower fragrance, and the l...

Embodiment 3

[0038] 1) Selection of raw materials for fresh leaves: choose Yunnan large-leaf species; picking standard: single bud; the length of a single bud is required to be 2.5cm to 3.5cm, fresh, without damage, with fat and neat bud heads, and high enzyme activity;

[0039] 2) Spread the raw materials in step 1) on the withering rack, the withering thickness is 3cm-5cm, the ambient temperature is controlled at 24°C-28°C, the ambient humidity is controlled at 60%-70%, the withering time is 3h-5h, and it is turned once during the period , the water content of the withered leaves is reduced to 72% to 75%, and part of the green grass gas is lost, which improves the tea fragrance;

[0040] 3) Transfer the raw materials of step 2) into the green shaker to crush the bud and leaf cells. The speed of the shaker is 60-65 rpm. The friction between the head and the wall of the shaking green machine barrel breaks the cells, and loses part of the grass gas, transforming part of the flower fragrance...

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Abstract

A machining method for improving flat shaped red tea quality by green leaf rocking belongs to the field of tea machining and comprises following steps: (1) selecting a Yunnandaye variety single bud fresh leaf raw material; (2) withering the raw material; (3) transferring the withered raw material into a green leaf rocking machine for crushing bud leaf cells; (4) placing the crushed raw material into a fermentation box for fermenting; (5) flattening the fermented raw material; (6) drying and improving flavor of the flattened raw material. According to the machining method for improving flat shaped red tea quality by green leaf rocking, Yunnandaye variety single buds are taken as a raw material which is uniform in size, the Yunnandaye variety raw material contain rich components, which is favorable for fermenting tea leaves; a technique of performing green leaf rocking on the crushed bud leaf cells, the problems that cells are hard to crush and complete buds and leaves are hard to keep in a flat shaped red tea machining process are solved, the buds and leaves are straight and stiff, the shape of flat shaped red tea is greatly improved and the flat shaped red tea with good quality is made.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a processing method for improving the quality of flat black tea by shaking green tea. Background technique [0002] In recent years, the domestic consumer market tends to be diversified. my country, as the main producer of green tea, has also set off a "black tea fever", which has led to an increase in the output and demand of black tea year by year, and the phenomenon of "green to red" is more common in the country. The emergence of tea-producing areas has also solved the poor utilization rate of some summer and autumn teas. The domestic sales of black tea in China have also risen sharply, driving the economic benefits of local tea. With the diversification of consumer demand, some characteristic black teas among the famous and high-quality black teas, such as spiral black tea, needle-bud black tea, bar-shaped black tea, and granular black tea, are gradually emerging. The concept o...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 江和源王伟伟江用文张建勇
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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