Preparing method for Tieguanyin black tea and prepared Tieguanyin black tea

A technology of Tieguanyin black tea and Guanyin black tea, which is applied in tea processing before extraction, can solve the problems of not being able to obtain quality, and achieve the effect of shortening the baking time, avoiding getting angry, and having a sweet and mellow taste

Inactive Publication Date: 2015-12-02
ZHANGZHOU GUANGZHAOREN TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, preparing Tieguanyin black tea with the techn

Method used

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  • Preparing method for Tieguanyin black tea and prepared Tieguanyin black tea
  • Preparing method for Tieguanyin black tea and prepared Tieguanyin black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw materials are taken from the organic Tieguanyin planted in the Guangguangren tea garden. Fresh, clean and pollution-free leaves are selected, and the leaves are one bud and one leaf.

[0032] 1. Withering:

[0033] The thickness of the spread leaves is about 10cm. According to the old and tender conditions of the fresh leaves, "thin spread of young leaves" and "thick spread of old leaves" are adopted; water leaves and dew leaves should be spread thinly. When spreading the leaves, shake them loose and flatten them into a fluffy state, keeping the thickness consistent. Withering takes the leaf moisture content of 60%-64% as the moderate standard, and its sensory characteristics are: the leaf surface loses luster, the leaf color is dark green, and the grass gas is reduced; Group, let go to loosen slowly. (The degree of withering should be moderate and heavy):

[0034] 2. Kneading:

[0035] It is advisable to fill the kneading bucket naturally with the amount of...

Embodiment 2

[0044]The raw materials are taken from the organic Tieguanyin planted in the Guangguangren tea garden. Fresh, clean and pollution-free leaves are selected, and the leaves are one bud and one leaf.

[0045] 1. Withering:

[0046] The thickness of the spread leaves is about 10cm. According to the old and tender conditions of the fresh leaves, "thin spread of young leaves" and "thick spread of old leaves" are adopted; water leaves and dew leaves should be spread thinly. When spreading the leaves, shake them loose and flatten them into a fluffy state, keeping the thickness consistent. Withering takes the leaf moisture content of 60%-64% as the moderate standard, and its sensory characteristics are: the leaf surface loses luster, the leaf color is dark green, and the grass gas is reduced; Group, let go to loosen slowly. (The degree of withering should be moderate and heavy):

[0047] 2. Kneading:

[0048] It is advisable to fill the kneading bucket naturally with the amount of ...

Embodiment 3

[0057] The raw materials are taken from the organic Tieguanyin planted in the Guangguangren tea garden. Fresh, clean and pollution-free leaves are selected, and the leaves are one bud and one leaf.

[0058] 1. Withering:

[0059] The thickness of the spread leaves is about 10cm. According to the old and tender conditions of the fresh leaves, "thin spread of young leaves" and "thick spread of old leaves" are adopted; water leaves and dew leaves should be spread thinly. When spreading the leaves, shake them loose and flatten them into a fluffy state, keeping the thickness consistent. Withering takes the leaf moisture content of 60%-64% as the moderate standard, and its sensory characteristics are: the leaf surface loses luster, the leaf color is dark green, and the grass gas is reduced; Group, let go to loosen slowly. (The degree of withering should be moderate and heavy):

[0060] 2. Kneading:

[0061] It is advisable to fill the kneading bucket naturally with the amount of...

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Abstract

The invention relates to the technical field of tea processing, in particular to a preparing method for Tieguanyin black tea and the prepared Tieguanyin black tea. The method is simple, convenient to use and easy to implement, and the prepared Tieguanyin black tea is fresh and sweet in fragrance and rich and durable in honey fragrance and fruity fragrance; the liquor color is red, bright and clear; the flavor is fresh, sweet and mellow, and the sweet after taste is long; a leave bottom is evenly and uniformly spread and is red and bright. The method is suitable for preparing organic Tieguanyin black tea, and the prepared product is rich in nutrition and is sweeter after entering the mouth and better in sweet after taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production method of Tieguanyin black tea and the produced Tieguanyin black tea. Background technique [0002] Tieguanyin is an oolong tea. It is a tea product made from the leaves, buds, and young shoots of the Tieguanyin tea tree species, which are sequentially withered, greened, rolled (wrapped), and dried. Tieguanyin tea is between green tea and black tea and belongs to semi-fermented tea. Tieguanyin has unique "Avalokitesvara rhyme", elegant fragrance, natural orchid fragrance after brewing, pure and strong taste, long-lasting fragrance, and has the reputation of "seven bubbles have lingering fragrance" [0003] Tieguanyin tea tree varieties can be picked all year round, and the source of tea green is very rich. However, since Tieguanyin is a semi-fermented tea, it is relatively weak and cold, so it is not suitable for long-term drinking. Therefore, Tieguanyin bl...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 林芳
Owner ZHANGZHOU GUANGZHAOREN TEA CO LTD
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