Purely handmade making method of Shuchazao green tea
A production method and manual technology, which is applied in the field of pure hand-made Shuchazao green tea, can solve the problems of reducing the therapeutic and health effects of tea, and achieve the effect of excellent taste, comfortable taste and resistance to brewing
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Example Embodiment
[0013] Example 1:
[0014] (1) Fresh picking: pick the early fresh leaves of Shucha when the sun is not coming out, put 1 kilogram of fresh leaves in each basket, and use a clean picking method. The fresh leaves after the picking are laid flat, and the dew on the surface of the fresh leaves is dried and filtered out. One bud with three leaves to one bud with eight leaves;
[0015] (2) Finishing: Put the fresh leaves into a cast iron pot, the temperature of the cast iron pot is 300℃, the amount of leaves thrown is 1 kg, stir fry evenly, and rotate and sweep in the pot at a constant speed, sweeping 2 times per second, After a few minutes, put it into a wok-iron pot, the temperature of the wok-iron pot is 150℃, sweep in the pot at a constant speed, sweep 1 circle per second, and then spread out and cool down after 1 minute;
[0016] (3) Forming: Arrange the strips on the stripping machine, the stripping temperature is 120℃, and the stripping time is 5 minutes. Knead with both hands for...
Example Embodiment
[0019] Example 2:
[0020] (1) Fresh picking: pick the early fresh leaves of Shucha when the sun is not coming out, put 1 kilogram of fresh leaves in each basket, and use a clean picking method. The fresh leaves after the picking are laid flat, and the dew on the surface of the fresh leaves is dried and filtered out. One bud with three leaves to one bud with eight leaves;
[0021] (2) Finishing: Put the fresh leaves into a pig iron pot, the temperature of the pig iron pot is 400℃, the amount of leaves thrown is 1 kg, stir fry evenly, and rotate and sweep in the pot at a constant speed, sweep 2 times per second, After a few minutes, put it into the wok. The temperature of the wok is 170℃. Sweep in the wok at a constant speed, sweep 1 circle per second. After 1 minute, the wok will be spread and the temperature will be lowered.
[0022] (3) Forming: Arrange the strips on the stripping machine, the stripping temperature is 120℃, and the stripping time is 5 minutes. Knead with both hand...
Example Embodiment
[0025] Example 3:
[0026] (1) Fresh picking: pick the early fresh leaves of Shucha when the sun is not coming out, put 1 kilogram of fresh leaves in each basket, and use a clean picking method. The fresh leaves after the picking are laid flat, and the dew on the surface of the fresh leaves is dried and filtered out. One bud with three leaves to one bud with eight leaves;
[0027] (2) Finishing: Put the fresh leaves into the cast iron pot, the temperature of the cast iron pot is 500℃, and the amount of leaves thrown is 1 kilogram, evenly toss and fry, and rotate and sweep in the pot at a constant speed, sweeping 2 times per second. After a few minutes, put the wok into the wok, the wok temperature is 200 ℃, sweep in the wok at a constant speed, sweep 1 circle per second and then spread out and cool down after 1 minute;
[0028] (3) Forming: Arrange the strips on the stripping machine, the stripping temperature is 120℃, and the stripping time is 5 minutes. Knead with both hands for 3...
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