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Method for processing white tea cake tea by using lingyun pekoe tea

A technology for Lingyun Pekoe tea and white tea cake is applied in the field of processing white tea cake tea by using Lingyun Pekoe tea. , excellent quality effect

Inactive Publication Date: 2015-12-30
广西乐业县昌伦茶叶有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above existing preparation methods of white tea pressed cakes are very exquisite in processing technology, and the prepared tea cakes can meet the quality requirements of consumers to a certain extent, but the operations are complicated, the labor intensity is high, the production efficiency is low, and the quality of the products is high. Scale production is difficult, annual output is low, and it is difficult to adapt to market demand

Method used

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  • Method for processing white tea cake tea by using lingyun pekoe tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Pick 3 leaves of one bud of Lingyun Pekoe tea, so as to achieve early picking, tender picking, frequent picking, and net picking. The buds and leaves form flowers, with uniform size and 1-2 mm long handle. Bamboo baskets are stored and transported to the tea factory in time. After the fresh leaves enter the tea factory, wither in time. Spread the three buds of Lingyun Pekoe tea that have just been picked on the bamboo sieve evenly. The weight rate reaches 65%. Then put the tea tube on the electronic scale and directly weigh 115g of withered leaves into the molding machine mold, turn on the heating switch of the molding machine, and when the temperature in the molding machine mold reaches 80°C, start the hydraulic press, apply 20Mpa pressure, static pressure 3 Press the white tea into a tight tea cake shape with a water content of less than 9%, and then start the demoulding cylinder to remove the pressed white tea cake to obtain cake tea.

Embodiment 2

[0023] Pick the fresh leaves of Lingyun Pekoe tea, so that they can be picked early, tenderly, frequently, and cleanly. Storage and transportation, and timely delivery to the tea factory. The fresh leaves are withered in time after they enter the tea factory, and the fresh leaves of Lingyun Pekoe tea that have just been picked are evenly spread on the bamboo sieve. up to 60%. Then put the tea tube on the electronic scale and directly weigh 230g of withered leaves into the molding machine mold, turn on the heating switch of the molding machine, and when the temperature in the molding machine mold reaches 100°C, start the hydraulic press, apply 10Mpa pressure, static pressure 5 Press the white tea into a tight tea cake shape with a water content of less than 9%, and then start the demoulding cylinder to remove the pressed white tea cake to obtain cake tea.

Embodiment 3

[0025] Pick 2-3 leaves of one bud of Lingyun Pekoe tea, so as to achieve early picking, tender picking, frequent picking, and net picking. Store and transport in costumes and bamboo baskets, and deliver to tea factories in time. The fresh leaves are withered in time after entering the tea factory, and the newly picked Lingyun Pekoe tea buds and 3 leaves are evenly spread on the bamboo sieve. After 24 hours, the weight loss rate of tea leaves reaches 65-68%. ℃, for 5 hours. Then, put the tea tube on the electronic scale and weigh 230g withered leaves into the molding machine mold, turn on the heating switch of the molding machine, when the temperature in the molding machine mold reaches 80°C, start the hydraulic press, apply 20Mpa pressure, static pressure 3 Press the white tea into a tight tea cake shape with a water content of less than 9%, and then start the demoulding cylinder to remove the compressed white tea cake to obtain cake tea.

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Abstract

The invention relates to a method for processing white tea cake tea by using lingyun pekoe tea, and belongs to the white tea processing field. The method adopts a temperature-control withering technology of firstly heating up and then cooling and a compressed tea steaming-free production technology and comprises the steps: firstly, carrying out temperature control withering on picked lingyun pekoe tea fresh leaves in the temperature range of 20-25 DEG C in a manner of firstly heating up and then cooling, then directly weighing the tea and loading in a molding machine mold, heating up until the temperature of the molding machine mold reaches 80-100 DEG C, applying with the pressure of 10-20 MPa and pressing for 3-5 min, molding, and then demolding to obtain the product. The quality of the prepared lingyun pekoe tea cake tea has no significant difference from tea in bulk, cake blocks are compact and smooth, pekoe is revealed, the color and luster are fresh bright, the flower fragrance is obviously slightly fragrant and sweet, the liquid color is apricot yellow and bright, the flavor is strong, mellow, fresh and brisk, and the cake tea is rich in white tea flavor characteristics.

Description

【Technical field】 [0001] The invention belongs to the field of white tea processing, in particular to a method for processing white tea cake tea by using Lingyun pekoe tea. 【Background technique】 [0002] White tea is a micro-fermented tea and one of the six major teas in China. Its shape is relatively loose, easy to break and broken, and it is not easy to carry and store. Pressing white tea into cakes can greatly reduce the volume of white tea, which is easy to store and carry. However, the existing white tea cake tea products are all made of dry raw tea after being steamed and then compressed, which has the problems of weakening or even losing the original white tea characteristic flavor and freshness. [0003] In recent years, some research has been carried out on the processing technology of white tea cake tea, and certain results have been obtained. The Chinese patent with the patent number CN102805166A discloses a "white tea cake and its preparation method". The fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 黄秀兰杨昌伦张兴思
Owner 广西乐业县昌伦茶叶有限责任公司
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