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Method for making Tibetan tea with particle flavor

A production method and granule technology are applied in the production field of granulated flavor Tibetan tea, which can solve the problems of inconvenient brewing, easy turbidity of tea soup, single fragrance, etc., and achieve the effects of convenient brewing, clear and red tea soup, and unique fragrance.

Inactive Publication Date: 2016-02-10
SICHUAN JIXIANG TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the disadvantages of existing Tibetan tea, such as inconvenient brewing, turbid tea soup and single fragrance, and provide people with a production method of granular flavored Tibetan tea with convenient brewing, clear and bright tea soup, and unique fragrance.

Method used

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  • Method for making Tibetan tea with particle flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of the granular flavored Tibetan tea of ​​this example is to use the fresh leaves of tea leaves as raw materials, and process the granular flavored Tibetan tea through the following steps:

[0034] The fresh leaves of tea are spread, greened, first kneaded, secondly baked, re-kneaded, fried three greens, stacked, fried and dried, refined, blended, re-blended, crushed Process, steaming and stacking process, hammer cutting process, granulation process, initial drying process, cooling process, re-drying process, sieving process, winnowing process and packaging process to obtain the finished product of granule-flavored Tibetan tea, among which, blending The process is: blending the blended leaves obtained in the blending process with the fragrance ingredients to obtain the re-blended ingredients; in terms of weight, the ratio of the blended ingredients is: the fragrance ingredients are 5% of the re-blended ingredients; the fragrance ingredients are ros...

Embodiment 2

[0056] The preparation method of the granular flavored Tibetan tea of ​​this example is to use Tibetan tea loose tea as raw material, and process the granular flavored Tibetan tea through the following steps:

[0057] Tibetan tea loose tea is obtained through re-combining batching process, crushing process, steaming and stacking process, hammer cutting process, granulation process, initial drying process, cooling process, re-drying process, sieving process, winnowing process and packaging process. Finished product of granular flavored Tibetan tea.

[0058] The re-mixing ingredients process is: blending Tibetan tea loose tea with flavor ingredients to obtain the re-mix ingredients; in terms of weight, the proportion of the ingredients is: the fragrance ingredients are 5% of the re-mix ingredients; the fragrance ingredients are rosemary, and the rosemary is obtained. Rosemary-type granule-flavored Tibetan tea.

[0059] All the other procedures are with embodiment one.

Embodiment 3

[0061] The preparation method of the granular flavor Tibetan tea of ​​this example, except that the fragrance ingredients are 8% of the ingredients again by weight, all the other are the same as embodiment one.

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Abstract

The invention discloses a method for making Tibetan tea with a particle flavor, belonging to the field of tea preparation. Fresh tea leaves or loose Tibetan tea is taken as raw materials, and the making process of the fresh tea leaves serving as raw materials comprises spreading fresh tea leaves, fixing, performing primary rolling, performing second-step roasting, re-rolling, performing third-step roasting, performing pile fermentation, drying, refining, blending, re-blending, grinding, adding water and performing pile fermentation, performing hammer cutting, granulating, performing primary drying, cooling, re-drying, screening, winnowing and packaging, thereby obtaining the finished product, wherein the re-blending process comprises the steps: blending the blended leaves and flavor ingredients, thereby obtaining the re-blended ingredients, wherein the flavor ingredients account for 5-10 percent of the re-blended ingredients and refer to rosemary, sticky rice vanilla, red dates or codonopsis pilosula. According to the method for making Tibetan tea with the particle flavor provided by the invention, the made Tibetan tea with the particle flavor is convenient to make, clear and red bright in tea soup and unique in aroma.

Description

technical field [0001] The invention belongs to the field of tea preparation, and in particular relates to a method for preparing granular flavor Tibetan tea. Background technique [0002] "Tibetan tea" is also called "Ya'an Tibetan tea". It belongs to the dark tea category and is one of the two series of South Roadside Tea in the dark tea. It uses the new shoots of tea trees with less than one bud and five leaves, and uses the traditional South Roadside tea making core technology to process various specifications and shapes of pressed cake tea, pressed brick tea, loose tea, tea bag and craft tea, etc. A series of tea products, collectively referred to as "Tibetan tea" (Ya'an Tibetan tea), are mainly sold in the domestic market. It is inconvenient to brew existing Tibetan tea, and some varieties have to be pried open with a knife. Contents of the invention [0003] The purpose of the present invention is to overcome the disadvantages of inconvenient brewing of existing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 梅杰梅树华王芝蓉梅静梅媛
Owner SICHUAN JIXIANG TEA IND CO LTD
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