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Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea

A technology for Lingyun pekoe and white tea is applied in the field of processing various types of tea by adopting autumn Lingyun pekoe, which can solve the problems of waste of autumn tea resources and low economic benefits, and achieve the effects of increasing the picking amount, prolonging the picking period and improving the quality of tea leaves.

Inactive Publication Date: 2016-02-24
GUANGXI POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Change the production of single tea to multiple teas to meet the market demand, reduce the market risk of single tea, and solve the problem of waste of resources and low economic benefits of Lingyun Baihao tea in autumn tea

Method used

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  • Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]The method of processing many kinds of teas with Lingyun Pekoe in autumn is to pick one bud and one leaf or one bud and two leaves for processing black tea and yellow tea in the early morning of autumn, and pick one bud and one leaf, single leaf, and pruned leaves for fresh leaves For processing white tea, pick one bud with two leaves, one bud with three leaves or one bud with four leaves for processing green tea and black tea.

[0027] The processing technology of black tea is as follows: pick fresh leaves; place the fresh leaves outdoors at 9-10 a.m. in an outdoor place without direct sunlight for drying. The thickness of the spread leaves is 2-3 cm, and the drying time is 15 minutes; The final fresh leaves are placed in an environment with a temperature of 20°C, and the fresh leaves are withered in a blast type withering tank. The wind speed should be such that the wind does not blow the fresh leaves. Aoba: Shake the green leaves twice, put them in the green shaking m...

Embodiment 2

[0033] The method of processing many kinds of teas with Lingyun Pekoe in autumn is to pick one bud and one leaf or one bud and two leaves for processing black tea and yellow tea in the early morning of autumn, and pick one bud and one leaf, single leaf, and pruned leaves for fresh leaves For processing white tea, pick one bud with two leaves, one bud with three leaves or one bud with four leaves for processing green tea and black tea.

[0034] The processing technology of black tea is as follows: pick fresh leaves; place the fresh leaves outdoors at 9-10 a.m. in an outdoor place without direct sunlight for drying. The thickness of the spread leaves is 3 cm, and the drying time is 25 minutes; The fresh leaves are placed in an environment with a temperature of 25°C, and the fresh leaves are withered in a blast-type withering tank. The wind speed should be such that the wind does not blow the fresh leaves. ; Shake the green leaves twice, put them in the green shaking machine for ...

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Abstract

The invention provides a method for processing multiple types of tea by adopting autumn Lingyun Baimao tea, belonging to the technical field of tea processing. According to the method, different-grade materials of the Lingyun Baimao tea are adopted to process black tea, yellow tea, white tea, dark green tea and green tea in autumn; modification is performed on the basis of traditional black tea, yellow tea, white tea, dark green tea and green tea processing technologies, by controlling specific operation requirements of various processes, polyphenols and polysaccharides and aromatic substances such as ethers and alcohols of autumn tea are sufficiently converted and released, then aroma and taste are improved, and thus the tea quality is greatly improved; the current situation that only a single tea variety is produced in autumn is changed, tea products of multiple types are made, the qualities of aroma, taste and tea soup of the various tea products are better, so as to meet the needs of market, and the comprehensive utilization benefits of tea resources are increased.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for processing various types of tea by using autumn Lingyun pekoe. 【Background technique】 [0002] The temperature in autumn in Guangxi is moderate and mild, and the rainfall is abundant. In particular, the buds and leaves of Lingyun Pekoe are moderately fat, green in color, soft in leaf quality, and pekoe is exposed, and the content of some active ingredients related to improving the quality of tea, amino acids and multivitamins are also relatively high. The richness makes the taste of autumn tea more refreshing and the aroma more intense. In addition, during the autumn tea season, there are generally no pests and diseases, no pesticides are used, and the tea leaves are pollution-free. Therefore, autumn tea is particularly fragrant, high-pitched and lingering, with a gushing momentum, coupled with its low bitterness, it is also a special taste. But in the past...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/40
CPCA23F3/06A23F3/08A23F3/40Y02A40/90
Inventor 黄秀兰
Owner GUANGXI POLYTECHNIC
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