In-bulk Tibet tea and preparing method thereof

A technology for Tibetan tea and tea leaves, which is applied in the field of bulk Tibetan tea and its preparation, can solve problems such as passivation of intracellular enzymes, and achieve the effects of conditioning the gastrointestinal tract, reducing pesticide residues, and being easy to carry.

Inactive Publication Date: 2016-03-09
四川藏匠茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fresh tea leaves are sun-dried, the microbial activity is inhibited, and the action of intracellular enzymes is greatly inactivated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of bulk Tibetan tea, it comprises the following steps:

[0041] (1) The mature fine-leaf Sichuan tea with one bud and three leaves and one bud with five leaves picked from April to July is bleached. The bamboo sieve should be used for the bleaching. quality, just wash the leaf surface; spread the rinsed fresh leaves on a bamboo mat to cool, the height of the pile should be 10-15cm thick, not too thick, avoid burning the warehouse, and it is advisable not to appear red edges; On the bamboo sieve, the tea leaves in the cooling stage are manually screened, and the old, decayed, damaged and sub-fresh leaves are selected to ensure the excellent quality of the fresh leaves of Tibetan tea;

[0042] (2) Finishing: Use a roller-type degreening machine (Huashuai 6CST-50 tea degreening machine, manufacturer: Zhejiang Wuyi Huashuai Tea Melon Seed Machinery Co., Ltd.) to decelerate the fresh leaves of Tibetan tea that have been cooled and sorted to slow down t...

Embodiment 2

[0053] Tibetan tea is prepared according to the method of Example 1, the difference is only that the enzyme-protecting agent in the step (5) is mixed with trehalose and maltotetraose, and the mass ratio of the trehalose and maltotetraose is 1: 1. Obtain the Tibetan tea of ​​embodiment 2.

Embodiment 3

[0055] Tibetan tea is prepared according to the method of Example 1, the difference is only that the enzyme-protecting active agent in step (5) is mixed by trehalose and maltotetralitol, and the mass ratio of said trehalose and maltotetralitol is 1:1. Obtain the Tibetan tea of ​​embodiment 3.

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PUM

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Abstract

The invention discloses an in-bulk Tibet tea and a preparing method thereof. The preparing method includes the following steps that 1, tea leaves are selected in a flotation mode, aired in a spread mode and screened; 2, water removing is carried out; 3, fumigation is carried out; 4, rolling is carried out; 5, pile fermentation is carried out, wherein enzyme liquid with an enzyme activity keeping agent and a compound enzyme preparation is sprayed to the tea leaves for fermentation; 6, overturning and picking are carried out; 7, baking and airing are carried out. The Tibet tea prepared with the preparing method is convenient to carry and brew, is in auburnish black color, is bright and has the four unique characteristics of being red, thick, mellow and old. Tea soup is rosy, fresh and lovely; the tea is authentic in flavor, and is tasty, refreshing, merry and lively during drinking; the fragrance of the tea is thick; when entering the mouth, the tea soup is not puckery and bitter, smooth, sweet and mellow in taste. The Tibet tea prepared with the preparing method has the effects of resisting oxidation, reducing hyperlipidemia, hypertension and hyperglycemia, inhibiting arteriosclerosis, resisting radiation, mutation and viruses, coordinating the intestines and the stomach, improving metabolism, carrying out detoxifying, improving water quality and comprehensively supplementing microelements and vitamins.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a bulk Tibetan tea and a preparation method thereof. Background technique [0002] my country's black tea was first made in Sichuan. Ya'an Tibetan tea has a long history. It is named after the best-selling Tibetan tea produced in Ya'an since the Tang and Song Dynasties. Ya'an produces small-leaf fully fermented brick tea for Tibet and surrounding Tibetan-inhabited areas. Ya'an Tibetan tea is also known as dark tea, black tea, side tea, side sales tea, Sichuan southern tea, Sichuan South Road side tea, and big tea in different historical periods. , elegant tea, etc., national compatriots have a deep understanding and understanding of "it is better to be without food for three days than to be without tea for a day", "without tea for one day, you will be stagnant, and for three days without tea, you will be sick". [0003] With the in-depth research on tea and health, many ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10
Inventor 彭加林
Owner 四川藏匠茶业股份有限公司
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