Method for processing summer multi-kind tea

A technology for processing tea and abundant tea is applied in the field of tea processing of various types of tea in summer, which can solve the problems of waste of fresh tea leaves, low aroma, poor economic benefits, etc. rate effect

Inactive Publication Date: 2016-03-16
GUANGXI POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, green tea has a bitter taste, low aroma, dark color and thin leaf bottom, and fresh leaves of hard tea mainly contain substances with high content of tea polyphenols and low amino acid content, so the green tea products produced by summer tea are relatively strong and astringent. The aroma is low, the appearance is dry and yellow, the color is black, not obvious, the quality is poor, and it is not resistant to storage, resulting in low prices and poor economic benefits. In many places, summer tea is not even picked. This undoubtedly prevents effective resources from being fully utilized. , resulting in a great waste of fresh tea leaf resources, and directly affected the income of the majority of tea farmers, these are common problems in summer tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The method of using summer tea tree fresh leaves to process multiple types of tea refers to picking single buds, one bud and one leaf, or one bud 1-2 leaves in summer as raw materials for processing yellow tea and high-grade black tea, and picking one bud 3-1 4 leaves or paired leaves are used as raw material for processing black tea or green tea. The specific process is as follows:

[0025] The processing technology of black tea is as follows: picking single bud or fresh leaves with one bud and one leaf; placing the fresh leaves outdoors for drying, and drying them at 8-9 in the morning for 20 minutes; drying the fresh leaves after drying The leaves are placed in an environment with a temperature of 22°C and a relative humidity of 65% to wither for 15 hours under temperature control and humidity control; then knead in a kneading machine for 40 minutes until the cell destruction rate exceeds 90%. The juice overflows and adheres to the leaf surface; the tea leaves after...

Embodiment 2

[0030] The method of using summer tea tree fresh leaves to process multiple types of tea refers to picking single buds, one bud and one leaf at the beginning of development or one bud 1-2 leaves in summer as raw materials for processing yellow tea and high-grade black tea, and picking one bud 3- 4 leaves or paired leaves are used as raw material for processing black tea or green tea.

[0031] The processing technology of black tea is as follows: picking single bud or fresh leaves with one bud and one leaf; putting the fresh leaves outdoors for drying, and drying them at 8-9 am for 30 minutes; drying the fresh leaves after drying The leaves are placed in an environment with a temperature of 26°C and a relative humidity of 75% to wither for 15 hours under temperature control and humidity control; then knead in a kneading machine for 50 minutes until the cell destruction rate is above 90%. The juice overflows and adheres to the leaf surface; the tea leaves after rolling are ferme...

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Abstract

The invention provides a method for processing summer multi-kind tea and belongs to the tea processing technology field. In the method, black tea, dark tea, yellow tea and green tea are processed by utilization of summer tea in summer. The situation is changed that tea is not processed or only little black tea is processed in most tea regions in summer, and products with multiple tea kinds are produced. Multiple tea kinds are developed mainly according to different mature degrees of fresh leaf raw materials required by different tea kinds, collection and preparation time is adjusted effectively, the quality of each batch of finished tea is raised, and the additional value is raised. In addition, multiple tea kinds are developed, tea machines can be used in a crossing manner for multiple times, the idle machine time is shortened, the usage time of the machines is prolonged, the comprehensive utilization rate of the whole tea machines is raised fully, the depreciation cost is lowered, and the production benefit is raised.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for processing multi-type teas in summer. 【Background technique】 [0002] The high temperature in summer and autumn and the same period of rain and heat are conducive to the growth of tea. The output of tea in summer and autumn is high, accounting for about 60-70% of the total annual tea output. Guangxi is located in southern China, with a mild climate, abundant rainfall, fertile land, and excellent ecology , has a long history of growing tea, making tea and drinking tea. It is one of the main tea producing areas in the country. However, in summer, a large amount of tea polyphenols with bitter taste are produced, and the content of amino acids and vitamins in tea leaves is significantly reduced, which makes anthocyanins in summer tea The content of caffeine, caffeine, and tea polyphenols has increased significantly, making the taste bitter. Therefore, general s...

Claims

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Application Information

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