Processing technology of flower-flavored tea

A processing technology and tea technology, which is applied in the processing technology field of floral tea to achieve the effect of increasing comfort

Inactive Publication Date: 2016-05-04
谈学文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, it has not been able to produce tea with the above-mentioned various tea flavors, and as consumers' requirements are getting higher and higher, tea should not only meet the requirements of consumers in terms of taste, but also in taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of processing technology of scented tea, comprising the following steps:

[0029] (1) Picking of fresh leaves and petals: fresh leaves and petals must be kept intact, fresh and even when picking;

[0030] (2) Tea sifting: use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size;

[0031] (3) Split-twisting: the split-twisting is to remove the tea leaves whose length exceeds 1.3-2.5 cm, withered tea leaves and impurities in the tea leaves;

[0032] (4) Spread tea: spread the fresh leaves thinly in the green storage room to dissipate heat, and immediately dehydrate when encountering rain or dew green;

[0033] (5) Withering: Thinly spread the fresh leaves that have been cooled or dehydrated on the bamboo sieve, and turn them every 2-3 hours; the degree of withering is controlled by the green leaves turning yellow and green, and the green fragrance can be released evenly and moderately;

[0034] (6) Initial kneading: using ...

Embodiment 2

[0044] A kind of processing technology of scented tea, comprising the following steps:

[0045] (1) Picking of fresh leaves and petals: fresh leaves and petals must be kept intact, fresh and even when picking;

[0046] (2) Tea sifting: use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size;

[0047] (3) Split-twisting: the split-twisting is to remove the tea leaves whose length exceeds 1.3-2.5 cm, withered tea leaves and impurities in the tea leaves;

[0048] (4) Spread tea: spread the fresh leaves thinly in the green storage room to dissipate heat, and immediately dehydrate when encountering rain or dew green;

[0049] (5) Withering: Thinly spread the fresh leaves that have been cooled or dehydrated on the bamboo sieve, and turn them every 2-3 hours; the degree of withering is controlled by the green leaves turning yellow and green, and the green fragrance can be released evenly and moderately;

[0050] (6) Initial kneading: using ...

Embodiment 3

[0061] Example 3: A kind of processing technology of scented tea, comprising the following steps:

[0062] (1) Picking of fresh leaves and petals: fresh leaves and petals must be kept intact, fresh and even when picking;

[0063] (2) Tea sifting: use a sieve to filter and screen the newly picked tea leaves to obtain tea leaves of uniform size;

[0064] (3) Split-twisting: the split-twisting is to remove the tea leaves whose length exceeds 1.3-2.5 cm, withered tea leaves and impurities in the tea leaves;

[0065] (4) Spread tea: spread the fresh leaves thinly in the green storage room to dissipate heat, and immediately dehydrate when encountering rain or dew green;

[0066] (5) Withering: Thinly spread the fresh leaves that have been cooled or dehydrated on the bamboo sieve, and turn them every 2-3 hours; the degree of withering is controlled by the green leaves turning yellow and green, and the green fragrance can be released evenly and moderately;

[0067] (6) Initial knead...

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PUM

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Abstract

The invention discloses a processing technology of flower-flavored tea leaves and relates to the technical field of tea leaf processing. The processing technology comprises the following steps: collecting fresh tea leaves and flower petals, screening the tea leaves, removing unqualified tea leaves and impurities from the tea leaves, spreading and airing the tea leaves, carrying out withering and preliminary rolling, treating the flower petals, carrying out green-pile fermenting, deactivating enzyme, soaking a pan, carrying out stir-frying to mix the fragrances, and carrying out sorting and secondary rolling. The tea prepared according to the processing technology of the invention has the style of the green tea, the fragrance of the oolong tea and the bamboo flavor of the yellow tea; however, the flower-flavored tea leaf is different from any of the above tea leaves and the flower-flavored tea leaf is absolutely a new species of tea leaves. Moreover, tea polyphenols are appropriately reduced in the tea leaves produced according to the processing technology, so that the final tea product is fresher and more delicious; and the final tea product has the fragrance of the flowers, so that the comfort degree of the consumer is also improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology of floral tea. Background technique [0002] The production process of traditional tea is different, so that different tea has its own unique taste. Commonly used in daily life are green tea, oolong tea, and yellow tea, which have their own characteristics. Among them, green tea refers to the fresh leaves of the tea tree, without fermentation, after typical processes such as killing, kneading, and drying. After withering, shaking green, fermenting, finishing, baking and other processes, the excellent quality tea is produced. After tasting, the teeth and cheeks will remain fragrant, and the aftertaste is sweet and fresh; yellow tea leaves will turn yellow due to yellowing and drying after killing greens and kneading. , So a new category-yellow tea was born, and the tea should go through a dull yellow process. The quality characteristic of yellow tea is "yell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 谈学文
Owner 谈学文
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