Autoclaving method for Liubao tea

A Liubao tea steaming technology, which is applied in tea treatment before extraction, etc., can solve problems such as tea heartburn, and achieve the effect of shortening the cooling time

Inactive Publication Date: 2016-05-04
广西梧州茶厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides an autoclaving method of Liubao tea, which can solve the problem of tea heartburn in the existing Liubao tea after pressing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] In the method of autoclaving Liubao tea in this embodiment, after steaming, the steamed tea leaves are cooled in the air, the temperature is lowered to 60° C., and then baked and pressed for 12 hours.

Embodiment 2

[0011] In the method of autoclaving Liubao tea in this embodiment, after steaming, the soft steamed tea leaves are cooled in the air, the temperature is lowered to 65° C., and then baked and pressed for 10 hours.

Embodiment 3

[0013] In the method of autoclaving Liubao tea in this embodiment, after steaming, the soft steamed tea leaves are cooled in the air, the temperature is lowered to 55° C., and then baked and pressed for 15 hours.

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PUM

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Abstract

The invention discloses an autoclaving method for Liubao tea, and relates to the technical field of tea processing. The method comprises the following steps: cooling softened tea after steaming, cooling the tea to 55-65 DEG C, and then baking and pressing for 10-15 hours. Compared with the prior art, the method comprises the following steps: cooling the steamed tea, cooling the tea to 55-65 DEG C and then baking and pressing, so that the problem of heartburn of the tea easily caused by high-temperature baking and pressing is solved; meanwhile, required time for cooling after baking and pressing is also shortened; and a high-temperature baking and pressing compaction effect can also be achieved by baking and pressing after cooling.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to an autoclaving method for Liubao tea. Background technique [0002] Liubao tea is one of the dark teas, and its main production area is Wuzhou, Guangxi. The traditional tea making process is to use the fresh leaves of Liubao tea tree as raw material. The finished raw tea is sieved, sorted, heaped, steamed, cured and aged, and finally loose tea and pressed tea are obtained; in the two steps of steaming and partial pressing, in order to make the steamed soft The tea leaves can be pressed tightly, and usually they are steamed and pressed directly. After the steaming process, you have to wait for the tea to cool down before proceeding to the next process. Since the tea has just been steamed, the temperature of the tea is as high as 100°C, so direct pressing is easy. It causes heartburn and carbonization of the tea leaves, which greatly affects the quality of the tea, and also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 刘泽森邓庆森林家威黄进达石荣强黄达勤庾艳玲曾玉凤
Owner 广西梧州茶厂有限公司
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