Preparation method of litsea coreana

A technology of eagle tea and tea leaves, which is applied in the field of preparation of eagle tea, can solve the problems of poor taste of eagle tea and does not meet the taste of the public, and achieve the effect of good taste

Inactive Publication Date: 2016-05-04
JIANSHI MAPOYUHAO TEA CO LTD
View PDF2 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to overcome above-mentioned technical deficiency, propose a kind of preparation method of eagle tea, solve the technical problem that the mouthfeel of eagle tea is poor in the prior art, does not conform to popular taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of litsea coreana

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 of the present invention provides a method for preparing eagle tea, which includes the following steps:

[0023] (1) Withering: Take the fresh leaves of Eagle Tea and spread them on the withering sieve, withering for 2 to 3 hours until the water content is lower than 90%;

[0024] (2) One-time finishing: heat the roasting and drying machine to a pot temperature of 210-230℃, put in the withered fresh leaves and finishing for 7 minutes, and remove the heat from the pot;

[0025] (3) Fermentation: Put the once-fried green leaves that dissipate to 80~90℃ in a bamboo basket and ferment for 45 minutes, until the surface of the first-frozen green leaves turns red at over 85%;

[0026] (4) Kneading: Knead the fermented leaves through a kneading machine for 55 minutes, unblock and cool to room temperature;

[0027] (5) Drying: Dry the kneaded leaves at room temperature until the moisture content is less than 5%.

Embodiment 2

[0029] Embodiment 2 of the present invention provides a method for preparing eagle tea, which includes the following steps:

[0030] (1) Withering: Spread the fresh leaves of Eagle Tea within 4cm on the withering sieve, with a thickness of 5cm, withering for 2 hours until the water content is less than 90%;

[0031] (2) One-time curing: heat the FG-110 type curing and frying dryer to a pot temperature of 220°C, put in the withered fresh leaves and curing for 7 minutes, and remove the heat from the pot;

[0032] (3) Fermentation: Put the once-fried green leaves that have radiated to 85°C in a bamboo basket and ferment for 45 minutes, until the surface of more than 85% of the once-fried green leaves turns red;

[0033] (4) Kneading: Knead the fermented leaves through a kneading machine for 55 minutes and unblock and cool to room temperature; the specific kneading method adopts light-heavy-light, and the tea juice overflows the leaf surface after kneading, and the hand feels sticky;

[003...

Embodiment 3

[0039] Embodiment 3 of the present invention provides a method for preparing eagle tea, which includes the following steps:

[0040] (1) Withering: Take fresh leaves of Eagle Tea with a length of 3cm and spread them on the withering sieve, with a thickness of 4.5cm, withering for 2 hours to 85% of water content;

[0041] (2) One-time curing: heat the FG-110 type curing and frying dryer to a pot temperature of 215°C, put in the withered fresh leaves and curing for 7 minutes, and then remove the heat from the pot;

[0042] (3) Fermentation: Put the green leaves that have radiated heat to 85°C in a bamboo basket and ferment for 45 minutes, until 85% of the surface of the green leaves turns red;

[0043] (4) Kneading: Knead the fermented leaves through a kneading machine for 55 minutes and unblock and cool to room temperature; the specific kneading method adopts light-heavy-light, and the tea juice overflows with the leaf surface after kneading, and the hand feels sticky;

[0044] (5) Dryin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of litsea coreana and belongs to the field of tea making. The preparation method comprises the following steps: taking litsea coreana fresh leaves and flatly spreading on a withering sieve; withering for 2-3 hours until the moisture content is lower than 90%; heating a fixation frying machine until a pot temperature is 210-230 DEG C; putting the withered fresh leaves and carrying out fixation for 7 minutes; then taking the leaves out of the pot and dissipating heat; putting the leaves, which are cooled to 80-90 DEG C and are subjected to primary fixation, into a bamboo basket, and carrying out pile fermentation and fermentation for 45 minutes until the surfaces of more than 85% of the leaves which are subjected to the primary fixation become red; rolling the fermented leaves in a rolling machine for 55 minutes, and deblocking and spreading for cooling to room temperature; and drying the rolled leaves at the room temperature until the moisture content is lower than 5%. With the adoption of the procedures of withering, carrying out the primary fixation, fermenting, rolling and drying, all components in the litsea coreana fresh leaves have a certain reaction through controlling temprature and time, and controlling the moisture content and the like in the procedures above, so that the litsea coreana fresh leaves are prepared into litsea coreana tea leaves which have a good taste and are suitable for taste of the mass.

Description

Technical field [0001] The invention relates to the technical field of tea making, in particular to a preparation method of eagle tea. Background technique [0002] Eagle tea is a woody plant in the Lauraceae family. It is an evergreen tree with alternate leaves, thick leaves and dark green color. Eagle tea contains a lot of elements beneficial to the human body, such as amino acids, mineral elements, vitamin C, vitamin B1, vitamin B2, flavonoids, polyphenols and other substances. This kind of pure wild ecological tea looks bad, but it has a very peculiar fragrance. After drinking it, the fragrance is full, which is unforgettable. In "Sichuan Wild Economic Flora", it is called Eagle Tea Tree. It is a natural heat-relieving drink. It can produce body fluids to quench thirst, reduce greasiness and weight loss, reduce blood pressure and refresh the brain. It has the miraculous effect of spiritual heart and nourishment. It is called "longevity tea". Drinking regularly is good for h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 崔孝锋曹爱民郝顺祥
Owner JIANSHI MAPOYUHAO TEA CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap