Preparation method of natural pine pollen Liupu tea

A production method and technology of broken pine pollen are applied in the directions of tea spices and tea treatment before extraction, which can solve the problems that the health effects of tea and pine pollen cannot be fully exerted, and have not been specifically explained, so as to improve immunity, Good health care effect, increase anti-fatigue effect

Inactive Publication Date: 2016-06-01
刘翰锦 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention is to apply pine pollen to tea leaves to make pine flower green tea together. Although the inventor also mentioned in this patent application document that the production of pine flower is to pick pine pollen that has not been tapped, cool it and remove impurities. , broke the wall, mentioned that the pine flower should be broken, but did not specify the method of breaking the wall, and the previously applied document Songhua Green Tea uses the fermented tea as the base tea, and then It is mixed with pine pollen, kneaded and molded, and the health care effect of the fusion of tea and pine pollen has not been fully exerted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for making wall-broken Songhua Liubao tea, comprising the following steps:

[0030] (1) Tea picking and greening: choose small-leaf teas in spring and autumn, pick fresh tea leaves with one bud and two or three leaves, and then put the tea leaves in a greening machine, and fix them for 5 minutes at a pot temperature of 150-160°C until The leaf color turns dark green;

[0031] (2) Initial kneading: place the finished tea leaves for 20 minutes, then use a kneading machine to knead the tea leaves to form strands;

[0032] (3) Retting: After the initial kneading, pile the tea leaves with a height of 35 cm; the temperature of the pile is controlled at 45-50°C. During the retting process, the tea leaves are stacked twice, and the tea dregs on the side are turned into the center. Make it retting evenly, and retting for 10 hours, until the leaf color becomes dark yellowish brown, and sticky juice appears in the tea base;

[0033] (4) Re-kneading: Bake the retting tea...

Embodiment 2

[0040] A method for making wall-broken Songhua Liubao tea, comprising the following steps:

[0041] (1) Picking tea leaves: choose small-leaf teas in spring and autumn, pick fresh tea leaves with one bud and two or three leaves, and then put the tea leaves in the greening machine, at a pot temperature of 150-160°C , kill for 6 minutes, until the leaf color turns dark green;

[0042] (2) Initial kneading: place the finished tea leaves for 25 minutes, then use a kneading machine to knead the tea leaves to form strands;

[0043] (3) Retting: After the initial kneading, pile the tea leaves with a height of 40 cm; the temperature of the pile is controlled at 45-50°C. During the retting process, the tea leaves are stacked 3 times, and the tea dregs on the side are turned into the center. Make it retting evenly, and retting for 13 hours, until the leaf color becomes dark yellowish brown, and sticky juice appears in the tea base;

[0044] (4) Re-kneading: Bake the retting tea dregs ...

Embodiment 3

[0050] A method for making wall-broken Songhua Liubao tea, comprising the following steps:

[0051] (1) Picking tea leaves: choose small-leaf teas in spring and autumn, pick fresh tea leaves with one bud and three or four leaves, and then put the tea leaves in a greening machine. The leaf color turns dark green;

[0052] (2) Initial kneading: place the finished tea leaves for 30 minutes, then use a kneading machine to knead the tea leaves to form strands;

[0053] (3) Retting: After the initial kneading, pile the tea leaves with a height of 50 cm; the temperature of the pile is controlled at 45-50°C. During the retting process, the tea leaves are piled 3 times, and the tea dregs on the side are turned into the center. Make it retting evenly, and retting for 15 hours, until the leaf color turns into dark yellowish brown, and sticky juice appears in the tea base;

[0054] (4) Re-kneading: Bake the retched tea dregs at a low temperature of 50-60°C for 10 minutes, and then use a...

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PUM

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Abstract

The invention relates to a preparation method of tea and in particular to a preparation method of natural pine pollen Liupu tea. The method comprises the following steps: picking tea leaves, removing moisture from the tea leaves, primarily rolling, heaping for fermentation, rolling secondarily, drying, blending and piling for fermentation, steaming and pressing, and ageing. According to the preparation method of the natural pine pollen Liupu tea, due to addition of natural pine pollen powder in the preparation process of the the natural pine pollen Liupu tea, the prepared natural pine pollen Liupu tea has the functions of resisting fatigue, strengthening the brain, adjusting the intestines and stomach and improving the autoimmunity of a human body in addition to having the intrinsic functions of relieving summer heat, eliminating dampness, tonifying the spleen, appetizing and aiding digestion, and the natural pine pollen Liupu tea has mellow and refreshing taste, is smooth and delicious, and has the beneficial effects of beautifying, clearing away heat and toxic materials, adjusting the intestines and stomach, warming the stomach, invigorating the stomach to attain mental tranquility, improving the autoimmunity of the human body, and losing weight for fitness after long-term drinking.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for making broken wall Songhua Liubao tea, which belongs to the technical field of tea processing. Background technique [0002] Liubao tea is a kind of tea, which belongs to black tea category. It is a famous Chinese historical tea with a history of more than 1,500 years. During the years, it was listed as one of China's top ten famous teas with its unique betel nut fragrance and became a tribute. Famous contemporary Chinese cultural scholars made a cultural orientation for Liubao tea, pointing out that Wuzhou Liubao tea and Yunnan Pu'er tea are both famous Chinese teas with thousands of years. The older the better, it belongs to the dark tea category. Liubao tea is obtained through fermenting, autoclaving and aging. Liubao tea is a warm tea. In addition to the health benefits shared by other teas, it also has the effects of relieving heat and dampness, improving eyesight an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08A23F3/40
CPCA23F3/14A23F3/08A23F3/40
Inventor 刘翰锦陈殷
Owner 刘翰锦
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