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Making method of beauty maintaining Liubao tea

A production method and technology of hairy tea, applied in the direction of tea treatment before extraction, etc., to achieve the effects of nourishing blood, nourishing blood circulation, enhancing blood circulation and improving quality

Inactive Publication Date: 2016-07-13
WUZHOU ZHONGMING TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no multi-functional Liubao tea in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of the beauty-enhancing Liubao tea in this embodiment includes the following steps:

[0019] A. Raw material selection: select Liubao tea hair tea grown in Cangwu County;

[0020] B. Sieving: sort out the shape of raw tea through shaking sieve, round sieve, winnowing, and picking stems to form various machine-mouthed teas;

[0021] C. Blending: blend the sieved machine-mouthed teas according to their quality and grade, and blend together the raw teas with similar shapes;

[0022] D. Heap fermentation: After fermenting the blended Liubao tea Maocha for 3 days, spray forget-me-not extract, wolfberry extract and rose extract on Maocha in sequence, Maocha and forget-me-not extract, wolfberry extract and rose The weight ratio of the extract is 15:0.9:1:2, and the pile fermentation is continued; the temperature of the tea pile is 40-55°C, the ambient humidity is 75-80%, and the total pile time is 16 days;

[0023] E, stall heap: spread out the ferment...

Embodiment 2

[0029] The preparation method of the beauty-enhancing Liubao tea in this embodiment includes the following steps:

[0030] A. Raw material selection: select Liubao tea hair tea grown in Cangwu County;

[0031] B. Sieving: sort out the shape of raw tea through shaking sieve, round sieve, winnowing, and picking stems to form various machine-mouthed teas;

[0032] C. Blending: blend the sieved machine-mouthed teas according to their quality and grade, and blend together the raw teas with similar shapes;

[0033] D. Heap fermentation: After fermenting the blended Liubao tea and Maocha for 5 days, spray the forget-me-not extract, wolfberry extract and rose extract on Maocha in sequence, Maocha and forget-me-not extract, wolfberry extract and rose The weight ratio of the extract is 15:0.9:1:2, and the pile fermentation is continued; the temperature of the tea pile is 40-55°C, the ambient humidity is 75-80%, and the total pile time is 16 days;

[0034] E, stall heap: spread out the...

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PUM

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Abstract

The invention discloses a making method of beauty maintaining Liubao tea and relates to the technical field of tea processing. In a piling fermentation procedure of the method, a myosotis extracting solution, a fructus lycii extracting solution and a rose extracting solution are sprayed to raw tea after piling fermentation is performed for 3-5 days, the weight ratio of the raw tea to the myosotis extracting solution to the fructus lycii extracting solution to the rose extracting solution is 15:0.9:1:2, and piling fermentation is performed continuously; in a steaming and pressing procedure, air-dried raw tea is placed into a steaming bucket to be steamed, the steamed raw tea is dispersed, placed into a bamboo basket and tightly pressed in the bamboo basket, and then the bamboo basket is covered with a cover and moved into an aging cellar for aging. The steamed raw tea is taken out, dispersed instantly and then tightly pressed, so that core scorch of the raw tea can be avoided in a pressing procedure, the tea quality is improved, and the Liubao tea can achieve the quality of a traditional 3-5-year Liubao tea within 18 months; the myosotis extracting solution, the fructus lycii extracting solution and the rose extracting solution are sprayed in the piling fermentation process, so that the functions of the tea are increased greatly, and diverse functions of the Liubao tea are realized.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing beauty-beautifying Liubao tea. Background technique [0002] Liubao tea belongs to the dark tea category. Within the administrative jurisdiction of Wuzhou City, the fresh leaves of Cangwu County group species, Guangxi large and medium-leaf species and their separation and breeding varieties and strains are selected as raw materials. The general process is to pass through The primary raw tea is fermented, steamed, pressed, and finally put into an aging cellar to age to make loose tea or pressed tea. [0003] In addition to the health benefits shared by other teas, Liubao tea also has the effects of relieving heat and dampness, improving eyesight and clearing heart, and helping digestion. After Liubao tea is aired and aged, many golden yellow "golden flowers" can be seen in the tea. This is a beneficial quality yellow mold. It can secrete amylase and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/14
Inventor 李访
Owner WUZHOU ZHONGMING TEA IND CO LTD