Method for making Liu Pao tea

A technology for Liubao tea and tea leaves is applied in the field of preparation of Liubao tea, which can solve the problems of long tea-making process and achieve the effect of promoting non-enzymatic oxidation.

Inactive Publication Date: 2016-10-26
WUZHOU ZHONGMING TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is a method for preparing Liubao tea, which can solve the problem that the traditional Liubao tea making process takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: The preparation method of this Liubao tea, the steps are as follows:

[0024] A. Raw material: Select Guangxi large-leaf species and its separated and bred tea plant varieties, and make Maocha according to the initial processing technology of Liubao tea;

[0025] B. Screening and winnowing: The Liubao tea Maocha selected in step A is cut by a tea cutting machine, sifted by a shaking sieve, and a round sieve, and then subjected to a winnowing machine and a stem picking machine to pick out different ones. Specification and size of machine mouth tea;

[0026] C. Blending: The tea leaves selected by the screening air in step B are blended according to the grade, so that Liubao tea with similar length and diameter is classified into the same grade;

[0027] D. Initial fermentation: Place the tea leaves that have passed through step C in a special fermentation site. The height of the tea pile is less than 0.5 meters. Add appropriate amount of water to the tea pile for ferm...

Embodiment 2

[0035] The preparation method of this Liubao tea, the steps are as follows:

[0036] A. Raw material: Select Guangxi large-leaf species and its separated and bred tea plant varieties, and make Maocha according to the initial processing technology of Liubao tea;

[0037] B. Screening and winnowing: The Liubao tea Maocha selected in step A is cut by a tea cutting machine, sifted by a shaking sieve, and a round sieve. Specification and size of machine mouth tea;

[0038] C. Blending: The tea leaves selected by the screening air in step B are blended according to the grade, so that Liubao tea with similar length and diameter is classified into the same grade;

[0039] D. Initial fermentation: Place the tea leaves that have passed through step C in a special fermentation site. The height of the tea pile is less than 0.5 meters. Add appropriate amount of water to the tea pile for fermentation. The moisture content of the tea is controlled at about 12%. The fermentation process needs to be t...

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PUM

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Abstract

The invention discloses a method for making Liu Pao tea, and relates to the technical field of tea leaf processing. The method comprises the following steps: screening and selecting a raw material in air, blending, performing primary fermentation, spreading to dry in air for the first time, performing pile fermentation, leaving to dry in air for the second time, steaming with vapor, pressing with a bamboo hood, and aging. Compared with the prior art, the method is capable of further promoting non-enzymatic oxidation of tea polyphenol of tea leaves due to addition of the steps of primary fermentation and first spreading to dry in air, so that color substances such as theaflavin and thearubigins can be increased, and the color, fragrance and taste of the tea can be enhanced; and the Liu Pao tea has relatively outstanding characteristics of being 'red, thick, aged and mellow'. The time of the method can be shortened when being compared with that of a conventional process for making Liu Pao tea.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of Liubao tea. Background technique [0002] Liubao tea is one of the dark teas. Its main producing area is Wuzhou, Guangxi. Its traditional tea making process is based on the initial processing of Liubao tea Maocha as raw material, and then sieving, blending, heaping, steaming, After pressing and aging, the finished product of Liubao tea is finally obtained. Although the above-mentioned traditional production process of Liubao tea can guarantee the stable quality of Liubao tea, the process takes a long time, which is far from the modern fast-paced lifestyle. Restricted the rapid development of the Liubao tea industry. Therefore, the traditional tea-making technology of Liubao tea was improved, and a set of Liubao tea-making technology that could not only ensure the quality of Liubao tea, but also shorten the production time of Liubao tea , Is of great sig...

Claims

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Application Information

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