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Fresh-sweet flower fragrance type plateau black tea and making method thereof

A technology of plateau black tea and its production method, which is applied in tea treatment before extraction, etc., can solve the problem of single appearance, etc., and achieve the effect of black color, mellow taste and throat, and soft and bright leaf bottom

Inactive Publication Date: 2016-11-16
YUNNAN DIANHONG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a method for making plateau black tea with a sweet and floral aroma and the plateau black tea with a sweet and floral aroma, which is improved on the basis of traditional techniques and solves the problem of single taste and shape of traditional Dianhong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This example provides a method for making plateau black tea with a fresh, sweet and floral aroma, which includes the following steps in sequence using Qingshui No. 3 as the tea raw material.

[0024] Material selection: Choose Qingshui No. 3 with one bud and one leaf with uniform purity. Qingshui No. 3 is cultivated by a single plant of Fengqing big-leaf tea from Qingshui Village, Dasi Township, Fengqing County.

[0025] Withering: Put the tea leaves into the withering trough or withering curtain to wither until the moisture content is 58%. The fresh leaves lose their luster and turn from bright green to dark green. The leaves are curled, and the tea leaves feel hard and brittle when touched.

[0026] Fermentation: Ferment the withered tea leaves at 18 degrees Celsius and 60% humidity for 3 hours until the veins of the leaves turn red.

[0027] Kneading: medium kneading for 50 minutes until the tea leaves are tightly knotted.

[0028] Drying: It is divided into the fir...

Embodiment 2

[0031] This example provides a method for making plateau black tea with a fresh, sweet and floral aroma, which includes the following steps in sequence using Qingshui No. 3 as the tea raw material.

[0032] Material selection: Choose Qingshui No. 3 with one bud and one leaf with uniform purity. Qingshui No. 3 is cultivated by a single plant of Fengqing big-leaf tea from Qingshui Village, Dasi Township, Fengqing County.

[0033] Withering: Put the tea leaves into the withering trough or withering curtain to wither until the water content is 62%. The fresh leaves lose their luster and turn from bright green to dark green. The leaves are curled, and the tea leaves feel hard and brittle when touched.

[0034] Fermentation: Ferment the withered tea leaves at 25 degrees Celsius and 70% humidity for 4 hours until the veins of the leaves turn red.

[0035] Kneading: medium kneading for 60 minutes until the tea leaves are tightly knotted.

[0036] Drying: It is divided into the first ...

Embodiment 3

[0039] This example provides a method for making plateau black tea with a fresh, sweet and floral aroma, which includes the following steps in sequence using Qingshui No. 3 as the tea raw material.

[0040] Material selection: Choose Qingshui No. 3 with one bud and one leaf with uniform purity. Qingshui No. 3 is cultivated by a single plant of Fengqing big-leaf tea from Qingshui Village, Dasi Township, Fengqing County.

[0041] Withering: Put the tea leaves into the withering tank or withering curtain to wither until the water content is 60%. The fresh leaves lose their luster and turn from bright green to dark green.

[0042] Fermentation: ferment the withered tea leaves at 22 degrees Celsius and 65% humidity for 3.5 hours until the veins of the leaves turn red.

[0043] Kneading: medium kneading for 55 minutes until the tea leaves are tightly knotted.

[0044] Drying: It is divided into the first drying and the second drying. The first drying is to cool the rolled tea leave...

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PUM

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Abstract

The invention discloses a making method of fresh-sweet flower fragrance type plateau black tea. The making method sequentially includes: material selecting, withering, fermenting, twisting and drying. The invention further provides the fresh-sweet flower fragrance type plateau black tea obtained according to the making method. An improvement is made on the basis of conventional process, namely fermenting before twisting, so that hydrolysis of protein is improved, content of amino acid is increased, sweetness is increased, and the fresh-sweet flower fragrance type plateau black tea is compact and complete in appearance, black and smooth in color, fresh, sweet, mellow and throat-moistening in taste, strong and lasting in flower fragrance and orange red or golden and bright in soup color.

Description

technical field [0001] The invention relates to a processing method of black tea and the black tea, in particular to a preparation method of the fresh-sweet floral-flavor plateau black tea and the fresh-sweet floral-flavor plateau black tea. Background technique [0002] Tea is a beverage that originated in China and is loved by people. There are many ingredients contained in tea, including water, protein, amino acid, caffeine, tea polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids, of which lipids, plant pigments and Components such as protein are difficult to dissolve in water, while components such as tea polyphenols, vitamins, amino acids and some minerals can be dissolved in water. Components dissolved in water can be absorbed by the body, have beneficial effects on the body and affect the taste of tea. [0003] Tea polyphenols is the general term for phenolic substances and their derivatives in tea, accounting f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 张成仁李琴施卫强吴成远
Owner YUNNAN DIANHONG GRP
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