Tangerine scented ancient tree black tea and manufacturing method thereof

A technology of ancient tree black tea and its production method, which is applied in the production of citrus-flavored ancient tree black tea and the field of citrus-flavored ancient tree black tea. Obvious effect of promoting body fluid

Inactive Publication Date: 2016-12-21
YUNNAN DIANHONG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for making citrus-flavored ancient tree black tea and its citrus-flavored ancient tree black tea, through selecting raw materials and improving the traditional production process, it solves the problem of a large amount of active ingredients being lost in the production of existing black tea question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This example provides a method for making citrus-flavored ancient tree black tea, which includes the following steps in sequence using Fengqing big-leaf tea as a raw material.

[0024] Material selection: choose one bud and one leaf of Fengqing big-leaf tea picked in April and the age of the tree is more than 200 years.

[0025] Withering: Put the tea leaves into the withering curtain and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0026] Kneading: Knead the tea leaves for 60 minutes until the strands are tightly knotted.

[0027] Fermentation: Ferment the rolled tea leaves at a temperature of 25 degrees Celsius and a humidity of 85% for 6 hours.

[0028] Drying: Dry the fermented tea leaves at 110 degrees Celsius to a moisture content of 7.5%, and then cool them down to 18 degrees Celsius.

[0029] The citrus-flavored ancient tree black ...

Embodiment 2

[0031] This example provides a method for making citrus-flavored ancient tree black tea, which includes the following steps in sequence using Fengqing big-leaf tea as raw material.

[0032] Material selection: Choose one bud and two leaves of Fengqing big-leaf tea harvested in May with a tree age of more than 200 years.

[0033] Withering: Put the tea into the withering tank and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0034] Kneading: Knead the tea leaves for 70 minutes until the strands are tightly knotted.

[0035] Fermentation: Ferment the rolled tea leaves at a temperature of 28 degrees Celsius and a humidity of 95% for 7.3 hours.

[0036] Drying: Dry the fermented tea leaves at 120 degrees Celsius to a moisture content of 7%, and then cool them down to 25 degrees Celsius.

[0037] According to the production method of citrus-flavored an...

Embodiment 3

[0039] This example provides a method for making citrus-flavored ancient tree black tea, which includes the following steps in sequence using Fengqing big-leaf tea as raw material.

[0040] Material selection: Choose one bud and two leaves of Fengqing big-leaf tea harvested in April with a tree age of more than 200 years.

[0041] Withering: Put the tea into the withering trough or withering curtain and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0042] Kneading: Knead the tea leaves for 63 minutes until the strands are tightly knotted.

[0043] Freezing: Refrigerate the tea leaves at minus 18 degrees Celsius for 3 hours.

[0044] Fermentation: Ferment the rolled tea leaves at a temperature of 26 degrees Celsius and a humidity of 88% for 6.6 hours.

[0045] Drying: Dry the fermented tea leaves at 114 degrees Celsius until the moisture content is...

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PUM

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Abstract

The invention discloses a manufacturing method of tangerine scented ancient tree black tea. The manufacturing method is characterized by including the step of subjecting Fengqing big-leaf tea serving as a raw material to selecting, withering, rolling, freezing, fermenting and drying. By the step of freezing before fermenting, loss of beneficial components can be reduced. By raw material selection and processing process control, flavors of tea polyphenol, amino acids and some carbohydrates in tea can be combined. Obtained ancient tree black tea leaves are fleshier than Yunnan black tea leaves, and plump and compact strips, glossiness in color, thick tea flavor, honey sweetness in taste, transparency and brightness in liquor color, high throat comfort, evident effects of sweetness lingering and saliva secretion promoting and toughness of infused tea stems are realized.

Description

technical field [0001] The invention relates to a processing method of black tea and the black tea, in particular to a method for preparing the citrus-flavored ancient tree black tea and the citrus-flavored ancient tree 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 for about 20...

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 施卫强薛林杨信安毕天祥杨娇
Owner YUNNAN DIANHONG GRP
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