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Preparation method of Maofeng tea

The technology of Maofeng and preparation steps is applied in the field of preparation of Maofeng tea, which can solve the problems of complicated preparation methods and defective tea leaves, and achieve the effects of bright color, convenient operation and simple process.

Inactive Publication Date: 2017-02-15
东至县大王山农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some current green tea preparation methods are too complicated, and the prepared tea leaves may also have defective products. Therefore, a simple and convenient tea preparation method is needed, and the tea leaves prepared by this method are of good quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of Maofeng tea, the preparation steps are as follows:

[0018] 1) Picking: Select young leaves that are free from diseases and insect pests, yellow, spots, and gaps before the Ching Ming Festival;

[0019] 2) spread to air: send the tender leaves after picking on the bamboo mat in the shade of the room, the thickness of the tender leaves spread on the bamboo mat is 3cm;

[0020] 3) Finishing: Send the tea leaves after spreading to air into the finishing machine for finishing treatment, the finishing temperature is 215°C, and the finishing time is 4 minutes;

[0021] 4) Cooling: cooling the finished tea leaves to a temperature of 50° C., and the cooling time is 1 min;

[0022] 5) Kneading: Send the tea leaves cooled to 50°C into a kneading machine for kneading treatment;

[0023] 6) Stand still: place the tea after kneading in a cool place indoors for 3 minutes;

[0024] 7) Baking and frying: Send the tea leaves that have been left to stand in an ...

Embodiment 2

[0027] A preparation method of Maofeng tea, the preparation steps are as follows:

[0028] 1) Picking: Select young leaves that are free from diseases and insect pests, yellow, spots, and gaps before the Ching Ming Festival;

[0029] 2) spreading to air: the tender leaves after picking are sent to the bamboo mat in the shade of the room, and the thickness of the tender leaves spreading on the bamboo mat is 4cm;

[0030] 3) Finishing: Send the tea leaves after spreading to air into the finishing machine for finishing treatment, the finishing temperature is 220°C, and the finishing time is 4.5min;

[0031] 4) Cooling: cooling the finished tea leaves to a temperature of 55° C., and the cooling time is 1.5 minutes;

[0032] 5) Kneading: Send the tea leaves cooled to 55°C into a kneading machine for kneading treatment;

[0033] 6) Stand still: place the tea leaves after rolling in a cool place indoors and let stand for 4 minutes;

[0034] 7) Baking and frying: Send the tea leave...

Embodiment 3

[0037] A preparation method of Maofeng tea, the preparation steps are as follows:

[0038] 1) Picking: Select young leaves that are free from diseases and insect pests, yellow, spots, and gaps before the Ching Ming Festival;

[0039] 2) spread to air: send the tender leaves after plucking on the bamboo mat in the shade of the room, the thickness of the tender leaves spread on the bamboo mat is 5cm;

[0040] 3) Finishing: Send the tea leaves after drying to the greening machine for finishing treatment, the finishing temperature is 225°C, and the finishing time is 5 minutes;

[0041] 4) Cooling: cooling the finished tea leaves to a temperature of 60°C, and the cooling time is 2 minutes;

[0042] 5) Kneading: sending the tea leaves cooled to 60°C into a kneading machine for kneading treatment;

[0043] 6) Stand still: place the tea after kneading in a cool place indoors for 5 minutes;

[0044] 7) Baking and frying: Send the tea leaves that have been left to stand in an oven to...

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Abstract

The invention discloses a preparation method of Maofeng tea. Tea leaves are made into finished products through the steps of picking, spreading for cooling, fixation, cooling, rolling, standing, roasting and aroma increasing. The preparation method of the green tea is simple in process, and convenient to operate, and the prepared tea leaves are dark green in soup color, bright in color and mellow in fragrance.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a preparation method of Maofeng tea. Background technique [0002] Green tea, also known as non-fermented tea. The tea leaves are made from suitable new shoots of tea trees through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea soup and the bottom of the leaves take green as the main tone, hence the name. The characteristics of green tea retain more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea "clear soup and green leaves, strong taste convergence". The most scientific research results show that the natural substances retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 汪四龙
Owner 东至县大王山农业开发有限公司
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