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Preparation method of litsea coteana tea

A technology of eagle tea and tea green is applied in the field of preparation of eagle tea, which can solve the problems of unclear smell, bitter and astringent taste of eagle tea, etc., and achieve the effects of fragrant smell, clear color of tea soup and complete tea leaves.

Inactive Publication Date: 2017-05-17
重庆龙鼎茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The eagle tea produced by the traditional eagle tea production process is bitter and astringent, and the smell is not fragrant

Method used

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  • Preparation method of litsea coteana tea
  • Preparation method of litsea coteana tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of eagle tea, its concrete steps are:

[0023] A. Pretreatment: Pick tea greens at 5-8 o'clock in the morning on a sunny day, soak them in water (1.5 times the quality of tea greens) for 8 minutes, wash and set aside;

[0024] B. Withering: first put the pretreated green tea outside and spread it out for 2 hours, then move it into a 36°C oven for hot air drying for 18-22 hours to a water content of 20%;

[0025] C. Stacking: Spread the Eagle Book tea leaves with a water content of 20% (thickness: 24cm) in a dry container and place them for 4.5 hours;

[0026] D. kneading: kneading the finished green tea until the strip rate ≥ 80%, and the cell destruction rate is 55%;

[0027] E. Drying: Carry out infrared drying through the kneaded tea green (the distance between the tea green and the radiation source is 15cm, the temperature is 90° C., and the time is 60 min).

Embodiment 2

[0029] The preparation method of eagle tea, its concrete steps are:

[0030] A. Pretreatment: Pick tea greens at 5-8 o'clock in the morning on a sunny day, soak them in water (2 times the quality of tea greens) for 12 minutes, wash and set aside;

[0031] B. Withering: first put the pretreated green tea outside and spread it out for 3 hours, then move it into a 32°C oven for hot air drying for 18-22 hours until the water content is 25%;

[0032] C. Stacking: Spread the Eagle Book tea leaves with a water content of 25% (thickness is 27cm) in a dry container and place them for 4 hours;

[0033] D. Kneading: Knead the green tea that has been finished until the strip rate is ≥ 80%, and the cell destruction rate is 60%;

[0034] E. Drying: Carry out infrared drying (the distance between the green tea and the radiation source is 16cm, the temperature is 93° C., and the time is 45 min) through the kneaded green tea.

Embodiment 3

[0036] The preparation method of eagle tea, its concrete steps are:

[0037] A. Pretreatment: pick tea greens at 5-8 o'clock in the morning on a sunny day, soak them in water (1.75 times the quality of tea greens) for 10 minutes, wash and set aside;

[0038] B. Withering: first put the pretreated green tea outside and spread it out for 2.5 hours, then move it into a 35°C oven for hot air drying for 18-22 hours to a water content of 23%;

[0039] C. Stacking: Spread the Eagle Book tea leaves with a water content of 23% (thickness is 25cm) in a dry container and place them for 4 hours;

[0040] D. Kneading: Knead the green tea that has been finished until the strip rate ≥ 80%, and the cell destruction rate is 58%;

[0041] E. Drying: Carry out microwave vacuum drying (vacancy is-0.093Mpa, radiation intensity is 4.5kW, transmission speed is 210r / min, the time is 35min) through the kneading green tea.

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Abstract

The invention relates to the technical field of tea processing, in particular to a preparation method of litsea coteana tea. The preparation method comprises the following specific steps: A, preprocessing: picking tea leaves at 5-8 a.m. on sunny days, soaking in water for 8-12min, and washing for later use; B, withering: withering the preprocessed tea leaves till the water content is 20-25%; C, heaping: flatly spreading the tea leaves with the water content of 20-25% in a drying container, and placing for 4-4.5h; D, rolling: rolling the enzyme-deactivated tea leaves till the rolled twig rate is higher than or equal to 80% and the cell-damaging rate is 55-60%; E, drying: drying the rolled tea leaves. The litsea coteana tea prepared by the preparation method provided by the invention is free of bitter taste and fragrant in smell; brewed tea water is clear in color, and the tea leaves are complete; after the tea water enters the stomach, people are full of spirit and energy; the litsea coteana tea is naturally prepared, does not contain any additive, pigment and other components, and is a green drink; the preparation method is simple, and can be applied to large-scale production.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of eagle tea. Background technique [0002] Eagle tea is a woody plant belonging to the genus Zingiberca lauraceae, which is an evergreen tree with alternate leaves, thick leaves, and dark green color. Its leaves are oval-shaped, with green face and white back, so it is also called white tea. Eagle tea contains amino acids, mineral elements, vitamin C, vitamin B1, vitamin B2, flavonoids, polyphenols and other substances. Blood stasis pain relief, diarrhea, hiccups and other effects. [0003] The eagle tea produced by the traditional eagle tea production process is bitter and astringent, and the smell is not fragrant. Contents of the invention [0004] In view of this, the object of the present invention is to provide a kind of preparation method of eagle tea. The eagle tea produced by this method has no bitterness and astringency, and...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张俊张绪辉
Owner 重庆龙鼎茶业有限公司
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