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A method for promoting the flowering of tea leaves

A technology of tea and tea juice, which is applied in the field of tea preparation, can solve the problems that fresh leaf raw materials cannot be applied to tender tea, the number of polyphenol compounds and amino acids is not high, and the growth of golden flowers is unstable, so as to achieve stable flowering efficiency, The effect of stable quantity and simple method

Active Publication Date: 2020-09-25
四川茗通天下茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there is no fixed "fahua" process, the growth of "Golden Flower" is unstable, and the number of occasional occurrences is relatively small, making the product taste astringent; the amount of polyphenolic compounds and amino acids that are beneficial to the human body is relatively low
[0004] However, there is a specific "fahua" process in Hunan "Fuzhuan tea", but its "fahua" process is not stable, and can only be applied to tea with shallow pre-fermentation and fresh leaf raw materials, and cannot be applied to fermented tea. On tea leaves with deep, fresh leaves and delicate raw materials
[0005] There is no "blooming" technology in other teas.

Method used

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  • A method for promoting the flowering of tea leaves
  • A method for promoting the flowering of tea leaves
  • A method for promoting the flowering of tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Applied to the production of "Jinhua Tibetan Tea":

[0049] A method for promoting tea leaves to bloom, comprising the following steps in turn:

[0050] Tea juice preparation: Take tea leaves or tea stems as tea juice raw materials, mix the tea juice raw materials into 10 times the water, put them in a cooking vessel and heat them, boil them until the water boils, continue heating for 2 hours, and then filter them through a filter Afterwards, the tea juice is obtained and set aside;

[0051] Pour tea juice: Pour the tea juice into the tea raw materials to be flowered and stir evenly, the weight ratio of tea juice to tea raw materials is 3:20;

[0052] Steam steaming: the tea raw material poured with tea juice is packed into the steaming tea box and steamed by steam, and the time of steam steaming is 200 seconds;

[0053] Compression: Send the steamed tea raw materials into the pressing device for compaction to obtain compacted tea blocks, the density of which is 0.7 g...

Embodiment 2

[0062] Applied to the production of "Golden Flower Black Tea":

[0063] A method for promoting tea leaves to bloom, comprising the following steps in turn:

[0064] Preparation of tea juice: Take tea leaves or tea stems as tea juice raw materials, mix the tea juice raw materials into 20 times of water, put them into a cooking vessel and heat and boil until the water boils and continue heating for 5 hours, then filter through a filter Afterwards, the tea juice is obtained and set aside;

[0065] Pour tea juice: Pour the tea juice into the tea raw materials to be bloomed and stir evenly. The weight ratio of tea juice to tea raw materials is 5:20;

[0066] Steam steaming: the tea raw material poured with tea juice is packed into the steaming tea box and steamed by steam, and the time of steam steaming is 70 seconds;

[0067] Compression: Send the steamed tea raw materials into the pressing device for compaction to obtain compacted tea blocks, the density of which is 1.1g / cm³; ...

Embodiment 3

[0075] Applied to the production of "Golden Flower Yellow Tea":

[0076] A method for promoting tea leaves to bloom, comprising the following steps in turn:

[0077] Tea juice preparation: Take tea leaves or tea stems as tea juice raw materials, put the tea juice raw materials into 30 times the water, mix them, put them in a cooking vessel, heat and boil, continue to heat for 8 hours after the water boils, and then filter through a filter Afterwards, the tea juice is obtained and set aside;

[0078] Pour tea juice: Pour the tea juice into the raw tea leaves to be bloomed and stir evenly. The weight ratio of tea juice to tea raw materials is 7:20;

[0079] Steam steaming: the tea raw material poured with tea juice is packed into the steaming tea box and steamed by steam, and the time of steam steaming is 120 seconds;

[0080] Compression: Send the steamed tea raw materials into the pressing device for compaction to obtain compacted tea blocks, the density of which is 1.4g / cm³...

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PUM

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Abstract

The invention relates to a method for promoting tea to grow moldy spots, comprising the steps of preparing tea juice, casting the tea juice, steaming, compressing, growing moldy spots under constant temperature and constant humidity, and drying. The method of the invention is applicable to induce various tea leaves as raw materials to grow 'moldy spots' so as to obtain 'moldy-spotted tea'; the moldy-spotted tea is as effective as traditional tea and contains a large amount of stable polyphenolic compounds and amino acids good for human bodies, moldy spot growth efficiency is stable, and moldy spot growth rate is up to 98-100% for the finished tea.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a method for promoting flowering of tea. Background technique [0002] The so-called "fahua" refers to the induction of tea leaves to grow "golden flowers" (i.e., Cystis coronoides) by special techniques. It is converted into monosaccharides, catalyzes the oxidation of polyphenolic compounds, and transforms them into substances beneficial to the human body, which improves and optimizes the taste and other characteristics of tea. It includes all the essential amino acids for the human body, and "Coronoids" is an enzyme-like bacterium that is beneficial to humans. [0003] At present, Ya'an Tibetan tea does not have a fixed "flowering" process in the existing production technology, and only occasionally "golden flowers" grow under specific natural environments. Since there is no fixed "fahua" process, the growth of "Golden Flower" is unstable, and the number of occasional occurrenc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F24F11/75A23F3/06A23F3/14
CPCA23F3/06A23F3/14
Inventor 施刘刚
Owner 四川茗通天下茶业有限公司
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