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Water for making tea and its preparation method and use

A technology for tea and uses, applied in the field of tea brewing and its preparation, can solve problems such as difficulties and water pollution, and achieve the effects of high aroma, mellow tea, and strong taste

Active Publication Date: 2021-03-26
康师傅饮品控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the water pollution is serious and it is very difficult to find natural drinking water that meets the national safety standards and can be directly drunk.

Method used

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  • Water for making tea and its preparation method and use
  • Water for making tea and its preparation method and use
  • Water for making tea and its preparation method and use

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] Preparation method, including but not limited to the following steps:

[0030] (1) Add MgSO to 1000gRO pure water 4 , CaCl 2 , ZnSO 4 *7H 2 O, KCl;

[0031] (2) Use security filtering method to filter;

[0032] (3) Ozone sterilization conditions, ozone concentration is 0.3-0.6ppm, Ct value> 1.6;

[0033] (4) Filling.

Embodiment 1～5 and comparative example 1

[0035] Use the above method to prepare tea water and observe the quality of tea water in turn

[0036] Tea: Fen-flavor Tieguanyin No. GOT2536, provided by Zhejiang University Baichuan Biotechnology Co., Ltd.

[0037] Evaluation method: Refer to GB / T 23776 "Tea Sensory Evaluation Method" to design a sensory evaluation questionnaire. Considering that this experiment mainly evaluates the effect of water quality on the tea soup brewed from the same tea, the evaluation of tea shape and tea base is removed, and the soup color is selected. (30%), aroma (30%), and taste (40%) are three main evaluation indicators.

[0038] Sensory evaluation team: The evaluation team is composed of 6 professional tea judges (with national professional qualification certificates) and 2 senior tea beverage developers. Brewing method: Refer to the brewing method in GB / T23776 "Tea Sensory Evaluation Method", use 50 times of water to brew for 6 minutes at a time, and then ask the review team members to sco...

Embodiment 5

[0047] Currently, there are three types of aquatic products on the market: purified water (RO pure water), natural water, and natural mineral water. In this experiment, RO pure water (Master Kong Beverage Holdings Co., Ltd.), Nongfu Spring (natural water), Master Kong Changbai Mountain Water (natural mineral water), tap water and the recipes of Examples 1-5 were selected for soup evaluation.

[0048] Table 3 is to the quality appraisal of the tea of ​​different water bubbles

[0049] serial number name source TDS(ppm) pH Score sample 1 tap water Shanghai tap water 230.8 7.54 75 sample 2 Example 1 Embodiment 1 preparation 51.31 6.48 88 sample 3 Nongfu Spring Qiandao Lake, Zhejiang 61.55 7.27 86 Sample 4 Example 2 Embodiment 2 preparation 56.61 6.26 91 Sample 5 Master Kong Changbai Landscape Qinglong Spring in Changbai Mountain, Jilin Province 106.9 7.68 83 Sample 6 Example 3 Example 3 Prepara...

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PUM

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Abstract

The present invention provides tea infusion water, a preparation method and uses thereof, wherein the tea infusion water at least comprises, by weight, 1000 parts of water, 0.005-0.01 part of magnesium sulfate, 0.001-0.00448 part of zinc sulfate, 0.02-0.03 part of calcium chloride, and 0.006-0.01 part of potassium chloride. According to the present invention, with the tea infusion water, the obtained tea has advantages of mellow tea soup, rich aroma, mellow taste, inner texture, and bright color.

Description

technical field [0001] The invention relates to water for making tea, a preparation method and application thereof. Background technique [0002] Lu Yu, a tea sage, once recorded in the "Tea Classics": "The water is on the mountains, on the rivers, and under the wells." "Eighths of tea, when you meet tenths of water, the tea is also ten percent; eighths of water, try tenths of tea, and the tea is only eighths of an ear." It can be seen that water is crucial to the full play of tea properties. [0003] Along with the raising of people's living standard, the people of good tea often desire to obtain good water to drink tea. However, it is very difficult to find natural drinking water that meets the national safety standards due to serious water pollution at present. Contents of the invention [0004] In view of the shortcomings of the prior art described above, combined with our company's research on natural water and component analysis for many years, the purpose of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C02F9/04A23F3/00
CPCA23F3/00C02F1/001C02F1/50C02F1/68C02F9/00
Inventor 田福李国华黄煌政
Owner 康师傅饮品控股有限公司