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Preparation method of fragrant Tieguanyin

A technology of Tieguanyin and fragrance-type Tieguanyin, which is applied in the field of preparation of fragrance-type Tieguanyin, can solve the problems that the quality of fragrance-type Tieguanyin is difficult to meet the needs of consumers, and achieve improved aroma and taste, tea quality, and brewing durability enhanced effect

Inactive Publication Date: 2017-09-29
FUJIAN EIGHT HORSES TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, production enterprises and consumer markets have higher and higher requirements for tea, but the quality of the existing fragrance-type Tieguanyin is difficult to meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of fragrance type Tieguanyin, it comprises the steps:

[0021] S1. Picking green: picking fresh leaves of tea trees with one bud and two leaves or one bud and three leaves as raw materials, and the picking time is from 10:00 am to 2:00 pm from April to June;

[0022] S2. Sun drying: spread the tea leaves at a rate of 0.65kg / m 2 Spread it in the green drying device. During the drying process, the tea leaves should be lightly stirred every 12 minutes. When the weight loss rate of the tea leaves is 4%, the tea leaves are moved into the room and spread out for 40 minutes;

[0023] S3. Shake green: shake the fresh leaves after sun-drying;

[0024] S4. Stir-frying: stir-fry the tea leaves that have been shaken at 120°C, and complete the frying when the green leaves are about to turn from green to yellow;

[0025] S5. Kneading and bagging: Alternately rolling and wrapping the tea leaves, and then lightly roasting the tea leaves in the form of gra...

Embodiment 2

[0030] A kind of preparation method of fragrance type Tieguanyin, it comprises the steps:

[0031] S1. Picking green: picking fresh leaves of tea trees with one bud and two leaves or one bud and three leaves as raw materials, and the picking time is from 10:00 am to 2:00 pm in June;

[0032] S2. Drying green: spread the tea leaves according to the amount of 0.8kg / m 2 Spread it in the green drying device. During the drying process, the tea leaves should be lightly stirred every 15 minutes. When the weight loss rate of the tea leaves is 5%, the tea leaves are moved into the room and spread for 50 minutes; wherein, the drying The greening device is composed of a cover body, a blue drying platform, an infrared irradiation mechanism, and a sunshade net; the cover body covers the green drying platform, and its top surface is made of light-transmitting material; the blue drying platform is an isolated The bamboo mat erected at a height of 1m above the ground, the sunshade net is arr...

Embodiment 3

[0040] A kind of preparation method of fragrance type Tieguanyin, it comprises the steps:

[0041] S1. Picking green: picking fresh leaves of tea trees with one bud and two leaves or one bud and three leaves as raw materials, and the picking time is from 10:00 am to 2:00 pm from April to June;

[0042] S2. Drying green: spread the tea leaves according to the amount of 0.75kg / m 2 Spread it in the green drying device. During the drying process, the tea leaves should be lightly stirred every 13 minutes. When the weight loss rate of the tea leaves is 4%, the tea leaves are moved into the room and spread for 45 minutes; wherein, the drying The greening device is composed of a cover body, a blue drying platform, an infrared irradiation mechanism, and a sunshade net; the cover body covers the green drying platform, and its top surface is made of light-transmitting material; the blue drying platform is an isolated Bamboo mat erected at a height of 0.8m above the ground, the sunshade ...

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PUM

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Abstract

The invention discloses a preparation method of fragrant Tieguanyin. The method comprises the following steps of (S1) tea harvesting; (S2) sun withering; (S3) rocking green; (S4) tea parching: frying the rocked tea at 120-130 DEG C, and completing tea parching when the green leaves turn yellow from green; (S5) twisting and wrapping: alternately carrying out rolling and wrapping-twisting treatment on the tea and carrying out light baking when the tea is in a granular form; (S6) light baking: drying the tea after the twisting and wrapping procedures in hot air of 40-50 DEG C until the moisture content is reduced to 40-60%; (S7) baking: baking at 60-70 DEG C until the moisture content of the tea is reduced to 4-5%; and (S8) selecting. A traditional preparation method of the fragrant Tieguanyin is improved, and various process steps in the whole preparation method are integrated and associated with one another, so that strengthening of the brewing persistence is facilitated through control on specific process routes, process parameters and indexes, the aroma and taste of the tea are effectively improved, and the quality of the tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing a fragrance type Tieguanyin. Background technique [0002] Tieguanyin is a traditional famous tea in my country and the name of the tea tree. It is between green tea and black tea and belongs to semi-fermented tea. After brewing, Tieguanyin has a natural orchid fragrance, pure and strong taste, long-lasting fragrance, and "Seven bubbles have the reputation of lingering fragrance", and the health care function is also among the best in tea. Modern medical research shows that the polyphenols contained in Tieguanyin tea can prevent excessive oxidation; purine alkaloids can indirectly play a role in scavenging free radicals, thereby achieving the purpose of delaying aging, and Tieguanyin tea polyphenols are such One action of the main active ingredient. In the research on the carcinogenicity of chemical substances, the anti-cancer effect of Tieguanyin t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 谢承昌林金俗刘云云
Owner FUJIAN EIGHT HORSES TEA
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