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Production process of bamboo tea and product thereof

A technology for making bamboo tea, which is applied in the field of bamboo tea making technology and its products, can solve the problems that the fragrance of bamboo cannot last, and the fragrance of tea and bamboo cannot be blended together, so as to achieve pure and pure fragrance, strong bamboo fragrance, and bamboo fragrance. The effect of mellow tea taste

Inactive Publication Date: 2017-10-20
嵊州市景鸿茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the objects of the present invention is to provide a bamboo tea production process, which can solve the problem that the tea fragrance cannot be blended with the bamboo fragrance and the bamboo fragrance cannot last

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of bamboo tea making technology, comprises the following steps:

[0032] Kneading, kneading the raw tea leaves manually;

[0033] Natural fermentation, put the tea in a breathable bamboo container, and ferment at natural temperature for 20-28 hours, so that the fermentation degree of the tea reaches 80-85%;

[0034] Picking and separating each piece of fermented tea leaves, and placing them in a cool and ventilated place for 8-10 hours until the tea leaves emit a delicate fragrance;

[0035] To dry, put the tea into a special bamboo tube, then place the bamboo tube on a charcoal fire and bake at 38~42°C for 24 hours. The special bamboo tube used is a bamboo tube that is more than 500 meters long and 4-6 years old and baked to 70% dry by charcoal fire, with a hole in the bottom, middle and top;

[0036] Mix evenly, shake the tea leaves manually after taking them out of the container;

[0037] Repeat the drying and mixing once every 24 hours, repeat 8~9 times, 2...

Embodiment 2

[0042] A kind of bamboo tea making technology, comprises the following steps:

[0043] Kneading, kneading the raw tea leaves manually;

[0044] Natural fermentation, put the tea in a breathable bamboo container, and ferment at natural temperature for 20-28 hours, so that the fermentation degree of the tea reaches 80-85%;

[0045] Picking and separating each piece of fermented tea leaves, and placing them in a cool and ventilated place for 8-10 hours until the tea leaves emit a delicate fragrance;

[0046] Charcoal fire roasting, evenly disperse the tea leaves in bamboo boxes and cages, and then place them on special equipment, bake them with charcoal fire at a temperature of 85-90°C for 45-55 minutes, so that the tea leaves are dried to 70% dry;

[0047] Let it cool, seal the tea with a sealed bag and place it in a cool place for 24-48 hours to cool down naturally;

[0048] To dry, put the tea into a special bamboo tube, then place the bamboo tube on a charcoal fire and bake...

Embodiment 3

[0055] A kind of bamboo tea making technology, comprises the following steps:

[0056] Kneading, kneading the raw tea leaves manually;

[0057] Natural fermentation, put the tea in a breathable bamboo container, and ferment at natural temperature so that the fermentation degree of the tea reaches 80~85%;

[0058] Picking and separating each piece of fermented tea leaves, and placing them in a cool and ventilated place for 8-10 hours until the tea leaves emit a delicate fragrance;

[0059] To dry, put the tea into a special bamboo tube, and then place the bamboo tube on a charcoal fire to bake at low temperature for 24 hours. The special bamboo tube used is a bamboo tube that is more than 500 meters long and 4-6 years old and baked to 70% dry by charcoal fire. There are holes in the bottom, middle and top;

[0060] Mix evenly, shake the tea leaves manually after taking them out of the container;

[0061] Repeat the steps of drying and homogenizing 8-9 times, with an interval o...

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PUM

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Abstract

The invention provides a production process of bamboo tea and a product thereof, and belongs to the field of tea and tea processing. The process includes the steps of performing rolling, performing natural fermentation, performing selecting, performing baking, performing uniform blending, performing annealing, performing canning, etc., wherein in both steps of performing baking and performing canning, tea leaves are placed in bamboo tubes and are baked at a low temperature for a long time to blend bamboo fragrance into the tea leaves. The process steps provided by the invention are relatively simple and the bamboo tea with the fresh bamboo fragrance is formed by blending the bamboo fragrance into the tea leaves through the two steps of performing baking and performing canning. The bamboo tea product has a strong bamboo fragrance and a sweet and mellow taste and can be kept for a long time; and with the increase of time, the tea has a more unique flavor.

Description

technical field [0001] The invention relates to the field of tea and tea processing, in particular to a bamboo tea production process and its products. Background technique [0002] Bamboo has a long history of planting in China and is known as a gentleman. Su Shi, a literary figure in the Song Dynasty of our country, "you can eat without meat, but you can't live without bamboo" fully reflects the ancient poets' love for bamboo and its symbolism. Such a deep yearning for character. Nowadays, due to the symbolic meaning of bamboo and its unique fragrance, there are more and more bamboo products or products with bamboo fragrance. Tea is also a drink with a long history in our country. It not only has special cultural significance, but also is a popular and popular health-preserving product for the whole people. It can also enrich the aroma and taste of tea, and enhance the sense of smell and taste of drinking tea. [0003] Traditional tea generally has the steps of picking,...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/40A23F3/08
CPCA23F3/06A23F3/08A23F3/40
Inventor 裘李钢裘校忠
Owner 嵊州市景鸿茶叶有限公司
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