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
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[0030] Example 1
[0031] A bamboo tea production process, including the following steps:
[0032] Kneading, manually kneading the raw material tea;
[0033] Naturally ferment, put the tea in a ventilated bamboo container, and ferment at natural temperature for 20-28 hours, so that the fermentation degree of the tea reaches 80-85%;
[0034] Pick and separate each fermented tea leaf by picking, and place it in a cool and ventilated place for 8-10 hours, until the tea leaves a fragrance;
[0035] To dry, put the tea leaves in a special bamboo tube, and then place the bamboo tube on a charcoal fire at 38~42°C for 24 hours. The special bamboo tube used is a bamboo tube that uses live bamboo of more than 500 meters and 4 to 6 years old and is roasted to 70% dryness through charcoal fire, with a hole in the bottom, middle and top;
[0036] Mix the tea leaves and shake them manually after taking them out of the container;
[0037] Repeat the drying and homogenization every 24 hours, 8-9 times, ...
Example Embodiment
[0041] Example 2
[0042] A bamboo tea production process, including the following steps:
[0043] Kneading, manually kneading the raw material tea;
[0044] Naturally ferment, put the tea in a ventilated bamboo container, and ferment at natural temperature for 20-28 hours, so that the fermentation degree of the tea reaches 80-85%;
[0045] Pick and separate each fermented tea leaf by picking, and place it in a cool and ventilated place for 8-10 hours, until the tea leaves a fragrance;
[0046] Charcoal roasting, evenly disperse the tea leaves in a bamboo box cage, and then place them on special equipment, and bake them on a charcoal fire at a temperature of 85~90℃ for 45~55 minutes, so that the tea leaves are baked to 70% dry;
[0047] Let it cool, seal the tea in a sealed bag and place it in a cool place for 24 to 48 hours to cool down naturally;
[0048] To dry, put the tea leaves in a special bamboo tube, and then place the bamboo tube on a charcoal fire at 38~42°C for 24 hours. The ...
Example Embodiment
[0054] Example 3
[0055] A bamboo tea production process, including the following steps:
[0056] Kneading, manually kneading the raw material tea;
[0057] Naturally ferment, put the tea in a ventilated bamboo container, and ferment at natural temperature to make the tea fermentation degree reach 80-85%;
[0058] Pick and separate each fermented tea leaf by picking, and place it in a cool and ventilated place for 8-10 hours, until the tea leaves a fragrance;
[0059] To dry, put the tea leaves in a special bamboo tube, and then place the bamboo tube on a charcoal fire at low temperature for 24 hours. The special bamboo tube used is a bamboo tube that uses live bamboo of more than 500 meters and 4 to 6 years old and is roasted to 70% dryness through charcoal fire, with a hole in the bottom, middle and top;
[0060] Mix the tea leaves and shake them manually after taking them out of the container;
[0061] Repeat the drying and homogenizing steps 8-9 times, with an interval of 23-25 ho...
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