Making method of insect flavor beautifying tea

A technology of beauty and insect fragrance, applied in tea treatment before extraction, etc., can solve the problems of single product types, large quality differences, and general taste of pekoe oolong tea, and achieve the effect of improving the overall taste and strong fragrance

Inactive Publication Date: 2017-10-20
尤溪县好汉茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of pekoe oolong tea produced by the existing oolong tea techno

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of worm-scented beauty tea, comprising the following steps:

[0019] 1) Picking: Select the shoot buds and leaves of Pekoe Oolong tea produced from June to August every year, pick two leaves that are relatively mature and are forming permanent buds, and pick two leaves from the middle and small open sides as tea-making raw materials. Put the leaves in the incubator to let the little green leafhoppers bite and suck, and mix the saliva of the insects with the tea enzymes. The feeding temperature in the box is controlled at 18°C ​​all year round, protected from light, and the humidity is controlled between 90% / RH until the unique mixture is produced. aroma, the tea leaves are set aside;

[0020] 2) Sunshine: put the tea leaves and honeysuckle obtained in step 1) in an oven to dry and wither, adjust the temperature at 25°C, and at the same time continuously introduce outdoor fresh air, dry for 200min, and the water content of the fresh leaves will drop ...

Embodiment 2

[0030] A preparation method of worm-scented beauty tea, comprising the following steps:

[0031] 1) Picking: Select the shoot buds and leaves of Pekoe Oolong tea produced from June to August every year, pick two leaves that are relatively mature and are forming permanent buds, and pick two leaves from the middle and small open sides as tea-making raw materials. Put the leaves in the incubator to let the little green leafhoppers bite and suck them, and mix the saliva of the insects with the tea enzymes. The feeding temperature in the box is controlled at 22°C all the year round, protected from light, and the humidity is controlled between 90% / RH until the unique mixture is produced. aroma, the tea leaves are set aside;

[0032] 2) Sunshine: put the tea leaves and chrysanthemums obtained in step 1) in an oven to dry and wither, adjust the temperature at 35°C, and at the same time continuously introduce outdoor fresh air, dry for 200min, and the water content of the fresh leaves ...

Embodiment 3

[0042] A preparation method of worm-scented beauty tea, comprising the following steps:

[0043] 1) Picking: Select the shoot buds and leaves of Pekoe Oolong tea produced from June to August every year, pick two leaves that are relatively mature and are forming permanent buds, and pick two leaves from the middle and small open sides as tea-making raw materials. Put the leaves in the incubator to let the little green leafhoppers bite and suck them, and mix the saliva of the insects with the tea enzymes. The feeding temperature in the box is controlled at 20°C all the year round, protected from light, and the humidity is controlled between 88% / RH until the unique mixture is produced. aroma, the tea leaves are set aside;

[0044] 2) Sun drying: put the tea leaves and roses obtained in step 1) in an oven to dry and wither, adjust the temperature at 30°C, and at the same time continuously introduce outdoor fresh air, dry for 200 minutes, and the water content of the fresh leaves wi...

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PUM

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Abstract

The invention discloses a making method of insect flavor beautifying tea. The method comprises the following steps: sun withering, rocking of green leaves, fermentation, enzyme deactivating, rolling, packed rolling, ball breaking, drying to obtain primary tea, careful choosing of the primary tea, and baking to obtain the finished insect flavor beautifying tea. Protease is added through a reasonable technology to decompose insoluble proteins in the tea leaves in order to make the insoluble proteins become free amino acids, so the content of amino acids, especially amino acids having a fresh and sweet taste, in oolong tea concentrate is increased, the fresh taste of the tea leaves is induced, and the integral taste of a tea soup is improved. The alcoholic fermentation degree is 75-85%, so water has a sweet taste and a unique flavor. In the production process, no pesticides can be used, fresh leaves must be bitten and eaten by small green leaf cicadas, and insect saliva and tea enzymes are mixed to obtain a unique flavor. Bai Hau Oolong tea leaves and flowers undergo mixing fermentation, so the nutrients of two teas are kept, and the flavors of the two teas are mixed to realize a rich flavor. The insect flavor beautifying tea has an alcohol fruit flavor, a honey flavor and a various flowers-integrated unique original flavor.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing insect-fragrance beauty tea. Background technique [0002] Pekoe oolong is known as "the highest grade oolong tea". The 70% fermented pekoe oolong is also known as "expansion tea" and "wind tea". "One Heart Two Leaves" is famous, and those with a large number of pekoe bud tips are the best, which is quite precious. The characteristic of Baihao Oolong is that the tea leaves are red, white, yellow, green, and brown in color, and the tea soup is amber in color, with a ripe fruity and honey aroma. It tastes soft, sweet and moist, with little astringency. Also because it is suitable for both hot and cold, when the tea soup is slightly cold, a little strong wine such as brandy can be added to make the tea taste more mellow, so it is known as "Champagne Oolong" because it When it was exported to Western countries such as Europe, it was passed to the Briti...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 阮锡才
Owner 尤溪县好汉茶叶专业合作社
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