Process method of optimizing Huangshan Maofeng aged tea

A process method and technology for Maofeng tea, which are applied in the field of optimizing Huangshan Maofeng aged tea, can solve problems such as deterioration of quality, and achieve the effects of low production yield, elimination of aged smell and high economic benefit.

Active Publication Date: 2017-11-17
黄山光明茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of aging quality deterioration of Huangshan Maofeng tea and improve the flavor of aged Huangshan Maofeng tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Optimizing Huangshan Maofeng Aged Tea and Reprocessing Huangshan Maofeng (Spring Tea Period Example)

[0024] (1) Adding Qihong to enhance fragrance: spread the aged Huangshan Maofeng tea on the stainless steel leaf platform, evenly add Qimen black tea powder with a weight ratio of 4.5-5% of Huangshan Maofeng aged tea and mix well by hand .

[0025] (2) Ultrasonic humidification: use an ultrasonic atomizing humidifier to humidify and soften with hot steam at 48-50°C. After softening, the water content of the overall buds and leaves is 40-45%.

[0026] (3) Add β-carotene to change color: spread the softened buds and leaves on a stainless steel leaf platform, and evenly sprinkle 1% food-grade natural water-soluble β-carotene with a weight ratio of 0.3% of the aging Maofeng tea Mix well with plain water-soluble dry powder.

[0027] (4) Oding to remove stale smell: put the buds and leaves added with β-carotene in the otting room, set the room temperature betwee...

Embodiment 2

[0034] Example 2: Optimizing Huangshan Maofeng Aged Tea and Reprocessing Huangshan Maofeng (Example during Summer and Autumn Tea Period)

[0035] (1) Adding Qihong to enhance fragrance: spread the aged Huangshan Maofeng tea on the stainless steel leaf platform, evenly add Qimen black tea powder with a weight ratio of 4.5-5% of Huangshan Maofeng aged tea and mix well by hand .

[0036] (2) Ultrasonic humidification: use an ultrasonic atomizing humidifier to humidify and soften with hot steam at 45°C. After softening, the overall moisture content of the buds and leaves is 40-45%.

[0037] (3) Add β-carotene to change color: spread the softened buds and leaves on a stainless steel leaf platform, and evenly sprinkle 1% food-grade natural water-soluble β-carotene with a weight ratio of 0.4% to the aged Maofeng tea Mix well with plain water-soluble dry powder.

[0038] (4) Oding to remove the stale smell: put the buds and leaves added with β-carotene in the otting room, set the ro...

Embodiment 3

[0045] Example 3 Optimizing Huangshan Maofeng Aged Tea and Reprocessing Huangshan Maofeng

[0046] (1) Adding Qihong to increase fragrance: spread the aged Huangshan Maofeng tea on the stainless steel leaf platform, evenly add Qimen black tea powder with a weight ratio of 3-5% of Huangshan Maofeng aged tea and mix well by hand .

[0047] (2) Ultrasonic humidification: use an ultrasonic atomizing humidifier to humidify and soften with hot steam at 45-50°C. After softening, the water content of the overall buds and leaves is 40-45%.

[0048] (3) Heaping to remove stale smell: put the buds and leaves in the heaping room, set the room temperature at 43-45°C, set the humidity at 80-85%, and use an oxygen generator to maintain the oxygen in the heaping room The concentration is 55-60%, and it is piled up for 5-6 hours. The stale smell is completely eliminated by stacking in a humid and hot environment.

[0049] (4) Shake and sieve to remove the powder: put the buds and leaves aft...

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PUM

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Abstract

The invention provides a process method of optimizing Huangshan Maofeng aged tea. The process method comprises the following steps of: adding black tea into aged Huangshan Maofeng tea to enhance aroma, then humidifying and softening the tea by ultrasonic waves; adding carotene to change color, and performing pile fermentation to remove stale taste; then performing reciprocating sifting to remove ends, electrically heating and primarily drying the tea, electrically heating and neatening the strips, spreading for cooling for resurgence, performing winnowing to remove impurities, and performing electromagnetic aroma enhancement and the like to obtain the reproduced Huangshan Maofeng tea with enhanced flavor and taste.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a process method for optimizing Huangshan Maofeng aged tea. Background technique [0002] Huangshan Maofeng, produced in the southern Anhui tea area, is one of the top ten famous teas in my country and enjoys a high reputation at home and abroad. However, in recent years, with the downturn in the high-end famous tea market, there is a large amount of Huangshan Maofeng tea in stock every year, and it is difficult to sell even after 2 to 3 years of backlog, resulting in the formation of aged Huangshan Maofeng tea. These aged Huangshan Maofeng teas not only have a stale taste after brewing, but also taste stale and astringent. The tea soup is brown and yellow like "soy sauce color", which is difficult for consumers to accept in the market. [0003] Although some manufacturers in the industry have adopted the method of "re-drying and enhancing aroma" to eliminate the stale taste, the e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08
CPCA23F3/06A23F3/08A23F3/14
Inventor 谢四十谢锋谢俊郑素美郑素燕王红军
Owner 黄山光明茶业有限公司
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