A kind of processing method of tender chestnut-flavored green tea
A processing method and green tea technology, applied in the direction of tea treatment before extraction, etc., to achieve the effects of affordable price, fresh taste, and optimized aroma quality
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Embodiment 1
[0021] A raw material of fresh leaves used in the processing of tender chestnut-flavored green tea is: 50kg of fresh tea leaves whose variety is Longjing 43 and whose tenderness is 1 bud 1 leaf-bud 2 leaves are mainly developed, and the fresh leaves are picked on March 25.
[0022] The specific implementation is as follows:
[0023] (1) Use the greening system developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences to spread the fresh leaves. The ambient temperature of the greening system is controlled at 25°C and the relative humidity is controlled at 65%. At the same time, it is set every 1h Ventilation for 5 minutes (the greening system of the facility was developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, patent number: ZL201420171821.7), allowing the fresh leaves to undergo slow and continuous respiration and material conversion.
[0024] (4) When the fresh leaves are spread green to 70% moisture conten...
Embodiment 2
[0033] The raw material of fresh leaves used for the processing of a kind of tender chestnut-flavored green tea is: 50 kg of tea fresh leaves whose variety is Zhongcha 108 and whose tenderness is mainly 1 bud and 2 leaves. The fresh leaf picking period is April 10.
[0034] The specific implementation is as follows:
[0035] (1) Use the greening system developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences to spread the fresh leaves. The ambient temperature of the greening system is controlled at 28°C and the relative humidity is controlled at 65%. At the same time, it is set every 1h Ventilation for 5 minutes (the greening system of the facility was developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, patent number: ZL201420171821.7), allowing the fresh leaves to undergo slow and continuous respiration and material conversion.
[0036] (4) When the fresh leaves are spread green to 70% moisture content, use th...
Embodiment 3
[0045] The tea products made by the traditional technology were used as the control sample, and the tea products processed by the above two technologies were used for sensory evaluation. The results are shown in Table 1. It can be seen from Table 1 that the green tea samples made by the whole set of technology have bright soup color, tender chestnut aroma, and fresh taste, which is significantly better than the flavor quality of green tea samples with traditional technology.
[0046] Table 1 Sensory evaluation results of green tea samples treated with different processing techniques
[0047] Treatment sample soup color aroma taste Example 1 green light tender chestnut Fresh and slightly sweet Example 2 green light Tender chestnut aroma, lasting fresh Traditional craft green tea sample 1 Bright yellow and green slightly chestnut Still mellow Traditional craft green tea sample 2 Green is still bright The fragrance is still ...
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