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Method for manufacturing lithocarpus polystachyus tribute tea by using lithocarpus polystachyus

A technology of wild golden wood and tribute tea, which is applied in the field of tea making, can solve the problems of destroying wild golden wood and bitterness of tea leaves

Inactive Publication Date: 2017-12-15
王红波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Wild Jinchai is different from ordinary tea in that it has strong pharmacological properties. Therefore, a lot of attention should be paid when making tea. The general tea making method used in the prior art sometimes destroys part of the pharmacology of Wild Jinchai, resulting in abnormal tea leaves. Bitter, wild Jinchai contains polyphenols, alcohols, and aldehydes, which may cause adverse reactions such as diarrhea and abdominal distension to the human body

Method used

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  • Method for manufacturing lithocarpus polystachyus tribute tea by using lithocarpus polystachyus

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specific Embodiment approach 1

[0024] The present invention will be further described below in conjunction with the accompanying drawings.

[0025] see as figure 1 As shown, the specific implementation method includes the following steps:

[0026] 1. Picking fresh young leaves of Wild Jinchai for selection;

[0027] 2. Soak the selected young leaves in mountain stream water for 30 minutes;

[0028] 3. Pick up the young leaves and spread the green leaves; when spreading the green leaves, turn them every 10 minutes, and pick out the miscellaneous tea leaves when turning them.

[0029] 4. For the first greening, start feeding fresh leaves when the temperature reaches 180°, stop feeding when the temperature is lower than 80°, and continue feeding when the temperature rises to 180°; the purpose is to destroy and oxidize the fresh leaves by high temperature Enzyme activity, inhibits the enzymatic oxidation of tea polyphenols in fresh leaves, and evaporates part of the water in fresh leaves; the greening machin...

specific Embodiment approach 2

[0036] This embodiment comprises the following steps:

[0037] 1. Picking fresh young leaves of Wild Jinchai for selection;

[0038] 2. Soak the selected young leaves in mountain stream water for 30 minutes;

[0039] 3. Pick up the young leaves and spread the green leaves; when spreading the green leaves, turn them every 20 minutes, and pick out the miscellaneous tea leaves when turning.

[0040] 4. For the first greening, start feeding fresh leaves when the temperature reaches 180°, stop feeding when the temperature is lower than 80°, and continue feeding when the temperature rises to 180°; the purpose is to destroy and oxidize the fresh leaves by high temperature Enzyme activity, inhibits the enzymatic oxidation of tea polyphenols in fresh leaves, and evaporates part of the water in fresh leaves; the greening machine adopts an automatic rolling type, and the fermentation drum is rotated forward and reversed for 5 minutes at a speed of 15 rpm, and left to stand Ferment for ...

specific Embodiment approach 3

[0047] This embodiment comprises the following steps:

[0048] 1. Picking fresh young leaves of Wild Jinchai for selection;

[0049] 2. Soak the selected young leaves in mountain stream water for 30 minutes;

[0050] 3. Pick up the young leaves and spread the green leaves; when spreading the green leaves, turn them every 30 minutes, and pick out the miscellaneous tea leaves when turning.

[0051] 4. For the first greening, start feeding fresh leaves when the temperature reaches 180°, stop feeding when the temperature is lower than 80°, and continue feeding when the temperature rises to 180°; the purpose is to destroy and oxidize the fresh leaves by high temperature Enzyme activity, inhibiting the enzymatic oxidation of tea polyphenols in fresh leaves, evaporating part of the water in fresh leaves; the greening machine adopts an automatic rolling type, and the fermentation drum is rotated forward and reversed for 7 minutes at a speed of 15 rpm, and left to stand Ferment for 6...

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Abstract

The invention relates to a method for manufacturing a lithocarpus polystachyus tribute tea by using lithocarpus polystachyus, and belongs to the technical field of tea manufacturing. The method comprises plucking fresh and tender lithocarpus polystachyus leaves and conducting selection; soaking the selected tender leaves with mountain stream water for 30 minutes; fishing out the tender leaves and conducting tedding; conducting first enzyme deactivation: casting the tender leaves as a temperature reaches 180 DEG C, stopping feeding as a temperature is lower than 80 DEG C, and continuing the feeding operation as a temperature reaches 180 DEG C; and conducting second enzyme deactivation: controlling an enzyme deactivation machine at a temperature of 160 DEG C, conducting feeding, stopping feeding as a temperature is lower than 70 DEG C, and continuing feeding as a temperature reaches 160 DEG C. Repeating feeding is carried out according to temperature standards so as to ensure the moisture and freshness of the tea leaves, fully oxidize polyphenol substances, alcohol substances and aldehyde substances, reserve original components of the tea leaves such as tea polyphenols, catechin, caffeine and theanine as far as possible, and raise tea quality.

Description

technical field [0001] The invention relates to a method for making Jinchai tribute tea by using wild Jinchai, which belongs to the technical field of tea making. Background technique [0002] Tea is a drink made from the leaves or buds of the Camellia sinensis plant that originated in China. It also generally refers to the leaves of the evergreen shrub tea tree that can be used to make tea, and the beverages made from these leaves, and later extended to all herbal teas made from plant flowers, leaves, seeds, and roots, such as "Tieguanyin" and so on. As a well-known health drink, tealeaves is the contribution of the people in southern China to the Chinese food culture in ancient times, and it is also the contribution of the Chinese people to the world's food culture. [0003] Tea can eliminate food and greasy, reduce fire and improve eyesight, calm the mind and relieve troubles, clear heat and detoxify, promote body fluid and quench thirst. The tea polyphenols contained i...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李正珠王红波
Owner 王红波
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