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Processing method for brightening and greening Cuiya tea

A technology of tea processing and green buds, applied in the field of tea beverages, can solve problems such as affecting the taste and aroma of tea leaves, darkening the color of tea leaves, and destroying the shape of the tea leaves, and achieves a bright green color, strong floral and fruit fragrance, and improved permeability. Effect

Inactive Publication Date: 2018-02-09
GUIZHOU XIANGHUA ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the production process of traditional tea making methods, the color of the tea leaves becomes darker, the appearance is more damaged, and the aroma is seriously lost, which affects the taste and aroma of the final tea leaves, and the production process has the problem of long working hours.

Method used

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  • Processing method for brightening and greening Cuiya tea
  • Processing method for brightening and greening Cuiya tea
  • Processing method for brightening and greening Cuiya tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of brightening and greening green bud tea includes the following steps:

[0031] 1) Material preparation: pick single bud or young leaves of one bud and one leaf as raw materials and clean them for later use;

[0032] 2) Withering: Mix step 1) cleaned tea leaves with solution 1 according to the mass ratio of 30:3.5, spread them on the withering trough, with a thickness of 8cm, and a hot air temperature of 28°C until the water content of the tea is 70%;

[0033] 3) Shaking: the tea obtained in step 3) is mixed with solution 2 according to the mass ratio of 43.5:5.5, and then shaking;

[0034] 4) Finalizing: the tea obtained in step 3) is finalized under high temperature and pressure;

[0035] 5) Cooling: Cool the leaves to cool at 25℃ for 2h;

[0036] 6) Shaping: Arrange and shape the cold tea leaves;

[0037] 7) Drying: drying the tea leaves treated in step 6) at 110°C for 5 minutes, and drying at 50°C until the moisture content of the tea leaves is 5%;

[0038] ...

Embodiment 2

[0051] A processing method of brightening and greening green bud tea includes the following steps:

[0052] 1) Material preparation: pick single bud or young leaves of one bud and one leaf as raw materials and clean them for later use;

[0053] 2) Withering: Mix step 1) cleaned tea leaves with solution 1 according to the mass ratio of 33:3.7, spread them on the withering trough, with a thickness of 10cm, and a hot air temperature of 30°C until the moisture content of the tea is 73%;

[0054] 3) Shaking: the tea obtained in step 3) is mixed with solution 2 according to the mass ratio of 44:5.6, and then shaking;

[0055] 4) Finalizing: the tea obtained in step 3) is finalized under high temperature and pressure;

[0056] 5) Cooling: Cooling the green leaves at 27℃ for 2.3h;

[0057] 6) Shaping: Arrange and shape the cold tea leaves;

[0058] 7) Drying: drying the tea leaves treated in step 6) at 115°C for 7 minutes, and drying at 55°C until the moisture content of the tea leaves is 5.3%;

...

Embodiment 3

[0072] A processing method of brightening and greening green bud tea includes the following steps:

[0073] 1) Material preparation: pick single bud or young leaves of one bud and one leaf as raw materials and clean them for later use;

[0074] 2) Withering: Mix step 1) cleaned tea leaves with solution 1 according to the mass ratio of 35:4, and spread them on the withering trough with a thickness of 15cm and a hot air temperature of 32°C until the water content of the tea is 75%;

[0075] 3) Shaking: The tea obtained in step 3) is mixed with solution 2 according to the mass ratio of 44:5.8, and then shaking;

[0076] 4) Finalizing: the tea obtained in step 3) is finalized under high temperature and pressure;

[0077] 5) Chilling: Chill the green leaves for 3 hours at 30°C;

[0078] 6) Shaping: Arrange and shape the cold tea leaves;

[0079] 7) Drying: drying the tea leaves treated in step 6) at 120°C for 10 minutes, and drying at 60°C until the moisture content of the tea leaves is 5.8%; ...

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Abstract

The invention belongs to the field of tea beverages, and particularly relates to a processing method for brightening and greening Cuiya tea. The method comprises the following steps of material preparation, withering, rocking, enzyme deactivation, spreading and air drying, shaping, drying, and aroma strengthening. According to the Cuiya tea provided by the invention, a special solution 1 added forthe withering at the time of the withering so as to imrpove the permeability of tea cells, inhibit the activity of enzymes, and reduce the loss of chlorophyll. Then a solution 2 is added during the rocking, so that more components in an additive enter the tea cells and react with substances in the cells so as to generate more aroma substances. Therefore, tea soup is green with yellow, generates afeeling of freshness, and has a strong flower fragrance and fruit fragrance, and the color of the Cuiya tea is emerald green and bright.

Description

Technical field [0001] The invention belongs to the field of tea beverages, and particularly relates to a processing method for brightening and greening green bud tea. Background technique [0002] Meitan green sprouts are flat, smooth, well-balanced and beautiful in appearance, resembling a sparrow tongue, with emerald green and oily color, high and long-lasting aroma, and the soup is green and clear, the taste is sweet and refreshing, and the aftertaste is long. The group stands in the cup. [0003] Traditional processing methods include greening, finishing, cooling, arranging, cooling, shaping, cutting off, flavoring and selecting embryos. However, in the traditional tea-making method, the color of the tea becomes darker, the appearance is damaged, and the fragrance is severely lost, which affects the taste and fragrance of the final tea. The production process has the problem of long working hours. Summary of the invention [0004] In order to solve the above technical problem...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/06
CPCA23F3/06A23F3/40
Inventor 刘正荣饶登祥饶小飞刘浩粘饶等祥
Owner GUIZHOU XIANGHUA ECOLOGICAL AGRI DEV CO LTD
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