Preparation technology of high-quality folium llicis latifoliae

A preparation process and technology for Kudingcha, applied in the field of preparation technology of high-quality Kudingcha, can solve the problems of excessive drying, brittleness and insufficient aroma of tea leaves, and achieve the effects of uniform thickness, bright yellow-green soup color and sufficient aroma.

Inactive Publication Date: 2018-03-09
贵定县得圣贡茶种植农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main defects of the currently used Kudingcha processing methods are that the tea leaves are too dry, brittle, and the aroma is insufficient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one: 1, wither Kudingcha withered can adopt two kinds of methods:

[0015] (1) Indoor natural withering method. It is mainly carried out in a ventilated and light-transmitting room. That is, the tea leaves are evenly spread with a bamboo mat, and it must be about 15-20 hours, and evenly turned several times, so that the water evaporates to 50%-60%, and the petioles and leaf buds are soft, and the withering is completed. This method evaporates slowly and is easy to master.

[0016] (2) Sunshine withering: spread the fresh leaves on bamboo mats or put them in the sun to dry. It only takes 30 minutes in sunny days, and depends on their softness in cloudy days. In short, the standard of withering is: the leaf shape shrinks; the thick stem loses water and is soft, not easy to break; the green smell decreases.

[0017] 2. Finished

[0018] Finishing is a key measure to improve the quality of Kudingcha. It is required to achieve uniform and thorough finishing, a...

Embodiment 2

[0025] 1. Withering Kudingcha can be withered in two ways:

[0026] (1) Indoor natural withering method. It is mainly carried out in a ventilated and light-transmitting room. That is, the tea leaves are evenly spread with a bamboo mat, and it must be about 15-20 hours, and evenly turned several times, so that the water evaporates to 50%-60%, and the petioles and leaf buds are soft, and the withering is completed. This method evaporates slowly and is easy to master.

[0027] (2) Sunshine withering: spread the fresh leaves on bamboo mats or put them in the sun to dry. It only takes 30 minutes in sunny days, and depends on their softness in cloudy days. In short, the standard of withering is: the leaf shape shrinks; the thick stem loses water and is soft, not easy to break; the green smell decreases.

[0028] 2. Finished

[0029] Finishing is a key measure to improve the quality of Kudingcha. It is required to achieve uniform and thorough finishing, and grasp the principle of...

Embodiment 3

[0036] 1. Withering Kudingcha can be withered in two ways:

[0037] (1) Indoor natural withering method. It is mainly carried out in a ventilated and light-transmitting room. That is, the tea leaves are evenly spread with a bamboo mat, and it must be about 15-20 hours, and evenly turned several times, so that the water evaporates to 50%-60%, and the petioles and leaf buds are soft, and the withering is completed. This method evaporates slowly and is easy to master.

[0038] (2) Sunshine withering: spread the fresh leaves on bamboo mats or put them in the sun to dry. It only takes 30 minutes in sunny days, and depends on their softness in cloudy days. In short, the standard of withering is: the leaf shape shrinks; the thick stem loses water and is soft, not easy to break; the green smell decreases.

[0039] 2. Finished

[0040] Finishing is a key measure to improve the quality of Kudingcha. It is required to achieve uniform and thorough finishing, and grasp the principle of...

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PUM

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Abstract

The present invention discloses to people a preparation process of high-quality Kudingcha. The method is as follows: natural withering is used to make fresh tea leaves dehydrated and soft; hand-cooking is used, and the temperature of the pot should be between 150-200°C, high first and then low , the leaf color changes from bright green to dark green in appearance, it is slightly sticky to hold the tea leaves tightly, and it is better to fold the thick stems continuously; when kneading, use slow fire to fry and knead, and when the adhesion of the tea leaves is strong, roll it into a The agglomerates are shaped out of the pot, and the forming rate of young leaves is required to be above 80%, and the forming rate of overaged bud heads is 60%-70%. After the fresh leaves are withered, greened, twisted and shaped, they are immediately dried until the water content of the tea leaves is at 3%‑5%. The shape of the Kuding tea leaves processed by the present invention is star-striped or curly, the tea leaves are uniform in thickness, the tea leaves are oily, not burnt, not broken, and the fragrance is sufficient; the soup color is bright yellow and green, the taste is mellow but not astringent, after drinking, it is first bitter and then sweet, with an aftertaste Sweet and persistent.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a preparation process of high-quality Kudingcha. Background technique [0002] Kudingcha is an evergreen tree of the genus Kudingcha in the family Ilex, commonly known as Chading, Fudingcha, and Gaolucha. It is a traditional pure natural health drink in my country. Kuding tea contains Kuding saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein and other ingredients. The finished tea is fragrant and bitter, and then sweet and cool. It has many functions such as clearing away heat and relieving heat, promoting body fluid and quenching thirst, moistening throat and relieving cough, reducing blood pressure and losing weight, suppressing cancer and preventing cancer, anti-aging, and promoting blood vessels. It is known as "health tea", "Beauty tea", "slimming tea", "hypertensive tea", "longevity tea" and other laudatory titles. The main defects of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈士明
Owner 贵定县得圣贡茶种植农民专业合作社
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