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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 invention discloses a preparation technology of high-quality folium llicis latifoliae. The method comprises the following steps: naturally withering fresh leaves and enabling the tea leaves to bedehydrated and soft; carrying out manual fixation until the appearance leaf color becomes dark green from clear green, the tea leaves are slightly sticky when being held in hands and thick stems cannot be broken, wherein the temperature of a pot is 150 DEG C to 200 DEG C, is high at first and then is reduced; in a rolling process, rolling while frying by utilizing slow fire; when the adhesive force of the tea leave is great, twisting the tea leaves into blocks; taking the blocks out from the pot and molding, wherein the molding rate of tender leaves is 80 percent or more and the molding rate of over-aged buds is 60 percent to 70 percent; after withering the fresh tea leaves, carrying out fixation, rolling and shaping; immediately airing to obtain the tea leaves with the moisture content of80 percent or more. The folium llicis latifoliae processed by the preparation technology has a star-shaped or curled shape; the tea leaves have uniform thickness and the tea leaves are oily and smooth, are not scorched and crushed and have enough aroma; the tea soup is yellow, green and bright and has a mellow and astringent taste; after people drink the tea soup, the taste is bitter and then issweet and the aftertaste is sweet and lasting.

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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