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Preparation method of Yunnan congou black tea

A technology of Gongfu tea and Dianhong tea, applied in the field of preparation of Dianhong Gongfu tea, can solve the problems of loss of nutrients in tea leaves, lack of strict technical level, inability to give full play to the advantages of tea leaves, etc., and achieve the effect of good taste and cost saving.

Pending Publication Date: 2018-03-13
BAOSHAN GUDAOCHUN TEA BUSINESS LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing Gongfu tea processing method is relatively simple, and the technical level is not strict, which leads to the mixing of new and old tea leaves, which cannot give full play to the advantages of the tea leaves. Improper handling of Dianhong Gongfu tea is likely to cause the loss of tea nutrition. The color and quality decline, which eventually leads to low market competitiveness of tea

Method used

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  • Preparation method of Yunnan congou black tea
  • Preparation method of Yunnan congou black tea
  • Preparation method of Yunnan congou black tea

Examples

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Effect test

Embodiment 1

[0038] A preparation method of Dianhong Gongfu tea, its concrete steps are as follows:

[0039] a. Withering: Make fresh leaves wither in a natural state without artificial heating or wither by artificial heating or wither using a withering tank;

[0040] Indoor natural withering: set up 12 layers of withering rack curtains, which are divided into two types: sheet curtains and roller blinds, with 0.5 kg of leaves per square meter; in hot and dry spring, it takes 8 hours to wither a batch, and wither 3 batches every day and night; In the continuous summer and autumn, it takes 48 hours for a batch;

[0041] Artificial heating and withering: (1) Place a cloth or bamboo curtain under the sun, spread the tea leaves evenly, and cover them evenly; according to the temperature of the sun and the degree of withering, turn them in real time, wither for about 30 minutes, and put them indoors Put it coolly, about 1 hour; Promote the formation of rose nectar fragrance with sunlight wither...

Embodiment 2

[0054] A preparation method of Dianhong Gongfu tea, its concrete steps are as follows:

[0055] a. Withering: Make fresh leaves wither in a natural state without artificial heating or wither by artificial heating or wither using a withering tank;

[0056] Indoor natural withering: set up 15 layers of withering rack curtains, which are divided into two types: sheet curtains and roller curtains, and spread 1.0 kg of leaves per square meter; in hot and dry spring, it takes 12 hours to wither a batch, and wither 2 batches every day and night; In the continuous summer and autumn, it takes 24 hours to make a batch;

[0057] Artificial heating and withering: (1) Place a cloth or bamboo curtain under the sun, spread the tea leaves evenly, and cover them evenly; according to the temperature of the sun and the degree of withering, turn them in real time, wither for about 30 minutes, and put them indoors Put in cool place, 1 hour; Promote the formation of rose nectar fragrance with sunl...

Embodiment 3

[0070] A preparation method of Dianhong Gongfu tea, its concrete steps are as follows:

[0071] a. Withering: Make fresh leaves wither in a natural state without artificial heating or wither by artificial heating or wither using a withering tank;

[0072] Indoor natural withering: set up 14 layers of withering rack curtains, which are divided into two types: sheet curtains and roller curtains, with 0.7 kg of leaves per square meter; in hot and dry spring, it takes 10 hours to wither a batch, and wither 3 batches every day and night; In the continuous summer and autumn, it takes 36 hours for a batch;

[0073] Artificial heating and withering: (1) Place a cloth or bamboo curtain under the sun, spread the tea leaves evenly, and cover them evenly; according to the temperature of the sun and the degree of withering, turn them in real time, wither for about 30 minutes, and put them indoors Put coolly, 1 hour; Promote the formation of rose nectar fragrance with sunlight withering me...

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Abstract

The invention discloses a preparation method of Dianhong Gongfu tea. The method comprises the following steps: a. withering, b. rolling, c. fermentation, d. drying. The premise of forming the excellent quality of black tea. On the one hand, rolling is to form cords, and on the other hand, it is to break leaf cells. It is an important process for shaping the shape and forming the inner quality of Gongfu black tea. Fermentation is a process in which the tea polyphenols in tea are oxidized violently under the action of enzymes, and at the same time affect the changes of other ingredients in the tea, forming the unique color and aroma of black tea. Fermentation is the key process to form the quality of Gongfu black tea. Drying is the last process to fix and improve the quality of black tea, which has a great influence on the quality. These four key steps directly affect the quality of tea. By refining the production process of Dianhong Gongfu tea, it can obtain a better taste and save costs.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a preparation method of Dianhong Gongfu tea. Background technique [0002] The black tea produced in Yunnan Province is collectively called Dianhong. Dianhong is divided into two types: Dianhong Gongfu tea and Dianhong broken tea. It is a fully fermented tea with the quality characteristics of "red soup and red leaves". The polyphenols contained in it are oxidized and transformed into red substances under enzymatic action. However, the existing Gongfu tea processing method is relatively simple, and the technical level is not strict, which leads to the mixing of new and old tea leaves, which cannot give full play to the advantages of the tea leaves. Improper handling of Dianhong Gongfu tea is likely to cause the loss of tea nutrition. The color and quality decline, which eventually leads to low market competitiveness of tea. Contents of the invention [0003] The object of the presen...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 余建刘
Owner BAOSHAN GUDAOCHUN TEA BUSINESS LIMITED
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