Preparation method and product of high-flavor Qianliang tea
A technology of Qianliang tea and high-flavor type, which is applied in the processing field of high-flavor pressed tea, which can solve the problems of reducing the softness of Qianliang tea, achieve long-lasting aroma, avoid quality risks, and speed up the capital turnover of enterprises
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Embodiment 1
[0016] Embodiment 1: the preparation method of high fragrance type Qianliang tea, take the following steps:
[0017] a. Picking raw materials: remove stems and impurities from black hair tea;
[0018] b. Aging of raw materials: Pile the picked black hair tea into the aging warehouse for aging. The air humidity in the aging warehouse is controlled at 45-70%, the temperature is controlled within 30°C, and the time is 1-2 years;
[0019] Humidity control below 45% is not convenient for the aging and fermentation of tea leaves. If humidity control is higher than 70%, there will be a risk of mildew during the aging and fermentation process; if temperature control exceeds 30°C, tea will also appear in high humidity environments. For the risk of mildew, if the room temperature exceeds 30°C, it must be reduced to within 30°C. If the aging time is less than 1 year, the taste of the product is not mellow, and if the aging time is more than 2 years, the subsequent aroma enhancement effe...
Embodiment 2
[0026] Embodiment 2: the preparation method of high fragrance type Qianliang tea, take the following steps:
[0027] a. Picking raw materials: remove stems and impurities from black hair tea;
[0028] b. Aging of raw materials: Pile the picked black hair tea into the aging warehouse for aging. The air humidity in the aging warehouse is controlled at 50-65%, the temperature is controlled within 28°C, and the time is 1-2 years;
[0029] c. Flavoring of raw materials: use Qixingzao smokeless fire to cultivate the aged black hair tea to enhance aroma, first control the temperature at 60-70°C for 2-3 hours, then increase the temperature to 75-85°C for 0.5 -1 hour, until the tea is fragrant. Hot air or far infrared aroma enhancer can also be used.
[0030] d. Steaming to soften; steam the flavored tea ingredients with steam at 115°C-140°C until the tea leaves are completely softened and kneaded into a ball by hand, and the moisture content is controlled at 18-19%;
[0031] e. Bas...
Embodiment 3
[0033] Embodiment 3: the preparation method of high fragrance type Qianliang tea, take the following steps:
[0034] a. Raw material selection: Remove the stems and impurities from the black hair tea; use organic black hair tea, preferably organic black hair tea from mountains above 400m above sea level.
[0035] b. Aging of raw materials: stack the picked black hair tea in a ventilated and cool aging warehouse for aging. In high temperature and humid seasons, dehumidification should be carried out, the humidity should be controlled at 50-60%, and the aging time should be 1-2 years;
[0036] c. Flavoring of raw materials: use Qixingzao smokeless fire to cultivate the aged black hair tea to enhance aroma, first control the temperature at 60-70°C for 2-3 hours, then increase the temperature to 75-85°C for 0.5 -1 hour, until the tea is fragrant.
[0037] d. Steaming to soften; steam the flavored tea material with steam at 120°C-130°C until the tea leaves are completely softened ...
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