Gunpowder tea production process

A production process and bead tea technology, applied in the field of bead tea production technology, can solve problems such as the influence of tea taste and quality, low tightness of bead tea, affecting the taste of tea leaves, etc., to achieve good toughness, improve quality, quality and stability. Taste-enhancing effect

Inactive Publication Date: 2018-04-20
浙江诚茂控股集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] This kind of pearl tea production process gradually reduces the water content in the tea leaves through repeated frying, so that the tea leaves are gradually tightened. It is named for its round shape, so the tightening state of the pearl tea affects the quality of the tea, and also affects the taste of the tea. Therefore, if the tea is not tightened well during the frying process, the taste and taste of the tea will be affected. quality is easily affected

Method used

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  • Gunpowder tea production process

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Effect test

Embodiment 1

[0044] Such as figure 1 Shown, a kind of pearl tea production technique comprises the following steps:

[0045] (1) Primary preparation of fresh tea: process fresh leaves to obtain dried primary tea leaves, the moisture content of which is 8-13%;

[0046] (2) Pre-screening: Screen the primary tea leaves and classify the tea leaves according to their quality;

[0047] (3) Roasted tea and rice milk: tea leaves that have been screened before frying respectively. Roasted tea includes color processing and water processing. During color processing, the temperature of tea leaves is controlled at 45°C for 50 minutes. During water processing, tea leaves are controlled. The temperature is 80°C and the time is 50 minutes. Further reduce the moisture content of the tea leaves. During the frying process, the rice milk is evenly sprayed on the tea leaves, so that the surface of the tea leaves is covered with a uniform layer of rice milk. The moisture content of the tea leaves after frying...

Embodiment 2

[0057] A kind of pearl tea production process, comprises the following steps:

[0058] (1) Primary preparation of fresh tea: process fresh leaves to obtain dried primary tea leaves, the moisture content of which is 8-13%;

[0059] (2) Pre-screening: Screen the primary tea leaves and classify the tea leaves according to their quality;

[0060] (3) Roasted tea and rice milk: tea leaves that have been screened before roasting respectively. Roasted tea includes color processing and water processing. During color processing, the tea temperature is controlled at 55°C for 40 minutes. During water processing, the tea leaves are controlled. The temperature was 70°C and the time was 70 minutes. Further reduce the moisture content of the tea leaves. During the frying process, the rice milk is evenly sprayed on the tea leaves, so that the surface of the tea leaves is covered with a uniform layer of rice milk. The moisture content of the tea leaves after frying is 6-7%, and the tea leaves...

Embodiment 3

[0070] A kind of pearl tea production process, comprises the following steps:

[0071] (1) Primary preparation of fresh tea: process fresh leaves to obtain dried primary tea leaves, the moisture content of which is 8-13%;

[0072] (2) Pre-screening: Screen the primary tea leaves and classify the tea leaves according to their quality;

[0073] (3) Roasted tea and rice milk: tea leaves that have been screened before roasting respectively. Roasted tea includes color processing and water processing. During color processing, the tea temperature is controlled at 50°C for 45 minutes. During water processing, the tea leaves are controlled. The temperature was 75°C and the time was 60 minutes. Further reduce the moisture content of the tea leaves. During the frying process, the rice milk is evenly sprayed on the tea leaves, so that the surface of the tea leaves is covered with a uniform layer of rice milk. The moisture content of the tea leaves after frying is 6-7%, and the tea leaves...

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Abstract

The invention discloses a tea production process, discloses a gunpowder tea production process, and solves the problem that the quality and the taste of gunpowder tea are affected due to low tightnessof tightened gunpowder tea during the production process of the gunpowder tea. The gunpowder tea production process includes initial preparation and pre screening of fresh tea, frying of the tea, spraying of rice milk, post-screening, sorting, mixing and packaging; during the process of frying of the tea and spraying of the rice milk, the pre-screened tea is respectively fried to further reduce the moisture content of the tea, in the frying process, the rice milk is evenly sprayed on the tea, so that the surface of the tea is evenly coated with the rice milk, the moisture content of the friedtea is 6 to 7 %, the tea is curled into the gunpowder tea, the tea can be better tightened in the frying process, and the taste and the quality of the tea are better.

Description

technical field [0001] The present invention relates to a kind of tea production technology, more specifically, it relates to a kind of pearl tea production technology. Background technique [0002] Pearl tea is a kind of "round fried green", which is refined into export tea and called pearl tea or "flat green". Pearl tea is mainly produced in Shaoxing, Yuyao, Shengzhou, Xinchang and other places. The cord is thin, round, tight and heavy, uniform in size, smooth in color, high in aroma, rich in taste, and bright in yellow and green. [0003] At present, the Chinese patent with the publication number CN104012690A discloses a processing technology for pearl tea, which includes the following steps: tea leaves cleaning, tea leaves greening, tea leaves twisting and tea drying, by using ultrasonic waves to clean the tea leaves, and installing bubble generation in the ultrasonic cleaning machine The device can thoroughly clean the pearl tea. The method of stuffing the pearl tea fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 王国东
Owner 浙江诚茂控股集团有限公司
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