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Process method for manufacturing Tie Guanyin tea

A production process, the technology of Tieguanyin, which is applied in the field of food processing, can solve the problems of the decline of tea grades, the slow return of bitterness and sweetness, and achieve the effect of improving the quality and improving the fragrance.

Inactive Publication Date: 2018-07-27
福建省泉州市裕园茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the soaking process, Tieguanyin often produces a bitter taste or slow sweetness, which leads to a decline in the grade of tea during the evaluation and grading process. Therefore, effectively improving the taste of Tieguanyin tea soup is extremely important for improving the quality of Tieguanyin.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A kind of Tieguanyin tea leaves, the Tieguanyin tea leaves are made of red-core crooked-tailed peach Tieguanyin as raw materials, spring Tieguanyin (chunshuiqiuxiang), 600 meters above sea level, and new fir trees of three to five years old. The production process of Tieguanyin tea adopted by the present invention includes: harvesting of fresh leaves: summer and autumn seasons after harvesting of spring tea, Tieguanyin with red core and crooked tail, spring Tieguanyin (spring water and autumn fragrance), at an altitude of more than 600 meters Three to five years of new fir; fresh leaves spread out to dry: pick fresh leaves and spread them in time with bamboo plaques, wait for the grass gas to volatilize, the tea leaves have a prominent fragrance, and the hands are soft; shaking green: put the tea leaves into the shaker, Shake the green leaves for 10 minutes, wait for the aroma of the tea to evaporate, and there will be a small amount of redness on the edge of the leaf an...

Embodiment 2

[0010] A kind of Tieguanyin tea leaves, the Tieguanyin tea leaves are made of red-core crooked-tailed peach Tieguanyin as raw materials, spring Tieguanyin (chunshuiqiuxiang), 600 meters above sea level, and new fir trees of three to five years old. The production process of Tieguanyin tea adopted by the present invention includes: harvesting of fresh leaves: summer and autumn seasons after harvesting of spring tea, Tieguanyin with red core and crooked tail, spring Tieguanyin (spring water and autumn fragrance), at an altitude of more than 600 meters Three to five years of new fir; fresh leaves spread out to dry: pick fresh leaves and spread them in time with bamboo plaques, wait for the grass gas to volatilize, the tea leaves have a prominent fragrance, and the hands are soft; shaking green: put the tea leaves into the shaker, Shake the green leaves for 15 minutes, wait for the aroma of the tea to evaporate, and there will be a small amount of redness on the edge of the leaf an...

Embodiment 3

[0012] A kind of Tieguanyin tea leaves, the Tieguanyin tea leaves are made of red-core crooked-tailed peach Tieguanyin as raw materials, spring Tieguanyin (chunshuiqiuxiang), 600 meters above sea level, and new fir trees of three to five years old. The production process of Tieguanyin tea adopted by the present invention includes: harvesting of fresh leaves: summer and autumn seasons after harvesting of spring tea, Tieguanyin with red core and crooked tail, spring Tieguanyin (spring water and autumn fragrance), at an altitude of more than 600 meters Three to five years of new fir; fresh leaves spread out to dry: pick fresh leaves and spread them in time with bamboo plaques, wait for the grass gas to volatilize, the tea leaves have a prominent fragrance, and the hands are soft; shaking green: put the tea leaves into the shaker, Shake the green leaves for 15 minutes, wait for the aroma of the tea to evaporate, and there will be a small amount of redness on the edge of the leaf an...

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PUM

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Abstract

The invention provides a process method for manufacturing a Tie Guanyin tea. The Tie Guanyin tea is characterized by being prepared from Hongxin Waiweitao Tie Guanyin as a raw material picked in spring (spring tea excels in soup and autumn tea excels in fragrance) from three to five-year-old young trees growing at an attitude of 600 m or above. The process method for manufacturing the Tie Guanyintea is characterized by comprising the following steps: fresh leaf collection, spreading and airing of fresh leaves, rocking, enzyme deactivation, rolling, baking over charcoal fire, and packaging forstorage. The production process of the invention not only greatly improves the quality of the Tie Guanyin tea, but also maintains good conversion, and achieves a mellow, soft and sweet mouth feel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making Tieguanyin tea leaves. Background technique [0002] Tieguanyin belongs to the oolong tea category and is one of the six major tea categories in China. In recent years, Tieguanyin has been recognized by consumers for its unique aroma and taste. However, during the soaking process, Tieguanyin often produces a bitter taste or slow sweetness, which leads to a decline in the grade of tea during the evaluation and grading process. Therefore, effectively improving the taste of Tieguanyin tea soup is extremely important for improving the quality of Tieguanyin. Contents of the invention [0003] The purpose of the invention is to provide a method for making Tieguanyin tea leaves, which can maintain a good transformation and achieve a mellow and sweet taste. [0004] A kind of Tieguanyin tea leaves, the Tieguanyin tea leaves are made of red-core crooked-ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林扬闻
Owner 福建省泉州市裕园茶业有限公司