Processing technology of bead-shaped broadleaf holly leaves

A processing technology, the technology of Kudingcha, which is applied in the field of processing technology of pearl-shaped Kudingcha, can solve the problems of easy breakage, achieve the effects of enhancing resistance to external forces, increasing the concentration of fragrance, and avoiding enzyme activity

Inactive Publication Date: 2018-09-28
余庆县玉笏春茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology of bead-shaped Kudingcha, so as to solve the technical pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of processing technology of pearl-shaped Kudingcha comprises the following steps:

[0026] Step 1. Withering: withering: put the picked fresh leaves in the green room for withering, the temperature in the green room is 15-20°C; the humidity is 80%, wither for 8 hours, and the thickness of the fresh leaves is 2-4cm , Avoid direct sunlight, get tea green;

[0027] Step 2. Finishing: prepare a clean frying pan, heat the pan until it turns red, apply peanut oil, sunflower oil, olive oil, tea oil and other vegetable oils on the wall of the pot, preferably tea oil, and wait for 8 to 10 seconds before using Wipe off the excess oil with parchment paper so that no blue smoke comes out of the pot; then pour in clean water, boil the clean water, put the withered green tea into it, stir it while putting it, and heat the green tea in boiling water for 30~ After 60s, filter out the green tea;

[0028] Step 3, cooling: the green tea filtered out in step 2 is imm...

Embodiment 2

[0034] Embodiment 2: a kind of processing technology of pearl-shaped Kudingcha comprises the following steps:

[0035] Step 1. Withering: withering: put the picked fresh leaves in the green room for withering, the temperature in the green room is 15-20°C; the humidity is 80%, wither for 8 hours, and the thickness of the fresh leaves is 2-4cm , Avoid direct sunlight, get tea green;

[0036] Step 2. Finishing: prepare a clean frying pan, heat the pan until it turns red, apply peanut oil, sunflower oil, olive oil, tea oil and other vegetable oils on the wall of the pot, preferably tea oil, and wait for 8 to 10 seconds before using Wipe off the excess oil with parchment paper so that no blue smoke comes out of the pot; then pour in clean water, boil the clean water, put the withered green tea into it, stir it while putting it, and heat the green tea in boiling water for 30~ After 60s, filter out the green tea;

[0037] Step 3, cooling: the green tea filtered out in step 2 is imm...

Embodiment 3

[0043] Embodiment 3: a kind of processing technology of pearl-shaped Kudingcha comprises the following steps:

[0044] Step 1. Withering: withering: put the picked fresh leaves in the green room for withering, the temperature in the green room is 15-20°C; the humidity is 80%, wither for 8 hours, and the thickness of the fresh leaves is 2-4cm , Avoid direct sunlight, get tea green;

[0045] Step 2. Finishing: prepare a clean frying pan, heat the pan until it turns red, apply peanut oil, sunflower oil, olive oil, tea oil and other vegetable oils on the wall of the pot, preferably tea oil, and wait for 8 to 10 seconds before using Wipe off the excess oil with parchment paper so that no blue smoke comes out of the pot; then pour in clean water, boil the clean water, put the withered green tea into it, stir it while putting it, and heat the green tea in boiling water for 30~ After 60s, filter out the green tea;

[0046] Step 3, cooling: the green tea filtered out in step 2 is immed...

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PUM

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Abstract

The scheme of the invention discloses a processing technology of bead-shaped broadleaf holly leaves in the technical field of processing of tea leaves. The processing technology comprises the following steps of performing fixation on withered tea leaves, during fixation, preparing a frying pan which is heated to be hot, applying vegetable oil onto pan walls, then pouring clean water in the fryingpan, boiling over the clean water, then putting green tea leaves obtained through withering, performing stirring while putting the green tea leaves, and after the green tea leaves are heated in boiling water for 30-60s, filtering off the heated green tea leaves; after the heated green tea leaves are filtered off, immediately putting the filtered-off green tea leaves in cold water for cooling, andafter dehydration, performing first-step twisting under 58-68 DEG C for 15-20min; and after the green tea leaves after the first-step twisting are subjected to standing for 15-20min, performing second-step twisting, adopting a handmade shaping manner, placing tea leaves in the centre of the palm, mutually kneading the tea leaves with two hands, performing kneading for 6-8 times, wherein the kneading lasts for 6-10s each time, and the kneading direction each time is kept consistent, after kneading each time, mutually pressing the tea leaves in the centre of the palm with two hands, and finallyperforming roasting. The broadleaf holly leaves made by the method disclosed by the invention are in the shape of beads, curled tea leaves are not liable to open in the course of roasting and storage,when being brewed, the curled tea leaves gradually spread apart when being in contact with water, the spread-apart leaves are complete, sundries do not exist, and tea soup is clear.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of pearl-shaped Kuding tea. Background technique [0002] Kudingcha is an evergreen tree belonging to the genus Ilex Kudingcha in the Ilex family, commonly known as Chading, Fudingcha, and Gaolucha. It is mainly distributed in Southwest China (Sichuan, Chongqing, Guizhou, Hunan, Hubei) and South China (Jiangxi , Guangdong, Fujian, Hainan) and other places, it is a pure natural health drink. Kuding tea contains more than 200 ingredients such as Kuding saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, and proteins. The finished tea has a bitter taste and a sweet and cool taste. It has many functions, such as clearing away heat and relieving heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, reducing blood pressure a...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 余长远刘显明余吉江钱志福
Owner 余庆县玉笏春茶业有限责任公司
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