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Preparation process of bulk golden camellia tea

A preparation process, the technology of golden camellia, which is applied in the field of tea preparation, can solve the problems that tea nutrition cannot be completely preserved, the value of golden camellia tea is limited, and the taste needs to be improved, so as to achieve the effect of increasing nutritional value, facilitating transportation, and increasing taste

Pending Publication Date: 2018-10-12
平利县一茗茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet in the golden camellia in the prior art, most of the nutrition of the tealeaves cannot be completely preserved, and it is not easy to transport, and its taste needs to be improved, which greatly limits the value of the golden camellia tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The invention provides a preparation process of bulk camellia tea, which is characterized by comprising the following steps:

[0044] (1) Collection of tea leaves

[0045] Select and pick fresh tea leaves and wash them; the fresh leaves are golden flower tea leaves with one bud and one leaf, and the length is 3 cm.

[0046] (2) Wither

[0047] Put the fresh tea leaves in the withering tank and wither for 2 hours at a temperature of 10 °C;

[0048] (3) Water injection

[0049] Water injection is carried out to the tea leaves obtained in step (2), and the water injection amount is 1.5 times of the quality of the tea leaves;

[0050] (4) Finishing

[0051] Put the tea leaves after water injection into the fixing machine for 20min;

[0052] (5) Kneading

[0053] Three stages of kneading were performed on the green tea leaves; the kneading time was 30 minutes, the first 10 minutes were lightly kneaded, the middle 10 minutes were heavy pressure, and the last 10 minutes ...

Embodiment 2

[0069] The invention provides a preparation process of bulk camellia tea, which is characterized by comprising the following steps:

[0070] (1) Collection of tea leaves

[0071] Select and pick fresh tea leaves and wash them; the fresh leaves are golden flower tea leaves with one bud and one leaf, and the length is 3 cm.

[0072] (2) Wither

[0073] Put the fresh tea leaves in the withering tank and wither for 4 hours at a temperature of 20 °C;

[0074] (3) Water injection

[0075] Water injection is carried out to the tea leaves obtained in step (2), and the water injection amount is 2 times of the quality of the tea leaves;

[0076] (4) Finishing

[0077] Put the tea leaves after water injection into the fixing machine for 30min;

[0078] (5) Kneading

[0079] Three stages of kneading were performed on the green tea leaves; the kneading time was 30 minutes, the first 10 minutes were lightly kneaded, the middle 10 minutes were heavy pressure, and the last 10 minutes we...

Embodiment 3

[0095] A preparation process of a kind of bulk camellia tea of ​​the present invention is characterized in that comprising the following steps:

[0096] (1) Collection of tea leaves

[0097] Select and pick fresh tea leaves and wash them; the fresh leaves are golden flower tea leaves with one bud and one leaf, and the length is 4 cm.

[0098] (2) Wither

[0099] Put the fresh tea leaves in the withering tank and wither for 3 hours at a temperature of 15°C;

[0100] (3) Water injection

[0101] Water injection is carried out to the tea leaves obtained in step (2), and the water injection amount is 1.5 times of the quality of the tea leaves;

[0102] (4) Finishing

[0103] Put the tea leaves after water injection into the fixing machine for 25min;

[0104] (5) Kneading

[0105] Three stages of kneading were performed on the green tea leaves; the kneading time was 30 minutes, the first 10 minutes were lightly kneaded, the middle 10 minutes were heavy pressure, and the last ...

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PUM

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Abstract

The invention discloses a preparation process of bulk golden camellia tea. The preparation process is characterized by comprising the following steps: harvesting of tea leaves; withering: putting thefresh tea leaves in a withering tank, and performing withering at a temperature of 10-20 DEG C for 2-4h; water injection; fixation; rolling: performing three-stage rolling on the tea leaves subjectedto fixation; pile fermentation and drying: performing pile fermentation and drying on the rolled tea leaves until the moisture content of the tea leaves is 10-30%; curing; soaking and fermenting: soaking the cured tea leaves, then putting the tea leaves into a fermenting machine and performing fermenting for 8h, wherein the liquor used for soaking is green tea liquor prepared by boiling green tea;steaming: putting the fermented tea leaves in a bamboo basket and performing steaming; separating of the tea leaves one by one and putting of the tea leaves in the bamboo basket; packaging and sealing; fungal fermentation; and drying. The preparation process of the bulk golden camellia tea can improve the mouthfeel of the golden camellia tea, increases the nutritional value of traditional tea, also increases the storage period of the golden camellia tea and enables the golden camellia tea to be more convenient to transport.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a preparation process of bulk camellia tea. Background technique [0002] Camellia sinensis belongs to the camellia family and the genus Camellia, and is twin sisters with tea, camellia, southern camellia, camellia oleifera, and camellia, and is one of the first-class national protected plants. The golden flowers of golden flower tea are dazzling and dazzling, as if coated with a layer of wax, crystal clear and oily, with a sense of translucency. Camellia sinensis is born alone in the leaf axils. When the flowers bloom, there are cup-shaped, pot-shaped or bowl-shaped, delicate and colorful, beautiful and elegant. [0003] However, in the golden flower tea in the prior art, the nutrition of most of the tea leaves cannot be completely preserved, and it is not easy to transport, and its taste needs to be improved, which greatly limits the value of the golden flower tea. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 宋小红冉龙海
Owner 平利县一茗茶业有限责任公司