Processing method of original ecology green tea
A processing method and original ecological technology, applied in the processing field of original ecological green tea, can solve the problems of limited market, low income, mellow but not strong taste, etc., and achieve the goal of reducing the loss of nutrient components, high nutrient content, and complete industrial appearance Effect
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Embodiment 1
[0030] A processing method of original ecological green tea, comprising the steps of:
[0031] (1) Tea selection: Baohong tea picked from an organic tea garden at an altitude of 800m is selected as the raw material for processing;
[0032] (2) Spread green buds: under ventilated conditions, spread a bamboo mat with a thickness of 1 cm on the ground, sprinkle a layer of desiccant under the bamboo mat, and spread the picked tea leaves on the bamboo mat. The thickness of the tea leaves is 6 mm. The spreading time is 1.5h; the desiccant is quicklime, and its consumption is 20% of the tea quality
[0033] (3) Finishing: Put the tea leaves in a container, pass in 100°C water vapor, keep warm for 1 minute, then let it cool naturally for 5 minutes, then heat the tea leaves to 80°C, keep warm for 30 seconds, and spread them in an environment with an air humidity of 45%. Cool for 10 minutes;
[0034] (4) Shaping: heat the tea leaves to 35°C, knead them for 8 minutes, and then let them...
Embodiment 2
[0037] A processing method of original ecological green tea, comprising the steps of:
[0038] (1) Tea selection: choose the tea Yunwu Maojian picked from the organic tea garden at an altitude of 1500m as the raw material for processing;
[0039] (2) Spread green buds: under ventilated conditions, spread a bamboo mat with a thickness of 3 cm on the ground, sprinkle a layer of desiccant under the bamboo mat, and spread the picked tea leaves on the bamboo mat with a thickness of 18 mm. The spreading time is 3.5h; the desiccant is quicklime, and its consumption is 35% of the tea quality
[0040] (3) Finishing: Put the tea leaves in a container, pour in water vapor at 110°C, keep warm for 2 minutes, then let it cool naturally for 7 minutes, then heat the tea leaves to 90°C, keep them warm for 40 seconds, and spread them in an environment with an air humidity of 55%. Cool for 20 minutes;
[0041] (4) Shaping: heat the tea leaves to 40°C, knead them for 12 minutes, and then let th...
Embodiment 3
[0044] A processing method of original ecological green tea, comprising the steps of:
[0045] (1) Tea selection: choose flat water pearl tea picked from an organic tea garden at an altitude of 1100m as the raw material for processing;
[0046] (2) Fresh buds spreading green: under ventilated conditions, spread a bamboo mat with a thickness of 2cm on the ground, sprinkle a layer of desiccant under the bamboo mat, spread the picked tea leaves on the bamboo mat, and spread the tea leaves with a thickness of 9mm. The spreading time is 2h; the desiccant is quicklime, and its consumption is 23% of the tea quality
[0047] (3) Finishing: Put the tea leaves in a container, pass in steam at 110°C, keep warm for 2 minutes, then let it cool naturally for 6 minutes, then heat the tea leaves to 86°C, keep them warm for 36 seconds, and spread them in an environment with an air humidity of 46%. Cool for 16 minutes;
[0048] (4) Shaping: heat the tea leaves to 36°C, knead them for 12 minut...
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