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Production process of rice soaking or rice cooking tea

A production process and tea technology, which is applied in the field of production process of tea leaves for making rice or cooking rice, can solve the problems of lack of taste and optimization of beneficial effects, and achieve the effects of reducing astringency, promoting digestion, and making a strong fragrance.

Inactive Publication Date: 2018-11-23
绵竹三溪香茗茶叶有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing teas sold in the market are all soaked in water and drunk directly, and there is no special optimization for the taste and beneficial effects of soaking or cooking rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Raw materials: pick 3 leaves from the top of the buds as raw materials.

[0041] Withering: Wither the fresh leaves for 12 hours in a cool and ventilated room. After withering, the water content in the tea leaves is about 50%. Carry out 2 times of shaking blue and green in the process of withering, shake green and green by hand, shake green and green at every turn with the degree of shaking 6 turns by hand as the criterion.

[0042] Finishing: During the finishing process, the pot temperature is controlled at 230°C, and the finishing time is 6 minutes.

[0043] Boiled yellowing: Wrap the tea leaves with white cloth, and use the temperature and heat of the tea leaves at about 45°C after greening to carry out stuffed yellowing. The semi-finished tea leaves for a single batch of stuffed yellowing are 20kg, and wrapped in strips with a cloth, the diameter of which is not more than 20cm. At room temperature, the yellowing process was carried out for 2 hours, and an intermed...

Embodiment 2

[0049] Raw materials: pick 3 leaves from the top of the buds as raw materials.

[0050] Withering: Wither the fresh leaves for 12 hours in a cool and ventilated room. After withering, the water content in the tea leaves is about 50%. Carry out 2 times of shaking blue and green in the process of withering, shake green and green by hand, shake green and green at every turn with the degree of shaking 6 turns by hand as the criterion.

[0051] Finishing: During the finishing process, the pot temperature is controlled at 230°C, and the finishing time is 6 minutes.

[0052] Boiled yellowing: Wrap the tea leaves with white cloth, and use the temperature and heat of the tea leaves at about 45°C after greening to carry out stuffed yellowing. The semi-finished tea leaves for a single batch of stuffed yellowing are 20kg, and wrapped in strips with a cloth, the diameter of which is not more than 20cm. At room temperature, the yellowing process was carried out for 2 hours, and an intermed...

Embodiment 3

[0058] Raw materials: pick 3 leaves from the top of the buds as raw materials.

[0059] Withering: Wither the fresh leaves for 24 hours in a cool and ventilated room. After withering, the water content in the tea leaves is about 40%. In the process of withering, carry out 1 shaking green, and shaking green adopts manual, shakes the degree of 10 revolutions by hand as the criterion.

[0060] Finishing: During the finishing process, the pot temperature is controlled at 300°C, and the finishing time is 2 minutes.

[0061] Boiled yellowing: Wrap the tea leaves with white cloth, and use the temperature and heat of the tea leaves at about 40°C after greening to carry out the boring yellowing. The semi-finished tea leaves for a single batch of boring yellowing are 10kg, and wrapped in strips with a cloth, the diameter of which is not more than 10cm. At room temperature, the vexed yellowing process was carried out for 24 hours, and an intermediate product with a fermentation degree o...

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PUM

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Abstract

The invention discloses a production process of tea, and particularly relates to a production process of rice soaking or rice cooking tea. The production process of rice soaking or rice cooking tea uses resting buds as raw materials to obtain tea through withering, enzyme deactivation, heaping for yellowing, drying, moisture removal and re-drying. Through process creation, the process of yellow tea and oolong tea is combined so that the prepared tea has the flavor of yellow tea and oolong tea; the special perfume is realized in the rice soaking and rice cooking process; through the process control, the tea liquid is used for rice soaking and rice cooking; the special mouthfeel can be generated; the perfume is intense; the food quality of the tea soaked rice and tea cooked rice can be improved. Compared with various kinds of tea sold on the market, the tea has the advantage that the grease elimination, greasy taste elimination and digestion promotion effects of the tea soaked rice or cooked rice is more excellent.

Description

technical field [0001] The invention relates to a production process of tea, in particular to a production process specially used for making rice or cooking tea. Background technique [0002] Tea-soaked rice and tea-cooked rice not only taste fresh, but also have certain therapeutic effects: tea-soaked rice can remove greasy food and dissolve food. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids, and prevent cardiovascular diseases. The tannins in the body can also effectively prevent stroke. In addition, tea polyphenols can also block the synthesis of nitrosamines in the human body. Amines and nitrites are substances widely present in food. They can easily generate carcinogenic nitrosamines at 37°C and moderate acidity. Tea-soaked rice and tea-cooked rice can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating gastrointestinal tumors. While tea-zuke rice is co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 范鸿儒范锐方发义
Owner 绵竹三溪香茗茶叶有限责任公司
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