Preparation method of Tieguanyin (a variety of oolong tea)

A technology of Tieguanyin and time, applied in the field of preparation of Tieguanyin, can solve the problems of complex production process, impure taste, poor product taste, etc., and achieve the effect of solving complex production process, good taste and pure taste.

Inactive Publication Date: 2018-12-18
ZHENGAN COUNTY RUIYUAN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of Tieguanyin tea, the production process is complicated, the taste of the product is poor, and the taste is not pure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of Tieguanyin, comprising the following steps:

[0023] (1) Picking: picking fresh Tieguanyin leaves as raw materials;

[0024] (2) Drying green: spread the picked fresh leaves in the drying room for 3 to 4 hours;

[0025] (3) Green drying: Spread the dried tea leaves evenly on the bamboo fence or green drying cheng, and use the heat of sunlight to dry the green leaves. The drying time is 30-40 minutes, and the temperature for drying the green leaves is 25-30°C. ℃;

[0026] (4) Shaking green: control the amount of leaf input, put the sun-dried green leaves into the green shaking machine for shaking green treatment, and the shaking time is 30-40 minutes;

[0027] (5) Finishing: control the amount of leaves, put the shaken green leaves into the greening machine, and carry out the finishing treatment at a temperature of 250-270°C;

[0028] (6) Kneading: Control the amount of leaf throwing, put the green leaves into the kneading machine for kneading ...

Embodiment 2

[0038] A preparation method of Tieguanyin, comprising the following steps:

[0039] (1) Picking: picking fresh Tieguanyin leaves as raw materials;

[0040] (2) Drying green: spread the picked fresh leaves in the drying room for 3 hours;

[0041] (3) Green drying: Spread the dried tea leaves evenly on the bamboo fence or green drying stand, and use the heat of sunlight to dry the green leaves. The drying time is 30 minutes, and the temperature for drying green leaves is 25°C;

[0042] (4) Shaking green: control the amount of leaves, put the sun-dried green leaves into the green shaking machine for shaking green treatment, and the shaking time is 30 minutes;

[0043] (5) Finishing: control the amount of leaf input, put the shaking green leaves into the greening machine, and perform the finishing treatment at a temperature of 250°C;

[0044] (6) Kneading: Control the amount of leaf throwing, put the green leaves into the kneading machine for kneading treatment, control the knea...

Embodiment 3

[0054] A preparation method of Tieguanyin, comprising the following steps:

[0055] (1) Picking: picking fresh Tieguanyin leaves as raw materials;

[0056] (2) Drying green: spread the picked fresh leaves in the drying room for 4 hours;

[0057] (3) Drying: Spread the dried tea leaves evenly on the bamboo fence or greening stand, and use the heat of sunlight to dry the greens. The drying time is 40 minutes, and the temperature for drying the greens is 30°C;

[0058] (4) Shaking green: control the amount of leaves, put the sun-dried green leaves into the green shaking machine for shaking green treatment, and the shaking time is 40 minutes;

[0059] (5) Finishing: control the amount of leaves, put the shaken green leaves into the greening machine, and carry out the finishing treatment at a temperature of 270°C;

[0060] (6) Kneading: Control the amount of leaf throwing, put the green leaves into the kneading machine for kneading treatment, control the kneading speed to 25-35r / ...

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PUM

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Abstract

The present invention discloses a preparation method of Tieguanyin (a variety of oolong tea). Drying, sunning, shaking, enzyme-deactivating and other various steps are used to improve distribution ofactive ingredients and moisture in fresh leaves, so that water is gradually reduced; changing speed is also gradually accelerated; a plant smell gradually disappears; a floral fragrance gradually increases; the preparation method also facilitates a subsequent rolling treatment and improves aroma of tea leaves; and the prepared Tieguanyin by the method has advantages of rich aroma, yellow and greenliquid color, mellow taste, etc. The duration of the aroma of the Tieguanyin is twice that of the existing Tieguanyin. At the same time, the preparation method solves problems of complicated manufacture technology, poor product quality, etc. The manufactured product is pure in taste and also guaranteed in quality, also has relatively good mouthfeel and relatively long shelf life, and can be subjected to scale production.

Description

technical field [0001] The invention relates to a preparation method of Tieguanyin, which belongs to the technical field of production technology. Background technique [0002] Tieguanyin tea, a traditional famous tea of ​​the Han nationality, belongs to the green tea category and is one of the top ten famous teas in China. Originally produced in Xiping Town, Anxi County, Quanzhou City, Fujian Province, it was discovered in 1723-1735. "Tieguanyin" is not only the name of the tea, but also the name of the tea tree variety. Tieguanyin tea is between green tea and black tea, and belongs to the semi-fermented tea category. Fragrant, the taste is pure and strong, and the fragrance is long-lasting. Tieguanyin contains high levels of amino acids, vitamins, minerals, tea polyphenols and alkaloids, has a variety of nutritional and medicinal ingredients, and has the function of health care. It also has the effects of anti-aging, anti-arteriosclerosis, prevention and treatment of di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 赵胜林
Owner ZHENGAN COUNTY RUIYUAN TEA IND
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