Processing method of small-leaved Kuding tea

A technology of small-leaf Kuding tea and its processing method, which is applied in the direction of medical formula, tea treatment before extraction, medical preparations containing active ingredients, etc. It can solve the problems of affecting product grade, bitter taste, reducing farmers' income, etc., and achieves the protection of integrity Sex, sweet aftertaste, and quality-enhancing effect

Inactive Publication Date: 2018-12-18
XINGYI LYVYUAN TCM MATERIALS PLANTING FARMERS SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fragmented tea products cannot win sensory praise, which affects the grade of the product and reduces the income of farmers; people are not sure whether the instant lobular Kuding tea is made of high-quality tea, and people worry that it will be affected by fake g

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1

[0032] A processing method of Xiaoye Kuding tea includes the following steps:

[0033] (1) Tea green picking: picking fresh, intact buds and leaves, no impurities, no diseases and insect pests, and 2 cm long leaflets of Kudingcha tea; the leaflets of Kudingcha tea are produced in Xingyi City, Guizhou Province;

[0034] (2) Withering: Wash the green tea, drain the water, and sprinkle 0.5% of its weight into the tea, with a mesh size of 30-60 mesh oil glycerine powder, and then spread it in a bamboo basket with a leaf thickness of 8cm. When the leaves are spread out, they are shaken and flattened into a fluffy state, so that the thickness of the spread leaves is uniform. First, it is withered in the sun for 2 hours, and then placed indoors for 10 hours; the air humidity of the sun withered is 83%, the temperature is 26 ℃, and the light intensity is 1200Lux; the indoor natural withering environment temperature is 24°C, humidity is 80%, turning once every 4h to make t...

Example Embodiment

[0039] Example 2

[0040] A processing method of Xiaoye Kuding tea includes the following steps:

[0041] (1) Tea green picking: picking fresh, intact buds and leaves, no impurities, no diseases and insect pests, and 5 cm long leaflets of Kudingcha tea; the leaflets of Kudingcha tea are produced in Xingyi City, Guizhou Province;

[0042] (2) Withering: Wash the green tea leaves, drain the water, and sprinkle 1% of its weight in the tea leaves with a 60-mesh oil glycerine powder, and then spread them in a bamboo basket with a thickness of 10 cm. When it is shaken and flattened, it is in a fluffy state, so that the thickness of the spread leaves is uniform. First, it is withered in the sun for 3 hours, and then placed indoors for 15 hours; the air humidity of the sun withered is 88%, the temperature is 30°C, and the light intensity is 1500 Lux; The indoor natural withering environment has a temperature of 28°C and a humidity of 86%, turning it every 5 hours to make the degree of withe...

Example Embodiment

[0047] Example 3

[0048] A processing method of Xiaoye Kuding tea includes the following steps:

[0049] (1) Tea green picking: picking fresh, intact buds and leaves, no impurities, no diseases and insect pests, and 3 cm long leaf kudingcha tea greens; the small leaf kudingcha tea greens are produced in Xingyi City, Guizhou Province;

[0050] (2) Withering: Wash the green tea, drain the water, and sprinkle 0.6% of its weight into the tea, with a mesh size of 40 mesh oil sweet seed powder, and then spread it in a bamboo basket with a thickness of 8 cm. When it is shaken and flattened, it is in a fluffy state, so that the thickness of the spread leaf is even. It is first withered in the sun for 2.2 hours, and then placed indoors for 11 hours; the air humidity of the sun withered is 84%, the temperature is 27 ℃, and the light intensity is 1300 Lux ; The indoor natural withering environment temperature is 25 ℃, humidity is 81%, turning once every 4.2h to make the degree of withering un...

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Abstract

The invention discloses a processing method of small-leaved Kuding tea. The method comprises steps of green tea picking, withering, stir-frying, steaming, rolling and drying. The bitterness of tea isreduced through stir-frying, a micro roller fixation machine is used for stir-frying, the integrity of tea is protected to the greatest extent in the stir-frying process, few tea fragments exist, andthe tea quality is improved. Phyllantus emblica powder is scattered before tea withering, fresh fruits of phyllantus emblica taste bitter and then sweet, the bitterness is removed after the phyllantusemblica is processed into powder, after the phyllantus emblica powder is added to Kuding tea, the sweetness of tea can be improved during brewing, besides, the phyllantus emblica powder has sweet aftertaste, so that the tea is sweet and mellow and popular among consumers. The tea is safe and non-toxic, has multiple effects of clearing heat, removing toxins, improving eyesight, clearing heat fromthe liver, moistening the throat, relieving cough, benefiting the throat, moistening the lung, producing saliva to slake thirst, promoting diuresis, strengthening heart, reducing pressure, losing weight, inhibiting and preventing cancer, resisting aging, activating blood vessels and the like and has better efficacy on hepatitis B, hyperlipidemia, hypertension, hyperglycemia, stomach cancer and thelike.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of small-leaf Kuding tea. Background technique [0002] Small-leaf Kudingcha, also known as Qingshanlvshui tea, is an evergreen tree of the holly genus Kudingcha in the family Ilex, commonly known as Chading, Fudingcha, and Gaolu tea. It is mainly produced in the forests of Sichuan, Yunnan, and Guizhou. The effect of fire is obvious, without the strong bitterness of Dayekuding, but with the sweetness of green tea. After brewing, the color is dark green. Small-leaf Kuding tea is commonly known as "green mountains and green waters". It is an arbor plant of the genus Ligustrum in the Oleaceae family. More than 200 ingredients such as amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein, etc., have a slightly bitter and fragrant taste, and the bitterness is sweet. It is a pure natural healthy drink with various functions such as ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/14A61K36/63A61K36/47A61P1/16A61P31/20A61P3/06A61P9/12A61P3/10A61P35/00A61P29/00A61P11/14A61P11/04
CPCA23F3/06A23F3/14A61K36/185A61K36/47A61K36/63A61P1/16A61P3/06A61P3/10A61P9/12A61P11/04A61P11/14A61P29/00A61P31/20A61P35/00A61K2300/00
Inventor 陈超文韩品国
Owner XINGYI LYVYUAN TCM MATERIALS PLANTING FARMERS SPECIALIZED COOP
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