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Processing method of small-leaved Kuding teabag

A small-leaf Kuding bag and processing method technology, applied in tea extraction, tea treatment before extraction, etc., can solve problems such as irregular menstruation, stagnation of Qi and blood, and decreased resistance, and achieve reduced bitterness and coldness, rich nutrition, and easy to carry convenient 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

This solution is only suitable for drinking morning tea in summer, and the production method cannot remove the bitterness of lobular Kudingcha, only the sweetness of licorice can be used to cover up its bitterness, the effect is not particularly ideal
Moreover, because Kudingcha has a cold nature, women are in a state of blood loss during menstruation, and their resistance is reduced. If you drink cold Kudingcha at this time, it is very easy to cause Qi and blood to stagnate due to cold, and menstrual blood is not discharged smoothly, causing dysmenorrhea. In severe cases, it can cause irregular menstruation; in addition, people who suffer from wind-cold and cold drink Kudingcha, which is not conducive to dispelling the cold in the body, will hinder the divergence of wind-cold, and is not conducive to the cure of colds. Kudingcha prepared by this program Not suitable for menstruating women and colds

Method used

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  • Processing method of small-leaved Kuding teabag
  • Processing method of small-leaved Kuding teabag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]A processing method of lobular Kuding teabag, comprising the following steps:

[0031] (1) Pick fresh tea leaves with 3cm buds of Kuding tea leaves, remove impurities, wash them and drain the water. After withering, blanching, steaming, crushing to pass through a 30-mesh sieve, add 9 times the weight of Kuding tea leaves and temperature Soak in mountain spring water at 75°C for 120 minutes, ultrasonically treat for 20 minutes, reflux extraction at 95°C for 5 hours, and filter at normal pressure to collect the filtrate;

[0032] The withering is to place the tea leaves in the sun with an illumination intensity of 1800Lux to dry for 80 minutes; the blanching is to place the tea leaves in water at 95°C for 60s; , the steam flow rate is 170kg / h, and the killing time is 65s; the frequency of the ultrasonic wave is 10MHz;

[0033] (2) Take longan meat, red beetroot, saffron, jasmine, camellia, and rose, mix them evenly, send them into a drier and dry until the water content i...

Embodiment 2

[0038] A processing method of lobular Kuding teabag, comprising the following steps:

[0039] (1) Pick fresh tea leaves with 10cm buds of Kuding tea leaves, remove impurities, wash and drain the water, after withering, blanching, steaming, crushing to pass through a 90-mesh sieve, add 9 times the weight of Kuding tea leaves, temperature Soak in mountain spring water at 85°C for 150 minutes, ultrasonically treat for 26 minutes, reflux extraction at 100°C for 6 hours, and filter at normal pressure to collect the filtrate;

[0040] The withering is to place the tea leaves in the sun with an illumination intensity of 2200Lux to dry for 100 minutes; the blanching is to place the tea leaves in 95°C water for 70s; the steam temperature of the steamed green is 100°C, and the steam pressure is 20pa , the steam flow rate is 180kg / h, and the killing time is 75s; the frequency of the ultrasonic wave is 20MHz;

[0041] (2) Take the longan meat, red peony, saffron, jasmine, camellia and ro...

Embodiment 3

[0046] A processing method of lobular Kuding teabag, comprising the following steps:

[0047] (1) Pick fresh tea leaves with 4 cm buds of Kuding tea leaves, remove impurities, wash them and drain the water. After withering, blanching, steaming, and crushing to pass through a 40-mesh sieve, add 9 times the weight of Kuding tea leaves and temperature Soak in mountain spring water at 76°C for 125 minutes, ultrasonically treat for 21 minutes, reflux extraction at 96°C for 5.1 hours, and filter at normal pressure to collect the filtrate;

[0048] The withering is to put the tea leaves in the sun with an intensity of 1900 Lux and dry them for 85 minutes; the blanching is to put the tea leaves in water at 95°C for 62 seconds; the steam temperature of the steamed greens is 96°C and the steam pressure is 12pa , the steam flow rate is 172kg / h, and the killing time is 66s; the frequency of the ultrasonic wave is 12MHz;

[0049] (2) Take longan meat, red peony, saffron, jasmine, camellia...

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Abstract

The invention discloses a processing method of a small-leaved Kuding teabag. Small-leaved Kuding tea, fresh ginger, longan pulp, red dates, saffron, jasmine flowers, golden camellia and roses are treated and mixed uniformly, drying, sterilization and packaging are performed, and the teabag is prepared. The small-leaved Kuding teabag is sweet, the bitterness and cold of fresh small-leaved Kuding teabag are greatly reduced by withering, rinsing, steaming, crushing, ultrasonic treatment and reflux extraction process; besides, longan pulp, red dates, saffron, jasmine flowers, golden camellia, roseand ginger are added, so that the teabag has a warming function, cannot harm women in the menstrual period and other people with common cold due to wind-cold and weak constitution and has good healthcare functions. The teabag is convenient to brew and carry, contains rich nutrients, is suitable to be drunk in all seasons, has good healthcare functions of refreshing brain and nourishing the stomach and has healthcare functions of moistening the throat, reliving cough, clearing heat, removing toxins, detoxifying, maintaining beauty, producing saliva to slake thirst, resisting aging and the like.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of lobular Kuding tea bag. Background technique [0002] Judging from the dissolution of vitamins and amino acids contained in tea, 80% of them were leached when brewing for the first time; the leaching rate reached more than 95% when brewing for the second time; The same is true for phenol, caffeine, etc. 100 years ago, teabags, which were accidentally invented by American tea merchants, have become a part of people's lives because of their convenience in brewing. In 1904, Thomas Sullivan, an importer in New York, USA, sent a sample of tea in a small silk bag to buyers in order to expand sales. After a buyer received the sample, he soaked it in a cup together with the silk bag, and the first batch of teabags in the world was produced in this way! Teabags span the three golden industries of tea beverages, health products, and herbal teas....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/06A23F3/18
CPCA23F3/06A23F3/18A23F3/30
Inventor 陈超文韩品国
Owner XINGYI LYVYUAN TCM MATERIALS PLANTING FARMERS SPECIALIZED COOP
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