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Production method of cold-brewing tea

A manufacturing method and technology for cold brewing tea, which are applied in the directions of tea, tea extraction, tea spice, etc. to achieve the effects of lasting fragrance, short brewing time, and reduced brewing time

Inactive Publication Date: 2019-01-01
句容市下蜀镇窑业自立茶场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this traditional cold-brewing tea process needs to soak the tea leaves in cold water for 7-8 hours, which can no longer meet the requirements of people's increasingly accelerated pace of life.

Method used

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Embodiment Construction

[0016] The present invention will be further described below in conjunction with specific embodiment:

[0017] A method for making cold brew tea, comprising the following steps:

[0018] (1) Pick fresh tea leaves and dry them naturally until the surface of the tea leaves is dry;

[0019] (2) Put the tea leaves into the degreening machine for degreening. The conditions for degreening are: 5 minutes to 10 minutes at a temperature of 50°C to 60°C;

[0020] (3) Add cold water to the finished tea leaves, add 0.7-1L of water per 1kg of tea leaves, control the water temperature at 10-20°C, and let it stand for 20-30 minutes, so that the moisture content of the tea leaves is at 40%-50% ;

[0021] (4) Put the rehydrated tea into the freezer for 1 to 2 hours, and control the temperature of the freezer at -20 to -10°C;

[0022] (5) Divide the frozen tea leaves into two parts, one part is thawed naturally, and the other part is crushed and soaked in warm water. The temperature of the w...

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Abstract

The invention discloses a production method of cold-brewing tea. The production method comprises the following steps: (1) picking fresh tealeaves, and naturally drying until the surfaces of the tealeaves are dry; (2) deactivating the enzyme of the tealeaves in an enzyme deactivation machine; (3) adding cold water into the enzyme deactivated tealeaves, and standing; (4) freezing the rehydrated tealeaves in a freezing chamber; (5) dividing the frozen tealeaves into two parts, naturally thawing one part, crushing the other part, soaking the crushed part of tealeaves in warm water, filtering and separating, and obtaining extract liquid; (6) evaporating and concentrating the extraction liquid, and obtaining the concentrated extract liquid; (7) spraying the concentrated extract liquid onto the surface of the naturally thawed tealeaves; and (8) drying the tealeaves in a drying machine, and obtaining the cold-brewing tea. The cold-brewing tea produced by virtue of the method of the invention is not only short in brewing time and capable of being instantly drunk, but also can be brewed for multiple times, and is lasting in fragrance.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for manufacturing cold brewed tea. Background technique [0002] Tea is a daily drink in Chinese life. It has the functions of refreshing and curing troubles, relieving heat and thirst, eliminating food and greasy, sterilizing and anti-inflammatory, preventing caries and fixing teeth, weight loss and bodybuilding, harmonizing stomach and diuresis, clearing eyesight and clearing heart, relieving smoking and alcohol, reducing blood pressure and reducing blood pressure. Fat, reduce cancer, increase blood vessel wall elasticity, anti-atom radiation damage and other effects. Modern biochemical and medical research has proved that in the chemical composition of tea, there are more than 450 kinds of organic compounds and no less than 15 kinds of inorganic mineral nutrients. It can be seen that tea has both nutritional value and pharmacological effects on the human body. It is clo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/18A23F3/22A23F3/40
CPCA23F3/14A23F3/06A23F3/18A23F3/225A23F3/40
Inventor 王庆栓
Owner 句容市下蜀镇窑业自立茶场
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