Small orchid tea processing method

A processing method and technology for orchid tea, which are applied in pre-extraction tea treatment, food science and other directions, can solve the problems of insufficient aroma and weak taste of small orchid tea, increase the generation of soluble sugar and aromatic substances, and make the tea soup taste fresh and pure. , strong aroma effect

Inactive Publication Date: 2019-01-04
SHUCHENG SHUCHA JIUYILIU TEA PLANTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet this kind method does not make the beneficiary component in the small orchid tea fully transform, makes the small orchid tea fragrance of finished product not enough, taste weak

Method used

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  • Small orchid tea processing method

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Effect test

Embodiment 1

[0025] In an embodiment of the present invention, a processing method of small orchid tea comprises the following steps: spreading fresh leaves, killing greens, rolling, initial drying and foot drying, and aroma enhancing steps.

[0026] The processing method of the small orchid tea, the fresh leaves spread includes the steps of freezing, blowing and heating, soaking the picked fresh leaves in the ice-water mixture for 10 minutes, taking them out and draining them, wrapping them in cotton cloth and blowing hot air with a fan until the fresh leaves lose water and wither.

[0027] The processing method of small orchid tea, before blowing and heating step, mix edible baking soda, yeast powder, and small orchid tea according to the ratio of parts by weight of 3:1:15, and wash it with pure water after standing in a closed environment for 30 minutes.

[0028] The processing method of small orchid tea, the thickness of spreading is 6cm, and the time of blowing hot air is 3 hours.

[...

Embodiment 2

[0036] In an embodiment of the present invention, a processing method of small orchid tea comprises the following steps: spreading fresh leaves, killing greens, rolling, initial drying and foot drying, and aroma enhancing steps.

[0037] The processing method of the small orchid tea, the fresh leaves spread includes the steps of freezing, blowing and heating, soaking the picked fresh leaves in the ice-water mixture for 10 minutes, taking them out and draining them, wrapping them in cotton cloth and blowing hot air with a fan until the fresh leaves lose water and wither.

[0038] The processing method of small orchid tea, before blowing and heating step, mix edible baking soda, yeast powder, and small orchid tea according to the ratio of parts by weight of 3:1:15, and wash it with pure water after standing in a closed environment for 20 minutes.

[0039] The processing method of small orchid tea, the thickness of spreading is 5cm, and the time of blowing hot air is 2 hours.

[...

Embodiment 3

[0047] In an embodiment of the present invention, a processing method of small orchid tea comprises the following steps: spreading fresh leaves, killing greens, rolling, initial drying and foot drying, and aroma enhancing steps.

[0048]The processing method of the small orchid tea, the fresh leaves spread includes the steps of freezing, blowing and heating, soaking the picked fresh leaves in the ice-water mixture for 5 minutes, taking them out and draining them, wrapping them in cotton cloth and blowing hot air with a fan until the fresh leaves lose water and wither.

[0049] The processing method of small orchid tea, before blowing and heating step, mix edible baking soda, yeast powder, and small orchid tea according to the ratio of parts by weight of 3:1:15, and wash it with pure water after standing in a closed environment for 20 minutes.

[0050] The processing method of small orchid tea, the thickness of spreading is 8cm, and the time of blowing hot air is 2 hours.

[00...

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Abstract

The invention relates to the technical field of tea product processing, in particular to a small orchid tea processing method which includes the steps of fresh leaf spreading, water removing, rolling,primary drying, sufficient drying and fragrance extraction. The small orchid tea processing method is simple in process and easy to implement, and prepared small orchid tea is free from pesticide residues, high in safety, amino acid content and soluble sugar content, rich in fragrance and fresh and pure in taste.

Description

technical field [0001] The invention relates to the technical field of tea product processing, in particular to a processing method of small orchid tea. Background technique [0002] The orchid tea is thinly rolled into a hook shape, the buds and leaves form flowers, the color is emerald green and even, the peaks are exposed, the orchid fragrance is fresh and long-lasting, the taste is sweet, the soup is light green and clear, with a light golden yellow luster, and the bottom of the leaves is even , is bright yellow-green, with strong stalks and buds, thick leaves, and looks like orchids blooming when brewing. [0003] Xiaolanhua is a baked green tea refined by special process from the normal bud tip with one bud and one leaf first developed to one bud and three leaves. After soaking, it looks like orchids are blooming at the beginning, and the branches stand in the cup, with orchid fragrance. It is said that "the first one is fragrant, the second one is just soup, the thi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/12A23L5/20
CPCA23F3/06A23F3/10A23F3/12A23L5/276
Inventor 郑进国吴福广陈吉品黄明建陈旭东
Owner SHUCHENG SHUCHA JIUYILIU TEA PLANTATION
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