Preparation method for Jiuhuaan tea

A production method and technology of buds and leaves are applied in the directions of tea spice, tea treatment before extraction, etc., which can solve the problems of difficult product quality control, outdated production process of "Ancha", low economic benefits, etc., and achieve sweetness and freshness. taste, the effect of improving production efficiency and product quality

Inactive Publication Date: 2019-04-05
CHIZHOU LUSHAN ECOLOGICAL FARM TECH DEV
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  • Claims
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AI Technical Summary

Problems solved by technology

[0004] Aiming at the defects and deficiencies in the prior art, the present invention proposes a production method of Jiuhua Ancha, which solves the problems of the current "Ancha" production process outdated, simple equipment, difficult to control product quality, and low economic benefits

Method used

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  • Preparation method for Jiuhuaan tea
  • Preparation method for Jiuhuaan tea

Examples

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Embodiment 1

[0035] Embodiment 1, the preparation method of special-grade Jiuhuaan tea:

[0036] (1) Picking of fresh leaves: the premium Jiuhuaan tea, the picking standard is the fresh leaves of young tea trees with one bud and one leaf or one bud and two leaves;

[0037] (2) Mechanical greening: the greening machine is thinly spread by 10cm, and the green is spread for 1.5 to 2 hours;

[0038] (3) LED light withering: spread 10cm in the withering tank, and wither for 7-8 hours with LED light;

[0039] (4) Hot air finishing: use 6CH-60 hot air roller finishing machine, at 230-240°C, high-temperature finishing for 3-4 minutes;

[0040] (5) Ultrasonic humidification of Woqing: first humidify with an ultrasonic humidifier, and then pile it into a "hill shape", and Woqing for 35-40 minutes;

[0041] (6) Pressurized kneading: use 6CR-55 kneading machine, knead for 40 minutes, including light kneading for 10 minutes, pressurizing 20% ​​heavy kneading for 25 minutes, loose kneading for 5 minut...

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Abstract

The invention discloses a preparation method for Jiuhuaan tea and belongs to the technical field of tea processing. The process flow is as follows: picking fresh leaves; mechanically airing; adoptingLED light for withering; deactivating enzymes with hot air; ultrasonically humidifying and fermenting; pressurizing and rolling; deblocking and screening; carding while electrically heating; adding enzymes for fermenting; drying with hot air; removing impurities by photoelectric color sorting; sterilizing with microwave and enhancing fragrance; packaging and putting into a storage. The preparationmethod for Jiuhuaan tea can solve the problems of old-fashioned An tea preparation process at present, simple equipment, difficulty in controlling product quality and low economic benefit.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing Jiuhua'an tea. Background technique [0002] According to data records: Jiuhua Mountain was rich in a kind of "cake tea" in the Tang Dynasty. Drinking the "baked tea" from Mount Jiuhua can strengthen the body and keep you safe in all seasons, so it is also commonly known as "Jiuhua'an tea". With the change of the times, Jiuhuashan incense rose and fell. In the Ming and Qing dynasties, due to the appearance of fried green tea, its production method was lost, and the products gradually withdrew from the market and were forgotten by people. In order to develop this historically famous tea, a production process of "Ancha" was also developed a few years ago, but due to the old and complicated process, simple equipment, difficult to control product quality, and low economic benefits. For this reason, the Jiuhuashan tea area urgently needs a m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/40
CPCA23F3/06A23F3/10A23F3/40
Inventor 杨益斌汪淑珍杨晨徐光荣赵和涛
Owner CHIZHOU LUSHAN ECOLOGICAL FARM TECH DEV
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