Method for manufacturing novel Laoqing tea

A manufacturing method and technology of old green tea, applied in the field of manufacturing new old green tea, can solve problems such as inconvenient drinking of green brick tea, low bitterness and aroma of old green tea, and inability to adapt to fast-paced gathering, so as to shorten the production cycle and improve the taste. The effect of thickening the sweetness and improving the shelf life of the product

Active Publication Date: 2019-06-04
湖北久茶文化有限公司 +1
View PDF10 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although green brick tea has been passed down for hundreds of years and has many health benefits, the tightly packed green brick tea must be pried open, smashed and boiled before drinking, which is extremely inconvenient and not suitable for the fast-paced and fast-paced modern society.
In order to solve the problem of inconvenient drinking of green brick tea and the low bitterness and aroma of old green tea, it is necessary to develop a new type of old green tea that is rich in aroma, mellow in taste, thick and sweet, and easy to drink

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for manufacturing a new type of old green tea includes the steps of withering fresh leaves-making green-withering again-rolling, unblocking-fermentation-baking, shaping-aging for 3-5 years-foot drying and roasting. among them:

[0034] (1). Fresh leaves withering: with sunlight before 11 a.m. and after 3 p.m. under low light or under a shade net, withering until the leaf is soft, the green qi is reduced, and the green fragrance is revealed, and the weight loss rate is 10% When the water content is about 70%, move into the green room.

[0035] (2) Greening: Let the withered leaves stand for 1 hour under the conditions of a room temperature of 21-27°C and a relative humidity of 70-85%, and then shake them manually with a rice sieve.

[0036] Shake the green for the first time, shake for 2-3 minutes, 3 sieves and 2 sieves, let stand for 1-1.5 hours, and spread the leaf thickness 7-10cm;

[0037] Shake the green for the second time, shake for 5-7 minutes, 3 sieves and 2 s...

Embodiment 2

[0049] A method for manufacturing a new type of old green tea includes the steps of withering fresh leaves-making green-withering again-rolling, unblocking-fermentation-baking, shaping-aging for 3-5 years-foot drying and roasting. among them:

[0050] (1) Withering trough for fresh leaves, hot air withering: the leaf thickness is 15-20㎝, the average leaf is 8-10㎏ per square meter, the temperature of hot air is 35-38℃, the air volume should be large, and the intermediate stop is turned for 1-2 times It takes about 1-1.5 hours to complete withering; cold wind (i.e. natural wind) must be blown for 10-15 minutes before the withered leaves get off the machine; the degree of withering is that the leaf quality is soft, the green qi is reduced, the green fragrance is revealed, and the weight loss rate is about 10% , The moisture content is about 70%.

[0051] (2) Greening: Shake mechanically, the amount of leaves installed by the machine should be 1 / 2 or 3 / 5 of the barrel of the green sha...

Embodiment 3

[0060] A method for manufacturing a new type of old green tea includes the steps of withering fresh leaves-making green-withering again-rolling, unblocking-fermentation-baking, shaping-aging for 3-5 years-foot drying and roasting. among them:

[0061] (1) Fresh leaves are warmed with a comprehensive green machine: the degree of withering is that the leaf quality is soft, the green qi is reduced, and the green fragrance is revealed. The weight loss rate is about 10% (specifically 7-15%), and the moisture content is About 70% (specifically 60-80%).

[0062] (2) Comprehensive green making machine to make green: Put the withered leaves into the comprehensive green making machine to about 2 / 3 of its capacity, and press the blow-shaking / blow-to-stand for 5-10 times repeatedly, the total duration is 9-13 hours, master the blowing time gradually shorten each time, the number of rotations per shake is firstly less and then more, the degree of force is first light and then heavier, the stan...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for manufacturing novel Laoqing tea. The method comprises the following steps: withering fresh leaves, finely manipulating the leaves, withering the leaves once again,rolling the leaves and separating tea blocks, performing fermenting, roasting and shaping, performing aging for 3-5 years, completely drying the tea leaves and performing roasting until the tea leaves are fragrant, so that the problems that traditional Laoqing tea is bitter when being directly taken, and is extremely not convenient to drink since the Laoqing tea should be pried, broken and boiledto take after being compressed into green brick tea. The novel Laoqing tea has durable and rich fragrance, orange and transparent liquor color, mellow flavor, sweet aftertaste and strip and flower shaped tea leaves, so that the aims of improving the fragrance and flavor of traditional Laoqing tea, shortening the production cycle of green brick tea, increasing the product shelf life, facilitatingdrinking and consumption, promoting diversified development of Laoqing tea and green brick tea can be achieved.

Description

Technical field [0001] The invention belongs to the field of tea processing, relates to the improvement and improvement of the processing technology of old green tea, in particular to a method for manufacturing a new type of old green tea. Background technique [0002] The black tea type Hubei old green tea has a history of production and processing for hundreds of years. Since the Yongle reign of the Ming Dynasty, it has been popular in southern Hubei, northern Hunan, and northern Jiangxi around Yanglou Cave in Chibi, Hubei. After the opening of Hankou in 1863, foreign tea merchants such as Britain, Russia, the United States, Japan, Germany, and France rushed to open tea in Hankou. The old green tea produced in the three provinces of Hubei, Hunan and Jiangxi is continuously transported to Hankou for processing into green brick tea before being shipped to all parts of the world. Only in 1886 was the tea exported from Hankou to all over the world. 2.217 million catties. Because ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
Inventor 游炼钦应红霞游强
Owner 湖北久茶文化有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap