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Caffeine-free cocoa white tea and preparation method

A technology for cocoa white tea and cocoa tea, which is applied in the direction of pre-extraction tea treatment, etc., can solve the problems of caffeine-sensitive special groups who dare not drink tea, caffeine-sensitive bitter taste, and heavy cocoa tea.

Inactive Publication Date: 2019-09-27
GUANGDONG TAKSON FOOD PROCESSING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the practical problems of caffeine sensitivity and heavy bitterness, the present invention provides a caffeine-free white tea and its preparation method, aiming at solving the problem that special people who are sensitive to caffeine dare not drink tea, and at the same time innovating the traditional tea-making process , solve the bitter taste of cocoa tea, and produce palatable non-caffeine white tea to meet the needs of market consumers

Method used

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  • Caffeine-free cocoa white tea and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw materials: pick fresh leaves of cocoa tea between 8:30 and 11:30 in fine weather. Keep the fresh leaves loose and airy to prevent the tea leaves from being stuffy.

[0023] Withering: After the raw materials pass the inspection and acceptance, they are spread on the three-dimensional multi-layer withering frame, and the thickness of the spread leaves is 2-4cm. First, the roof sunshade net is adjusted to control the light intensity at 40000-45000lux, and the sunlight withers for 40-60min to control the leaf temperature. Within 35°C, wither until the leaf color changes from bright green to dark green, the smell of grass disappears, and the fragrance of flowers and fruits is revealed, then push it into the multi-layer withering rack and let it stand for natural withering indoors, and pull out another layer at the same time, the same operation, Complete withering in the sun one by one, stand and wither in the multi-layer withering frame until the water content is 40% to...

Embodiment 2

[0029] Raw materials: pick fresh leaves of cocoa tea between 8:30 and 11:30 in fine weather. Keep the fresh leaves loose and airy to prevent the tea leaves from being stuffy.

[0030] Withering: After the raw materials pass the inspection and acceptance, they are spread on the three-dimensional multi-layer withering frame, and the thickness of the spread leaves is 2-4cm. First, the roof sunshade net is adjusted to control the light intensity at 50,000-60,000 lux, and the sunlight withers for 20-30 minutes to control the leaf temperature. Within 35°C, wither until the leaf color changes from bright green to dark green, the smell of grass disappears, and the fragrance of flowers and fruits is revealed, then push it into the multi-layer withering rack and let it stand for natural withering indoors, and pull out another layer at the same time, the same operation, Complete withering in the sun one by one, stand and wither in the multi-layer withering frame until the water content i...

Embodiment 3

[0036] Raw materials: pick fresh leaves of cocoa tea between 8:30 and 11:30 in fine weather. Keep the fresh leaves loose and airy to prevent the tea leaves from being stuffy.

[0037] Withering: After the raw materials pass the inspection and acceptance, they are spread on the three-dimensional multi-layer withering frame, and the thickness of the spread leaves is 2-4cm. First, the roof sunshade net is adjusted to control the light intensity at 450000-50000lux, and the sunlight withers for 30-40min to control the leaf temperature. Within 35°C, wither until the leaf color changes from bright green to dark green, the smell of grass disappears, and the fragrance of flowers and fruits is revealed, then push it into the multi-layer withering rack and let it stand for natural withering indoors, and pull out another layer at the same time, the same operation, Complete withering in the sun one by one, stand and wither in the multi-layer withering frame until the water content is 40% t...

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Abstract

The invention discloses caffeine-free cocoa white tea and a preparation method. The preparation method comprises steps as follows: withering, enzyme deactivation, cooling, twisting, drying and the like. According to the preparation method, fresh raw materials have the water content of 40%-50% in short time by controlling the illumination intensity, the withering time is greatly shortened, caffeine, amino acid and soluble sugar can be better protected, and the prepared tea has rich glossiness, tastes mellow, has higher aftertaste and strong aroma and meets demands of consumers in the market.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and relates to a caffeine-free cocoa white tea and a preparation method thereof. Background technique [0002] White tea is one of the six major teas in my country. The main production areas are Zhenghe County, Fuding City and Jianyang City in Fujian Province, and the consumer market is broad. In recent years, white tea has been favored by more and more consumers for its unique flavor and nutritional and health care functions. During the processing of white tea, the content of caffeine does not change much. For some special groups who like white tea and are sensitive to caffeine, such as neurasthenia, elderly and infirm, pregnant women, children, etc., it is necessary to develop A caffeine-free white tea product satisfies the needs of special groups of people and at the same time makes up for the gap in the caffeine-free white tea product on the market. [0003] Cocoa tea is a rare tea t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 陈彦峰林天晓陈维靖王登良李高文
Owner GUANGDONG TAKSON FOOD PROCESSING CO LTD
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