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Processing method for improving the quality of Qianliang tea

A processing method and technology for Qianliang tea, which are applied in the processing field of Qianliang tea, can solve the problems of heavy bitterness and astringency of new Qianliang tea, reduced activity of tea soup, and poor taste, so as to achieve rich taste, increase aroma and accelerate transformation. Effect

Active Publication Date: 2022-08-05
湖南安化芙蓉山茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the increase of dark tea consumer groups and modern people's requirements for healthy drinks, people tend to drink Xinqianliang tea, which has a relatively bitter taste and a less mellow taste, so how to solve this problem , it seems very necessary
In order to solve this problem in the prior art, the method adopted is mainly to reproduce or repeatedly ferment the black hair tea to reduce its bitterness and astringency, but the existing problems are that the taste is dull and the activity of the tea soup is reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0010] Embodiment: The processing method for improving the quality of Qianliang tea, including the preparation of hairy tea, stalk removal and screening, packaging and steaming, bagging and pressing, drying and storage. Crush the wall: put the green tea leaves into the squeeze container, apply 200-600kg / cm 2 The parallel extrusion force is used to squeeze the tea leaves into a translucent shape at least against the light, and then fermented and dried to make black hair tea with a flat shape. Said steaming: after weighing and packing the sieved black tea, steam it with heated steam at 150-300°C for 3-10 seconds, and then enter the subsequent steps.

[0011] The fresh leaves are spread green to a weight loss rate of 40-70%, so that no tea juice flows out when the tea leaves are squeezed.

[0012] The squeezing force can be determined according to the age of the tea leaves being squeezed, and the green stem tea is 200-300kg / cm 2 , flower stem tea is 320-400kg / cm 2 , red rod t...

Embodiment 1

[0015] Example 1: The processing method for improving the quality of Qianliang tea, including the preparation of Maocha, stalk removal and screening, packaging and steaming, bagging and pressing, drying and storage. After the weight loss rate reaches 40-70%, directly squeeze and break the wall: put the green tea leaves into the squeeze container, and apply a parallel extrusion force of 200-600kg / cm2 to squeeze the tea leaves. It is at least translucent to meet the light, and the wall breaking rate is as high as 90%, and then it is fermented and dried to make black hair tea whose shape is flat. Said steaming: after weighing and packing the sieved black tea, steam it with heated steam at 150-300°C for 3-10 seconds, and then enter the subsequent traditional process steps. The heated steam is the temperature at which the steam enters the tea leaves.

Embodiment 2

[0016] Example 2: The processing method for improving the quality of Qianliang tea, including the preparation of hairy tea, stalk removal and screening, packaging and steaming, bagging and pressing, and drying and storage. After the tea leaves are greened for 15-20 hours, the weight loss rate of the fresh leaves is 45-50%, to ensure that no tea juice flows out when the tea leaves are squeezed, and then directly squeeze the wall: put the green tea leaves into the squeeze container , apply a parallel extrusion force of 350-400kg / cm2 to extrude, keep the pressure for 4-6 minutes, extrude the tea leaves into a transparent state against the light, the wall breaking rate is as high as 94%, and then ferment for 12-18 hours , the temperature is controlled at 35-45 ℃, and then the Qixing stove is used for smokeless roasting and drying with Chaihutong oxygen to make the black hair tea whose shape is flat. The packaging steaming: after weighing and packaging the sieved black hair tea, st...

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PUM

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Abstract

The processing method of improving the quality of thousands of tea involves the processing method of thousands of tea.Including wool tea preparation, siege screening, purse steaming, basket binding and drying into the warehouse, the hair tea is prepared, after the fresh leaves are green, directly squeeze the wall: put the well -boiled tea leaves inIn the squeeze container, the 200‑600kg / cm is applied 2 The parallel squeeze pressure is squeezed, squeezed the tea into at least the light to be translucent, and then fermented and dry.Steam of 300 ° C for 3 to 10 seconds.The product does not have a bitter taste, the aroma is pure and rich, the taste is mellow and rich, the tea soup is high, and the bubble resistance is more than 20%.Xincha Qian Two Tea has the taste of Chen tea for more than 5 years, which not only meets the needs of modern consumers' health consumption; each thousand two tea can reduce the storage cost of more than 500 yuan, and speed up the capital turnover rate, and improve corporate efficiency.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a processing method of Qianliang tea. Background technique [0002] Qianliang tea is known as the world's tea king. It is an original product of Anhua dark tea. Judging from the historical data recorded in the text, it has a history of more than 400 years. Because Qianliang tea has the characteristics of being resistant to storage, and the more it is stored, the more fragrant it is, the better its taste and health care effect are, so people form a fixed thinking, thinking that it is natural that the newly prepared Qianliang tea tastes bad, as long as The taste will naturally be better after aging for a long time, so people ignore the taste requirements of newly prepared Qianliang tea. However, with the increase of dark tea consumer groups and the requirements of modern people for healthy beverages, people begin to tend to drink Xinqianliang tea, which is bitter and astringent and has a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 谭伟中杨秀芳熊德卿罗建红李训华陈友元王聪罗又花
Owner 湖南安化芙蓉山茶业有限责任公司