Production method of Qifo dark green tea

A technology of dark tea and tea leaves, which is applied in the field of preparation of Qifo black tea, can solve the problems of obsolete tea, etc., and achieve the effect of extending the shelf life, improving drinking value and commodity value

Pending Publication Date: 2020-01-17
青川县嘉发茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a preparation method of Qifo black tea, which can solve the problem of discarding a large amount of old tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of Qifo black tea, first remove the moldy tea leaves in the old tea, and then divide the one-year old tea into younger tea and older tea and stack them together, and take 10 catties of the younger tea Put the old green tea in a bottle-type frying dryer for refire, or use a chain plate dryer. Stir and ferment evenly after regaining moisture; stack and ferment the old tea after regaining moisture. The height of the fermentation pile is 38cm, the width is 98cm, and the length is not limited. The pile surface is first covered with gauze and then covered with a layer of sack for natural fermentation. ℃, during the fermentation process, place a temperature sensor in the center of the old tea fermentation heap. When the temperature of the heap core is higher than 45℃, it is necessary to turn the heap to dissipate heat. Exchange the tea leaves on the outside of the fermentation heap with the tea leaves in the heap core, and turn the heap three to five times....

Embodiment 2

[0026] A preparation method of Qifo black tea, first remove the mildewed tea leaves in the old tea, then divide the three-year old tea into younger tea and older tea and stack them together, take 10 kg of the younger tea Put the old green tea in a bottle-type frying dryer for refire, or use a chain plate dryer. Stir and ferment evenly after regaining moisture; stack and ferment the old tea after regaining moisture. The fermentation pile is 40cm high, 100cm wide, and the length is not limited. The pile surface is first covered with gauze and then covered with a layer of sack for natural fermentation. ℃, during the fermentation process, place a temperature sensor in the center of the old tea fermentation heap. When the temperature of the heap core is higher than 45℃, it is necessary to turn the heap to dissipate heat. Exchange the tea leaves on the outside of the fermentation heap with the tea leaves in the heap core, and turn the heap three to five times. The color of the leave...

Embodiment 3

[0028] A preparation method of Qifo black tea, first removing the moldy tea leaves in the old tea, and then dividing the three-year old tea into younger tea and older tea and stacking them together, taking 10 catties of older tea Put the old green tea into the bottle-type frying dryer for refire, or use a chain plate dryer. Stir and ferment evenly after regaining moisture; stack and ferment the old tea after regaining moisture. The height of the fermentation pile is 42cm, the width is 102cm, and the length is not limited. The surface of the pile is first covered with gauze and then covered with a layer of sack for natural fermentation. ℃, during the fermentation process, place a temperature sensor in the center of the old tea fermentation heap. When the temperature of the heap core is higher than 45℃, it is necessary to turn the heap to dissipate heat. Exchange the tea leaves on the outside of the fermentation heap with the tea leaves in the heap core, and turn the heap three t...

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PUM

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Abstract

The invention discloses a production method of Qifo dark green tea. The production method includes: classifying aged tea, re-drying, sprinkling water to the re-dried tea to wet the tea, fermenting, performing die shaping, drying, packaging. The production method has the advantages that the aged green tea is subjected to secondary modification through the late-period biological fermentation technology, the aged green tea is fermented into the aged dark green tea, the shelf life of the tea can be effectively prolonged, the drinking value and commercial value of the tea can be effectively increased, the problem that the drinking value and commercial value of the aged tea caused by dull sale are lowered can be solved effectively, and the problem that a large amount of aged tea is scrapped is solved effectively.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of Qifo black tea. Background technique [0002] Tea is a famous drink unique to China. It is sold all over the world. Drinking tea is not only a traditional food culture. At the same time, because tea contains a variety of antioxidant substances and antioxidant nutrients, it has a certain effect on eliminating free radicals. Therefore, Drinking tea is also helpful for anti-aging, health care and health care. Drinking three or two cups of tea a day can play a role in anti-aging. Tea contains a variety of vitamins and amino acids. Drinking tea also has a certain effect on clearing oil and greasy, enhancing nervous excitement, and diuresis. . [0003] As a high-quality green tea producing area, Qingchuan County has a large amount of green tea on the market every year. However, due to the overproduction of green tea in the country and the low economic p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23P30/10
CPCA23F3/06A23F3/08A23P30/10
Inventor 罗嘉发
Owner 青川县嘉发茶业有限公司
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