Honeysuckle black tea making process

A production process and technology of honeysuckle, applied in the field of tea, can solve the problems of waste of honeysuckle resources, confusion of steps and methods, etc., and achieve the effects of improving color and taste, retaining medicinal parts, and uniform products

Pending Publication Date: 2020-01-24
涉县以岭燕赵中药材有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Honeysuckle harvesting time is relatively concentrated, and it needs to be processed in time after harvesting in order to make tea. However, currently limited by conditions, the steps and methods of making honeysuckle tea are extremely chaotic, resulting in a great waste of honeysuckle resources. There is an urgent need for a honeysuckle tea Craftsmanship

Method used

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  • Honeysuckle black tea making process
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  • Honeysuckle black tea making process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Honeysuckle black tea is prepared by following method, comprises the following steps:

[0025] A. Selected raw materials: collect honeysuckle at the green bud stage as raw material for tea making (bud length 4-5cm, upright, green), and get fresh honeysuckle;

[0026] B. Withering: spread the fresh honeysuckle picked in step A thinly on the indoor withering sieve frame, with a thickness of about 1.5-2.0 cm, and turn on the exhaust fan to ensure good indoor ventilation. When the fresh honeysuckle becomes soft, loses luster, and loses about 40% of its water content, the withering ends, and the withered honeysuckle is obtained;

[0027] C, kneading: the honeysuckle after step B gained withering is poured into kneading machine and kneads, pressurizes in good time, sprays water, treats that honeysuckle color is rubescent, pedicel breaks the wall, and kneading stops, must knead honeysuckle;

[0028] D. Fermentation: Stack the rolled honeysuckle in step C on the ...

Embodiment 2

[0032] Embodiment 2: honeysuckle black tea is prepared by following method, comprises the following steps:

[0033] A. Selected raw materials: collect honeysuckle at the green bud stage as raw material for tea making (bud length 4-5cm, upright, green), and get fresh honeysuckle;

[0034] B. Withering: spread the fresh honeysuckle picked in step A thinly on the indoor withering sieve frame, with a thickness of about 1.5-2.0 cm, and turn on the exhaust fan to ensure good indoor ventilation. When the fresh honeysuckle becomes soft, loses luster, and loses about 50% of its water content, the withering ends, and the withered honeysuckle is obtained;

[0035] C, kneading: the honeysuckle after step B gained withering is poured into kneading machine and kneads, pressurizes in good time, sprays water, treats that honeysuckle color is rubescent, pedicel breaks the wall, and kneading stops, must knead honeysuckle;

[0036] D. Fermentation: Stack the rolled honeysuckle in step C on the ...

Embodiment 3

[0040] Embodiment 3: honeysuckle black tea is prepared by following method, comprises the following steps:

[0041] A. Selected raw materials: collect honeysuckle at the green bud stage as raw material for tea making (bud length 4-5cm, upright, green), and get fresh honeysuckle;

[0042] B. Withering: spread the fresh honeysuckle picked in step A thinly on the indoor withering sieve frame, with a thickness of about 1.5-2.0 cm, and turn on the exhaust fan to ensure good indoor ventilation. When the fresh honeysuckle becomes soft, loses luster, and loses about 35% of its water content, the withering ends, and the withered honeysuckle is obtained;

[0043] C, kneading: the honeysuckle after step B gained withering is poured into kneading machine and kneads, pressurizes in good time, sprays water, treats that honeysuckle color is rubescent, pedicel breaks the wall, and kneading stops, must knead honeysuckle;

[0044] D. Fermentation: Stack the rolled honeysuckle in step C on the ...

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Abstract

The invention belongs to the technical field of tea leaves, relates to a honeysuckle black tea making process, and the honeysuckle black tea making process is simple to operate and low in cost, the made honeysuckle black tea product is uniform in quality, the quality is greatly improved, and the economic benefit is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of tea and relates to a process for making honeysuckle black tea. Background technique [0002] Honeysuckle is the dry flower bud or the flower with the first opening of the Lonicera genus Lonicera in the Lonicera family. Known as a good medicine for clearing heat and detoxification since ancient times, it is mainly used for the treatment of carbuncle and furuncle, sore throat, erysipelas, toxic heat and bloody dysentery, wind-heat cold, febrile disease and fever. There is a long history of making honeysuckle as "tea" in Hebei, Shandong and other places. [0003] Honeysuckle harvesting time is relatively concentrated, and it needs to be processed in time after harvesting in order to make tea. However, currently limited by conditions, the steps and methods of making honeysuckle tea are extremely chaotic, resulting in a great waste of honeysuckle resources. There is an urgent need for a honeysuckle tea Craft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 崔旭盛高秀强宗建新李鑫王永群崔晓云贾庆飞张璐
Owner 涉县以岭燕赵中药材有限公司
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