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
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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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