Processing technology of flower fragrance type ancient tree black tea form Jinfoshan mountain in Nanchuan of Chongqing

A processing technology, technology of ancient tree black tea, applied in tea treatment before extraction, etc., can solve problems such as inability to process ancient tree black tea, and achieve the effect of avoiding unstable fermentation temperature and humidity

Pending Publication Date: 2020-03-17
重庆金山湖农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional black tea processing techniques are fresh leaves, withering, rolling, fermentation, and drying. The traditional black tea processing methods are suitable for black tea production in most areas, but for Chongqing Nanchuan Jinfo Mountain ancient tree tea, because the tea trees in this area belong to the ancient The offspring of tea tree populations, due to the characteristics of cross-pollination of tea trees, lead to highly heterozygous genotypes, resulting in phenotypic diversity
Traditional black tea processing technology cannot process ancient tree black tea with excellent aroma and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Picking: One bud and two leaves from the ancient tea tree group in Jinfo Mountain are selected as raw materials for tea making. The picking time is mid-to-late April and mid-to-early June. Picking can only be done in fine weather. The picking time is after the sun rises in the morning and after the dew on the leaves dries up, and before the sun sets in the afternoon.

[0038] 2) Fragrance:

[0039] Spread the fresh leaves in a cool place to release the fragrance. Because of the high temperature and high humidity of the fresh leaves that have just been picked for a long time, shake the fresh leaves loosely and spread them in a cool place to cool down and dehumidify the fresh leaves. This stage lasts about 10-15 minutes. After the temperature of the leaves drops, the next stage of fragrance release is carried out. This stage mainly promotes the physical fragrance release of fresh leaves.

[0040] Fragrance in sunlight: The fresh leaves that have been fragrant in the p...

Embodiment 2

[0057] 1) Picking: One bud and two leaves from the ancient tea tree group in Jinfo Mountain are selected as raw materials for tea making. The picking time is mid-to-late April and mid-to-early June. Picking can only be done in fine weather. The picking time is after the sun rises in the morning and after the dew on the leaves dries up, and before the sun sets in the afternoon.

[0058] 2) Fragrance:

[0059] Spread the fresh leaves in a cool place to release the fragrance. Because of the high temperature and high humidity of the fresh leaves that have just been picked for a long time, shake the fresh leaves loosely and spread them in a cool place to cool down and dehumidify the fresh leaves. This stage lasts about 10-15 minutes. After the temperature of the leaves drops, the next stage of fragrance release is carried out. This stage mainly promotes the physical fragrance release of fresh leaves.

[0060] Fragrance in sunlight: The fresh leaves that have been fragrant in the p...

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PUM

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Abstract

The invention discloses a processing technology of flower fragrance type ancient tree black tea form Jinfoshan mountain in Nanchuan of Chongqing. The preparation method comprises the steps of picking,perfuming, rolling, fermenting and drying. The perfuming step at least includes a vibration perfuming step. According to the invention, vibration perfuming is carried out in the middle and later periods of the perfuming step and physical perfuming and chemical perfuming are promoted to be synchronously carried out, thereby making ancient tree black tea form Jinfoshan mountain. The ancient tree black tea being famous for lasting fragrance after seven-times tea making has strong and lasting flower fragrance, mellow and sweet taste and orange red and bright soup color, so that the flower and fruit fragrance and the mellowness of tea soup can be greatly improved and the lasting performance of the ancient tree tea black tea is improved.

Description

technical field [0001] The invention relates to a processing technology of Chongqing Nanchuan Jinfoshan flower-flavored ancient tree black tea. Background technique [0002] With the popularity of tea drinking, people's demand for high-quality black tea is increasing. The ancient tea trees of Jinfo Mountain in Nanchuan, Chongqing are classified as descendants of ancient tea tree groups from the perspective of plant taxonomy. The mesophyll is thick and the leaves are large. Because they grow in high mountain ecological areas, the fresh leaves are rich in polyphenols and other substances. The best choice for high-quality black tea with floral fragrance and brewing resistance. [0003] The traditional black tea processing techniques are fresh leaves, withering, rolling, fermentation, and drying. The traditional black tea processing methods are suitable for black tea production in most areas, but for Chongqing Nanchuan Jinfo Mountain ancient tree tea, because the tea trees in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/12A23F3/08
Inventor 何代春
Owner 重庆金山湖农业开发有限公司
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