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Standardized and systematized process method for preparing jasmine Pu'er ripe tea

A technology of cooked Pu'er tea and process method, which is applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problem of inability to integrate the fragrance of jasmine flowers of Pu'er tea, and achieve the effect of broad market application value and significant technological innovation significance.

Inactive Publication Date: 2020-08-04
佰京茶园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing jasmine puer is a mixture of puer tea and jasmine, which cannot organically integrate the mellowness of puer tea and the fragrance of jasmine

Method used

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  • Standardized and systematized process method for preparing jasmine Pu'er ripe tea
  • Standardized and systematized process method for preparing jasmine Pu'er ripe tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1, raw material Pu'er tea is selected.

[0057] The selected raw Pu’er tea and cooked Pu’er tea are in compliance with the regulations of NY / T779. Pu’er tea is a refined standard tea for scenting jasmine, called tea base, and used as tea raw material for scenting flowers. Before scenting the flowers, the tea base must be kept dry, and the moisture content should be controlled at 3%-5%, generally at 4%. In order to make the tea dhool dry, the tea dhool treatment before the scenting process refers to refire drying and tea dhool cooling. The air inlet temperature of the dryer depends on the dryness of the tea billet, and is generally controlled at 100-110°C, so be careful not to produce high-fired tea. If the dryness of the tea base has reached the technical requirements, it is not necessary to refire. After refired, the temperature of the tea billet is relatively high, which can reach 50-70°C. It must be cooled, scented, and stored in a tea box for cooling af...

Embodiment 2

[0058] The selection of embodiment 2, jasmine.

[0059] The picking of jasmine flowers should avoid rainy days, because the flower buds wetted by rainwater are not resistant to storage and are easy to rot. The buds of jasmine will not reach the ideal maturity until noon to afternoon. The aromatic substances in the buds also gradually increase, so it is best to start picking around 11:00 noon to 3:00 pm every day. The standard for picking is white, plump, ripe, and fresh, and the flower buds that can bloom neatly and spit out fragrance that night. Clamp the flower stalk when picking, and pick the flower buds together with the calyx and the flower stalk together. It is required that there are no diseased buds, no yellow green buds, no stems and leaves and other sundries.

[0060] When picking fresh jasmine, it should be packed in ventilated bamboo and nylon mesh bags, and plastic bags should not be used. Avoid sunlight and store in a cool place. After harvesting, do not press...

Embodiment 3

[0061] Embodiment 3, cooling process.

[0062] The fresh flowers are ready to be checked and weighed in time when they enter the field, piled up according to grades, and spread out to cool. The purpose is: during the transportation process of flowers, due to the pressure and respiration, heat is generated, which is not easy to dissipate, so that the flower temperature rises, generally above 38°C, and the highest exceeds 40°C. It is not conducive to the physiological activities of flowers, so it must be cooled quickly to dissipate heat and cool down, restore vitality, and promote opening and spit fragrance. The cooling place must be ventilated and clean, and the flower pile should be thin when cooling, generally less than 10cm. When the temperature is high, a light fan can be used to blow it; the blowing will evaporate the water on the surface of the flower, and it can be accumulated and maintained after the surface water is dry.

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Abstract

The invention discloses a standardized and systematized process method for preparing jasmine Pu'er ripe tea. The method comprises the following steps of: A, preparation of Pu'er raw materials; B, jasmine flower preparation; C, comprehensive maintenance and strengthening treatment; D, splicing treatment; E, dissipating of flower heat, collecting of piles for continuous production, and flower lifting treatment; and F, drying treatment, sampling inspection and uniform stacking. The invention provides a standardized and systematized process method for preparing jasmine Pu'er ripe tea, which can organically integrate the mellowness of Pu'er tea and the faint scent of jasmine through a specific treatment process.

Description

technical field [0001] The invention relates to the technical field of tea preparation technology, in particular to a method for preparing ripe jasmine Pu'er tea. Background technique [0002] Ripe Pu-erh tea is made from the fresh leaves of Yunnan big-leaf species, which are dried, rolled, and dried in the sun to make sun-dried green tea as raw materials, and then processed by fermenting and other processes. The tea is mild in nature, brownish red in color, thick and bright in color, pure in taste, mellow in aftertaste, and has a unique aroma. It has the effects of warming the stomach, removing greasy, losing weight, lowering fat, anti-fatigue, and anti-aging. [0003] Jasmine is the most commonly used raw material for remaking tea. The most common is jasmine tea, which is scented by green tea or green tea and jasmine. The tea not only maintains the pure tea fragrance, but also has the fragrance of cabbage flowers, and has a unique quality style. [0004] The reprocessed...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/06
CPCA23F3/405A23F3/06
Inventor 温子华杨云马温京佰
Owner 佰京茶园有限公司
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