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Tea baking and aroma-improving method

A technology of roasting and enhancing the aroma of tea leaves, which is applied in the direction of tea treatment before extraction, etc. It can solve the problems of tea leaf damage, ineffective aroma enhancement, and affecting tea products, so as to achieve the effect of improving aroma and ensuring quality

Inactive Publication Date: 2020-08-25
谢嘉源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing methods of roasting and enhancing the aroma of tea will cause damage to the tea leaves and affect the appearance of the tea produced; and the existing methods of enhancing the aroma of tea have no obvious effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for roasting and enhancing the fragrance of tea leaves:

[0020] S1. Select the tea leaves with strong aroma, sieve out the fragments and dead pieces in the tea leaves, and spread the remaining tea leaves on the dustpan for 26 hours;

[0021] S2. Send the dustpan into the steaming room, set the pressure in the steaming room to 1.5Mpa, set the temperature in the steaming room to 65°C, steam the tea for 4 minutes, take it out and cool it to room temperature;

[0022] S3. Carry out a potting process on the tea leaves treated in S2. The potting temperature is 63° C., and the potting time is 8 minutes;

[0023] S4. The tea leaves treated in S3 are reheated twice, the temperature of the reheating is 65-70° C., and the time of reheating is 4 minutes.

Embodiment 2

[0025] A method for roasting and enhancing the fragrance of tea leaves:

[0026] S1, select the tea leaves with strong flavor, sieve out the fragments and dead pieces in the tea leaves, and spread the remaining tea leaves on the dustpan for 25 hours;

[0027] S2. Send the dustpan into the steaming room, set the pressure in the steaming room to 1.2Mpa, set the temperature in the steaming room to 68°C, steam the tea for 6 minutes, take it out and cool it to room temperature;

[0028] S3. Carry out a potting process on the tea leaves treated in S2. The potting temperature is 65° C., and the potting time is 10 minutes;

[0029] S4. The tea leaves treated in S3 are reheated twice, the temperature of the reheating is 70° C., and the time of reheating is 6 minutes.

Embodiment 3

[0031] A method for roasting and enhancing the fragrance of tea leaves:

[0032] S1. Select the tea leaves with strong aroma, sieve out the fragments and dead pieces in the tea leaves, and spread the remaining tea leaves on the dustpan for 24 hours;

[0033] S2. Put the dustpan into the steaming room, set the pressure in the steaming room to 1.2Mpa, set the temperature in the steaming room to 68°C, steam the tea for 5 minutes, take it out and cool it to room temperature;

[0034] S3. Carry out a potting process on the tea leaves treated in S2. The potting temperature is 63° C., and the potting time is 9 minutes;

[0035] S4. The tea leaves treated in S3 are reheated twice, the temperature of the reheating is 68° C., and the time of reheating is 5 minutes.

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PUM

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Abstract

The invention discloses a tea baking and aroma-improving method. The method comprises the following steps: S1, selecting tea leaves with rich variety fragrance, screening out residual pieces and withered pieces in the tea leaves, and tedding the remaining tea leaves on a dustpan for 20-30 hours; S2, sending the dustpan into a steaming room, setting the pressure in the steaming room to be 1-2 Mpa,setting the temperature in the steaming room to be 65-75 DEG C, performing tea steaming for 4-6 min, and taking out and cooling the tea leaves to the room temperature; S3, performing primary final-panning on the tea leaves treated in the step S2 for 8-10 minutes at a final-panning temperature of 60-65 DEG C; and S4, performing secondary final-panning on the tea leaves treated in the step S3 for 4-6 minutes at a final-panning temperature of 65-70 DEG C. The method has the advantages that the aroma improving effect is good, and the appearance of the tea leaves cannot be damaged.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a method for roasting and improving the aroma of tea. Background technique [0002] Most of the existing ways of roasting and enhancing the aroma of tea leaves will cause damage to the leaves of the tea leaves and affect the appearance of the tea leaves; and the existing methods of increasing the aroma of tea leaves have no obvious effect. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for roasting and enhancing the aroma of tea leaves, which does not damage the tea leaves, is easy to operate, and has a good aroma enhancing effect. [0004] In order to solve the above-mentioned technical problems, the technical solution provided by the present invention is: a method for roasting and enhancing the aroma of tea leaves, comprising the following steps: [0005] S1. Select tea leaves with strong flavor, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 谢嘉源
Owner 谢嘉源
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