Preparation technology of litsea cubeba tea

A preparation process, technology of Litsea cubeba, applied in the field of Litsea cubeba tea preparation technology, can solve the problems of unfavorable sustainable utilization and sustainable development of Litsea cubeba resources, many varieties of non-tea substances, and destruction of Litsea cubeba resources , to achieve the effect of rich and mellow taste, high soaking rate and compact structure

Pending Publication Date: 2020-08-28
福州秋垄心田农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Litsea cubeba teabag, the product of this invention, tastes fresh and refreshing, and has a natural and fresh aroma, but there are many types of non-tea substances in it, and the proportion is large. In addition to the fruit, litsea cubeba also has litsea cubeba flowers and roots. Picking litsea cubeba Litsea Cubeba will definitely cause Litsea Cubeba to fail to bear fruit, and if the roots of

Method used

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  • Preparation technology of litsea cubeba tea
  • Preparation technology of litsea cubeba tea
  • Preparation technology of litsea cubeba tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation technology of Litsea cubeba tealeaves, comprises the steps:

[0040] A1. Picking: Picking pollution-free, fresh and mature tea leaves;

[0041] A2. Sun drying: evenly spread the picked tea leaves on bamboo sieves or rafts, spread the leaves to a thickness of 3 cm, and dry them in a sunny environment at 22°C for 30 minutes, turn them lightly 2 to 3 times during this period, and wither until When the moisture content is 60%, move it indoors and let it cool down to dissipate heat;

[0042] A3. Shaking and airing: put the sun-dried tea leaves into a green machine, and perform shaking under the conditions of an indoor temperature of 25°C and an indoor humidity of 60%, and leave to dry after the end;

[0043] A4. Fixing and kneading: put the air-dried tea leaves into the tea fixing and rolling device, fix them at 300°C for 15 minutes, and then continue rolling for 25 minutes until the tea wall breaking rate is 25%, that is, the crude tea leaves. produc...

Embodiment 2

[0051] A kind of preparation technology of Litsea cubeba tealeaves, comprises the steps:

[0052] A1. Picking: Picking pollution-free, fresh and mature tea leaves;

[0053] A2. Sun drying: evenly spread the picked tea leaves on bamboo sieves or rafts with a leaf thickness of 4 cm, and dry them in a sunny environment at 28°C for 30 minutes, turn them lightly 2 to 3 times during this period, and wither until When the moisture content is 70%, move it indoors and let it cool down to dissipate heat;

[0054] A3. Shaking and airing: put the sun-dried tea leaves into the green machine, shake the green leaves at an indoor temperature of 25°C and an indoor humidity of 60%, and leave them to cool the green leaves;

[0055] A4. Fixing and kneading: put the air-dried tea leaves into a tea fixing and rolling device, fix them at 400°C for 55 minutes, and then continue rolling for 40 minutes until the tea wall breaking rate is 35%, that is, the crude tea leaves are obtained. products;

[...

Embodiment 3

[0064] A kind of preparation technology of Litsea cubeba tealeaves, comprises the steps:

[0065] A1. Picking: Picking pollution-free, fresh and mature tea leaves;

[0066] A2. Green drying: evenly spread the picked tea leaves on bamboo sieves or rafts with a leaf thickness of 4 cm, and dry them in a sunny environment at 25°C for 30 minutes, turn them lightly 2 to 3 times during this period, and wither until When the moisture content is 70%, move it indoors and let it cool down to dissipate heat;

[0067] A3. Shaking and airing: put the sun-dried tea leaves into the green machine, shake the green leaves at an indoor temperature of 25°C and an indoor humidity of 60%, and leave them to cool the green leaves;

[0068] A4. Fixing and kneading: put the air-dried tea leaves into the tea fixing and rolling device, fix them at 350°C for 20 minutes, and then continue rolling for 30 minutes until the tea wall breaking rate is 30%, that is, the crude tea leaves products;

[0069] A5. ...

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Abstract

The invention discloses a preparation technology of litsea cubeba tea, and belongs to the technical field of tea leaf processing. The technology comprises the following steps of A1, picking; A2, sunning; A3, rocking and airing; A4, de-enzyming and rolling; A5, mixing and frying; A6, steaming; A7, cake forming by pressing; A8, primary baking; A9, re-baking; and A10, drying. The litsea cubeba tea prepared by the technology is strong in tea aroma, orange and bright in liquor color and rich and mellow in taste, has the special aroma, color and taste of litsea cubeba, has the effects of warming thekidney, invigorating the stomach, promoting qi circulation for removing stasis, clearing heat, cooling blood and the like, and is easy to brew, simple in preparation process and easy for industrial production.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation process of litsea cubeba tea. Background technique [0002] Litsea Cubeba, also known as Litsea Cubeba, Litsea Cube, Litsea Cubeba, Litsea Cube, Litsea Cubeba, Lauraceae, and Litsea Cubebe is a deciduous shrub or small tree, up to 8 to 10 meters high, and the bark of young trees is yellow-green. Smooth, gray-brown bark on older trees. Nature and flavor are pungent, slightly bitter, fragrant, non-toxic. The fruit (piper cubeba), roots and leaves are used as medicine. It has the effects of warming the kidney and invigorating the stomach, promoting qi and dispelling stagnation. It can be used to treat stomach pain, vomiting and unknown swelling. Litsea cubeba is one of the unique spice plant resources in my country. The annual output of Litsea cubeba oil in China reaches 2000t. It is the largest producer and exporter in the world, with an annual ex...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 肖锦婷卢仲柱游瑞云
Owner 福州秋垄心田农业科技有限公司
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