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Processing method for making sandalwood yellow tea from tender tip leaves of symplocos paniculata

A processing method, the technology of white sandalwood leaves, is applied in the field of processing sandalwood yellow tea from the young shoots of white sandalwood, which can solve the problems of insufficient sandalwood aroma, sweet fragrance, failure to control the temperature, and color difference of sandalwood yellow tea soup, etc., to achieve the taste Good, convenient processing and operation, strong taste and sweet aftertaste

Pending Publication Date: 2020-11-20
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a processing method for making sandalwood yellow tea from the young shoots of white sandalwood to solve the complicated method of making sandalwood yellow tea from the young shoots of white sandalwood. Good temperature, if the temperature and humidity of the tea leaves are too high, the leaves will be damaged, the quality of the finished product obtained is poor, and there are also high costs, and the prepared sandalwood yellow tea soup has poor color, poor taste, and insufficient aroma. Sweet and fragrant, not suitable for people to drink practical technical problems

Method used

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  • Processing method for making sandalwood yellow tea from tender tip leaves of symplocos paniculata
  • Processing method for making sandalwood yellow tea from tender tip leaves of symplocos paniculata

Examples

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Effect test

Embodiment 1

[0054]A kind of processing method of making sandalwood yellow tea from white sandalwood young tip leaf, comprises the following steps:

[0055] S1. Select raw materials of white sandalwood tender leaves, and cool them for the first time: the raw materials of white sandalwood leaves are fresh green leaves on young shoots. It is better to have one bud and one leaf or one bud and two leaves. Put it into the dustpan and spread it to cool, the thickness of the spread is 0.4cm, and the cool time is 30min;

[0056] S2, withering for the first time: withering the young tip leaves of white sandalwood after cooling for the first time in step S1 at a temperature of 25° C. for 13 hours until the water loss rate reaches 30%;

[0057] S3, greening: put the young white sandalwood leaves withered in step S2 into a pot with a temperature of 252-277° C. and stir-fry for 7 minutes to turn them green until the leaves are slightly prickly to the hands, and the scent of green grass subsides;

[00...

Embodiment 2

[0071] A kind of processing method of making sandalwood yellow tea from white sandalwood young tip leaf, comprises the following steps:

[0072] S1. Select raw materials of white sandalwood tender leaves, and cool them for the first time: the raw materials of white sandalwood leaves are fresh green leaves on young shoots. It is better to have one bud and one leaf or one bud and two leaves. Put it into the dustpan and spread it to cool, the thickness of the spread is 0.5cm, and the cooling time is 25min;

[0073] S2, withering for the first time: withering the young tip leaves of white sandalwood after cooling for the first time in step S1 at a temperature of 26° C. for 12 hours until the water loss rate reaches 30%;

[0074] S3, greening: put the white sandalwood young shoot leaves withered in step S2 into a pot with a temperature of 250-280° C. and stir-fry for 5 minutes to turn them green until the leaves are slightly prickly to the hands, and the scent of green grass subsid...

Embodiment 3

[0088] A kind of processing method of making sandalwood yellow tea from white sandalwood young tip leaf, comprises the following steps:

[0089] S1. Select raw materials of white sandalwood leaves and cool them for the first time: the raw materials of white sandalwood leaves are fresh green leaves on the young shoots. It is better to have one bud and one leaf or one bud and two leaves. Put it on the dustpan and spread it to cool, the thickness of the spread is 0.6cm, and the cool time is 30min;

[0090] S2, withering for the first time: withering the young tip leaves of white sandalwood after cooling for the first time in step S1 at a temperature of 25° C. for 12 hours until the water loss rate reaches 31%;

[0091] S3, greening: put the young white sandalwood leaves withered in step S2 into a pot with a temperature of 260-280° C. and stir-fry for 6 minutes to turn them green until the leaves are slightly prickly to the hands, and the scent of green grass subsides;

[0092] S...

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Abstract

The invention discloses a processing method for making sandalwood yellow tea from tender tip leaves of symplocos paniculata. The processing method comprises the following steps: S1, selecting symplocos paniculata tender leaf raw material, and spreading the raw material for cooling for the first time; S2, performing withering on the raw material; S3, performing fixation on the raw material; S4, spreading the raw material for cooling for the second time; S5, wrapping the raw material with cloth and primarily tightly covering the raw material; S6, rolling the raw material; S7, returning the raw material to a pot and heating the raw material for the first time; S8, wrapping the raw material with the cloth for secondary tight cover while the raw material is hot; S9, returning the raw material to the pot and heating the raw material for the second time; S10, wrapping the raw material with the cloth for yellowing while the raw material is hot; S11, drying the raw material; S12, spreading theraw material for cooling for the third time; S13, improving fragrance; S14, spreading the raw material for cooling for the fourth time; and S15, carrying out refining. According to the processing method, two times of returning to the pot and heating and three times of tightly covering for yellowing is used, so that contents of sandalwood are sufficiently converted, a green taste is sufficiently eliminated, and the prepared sandalwood yellow tea is orange and bright in tea color, thick in taste, sweet in aftertaste and sweet in fragrance, and has sandalwood flavor after being brewed, and is suitable for being drunk by broad masses of people.

Description

technical field [0001] The invention relates to the technical field of processing sandalwood yellow tea, in particular to a processing method for preparing sandalwood yellow tea from young shoots of white sandalwood. Background technique [0002] White sandalwood is a deciduous shrub or small tree of the family Alumaceae and the genus Alum; the young branches are gray-white pilose, and the old branches are glabrous. Leaves membranous or papery, leaves broadly obovate, elliptic-obovate or ovate, base broadly cuneate or nearly round, with finely pointed serrations on the margins, leaves glabrous or pilose, midrib concave on the leaf surface, lateral Veins flat or slightly raised on leaves, panicles, usually pilose; bracts caducous, usually strip-shaped, with brown glandular spots; calyx tube brown, lobes semicircular or ovate, slightly longer than calyx tube, Pale yellow, with longitudinal veins and hairy margins; corolla white, with raised glandular points on disk. Drupe bl...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 阳景阳梁光志陈海生韦持章罗莲凤李子平冯红钰覃仁源
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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