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Preparation process of tianjian tea and tianjian tea

A preparation process, the technology of Tianjian tea, which is applied in the field of black tea, can solve the problems of cloudy and opaque color of Tianjian tea soup, poor taste, etc., and achieve the effect of accelerating fermentation thoroughly, convenient operation, and suitable for large-scale popularization and application

Pending Publication Date: 2021-01-29
安化县乌云界茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation process of Tianjian tea and Tianjian tea to solve the technical problems of cloudy and opaque soup color and poor taste of Tianjian tea prepared by the existing technology

Method used

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  • Preparation process of tianjian tea and tianjian tea
  • Preparation process of tianjian tea and tianjian tea

Examples

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preparation example Construction

[0027] The preparation technology of the Tianjian tea of ​​the present embodiment comprises the following steps:

[0028] S1. Picking: picking organic black tea leaves with three leaves and one heart;

[0029] S2. Withering: place the tea leaves on a wooden board to wither, the thickness of the placed tea leaves is 2cm to 3cm, the withering time is 10h to 15h, and the leaves are turned once every 3h to 4h;

[0030] S3. Finishing: the tea leaves withered in step S2 are treated with a finishing machine, the finishing temperature is 110°C-130°C, and the finishing time is 6min-8min;

[0031] S4. Kneading for the first time: the tea leaves after step S3 is finished are kneaded by a kneading machine for 20 minutes to 50 minutes, kneaded into strips, and the tea juice is softened and destemmed;

[0032] S5. Drying: drying the tea leaves kneaded in step S4 with a dryer, the temperature is controlled at 90°C-110°C, and dried until the water content is 40%-50%;

[0033] S6. Fermentati...

Embodiment 1

[0047] The preparation technology of Tianjian tea comprises the following steps:

[0048] S1. Picking: picking organic black tea leaves with three leaves and one heart;

[0049] S2, withering: the tea leaves are placed on a wooden board to wither, the thickness of the placed tea leaves is 3cm, the withering time is 15h, and the leaves are turned once every 3h;

[0050] S3, finishing: the tea leaves withered in step S2 are processed with a finishing machine, the finishing temperature is 120°C, and the finishing time is 7 minutes;

[0051] S4, kneading for the first time: the tea leaves after step S3 is finished are kneaded by a kneading machine for 25 minutes, kneaded into strips, and the tea juice is softened and destemmed;

[0052] S5. Drying: Put the tea leaves kneaded in step S4 into a dryer for the first drying at a temperature of 75°C until the water content is 60%, then raise the temperature of the dryer to 100°C for the second drying Dry, dried to a moisture content o...

Embodiment 2

[0058] The preparation technology of Tianjian tea comprises the following steps:

[0059] S1. Picking: picking organic black tea leaves with three leaves and one heart;

[0060] S2. Withering: the tea leaves are placed on a wooden board to wither, the thickness of the placed tea leaves is 4cm, the withering time is 15h, the leaves are turned once every 3h, the air is blown once every 2h, and the air blow is 1h;

[0061] S3, finishing: the tea leaves withered in step S2 are treated with a finishing machine, the finishing temperature is 120°C, and the finishing time is 6 minutes;

[0062] S4, kneading for the first time: the tea leaves after step S3 is finished are kneaded by a kneading machine for 30 minutes, kneaded into strips, and the tea juice is softened and destemmed;

[0063] S5. Drying: Put the tea leaves kneaded in step S4 into a dryer for the first drying at a temperature of 70°C until the water content is 65%, then raise the temperature of the dryer to 100°C for the...

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Abstract

The present invention discloses a Tianjian tea preparation technology and Tianjian tea, and the Tianjian tea preparation technology comprises the following steps: S1, picking, S2, withering, S3, enzyme deactivating, S4, first rolling, S5, drying, S6, fermenting, S7, second rolling, and S8, stir-frying to dryness.The preparation process of the tianjian tea comprises the following steps: picking, withering, deactivating enzymes, rolling for the first time, drying, fermenting, rolling for the second time, stir-frying to dryness, and designing different treatment modes. Through combination of twice rolling treatment and wooden barrel fermentation, breaking of tea cell walls is promoted, subsequent fermentation time is shortened, thorough fermentation is accelerated, outflow of nutrient substances and fragrant substances from tea cells is increased, and the taste and fragrance of tianjian tea are obviously improved.

Description

technical field [0001] The invention relates to the field of black tea, in particular to a preparation process of Tianjian tea. In addition, the present invention also relates to a Tianjian tea prepared by the above-mentioned Tianjian tea preparation process. Background technique [0002] The raw materials for making Anhua black tea are black hair tea, which is divided into seven categories according to grades: "Yajian, Baimaojian, Tianjian, Gongjian, Xiangjian, Shengjian, and Bundlejian". It is the best quality, but due to its extremely small quantity, it has not become a commodity traded in the market. Therefore, Tianjian tea is the best among the dark tea products currently circulating in the market. Tianjian tea is processed from fresh leaves in the Grain Rain season. It has a black color, a sweet and refreshing taste, a unique pure pine smoke aroma, a mellow taste, a dark yellow and bright soup, even and tender leaves, and stable quality. Long-term drinking has the eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 黄义文
Owner 安化县乌云界茶业有限公司
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