Fungi growing loose white tea and preparation method thereof

A technology for white tea and Fu brick tea, applied in the field of tea processing, can solve the problems of complicated operation, high risk of steaming operation, easy scalding, etc., and achieve the effects of simplified operation steps, good effect of blooming, and high blooming rate.

Inactive Publication Date: 2021-01-29
TEA RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is cumbersome to operate, among which, the acquisition of S. coronoides requires professionals and professional skills to separate, purify, cultivate, multiply or purchase and multiply, and the steaming operation is dangerous and easy to burn

Method used

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  • Fungi growing loose white tea and preparation method thereof
  • Fungi growing loose white tea and preparation method thereof
  • Fungi growing loose white tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) On January 17, 2020, 4750g of loose white tea was taken, and its water content was measured to be 10.5%. Through calculation, if water is added to make the water content reach 30%, the amount of water to be added is 1323.21g, which is recorded as the calculation water volume. Its calculation process is as follows:

[0063] The measured amount of water in 4750g loose white tea is: 4750g*10.5%=498.75g;

[0064] Assuming that the amount of water to be added is W, then (W+498.75g) / (W+4750g)*100%=30%, thus calculating W=1323.21g.

[0065] (2) Loose white tea is placed in a plastic bag, according to the calculated amount of water in step (1), by 0.75 times (ie 992.4g) of the calculated water amount, distilled water is added in loose white tea to obtain humidified loose white tea.

[0066] (3) Seal the mouth of the bag (airtight conditions can prevent water loss, facilitate the redistribution of water, and make the water content of the tea more uniform), and sterilize th...

Embodiment 2

[0073] The difference between this embodiment and Example 1 is that the mouth of the bag is sealed a few days before flowering, and the mouth of the bag is opened a few days later to make flowers. Other steps are the same as in Example 1. details as follows:

[0074] (1) On January 17, 2020, 4750g of loose white tea was taken, and its water content was measured to be 10.5%. Through calculation, if water is added to make the water content reach 30%, the amount of water to be added is 1323.21g, which is recorded as the calculation water volume. Its calculation process is as follows:

[0075] The measured amount of water in 4750g loose white tea is: 4750g*10.5%=498.75g;

[0076] Assuming that the amount of water to be added is W, then (W+498.75g) / (W+4750g)*100%=30%, thus calculating W=1323.21g.

[0077] (2) Loose white tea is placed in a plastic bag, according to the calculated amount of water in step (1), by 0.75 times (ie 992.4g) of the calculated water amount, distilled wat...

Embodiment 3

[0085] The difference between this embodiment and embodiment 1 is that the water content of the loose white tea raw material is different. details as follows:

[0086] (1) On February 6, 2020, 2000g of loose white tea was taken, and its water content was measured to be 13%. Through calculation, if water is added to make the water content reach 30%, the amount of water to be added is 485.7g, which is recorded as the calculation water volume. Its calculation process is as follows:

[0087] The measured amount of water in 2000g loose white tea is: 2000g*13%=260g;

[0088] Assuming that the amount of water to be added is W, then (W+260g) / (W+2000g)*100%=30%, thus calculating W=485.7g.

[0089] (2) Loose white tea is placed in a plastic bag, according to the calculated amount of water in step (1), by 0.75 times of the calculated water amount (ie 364.3g), distilled water is added in loose white tea to obtain humidified loose white tea.

[0090] (3) Seal the mouth of the bag (airt...

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Abstract

The invention relates to fungi growing loose white tea and a preparation method thereof. The fungi growing method of the loose white tea comprises the following steps: (1) taking the loose white tea,measuring the water content of the loose white tea, calculating the amount of water needing to be added when the water content of the loose white tea reaches 25-35%, and recording the amount of wateras the calculated water amount; (2) adding water of which the amount is 0.3-0.8 time of the calculated water amount; (3) sterilizing under a closed condition; (4) adding a Fuzhuan tea leaching solution, wherein the sum of the addition amount of the Fuzhuan tea leaching solution and the addition amount of the water in the step (2) is equal to the calculated water amount in the step (1), and the Fuzhuan tea leaching solution is prepared by soaking Fuzhuan tea with water; (5) piling under a closed condition; (6) placing on a sterile fungi growing frame, and naturally performing fungi growing in asterile environment; and (7) drying to obtain the fungi growing loose white tea. The method is simple in fungi growing process operation and good in fungi growing effect.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a Fahua loose white tea and a preparation method thereof. Background technique [0002] Blooming is a unique process of Fuzhuan tea, which is the process of growing and multiplying the coronoid fungus under the condition of temperature control and humidity control. Fu tea has become a unique black tea in microbial fermented tea because of its unique "fahua" process (fungal solid fermentation) and the golden yellow granular fungus formed with it (Coronas coronata, commonly known as "Golden Flower"). Types of tea. The quantity and quality of "Golden Flower" bacteria once became the only indicator for people to judge the quality of Fucha. In recent years, with the improvement of people's living standards and the strengthening of health concepts, the sales area of ​​Fu tea is no longer limited to the border areas. This tea has gradually become an indispensable drink in peopl...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 马成英苗爱清乔小燕唐劲驰陈维胡蝶欧国良容灼匀
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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