Processing technology of golden buds

A processing technology, golden bud technology, applied in the field of golden bud processing technology, can solve the problems of tea quality and alcohol degree that need to be improved, achieve the effect of low tea polyphenol content, ensure the quality of fresh leaves, and make the finished tea less bitter and astringent

Pending Publication Date: 2021-02-02
安徽宏云制茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current tea making process has the problem that the tea quality and alcohol degree need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A processing technique for golden buds, comprising the steps of:

[0035] (1) screening

[0036] Filter and screen the picked tea leaves with a sieve to obtain tea leaves of uniform size;

[0037] (2) cleaning

[0038] Wash the screened tea leaves once with tap water, then place the cleaned tea leaves on a drainer and wash them twice with leaf-washing water, and finally dehydrate them through a spin dryer for subsequent use. The leaf-washing water is a barley enzyme cleaning solution. The enzyme activity concentration of the barley enzyme cleaning solution is 0.10u / ml;

[0039] (3) Tan Qing

[0040] The tealeaves after cleaning and dehydration are first carried out withering treatment, the said withering treatment is spreading the cleaned tealeaves on the bamboo plaque, the thickness of the spreading leaves is 3cm, the time of said withering treatment is 35h, and said withering treatment Treatment includes indoor withering and sunlight withering, the temperature of ...

Embodiment 2

[0054] A processing technique for golden buds, comprising the steps of:

[0055] (1) screening

[0056] Filter and screen the picked tea leaves with a sieve to obtain tea leaves of uniform size;

[0057] (2) cleaning

[0058] The screened tea leaves are washed 2 times with tap water, then the cleaned tea leaves are placed on a drainer and washed 2 times with leaf-washing water, and finally dehydrated by a spin dryer for subsequent use. The leaf-washing water is a barley enzyme cleaning solution. The enzyme activity concentration of the barley enzyme cleaning solution is 0.20u / ml;

[0059] (3) Tan Qing

[0060] The tealeaves after cleaning and dehydration are first carried out withering treatment, the said withering treatment is spreading the cleaned tealeaves on the bamboo plaque, the thickness of the spreading leaves is 4cm, the time of said withering treatment is 40h, said withering treatment Treatment includes indoor wilting and sunlight wilting, the temperature of the ...

Embodiment 3

[0074]A processing technique for golden buds, comprising the steps of:

[0075] (1) screening

[0076] Filter and screen the picked tea leaves with a sieve to obtain tea leaves of uniform size;

[0077] (2) cleaning

[0078] The screened tea leaves are washed 3 times with tap water, then the cleaned tea leaves are placed on a drainer and washed 2 times with leaf washing water, and finally dehydrated by a spin dryer for subsequent use. The leaf washing water is a barley enzyme cleaning solution. The enzyme activity concentration of the barley enzyme cleaning solution is 0.30u / ml;

[0079] (3) Tan Qing

[0080] The tealeaves after cleaning and dehydration are first subjected to wilting treatment, and the wilting treatment is to spread the cleaned tea leaves on a bamboo plaque, the thickness of the spread leaves is 5cm, and the time for the wilting treatment is 45h. Treatment includes indoor wilting and sunlight wilting, the temperature of the indoor wilting is 22°C, the humi...

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PUM

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Abstract

The invention discloses a processing technology of golden buds (a kind of green tea). The technology ensures the quality of fresh leaves and improves the quality of tea leaves by cleaning the fresh leaves, the mellowness of the taste of the golden buds can be increased by indoor withering and sunlight withering, and the golden buds baked by adopting the technology disclosed by the invention are high in theanine content and more sufficient in fresh and cool taste of finished tea; and the tea polyphenol content is low, finished tea is light in bitter taste, and market prospect is promising.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology of golden buds. Background technique [0002] Golden buds, like Anji white tea, are made according to the processing technology of green tea and are classified as green tea. Although many people call it "yellow tea" because of its yellow color, or Anji white tea is called "white tea" because of the word "white tea" in its white name. [0003] Most of the golden buds and Anji white tea are made from one bud and one leaf or one bud and two leaves, and the appearance of their dry teas is very similar. In addition to the machine-made dragon-shaped Anji white tea, the hand-made Anji white tea and golden buds are both phoenix-shaped, that is, the tail of the dry tea is raised to resemble a phoenix tail, so it is called phoenix-shaped. [0004] The current tea making process has the problem that the tea quality and alcohol degree need to be improved. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 戴照云
Owner 安徽宏云制茶有限公司
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