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Fermentation method of Huangkui tea

A fermentation method and technology for huangkui tea, applied in the field of tea, can solve the problems that huang kui tea does not give full play to its nutritional value, and the aroma of huang kui tea is limited, and achieves the effects of good flavor and aroma, easy absorption, and sufficient tea fermentation.

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

Huangkui tea has "tender yellow lotus fragrance of dry tea, mellow apricot yellow tea soup, and golden and rich leaf bottom". It is rich in amino acids and lutein, which integrates color, aroma, taste, shape and nutrition. As we all know, amino acids and lutein can prolong life Therefore, Huangkui tea is a rare and rare tea, but the current processing method of Huangkui tea does not give full play to its nutritional value, and the improvement of the aroma of Huangkui tea is also very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for fermenting Huangkui tea, the method steps comprising:

[0023] (1) Tanqing

[0024] Spread the picked fresh Huangkui tea leaves with a thickness of 4cm on a bamboo sieve in a cool and ventilated place indoors for 3 hours, and turn them every 0.5 hours;

[0025] (2) Finishing and kneading

[0026] Put the fresh green leaves of Huangkui tea into the frying pan and mix them evenly, control the temperature of the pot in stages, and at the same time turn, raise, sprinkle, knead, and fish for greening and kneading until the green color fades and darkens, and the water content of the tea leaves decreases at 30%;

[0027] (3) Screening

[0028] Shake the tea leaves after finishing and kneading, and sieve the tea leaves with a sieve with a particle size of 1 cm, and divide them into large-leaf tea and small-leaf tea;

[0029] (4) fermentation

[0030] Put the sieved tea leaves in a tea fermentation machine for fermentation treatment, wherein the fermentation te...

Embodiment 2

[0034] A method for fermenting Huangkui tea, the method steps comprising:

[0035] (1) Tan Qing

[0036] Spread the picked fresh leaves of Huangkui tea with a thickness of 4cm on the bamboo sieve in a cool and ventilated place indoors for 3 hours, and turn it every 0.5 hours. The ventilation in the green booth adopts the way of blowing the leaves to deal with the withered leaves. The fan speed is controlled at 0.5m / s;

[0037] (2) Finishing and kneading

[0038] Put the fresh green leaves of Huangkui tea into the frying pan and mix them evenly, and control the temperature of the pot in stages. Tea temperature at 110°C for 20 minutes, turning, raising, sprinkling, kneading, and scooping at the same time, until the blue color fades and darkens, and the water content of the tea leaves is reduced to 30%;

[0039] (3) Screening

[0040] Shake the tea leaves after finishing and kneading, and sieve the tea leaves with a sieve with a particle size of 2 cm, and divide them into lar...

Embodiment 3

[0046] A method for fermenting Huangkui tea, the method steps comprising:

[0047] (1) Tanqing

[0048] Spread the picked fresh leaves of Huangkui tea with a thickness of 3cm on the bamboo sieve in a cool and ventilated place indoors for 4 hours, and turn them over every 0.5 hours. Ventilation in the green booth adopts the method of blowing against the leaves for withering treatment, and the fan speed is controlled at 0.5m / s;

[0049] (2) Finishing and kneading

[0050] Put the fresh leaves of Huangkui tea after greening treatment into the wok and mix them evenly, and control the temperature of the pot in stages. Tea temperature at 118°C, duration of 17 minutes, at the same time turning, raising, sprinkling, kneading, scooping and kneading until the blue color fades and darkens, and the water content of the tea leaves is reduced to 30%;

[0051] (3) Screening

[0052] Shake the tea leaves after finishing and kneading, and sieve the tea leaves with a sieve with a particle s...

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PUM

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Abstract

The invention discloses a fermentation method of Huangkui (a tea variety produced in Anhui, China) tea. The fermentation method comprises the following steps of uniform paving for naturally airing, performing de-enzyme, rolling, screening and fermentation oxygen control; carrying out refined big and small leaf fermentation during Huangkui tea fermentation, and meanwhile, controlling oxygen in thefermentation process to realize aerobic fermentation and anaerobic fermentation of Huangkui tea leaves. The fermentation degree of the Huangkui tea leaves is greatly improved, the fermented Huangkui tea leaves are stronger in fragrance, and nutrient elements are more easily absorbed by human bodies.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for fermenting Huangkui tea. Background technique [0002] The original species of "Huang Kui" tea tree comes from the natural variation of the local tea tree population in Biqiao Town, Langxi County, Anhui Province. The original mother tree is preserved in Anhui Hongyun Tea Co., Ltd., Langxi County, Xuancheng City, Anhui Province. In 2008, the protective excavation and utilization of the original mother tree began. Huangkui tea has "tender yellow lotus fragrance of dry tea, mellow apricot yellow tea soup, and golden and rich leaf bottom". It is rich in amino acids and lutein, which integrates color, aroma, taste, shape and nutrition. As we all know, amino acids and lutein can prolong life Therefore, Huangkui tea is a rare and rare tea, but the current processing methods of Huangkui tea have not fully utilized its nutritional value, and the improvement of the aroma of Huangkui tea is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/06A23F3/12
CPCA23F3/08A23F3/06A23F3/12
Inventor 戴照云
Owner 安徽宏云制茶有限公司
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