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Production method of Zijuan tea

A production method and technology for Zijuan tea, applied in the field of tea processing, can solve the problems of unsuitability for long-term storage, short shelf life, difficult preparation process, purple soup color and sweetness, and achieve protection and restoration of ecological environment, high-concentration and lasting aroma , the effect of alleviating labor shortage

Pending Publication Date: 2021-02-26
FUGONG LAOMUDENG MOUNTAIN TEA CULTIVATION FARMER PROFESSIONALS COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the processing of Zijuan tea is mainly processed by the traditional sun-dried green tea or baked green tea of ​​Pu'er, including the processes of spreading green → fixing → kneading → drying, especially high-temperature drying through drying equipment, so the preparation process is difficult. Ensure that the finished product has a stable purple soup color and sweetness after soaking, and it will also lead to a short shelf life of the existing Zijuan sun-dried green tea products, which are not suitable for long-term storage

Method used

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  • Production method of Zijuan tea

Examples

Experimental program
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Effect test

Embodiment 1

[0020]A production method of Zijuan tea, characterized in that it comprises the following steps:

[0021]S1). Selection of fresh leaves: the fresh leaves of one bud and one leaf or one bud and two leaves on the same area and the same species of Zijuan tea trees must not contain tea inclusions such as tea seeds, flower buds, young fruits, etc. Tea inclusions;

[0022]S2). Withering: The selected fresh leaves are pre-treated and then placed in the withering trough for withering. The water content of the withered leaves is 25%-30%, and the withering time is controlled at 6 hours. After the withering, the fresh leaves lose water and lose their luster;

[0023]S3). Kneading: Put the withered leaves into a kneading bucket, spray the fermentation promoting liquid on the surface of the tea, and the added amount of the fermentation promoting liquid is 3% of the weight of the withered leaves. Then, the tea leaves are twisted and twisted for 1.5 hours, so that the tea juice is attached to the surface, ...

Embodiment 2

[0034]A production method of Zijuan tea, characterized in that it comprises the following steps:

[0035]S1). Selection of fresh leaves: the fresh leaves of one bud and one leaf or one bud and two leaves on the same area and the same species of Zijuan tea trees must not contain tea inclusions such as tea seeds, flower buds, young fruits, etc. Tea inclusions;

[0036]S2). Withering: The selected fresh leaves are pre-treated and then placed in the withering trough for withering. The water content of the withered leaves is 25%-30%, and the withering time is controlled to 5h. After the withering, the fresh leaves lose water and lose their luster;

[0037]S3), rolling: putting the withered leaves into a kneading bucket, spraying the fermentation promoting liquid on the surface of the tea, the added amount of the fermentation promoting liquid is 2.5% of the weight of the withered leaves. Then, the tea leaves are twisted and twisted for 1 hour, so that the tea juice is attached to the surface, the ...

Embodiment 3

[0043]A production method of Zijuan tea, characterized in that it comprises the following steps:

[0044]S1). Selection of fresh leaves: the fresh leaves of one bud and one leaf or one bud and two leaves on the same area and the same species of Zijuan tea trees must not contain tea inclusions such as tea seeds, flower buds, young fruits, etc. Tea inclusions;

[0045]S2). Withering: The selected fresh leaves are pre-treated and then placed in the withering trough for withering. The water content of the withered leaves is 30%, and the withering time is controlled to 8 hours. After the withering, the fresh leaves lose water and lose their luster;

[0046]S3), rolling: putting the withered leaves into a kneading bucket, spraying the fermentation promoting liquid on the surface of the tea, the added amount of the fermentation promoting liquid is 3.3% of the weight of the withered leaves. Then, the tea leaves are twisted and twisted for 2 hours, so that the tea juice is attached to the surface, th...

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Abstract

The invention relates to the technical field of tea processing, in particular to a production method of Zijuan tea. The production method of the Zijuan tea comprises the following steps: S1, selectionof fresh leaves: selecting fresh leaves with one bud and one leaf on tea trees; S2, withering: withering the selected fresh leaves in a withering tank for 5-8 h, wherein the withered fresh leaves lose water and have no gloss; S3, rolling: loading the withered leaves into a rolling barrel, and performing rolling so as to enable tea juice to flow out and be attached to the surface; S4, fermentation: putting the rolled leaves into a fermentation box, and performing sealed fermentation for 6-9 h; S5, pre-drying: adopting low-temperature short-time pre-drying; S6, sunshine sunning for turning red:spreading the dried leaves in bamboo fences and then placing the bamboo fences on a sunning ground for sunshine sunning for 8-12 h, wherein the water content of the tea leaves should be lower than 10-13%; and S7 packaging. According to the production method, higher anthocyanin content in the finished product can be kept, and the tea has stable purple soup color and sweet aftertaste after brewingand is suitable for long-term storage.

Description

Technical field[0001]The invention relates to the technical field of tea processing, in particular to a production method of Zijuan tea.Background technique[0002]Zijuan tea belongs to a variety of Pu'er tea, which is derived from Yunnan large-leaf group species. Since 1986, experts have used it as a basic material and adopted a single plant selection method through multiple generations of cultivation, forming a new tea variety. Because the tender shoots of the tea tree have purple buds, purple leaves, purple stems, and the color of the dried green tea and the soup are all purple, it is specially named "Zi Juan". The purple color of the soup is due to the large amount of anthocyanins in Zijuan tea. Zijuan tea has the highest anthocyanin content among the existing tea varieties, which is about 100 times higher than that of Japanese "pillows" varieties. However, the current processing of Zijuan tea is mainly based on the traditional Pu'er sun-dried green tea or roasted green tea, inclu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/12A23F3/06
CPCA23F3/08A23F3/12A23F3/06
Inventor 和大林
Owner FUGONG LAOMUDENG MOUNTAIN TEA CULTIVATION FARMER PROFESSIONALS COOP
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