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Making process of Xinyang Maojian tea

A Xinyang Maojian and production process technology, applied in the field of tea processing, can solve the problems of high tea making cost, high skill requirements of fryers, increase process cost, etc., so as to save process time, improve process efficiency, and achieve emerald green color. Effect

Pending Publication Date: 2021-06-04
信阳市文新茶叶有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are generally two types of tea processing techniques: traditional manual frying and mechanized processing. Traditional manual frying requires high skill from the fryer, high labor intensity, low work efficiency, high cost of tea making, and difficulty in standardization and large-scale production. Mechanized processing is difficult to guarantee the quality of tea
[0003] Chinese patent CN107279342A discloses a roasting type Xinyang Maojian processing technology. The Xinyang Maojian fresh leaves are cleaned, and the surface moisture is removed after cleaning to obtain clean Xinyang Maojian fresh leaves. In the process, under the condition of 220-250°C, the de-enzyme treatment is carried out to obtain the de-enzyme leaves, and the de-enzyme leaves are successively aired, remoisturized and kneaded to obtain the kneaded leaves, and the kneaded leaves are placed in a pruned bamboo trough, and the The strip leaves are obtained by stripping at 140-160°C for 7-10 minutes, and the strip leaves are baked at 45-68°C for 80-110 minutes to obtain baked Xinyang Maojian; Chinese patent CN107372881A discloses a tea processing process , including the following steps: spreading the fresh leaves, using a drum fixing machine to fix them, kneading them with a kneading machine, making a shape with a strip machine, and extracting them with a bottle-type frying machine; because Xinyang Maojian tea leaves need to be spread out to dry and re-moisturize after finishing. , which affects the continuous production; at the same time, the traditional Xinyang Maojian tea leaves are complicated in shape, which increases the cost of the process and limits the process of intelligent mechanization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1: A craft process of a Xinyang hair tip comprising the following steps:

[0044] Picking: Picking a bud with a tea tree in Xinyang group, the fresh leaves should be kept fresh, uniform, uniform, no pollution, no red, non-tea inclusions; Xinyang group is a tea tree breed Picking fresh leaves are artificial pick, knead tea buds with the right thumb and forefinger, gently, can't cut off or broken, avoid mechanical damage, deposit with bamboo basket;

[0045] Fresh leaf velocity: Picking the tea is stored in the orange glass of 25 ° C and drying, exiting the thickness of 1 cm, and the power is 6 hours, each booth is 3 hours, and the high content of amino acid, medium content Catechin, low content of coffee base and lower content of bitter amino acids;

[0046] Kill: After the appointment of tea is complete, kill the blue, and the method is a green, and the tea leaves in a constant temperature 85 ° C soaked for 6 minutes, then picked up, the water contains 5% aqueous te...

Embodiment 2

[0056] Example 2: A fabrication process of a Xinyang hair tip comprising the following steps:

[0057] Picking: Picking a bud with a tea tree in Xinyang group, the fresh leaves should be kept fresh, uniform, uniform, no pollution, no red, non-tea inclusions; Xinyang group is a tea tree breed Picking fresh leaves are artificial pick, knead tea buds with the right thumb and forefinger, gently, can't cut off or broken, avoid mechanical damage, deposit with bamboo basket;

[0058] Fresh leaf stall: Picking the tea is stored in the orange glass of 20 ° C, drying the thickness of 2 cm, exalling the thickness of 9 hours, 3 hours per booth, gain high content amino acid, medium content Catechin, low content of coffee base and lower content of bitter amino acids;

[0059] Killing: After the addition of tea is complete, kill the blue, and the method is to pick up the tea, and the tea is placed in a temperature of 90 ° C for 5 minutes, picked up, the pool contains a 5% high-quality tea polyph...

Embodiment 3

[0069] Example 3: A craft craft of a Xinyang hair tip comprising the steps of:

[0070] Picking: Picking a bud with a tea tree in Xinyang group, the fresh leaves should be kept fresh, uniform, uniform, no pollution, no red, non-tea inclusions; Xinyang group is a tea tree breed Picking fresh leaves are artificial pick, knead tea buds with the right thumb and forefinger, gently, can't cut off or broken, avoid mechanical damage, deposit with bamboo basket;

[0071] Fresh leaf velocity: Picking the tea is stored in the orange glass of 18 ° C, put the thickness of 3 cm in the stall, the power is 12 hours, each booth for 3 hours, gain high content amino acid, medium content Catechin, low content of coffee base and lower content of bitter amino acids;

[0072] Kill: After the tea is complete, the tea is killed, and the killing method is a green, and the tea leaves in a constant temperature 95 ° C soaked for 4 minutes, picked up, the pool contains 5% aqueous tea polyphenol solution;

[00...

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PUM

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Abstract

The invention belongs to the technical field of tea leaf processing, and particularly relates to a making process of tea green, mellow and transparent Xinyang Maojian tea. The making process comprises the steps of picking, fresh leaf spreading, fixation, drying, strip twisting, primary drying, cooling, electrostatic impurity removal, colour sorting impurity removal, re-drying and cooling. According to the invention, spreading is carried out under orange light, such that high-content amino acid, medium-content catechin, low-content caffeine and relatively-low-content bitter amino acid are obtained; a green fishing process is adopted for fixation; the caffeine removal rate of an obtained tea sample is high; caffeine is removed to the maximum extent; a row-handle tea frying machine is adopted for shaping, so that continuous production can be realized, and manpower is saved; grading is completed through a colour sorter; the phenomena of red edges and red heads of tea leaves caused by traditional fresh leaf grading are avoided; fallen pekoe is removed through electrostatic adsorption; and the pekoe muddle phenomenon is avoided. The making process of the Xinyang Maojian tea disclosed by the invention is simple in process and high in mechanization degree; and the made tea leaves are green, white and pekoe, high in internal fragrance, fresh in taste, bright in soup and green in leaf bottom.

Description

Technical field [0001] The invention belongs to the technical field of tea processing, and in particular, there is a process of making tea green, mellow, and translucent Xinyang hair tip. Background technique [0002] China is the origin of tea, with six major tea, which is mostly used as a variety of green tea, divided into fried green tea, green tea, sun green tea, steamed green tea, and no special green tea products have almost no foothold. At present, there are two kinds of tea processing techniques: traditional hand-modulated and mechanized processing, traditional hand-made sauté, high labor, high labor intensity, low indecisive, difficult to standardize and formulate scale production, Mechanized processing is also difficult to protect the quality of tea. [0003] China Patent CN107279342A discloses a baking Xinyang hair tip machining process, cleaning the yang hair river, cleaning, cleaning, remove the surface water, getting clean Xinyang hair rock leaves, placing the Xinya...

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 王晓刘厚红程婷婷何敬茹郭建锋刘国锋黄运武刘文新梁少茹
Owner 信阳市文新茶叶有限责任公司