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Cold extraction process of tea leaves

A tea and cold extraction technology, which is applied in the field of tea cold extraction technology, can solve the problems of easy dissolution of tannic acid and single taste, and achieve the effect of reducing the burden on the stomach wall, improving the taste and reducing the bitterness

Pending Publication Date: 2022-04-12
苏怀宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a cold extraction process of tea, one of which is to reduce the bitterness in the tea soup and reduce the burden on the stomach wall, and solve the problem that tannic acid and caffeine in the tea are easy to dissolve when brewing tea at high temperature; Another purpose is to solve the problem that the taste of tea is relatively single, so as to achieve the diversification effect of improving the taste of tea soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The invention provides a cold extraction process of tea leaves. The tea leaves are prepared by mixing 100-500ml of cooling water, 1-5g of tea leaves and 1-15g of auxiliary materials. The cold extraction of tea leaves comprises the following steps:

[0036] Step 1: Take the equipment, prepare a 100-300ml cold extraction bottle and a water filter;

[0037] Step 2: water source, use mineral water or cooled boiled water, spare;

[0038] Step 3: Choose the right tea and weigh the appropriate amount;

[0039] Step 4: Dehydration, drying the tea leaves to reduce the moisture inside the tea leaves;

[0040] Step 5: Grinding, properly crushing the tea leaves;

[0041] Step 6: Select accessories.

[0042] The tea leaves selected in step 3 are one of green tea, white tea, Tieguanyin tea, Pu'er tea, lightly fermented black tea and oolong tea.

[0043] In the third step, tea bags can also be used, and the soaking time is shortened by 60-75%.

[0044] The auxiliary material in s...

Embodiment 2

[0049] On the basis of embodiment 1, the present invention provides a kind of cold extraction process of tealeaves, and the cold extraction process of this tealeaves comprises the following methods:

[0050] S1. First, take out a sufficient amount of tea leaves and cooling water, and prepare according to the ratio of tea to water: 1g: 100ml;

[0051] S2. Pour the tea leaves and cooled boiled water into the cold extraction bottle in turn;

[0052] S3. Select an appropriate amount of auxiliary materials and put them into the cold extraction bottle, and cover the cup;

[0053] S4, the cold extraction bottle is left standing for 2-4h;

[0054] S5. After filtering the tea soup in the cold extraction bottle through a water filter, it can be drunk;

[0055] In step S3, the cold extraction bottle is put into the freezer and refrigerated for 10-30 minutes, the effect is even better.

[0056] Among them, the proportion of tea water can be fine-tuned appropriately so as to change the ...

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PUM

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Abstract

The invention discloses a cold extraction process of tea leaves, and relates to the technical field of cold extraction of tea leaves, and the tea leaves are prepared by mixing 100-500ml of cooling water, 1-5g of tea leaves and 1-15g of auxiliary materials. The cooled plain boiled water or mineral water is adopted to soak the tea leaves, and amino acid molecules with sweetness in the tea leaves can be dissolved out firstly, so that the sweet taste of the tea is achieved during tea tasting, the caffeine content of tea soup is reduced, the burden of the stomach wall is relieved, the bitter taste of the tea soup is reduced, and the taste of the tea leaves is improved; the tea leaves are subjected to dehydration treatment, moisture in the tea leaves can be reduced, the tea leaves have certain dryness, cold extraction of the tea leaves is facilitated, meanwhile, the tea leaves are subjected to proper grinding treatment, amino acid molecules in the tea leaves are easier to overflow, the taste of the tea is improved, and proper auxiliary materials can be added into tea soup, so that the taste of the tea is improved. Different tastes of the tea can be improved, so that the tastes of the tea are diversified, and the adaptability of tea soup to different people is greatly improved.

Description

technical field [0001] The invention relates to the technical field of cold extraction of tea, in particular to a cold extraction process of tea. Background technique [0002] Leaf, commonly known as tea, generally includes the leaves and buds of tea trees. The ingredients of tea include catechin, cholestenone, caffeine, inositol, folic acid, and pantothenic acid. They are beneficial to health. Tea beverages made from tea leaves are one of the three major beverages in the world. 1. Tea has the functions of refreshing and annoyance, antipyretic and thirst quenching, digestion and greasy, sterilizing and anti-inflammatory, preventing caries and fixing teeth, weight loss and bodybuilding, stomach and diuresis, improving eyesight and clearing heart, relieving smoking and alcohol, lowering blood pressure and removing fat, reducing cancer, increasing blood vessels Wall elasticity, anti-atom radiation damage and other functions, modern biochemistry and medical research have proved ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/06A23F3/16A23F3/12
Inventor 苏怀宇何智艰杨亦琳
Owner 苏怀宇