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Technique for preparing tea

A processing technology and technology, which is applied in the processing technology field of Jinjian tea, can solve the problems of heavy bitterness, irritation, and color difference of black tea in oolong tea, and achieve the effect of strong fragrance, long-lasting, moist and golden color, and golden and bright soup color.

Inactive Publication Date: 2007-03-28
马亚平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All of these teas have their own advantages, but there are also some disadvantages, such as black tea with poor color and bottom, oolong tea with a strong bitter taste, Biluochun with a grassy taste, green tea is irritating to the stomach

Method used

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  • Technique for preparing tea

Examples

Experimental program
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Effect test

Embodiment Construction

[0011] as the picture shows:

[0012] Material selection: Use alpine cloud and fog pollution-free and environmentally friendly ecological tea gardens, especially select high-quality tender shoots as raw materials.

[0013] Sunshine: Use light energy and heat to moderately dehydrate fresh leaves and promote enzyme activation.

[0014] Cool green: By drying the green leaves, the temperature is higher, and this process is mainly to dissipate heat.

[0015] Withering: further make the hard and brittle tea buds in a state of wilting and withering, and promote further changes in the contained substances.

[0016] Kneading: Destroy the leaf cells, prepare for the next process of fermentation, and at the same time increase the concentration of tea taste.

[0017] Fermentation: The chemical components in the leaves continue to oxidize and change color under aerobic conditions, causing polyphenols to oxidize and polymerize.

[0018] Fixing: kill the remaining enzyme activity, evapora...

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Abstract

A process for preparing tea 'jinjian' includes such steps as choosing raw tea leaves, sunning, drying in air, kneading, fermenting, heating, baking, twisting, finishing, baking and flavouring.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a processing technology of golden sword tea. Background technique [0002] The development and utilization of tealeaves has a long history in my country and is deeply loved by the people. Drinking tea has become a beneficial activity that embodies national sentiment, keeps fit and enriches daily life. my country is a big tea producing country in the world. Not only the output is high, but also there are many varieties, such as green tea, black tea, oolong tea, Maofeng tea, pearl tea, scented tea and so on. Especially in recent years, more famous teas have been developed with higher quality, such as Lvjian tea, Longjing tea, Longxu tea, Hongxiangluo tea, Biluochun tea, Baiyun tea, Zhuangyuanbi tea, Dahao tea, etc. All of these teas have their own advantages, but there are also some disadvantages, such as black tea with poor color and low taste, oolong tea with a strong bitter t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/00
Inventor 马亚平
Owner 马亚平
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