Bead shaped vine tea

A technology of rattan tea and tea leaves, which is applied in the field of creation of pearl-shaped rattan tea, can solve the problems of restricting the drinking range of rattan tea, backward processing technology, rough taste of inner quality, etc., and achieve high tea-making efficiency, obvious appearance characteristics, and inner quality green effect

Inactive Publication Date: 2006-12-06
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the backward processing technology, the existing rattan tea products on the market are single in shape, thick strips, unsightly, rough and astringent in taste, green in aroma, heavy in taste, and yellow in color. Many consumers are not used to it. Greatly limit the drinking range of vine tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Spread the picked fresh vine tea leaves thinly on a clean mat in the room for 3 hours, with a leaf thickness of 10 cm, turn the leaves once in the middle, control the water content of vine tea to 72%, and then use commercial products to kill (2) Finishing is completed in a drum continuous fixing machine at 120°C for 1.2 minutes, the amount of leaves thrown is more and then less, the water content of the vine tea leaves is controlled to 40%, and the green leaves are cooled and regained moisture for 30 minutes (3) kneading in the kneading machine, mainly based on light kneading, for 30 minutes, so that the sliver rate reaches more than 50%, and deblocking under the machine; The drying temperature is 90°C, the water content of the vine tea leaves is controlled to 35%, and the first-dried leaves are cooled and regained moisture for 30 minutes; (5) Put the first-dried vine tea (4.5kg of leaves) in the molding machine at the molding temperature Stir-fry for 1 hour at 170°...

Embodiment 2

[0022] (1) Thinly spread the single leaf of vine tea picked back on a clean bamboo mat in the room for 5 hours, the thickness of the spread leaf is 10 cm, turn the leaf once in the middle, control the water content of vine tea to 70%, and then use commercial products to fix it (2) Finishing is completed in a drum continuous curing machine at 130°C for 1.2 minutes. The amount of leaves thrown is more and then less, and the water content of the vine tea leaves is controlled to 40%. (3) kneading in the kneading machine, mainly based on light kneading, for 40 minutes, so that the sliver rate reaches more than 50%, and deblocking under the machine; The drying temperature is 100°C, the water content of the vine tea leaves is controlled to 35%, and the first-dried leaves are cooled and regained moisture for 30 minutes; (5) Put the first-dried vine tea (the amount of leaves is 5.0kg) in the molding machine at the molding temperature Stir-fry for 1.5 hours at 170°C, basically make the ...

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PUM

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Abstract

A beaded Teng tea is prepared from the simple leaf of Teng tea tree through spreading, heating, kneading, primary drying, shaping, drying and flavouring.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to the creation of a bead-shaped rattan tea. Background technique [0002] Tengcha, also known as sweet tea vine, is the tender stems and leaves of Ampelopsis-grossedentata (Hand-Mazz) W.T.Wang, a snake grape plant in the grape family. It is mainly distributed in Guangdong, Guangxi, Yunnan, Hunan, Hubei, Jiangxi, Minority areas (mountainous areas) in Fujian and other provinces. Studies have shown that vine tea is sweet and light in taste and cool in nature. It has many functions such as clearing heat and detoxifying, antibacterial and anti-inflammatory, expelling wind and dampness, strengthening muscles and bones, lowering blood pressure, lowering blood lipids, and protecting liver. It is a precious plant resource for both food and medicine. It is often used in the prevention and treatment of hypertension, cold and fever, cardiovascular an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A61K36/82
Inventor 陈玉琼倪德江向班贵周继荣余志曾维超
Owner HUAZHONG AGRI UNIV
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