Tea preparation technology

Abstract

The invention relates to the field of tea leaves, in particular to a tea leaf preparation technology. Comprising the following steps: S1, picking tender leaves of tea trees; s2, placing the picked tea leaves on a preparation device, and uniformly spreading the tea leaves into a round shape; s3, forming a plurality of concentric circular grooves in the circular spread tea leaves to help the ventilation of the tea leaves, so that the moisture of the tea leaves is gradually evaporated, the tea leaves become soft, and the bitter taste is reduced; s4, the tea leaves are laid into a circle again, a plurality of concentric circular grooves are formed in different positions of the tea leaves laid into the circle again, and ventilation of the tea leaves is fully facilitated; s5, quickly heating the tea leaves, stopping enzyme activity, and performing fixation on the tea leaves; s6, rolling the tea leaves after fixation to destroy tea leaf cells and release the fragrance of the tea leaves; and S7, drying the rolled tea leaves to remove moisture in the tea leaves so as to prevent the tea leaves from going bad. A plurality of concentric circular grooves can be formed in the tea which is laid into a circle, and ventilation of the tea is facilitated.

Description

Technical Field

[0001] This invention relates to the field of tea, and more specifically to a tea preparation process. Background Technology

[0002] Tea refers to the tender leaves of the tea plant after picking, processing, and drying. Tea is a widely consumed beverage, rich in nutrients and possessing a unique flavor. It offers various health benefits, such as refreshing the mind, relieving fatigue, lowering blood pressure, and providing antioxidants. Furthermore, tea is rich in vitamins, minerals, and antioxidants, all beneficial to human health. During tea processing, ventilation is necessary to allow moisture to gradually evaporate, softening the leaves and reducing bitterness. However, when tea leaves are spread out, poor ventilation can easily occur, slowing down moisture evaporation. Summary of the Invention

[0003] To overcome the shortcomings of the prior art, the present invention provides a tea preparation process, the beneficial effect of which is that multiple concentric grooves can be opened on the tea leaves laid in a circle to help the tea leaves ventilate.

[0004] A tea preparation process includes the following steps:

[0005] S1: Picking tender tea leaves;

[0006] S2: Place the picked tea leaves on the preparation device and spread the tea leaves evenly into a circle;

[0007] S3: Make multiple concentric grooves on the tea leaves that are laid out in a circle to help the tea leaves ventilate, allowing the moisture in the tea leaves to evaporate gradually, softening the tea leaves and reducing bitterness.

[0008] S4: Arrange the tea leaves back into a circle, and then make multiple concentric grooves at different locations on the tea leaves to fully help the tea leaves ventilate;

[0009] S5: Quickly heat the tea leaves to stop enzyme activity and fix the tea leaves;

[0010] S6: After the tea leaves have been withered, they are kneaded to break down the tea cells and release the aroma of the tea.

[0011] S7: Dry the kneaded tea leaves to remove moisture and prevent them from spoiling.

[0012] In S1, two leaves and one bud are picked, or one leaf and one bud are picked.

[0013] The methods for fixing the green are steaming, stir-frying, or baking.

[0014] The drying methods include sun-drying, baking, or oven-drying. Attached Figure Description

[0015] The present invention will now be described in further detail with reference to the accompanying drawings and specific implementation methods.

[0016] Figure 1 A flowchart of a tea preparation process;

[0017] Figure 2 This is a flowchart of Example 1;

[0018] Figure 3 This is a flowchart of Example 2;

[0019] Figure 4 Schematic diagram of the preparation device Figure 1 ;

[0020] Figure 5 Schematic diagram of the preparation device Figure 2 ;

[0021] Figure 6 Schematic diagram of the preparation device Figure 3 ;

[0022] Figure 7 Schematic diagram of the preparation device Figure 4 ;

[0023] Figure 8 This is a schematic diagram of the horizontal bar structure;

[0024] Figure 9 This is a schematic diagram of the tray structure;

[0025] Figure 10 This is a schematic diagram of the side frame structure;

[0026] Figure 11 Schematic diagram of the base structure Figure 1 ;

[0027] Figure 12 Schematic diagram of the base structure Figure 2 ;

[0028] In the diagram: horizontal bar 101; hydraulic cylinder 102; connecting bar 103; round rod 104; short ring 105; high ring 106;

[0029] Tray 201; Vent 202; Bottom strip 203; Long hole 204; Rail 1 205; Slider 206; Arc-shaped spring 207;

[0030] Side frame 301; Hydraulic cylinder 2 302; Rotary bar 303; Arc-shaped spring 2 304;

[0031] Base 401; Hinged frame 402; Stop 403; Door-shaped component 404; Actuating lever 405; Hydraulic cylinder three 406; Insert rod 407; Track two 408; Servo motor 409. Detailed Implementation

[0032] Example 1:

[0033] S1: Pick tender tea leaves; pick two leaves and one bud;

[0034] S2: Place the picked tea leaves on the preparation device and spread the tea leaves evenly into a circle;

[0035] S3: Make multiple concentric grooves on the tea leaves that are laid out in a circle to help the tea leaves ventilate, allowing the moisture in the tea leaves to evaporate gradually, softening the tea leaves and reducing bitterness; place the tea leaves at 30 degrees Celsius.

[0036] S4: Arrange the tea leaves back into a circle, and then make multiple concentric grooves at different locations on the tea leaves to fully help the tea leaves ventilate;

[0037] S5: Quickly heat the tea leaves to stop enzyme activity and fix the green color; the method of fixing the green color is steaming.

[0038] S6: After the tea leaves have been withered, they are kneaded to break down the tea cells and release the aroma of the tea.

[0039] S7: Dry the kneaded tea leaves to remove moisture and prevent spoilage; the drying method is sun-drying.

[0040] S8: Classify tea leaves according to their size.

[0041] Example 2:

[0042] S1: Picking tender tea leaves; picking one leaf and one bud;

[0043] S2: Place the picked tea leaves on the preparation device and spread the tea leaves evenly into a circle;

[0044] S3: Make multiple concentric grooves on the tea leaves that are laid out in a circle to help the tea leaves ventilate, allowing the moisture in the tea leaves to evaporate gradually, softening the tea leaves and reducing bitterness; place the tea leaves at 25 degrees Celsius.

[0045] S4: Arrange the tea leaves back into a circle, and then make multiple concentric grooves at different locations on the tea leaves to fully help the tea leaves ventilate;

[0046] S5: Quickly heat the tea leaves to stop enzyme activity and fix the green color; the method of fixing the green color is baking.

[0047] S6: After the tea leaves have been withered, they are kneaded to break down the tea cells and release the aroma of the tea.

[0048] S7: Dry the kneaded tea leaves to remove moisture and prevent spoilage; the drying method is oven drying.

[0049] S8: Classify tea leaves according to their size.

[0050] like Figure 9-10 As shown, this example can achieve the effect of facilitating ventilation of tea leaves.

[0051] Since the preparation device includes a tray 201, and multiple air holes 202 are arranged in a ring on the tray 201, when tea leaves are placed on the tray 201, the multiple air holes 202 facilitate the passage of air, thereby facilitating ventilation of the tea leaves and allowing the moisture in the tea leaves to gradually evaporate.

[0052] like Figure 8-10 As shown, this example can achieve the effect of creating multiple concentric circular grooves on a tea leaf spread in a circle.

[0053] Because a horizontal bar 101 is provided above the tray 201, and multiple coaxially arranged high rings 106 are welded from the inside to the outside on the lower side of the horizontal bar 101, the tea leaves are evenly spread into a circle on the tray 201, driving the horizontal bar 101 to move downward, so that the multiple high rings 106 are inserted into the circular tea leaves, creating multiple concentric circular grooves on the circular tea leaves to help the tea leaves ventilate.

[0054] like Figure 8 As shown, this example can achieve the effect of creating multiple concentric circular grooves at different locations on a round tea leaf.

[0055] Because the lower side of the horizontal bar 101 is provided with multiple coaxially arranged short rings 105, each short ring 105 is located between two adjacent high rings 106, and each short ring 105 is welded with a round rod 104 on its upper side. Each round rod 104 is vertically slidably connected to the horizontal bar 101. The upper parts of the multiple round rods 104 are welded to the connecting bar 103. A hydraulic cylinder 102 is connected to the connecting bar 103 by screws. The movable end of the hydraulic cylinder 102 is connected to the horizontal bar 101 by screws. When the hydraulic cylinder 102 extends or retracts, it can drive the connecting bar 103 to rise and fall, thereby driving the multiple round rods 104 and multiple short rings 105 to rise and fall. This allows the multiple short rings 105 to be hidden inside the multiple high rings 106, or to protrude downwards from the multiple high rings 106. Furthermore, the multiple short rings 105 can be inserted into the round tea leaves, creating multiple concentric circular grooves at different positions on the round tea leaves.

[0056] like Figure 8-10 As shown, this example allows for easy insertion of multiple short rings 105 and multiple tall rings 106 into the tea leaves laid on the tray 201.

[0057] Because the lower side of the tray 201 is rotatably connected to the rotating bar 303 via a shaft, and the front and rear sides of the rotating bar 303 are welded with arc-shaped spring pieces 304, the outer ends of the two arc-shaped spring pieces 304 are welded to the tray 201, and the rotating bar 303 is vertically slidably connected to the side frame 301, which is driven to slide by the hydraulic cylinder 302. The horizontal bar 101 is connected to the horizontal bar 101 by screws. The rotating bar 303 can rotate relative to the bottom of the tray 201. The two arc-shaped spring pieces 304 can help the rotating bar 303 return to its original position. Then, the rotating bar 303 swings back and forth, driving the side frame 301 and the horizontal bar 101 to swing back and forth, thereby driving multiple short rings 105 and multiple high rings 106 to swing back and forth, thus making it easy for multiple short rings 105 and multiple high rings 106 to be easily inserted into the tea leaves laid on the tray 201.

[0058] The tray 201 has a track 205 on its lower side. A slider 206 is slidably connected to the track 205 in the front-back direction. Arc-shaped springs 207 are welded to both the front and back sides of the slider 206. The outer ends of the two arc-shaped springs 207 are welded to the two ends of the track 205 respectively. A gate-shaped component 404 is welded to the lower side of the slider 206. Two actuating rods 405 are welded to the right side of the gate-shaped component 404. The two actuating rods 405 are located on both sides of the rotating bar 303 respectively.

[0059] like Figure 8-12 As shown, this example allows the tray 201 to move back and forth to spread the tea leaves on the tray 201, while the rotating bar 303 swings back and forth to facilitate the easy insertion of multiple short rings 105 and multiple tall rings 106 into the tea leaves spread on the tray 201.

[0060] The tray 201 can move back and forth on the slider 206 via the track 205. Two arc-shaped springs 207 help the tray 201 return to its original position relative to the slider 206, which causes the two levers 405 to continuously strike the front and rear sides of the rotating bar 303, thereby causing the tray 201 to move back and forth to flatten the tea leaves on the tray 201. At the same time, the rotating bar 303 swings back and forth to facilitate the easy insertion of multiple short rings 105 and multiple tall rings 106 into the tea leaves spread on the tray 201, creating multiple concentric annular grooves on the tea leaves.

[0061] The gantry 404 is hinged to the upper part of the hinge frame 402. The hinge frame 402 is connected to the base 401 by screws. The gantry 404 is driven to rotate on the hinge frame 402 by a servo motor 409. A stop 403 is welded to the rear side of the hinge frame 402. The gantry 404 rests on the stop 403. The rear part of the tray 201 is connected to a bottom strip 203 by screws. The rear part of the bottom strip 203 is provided with an elongated hole 204. The rear part of the base 401 is provided with a second track 408. The lower part of the insertion rod 407 is slidably connected to the second track 408. The insertion rod 407 is driven to slide on the second track 408 by a third hydraulic cylinder 406. The upper part of the insertion rod 407 is inserted into the elongated hole 204.

[0062] like Figure 11-12 As shown, this example can achieve the effect of driving the tray 201 to slide relative to the slider 206.

[0063] The servo motor 409 can drive the gantry 404 to rotate back and forth on the hinge frame 402, thereby facilitating the tilting of the tray 201 to pour out the tea leaves on the tray 201. When the gantry 404 is in a horizontal state, it is placed on the stop 403, and the stop 403 effectively supports the gantry 404. When the gantry 404 is horizontal, the tray 201 and the bottom strip 203 are also in a horizontal state. At this time, the upper part of the insertion rod 407 is inserted into the elongated hole 204. When the hydraulic cylinder 3 406 extends and retracts, it drives the insertion rod 407 to slide back and forth on the track 2 408. In turn, the insertion rod 407 drives the bottom strip 203 to move back and forth, thereby driving the tray 201 to slide relative to the slider 206.

Claims

1. A tea leaf preparation process, characterized by, Includes the following steps: S1: Picking tender tea leaves; S2: Place the picked tea leaves on the preparation device and spread the tea leaves evenly into a circle; S3: Make multiple concentric grooves on the tea leaves that are laid out in a circle to help the tea leaves ventilate, allowing the moisture in the tea leaves to evaporate gradually, softening the tea leaves and reducing bitterness. S4: Arrange the tea leaves back into a circle, and then make multiple concentric grooves at different locations on the tea leaves to fully help the tea leaves ventilate; S5: Quickly heat the tea leaves to stop enzyme activity and fix the tea leaves; S6: After the tea leaves have been withered, they are kneaded to break down the tea cells and release the aroma of the tea. S7: Dry the kneaded tea leaves to remove moisture and prevent them from spoiling.

2. The tea preparation process according to claim 1, characterized in that: In S1, two leaves and one bud are picked, or one leaf and one bud are picked.

3. The tea preparation process according to claim 1, characterized in that: The methods for fixing the green are steaming, stir-frying, or baking.

4. The tea preparation process according to claim 1, characterized in that: The drying methods include sun-drying, baking, or oven-drying.

5. The tea preparation process according to claim 1, characterized in that: In step S3, the tea leaves are placed at a temperature of 20-30 degrees Celsius.

6. The tea preparation process according to claim 1, characterized in that: The tea leaves are then classified according to their size after step S7.

7. The tea preparation process according to claim 1, characterized in that: The preparation device includes a tray (201) with a plurality of air holes (202) arranged in a ring on the tray (201).

8. The tea preparation process according to claim 7, characterized in that: A horizontal bar (101) is provided above the tray (201), and multiple coaxially arranged high rings (106) are fixed on the lower side of the horizontal bar (101) from the inside to the outside.

9. A tea preparation process according to claim 8, characterized in that: The lower side of the crossbar (101) is provided with a plurality of coaxially arranged short rings (105), each short ring (105) is located between two adjacent high rings (106), and a round rod (104) is fixed on the upper side of each short ring (105). Each round rod (104) is vertically slidably connected to the crossbar (101), and the upper part of the plurality of round rods (104) is fixed on the connecting bar (103). A hydraulic cylinder (102) is fixed on the connecting bar (103), and the movable end of the hydraulic cylinder (102) is fixed on the crossbar (101).

10. A tea preparation process according to claim 9, characterized in that: The lower side of the tray (201) is rotatably connected to a rotating bar (303) via a shaft. Arc-shaped spring pieces (304) are fixed on both the front and rear sides of the rotating bar (303). The outer ends of the two arc-shaped spring pieces (304) are fixed on the tray (201). A side frame (301) is vertically slidably connected to the rotating bar (303). The side frame (301) is driven to slide by a hydraulic cylinder (302). A horizontal bar (101) is fixed on the upper part of the side frame (301).

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