43results about How to "Tight and thin" patented technology

The invention provides a processing method of green tea, which is used for solving the problem of bitter taste of a large amount of green tea produced in Sichuan province. The processing method of the green tea is characterized by comprising the following steps of: picking fresh leaf, tedding green leaves, deactivating enzymes, rolling, conducting first-step roasting, conducting secondary rolling, conducting deblocking, conducting second-step roasting, spreading and airing, roasting to be dry, spreading and airing, and drying and extracting flavor, wherein twice rolling processes are carried out by hot rubbing. According to the processing method of the green tea, the bitter taste of the large amount of the green tea produced in the Sichuan province can be effectively reduced, the quality of tea leaves can be improved, and the heavy, mellow, fresh and brisk degrees can be increased; and the good foundation is established for expanding the tea markets of Sichuan and promoting the export of the tea in Sichuan.

The invention relates to the technical field of process of tea leaves, and particularly relates to straight-strip-type Maofeng and a preparation method thereof. The preparation method comprises the following steps: picking fresh leaves, spreading, carrying out fixation, carrying out cooling resurgence, rolling for the first time, carrying out dynamic water loss, rolling for the second time, deblocking, tidying tea strips, tedding, drying for the first time, tedding, drying for the second time, tedding, drying for the third time, sieving and carrying out infrared fragrance extraction. The straight-strip-type Maofeng adopts the processes of multi-time molding, multi-section drying, quick cooling and the like, the produced tea strips are tight, straight and green, the inside fragrance is lasting and shows chestnut fragrance, the soup is yellowish green and bright, the taste is mellow and sweet after drinking, and leaf bottom is uniform; furthermore, the preparation method is simple, has the advantages that the quality of Maofeng type green tea is improved, the optimization of large-scale green tea is realized, and also has important significance on industry transformation and upgrading.

The invention relates to a method for making tea, and in particular relates to a method for making naked green tea. The method comprises the following steps: 1) spreading green tea leaves; 2) removing water; 3) kneading; 4) performing primary baking; 5) finely kneading, namely, finely kneading the primarily baked tea leaves by using a fine kneading machine, setting the temperature at 70 DEG C, feeding 5kg of the leaves, and kneading for 30-40 minutes so as to obtain the tea leaf bars which are compact, fine, round and straight, like pine needles in shape and green and smooth in color, taking out the tea leaves, and spreading out for 30 minutes; 6) drying and enhancing the fragrance, namely, drying till the moisture content is 5-6% and subsequently enhancing the fragrance. Compared with a conventional green tea making process, the method for making the baked green tea, which is provided by the invention, additionally adopts a fine kneading procedure for enabling the bars to be fine and compact, fixing the fresh and green color and promoting the formation of fragrance and taste of green tea, and thus the made baked green tea has the advantages that the tea bars are fine, round and straight, the tea leaves are resistant to water soaking, the leaves are long-lasting in fragrance, the buds and the leaves are complete, the tea can be stored, the color is green and smooth, and the like.

The invention provides a processing method of Guanyin black tea having aroma, and belongs to the technical field of processing of tea leaves. The processing method comprises the following steps of selecting Tieguanyin tea trees, picking fresh leaves, performing sunning with soft sunlight, performing cooling, rocking the cooled leaves for the first time, shining the rocked leaves, and performing rocking for the second time; and performing temperature-controlled withering in an air conditioning room, performing rolling, performing deblocking, performing fermentation, performing drying with a first fire, performing drying with a full fire, performing aroma increasing and performing packing. The made Guanyin black tea is tight and thin in strips, the soup color is red and bright, the taste ismellow, fresh and brisk, the Guanyin black tea has special aroma of Guanyin tea, and sweet aroma of black tea, and the Guanyin black tea is long in fragrance and rich in Guanyin tea fragrance.

The invention provides pericarpium citri reticulatae dark green tea and a processing method thereof aiming at the problem of single type of dark green tea. The pericarpium citri reticulatae dark green tea provided by the invention comprises dark green tea and pericarpium citri reticulatae and is prepared according to the mass ratio of the dark green tea and the pericarpium citri reticulatae of 1:(0.35-0.45). The processing method of the pericarpium citri reticulatae dark green tea comprises the steps of scenting the dark green tea and the pericarpium citri reticulatae which are prepared primarily, and then uniformly mixing the scented dark green tea and pericarpium citri reticulatae particles according to the mass ratio of 15:(0.8-1). The pericarpium citri reticulatae dark green tea has the superior advantages of the dark green tea and the pericarpium citri reticulatae and has the double health protection effects. According to the pericarpium citri reticulatae dark green tea, the types of the dark green tea are added, and a new road is searched for the tea industry.

The present invention discloses a rolling method for Maojian tea, and the the rolling method includes the following specific steps: putting enzyme-denatured leaves of Maojian tea raw materials into arolling barrel of a rolling machine, and making the amount of leaves thrown into the rolling barrel being natural filling; making the rolling time being 14-20 minutes; carrying out pressurizing in thefollowing order when rolling tea leaves: non-pressure rolling 1-2 minutes, light-pressure rolling 3-4 minutes, slightly heavy-pressure rolling 3-5 minutes, non-pressure rolling 1-2 minutes, slightlyheavy-pressure rolling 4-5 minutes and non-pressure rolling 2 minutes. The rolling pressure in the invention adopts a progressive pressurizing method, which is different from a rolling method of "light-heavy-light", the progressive pressurizing method is to slowly pressurize the tea leaves according to the forming law of the tea leaves to make the tea leaves gradually formed, and then to pressurize and tighten tea strips to make the tea leaves tightened, slender, elegant and beautiful. The principle process of the progressive pressurizing method for rolling is: non-pressure, light pressure, slightly-heavy pressure and non-pressure. The rolling rate reaches 94.46% by adopting the progressive pressurizing method.

The invention discloses a method for making black tea, which comprises the following steps: withering of fresh leaves, rolling, fermenting, cooling down, drying and refrigerating. This method is easy to control the degree of withering, and the rolling time is short, which improves the production efficiency of tea leaves, and the prepared black tea has tight and thin strands, dark and lustrous color, full of luster, with the fragrance of green grass, bright leaf bottom, good quality and easy to brew. The color of the tea soup produced is red and bright, which is another good choice for the production method of tea drinks.

The invention relates to a processing method of a summer raw material tea. The processing method comprises the steps of performing fixation; rolling tea leaves on which fixation is performed; drying the rolled tea leaves for the first time; sufficiently drying the tea leaves dried for the first time; and after the fixation, braising the tea leaves in an insulation can at the temperature of 36-42 DEG C, which is performed between the step of the fixation and the step of rolling the tea leaves on which fixation is performed, or / and between the step of rolling the tea leaves on which fixation is performed and the step of drying the rolled tea leaves for the first time, or / and between the step of drying the tea leaves for the first time and the step of sufficiently drying the dried tea leaves. According to the processing method disclosed by the invention, dehydrated summer raw material teas are loaded into the insulation can to be braised at a high temperature while the dehydrated summer raw material teas are hot, so that the degradation of tea polyphenol is facilitated, and particularly the hydrolysis of ester catechins and the hydrolysis of saccharide and protein are facilitated; therefore, the bitterness of a summer tea is reduced, mellow and refreshing taste is formed, the bitterness of the processed tea leaves is obviously reduced, the palatability is strengthened, and the tea forming rate is increased.

The invention discloses a processing method of granular flower-fragrance Huang Dan black tea. The method includes the steps of fresh tea leaf picking, sunning, light rocking, withering, rolling, fermentation, fixation, piling, shaping, unpiling, secondary piling, secondary shaping, secondary unpiling, drying, fragrance increasing and the like .The fresh leaves of the Huang Dan tea plants are taken as the raw materials, the sunning, rocking and shaping processes of oolong and the fixation process of green tea are combined with the traditional black tea processes, and accordingly the degree of bitterness is reduced; a shaping machine is utilized to tightly roll the big leaves into strips which are then made into granules, and accordingly the Huang Dan black tea is tighter, finer and more attractive in appearance, easy to pack, mellow in taste and strong in flower fragrance.

The invention relates to a summer black tea production technology and especially relates to a technology for preparing black tea from summer raw materials. Summer raw materials harvested in June, July, and August are selected, the summer raw materials are re-withered by specific processes of the technology in specific time, the re-withered summer raw materials are rolled, the rolled summer raw materials are re-fermented by specific processes of the technology in specific time, and the re-fermented materials are subjected to unique production processes such as gross fire, complete fire and long-time re-baking. The produced black tea strips are tightly shrunk, are fine and have a black color, oily touch, and sugar and honey fragrances. The soup of the summer black tea has a bright red color, a mellow and mild taste, no bitter taste, and even and orderly tea bottom. The summer black tea production technology reduces a bitter taste of the summer black tea, realizes a sweet taste of the summer black tea and improves economic benefits of the summer black tea.