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Golden flower roll tea

A technology of Jinhua Huajuan tea and Qianliang tea, applied in tea, food science, application, etc., can solve the problems of uneven appearance and bitter taste of Huajuan tea, and achieve the effect of improving taste, increasing nutritional content and improving quality

Inactive Publication Date: 2009-01-21
谌小丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the appearance of Huajuan tea produced by traditional processing technology is uneven, the color is light green, the soup color is yellow and bright, and the taste is bitter.

Method used

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Embodiment Construction

[0004] The golden flower of Jinhua Huajuan tea is a beneficial biological bacterium --- S. coronis, which is commonly known as golden flower because of its golden yellow color. The growth and cultivation of golden flowers have strict requirements on the internal and external temperature, humidity and oxygen supply of the tea body. Therefore, an appropriate amount of tea juice is added when stacking, and the water content of the flower roll tea is controlled at the high temperature softening period. 25%-30% range. During the indoor hair flower drying, the temperature is adjusted to 32-35 degrees, and the relative humidity is controlled within the range of 80%-85%. In addition, indoor air flow is increased through indoor equipment to ensure the oxygen demand of biological bacteria.

[0005] The positive effects and characteristics of the invention Jinhua Huajuan tea is completely novel, creative and practical, and has written a glorious page for the development history of Hunan...

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Abstract

A golden flower huajuan tea is varnished outside and chocolate brown inside with bright red liquor color, fragrant fungus flower and mild taste. The present invention has the efficacy of improving sleep, quenching thirst and helping produce saliva, coordinating intestines and stomach, promoting digestion, dissolving fatness, curing abdominal distension and diarrhea, eliminating fat, lowering blood sugar and blood pressure, etc.

Description

technical field [0001] Based on the traditional processing technology, the invention improves the quality of tea leaves, improves the taste, increases the nutritional content, and fills up the defects of the traditional processing technology. Background technique [0002] The traditional processing technology is to use black hair tea, which is processed through screening, blending, high-temperature steaming to soften, sterilization, manual stepping, and drying. Due to the large volume, weight and tightness of the tea, it is very difficult to control the temperature, humidity and oxygen required for the growth of beneficial biological bacteria (Golden Flower). Therefore, the appearance of Huajuan tea produced by traditional processing technology is uneven, the color is light green, the soup color is yellow and bright, and the taste is bitter. The Huajuan tea produced in those years was not drinkable, so Jinhua Huajuan tea came into being. Contents of the invention [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/00
Inventor 谌小丰
Owner 谌小丰
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