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Method for manufacturing aged Tie Guanyin tea

A production method and technology of Tieguanyin tea, applied in the direction of tea treatment before extraction, can solve problems such as mildew and deterioration of tea leaves, and achieve the effects of enhancing drug efficacy, enhancing product added value and market competitiveness, and the taste of tea soup is mellow and refreshing.

Inactive Publication Date: 2010-06-09
ANXI TEA FACTORY FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In severe cases, due to poor storage, the tea leaves will become moldy and deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Place the refined Luzhou-flavored Tieguanyin tea leaves in a stone-wood structure cellar for sealed storage, take them out and bake them one year later at a temperature of 160°C for 3 hours, spread the high-temperature tea leaves to cool; put the cooled tea leaves Continue to seal the storage, take it out after 5 years and bake it at 150°C for 2 hours, spread the high-temperature tea leaves to cool; store the tea in a sealed container again, take it out after 7 years and bake it at 160°C for 3 hours Hours, cool the tea leaves and pack them into bags.

Embodiment 2

[0018] Put the refined Luzhou-flavored Tieguanyin tea leaves in a stone-wood structure cellar and store them sealed. After 2 years, take them out and bake them at 190°C for 2 hours. Cool the high-temperature tea leaves; put the cooled tea leaves Continue to seal the storage, take it out after 3 years and bake it at 180°C for 3 hours, then spread the high-temperature tea leaves to cool; seal the tea again and take it out after 10 years for baking at 150°C for 3 hours After 4 hours, cool the tea leaves and pack them.

Embodiment 3

[0020] Put the refined Luzhou-flavored Tieguanyin tea leaves in a stone-wood structure cellar and store them sealed. After 2 years, take them out and bake them at 180°C for 4 hours. Cool the high-temperature tea leaves; Continue to seal the storage, take it out after 5 years and bake it at 180°C for 3 hours, spread the high-temperature tea leaves to cool; seal the cooled tea leaves again, take them out and bake them at 190°C after 10 years , and the time lasts for 2 hours, the tea leaves are cooled and packaged.

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PUM

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Abstract

The invention relates to a method for manufacturing aged Tie Guanyin tea. The aromatic Tie Guanyin tea is sealed, stored and baked by a scientific method, and then the aged Tie Guanyin tea has unique shape, fragrance, taste and color after several years. Compared with the primary tea, the aged Tie Guanyin tea manufactured by the method is not only more aromatic, sweeter and mellow, but also has multiple pharmacological health-care effects of warming the stomach, tonifying Qi, reducing the fat, reducing the blood pressure, soothing the nerves and the like.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing method for storing Tieguanyin tea leaves to produce agarwood, condensed rhyme, soft sweetness and high medicinal value. Background technique [0002] Tieguanyin is loved by people for its emerald green color, bright soup color, sweet and refreshing taste, and sharp aroma. If the refined Tieguanyin tea is only stored in a simple low-temperature or sealed way, it will become longer and longer, because some substances that make up the color of the tea will be slowly decomposed or oxidized under the action of light, gas, and heat, such as in Tieguanyin tea. The chlorophyll decomposes and oxidizes, and the tea polyphenols oxidize and condense, making the color of the tea become gray and dull; while the increase of theabrownin will make the color of the tea soup become yellowish brown and lose its original fresh color and luster. Freshness; the ingredients that make up the a...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林文侨
Owner ANXI TEA FACTORY FUJIAN
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