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Method for preparing tea

A production method and tea technology, applied in tea treatment before extraction, etc., can solve problems such as bad taste of tea, unattractiveness, not green and bright leaves at the bottom of the tea, and achieve the technical method is simple and easy to learn, reduces bitterness and astringency, and is suitable for promotion Effect

Inactive Publication Date: 2010-12-08
周宗明 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current tea-making technology generally has the following problems. In order to make the dry tea look greener, the strength is weakened when it is finished. Although the color of the produced tea is greener, it has grassy smell but no aroma, and the taste of the tea is not good; if The intensity of greening increases, the tea produced has good taste and high aroma, but the color is not bright, the bottom of the leaves is not green and bright, the soup color is brown, and the color is not attractive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Spread the collected tea leaves on a bamboo mat with a thickness of 2cm for 8 hours (spring tea), and then heat the tea leaves at high temperature with a 40-type continuous greening machine. Pulling the old fire treatment is to shape (or bake) with a trough-type multi-function machine at a temperature of 150 ° C for 3 minutes, and then add a light stick to shape it to achieve a flat and straight tea shape. After cooling, fry it dry at low temperature. Use a trough-type multi-functional machine to remove hair and fry dry, then bake, followed by the process of enhancing aroma, roasting the tea leaves at 90°C so that the moisture content of the tea leaves is at 5%, then baking at a high temperature of 140°C for 2 minutes to enhance the aroma, and finally Use a tea infrared aroma enhancer to enhance the aroma. After the aroma enhancing process is completed, the finished tea leaves are obtained by sieving, removing dust and impurities.

Embodiment 2

[0012] Spread the collected tea leaves on a bamboo mat with a thickness of 4cm for 6 hours (summer tea), and then heat the tea leaves with a 40-type continuous greening machine. After the old fire treatment, shape (or bake) with a trough-type multi-function machine at a temperature of 160°C for 6 minutes, and then add a light stick to shape it until the shape of the tea is flat and straight. Use a trough-type multi-functional machine to remove hair and fry dry, then bake, followed by the process of increasing aroma, roasting the tea leaves at 100°C, so that the moisture content of the tea leaves is 6%, frying at a high temperature of 155°C for 3 minutes to enhance the aroma, and finally Use a tea infrared aroma enhancer to enhance the aroma. After the aroma enhancing process is completed, the finished tea leaves are obtained by sieving, removing dust and impurities.

Embodiment 3

[0014] Spread the collected tea leaves on a bamboo mat with a thickness of 3cm for 5 hours (summer tea), and then heat the tea leaves with a 40-type continuous greening machine. The old fire treatment is to shape (or bake) with a trough-type multi-function machine at a temperature of 155°C for 5 minutes, and then add a light rod to shape it to achieve a flat and straight tea shape. Use a trough-type multi-functional machine to remove hair and dry it, then bake it, and then use the process of enhancing aroma. Baking the tea leaves at 95°C so that the moisture content of the tea leaves is at 4%, baking at a high temperature of 145°C for 2 minutes to enhance the aroma, and finally Use a tea infrared aroma enhancer to enhance the aroma. After the aroma enhancing process is completed, the finished tea leaves are obtained by sieving, removing dust and impurities.

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PUM

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Abstract

The invention relates to a method for preparing tea, comprising the steps of sequentially carrying out working procedures of spreading, deactivating at high temperature, spreading for cooling, shaping, depilating and fried-drying at low temperature, baking, raising aroma, screening and impurity removal on the picked tea leaves to obtain the tea. The tea prepared by the method can be tidily erected in the cup in the first making, gives a beauty enjoyment for a drinker from a view angle and also has the reduced bitter taste of the tea per se. The color and the aroma of the prepared finished product are relatively combined and unified, so that both the eyes and the mouth a consumer are feasted.

Description

(1) Technical field [0001] The invention relates to a method for making tea leaves, which belongs to the tea making process. (2) Background technology [0002] The current tea-making technology generally has the following problems. In order to make the dry tea look greener, the strength is weakened when it is finished. Although the color of the produced tea is greener, it has grassy smell but no aroma, and the taste of the tea is not good; if The intensity of greening is increased, and the tea produced has good taste and high aroma, but the color is not bright, the bottom of the leaves is not green and bright, and the soup color is brown, which is not attractive in color. (3) Contents of the invention [0003] The purpose of the present invention is to provide a kind of tea making method that makes the color of the tea produced is green and smooth, the soup color is bright, the mouthfeel is fresh and refreshing, and the color and aroma are relatively combined and unified. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 周宗明王一平
Owner 周宗明
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