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Method for preparing silver tea from summer tea and autumn tea

A technology for silver tea and autumn tea, which is applied in the field of making silver tea from summer and autumn tea, achieves the effects of changing taste, low price and lowering cholesterol content

Inactive Publication Date: 2012-06-13
广西顾式有机农业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above three patent documents use summer and autumn tea to make green tea, Tieguanyin (oolong tea), and oolong tea respectively. The processing procedure is completed, and the main processing procedures of other teas are not integrated into the invention, and there is a great innovation in the original tea processing technology

Method used

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  • Method for preparing silver tea from summer tea and autumn tea
  • Method for preparing silver tea from summer tea and autumn tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Green picking: pick 500kg of raw materials of summer tea, one bud and one leaf, of the Fuyun No. 6 tea variety.

[0029] 2. Green sun drying: After the fresh leaves enter the factory, spread the fresh leaves on the bamboo sieve, each bamboo sieve spreads 0.8~1.2kg of fresh leaves, the thickness is 3~5cm, and put them in the sun at a temperature of 25~28℃ Green for 20 minutes, if the temperature exceeds 30°C during the drying process, the shade net needs to be pulled.

[0030] 3. Spread green: put the dried tea into the green stand and spread it in the green stand. The thickness of the spread depends on the weather. The buds and leaves are 1-2kg per square meter; the thickness of the spread is about 3 cm. The time of spreading in the environment is 8-12 hours, and the weight loss rate after spreading is required to be more than 15%; the moisture content of tea leaves is 65-75%.

[0031] 4. Finishing: the tea leaves after spreading green are finished at a temperature ...

Embodiment 2

[0039] 1. Green picking: pick 500kg of autumn tea with one bud and one fresh leaf of the Fuyun No. 6 tea variety.

[0040] 2. Green drying: After the fresh leaves enter the factory, spread the fresh leaves on the bamboo sieve, each bamboo sieve spreads 1.0kg of fresh leaves, the thickness is 4cm, and dry the green leaves under artificial light for 30 minutes; the moisture content of the tea leaves is 65~ 70%.

[0041] 3. Green spreading: Put the sun-dried tea leaves in the green stand, the buds and leaves are 1 kg per square meter; the thickness of the spread is about 2 cm, and the green spread is placed in an environment of 18-22 °C for 10-12 hours. After spreading, the weight loss rate is more than 15%.

[0042] 4. Finishing: the tea leaves after spreading green are finished at a temperature of 250-280° C. for 2-3 minutes, and the moisture content of the finished leaves is 50%.

[0043] 5. Cooling: Spread the green leaves and spread them for 35 minutes under the condition of...

Embodiment 3

[0050] 1. Green picking: pick 500kg of raw materials of summer tea, one bud and one leaf, of the Fuyun No. 6 tea variety.

[0051] 2. Green drying: After the fresh leaves enter the factory, spread the fresh leaves on the bamboo sieve, each bamboo sieve spreads 0.9~1.1kg of fresh leaves, the thickness is 3~4cm, and puts them in the sun at a temperature of 25~28℃. Green for 30 minutes. If the temperature exceeds 30°C during drying, you need to pull the shade net.

[0052] 3. Spread green: Put the dried tea into the green stand and spread it in the green stand. The thickness of the spread depends on the weather. The bud leaves are 2kg per square meter; The spreading time is 9-12 hours, and the weight loss rate after spreading is required to be more than 15%; the moisture content of the tea leaves is 70-75%.

[0053] 4. Finishing: the tea leaves after spreading green are finished at a temperature of 260-270°C for 2-3 minutes, and the moisture content of the finished leaves is 60%...

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Abstract

The invention discloses a method for preparing silver tea from summer tea and autumn tea. The method comprises the following processing steps of: harvesting tea; sunning; standing for green; fixing; cooling; piling; rolling; shaping; sizing; and improving flavor to finally obtain a silver tea finished product, wherein the sunning indicates that harvested fresh leaves are thinly spread in the sunshine or artificial light source to sun for 20-30 minutes, the temperature is controlled at 25-28 DEG C and the thickness is controlled for 3-5 cm; the sunning is selectively performed before 10:30 a.m. or from 10:30 p.m. to 18:00 p.m.; and the piling indicates that the tea leaves are piled under the environment of temperature of 18-23 DEG C for 5-6 hours. In the method, the rich summer tea and autumn tea resources are fully utilized, main process steps of oolong tea (green tea) and yellow tea are combined in the processing steps of famous tea; and thus, the natural flowery flavor of oolong teaand pure and mild flavor of yellow tea are increased for the silver tea on the basis of the clear soup green leaf of the green tea product, the poor quality of rich and astringent flavor of the summer tea and autumn tea product produced by the conventional process and the like is changed, and the production value and the economic benefit of the summer tea and the autumn tea are improved.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for making silver tea from summer and autumn tea. Background technique [0002] Usually, spring tea is used in the processing of famous and high-quality tea, because spring tea contains substances with green or light fragrance such as hexenal and pentenol, and n-nonanal, hexene acetate, dimethyl Sulfur, linalool, geraniol, etc. However, due to the high temperature in summer and autumn, fresh tea leaves mainly contain substances, such as high tea polyphenol content and low amino acid content. Not visible, poor quality, not resistant to storage, resulting in low prices, poor economic benefits, and many places do not even pick summer and autumn tea, which undoubtedly prevents effective resources from being fully utilized, resulting in a great waste of fresh leaves of tea trees. And directly affected the income of the majority of tea farmers, these are common prob...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 黄秀兰梁家熙
Owner 广西顾式有机农业集团有限公司
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