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Organic flat tea (Houkui) and preparation technique thereof

A production process and flat tea technology, which is applied in the field of flat tea (houkui tea) production technology to achieve the effects of short production time, high work efficiency, low energy consumption value and low production cost

Active Publication Date: 2013-06-26
黄山毛峰茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of organic flat tea (Houkui) and its production process on the basis of combining the traditional production process of Houkui tea, which solves the problem of clean, mechanized and continuous production of Houkui tea

Method used

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  • Organic flat tea (Houkui) and preparation technique thereof
  • Organic flat tea (Houkui) and preparation technique thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: Production process of mechanism flat Houkui tea spring tea

[0055] The spring tea picked from the organic tea base should be placed on a bamboo mat and spread for about 1-2 hours. Due to the high water and humidity in spring, the spreading time should be extended, which is conducive to the distribution of "surface water" and "grass gas" of the tea. , At this time, the finishing temperature should be slightly higher, and it should be controlled at about 220°C. If the temperature is too low, it will be difficult to kill the tea leaves evenly. The strip temperature is 140-150°C, and the time is 9-10 minutes. When shaping, because the water content in the tea leaves is slightly higher, the pressure of the shaping wheel can be increased to facilitate shaping. Simultaneously, the forming temperature is correspondingly increased to between 140-150°C, and the time is extended to 7-8 minutes. The shaping temperature is 125-130°C, and the time is 9-10 minutes. T...

Embodiment 2

[0056] Embodiment 2, the production process of mechanism flat Houkui Xia tea

[0057] In summer, due to the high temperature and dryness, there is a certain difference in the production process compared with spring tea. When the fresh leaves are harvested, they are immediately placed on a bamboo mat for about 1-2 hours, with a thickness of about 1 cm, and blow cold wind to cool down. , so as not to produce redness. When finishing, adjust the conveyor belt to the fast gear, adjust the finishing temperature to about 200°C, and shorten the time to 3-4 minutes. If the temperature is too high, it will dry out after a long time. The strip temperature drops by 120-130°C, and the time is reduced to 9-10 minutes. When shaping, "three drops" should be carried out. First, the pressure of the shaping wheel should be adjusted to the minimum. Second, the shaping time should be shortened to 7-8 minutes. Third, the shaping temperature should also be reduced to 110-120°C to avoid Because the...

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Abstract

The invention relates to an organic flat tea (Houkui) and a preparation technique thereof. The preparation technique comprises the steps of picking, spreading, enzyme deactivating, strip sorting, forming, shaping, drying and flavoring. The preparation technique particularly comprises the following steps: spreading tender and fresh bud leaves picked from an organic tea garden by 1-2cm in thicknessfor 1-2 hours; deactivating enzymes with vapor heat at 210-220 DEG C for 3-5 minutes; sorting the tea strips in a tank-type electrothermal strip sorting machine at 130-150 DEG C for 10-12 minutes; pressing the primarily flat bud leaves subjected to strip sorting at the high-temperature environment of 130-150 DEG C to obtain the flat bud leaves and extrude tea liquor out of the leaves, wherein theforming time is 6-8 minutes; sending the formed flat bud leaves into an electrothermal flat tea shaping and drying machine to continue shaping at 110-130 DEG C for 8-10 minutes; drying the tea leaves, which are shaped to about 60-70% dry, in a hot air drying machine for 6-8 minutes, wherein the temperature of the drying machine is 100-110 DEG C; and finally, sending the primarily dried leaves which are 80-90% dry into a far infrared electrothermal flavoring machine to carry out flavoring for 6-10 minutes, wherein the electrothermal temperature is controlled at 90-110 DEG C. The invention can be used for clean, mechanical and continuous production of Houkui tea.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a process for making flat tea (Monkey Kui tea). technical background [0002] Taiping Houkui tea is one of the top ten famous teas in my country and enjoys a high reputation at home and abroad. It is called Taiping Houkui tea because it is produced in Taiping County (now Huangshan District) in southern Anhui. This tea is a flat tea of ​​the green tea category. Its appearance is characterized by: flat and strong, with two leaves holding a bud, green and even, and not too much. The inner soup is light green in color, fresh and tender in aroma, clear and high in fragrance of orchids, fresh and mellow in taste, and sweet in aftertaste, which belongs to high-grade high-quality green tea. [0003] However, at present, the processing and production of Houkui tea still follows the traditional hand-made process, and there are some problems, which are mainly manifested in three aspects: First, d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A01G13/00
Inventor 蔡亚章志强杜守平赵和涛任慧揭国良
Owner 黄山毛峰茶业集团有限公司
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