Rolled tea

A roll shape and tea leaf technology, applied in tea treatment before extraction, etc., can solve the problems of long fermentation and aging time, unattractive shape of Pu-erh loose tea, etc., and achieve the goal of promoting the aging process, having ornamental value and complete leaf shape Effect

Inactive Publication Date: 2013-04-03
关洪奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to replace the existing Pu-erh tea raw tea process with the original roll-shaped tea process, and solve the problem of Pu-erh tea, cake, tuo, and brick raw tea. Beautiful question, and the shape of the tea leaves is intact, it can also be extended to black tea and other teas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 (taking the black tea process as an example)

[0027] Big-leaf tea fresh leaves

[0028] Soaking: Soak the picked fresh leaves in tap water or pure water at room temperature, 5°C to 30°C, so that the leaves are clean and fully opened;

[0029] Selection: Take out the soaked tea leaves, spread them out on the chopping board, trim the tea stalks with scissors, keep the length of the tea stalks at about 10-20mm, cut the tender buds and leaves and place them separately, and cut off the tea leaves with incomplete leaves , only keep the tea leaves with intact leaves;

[0030] Curling: With the help of a small cylindrical tool with a diameter of 3-8mm, artificially curl it into a ring shape with a diameter of 3-8mm. The tea can be folded and curled on one side or on both sides along the longitudinal direction;

[0031] Shaping: the curled tea leaves are semi-dried and then molded;

[0032] Fermentation: Ferment the curly leaves at a temperature of about 40°C, ...

Embodiment 2

[0035] Embodiment 2 (taking native tea technology as an example)

[0036] Big-leaf tea fresh leaves

[0037] Soaking: Soak the picked fresh leaves in tap water or pure water at room temperature, 5°C to 30°C, so that the leaves are clean and fully opened;

[0038] Selection: Take out the soaked tea leaves, spread them out on the chopping board, trim the tea stalks with scissors, keep the length of the tea stalks at about 10-20mm, cut the tender buds and leaves and place them separately, and cut off the tea leaves with incomplete leaves , only keep the tea leaves with intact leaves;

[0039] Curling: With the help of a small cylindrical tool with a diameter of 3-8mm, artificially curl it into a ring shape with a diameter of 3-8mm. The tea can be folded and curled on one side or on both sides along the longitudinal direction;

[0040] Drying: spread out on a bamboo plaque, dry in the sun, and dry the buds and leaves separately;

[0041] Packing: In a small square or triangul...

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PUM

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Abstract

The invention discloses rolled tea, which belongs to the field of a new product process method for re-processing tea, and is applicable to tea with large and middle leaves and particularly applicable to black tea and original tea. The rolled tea has the characteristics of being quantitative, convenient and quick to drink, and attractive, novel and unique in tea form; with adoption of a small-cell independent carton packaging manner, the rolled tea is prevented from being extruded with one other to be crushed; and a plurality of air holes are formed in the cartons for conveniently ventilating, so that the ageing time for natural post fermentation is short.

Description

technical field [0001] The invention belongs to the field of new product technology of reprocessed tea, and is suitable for large and medium-leaf teas, especially black tea and original tea. Background technique [0002] Since our ancestors discovered and drank tea, tea drinking methods and tea forms have undergone a long process of development and change. Take Pu'er tea as an example: During the Tang and Song dynasties, the tea leaves in the Jiangnan area had entered the prosperous period of round cake tea, while the processing of "Pu'er tea" was still in the stage of "loose harvest without picking". In the early Ming Dynasty, the Jiangnan tea region underwent a huge change from group to dispersal, but the production and processing of Puer tea continued to develop in the direction of compacted tea due to side sales. The Qing Dynasty entered the customs, and entered the heyday of development with the Pu'er tea being paid tribute to the court (represented by "eight-color tri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 关洪奎
Owner 关洪奎
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