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Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea

A golden flower and tea technology, which is applied in the field of golden flower loose tea and its processing, can solve the problems of inability to process fresh and tender tea leaves, and the leaf bottom is in the form of putrefy, and achieves the effects of pure aroma, mellow tea flavor and favorable transformation.

Active Publication Date: 2013-06-12
湖南省怡清源茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since the traditional black tea processing method cannot process fresh and tender tea leaves, the method provided by the invention can solve the problem that the dark tea processed from high-tenderness tea leaves has a sour taste and the bottom of the leaves is sapropelic. Intermittent juicing and alcoholization technology makes the processed high-tenderness black tea slender, oily and shiny, with pure aroma after brewing, bright red and shiny soup, mellow taste, and complete and elastic leaf bottom

Method used

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  • Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea
  • Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea
  • Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Black hair tea is prepared through the following steps:

[0089] (1) Raw material collection: picking single-bud tea leaves with high tenderness;

[0090] (2) Activation and aroma enhancement: spread the tea leaves in step (1) flat in a constant temperature room, and activate them at 20°C for 4 hours until the water content of fresh leaves is 60%;

[0091] (3) Light greening: Lightly green the tea obtained in step (2), add 3 kg of tea, fire temperature at 150°C, and green green for 5 minutes; until green leaves show the following characteristics:

[0092]

[0093] (4) Kneading: Knead the green leaves obtained in step (3) for 10 minutes without pressure, 15 minutes with light pressure, 10 minutes with heavy pressure, 15 minutes with light pressure, and 10 minutes without pressure;

[0094] (5) Unblocking and straightening: break up and straighten the rolled tea leaves obtained in step (4);

[0095] (6) Intermittent juice addition and alcoholization: Spray 2% tea jui...

Embodiment 2

[0101] Black hair tea is prepared through the following steps:

[0102] (1) Raw material collection: Harvest single-bud tea leaves with high tenderness;

[0103] (2) Activation and aroma enhancement: Spread the tea leaves from step (1) flat in a constant temperature room, and activate them at 30°C for 4.8 hours until the water content of fresh leaves is 50%;

[0104] (3) Lightly deenzyming: lightly deenzyme the tea obtained in step (2), the fire temperature is 200°C, and the time for deenzyming is 6 minutes; until the finished leaves show the following characteristics:

[0105]

[0106] (4) Kneading: Knead the green leaves obtained in step (3) for 15 minutes without pressure, 10 minutes with light pressure, 15 minutes with heavy pressure, 10 minutes with light pressure, and 15 minutes without pressure;

[0107] (5) Unblocking and straightening: break up and straighten the rolled tea leaves obtained in step (4);

[0108] (6) Intermittent juice addition and alcoholization: ...

Embodiment 3

[0114] Black tea is made through the following steps:

[0115] (1) Raw material collection: Harvest single-bud tea leaves with high tenderness;

[0116] (2) Activation and aroma enhancement: spread the tea leaves in step (1) flat in a constant temperature room, and activate them at 25°C for 5 hours until the water content of fresh leaves is 54%;

[0117] (3) Light greening: Lightly green the tea leaves obtained in step (2), the fire temperature is 180°C, and the green killing time is 5.5 minutes; until the green leaves show the following characteristics:

[0118]

[0119] (4) Kneading: knead the green leaves obtained in step (3) for 12 minutes without pressure, 12 minutes with light pressure, 10 minutes with heavy pressure, 12 minutes with light pressure, and 12 minutes without pressure;

[0120] (5) Unblocking and straightening: break up and straighten the rolled tea leaves obtained in step (4);

[0121] (6) Intermittent juice addition and alcoholization: Spray 5% tea ju...

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Abstract

The invention discloses golden flower loose tea dark green tea and a processing method of the golden flower loose tea. High-tenderness single buds and / or tea with one bud and one leaf are / is used as raw materials, raw dark green tea is prepared through steps of activation fragrance enhancement, slight water removing, twisting, deblocking, strip sorting, intermittent juice adding alcoholization, pile fermentation, secondary deblocking and strip sorting, low-temperature drying and the like, then, the raw dark green tea is used for further floating, the golden flower loose tea is prepared, the strip shape of the loose tea is maintained, and the characteristics of golden flower are also realized.

Description

technical field [0001] The invention relates to a tea and a processing method thereof, in particular to a golden flower loose tea using high-tenderness tea leaves as raw materials and a processing method thereof. Background technique [0002] In recent years, there have been more and more researches on Jinhua loose tea. For example, the 200910127457.8 patent records a processing method of Jinhua loose tea, which uses black tea raw materials to be fermented at high temperature and quickly, deblocked and dried, tea leaves are blended with tea juice, and low temperature Slow fermentation, steaming and disinfection of tea leaves, preparation of tea flowering containers, sterilization and disinfection of tea flowering containers, tea packing, tea flowering, monitoring of tea flowering, and drying. Dark tea has a long history in my country. Traditional bulk black tea is generally made from old leaves with high maturity, which are processed through high-temperature killing, rolling...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张流梅颜益龙李玉莲蔡少华黄洁
Owner 湖南省怡清源茶业有限公司
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