Preparation method and product of tuan-shaped black tea (tuan is a Chinese character)
A technology for dough-shaped and dark tea, which is applied in the field of preparation of "dump-shaped" dark tea, can solve the problems of easy absorption of odor, inconvenience to carry, and harsh storage conditions.
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Embodiment 1
[0034] Diangui black tea (collectively referred to as Pu'er tea) loose tea is used as raw material tea, processed figure 1 The ball-shaped "ball-shaped" black tea shown in . Specific steps are as follows:
[0035] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, so that the water can be fully absorbed into the tea leaves. At the same time, cooling measures should be taken to control the temperature of the tea leaves below 25°C. After the water of the first humidification is completely absorbed by the tea leaves, perform the same operation as before and re-humidify once more. The tea leaves are soft and not sticky.
[0036] To humidify and soften raw tea, it is necessary to control the amount and speed of water addition, not only to ensure that the tea leaves fully absorb water and soften it, but also to prevent the loss of tea juice and the los...
Embodiment 2
[0048] Use Liubao tea (belonging to Guangxi black tea) loose tea as raw material tea, processed figure 2 The ellipsoidal "dump-shaped" black tea shown in . Specific steps are as follows:
[0049] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, while controlling the temperature of the tea leaves below 25°C. After the water of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice.
[0050] Humidification is done by spraying water on the tea leaves and stirring them well, then let them stand to soften. The weight of raw tea after humidification increases by about 20%-30%.
[0051] 2) Use a mold with an ellipsoidal cavity t...
Embodiment 3
[0055] Use Hubei old green tea (loose tea) as raw material tea, process image 3 The peach-shaped "dump-shaped" black tea shown in.
[0056] Specific steps are as follows:
[0057] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, while controlling the temperature of the tea leaves below 25°C. After the water of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice.
[0058] Humidification is accomplished by wetting the tea leaves with atomized water and then leaving them to stand. The weight of raw tea after humidification increases by about 20%-30%.
[0059] 2) Use a mold with a peach-shaped cavity to mold the softened r...
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