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Preparation method and product of tuan-shaped green tea (tuan is a Chinese character)

A technology for dough-shaped and green tea, which is applied in the field of preparation of "dump-shaped" green tea, can solve the problems of harsh storage conditions, easy absorption of peculiar smells, and easy to turn green from moisture, so as to achieve convenient transportation, avoid moisture absorption, and reduce storage space. Effect

Inactive Publication Date: 2014-12-17
林志宾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, as loose tea, there are many problems such as easy to break, inconvenient to carry, easy to be damp and turn green, easy to absorb peculiar smell, and have strict requirements on storage conditions.

Method used

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  • Preparation method and product of tuan-shaped green tea (tuan is a Chinese character)
  • Preparation method and product of tuan-shaped green tea (tuan is a Chinese character)
  • Preparation method and product of tuan-shaped green tea (tuan is a Chinese character)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The finished Dianqing (belonging to sun-dried green) loose tea is used as raw material tea, processed figure 1 The spherical "ball shape" of green tea shown in . Specific steps are as follows:

[0036] 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, vacuum and cooling measures should be taken to control the temperature of the tea leaves below 18°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.

[0037] 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 t...

Embodiment 2

[0049] The finished cactus tea (steamed green) loose tea is used as raw material tea, processed figure 2 The ellipsoidal "ball shape" of green tea shown in . Specific steps are as follows:

[0050] 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 20°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.

[0051] Humidification is done by spraying water on the tea leaves and stirring them well, and then placing them in a vacuum environment. The weight of raw tea after humidification increases by about 20%-30%.

[0052] 2) Use a mold with an el...

Embodiment 3

[0056] The finished Huangshan Maofeng (roasted green) loose tea is used as raw material tea, processed image 3 The peach-shaped "dump-shaped" green tea shown in. 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, pile up, place in a vacuum environment, and control the temperature of the tea leaves below 20°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 ...

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Abstract

The invention discloses a preparation method of tuan-shaped green tea (tuan is a Chinese character). The method takes bulk tea of finished green tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped green tea. The method provides a feasible technical way for preparing the bulk tea of the green tea into the tuan-shaped green tea; the tuan-shaped green tea brings a brand-new green tea drinking way to people and can be conveniently drunk by the people.

Description

technical field [0001] The invention relates to a preparation method of "group-shaped" green tea. The "group-shaped" green tea is made up of tea leaves in one brewing amount, and the whole "group-shaped" green tea is directly put into a tea set for brewing when brewing. Background technique [0002] Among Chinese green teas, there are the most famous ones. According to different drying and greening methods, they are generally divided into fried green tea, baked green tea, sun-dried green tea and steamed green green tea. No matter what kind of green tea is non-fermented tea. It is loved by people for its unique flavor. When drinking green tea, in order to fully reflect the unique flavor of green tea, there are not only strict requirements on the temperature of the brewing water, but also the proportion of tea and water, and the time for brewing tea in water. However, because the existing green tea is usually loose tea, it is difficult for people to grasp the corresponding ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 林志宾
Owner 林志宾
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