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Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea

A processing method and technology for orchid tea, which are applied in the field of processing three-season pearl orchid tea, can solve the problems of insufficient tea flavor and bubble resistance, insignificant effect of floral fragrance, etc., and achieve rich material and cultural life, high bubble resistance, and strong tea flavor. Effect

Inactive Publication Date: 2015-04-01
CHONGQING ZHENZHU LANYUYONG TEA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to aim at the defects of the existing pearl orchid tea, which needs to be kept fresh and stored, and then scented with the tea leaves of the season, so that the effect of flower fragrance is not obvious, and the tea taste is not resistant to foaming. The tea varieties specially planted in mountainous areas, combined with the unique three-season tea leaves of the Tujia people and the pearl orchid tea with Tujia characteristics scented with pearl orchids, to enrich people's material and cultural life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] On the morning of March 15, 2014, on a sunny day, we picked the tender and fresh tea leaves with one bud and two leaves from the tea tree of No. Spread the leaves on a bamboo plaque or bamboo strip plate with a thickness of 1.5-3cm for 4-5 hours, and gently turn the buds and leaves once every hour; then the fresh tea leaves are killed in a steam environment at 150°C for 120 seconds in a high-temperature and quick-brake method. Then cool to regain moisture, and then dry it manually at 70°C with low heat. When the moisture content is 60%, flatten it with a rolling bar for 4 minutes, and then spread it for 25 minutes; finally put the cooled tea leaves at 60°C Bake in an environment for 45 minutes, turn it every 5 minutes, until the moisture content is 5%, and then get the spring tea dhool, after cooling, pack and seal, and refrigerate and keep fresh in the environment of -5℃~-10℃.

[0035] On the morning of May 15th, on a sunny day, fresh shoots with one bud and two leaves...

Embodiment 2

[0043] On the morning of April 18, 2014, on a sunny day, in Shaba Township, Qianjiang District, Wuling Mountain area, the tender and fresh tea leaves with one bud and two leaves were picked from the tea tree of Echa No. 10; Spread the leaves on a bamboo plaque or bamboo strip plate with a thickness of 1.5-3cm for 4-5 hours, gently turning the buds and leaves once every hour; then the fresh tea leaves are greened in a steam environment at 200°C for 90 seconds in a high-temperature and quick-brake method, and then Cool to regain moisture, and then dry it by hand at 85°C with low heat. When the moisture content is 65%, flatten it with a rolling bar for 5 minutes, and then spread it to cool for 30 minutes; finally put the cooled tea leaves at 70°C Baking in the environment for 67.5 minutes, turning it every 5.5 minutes, until the moisture content is 5%, that is, the spring tea dhool is obtained. After cooling, it is packaged and sealed, and refrigerated and kept fresh in an environ...

Embodiment 3

[0052] On the morning of May 7, 2014, on a sunny day, in Shuishi Township, Qianjiang District, Wuling Mountain area, we picked the tender and fresh tea leaves with one bud and two leaves from the tea tree of Echa No. 1 tea tree; Spread out the leaves on a bamboo plaque or bamboo strip plate with a thickness of 1.5-3cm for 4-5 hours, gently turning the buds and leaves once every hour; then the fresh tea leaves are killed in a steam environment at 250°C for 60 seconds in a high-temperature and quick-brake method, and then Cool to regain moisture, then dry manually at 100°C with low heat. When the moisture content is 70%, flatten with a rolling bar for 6 minutes, and then spread to cool for 35 minutes; finally, put the cooled tea leaves at 80°C Baking in the environment for 90 minutes, turning it every 6 minutes until the moisture content is 5%, that is, the spring tea dhool is obtained. After cooling, it is packaged and sealed, and refrigerated and kept fresh in the environment o...

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Abstract

A processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea is characterized by being scented and blended by spring tea, summer tea and autumn tea which are combined with magnolia flower, jasmine flower and Chloranthus spicatus Mak flower respectively. The processing method has the benefits as follows: three seasons of tea are picked, fixed and baked respectively, then the traditional Chloranthus spicatus Mak scented tea scenting method is combined with characteristics of the magnolia flower and the jasmine flower to scent the three seasons of tea with the magnolia flower, the jasmine flower and the chlorantus spicatus Mak flower in a mixed manner respectively, a technology having Tujia features and used for scenting the three seasons of tea and the fresh chlorantusspicatusmak flower is developed in combination of the special tea making process of Tujia people, the chlorantus spicatus Mak flower tea with Tujiafeatures is prepared, the tea has strong tea aroma integrated with flower fragrance, the brewing frequency is high, and the material and culture life of people is enriched.

Description

technical field [0001] The invention belongs to the technical field of scented tea production and processing, in particular to a processing method for preparing three seasons in one pearl orchid tea with Tujia characteristics by using tea from Wuling Mountain as a raw material. Background technique [0002] Tea is a kind of plant, which can be eaten and detoxified. Tea leaves made from tea tree leaves can be used after soaking in water. It has the effect of strengthening the heart and diuresis. The contribution of the people in southern China to the Chinese food culture in ancient times is also the contribution of the Chinese people to the world's food culture; the tea tree can be picked after 3 years of planting, and the buds with 4-5 leaves are usually picked around the Qingming Festival, and this kind of buds are used to make tea. The quality of the tea leaves is very good, which belongs to the treasures of tea; tea, cocoa, and coffee are called the three major non-alcoho...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/14
Inventor 程钧程玲王世兵王琼艾
Owner CHONGQING ZHENZHU LANYUYONG TEA
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