Tea leaves and preparation method thereof

A technology for tea and fresh leaves, applied in the field of tea and its preparation, can solve the problems of disappearance, lowering the grade of tea, influence of tea tasting, etc., and achieve the effect of shortening production cost, improving tea quality and good integration.

Inactive Publication Date: 2015-04-29
王丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh leaves spread alone are mainly chestnut-flavored. The fragrance is single and too weak. After a period of storage, the tea leaves will disappear completely.
Flower scenting, the flowering period does not match the tea picking period, and the tea needs to be processed immediately after picking, the storage cost of dried flowers is high, and it is easy to mildew, and the fragrance of the flowers will deteriorate after long-term storage
In addition, the fusion between the tea leaves and the fragrance of flowers is poor. After the tea is brewed, the fragrance of flowers will come out quickly. It has a great impact and reduces the grade of tea, especially for some tea drinkers and professional tea drinkers who don't like floral and fruity aromas.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Yuexi Cuilan and preparation method thereof

[0025] Pick the first-stage fresh leaves with one bud and one leaf and one bud and two leaves, and place the picked fresh tea leaves and Maoxiang fresh leaves on the first and second support layers of the spreading bed respectively until the color of the tea leaves starts to change. The thickness of dark, maoxiang is 0.5-1cm, and the thickness of fresh tea leaves is 2-3cm; after spreading, the tea leaves are directly sent into the oven at 200°C, and the hot air is turned and dried for 8 minutes; after the hot air is dried, the tea leaves are put into Blanch the greens in boiling water for 1 minute, take them out of the centrifuge, dehydrate and drain them, put them in a round pot and turn them manually to finish them. Control the temperature of the pot wall at 110°C, turn the leaves for 25 minutes, and put the tea leaves in a rolling machine while they are hot Carry out kneading, and after the kneading is finis...

Embodiment 2

[0026] Embodiment 2: Yuexi Cuilan and preparation method thereof

[0027] Pick the fresh leaves with one bud and one leaf and one bud and two leaves, spread the fresh tea leaves on the bamboo mat until the moisture content drops to 75%, and then put the tea leaves directly into the oven at 200°C , hot air stirring and drying for 8 minutes; after hot air drying, put the tea leaves into boiling water for 50 seconds, then take them out of the centrifuge for centrifugal dehydration and draining, and after draining, put them in a round pot and manually turn them to finish. , after finishing, put the tea leaves in the kneading machine while it is hot for kneading. After kneading, send the tea leaves to the rafting machine for raking, and then spread the tea leaves and dried hair incense on the first and second spreading beds used in front respectively. On the support layer, the thickness of the dry hair incense is 0.5-1cm, and the thickness of the tea leaves is 3-5cm; the spreading ...

Embodiment 3

[0028] Embodiment 3: Cui Lan in Yuexi and its preparation method

[0029] Pick the fresh leaves with one bud and one leaf and one bud and two leaves, and spread the fresh tea leaves on the bamboo mat until the moisture content drops to 60%. Take out the centrifuge and dehydrate and drain. After draining, put the tea leaves directly into an oven at 120°C, and stir and dry them with hot air for 8 minutes. After 15 minutes, put the tea leaves in the kneading machine while they are still hot for 15 minutes. On the second supporting layer, the thickness of the dry hair incense is 0.5-1cm, and the thickness of the tea leaves is 3-5cm; the spreading bed is pushed into the oven, and dried at 110°C for 30 minutes, and the tea leaves are placed in the refrigerator after drying. In the room at 0-5 ℃, refrigerated and matured for more than 2 months; then put the matured tea into the aroma enhancing machine to enhance the aroma, further improve the hairy aroma of the tea, control the temp...

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Abstract

The invention relates to tea leaves and a preparation method thereof. The tea leaves are prepared by adopting one or more measures in the following steps A1 to A4: A1, spreading picked fresh isodon japonicus leaves and fresh tea leaves together; A2, mixing the picked fresh isodon japonicus leaves and fresh tea leaves together for performing fixation; A3, drying the tea leaves subjected to fixation and dried isodon japonicus or isodon japonicus subjected to fixation together; and A4, performing cryogenic ripening on the dried tea leaves and dried isodon japonicus together. The tea leaves prepared by using the preparation method disclosed by the invention have isodon japonicus flavor; and the tea leaves are excellent in quality of color, aroma and taste, particularly, the tea leaves have the aroma quality far superior to that of conventional Chinese chestnut aroma type or flower fragrance type tea leaves, and are well received by industry insiders.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a tea and a preparation method thereof. Background technique [0002] Maoxiang (also known as Maoxiang, a wild herb that grows in the hilly thatch areas of Anhui and Yuexi), is a kind of sage grass, which can emit a more elegant fragrance than the general sage grass, and can refresh the mind Eye-catching and memorable, the main component of its fragrance is volatile oil, which is different from the general fragrance of flowers and grasses. Local people often pick its buds during the Qingming Festival to make maoxiangba, which has a pleasant taste and outstanding aroma, and has good health effects. [0003] Tea, a part of Chinese traditional culture, has been passed down for thousands of years. Tea pursues color, aroma and taste, that is, the color of tea leaves, tea soup, tea bar shape, tea leaves, the aroma of tea soup, and the taste of tea soup. The color and taste have been abl...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/06
Inventor 王丽
Owner 王丽
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