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Processing method of granular flower-fragrance Huang Dan black tea

A processing method and flower-scented technology, applied in the field of tea processing, can solve the problems of poor sales, lower income of tea farmers, bitter taste, etc., and achieve the effects of expanding utilization rate, accelerating evaporation, and mellow taste.

Active Publication Date: 2016-07-13
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the bitter taste and poor selling price, many tea processing factories reject the raw materials of this variety, resulting in a decrease in the income of tea farmers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A processing method for granular floral-flavor type Huangdan black tea, comprising the steps of:

[0039] (1) Picking fresh leaves: pick fresh leaves, one bud and one leaf of Jinguanyin variety as raw materials, and place them in bamboo baskets with good air permeability.

[0040] (2) Sunshine: After the fresh leaves enter the factory, spread the fresh leaves in the dustpan, the thickness of the spread leaves is 1~2cm, and the raw material leaves are 0.5~1.0kg per dustpan; place them at 17:00-18:00 in the afternoon Dry it outdoors until the water loss rate reaches 6-8%. During this period, turn it back and forth 3 times with your hands to shake it.

[0041] (3) Gently shake the green leaves: Put the sun-dried green leaves in step (2) into the green shaker and shake the green leaves once. The speed of the shaker is 10 rpm, and the time is 2 minutes.

[0042] (4) Withering: spread the rocking green leaves of step (3) on a dustpan for indoor withering, the thickness of th...

Embodiment 2

[0054] A processing method for granular floral-flavor type Huangdan black tea, comprising the steps of:

[0055] (1) Picking fresh leaves: pick fresh leaves, one bud and two leaves of Jinxuan variety as raw materials, and place them in bamboo baskets with good air permeability.

[0056] (2) Sunshine: After the fresh leaves enter the factory, spread the fresh leaves in a dustpan with a thickness of 2cm, and spread 1.0~1.5kg of raw material leaves per dustpan; place them outdoors at 17:00-18:00 in the afternoon Dry until the water loss rate reaches 6-8%. During the period, turn it back and forth 5 times with your hands to shake the green.

[0057] (3) Gently shake the green leaves: Put the sun-dried green leaves in step (2) into the green shaker and shake the green leaves once, the speed of the shaker is 12 rpm, and the time is 1 minute.

[0058] (4) Withering: spread the rocking green leaves of step (3) on a dustpan for indoor withering, the thickness of the spread leaves is 2...

Embodiment 3

[0070] A processing method for granular floral-flavor type Huangdan black tea, comprising the steps of:

[0071] (1) Picking fresh leaves: pick fresh leaves, one bud and one leaf of the golden peony variety as raw materials, and place them in bamboo baskets with good air permeability.

[0072] (2) Sunshine: After the fresh leaves enter the factory, spread the fresh leaves in the dustpan, the thickness of the spread leaves is 1~2cm, and the raw material leaves are 0.5~1.0kg per dustpan; place them at 17:00-18:00 in the afternoon Dry it outdoors until the water loss rate reaches 6-8%. During this period, turn it back and forth 4 times with your hands to shake the green.

[0073] (3) Gently shake the green leaves: Put the sun-dried green leaves in step (2) into the green shaker and shake the green leaves once. The speed of the shaker is 10 rpm, and the time is 2 minutes.

[0074] (4) Withering: spread the rocking green leaves of step (3) on a dustpan for indoor withering, the th...

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PUM

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Abstract

The invention discloses a processing method of granular flower-fragrance Huang Dan black tea. The method includes the steps of fresh tea leaf picking, sunning, light rocking, withering, rolling, fermentation, fixation, piling, shaping, unpiling, secondary piling, secondary shaping, secondary unpiling, drying, fragrance increasing and the like .The fresh leaves of the Huang Dan tea plants are taken as the raw materials, the sunning, rocking and shaping processes of oolong and the fixation process of green tea are combined with the traditional black tea processes, and accordingly the degree of bitterness is reduced; a shaping machine is utilized to tightly roll the big leaves into strips which are then made into granules, and accordingly the Huang Dan black tea is tighter, finer and more attractive in appearance, easy to pack, mellow in taste and strong in flower fragrance.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a black tea processing method. Background technique [0002] The Huangdan tea tree variety belongs to an excellent variety of oolong tea, which is famous for its high fragrance in Fujian Province, and is known as "Tiantianxiang". In 2003, Guangxi introduced and planted the Huangdan tea tree variety from Fujian. This variety grows vigorously in Guangxi, has high yield, strong stress resistance, large leaves, and yellow leaf color. The sales of oolong tea and green tea are different, and the taste is slightly astringent. lasting. Due to the bitter taste and poor selling price, many tea processing factories reject the raw materials of this variety, resulting in a decrease in the income of tea farmers. [0003] In order to make full and rational use of high-yield raw materials of fresh leaves of Huangdan tea tree, avoid the waste of tea greens, increase the income of tea far...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12Y02A40/90
Inventor 冯红钰陈海生梁光志刘汉焱莫小燕罗莲凤李子平马仙花卢美瑛韦雪英殷富群
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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