Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing method of chestnut flavor type Bilochun green tea and chestnut flavor type Bilochun green tea thereby

A production method and a technique for chestnut fragrance, which can be applied in the direction of tea treatment before extraction, etc., can solve the problems of low content of tea polyphenols and weak taste, etc.

Inactive Publication Date: 2016-11-09
YUNNAN DIANHONG GRP
View PDF9 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a processing method of chestnut-flavored Biluochun green tea and the chestnut-flavored Biluochun green tea, which solves the problem that the existing small-leaf green tea tastes slightly weak and the content of tea polyphenols is slightly low

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This example provides a processing method for chestnut-flavored Biluochun green tea, which includes the steps of material selection, spreading, finishing, rolling, preliminary drying, molding and drying using Fengqing big-leaf tea as raw material in sequence.

[0026] Material selection: one bud and two leaves of Fengqing big-leaf tea are picked from Qingming to Grain Rain.

[0027] Spread green: spread the tea leaves with a thickness of 4-5 cm for 3 hours.

[0028] Finishing: Fix the green tea leaves at 180 degrees Celsius until the fresh leaves lose their luster, change from bright green to dark green, the leaves are curled, the tender stems are folded continuously, and there are no red stalks and red leaves.

[0029] Kneading: Gently knead for 40 minutes, and the tea leaves can be formed into strips.

[0030] Initial drying: dehydrate the tea leaves at 100 degrees Celsius, and the moisture content of the tea leaves is 25%.

[0031] Styling: Put the first-baked tea ...

Embodiment 2

[0035] This example provides a processing method for chestnut-flavored Biluochun green tea, which includes the steps of material selection, spreading, finishing, rolling, preliminary drying, molding and drying using Fengqing big-leaf tea as raw material in sequence.

[0036] Material selection: one bud and two leaves of Fengqing big-leaf tea are picked from Qingming to Grain Rain.

[0037] Spread green: spread the tea leaves with a thickness of 5-6 cm for 4 hours.

[0038] Finishing: Fix the green tea leaves at 220 degrees Celsius until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, the tender stems are constantly folded, and there are no red stalks and red leaves.

[0039] Kneading: Gently knead for 50 minutes, and the tea leaves can be formed into strips.

[0040] Initial drying: dehydrate the tea leaves at 110 degrees Celsius, and the moisture content of the tea leaves is 30%.

[0041] Styling: Put the first-baked tea leav...

Embodiment 3

[0045] This example provides a processing method for chestnut-flavored Biluochun green tea, which includes the steps of material selection, spreading, finishing, rolling, preliminary drying, molding and drying using Fengqing big-leaf tea as raw material in sequence.

[0046] Material selection: one bud and two leaves of Fengqing big-leaf tea are picked from Qingming to Grain Rain.

[0047] Spread green: spread the tea leaves with a thickness of about 5 cm for 3.3 hours.

[0048] Finishing: Fix the green tea leaves at 193 degrees Celsius until the fresh leaves lose their luster, change from bright green to dark green, the leaves are curled, the tender stems are constantly folded, and there are no red stalks and red leaves.

[0049] Kneading: Gently knead for 43 minutes, and the tea leaves can be formed into strips.

[0050] Initial drying: dehydrate the tea leaves at 104 degrees Celsius, and the moisture content of the tea leaves is 25-30%.

[0051]Styling: Put the first-bake...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method of chestnut flavor type Bilochun green tea. The manufacturing method comprises the following steps: with Fengqing daye tea as raw material, selecting the raw material; standing; killing out; rolling; primarily drying; forming; and drying. The invention also discloses a chestnut flavor type Bilochun green tea. In the traditional processing method for green tea, the three techniques of primarily drying and forming are added, so that the chestnut flavor type Bilochun green tea is bar-shaped and slim, is curled into a spiral form and exposes the peak. Besides, the content of sugar substances in tea polyphenol, amino acid and tea can be changed by controlling the parameters in all the steps of the method provided by the invention, so that the taste and flavor of tea can be changed; the heavy bitter taste of the traditional green tea is overcome; the chestnut flavor type Bilochun green tea, which firstly tastes sweet and bitter in mouth and then has the bitter flavor gradually reduced and the sweet flavor gradually increased, is obtained.

Description

technical field [0001] The invention relates to a processing method of green tea and green tea thereof, in particular to a processing method of chestnut-flavored Biluochun green tea and chestnut-flavored Biluochun green tea. Background technique [0002] Tea is a beverage that originated in China and is loved by people. There are many ingredients contained in tea, including water, protein, amino acid, caffeine, tea polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids, of which lipids, plant pigments and Components such as protein are difficult to dissolve in water, while components such as tea polyphenols, vitamins, amino acids and some minerals can be dissolved in water. Components dissolved in water can be absorbed by the body, have beneficial effects on the body and affect the taste of tea. [0003] Tea polyphenols is the general term for phenolic substances and their derivatives in tea, accounting for about 20%-35% ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张成仁苏向宇李琴李国清冯之俊
Owner YUNNAN DIANHONG GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com