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Preparation method of fragrant type Ganlu green tea

A technology of nectar and green tea, which is applied in the field of preparation of scented nectar green tea, which can solve the problems of unstable fragrance, lack of fragrance, and incomplete appearance of tea leaves, etc., and achieve the effects of increasing types of fragrance, stabilizing fragrance, and promoting chemical changes

Pending Publication Date: 2017-02-15
SICHUAN MENGDINGSHAN HUANGMINGYUAN TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual tea preparation process, the tea leaves obtained by manual roasting are usually more complete, and the appearance of the tea leaves is better, but the fragrance is lacking; while the tea leaves obtained by machine roasting technology are usually not easy to control due to the difficulty in controlling the intensity of the machine. The tea is not complete enough, the aroma is not stable, and the quality of the tea obtained is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of fragrant nectar green tea, comprising the following steps:

[0053] Spreading: Divide the fresh leaves into three piles of raw materials for spreading. The thickness of each pile of raw materials is 15cm. The spreading time of the first pile of raw materials is 3 hours, and the spreading time of the second pile of raw materials is 4 hours. The time for spreading the three piles of raw materials is 5 hours. After spreading, the moisture content in the first pile of raw materials is 71%, the moisture content in the second pile of raw materials is 74%, and the moisture content in the third pile of raw materials is 77%. Moderate sign: light wilting state, leaf quality is soft, leaf luster disappears, leaf color becomes dark green, weight loss rate reaches 5%;

[0054] The first greening: the three piles of raw materials are put through the continuous drum greening machine for the first greening, the temperature of the first greening is 190 ℃, and the...

Embodiment 3

[0088] A preparation method of fragrant nectar green tea, comprising the following steps:

[0089] Spreading: Divide the fresh leaves into three piles of raw materials for spreading. The thickness of each pile of raw materials is 17cm. The spreading time of the first pile of raw materials is 7 hours, and the spreading time of the second pile of raw materials is 8 hours. The time for spreading the three piles of raw materials is 10 hours. After spreading, the moisture content in the first pile of raw materials is 73%, the moisture content in the second pile of raw materials is 76%, and the moisture content in the third pile of raw materials is 79%. Moderate sign: in light wilting state, the leaf quality is soft, the gloss of the leaf surface disappears, the leaf color becomes dark green, and the weight loss rate reaches 10%;

[0090] The first greening: the three piles of raw materials are put through the continuous drum greening machine for the first greening, the temperature ...

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Abstract

The invention discloses a preparation method of fragrant type Ganlu green tea. The preparation method comprises the following steps of performing spreading and placing; performing first-time fixation; performing spreading for cooling; performing first-time twisting; performing second-time fixation; performing second-time twisting; performing dehydration; performing trimming; performing primary drying; performing microwave drying; performing fragrance enhancement; and performing blending. Through the adoption of the preparation method provided by the invention, the problems that conventional Ganlu green tea is instable in fragrance and few in fragrance types can be solved. According to the preparation method of the fragrant type Ganlu green tea provided by the invention, fresh leaves are subjected to spreading and placing, first-time fixation, spreading for cooling, first-time twisting, second-time fixation, second-time twisting, dehydration, trimming, primary drying, microwave drying, fragrance enhancement and blending, besides, a technique of dividing the fresh leaves into three piles for treatment is adopted, blending raw material tea as composite blending fragrant type Ganlu green tea is prepared, then the Ganlu green tea with different fragrant types, is obtained through blending in different blending ratios, the fragrance is stable, the fragrance types are increased, and the market is expanded.

Description

technical field [0001] The invention relates to the technical field of green tea production and processing, in particular to a method for preparing scented honeydew green tea. Background technique [0002] At present, Mengshan tea is mainly produced in Mengding Mountain, Mingshan District, Ya'an City, Sichuan Province. The water in the Yangtze River, the tea on the top of Mengshan. Mengding tea is produced in Mengshan, which straddles Mingshan and Ya'an counties in Sichuan Province. It is the site where Wu Lizhen, the patriarch of Ganlu in the Han Dynasty, planted seven celestial teas on the Shangqing Peak of Mengding Mountain in Sichuan. Mengding Ganlu is the oldest famous tea in China, and is revered as the old tea and the pioneer of famous tea. [0003] There are many kinds of famous Mengding teas, including nectar, supernatant, water chestnut, Mengding yellow buds, stone flowers, Yuye Changchun, Wanchun Yinzhen and so on. Among them, "Nanlu" has the best quality among...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 杜晓杨文学
Owner SICHUAN MENGDINGSHAN HUANGMINGYUAN TEA IND GRP
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