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Tea processing method

A processing method and technology of tea, which is applied in the field of tea processing, can solve the problems of cumbersome preparation process and long cycle, and achieve the effects of simple process flow, high aroma and huge market potential

Inactive Publication Date: 2017-02-22
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the current tea processing methods also have problems such as cumbersome preparation process and long cycle time. Therefore, developing new and convenient tea processing methods to prepare new products with unique fragrance will not only help save costs, but also help meet people's growing needs. Requirements for high-quality and famous tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Follow the steps below for tea processing:

[0031] (1) Picking of fresh leaves: The picking period of fresh tea leaves is June 2016; the location is the tea garden of Agricultural Science and Technology Park of Anhui Agricultural University, Hefei City, Anhui Province; the varieties are Longjing 43, Nongkangzao, Shuchazao, and Anjibaicha, For convenience, the four teas are marked as A, B, C, and D; the picking standard is one bud with three leaves and four leaves.

[0032] (2) Withering: Natural withering is adopted, and the fresh leaves are quickly and thinly spread in a water sieve, the room temperature is controlled at 25° C., and the relative humidity is controlled at 73%. Wither 24 hours for the first time and sieve, 48 hours for the second time and 60 hours for the next step of drying.

[0033] (3) Drying: Put the withered leaves into a rotary dryer with a temperature of 115° C., an initial drying time of 15 minutes, and an initial drying moisture content of 30%...

Embodiment 2

[0040] Follow the steps below for tea processing:

[0041] (1) Picking of fresh leaves: The picking period of fresh tea leaves is June 2016; the location is the tea garden of Agricultural Science and Technology Park of Anhui Agricultural University, Hefei City, Anhui Province; the variety is Fuding Dabai tea variety; the picking standard is one bud with three and four leaves .

[0042] (2) Withering: Natural withering is adopted, and the fresh leaves are quickly and thinly spread in a water sieve, the room temperature is controlled at 20° C., and the relative humidity is controlled at 60%. Wither 18 hours for the first time and sieve, 32 hours for the second time and 54 hours for the next step of drying.

[0043] (3) Drying: Put the withered leaves into a rotary dryer with a temperature of 110° C., an initial drying time of 30 minutes, and an initial drying moisture content of 20%.

[0044] Rebaking: The temperature is controlled at about 90°C. Bake until the water content ...

Embodiment 3

[0050] Follow the steps below for tea processing:

[0051] (1) Picking of fresh leaves: The picking period of fresh tea leaves is June 2016; the location is the tea garden of Agricultural Science and Technology Park of Anhui Agricultural University, Hefei City, Anhui Province; the varieties are Zhenghe Dabai tea varieties; the picking standard is one bud with three and four leaves.

[0052] (2) Withering: Natural withering is adopted, and the fresh leaves are quickly and thinly spread in a water sieve, the room temperature is controlled at 20° C., and the relative humidity is controlled at 60%. Wither 18 hours for the first time and sieve, 32 hours for the second time and 54 hours for the next step of drying.

[0053] (3) Drying: put the withered leaves into a rotary dryer, the temperature of the dryer is 130°C, the initial drying time is 15 minutes, and the initial drying moisture content is 20%;

[0054] Rebaking: The temperature is controlled at about 90°C. Bake until the...

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Abstract

The invention discloses a tea processing method, and belongs to the field of tea production and processing. The tea processing method comprises the steps of fresh leaf picking, withering, drying, flavor adding, screening and packaging. According to the method, three and four leaves, leaf stalks and other resources can be effectively utilized, and the problem that the resource utilization rate is low due to the fact that only one bud and one or two leaves are adopted in existing white tea and other processing is solved. Tea manufactured through the method has aromatic flavor and unique amiable scorch aroma, the tea soup is bright yellow, has sweet and delicious taste and conforms to the taste of the mass consumers, the market potential is huge, and the method is simple in technological process and short in production time and promotes industrialized production.

Description

technical field [0001] The invention relates to a tea processing method, which belongs to the field of tea product processing. Background technique [0002] Tea is a traditional commodity in my country and one of the most widely consumed beverages in the world. Tea tree (Camelliasinensis) belongs to the Theaceae Camellia genus according to its botanical classification. Tea leaves are used as raw materials and then processed in different ways to form tea leaves. In our country, there are many kinds of tea leaves, and there are various classification methods. The currently widely accepted classification of tea is divided into six major tea categories according to different processing methods: green tea, black tea, green tea, white tea, yellow tea and dark tea. The chemical composition in tea determines the quality of tea, among which aroma is one of the most important sensory evaluation criteria for tea and an important factor in determining the quality of tea. At present, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 王一君尹成男冯智慧宁井铭
Owner ANHUI AGRICULTURAL UNIVERSITY
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