Processing method capable of improving fragrant tea quality
A processing method and fragrant tea technology are applied in the field of processing to improve the quality of fragrant tea, and can solve the problems of insufficiently tight and thin strands, high breaking rate of fragrant tea, insufficient green color of fragrant tea, etc. , the effect of promoting
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Embodiment 1
[0021] The production technology of the high-quality fragrant tea of the present embodiment, step is as follows:
[0022] The first step is to select raw materials, picking fresh leaves with one bud and one and two leaves in spring, and the fresh leaves do not contain rain or dew.
[0023] The second step, thin spreading: put the green tea obtained in the first step on a smooth bamboo plaque or bamboo mat for thin spreading, the spreading thickness is less than 1cm, and the cooling time is 3 hours.
[0024] The third step, electromagnetic fixation: the green tea obtained in the second step is re-fixed with an electromagnetic fixer, the temperature is set at 320°C, and the appropriate amount of fixation is 45% water content.
[0025] The fourth step, regaining moisture: put the green leaves obtained in the third step into a plastic bag for cooling, and the moisture regaining time is 3 hours.
[0026] The fifth step, kneading: the green leaves obtained in the fourth step are ...
Embodiment 2
[0032] The production technology of the high-quality fragrant tea of the present embodiment, step is as follows:
[0033] The first step is the selection of raw materials. Fresh leaves with one bud and one and two leaves in summer are picked, and the fresh leaves do not contain rain or dew.
[0034] The second step, thin spreading: put the green tea obtained in the first step on a smooth bamboo plaque or bamboo mat for thin spreading, the spreading thickness is less than 1cm, and the cooling time is 2 hours.
[0035] The third step, electromagnetic fixation: the green tea obtained in the second step is re-fixed with an electromagnetic fixer, the temperature is set at 320°C, and the appropriate amount of fixation is 45% water content.
[0036] The fourth step, regaining moisture: put the green leaves obtained in the third step into a plastic bag for cooling, and the moisture regaining time is 3.5 hours.
[0037] The fifth step, kneading: the green leaves obtained in the four...
Embodiment 3
[0043] The production technology of the high-quality fragrant tea of the present embodiment, step is as follows:
[0044] The first step is the selection of raw materials. Fresh leaves with one bud and one and two leaves are picked in autumn. The fresh leaves do not contain rain or dew.
[0045] The second step, thin spreading: put the green tea obtained in the first step on a smooth bamboo plaque or bamboo mat for thin spreading, the spreading thickness is less than 1cm, and the cooling time is 2.5 hours.
[0046] The third step, electromagnetic fixation: the green tea obtained in the second step is re-fixed with an electromagnetic fixer, the temperature is set at 320°C, and the appropriate amount of fixation is 45% water content.
[0047] The fourth step, regaining moisture: put the green leaves obtained in the third step into a plastic bag for cooling, and the moisture regaining time is 3.5 hours.
[0048] The fifth step, kneading: the green leaves obtained in the fourth...
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