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Processing method of mechanically-plucked fresh leaf flowery-flavor black tea

A processing method and fresh leaf technology, which is applied in the field of machine-harvested fresh-leaf floral-scented black tea, can solve problems such as the large proportion of finished tea, low product value, and incomplete products, and achieve a fragrance with a floral fragrance and high quality Unique style, rich and refreshing taste

Inactive Publication Date: 2017-04-05
恩施清江茶业有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Compared with manual picking, mechanized picking of fresh leaves has problems such as incompleteness and unevenness. Calculated based on the proportion of tea tree buds and leaves mechanically composed of one bud and two leaves, the proportion of machine-picked fresh leaves mechanically composed of one bud and two leaves is only about 40%. %, the proportion of complete buds and leaves is less than 70%, and the proportion of fragments and miscellaneous stems is as high as more than 30%. , therefore, supporting mechanized fresh leaf picking processing technology to improve the quality of machine-picked fresh leaf processing products has become a necessity for the current industrial development

Method used

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  • Processing method of mechanically-plucked fresh leaf flowery-flavor black tea
  • Processing method of mechanically-plucked fresh leaf flowery-flavor black tea
  • Processing method of mechanically-plucked fresh leaf flowery-flavor black tea

Examples

Experimental program
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Effect test

Embodiment 1

[0045] Implementation location: Enshi Qingjiang Tea Industry Co., Ltd., implementation time: May 2016, specific implementation methods:

[0046] 1. Tea tree buds and leaves mechanically composed of one bud and two leaves accounted for 50%, mechanically picked fresh leaves without dew or rain in the afternoon, lightly picked by a single tea picker, machine-picked fresh leaves, buds and leaves mechanically composed of complete leaves accounted for 57%, Single buds account for 8%, single leaves account for 30%, and old stems and impurities account for 5%.

[0047] 2. The fresh leaves collected by machine are returned to the factory in time, spread thinly on the drying mat, and sun-dried in the evening sun for 15 minutes, the weight of the green tea is reduced by 13%, the leaf color is dark green, the tea stalk is soft, and the green smell gradually disappears , the aroma is getting stronger.

[0048] 3. Move the sun-dried green leaves to the room in time, and let it cool for 1.5...

Embodiment 2

[0061] Implementation location: Tea Research Institute of Enshi Academy of Agricultural Sciences, implementation time: July 2016, specific implementation methods:

[0062] 1. Tea tree buds and leaves mechanically composed of one bud and two leaves accounted for 60%, mechanically picked fresh leaves without dew or rain in the afternoon, lightly picked by a single tea picker, machine-picked fresh leaves, buds and leaves mechanically composed of complete leaves accounted for 68%, , single leaves account for 25%, old stems and impurities account for 7%.

[0063] 2. The fresh leaves harvested by machine should be returned to the factory in time and spread thinly indoors. In the evening, move the tea greens to the sun for drying. After drying for 10 minutes, the tea greens will lose 15% of their weight. Disappears, the aroma is stronger.

[0064] 3. Move the sun-dried green leaves to the room in time, and let it cool down for 80 minutes.

[0065] 4. Turn over the green tea lightly...

Embodiment 3

[0077] Implementation location: Lichuan, implementation time: September 2016, specific implementation methods:

[0078] 1. Tea tree buds and leaves mechanically composed of one bud and two leaves accounted for 70%. Mechanically picked fresh leaves without dew or rain in the afternoon. Two-person tea picking machines were used for light picking. Machine-picked fresh leaves accounted for 72% of complete leaves. Leaf leaves account for 20%, old stems and impurities account for 8%.

[0079] 2. Machine-picked fresh leaves are returned to the factory in time for thinning, and in the evening, move the tea leaves to the sun for drying. After drying for 15 minutes, the tea leaves will lose 10% of their weight. The leaves will be dark green, the tea stems will be softer, and the green smell will disappear Strong aroma.

[0080] 3. Move the sun-dried green leaves to the room in time, and let it cool down for 60 minutes.

[0081] 4. Turn over the green tea lightly for the first time by ...

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Abstract

The invention relates to a processing method of mechanically-plucked fresh leaf flowery-flavor black tea. The processing method is characterized by comprising the following steps of a, tea harvesting; b, sun-withering; c, spreading and airing; d, fine manipulation of green tea leaves; e, rolling; f, fermentation; g, primary drying; h, spreading and airing; i, secondary drying; j, spreading and airing; and k, sufficient drying. In order to meet development requirements of the tea industry, the processing method is matched with a mechanically-plucked fresh leaf processing technique, requirements for the conditions of fresh leaf raw material varieties, the integrity, the tenderness and the like in the tea processing process are broken through by improving a traditional processing method of black tea, the problems that mechanically-plucked fresh leaf raw materials are poor in integrity and uniformity are solved, limits on the conditions of tea tree varieties, the fresh leaf uniformity and the like are broken through, and the prepared black tea is lasting in aroma with a flowery flavor, thick and fresh in taste, and unique in quality and style, the quality and the market value of the mechanically-plucked tea are extremely improved, and whole process mechanization development of the tea industry is promoted.

Description

technical field [0001] The invention relates to a processing method of machine-harvested fresh leaf and floral black tea. Background technique [0002] Black tea is the main type of tea consumed in the world. Black tea originated in China and is the second largest export tea in my country. [0003] With the rapid expansion of the scale of my country's tea industry and the relative lag in domestic technology research and development, my country's existing planting technology and processing equipment for fresh tea leaves are far behind the technological needs of the rapidly developing tea industry, resulting in my country's There are more and more bottlenecks in tea planting and processing. Especially with the acceleration of the country's urbanization development process, a large number of rural labor force has transferred to the city, and the shortage of tea pickers during the spring tea season in my country's tea gardens has become more and more serious. According to surv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 田青张强周洋梁金波向俊崔清梅戴居会罗鸿李慧王永健
Owner 恩施清江茶业有限责任公司
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