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Method for digitally brewing Pu-erh tea and auxiliary tea-making utensils

An auxiliary appliance and Pu-erh tea technology, which is applied in the field of tea brewing, can solve problems affecting the color, aroma and taste of tea soup, improper control of water temperature for brewing tea, and inability to master it, so as to achieve scientific and objective results in water quality and brewing methods

Active Publication Date: 2019-02-05
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The following four wrong ways of making tea often exist in daily life: 1) Improper use of water will affect the quality of tea; Skill
4) Improper control of water temperature for making tea affects the color, aroma and taste of the tea
This patent only focuses on the influence of temperature on the flavor of tea, but does not consider the influence of factors such as the pH of the brewing water, TDS and brewing time on the brewed tea

Method used

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  • Method for digitally brewing Pu-erh tea and auxiliary tea-making utensils
  • Method for digitally brewing Pu-erh tea and auxiliary tea-making utensils
  • Method for digitally brewing Pu-erh tea and auxiliary tea-making utensils

Examples

Experimental program
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Effect test

Embodiment 1

[0024] The digital brewing method of Pu'er tea and the auxiliary tea making utensils include the following steps:

[0025] (1) Use a portable pH-02 acidity meter or Aihuapu TDS water quality test pen to measure the pH and TDS of 7 kinds of water including Wahaha purified water, Zhenming purified water, and Yunnan mountain spring, and measure the Wahaha purified water as shown in Table 1 (pH: 6.09, TDS: 2ppm), Yunnan Spring (pH: 7.92, TDS: 85ppm), Nongfu Spring (pH: 7.20, TDS: 51ppm), Linshan Spring (pH: 8.94, TDS: 9ppm), Tianwaitian Purified Water (pH: 8.96, TDS: 57ppm), Zhenming purified water (pH: 7.16, TDS: 32ppm), tap water (pH: 7.94, TDS: 140ppm);

[0026] (2) According to the requirements in Table 6, the water quality range for brewing raw Pu-erh tea is 30-70ppm, and the pH is 7-9. Therefore, for brewing first-class raw Pu-erh tea for 2 years, choose Zhenming purified water (pH7.16, TDS :32ppm);

[0027] (3) According to the requirements in Table 6, choose a tureen mad...

Embodiment 2

[0036] (1) Measure the pH and TDS of Yunnan mountain spring with a portable pH-02 test pen or Aihuapu TDS water quality test pen, and measure Yunnan mountain spring (pH: 7.92, TDS: 85ppm);

[0037] (2) According to the requirements in Table 6, it is recommended that the water quality range for brewing Pu’er raw tea is 30-70ppm, and the pH is 7-9. (pH: 7.92, TDS: 85ppm) suitable for brewing Pu'er cooked tea (pressed tea);

[0038] (3) According to Table 6, select suitable utensils for brewing. For Pu’er cooked tea, choose a pot made of purple sand or purple pottery or a tureen made of ceramic or purple pottery, and choose a purple sand pot for making tea;

[0039] (4) Rinse the teapot with boiling water;

[0040] (5) Weigh according to the requirements of Table 6, and accurately weigh 6g of Pu'er tea with an electronic scale and place it in 150ml of purple sand;

[0041] (6) Use a probe food thermometer with a temperature measuring range of -50°C to 300°C to measure the water...

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Abstract

The invention discloses a method of digitally brewing Pu'er tea and tea brewing aids and is intended to give full play of characteristics of Pu'er tea. The method comprises the steps of measuring pH and TDS (total dissolved solids) of brewing water with a portable pH acidometer and a TDS water quality test probe; washing brewing utensils with boiling water, wherein the brewing utensils include a covered bowl and kettle made of purple clay or ceramic; precisely weighing Pu'er tea with an electronic scale, and placing in the kettle or covered bowl; controlling brewing temperature with a temperature meter; using a timer to master tea moistening and brewing time; using a brewing recorder to record brewing times that are not more than 15 times. By using the method and the tea brewing aids, brewing water temperature, brewing time, water quality and brewing manner are scientific and objective, and the characteristics of Pu'er tea can be given to full play.

Description

technical field [0001] The invention belongs to the technical field of tea brewing, and in particular relates to a method for digitally brewing Pu-erh tea and an auxiliary tea-making utensil. Background technique [0002] Whether a tea tastes good depends not only on the quality of the tea itself, but also on the way and technique of brewing. As a beverage, the drinking value of tea is realized through the dissolution of water. Zhang Dafu of the Ming Dynasty said in "Plum Blossom Cottage Bi Tan": "The nature of tea must come from water. Eighths of tea meets tenths of water. It is also very good; eighths of water, try tenths of tea, and the tea is only eighths of an ear", which shows that water plays a very important role in tea brewing. Only by choosing the appropriate water for brewing tea can the full potential of tea be brought into play. feature. [0003] The quality of tea making process and water quality directly affects the quality of tea tasting. In addition, the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47G19/14A23F3/18
CPCA23F3/18A47G19/14
Inventor 赵苗苗吕才有易超
Owner YUNNAN AGRICULTURAL UNIVERSITY
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