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Tea aroma-increasing method

A technology for tea and green tea, applied in the direction of tea treatment before extraction, can solve problems such as poor effect of aroma, and achieve the effects of maintaining shape and brightness, easy aroma escape, and short heating time.

Inactive Publication Date: 2017-12-22
三江县善茶轩工艺品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for enhancing the aroma of tea, which can solve the problem that the existing refrigerated green tea has a poor effect of baking at high temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The method for increasing the aroma of tea leaves of the present embodiment may further comprise the steps:

[0020] A. Take out the green tea bag from the freezer, place it indoors for 6 hours, open the bag and spread the tea leaves on the dustpan, the thickness of spreading is 2cm, and the spreading time is 20 hours;

[0021] B. Put the dustpan with the tea leaves in the steaming room, steam the tea for 4 minutes at a pressure of 1Mpa and a temperature of 75°C, take it out and cool to room temperature, turn the tea leaves during the cooling process to speed up the heat dissipation and make the heat dissipation more uniform ;

[0022] C. Put the cooled tea leaves in two pots. The temperature of the first pot is 62°C and the time is 10 minutes. The temperature of the second pot is 66°C and the time is 6 minutes. Controlled, gentle and soothing movements.

Embodiment 2

[0024] The method for increasing the aroma of tea leaves of the present embodiment may further comprise the steps:

[0025] A. Take out the green tea bag from the freezer, place it indoors for 7 hours, open the bag and spread the tea on the dustpan, the thickness of the tea is 3cm, and the time of spreading is 24 hours;

[0026] B. Put the dustpan with the tea leaves in the steaming room, steam the tea for 5 minutes under the conditions of pressure 1.5Mpa and temperature 72°C, take it out and cool to room temperature, turn the tea leaves during the cooling process to speed up the heat dissipation and make the heat dissipation more efficient Uniform;

[0027] C. Put the cooled tea leaves in two pots. The temperature of the first pot is 63°C and the time is 10 minutes. The temperature of the second pot is 67°C and the time is 5 minutes. Controlled, gentle and soothing movements.

Embodiment 3

[0029] The method for increasing the aroma of tea leaves of the present embodiment may further comprise the steps:

[0030] A. Take out the green tea bag from the refrigerator, place it indoors for 8 hours, open the bag and spread the tea on the dustpan, the thickness of the tea is 4cm, and the time of spreading is 32 hours;

[0031] B. Put the dustpan with the tea leaves in the steaming room, steam the tea for 6 minutes at a pressure of 2Mpa and a temperature of 68°C, take it out and cool to room temperature, turn the tea leaves during the cooling process to speed up the heat dissipation and make the heat dissipation more uniform ;

[0032] C. Put the cooled tea leaves in two pots. The temperature of the first pot is 65°C and the time is 8 minutes. The temperature of the second pot is 68°C and the time is 4 minutes. Controlled, gentle and soothing movements.

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Abstract

The invention discloses a tea aroma-increasing method and relates to the technical field of tea processing. The tea aroma-increasing method disclosed by the invention comprises the following steps: taking out a green tea bag from a cold storage, placing the green tea bag indoors for 6-8 hours, opening the green tea bag, and paving tea on a dustpan for 20-32 hours; putting the dustpan paved with the tea into a steaming room, steaming the tea for 4-6 minutes under the conditions that pressure is 1-2MPa and temperature is 68-75 DEG C, taking out, and then cooling to room temperature; and carrying out final panning on the cooled tea twice, wherein temperature of primary final panning is 62-65 DEG C, time of the primary final panning is 8-10 minutes, temperature of secondary final panning is 66-68 DEG C, and time of the secondary final panning is 4-6 minutes. The tea aroma-increasing method disclosed by the invention can be used for solving the problem that existing cold-stored green tea high-temperature baking and aroma-increasing effects are poor.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for increasing the aroma of tea. Background technique [0002] Green tea is the tea with the largest market share. It belongs to non-fermented tea and has high storage requirements. If it is not stored properly, it will turn yellow, and the aroma and taste will be greatly reduced after turning yellow. The shelf life of green tea is short. For long-term preservation, green tea is usually stored in a cold bed, and the low-temperature and dry environment is used to retrieve the oxidation reaction of the tea, reduce the activity of the tea, slow down the deterioration rate of its components, and maintain the quality of the tea as much as possible. The aroma substances in fresh tea leaves exist in the cells in the form of groups, and through the thermal action of the tea making process, the aroma groups are cracked to produce many new tea aroma components. After the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 荣佳黎
Owner 三江县善茶轩工艺品有限公司
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