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Method of fast pile-fermenting and aging old green tea

An old green tea, fast technology, applied in the direction of tea processing before extraction, to achieve the effect of bright orange-red tea soup, improving tea quality and extract, and quick soup out

Inactive Publication Date: 2018-01-19
YANGLOUDONG TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, corporate profits must reduce inventory and speed up turnover in order to maximize corporate benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Primary treatment of tea raw materials—put into a clean wooden box with a capacity of 1,000 to 1,300 kilograms—incorporate old tea juice—to pile—turn tea 2 times—stir-fry at medium temperature—incorporate old tea juice—to pile—turn tea 1~ 2 times—stir frying at medium temperature—drying at high temperature, of which:

[0029] 1) Mixing old tea juice - Odui: Soak 5-10 parts of old tea ingredients such as refined old tea stalks, tea powder under 60 mesh, and 100 parts of water to get the juice, and mix the old tea juice into the tea ingredients Make the water content reach 32% to 43% for the first pile, which is divided into 3 to 4 layers of tea, each layer is 0.5 meters high, and the tea juice is sprayed layer by layer;

[0030] 2), turn over the tea: turn over the tea for the first time, turn over the tea for the second time;

[0031] 3) Stir-frying at medium temperature: the temperature of the tea ingredients is stable at 62 degrees, stir-frying for 55 minutes, until ...

Embodiment 2

[0037] Primary treatment of tea raw materials—put into a clean wooden box with a capacity of 1,000 to 1,300 kilograms—incorporate old tea juice—to pile—turn tea 2 times—stir-fry at medium temperature—incorporate old tea juice—to pile—turn tea 1~ 2 times—stir frying at medium temperature—drying at high temperature, of which:

[0038] 1) Mixing old tea juice - Odui: Soak 5-10 parts of old tea ingredients such as refined old tea stalks, tea powder under 60 mesh, and 100 parts of water to get the juice, and mix the old tea juice into the tea ingredients Make the water content reach 32% to 43% for the first pile, which is divided into 3 to 4 layers of tea, each layer is 0.5 meters high, and the tea juice is sprayed layer by layer;

[0039] 2), turn over the tea: turn over the tea for the first time, turn over the tea for the second time;

[0040] 3) Stir-fry at medium temperature: the temperature of the tea ingredients is stable at 60 degrees, and stir-fry for 60 minutes until the...

Embodiment 3

[0046] Primary treatment of tea raw materials—put into a clean wooden box with a capacity of 1,000 to 1,300 kilograms—incorporate old tea juice—to pile—turn tea 2 times—stir-fry at medium temperature—incorporate old tea juice—to pile—turn tea 1~ 2 times—stir frying at medium temperature—drying at high temperature, of which:

[0047] 1) Mixing old tea juice - Odui: Soak 5-10 parts of old tea ingredients such as refined old tea stalks, tea powder under 60 mesh, and 100 parts of water to get the juice, and mix the old tea juice into the tea ingredients Make the water content reach 32% to 43% for the first pile, which is divided into 3 to 4 layers of tea, each layer is 0.5 meters high, and the tea juice is sprayed layer by layer;

[0048] 2), turn over the tea: turn over the tea for the first time, turn over the tea for the second time;

[0049] 3) Stir-fry at medium temperature: the temperature of the tea ingredients is stable at 58 degrees, and stir-fry for 65 minutes until the...

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Abstract

The invention belongs to the technical field of tea production and specifically relates to a method of fast pile-fermenting and aging old green tea. The method includes the following steps: placing tea raw materials into a wooden box, performing mixing with old tea juice, performing pile fermentation, turning over the piled tea, performing drum-roasting with a medium temperature, performing mixingwith old tea juice, performing the pile fermentation, turning over the piled tea, performing the drum-roasting with a medium temperature and performing high-temperature drying. According to the invention, compared to the prior art, the pile fermentation speed and aging speed are 4 to 5 years faster than those of the prior art. The method provided by the invention is beneficial for improving tea quality and increasing extracts and can guarantee that the old green tea (or green brick tea) has a mellow and thick taste, presents an aging aroma, has a bright orange red tea soup color, is fast to have tea soup and is resistant to brewing and decocting. Products prepared from ingredients of the same year have the color, aroma and taste of 4 to 5-year aged products.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a method for rapid stack aging of old green tea. Background technique [0002] With the rapid development of our country's social economy, the increasing awareness of people's health care and the deepening of medical research, the health care effects of old green tea and green brick tea are becoming more and more recognized and accepted by people. There are more and more consumer groups pursuing a safe, natural, green, and health-care lifestyle for green brick tea, especially old green tea and old green brick tea, and more and more consumers love it. However, the old green tea and green brick tea processed by the prior art more or less have a heavier bitter taste. To some extent, the heavier bitter taste will be rejected by many old green tea and green brick tea consumers. outside the gate. The old green tea or green brick tea that has been aged for three to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/10
Inventor 游炼钦刘建军刘威游强
Owner YANGLOUDONG TEA IND
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