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A kind of fermented tea of ​​Viet Nam clam tea and preparation method thereof

A technology for fermented tea and broccoli tea, which is applied to the field of fermented tea and its preparation, can solve the problems of uneven fermentation, hypertrophic leaves and high phenolic content, and achieves a refreshing and sweet taste, bright orange-yellow soup color, and improved utilization rate. Effect

Active Publication Date: 2021-04-16
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of high phenolic content, bitter taste, thick leaves, difficulty in water leakage, difficulty in kneading, easy uneven fermentation and other problems of Vietnamese tea leaves, the present invention provides a fermented tea of ​​Vietnamese tea leaves and a preparation method thereof. A fermented Vietnamese tea leaves are obtained by withering, slicing, kneading, fermenting, first-baking, drying, foot-fire, and Titian by selecting the tender leaves of Vietnamese tea leaves. After brewing in boiling water, the soup color is orange and bright, the taste is refreshing and sweet, without bitterness, and has a unique floral fragrance. The content of water extract is 30-35.8%, the content of tea polyphenols is 14.2-22.8%, the content of flavonoids is 1.8-3.2%, and the content of amino acids 1.5-2.0%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of fermented tea of ​​Vietnamese stem-hugging tea, which is a fully fermented tea with the tender leaves, buds, and leaves of Vietnamese tea-hugging tea as raw materials. The preparation process is as follows: picking fresh leaves—preparing withered leaves—slicing—kneading—fermentation—preliminary drying—full fire—increasing fragrance—storage of finished products. Specific steps are as follows:

[0031] 1. Picking fresh leaves: pick the young leaves, one bud, one leaf and two leaves of Vietnamese tea with stalks as raw materials. The content of active ingredients such as phenolic substances in old leaves is low, and the effect of making fermented tea is not good. Avoid insect buds, diseased buds, and damaged buds .

[0032] 2. Preparation of withered leaves: the young leaves picked in the above step 1 are spread in the green sieve with bamboo rafts to lose water. Because the thick leathery leaves of clasped tea leaves are difficult to lose water, they need to be...

Embodiment 2

[0042] A kind of fermented tea of ​​Vietnamese stem-hugging tea, which is a fully fermented tea with the tender leaves, buds, and leaves of Vietnamese tea-hugging tea as raw materials. The preparation process is as follows: picking fresh leaves—preparing withered leaves—slicing—kneading—fermentation—preliminary drying—full fire—increasing fragrance—storage of finished products. Specific steps are as follows:

[0043]1. Picking fresh leaves: pick the young leaves, one bud, one leaf and two leaves of Vietnamese tea with stalks as raw materials. The content of active ingredients such as phenolic substances in old leaves is low, and the effect of making fermented tea is not good. Avoid insect buds, diseased buds, and damaged buds .

[0044] 2. Preparation of withered leaves: the young leaves picked in the above step 1 are spread in the green sieve with bamboo rafts to lose water. Because the thick leathery leaves of clasped tea leaves are difficult to lose water, they need to be ...

Embodiment 3

[0054] A kind of fermented tea of ​​Vietnamese stem-hugging tea, which is a fully fermented tea with the tender leaves, buds, and leaves of Vietnamese tea-hugging tea as raw materials. The preparation process is as follows: picking fresh leaves—preparing withered leaves—slicing—kneading—fermentation—preliminary drying—full fire—increasing fragrance—storage of finished products. Specific steps are as follows:

[0055] 1. Picking fresh leaves: pick the young leaves, one bud, one leaf and two leaves of Vietnamese tea with stalks as raw materials. The content of active ingredients such as phenolic substances in old leaves is low, and the effect of making fermented tea is not good. Avoid insect buds, diseased buds, and damaged buds .

[0056] 2. Preparation of withered leaves: spread the young leaves picked in the above step 1 on bamboo slats to dry out the green sieve to lose water. Because of the thick leathery leaves of clasped tea leaves, it is difficult to lose water. When wi...

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Abstract

The invention discloses a fermented tea of ​​Vietnamese stem-holding tea, which is a fully fermented tea by using young leaves, buds and two leaves of the Vietnamese tea-holding tea as raw materials. The preparation process includes picking fresh leaves, preparing withered leaves, slicing, kneading, fermenting, initial drying with raw fire, sufficient fire, and aroma enhancement. The fermented tea of ​​Vietnamese stalk tea prepared by the present invention is reddish-brown and black-runned, with tightly-knotted cords; after brewing in boiling water, the soup color is orange-yellow and bright, the taste is refreshing and sweet, without bitterness and astringency, and has a unique floral fragrance and the content of water extracts 30-35.8%, the content of tea polyphenols is 14.2-22.8%, the content of flavonoids is 1.8-3.2%, and the content of amino acids is 1.5-2.0%. direction.

Description

technical field [0001] The invention relates to the field of production and processing of fermented tea, in particular to a fermented tea made by using Vietnamese clasped tea leaves as raw materials and a preparation method thereof. Background technique [0002] Camelliam plexicaulis is a plant belonging to the ancient tea group of Camellia genus in the family Theaceae. It is native to Liangshan Province in northern Vietnam and other places. Currently, there are three species: red, yellow and white. It blooms in four seasons, with huge leaves and unique flower shapes. Red Vietnamese stem-holding tea, also known as crabapple tea and four-season stem-holding tea, is a good variety for viewing flowers and leaves in four seasons. Special pink flesh, thick petals, like hard flowers, flower shape like crabapple, golden stamens, single petal, medium-sized flowers, when open, it gives people a fresh, elegant, bright feeling; leaves are as wide as loquat leaves , bright, the base o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 温立香於艳萍毛立彦宾振钧张芬龙凌云丁丽琼池昭锦冯春梅龙世昌郝小玲罗清谢振兴覃茜黄歆怡
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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