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Bitter sour plum-flavored tea and preparation method thereof

A technology of plum-flavored tea and bitter acid, applied in the field of bitter-sour plum-flavored tea and its preparation, can solve problems such as low production efficiency, lagging commercial development, and poor palatability of products, so as to meet diversified needs and realize new product development , the effect of brown color

Inactive Publication Date: 2018-03-13
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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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 kind of bitter sour plum flavor tea and its preparation method in view of the existing bitter tea varieties with simple preparation process, poor palatability of products, lagging commercial development and low production efficiency.

Method used

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  • Bitter sour plum-flavored tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of bitter plum tea, concrete steps are:

[0020] (1) Picking: picking fresh tea leaves with bitter taste, the standard is one bud with two or three leaves or two pairs of leaves with the same tenderness; when picking, the action should be light, and avoid pinching and pulling, so as to ensure that the raw materials of fresh leaves are less sundry and less affected. The damage is light; fresh leaves are picked and stored in bamboo baskets to avoid extrusion and contamination of containers;

[0021] (2) Moderate withering: the degree of withering is 23%-24% of the water loss rate;

[0022] (3) Stuffed red: Moderately withered fresh leaves of bitter tea tree are piled in a room at a temperature of 25°C for 8 hours, and stirred once every 3 hours during the period, so that the evenly fermented red leaves become moderate;

[0023] (4) Indoor evergreen "drag acid": Spread the fresh leaves that are uniformly fermented and reddened on a bamboo wate...

Embodiment 2

[0029] Pick fresh leaves of tea trees with a bitter taste, and use black tea, green tea and green tea such as moderately withered fresh leaves, indoor piles of stuffy red, evergreen "sour sour", sun-dried, foot-fire dried, sorted and refined, and evenly packed. The innovative process of combining the traditional processing technologies of the three major teas of white tea produces tea with a unique flavor of bitter sour plum.

[0030] Described a kind of bitter plum flavor tea and preparation method comprise the following steps:

[0031] (1) Picking: picking fresh tea leaves with bitter taste, the standard is one bud with two or three leaves or two pairs of leaves with the same tenderness; when picking, the action should be light, and avoid pinching and pulling, so as to ensure that the raw materials of fresh leaves are less sundry and less affected. The damage is light; fresh leaves are picked and stored in bamboo baskets to avoid extrusion and contamination of containers;

...

Embodiment 3

[0040] Pick fresh leaves of tea trees with a bitter taste, and use black tea, green tea and green tea such as moderately withered fresh leaves, indoor piles of stuffy red, evergreen "sour sour", sun-dried, foot-fire dried, sorted and refined, and evenly packed. The innovative process of combining the traditional processing technologies of the three major teas of white tea produces tea with a unique flavor of bitter sour plum.

[0041] Described a kind of bitter plum flavor tea and preparation method comprise the following steps:

[0042] (1) Picking: picking fresh tea leaves with bitter taste, the standard is one bud with two or three leaves or two pairs of leaves with the same tenderness; when picking, the action should be light, and avoid pinching and pulling, so as to ensure that the raw materials of fresh leaves are less sundry and less affected. The damage is light; fresh leaves are picked and stored in bamboo baskets to avoid extrusion and contamination of containers;

...

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Abstract

The invention discloses bitter sour plum-flavored tea and a preparation method thereof. The bitter sour plum-flavored tea is prepared by the following steps: picking fresh tea leaves with a bitter taste, and carrying out moderate withering, pile fermentation for reddening, indoor long-time cooling, drying in the sun, drying with full fire, stalk picking, impurity removal and refining, and uniformblending and packaging. The processing method disclosed by the invention breaks with traditional processing technologies existing in China of tea such as black tea, green tea (oolong tea) and white tea, and is a innovative process fusing conventional processes such as the moderate withering of fresh leaves, the indoor pile fermentation for reddening, the long-time cooling of the green tea (oolongtea), and the drying of the white tea. The prepared bitter sour plum-flavored tea is natural in appearance; dry tea is auburn bloom in luster; aroma is sour and quite long; sour plums have a strong taste and slight bitter; fluid is generated after bitter experience; tea soup is orange-yellow and bright; flavor is unique; and market space is wide.

Description

technical field [0001] The invention belongs to the research and development field of tea and its derivative products, and in particular relates to a bitter sour plum tea and a preparation method thereof. Background technique [0002] Tea tree, formerly known as tea, Latin name: Camellia sinensis (L.) O. Ktze., Theaceae, Camellia. my country is the origin of tea trees, and the resources of tea trees are extremely rich, and tea tree cultivation has a long history of more than 3,000 years. Bitter tea is a kind of tea tree unique to China, such as bitter white peony in Fujian. Bitter tea tastes bitter and has special aroma characteristics. Its botanical form is mostly small tree type, its leaves are large and soft, the leaf surface is smooth and shiny, and the buds and leaves are less hairy. Bitter tea has poor palatability, and it is difficult to consume and promote as commercial tea. At present, the amount of processing is very small, and there are no commercial products f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08Y02A40/90
Inventor 杨如兴陈芝芝邬龄盛张磊
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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