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Bamboo cylinder tea and preparation method thereof

A technology of bamboo tube and tea leaves, which is applied in the field of bamboo tube tea and its preparation, can solve the problems that tea leaves cannot fully absorb the wild fragrance of bamboo, burnt tea leaves lose their original taste, and it is difficult to obtain bamboo tube tea, so as to reduce the cost of Tibetan tea, special aroma, Likelihood-Reducing Effects

Inactive Publication Date: 2018-04-20
勐海合兴茶厂(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, storing tea in the form of loose tea occupies a large space for tea storage and increases the cost of tea storage
[0003] Although bamboo tube tea solves the above-mentioned problems to a certain extent, most of the existing bamboo tube teas are not perfect in technology, for example, they are not well controlled during the roasting process. If the tea leaves cannot fully absorb the wild fragrance of bamboo, it is difficult to obtain high-quality bamboo tube tea; in addition, the step of squeezing the tea leaves is carried out by wooden sticks at high temperature, but most of the existing wooden sticks are commercially available miscellaneous wooden sticks. On the one hand, the wood itself contains a large amount of aroma substances, which emit at high temperatures and are absorbed by the highly adsorbed tea leaves, which interfere with the aroma of bamboo tube tea; harmful materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The preparation method of bamboo tube tea of ​​the present invention, comprises the following steps:

[0020] 1) Prepare bamboo: cut the whole fragrant bamboo into 30~50cm bamboo tubes for later use;

[0021] 2) Packing tea: Put the tea leaves into the bamboo tube, then plug the mouth of the bamboo tube with banana leaves to be baked;

[0022] 3) Baking: Put the bamboo tube with tea leaves on the charcoal fire to bake. After the tea leaves in the bamboo tube are soft, squeeze the tea leaves tightly with a wooden stick, then put the tea leaves into the bamboo tube, bake them again, and squeeze them tightly. Repeat until the bamboo tube is full, keep the charcoal fire temperature at 600~800℃, and bake for 40~60min;

[0023] 4) Peeling: peel off the outermost green skin of the bamboo tube after cooling, leaving 2~3 mm thick bamboo;

[0024] 5) Drying: Put the peeled bamboo tube tea into a drying room for drying at a temperature of 38-45°C, and keep the drying time for 10...

Embodiment 1

[0032] A preparation method of bamboo tube tea, comprising the following steps:

[0033] 1) Bamboo preparation: cut the whole fragrant bamboo into 30cm bamboo tubes for later use; the fragrant bamboo is an annual, insect-free, fresh, tender and juicy wild sweet fragrant bamboo;

[0034] 2) Packing tea: put the tea into the bamboo tube, and then plug the mouth of the bamboo tube with fresh plantain leaves to be baked; Dried loose tea;

[0035] 3) Baking: Put the bamboo tube with tea leaves on the charcoal fire to bake. After the tea leaves in the bamboo tube are soft, squeeze the tea leaves tightly with a wooden stick, then put the tea leaves into the bamboo tube, bake them again, and squeeze them tightly. Repeat 8 times until the bamboo tube is full, keep the charcoal fire temperature at 600~800°C, and bake for 40 minutes;

[0036] The temperature of the charcoal fire is firstly adjusted to 600°C, kept for 5 minutes, then adjusted to 700°C, kept for 10 minutes, then adjusted...

Embodiment 2

[0040] A preparation method of bamboo tube tea, comprising the following steps:

[0041] 1) Bamboo preparation: cut the whole fragrant bamboo into 50cm bamboo tubes for later use; the fragrant bamboo is biennial, fresh, tender and juicy wild sweet bamboo;

[0042] 2) Packing tea: put the tea into the bamboo tube, and then plug the mouth of the bamboo tube with fresh plantain leaves to be baked; Dried loose tea;

[0043] 3) Baking: Put the bamboo tube with tea leaves on the charcoal fire to bake. After the tea leaves in the bamboo tube are soft, squeeze the tea leaves tightly with a wooden stick, then put the tea leaves into the bamboo tube, bake them again, and squeeze them tightly. Repeat 10 times until the bamboo tube is full, keep the charcoal fire temperature at 600~800°C, and bake for 60 minutes;

[0044] The wooden sticks are liquidambar tree sticks; the temperature of the charcoal fire is first adjusted to 600°C, kept for 7 minutes, then adjusted to 700°C, kept for 15...

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Abstract

The invention discloses bamboo cylinder tea and a preparation method thereof. The bamboo cylinder tea is prepared from loose tea through the steps of preparing bamboo, putting tea, baking, peeling, drying and packaging. The bamboo cylinder tea has strong fragrance and extremely excellent taste, is rich in tea, aromatic substances in the bamboo as well as nutritional substances such as tea polyphenol, theophylline, tea polysaccharide, amino acid and mineral substances, has the health-care effects of deorodrizing competitiveness, resisting and inhibiting bacteria, adjusting fat metabolism, promoting blood circulation and the like, and is good for health after long-time drinking. The storage form of the tea is effectively changed, the storage space of the tea is diminished and the tea storagecost is reduced; furthermore, conversion among the substances is benefited, a new compound is formed and the quality of the tea is improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a bamboo tube tea and a preparation method thereof. Background technique [0002] China is the hometown of tea and also the birthplace of tea. Tea is a famous drink unique to our country. It is sold all over the world and is one of the three famous drinks in the world. It is called "the emperor of oriental drinks". With the increase of tea lovers, Tibetan tea has also become popular, so tea storage has become a problem. If the tea leaves are stored in the form of loose tea for a long time, and the surface of the tea leaves is in too much contact with the air, the oxidation reaction of the tea itself will be accelerated. Once the chain transformation between the contained substances is cut off, the aroma will volatilize in the air, The turbid matter in the tea enters the tea body with the water, resulting in the dissimilation of the quality and the premature o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 吴忠远
Owner 勐海合兴茶厂(普通合伙)
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