Processing method of small-leaved Kuding tea

A technology of small-leaf Kuding tea and its processing method, which is applied in the direction of medical formula, tea treatment before extraction, medical preparations containing active ingredients, etc. It can solve the problems of affecting product grade, bitter taste, reducing farmers' income, etc., and achieves the protection of integrity Sex, sweet aftertaste, and quality-enhancing effect

Inactive Publication Date: 2018-12-18
XINGYI LYVYUAN TCM MATERIALS PLANTING FARMERS SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fragmented tea products cannot win sensory praise, which affects the grade of the product and reduces the income of farmers; people are not sure whether the instant lobular Kuding tea is made of high-quality tea, and people worry that it will be affected by fake ginseng or inferior tea processing. marketing
Moreover, the biggest disadvantage of Kudingcha is that it tastes particularly bitter. In addition, the processing is only to dry the tea leaves to prolong the shelf life, and the bitterness is still retained. marketing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A processing method of lobular kudingcha, comprising the following steps:

[0033] (1) Picking green tea: picking fresh green tea with buds and leaves intact, no impurities, no pests and diseases, and 2 cm long buds and leaves of Kudingcha; the green tea of ​​Kudingcha small leaves is produced in Xingyi City, Guizhou Province;

[0034] (2) Withering: clean the tea leaves, drain the water, sprinkle 0.5% of its weight in the tea leaves, and after the oil glycerin powder with a mesh size of 30 to 60 objects, spread it in a bamboo basket, and the thickness of the spread leaves is 8cm. When the leaves are spread, they are shaken and flattened to be in a fluffy state, so that the thickness of the spread leaves is uniform, and then withered in the sun for 2 hours, and then placed in the room to wither naturally for 10 hours; the air humidity of the sun withered is 83%, the temperature is 26 ° C, and the light intensity is 1200Lux; the temperature of the indoor natural witherin...

Embodiment 2

[0040] A processing method of lobular kudingcha, comprising the following steps:

[0041] (1) Picking green tea: picking fresh green tea with buds and leaves intact, no impurities, no pests and diseases, and 5 cm long buds and leaves; the green tea is produced in Xingyi City, Guizhou Province;

[0042] (2) Withering: wash the green tea leaves, drain the water, sprinkle 1% of its weight into the tea leaves, and after the oil glycerin powder with a mesh size of 60 mesh, spread them in bamboo baskets. The thickness of the spread leaves is 10cm. When shaken and spread out, it is in a fluffy state, so that the thickness of the spread leaves is uniform, first withered in the sun for 3 hours, and then placed in the room to wither naturally for 15 hours; the air humidity of the sun-dried withering is 88%, the temperature is 30 ° C, and the light intensity is 1500 Lux; The temperature of the indoor natural withering environment is 28°C and the humidity is 86%, and it is turned every 5 ...

Embodiment 3

[0048] A processing method of lobular kudingcha, comprising the following steps:

[0049] (1) Picking green tea: picking fresh green tea with buds and leaves intact, no impurities, no pests and diseases, and 3 cm long buds and leaves; the green tea is produced in Xingyi City, Guizhou Province;

[0050] (2) Withering: wash the green tea leaves, drain the water, sprinkle 0.6% of its weight into the tea leaves, and after the oil glycerin powder with a mesh size of 40 mesh, spread them in bamboo baskets. The thickness of the spread leaves is 8cm. When shaken and spread out, it becomes fluffy state, so that the thickness of the spread leaves is uniform, first withered in the sun for 2.2h, and then placed in the room to wither naturally for 11h; the air humidity of the sun-dried withering is 84%, the temperature is 27°C, and the light intensity is 1300Lux ; The temperature of the indoor natural withering environment is 25°C and the humidity is 81%, and it is turned every 4.2 hours t...

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Abstract

The invention discloses a processing method of small-leaved Kuding tea. The method comprises steps of green tea picking, withering, stir-frying, steaming, rolling and drying. The bitterness of tea isreduced through stir-frying, a micro roller fixation machine is used for stir-frying, the integrity of tea is protected to the greatest extent in the stir-frying process, few tea fragments exist, andthe tea quality is improved. Phyllantus emblica powder is scattered before tea withering, fresh fruits of phyllantus emblica taste bitter and then sweet, the bitterness is removed after the phyllantusemblica is processed into powder, after the phyllantus emblica powder is added to Kuding tea, the sweetness of tea can be improved during brewing, besides, the phyllantus emblica powder has sweet aftertaste, so that the tea is sweet and mellow and popular among consumers. The tea is safe and non-toxic, has multiple effects of clearing heat, removing toxins, improving eyesight, clearing heat fromthe liver, moistening the throat, relieving cough, benefiting the throat, moistening the lung, producing saliva to slake thirst, promoting diuresis, strengthening heart, reducing pressure, losing weight, inhibiting and preventing cancer, resisting aging, activating blood vessels and the like and has better efficacy on hepatitis B, hyperlipidemia, hypertension, hyperglycemia, stomach cancer and thelike.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of small-leaf Kuding tea. Background technique [0002] Small-leaf Kudingcha, also known as Qingshanlvshui tea, is an evergreen tree of the holly genus Kudingcha in the family Ilex, commonly known as Chading, Fudingcha, and Gaolu tea. It is mainly produced in the forests of Sichuan, Yunnan, and Guizhou. The effect of fire is obvious, without the strong bitterness of Dayekuding, but with the sweetness of green tea. After brewing, the color is dark green. Small-leaf Kuding tea is commonly known as "green mountains and green waters". It is an arbor plant of the genus Ligustrum in the Oleaceae family. More than 200 ingredients such as amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein, etc., have a slightly bitter and fragrant taste, and the bitterness is sweet. It is a pure natural healthy drink with various functions such as ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/14A61K36/63A61K36/47A61P1/16A61P31/20A61P3/06A61P9/12A61P3/10A61P35/00A61P29/00A61P11/14A61P11/04
CPCA23F3/06A23F3/14A61K36/185A61K36/47A61K36/63A61P1/16A61P3/06A61P3/10A61P9/12A61P11/04A61P11/14A61P29/00A61P31/20A61P35/00A61K2300/00
Inventor 陈超文韩品国
Owner XINGYI LYVYUAN TCM MATERIALS PLANTING FARMERS SPECIALIZED COOP
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