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Tea processing technology

A processing technology, tea technology, applied in the field of tea processing technology, can solve problems such as failure to produce tea

Inactive Publication Date: 2018-12-21
安顺市平坝区高山云雾茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current tea-making process fails to produce tea with the above-mentioned various tea flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing technology for tea, comprising the following steps:

[0021] (1) Picking: Picking time is 5-7 days before Qingming, choose to pick after 10 o'clock in the morning on a sunny day, when picking one bud and two leaves, remove impurities, and ensure that the fresh leaves are complete, fresh, well-proportioned and clean ;

[0022] (2) Spreading: spread the fresh leaves in a cool, dry and ventilated place to dissipate heat, the spreading thickness is 3.5-4.5cm, the spreading temperature is 24°C, the spreading time is 7-8h, and it is turned every 0.5 hours;

[0023] (3) Withering: spread the fresh leaves obtained in step (2) in bamboo baskets, the thickness of the spread leaves is 2.5-3cm, turn it every 1-1.5 hours, and wither, the green leaves turn into yellow-green leaves and emit green aroma. ;

[0024] (4) Fermentation: Put all the raw materials of withered leaves obtained in step (3) together and put them in bamboo baskets. The thickness of the spread leave...

Embodiment 2

[0030] A processing technology for tea, comprising the following steps:

[0031] (1) Picking: Picking time is 5-7 days before Qingming, choose to pick after 10 o'clock in the morning on a sunny day, when picking one bud and two leaves, remove impurities, and ensure that the fresh leaves are complete, fresh, well-proportioned and clean ;

[0032] (2) Spreading: spread the fresh leaves in a cool, dry and ventilated place to dissipate heat, the spreading thickness is 3.5-4.5cm, the spreading temperature is 23°C, the spreading time is 7-8h, and it is turned every 0.5 hours;

[0033] (3) Withering: spread the fresh leaves obtained in step (2) in bamboo baskets, the thickness of the spread leaves is 2.5-3cm, turn it every 1-1.5 hours, and wither, the green leaves turn into yellow-green leaves and emit green aroma. ;

[0034] (4) Fermentation: Put all the raw materials of the withered leaves obtained in step (3) together in a bamboo basket, the thickness of the spread leaves is 40 ...

Embodiment 3

[0040] A processing technology for tea, comprising the following steps:

[0041] (1) Picking: Picking time is 5-7 days before Qingming, choose to pick after 10 o'clock in the morning on a sunny day, when picking one bud and two leaves, remove impurities, and ensure that the fresh leaves are complete, fresh, well-proportioned and clean ;

[0042] (2) Spreading: spread the fresh leaves in a cool, dry and ventilated place to dissipate heat, the spreading thickness is 3.5-4.5cm, the spreading temperature is 23°C, the spreading time is 7-8h, and it is turned every 0.5 hours;

[0043] (3) Withering: spread the fresh leaves obtained in step (2) in bamboo baskets, the thickness of the spread leaves is 2.5-3cm, turn it every 1-1.5 hours, and wither, the green leaves turn into yellow-green leaves and emit green fragrance. ;

[0044] (4) Fermentation: Put all the raw materials of withered leaves obtained in step (3) together and put them in a bamboo basket with a leaf thickness of 35 c...

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PUM

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Abstract

The invention discloses a tea processing technology. The tea processing technology comprises the following steps of (1) picking; (2) spreading; (3) withering; (4) fermenting; (5) water removing; (6) rolling; (7) refermenting; and (8) roasting. The processed tea has the characteristics of the fresh flavor of green tea, fresh sweetness of oolong tea and savory and mellowness of yellow tea, and the tea can satisfy different taste requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a tea processing technique. Background technique [0002] Tea is a traditional beverage raw material with a broad mass base. Tea leaves are processed from the tender buds of the fresh tea trees that are picked raw. After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. Therefore, tea has a wide range of effects, such as clearing the head, refreshing the mind, relieving polydipsia, urinating, eliminating food accumulation, and detoxifying. It is used for wind-heat attack, dizziness, dizziness, excessive thirst due to summer heat, or excessive drinking, excessive sleep, mental fatigue, short urine, or edema, oliguria, greasy food accumul...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 王涵王家道
Owner 安顺市平坝区高山云雾茶有限公司
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