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Orchid odor type ancient tea tree green tea and preparation method thereof

A technology of tea tree and flavor type, applied in the field of orchid-flavored ancient tea tree green tea and its preparation

Active Publication Date: 2019-01-15
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these studies focus on the use of oolong tea varieties, combined with oolong tea sun-drying and green-shaking techniques to process flower-flavored green tea [References 4-7], and there is no report on processing orchid-flavored ancient tea tree green tea with ancient tea trees as raw materials

Method used

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  • Orchid odor type ancient tea tree green tea and preparation method thereof
  • Orchid odor type ancient tea tree green tea and preparation method thereof
  • Orchid odor type ancient tea tree green tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of an orchid-flavored ancient tea tree green tea, comprising the steps of:

[0053] 1) Harvesting of fresh leaves: In late April, fresh leaves of ancient tea trees in the Jiuwanshan area of ​​Liuzhou City were selected. Picking standards: fresh leaves with one bud and two leaves without pests and diseases, with hairy buds and leaves, dark green leaf color, and luster.

[0054] 2) Dry green at constant temperature: pluck the above-mentioned fresh leaves in the morning on a sunny day, thinly spread the picked fresh leaves on the green rack, place them in a constant temperature air-conditioned room with a ventilation fan and dry green, the thickness of the spread leaves is 5cm, and the temperature of the air-conditioned room The temperature is controlled at 20°C, the humidity is controlled at 75%, and the greening time is 180 minutes. During this period, it is lightly turned twice, and the ventilation fan is turned on for 3 minutes at intervals of 30 mi...

Embodiment 2

[0071] A preparation method of an orchid-flavored ancient tea tree green tea, comprising the steps of:

[0072] 1) Harvesting of fresh leaves: In early May, fresh leaves of ancient tea trees in the Jiuwanshan area of ​​Liuzhou City were selected. Picking standards: fresh leaves with one bud and two leaves without pests and diseases, with hairy buds and leaves, dark green leaf color and luster.

[0073] 2) Dry green at constant temperature: pluck the above-mentioned fresh leaves in the morning on a sunny day, thinly spread the picked fresh leaves on a green rack, place them in a constant temperature air-conditioned room with a ventilation fan and dry green, the thickness of the spread leaves is 6cm, and the temperature of the air-conditioned room The temperature is controlled at 22°C, the humidity is controlled at 75%, and the greening time is 200 minutes. During this period, it is lightly turned twice, and the ventilation fan is turned on for 3 minutes at intervals of 30 minute...

Embodiment 3

[0091] A preparation method of an orchid-flavored ancient tea tree green tea, comprising the steps of:

[0092] 1) Harvesting of fresh leaves: In late May, select the fresh leaves of ancient tea trees in the Jiuwanshan area of ​​Liuzhou City. The picking standards are: no pests and diseases, with hairy buds and leaves, dark green leaves, and shiny fresh leaves with one bud and two leaves.

[0093] 2) Dry green at constant temperature: pluck the above-mentioned fresh leaves in the morning on a sunny day, thinly spread the picked fresh leaves on the green rack, place them in a constant temperature air-conditioned room with a ventilation fan and dry green, the thickness of the spread leaves is 8cm, and the temperature of the air-conditioned room Control at 23°C, humidity control at 80%, stand green time 240min, turn over lightly 2 times during this period, turn on the ventilating fan every 30min to ventilate for 3min, keep the temperature and dry green until the water content of f...

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Abstract

The invention relates to orchid odor type ancient tea tree green tea and a preparation method thereof. The preparation method comprises the steps of performing constant-temperature green leaf airing,performing sunlight sunning, performing green leaf airing for the second time, performing green leaf rocking, performing steam heat fixation, performing microwave tempering, performing rolling for thefirst time, performing baking for the first time, performing spreading for cooling for the first time, performing rolling for the second time, performing baking for the second time, performing spreading for cooling for the second time, and performing aroma increasing with full firing so that the orchid odor type ancient tea tree green tea is prepared. The prepared orchid odor type ancient tea tree green tea has high water extract content, high amino acid content and moderate tea polyphenols content, and the water extract content, the amino acid content and the tea polyphenols content are keysof forming unique quality flavor of the orchid odor type ancient tea tree green tea. The ancient tea tree green tea has excellent quality characteristics of being high and long in orchid odor, mellowand brisk in taste and green and bright in soup color.

Description

technical field [0001] The invention relates to the field of tea beverages, more specifically, to an orchid-flavored ancient tea tree green tea and a preparation method thereof. Background technique [0002] China is the motherland of tea, the first country in the world to discover and utilize tea, and it is also a big country in tea production and consumption. China has a large output and variety of tea. There are six major types of tea: green tea, black tea, dark tea, white tea, green tea and yellow tea, each with its own characteristics. Among them, green tea is the earliest tea in history. Because its ingredients are retained during processing, and it has special health effects such as anti-aging, anti-cancer, sterilization and anti-inflammation that other fermented teas cannot match, green tea has always been Both are widely favored by consumers and become the largest tea category in China. In recent years, with the continuous development of my country's tea industry,...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 陈涛林冉立群葛智文陈美丽王熙富郑丹琳廖寅平杨雪梅张征罗军武
Owner HUNAN AGRICULTURAL UNIV
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