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Quick ageing processing method for Liubao tea

A processing method and technology of Liupao tea, applied in the field of rapid aging processing of Liupao tea, can solve the problems of long production cycle, unclear process technical indicators, restricting the standardized production of Liupao tea and maximizing industrial benefits, etc. To achieve the effect of short aging time, uniform quality effect, high temperature and humidity control rate

Inactive Publication Date: 2019-01-18
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current production practice, due to the unclear process and technical indicators of the "aging" process, it is mostly judged by experience, and Liubao tea that can produce "old fragrance" taste often needs to go through several years of storage "aging" before it can be used. Realization, the long production cycle has greatly restricted the standardized production of Liubao tea and the maximization of industrial benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A rapid aging processing method for Liubao tea, comprising the following steps:

[0029] (1) Put the Liubao tea that has been dried in the sun to a water content of 6% by weight on the tea shelf in the aging room. The height of each layer of tea leaves is 35cm and the width is 120cm;

[0030] (2) Spray mountain spring water on Liubao tea to increase the water content of Liubao tea to 20%, turn on the humidifier and air conditioner in the aging room to control the air humidity at 93%-97%, and the room temperature at 17-18 ℃;

[0031] (3) After 24 hours, adjust the temperature control device to control the room temperature at 22-25°C, and turn on the dehumidifier to control the air humidity at 63%-67%;

[0032] (4) According to the volume ratio of hawthorn wine and mountain spring water as 1:30, dilute hawthorn wine with mountain spring water to obtain light hawthorn wine;

[0033] (5) When the water content of Liubao tea drops to 8%, spray light hawthorn wine on Liubao...

Embodiment 2

[0044] A rapid aging processing method for Liubao tea, comprising the following steps:

[0045] (1) Put the Liubao tea that has been dried in the sun to a water content of 8% by weight on the tea shelf in the aging room. The height of each layer of tea leaves is 30cm and the width is 100cm;

[0046] (2) Spray mountain spring water on Liubao tea to increase the weight water content of Liubao tea to 21%, turn on the humidifier and air conditioner in the aging room to control the air humidity at 93%-97%, and the room temperature at 17-18 ℃;

[0047] (3) After 24 hours, adjust the temperature control device to control the room temperature at 22-25°C, and turn on the dehumidifier to control the air humidity at 63%-67%;

[0048] (4) According to the volume ratio of hawthorn wine and mountain spring water as 1:20, dilute hawthorn wine with mountain spring water to obtain light hawthorn wine;

[0049] (5) When the water content of Liubao tea drops to 9%, spray light hawthorn wine on...

Embodiment 3

[0060] A rapid aging processing method for Liubao tea, comprising the following steps:

[0061] (1) Put the Liubao tea that has been dried in the sun to a water content of 10% by weight on the tea shelf in the aging room. The height of each layer of tea leaves is 25cm and the width is 80cm;

[0062] (2) Spray mountain spring water on Liubao tea to increase the weight water content of Liubao tea to 22%, turn on the humidifier and air conditioner in the aging room to control the air humidity at 93%-97%, and the room temperature at 17-18 ℃;

[0063] (3) After 24 hours, adjust the temperature control device to control the room temperature at 22-25°C, and turn on the dehumidifier to control the air humidity at 63%-67%;

[0064] (4) According to the volume ratio of hawthorn wine and mountain spring water as 1:10, dilute hawthorn wine with mountain spring water to obtain light hawthorn wine;

[0065] (5) When the water content of Liubao tea drops to 10%, spray light hawthorn wine o...

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Abstract

The invention discloses a quick ageing processing method for Liubao tea. The quick ageing processing method comprises the following steps: performing wet-hot alternative conversion on sun-cured Liubaotea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light hawthorn wine twice; adopting a low temperature steaming and pressing technologyfor pressing and molding; sealing and storing aged Liubao tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Liubao tea is in black brown and glossy color, has a strong red bright color of tea soup, has a mellow and cool taste, tastes slightly sweet and smooth, has a mellow and pure fragrance and has the fragrance of betel nut.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a rapid aging processing method of Liubao tea. Background technique [0002] Liubao tea belongs to the dark tea category. Within the administrative jurisdiction of Wuzhou City, select Cangwu County group species, Guangxi large and medium-leaf species and the varieties and strains of tea trees separated and selected ( Camelliasinensis (L.) O. Kuntze ) fresh leaves as raw materials, processed according to a specific process, dark tea with unique quality characteristics. The quality that distinguishes Liubao tea from other teas is that aged Liubao tea not only has "golden flowers", but also has a unique betel nut fragrance. [0003] The color of Liubao tea is dark brown and smooth, the soup color is thick and bright, the taste is mellow and refreshing, slightly sweet and smooth, the aroma is mellow and old, with the aroma of betel nut, the bottom of the leaf is reddish brow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/51Y02A40/90Y02A40/924
Inventor 谢宏华谢大高谢宏山覃心怡
Owner 横县南方茶厂
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