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Processing method of summer and autumn tea without bitter taste

A processing method and a technology of bitterness and astringency are applied in the processing field of summer and autumn tea to eliminate bitterness and astringency. The effect of burnt smoke

Inactive Publication Date: 2019-06-04
SICHUAN FULI TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to solve the above-mentioned problems existing in the prior art, and provide a processing method for eliminating the bitterness and astringency of summer and autumn tea. The rope is tightly knotted, the pekoe is exposed, the color is emerald green, the bottom of the leaf is yellow-green and energetic, the aroma is rich and long-lasting, and the taste is mellow

Method used

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Embodiment Construction

[0013] In order to make the characteristics and advantages of the present invention clearer, the following description will be made in conjunction with specific embodiments.

[0014] A processing method for eliminating bitterness and astringency of summer and autumn tea, comprising the following steps:

[0015] (1) Withering: Place the fresh leaves in the withering room, and control the withering parameters according to the raw material tenderness, fresh leaf water content, relative humidity of the air, temperature and other conditions through the ground communication air duct ventilation plate technology equipment, so that the fresh leaves lose moisture 30%, kill green and break raw flavor;

[0016] (2) High-temperature steam de-enzyming: through the integration of de-enzyming technologies such as upper leaf device, de-greening device, dehydration device, cooling device, steam and hot air mixing, etc., determine the steam and hot air flow rate of steaming, steaming, steaming,...

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Abstract

The invention provides a processing method of summer and autumn tea without bitter taste. The processing method comprises the following steps of (1) performing withering; (2) performing fixation withhigh-temperature steam; (3) performing rolling; (4) performing drying; and (5) performing screening and color selection. The technology solves the problems that green tea is high in scorched flavor and the summer and autumn tea is rich in bitter taste, so that the green tea is tight in strips, obvious in white hair, emerald green in color, green in tea soup, yellowish green and energetic in leaf base, rich and durable in fragrance, and sweet and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a processing method for eliminating bitterness and astringency of summer and autumn tea. Background technique [0002] Tea is the national drink of the Chinese nation, and because green tea is said to have health effects such as refreshing, lowering blood fat, losing weight, reducing swelling, anti-fatigue, and preventing cancer, it is more and more loved and favored by consumers at home and abroad; Beverage experts predict that tea will gradually dominate the beverage market and has great market potential. In particular, healthy and high-quality tea with intensive processing as the core technology is the development direction of the world's tea industry and represents the inevitable trend of the world's future tea development. In the existing technology, there are technical bottlenecks such as low production rate of green tea, heavy smoke and burnt taste, uneven col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
Inventor 曾才勇
Owner SICHUAN FULI TEA
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