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Production technology of tea leaves

A production process and tea technology, applied in the field of tea production technology, can solve the problems of low output rate of high-quality tea, reduced tea quality, imperfect process, etc. and quality effects

Inactive Publication Date: 2019-08-23
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of tea depends on the quality of fresh leaves and different processing technical measures. In the existing tea production, the output rate of high-quality tea is low and the process is not perfect, thus reducing the quality of tea

Method used

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  • Production technology of tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production process for tea, comprising the following steps:

[0024] S1. Picking: picking fresh leaves with one bud and two leaves or one bud and three leaves as raw materials;

[0025] S2. Preliminary selection: Use a sieve to screen out the original leaves of uniform size, and remove tea branches and leaves with defective appearance;

[0026] S3. Spreading: spread the fresh leaves on the preset wooden hopper, and spread them naturally for 3 hours at room temperature;

[0027] S4, combined withering: after using sunlight for 2 hours, place it indoors and naturally wither for 3 hours;

[0028] S5, shaking the green: the tea leaves in the step S4 are placed in the green shaking machine to shake the green, and the time is about 30 minutes;

[0029] S6, stir-frying: stir-fry the tealeaves after shaking in step S5 with charcoal fire, control the moisture content of the leaves of the tealeaves at about 40%;

[0030] S7, kneading: the tea leaves in step S6 are sent into ...

Embodiment 2

[0039] A production process for tea, comprising the following steps:

[0040] S1. Picking: picking fresh leaves with one bud and two leaves or one bud and three leaves as raw materials;

[0041] S2. Preliminary selection: Use a sieve to screen out the original leaves of uniform size, and remove tea branches and leaves with defective appearance;

[0042] S3. Spreading: spread the fresh leaves on the preset wooden hopper, and spread them naturally for 4 hours at room temperature;

[0043] S4, combined withering: after using sunlight for 2.5 hours, place it indoors and naturally wither for 4 hours;

[0044] S5, shaking the green: the tea leaves in the step S4 are placed in the green shaking machine to shake the green, and the time is 35 minutes;

[0045] S6, stir-frying: stir-fry the tealeaves after shaking in step S5 with charcoal fire, and control the moisture content of the leaves of the tealeaves at about 45%;

[0046] S7, kneading: the tea leaves in step S6 are sent into ...

Embodiment 3

[0055] A production process for tea, comprising the following steps:

[0056] S1. Picking: picking fresh leaves with one bud and two leaves or one bud and three leaves as raw materials;

[0057] S2. Preliminary selection: Use a sieve to screen out the original leaves of uniform size, and remove tea branches and leaves with defective appearance;

[0058] S3. Spreading: spread the fresh leaves on the preset wooden hopper, and spread them naturally for 5 hours at room temperature;

[0059] S4, combined withering: after using sunlight for 3 hours, place it indoors and naturally wither for 5 hours;

[0060] S5, shaking the green: the tea leaves in the step S4 are placed in the green shaking machine to shake the green, and the time is 40 minutes;

[0061] S6, stir-frying: stir-fry the tealeaves after shaking in step S5 with charcoal fire, and control the moisture content of the leaves of the tealeaves at about 50%;

[0062] S7, kneading: the tea leaves in step S6 are sent into th...

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Abstract

The invention discloses a production technology of tea leaves. The production technology comprises the steps of picking, primary selection, spreading and drying in the sun, composite withering, rocking of the green tea leaves, stir fixation, rolling, dedusting and sterilization, rotary drying and packaging and bagging; through the modes of composite withering and rotary drying, the tea leaves makecontact with air comprehensively in the tea leaf withering process, the phenomena of accumulation and pile fermentation do not occur, after more uniform withering, the tea leaves are processed to form the finished product, and therefore the produced product meets the flat, even and straight requirements of the appearance of the tea leaves; the color, fragrance and taste of the produced tea leavesare balanced, the appearance and quality of the tea leaves are improved, the utilization rate of the tea leaves is increased, and the produced finished product tea is good in quality, attractive in appearance, mellow in fragrance, even in appearance and high in content of amino acid and an aqueous extract; after brewing of the tea leaves, the tea liquid color is light, the tea liquid has a rich fragrance, is sweet, has a moisturizing effect and promotes the secretion of saliva, and compared with a traditional product, the quality of the tea leaves is better.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of tea. Background technique [0002] During the processing of tea leaves, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Black tea is a fully fermented tea, which is made from suitable new tea tree leaves as raw materials and refined through a series of processes such as withering, rolling, fermenting, and drying. Withering is an important process in the initial production of black tea, which is called "black tea" when it is initially produced. Black tea is named for its red tea ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 韦持章覃潇敏韦锦坚李金婷廖春文陈远权农玉琴骆妍妃
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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