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Method for producing small-leaved kuding tea

The invention relates to a technology of Xiaoye Kuding tea and a production method, which are applied in the field of tea processing, and can solve the problems that the leaves of Kuding tea are easily broken, the red stems are prone to appear in Xiaoye Kuding tea, and the bitterness of Xiaoye Kuding tea is reduced, so as to improve the smell. Taste, appearance, full-bodied effect

Pending Publication Date: 2020-01-03
YUQING GOUPITAN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the time of the process such as withering and rolling is longer in this method, which not only increases the production time, but also makes the produced lobular Kudingcha prone to red stalks, which affects the appearance.
[0005] Document CN201810829997.X provides a processing method for reducing the bitterness of lobular kudingcha, which includes the steps of picking fresh leaves, withering, blanching, primary baking, rolling, secondary baking, freezing, third baking, and cellaring, to reduce The bitter taste of small-leaf Kudingcha is reduced, but such a production method on the one hand tends to cause red stalks in the tea leaves;

Method used

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  • Method for producing small-leaved kuding tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0039] A kind of production method of lobular Kudingcha, described Kudingcha production method has the following steps to form:

[0040] (1) Picking: picking fresh buds or leaves of Kudingcha;

[0041] (2) Cleaning: soak for 5 minutes in medicinal solution A with 2 times the quality of tea leaves;

[0042] (3) Boil in boiling water: pour the Kuding tea leaves into boiling water containing 60% volume of immersion aid and boil for 3 minutes. soak in ice water for 5 minutes, and the ice water content is 6 times that of Kuding tea leaves;

[0043] (4) Drying at variable speeds: pick up the tea leaves and dry them at 5000r / min for 2 minutes, then at 3000r / min for 3 minutes, the water content of the tea leaves is 65%;

[0044] (5) Structuring: place the tea leaves on a baking machine at 50°C, hold the leaves with one hand or both hands, knead them clockwise for 8 minutes or place them in the slitting machine for 2nd slicing;

[0045] (6) Drying and aroma enhancement: firstly adjust...

Embodiment 2

[0060] A kind of production method of lobular Kudingcha, described Kudingcha production method has the following steps to form:

[0061] (1) Picking: picking fresh buds or leaves of Kudingcha;

[0062] (2) Cleaning: soak for 10 minutes in medicinal solution A with 5 times the quality of tea leaves;

[0063] (3) Boil in water: pour the Kuding tea leaves into boiling water containing 90% of the volume of the leaching aid and boil for 5 minutes. soak in ice water for 10 minutes, and the ice water content is 9 times that of Kuding tea leaves;

[0064] (4) Drying at variable speed: pick up the tea leaves and dry them at 7000r / min for 3 minutes, then at 4000r / min for 3 minutes, the water content of the tea leaves is 55%;

[0065] (5) Structuring: place the tea leaves on a baking machine at 80°C, hold the leaves with one or both hands, knead them clockwise for 15 minutes or place them in the slitting machine for a second slicing;

[0066] (6) Drying and aroma enhancement: firstly ...

Embodiment 3

[0081] A kind of production method of lobular Kudingcha, described Kudingcha production method has the following steps to form:

[0082] (1) Picking: picking fresh buds or leaves of Kudingcha;

[0083] (2) Cleaning: soak for 8 minutes in medicinal solution A with 4 times the quality of tea leaves;

[0084] (3) Boil in boiling water: pour Kuding tea leaves into boiling water containing 70% volume of leaching aid and boil for 4 minutes. Soak in ice water for 6 minutes, the content of ice water is 8 times that of Kuding tea;

[0085] (4) Drying at variable speed: pick up the tea leaves and dry them at 6500r / min for 2.5 minutes, then at 3500r / min for 2.5 minutes, the water content of the tea leaves is 58%;

[0086] (5) Shaping: place the tea leaves on a baking machine at 60°C, hold the leaves with one hand or both hands, knead them clockwise for 12 minutes or put them in the raking machine for a second raking;

[0087] (6) Drying and aroma enhancement: firstly, adjust the openi...

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Abstract

The invention belongs to the field of tea processing, and particularly relates to a method for producing small-leaved kuding tea. The method for producing the small-leaved kuding tea comprises the steps of picking, cleaning, boiling by boiling water, spin-drying at variable speed, shaping, drying and aroma enhancing, windowing and impurity removing and packaging. The bitter and astringent taste ofthe small-leaved kuding tea is removed, the fragrance is increased, and the smell and mouthfeeling of the small-leaved kuding tea are improved; and meanwhile, the small-leaved kuding tea has the characteristics of emerald green color and flat appearance, instruments required in the making process are simple, the operation is convenient, and the method for producing the small-leaved kuding tea issuitable for the production of the small-leaved kuding tea with all scales.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a production method of lobular kudingcha. Background technique [0002] Small-leaf Kudingcha is a traditional pure natural health drink in my country. Its source is the leaves of Ligustrum robustum (Roxb.) Blume, a plant of the genus Ligustrum in the Oleaceae family. It is mainly distributed in the southwest of China. Oleaceae Kudingcha is rich in a variety of flavonoids, terpenoids and other components, which have various functions such as lowering blood pressure, lowering blood sugar and lipids, anti-inflammatory and analgesic, improving immunity and protecting the liver. [0003] Yuqing is known as the "hometown of small-leaf Kudingcha in China". Different from other Kudingchas, the Kudingcha produced in Yuqing has the characteristics of complete shape and emerald green color. However, due to its heavy bitter taste, some consumers find it difficult to accept it. Limi...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 冯平王志贵
Owner YUQING GOUPITAN TEA IND CO LTD
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