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Manufacture method for floral tea

A production method and flower-flavored technology, which is applied in the field of flower-flavored tea production and can solve problems such as singleness

Pending Publication Date: 2020-02-07
广东鸿雁茶业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the above-mentioned defects of the prior art, an embodiment of the present invention provides a method for making flower-flavored teas, by selecting fresh leaves of the tea tree variety Hongyan No. 12 after picking as raw materials, this variety has strong floral fragrance and rich nutrients According to the characteristics of green tea, white tea, yellow tea, oolong tea, black tea and oolong black tea, teas with rich floral fragrance of Hongyan No. It is fully manifested in the major teas, which is conducive to the development of a single tea tree variety to make different teas that retain its characteristics and enrich its products, which improves the shortcomings of existing tea tree varieties and products and the processing technology of other teas that retain the characteristics of the variety. technical problem

Method used

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Examples

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Effect test

Embodiment 1

[0128] The invention provides a method for preparing flower-flavored teas, including green tea, white tea, yellow tea, oolong tea, black tea and oolong black tea.

[0129] The preparation method of floral-flavored green tea is:

[0130] (a) Pick and choose the tea tree of No. 12 Hongyan variety, and the picking standard is fresh leaves with one bud and two leaves;

[0131] (b) Drying: put the picked fresh leaves under the sun for drying. The temperature of the sun should not be too high when drying. The optimum temperature for sunlight is 25°C. The tea greens picked in the afternoon are sun-dried after 15 o'clock to before the sun goes down. The thickness of the tea greens is 0.5cm, and the drying time of each batch of tea leaves is about 15 minutes. When the fragrance is released and the tea leaves are slightly wilted, it means that the greening is completed. The fresh leaves that have been dried must be pulled back to the tea factory immediately to be evenly spread and spre...

Embodiment 2

[0138] The invention provides a method for preparing flower-flavored teas, including green tea, white tea, yellow tea, oolong tea, black tea and oolong black tea.

[0139] The preparation method of flower-flavored white tea is as follows:

[0140] (a) Picking: Select the tea tree of Hongyan No. 12 variety, and the picking standard is fresh leaves with one bud and one leaf, and one bud and two leaves;

[0141] (b) Drying: put the picked fresh leaves under the sun for drying. The temperature of the sun should not be too high when drying. The optimum temperature for sunlight is 25°C. The tea greens picked in the afternoon are sun-dried after 15 o'clock to before the sun goes down. The thickness of the tea greens is 0.5cm, and the drying time of each batch of tea leaves is about 15 minutes. Exudes a delicate fragrance, and the tea leaves are in a slightly wilted state, which means that the drying is complete. The fresh leaves that have been sun-dried must be immediately pulled bac...

Embodiment 3

[0146] The invention provides a method for preparing flower-flavored teas, including green tea, white tea, yellow tea, oolong tea, black tea and oolong black tea.

[0147] The preparation method of floral-flavored yellow tea is as follows:

[0148] (a) Picking: select the tea tree of Hongyan No. 12 variety, and the picking standard is fresh leaves with one bud and two leaves;

[0149] (b) sun-drying: the picked fresh leaves are placed under the sun for sun-drying treatment.

[0150] The temperature should not be too high. The most suitable temperature for sunlight is 25°C. Generally, the green tea picked in the morning is sun-dried between 8:00 and the green tea picked in the afternoon is sun-dried after 15:00 until the sun sets. The thickness of drying green leaves is 0.5cm, and the drying time of each batch of tea leaves is about 15 minutes. When the green grass gas subsides and emits a delicate fragrance, and the tea leaves are slightly wilted, the drying is completed. The...

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Abstract

The invention discloses a manufacture method for a floral tea, and peculiarly relates to the technical field of processing of teas, including green tea, white tea, yellow tea, oolong, black tea and oolong black tea. The specific manufacture method for the floral tea comprises the step of picking up Hongyan NO.12 variety tea trees for preparation. The fresh leaves, which are picked up, of the Hongyan NO.12 variety tea trees are selected as raw materials, and the variety has the characteristics of thick flower fragrance and rich nutrition substances. According to the processing technologies of the green tea, the white tea, the yellow tea, the oolong, the black tea and the oolong black tea, the tea with the characteristic of the thick flower fragrance of the Hongyan NO.12 tea tree varieties can be processed and manufactured, the own nectar fragrance characteristic of the Hongyan NO.12 tea tree varieties are fully embodied on each bit tea variety so as to be favorable for developing a single tea tree variety, and manufacturing different tea varieties which keep the characteristics of the Hongyan NO.12 variety tea tree and enrich the product of the Hongyan NO.12 variety tea tree, a defect that an existing tea tree variety product is single is eliminated, and the technical problems of other processing technologies for manufacturing teas which keep variety characteristics can be solved.

Description

technical field [0001] The invention relates to the technical field of tea processing, and more specifically, the invention relates to a method for making flower-flavored teas. Background technique [0002] The Hongyan No. 12 tea tree variety was bred by the Tea Research Institute of the Guangdong Academy of Agricultural Sciences from 1990 to 2003 from the natural hybrid offspring of Tieguanyin by single plant breeding. It is widely distributed in Yingde, Lianping, Kaiping, Zhanjiang and other places in Guangdong, and Guangxi There are a small number of introduced species in provinces such as Hunan, Fujian and other provinces. This variety has dark green leaves, slender bud heads, strong cold resistance, drought resistance and insect resistance. If the process can be controlled correctly, all kinds of teas produced will have the characteristics of high and long-lasting floral fragrance, strong and smooth taste, which can greatly highlight the characteristics of the variety, ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 赵崇真陈海强胡海涛黄安顺操君喜
Owner 广东鸿雁茶业有限公司
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