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Hot-air drying and frying method for Huangkui tea processing

A technology for huangkui tea and fresh leaves of huangkui tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of slow speed, cumbersomeness, loss of nutrients in huangkui tea, etc., and achieve the effect of improving tea quality, increasing mellow taste, and improving color and luster.

Pending Publication Date: 2020-04-17
安徽黄魁茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the processing of Huangkui tea is not slow and too complicated, and it will also cause the loss of nutrients in Huangkui tea. Therefore, it is particularly important to develop a method for processing and roasting Huangkui tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present embodiment Huang Kui tea processing roasting method comprises the following steps:

[0025] (1) Picking and selection of fresh leaves;

[0026] (2) cleaning;

[0027] (3) Spread green, knead;

[0028] (4) finish;

[0029] (5) fermentation;

[0030] (6) Roasting and Titian;

[0031] Step (1) Picking and selection of fresh leaves: when the first bud and one leaf of Huangkui tea are first developed, select standard single-bud fresh leaves of the same size and length, and the picking method is to use single-bud picking by hand.

[0032] Step (2) cleaning: soak the picked Huangkui tea in clear water for 20 minutes, and filter through a filter until the Huangkui tea no longer drips, and the temperature of the clear water is 25°C.

[0033] Step (3) Spreading the green leaves is to spread the washed fresh leaves of Huangkui tea with a thickness of 2 cm on a bamboo sieve in a cool and ventilated place indoors for 3 hours, turn it once an hour, and then put it in...

Embodiment 2

[0038] The present embodiment Huang Kui tea processing roasting method comprises the following steps:

[0039] (1) Picking and selection of fresh leaves;

[0040] (2) cleaning;

[0041] (3) Spread green, knead;

[0042] (4) finish;

[0043] (5) fermentation;

[0044] (6) Roasting and Titian;

[0045] Step (1) Picking and selection of fresh leaves: when the first bud and one leaf of Huangkui tea are first developed, select standard single-bud fresh leaves of the same size and length, and the picking method is to use single-bud picking by hand.

[0046] Step (2) cleaning: soak the picked Huangkui tea in clear water for 30 minutes, and filter through a filter until the Huangkui tea no longer drips, and the temperature of the clear water is 30°C.

[0047] Step (3) Spreading green leaves is spreading the washed fresh leaves of Huangkui tea with a thickness of 5 cm on a bamboo sieve in a cool and ventilated place indoors for 5 hours, turning once per hour, and then putting them...

Embodiment 3

[0052] The present embodiment Huang Kui tea processing roasting method comprises the following steps:

[0053] (1) Picking and selection of fresh leaves;

[0054] (2) cleaning;

[0055] (3) Spread green, knead;

[0056] (4) finish;

[0057] (5) fermentation;

[0058] (6) Roasting and Titian;

[0059] Step (1) Picking and selection of fresh leaves: when the first bud and one leaf of Huangkui tea are first developed, select standard single-bud fresh leaves of the same size and length, and the picking method is to use single-bud picking by hand.

[0060] Step (2) cleaning is: soak the picked Huangkui tea in clear water for 25 minutes, and filter through a filter until the Huangkui tea no longer drips, and the temperature of the clear water is 28°C.

[0061] Step (3) Spread the fresh green leaves of Huangkui tea with a thickness of 3.5cm on the bamboo sieve in a cool and ventilated place indoors for 4 hours, turn it every hour, and then put it into the kneading machine withou...

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Abstract

The invention, which relates to the technical field of tea processing, provides a hot-air drying and frying method for Huangkui tea processing. The method comprises steps of picking, fresh leaf selection, cleaning, cleaned tea leaf spreading, rolling, fixation, fermentation, hot-air drying and aroma enhancement. With the provided method, the juice yield of the Huangkui tea is increased, the fragrance of Huangkui tea leaves can be increased and enriched, the color and luster of Huangkui tea in the making process can be improved, the calcium, amino acids, tea polysaccharides, xanthophyll, flavonoids and other components beneficial to body health in the Huangkui tea can be increased, and the quality of the tea can be improved. The obtained Huangkui tea soup is bright and in color of apricot yellow, long in fragrance, fresh and refreshing in taste, mellow, sweet after taste and slightly sweet.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for processing, roasting and roasting Huangkui tea. Background technique [0002] Huangkui is a natural variant variety of local tea tree populations. It is a new variety of tea tree with special yellowing that has been artificially domesticated and selected with excellent comprehensive traits. Huangkui is a photosensitive tea tree variety that mainly grows in southern Anhui, southern Jiangsu, and western Zhejiang. In mountainous and hilly areas, the soil is red-yellow soil with deep soil layers, high organic matter content, and soil pH of 4.5-6.5. Due to the special variety of Huangkui tea, in order to ensure the unique aroma and taste of Huangkui tea during processing, and to improve For the yield of Huangkui tea, the treatment of fresh leaves of Huangkui tea is different from ordinary tea leaves. It is necessary to increase the processing speed of Huangkui tea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 戴世权
Owner 安徽黄魁茶业有限公司
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