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Tea leaf blending method

A technology for tea and green tea, applied in the field of tea blending, can solve the problem that the effect of strengthening the stomach and digesting food is slightly poor.

Pending Publication Date: 2020-10-23
长阳初心茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with black tea, green tea retains more original ingredients. Tea polyphenols can play a good role in delaying aging. At the same time, the tea soup of green tea is more fragrant, but its effect of invigorating the stomach and eliminating food is slightly worse. Some tea drinkers want to Want black tea to strengthen the stomach and eliminate food, and also like to taste the fragrance of green tea, so there is an urgent need for a kind of tea that can meet the needs of such tea drinkers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The Tunxi green tea with one bud and two leaves stretched is selected for picking, and the green tea that has been picked is placed in a greening machine for greening treatment. The greening temperature is 130 °C, and the greening time is 15 minutes. Then select one bud and two leaves with stretched and complete pear leaves for picking, and place the picked pear leaves in a green-fixing machine for green-fixing treatment. Leaf veins, 3-5 perforations per leaf thorn, and then mix the tea leaves and pear leaves according to the mass ratio of 1:0.1, the mixed tea leaves are lightly kneaded for 0.5h, and then re-kneaded for 0.5h, and the kneading is completed. Dry for 10 minutes to obtain the rolled tea leaves, and then dry the rolled tea leaves at 120 ° C for 15 minutes, and the moisture content of the tea leaves is 17%. The tea leaves are spread out to the temperature of 50 ° C, and shaped, and the shaping is completed, The tea leaves are placed in a dryer, and dried at 1...

Embodiment 2

[0027] The Tunxi green tea with one bud and two leaves stretched is selected for picking, and the green tea that has been picked is placed in a greening machine for greening treatment. The greening temperature is 130 °C, and the greening time is 15 minutes. Then select one bud and two leaves with stretched and complete pear leaves for picking, and place the picked pear leaves in a green-fixing machine for green-fixing treatment. Leaf veins, 3-5 perforations per leaf thorn, and then mix the tea leaves and pear leaves according to the mass ratio of 1:0.1, the mixed tea leaves are lightly kneaded for 0.5h, and then re-kneaded for 0.5h, and the kneading is completed. Dry for 10min to obtain 2.5kg of tea leaves after rolling, weigh 15g of xanthan gum, 5g of jujube extract and 80g of water, mix and heat up to 80°C, stir for 10min, and cool to 20°C to obtain an adhesive, which is sprayed evenly 12.5g of adhesive is placed on the surface of the tea leaves after rolling, and the tea le...

Embodiment 3

[0029] The Wuyuan Xianzhi green tea with one bud and three leaves stretched is selected for picking, and the green tea that has been picked is placed in a greening machine for greening treatment. The greening temperature is 150°C and the greening time is 25min. Then pick a pear leaf with three buds and three leaves stretched and complete for picking, and place the picked pear leaves in a greening machine for greening treatment. The greening temperature is 180°C, and the greening time is 15 minutes. Leaf veins, 3-5 perforations per leaf thorn, then mix the tea leaves and pear leaves according to the mass ratio of 1:0.25, the mixed tea leaves are lightly kneaded for 1 hour, and then re-kneaded for 1 hour. , obtain 2kg of tea leaves after rolling, weigh 20g of xanthan gum, 18g of jujube extract and 62g of water, heat up to 70°C after mixing, stir for 20min, cool to 30°C to obtain an adhesive, evenly spray 40g of adhesive The agent is placed on the surface of the tea leaves after ...

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PUM

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Abstract

The invention provides a tea leaf blending method. The tea leaf blending method comprises the following steps: carrying out de-enzyme on green tea and pear leaves, performing mixing, rolling and drying on the de-enzyme tea leaves and the pear leaves to obtain blended tea leaves, and spraying an adhesive containing xanthan gum and a jujube extract before drying to obtain the de-enzyme tea leaves. According to the tea blending method, effective components in pear leaves and green tea can be reserved, the stomach invigorating and digestion promoting effects are improved, the tea blended through the tea blending method has the good stomach invigorating and digestion promoting effect, and meanwhile, the special fragrance of the green tea is reserved, and the tea blending method has bright application prospects.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea blending method. Background technique [0002] As one of the non-alcoholic beverages, tea has a wide audience and fans, among which black tea and green tea are the most popular. Black tea is fermented tea. After fermentation, the chemical composition of tea has undergone great changes. The phenol is greatly reduced, and theaflavin, thearubigin and other components are produced, so the aroma is more intense, and it has a good function of strengthening the stomach and digesting food. Compared with black tea, green tea retains more original ingredients. Tea polyphenols can play a good role in delaying aging. At the same time, the tea soup of green tea is more fragrant, but its effect of strengthening the stomach and digestion is slightly worse. In order to strengthen the stomach and digestion of black tea, and like to taste the fragrance of green tea, there is an urgent need for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 陈军平
Owner 长阳初心茶叶有限公司
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