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Processing method of shaddock flower pan-fired green tea

A processing method and technology of green tea, applied in tea processing before extraction, etc., can solve problems such as processing methods that have not yet appeared and difficulty in production and processing

Inactive Publication Date: 2020-10-30
梅州市农林科学院茶叶研究所梅州市农林科学院嘉应茶研究所梅州市茶产业研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production and processing of grapefruit flower tea is very difficult. Grapefruit flower is usually used as a "prime" before scenting jasmine tea, and there is no better processing method for making pomelo flower fried green tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method for pomelo flower fried green tea, comprising the following steps in turn:

[0031] a) Picking: picking tea leaves with one bud and two leaves to ensure fresh leaves with high freshness, uniform tenderness and no impurities;

[0032] b) Spreading green: greening in withering tank or natural greening, the thickness of the withering tank is 5cm, the spreading time is 4 hours, and the cold wind is blown properly, the thickness of natural greening is 2cm, the spreading time is 6 hours, and it is spread until the fresh leaves wither Soft, dark green in color, delicate fragrance (floral fragrance) revealed, 70% water content is moderate;

[0033] c) Finishing: Finishing temperature is 260°C, the amount of leaves is 5kg, and the finishing time is 5 minutes. It is finished until the fragrance of flowers (fragrance) is revealed. Finally, put it in the pot and let it cool in time;

[0034] d) Kneading: Kneading time is 30 minutes, pressurize gradually accord...

Embodiment 2

[0049] A processing method for pomelo flower fried green tea, comprising the following steps in turn:

[0050] a) Picking: picking tea leaves with one bud and two leaves to ensure fresh leaves with high freshness, uniform tenderness and no impurities;

[0051] b) Spreading green: greening in withering tank or natural greening, the thickness of the withering tank is 10cm, the spreading time is 8 hours, and the cold wind is blown properly, the thickness of the natural greening is 2cm, the spreading time is 9 hours, and the spreading is until the fresh leaves are soft , The color is dark green, the fragrance (floral fragrance) is revealed, and the water content is 70% as appropriate;

[0052] c) Finishing: Finishing temperature is 280°C, the amount of leaves is 8.5kg, and the finishing time is 6 minutes, until the fragrance of flowers (fragrance) is revealed, the color is dark green, soft to hold, slightly prickly to the touch, and the young stems are broken and continuous. Afte...

Embodiment 3

[0068] A processing method for pomelo flower fried green tea, comprising the following steps in turn:

[0069] a) Picking: picking tea leaves with one bud and two leaves to ensure fresh leaves with high freshness, uniform tenderness and no impurities;

[0070] b) Spreading green: greening in withering tank or natural greening, the thickness of the withering tank is 15cm, the spreading time is 12 hours, and the cold wind is blown properly, the thickness of the natural greening is 2cm, the spreading time is 12 hours, and it is spread until the fresh leaves are soft , The color is dark green, the fragrance (floral fragrance) is revealed, and the water content is 70% as appropriate;

[0071] c) Finishing: Finishing temperature is 300°C, the amount of leaves is 12kg, and the finishing time is 8 minutes. It is finished until the fragrance of flowers (fragrance) is revealed, the color is dark green, soft to hold, slightly prickly to the touch, and the young stems are folded continuou...

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PUM

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Abstract

The invention relates to the field of tea processing, in particular to a processing method of haddock flower pan-fired green tea, comprising the following steps of: picking, tedding, enzyme deactivating, rolling, primary baking, secondary frying, secondary baking and aroma improving, fresh flower processing, camellia blending, flower ventilation and heat dissipation, scenting, flower lifting and drying, and final scenting. The processing method has the beneficial effects that the tea base is fried to be dry after being primarily baked, so that the bitterness of the tea can be reduced, the variety and content of aroma substances of the tea base are increased, the tea appearance is beautified, and packaging, storage and transportation are easy. The haddock flower pan-fired green tea preparedby the processing method is compact and uniform in appearance, strong and fragrant in fragrance and low in processing difficulty.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of pomelo flower fried green tea. Background technique [0002] Scented tea is a reprocessed tea made by making use of the smell-absorbing characteristics of tea leaves by combining scented flowers (such as jasmine, roses, etc.) with new teas (usually green tea, black tea and oolong tea). [0003] The most important link for tea to absorb the fragrance of flowers is scenting. Utilizing the two characteristics of tea leaves for absorbing fragrance and fresh flowers for exhaling fragrance, after a series of technological processes such as mixing tea base and fresh flowers, scenting flowers, passing flowers, blooming, and drying, it becomes scented tea. After this process is completed, it is called a scenting, or It is called single-scented scented tea; the aroma of tea leaves can be accumulated, and the flowers are scented in stages, commonly known as multi-scente...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 赖榕辉黄海英黄秀鑫刘容飞肖丽红
Owner 梅州市农林科学院茶叶研究所梅州市农林科学院嘉应茶研究所梅州市茶产业研究院
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