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Processing method of Huangkui tea

A processing method, the technology of Huangkui tea, applied in the field of tea, can solve the problem that Huangkui tea does not give full play to its nutritional value, and achieve the effects of facilitating human body absorption, accelerating withering, and improving fragrance

Pending Publication Date: 2021-02-02
安徽宏云制茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huangkui tea has "tender yellow lotus fragrance of dry tea, mellow apricot yellow tea soup, and golden and rich leaf bottom". It is rich in amino acids and lutein, which integrates color, aroma, taste, shape and nutrition. As we all know, amino acids and lutein can prolong life Therefore, Huangkui tea is a rare and rare tea, but the current processing method of Huangkui tea does not give full play to its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for processing Huangkui tea, the method steps comprising:

[0023] (1) Picking and selection of fresh leaves

[0024] When the first bud and one leaf of Huangkui tea are first developed, the fresh leaves of single buds are picked, and the fresh leaves of Huangkui after picking are selected to remove internal diseased yellow leaves and old leaves;

[0025] (2) Tan Qing

[0026] Spread the fresh leaves of Huangkui tea with a thickness of 1cm on the bamboo sieve in a cool and ventilated place indoors for 3 hours, and turn it every 1 hour;

[0027] (3) Finishing and kneading

[0028] Put the fresh green leaves of Huangkui tea into the frying pan and mix them evenly, control the temperature of the pot in stages, and at the same time turn, raise, sprinkle, knead, and fish for greening and kneading until the green color fades and darkens, and the water content of the tea leaves decreases at 25%;

[0029] (4) fermentation

[0030] Put the finished tea leaves in a ...

Embodiment 2

[0034] A method for processing Huangkui tea, the method steps comprising:

[0035] (1) Picking and selection of fresh leaves

[0036] When the first bud and one leaf of Huangkui tea are first developed, the fresh leaves of single buds are picked, and the fresh leaves of Huangkui after picking are selected to remove internal diseased yellow leaves and old leaves;

[0037] (2) Tan Qing

[0038] Spread the fresh leaves of Huangkui tea with a thickness of 2 cm on the bamboo sieve in a cool and ventilated place indoors for 3 hours, and turn it every 0.5 hours. The ventilation in the green booth adopts the method of fan blowing to deal with the withered leaves, and the fan speed is controlled at 0.5m / s ;

[0039] (3) Finishing and kneading

[0040] Put the fresh green leaves of Huangkui tea into the frying pan and mix them evenly, and control the temperature of the pot step by step. The tea is kept at 120°C for 18 minutes. At the same time, turn, raise, sprinkle, knead, and scoo...

Embodiment 3

[0046] A method for processing Huangkui tea, the method steps comprising:

[0047] (1) Picking and selection of fresh leaves

[0048] When the first bud and one leaf of Huangkui tea are first developed, the fresh leaves of single buds are picked, and the fresh leaves of Huangkui after picking are selected to remove internal diseased yellow leaves and old leaves;

[0049] (2) Tan Qing

[0050] Spread the fresh leaves of Huangkui tea with a thickness of 3 cm on the bamboo sieve in a cool and ventilated place indoors for 5 hours, turn it over every 1 hour, and use the fan to blow the leaves to deal with the withered leaves, and the fan speed is controlled at 0.5m / s ;

[0051] (3) Finishing and kneading

[0052] Put the fresh green leaves of Huangkui tea into the frying pan and mix them evenly, and control the temperature of the pot step by step. Tea temperature at 130°C for 15 minutes, at the same time turning, raising, sprinkling, kneading, scooping and kneading until the bl...

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PUM

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Abstract

The invention discloses a processing method of Huangkui (a tea variety produced in Anhui, China) tea. The processing method comprises the following steps of picking, selecting fresh leaves, uniform paving for naturally airing, deactivating enzymes, rolling, fermenting, baking and extracting fragrance. According to the method, lactobacillus-assisted fermentation is performed in the Huangkui processing process, so that on one hand, the aroma of the tea leaves can be effectively improved; and on the other hand, nutrient elements in the Huangkui tea can be promoted to be absorbed by the human body, so that the Huangkui tea is more popular with people.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for processing Huangkui tea. Background technique [0002] The original species of "Huang Kui" tea tree comes from the natural variation of the local tea tree population in Biqiao Town, Langxi County, Anhui Province. The original mother tree is preserved in Anhui Hongyun Tea Co., Ltd., Langxi County, Xuancheng City, Anhui Province. In 2008, the protective excavation and utilization of the original mother tree began. Huangkui tea has "tender yellow lotus fragrance of dry tea, mellow apricot yellow tea soup, and golden and rich leaf bottom". It is rich in amino acids and lutein, which integrates color, aroma, taste, shape and nutrition. As we all know, amino acids and lutein can prolong life Therefore, Huangkui tea is a rare and rare tea, but the current processing method of Huangkui tea does not give full play to its nutritional value. Contents of the invention [0003] A method fo...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10A23F3/12
CPCA23F3/06A23F3/10A23F3/12
Inventor 戴照云
Owner 安徽宏云制茶有限公司
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