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Making method of Huangshan Maofeng tea

A production method and Maofeng's technology, applied in the direction of tea processing before extraction, can solve the problems of weak taste, easy occurrence of scorched buds and leaves, and achieve the effects of good taste, solving technical obstacles, and improving quality and flavor.

Pending Publication Date: 2021-10-01
黄山光明茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making Huangshan Maofeng, which solves the problem that the existing Huangshan Maofeng production process is prone to scorched buds and leaves, and has a weak taste

Method used

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  • Making method of Huangshan Maofeng tea
  • Making method of Huangshan Maofeng tea
  • Making method of Huangshan Maofeng tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: the preparation method of the Huangshan Maofeng whose fresh leaves are one bud and one leaf comprises the following steps:

[0049] 1) Picking fresh leaves: Picking buds and leaves from the origin of Huangshan Maofeng;

[0050] 2) Spread green: put the buds and leaves into the green stand machine, set the spread thickness to 4-5 cm, blow cold air on the fresh leaves, the cold air volume is 25-30m 3 / minute, the stalling time is 1.5-2.5 hours;

[0051] 3) Finishing: Transport the green tea after spreading to the roller finishing machine for segmental electromagnetic finishing. The temperature of the first stage of finishing is 200-205°C, the time of finishing is 2.5-3 minutes, and the temperature of the second stage is 170-175°C. , the finishing time is 3-3.5 minutes, and the finishing temperature in the third stage is 120-125°C and the finishing time is 2-2.5 minutes;

[0052] 4) Kneading: kneading for the first time for 1.5 minutes, and shaking once ev...

Embodiment 2

[0060] Embodiment 2: the preparation method of the Huangshan Maofeng that fresh leaf is a bud two leaves, comprises the following steps:

[0061] 1) Picking fresh leaves: Picking buds and leaves from the origin of Huangshan Maofeng;

[0062] 2) Spread green: put the buds and leaves into the green spread machine, set the spread thickness to 5-7 cm, blow cold air on the fresh leaves, the cold air volume is 26-28m 3 / minute, the stalling time is 1.2-2.3 hours;

[0063] 3) Finishing: Transport the green tea after spreading to the drum fixing machine for segmental electromagnetic finishing, wherein the temperature of the first stage of finishing is 205-207°C, the time of finishing is 2-2.5 minutes, and the temperature of the second stage of finishing is 172- 175, the finishing time is 3-3.5 minutes, the third stage finishing temperature is 120-125°C, and the finishing time is 2-2.2 minutes;

[0064] 4) Kneading: Knead for 2-2.5 minutes without pressure for the first time, shake ...

Embodiment 3

[0072] Embodiment 3: the preparation method of the Huangshan Maofeng that fresh leaf is a bud three leaves, comprises the following steps:

[0073] 1) Picking of fresh leaves: pick the buds and leaves of the origin of Huangshan Maofeng, one bud and three leaves;

[0074] 2) Green spreading: put the buds and leaves into the green spreading machine, set the spreading thickness to 6-7 cm, and use cold air to blow the tea leaves, the cold air volume is 25-30m 3 / minute, the stalling time is 2.3-2.5 hours;

[0075] 3) Finishing: Transport the green tea leaves to the drum electromagnetic finishing machine for segmented electromagnetic finishing. The temperature of the first stage is 206-208°C, the finishing time is 2.5-2.8 minutes, and the temperature of the second stage is 174- 1176°C, the finishing time is 3-3.5 minutes, the third stage finishing temperature is 125-128°C, and the finishing time is 2-2.5 minutes;

[0076] 4) Kneading: Knead for 2-2.5 minutes without pressure for...

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Abstract

The invention discloses a making method of Huangshan Maofeng tea, and the method comprises the working procedures of fresh leaf picking, tedding, enzyme deactivation, rolling, rolling, strip tidying, moisture regaining, stir-frying, impurity removing, scenting and fragrance extracting, and the making and processing of three-time stir-frying, three-time rolling and three-time baking of the Huangshan Maofeng tea are realized through the adjustment of the enzyme deactivation and rolling working procedures and the structural design and application of a three-dimensional continuous rolling unit, and the traditional manual operation is replaced, so the prepared Huangshan Maofeng tea is round, straight and compact in strip shape, fresh and mellow in taste, rich in flower fragrance, less in scorched tea and low in breakage, and can be widely applied to the field of Huangshan Maofeng tea preparation.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing Huangshan Maofeng. Background technique [0002] In the first year of Jiayou in the Northern Song Dynasty, Duke Yan Jun, the ancestor of the ancient Huizhou family of the Xie family, pioneered the tea-making process of "stir-frying, kneading, and baking" in Fuxi Township, Shexian County. The process is to use firewood to burn the tea in a five-barrel pot for three times, and then knead the tea balls by hand three times on a tea bed made of bluestone slabs or bamboo strips to make them into strips, and then use bamboo strips to knead the tea balls. The woven baking cage is baked three times with charcoal fire to make dry tea. This tea making method was called "Xie's three-stirred, three-kneaded and three-baked tea-making method" at that time. This kind of Xie's "roasted roasted tea" has a color like ivory buds exposed, and it is produced around Huang...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12Y02A40/90
Inventor 谢锋谢俊郑素美郑素燕王红军谢四十
Owner 黄山光明茶业有限公司
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