TWM619938U - White tea curling structure with flavor adhesion layer - Google Patents

Abstract

The present model proposes a white tea curling structure with a flavor adhesion layer, which comprises: a white tea body; And a flavor adhesion layer is laid on the lower surface of the white tea leaf body. Due to the flavor adhesion layer, the white tea prepared according to the present invention can retain more of its flavor. In addition, due to the special manufacturing process, the new white tea curling structure with the flavor adhesion layer does not resemble the straight appearance of traditional white tea. In addition to making the flavor of white tea easier to diffuse, this type also saves space costs in packaging and transportation.

Description

White tea curling structure with flavor adhesion layer

The present invention relates to a white tea curling structure, in particular to a white tea curling structure with a flavor adhesion layer.

White tea refers to a kind of tea leaves that are only withered and dried after being picked without being cut or twisted. White tea is a partially fermented tea. Common types on the market include Bai Hao Yinzhen, Bai Peony, Gong Mei, Shou Mei and so on. There is a layer of fine hairy Pekoe on the surface of white tea, which is the product of plant vellus (chahao) after drying. Generally, it mainly grows on the epidermis of young buds and leaves. Pekoe is rich in nutrients such as theanine and tea polyphenols. Theanine can be used as the source of the sweetness of tea soup. They cooperate with tea polyphenols, caffeine, etc., and dissolve in the tea soup after brewing, which not only improves The quality of the tea soup also formed a unique fragrance.

Traditional white tea is very natural and simple to make. Spread the picked fresh tea leaves flat on a bamboo mat, place them in the sun or in a room with better ventilation and light, and let them wither naturally; when they are dried until 70% to 80% dry, use them again Slowly dry it. Because there is no twisting, white tea usually maintains the long and straight shape of the original leaves, and only the leaf margins are curled inward due to lack of water. Some people like this type of white tea flavor, but due to the lack of stirring and agglomeration, it cannot improve the aroma and taste of the tea, nor can it promote the redistribution of the water in the tea to increase the softness of the tea. In addition, general white tea cannot be twisted into curls, which wastes space costs in packaging and transportation.

Therefore, in order to solve the above problems, the creator of the present invention proposes a novel white tea curling structure with a flavor adhesion layer.

This paragraph of text extracts and compiles certain features of the new model. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application, various modifications and similar arrangements.

In order to solve the above problems, the present invention proposes a white tea curling structure with a flavor adhesion layer, which comprises: a white tea leaf body; and a flavor adhesion layer laid on the lower surface of the white tea leaf body. Wherein, the white tea leaf body curls together with the flavor adhesion layer to form a non-straight curled structure.

Preferably, the flavor adhesion layer is Pekoe.

According to the present invention, the flavor adhesion layer material can be a water-soluble edible glue, which covers the pekoe on the body of the white tea leaf.

Preferably, the water-soluble edible gum is gum arabic, sanxian gum, fish gum or algin.

Preferably, the water-soluble edible gum is further mixed with natural edible flavors.

Preferably, the body of the white tea leaves wither after more than 48 hours.

Preferably, the flavor adhesion layer is applied to the lower surface of the white tea leaves before the white tea leaves are withered.

Due to the flavor adhesion layer, the white tea prepared according to the present invention can retain more of its flavor. In addition, due to the special manufacturing process, the new white tea curling structure with the flavor adhesion layer does not resemble the straight appearance of traditional white tea. In addition to making the flavor of white tea easier to diffuse, this type also saves space costs in packaging and transportation.

1: White tea curl structure with flavor adhesion layer

10: White tea body

11: Pekoe

20: Flavor adhesion layer

Fig. 1 is a schematic side view of a white tea curl structure with a flavor adhesion layer according to an embodiment of the present invention when it is flattened, and Fig. 2 shows the appearance of several white tea curl structures with a flavor adhesion layer.

The present invention will be described in more detail by referring to the following embodiments.

Please refer to Figure 1 and Figure 2. Figure 1 is a schematic side view of a white tea curling structure 1 with a flavor adhesion layer according to an embodiment of the present invention when it is flattened. Figure 2 shows several white tea curling structures 1 with a flavor adhesion layer. The appearance shape. The white tea curling structure 1 with a flavor adhesion layer includes a white tea leaf body 10 and a flavor adhesion layer 20. The structure, appearance, and production method are respectively described below.

The white tea body 10 is generally used to make young buds or young leaves of white tea, and is a tea in a usable state after withering and drying. The body 10 of white tea leaves removes most of the water and undergoes partial fermentation, and a layer of white tea leaves 11 is formed on the lower surface. For the convenience of description, the area of the white tea leaf body 10 is drawn with a relatively scattered dot-like background, and the pekoe 11 is drawn with a denser dot-like background. According to the present invention, the white tea body 10 is preferably produced after withering for more than 48 hours.

The flavor adhesion layer 20 is one of the innovations of the present invention. For the convenience of description, the area of the flavor adhesion layer 20 is drawn with a white background. The flavor adhesion layer 20 is laid on the lower surface of the white tea body 10 to prevent the flavor in the white tea body 10 and the white leaf 11 from being lost during withering and drying. The thickness of the flavor adhesion layer 20 in FIG. 1 is only an example. In fact, it is very thin compared to the thickness of the Pekoe 11. The thickness of the flavor adhesion layer 20 is enlarged only to show the flavor adhesion layer 20. According to the present invention, the material of the flavor adhesion layer 20 is water-soluble edible glue, and it coats the pekoe 11 on the white tea body 10. In this embodiment, the water-soluble edible gum used is gum arabic. Gum Arabic has strong solubility but low viscosity and no peculiar smell. When the white tea curling structure 1 with the flavor adhesion layer is brewed with hot water, the gum arabic will dissolve, and the flavor in the white tea body 10 and the white tea 11 will be brought out. Gum Arabic can be washed during the initial foaming without affecting the flavor. In practice, the water-soluble edible glue can also be sanxian glue, fish glue or alginate. If isinglass or alginate is used, the brewed tea will have a different "umami taste", which is another added flavor. If you want to add other different flavors, such as adding fruit flavors to white tea, you can further mix natural flavors in the soluble edible gum for processing.

As shown in Fig. 2, in appearance, the white tea body 10 of the white tea curl structure 1 of the flavor adhesion layer curls together with the flavor adhesion layer 20 to form a non-straight curl structure. The appearance of the white tea curling structure 1 of the flavor adhesion layer is close to a spherical or hemispherical shape, and some of the white tea stalks are extended. This is different from traditional white tea. Traditional white tea does not curl and is straight. Of course, the white tea curling structure 1 of the flavor adhesion layer can also have other curling forms, which are not limited by the present invention. The method for preparing the white tea curl structure 1 of the new flavor adhesion layer is described below.

First, fresh tea leaves are taken as the white tea body, and the flavor adhesion layer is smeared on the lower surface of the white tea body. Then, carry out the withering operation for more than 48 hours, and keep the temperature around 25 degrees in a ventilated and light room. After half of the withering operation, the white tea leaves (including the flavor adhesion layer) are stirred and piled. Since the moisture of the white tea body has evaporated from the upper surface, and the tea cyanine has also begun to ferment, adding stirring and agglomeration in the traditional withering can improve the aroma and taste of the white tea body (part of it is sealed in the flavor adhesion layer). At the same time, this can also promote the redistribution of water in the white tea leaves and increase the softness of the white tea leaves. After the white tea leaves are soft, they can be rolled into a curly shape, forming a different appearance from traditional white tea. It can also improve the aroma and taste of white tea leaves during the process of rolling.

According to the spirit of the present invention, in an extreme case, Pekoe can also be regarded as a flavor adhesion layer. That is to rely on Pekoe to preserve the flavor of part of the tea.

Although the present invention has been disclosed in the above embodiments, it is not intended to limit the present invention. Anyone with ordinary knowledge in the relevant technical field can make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, The scope of protection of this new model shall be subject to the scope of the attached patent application.

1: White tea curl structure with flavor adhesion layer

10: White tea body

11: Pekoe

20: Flavor adhesion layer

Claims (7)

A white tea curling structure with a flavor adhesion layer, comprising: a white tea leaf body; and a flavor adhesion layer, laid on the lower surface of the white tea body, wherein the white tea body and the flavor adhesion layer are curled together to form a non-straight strip Shaped curled structure. The white tea curl structure with a flavor adhesion layer as described in item 1 of the scope of patent application, wherein the flavor adhesion layer is Pekoe. The white tea curling structure with a flavor adhesion layer as described in item 1 of the scope of the patent application, wherein the flavor adhesion layer material is a water-soluble edible glue and coats the pekoe on the body of the white tea leaf. As described in item 3 of the scope of patent application, the white tea curling structure with a flavor adhesion layer, wherein the water-soluble edible gum is gum arabic, sanxian gum, fish gum or algin. As described in item 3 of the scope of patent application, the white tea curling structure with a flavor adhesion layer, wherein the water-soluble edible gum is further mixed with natural edible flavors. The white tea curling structure with a flavor adhesion layer as described in item 1 of the scope of patent application, wherein the white tea leaves wither over 48 hours. The white tea curling structure with a flavor adhesion layer as described in item 6 of the scope of patent application, wherein the flavor adhesion layer is applied to the lower surface of the white tea body before the white tea body is withered.

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