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WO2016183699A1 - 一种由多样茶叶调配而成的调和茶及制作调和茶的调茶师 - Google Patents

一种由多样茶叶调配而成的调和茶及制作调和茶的调茶师 Download PDF

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Publication number
WO2016183699A1
WO2016183699A1 PCT/CN2015/000443 CN2015000443W WO2016183699A1 WO 2016183699 A1 WO2016183699 A1 WO 2016183699A1 CN 2015000443 W CN2015000443 W CN 2015000443W WO 2016183699 A1 WO2016183699 A1 WO 2016183699A1
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WO
WIPO (PCT)
Prior art keywords
tea
blended
brewed
blender
leaves
Prior art date
Application number
PCT/CN2015/000443
Other languages
English (en)
French (fr)
Inventor
蔡衍乞
蔡绍鑫
Original Assignee
蔡衍乞
蔡绍鑫
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 蔡衍乞, 蔡绍鑫 filed Critical 蔡衍乞
Priority to US15/572,759 priority Critical patent/US20180116241A1/en
Publication of WO2016183699A1 publication Critical patent/WO2016183699A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives

Definitions

  • Tea has a history of thousands of years.
  • There are many kinds of tea but traditionally, it is a single type of tea brewing, whether it is used as a drink or as a therapeutic food, but the tea is processed because of its different origin.
  • the methods vary, such as fermented tea (such as black tea), non-fermented tea (green tea), semi-fermented tea ( ⁇ ⁇ ), and the like.
  • fermented tea such as black tea
  • non-fermented tea green tea
  • ⁇ ⁇ semi-fermented tea
  • Different varieties have different flavors and different effects
  • different varieties in Chinese traditional medicine have different cold, hot, warm and cool properties, which are suitable for different groups of people. Therefore, drinking a tea for a long time may be beneficial to some people. It has a bad effect, such as the coldness of green tea, which has a bad effect on the cold of the stomach. Therefore, by blending with some black tea, two or more kinds of tea can be formulated to achieve better therapeutic effect.
  • the invention overcomes the possibility that a certain kind of tea alone may have an adverse reaction to the human body, and the compatibility (mixing) of two or more kinds of teas enhances the different flavors of the tea, increases the content of the tea culture, and improves people's health.
  • Two or more are formulated in weight percentage.
  • the blended tea is prepared by mixing various teas currently on the market as a raw material. Tea has different varieties and each has its own distinctive flavor. From the perspective of Chinese medicine, the tea is cold and cold, and the tea saint Lu Yu said in the "Tea Classics": the use of tea is good, and the taste is cold. Through different methods of production, such as baking, fermentation, etc., through the development of the past, some have become warmer.
  • the blended tea is named after a certain proportion of tea.
  • black tea and tea black tea account for 55-70%, and other teas account for 30-45%.
  • Guanyin and tea are also mixed, and the ingredients and content should be indicated on the package to facilitate people's choice. In the teahouse, you should also tell the guests about the ingredients.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

公开了一种由两种或两种以上茶调配而成的调和茶，以一种占比55-70％份额为基础加入另外一种或者多种共占比30-45％的其他茶叶调配而成。

Description

一种由多样茶叶调配而成的调和茶及配制调和茶的调茶师
枝术领域
茶叶调配
背景枝术
中国是茶的故乡，品茶已有几千年历史，茶叶的种类繁多，但是传统上都是单种茶叶冲泡饮用，不管是作为饮料或者作为食疗用，但是茶叶因为产地不同，加工泡制方法各异，例如有发酵茶(如红茶)，不发酵茶(绿茶)，半发酵茶(鉄观音茶)等等。不同品种有不同的风味不同的作用，而且在中国传统医学看来不同的品种有不同的寒、热、温、凉的属性，适合不同人群，因此，长期飲用一种茶可能对部分人的健康起了不良的作用，例如绿茶偏寒性，对于胃寒冷的起了不好的作用，因此通过与一些红茶调配，两种或者两种以上茶叶调配以后一定能取得更好的食疗健身作用。
发明內容
本发明克服了单独泡饮某种茶可能对人体有不良的反应，通过两种或者两种以上茶的配伍(调配)，增进茶的不同风味，增加茶文化的內容，增进人们的健康。将两种或者两种以上(最好的是两种或者叁种为佳)按重量百分比调配。我们首次发明了调和茶和调茶师，主要是通过多年的实践操作经验和品尝的结果。通过这项发明能让更多人喜欢茶，增加茶的消费群体，增进人们身体健康。
具体实施方式
调和茶以目前市面上的各种茶叶为原材料，按照百分比调配混合。茶叶有不同的品种各有特色风味各有作用。从中医角度看茶性偏寒凉，茶圣陆雨《茶经》上说：茶之为用，味至寒。通过不同的制作方法，如烘焙、发酵等等经过了历代的发展，使得有些变得温热的性质。
调和茶以某种占大比例的茶命名，例如：紅茶调和茶红茶占比55-70％，其他茶占30-45％。亦可以直接用茶的品种如红茶中的大紅袍命名为大紅袍调和茶，綠茶中的龙井茶用龙并茶叶调和茶的名字则均应该占到55-70％的大红袍或者龙井茶叶等，如鉄观音调和茶亦然，混合包装，并且应该在包装上注明各种成分及含量，方便人们选择。在茶馆里也是应该告诉客人成分。

Claims (4)

  1. 一种调和茶，通过2样或者2样以上茶叶调配而成，其特征是，以一种占比55-70％份额为基础加入另外一种或者多种合共占比30-45％的其他茶叶调配而成。
  2. 如权利要求书1所述调和茶其特征在于，以占主要成份55-70％的茶叶命名，如鉄观音调和茶等等
  3. 如权利要求书1或2所述的调和茶，应该在包装上标名成份，在茶馆里应告知客人，由调茶师配制。
  4. 如权利要求书1或2或3所述调和茶，配制者应被称为调茶师，调茶师不同于品茶师，当然可以由品茶师中培训
PCT/CN2015/000443 2015-05-20 2015-06-24 一种由多样茶叶调配而成的调和茶及制作调和茶的调茶师 WO2016183699A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US15/572,759 US20180116241A1 (en) 2015-05-20 2015-06-24 Blended tea brewed by using multiple kinds of tea leaves and tea blended by a tea blender

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201510254655.6 2015-05-20
CN201510254655.6A CN106260159A (zh) 2015-05-20 2015-05-20 一种由多样茶叶调配而成的调和茶及配制调和茶的调茶师

Publications (1)

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WO2016183699A1 true WO2016183699A1 (zh) 2016-11-24

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US (1) US20180116241A1 (zh)
CN (1) CN106260159A (zh)
WO (1) WO2016183699A1 (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115944010A (zh) * 2022-08-09 2023-04-11 杨添章 一种茶叶配方及其泡饮方法

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CN1757294A (zh) * 2004-10-10 2006-04-12 任怀瑞 健康茶
CN1961696A (zh) * 2006-11-24 2007-05-16 吴卫清 以乌龙茶为基茶加入绿茶或白茶的配制茶
CN101006813A (zh) * 2006-11-24 2007-08-01 吴卫清 一种乌龙茶与绿茶或白茶互补组合的配制茶
CN101099517A (zh) * 2007-07-30 2008-01-09 华南师范大学 一种混杂陈香茶的加工方法
CN101366415A (zh) * 2007-08-16 2009-02-18 李新敏 混合茶和混合茶饮料

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US4756915A (en) * 1987-04-09 1988-07-12 Tetley, Inc. Process for preparing a brewed beverage
CN1409979A (zh) * 2002-12-02 2003-04-16 伍贤兵 新型茶饮料及其生产工艺
US9295358B2 (en) * 2009-10-28 2016-03-29 Bkon Llc Vacuum brewed beverage machine and vacuum brewing method
CN103027137A (zh) * 2010-05-21 2013-04-10 张红雨 一种保健茶
CN104082455B (zh) * 2014-06-19 2016-03-16 湖北中鑫生物科技有限公司 一种奶香型速溶乌龙茶粉及其加工方法
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748544A (zh) * 2004-09-14 2006-03-22 任怀瑞 健康茶
CN1757294A (zh) * 2004-10-10 2006-04-12 任怀瑞 健康茶
CN1961696A (zh) * 2006-11-24 2007-05-16 吴卫清 以乌龙茶为基茶加入绿茶或白茶的配制茶
CN101006813A (zh) * 2006-11-24 2007-08-01 吴卫清 一种乌龙茶与绿茶或白茶互补组合的配制茶
CN101099517A (zh) * 2007-07-30 2008-01-09 华南师范大学 一种混杂陈香茶的加工方法
CN101366415A (zh) * 2007-08-16 2009-02-18 李新敏 混合茶和混合茶饮料

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CN106260159A (zh) 2017-01-04

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