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公开(公告)号：US08617633B2
公开(公告)日：2013-12-31
申请号：US13636481
申请日：2011-03-25
申请人： Caroline Fässler , Bruno Kümin
发明人： Caroline Fässler , Bruno Kümin
IPC分类号： A23F3/12
摘要： A process of preparing a sencha green tea, including the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterized in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavor.
摘要翻译： 一种制备茶叶绿茶的方法，包括通过蒸煮，冷却，滚动和干燥来处理新鲜的茶叶以产生花生，然后焙烧以产生茶叶，其特征在于（a）在焙烤之前，（i） 花瓣细磨; （ii）将水以至少10重量％的量加入到花架中; （iii）在室温的最高温度下将花架储存至少2天; 和（b）然后在真空条件下仅使用微波进行烤制，直至观察到叶片的燃烧开始。 所得的茶叶具有特别理想的烤绿色味道。
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公开(公告)号：US20130280389A1
公开(公告)日：2013-10-24
申请号：US13636481
申请日：2011-03-25
申请人： Caroline Fässler , Bruno Kümin
发明人： Caroline Fässler , Bruno Kümin
摘要： A process of preparing a sencha green tea, comprising the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterised in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavour.
摘要翻译： 一种制备茶叶绿茶的方法，包括通过蒸煮，冷却，滚动和干燥处理新鲜茶叶以产生花生，然后焙烧以产生茶叶，其特征在于（a）在焙烤之前，（i） 花瓣细磨; （ii）将水以至少10重量％的量加入到花架中; （iii）在室温的最高温度下将花架储存至少2天; 和（b）然后在真空条件下仅使用微波进行烤制，直至观察到叶片的燃烧开始。 所得的茶叶具有特别理想的烤绿色味道。
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