Production method of Osmanthus Tie Guanyin

A production method, the technology of Tieguanyin, applied in tea processing before extraction, tea, food science, etc., can solve the problem of single aroma, etc., and achieve the effect of fresh and mellow taste, close contact, and good absorption

Active Publication Date: 2012-02-01
FUJIAN EIGHT HORSES TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a new variety of Tieguanyin which not only retains the charm of Tieguanyin, but also has a strong fragrance of sweet-scented osmanthus, and aims to overcome the defect that the existing Tieguanyin has a single fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0025] The present embodiment is a preferred embodiment of the present invention, and it comprises the following steps:

[0026] 1. Selection of tea base: Select the traditional fermented Tieguanyin tea base with tight and solid particles, sandy green color, even and thick leaf bottom, golden and bright soup color, and good tenderness.

[0027] 2. Tea dhool treatment: roast the tea dhool, control the temperature of the air inlet of the dryer at 110°C, bake for 4 hours, and control the moisture content of the baked tea dhool below 6%. After baking, evenly stack boxes and store them in a ventilated and dry place for 60 days.

[0028] 3. Picking flowers: Choose high-quality golden osmanthus that is golden yellow and budding, and must be dewy before picking, and rainwater flowers cannot be used.

[0029] 4. Scenting: scenting is carried out in a clean and ventilated environment, and the weight ratio of tea billet and golden osmanthus is controlled to be about 3:1. Evenly blend t...

Embodiment 2

[0033] The steps of this embodiment are as follows:

[0034] 1. Selection of tea base: Select the traditional fermented Tieguanyin tea base with tight and solid particles, sandy green color, even and thick leaf bottom, golden and bright soup color, and good tenderness.

[0035] 2. Treatment of tea dhool: roast the tea dhool, control the temperature of the air inlet of the dryer at 120°C, bake for about 5 hours, and control the moisture content of the baked tea dhool below 6%. After baking, evenly stack boxes and store them in a ventilated and dry place for 50 days.

[0036] 3. Picking flowers: Choose high-quality golden osmanthus that is golden yellow and budding, and must be dewy before picking, and rainwater flowers cannot be used.

[0037] 4. Scenting: scenting is carried out in a clean and ventilated environment, and the weight ratio of tea billet and golden osmanthus is controlled to be about 3:1. Evenly blend the golden osmanthus and the tea base, minimize the brea...

Embodiment 3

[0041] The steps of this embodiment are as follows:

[0042] 1. Selection of tea base: select the traditional fermented Tieguanyin tea base with tight and solid particles, sandy green color, even and thick leaf bottom, golden and bright soup color, and good tenderness.

[0043] 2. Treatment of tea dhool: roast the tea dhool, control the temperature of the air inlet of the dryer at 115°C, bake for about 4.5 hours, and control the moisture content of the baked tea dhool below 6%. After baking, evenly stack boxes and store them in a ventilated and dry place for 70 days.

[0044] 3. Picking flowers: Choose golden-yellow and high-quality golden osmanthus with buds, and they must be dewy before picking, and rainwater flowers cannot be used.

[0045] 4. Scenting: scenting is carried out in a clean and ventilated environment, and the weight ratio of tea billet and golden osmanthus is controlled to be about 3:1. Evenly blend the golden osmanthus and the tea base, minimize the bre...

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PUM

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Abstract

The invention discloses a production method of Osmanthus Tie Guanyin, comprising the following steps: selecting and processing tea billets, picking fresh flowers, scenting, spreading during the scenting, performing rocket and roasting. The invention has the advantages of enriching the varieties of the Osmanthus Tie Guanyin product, reserving the aroma of the Tie Guanyin, carrying with intense Osmanthus fragrance, having pure and mild taste and overcoming the defect of slight bitter and astringent taste of the Tie Guanyin.

Description

technical field [0001] The invention relates to a method for producing tea, in particular to a method for producing Tieguanyin with sweet-scented osmanthus fragrance. Background technique [0002] Tieguanyin is one of the famous teas in my country and a kind of oolong tea, originally produced in Anxi County, Fujian Province. Tieguanyin was originally the name of the tea tree species. Because it is suitable for making oolong tea, the finished oolong tea is also named Tieguanyin. At present, there is a national standard for the production method of Tieguanyin, which subdivides Tieguanyin into two types: light-flavored Tieguanyin and strong-flavored Tieguanyin. Tieguanyin's picking and processing technology is more rigorous than that of ordinary oolong tea, and the craftsmanship is more delicate. Every step must go through strict production technology to form excellent quality Tieguanyin. [0003] However, most of Tieguanyin products are only single green tea products at pres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
CPCA23F3/14A23F3/405
Inventor 林荣溪周灼能吴彩焱
Owner FUJIAN EIGHT HORSES TEA
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