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A kind of preparation method of pickled tea of ​​oolong tea

A production method, technology of oolong tea, applied in food preparation, application, food science, etc.

Inactive Publication Date: 2011-12-28
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a method for making pickled tea of ​​oolong tea, to solve the problem of comprehensive utilization of existing fresh leaves of oolong tea, and to obtain pickled tea products with good flavor and quality

Method used

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  • A kind of preparation method of pickled tea of ​​oolong tea
  • A kind of preparation method of pickled tea of ​​oolong tea
  • A kind of preparation method of pickled tea of ​​oolong tea

Examples

Experimental program
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Effect test

Embodiment 1

[0029] According to the standard of one bud and two leaves, pick 3 kg of fresh leaves of Narcissus variety tea, and put them in a bamboo sieve to dry in the sun for 15-30 minutes. interval of 3 minutes), when the green grass smell in the tea leaves dissipates, and when 50% of the leaves droop and become soft, the tea leaves are evenly distributed into several bamboo sieves, and the green leaves are shaken for the first time for 15 times. Leave to ferment for 45 minutes, shake 30 times for the second time, let stand for fermentation for 45 minutes, shake 45 times for the third time, and let it stand for fermentation, shake 5-6 times until the tea leaves show obvious red edges, three red and seven green. Put the tea leaves into the greening pot and finish them at high temperature. When there is no grass smell, the water content of the leaves becomes lower, the water loss is about 50%, and the leaves become transparent and green. Put the tea leaves that have been greened into cle...

Embodiment 2

[0031] According to the method described in implementation example 1, the processing conditions are compared and optimized:

[0032] Table 2 Sensory evaluation results of pickled tea made with different raw materials and determination of picking green standard

[0033]

[0034] As shown in Table 2: It is most suitable to use one bud and three leaves as raw materials to make pickled tea. 1) The tea has a prominent aroma, moderate bitterness and astringency, moderate acidity and alkalinity, softer and crisper texture, and better quality than others. 2) Compared with other Compared with one bud, one bud and two leaves, the cost can be reduced. 3) Compared with the old leaves, the texture is softer, crisper and better in taste.

[0035] Table 3 Comparison of the results of pickled tea prepared by different drying processes

[0036]

[0037] As shown in Table 3: it is more suitable to use high temperature sun drying under the sun, which can save production time compared with...

Embodiment 3

[0046] According to the method described in implementation example 1, sensory evaluation is done to pickling time technology:

[0047] Table 6 Sensory evaluation results of pickled tea prepared at different pickling times

[0048]

[0049] Note: Pickled tea can be eaten after seven days, stored at room temperature for 40 days, preferably consumed within one month, and refrigerated for 180 days.

[0050] As shown in Table 6: it is best to eat within one month, and the taste and fragrance are the most suitable.

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Abstract

The invention provides a method for making pickled oolong tea, which is characterized in that the raw tea leaves are picked, sun-dried, shaken, dried and twisted before being pickled. The method of the invention comprehensively utilizes the tea resources of the oolong tea; the unique flavor of the oolong tea is retained; the product tastes are diverse, and the prepared pickled tea is green food without adding any food additives, which is safe and healthy.

Description

technical field [0001] The invention relates to a method for making pickled food, in particular to a method for making oolong pickled tea. Background technique [0002] Fujian, Guangdong and Taiwan are the main production areas of oolong tea in China, and the output of the third production area accounts for more than 98% of the national oolong tea production, among which Fujian is the most prominent. Oolong tea belongs to semi-fermented tea, which is easy to store, has a unique taste and a special aroma. In recent years, oolong tea has become more and more popular among tea drinkers. However, the production of oolong tea is mainly concentrated in spring tea, and a large amount of summer and autumn tea leaves have not been effectively developed and utilized. The current situation is mainly that on the one hand, the potential of spring tea production is very limited, and on the other hand, a large amount of summer and autumn tea resources have not been well utilized. In ord...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 李远华杨江帆张丹丹胡博涛昌小枚石玉涛欧光权张群峰
Owner 武夷学院
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