Preparation method of oolong tea

Abstract

The invention discloses a preparation method of oolong tea. The method comprises the following steps of: heating and dehydrating in vacuum after cleaning tea leaves, then, rolling and further dehydrating and carrying out other steps to prepare the oolong tea. The method provided by the invention meets the requirements for large-scale industrial production; meanwhile, the nutritional value of the oolong tea prepared by using the method provided by the invention is higher than that of the oolong tea prepared by using the traditional method; and the economic benefit can be greatly increased.

Description

technical field [0001] The invention relates to the field of tea processing technology, in particular to a preparation method of oolong tea. Background technique [0002] Oolong tea, also known as green tea and semi-fermented tea, is a unique and distinctive tea category among the major tea categories in China. Oolong tea is a combination of green tea and black tea. Its quality is between green tea and black tea. It not only has the strong and delicious taste of black tea, but also has the fragrance of green tea. It has the reputation of "green leaves and red borders". The manufacturing process of oolong tea can be summarized as follows: withering, greening, roasting, rolling, and drying. Among them, greening is the key process to form the unique quality characteristics of oolong tea, and it is the basis for the aroma and taste of oolong tea. [0003] 1. Withering: withering refers to the cool green and sun-dried green in the oolong tea area. Part of the water is released ...

AI Technical Summary

Problems solved by technology

[0009]1. The tea leaves are not washed before withering, and the pesticide residues, dust and other impurities attached to the tea leaves cannot be removed;

[0010]2. The greening efficiency is low and the loss is large. Generally, more than 10% of the tender tea is broken into tea pieces during this process;

[0011]3. Stir-fried greens will fry the tea, which will damage the ingredients of the tea and affect the freshness of the tea;

[0012]4. High temperature is used for drying, the color of the tea will turn black, and it will be zoomed, which is not conducive to the maintenance of the active ingredients of the tea, and consumes a lot of energy;

[0013]5. Not suitable for modern large-scale industrial production