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Processing technology of low-caffeine oolong tea

A processing technology and low caffeine technology, which are applied in the direction of tea treatment before extraction, theophylline content reduction, etc., can solve the problems of no production method, low removal rate, in-depth research, etc., and achieve the effect of simple production equipment.

Inactive Publication Date: 2012-11-14
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on low-caffeine traditional tea is not in-depth, there is no simple and effective production method, and the problem of low removal rate is common.

Method used

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  • Processing technology of low-caffeine oolong tea
  • Processing technology of low-caffeine oolong tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Follow the steps below to prepare low caffeine oolong tea:

[0017] (1) Picking fresh leaves: In the tea-picking season, choose varieties suitable for making oolong tea (you can choose Tieguanyin, Jinguanyin, Fujian Narcissus, Meizhan, Benshan, Cinnamon, Huangguanyin, Dangui, Huangdan, Hairy Crab and other varieties, Tea tree shoots with 2-3 leaves), pick the new shoots of tea trees, the picking standard is "open face picking", spread evenly and thinly on the tea withering device (such as water sieve, bamboo curtain or withering trough); it is not suitable to overlap, so as to avoid overlapping parts The color of the leaves turns oolong and black; the action of spreading the leaves should be quick and brisk, and it is required to open immediately. Do not repeat it repeatedly to avoid mechanical damage and affect the quality;

[0018] (2) Withering: Withering in the sun or heating the fresh leaves of the tea tree evenly and thinly spread on the tea withering device, ...

Embodiment 2

[0025] Follow the steps below to prepare low caffeine oolong tea:

[0026] (1) Picking fresh leaves: During the tea-picking season, choose varieties suitable for making oolong tea (you can choose Tieguanyin, Jinguanyin, Fujian Narcissus, Meizhan, Benshan, Cinnamon, Huangguanyin, Dangui, Huangdan, Hairy Crab and other varieties) , picking new shoots of tea trees, the picking standard is "open face picking", spread evenly and thinly on the tea withering device (such as water sieve, bamboo curtain or withering trough); it is not suitable to overlap, so as to avoid the overlapping part of the leaf color becoming oolong and black; spread the leaves The action should be quick and brisk, and it is required to unfold immediately. Do not repeat it repeatedly to avoid mechanical damage and affect the quality;

[0027] (2) Withering: Withering in the sun or heating the fresh leaves of the tea tree evenly and thinly spread on the tea withering device, the leaf color loses luster, the lea...

Embodiment 3

[0034] (1) Picking fresh leaves: During the tea-picking season, choose varieties suitable for making oolong tea (you can choose Tieguanyin, Jinguanyin, Fujian Narcissus, Meizhan, Benshan, Cinnamon, Huangguanyin, Dangui, Huangdan, Hairy Crab and other varieties) , picking new shoots of tea trees, the picking standard is "open face picking", spread evenly and thinly on the tea withering device (such as water sieve, bamboo curtain or withering trough); it is not suitable to overlap, so as to avoid the overlapping part of the leaf color becoming oolong and black; spread the leaves The action should be quick and brisk, and it is required to unfold immediately. Do not repeat it repeatedly to avoid mechanical damage and affect the quality;

[0035] (2) Withering: Withering in the sun or heating the fresh leaves of the tea tree evenly and thinly spread on the tea withering device, the leaf color loses luster, the leaf quality is soft, the leaf margins are slightly curled, and the leave...

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Abstract

The invention relates to a processing technology of a low-caffeine oolong tea. In the processing technology of the low-caffeine oolong tea, kill-out in a common oolong tea processing technology is replaced by boiling water extraction after microwave. Compared with the prior art, the processing technology disclosed by the invention has the advantages that: the kill-out in the common oolong tea processing technology is replaced by the microwave combined with the boiling water extraction; a leaf cell is crushed and fermented by the microwave; desorption of caffeine in hot water is facilitated; the content of the caffeine in the prepared low-caffeine oolong tea is reduced below 0.5% and achieves thean international optimality criterion; the quality of the tea is equivalent to or close to that of common oolong tea. Production equipment is simple and effective, and the produced low-caffeine oolong tea is conducive to neurastheniacs, pregnant women, children and crowds with weak heart and liver functions.

Description

technical field [0001] The invention relates to a processing technology of low-caffeine 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. The manufacturing process of oolong tea can be summarized as follows: withering, greening, greening, rolling (or wrapping), drying. [0003] Oolong tea has many health functions such as anti-aging, anti-tumor, anti-fatigue, lowering cholesterol, preventing arteriosclerosis, etc., and is one of the most popular beverages for consumers. However, because oolong tea contains caffeine that excites the brain and the heart, some people with neurasthenia, pregnant women, children, and people with weak heart and liver function may experience physical discomfort or other side effects after drinking tea with high caffeine content for a long time. Low-caffeine tea can not only meet the needs of these consumer groups f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/36A23F3/06
Inventor 林金科张明泽吴亮宇商虎涂良剑赵文净林艺端孙平肖慧葛国平
Owner FUJIAN AGRI & FORESTRY UNIV
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