Making process of oolong black tea

A production process, the technology of oolong black tea, applied in the field of oolong black tea production process, can solve the problems of bitter taste, low aroma, low profit, etc., and achieve the effect of smooth taste, floral aroma and long aftertaste

Active Publication Date: 2012-11-21
CHOTEA WEIS TEA IND
View PDF9 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a process for making oolong black tea, the main purpose of which is to solve

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Example one

[0042] The steps of this embodiment are as follows:

[0043] Picking: picking the fresh leaves of oolong tea tree, leaving one bud, two leaves and three leaves of the fresh leaves;

[0044] Greening: Spread the tea leaves, and control the thickness of the spread leaves to be between 2cm, and dry them in the sun for 0.4h, turning them twice during the period;

[0045] Airing: Dry the tea leaves indoors for 15 minutes with a thickness of 5cm.

[0046] Shaking: Put the tea leaves into the shaking machine for 1 min, and the shaking speed of the shaking machine is 30r / min;

[0047] Standing: Spread the tea leaves on a sieve with a leaf thickness of 2cm. Place the sieve in an air-conditioned room with a temperature of 18℃ for 5h;

[0048] Roasting fragrance: spread the tea leaves on a sieve with a thickness of 3cm, and put the sieve into an oven at a temperature of 38℃ for 1.5h;

[0049] Kneading: Put the tea leaves into the kneading machine for 0.5h. The kneading sequence ...

Example Embodiment

[0051] Example two

[0052] The steps of this embodiment are as follows:

[0053] Picking: picking the fresh leaves of oolong tea tree, leaving one bud, two leaves and three leaves of the fresh leaves;

[0054] Greening: Spread the tea leaves, and control the thickness of the spread leaves to be between 4cm, and dry them in the sun for 0.6h, turning them 3 times during the period;

[0055] Drying: Dry the tea leaves indoors for 20 minutes with a thickness of 10cm.

[0056] Shaking: Put the tea leaves into the shaking machine for 2min, and the shaking speed of the shaking machine is 15r / min;

[0057] Standing: Spread the tea leaves on a sieve with a leaf thickness of 3cm. Place the sieve in an air-conditioned room with a temperature of 22°C and let it stand for 6 hours;

[0058] Roasting fragrance: spread the tea leaves on a sieve with a thickness of 4cm, and put the sieve into an oven at a temperature of 42°C for 2h;

[0059] Kneading: Put the tea leaves into the kneading machine and knead...

Example Embodiment

[0061] Example three

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Heightaaaaaaaaaa
Thicknessaaaaaaaaaa
Login to view more

Abstract

Making process of oolong black tea includes the steps of harvesting tea, sunning, cooling green leaves, rocking the green leaves, allowing the green leaves to stand, baking, rolling, fermenting, and drying to obtain a fished product. The oolong black tea is made out of fresh leaves of oolong tea, green leaf making process of oolong tea and fermenting process of black tea are combined to make the novel tea with unique flavor, the novel tea integrates sweetness of the black tea and flower and fruit aroma of the oolong tea and is blackish green, soup of the novel tea is red and clear, flower aroma is apparent, and the novel tea is sweet and smooth, has long aftertaste and is durable in brewing. The problems of waste of summer tea resources, low profit in summer tea processing and the like are solved directly. The biochemical characters of the raw green tea leaves is taken to full consideration, baking is performed first so that flower-type aromatic matters can be converted richly and sufficiently, completeness of tea strips is also maintained, and the tea leaves are more attractive. Fermenting later promotes conversion of contents of the green leaves into thearubigins and theaflavinsand the like better, the ratio of polyphenols to amino acids is proper, and the quality characteristics of sweetness and mellowness of the black tea are fully expressed.

Description

technical field [0001] The invention relates to a production process of tea leaves, in particular to a production process of oolong black tea. Background technique [0002] In tea production and processing, idle waste of tea resources in summer and summer seasons is common. How to make full use of tea resources in summer and summer seasons has always been the focus of attention of the tea industry. [0003] Summer tea refers to the tea harvested from the beginning of May to the beginning of July. The weather is hot in summer, and the new shoots and leaves of tea trees grow rapidly. Oolong tea has a good aroma of terpenes and ionone with elegant aroma, which reduces the content of water extracts that can dissolve tea soup. In particular, the reduction of amino acids makes the taste and aroma of tea soup less strong than spring tea. The content of anthocyanins, caffeine and tea polyphenols with bitter taste is more than that of spring tea, which not only increases the color o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23F3/06A23F3/08
Inventor 魏贵林
Owner CHOTEA WEIS TEA IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap