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Manufacturing method of organic high-mountain oolong tea

A production method and technology of oolong tea, which is applied in the field of organic alpine oolong tea production, can solve the problems that tea makers cannot quantitatively control the temperature and humidity of fresh leaves, and alpine oolong tea cannot maintain the tea aroma and alpine taste, so as to achieve rich content and green soup color The effect of bright yellow and emerald green color

Active Publication Date: 2013-03-06
YUNNAN TAICHA TEA
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AI Technical Summary

Problems solved by technology

In the traditional processing technology, the tea makers cannot quantitatively control the temperature and humidity of the fresh leaves, they can only control it by experience, so that the quality of the produced high mountain oolong tea cannot maintain its unique tea aroma and unique high mountain taste

Method used

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  • Manufacturing method of organic high-mountain oolong tea

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Embodiment Construction

[0022] Below in conjunction with flow process, the present invention is further described:

[0023] 1. Process flow of organic oolong tea:

[0024] Qingxin Oolong variety → planting at an altitude of 1900-2600 meters → the base has passed the organic food certification → fresh leaves → drying green → drying green → shaking green → killing green → kneading → softening → balling → drying → packaging.

[0025] 2. The production method of organic oolong tea:

[0026] (1) The raw material comes from the tea tree variety of Qingxin Oolong;

[0027] (2) The raw material base is planted between 1900-2600 meters above sea level;

[0028] (3) The raw material base has passed the organic food base certification;

[0029] (4) Standard for fresh leaves: pick one bud with two leaves or the tender one bud with three leaves with buds or small openings. For fresh leaves, it is required to keep the fresh leaves intact, fresh, clean and hygienic, with tender stems, moderate length, and no fo...

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Abstract

The invention provides a manufacturing method of organic high-mountain oolong tea. Raw materials are qingxin oolong good fresh leaves at the elevation of 1900 to 2600 meters, and standard fresh leaves with buds or small open faces are one bud with two leaves or one tender bud with three leaves. The manufacturing method comprises the following steps of sunning, tedding, rocking of green leaves, standing, killing at high temperature, rolling, samming, balling, drying, cooling and the like. The high-mountain oolong tea has the advantages of strong, round and plump cord, emerald green color, obvious sand green, strong, fresh and permanent aroma, fresh, mellow and brisk taste, green-yellow, bright and clear liquid color, strong, bright and uniform leaf base and fragrance for a long time.

Description

technical field [0001] The invention relates to a tea processing and production method, in particular to an organic alpine oolong tea processing and production method. Background technique [0002] Organic alpine oolong tea is a kind of oolong tea. It has a unique natural floral fragrance, a mellow and refreshing taste, and various health care functions. It is more and more popular among people. Organic alpine oolong tea has nutritional value and health benefits to the human body, has been confirmed by scientific research, and is a regulator with good performance. With the development of modern society, people's requirements for food have gradually changed from "food and clothing" to "food" and "health care". Organic high mountain oolong tea is more and more popular among consumers. At the same time, tasting organic alpine oolong tea is a fashionable and elegant enjoyment that meets the needs of social development. It has developed rapidly in the past 20 years and has been ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 杨明彦康耀昌
Owner YUNNAN TAICHA TEA
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