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 alpine oolong tea cannot maintain the tea aroma and alpine taste, and tea makers cannot quantitatively control the temperature and humidity of fresh leaves, so as to achieve rich content and emerald green color Moisturizing and fragrant effect

Active Publication Date: 2014-03-12
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] The following further describes the present invention in combination with the process:

[0023] 1. The technological process of organic oolong tea:

[0024] Qingxin Oolong Seed → Planted at an altitude of 1900-2600 meters → The base has passed the organic food certification → Fresh leaves → dried green → dried green → shaken green → dried → kneaded → softened → packaged → dried → packaged.

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

[0026] (1) The raw material comes from the tea plant variety 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 certification of organic food base;

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

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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 a processing and production method of organic alpine oolong tea. 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 effects. It is becoming more and more popular. Organic alpine oolong tea has nutritional value and health benefits to the human body. It has been confirmed by scientific research institutes to be a good regulator. With the development of modern society, people's requirements for food have gradually shifted from "satisfaction type" to "gourmet type" and "health care type". Organic alpine oolong tea is more and more favored by 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 exported to more...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 杨明彦康耀昌
Owner YUNNAN TAICHA TEA
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