High-aroma oolong black tea and making method thereof

A technology of oolong black tea and a production method, which is applied in the direction of tea treatment before extraction, etc., can solve the problems of weak taste and insufficient aroma of oolong black tea, and achieve the effects of mellow taste, fine shape, strong fragrance and floral fragrance.

Active Publication Date: 2013-06-12
FUJIAN GOLUCKY ORGANIC TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the oolong black tea that is produced by existing oolong black tea manufacturing process has shortcomings such as insufficient fragrance, weak mouthfeel, etc.

Method used

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  • High-aroma oolong black tea and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: A method for making high-flavor oolong black tea is carried out according to the following steps: (1) Picking: pick the fresh leaves of tea trees from 11:00 noon to 4:00 pm on sunny days, and send them for greening every 0.5 hours; (2) Greening: Under the sun at 22°C, manually turn greening for 4 hours, turning it manually every 30 minutes; (3) Withering: Put the leaves into the withering room and wither at a constant temperature of 18°C ​​for 8 hours. The air speed in the withering room is uniform and dehumidified, and the air humidity is controlled at 60%; (4) Shaking green: two times, first shaking the green for 20 minutes for the first time, and controlling the speed of the shaking machine at 4~5 rpm , then cool the greens for 1.5 hours, spread the thickness of 0.2~0.5cm, then shake the greens for the second time for 60 minutes, and control the speed of the shaker at 7~8 rpm; (5) Fermentation: stack the leaves at a height of 30cm And cover it with whit...

Embodiment 2

[0036] Embodiment 2: A method for making high-flavor oolong black tea is carried out according to the following steps: (1) Picking: pick the fresh leaves of tea trees from 11:00 noon to 4:00 pm on sunny days, and send them for greening every hour; (2) Greening: Under the sun at 25°C, do greening by hand for 3.5 hours, and turn it manually every 25 minutes; (3) Withering: Send the leaves into the withering room and wither at a constant temperature of 20°C~22°C7 Hours, the circulation wind speed in the withering room is uniform and dehumidified, and the air humidity is controlled at 55%; (4) Shaking green: two times, first shaking the green for 20 to 30 minutes, the speed of the shaking machine is controlled at 3 ~5 rpm, then cool the greens for 1.5~2 hours, spread the thickness of 0.2~0.5cm, then shake the greens for the second time for 50 minutes, and control the speed of the shaker at 7~9 rpm; (5) Fermentation: Stack the leaves 40cm high and cover them with white cotton cloth...

Embodiment 3

[0037]Embodiment 3: A kind of preparation method of high-flavor oolong black tea is carried out according to the following steps: (1) picking: pick the fresh leaves of tea trees from 11:00 noon to 4:00 pm on sunny days, and send them for greening every 40 to 50 minutes ; (2) Greening: Under the sun at 26°C, greening is done by hand for 3 hours, manually turned every 20 minutes; (3) Withering: Leaves are sent to the withering room for 6 hours at a constant temperature of 23°C , the withering indoor circulation wind speed is uniform and dehumidified, and the air humidity is controlled at 50%; (4) Shaking green: two times, first shaking the green for 30 minutes, the speed of the shaking machine is controlled at 3~4 rpm Minutes, then cool the greens for 2 hours, spread the thickness of 0.2~0.5cm, then shake the greens for the second time for 40 minutes, the speed of the shaker is controlled at 9~10 rpm; (5) Fermentation: stack the leaves 50cm High and covered with white cotton clo...

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Abstract

The invention relates to high-aroma oolong black tea. A tea finished product is prepared from fresh tea leaves serving as a raw material by the steps of green making, withering, rocking, fermentation, kneading, cooling, drying, picking and aroma extraction. The invention also relates to a making method for the high-aroma oolong black tea. The making method skillfully fuses, specifically improves and adjusts a making process of oolong tea and a making process of black tea, so that the made oolong black tea is fine in appearance, black and glossy, has particularly thick flavor and flower aroma and is lasting, soaking-tolerant, mellow in mouthfeel, sweet in aftertaste and particularly quick in secretion of saliva.

Description

technical field [0001] The invention relates to a high-flavor oolong black tea and a preparation method thereof. Background technique [0002] Oolong tea and black tea belong to two different types of tea. Through the combination of oolong tea processing technology and black tea processing technology, oolong black tea can be produced. Oolong black tea combines the aroma of oolong tea and the taste of black tea. It has a unique fragrance The taste is very fresh. But the oolong black tea produced by the existing oolong black tea production process has shortcomings such as insufficient aroma and weak mouthfeel. Contents of the invention [0003] The present invention makes improvements to the problems existing in the above-mentioned prior art, that is, the technical problem to be solved by the present invention is to provide a high-flavor oolong black tea with strong aroma and mellow taste and its preparation method. [0004] In order to solve the above-mentioned technical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 刘娇莲
Owner FUJIAN GOLUCKY ORGANIC TEA
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