North pekoe oolong processing technology

A processing technology and oolong technology, which is applied in the field of northern pekoe oolong processing technology, can solve the problems of lack of roasted flavor, etc., and achieve the effect of improving drinking taste and pure appearance color

Active Publication Date: 2013-11-20
SHANDONG SHENGFA AGRI SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pekoe oolong tea is the deepest fermented tea among the semi-fermented teas. In the traditional processing technology, it needs to be roasted at a low temperature and dried at a low temperature. Usually, it does not undergo reheating and roasting, and has no obvious roasting flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing technology of northern pekoe oolong includes picking green tea, withering in the sun, withering indoors, wave green, fermenting, finishing, kneading, drying and baking. The detailed steps of each process are as follows:

[0019] (1) Picking tea green process: picking the young shoots with one bud and two leaves sucked by the little green leafhopper in summer and autumn;

[0020] (2) Sunlight withering process: spread the picked tea greens evenly and thinly on the bamboo plaque, and place them in the sun to wither for 1 hour, and the sunlight is soft and after-light;

[0021] (3) Indoor withering process: transfer the tea withered in the sun to the room and keep the indoor temperature for 21 o C, the air humidity is 70%RH, wither for 4 hours, wither until the leaves lose their luster, the leaves turn dark green, the top leaves droop, the stems are curved and continuous, and the hands are elastic;

[0022] (4) Wave greening process: put the indoor withered...

Embodiment 2

[0029] The processing technology of northern pekoe oolong includes picking green tea, withering in the sun, withering indoors, wave green, fermenting, finishing, kneading, drying and baking. The detailed steps of each process are as follows:

[0030] (1) Picking tea green process: picking the young shoots with one bud and two leaves sucked by the little green leafhopper in summer and autumn;

[0031] (2) Sunlight withering process: spread the picked tea greens evenly and thinly on the bamboo plaque, and place them in the sun to wither for 1 hour, and the sunlight is soft and after-light;

[0032] (3) Indoor withering process: transfer the tea withered in the sun to the room and keep the indoor temperature at 22 o C, the air humidity is 75%RH, wither for 4 hours, wither until the leaves lose their luster, the leaves turn dark green, the top leaves droop, the stems are curved and continuous, and the hands are elastic;

[0033] (4) Wave greening process: put the indoor withered ...

Embodiment 3

[0040] The processing technology of northern pekoe oolong includes picking green tea, withering in the sun, withering indoors, wave green, fermenting, finishing, kneading, drying and baking. The detailed steps of each process are as follows:

[0041] (1) Picking tea green process: picking the young shoots with one bud and two leaves sucked by the little green leafhopper in summer and autumn;

[0042] (2) Sunlight withering process: spread the picked tea greens evenly and thinly on the bamboo plaque, and place them in the sun to wither for 1 hour, and the sunlight is soft and after-light;

[0043] (3) Indoor withering process: transfer the tea withered in the sun to the room and keep the indoor temperature at 20 o C, the air humidity is 65%RH, wither for 4 hours, wither until the leaves lose their luster, the leaves turn dark green, the top leaves droop, the stems are curved and continuous, and the hands are elastic;

[0044] (4) Wave greening process: put the indoor withered ...

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PUM

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Abstract

The invention relates to a north pekoe oolong processing technology. The technology comprises the following steps: picking one-bud two-leaf tender bud shoots sucked by smaller green leaf hoppers in summer and autumn, withering in the sun for 1h, withering at an indoor temperature of 20-22DEG C and an air humidity of 65-75% RH for 4h, breaking veins in a vein breaking machine for 30min, repeating indoor withering and vein breaking 3-4 times, fermenting at a temperature of 25DEG C under a humidity of 60% RH for 4h, carrying out high temperature enzyme deactivation in a roller enzyme deactivation machine at 300-350DEG C for 8-10min, rolling by using a rolling machine for 5-8min, drying at 90-100DEG C for 10h, and baking at 100-110DEG C for 30h. Compared with traditional pekoe oolong processing technologies, the north pekoe oolong processing technology has a pure appearance and color and an improved drinking mouthfeel after drying and baking at 100-110DEG C for 30h through omitting a low temperature stir fixation step.

Description

[0001] technical field [0002] The invention relates to the field of tea processing, in particular to a process for processing northern pekoe oolong. Background technique [0003] Pekoe Oolong is known as "the highest grade oolong tea". It is characterized by the red, white, yellow, green and brown color of the tea leaves, the amber color of the tea soup, the aroma of ripe fruit and honey, and the taste is soft, sweet and moist. Little astringency. Pekoe oolong tea is the deepest fermented tea among the semi-fermented teas. In the traditional processing technology, it needs to be roasted at a low temperature and dried at a low temperature. Usually, it is not reheated and roasted, and has no obvious roasted flavor. Contents of the invention [0004] The purpose of the present invention is to provide a processing technology of northern pekoe oolong, which saves the traditional low-temperature frying step, increases the baking process, and does not affect the appearance, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈总发
Owner SHANDONG SHENGFA AGRI SCI & TECH CO LTD
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