Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character)

An oolong tea and dough-shaped technology, which is applied in the field of preparation of "dump-shaped" oolong tea, can solve the problems of reducing the brewing times of oolong tea, demanding storage conditions, affecting the drinking of oolong tea, etc., so as to improve pressure resistance, facilitate transportation, reduce The effect of the requirements of the storage conditions

Active Publication Date: 2013-12-25
林志宾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the existing oolong tea is usually loose tea, it is difficult for people to grasp the corresponding scale when drinking, especially the proportion of tea and water. Therefore, the concentration of tea soup in the early stage is often too high, and the concentration of tea soup in the later stage is too light. The frequency of brewing oolong tea, and it affects people's drinking of oolong tea
[0003] In addition, as loose tea, there are many problems such as easy to break, inconvenient to carry, easy to be damp and turn green, easy to absorb peculiar smell, and have strict requirements on storage conditions.

Method used

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  • Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character)
  • Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character)
  • Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character)

Examples

Experimental program
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Effect test

Embodiment 1

[0035] The finished northern Fujian oolong loose tea is used as raw material tea, processed figure 1 The ball-shaped "dump-shaped" oolong tea shown in . Specific steps are as follows:

[0036] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, so that the water can be fully absorbed into the tea leaves. At the same time, vacuum and cooling measures should be taken to control the temperature of the tea leaves below 18°C. After the water from the first humidification is completely absorbed by the tea leaves, perform the same operation as before and re-humidify once more. The tea leaves are soft and not sticky.

[0037] To humidify and soften raw tea, it is necessary to control the amount and speed of water addition, not only to ensure that the tea leaves fully absorb water and soften, but also to prevent the loss of tea juice and the loss of benefic...

Embodiment 2

[0051] The finished Phoenix single vertical (Guangdong oolong) loose tea is used as raw material tea, processed figure 2 The ellipsoid-shaped "dump-shaped" oolong tea shown in . Specific steps are as follows:

[0052] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, while controlling the temperature of the tea leaves below 20°C. After the moisture of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice.

[0053] Humidification is done by spraying water on the tea leaves, stirring them evenly and then placing them in a vacuum environment. The weight of raw tea after humidification increases by about 20%-30%.

[0054] 2) U...

Embodiment 3

[0059] The finished Taiwan oolong loose tea is used as raw material tea, processed image 3 The peach-shaped "dump-shaped" oolong tea shown in. Specific steps are as follows:

[0060] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well, pile up, place in a vacuum environment, and control the temperature of the tea leaves below 35°C. After the moisture of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice. Humidification is accomplished by wetting the tea leaves with atomized water and then leaving them to stand. The weight of raw tea after humidification increases by about 20%-30%.

[0061] 2) Use a mold with a peach-shaped cavity to ...

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Abstract

The invention discloses a preparation method of tuan-shaped oolong tea (tuan is a Chinese character). The method takes bulk tea of finished oolong tea as raw tea and specifically comprises the following steps: (1) softening the raw tea by wetting and carrying out mould pressing on the softened raw tea to form tuan-shaped tea; and (2) drying the tuan-shaped tea to achieve the predetermined water content through vacuum dehumidifying, light wave heating and/or microwave heating and cooling means so as to obtain the required tuan-shaped oolong tea. According to the preparation method, a feasible technical way is provided for preparing the tuan-shaped oolong tea, and the tuan-shaped oolong tea brings a brand-new oolong tea drinking way to people and provides convenience for people to drink the oolong tea.

Description

technical field [0001] The invention relates to a method for preparing "tuan-shaped" oolong tea and the "tuan-shaped" oolong tea prepared by the method. The "tuan-shaped" oolong tea is composed of tea leaves for one brewing, and the whole "tuan-shaped" oolong tea is directly put into the tea set for brewing. Background technique [0002] As a traditional famous tea, oolong tea is loved by people for its unique flavor. When drinking oolong tea, in order to fully reflect the unique flavor of oolong tea, not only there are strict requirements on the temperature of the brewing water, but also the proportion of tea and water, and the time for brewing tea in water. However, because the existing oolong tea is usually loose tea, it is difficult for people to grasp the corresponding scale when drinking, especially the proportion of tea and water. Therefore, the concentration of tea soup in the early stage is often too high, and the concentration of tea soup in the later stage is too...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 林志宾
Owner 林志宾
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