Oolong tea processing method

A processing method, the technology of oolong tea, applied in the field of tea processing, can solve the problems of high content of tea polyphenols and caffeine, enjoy the mellow and sweetness of oolong tea, and cannot satisfy consumers at the same time, achieve strong fragrance, improve the marketable range of the market, increase The effect of product differentiation

Inactive Publication Date: 2014-04-30
YANGSHAN COUNTY DIYIFENG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tea polyphenols and caffeine content in the tea produced by this processing method are relatively high, relatively strong irritation, and cannot meet the requirements of consumers to enjoy the floral sweetness of oolong tea and the mellow sweetness of black tea at the same time, thus failing to develop this part of the market. tea market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A processing method of oolong tea, the processing technology is: picking fresh leaves→withering→drying green→making green→withering again→kneading→fermenting→drying→making tea. This processing method comprises the steps:

[0035] 1) Picking of fresh leaves: Use the osmanthus fragrance in oolong tea or the young buds and leaves of Taiwan oolong that are relatively mature and forming permanent buds.

[0036] 2) Withering: Avoid strong light when withering. It is required to carry out when the sun is not too strong in the afternoon. It is advisable to wither at 4:30-5:30 in the afternoon when the temperature is 22-28°C. The drying time is 20 minutes. The water content of fresh leaves decreased by 5%.

[0037] 3) Airing: In an environment with a temperature of 22-24°C, reduce the temperature of fresh leaves and balance the water inside the fresh leaves, so that the leaf cells will recover and become tense.

[0038] 4) Greening: Greening is carried out in an environment wi...

Embodiment 2

[0045] A processing method of oolong tea, the processing technology of which is: picking fresh leaves→withering→drying green→making green→withering again→kneading→fermenting→drying→making tea. This processing method comprises the steps:

[0046] 1) Picking of fresh leaves: Use the osmanthus fragrance in oolong tea or the young buds and leaves of Taiwan oolong that are relatively mature and forming permanent buds in the medium and small open face to pick two leaves as raw materials for tea making.

[0047] 2) Withering: Avoid strong light when withering, and it is required to carry out when the sun is not too strong in the afternoon. It is advisable to wither at 4:30-5:30 in the afternoon when the temperature is 22-28°C, and the drying time is 20 minutes. The water content of fresh leaves decreased by 5%.

[0048] 3) Airing: In an environment with a temperature of 22-24°C, reduce the temperature of fresh leaves and balance the moisture inside the fresh leaves, so that the leaf...

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PUM

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Abstract

The invention discloses an oolong tea processing method. According to the processing method, a deterioration process is combined with a fermentation process to prepare the oolong tea which is light orange yellow in soup, aromatic in fruit flavor, sweet in taste, and continuously pleasant in taste. The processing method comprises the following technological steps: picking of fresh tea leaves; deterioration; cooling of the tea leaves; fine manipulation of the tea leaves; re-deterioration; rolling; fermentation; drying; finishing. The processing method disclosed by the invention can be used for breaking through the conventional processing method and reducing the content of tea polyphenol and caffeine in the tea; due to content reduction of the tea polyphenol, the fresh degree of the tea is reduced, so that the mellowness of the tea is improved; due to the content reduction of the caffeine, the sweet degree of the tea is improved, so that the tea preferably satisfies the taste requirements of people in drinking.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of oolong tea. Background technique [0002] my country has a rich variety of tea products, the most in the world. Oolong tea is one of the six major teas in my country. It is mainly produced in Guangdong, Fujian and Taiwan, each with its own characteristics. The main varieties of Guangdong oolong tea are Fenghuang Dancong and Lingtou Dancong. Huangzhixiang Dancong in Fenghuang Dancong has strong gardenia fragrance, Zhilanxiang Dancong has natural orchid fragrance, as well as sweet-scented osmanthus, almond, grapefruit, honey and jasmine. The aroma of Lingtou Dancong has natural floral fragrance and obvious honey fragrance. Fujian oolong tea is divided into southern Fujian oolong tea and northern Fujian oolong tea according to the degree of fermentation. The degree of green fermentation of southern Fujian oolong tea is relatively light. The market is dominated by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 赖威祥候大为陈思潘陈伟忠古润成
Owner YANGSHAN COUNTY DIYIFENG TEA
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