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Bai Hau oolong containing honeysuckle and process method thereof

A processing method and technology for honeysuckle tea, applied in the field of tea processing, can solve the problems of large difference in quality, single type of Baihao oolong tea, unstable quality of Baihao oolong tea, etc., and achieve the effects of rich aroma, rich taste and simple preparation process.

Active Publication Date: 2014-12-03
JURONG TONGXIN ECOLOGICAL AGRI SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of pekoe oolong tea produced by the existing oolong tea technology is not stable, and the quality varies greatly
[0005] In addition, the existing pekoe oolong tea products are of a single type, which is difficult to meet the requirements of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The honeysuckle pekoe oolong tea comprises the following components by weight: 85 parts of pekoe oolong tea and 15 parts of honeysuckle.

[0029] Its processing method comprises the following steps:

[0030] Step 1, preparation of Pekoe Oolong:

[0031] 1.1 Harvesting: select the buds and leaves of the shoots of Pekoe Oolong tea that are relatively mature and are forming permanent buds, and pick two leaves as the raw material for tea making;

[0032] 1.14 Green drying: the raw materials for tea making are withered at 4:00 to 4:30 pm on a sunny day with a temperature of 26°C, and the drying time is 20 minutes. After withering, the water content of fresh leaves drops by at least 10%;

[0033] 1.15 Withering: wither in a constant temperature and humidity ventilation room for 4 hours; during the withering process, the withering temperature in the ventilation room is 22°C, the relative humidity in the ventilation room is 65% RH, the ventilation room is maintained, and fresh...

Embodiment 2

[0047] The honeysuckle pekoe oolong tea comprises the following components in parts by weight: 80 parts of pekoe oolong tea and 20 parts of honeysuckle.

[0048] Its processing method comprises the following steps:

[0049] Step 1, preparation of Pekoe Oolong:

[0050] 1.1 Harvesting: select the buds and leaves of the shoots of Pekoe Oolong tea that are relatively mature and are forming permanent buds, and pick two leaves as the raw material for tea making;

[0051] 1.20 Green drying: Wither the raw materials for tea making at 4:00-4:30 pm on a sunny day with a temperature of 22°C. The drying time is 30 minutes. After withering, the water content of fresh leaves will drop by at least 10%;

[0052] 1.21 Withering: wither in a constant temperature and humidity ventilation room for 3 hours; during the withering process, the withering temperature in the ventilation room is 20°C, the relative humidity in the ventilation room is 70% RH, the ventilation room is maintained, and fresh...

Embodiment 3

[0066] The honeysuckle pekoe oolong tea comprises the following components by weight: 90 parts of pekoe oolong tea and 10 parts of honeysuckle.

[0067] Its processing method comprises the following steps:

[0068] Step 1, preparation of Pekoe Oolong:

[0069] 1.1 Harvesting: select the buds and leaves of the shoots of Pekoe Oolong tea that are relatively mature and are forming permanent buds, and pick two leaves as the raw material for tea making;

[0070] 1.26 Green drying: Wither the raw materials for tea making at 4:00 to 4:30 pm on a sunny day with a temperature of 28°C. The drying time is 10 minutes. After withering, the water content of fresh leaves drops by at least 10%;

[0071] 1.27 Withering: wither in a constant temperature and humidity ventilation room for 5 hours; during the withering process, the withering temperature in the ventilation room is 24°C, the relative humidity in the ventilation room is 60% RH, the ventilation room is maintained, and fresh air from ...

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Abstract

The invention provides a Bai Hau oolong containing honeysuckle. The Bai Hau oolong containing honeysuckle comprises the following components in parts by weight: Bai Hau oolong 80-90 and honeysuckle 10-20. The invention also provides a process method of the Bai Hau oolong containing honeysuckle. The process method is simple and the Bai Hau oolong containing honeysuckle has rich taste. The Bai Hau oolong and the honeysuckle are prepared respectively, and then mixed and fermented, so as to maintain the nutrition of the two kinds of tea, mix the aroma of the two kinds of tea and make the tea have strong aroma.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a honeysuckle pekoe oolong tea and a processing method thereof. Background technique [0002] Oolong tea, also known as green tea, is a semi-fermented tea, mainly produced in Fujian, Guangdong and Taiwan. A distinctive tea category and one of the six major tea categories. [0003] Pekoe oolong is known as "the highest grade oolong tea". The 70% fermented pekoe oolong is also known as "expansion tea" and "wind tea". "One Heart Two Leaves" is famous, and those with a large number of pekoe bud tips are the best, which is quite precious. The characteristic of Baihao Oolong is that the tea leaves are red, white, yellow, green, and brown in color, and the tea soup is amber in color, with a ripe fruity and honey aroma. It tastes soft, sweet and moist, with little astringency. Also because it is suitable for both hot and cold, when the tea soup is slightly cold, a l...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 张巧根
Owner JURONG TONGXIN ECOLOGICAL AGRI SPECIALIZED COOP
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