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
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

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

[0029] The processing method includes the following steps:

[0030] Step 1. Preparation of Pekoe Oolong:

[0031] 1.1 Picking: Choose the two leaves from the middle and small open surface where the new shoots and leaves of Pekoe Oolong tea are mature and are forming resident buds as the tea raw materials;

[0032] 1.14 Sun-greening: The tea-making raw materials will wither at 4:00 to 4:30 in the sunny afternoon when the temperature is 26℃. After the sun-dried time is 20 minutes, the water content of the fresh leaves will drop by at least 10% after withering;

[0033] 1.15 Withering: withering in a ventilated room with constant temperature and humidity for 4 hours; during the withering process, the withering temperature in the ventilated room is 22℃, the relative humidity in the ventilated room is 65% RH, and the ventilated roo...

Example Embodiment

[0046] Example 2

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

[0048] The processing method includes the following steps:

[0049] Step 1. Preparation of Pekoe Oolong:

[0050] 1.1 Picking: Choose the two leaves from the middle and small open surface where the new shoots and leaves of Pekoe Oolong tea are mature and are forming resident buds as the tea raw materials;

[0051] 1.20 Sun-greening: The tea-making raw materials will wither at 4:00 to 4:30 in the sunny afternoon when the temperature is 22℃. After the sun-dried time is 30 minutes, the water content of the fresh leaves after withering will decrease by at least 10%;

[0052] 1.21 Withering: withering in a ventilated room with constant temperature and humidity for 3 hours; during the withering process, the withering temperature in the ventilated room is 20℃, the relative humidity in the ventilated room is 70% RH, and the ventilatio...

Example Embodiment

[0065] Example 3

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

[0067] The processing method includes the following steps:

[0068] Step 1. Preparation of Pekoe Oolong:

[0069] 1.1 Picking: Choose the two leaves from the middle and small open surface where the new shoots and leaves of Pekoe Oolong tea are mature and are forming resident buds as the tea raw materials;

[0070] 1.26 Sun-dried: The tea-making raw materials will wither at 4:00 to 4:30 in the sunny afternoon when the temperature is 28℃. After the sun-dried time is 10 minutes, the water content of the fresh leaves will decrease by at least 10% after withering;

[0071] 1.27 Withering: withering in a ventilated room with constant temperature and humidity for 5 hours; during the withering process, the withering temperature in the ventilated room is 24℃, the relative humidity in the ventilated room is 60%RH, and the ventilated roo...

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PUM

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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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