Chrysanthemum pekoe oolong tea and processing method thereof

A processing method and technology of oolong tea, applied in the field of chrysanthemum pekoe oolong tea and its processing, can solve the problems of large quality difference, single type of pekoe oolong tea, unstable quality of pekoe oolong tea, etc., and achieve the effect of rich taste, simple preparation process and strong fragrance

Inactive 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

[0027] The chrysanthemum pekoe oolong tea comprises the following components in parts by weight: 85 parts of pekoe oolong tea and 15 parts of chrysanthemum.

[0028] Its processing method comprises the following steps:

[0029] Step 1, preparation of Pekoe Oolong:

[0030] 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;

[0031] 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%;

[0032] 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 maintain...

Embodiment 2

[0045] The chrysanthemum pekoe oolong tea comprises the following components in parts by weight: 80 parts of pekoe oolong tea and 20 parts of chrysanthemum.

[0046] Its processing method comprises the following steps:

[0047] Step 1, preparation of Pekoe Oolong:

[0048] 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;

[0049] 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%;

[0050] 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 f...

Embodiment 3

[0063] The chrysanthemum pekoe oolong tea comprises the following components in parts by weight: 90 parts of pekoe oolong tea and 10 parts of chrysanthemum.

[0064] Its processing method comprises the following steps:

[0065] Step 1, preparation of Pekoe Oolong:

[0066] 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;

[0067] 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%;

[0068] 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 fr...

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PUM

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Abstract

The invention provides a chrysanthemum pekoe oolong tea, including the following components in parts by weight pekoe oolong tea 80-90 and chrysanthemum 10-20. The present invention also provides a processing method of the chrysanthemum pekoe oolong tea. The preparation technology of the chrysanthemum pekoe oolong tea is simple and the taste of the tea is rich. Chrysanthemum and pekoe oolong tea are prepared respectively, mixed together and then fermented, so as to remain the nutrition of the two kinds of tea, mix the aroma of the two kinds of tea, and make the chrysanthemum pekoe oolong tea smell be?full in aroma.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a chrysanthemum 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 little stro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
Inventor 张巧根
Owner JURONG TONGXIN ECOLOGICAL AGRI SPECIALIZED COOP
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