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Processing method for green rocking of sandalwood oolong

A processing method and technology of oolong tea, applied in the processing field of sandalwood oolong tea, can solve problems such as lack of production process of sandalwood oolong tea

Inactive Publication Date: 2015-06-03
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shaking green has a very good aroma-forming effect on the processing of sandalwood oolong tea. At present, there is no specific literature on the production process of sandalwood oolong tea.

Method used

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  • Processing method for green rocking of sandalwood oolong
  • Processing method for green rocking of sandalwood oolong
  • Processing method for green rocking of sandalwood oolong

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A kind of high fragrance type sandalwood oolong tea shaking green processing method, its steps are as follows:

[0020] (1) Fresh sandalwood leaves are picked, and the tenderness is controlled at one bud and one leaf;

[0021] (2) Spread fresh leaf raw materials according to the leaf thickness of 3 or 4 or 5 cm, and spread them for 4 or 5 hours to obtain spread leaves;

[0022] (3) Shake the green leaves 2 or 3 or 4 times in a simple shaker. The speed of the shaker is 20 rpm, and each shake takes 1 or 2 or 3 minutes. Carry out cold blue and green 58 or 59 or 60 or 61 or 62 minutes processing between the second shake;

[0023] (4) Spread green leaves for 1 or 2 hours, steam green leaves in an electric steamer for 1 or 2 minutes, and control the steaming temperature at 110 or 114 or 117 or 120°C to obtain green leaves;

[0024] (5) Fry the green leaves in a reciprocating multi-function machine (type 6CDY-60) (fire drying), the machine speed is 1000 rpm, the amount of le...

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Abstract

The invention discloses a processing method for green rocking of sandalwood oolong. The processing method comprises the following steps: (1) picking fresh sandalwood leaves as raw materials, and controlling the tenderness that one bud and one leaf are picked; (2) spreading the fresh leaf raw materials so as to obtain spread leaves; (3) performing green rocking treatment on the spread leaves in a cylinder green rocking machine; (4) spreading the rocked leaves in an electric steamer for boiling, and controlling the boiling temperature so as to obtain water-removed leaves; (5) frying to dry the water-removed leaves in a reciprocation multifunctional machine, controlling the drying temperature to dry for a certain time, drying inside a shaping platform with sufficient heat, and controlling the drying temperature; and (6) putting the dried leaves into a microwave oven to enhance the fragrance, thereby obtaining a finished high-frequency sandalwood oolong product. The processing method is simple and convenient to operate; through three times of green rocking and green cooling treatment on sandalwood leaves and a green steaming procedure, the finished oolong product is green and yellow in leaf quality, green and yellow and bright in soup color; and as the frequency of the dried leaves is enhanced with light waves, the finished product is rich and long-lasting in wheat frequency, thick and mellow in taste, and rich in buckwheat frequency.

Description

technical field [0001] The invention belongs to the technical field of processing high-flavor sandalwood oolong tea, and in particular relates to a processing method of sandalwood oolong tea. Background technique [0002] Sandalwood, a plant of the genus Sandalwood in the family Santalaceae, currently its trunk and heartwood are mostly used in the production of spices and in the field of pharmacology, Gu Yuncui (Structural characteristics and synthesis methods of sandalwood-type spices, 2013, Perfume, Fragrance and Cosmetics, S1:17-22) The non-patent literature of sandalwood shows that the aroma compounds of sandalwood are used to make spices and are very popular. Patent literature shows that the pungent and warm sandalwood has the pharmacological effects of promoting qi, dispelling cold and relieving pain. So far, there are few reports about the utilization of sandalwood leaves in green tea processing. Lai Zhaoxiang, Peng Guoxiong and others point out the processing method...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 徐永荣余志王婷婷李新胜
Owner HUAZHONG AGRI UNIV
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