A kind of processing method of sandalwood oolong tea shaking green

A processing method and oolong tea technology, applied in the processing field of sandalwood oolong tea, can solve the problem of no sandalwood oolong tea production process and the like

Inactive Publication Date: 2017-12-19
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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  • A kind of processing method of sandalwood oolong tea shaking green
  • A kind of processing method of sandalwood oolong tea shaking green
  • A kind of processing method of sandalwood oolong tea shaking green

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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 method for processing high-fragrant sandalwood oolong tea shaking green. The steps include: (1) picking sandalwood fresh leaf raw materials, and controlling the tenderness to one bud and one leaf; (2) spreading the fresh leaf raw materials to obtain Spreading the leaves; (3) Shaking the spreading leaves in a simple shaker; (4) spreading the shaken leaves and steaming them in an electric steamer, controlling the steaming temperature to obtain green leaves; ( 5) Fry the green leaves in a reciprocating multi-function machine, dry them for a certain period of time, and dry them on a plastic platform with sufficient heat; The finished high-flavor sandalwood oolong tea is obtained. The processing method is simple and easy to operate. The sandalwood leaves are shaken and cooled for three times, and the green steaming process ensures that the finished oolong tea leaves are green and yellow, and the soup is bright green and yellow. The aroma of wheat is high and long, the taste is mellow and has the flavor of buckwheat.

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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Patent Type & Authority Patents(China)
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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