Delicate fragrance-type Fenghuang-dancong tea and a preparation method and application thereof

A technology of Dancong tea and fragrance type, which is applied to the field of fragrance type Dancong tea and its preparation, can solve the problems of unfavorable fragrance type aroma accumulation, unfavorable fragrance type aroma, affecting the quality of fragrance type Dancong tea, etc., so as to improve tea making. Efficiency, the effect of shortening the shaking time and reducing the number of rotations of the shaking

Active Publication Date: 2015-09-23
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These roasted aromas and excessive caramel aromas are not conducive to the formation of fragrance aromas
[0008] Although this method of heavy shaking, heavy fermentation, and long roasting can improve the aroma of tea leaves and obtain strong-flavored single-clump teas, it is not conducive to the accumulation of fragrance-flavored single-clump teas and affects the quality of faint-flavored single-clump teas.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The raw material of this embodiment is the spring oolong tea variety—the Lingtou Dancong tea variety:

[0046] (1) Picking spring Lingtou single-clump tea tree, one bud, three and four leaves fresh leaves, return to the processing factory and immediately sun-dry for 30 minutes, the light intensity is 14000±100Lux; after sun-drying treatment, spread the green for 2 hours to reduce the water content to 55%;

[0047] (2) The tealeaves after being sun-dried and spread green in step (1) are made green three times:

[0048] ① Make green for the first time: Shake the green with a shaker for 1.5 minutes, dry the green for 1 hour, the ambient temperature of the shaken green and cool green is 28°C, and the humidity is 65%;

[0049]②The second greening: Shake the greens with a shaker for 3 minutes, dry the greens for 1.5 hours, the ambient temperature of the shaken greens and cool greens is 30°C, and the humidity is 70%;

[0050] ③Third greening: Shake the greens with a shaker f...

Embodiment 2

[0056] The raw material of this embodiment is the spring oolong tea variety—the Lingtou Dancong tea variety:

[0057] (1) Picking spring Lingtou single-clump tea tree, one bud, three and four leaves fresh leaves, return to the processing factory and immediately sun-dry for 30 minutes, the light intensity is 14000±100Lux; after sun-drying treatment, spread the green for 2 hours to reduce the water content to 55%;

[0058] (2) The tealeaves after being sun-dried and spread green in step (1) are made green three times:

[0059] ① Make green for the first time: Shake the green with a shaker for 3 minutes, dry the green for 2 hours, the ambient temperature of the shaken green and cool green is 25°C, and the humidity is 65%;

[0060] ②The second greening: Shake the greens with a shaker for 5 minutes, dry the greens for 3 hours, the ambient temperature of the shaken greens and cool greens is 30°C, and the humidity is 75%;

[0061] ③Third greening: Shake the greens for 10 minutes wi...

Embodiment 3

[0067] The raw material of this embodiment is the spring oolong tea variety—the Lingtou Dancong tea variety:

[0068] (1) Pick the spring Lingtou single-clump tea variety tea tree with one bud, three and four leaves and return it to the processing factory for 35 minutes of drying, and the light intensity is 14000±100Lux; after drying, spread the green for 1.5 hours to reduce the water content down to 60%;

[0069] (2) The tealeaves after being sun-dried and spread green in step (1) are made green three times:

[0070] ① Make green for the first time: Shake the green with a shaker for 3 minutes, dry the green for 2 hours, the ambient temperature of the shaken green and cool green is 25°C, and the humidity is 65%;

[0071] ②The second greening: Shake the greens with a shaker for 5 minutes, dry the greens for 3 hours, the ambient temperature of the shaken greens and cool greens is 30°C, and the humidity is 75%;

[0072] ③Third greening: Shake the greens for 10 minutes with a sh...

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PUM

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Abstract

The present invention relates to the technical field of tea leaf processing, and particularly relates to delicate fragrance-type Fenghuang-dancong tea and a preparation method and application thereof. The preparation method includes: sunlight withering fresh tea leaves of Fenghuang-dancong tea plant varieties, cooling green leaves, making green leaves with technology of rocking green leaves with short time and less times, and followed by nitrogen treating, de-enzyming, twisting and twice baking the tea leaves to obtain delicate fragrance-type Fenghuang-dancong tea. The method is different from the traditional Fenghuang-dancong tea which uses a repeat way of making of green leaves and has 10 hour-long baking time, the delicate fragrance-type Fenghuang-dancong tea is prepared by 3 times of short time rocking of green leaves, long time cooling of green leaves and short time baking, effectively accumulating delicate fragrance-type fragrant substances and promoting the formation of delicate fragrance-type characteristic fragrance. The prepared delicate fragrance-type Fenghuang-dancong tea has the following characteristics: delicate fragrance, fragrance of a flower, mellow, delicious and refreshing taste, sweet aftertaste, tea soup with golden (orange) and bright color, cord and tight knot shape, greenish brown color and luster, even and neat tea-leaf dregs, soft and resistance brewing leaf texture, etc. Compared with the traditional process, the process-cycle of the delicate fragrance-type Fenghuang-dancong tea is simple in operation, short in time consuming and low in cost.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a fragrance type single cluster tea and its preparation method and application. Background technique [0002] Guangdong oolong tea is a unique characteristic tea in the whole country, mainly produced in Chaozhou, Meizhou and other regions of Guangdong. The production process of Guangdong Oolong tea has a long history. It is famous for its rich taste and fragrance. People like it. Among them, Fenghuang Dancong and Lingtou Dancong are both famous and high-quality oolong teas in my country. Fenghuang Dancong tea has a strong and mellow taste, with natural floral fragrance, delicious tea aroma, and clear soup color; Lingtou Dancong tea has natural nectar aroma, rich and sweet taste, sweet honey charm, and strong aftertaste. [0003] At present, the Dancong teas on the market are divided into the strong-flavored type made by redoing green tea with traditional technology and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 黄亚辉曾贞
Owner SOUTH CHINA AGRI UNIV
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