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A kind of fragrance type Dancong tea and its preparation method and application

A technology of single-clump tea and fragrance type, which is applied in the field of fragrance-type single-clump tea and its preparation, can solve the problems of affecting the quality of fragrance-type single-clump tea, unfavorable accumulation of fragrance-type aroma, unfavorable fragrance-type aroma, etc. The effect of improving efficiency, shortening the shaking time, and reducing the number of shaking revolutions

Active Publication Date: 2019-05-07
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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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 Patents(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 黄亚辉曾贞
Owner SOUTH CHINA AGRI UNIV
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