Tea making process for stale flavor orchid-flavored Danchongcha

A single-clump tea and craft technology, which is applied in the tea-making field of Chenxiang Lanhuaxiang single-clump tea, can solve the problems of difficult breakthroughs in traditional taste and quality, low added value of products, etc., to achieve rich tea elements and mineral trace elements, and smooth taste Slippery and thick, lowering blood fat effect

Active Publication Date: 2015-10-14
饶平县金利香生态茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing technology, affected by the traditional tea-making process, the development of new varieties and new tastes of Lingtou Dancong tea is not very satisfactory at present. It is difficult to break through the traditional taste and quality, and the added value of products is low, so the development is more difficult. New tea varieties with special flavor will be the development direction of Lingtou Dancong tea in the future

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Picking of fresh leaves: On April 16th, the tea leaves were picked on the Laocong Huangzhiye Qilan tea tree growing at an altitude of 700 meters. The picking time was at 12 o'clock in the morning. Clover picking;

[0026] (2) Green drying: Dilute the above-mentioned picked tea leaves without overlapping, let them stand indoors for 40 minutes, then let them stand outdoors for 25 minutes in the sun, and mix and sieve them during the sun-drying process;

[0027] (3) Cool green: put the dried tea leaves back indoors to cool green for 1 hour to reduce fever;

[0028] (4) Greening: In a room with an ambient temperature of 22 °C and a relative humidity of 45%, sieve the cool green tea leaves, 2.5 kg per sieve; shake and stir gently 3 times by hand for the first time, and stir Finally, the tea leaves are made into nests and placed for 42 minutes; the placed tea leaves are treated for the second time, that is, holding the tea leaves with hands and shaking them up and down t...

Embodiment 2

[0035] (1) Picking of fresh leaves: On April 19th, the tea leaves were picked on the Laocong Huangzhiye Qilan tea tree growing at an altitude of 650 meters. The picking time was 3 p.m. on a sunny day. Clover picking;

[0036] (2) Green drying: Dilute the above-mentioned picked tea leaves without overlapping, let them stand indoors for 45 minutes, then let them stand outdoors for 30 minutes in the sun, and mix and sieve them during the sun-drying process;

[0037] (3) Cool green: put the dried tea leaves indoors to cool green for 1.1 hours to reduce fever;

[0038] (4) Greening: In a room with an ambient temperature of 23 °C and a relative humidity of 50%, sieve the cooled tea leaves, 2.5 kg per sieve; shake and stir gently by hand twice for the first time, and stir Finally, the tea leaves are made into nests and placed for 58 minutes; the placed tea leaves are treated for the second time, that is, holding the tea leaves with hands and shaking them up and down to make the tea ...

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PUM

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Abstract

The invention discloses a tea making process for stale flavor orchid-flavored Danchongcha. The tea making process comprises the following steps: (1) fresh leaf picking; (2) sun-withering; (3) leaf cooling; (4) green leaf making; (5) de-enzyming; (6) rolling; (7) roasting; (8) aging; and (9) packaging. According to the stale flavor orchid-flavored Danchongcha prepared by the tea making process disclosed by the invention, the strip shape of the tea is robust and bead-shaped, the tea is olivine in color and luster, pure and lofty in fragrance, the fragrance of the tea is slightly like fragrance of gardenia, the tea is stale flavored and mellow in taste, strong in sweetness after taste, golden and bright in tea soup and smooth and heavy in taste.

Description

technical field [0001] The invention relates to a tea-making process, in particular to a tea-making process for aged orchid-flavored single cluster tea. Background technique [0002] Dancong tea is a semi-fermented oolong tea between fully fermented black tea and non-fermented green tea. It embodies the most delicate tea-making process in the oolong tea making process. Modern Dancong tea products are divided into two tea varieties, "Fenghuang Dancong" and "Lingtou Dancong". Lingtou Dancong tea is originally produced in Lingtou Village, Fubin Town (formerly Pingxi Township, Pingxi Town), Raoping County, Chaozhou City, Guangdong Province. Lingtou Dancong tea is traditionally made oolong tea, which has stable quality, tight and strong shape, yellowish brown oily color, sharp and long-lasting nectar aroma, bright orange-yellow soup, and is resistant to brewing. [0003] In the existing technology, due to the influence of the traditional tea-making process, the development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 王金良欧燕清王昭阳王昭军王昭娜刘雪玉傅力刘明顺
Owner 饶平县金利香生态茶叶有限公司
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