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Gongfu oolong tea preparation method and products thereof

A technology of oolong tea and Gongfu, which is applied in the preparation of Gongfu oolong tea and its products, can solve the problems of weak competitiveness, slow improvement of output and quality, etc., and achieve the improvement of the production rate, the improvement of tea quality, and the tight and even shape Effect

Inactive Publication Date: 2016-05-18
GUANGXI STATE FARMS TEAS GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the competitiveness of Chinese black tea in the international tea market is weak, and the rate of improvement in output and quality is slow. So far, the export volume of black tea only accounts for about 3% of the total sales of black tea in the world, and the quality and price have always been at the middle and lower level. In order to change this situation, improve the quality of black tea in my country, and expand the export volume, it is necessary to carry out reforms and innovations in the variety, output, and processing technology. According to the natural environmental conditions of the tea area and the characteristics of tea tree varieties, the processing technology of various teas must be comprehensively refined. Features, bring forth the new through the old, explore and innovate a new type of black tea with excellent quality

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The processing method of Gongfu oolong (golden dragon) of the present invention is carried out according to the sequence of the following steps:

[0032] 1. Green tea picking: pick 2 to 4 leaves after one bud and one leaf of Jinxuan, Cuiyu and other tea trees, and clip the leaves when they are of the same tenderness.

[0033] 2. Withering: place the new shoots of picked tea trees such as Jinxuan and Cuiyu in a room with a room temperature controlled at 18-23°C for 10-12 hours.

[0034] 3. Drying green: move the raw materials of withered fresh leaves outside at around 8 o'clock in the morning to dry green. The sun drying time is generally about 30 minutes, and there is a clear fragrance overflowing.

[0035] 4. Cool green: Turn on the air conditioner indoors to keep the room temperature at 18-20°C. After the tea green is sun-dried, put it back into the house and spread it for 40min-60min, then it will start to become green.

[0036] 5. Greening: use an oolong tea shaki...

Embodiment 2

[0044] The processing method of golden tea of ​​the present invention is carried out according to the sequence of following steps:

[0045] 1. Green tea picking: picking 2 to 4 leaves after one bud and one leaf of Jinxuan, Cuiyu and other tea trees, and clamping the leaves when they are of the same tenderness;

[0046] 2. Withering: place the picked Jinxuan tea tree shoots in a room controlled at a room temperature of 18-23°C and wither for 8-10 hours.

[0047] 3. Sunshine: move the withered fresh leaf raw materials outside for sunbathing, 10 minutes 10-15min, sunbathing is required in the morning when the sun is not too strong, at 7:30-8:30 in the morning , the appropriate temperature is 26°C-30°C. The withering weight loss rate of the tea leaves after drying is 6% to 10% or the water loss rate is 2% to 3%.

[0048]4. Cool green: Turn on the air conditioner indoors to keep the room temperature at 23-25°C. After the green tea is sun-dried, put it back into the house and spr...

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Abstract

The present invention discloses a gongfu oolong tea preparation method and products thereof. The gongfu oolong tea preparation method provided by the invention comprises the following steps: Jinxuan and Cuiyu tea tree fresh leaf taking, withering, sun drying, leaf cooling, fine manipulating, rolling, fermenting, first firing, full firing, aging, fragrance improving and finished product obtaining. The traditional gongfu black tea preparation method and the variety resources of the Jinxuan and Cuiyu are combined, a scientific collecting and processing technology is combined, and the ''sun drying'' and ''fine manipulating'' processing technologies of the oolong tea are combined with the black tea full fermentation process, so that the prepared gongfu oolong (red oolong) tea is tight and compact in appearance, black and smooth, gold in soup color, has a flower flavor and a mountain charm, is mellow and fresh in taste, and is red and bright in leaf bottom. The preparation method puts forward for the first time that in the processing technology of the gongfu oolong (red oolong) tea and after the drying of raw tea, air conditioner temperature control aging (after-aging) is used and then the fragrance improving technology is also used, so that the tea products are more fragrant and the tastes are mellow and fresh.

Description

technical field [0001] The invention relates to a method for preparing tea and its products, in particular to a method for preparing Gongfu oolong tea and its products. Background technique [0002] Black tea is the main body of tea consumption in the world today. Guangxi used to be the main production and export base of black crushed tea in China. However, the competitiveness of Chinese black tea in the international tea market is relatively weak, and the rate of improvement in output and quality is slow. So far, the export volume of black tea only accounts for about 3% of the total sales of black tea in the world, and the quality and price have always been at the middle and lower level. In order to change this situation, improve the quality of black tea in my country, and expand the export volume, it is necessary to carry out reforms and innovations in variety, output, and processing technology. According to the natural environmental conditions of tea areas and the characte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 唐永宁苏毅黄水有覃月金钟超曾晓吉张谦甘伟辉李昌娟
Owner GUANGXI STATE FARMS TEAS GRP
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