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Gaoshan Taiwan oolong and processing preparation method thereof

A technology for oolong tea and alpine red, which is applied in tea treatment before extraction and adaptation to climate change. It can solve the problems of tea nutrition damage, poor marketing effect, and insufficient style characteristics, so as to achieve less loss of aroma substances and less fragrance content. The material transformation is reasonable and sufficient, and the tea soup is mellow, fresh, smooth and smooth

Inactive Publication Date: 2016-06-29
寿宁县张天福生态茶场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional Shouning alpine oolong tea has similar dry tea appearance and soup color to red oolong tea, and has similar tasting characteristics, but the marketing effect has been poor for a long time. Analyzing the reasons, there are the following deficiencies: (1) Comparing with southern Fujian oolong and Compared with the oolongs in northern Fujian, the style of traditional Shouning alpine oolong tea is not prominent enough; (2) The production process of traditional Shouning alpine oolong tea and red oolong tea needs to go through a high-temperature greening process, and the original nutrients of the tea are damaged to a certain extent and lost

Method used

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  • Gaoshan Taiwan oolong and processing preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: a kind of processing preparation method of high mountain red oolong tea, comprises the following steps:

[0038] 1. Picking green: choose (can be selected from Shouning County, Fujian Province) alpine and high-scented golden peony tea tree as the tea tree for picking fresh tea leaves. The picked fresh tea leaves have buds and 3-4 leaves;

[0039] 2. Withering:

[0040](1) Airing: Use a drying rack, water sieve or withering tank to dry the fresh tea leaves at an ambient temperature of 22°C and an air humidity of 75% until the dehydration and weight loss rate of the fresh tea leaves is 15%; during the drying process, turn the fresh tea leaves 3 times, so that the upper and lower layers of fresh tea leaves are evenly dispersed;

[0041] (2) Green drying: Spread the fresh tea leaves after cooling green on the drying net according to the thickness of 3 cm, and use natural and soft sunlight to irradiate the fresh tea leaves until the fresh tea leaves lose water...

Embodiment 2

[0054] Embodiment 2: a kind of processing preparation method of high mountain red oolong tea, comprises the following steps:

[0055] 1. Picking green: choose (can choose from Shouning County, Fujian Province) alpine and high-scented white-bud Qilan tea tree as the tea tree for picking fresh tea leaves. The picked fresh tea leaves have buds and 3-4 leaves;

[0056] 2. Withering:

[0057] (1) Airing: Use a drying rack, water sieve or withering tank to dry the fresh tea leaves at an ambient temperature of 20°C and an air humidity of 70% until the dehydration and weight loss rate of the fresh tea leaves is 10%; during the drying process, turn the fresh tea leaves 2-3 times to make the upper and lower layers of fresh tea leaves lose water evenly;

[0058] (2) Green drying: Spread the fresh tea leaves after cooling green on the drying net according to the thickness of 2 cm, and use natural soft sunlight to irradiate the fresh tea leaves until the fresh tea leaves lose water and be...

Embodiment 3

[0071] Embodiment 3: a kind of processing preparation method of high mountain red oolong tea, comprises the following steps:

[0072] 1. Picking green: choose (can be selected from Shouning County, Fujian Province) alpine and high-scented yellow rose tea tree as the tea tree for picking fresh tea leaves. The picked fresh tea leaves have buds and 3-4 leaves;

[0073] 2. Withering:

[0074] (1) Airing: Use a drying rack, water sieve or withering tank to dry the fresh tea leaves at an ambient temperature of 25°C and an air humidity of 80% until the dehydration and weight loss rate of the fresh tea leaves is 15%; during the drying process, turn the fresh tea leaves 3 times, so that the upper and lower layers of fresh tea leaves are evenly dispersed;

[0075] (2) Green drying: Spread the fresh tea leaves after cooling green on the drying net according to the thickness of 3 cm, and use natural and soft sunlight to irradiate the fresh tea leaves until the fresh tea leaves lose water...

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Abstract

The invention relates to Gaoshan Taiwan oolong and a processing preparation method thereof (the production technology capable of keeping green and red in the whole process). The preparation method of the Gaoshan Taiwan oolong comprises the steps of tea harvesting, withering, twisting, fermentation, primary baking, heaping for yellowing, secondary baking, picking, blowing of fresh wind, warehousing, re-firing, fragrance enhancing and packaging. By the adoption of the Gaoshan Taiwan oolong, matter contained in fresh tea leaves is transformed reasonably and fully, little low-boiling-point fragrant matter is lost, and the content of theaflavin called as human body soft gold is high. The product is curled, compact and uniform in appearance, and black and glossy in color and luster, and has the delicate floral note of high-grade oolong and strong ripe fruit fragrance of special-grade black tea, the tea soup is mellow, fresh and smooth, has no fire smell or smoky flavour, is not cold or cool or hot or dry, and has the golden yellow and bright color, and infused leaves are fleshy, red and bright. The taste and sense of the Gaoshan Taiwan oolong (particularly Gaoshan Taiwan oolong produced in Shouning Country, eastern Fujian Province) are better than those of common Taiwan oolong.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to an alpine red oolong tea and a processing and preparation method thereof. Background technique [0002] The existing red oolong tea processed by the general process is a new type of tea that is innovated by increasing the degree of fermentation on the basis of the oolong tea production method (including the greening process), and its processing method is different from the old-fashioned oolong tea. The characteristics of the production method are enhanced fermentation, moderate rolling, light roasting and other technological changes. Because it has the characteristics of strong aroma of oolong tea and sweetness of black tea, it is deeply loved by consumers. However, compared with the high-grade oolong tea, the red oolong tea processed by the above-mentioned general process still has insufficient floral fragrance (note: the floral fragrance here refers to the flower-like sm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08Y02A40/90
Inventor 郭尧福施晓东吴超
Owner 寿宁县张天福生态茶场
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