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
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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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