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Temperature-changeable baking method of orange osmanthus oolong tea

A roasting method and technology of oolong tea, applied in the tea treatment before extraction, etc., can solve the problems such as the impact on the quality of Dangui oolong tea, and achieve the effect of distinctive quality characteristics, strong floral fragrance, and sufficient heat

Inactive Publication Date: 2017-03-15
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the influence of temperature and time on the quality of osmanthus oolong tea in the existing variable temperature roasting technology, the purpose of the present invention is to disclose a variable temperature roasting method of osmanthus oolong tea

Method used

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  • Temperature-changeable baking method of orange osmanthus oolong tea
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  • Temperature-changeable baking method of orange osmanthus oolong tea

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A variable temperature roasting method for osmanthus oolong tea, comprising the steps of:

[0020] (1) Spread the osmanthus oolong tea evenly in the baking frame, the thickness of the spread leaves is 1-1.5cm;

[0021] (2) First bake at a high temperature of 120°C for 20 minutes to remove the green grass and roughness remaining in the raw tea.

[0022] (3) Slowly roast for 130 minutes at a low temperature of 90° C. to transform the quality of the tea leaves.

[0023] (4) Finally, increase the aroma at a high temperature of 120°C for 30 minutes to produce fire incense.

[0024] The roasted tea leaves are cooled and evenly stacked, and subjected to sensory evaluation. The particles are compact, the color sand is green and slightly red, even and relatively clean; the fragrance of flowers is strong and the fire is strong; The soup color is golden and bright; the leaf bottom is thick, soft and bright, relatively uniform, with slightly red edges and other quality characteri...

Embodiment 2

[0026] A variable temperature roasting method for osmanthus oolong tea, comprising the steps of:

[0027] (1) Spread the osmanthus oolong tea evenly in the baking frame, the thickness of the spread leaves is 1-1.5cm.

[0028] (2) In the high-temperature impurity removal stage, bake at 110°C for 30 minutes.

[0029] (3) In the low-temperature slow-baking stage, bake at 90°C for 140 minutes.

[0030] (4) Bake at 130°C for 10 minutes in the stage of high-temperature aroma enhancement.

[0031] The roasted tea leaves are cooled and evenly stacked, and subjected to sensory evaluation. The particles are compact, the color sand is green and slightly red, even and relatively clean; the fragrance of flowers is strong and the fire is strong; The soup is golden and bright; the leaf bottom is thick, soft and bright, relatively even, with slightly red edges.

[0032] The applicant has carried out sensory evaluation on the Dangui oolong tea prepared by the method of the above-mentioned E...

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Abstract

The invention provides a temperature-changeable baking method of orange osmanthus oolong tea, and belongs to the technical field of tea leaf baking. The orange osmanthus oolong tea is granular orange osmanthus oolong tea which is obtained by removing stems and bracts after refining; the temperature-changeable baking method of the orange osmanthus oolong tea comprises the following steps: (1) removing impurities at high temperature, wherein the temperature is 110 DEG C to 120 DEG C and the lasting time is 20min to 30min; turning and stirring for one time during the process; (2) slowly baking at low temperature, wherein the temperature is 90 DEG C and the lasting time is 130min to 140min; turning and stirring for 1 to 2 times during the process; (3) improving the aroma at high temperature, wherein the temperature is 120 DEG C to 130 DEG C and the lasting time is 10min to 30min; turning and stirring for one time during the process. The method provided by the invention has the advantages that (1) the baked orange osmanthus oolong tea has relatively low water content, the aroma of tea leaves is improved, and the bitter and green tastes of the tea leaves are reduced; (2) baked tea grains are tight, have rich flower aroma, have mellow and fresh taste and have thick, soft and bright leaves after being brewed.

Description

technical field [0001] The invention belongs to the technical field of tea baking, and in particular relates to a temperature-variable baking method of osmanthus oolong tea. Background technique [0002] Osmanthus oolong tea, or Osmanthus osmanthus tea (referred to as osmanthus); Dangui is a new clonal oolong tea variety that was systematically selected from the natural hybrid progeny of Wuyi cinnamon by the Tea Research Institute of Fujian Academy of Agricultural Sciences for 19 years. [0003] Baking is a key process in the processing of oolong tea. The effect of heat makes the shape of oolong tea more compact, and the color is more black and lustrous. Products with excellent aroma, taste, shape and biochemical quality. For special varieties of tea, properly controlling the heat can set off the special aroma characteristics of the tea. Proper control of the roasting heat can make up for some deficiencies in tea quality; improper roasting will reduce the quality of tea, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 孙君朱留刚张文锦林志坤吴志丹孙曙光
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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