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Preparation technology of Sydney-flavored oolong tea

A preparation process and technology of oolong tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of reducing the content of tea nutrients and health-care components, poor color, aroma, and taste of tea, and short storage time, etc., to achieve content reduction, Softening of cardiovascular and cerebrovascular, good foam resistance

Active Publication Date: 2021-08-24
福建泉州市永露茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the lack of use of raw material selection, production and processing technology, blending and baking technologies, the color, aroma and taste of the produced tea are not good, the quality is low, and the content of nutrients and health-care components in the tea is even reduced, and the tea has poor foam resistance. , the storage time is not long, and generally need to be stored in the refrigerator

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This example provides a preparation process for Sydney-flavored oolong tea. The specific steps are: picking greens→withering→making greens→stir-frying greens→kneading→drying once→picking stems and sieving them→drying again→charcoal roasting→fermentation in ceramic vats →Re-charcoal roasting→Put it into the vat and ferment again. in:

[0018] The green picking step is picked between 11:00 noon and 12:00 noon in spring, select the open side, one bud with three leaves or one bud with four leaves, and remove fish leaves, leaves and branches. The tea leaves in this example are collected from tea trees grown under natural ecological conditions. Only farmyard manure is applied, and no pesticides are sprayed. Every time we weed the tea garden, only half of the weeds are removed, and half of the tender grass is left to attract insects, and only one season of spring tea is harvested a year. , nourish body fluid and store dew for the rest of the season. It can be harvested even ...

Embodiment 2

[0027] This example provides a preparation process for Sydney-flavored oolong tea. The specific steps are: picking greens→withering→making greens→stir-frying greens→kneading→drying once→picking stems and sieving them→drying again→charcoal roasting→fermentation in ceramic vats →Re-charcoal roasting→Put it into the vat and ferment again. in:

[0028] The green picking step is picked between 11:00 noon and 12:00 noon in spring, select the open side, one bud with three leaves or one bud with four leaves, and remove fish leaves, leaves and branches. The tea leaves in this example are collected from tea trees grown under natural ecological conditions. Only farmyard manure is applied, and no pesticides are sprayed. Every time we weed the tea garden, only half of the weeds are removed, and half of the tender grass is left to attract insects, and only one season of spring tea is harvested a year. , nourish body fluid and store dew for the rest of the season. It can be harvested even ...

Embodiment 3

[0037] This example provides a preparation process for Sydney-flavored oolong tea. The specific steps are: picking greens→withering→making greens→stir-frying greens→kneading→drying once→picking stems and sieving them→drying again→charcoal roasting→fermentation in ceramic vats →Re-charcoal roasting→Put it into the vat and ferment again. in:

[0038] The green picking step is picked between 11:00 noon and 12:00 noon in spring, select the open side, one bud with three leaves or one bud with four leaves, and remove fish leaves, leaves and branches. The tea leaves in this example are collected from tea trees grown under natural ecological conditions. Only farmyard manure is applied, and no pesticides are sprayed. Every time we weed the tea garden, only half of the weeds are removed, and half of the tender grass is left to attract insects, and only one season of spring tea is harvested a year. , nourish body fluid and store dew for the rest of the season. It can be harvested even ...

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PUM

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Abstract

The invention relates to a preparation process of pear-flavored oolong tea, which can effectively retain the nutritional components in the tea leaves, has good foam resistance and long storage period. The specific steps are: harvesting green → withering → making green → frying green → kneading → drying once → picking stems and sieving → drying again → charcoal roasting → fermenting in pottery tanks → charcoal roasting again → putting into the tank and then fermenting; Including gentle shaking, medium shaking and heavy shaking. Gentle shaking is repeated 3 and a half times and then half a circle as a unit cycle; the speed of medium shaking is repeated 3 to 4 times by turning 12 and a half times and then turning a half circle as a unit; The shaking is divided into three positive shaking stages and one forward and reverse shaking reciprocating stage, and the cold air is blown into the green machine at the same time during the last 15 minutes of the forward and reverse shaking reciprocating stages; the temperature of the first charcoal roasting and re-charcoal roasting steps is 85 ° C ~ 95 ° C , and the duration is 22-25 hours; fermenting in clay tanks. Put charcoal-roasted tea leaves into ceramic tanks while they are hot and cover them, and place them in a cool and dry room temperature for 10-15 months.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a process for preparing Sydney-flavored oolong tea. Background technique [0002] Due to the lack of use of raw material selection, production and processing technology, blending and baking technologies, the color, aroma and taste of the produced tea are not good, the quality is low, and the content of nutrients and health-care components in the tea is even reduced, and the tea has poor foam resistance. , the storage time is not long, and generally need to be stored in the refrigerator. Contents of the invention [0003] The object of the present invention is to provide a Sydney-flavored oolong tea preparation process, which effectively retains the nutritional components in the tea leaves, has good foam resistance and long storage period. [0004] The technical solution adopted in the present invention is: [0005] The preparation process of Sydney-flavored oolong tea, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 王德露
Owner 福建泉州市永露茶业有限公司
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