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Production technique of oolong black tea with flower and fruit aromas

A preparation process, the technology of oolong tea, applied in the field of preparation of floral and fruity oolong black tea, can solve the problems of high integrity of tea shape, lack of freshness and fragrance, unsuitable taste of drinking tea, etc., and achieve aroma and fruity aroma Obvious, bright orange-yellow soup color, fresh and bright effect at the bottom of the leaves

Inactive Publication Date: 2019-01-04
陕西秦巴茶业有限公司平利分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common black teas on the market are roughly divided into Lapsang Souchong, Keemun black tea, and Dianhong. However, their shortcomings are obvious.
Because the fermentation of Lapsang Souchong is too light and the wilting is not enough, although the product has a refreshing floral fragrance, it also has a green, astringent and bitter taste.
Because Keemun black tea is withered and over-fermented, the integrity of the tea shape is too high. Although the taste is strong, it lacks freshness and fragrance. It is not suitable for the modern young people to drink tea.

Method used

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  • Production technique of oolong black tea with flower and fruit aromas

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation process of a floral and fruity-flavored oolong black tea of ​​the present invention is characterized in that it comprises the following steps: spreading green → drying green → first shaking green → second shaking green → third shaking green → kneading and shaping → ventilated fermentation → First drying → drying again.

[0028] Wherein, the spreading: the raw material is spread at a temperature of 25° C. for 30 minutes; the thickness of the spread is 2 cm.

[0029] Said drying green: said raw material is yellow rose with one bud and one leaf from 10:00 am to 3:00 pm, and the water content is 80%. The tea has high freshness and high amino acid content. The taste of tea is generally fresh and sweet, with a long-lasting tender fragrance. A further solution is that the step of airing blue is to air at a temperature of 25°C for 1 hour; airing with a thickness of 0.2cm, then retracting to dry, and again drying at a temperature of 25°C for 1 hour; performing ...

Embodiment 2

[0038] The preparation process of a floral and fruity-flavored oolong black tea of ​​the present invention is characterized in that it comprises the following steps: spreading green → drying green → first shaking green → second shaking green → third shaking green → kneading and shaping → ventilated fermentation → First drying → drying again.

[0039] Wherein, the spreading: the raw material is spread at a temperature of 35° C. for 40 minutes; the thickness of the spread is 4 cm.

[0040] The drying green: the raw material is yellow rose with one bud and one leaf from 10:00 am to 3:00 pm, and the water content is 90%. The tea has high freshness and high amino acid content. The taste of tea is generally fresh and sweet, with a long-lasting tender fragrance. A further solution is that the step of airing blue is to air at a temperature of 35°C for 2 hours; airing with a thickness of 0.4cm, then taking it back to dry, and again drying at a temperature of 35°C for 2 hours; perform...

Embodiment 3

[0049] The preparation process of a floral and fruity-flavored oolong black tea of ​​the present invention is characterized in that it comprises the following steps: spreading green → drying green → first shaking green → second shaking green → third shaking green → kneading and shaping → ventilated fermentation → First drying → drying again.

[0050] Wherein, the spreading: the raw material is spread at a temperature of 30° C. for 35 minutes; the thickness of the spread is 3 cm.

[0051] Said drying green: said raw material is yellow rose with one bud and one leaf from 10:00 am to 3:00 pm, and the water content is 85%. The tea has high freshness and high amino acid content. The taste of tea is generally fresh and sweet, with a long-lasting tender fragrance. A further scheme is that the step of airing blue is to air at a temperature of 30°C for 1.5 hours; airing with a thickness of 0.3cm, then retracting to dry, and again airing at a temperature of 30°C for 1.5h; performing t...

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Abstract

The invention discloses a production technique of oolong black tea with flower and fruit aromas. The production technique includes the steps of spreading green leaves, cooling the green leaves, rocking the green leaves for the first time, rocking the green leaves for the second time, rocking the green leaves for the third time, rolling to shape, ventilating and fermenting, drying firstly, and drying secondly. Yellow rose tea leaves are treated herein such that the finished oolong black tea is orange red in color and uniform in mellow; tea is orange yellow and bright, having evident fruit and flower aromas, the taste is fresh, cool and sweet, and soaked tea dregs is live and bright. It can be acknowledged according to the description of the specific embodiments that the production techniqueof the oolong black tea with flower and fruit aromas enables evaluation results, based on sensory evaluation standards for the tea industry to evaluate tea leaves, to be better than those of traditional black tea.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a preparation process of floral and fruity-flavored oolong black tea. Background technique [0002] China's tea culture has a long history, and there are hundreds of varieties of famous and high-quality teas. Among them, black tea is a kind of tea with a large output in my country, and its variety of designs and colors ranks first in the world. Its traditional crafts are all through the process of finishing, kneading and drying. The common black teas currently on the market are roughly divided into Lapsang Souchong, Keemun black tea, and Dianhong, but their shortcomings are obvious. Because the fermentation of Lapsang Souchong is too light and the withering is not enough, although the product has a refreshing floral fragrance, it also has a green, astringent and bitter taste. Because Keemun black tea is withered and over-fermented, the integrity of the tea shape is too ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 缪石雄
Owner 陕西秦巴茶业有限公司平利分公司