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Method for making orange osmanthus oolong tea

A production method and technology for oolong tea, which are applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of uneven quality, not very strong aroma, unable to achieve taste, etc., to improve freshness and prevent rapid temperature rise. High, quality-enhancing effects

Inactive Publication Date: 2019-03-22
张明泰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The oolong tea prepared by the existing method is not very rich in fragrance and uneven in quality, so some of them cannot achieve a good taste

Method used

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Embodiment Construction

[0020] The specific implementation manners of the present invention will be further described in detail below.

[0021] The invention provides a kind of preparation method of osmanthus oolong tea, it is characterized in that, comprises the following steps:

[0022] 1. Pick tea leaves and osmanthus flowers.

[0023] During the spring tea picking season in May, tea leaves interplanted with Osmanthus osmanthus tea gardens are selected for picking, and the picked fresh leaves are processed into finished oolong teas. Interplanting osmanthus trees in tea gardens can effectively protect the ecological environment of tea gardens, because osmanthus trees can conserve water and improve the ability of tea to resist drought. At the same time, it can also improve the frost resistance of tea gardens in winter. Osmanthus osmanthus essential oil, which is naturally volatilized when Osmanthus osmanthus blooms, penetrates into the tea and can also improve the quality of the tea.

[0024] Thi...

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Abstract

The invention provides a method for preparing orange osmanthus oolong tea, comprising the following steps: fresh leaves of tea tree and orange osmanthus flowers are picked, and the fresh leaves are processed into oolong tea; the orange osmanthus flowers and the oolong tea are uniformly mixed in a certain proportion and then stacked into heaps; when the scenting heap temperature rises to 40 DEG C,the scenting heap is pulled down, spread and cooled; when the scenting heap is cooled to 30 DEG C or less, re-heaping up and scenting is performed, and the heap height is 20 to 30 cm after re-heapingup; the flowers are withered and turned reddish-brown, and the scenting is finished, the heap is pulled down, spread and cooled, the water in the flower dreg and oolong tea is removed; after re-firing, the flower dreg and oolong tea are spread and cooled with a fan and blown in time, and stored in a ventilated and dry place for 1 to 2 months. The method in the invention adopts the oolong tea prepared from the fresh leaves of the tea garden with the orange osmanthus tree interplant, which has high flower concentration and good taste; in the invention, the heap height is 20 to 30 cm lower thanthat of the traditional process, and the freshness of the orange osmanthus oolong tea can be improved; in the invention, holding out of scented flower is carried out after storage for 1 to 2 months after the re-firing, which increases the flower concentration of the orange osmanthus oolong tea.

Description

technical field [0001] The invention specifically relates to a preparation method of osmanthus oolong tea. Background technique [0002] Oolong tea is a tea that many people like to drink now. Drinking oolong tea can have many benefits. People who are in the process of fitness and weight loss can often drink oolong tea. Oolong tea can reduce blood cholesterol levels and has a good weight loss effect. In addition, oolong tea also has the effects of anti-cancer, anti-aging, and improving allergies. [0003] The oolong tea prepared by the existing method has not very strong fragrance and uneven quality, so some of them cannot achieve good mouthfeel. Contents of the invention [0004] The purpose of the present invention is to provide a kind of preparation method of osmanthus oolong tea in order to solve the deficiencies in the prior art. [0005] The purpose of the present invention is achieved through the following technical solutions: [0006] A kind of preparation metho...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/08A23F3/40
CPCA23F3/08A23F3/14A23F3/405
Inventor 张明泰
Owner 张明泰
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