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A technology of oolong tea and fragrance type, which is applied in the directions of tea, tea spice, tea treatment before extraction, etc., to achieve the effects of pure aroma, compact shape and low cost
Inactive Publication Date: 2019-07-23
山东圣源绿色食品科技有限公司 +1
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[0004] Aiming at the problem that the tea leaves produced in Shandong are not suitable for preparing light-flavored oolong tea, the present invention provides a method for preparing oolong tea. The finished tea has a plump shape, heavy firmness, sandy green color, and pure aroma of dry tea; after brewing, it has a floral and fruity aroma. Strong and long-lasting aroma; the soup color is golden, bright and clear, the taste is pure and strong, and the aftertaste is obvious; the bottom of the leaf is soft, thick and smooth, and it is well laid out
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Embodiment 1
[0026] Example 1 Preparation of fragrance oolong tea
[0027] (1) When the new shoots grow to the wide open surface, pick the 3-4 leaves of the sunshine-produced fresh leaves, and take 15kg of fresh leaves to dry and dry alternately:
[0028] Airing: Airing the picked fresh leaves in the airing room for 3 hours;
[0029] Drying: Spread the dried tea leaves evenly on the bamboo fence, and dry them in the sun for 20 minutes;
[0030] When the tea green appears, the luster of the leaf surface disappears and turns to dark green, giving off a slightly green flavor, the leaf surface is soft, the first and second leaves are slightly drooping, the top leaf edge is slightly curled, and the tender stems are not brittle and broken. Sexy stop
[0031] (2) Shake the tea leaves alternately with green and cool green, alternately 4 times, shake the green from light to heavy, set the speed of the green shaker to 30r / min to shake:
[0032] Shake it for 3 minutes for the first time, then spread it on a co...
Embodiment 2
[0046] Example 2 Tasting of finished tea
[0047] 1. Appearance classification
[0048] The hair tea prepared in each example and comparative example was refined to remove impurities, tea stems, yellow flakes, red grains, broken leaves, etc., dried to a moisture content of less than 2%, and graded according to the following criteria:
[0049]
[0050] Weigh the finished tea prepared by each method, calculate the yield of wool tea and the yield of finished tea, and compare the advantages and disadvantages of different methods.
[0051] Calculate the green tea production rate based on the weight of fresh leaves of Maocha, calculate the production rate of Maocha based on the weight of the finished tea in the weight of Maocha, calculate the yield based on the weight of the finished tea in the fresh leaves, and calculate the proportion of different grades of tea in the finished tea. The results are shown in the table 1 and Table 2.
[0052] Table 1 Yield of Maocha and finished tea
[0053] ...
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Abstract
The invention provides a preparation method of faint scent-type oolong tea. The method comprises the following steps: alternately carrying out cooling and sunning on tea leaves, and then alternately carrying out rocking and cooling on the tea leaves; performing primary wrapping rolling after fixation, adding dried mulberries, and performing wrapping rolling again until the appearance is compact and round; performing sieving to remove mulberry residues, and performing baking; and spreading and airing the baked tea leaves, performing drying to obtain crude tea, and performing refining and grading to obtain finished tea. The method adopts fresh tea leaves in Shandong region and a mode of adding dried mulberries, so that the tea leaves in the area can produce the faint scent-type oolong tea. The oolong tea has the advantages of round and solid appearance, sand green color and clear and pure dry tea fragrance; after brewing, the flower and fruit fragrance is rich, and the fragrance is strong and lasting; the soup color is golden yellow, bright and clear, the taste is pure and thick, and the sweet after taste is obvious; and the leaf bases are soft, fat, thick and smooth, and are completely spread. The method utilizes rich mulberry resources in the region which are low in cost and high in added value, and further develops and utilizes Shandong tea leaves and mulberry resources.
Description
Technical field [0001] The invention belongs to the field of food, and relates to a method for preparing tea leaves, in particular to a method for preparing Tieguanyin tea. Background technique [0002] Oolong tea, also known as green tea, semi-fermented tea and fully-fermented tea, has many varieties and is a tea category with distinctive Chinese characteristics among several major teas in China. Oolong tea is a tea of excellent quality that is produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea is a kind of tea unique to China. It is mainly produced in the three provinces of northern Fujian, southern Fujian, Guangdong and Taiwan. Sichuan, Hunan and other provinces are also produced in small quantities, especially Tieguanyin from Anxi County, Fujian. Tieguanyin is the best oolong tea and one of the top ten famous teas in China. It was discovered in 1723-1735. Tieguanyin has a unique "guanyin rhyme" with a delicate fragrance and...
Claims
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Application Information
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