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Processing technology of oolong tea

A processing technology, oolong tea technology, applied in the field of oolong tea processing technology, can solve the problems of insufficient aroma of tea leaves, low amount of nutrients soaked in tea soup, etc., and achieve the effect of improving flavor and taste

Inactive Publication Date: 2020-05-08
太湖县福珍茶叶加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problems of the traditional processing technology existing in the prior art, which usually cause insufficient aroma of tea leaves and less nutrients soaked in tea soup, the present invention provides a processing technology of oolong tea

Method used

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  • Processing technology of oolong tea
  • Processing technology of oolong tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] S1 fresh leaf picking: Hand-picked fresh leaves of tea trees with one bud and two leaves or one bud and three leaves without pests and diseases;

[0038] S2 Withering: spread the fresh tea leaves to a thickness of 2 cm, wither for 2 hours under soft sunlight, and then transfer to a well-ventilated room with a temperature of 22 ° C and an air humidity of 60% to wither for 10 hours. During the entire withering process, every Stir once every 1 hour to obtain withered leaves;

[0039] S3 acid treatment: Spray a citric acid solution with a concentration of 0.3mol / L into the withered leaves according to the amount of 3ml per kilogram of withered leaves and mix well, then store in a breathable fresh-keeping bag for 2 hours to obtain acid-treated leaves;

[0040] S4 shaking green: put the acid-treated leaves into the green shaking machine, shake the green leaves for 3 minutes at a speed of 6 rpm, a temperature of 22°C, and a humidity of 40%, and then stop for 10 minutes; Shake...

Embodiment 2

[0052]S1 fresh leaf picking: Hand-picked fresh leaves of tea trees with one bud and two leaves or one bud and three leaves without pests and diseases;

[0053] S2 Withering: spread the fresh tea leaves to a thickness of 3 cm, wither under soft sunlight for 3 hours, and then transfer to a well-ventilated room with a temperature of 23 ° C and an air humidity of 65% to wither for 11 hours. During the entire withering process, every Stir once every 1.5 hours to obtain withered leaves;

[0054] S3 acid treatment: Spray a citric acid solution with a concentration of 0.5 mol / L into the withered leaves according to the amount of 4ml per kilogram of withered leaves and mix well, then store in a breathable fresh-keeping bag for 3 hours to obtain acid-treated leaves;

[0055] S4 shaking green: put the acid-treated leaves into the green shaking machine, shake the green leaves for 4 minutes at a speed of 8 rpm, a temperature of 23°C, and a humidity of 45%, and then stop for 13 minutes; Sh...

Embodiment 3

[0067] S1 fresh leaf picking: Hand-picked fresh leaves of tea trees with one bud and two leaves or one bud and three leaves without pests and diseases;

[0068] S2 Withering: spread the fresh tea leaves to a thickness of 4 cm, wither for 4 hours under soft sunlight, and then transfer to a well-ventilated room with a temperature of 24 ° C and an air humidity of 70% to wither for 12 hours. Stir once every 2 hours to obtain withered leaves;

[0069] S3 acid treatment: Spray a citric acid solution with a concentration of 0.6mol / L into the withered leaves according to the amount of 5ml per kilogram of withered leaves and mix well, then store in a breathable fresh-keeping bag for 4 hours to obtain acid-treated leaves;

[0070] S4 shaking green: put the acid-treated leaves into the green shaking machine, shake green at 10 rpm, temperature 24°C, humidity 50% for 5 minutes, then stop for 15 minutes; reverse rotation speed 30rpm, temperature 25°C, humidity 60% Shake the green leaves fo...

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Abstract

The invention discloses a processing technology of oolong tea in the related technical field of tea processing. The technology comprises the steps of fresh leaf picking, withering, acid treatment, rocking, sunning, fermentation, fixation, amino acid treatment, sugar treatment, rolling, drying, baking, aroma enhancement and the like. Through step-by-step rocking and sunning operations, effective components in tea leaves are preserved as much as possible, and the fragrance of the tea leaves is sufficiently reserved; through the treatment of the withering, the fermentation, the rolling and the drying, the oolong tea is pure in quality; and the acid treatment, the amino acid treatment, the sugar treatment and other operations are added, and the flavor and taste of the oolong tea are improved.

Description

technical field [0001] The invention relates to the related technical field of tea processing, in particular to a processing technology of oolong tea. Background technique [0002] Oolong tea, also known as green tea, belongs to semi-fermented tea and fully fermented tea. There are many varieties. It is a tea category with distinctive Chinese characteristics among the major tea categories in China. Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. The pharmacological effects of oolong tea are prominently manifested in the decomposition of fat, weight loss and bodybuilding. [0003] In the traditional oolong tea processing technology, the leaves collide with each other and scratch the leaf edge cells, thereby promoting enzymatic oxidation, making the edge of the leaf appear red, and the central part of the leaf changes from dark green to yellow green, which is the so-called green leaf red. The edging, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 詹福珍
Owner 太湖县福珍茶叶加工有限公司
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