Baimuxiangye oolong tea and its production process

Abstract

The invention relates to the field of tea products, in particular to a kind of Baimuxiangye oolong tea and a production process thereof. The method includes: successively withering, cutting, rolling, fermenting, primary baking, drying and roasting the fresh leaves of Baimuxiang; the withering conditions include: the temperature is 25-35° C., the relative humidity is 65-75%, and the time is 25-35°C. for 30-36 hours; the relative humidity of fermentation is ≥95%, the temperature is 25-30°C, and the time is 8-15h. The invention simplifies the preparation process of oolong tea through long-time withering, cutting, rolling, fermentation, drying and roasting, and has relatively low requirements on equipment parameters, thereby achieving the purpose of industrialized production. At the same time, it can eliminate the bitter and astringent taste of agarwood tea, reduce the loss of the unique agarwood odor of the product, and the obtained raw tea raw material becomes relatively uniform. It is further preferred to realize the aroma retention through the forming of small cakes, the product has a strong and transparent agarwood fragrance, and the taste is mellow and sweet, the taste is more sweet and mellow, the unique aroma of agarwood is retained for a long time, and the quantification is convenient.

Description

technical field [0001] The invention relates to the field of tea products, in particular to a kind of Baimuxiangye oolong tea and a production process thereof. Background technique [0002] White wood incense (Aquilaria sinensis), alias soil agarwood, green osmanthus, etc., is a genus of agarwood of the Rhizoma family, distributed in Guangdong, Hainan, Guangxi, and Fujian in my country. In 1999, the white wood incense was listed as a national second-class protected plant, and in 2000, it was included in the "World Conservation Union's Red List of Threatened Plants". In June 2018, the National Health and Health Commission listed Baimuxiangye as a new food raw material to terminate the review and managed as a local characteristic food resource. DBS44 / 011-2018 "Guangdong Provincial Food Safety Local Standard Baimuxiangye" was published in May 2019. It came into effect on the 1st of the month. At this point, the brewing and drinking methods of Baimuxiangye have a legal basis. ...

AI Technical Summary

Problems solved by technology

[0015] In this process, the treatment of fresh leaves before fermentation includes sun-drying, wave-green, selection, drying, and shaking. Among them, the steps of sun-drying and shaking are too cumbersome, especially in terms of temperature, humidity and equipment. The operation is highly demanding, and it is difficult for workers to perform the operation

At the same time, in order to effectively remove the grass gas, the temperature during frying exceeds 160°C, and even reaches 200-220°C, which will lead to the loss of many aromatic substances in the leaves of A. sinensis, and the flavor and aroma of the final product will be insufficient.

In short, this process has too high requirements on the parameters of the equipment, and at the same time, the operating temperature of frying greens is too high, resulting in a large loss of the unique agarwood smell of the product

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