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Processing technology for rich-fragrance-type Oolong tea

A processing technology and technology of oolong tea, applied in the field of processing technology of Luzhou-flavor oolong tea, can solve problems such as astringent taste, achieve mellow taste, elegant aroma, and promote the effect of transformation

Pending Publication Date: 2021-02-05
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing technology for Luzhou-flavored oolong tea, so as to solve the technical problem of astringent taste in the existing finished oolong tea.

Method used

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Embodiment Construction

[0023] In order to make the object, technical solution and advantages of the present invention clearer, preferred embodiments are given to further describe the present invention in detail. However, it should be noted that many of the details listed in the specification are only for readers to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0024] A kind of processing technology of Luzhou-flavor type oolong tea, described processing technology comprises the steps:

[0025] Step 1: Pick fresh leaves of tea trees with one bud and one leaf, one bud and two leaves, or one bud and three leaves as raw materials. Generally, one bud and one leaf is the main part, and one bud and two leaves or one bud and three leaves are a small part. The picking is generally between 10 o'clock in the morning.

[0026] Step 2: Put the fresh leaves in the outdoor sunlight ...

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Abstract

The invention discloses a processing technology for rich-fragrance-type Oolong tea and belongs to the technical field of tea processing. The technology comprises the procedures of sunning fixation, rolling, baking and roasting. The problem of bitter and astringent mouth feel is solved through twice sunning fixation, and moisture of fresh leaves can be relatively rapidly dissipated in a short timeat a primary stage of processing by employing a twice sunning-fixation method, so that oxidative decomposition of ingredients contained is facilitated, and ingredients beneficial to taste and fragrance are formed. The Oolong tea researched and developed through twice sunning fixation is mellow, fresh and cool in taste; the fragrance is elegant, and the flower fragrance is unique; and the problem that the Oolong tea prepared from a gold peony variety is relatively heavy in bitter and astringent taste is better solved, meanwhile, environments for twice sunning fixation are accurately controlled,the condition that conversion of the ingredients contained is adverse due to rapid moisture diminishing does not occur, the internal moisture diminishing of tea leaves is buffered through time and intermediate room standing, and the conversion of internal substances is promoted.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of Luzhou-flavor oolong tea. Background technique [0002] Oolong tea is a kind of semi-fermented tea, which combines the production methods of green tea and black tea. Its quality is between green tea and black tea. Oolong tea contains more than 450 kinds of organic chemical components, more than 40 kinds of inorganic mineral elements, and contains many nutrients and medicinal ingredients. Medical research has proved that oolong tea not only has health functions such as refreshing and improving thinking, promoting body fluid and diuresis, sterilizing and anti-inflammatory, eliminating food and greasy, weight loss and bodybuilding, but also has prominent effects on cancer prevention, blood fat reduction, and anti-aging. [0003] However, in the current processing technology, if the greening process is not well controlled during the processing, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 韦持章李金婷廖春文韦锦坚覃潇敏覃宏宇骆妍妃农玉琴陈远权阳景阳
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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