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Osmanthus fragrans scented oolong tea and preparation method thereof

A technology of oolong tea and sweet-scented osmanthus, which is applied to tea, tea spices, tea treatment before extraction, etc., to achieve the effect of refreshing taste, long aftertaste, improving quality and added value

Pending Publication Date: 2021-03-26
麻城辅创科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Scenting raspberry leaves, tea leaves and sweet-scented osmanthus to make oolong tea has no relevant reports

Method used

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  • Osmanthus fragrans scented oolong tea and preparation method thereof
  • Osmanthus fragrans scented oolong tea and preparation method thereof
  • Osmanthus fragrans scented oolong tea and preparation method thereof

Examples

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Embodiment 1

[0029] A kind of sweet-scented osmanthus scenting system oolong tea, the percentage by weight of each component in the raw material formula of described sweet-scented osmanthus scenting system oolong tea is: oolong tea green 55%, raspberry leaf 20%, sweet-scented osmanthus 25%;

[0030] Wherein, the preparation method of described osmanthus scenting oolong tea comprises the following steps:

[0031] (1) Picking: picking fresh tea leaves with 2~3 leaves in a bud, picking fresh raspberry bud leaves;

[0032] (2) Sun drying: spread the picked fresh tea leaves and raspberry leaves on the bamboo sieve, and let them dry naturally for 30 minutes at a temperature of 20°C;

[0033] (3) Greening: Shake the withered tea leaves at a slow speed for 1 minute at an indoor temperature of 20°C and a humidity of 70%, spread them on a bamboo sieve with a leaf thickness of 6 cm, let it stand for 2 hours, continue shaking at a slow speed for 3 minutes, and spread Spread on a bamboo sieve with a l...

Embodiment 2

[0041] A kind of sweet-scented osmanthus scenting system oolong tea, the percentage by weight of each component in the raw material formula of described sweet-scented osmanthus scenting system oolong tea is: oolong tea green 65%, raspberry leaf 15%, sweet-scented osmanthus 20%;

[0042] Wherein, the preparation method of described osmanthus scenting oolong tea comprises the following steps:

[0043] (1) Picking: picking fresh tea leaves with 2~3 leaves in a bud, picking fresh raspberry bud leaves;

[0044] (2) Sun drying: spread the picked fresh tea leaves and raspberry leaves on the bamboo sieve, and let them dry naturally for 25 minutes at a temperature of 22°C;

[0045] (3) Greening: Shake the withered tea leaves at a slow speed for 1.5 minutes at an indoor temperature of 22°C and a humidity of 75%, spread them on a bamboo sieve with a leaf thickness of 7 cm, let them stand for 2.5 hours, and continue shaking at a slow speed for 4 minutes , spread on a bamboo sieve with a le...

Embodiment 3

[0053] A kind of sweet-scented osmanthus scenting system oolong tea, the percentage by weight of each component in the raw material formula of described sweet-scented osmanthus scenting system oolong tea is: oolong tea green 75%, raspberry leaf 10%, sweet-scented osmanthus 15%;

[0054] Wherein, the preparation method of described osmanthus scenting oolong tea comprises the following steps:

[0055] (1) Picking: picking fresh tea leaves with 2~3 leaves in a bud, picking fresh raspberry bud leaves;

[0056] (2) Sun drying: spread the picked fresh tea leaves and raspberry leaves on the bamboo sieve, and let them dry naturally for 30 minutes at a temperature of 25°C;

[0057] (3) Greening: Shake the withered tea leaves at a slow speed for 2 minutes at an indoor temperature of 25°C and a humidity of 80%, spread them on a bamboo sieve with a leaf thickness of 8 cm, let them stand for 3 hours, continue to shake them at a slow speed for 5 minutes, and spread Spread on a bamboo sieve...

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Abstract

The invention discloses osmanthus fragrans scented oolong tea and a preparation method thereof. The osmanthus fragrans scented oolong tea is prepared from green leaves of oolong tea as a main materialand raspberry leaves and osmanthus fragrans as auxiliary materials. A raw material formula comprises the following components in percentage by weight: 55-75% of green leaves of oolong tea, 10-20% ofraspberry leaves and 15-25% of osmanthus fragrans. The osmanthus fragrans scented oolong tea is prepared through steps of picking, sunning, fine manipulation of green tea leaves, enzyme-deactivation,rolling, drying, scenting, secondary drying and the like. The raspberry leaves and common oolong tea leaves are prepared into tea bases, and the tea bases are overlapped with the osmanthus fragrans toprepare osmanthus fragrans scented oolong tea. The osmanthus fragrans scented oolong tea has clear and bright liquid color, mellow osmanthus fragrans fragrance, elegant and pure smell, thick, mellow,fresh and cool taste, high content of a water extract, flavone, amino acids and soluble sugar, and remarkably improves quality and additional value.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to an osmanthus scented oolong tea and a preparation method thereof. Background technique [0002] Oolong tea belongs to green tea and semi-fermented tea. It has many varieties and is a unique tea category in China. Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea evolved from Song Dynasty tribute tea dragon balls and phoenix cakes, and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. Oolong tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ingredients. Organic chemical components mainly include: tea poly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/40
CPCA23F3/14A23F3/06A23F3/12A23F3/405
Inventor 杜诗
Owner 麻城辅创科技有限公司
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