Oolong tea and baking method thereof

A roasting method, the technology of oolong tea, applied in tea processing before extraction, etc., can solve the problem of lack of charcoal roasting for quality characteristics, achieve the effect of improving quality, improving roasting efficiency, and highlighting the fruity aroma

Pending Publication Date: 2021-06-11
FUJIAN EIGHT HORSES TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the baking method commonly used by tea enterprises and merchants is electric baking, which has the characteristics of fast and large-sca

Method used

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  • Oolong tea and baking method thereof
  • Oolong tea and baking method thereof
  • Oolong tea and baking method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Please refer to figure 1 , present embodiment provides a kind of baking method of oolong tea, it comprises the following steps:

[0031] (1) Put the Fen-flavored Tieguanyin tea to be baked in the roasting machine, which belongs to low-end oolong tea;

[0032] Specifically, spread the Fen-flavor oolong tea to be baked thickly, with a thickness of about 6-8 cm, and keep a certain gap between the raw oolong teas to allow the hot air to pass through.

[0033] (2) Start the roasting machine, and control the oxygen content of the hot air in the roasting cavity to 24~27% during the roasting process. When the preset roasting time is reached, turn off the roasting machine, complete the roasting, and cool down to obtain Luzhou-flavored oolong tea.

[0034] Specifically, during the baking process, the air pressure in the baking chamber was set at normal pressure, the temperature of the hot air flow was controlled at 130° C., and the baking time was 4 hours. During the roasting p...

Embodiment 2

[0036] The present embodiment provides a kind of roasting method of oolong tea, it comprises the following steps:

[0037] (1) Spread the fragrant rock tea to be baked in the roasting machine, which belongs to low-end oolong tea;

[0038] Specifically, spread the Fen-flavor oolong tea to be baked thickly, with a thickness of about 6-8 cm, and keep a certain gap between the raw oolong teas to allow the hot air to pass through.

[0039] (2) Start the roasting machine, and control the oxygen content of the hot air in the roasting cavity to 25-28% during the roasting process. When the preset roasting time is reached, turn off the roasting machine, complete the roasting, and cool down to obtain Luzhou-flavored oolong tea.

[0040] Specifically, during the baking process, the air pressure in the baking chamber was set at normal pressure, the temperature of the hot air flow was controlled at 140° C., and the baking time was 8 hours. During the roasting process, the hot air flow in t...

Embodiment 3

[0042] The difference between this embodiment and embodiment 2 is that the hot gas flow is a mixed gas of oxygen and nitrogen, wherein the oxygen content is controlled at 25-28%.

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Abstract

The invention discloses oolong tea and a baking method thereof. The baking method comprises the following steps: spreading faint scent oolong tea to be baked in a baking machine; the baking machine is started, the oxygen content of hot air flow in the baking cavity in the baking process is controlled to be 1318% or 2429%, the baking machine is shut down when the preset baking time is reached, baking is completed, cooling is conducted, and the strong-flavor oolong tea is obtained. By adjusting the oxygen content in the hot air flow in the baking cavity, compared with normal air in an existing baking cavity, the baking efficiency of tea raw materials can be improved, and it is accidentally found that the quality after baking can be remarkably improved.

Description

technical field [0001] The invention relates to the technical field of oolong tea making, in particular to an oolong tea and a baking method thereof. Background technique [0002] Oolong tea baking is a finishing process with high technical requirements, and different baking parameters need to be implemented according to the fermentation degree, physical properties, and quality of oolong tea raw materials. [0003] With the development of technology, there are more modern oolong tea roasting equipment and methods, such as carbon roasting, electric roasting and electric carbon mixing. The way of roasting is different, and the quality of the final tea leaves also has certain differences. At present, the baking method commonly used by tea enterprises and merchants is electric baking, which has the characteristics of fast and large-scale production, but its quality characteristics are not as prominent as carbon baking, which is also an unavoidable shortcoming of electric baking...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 汶波刘云云林金俗黄武斌
Owner FUJIAN EIGHT HORSES TEA
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