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Production method of high-aroma semi-fermented Oolong tea

A production method and technology of single-clump tea, applied in the direction of tea treatment before extraction, can solve the problems of uneven quality of tea leaves and ripeness, easy heat dissipation of tea leaves, etc., achieve bright colors, promote comprehensive taste, and prevent long-term preservation.

Pending Publication Date: 2021-10-08
潮州市韩韵茶业有限公司
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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 method for making high-flavor single-clump tea, so as to solve the problem that the previous single-clump tea on the market is easy to cause the quality of tea leaves to be raw and ripe due to the uncontrollable temperature during the production of the above-mentioned background technology. Unevenness occurs, and the heat in the tea leaves is easy to dissipate when the tea leaves are roasted, etc.

Method used

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Embodiment Construction

[0029] The technical solutions in the embodiments of the present invention are described clearly and completely through the above specific implementation manner. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0030] According to the above embodiments, the present invention provides a technical solution: the required production materials of the present invention include: new shoots and tender buds of single clump tea, and a water sieve;

[0031] The preparation method of the high-flavor single clump tea comprises the following steps:

[0032] Step 1: After picking the fresh leaves of Dancong tea, it should first be sent to the setting agency for qualitative testing, and then the new shoo...

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Abstract

The invention discloses a production method of high-aroma semi-fermented Oolong tea. Production materials required by the method comprise young shoots and tender shoots of semi-fermented Oolong tea, a water sieve and a green sieving frame. According to the production method disclosed by the invention, the yield and quality of the semi-fermented Oolong tea can be improved, and tea leaves can have a bright color and a stable taste; by employing a multiple baking technology, timely stir-frying is carried out in a baking process, the comprehensive taste of the tea leaves can be promoted, so that the tea leaves are kept mellow and sweet during brewing; and meanwhile, aluminum cans are applied to packaging, are lightweight and soft and have certain corrosion resistance, so that the tea leaves can be stored for a long time.

Description

technical field [0001] The invention belongs to the technical field related to the production of Dancong tea, in particular to a preparation method of high-flavor Dancong tea. Background technique [0002] Dancong tea is a traditional famous tea, produced in Guangdong, with the characteristics of beautiful shape, green color, sweet taste and fragrant aroma. Semi-fermented oolong tea, which is between fully fermented black tea and unfermented green tea, embodies the most refined tea-making process in the oolong tea making process. The finished tea of ​​Dancong tea has both the fragrance of green tea and the strong taste of black tea. Due to the unique production process, its special quality is formed - the ropes are tightly knotted, dark brown or gray-yellow brown, oily, with natural floral fragrance, mountain charm and honey flavor; Golden yellow (refined tea), clear and bright; the taste is mellow, long-lasting, strong in recovery; extremely resistant to foaming and so on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 吴航角漩梅角子雄
Owner 潮州市韩韵茶业有限公司
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