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Edible fungus growing process and equipment for agilawood oolong tea

A technology of oolong tea and agarwood, which is applied in tea processing before extraction, food shaping, food science, etc., can solve the problems of long production cycle and long cycle, and achieve the effects of increasing efficiency, mellow taste, and shortening flowering time

Pending Publication Date: 2022-04-05
福建省泉州市裕园茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing process for blooming oolong tea has the disadvantage of a relatively long period. For example, the invention patent "A Golden Flower Oolong Tea and Its Preparation Method" with the authorized announcement number CN107535631B discloses a process for blooming aged oolong tea, but The flowering cycle takes 30 days, and the production cycle is longer

Method used

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  • Edible fungus growing process and equipment for agilawood oolong tea
  • Edible fungus growing process and equipment for agilawood oolong tea
  • Edible fungus growing process and equipment for agilawood oolong tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] An agarwood oolong tea blooming process, the production method comprising the following steps:

[0068] S1. Tea Blending

[0069] The raw materials are 40 parts by weight of Meizhan, 20 parts of Tieguanyin, 10 parts of Laotie, 12 parts of chopped tea stalks, and 1 part of agarwood leaves, and mix evenly;

[0070] S2. Steamed tea

[0071] The tea is steamed with steaming tea fermentation equipment, and the leaves are soft and non-thorny, and the water content is controlled to 18% to make tea base;

[0072] S3. Wodui

[0073] Stack the steamed tea dhool, control the pile temperature at 65°C to 70°C, and pile it up for 36 hours. The tea dhool has a mellow or jujube fragrance, and the leaves are soft and sticky to the touch.

[0074] S4. Mixed tea

[0075] Stir evenly according to the ratio of tea leaves: tea soup weight ratio = 10:1; tea soup is the liquid made from boiled tea leaves; The weight ratio of water is 1:10, just boil until the water boils;

[0076] S5. We...

Embodiment 2

[0087] An agarwood oolong tea blooming process, the production method comprising the following steps:

[0088] S1. Tea Blending

[0089] The raw materials are 50 parts by weight of Meizhan, 30 parts of Tieguanyin, 20 parts of Laotie, 15 parts of chopped tea stalks, and 5 parts of agarwood leaves, which are mixed evenly;

[0090] S2. Steamed tea

[0091] The tea is steamed by steaming tea fermentation equipment, and the leaves are soft and non-thorny, and the water content is controlled to 20% to make tea base;

[0092] S3. Wodui

[0093] Put the steamed tea dregs into piles, the pile temperature is controlled at 65°C to 70°C, and the pile time is 30 hours. The tea dregs have a mellow or jujube aroma, and the leaves are soft and sticky to the touch.

[0094] S4. Mixed tea

[0095]Stir evenly according to the ratio of tea leaves: tea soup = 10:1; the method of making tea soup is: take the in-process tea and add water to boil, the weight ratio of in-process tea to water is 1:...

Embodiment 3

[0107] An agarwood oolong tea blooming process, the production method comprising the following steps:

[0108] S1. Tea Blending

[0109] The raw materials are 60 parts by weight of Meizhan, 40 parts of Tieguanyin, 30 parts of Laotie, 18 parts of chopped tea stalks, and 10 parts of agarwood leaves, which are mixed evenly;

[0110] S2. Steamed tea

[0111] Use steaming tea fermentation equipment to steam the tea, the leaves should be soft and thorn-free, and the water content should be controlled to 24% to make tea base;

[0112] S3. Wodui

[0113] Put the steamed tea dregs into piles, the pile temperature should be controlled at 75°C to 75°C as much as possible, and the stacking time should be 24 hours. The tea dregs should have a mellow aroma or jujube fragrance, and the leaves should be soft and sticky to the touch.

[0114] S4. Mixed tea

[0115] Stir evenly according to the ratio of tea leaves: tea soup = 10:1; the method of making tea soup is: take the in-process tea a...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to an agilawood oolong eurotium cristatum growing process and equipment, and a preparation method comprises the following steps: S1, tea blending: uniformly mixing the following raw materials in parts by weight: 40-60 parts of melissa, 20-40 parts of Tieguanyin, 10-30 parts of old iron, 12-18 parts of chopped tea stems and 1-10 parts of agilawood leaves; according to the agilawood oolong tea eurotium cristatum growing process and equipment, the raw material formula is unique, the Tieguanyin plays a role in enhancing aroma, the Meizhan makes tea water mellower, the old iron makes the taste mellow, and the finished tea has good effects of diminishing inflammation, removing internal heat, helping digestion, removing greasiness, coordinating intestines and stomach, resisting gout, soothing liver, regulating qi, expelling toxins, clearing damp, reducing fat, losing weight, relieving alcoholism, eliminating smoke and the like; the whole technological process shortens the eurotium cristatum growing time of the eurotium cristatum and is beneficial to large-scale production, so that the problem that the existing oolong tea growing production period is relatively long is solved.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a flowering process and equipment for agarwood oolong tea. Background technique [0002] Agarwood oolong tea is a semi-fermented tea, which has the advantages of both black tea and white tea. It has a unique "fruity camphor rhyme". [0003] Saccharomyces coronoidis is a natural probiotic bacterium that grows through the process of "flowering" under specific temperature and humidity conditions during the processing of Fuzhuan brick tea. The yellow closed capsule produced by it is evenly attached to the Fuzhuan tea, which looks like a golden "Milan flower", commonly known as "Golden Flower Fungus". Fuzhuan tea belongs to the dark tea category and is a fully fermented tea. During the fermentation process of Fuzhuan tea, Jinhua fungus grows, reproduces and metabolizes, which greatly changes and improves the quality of the original Fuzhuan tea. It is one of the basis for fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/10A23P30/10
Inventor 林扬闻戴霞云黄洁
Owner 福建省泉州市裕园茶业有限公司
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