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Method for making fragrant Tieguanyin oolong tea

A production method and technology for oolong tea, which can be used in tea treatment before extraction, climate change adaptation, etc., can solve the problems of low cost, 30 to 40 yuan per kilogram, low economic value, etc., and achieve quality improvement, cost reduction, and the color of the soup is not yellow or not. bright effect

Inactive Publication Date: 2013-08-21
ANSHUN CITY XIXIU DISTRICT BAOZHU TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional raw materials are generally spring tea with three to four leaves and one bud, or autumn tea with three leaves and one bud, while summer and autumn tea are generally not of high economic value, so they are generally not harvested, or they are processed into rough green tea, the price is relatively low, 30 to 40 yuan per kilogram

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of delicate fragrance Tieguanyin oolong tea, comprises the steps:

[0018] (1) Greening: a. Green spreading: After the fresh leaves are harvested, spread them in the cool green room. The indoor temperature of the cool green room is 25°C, the humidity is 65%, and the green spreading time is 12 hours; b. Drying green: spread After greening, sun-dry until the leaves are soft. Sun-drying is usually around 4-5 p.m., and the picking season is advanced to 2-3 p.m., with a cloth mat on the concrete floor for drying and a dustpan on the ground Drying, drying time is 15-30 minutes, and stirring 1-2 times during this period, usually the weight loss rate is 5.1%, and the moderate leaf moisture content of drying green is 72.5%; move the fresh leaves after drying green to the cool green room to cool Put the cool green on the green frame, the time is 60 minutes; c, shake the green: the amount of leaves thrown by the shaker is 1 / 2 of the volume of the shake...

Embodiment 2

[0023] A kind of preparation method of delicate fragrance Tieguanyin oolong tea, comprises the steps:

[0024] (1) Greening: a. Green spreading: After the fresh leaves are harvested, spread them in a cool green room. The indoor temperature of the cool green room is 20°C, the humidity is 70%, and the green spreading time is 24 hours; b. Drying green: spread After greening, sun-dry until the leaves are soft. When it is impossible to dry green in continuous rainy days, heat to 35°C and wither, spread the leaves to a thickness of 15-20 cm, turn them lightly twice, and mix them 1-2 times. Usually grasp the weight loss rate at 4.8%, and the moderate leaf moisture content of sun-dried leaves is 73.2%; move the fresh leaves after sun-dried greens to cool greens on the cool green shelf between cool greens, and the time is 30 minutes; c, shake green: shake green machine The amount of leaves thrown is 3 / 5 of the volume of the green shaker, the number of shakes is 4 times, 30 rpm, the fir...

Embodiment 3

[0029] A kind of preparation method of delicate fragrance Tieguanyin oolong tea, comprises the steps:

[0030] (1) Greening: a. Green spreading: After the fresh leaves are harvested, spread them in the cool green room. The indoor temperature of the cool green room is 22°C, the humidity is 65%, and the green spreading time is 20 hours; b. Dry green: spread After greening, sun-dry until the leaves are soft. Sun-drying is usually around 4-5 p.m., and the picking season is advanced to 2-3 p.m., with a cloth mat on the concrete floor for drying and a dustpan on the ground Drying, drying time is 15-30 minutes, and stirring 1-2 times during this period, usually the weight loss rate is 5.0%, and the moderate leaf moisture content of drying is 73%; move the fresh leaves after drying to cool green Put the cool green on the green frame, the time is 50 minutes; c, shake the green: the amount of leaves thrown by the shaker is 1 / 2 of the volume of the shaker, the number of shakes is 3 times...

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PUM

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Abstract

The invention discloses a method for making fragrant Tieguanyin oolong tea. The method comprises the following steps of: a, spreading the green leaves; b, sunning; c, rocking the green leaves, wherein the leaf feeding amount of a green leaf rocking machine is 1 / 2-3 / 5 of the volume of the green leaf rocking machine, the green leaves are rocked for 2-4 times at the speed of 30r / m; the primary rocking lasts for 2-3 minutes, and the cooling of the green leaves lasts for 90 minutes; the secondary rocking lasts for 2-5 minutes, and the cooling of the green leaves lasts for 2 hours; the third rocking lasts for 20 minutes, and the cooling of the green leaves lasts for 4 hours; the fourth rocking lasts for 30 minutes, and the cooling of the green leaves lasts for 5 hours; (2) frying the green leaves, namely holding the fried green leaves with hands without forming the green leaf balls until the weight of the fried green leaves is reduced by 30-40 percent and the proper water content in the leaves is 35-40 percent, and a worker feels pricking when holding the fried green leaves; and (3) shaping and baking the leaves. A product obtained by the method is of light color, tastes fragrant and mellow, has attractive appearance, and is low in cost; moreover, the raw material sources are wide.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing the fragrant Tieguanyin oolong tea. [0002] Background technique [0003] Oolong tea is mainly produced in northern Fujian, southern Fujian, Guangdong, and Taiwan. In recent years, Sichuan, Hunan, Guizhou and other provinces also have a small amount of production. In addition to domestic sales in Guangdong, Fujian and other provinces, oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao. Qingxiang Tieguanyin oolong tea, also known as green tea, is a semi-fermented tea. Its production method combines the advantages of green tea and black tea, and has the unique quality characteristics of solid grain and fragrance. [0004] The common production method of conventional green tea is as follows: 1. The picked fresh leaves are spread in the green booth, and when the water loss rate reaches about 20% to 25%, it enters the greening...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 郭志仁
Owner ANSHUN CITY XIXIU DISTRICT BAOZHU TEA IND
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