Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character)
An oolong tea and dough-shaped technology, which is applied in the field of preparation of "dump-shaped" oolong tea, can solve the problems of reducing the brewing times of oolong tea, demanding storage conditions, affecting the drinking of oolong tea, etc., so as to improve pressure resistance, facilitate transportation, reduce The effect of the requirements of the storage conditions
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Embodiment 1
[0035] The finished northern Fujian oolong loose tea is used as raw material tea, processed figure 1 The ball-shaped "dump-shaped" oolong tea shown in . Specific steps are as follows:
[0036] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, so that the water can be fully absorbed into the tea leaves. At the same time, vacuum and cooling measures should be taken to control the temperature of the tea leaves below 18°C. After the water from the first humidification is completely absorbed by the tea leaves, perform the same operation as before and re-humidify once more. The tea leaves are soft and not sticky.
[0037] To humidify and soften raw tea, it is necessary to control the amount and speed of water addition, not only to ensure that the tea leaves fully absorb water and soften, but also to prevent the loss of tea juice and the loss of benefic...
Embodiment 2
[0051] The finished Phoenix single vertical (Guangdong oolong) loose tea is used as raw material tea, processed figure 2 The ellipsoid-shaped "dump-shaped" oolong tea shown in . Specific steps are as follows:
[0052] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well and pile up, while controlling the temperature of the tea leaves below 20°C. After the moisture of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice.
[0053] Humidification is done by spraying water on the tea leaves, stirring them evenly and then placing them in a vacuum environment. The weight of raw tea after humidification increases by about 20%-30%.
[0054] 2) U...
Embodiment 3
[0059] The finished Taiwan oolong loose tea is used as raw material tea, processed image 3 The peach-shaped "dump-shaped" oolong tea shown in. Specific steps are as follows:
[0060] 1) Pour the raw tea into the bamboo sieve and spread it thinly for humidification. Humidification is carried out twice, first humidify to "semi-dry and wet", mix well, pile up, place in a vacuum environment, and control the temperature of the tea leaves below 35°C. After the moisture of the first humidification is completely absorbed by the tea leaves, perform the second humidification. Same as in Example 1, the amount and speed of adding water should be controlled to ensure that the tea leaves fully absorb the water to soften and prevent the loss of tea juice. Humidification is accomplished by wetting the tea leaves with atomized water and then leaving them to stand. The weight of raw tea after humidification increases by about 20%-30%.
[0061] 2) Use a mold with a peach-shaped cavity to ...
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