Delicate fragrance-type Fenghuang-dancong tea and a preparation method and application thereof
A technology of Dancong tea and fragrance type, which is applied to the field of fragrance type Dancong tea and its preparation, can solve the problems of unfavorable fragrance type aroma accumulation, unfavorable fragrance type aroma, affecting the quality of fragrance type Dancong tea, etc., so as to improve tea making. Efficiency, the effect of shortening the shaking time and reducing the number of rotations of the shaking
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0045] The raw material of this embodiment is the spring oolong tea variety—the Lingtou Dancong tea variety:
[0046] (1) Picking spring Lingtou single-clump tea tree, one bud, three and four leaves fresh leaves, return to the processing factory and immediately sun-dry for 30 minutes, the light intensity is 14000±100Lux; after sun-drying treatment, spread the green for 2 hours to reduce the water content to 55%;
[0047] (2) The tealeaves after being sun-dried and spread green in step (1) are made green three times:
[0048] ① Make green for the first time: Shake the green with a shaker for 1.5 minutes, dry the green for 1 hour, the ambient temperature of the shaken green and cool green is 28°C, and the humidity is 65%;
[0049]②The second greening: Shake the greens with a shaker for 3 minutes, dry the greens for 1.5 hours, the ambient temperature of the shaken greens and cool greens is 30°C, and the humidity is 70%;
Embodiment 2
[0056] The raw material of this embodiment is the spring oolong tea variety—the Lingtou Dancong tea variety:
[0057] (1) Picking spring Lingtou single-clump tea tree, one bud, three and four leaves fresh leaves, return to the processing factory and immediately sun-dry for 30 minutes, the light intensity is 14000±100Lux; after sun-drying treatment, spread the green for 2 hours to reduce the water content to 55%;
[0058] (2) The tealeaves after being sun-dried and spread green in step (1) are made green three times:
[0059] ① Make green for the first time: Shake the green with a shaker for 3 minutes, dry the green for 2 hours, the ambient temperature of the shaken green and cool green is 25°C, and the humidity is 65%;
[0060] ②The second greening: Shake the greens with a shaker for 5 minutes, dry the greens for 3 hours, the ambient temperature of the shaken greens and cool greens is 30°C, and the humidity is 75%;
[0061] ③Third greening: Shake the greens for 10 minutes wi...
Embodiment 3
[0067] The raw material of this embodiment is the spring oolong tea variety—the Lingtou Dancong tea variety:
[0068] (1) Pick the spring Lingtou single-clump tea variety tea tree with one bud, three and four leaves and return it to the processing factory for 35 minutes of drying, and the light intensity is 14000±100Lux; after drying, spread the green for 1.5 hours to reduce the water content down to 60%;
[0069] (2) The tealeaves after being sun-dried and spread green in step (1) are made green three times:
[0070] ① Make green for the first time: Shake the green with a shaker for 3 minutes, dry the green for 2 hours, the ambient temperature of the shaken green and cool green is 25°C, and the humidity is 65%;
[0071] ②The second greening: Shake the greens with a shaker for 5 minutes, dry the greens for 3 hours, the ambient temperature of the shaken greens and cool greens is 30°C, and the humidity is 75%;
[0072] ③Third greening: Shake the greens for 10 minutes with a sh...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com