Gaoshan Taiwan oolong and processing preparation method thereof

Abstract

The invention relates to Gaoshan Taiwan oolong and a processing preparation method thereof (the production technology capable of keeping green and red in the whole process). The preparation method of the Gaoshan Taiwan oolong comprises the steps of tea harvesting, withering, twisting, fermentation, primary baking, heaping for yellowing, secondary baking, picking, blowing of fresh wind, warehousing, re-firing, fragrance enhancing and packaging. By the adoption of the Gaoshan Taiwan oolong, matter contained in fresh tea leaves is transformed reasonably and fully, little low-boiling-point fragrant matter is lost, and the content of theaflavin called as human body soft gold is high. The product is curled, compact and uniform in appearance, and black and glossy in color and luster, and has the delicate floral note of high-grade oolong and strong ripe fruit fragrance of special-grade black tea, the tea soup is mellow, fresh and smooth, has no fire smell or smoky flavour, is not cold or cool or hot or dry, and has the golden yellow and bright color, and infused leaves are fleshy, red and bright. The taste and sense of the Gaoshan Taiwan oolong (particularly Gaoshan Taiwan oolong produced in Shouning Country, eastern Fujian Province) are better than those of common Taiwan oolong.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to an alpine red oolong tea and a processing and preparation method thereof. Background technique [0002] The existing red oolong tea processed by the general process is a new type of tea that is innovated by increasing the degree of fermentation on the basis of the oolong tea production method (including the greening process), and its processing method is different from the old-fashioned oolong tea. The characteristics of the production method are enhanced fermentation, moderate rolling, light roasting and other technological changes. Because it has the characteristics of strong aroma of oolong tea and sweetness of black tea, it is deeply loved by consumers. However, compared with the high-grade oolong tea, the red oolong tea processed by the above-mentioned general process still has insufficient floral fragrance (note: the floral fragrance here refers to the flower-like sm...

AI Technical Summary

Problems solved by technology

Although the traditional Shouning alpine oolong tea has similar dry tea appearance and soup color to red oolong tea, and has similar tasting characteristics, but the marketing effect has been poor for a long time. Analyzing the reasons, there are the following deficiencies: (1) Comparing with southern Fujian oolong and Compared with the oolongs in northern Fujian, the style of traditional Shouning alpine oolong tea is not prominent enough; (2) The production process of traditional Shouning alpine oolong tea and red oolong tea needs to go through a high-temperature greening process, and the original nutrients of the tea are damaged to a certain extent and lost

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