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Processing method for improving sweet flavor of oolong

A processing method and technology of oolong tea, which is applied in the field of processing to improve the aftertaste of oolong tea, can solve the problems of few processing technologies and no clear reports on the chemical basis, so as to improve the aftertaste, reduce astringency and improve the quality of taste Effect

Inactive Publication Date: 2017-05-17
合肥观云阁科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no clear report on the chemical basis of the sweet taste of oolong tea, and there are few corresponding processing techniques.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for improving the aftertaste of oolong tea, comprising the following steps:

[0020] 1) Picking: 50 kilograms of fresh leaves of Tieguanyin variety tea with one bud four leaves and one bud five leaves mainly placed in a container with an inert gas for 30 minutes;

[0021] 2) Spreading: Mix the inert gas-treated tea leaves and rice in step 1, and spread them naturally, with a thickness of 2 cm, and the time is controlled within 4 to 6 hours, so as to reduce the leaf temperature and moderately reduce the water content of fresh leaves. It is advisable for the fresh leaves to be wilted and the fragrance of the flowers to be revealed;

[0022] 3) shake green: shake the green tea leaves after step 2) spread out, shake green green altogether three times, every interval 1h, the first time 2min, the second 30min, the third time 20min, shake green green rotating speed is 30rpm, Remove the rice after shaking green;

[0023] 4) Fermentation: add tea juice of 2...

Embodiment 2

[0029] A processing method for improving the aftertaste of oolong tea, comprising the following steps:

[0030] 1) Picking: 52 kilograms of fresh leaves of the golden osmanthus variety tea based on one bud with four leaves and one bud with five leaves are placed in a container with an inert gas for 60 minutes;

[0031] 2) Spreading: Mix the inert gas-treated tea leaves and rice in step 1, and spread them naturally, with a thickness of 2.5 cm, and the time is controlled within 4 to 6 hours, so as to reduce the leaf temperature and moderately reduce the water content of fresh leaves , it is advisable for the fresh leaves to be wilted and the fragrance of the flowers to be revealed;

[0032] 3) shake green: shake the green tea leaves after step 2) spread out, shake green green altogether three times, every interval 2h, the first time 8min, the second time 20min, the third time 40min, shake green green rotating speed is 60rpm, Remove the rice after shaking green;

[0033] 4) Fer...

Embodiment 3

[0039] A processing method for improving the aftertaste of oolong tea, comprising the following steps:

[0040] 1) Picking: 52 kilograms of fresh leaves of the golden osmanthus variety tea based on one bud with four leaves and one bud with five leaves are placed in a container with an inert gas for 50 minutes;

[0041] 2) Spreading: Mix the inert gas-treated tea leaves and rice in step 1, and spread them naturally, with a thickness of 2 cm, and the time is controlled within 4 to 6 hours, so as to reduce the leaf temperature and moderately reduce the water content of fresh leaves. It is advisable for the fresh leaves to be wilted and the fragrance of the flowers to be revealed;

[0042] 3) shake green: shake the green tea leaves after step 2) spread out, shake green green altogether three times, every interval 3h, first time 10min, second time 10min, third time 60min, shake green green rotating speed is 90rpm, Remove the rice after shaking green;

[0043] 4) Fermentation: add...

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PUM

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Abstract

The invention provides a processing method for improving sweet flavor of oolong. The method comprises the following steps: 1) picking; 2) spreading: mixing the tea leaves treated with inert gas in the step 1) with rice, naturally spreading the tea leaves with the thickness of 2-2.5cm, controlling the time within 4-6h, reducing the leaves temperature and moderately reducing the water content of the fresh leaves; 3) rocking green leaves; 4) fermenting: adding tea juice, the weight of which is 2-4% of the weight of the tea leaves, into the rocked green leaves, and then fermenting for 8-16h till the fermented leaves generate obvious flowery and fruity flavor; 5) performing de-enzyme; 6) stacking and tightly covering; and 7) drying. The oolong processed according to the method has green and oily color and luster, tastes mellow and nice, has obvious sweet flavor, has long-lasting fruity and flowery fragrance and is in green and yellow bright liquor color.

Description

technical field [0001] The invention belongs to the technical field of oolong tea processing, and in particular relates to a processing method for improving the aftertaste of oolong tea. Background technique [0002] Tea is a kind of addictive healthy drink. With the continuous improvement of people's living standards and consumption concepts, tea aroma, taste and other intrinsic flavor qualities have become the key factors for consumers to choose tea, among which taste is the key factor determining the quality of tea flavor. key factor. "Returning to sweetness" is the natural sensory effect that people often have when drinking tea and the positive evaluation of the taste of high-quality tea. The "sweet aftertaste" effect is a specific taste mainly formed by the joint action of bitterness and sweetness. It is sweet and slightly bitter at the entrance, with a long aftertaste in the mouth, and the sweetness gradually surpasses the bitterness over time, and finally becomes A ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 张杰
Owner 合肥观云阁科技发展有限公司
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