Processing method for eagle tea oolong tea

A processing method and technology for tea black tea are applied in the field of tea product processing of young and fresh leaves of the eagle tea raw material plant, red fruit, yellow rhizome, and can solve the problems of affecting the quality of tea products, producing sour and astringent taste, etc., so as to avoid tree vigor decline and taste. The effect of thick alcohol and sweetness, and bright orange-red soup

Pending Publication Date: 2018-08-17
GUIZHOU INST OF BIOLOGY
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

Invention patents CN103349117A and CN106260296A also describe a similar intermittent rolling method. The main feature is that the fresh leaves of the first grade are kneaded every 10 minutes and shut down for 5 minutes, and kneaded for 90 minutes. The second and third grades of fresh leaves are kneaded every 10 minutes. Describe in detail the light-heavy-light pressurization principle
Studies have shown that fermenting at a low temperature below 28°C will easily decompose and produce dark brown polyphenolic compounds, resulting in sour and astringent taste, which will affect the quality of tea products

Method used

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  • Processing method for eagle tea oolong tea
  • Processing method for eagle tea oolong tea

Examples

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Embodiment 12016

[0028] Example 1 Processing Eagle Tea Black Tea in 2016

[0029] In the new 20-acre standard factory area of ​​Guizhou Meitan County Xuelanxiang Tea Industry Co., Ltd. located in the tea product processing industrial park of Xinglong Town, Meitan County, Guizhou Province, the eagle tea black tea is processed. The site selection, infrastructure layout, environmental conditions and sanitation conditions are all in line with the relevant technical specifications of DB52 / T 630 "Basic Conditions for Tea Processing Sites in Guizhou".

[0030] The raw materials of fresh leaves are collected from Xinglong Town and Huangjiaba Town, Meitan County, which are more than 10 years old wild lauraceae plants with red fruit and yellow flesh.

[0031] ) Picking of fresh leaves: On April 15, 2016, when the length of the spring shoots of the red-fruited yellow-fleshed Phoebe reaches about 10cm, pick the shoots with 2-3 leaves at the top of the new shoots with a handle of 3.0-3.5cm long, and keep t...

Embodiment 22017

[0037] Example 2 Processed eagle tea black tea in 2017

[0038] Processing location and raw material are with embodiment 1.

[0039] ) Picking of fresh leaves: On April 25, 2017, when the length of the spring shoots of the red-fruited yellow-fleshed Phoebe reaches about 10cm, pick the new shoots with 2-3 leaves at the top of the new shoots with a handle of 3.0-3.5cm, and keep the lower 3-3 leaves of the new shoots. 4 new leaves; pick out the old and diseased leaves by hand to make the fresh leaves uniform and free of spores; collect 60kg of fresh leaves, 800g per capita per hour, and end before 10:00 am. Fresh leaves are packed in clean and ventilated bamboo baskets, and the leaf volume does not exceed 60kg / m 3 ;

[0040] 2) Withering: Before 12 o'clock in the morning, the fresh leaves are transported to the processing factory and spread out to wither. Spread the fresh leaves in the withering tank, the thickness of the spread leaves is 10cm-12cm, every 1m 2 Spread leaves 2...

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Abstract

The invention relates to a processing method of eagle tea oolong tea. The processing method comprises 6 technique links of (1) picking fresh leaves; (2) performing withering; (3) performing rolling; (4) performing fermenting; (5) performing drying; and (6) performing sieving and packing. According to the physical and chemical index detection and organoleptic review results of products processed according to different technologies of plant actinodaphne cupularis of eagle tea raw materials, and according to unique physical and chemical quality and organoleptic quality evaluation standards of excellent high-quality black tea, a black tea technology suitable for scaleable processing of actinodaphne cupularis is optimized and established. The technical parameters of picking fresh leaves, withering, rolling, fermenting, drying and the like are reported for the first time. The product pollutants, residues and the likes of products are lower than relevant limit values of hygienic indexes of NY5196-2002 organic tea, and the eagle tea oolong tea has the quality characteristics of being high in contents of caffeine and epicatechin gallate, having black, moistening and golden hairs, being orange and bright in soup color, being rich in fruity flavor, having cinnamomum longepaniculatum fragrance, and being rich and mellow in sweet after taste.

Description

technical field [0001] The present invention relates to tea, and furthermore, relates to a tea product processing method of young and fresh leaves of the raw material plant of eagle tea. technical background [0002] Eagle tea is included in the "Chinese Tea Classics" as a unique Chinese "non-tea tea" tea drinking resource. It has been processed and utilized for more than 500 years, and its drinking area has reached more than 50 counties (cities) in 7 provinces (regions). Dalou Mountain and the Chishui River Basin in Guizhou are mainly hot and humid areas in summer. It has unique effects of "digesting food and dispelling swelling, relieving heat and quenching thirst". It is a well-known traditional herbal tea in these areas. [0003] Studies have shown that the raw material of Eagle Tea is mainly derived from Leopard Camphor, a plant of the genus Zingibelia in the Lauraceae family. Because the tender buds are covered with yellow or white fluff, it is commonly known as "White...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王济红姚松林徐青席培宇侯兴春黄仕伟王虹
Owner GUIZHOU INST OF BIOLOGY
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