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Method for processing oolong tea with assistance of static magnetic field

A technology of auxiliary processing and static magnetic field, which is applied in tea processing before extraction, etc.

Pending Publication Date: 2022-04-22
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology does not involve the use of oolong tea at room temperature (20°C-27°C) to achieve secondary transport of polar compounds in fresh leaves through movement in a static magnetic field to form high-quality floral and fruity oolong tea

Method used

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  • Method for processing oolong tea with assistance of static magnetic field
  • Method for processing oolong tea with assistance of static magnetic field
  • Method for processing oolong tea with assistance of static magnetic field

Examples

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Embodiment 1

[0032] The method of using static magnetic field to assist in processing oolong tea: by uniformly fixing the strong magnetic sheet with different magnetic field intensity on the back of the bamboo (non-tea contact surface) of the oolong tea making equipment (shaking green barrel, drying rack), the magnetic field measuring instrument (Gaussmeter / Tesla meter) is used to measure the magnetic field strength of the sample area and adjust the magnetic field strength. The magnetic field strength in the present invention is the magnetic field strength of the central position where the fresh leaf is located in the apparatus. After drying the green, the fresh leaves are shaken green 3 times and dried 3 times, and then kneaded and dried are treated in accordance with the common process of oolong tea, and the tea quality of the magnetic field green (shake green and dry green) treatment is obviously better than that of the non-magnetic field green tea, reducing the processing time by more than...

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Abstract

The invention discloses a method for assisted processing of oolong tea by using a static magnetic field, which comprises the following six steps: picking, sunning, rocking, airing, fixation, shaping and drying, and rocking and airing are respectively carried out for three times under the static magnetic field; the key conception of the method is that leaves in the stage of fine manipulation (rocking and airing) of oolong tea are exposed in magnetic field environments with different intensities, magnetic field potential energy is cut through different motion states such as rotating, throwing and standing of the leaves in the rocking and airing processes, water potential energy in the leaves is changed, and the water potential energy in the leaves is changed. Through redistribution of polar free water and polar compounds (amino acid, catechin and the like) in the leaves, the oxidation efficiency of substances contained in the fresh leaves is improved, the quality of the oolong tea is improved, and the processing time is shortened. The oolong tea prepared by the process has rich flower and fruit fragrance after being brewed, polyphenol compounds are fully oxidized, and the content of water-soluble amino acid is remarkably increased.

Description

Technical field [0001] The present invention belongs to the field of tea processing technology, specifically relates to a method of using a static magnetic field to assist in the processing of oolong tea. Background [0002] Oolong tea belongs to one of the six major tea categories. Oolong tea is mainly produced in Fujian Province, Guangdong Province, Taiwan and other places. The basic process is to dry the green, make the green (shake the green and dry the green), kill the green, knead, dry and other processes. Greening is the key process to form the quality of oolong tea. Oolong tea has the quality characteristics of tightly knotted or fat shape, dry tea color sand green frost, rich flower and fruit aroma, soup color orange yellow bright, mellow taste back to sweet quality characteristics. Oolong tea belongs to the partial fermented tea, there are many varieties of flower colors, there are Tieguanyin, Da Hong Pao, cinnamon, daffodils, bergamot, phoenix single bush, etc., the t...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 黄艳林东艺孙威江邹腾跃高晨曦
Owner FUJIAN AGRI & FORESTRY UNIV
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