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110 results about "OOLONG TEA LEAF" patented technology
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OOLONG LOOSE LEAF TEA Oolong teas are partially oxidized, as opposed to black teas which undergo a longer oxidation period, to achieve a sweet, floral-fruit flavor. Oolong teas contain less caffeine than black tea.
Ecological oolong black tea processing method
InactiveCN103947778ATight and heavyBack to Gan LiqiangPre-extraction tea treatmentBlack teaOOLONG TEA LEAF
The invention relates to an ecological oolong black tea processing method. Half fermented oolong tea and completely fermented black tea are combined. The preparation method comprises the steps of picking up fresh leaves, sunning, cooling, green-making, withering, rolling, fermenting, fixing and pelletizing. The tea prepared by the method has the aroma and taste as good as those of traditional oolong tea, also is fresh and mellow just like black tea and is mellow and normal in aroma and bright in liquor color, and meanwhile, the appearance shape of the traditional oolong black tea leaves is changed; the ecological oolong black tea has the characteristics of coiled shape, tightness and solidness, round particles, and convenient packaging, transportation, storage and brewing of the oolong tea, and also has the characteristics of high production efficiency, good quality and easily achievable product standardization.
Owner:LIANJIANG XUANRENJING TEA IND CO LTD
Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices
InactiveCN105876657ATaste bright red and shinyRich tastePre-extraction tea treatmentFood ingredient as colourFlavorCooking & baking
The invention discloses dried pork slices with an oolong tea flavor and a manufacturing method of the dried pork slice. The dried pork slices are prepared from the following raw materials in parts by weight: 100 parts of fresh pork hind leg muscle, 5 to 15 parts of condiments and 0.5 to 8 parts of oolong tea powder through preparation steps of checking and accepting the raw materials, washing, cutting, freezing, unfreezing, cutting pork, stirring and pickling, seasoning with oolong tea, smearing, drying, baking, cutting and packaging. The disadvantages of the prior art and existing products are overcome, the flavor of the products is improved and edible values and nutritional values of the products are improved; a novel dried pork slice product with the oolong tea flavor is obtained.
Owner:ZHANGZHOU COLLEGE OF SCI & TECH
Electronic cigarette smoke solution prepared through oolong leaf extract
The invention relates to an electronic cigarette smoke solution. The electronic cigarette smoke solution is prepared from the following components in parts by mass: 1 to 30 parts of tobacco extract, 0.5 to 13 parts of tobacco flavor, 1 to 30 parts of oolong leaf extract, 2 to 5 parts of edible alcohol, 5 to 30 parts of edible glycerinum, and 50 to 80 parts of propylene glycol. According to the electronic cigarette smoke solution prepared through the oolong leaf extract, the oolong leaf extract is mixed with the tobacco extract, and the proper tobacco flavor is added, so that the electronic cigarette smoke solution is rich in fragrance, and is good in taste; the disadvantages of insufficient fragrance and taste of the electronic cigarette smoke solution can be improved to some extent; meanwhile, the oolong leaf extract contains a plurality of effective ingredients which bring a healthcare effect to some extent.
Owner:CHINA TOBACCO GUIZHOU IND
Active ginseng tea
InactiveCN103283886ADescription of pharmacological activityPre-extraction tea treatmentMedicineBlack tea
The invention relates to active ginseng tea, belonging to the field of ginseng processing. The invention provides a method for preparing the active ginseng tea by taking ginseng and tea as raw materials. The active ginseng tea is prepared by mixing 1.0-5.0 parts by weight of ginseng (red ginseng or sun-dried ginseng) or American ginseng, and 1.0-5.0 parts by weight of tea (green tea, black tea, dark green tea, oolong tea, yellow tea, white tea or the like). The method comprises the steps of: selecting, grinding, drying and sterilizing the ginseng and the tea, split charging and packaging to obtain the active ginseng tea. The active ginseng tea is beneficial to the health of human body after being drunk for a long time, and can be carried about, thus being good for business trip and travelling.
Owner:JILIN AGRICULTURAL UNIV
Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves
InactiveCN105053277AIncrease aromaMaintain nutrition and health functionPre-extraction tea treatmentBrickBlack tea
The invention relates to a technology for preparing a black Fu brick tea by utilizing summer-autumn tea leaves. The black Fu brick tea is prepared through the following steps: using summer / autumn fresh tea leaves as raw materials, merging the technology for forming the fragrance of orchids, and performing a series of operations of withering the summer / autumn fresh tea leaves, rocking the withered summer / autumn fresh tea leaves, rolling the rocked summer / autumn fresh tea leaves, fermenting the rolled summer / autumn fresh tea leaves, drying the fermented summer / autumn fresh tea leaves, and performing pile fermentation on the dried summer / autumn fresh tea leaves; and adding eurotium cristatum, enabling the eurotium cristatum to grow and breed to generate golden cleistothecia so as to obtain a finished tea, drying and forming the finished tea, and the like. The working procedure of rocking the withered summer / autumn fresh tea leaves is added in the making technology of the black tea, so that the fragrance of the orchids in the black Fu brick tea is generated, and the making technologies of the black tea and the Fu brick tea are combined for relevant optimization, the technology of rocking oolong and the technology of adding mycetes for generating the golden cleistothecia are merged, so that the promotion and the stabilization of the quality of products are realized, the fragrance of the black tea can be improved, and the nutrient health-care functions of the Fu brick tea can also be maintained; besides, the appearance feel of the finished products of the black Fu brick tea can also be effectively improved.
Owner:HUNAN LONGPING TEA HIGH TECH CO LTD +1
Processing method for green tea from macadamia ternifolia leaves
The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.
Owner:SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
Method for discriminating places of production of oolong tea based on biochemical components of tea
The invention relates to a method for discriminating places of production of oolong tea based on biochemical components of tea, and the method is suitable for discriminating the areas of oolong tea in the three places of production including southern Fujian, northern Fujian and Guangdong. The method is characterized by comprising the following steps: firstly substituting forward Bayes discriminant functions of the places of production of oolong tea, detecting the independent variables such as caffeine, C, EGCG, ECG, manganese and zinc, substituting the values of the independent variables into the Bayes discriminant functions and calculating the function category, corresponding to the obtained maximum, namely the area of the tea. The method has the following beneficial effects: the accurate rate of the discriminant functions reaches 95% and the discrimination effect is good; and the method is simple and practical, can be used for realizing the rapid and effective discrimination of the three places of production of oolong tea including southern Fujian, northern Fujian and Guangdong only through simple calculation with the values of the six biochemical components, not only can meet the requirements of the ordinary consumers for tea discrimination but also provides reference for tea discrimination in international tea trades.
Owner:FUJIAN AGRI & FORESTRY UNIV
Maca-oolong tea beverage and preparation method thereof
The invention relates to a Maca-oolong tea. The Maca-oolong tea comprises, by weight, 0.2 to 1.0 part of Maca concentrate and 0.15 to 0.52 part of oolong tea powder. The invention also relates to a Maca-oolong tea beverage. Each 100 parts by weight of the Maca-oolong tea beverage comprises the following raw materials by weight: 0.2 to 1.0 part of Maca concentrate, 0.15 to 0.52 part of oolong tea powder and 1.5 to 4.0 part of white sugar, with the balance being water. According to the invention, after mixing of Maca concentrate and oolong tea powder in a proper ratio, the flavor of oolong tea can cover up unique pungent taste of Maca, so the Maca-oolong tea can be easily accepted by consumers; and the Maca-oolong tea beverage has unique flavor, is healthy and refreshing, can be drunk when hot or cold, fills a gap in products of a same kind on the market and is a product catering for most consumers and free of seasonal restriction.
Owner:BEIJING TONGRENTANG HEALTH PHARMA
Frozen oolong
InactiveCN106417698AAroma retention substancesIncrease aromaPre-extraction tea treatmentFreeze-dryingBoiling point
The invention discloses frozen oolong. A preparation method of the frozen oolong comprises the following steps: raw material picking, sun withering, first cooling of green leaves, first rocking of green leaves, second cooling of green leaves, second rocking of green leaves, third cooling of green leaves, third rocking of green leaves, fourth cooling of green leaves, fixing, spreading for cooling, packed rolling, drying over gross fire, secondary packed rolling and freeze drying. In the invention, the frozen oolong for dry-state circulation and drinking is prepared by a vacuum freeze drying technology, the shortcomings that the traditional frozen fresh tea circulates in a wet state and is not easily stored and is brewed with stalk on are solved, and most of aroma substances with low boiling points in the oolong can be maintained, so that the aroma of the oolong is remarkably enhanced. The prepared oolong is jet-black, dark-green and glossy, the green belly and red edge form a bright contrast, and rich natural flower aroma is emitted very easily by brewing; and moreover, the smell is fragrant, the tea soup is yellow green and bright, the taste is mellow and fresh, the tea leaves have aftertaste and can promote fluid production, and the fragrance stays long in the mouth.
Owner:TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
Citrus-flavor oolong and preparation method thereof
InactiveCN105851316AFully convertedColor orange butteryPre-extraction tea treatmentMedicineCitrus Flavor
The invention relates to citrus-flavor oolong and a preparation method thereof. The preparation method of the citrus-flavor oolong comprises the following steps: (1) pretreating a citrus, specifically, washing the citrus and then drying in the air, opening a mouth in the top of the citrus to obtain a top cover, digging out pulp in the citrus, and maintaining the shape of the citrus for later use; (2) pretreating oolong, specifically, adjusting the water content of the oolong to be 13-28%; (3) putting the oolong into the citrus, and covering the citrus with the top cover; (4) drying. The citrus-flavor oolong prepared by the preparation method is orange yellow and oleosus in fruit peel color, orange yellow and bright in tea soup color as well as thick and mellow in taste, has fruit aroma, and is thick but not astringent.
Owner:SOUTH CHINA AGRI UNIV
Oolong tea comprising couch grass root and liquorice and manufacturing method of oolong tea
ActiveCN102783535AExtract comprehensiveEasy extractionPre-extraction tea treatmentLiver and kidneyWhole body
The invention discloses an oolong tea comprising couch grass root and liquorice and a manufacturing method of the oolong tea. The oolong tea comprising couch grass root and liquorice comprises the following main components: oolong tea, honeysuckle, kudzu wine root, angelica root, cogongrass rhizome, chrysanthemum, liquorice and spina data seed. The manufacturing method comprises steps of extraction, concentration, fermentation, baking, detection, packaging and storage to obtain the finished product. With the adoption of the oolong tea provided by the invention, the disadvantage that the existing herb tea cannot nurse whole body such as kidney, liver, stomach, heart and lung is overcome, the healthcare function is bad and the effect is slow, and the user cannot obtain significant effect from feelings and spirits. With the adoption of the oolong tea, nursing of intestines and stomach, liver and kidney, heart, spleen and lung can be promoted, immunity is improved, and physique is strengthened; and the oolong tea is good in functional effect and takes effect quickly, and can be fully reflected on feelings and spirits.
Owner:广州市专意唯生物科技有限公司
Chrysanthemum pekoe oolong tea and processing method thereof
InactiveCN104171100ASimple preparation processRich tastePre-extraction tea treatmentChrysanthemum cinerariifoliumOOLONG TEA LEAF
The invention provides a chrysanthemum pekoe oolong tea, including the following components in parts by weight pekoe oolong tea 80-90 and chrysanthemum 10-20. The present invention also provides a processing method of the chrysanthemum pekoe oolong tea. The preparation technology of the chrysanthemum pekoe oolong tea is simple and the taste of the tea is rich. Chrysanthemum and pekoe oolong tea are prepared respectively, mixed together and then fermented, so as to remain the nutrition of the two kinds of tea, mix the aroma of the two kinds of tea, and make the chrysanthemum pekoe oolong tea smell be?full in aroma.
Owner:JURONG TONGXIN ECOLOGICAL AGRI SPECIALIZED COOP
A kind of preparation method of pickled tea of oolong tea
The invention provides a method for making pickled oolong tea, which is characterized in that the raw tea leaves are picked, sun-dried, shaken, dried and twisted before being pickled. The method of the invention comprehensively utilizes the tea resources of the oolong tea; the unique flavor of the oolong tea is retained; the product tastes are diverse, and the prepared pickled tea is green food without adding any food additives, which is safe and healthy.
Owner:武夷学院
Oolong tea cigarette
The invention provides an oolong tea cigarette, and relates to a cigarette. The cigarette is prepared by such steps as selecting materials, implementing indoor withering, implementing stirring, implementing firing, implementing rolling, conducting primary baking, making cut tobacco, implementing secondary baking, conducting slow roasting, obtaining the finished product (the oolong tea cigarette) and the like. A preparation method of the oolong tea cigarette provided by the invention is simple and convenient in process and easy to operate; the tea cigarette is free from nicotine and cigarette tar and is free from harm to human body; and the tea cigarette is conducive to a user to gradually reduce or replace the smoking amount of conventional cigarettes; therefore, an obvious smoking cessation effect can be achieved.
Owner:占木金
Process for refining health-care highly flavored type cinnamon tea
InactiveCN103168867AFully brewedLitharyngopharynx and body fluidPre-extraction tea treatmentCooking & bakingThroat
The invention relates to a process for refining health-care highly flavored type cinnamon tea. The refining process sequentially comprises the following process steps: primarily processing oolong tea, performing primary baking, performing second time of baking, standing, performing third time of baking, performing fourth time of baking, performing fifth time of baking, spreading for cooling. The cinnamon tea produced by the refining process has the effects of relieving sore-throat and generating body fluid, clearing away heat and toxic materials, generating body fluid and moistening dryness, relieving sore-throat and opening the throat and the like, and has a good effect of treating sphagitis. In addition, the cinnamon tea produced by the refining process is a warm drink, can be drunk before diner, is suitable for people of all ages and is suitable for various people; and additionally, the cinnamon tea produced by the refining process is strong in aromatic flavor, sweet after taste, sweet and mellow, good in mouthfeel, and brewing resistant and can be brewed by over nine times.
Owner:福建省安溪县颖昌茶厂(普通合伙)
Concentration method for aroma components of oolong tea Tie Guanyin
InactiveCN105259015AHigh recovery rateReal substance contentComponent separationPreparing sample for investigationWater bathsEnrichment methods
The invention provides a concentration method for aroma components of the oolong tea Tie Guanyin. The method comprises the following steps: weighing the oolong tea Tie Guanyin, then taking purified water, heating the purified water to allow the water to be boiling, allowing water vapor to pass through the tea so as to enable aroma components of the tea to be distilled off with the water vapor and enter a condenser for condensation, and collecting distillate; adding mixed liquor of dichloromethane and petroleum ether into the distillate, carrying out continuous extraction, taking an upper organic phase and filtering an organic phase without moisture by using a filter membrane; and filling a Vigreux column with a mixed solution obtained after filtering with the filter membrane, placing the Vigreux column in a water-bath pot with a constant temperature of 45 to 55 DEG C, carrying out Vigreux concentration, taking out a mixed solution obtained after fractionation and carrying out concentration by using a nitrogen blowing instrument so as to obtain the concentrated aroma components of the oolong tea Tie Guanyin. The method is simple and convenient to operate, labor-saving and time-saving, has low cost, exerts enrichment and concentration effects on microcomponents, benefits qualitative and quantitative analysis of infinitesimal substances, effectively reduces loss of volatile components at the same time and improves the recovery rate of aroma substances.
Owner:SHANGHAI INST OF TECH
Crataegus pinnatifida bunge and lotus leaf gut purging tea and preparation method thereof
The invention discloses crataegus pinnatifida bunge and lotus leaf gut purging tea and a preparation method thereof. The crataegus pinnatifida bunge and lotus leaf gut purging tea is composed of the following raw materials in parts by weight: 50-60 parts of crataegus pinnatifida bunge flakes, 50-60 parts of lotus leaves, 40-50 parts of oolong, 40-50 parts of aloes, 15-20 parts of peony seed oil, 10-15 parts of soft-shelled turtle muddy flesh, 5-7 parts of lentinus edodes powder, 7-8 parts of bamboo funguses, 4-6 parts of cannabis sativa, 12-15 parts of kumquat juice, 6-7 parts of muskmelon juice, 6-7 parts of kochia scoparia schrad, 4-5 parts of longan pulp, 1-2 parts of grape vine leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of lysimachia foenum-graecum, 1-2 parts of chili stems, 1-2 parts of exocarpium benincasae, a proper amount of water and 15-20 parts of a nutritional addition agent. The crataegus pinnatifida bunge and lotus leaf gut purging tea takes crataegus pinnatifida bunge flakes, oolong and aloes as main materials, has good gut purging effect, and has the effects of refreshing and improving thinking, eliminating fatigue, promoting the secretion of saliva or body fluid and promoting diuresis, cooling and preventing sunstroke, sterilizing and diminishing inflammation, dispelling cold and dispelling the effects of alcohol, detoxifying and preventing diseases, helping to digest and removing grease, losing weight and building body; and added traditional Chinese medicines have the effects of inducing diuresis to alleviate edema, clearing heat and preventing sunstroke, tonifying spleen and soothing the nerves.
Owner:安徽孟氏中药饮片有限公司
Popular tea prepared from ecological-process oolong and sekken fruits
The invention discloses popular tea prepared from ecological-process oolong and sekken fruits. The popular tea is prepared from the ecological-process oolong and the sekken fruits, and the process flow of the popular tea comprises the steps of picking the fresh sekken fruits, and then washing and airing the fresh sekken fruits to be dry; forming openings in the fruits and pulping the sekken fruits, reserving fruit shells, and slightly washing and airing the fruit shells to be dry; moistening and fermenting the ecological-process oolong; then packing the fruit shells with the ecological-process oolong, spreading out the fruit shells for fermentation, and then placing the fruit shells into a drying machine for baking while adjusting the temperature for control in good time; adjusting the temperature and conducting shaping in good time, wherein the time when sekken fruits are in golden red and bright and tea-fruit fragrance is heave is considered to be due, the temperature control is determined according to the sekken fruit and tea fusion water content, and when the effects that the fragrance is clear and the tea is sufficiently dry are achieved, taking the fruit shells out of a drying room. The ecological-process oolong integrates the ecological-process sekken fruits, so that the popular tea prepared from the ecological-process oolong and the sekken fruits is obtained, the biological and organic process is the core of the popular tea, the popular tea is beneficial to human health, can tonify the spleen and the stomach, moisten the lung, remove dampness, guide qi downward and achieve beauty care and is unique in taste, abundant in mouthfeel and capable of refreshing a drinker, facilitating thinking, tonifying the brain and developing intelligence, after drinking the tea, the drinker feels joyful and comfortable, and enjoyment and sublimation in the material life and spiritual life are created for people.
Owner:许伟新
Preparation method of fungus health care tobacco capable of clearing away lung heat
The invention belongs to the field of preparation of health care tobaccos, and particularly relates to a preparation method of a fungus health care tobacco capable of clearing away lung heat. Three kinds of extracting solutions are sprayed in the yellowing stage, the color fixing stage and the killing-out stage of flue-cured tobaccos. The method specifically comprises the steps that in the yellowing stage of the flue-cured tobaccos, when leaves are withered and collapsed, the extracting solution A is sprayed, wherein wild portobello, straw mushrooms, hericium erinaceus, agaricus bisporus, phoenix mushrooms and morchella vulgaris are taken as raw materials of the extracting solution A; when the color fixing stage of the flue-cured tobaccos begins, the extracting solution B is sprayed, wherein tendril-leaved fritillary bulbs, loquat, semen coicis, water chestnuts, lotus seeds, mung beans, lilium brownie and siraitia grosvenorii are taken as raw materials of the extracting solution B; when the killing-out stage of the tobaccos begins, the extracting solution C is sprayed, wherein oolong tea leaves, lotus leaves, boxthorn leaves, mulberry leaves, oldenlandia diffusa, sculellaria barbata and honeysuckle stems are taken as raw materials of the extracting solution C. In the manufacturing technology of the cured tobaccos, the extracting solutions capable of clearing away lung heat are sprayed to the tobacco leaves in the three stages, and the hurt of tobacco leaves to the health of a human body is relieved.
Owner:广西中农食品有限公司
Flower and fruit oolong beverage and preparation method thereof
The invention discloses a flower and fruit oolong beverage. Each liter of the beverage comprises the following raw materials: 4 to 6 g of oolong, 2 to 4 g of tea tree flowers, 1.5 to 2.5 g of roselle, 0.5 to 1 g of rose flowers, 3 to 5 g of dried orange peel, 70 to 80 g of white granulated sugar, 0.8 to 1.2 g of citric acid and 0.05 to 0.2 g of Vc. The flower and fruit oolong beverage provided by the invention is clear and transparent, avoids impurities and precipitates during shelf life, is rose red and bright in color and luster, has oolong fragrance, flower and fruit fragrance and rose flower fragrance, slightly has the unique fragrance of the dried orange peel, and is mellow in taste, sour, sweet and delicious; the flavor and the taste of all the raw materials do not conflict with each other, but supplements each other; and the flower and fruit oolong beverage forms an oolong beverage product with new taste and good flavor, is suitable for popular taste and is quite popular with women. The flower and fruit oolong beverage provided by the invention is safe and healthy in material, has abundant various nutritional substances, has certain nutritional value and health-care effect, meets the requirements of customers on product creativity, enlarges potential consumer group and has a very good market prospect.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Oolong tea polyphenol and extraction method thereof
ActiveCN105859801AProtect environmentFully destroyedOrganic chemistryBulk chemical productionDistillationPhenolic content in tea
Owner:茶弈会(天津)技术有限公司
Manufacturing method for oolong tea liquor
InactiveCN104745369AAromatic and mellow shochuMellow shochuAlcoholic beverage preparationDistillationHigh pressure
Owner:QINGDAO XIUXIAN FOODS
Health care tea bag as well as preparation method thereof
InactiveCN103798434AGreat tastePleasant tea fragrancePre-extraction tea treatmentNatural productBlood lipids
The invention discloses a preparation method of a health care tea bag. The preparation method of the health care tea bag is prepared from the following raw materials: 20-30 parts of finished mulberries, 20-30 parts of finished medlar, 25-40 parts of chayote and 10-20 parts of oolong tea leaves. The health care tea bag is prepared by a scientific preparation method; dry mulberries are obtained by three-time steaming and three-time airing; the essence of the finished mulberries and medlar is fused together, and then chayote powder and oolong tea powder are matched; the health care tea bag is scientific in compatibility of ingredients, good in mouthfeel, and pleasant in flavor; the preparation method is simple and has no pollution, and the health care tea bag belongs to a pure natural product. The health care tea bag provided by the invention has favorable efficacies of invigorating heart, liver, and kidneys and nourishing blood and stomach, and also has the functions of preventing the cardiovascular disease, the cancer, aging and festergut and other diseases, and reducing blood sugar and blood fat.
Owner:朱世超
Production method of oolong tea
InactiveCN105724609AIncrease aromaBroken tea rate is lowPre-extraction tea treatmentClimate change adaptationHead shapeFermentation
The invention discloses a production method of oolong tea. The method allows a finished product to be produced through picking, sunshine withering, green leaf rocking, enzyme deactivation, molding and drying, three-time green leaf rocking treatment realizes light fermentation of a product, and pressing and rubbing, primary drying, secondary pressing and rubbing, fixing, primary stir frying and secondary stir frying are adopted in the molding process to make the typical dragonfly head shape of oolong tea be completely formed and obtained oolong tea be smooth and complete. The product has the advantages of simple production method, heavy aroma, low broken tea rate, low labor cost and production cost saving.
Owner:池州市农业技术推广中心 +1
Processing technology of oolong tea
The invention provides a processing technology of oolong tea, and relates to the field of processing of tea leaves. The processing technology comprises the following steps of selecting fresh leaves from tea trees, and performing spreading for air-drying on the fresh leaves; selecting fresh semen cassiae leafbuds, and ginkgo leafbuds, and adding withered tea leaves to a machine for rocking of greenleaves for making of green leaves; mixing the tea leaves with the semen cassiae leafbuds and ginkgo leafbuds to obtain a mixture, spreading the mixture for heat dissipation, putting the mixture afterheat dissipation in a rolling bucket, and performing rolling; controlling the room temperature during fermentation to be 22-24 DEG C, controlling the fermentation temperature of the tea leaves to be28 DEG C, controlling the humidity to be 90%, and controlling the fermentation time to be 4-5h; performing refrigeration drying treatment on the treated tea leaves; performing steam fixation treatment; and sending the treated tea leaves in a microwave fixation machine and performing fixation once again. According to the processing technology disclosed by the invention, running off of nutrients isavoided, low-pressure steam fixation is adopted, the tea leaves can absorb heat under the low-pressure steam environment, the condition that the leaves are maintained complete is facilitated, and fixation is performed for the second time after steam fixation to remove remaining moisture in the tea leaves. The semen cassiae leafbuds and the ginkgo leafbuds are added, so that the tea leaves are richer in mouth feel.
Owner:来安县半塔茶场
Processing method for eagle tea oolong tea
The invention relates to a processing method of eagle tea oolong tea. The processing method comprises the following steps of (1) picking fresh leaves; (2) performing withering including 2 steps of smoking tea leaves and sunning tea leaves by air; (3) performing rocking of tea leaves; (4) performing fixation; (5) performing rolling and baking including 6 steps of rolling for the first time, bakingfor the first time, wrapping-twisting for the first time, baking for the second time, wrapping-twisting for the second time and baking for the second time; and (6) performing sieving and packing. According to physical and chemical index detection and organoleptic review results of products processed according to different technologies of plant lisea coreana of eagle tea raw materials, and according to unique physical and chemical quality and organoleptic quality evaluation standards of excellent high-quality oolong tea, an oolong tea technology for scaleable processing of young, tender and spring tips of the lisea coreana is optimized and established. The technical parameters of the oolong tea processing technology are reported for the first time. The hygienic indexes of the eagle tea oolong tea products produced by the method conform to the relevant limit, of NY5196-2002 organic tea, and the eagle tea oolong tea has the quality characteristics of being high in contents of selenium, zinc, total flavonoids and epigallocatechin, and orange and clear in soup color, and having fresh and refreshing fruity fragrance mixed with cinnamomum longepaniculatum fragrance.
Owner:GUIZHOU INST OF BIOLOGY
Automatic oolong tea leaf rolling machine based on sensor technology
PendingCN107348039AEasy to readFully automatedPre-extraction tea treatmentProgramme control in sequence/logic controllersControl engineeringElectric machinery
The invention provides an automatic oolong tea leaf rolling machine based on a sensor technology, and belongs to the field of tea making equipment. The automatic oolong tea leaf rolling machine comprises an adjustable-speed motor, a rolling plate, a rolling groove, a rotating shaft, heating devices, a supporting frame, a pressure sensor, a temperature sensor, a discharge opening and a PLC; a corresponding rolling procedure is set in the PLC, the PLC uses an internal clock for timing, and controls the heating devices, the adjustable-speed motor, and the like. to control the rolling temperature, pressure and time according to the monitoring results of the pressure sensor and the temperature sensor, so that complex rolling procedures are completed automatically by the machine. The automatic oolong tea leaf rolling machine disclosed by the invention has the advantages of being automatic, high in efficiency and good in rolling effects.
Owner:FOSHAN HEGONGQIAO TECH CO LTD
Preparation method of mulberry leaf oolong tea
InactiveCN104431065AFacilitated releasePromote interpenetrationPre-extraction tea treatmentFlavorCellulose
The invention discloses a preparation method of mulberry leaf oolong tea. The preparation method comprises the following steps: picking mulberry leaves, cutting the mulberry leaves, carrying out ultrahigh pressure treatment, picking tea leaves, carrying out sun withering, carrying out enzyme treatment, carrying out green making, carrying out fixation and primarily drying. The preparation method has the advantages that by virtue of the ultrahigh pressure treatment, some cells are broken and the release of endogenous substances in the mulberry leaves is promoted, so that the preparation method is conducive to the reduction of the herbal flavor of the mulberry leaves and to the promotion of following enzymatic reaction. With the addition of a complex enzyme preparation, the decomposition of substances such as cellulose and protein into various soluble sugars and amino acids as well as the release of aroma substances can be promoted, the herbal smell of the mulberry leaves is remarkably eliminated, the aroma of the mulberry tea is enhanced and the taste of the tea is improved. By adding the tea leaves in the process of carrying out the green making on the mulberry leaves, the fermentation of the mulberry leaves is promoted by virtue of polyphenol substances and polyphenol oxidase in the tea leaves, so that the unique quality and aroma of the oolong tea are generated. The oolong tea prepared by the invention has the green appearance, is in the form of a screw, compact and uniform in texture, and has the fragrance of flowers when the tea is dried; and after being brewed, the oolong tea has the brightly yellow and green soup color, and tastes refreshing and mellow.
Owner:JIANGXI SERICULTURE & TEA RES INST
Automatic stalk picking machine for oolong tea
InactiveCN107824425AGood color and fragranceImprove picking efficiencySievingPre-extraction tea treatmentHoneycombEngineering
The invention relates to the technical field of tea refined processing equipment, in particular to an automatic stalk picking machine for oolong tea. Compared with the prior art, the automatic stalk picking machine for the oolong tea comprises a support, a discharging mechanism, an automatic feeding ladder, a spiral material transmitting cylinder, a first leaf and stalk separating device, a discharging vibration device, a second leaf and stalk separating device and other components; tea leaves and tea stalks in raw tea are automatically stripped by rolling of honeycomb rollers and hairbrush rollers in the first leaf and stalk separating device and the second leaf and stalk separating device, so that the tea leaves fall in the honeycomb roller, the tea stalks fall into a frame body, and further picking and separation of the tea leaves and the tea stalks are realized; the oolong tea in which the tea stalks are picked out has better color, aroma and taste; compared with a traditional manual operation mode, the automatic stalk picking machine has the advantages that working efficiency of picking is greatly improved, and the picking cost is also reduced.
Owner:漳州市烨发工贸有限公司
Compound health tea containing heartleaf houttuynia herb leaves and application thereof
InactiveCN104472757AIncreased sensitivityCorrect blood disordersPre-extraction tea treatmentHouttuyniaBlood pressure
The invention discloses a compound health tea containing heartleaf houttuynia herb leaves. The compound health tea comprises heartleaf houttuynia herb leaves and oolong tea. Each 100g of the compound health tea comprises the following components in parts by weight: a mixed material prepared by mixing 5-15g of the heartleaf houttuynia herb leaves and 10-30g of the oolong tea and an extracting liquid prepared from 5-15g of lotus leaves, 10-40g of corn stigmas and 5-30g of hawthorn fruits. A preparation method of the health tea comprises the following steps: crushing and mixing the heartleaf houttuynia herb leaves and the oolong tea, spraying the mixed extracting liquid of the lotus leaves, the corn stigmas and the hawthorn fruits on a mixture of the heartleaf houttuynia herb leaves and the oolong tea, kneading and mixing uniformly, and drying to prepare the health tea. According to the heartleaf houttuynia herb leaf compound health tea disclosed by the invention, the blood lipid, body fat and blood pressure can be reduced, the antioxidant enzyme activity of the body can be enhanced, and the health of human bodies can be promoted.
Owner:CHINA THREE GORGES UNIV
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