Low caffeine oolong tea having flower fragrance, and production method thereof

• Main Authors: XU YANG, TANG XIANGKAI, LI HUAIPING, RAN LIPING, TANG YU, TAN HEPING, GUAN CHI
• Format: Patent
• Language: Chinese; English
• Published: 20.03.2013
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a low caffeine oolong tea having flower fragrance, and a production method thereof, and belongs to the technical field of tea processing. The technical problem solved by the present invention is to provide a method for producing a low caffeine oolong tea having flower fragrance. The method comprises the following steps: a, withering: wherein fresh tea leaves are subjected to withering until the leaves are soft and lose gloss; b, shaking tea leaves: wherein the withered fresh tea leaves are shaken for 2-4 h, a tea leaf shaking rotation speed is 20-25 r/min, and a tea leaf shaking temperature is 30-38 DEG C; c, carrying out enzyme deactivating: wherein the shaken fresh tea leaves are subjected to enzyme deactivating for 1.5-2 min at a temperature of 240-260 DEG C; and d, rolling: tea strip tidying, drying, and flavor distilling are performed to obtain the low caffeine oolong tea having flower fragrance.