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Detailed Explanation of the Production Process of Lingtou Dancong Tea

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The "honey rhyme" of Lingtou Dancong tea is formed during the processing technique, and the main key processes are leaf shaking and roasting; the two are very important for forming and developing the "honey rhyme" characteristics, complementing each other and enhancing each other. (1) Leaf shaking is the key process for the formation and development of the "honey rhyme." After sun withering is completed, the sun-withered leaves give off a distinctive varietal aroma. As the normal number of leaf-shaking rounds increases, the leaf-shaking aroma gradually turns from light to strong, the grassy smell fades, and the floral-honey sweet fragrance emerges. Especially after fixation, the fixed leaves have a clear, mellow

The "honey rhyme" of Lingtou Dancong tea is formed during the processing technique, and the main key processes are leaf shaking and roasting; the two are very important for forming and developing the "honey rhyme" characteristics, complementing each other and enhancing each other.

(1) Leaf shaking is the key process for the formation and development of the "honey rhyme." After sun withering is completed, the sun-withered leaves give off a distinctive varietal aroma. As the normal number of leaf-shaking rounds increases, the leaf-shaking aroma gradually turns from light to strong, the grassy smell fades, and the floral-honey sweet fragrance emerges. Especially after fixation, the fixed leaves have a clear, mellow floral-honey sweet aroma, and after rolling they reveal a stronger beeswax honey aroma. Sufficient leaf shaking and reasonable control are the key to bringing out the inherent potential of the variety. One should not make leaf shaking too light in pursuit of a clear floral fragrance, as this affects the charm of the honey flavor and also causes a bitter and astringent taste.

(2) Roasting is an indispensable process for improving the aroma and enhancing the "honey rhyme." The author studied the changes in aromatic substances of Lingtou Dancong tea during processing.

The results:

① It revealed the content and change patterns of aroma compounds formed by enzymatic and non-enzymatic pathways in Lingtou Dancong oolong tea during processing. It was found that the aromatic compounds of Lingtou Dancong tea are mainly dominated by 3,7-dimethyl-1,5,7-octatrien-3-ol, linalool, and geraniol.

② It was concluded that the total amount of aromatic substances formed by non-enzymatic pathways in Lingtou Dancong tea during the drying stage is greater than the total amount formed by enzymatic pathways during the leaf-shaking stage.

③ The clear, pure, and elegantly floral-honey-scented Lingtou Dancong rough tea contains relatively high nerolidol and relatively low 3,7-dimethyl-1,5,7-octatrien-3-ol, which are the main dominant aromatic components, while the clear, high honey-scented finished Lingtou Dancong tea contains high 3,7-dimethyl-1,5,7-octatrien-3-ol, which is the main core aromatic component. In addition, through sensory evaluation of the samples, the evaluation results were consistent with the aroma substance test results.

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