CN101971890B - Preparation technology of Wudao oolong kungfu tea - Google Patents
Preparation technology of Wudao oolong kungfu tea Download PDFInfo
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- CN101971890B CN101971890B CN201010540630XA CN201010540630A CN101971890B CN 101971890 B CN101971890 B CN 101971890B CN 201010540630X A CN201010540630X A CN 201010540630XA CN 201010540630 A CN201010540630 A CN 201010540630A CN 101971890 B CN101971890 B CN 101971890B
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Abstract
The invention relates to a preparation process of tea, in particular to a preparation process of oolong kungfu tea, which is characterized by comprising the following steps: 1) picking tea leaves; 2) cooling blue for the tea leaves; 3) s withering the tea leaves in sunshine; 4) rotating the tea leaves; and 5) carrying out de-enzyme on the tea leaves: when the green taste of the rotating tealeaves disappears and the flavor of orchid appears, carrying out the de-enzyme fast, wherein the temperature is 220 DEG C, 1/2kg of the tea leaves is placed in a pot, and when the tea aroma of the de-enzyme tea leaves appears and the color is yellowgreen, the de-enzyme tea leaves are pinched and fried powerfully until the water can not drop; 6) rolling the tea leaves: initially rolling the tea leaves for 3 to 4 minutes and then performing initial baking after deblocking, stopping the baking when the drying degree of the tea leaves reaches 50 to 60% and the tea leaves are not sticky, and de-blocking the tea leaves by bags rubbing when the tea leaves are hot until the particles are formed after rubbing for 3 times and baking for 3 times; 7) baking; and 8) picking by winnowing the tea leaves: obtaining the oolong kungfu tea after screening, winnowing, picking, evenly piling and packaging of the slowly roasted tea leaves. The tea leaves of the obtained oolong kungfu tea have moderate yellowgreen color, bright and yellowgreen liquid color, and good flavor. The tea leaves are hardly broken, the particles of the dried tea are round and tight, and the flavor is mellow without bitter when the leaves are soaked for drinking.
Description
Technical field
The present invention relates to a kind of production technology of tea.
Background technology
Existing oolong tea adopts " fried green " technology, and fried green makes the jaundice of tealeaves sheet, and the proportion of Tang Sehuang is heavier, and the fragrance of a flower is lightly seasoned.Existing oolong tea adopts " getting rid of tea " technology, and it is firmly excessive that machinery gets rid of tea, and the tealeaves sheet is prone to get rid of brokenly, and the dried tea of processing is owed garden and pained highly seasoned.
Summary of the invention
The object of the invention just provides a kind of production technology of oolong kung fu tea, and the tealeaves sheet that this production technology obtains is yellowish green moderate, and the soup look yellowish green is bright, and flowery odour is good; Blade is difficult for broken, and flavor is mellow during the bubble drink, no bitter taste.
To achieve these goals, the technical scheme that the present invention taked is: the production technology of oolong kung fu tea is characterized in that it comprises the steps:
1), plucks: 2～3 leaves of plucking ripe young sprout;
2), cool blue or green: the bright leaf of plucking back the morning is placed on the bright leaf that put at indoor stand and pluck afternoon and shines green grass or young crops together;
3), solar wither: the dark brownish green dispersion that will adopt back is spread out in airing under the sunlight, does green grass or young crops after moving into indoor cool green grass or young crops then;
4), do green grass or young crops: shake green grass or young crops and make the leaf edge through friction, the leaf margin cell is impaired, puts through the stand again, under 20～25 ℃ of temperature, 70% damp condition, is accompanied by leaf moisture and loses gradually; Shake green grass or young crops totally 3～5 times, shake blue or green revolution from less to more at every turn;
5), complete: disappear as the blue or green flavor of leafiness, the fragrant fragrance of orchid promptly carries out when appearing; 220 ℃ of the temperature that completes are thrown 5 jin on leaf for every pot, and water-removing leaves tea perfume (or spice) appears in one's mind, and color and luster is yellowish green, and hand is firmly pinched the not water outlet of fried green tealeaves;
6), knead: just rubbed roasting just at once after deblocking 3～4 minutes; Roasting is just done to five, sixty percent, tack-free roasting at present, rolling is while hot deblocked, through three rub three roasting formation particles after till;
7), cure: roasting slowly with 60 ℃ slow fire, make fragrance hold back the Tibetan, flavour is mellow, the appearance color and luster is glossy, tea bar surface green emerald look, hand is firmly pinched till the tea bar powdered;
8), winnow with a dustpan and choose: the tealeaves after roasting slowly at last through screening, selection by winnowing, choose pick, even heap, packing process the oolong kung fu tea.
It is autumn tea that step 1) is plucked tealeaves.
The invention has the beneficial effects as follows:
1, " fried green " technology that changes oolong tea is " completing " technology, and completing makes the tealeaves sheet yellowish green moderate, and the soup look yellowish green is bright, and flowery odour is good.
2, " getting rid of tea " technology that changes oolong tea is " rubbing tea " technology, and it is firmly soft to rub tea, and blade is difficult for broken, and the dried tea granule garden of processing is tight, and flavor is mellow during the bubble drink, no bitter taste.
3, adopt autumn tea production, both enriched the requirement of consumer, improved tea grower's income again the tealeaves content.
The specific embodiment
In order to understand the present invention better, further illustrate content of the present invention below in conjunction with embodiment, but content of the present invention not only is confined to following embodiment.
Embodiment 1:
The production technology of oolong kung fu tea, it comprises the steps:
1), pluck: tea-making quality is best with autumn tea, and spring tea takes second place.The fragrance extra-high-speed of autumn tea is commonly called as Qiu Xiang, but the soup flavor is thinner.Summer, heat tea quality are inferior.To accomplish " five are not " when adopting, the blade that promptly do not fracture, not folding leaf is opened, and does not break up blade tip, is not with monolithic, not hairtail leaf and old stalk.Not to pluck very young tender bud-leaf, but pluck 2～3 leaves of ripe young sprout, be commonly called as " face of opening is adopted ", be meant that blade all launches, form time to pluck in the bud.Adopt the bright leaf that comes and make every effort to fresh complete.
2), cool blue or green: the bright leaf of plucking back the morning is placed on the bright leaf that put at indoor stand and pluck afternoon and shines green grass or young crops together.
3), solar wither: daylight withers to carve also and is called for short (shining blue or green), and the dark brownish green dispersion that solarization green grass or young crops just will be adopted back is spread out in airing under the sunlight, and the moisture content of tealeaves itself is distributed, and the sun can not be too big.Shine the blue or green time and be advisable so that sunlight was soft in afternoon 4 o'clock, leaf should approach stand, and is former glossy to lose, and the leaf look changes secretly, fingerprint leaf softness, and top is sagging, is appropriate about weightless 6-9wt%.Do green grass or young crops after moving into indoor cool green grass or young crops then.
4), do green grass or young crops: shake and blue or green put alternate carrying out, close and be called green grass or young crops with the stand.Do blue or green technical height, flexibility is strong, is the good and bad key of decision quality of oolong tea.Shaking green grass or young crops makes the leaf edge through friction; The leaf margin cell is impaired; Put through the stand again; Under 20～25 ℃ of temperature, 70% damp condition, be accompanied by leaf moisture and lose gradually, Polyphenols oxidation and caused a series of chemical changes lentamente under the effect of enzyme in the leaf, thus form the peculiar quality of oolong tea.Shake green grass or young crops totally 3～5 times, shake blue or green revolution from less to more at every turn.General shaking 3 minutes for the first time shaken for the second time blue or green 5 minutes, in order to avoid make moisture loss too much, to keep the physiologically active of leafiness, makes leaf after withering can slowly answer " work " and comes.Shook for the third time blue or green 10 minutes, and shook blue or green 30 minutes for the 4th time.Shake stand, blue or green back and put and last from short to long, leaf-spreading thickness is thick by being thinned to.Green grass or young crops is shaken in second and third time, and must to shake green grass or young crops flavor dense strong, and bright leaf is stiffening, is commonly called as " returning to life from the nether world ", stalk leaf moisture redistribution balance.Shake green grass or young crops fourth, fifth time, look leafiness look, fragrant intensity of variation and grasp flexibly.Do the leaf of blue or green appropriateness, send orchid perfume (or spice), leaf is opened and the red limit of the green abdomen of the blue or green base of a fruit occurred.
5), complete: fried green is wanted in time, disappears as the blue or green flavor of leafiness, and the fragrant fragrance of orchid promptly carries out when appearing.About 220 ℃ of the temperature that completes, throw about 5 jin on leaf for every pot, water-removing leaves tea perfume (or spice) appears in one's mind, and color and luster is yellowish green, and hand is firmly pinched the not water outlet of fried green tealeaves and is advisable.
6), knead: kneading is inferior (group rubs-deblocks) of carrying out repeatedly.Just rubbed roasting just at once after deblocking about 3～4 minutes; Roasting to five, sixty percent is done, and tack-free roasting at present, is deblocked at rolling while hot, utilization gimmick such as rub, press, rub with the hands, grab, contract, through three rub three roasting formation particles after till.
7), cure: roasting slowly with 60 ℃ slow fire, make fragrance hold back the Tibetan, flavour is mellow, the appearance color and luster is glossy, tea bar surface green emerald look, hand is firmly pinched till the tea bar powdered.
8), winnow with a dustpan and choose: the tealeaves after roasting slowly at last through screening, selection by winnowing, choose pick, even heap, packing process oolong kung fu tea (commodity tea).
The tealeaves sheet of resulting oolong kung fu tea is yellowish green moderate, and the soup look yellowish green is bright, and flowery odour is good; Blade is difficult for broken, and the dried tea granule garden of processing is tight, and flavor is mellow during the bubble drink, no bitter taste.
The qualitative characteristics of oolong kung fu tea:
Profile: the bar rope is stout and strong, rounding is dragenfly head, heavy, and branch is hard-hearted, and the end of the branch skin is neat, and the leaf major part is curled to blade back, and color and luster is pitch-black glossy, and green emerald is (in the new technology, red margination is removed mostly) obviously.Endoplasm: it is lasting to give off a strong fragrance, and harmonious sounds is obvious, has the fragrant perhaps various fragrants such as raw peanut kernel flavor, coconut palm perfume (or spice) of orchid; The millet paste yellow green, the mellow sweet aquatic foods of flavour, band honey is distinguished the flavor of slightly, and aquatic foods are felt well back sweet; At the bottom of the leaf branch body circle, the glow of stalk skin, the wide plumpness of petiole (the palm leaf base of a fruit), blade is plump soft bright, and it is wavy that the blade face is, and claims in " silks and satins face ".
Claims (2)
1. the production technology of oolong kung fu tea is characterized in that it comprises the steps:
1), plucks: 2～3 leaves of plucking ripe young sprout;
2), cool blue or green: the bright leaf of plucking back the morning is placed on the bright leaf that put at indoor stand and pluck afternoon and shines green grass or young crops together;
3), solar wither: the dark brownish green dispersion that will adopt back is spread out in airing under the sunlight, does green grass or young crops after moving into indoor cool green grass or young crops then;
4), do green grass or young crops: shake green grass or young crops and make the leaf edge through friction, the leaf margin cell is impaired, puts through the stand again, under 20～25 ℃ of temperature, 70% damp condition, is accompanied by leaf moisture and loses gradually; Shake green grass or young crops totally 3～5 times, shake blue or green revolution from less to more at every turn;
5), complete: disappear as the blue or green flavor of leafiness, the fragrant fragrance of orchid promptly carries out when appearing; 220 ℃ of the temperature that completes are thrown 5 jin on leaf for every pot, and water-removing leaves tea perfume (or spice) appears in one's mind, and color and luster is yellowish green, and hand is firmly pinched the not water outlet of fried green tealeaves;
6), knead: just rubbed roasting just at once after deblocking 3～4 minutes; Roasting is just done to five, sixty percent, tack-free roasting at present, rolling is while hot deblocked, through three rub three roasting formation particles after till;
7), cure: roasting slowly with 60 ℃ slow fire, make fragrance hold back the Tibetan, flavour is mellow, the appearance color and luster is glossy, tea bar surface green emerald look, hand is firmly pinched till the tea bar powdered;
8), winnow with a dustpan and choose: the tealeaves after roasting slowly at last through screening, selection by winnowing, choose pick, even heap, packing process the oolong kung fu tea.
2. the production technology of oolong kung fu tea according to claim 1 is characterized in that: it is autumn tea that step 1) is plucked tealeaves.
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| CN103564070A (en) * | 2012-08-09 | 2014-02-12 | 潘淑琴 | Process for processing tea leaves with orchid and honeysuckle fragrances |
| CN103798906B (en) * | 2012-11-08 | 2015-07-15 | 中国科学院寒区旱区环境与工程研究所 | Processing technology and application of stevia leaf used for drink |
| CN102972535A (en) * | 2012-11-08 | 2013-03-20 | 张启利 | Green tea tri-color fixedly casting water-removing technology |
| CN103549043B (en) * | 2013-10-26 | 2015-05-13 | 福建省农业科学院茶叶研究所 | Independent-fermentation-free pan-fired black tea processing method |
| CN103815102B (en) * | 2014-03-25 | 2015-09-16 | 淮南市东申农业种植科技有限公司 | A kind of flavouring half fermented type tuber fleeceflower leaf tea and preparation method thereof |
| CN104171083B (en) * | 2014-09-10 | 2016-05-04 | 福州市华茗茶业研究所 | A kind of method that improves summer heat quality of Oolong tea |
| CN104970127B (en) * | 2015-07-22 | 2018-05-29 | 饶平县金利香生态茶叶有限公司 | A kind of tea-manufacturing technology of Chen Xianglan fragrance of a flower Dan Congcha |
| CN107581283A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Big Dipper group type tea or tea cake high efficiency process for making and product by hand |
| CN107581286A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Eight Immortals group type tea or tea cake high efficiency process for making and product by hand |
| CN107581281A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end winter daphne group type tea or tea cake high efficiency process for making and product by hand |
| CN107581282A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end golden tree peony group type tea or tea cake high efficiency process for making and product by hand |
| CN107581284A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end strange blue group's type tea or tea cake high efficiency process for making and product by hand |
| CN107581279A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Buddha's hand group type tea or tea cake high efficiency process for making and product by hand |
| CN108740102B (en) * | 2018-06-19 | 2022-02-22 | 安康市农业科学研究院 | Processing method of orchid-flavor selenium-rich green tea |
| CN110150409A (en) * | 2019-07-02 | 2019-08-23 | 广西南亚热带农业科学研究所 | BaiHao oolong manufacture craft |
| CN111387311A (en) * | 2020-03-20 | 2020-07-10 | 福建省亚热带植物研究所 | Preparation method of antrodia camphorata oolong tea |
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