CN102007982A

CN102007982A - Black oolong tea processing technique

Info

Publication number: CN102007982A
Application number: CN 201010607959
Authority: CN
Inventors: 鄢香永; 王阳辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-12-28
Filing date: 2010-12-28
Publication date: 2011-04-13

Abstract

The invention discloses an oolong black tea processing technique. In the process, a raw material of an oolong tea plant is used as the raw material of the black oolong tea, and is subjected to withering, rolling, fermenting and drying under a specific process condition. The processed black oolong tea has compact appearance with black and golden alternated, has rich and durable inside flavor, tastes freshly, softly and sweetly, and has the advantages of both oolong tea and black tea. The black oolong tea has the functions of warming mustache, moistening intestine and promoting urination, has rich anti-oxidation substances, can reduce blood pressure and blood fat, and can prevent occurrence of cardiovascular diseases.

Description

The red processing technology of oolong

Technical field

The present invention relates to a kind of Tea Processing technology, particularly a kind of black oolong tea leaf processing technology.

Background technology

Along with the raising of people's living standard, except quality of tea leaves is required more and more higher, the kind style of tealeaves is also required to get more and more.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art part, and a kind of novel black oolong tea leaf processing technology is provided.

The red processing technology of a kind of oolong, its technological process is as follows:

(1) withering, is raw material with the Iron Guanyin tender shoots of picking up from height above sea level 600-750 rice, age of tree 3-6, and described tender shoots must not surpass a bud two leaves at most, and the tender shoots sub-sieve is put into air-conditioned room behind the evenly thin stand, and temperature 19-21 ℃, humidity 65-70% wither; Every sieve is controlled at the 0.8-0.9 kilogram, withers about 19-21 hour, and the degree of withering susurrates a little with feel and is advisable;

(2) knead, the good tender shoots that will wither is kneaded, rub to the tea bar tightly tie, tea juice is extruded, hand is pinched agglomeratingly, be difficult for getting final product when loose;

(3) fermentation ,Put it into fermentation in the fermenting house after kneading, the temperature of fermenting house is 40-45 ℃, up to tender shoots pitch-black red shinny till;

(4) evenly thin being spread out in of the tender shoots that ferments dried on the sieve, place the interior oven dry of tea drier of 70-75 degree, pinch into powder and get final product up to tealeaves spinosity feel, hand.

It is slower than other tea that oolong tea germinates, and growth cycle is long, bud is strong nutritious.The raw material that utilizes the oolong tea tree is as oolong red source material of the present invention, and in conjunction with the red processing technology of oolong of the present invention, it is alternate that the infrared shape of the oolong of being produced is tightly tied coal, and endoplasm gives off a strong fragrance and lasting, and the soft sweet work of fresh taste has the advantage of oolong tea and black tea concurrently.Oolong is red also to have warm stomach ease constipation diuresis, polyphenoils enriches generation capable of lowering blood pressure and decreasing blood fat, angiocardiopathy preventing.

Described tea raw material is with annual spring tea first round simple bud the best.

The harvesting of tealeaves preferably will be plucked at fine day, with fine morning 9:30 to afternoon 4:30 pluck bestly, should pluck the tender shoots that sunlight shines, adopt the tender shoots that returns and will be placed on and spread 40-60 minute under the cache-sex, get final product up to feel is soft.

When kneading or adopt manual kneading, or adopt kneading machine to knead, follow light-weight-light principle when kneading machine is kneaded.

When kneading with kneading machine, time spent 60-70 minute.

When fermentation, the tealeaves of kneading is wrapped with tea jin, whenever wrap in about 10 kilograms.

Fermentation time was at 120-130 minute.

Be 2 hours drying time.

In sum, the following compared to existing technology advantage of the present invention:

It is slower than other tea that oolong tea germinates, and growth cycle is long, bud is strong nutritious.It is alternate that the infrared shape of oolong is tightly tied coal, and endoplasm gives off a strong fragrance and lasting, and the soft sweet work of fresh taste has the advantage of oolong tea and black tea concurrently.

The red warm stomach ease constipation diuresis of oolong, polyphenoils enrich generation capable of lowering blood pressure and decreasing blood fat, angiocardiopathy preventing.

The specific embodiment

Below in conjunction with embodiment the present invention is described in more detail.

Embodiment 1

With the Iron Guanyin tender shoots of picking up from height above sea level 600-750 rice, age of tree 3-6 is raw material, with annual spring tea first round simple bud (generally in April) the best, must not surpass a bud two leaves at most.Preferably to pluck at fine day, with fine morning 9:30 to afternoon 4:30 pluck bestly, should pluck the tender shoots that sunlight shines, adopt the tender shoots that returns and will be placed under the cache-sex and spread about 1 hour, get final product up to feel is soft.(1) withers putting into air-conditioned room (21 ℃ of temperature, humidity 65%) behind the evenly thin stand of tender shoots sub-sieve; Every sieve is controlled at about 0.8 kilogram, withers about 20 hours, and the degree of withering susurrates a little with feel and is advisable.(2) the good tender shoots that withers is kneaded pressure with kneading machine and should follow gently-weight-light principle, rub to the tea bar tightly tie, tea juice is extruded, hand is pinched agglomeratingly, be difficult for getting final product mechanical general 1 hour when loose.(3) knead and wrap with tea cloth after finishing, whenever wrap in about 10 kilograms, put on the fermentation frame of fermenting house (being advisable for 40 ℃).Spring tea temperature in season is lower, needs small-sized steam pot is installed in fermenting house, improves indoor temperature with high-temperature steam.About fermentation time 2 hours, up to tender shoots pitch-black red shinny till.(4) evenly thin being spread out in of the tender shoots that ferments dried on the sieve, place the interior oven dry of tea drier of 70-75 degree, about 2 hours time, pinch into powder and get final product up to tealeaves spinosity feel, hand.

It is same as the prior art that present embodiment is not stated part.

Claims

1. red processing technology of oolong, its technological process is as follows:

(1) withering, is raw material with the Iron Guanyin tender shoots of picking up from height above sea level 600-750 rice, age of tree 3-6, and described tender shoots must not surpass a bud two leaves at most, and the tender shoots sub-sieve is put into air-conditioned room behind the evenly thin stand, and temperature 19-21 ℃, humidity 65-70% wither; Every sieve is controlled at the 0.8-0.9 kilogram, withers 19-21 hour, and the degree of withering susurrates a little with feel and is advisable;

Knead, the good tender shoots that will wither is kneaded, rub to the tea bar tightly tie, tea juice is extruded, hand is pinched agglomeratingly, be difficult for getting final product when loose;

Fermentation ,Put it into fermentation in the fermenting house after kneading, the temperature of fermenting house is 40-45 ℃, up to tender shoots pitch-black red shinny till;

Oven dry, the clean tender shoots that ferments is evenly approached is spread out on the oven dry sieve, places the interior oven dry of tea drier of 70-75 degree, pinches into powder and gets final product up to tealeaves spinosity feel, hand.

2. the red processing technology of oolong according to claim 1 is characterized in that: described tea raw material is annual spring tea first round simple bud.

3. the red processing technology of oolong according to claim 2, it is characterized in that: the harvesting of tealeaves is plucked at fine day, best with fine day 9:30 in the morning to 4:30 harvesting in afternoon, should pluck the tender shoots that sunlight shines, adopt the tender shoots that returns and to be placed on and to spread 40-60 minute under the cache-sex, get final product up to feel is soft.

4. the red processing technology of oolong according to claim 3 is characterized in that: when kneading or adopt manual kneading, or adopt kneading machine to knead, follow light-weight-light principle when kneading machine is kneaded.

5. the red processing technology of oolong according to claim 4 is characterized in that: when kneading with kneading machine, and time spent 60-70 minute.

6. the red processing technology of oolong according to claim 5 is characterized in that: when fermentation, the tealeaves of kneading is wrapped with tea jin, whenever wrapped in about 10 kilograms.

7. the red processing technology of oolong according to claim 6, it is characterized in that: fermentation time was at 120-130 minute.

8. the red processing technology of oolong according to claim 7 is characterized in that: be 2 hours drying time.