CN102919405A - Production method for strong-flavor Tieguanyin tea - Google Patents
Production method for strong-flavor Tieguanyin tea Download PDFInfo
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Abstract
The invention discloses a production method for tea leaves, and in particular relates to the production method for strong-flavor Tieguanyin tea (Tieguanyin is a variety of oolong tea). The production method comprises seven processes of harvesting green leaves, sunning the green leaves, cooling the green leaves, rocking the green leaves, frying the green leaves, rubbing and baking the green leaves, and sorting the green leaves, wherein the processes are as follows: selecting the harvesting time from high noon to three in the afternoon on a fine day, and picking tea with one bud and two leaves or one bud and three leaves; after picking, sunning the green leaves; after sunning, placing the green leaves into a shade house for standing and cooling; after cooling, pouring the green leaves into a bamboo rocking machine for rocking for multiple times, and spreading the green leaves on a water sieve frame for standing for a period of time in the middle in each rocking process; placing the rocked green leaves into a pot for frying; and repeatedly rubbing and baking for multiple times to form semi-finished granular Tieguanyin tea, wherein the rubbing and baking process is a process of forming the Tieguanyin tea and a process of repeatedly and alternately rubbing and baking. The Tieguanyin tea produced by the method is curly, is stout and strong, is round and tight, is heavy and even, is arenaceous and green in color and luster, is natural and strong in orchid fragrance, is mellow, sweet and fresh in taste, and is high and lasting in tea fragrance.
Description
Technical field
The present invention is the preparation method of a kind of preparation method of tealeaves, particularly a kind of strong flavor Tieguanyin tea.
Background technology
Iron Guanyin belongs to oolong tea, is the representative of oolong tea, and it belongs to the semi-fermented tea class between green tea and black tea, and it originates from Anxi, Fujian, and its initiative age is 1725-1735.Iron Guanyin is because of excellent quality, and fragrance is unique, so various places are mutually imitated, successively spreads all over the ground such as the south of Fujian Province, the north of Fujian Province, Guangdong, Taiwan, Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Guangxi.China's Iron Guanyin has the four large producing regions such as the south of Fujian Province, the north of Fujian Province, Guangdong, Taiwan at present, produces history with Fujian the longest, and output is maximum, and quality is best, and is especially well-known at home and abroad with Anxi Tieguanyin Tea and Wuyi Iron Guanyin.
The preparation method of Iron Guanyin, comprise adopt green grass or young crops, shine blue or green, cool blue or green, shake green grass or young crops, fried green, rub the operation such as baking.Adopting green grass or young crops, shine blue or green, cool Qingling activity by force, is the key that Iron Guanyin color endoplasm forms; The effect of shaking green grass or young crops, fried green is to prevent oxydasis, control Iron Guanyin yeast-bitten, and evaporation realizes Iron Guanyin half fermentation than juicy, is to be related to the whether key of giving off a strong fragrance of Iron Guanyin; Rubbing baking comprises and repeatedly kneads and toast, and knead and toast repeatedly alternate carrying out, rubbing baking is the moulding stage of Iron Guanyin.
Shaking green grass or young crops is to rotate by vibration machine by motor, and the motion of colliding in rocking green cylinder, be scattered, rub of bright leaf makes the fragmentation of most of leaf green cell and damage and crack, the compounds such as Tea Polyphenols are contacted with enzyme, diffusion and infiltration occur in moisture, space between cells water-filling, herbaceous taste volatilization.Shake blue or green process and carry out several times, whenever shake once, the centre will be placed on tealeaves on the water sieve frame and leave standstill a period of time, and shaking green grass or young crops is the link that forms the tea leaf quality most critical.Owing to shaking blue or green number of times and shaking the grasp of blue or green time, and what of time of repose, each is different to some extent not to have standard, causes tea leaf quality unstable, has affected the carrying out of subsequent handling.
Fried green is the tealeaves that shakes to be put into pot propagandize hotly, utilizes the high temperature in the bottom of a pan, and the activity of destructive enzyme is solidified established tea leaf quality rapidly, distributes the part moisture content in the leafiness, is convenient to the operation of subsequent handling; Can also promote simultaneously a series of inherent the variation, distinguish the flavor of, impel appearing of high boiling aromatic substance as reducing green grass or young crops, and soluble sugar and pectin are increased etc.But when fried green, and the grasp of fried green time is that each does not differently to some extent have a standard equally, causes tea leaf quality unstable, has affected the carrying out of subsequent handling.
Summary of the invention
The objective of the invention is to shake blue or green fried green shortage standard on the operating time in order to overcome to have now, the defective that causes tea leaf quality de-stabilising effect subsequent handling to be carried out is invented a kind of preparation method of strictly regulating the strong flavor Tieguanyin tea of operating time.
The objective of the invention is to realize as follows: the preparation method of described strong flavor Tieguanyin tea, comprise adopt green grass or young crops, shine blue or green, cool blue or green, shake green grass or young crops, fried green, rub baking and pick seven procedures:
One. adopt green grass or young crops
The harvesting of tealeaves is adopted blue or green selection of time at 3 o'clock in high noon to the afternoon of fine day adopting green grass or young crops, selects the harvesting of a bud two leaves or a bud three leaves;
Two. shine blue or green
After leafiness is plucked, carry out airing, cry and shine green grass or young crops, shining blue or green purpose is the part moisture that evaporates in the leafiness, and at this moment leafiness becomes the soft sample of Ta;
Three. air blue
Leafiness is put between green grass or young crops and is left standstill through after shining green grass or young crops, and the temperature between green grass or young crops remains between 18 ℃-20 ℃, and relative humidity remains between the 65-75%;
Four, shake green grass or young crops
After the leafiness air blue, leafiness poured in the bamboo vibration machine rock, cry and shake green grass or young crops, shake green grass or young crops and carry out several times, whenever to shake once, the centre will be spread out in leafiness on the water sieve frame and leave standstill a period of time, shakes for the third time the blue or green gas that green grass or young crops will shake leafiness and substantially disappears, and flowers and fruits delicate fragrance rises;
Five. fried green
Leafiness with shaking places air conditioning room, leaves standstill to the next afternoon, and the green grass or young crops flavor complete obiteration to leafiness begins to propagandize hotly into pot, be fried green, fried green should be grasped suitable high temperature, and is high rear low first, throws leaf an amount of, stir-fry evenly, vexed stir-fry is main, raises to fry to cooperate quick principle in short-term;
Fried green can be divided into positive green grass or young crops, turns green, pulls out green grass or young crops, drag green grass or young crops according to the time that enters pot; Positive green grass or young crops is that second day 11-12 at noon clicks and enters pot after shaking green grass or young crops; Turn green be shake blue or green after under the second day 15-18 click and enter pot; Pulling out green grass or young crops is that second night 22-24 clicks and enters pot after shaking green grass or young crops; Dragging green grass or young crops is that 6-10 enters pot shaking blue or green afterwards the 3rd day morning;
Six. rub baking
Rubbing baking is the molding procedure of Iron Guanyin, rubbing baking is one and kneads and toast repeatedly alternate process of carrying out, kneading is that leafiness after the fried green is rolled in Bu Baoli, be bundled into one large spherical, be put in the kneading machine, the tea ball rolls in kneading machine under the state of hard-pressed bale, the leaf of the inside is squeezed and can slowly forms graininess, then unties the cloth bag, propagandizes baking hotly again, through repeatedly repeatedly, leafiness just has been shaped into granular Iron Guanyin gross tea;
Seven. pick
Iron Guanyin gross tea is with more tea stalk, and astringent taste is heavier when brewing the product drink, so tea stalk will be picked out.
Good effect of the present invention is as follows:
According to the extra-strong tea crimped that the present invention makes, stout and strong circle knot, heavy neat and well spaced, the color and luster green emerald, global shape is like dragonfly Yan head, conveyor screw, frog leg.Brew rear soup coloured gold yellow rich and gaudy like amber, have the orchid of natural strong fragrance fragrant, the mellow sweet aquatic foods of flavour return sweet longly, and tea is fragrant high and lasting, are " seven steep lingering fragrance is arranged ".Iron Guanyin according to the present invention's making, thick aroma and good taste not only, or natural good to eat good drink, and has a health-caring function, contain a large amount of Tea Polyphenols in the Iron Guanyin, can improve the effect of lipolytic enzyme, reduce the cholesterol level in the blood, reduce blood pressure, the effect such as anti-oxidant, anti-aging and anti-cancer.
The Iron Guanyin of making according to the present invention also has the function of fat-reducing and beauty treatment, all will have a drink before and after the breakfast, lunch and dinner, drinks hot tea, and not sugaring is adhered to constantly must producing effect.
The specific embodiment
The preparation method of described strong flavor Tieguanyin tea, comprise adopt green grass or young crops, shine blue or green, cool blue or green, shake green grass or young crops, fried green, rub baking and pick seven procedures:
One. adopt green grass or young crops
The harvesting of tealeaves is adopted blue or green selection of time at 3 o'clock in high noon to the afternoon of fine day adopting green grass or young crops, and leaf quality at this moment is best, select the harvesting of a bud two leaves or a bud three leaves, fresh and tender degree is moderate, and the branch stalk is short, tiny, the water content of branch stalk just can be lacked like this, makes just and can form high-grade makings; The new tealeaves of plucking is leafiness;
Two. shine blue or green
After leafiness is plucked, carry out airing, cry and shine green grass or young crops, when shining green grass or young crops, be to spread on the ground the bamboo sieve, again with very thin being spread out on the bamboo sieve of leafiness; Also very thin being spread out in of leafiness can be shone green grass or young crops on the water sieve, shining blue or green purpose is the part moisture that evaporates in the leafiness, and at this moment leafiness becomes the soft sample of Ta;
Three. air blue
Leafiness is through after shining green grass or young crops, put between green grass or young crops and leave standstill, refer to standby air-conditioned room between green grass or young crops, adjusting air-conditioning remains between 18 ℃-20 ℃ the temperature between green grass or young crops, relative humidity remains between the 65-75%, and when leaving standstill between green grass or young crops, the moisture of leaf stalk, vein can replenish toward the blade face, at this moment, the blade face again can be straight and upright;
Four, shake green grass or young crops
After the leafiness air blue, leafiness poured in the bamboo vibration machine rock, cry and shake green grass or young crops. shake green grass or young crops and carry out several times, whenever shake once, the centre will be spread out in leafiness on the water sieve frame and leave standstill a period of time, shakes 3-5 minute for the first time, leaves standstill 2 hours, shook 5-10 minute for the second time, left standstill 2 hours, shook for the third time 15-20 minute, leave standstill more than 12 hours, shake for the third time the blue or green gas that green grass or young crops will shake leafiness and substantially disappear, flowers and fruits delicate fragrance rises;
Perhaps shook 2-3 minute for the first time, left standstill 1 hour, shook 5-10 minute for the second time, left standstill 1 hour, shook for the third time 20-60 minute, leave standstill more than 12 hours;
Perhaps shook 2-3 minute for the first time, left standstill 1 hour, shake about 2-3 minute for the second time, left standstill 1 hour.Shook for the third time 3-5 minute, and left standstill more than 12 hours;
Five. fried green
Leafiness with shaking places air conditioning room, leaves standstill to the next afternoon, to the green grass or young crops flavor complete obiteration of leafiness, begin to propagandize hotly into pot, be fried green, fried green should be grasped suitable high temperature, and is high rear low first, the throwing leaf is an amount of, stir-fries evenly, and vexed stir-fry is main, raise and fry cooperation, quick principle in short-term is in operating process, slightly old such as leafiness, moisture is few, should how vexedly raise less, time should be short, in order to avoid dehydration is too much, kneads not moulding; If bright leaf is delicate, water content is many, should raise less vexedly more, and the time is grown; The temperature and time of fried green, to grasp according to the proterties of leafiness in the fried green process, soft take the feel leafiness, stalk is crooked and do not fracture, hold leaf slightly agglomerating, slightly have stickiness, be the choice criteria of best temperature and time when namely scattering after decontroling, through fried green, leafiness transfers darker yellow green to, tarnish, blade face stalk skin has wrinkle, and Ye Di still has cyan, and percentage of water loss is 18%-22%, leafiness water content 44%-50% after the fried green is with ripe fragrance;
Fried green can be divided into positive green grass or young crops, turns green, pulls out green grass or young crops, drag green grass or young crops according to the time that enters pot; Positive green grass or young crops is that second day 11-12 at noon clicks and enters pot after shaking green grass or young crops, and behind the positive green grass or young crops, leafiness is bar shaped circle knot shape, the black green profit of color and luster, and the band orchid is fragrant, flavour alcohol; Turning green is that second day 15-18 in afternoon clicks and enters pot after shaking green grass or young crops, and after turning green, leafiness is bar shaped tight knot shape, the green profit of color and luster, and flavour alcohol just is with shelled peanut flavor and sour-sweet flavor; Pull out green grass or young crops and be shake blue or green after second night 22-24 click and enter pot, pull out green grass or young crops after, leafiness is bar shaped than the tight knot shape, color and luster is blackish green, flavor alcohol just is with sour-sweet flavor; Drag green grass or young crops be shake blue or green after the 3rd day morning 6-10 enter pot, drag green grass or young crops after, leafiness is slightly tight knot shape of bar shaped, color and luster is dark green, flavor alcohol just, with the flavor of turning sour than strong acid;
Six. rub baking
Rubbing baking is the molding procedure of Iron Guanyin, rubbing baking is one and kneads and toast repeatedly alternate process of carrying out, kneading is that leafiness after the fried green is rolled in Bu Baoli, be bundled into one large spherical, be put in the kneading machine, the tea ball rolls in kneading machine under the state of hard-pressed bale, the leaf of the inside is squeezed and can slowly forms graininess, then unties the cloth bag, propagandizes baking hotly again, through repeatedly repeatedly, leafiness just has been shaped into granular Iron Guanyin gross tea; The elasticity of particle and the number of times of rubbing are relevant with the weight of rubbing, and in order to ensure the quality of Iron Guanyin, are three to rub three bakings at least, namely knead-just baking-first rolling-multiple baking-again rolling-oven dry;
Seven. pick
Iron Guanyin gross tea is with more tea stalk, and astringent taste is heavier when brewing the product drink, so tea stalk will be picked out, through screening, the different sizes of pressing particle are again assorted, can pack, and become the Iron Guanyin product again for the gross tea of picking.
This Iron Guanyin branch body circle, the glow of stalk skin, the wide plumpness of petiole, blade is plump soft bright, and it is wavy that the blade face is, and claims in " silks and satins face "; Most crucial feature, dried tea is heavy, and look blackish green, and the millet paste note is obvious, and the utmost point has levels and thickness.
Layman's moral standing drink Iron Guanyin can be started with from " see shape, listen sound, examine look, Wen Xiang ", distinguishes that tealeaves is good and bad.See shape: high-quality extra-strong tea crimped, strong knot, heavy, be the green abdomen dragonfly of blue or green base of a fruit Yan head, the bright profit of color and luster, green emerald is aobvious, red pointing out, leaf watchband bloom; Listen sound: the more general tealeaves tight knot of elaboration Iron Guanyin, blade is heavy, and the tealeaves that takes a morsel is put into teapot, the sound of audible " when working as ", its is clear and melodious to be upper, celostomia person is inferior; Examine look: the soup coloured gold is yellow, and is rich and gaudy limpid, and it is thick bright that tealeaves brews expansion posterior lobe base fertilizer, tool silk fabric face gloss, and this is upper, the soup look dark red person take second place; Wen Xiang: elaboration Tie Guanyin tea millet paste fragrance is bright to overflow, and opening end cup is gently heard, and namely a fragrance strikes the nostrils for its peculiar fragrance, and strong fragrant lasting, breaks a person's heart refreshing happy.
Claims (1)
1. the preparation method of a strong flavor Tieguanyin tea is characterized in that: it comprise adopt green grass or young crops, shine blue or green, cool blue or green, shake green grass or young crops, fried green, rub baking and pick seven procedures:
One. adopt green grass or young crops
The harvesting of tealeaves is adopted blue or green selection of time at 3 o'clock in high noon to the afternoon of fine day adopting green grass or young crops, and leaf quality at this moment is best, select the harvesting of a bud two leaves or a bud three leaves, fresh and tender degree is moderate, and the branch stalk is short, tiny, the water content of branch stalk just can be lacked like this, makes just and can form high-grade makings; The new tealeaves of plucking is leafiness;
Two. shine blue or green
After leafiness is plucked, carry out airing, cry and shine green grass or young crops, when shining green grass or young crops, be to spread on the ground the bamboo sieve, again with very thin being spread out on the bamboo sieve of leafiness; Also very thin being spread out in of leafiness can be shone green grass or young crops on the water sieve, shining blue or green purpose is the part moisture that evaporates in the leafiness, and at this moment leafiness becomes the soft sample of Ta;
Three. air blue
Leafiness is through after shining green grass or young crops, put between green grass or young crops and leave standstill, refer to standby air-conditioned room between green grass or young crops, adjusting air-conditioning remains between 18 ℃-20 ℃ the temperature between green grass or young crops, relative humidity remains between the 65-75%, and when leaving standstill between green grass or young crops, the moisture of leaf stalk, vein can replenish toward the blade face, at this moment, the blade face again can be straight and upright;
Four, shake green grass or young crops
After the leafiness air blue, leafiness poured in the bamboo vibration machine rock, cry and shake green grass or young crops. shake green grass or young crops and carry out several times, whenever shake once, the centre will be spread out in leafiness on the water sieve frame and leave standstill a period of time, shakes 3-5 minute for the first time, leaves standstill 2 hours, shook 5-10 minute for the second time, left standstill 2 hours, shook for the third time 15-20 minute, leave standstill more than 12 hours, shake for the third time the blue or green gas that green grass or young crops will shake leafiness and substantially disappear, flowers and fruits delicate fragrance rises;
Perhaps shook 2-3 minute for the first time, left standstill 1 hour, shook 5-10 minute for the second time, left standstill 1 hour, shook for the third time 20-60 minute, leave standstill more than 12 hours;
Perhaps shook 2-3 minute for the first time, left standstill 1 hour, shake about 2-3 minute for the second time, left standstill 1 hour, shook for the third time 3-5 minute, leave standstill more than 12 hours;
Five. fried green
Leafiness with shaking places air conditioning room, leaves standstill to the next afternoon, to the green grass or young crops flavor complete obiteration of leafiness, begin to propagandize hotly into pot, be fried green, fried green should be grasped suitable high temperature, and is high rear low first, the throwing leaf is an amount of, stir-fries evenly, and vexed stir-fry is main, raise and fry cooperation, quick principle in short-term is in operating process, slightly old such as leafiness, moisture is few, should how vexedly raise less, time should be short, in order to avoid dehydration is too much, kneads not moulding; If bright leaf is delicate, water content is many, should raise less vexedly more, and the time is grown; The temperature and time of fried green, to grasp according to the proterties of leafiness in the fried green process, soft take the feel leafiness, stalk is crooked and do not fracture, hold leaf slightly agglomerating, slightly have stickiness, be the choice criteria of best temperature and time when namely scattering after decontroling, through fried green, leafiness transfers darker yellow green to, tarnish, blade face stalk skin has wrinkle, and Ye Di still has cyan, and percentage of water loss is 18%-22%, leafiness water content 44%-50% after the fried green is with ripe fragrance;
Fried green can be divided into positive green grass or young crops, turns green, pulls out green grass or young crops, drag green grass or young crops according to the time that enters pot; Positive green grass or young crops is that second day 11-12 at noon clicks and enters pot after shaking green grass or young crops, and behind the positive green grass or young crops, leafiness is bar shaped circle knot shape, the black green profit of color and luster, and the band orchid is fragrant, flavour alcohol; Turning green is that second day 15-18 in afternoon clicks and enters pot after shaking green grass or young crops, and after turning green, leafiness is bar shaped tight knot shape, the green profit of color and luster, and flavour alcohol just is with shelled peanut flavor and sour-sweet flavor; Pull out green grass or young crops and be shake blue or green after second night 22-24 click and enter pot, pull out green grass or young crops after, leafiness is bar shaped than the tight knot shape, color and luster is blackish green, flavor alcohol just is with sour-sweet flavor; Drag green grass or young crops be shake blue or green after the 3rd day morning 6-10 enter pot, drag green grass or young crops after, leafiness is slightly tight knot shape of bar shaped, color and luster is dark green, flavor alcohol just, with the flavor of turning sour than strong acid;
Six. rub baking
Rubbing baking is the molding procedure of Iron Guanyin, rubbing baking is one and kneads and toast repeatedly alternate process of carrying out, kneading is that leafiness after the fried green is rolled in Bu Baoli, be bundled into one large spherical, be put in the kneading machine, the tea ball rolls in kneading machine under the state of hard-pressed bale, the leaf of the inside is squeezed and can slowly forms graininess, then unties the cloth bag, propagandizes baking hotly again, through repeatedly repeatedly, leafiness just has been shaped into granular Iron Guanyin gross tea; The elasticity of particle and the number of times of rubbing are relevant with the weight of rubbing, and in order to ensure the quality of Iron Guanyin, are three to rub three bakings at least, namely knead-just baking-first rolling-multiple baking-again rolling-oven dry;
Seven. pick
Iron Guanyin gross tea is with more tea stalk, and astringent taste is heavier when brewing the product drink, so tea stalk will be picked out, through screening, the different sizes of pressing particle are again assorted, can pack, and become the Iron Guanyin product again for the gross tea of picking.
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Application publication date: 20130213 |