CN102972554B - Low caffeine oolong tea having flower fragrance, and production method thereof - Google Patents
Low caffeine oolong tea having flower fragrance, and production method thereof Download PDFInfo
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- CN102972554B CN102972554B CN201210247016.3A CN201210247016A CN102972554B CN 102972554 B CN102972554 B CN 102972554B CN 201210247016 A CN201210247016 A CN 201210247016A CN 102972554 B CN102972554 B CN 102972554B
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Abstract
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.
Description
Technical field
The present invention relates to low caffeine fragrance of a flower oolong tea and production method thereof, belong to Tea Processing technical field.
Background technology
At present, commercially available oolong tea product caffeine content is generally more than 3%.Because the caffeine in tealeaves has excitation to brain, heart is had to certain excitant, this makes some to the responsive especially special population of caffeine, can only hope " tea " to quench the thirst, and has limited the consumer groups of partly liking tea, is also restricting the development of China's tea industry.Therefore, how to produce the needs that low caffeine oolong tea meets special consumer groups and also just become this area technical barrier in the urgent need to address at present.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of producing low coffee fragrance of a flower oolong tea.
The method that the present invention produces low caffeine fragrance of a flower oolong tea comprises the steps:
A, wither: the fresh leaf of tea withers soft to the food value of leaf, tarnishes;
B, shake green grass or young crops: the fresh leaf of tea after withering shakes blue or green 2～4h, and shaking blue or green rotating speed is 20～25r/min, shakes 30～38 ℃ of blue or green temperature;
C, complete: shake the fresh leaf of tea after green grass or young crops in 240～260 ℃ of 1.5～2min that complete;
D, knead;
E, reason bar, oven dry, Titian, obtain low caffeine fragrance of a flower oolong tea.
Wherein, in order to reduce the caffeine content in the oolong tea of production, above-mentioned fresh tea leaf raw material choosing be take four leaves as main.
Wherein, said method, in its a step, the fresh leaf good standard of withering is that the food value of leaf is soft, tarnishes, and blue or green gas goes down, and sends one delicate fragrance, and generally, the fresh leaf of the tea 8～10h that withers can reach above-mentioned standard.
Wherein, in the b step of said method, shake blue or green environment temperature and be controlled at 30～38 ℃, be conducive to improve the fragrance of a flower of tealeaves, thereby improve the tea leaf quality of producing.
Wherein, in the d step of said method, can adopt conventional method to knead, further, in order to improve the tea leaf quality of production, in the d step of said method, preferably adopt following method to knead: one rubs elder generation does not pressurize or gently presses, rotating speed with 15～25r/min is kneaded 50～70min, then the fresh leaf of tea being dried to water content is 45～55wt%, two rub the progressively pressurization acceleration stage by stage of the light pattern of employing weight, pressure rises to 500N from 50N, and rotating speed rises to 50r/min by 5r/min simultaneously, kneads process 2～3h.
Wherein, in order to make the tight rope of tea products bar shaped, in e step, reason bar temperature is preferably 80～100 ℃, and the reason bar time is preferably 15～20min.
Further, for improving in the e step of tea aroma and flavour component content said method, preferably adopt four-stage temperature programming to dry product, the first stage is dried 2～3h in 50～55 ℃; Second stage is dried 2～3h in 60～65 ℃; Phase III is dried 2～3h in 70～75 ℃; Fourth stage is dried 2～3h in 80～85 ℃.More preferably the first stage is dried 2h in 50 ℃; Second stage is dried 2h in 60 ℃; Phase III is dried 2h in 70 ℃; Fourth stage is dried 2h in 80 ℃.
Wherein, in the e step of said method, Titian temperature is preferably 100～110 ℃, and the Titian time is preferably 15～25min.Further, in the e step of said method, Titian temperature most preferably is 100 ℃, and Titian time optimal is elected 20min as.
The present invention also provides the low caffeine fragrance of a flower oolong tea of being produced by said method.
The present invention has following beneficial effect:
1. the inventive method is strictly controlled fresh leaf, and the fresh leaf of tea preferably be take four leaves as main, from source, controls caffeine content product.At present, it is mainly to adopt specific technological means that low caffeine tea is produced, as hot water lixiviate, organic reagent extraction, supercritical CO
2extraction etc., these technology when removing most of caffeine, also other beneficiating ingredients of major injury tealeaves and local flavor.The inventive method is strictly controlled raw material, when not affecting product quality, has effectively controlled the content of caffeine in product.
2. the inventive method is shaken the fresh leaf 2～4h of tea after green grass or young crops withers 30～38 ℃ of temperature ranges, makes the flowers and fruits of tealeaves finished product obviously fragrant, and fragrance is pure.
3. the inventive method is kneaded technique and is adopted one to rub and do not pressurize or gently press for specific fresh leaf, and broken segment cell, improves fresh leaf toughness, kneads time 1h left and right; Adopt again the light pattern of weight stage by stage progressively pressurization accelerate two and rub, improve fresh leaf rolled twig rate, knead time 2～3h, efficiently solve the technical barrier of the older fresh leaf of raw material (degree of lignification is high) frangible and difficult shaping when kneading.
4. the inventive method adopts four-stage temperature programming to dry product, effectively improves tea aroma and flavour component content, makes the product fragrance of a flower obvious, and higher boiling and low boiling fragrance brings out the best in each other, and fragrance is deep and remote long.
5. oolong tea of the present invention, the common oolong tea caffeine content of caffeine content <1.8%(is >3%), the tight rope of bar shaped, in green, be verdant look, soup look becomes clear clearly, pale yellow slightly green, complete at the bottom of leaf, flavour is mellow, and the fragrance of a flower is quiet and tastefully laid out lasting.
The specific embodiment
The method that the present invention produces low caffeine fragrance of a flower oolong tea comprises the steps:
A, wither: the fresh leaf of tea withers soft to the fresh leaf food value of leaf of tea, tarnishes;
B, shake green grass or young crops: the fresh leaf of tea after withering shakes blue or green 2～4h, and shaking blue or green rotating speed is 20～25r/min, shakes 30～38 ℃ of blue or green temperature;
C, complete: shake the fresh leaf of tea after green grass or young crops in 240～260 ℃ of 1.5～2min that complete;
D, knead;
E, reason bar, oven dry, Titian, obtain low caffeine fragrance of a flower oolong tea.
Wherein, in order to reduce the caffeine content in the oolong tea of production, above-mentioned fresh tea leaf raw material choosing be take four leaves as main.
Wherein, said method, in its a step, the fresh leaf good standard of withering is that the food value of leaf is soft, tarnishes, and blue or green gas goes down, and sends one delicate fragrance, and generally, the fresh leaf of the tea 8～10h that withers can reach above-mentioned standard.
Wherein, in the b step of said method, shake blue or green environment temperature and be controlled at 30～38 ℃, be conducive to improve the fragrance of a flower of tealeaves, thereby improve the tea leaf quality of producing.
Wherein, in the d step of said method, can adopt conventional method to knead, further, in order to improve the quality of the tealeaves of production, in the d step of said method, preferably adopt following method to knead: one rubs elder generation does not pressurize or gently presses, rotating speed with 15～25r/min is kneaded 50～70min, then the fresh leaf of tea being dried to water content is 45～55wt%, two rub the progressively pressurization acceleration stage by stage of the light pattern of employing weight, pressure rises to 500N from 50N, and rotating speed rises to 50r/min by 5r/min simultaneously, kneads process 2～3h.
Wherein, in order to make the tight rope of tea products bar shaped, in e step, reason bar temperature is preferably 80～100 ℃, and the reason bar time is preferably 15～20min.
Further, for improving in the e step of tea aroma and flavour component content said method, preferably adopt four-stage temperature programming to dry product, the first stage is dried 2～3h in 50～55 ℃; Second stage is dried 2～3h in 60～65 ℃; Phase III is dried 2～3h in 70～75 ℃; Fourth stage is dried 2～3h in 80～85 ℃.More preferably the first stage is dried 2h in 50 ℃; Second stage is dried 2h in 60 ℃; Phase III is dried 2h in 70 ℃; Fourth stage is dried 2h in 80 ℃.
Wherein, in the e step of said method, Titian temperature is preferably 100～110 ℃, and the Titian time is preferably 15～25min.Further, in the e step of said method, Titian temperature most preferably is 100 ℃, and Titian time optimal is elected 20min as.
The present invention also provides the low caffeine fragrance of a flower oolong tea of being produced by said method.
Below in conjunction with embodiment, the specific embodiment of the present invention is further described, does not therefore limit the present invention among described scope of embodiments.
Embodiment 1
The fresh leaf of the tea 8h that withers, shake blue or green 3h, shake 30 ℃ of blue or green temperature, vibration machine rotating speed is 20r/min, shake the fresh leaf of tea after green grass or young crops in (the China Testing Technology Institute's mechanical investigations manufacturing of 240 ℃ of numerical control cylinder type water-removing machines, patent No. ZL 201120011328.5, 2min completes down together), then knead, make the raw material nature after completing fill rub barrel, one rubs and does not pressurize, knead time 1h, then raw material adopts microwave drying to water content 50% left and right, two rub the progressively pressurization acceleration stage by stage of the light pattern of employing weight, pressure rises to 500N from 50N, rotating speed rises to 50r/min by 5r/min simultaneously, knead process 2h, again in (the China Testing Technology Institute's mechanical investigations manufacturing of 80 ℃ of carding machines, patent No. ZL 201120011310.5, lower same) upper reason bar 20min, then in (the China Testing Technology Institute's mechanical investigations manufacturing of the infrared fragrance extracting machine of numerical control, patent No. ZL 200820301328.7, lower same) middle oven dry, adopt four-stage temperature programming to dry product, first stage is dried 2h in 55 ℃, second stage is dried 3h in 60 ℃, phase III is dried 2.5h in 70 ℃, fourth stage is dried 2h in 80 ℃, then in 110 ℃ of Titian 15min.Finally by stalk-sorting, sub-sieve operation, obtain the low caffeine fragrance of a flower oolong tea that external form is consistent.
Embodiment 2
The fresh leaf of the tea 9h that withers, shake blue or green 3h, shake 35 ℃ of blue or green temperature, vibration machine rotating speed is 22r/min, shake the fresh leaf of tea after the green grass or young crops 2min that completes in 250 ℃ of numerical control cylinder type water-removing machines, then knead, make the raw material nature after completing fill rub barrel, one rubs light pressure, knead time 1h, then raw material adopts microwave drying to water content 50% left and right, two rub the progressively pressurization acceleration stage by stage of the light pattern of employing weight, pressure rises to 500N from 50N, rotating speed rises to 50r/min by 5r/min simultaneously, knead process 3h, on 90 ℃ of carding machines, manage bar 18min again, then in the infrared fragrance extracting machine of numerical control, dry, adopt four-stage temperature programming to dry product, first stage is dried 3h in 50 ℃, second stage is dried 2h in 60 ℃, phase III is dried 2h in 75 ℃, fourth stage is dried 3h in 85 ℃, then in 100 ℃ of Titian 20min.Finally by stalk-sorting, sub-sieve operation, obtain the low caffeine fragrance of a flower oolong tea that external form is consistent.
Embodiment 3
The fresh leaf of the tea 10h that withers, shake blue or green 2h, shake 38 ℃ of blue or green temperature, vibration machine rotating speed is 25r/min, shake the fresh leaf of tea after the green grass or young crops 1.5min that completes in 260 ℃ of numerical control cylinder type water-removing machines, then knead, make the raw material nature after completing fill rub barrel, one rubs and does not pressurize, knead time 1h, then raw material adopts microwave drying to water content 50% left and right, two rub the progressively pressurization acceleration stage by stage of the light pattern of employing weight, pressure rises to 500N from 50N, rotating speed rises to 50r/min by 5r/min simultaneously, knead process 2.5h, on 100 ℃ of carding machines, manage bar 18min again, then in the infrared fragrance extracting machine of numerical control, dry, adopt four-stage temperature programming to dry product, first stage is dried 2h in 50 ℃, second stage is dried 3h in 65 ℃, phase III is dried 2h in 70 ℃, fourth stage is dried 2h in 85 ℃, then in 100 ℃ of Titian 25min.Finally by stalk-sorting, sub-sieve operation, obtain the low caffeine fragrance of a flower oolong tea that external form is consistent.
The oolong tea that embodiment 1～3 produces, through high performance liquid chromatography quantitative analysis, detect, the common oolong tea caffeine content of the equal <1.8%(of caffeine content >3%), and profile is curling, be verdant look in green, soup look clear is and become clear, light green slightly yellow, complete at the bottom of leaf, flavour is mellow, and the fragrance of a flower is quiet and tastefully laid out lasting.
Claims (8)
1. produce the method for low caffeine fragrance of a flower oolong tea, it is characterized in that comprising the steps:
A, wither: the fresh leaf of tea withers soft to the food value of leaf, tarnishes; Wherein, the fresh leaf of described tea be take four leaves as main;
B, shake green grass or young crops: the fresh leaf of tea after withering shakes blue or green 2～4h, and shaking blue or green rotating speed is 20～25r/min, shakes 30～38 ℃ of blue or green temperature;
C, complete: shake the fresh leaf of tea after green grass or young crops in 240～260 ℃ of 1.5～2min that complete;
D, knead: one rubs and first do not pressurize or gently presses, rotating speed with 15～25r/min is kneaded 50～70min, then the fresh leaf of tea being dried to water content is 45～55wt%, two rub the progressively pressurization acceleration stage by stage of the light pattern of employing weight, pressure rises to 500N from 50N, rotating speed rises to 50r/min by 5r/min simultaneously, kneads process 2～3h;
E, reason bar, oven dry, Titian, obtain low caffeine fragrance of a flower oolong tea.
2. the method for the low caffeine fragrance of a flower of production according to claim 1 oolong tea, is characterized in that: in a step, and the fresh leaf of the tea 8～10h that withers under normal temperature.
3. the method for the low caffeine fragrance of a flower of production according to claim 1 oolong tea, is characterized in that: in e step, reason bar temperature is 80～100 ℃, and the reason bar time is 15～20min.
4. the method for the low caffeine fragrance of a flower of production according to claim 1 oolong tea, is characterized in that: in e step, adopt four-stage temperature programming to dry product, the first stage is dried 2～3h in 50～55 ℃; Second stage is dried 2～3h in 60～65 ℃; Phase III is dried 2～3h in 70～75 ℃; Fourth stage is dried 2～3h in 80～85 ℃.
5. the method for the low caffeine fragrance of a flower of production according to claim 4 oolong tea, is characterized in that: in e step, adopt four-stage temperature programming to dry product, the first stage is dried 2h in 50 ℃; Second stage is dried 2h in 60 ℃; Phase III is dried 2h in 70 ℃; Fourth stage is dried 2h in 80 ℃.
6. the method for the low caffeine fragrance of a flower of production according to claim 1 oolong tea, is characterized in that: in e step, Titian temperature is 100～110 ℃, and the Titian time is 15～25min.
7. the method for the low caffeine fragrance of a flower of production according to claim 6 oolong tea, is characterized in that: in e step, Titian temperature is 100 ℃, and the Titian time is 20min.
8. the low caffeine fragrance of a flower oolong tea of being produced by the method described in claim 1～7 any one.
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| CN108283236A (en) * | 2018-04-03 | 2018-07-17 | 深圳聚源宝鼎农业生物科技产业发展有限公司 | A kind of Golden flower compound bag-soak-tea and preparation method thereof |
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| CN102077879A (en) * | 2010-12-16 | 2011-06-01 | 广东省农业科学院茶叶研究所 | Processing method of fried green oolong tea |
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Effective date of registration: 20171123 Address after: 610056 Sichuan city of Chengdu province Chenghua District Yushuang Road No. 10 Patentee after: Institute of biology, China Academy of testing technology Address before: 402460 three layers of rock in Qing Sheng Town, Rongchang County, Chongqing Patentee before: Chongqing Tiangang Yuye Tea Industry Co., Ltd. |
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Granted publication date: 20140402 Termination date: 20210717 |