CN103109941A - Preparation method of oolong tea - Google Patents

Preparation method of oolong tea Download PDF

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Publication number
CN103109941A
CN103109941A CN 201310058879 CN201310058879A CN103109941A CN 103109941 A CN103109941 A CN 103109941A CN 201310058879 CN201310058879 CN 201310058879 CN 201310058879 A CN201310058879 A CN 201310058879A CN 103109941 A CN103109941 A CN 103109941A
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CN
China
Prior art keywords
tea
green
packaging
leaves
time
Prior art date
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Pending
Application number
CN 201310058879
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Chinese (zh)
Inventor
郭志仁
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANSHUN CITY XIXIU DISTRICT BAOZHU TEA INDUSTRY Co Ltd
Original Assignee
ANSHUN CITY XIXIU DISTRICT BAOZHU TEA INDUSTRY Co Ltd
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Application filed by ANSHUN CITY XIXIU DISTRICT BAOZHU TEA INDUSTRY Co Ltd filed Critical ANSHUN CITY XIXIU DISTRICT BAOZHU TEA INDUSTRY Co Ltd
Priority to CN 201310058879 priority Critical patent/CN103109941A/en
Publication of CN103109941A publication Critical patent/CN103109941A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a preparation method of oolong tea. The method comprises tea harvesting, standing of green leaves, drying of green leaves, cooling of green leaves, rocking of green leaves, frying of green leaves, trimming, primary baking, packaging, repeated baking and packaging, wherein in the packaging process, the tea leaves need to be packaged for six times by using a packaging machine; the leaf input amount is 100g every time; the packaging duration is 1-2 minutes every time; the tea leaves are scattered by using a scattering machine after the each packaging process is finished; and the scattering process is carried out together with the screening of red edges. By using the method, the formation of the tea leaves is controlled by using the packaging machine and the scattering machine, so that the efficiency is high and the formed tea leaves are attractive in appearance; the oolong tea prepared by using green tea raw materials is relatively low in cost; the tea leaves are baked and dried at a low temperature so as not to destroy vitamins in the tea leaves, and thus, the taste is increased while the damage to nutritional ingredients is prevented; and methods of segmental drying and spreading for cooling are used, so that the fragrance is increased, and the quality is improved.

Description

A kind of preparation method of oolong tea
Technical field
The present invention relates to a kind of preparation method's of tealeaves, particularly a kind of oolong tea preparation method.
Background technology
Oolong tea is the extraordinary well-known tea of China, also claims blue or green tea, is the class semi-fermented tea leaf between green tea and black tea.Oolong tea not only mouthfeel is unique, pleasant to the palate, also has good health-care efficacy, confirm through modern scientific research, oolong tea has except containing general tealeaves the benefit think of of refreshing oneself, eliminate outside the health cares such as fatigue, the diuresis of promoting the production of body fluid, analgesic heatstroke prevention, bactericidal antiphlogistic, detoxifcation diseases prevention, promoting digestion greasy, defatting beauty, also outstanding behaviours is at anti-cancer, reducing blood lipid, the anti-ageing special efficacy of waiting for a long time.
Oolong tea is when making, and its general employing that is shaped is manually kneaded or presses tea machine mode to carry out, and the tealeaves profile is guaranteed after kneading processing, but the process of kneading takes time and effort, and makes the Tea Production cycle longer; Adopt and press tea machine compacting tealeaves, although efficient is higher, the profile of finished tea is uneven, affects the finished product outward appearance; The local tea variety of plucking is generally blue or green tea, but the cultivation of less types and difficult of blue or green tea makes production cost raise; Frying and bake and bank up with earth after the tealeaves edge produce more red limit, make to mix more red limit powder in finished tea, can floating a large amount of red limit powder in soup juice when brewing, had a strong impact on mouthfeel and the outward appearance of tealeaves finished product; And traditional bakes and banks up with earth temperature generally at 80-300 ℃, and the too high temperature of baking and banking up with earth is easily destroyed the materials such as vitamin that tealeaves contains, and has reduced the nutrition of tealeaves.
Summary of the invention
The object of the invention is to: a kind of preparation method of oolong tea is provided, and, appearance poor high with the cost that exists in the preparation method that solves traditional oolong tea, production cycle are long, tealeaves mixes that red limit is many, the easy problem of loss of nutritional labeling.
Technical scheme of the present invention:
A kind of preparation method of oolong tea, the method comprise the steps: to adopt green grass or young crops, stand blue or green, shine green grass or young crops, cool green grass or young crops, shake green grass or young crops, fried green, trimming, just baking, packing, multiple baking and encapsulate, wherein: described packing process adopts baling press to play bag six times, each leaf amount 100kg that throws, each packaging time length 1-2min, break up with beater after each packing finishes, and the process of breaing up is followed screening out of red limit.
The described local tea variety of plucking in green grass or young crops of adopting is the green tea that produces in spring, autumn.
Described green tea kind is Fujian Da Bai tea.
Described just baking temperature is 55-70 ℃, and the time is 10-30min.
The described temperature of drying by the fire again is 65-85 ℃, and the time is 5-10min.
Described just baking temperature is 60 ℃, and the time is 20min.
The described temperature of drying by the fire again is 75 ℃, and the time is 8min.
Compared with prior art, the preparation method of oolong tea provided by the invention has the following advantages: 1) adopt baling press and beater to control the shaping of tealeaves, its not only efficient high and also be shaped after the tealeaves good looking appearance;
2) adopt green tea materials to make oolong tea, cost is lower;
3) adopt low temperature to bake and bank up with earth drying, can not destroy the vitamin in tealeaves, increased mouthfeel in the time of the destruction that prevents nutritional labeling;
4) adopt the method for stage drying and spreading for cooling, be beneficial to lifting fragrance, improve quality.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but that desired protection domain is not limited to is described.
Embodiment 1:
A kind of preparation method of oolong tea, it comprises the following steps:
Shine blue or green 15min after the fresh green tea blue or green 12h in stand that will pluck under daylight, utilize the sunlight heating to make the appropriate dehydration of tealeaves strengthen the activity of enzyme, during turn 1 time, be beneficial to being heated evenly and fermenting of tealeaves, shine that the moisture content of tealeaves is 75% after blue or green the end; Be placed on cool blue or green frame and shake green grass or young crops with vibration machine after cool blue or green 30min shining tealeaves after green grass or young crops, throwing the leaf amount is 1/2 of vibration machine volume, shakes blue or green 2 times, all carries out quiet cool processing after shaking green grass or young crops at every turn; Adopt the refiner fried green, throw leaf 10kg at every turn, the temperature control of refiner fire is at 240 ℃, and fried green time 8min until the tealeaves moisture content stops when being 40%, destroys red limit with making the foam machine after spreading for cooling, prevents that the red limit of mummification from affecting the monnolithic case of tealeaves; Adopt dryer just to dry by the fire, just dry by the fire 55 ℃ of temperature, time 25min; Adopt fully automatic forming machine to play bag six times, throw leaf amount 100kg at every turn, the time is 1min, and each packing finishes to break up with beater afterwards, during be accompanied by screening out of red limit powder; Tealeaves after the forming machine packing is packed with fast chartered plane, and heating-up temperature is 65 ℃, and the time is 10min, and multiple baking finishes can screen encapsulation after spreading for cooling.
Embodiment 2:
A kind of preparation method of oolong tea, it comprises the following steps:
Shine blue or green 20min after the fresh green tea blue or green 18h in stand that will pluck under daylight, utilize the sunlight heating to make the appropriate dehydration of tealeaves strengthen the activity of enzyme, during turn 2 times, be beneficial to being heated evenly and fermenting of tealeaves, shine that the moisture content of tealeaves is 74% after blue or green the end; Be placed on cool blue or green frame and shake green grass or young crops with vibration machine after cool blue or green 30min shining tealeaves after green grass or young crops, throwing the leaf amount is 1/2 of vibration machine volume, shakes blue or green 2 times, all carries out quiet cool processing after shaking green grass or young crops at every turn; Adopt the refiner fried green, throw leaf 10kg at every turn, the temperature control of refiner fire is at 250 ℃, and fried green time 9min until the tealeaves moisture content stops when being 37%, destroys red limit with making the foam machine after spreading for cooling, prevents that the red limit of mummification from affecting the monnolithic case of tealeaves; Adopt dryer just to dry by the fire, just dry by the fire temperature 60 C, time 20min; Adopt fully automatic forming machine to play bag six times, throw leaf amount 100kg at every turn, the time is 2min, and each packing finishes to break up with beater afterwards, during be accompanied by screening out of red limit powder; Tealeaves after the forming machine packing is packed with fast chartered plane, and heating-up temperature is 70 ℃, and the time is 8min, and multiple baking finishes can screen encapsulation after spreading for cooling.
Embodiment 3:
A kind of preparation method of oolong tea, it comprises the following steps:
Shine blue or green 30min after the fresh green tea blue or green 24h in stand that will pluck under daylight, utilize the sunlight heating to make the appropriate dehydration of tealeaves strengthen the activity of enzyme, during turn 3 times, be beneficial to being heated evenly and fermenting of tealeaves, shine that the moisture content of tealeaves is 73% after blue or green the end; Be placed on cool blue or green frame and shake green grass or young crops with vibration machine after cool blue or green 30min shining tealeaves after green grass or young crops, throwing the leaf amount is 3/5 of vibration machine volume, shakes blue or green 2 times, all carries out quiet cool processing after shaking green grass or young crops at every turn; Adopt the refiner fried green, throw leaf 10kg at every turn, the temperature control of refiner fire is at 260 ℃, and fried green time 10min until the tealeaves moisture content stops when being 35%, destroys red limit with making the foam machine after spreading for cooling, prevents that the red limit of mummification from affecting the monnolithic case of tealeaves; Adopt dryer just to dry by the fire, just dry by the fire 65 ℃ of temperature, time 10min; Adopt fully automatic forming machine to play bag six times, throw leaf amount 100kg at every turn, the time is 2min, and each packing finishes to break up with beater afterwards, during be accompanied by screening out of red limit powder; Tealeaves after the forming machine packing is packed with fast chartered plane, and heating-up temperature is 75 ℃, and the time is 5min, and multiple baking finishes can screen encapsulation after spreading for cooling.

Claims (7)

1. the preparation method of an oolong tea, the method comprises the following steps: adopt green grass or young crops, stand blue or green, shine green grass or young crops, cool green grass or young crops, shake green grass or young crops, fried green, trimming, just baking, packing, multiple baking and encapsulate, it is characterized in that: described packing process adopts baling press to play bag six times, each leaf amount 100kg that throws, each packaging time length 1-2min, break up with beater after each packing finishes, and the process of breaing up is followed screening out of red limit.
2. the preparation method of oolong tea according to claim 1 is characterized in that: the described local tea variety of plucking in green grass or young crops of adopting is the green tea that produces in spring, autumn.
3. the preparation method of oolong tea according to claim 2, it is characterized in that: described green tea kind is Fujian Da Bai tea.
4. the preparation method of oolong tea according to claim 1 is characterized in that: described just baking temperature is 55-70 ℃, and the time is 10-30min.
5. the preparation method of oolong tea according to claim 1, it is characterized in that: the described temperature of drying by the fire again is 65-85 ℃, and the time is 5-10min.
6. the preparation method of according to claim 1 or 4 described oolong tea is characterized in that: described just baking temperature is 60 ℃, and the time is 20min.
7. the preparation method of oolong tea according to claim 1 or 5, it is characterized in that: the described temperature of drying by the fire again is 75 ℃, and the time is 8min.
CN 201310058879 2013-02-25 2013-02-25 Preparation method of oolong tea Pending CN103109941A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Publications (1)

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CN103109941A true CN103109941A (en) 2013-05-22

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104996610A (en) * 2015-08-07 2015-10-28 安徽省屯溪实验茶场 Processing method of Oolong tea
CN105166144A (en) * 2015-10-29 2015-12-23 福州百年御龙茶业有限公司 Method for preparing frozen semi-fermented tea
CN106070763A (en) * 2016-07-16 2016-11-09 漳州科技职业学院 A kind of processing method of TIEGUANYIN Ramulus et Folium Mussaendae Pubescentis

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104996610A (en) * 2015-08-07 2015-10-28 安徽省屯溪实验茶场 Processing method of Oolong tea
CN105166144A (en) * 2015-10-29 2015-12-23 福州百年御龙茶业有限公司 Method for preparing frozen semi-fermented tea
CN105166144B (en) * 2015-10-29 2019-02-01 福州百年御龙茶业有限公司 A kind of preparation method freezing semi-fermented tea
CN106070763A (en) * 2016-07-16 2016-11-09 漳州科技职业学院 A kind of processing method of TIEGUANYIN Ramulus et Folium Mussaendae Pubescentis

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Application publication date: 20130522

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