CN103109942A - Preparation method of aroma oolong tea - Google Patents
Preparation method of aroma oolong tea Download PDFInfo
- Publication number
- CN103109942A CN103109942A CN 201310059017 CN201310059017A CN103109942A CN 103109942 A CN103109942 A CN 103109942A CN 201310059017 CN201310059017 CN 201310059017 CN 201310059017 A CN201310059017 A CN 201310059017A CN 103109942 A CN103109942 A CN 103109942A
- Authority
- CN
- China
- Prior art keywords
- time
- green
- cool
- shaking
- quiet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a preparation method of aroma oolong tea. The preparation method comprises the following steps of: tea harvesting, standing of green leaves, withering, cooling of green leaves, rocking of green leaves/standing for cooling, frying of green leaves, wrapping-twisting, baking and packaging of a finished product. The rocking of green leaf/standing for cooling process comprises a step of repeated rocking of green leaves and standing for cooling for 2-4 times, wherein the first time of rocking of the green leaves is 2-3 minutes, and the standing for cooling is carried out for 90 minutes; the second time of rocking of the green leaves is 2-5 minutes, and the standing for cooling is carried out for 2 hours; the third time of rocking of the green leaves is 10-20 minutes, and the standing for cooling is carried out for 4 hours; and the fourth time of rocking of the green leaves is 25-30 minutes, and the standing for cooling is carried out for 5 hours. By using the method, according to different change conditions of water desorption amount and compound enzymatic oxidation amount in the tea leaves, the reasonable time of rocking of the green leaves and the standing for cooling is selected to guarantee the desorption of the water content and the oxidization of compounds and prevent too-long or too-short of the time of rocking of the green leaves and the standing for cooling from influencing the taste and nutritive value of the finished product tea leaves, so that the finished product tea leaves have good colors, fragrances, tastes and shapes.
Description
Technical field
The present invention relates to a kind of preparation method of tea, particularly a kind of preparation method of giving off a strong fragrance oolong tea.
Background technology
Oolong tea is general in manufacturing process all will be through shaking blue or green operation, in traditional oolong tea manufacturing process, shake young worker's order and generally comprise twice and above shake blue or greenly and quiet cool, it is all identical shaking green grass or young crops and quiet cool parameter at every turn, shakes and can enter next process after young worker's order is completed; But due to shake at every turn blue or green and quiet cool after, variation in various degree all can occur in the water loss amount in tealeaves and compound enzymatic oxidation amount, adopt identical technological parameter to shake blue or green and quiet cool always, make compound reaction and moisture loss in tealeaves all be affected.
Shake blue or green too short meeting of time and cause moisture loss deficiency in leaf, the compound reaction is incomplete, and the finished tea bitter taste is heavier; Shake blue or green overlong time and can cause moisture excessively lost, compound reacted Sheng, made the nutrient composition content of finished tea reduce; The sounding of above two kinds of situations finally all can cause the quality of tealeaves finished product to descend, and makes finished tea not reach color, the type standard of requirement.
Traditional to shake in young worker's order the quiet cool time shorter, causes the tea leaf fermentation time too short, and the polyphenol compound oxidation is incomplete, and its decomposition, conversion and condensation are affected, and are unfavorable for the formation of tealeaves fragrance.
Summary of the invention
The object of the invention is to: a kind of preparation method of giving off a strong fragrance oolong tea is provided, and the fermentation time that traditional oolong tea causes due to blue or green time of shaking of fixing duration and too short quiet cool time in manufacturing process is short to solve, the bitter taste that becomes to sample tea weight, nutrient composition content is low, fragrance is light shortcoming.
Technical scheme of the present invention:
A kind of preparation method of giving off a strong fragrance oolong tea, comprise adopt green grass or young crops → stand blue or green → green grass or young crops that withers → cool green grass or young crops → shake/quiet is cool → fried green → rolling → bake and bank up with earth → the finished product encapsulation, wherein: the described green grass or young crops/quiet cool operation of shaking comprises that 2-4 time shake is blue or green and quiet repeatedly cool, and shaking for the first time the blue or green time is 2-3min, quiet cool 90min; Shaking for the second time the blue or green time is 2-5min, quiet cool 2h; Shaking for the third time the blue or green time is 10-20min, quiet cool 4h; Shaking the blue or green time for the 4th time is 25-30min, quiet cool 5h.
The described young worker's of shaking order is carried out in bamboo drum-type vibration machine, and this bamboo drum-type vibration machine volume 30kg, rotating speed 30 turn/min.
Described shaking in young worker's order, the tea amount of throwing in the bamboo drum-type vibration machine is the 1/2-3/5 of bamboo drum-type vibration machine volume.
Described baking and banking up with earth in operation, baking and banking up with earth temperature is 60-75 ℃.
Described baking and banking up with earth after operation finishes, the moisture content of tealeaves is lower than 12%.
Beneficial effect of the present invention:
Compared with prior art, the preparation method of giving off a strong fragrance oolong tea provided by the invention, different situations of change according to the water loss amount in tealeaves and compound enzymatic oxidation amount, select reasonably to shake blue or green and quiet cool time, guarantee the oxidation of the lost and compound of moisture in tealeaves, avoid shaking green grass or young crops/quiet cool overlong time or too short mouthfeel and the nutritive value that affects finished tea; Make finished tea possess good color, type, and the finished product tea set that makes savory strong, can brew often, characteristics that soup juice is limpid.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is described further, but that desired protection domain is not limited to is described.
Embodiment 1: with processings of withering after the tea spreading-and-cooling of plucking, then to carry out cool green grass or young crops to tealeaves moisture content be 70%, carries out shaking for twice green grass or young crops/quiet repeatedly cool after cool blue or green the end, and wherein shaking for the first time the green grass or young crops time is 2min, quiet cool 90min; Shaking for the second time the blue or green time is 2min, quiet cool 2h; After quiet cool end, tealeaves is put into volume and be 30kg, rotating speed and be and 30 turn/the refiner fried green of min, throwing the leaf amount is 1/2 of refiner volume, be to fry for 35% time to the tealeaves moisture content, fried green finishes through the rolling typing, again through the drying machine drying Titian of 60 ℃, until the final moisture content of tealeaves gets product lower than 12%, then get final product through the screening packing.
Embodiment 2: with processings of withering after the tea spreading-and-cooling of plucking, then to carry out cool green grass or young crops to tealeaves moisture content be 72%, carries out shaking for 3 times green grass or young crops/quiet repeatedly cool after cool blue or green the end, and wherein shaking for the first time the green grass or young crops time is 2min, quiet cool 90min; Shaking for the second time the blue or green time is 2min, quiet cool 2h; Shaking for the third time the blue or green time is 10min, quiet cool 4h; After quiet cool end, tealeaves is put into volume and be 30kg, rotating speed and be and 30 turn/the refiner fried green of min, throwing the leaf amount is 1/2 of refiner volume, be to fry for 36% time to the tealeaves moisture content, fried green finishes through the rolling typing, again through the drying machine drying Titian of 70 ℃, until the final moisture content of tealeaves gets product lower than 10%, then get final product through the screening packing.
Embodiment 3: with processings of withering after the tea spreading-and-cooling of plucking, then to carry out cool green grass or young crops to tealeaves moisture content be 73%, carries out shaking for 3 times green grass or young crops/quiet repeatedly cool after cool blue or green the end, and wherein shaking for the first time the green grass or young crops time is 3min, quiet cool 90min; Shaking for the second time the blue or green time is 4min, quiet cool 2h; Shaking for the third time the blue or green time is 20min, quiet cool 4h; After quiet cool end, tealeaves is put into volume and be 30kg, rotating speed and be and 30 turn/the refiner fried green of min, throwing the leaf amount is 3/5 of refiner volume, be to fry for 37% time to the tealeaves moisture content, fried green finishes through the rolling typing, again through the drying machine drying Titian of 72 ℃, until the final moisture content of tealeaves gets product lower than 9%, then get final product through the screening packing.
Embodiment 4: with processings of withering after the tea spreading-and-cooling of plucking, then to carry out cool green grass or young crops to tealeaves moisture content be 74%, carries out shaking for 4 times green grass or young crops/quiet repeatedly cool after cool blue or green the end, and wherein shaking for the first time the green grass or young crops time is 2min, quiet cool 90min; Shaking for the second time the blue or green time is 5min, quiet cool 2h; Shaking for the third time the blue or green time is 20min, quiet cool 4h; Shaking the blue or green time for the 4th time is 25min, quiet cool 5h; After quiet cool end, tealeaves is put into volume and be 30kg, rotating speed and be and 30 turn/the refiner fried green of min, throwing the leaf amount is 3/5 of refiner volume, be to fry for 38% time to the tealeaves moisture content, fried green finishes through the rolling typing, again through the drying machine drying Titian of 75 ℃, until the final moisture content of tealeaves gets product lower than 7%, then get final product through the screening packing.
Embodiment 5: with processings of withering after the tea spreading-and-cooling of plucking, then to carry out cool green grass or young crops to tealeaves moisture content be 75%, carries out shaking for 4 times green grass or young crops/quiet repeatedly cool after cool blue or green the end, and wherein shaking for the first time the green grass or young crops time is 3min, quiet cool 90min; Shaking for the second time the blue or green time is 5min, quiet cool 2h; Shaking for the third time the blue or green time is 20min, quiet cool 4h; Shaking the blue or green time for the 4th time is 30min, quiet cool 5h; After quiet cool end, tealeaves is put into volume and be 30kg, rotating speed and be and 30 turn/the refiner fried green of min, throwing the leaf amount is 3/5 of refiner volume, be to fry for 40% time to the tealeaves moisture content, fried green finishes through the rolling typing, again through the drying machine drying Titian of 75 ℃, until the final moisture content of tealeaves gets product lower than 5%, then get final product through the screening packing.
Claims (5)
1. the preparation method of a giving off a strong fragrance oolong tea, comprise adopt green grass or young crops → stand blue or green → green grass or young crops that withers → cool green grass or young crops → shake/quiet is cool → fried green → rolling → bake and bank up with earth → the finished product encapsulation, it is characterized in that: the described green grass or young crops/quiet cool operation of shaking comprises that 2-4 time shake is blue or green and quiet repeatedly cool, shaking for the first time the blue or green time is 2-3min, quiet cool 90min; Shaking for the second time the blue or green time is 2-5min, quiet cool 2h; Shaking for the third time the blue or green time is 10-20min, quiet cool 4h; Shaking the blue or green time for the 4th time is 25-30min, quiet cool 5h.
2. the preparation method of giving off a strong fragrance oolong tea according to claim 1, it is characterized in that: the described young worker's of shaking order is carried out in bamboo drum-type vibration machine, and this bamboo drum-type vibration machine volume 30kg, rotating speed 30 turn/min.
3. the preparation method of giving off a strong fragrance oolong tea according to claim 1 and 2 is characterized in that: in the described young worker's of shaking order, the tea amount of throwing in the bamboo drum-type vibration machine is the 1/2-3/5 of bamboo drum-type vibration machine volume.
4. the preparation method of giving off a strong fragrance oolong tea according to claim 1, it is characterized in that: described baking and banking up with earth in operation, baking and banking up with earth temperature is 60-75 ℃.
5. the preparation method of giving off a strong fragrance oolong tea according to claim 1 is characterized in that: described baking and banking up with earth after operation finishes, the moisture content of tealeaves is lower than 12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310059017 CN103109942A (en) | 2013-02-25 | 2013-02-25 | Preparation method of aroma oolong tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310059017 CN103109942A (en) | 2013-02-25 | 2013-02-25 | Preparation method of aroma oolong tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103109942A true CN103109942A (en) | 2013-05-22 |
Family
ID=48408332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201310059017 Pending CN103109942A (en) | 2013-02-25 | 2013-02-25 | Preparation method of aroma oolong tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103109942A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430954A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Preparation method of oolong tea |
| CN104855632A (en) * | 2015-06-11 | 2015-08-26 | 福建绿宝食品集团有限公司 | Preparation method of mushroom-type health-preservation oolong capable of protecting levers and invigorating stomach |
| CN105410226A (en) * | 2016-01-26 | 2016-03-23 | 赵兰 | Green leaf rocking method of oolong tea |
-
2013
- 2013-02-25 CN CN 201310059017 patent/CN103109942A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430954A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Preparation method of oolong tea |
| CN104855632A (en) * | 2015-06-11 | 2015-08-26 | 福建绿宝食品集团有限公司 | Preparation method of mushroom-type health-preservation oolong capable of protecting levers and invigorating stomach |
| CN105410226A (en) * | 2016-01-26 | 2016-03-23 | 赵兰 | Green leaf rocking method of oolong tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919403B (en) | High quality production method of summer black tea | |
| CN101796987A (en) | Method for manufacturing tieguanyin black tea | |
| CN102007981B (en) | Processing method for black tea with flower fragrance | |
| CN107410540A (en) | A kind of Guangdong large leaf yellow tea processing technology | |
| CN104171051B (en) | A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea | |
| CN103229860A (en) | Making process of black tea | |
| CN103005028A (en) | Method for machining yellow tea | |
| CN103749752A (en) | Oolong tea processing method | |
| CN102077879A (en) | Processing method of fried green oolong tea | |
| CN103583720A (en) | Tea processing technology | |
| CN104705428A (en) | Manufacturing technology of yellow tea | |
| CN105053277A (en) | Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves | |
| CN103609769A (en) | Preparation methods for blueberry scent green tea and blueberry black tea | |
| CN103431094A (en) | Processing method for composite-flavor black tea | |
| CN105394230A (en) | Preparation method for black tea | |
| CN105494728A (en) | Processing method of black tea with natural sweet flower fragrance | |
| CN105494710A (en) | Method for making high-quality Wuyi rock tea | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN109042940A (en) | A kind of processing method reducing congou tea bitter taste | |
| CN103109942A (en) | Preparation method of aroma oolong tea | |
| CN107873916A (en) | A kind of processing method of fermented type paper mulberry leaf tea | |
| CN106172918A (en) | A kind of processing method in flavouring floral type red spiral shell spring | |
| CN103340259B (en) | Manufacturing method of ebenaceae leaf tea | |
| CN108887416A (en) | A kind of technique making high-quality slender joss stick green tea | |
| CN111772003A (en) | Special-taste oolong tea and tea making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130522 |