CN103141596B - High-aroma oolong black tea and making method thereof - Google Patents
High-aroma oolong black tea and making method thereof Download PDFInfo
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 43
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 28
- 235000020279 black tea Nutrition 0.000 title abstract description 9
- 238000000034 method Methods 0.000 title abstract 5
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 25
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000013616 tea Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract 2
- 244000025254 Cannabis sativa Species 0.000 claims description 26
- 238000003892 spreading Methods 0.000 claims description 24
- 239000002304 perfume Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 10
- 240000003553 Leptospermum scoparium Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 230000005855 radiation Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000003610 charcoal Substances 0.000 claims description 5
- 230000005611 electricity Effects 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 235000019590 thick flavour Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000000659 Rosa rugosa Nutrition 0.000 description 2
- 240000006066 Rosa rugosa Species 0.000 description 2
- 241000233855 Orchidaceae Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241000124495 Paeonia delavayi Species 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
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Abstract
The invention relates to high-aroma oolong black tea. A tea finished product is prepared from fresh tea leaves serving as a raw material by the steps of green making, withering, rocking, fermentation, kneading, cooling, drying, picking and aroma extraction. The invention also relates to a making method for the high-aroma oolong black tea. The making method skillfully fuses, specifically improves and adjusts a making process of oolong tea and a making process of black tea, so that the made oolong black tea is fine in appearance, black and glossy, has particularly thick flavor and flower aroma and is lasting, soaking-tolerant, mellow in mouthfeel, sweet in aftertaste and particularly quick in secretion of saliva.
Description
Technical field
The present invention relates to a kind of high-perfume type black oolong tea and preparation method thereof.
Background technology
Oolong tea and black tea belong to two kinds of different tea kinds, combination by oolong tea processing technology and black tea processing technology can be produced black oolong tea, black oolong tea combines the flavour of the fragrance of oolong tea and black tea together, drinks the taste of kind of unique delicate fragrance, has very much feeling of freshness.But there is the shortcomings such as fragrance is not enough, mouthfeel is thin in the black oolong tea of being made by existing black oolong tea manufacture craft.
Summary of the invention
The present invention is directed to the problem that above-mentioned prior art exists and make improvements, the technical problem to be solved in the present invention is to provide a kind of strongly fragrant and high-perfume type black oolong tea that mouthfeel is mellow and preparation method thereof.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of high-perfume type black oolong tea, take fresh leaves of tea plant as raw material, through doing green grass or young crops, wither, shake green grass or young crops, ferment, knead, spreading for cooling, dry, choose pick, Titian step makes tealeaves finished product.
Further, described tea tree seeds are high-perfume type tea tree breed.
Meanwhile, the present invention also provides a kind of preparation method of high-perfume type black oolong tea, carries out according to the following steps:
(1) pluck:, at 4 in afternoon, pluck fresh leaves of tea plant at 11 at fine day noon, every 0 ~ 1 hour, send to and do green grass or young crops;
(2) do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, do by hand blue or green 3 ~ 4 hours, every 20 ~ 30 minutes, manually stir;
(3) wither: blade is sent into and withered indoorly, carry out constant temperature and wither 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, evenly and dehumidifier, its air humidity is controlled at 50 ~ 60% to the indoor circulation of withering wind speed;
(4) shake green grass or young crops: carry out at twice, shake first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 revs/min, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 revs/min;
(5) fermentation: by blade stacking and cover to carry out dark fermentation 2.5 ~ 4 hours, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, and fermentation gets warm again after a cold spell and makes leaf water even;
(6) knead: 60 ~ 80 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 60 ~ 80 minutes;
(7) spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, and tealeaves is leaked water evenly;
(8) dry: carry out at twice, dry 60 ~ 80 minutes first for the first time at 100 ~ 110 ℃ of temperature, then place after one week, then at 70 ~ 85 ℃ of temperature, dry 2 ~ 3 hours for the second time, final tealeaves moisture control is 0 ~ 6%;
(9) choose and pick: remove pornographic movie, tea stalk, make tealeaves profile meticulous;
(10) Titian: use roasting cage to bend down the slow heat of fire 70 ℃ ~ 100 ℃ temperature and dry 7 ~ 10 hours.
Further, the tea tree seeds in step (1) are high-perfume type tea tree breed.
Further, the tealeaves in step (5) is stacked 30 ~ 50cm height and is covered with white cotton.
Further, the roasting cage in step (10) is charcoal roasting cage, electricity roasting cage or the combination of the two.
Compared with prior art, the present invention has following beneficial effect: the preparation method of this high-perfume type black oolong tea has merged dexterously the manufacture craft of oolong tea and the manufacture craft of black tea and carried out specific improvement and adjustment, make the black oolong tea profile of making meticulous, pitch-black glossy, there is dense especially delicate fragrance and the fragrance of a flower, lasting resistance to bubble, mouthfeel is mellow, return sweet promote the production of body fluid fast especially.
Below in conjunction with the drawings and specific embodiments, the present invention is further detailed explanation.
Accompanying drawing explanation
Fig. 1 is the making flow chart of high-perfume type black oolong tea of the present invention.
The specific embodiment
As shown in Figure 1, a kind of high-perfume type black oolong tea, take fresh leaves of tea plant as raw material, through doing green grass or young crops, wither, shake green grass or young crops, ferment, knead, spreading for cooling, dry, choose pick, Titian step makes tealeaves finished product.Described tea tree seeds are high-perfume type tea tree breed, can be the kinds such as golden tree peony, Paeonia delavayi, golden kwan-yin, strange orchid, orange osmanthus, purple rugose rose (Rosa rugosa var typica).Its preparation method is carried out according to the following steps:
(1) pluck:, at 4 in afternoon, pluck fresh leaves of tea plant at 11 at fine day noon, every 0 ~ 1 hour, send to and do green grass or young crops;
(2) do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, do by hand blue or green 3 ~ 4 hours, every 20 ~ 30 minutes, manually stir;
(3) wither: blade is sent into and withered indoorly, carry out constant temperature and wither 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, evenly and dehumidifier, its air humidity is controlled at 50 ~ 60% to the indoor circulation of withering wind speed;
(4) shake green grass or young crops: carry out at twice, shake first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 revs/min, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 revs/min;
(5) fermentation: by blade stacking and cover to carry out dark fermentation 2.5 ~ 4 hours, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, and fermentation gets warm again after a cold spell and makes leaf water even;
(6) knead: 60 ~ 80 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 60 ~ 80 minutes;
(7) spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, and tealeaves is leaked water evenly;
(8) dry: carry out at twice, dry 60 ~ 80 minutes first for the first time at 100 ~ 110 ℃ of temperature, then place after one week, then at 70 ~ 85 ℃ of temperature, dry 2 ~ 3 hours for the second time, final tealeaves moisture control is 0 ~ 6%;
(9) choose and pick: remove pornographic movie, tea stalk, make tealeaves profile meticulous;
(10) Titian: use roasting cage to bend down the slow heat of fire 70 ℃ ~ 100 ℃ temperature and dry 7 ~ 10 hours.
Embodiment 1: a kind of preparation method of high-perfume type black oolong tea, carry out according to the following steps: pluck (1):, at 4 in afternoon, pluck fresh leaves of tea plant at 11 at fine day noon, every 0.5 hour, send to and do green grass or young crops; (2) do green grass or young crops: under 22 ℃ of sunlight, do by hand blue or green 4 hours, every 30 minutes, manually stir; (3) wither: blade is sent into and withered indoorly, carry out constant temperature and wither 8 hours at 18 ℃ of temperature, evenly and dehumidifier, its air humidity is controlled at 60% to the indoor circulation of withering wind speed; (4) shake green grass or young crops: carry out at twice, shake first for the first time blue or green 20 minutes, the rotating speed of vibration machine is controlled at 4 ~ 5 revs/min, then cool blue or green 1.5 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 8 revs/min; (5) fermentation: blade stacking 30cm is high and cover to carry out dark fermentation 2.5 hours with white cotton, and fermentation temperature is controlled at 20 ~ 23 ℃ of constant temperature, and fermentation humidity is controlled at 40%, fermentation gets warm again after a cold spell and makes that leaf water is even, fragrance is denseer; (6) knead: 60 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 60 minutes; (7) spreading for cooling: spread tealeaves out heat radiation 1.5 hours, spreading thickness is 10cm, make tealeaves leak water evenly (8) dry: carry out at twice, first for the first time at 110 ℃ of temperature, dry 60 minutes, then place after one week, then at 85 ℃ of temperature, dry 3 hours for the second time, final leaf water content is controlled at 5% ~ 6%; (9) choose and pick: remove pornographic movie, tea stalk; (10) Titian: use roasting cage to bend down the slow heat of fire 70 ℃ of temperature and dry 10 hours.
Embodiment 2: a kind of preparation method of high-perfume type black oolong tea, carry out according to the following steps: pluck (1):, at 4 in afternoon, pluck fresh leaves of tea plant at 11 at fine day noon, every 1 hour, send to and do green grass or young crops; (2) do green grass or young crops: under 25 ℃ of sunlight, do by hand blue or green 3.5 hours, every 25 minutes, manually stir; (3) wither: blade is sent into and withered indoorly, carry out constant temperature and wither 7 hours at 20 ℃ ~ 22 ℃ temperature, evenly and dehumidifier, its air humidity is controlled at 55% to the indoor circulation of withering wind speed; (4) shake green grass or young crops: carry out at twice, shake first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 revs/min, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 50 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 9 revs/min; (5) fermentation: blade stacking 40cm is high and cover to carry out dark fermentation 3 ~ 3.5 hours with white cotton, and fermentation temperature is controlled at 22 ~ 25 ℃ of constant temperature, and fermentation humidity is controlled at 45%, fermentation gets warm again after a cold spell and makes that leaf water is even, fragrance is denseer; (6) knead: 70 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 70 minutes; (7) spreading for cooling: spread tealeaves out heat radiation 2 hours, spreading thickness is 15cm, and tealeaves is leaked water evenly; (8) dry: carry out at twice, dry 70 minutes first for the first time at 105 ℃ of temperature, then place after one week, then at 80 ℃ of temperature, dry 2.5 hours for the second time, final leaf water content is controlled in 6%; (9) choose and pick: remove pornographic movie, tea stalk; (10) Titian: use roasting cage to bend down the slow heat of fire 80 ℃ ~ 90 ℃ temperature and dry 8 ~ 9 hours, roasting cage can adopt charcoal roasting cage, electricity roasting cage or the combination of the two.
Embodiment 3: a kind of preparation method of high-perfume type black oolong tea, carry out according to the following steps: pluck (1):, at 4 in afternoon, pluck fresh leaves of tea plant at 11 at fine day noon, every 40 ~ 50 minutes, send to and do green grass or young crops; (2) do green grass or young crops: under 26 ℃ of sunlight, do by hand blue or green 3 hours, every 20 minutes, manually stir; (3) wither: blade is sent into and withered indoorly, carry out constant temperature and wither 6 hours at 23 ℃ of temperature, evenly and dehumidifier, its air humidity is controlled at 50% to the indoor circulation of withering wind speed; (4) shake green grass or young crops: carry out at twice, shake first for the first time blue or green 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 4 revs/min, then cool blue or green 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 minutes, and the rotating speed of vibration machine is controlled at 9 ~ 10 revs/min; (5) fermentation: blade stacking 50cm is high and cover to carry out dark fermentation 4 hours with white cotton, and fermentation temperature is controlled at 23 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 50%, fermentation gets warm again after a cold spell and makes that leaf water is even, fragrance is denseer; (6) knead: 80 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 60 ~ 80 minutes; (7) spreading for cooling: spread tealeaves out heat radiation 2.5 hours, spreading thickness is 20cm, and tealeaves is leaked water evenly; (8) dry: carry out at twice, dry 80 minutes first for the first time at 100 ℃ of temperature, then place after one week, then at 70 ℃ of temperature, dry 2 hours for the second time, final leaf water content is controlled at 4% ~ 6%; (9) choose and pick: remove pornographic movie, tea stalk; (10) Titian: use roasting cage to bend down the slow heat of fire 100 ℃ of temperature and dry 7 hours, roasting cage can adopt charcoal roasting cage, electricity roasting cage or the combination of the two.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a high-perfume type black oolong tea, is characterized in that: take fresh leaves of tea plant as raw material, through doing green grass or young crops, wither, shake green grass or young crops, ferment, knead, spreading for cooling, dry, choose pick, Titian step makes tealeaves finished product; Describedly do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, do by hand blue or green 3 ~ 4 hours, every 20 ~ 30 minutes, manually stir; Described withering: blade is sent into and withered indoorly, carry out constant temperature and wither 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, evenly and dehumidifier, its air humidity is controlled at 50 ~ 60% to the indoor circulation of withering wind speed; Describedly shake green grass or young crops: carry out at twice, shake first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 revs/min, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 revs/min; Described fermentation: cover to carry out dark fermentation 2.5 ~ 4 hours by blade stacking 30 ~ 50cm height and with white cotton, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, fermenting gets warm again after a cold spell makes leaf water even; Described kneading: 60 ~ 80 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 60 ~ 80 minutes; Described spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, and tealeaves is leaked water evenly; Described oven dry: carry out at twice, dry 60 ~ 80 minutes first for the first time at 100 ~ 110 ℃ of temperature, then place after one week, then dry 2 ~ 3 hours at 70 ~ 85 ℃ of temperature for the second time, final tealeaves moisture control is 0 ~ 6%; Described choosing picked: remove pornographic movie, tea stalk, make tealeaves profile meticulous; Described Titian: use roasting cage to bend down the slow heat of fire 70 ℃ ~ 100 ℃ temperature and dry 7 ~ 10 hours, roasting cage is charcoal roasting cage, electricity roasting cage or the combination of the two.
2. high-perfume type black oolong tea according to claim 1, is characterized in that: described tea tree seeds are high-perfume type tea tree breed.
3. a preparation method for high-perfume type black oolong tea as claimed in claim 1, is characterized in that, carries out according to the following steps:
(1) pluck:, at 4 in afternoon, pluck fresh leaves of tea plant at 11 at fine day noon, every 0 ~ 1 hour, send to and do green grass or young crops;
(2) do green grass or young crops: under 22 ℃ ~ 26 ℃ sunlight, do by hand blue or green 3 ~ 4 hours, every 20 ~ 30 minutes, manually stir;
(3) wither: blade is sent into and withered indoorly, carry out constant temperature and wither 6 ~ 8 hours at 18 ℃ ~ 23 ℃ temperature, evenly and dehumidifier, its air humidity is controlled at 50 ~ 60% to the indoor circulation of withering wind speed;
(4) shake green grass or young crops: carry out at twice, shake first for the first time blue or green 20 ~ 30 minutes, the rotating speed of vibration machine is controlled at 3 ~ 5 revs/min, then cool blue or green 1.5 ~ 2 hours, spreading thickness is 0.2 ~ 0.5cm, then shakes for the second time blue or green 40 ~ 60 minutes, and the rotating speed of vibration machine is controlled at 7 ~ 10 revs/min;
(5) fermentation: cover to carry out dark fermentation 2.5 ~ 4 hours by blade stacking 30 ~ 50cm height and with white cotton, fermentation temperature is controlled at 20 ~ 26 ℃ of constant temperature, and fermentation humidity is controlled at 40 ~ 50%, fermenting gets warm again after a cold spell makes leaf water even;
(6) knead: 60 ~ 80 jin of heavy blades are carried out to the light kneadding of low speed and twist with the fingers 60 ~ 80 minutes;
(7) spreading for cooling: spread tealeaves out heat radiation 1.5 ~ 2.5 hours, spreading thickness is 10 ~ 20cm, and tealeaves is leaked water evenly;
(8) dry: carry out at twice, dry 60 ~ 80 minutes first for the first time at 100 ~ 110 ℃ of temperature, then place after one week, then at 70 ~ 85 ℃ of temperature, dry 2 ~ 3 hours for the second time, final tealeaves moisture control is 0 ~ 6%;
(9) choose and pick: remove pornographic movie, tea stalk, make tealeaves profile meticulous;
(10) Titian: use roasting cage to bend down the slow heat of fire 70 ℃ ~ 100 ℃ temperature and dry 7 ~ 10 hours, roasting cage is charcoal roasting cage, electricity roasting cage or the combination of the two.
4. the preparation method of high-perfume type black oolong tea according to claim 3, is characterized in that: the tea tree seeds in step (1) are high-perfume type tea tree breed.
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| CN102919408A (en) * | 2012-11-27 | 2013-02-13 | 福建省农业科学院茶叶研究所 | Making method of fragrant and mellow black tea |
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Application publication date: 20130612 Assignee: Fujian Province Cross Strait Jiaren Organic Tea Industry Co.,Ltd. Assignor: FUJIAN GOLUCKY ORGANIC TEA Co.,Ltd. Contract record no.: X2023980052997 Denomination of invention: A high aroma oolong black tea and its production method Granted publication date: 20140716 License type: Exclusive License Record date: 20231220 |