CN103300168B - Preparation method of summer oolong - Google Patents
Preparation method of summer oolong Download PDFInfo
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- CN103300168B CN103300168B CN201310221545.0A CN201310221545A CN103300168B CN 103300168 B CN103300168 B CN 103300168B CN 201310221545 A CN201310221545 A CN 201310221545A CN 103300168 B CN103300168 B CN 103300168B
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Abstract
The invention relates to a preparation method of tea, and in particular relates to a processing preparation method of shady fresh leaves of summer oolong. According to the preparation method, aiming at the characteristics of shady fresh leaves of summer oolong, the environment for fine manipulation of green tea leaves and processing technical data are correspondingly improved to form an excellent processing technology matched with shady fresh leaves. The invention provides the preparation method of summer oolong. The method comprises the following steps: (1) picking shady summer tea leaves; (2) cooling and lightly deteriorating in a tea room; (3) finely manipulating green tea leaves; (4) deactivating the enzyme of tea leaves; and (5) kneading, cooling, massaging and drying the tea leaves. According to the method provided by the invention, the problem that moisture of leave stalks is not removed uniformly, the physicochemical change is quick and the conversion is not enough due to over-quick water loss in the process of fresh leave deterioration and fine manipulation of green tea leaves by means of controlling the temperature and humidity of the environment for cooling and deteriorating in the tea room and fine manipulation of green tea leaves, namely, controlling the temperature and the humidity in a low-temperature high-humidity environment.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, be specifically related to the shade preparation for processing of fresh leaf of a kind of summer heat oolong tea.
Background technology
Oolong tea is the extraordinary teas of China, mainly originate in Fujian, Guangdong and Taiwan San Sheng, and due to its particularity to ingredient requirement, general only better in spring and autumn institute product matter, heated term in summer is low quality, but summer heat tea output generally accounts for the more than 1/3 of annual production, thereby summer heat the quality of Oolong tea research and the application that develop skill, for the development of oolong tea, be significant.
Tea leaf quality is mainly determined by raw material and two factors of process technology.Process technology is the key that tea leaf quality forms, China Tea Scientific Research worker existing larger development aspect the research of oolong tea process technology at present, by number of ways, improved the processing technology of oolong tea, and to a certain extent also to the raising that makes moderate progress of the quality of summer heat oolong tea "; but still there is larger gap with the quality of spring, autumn oolong tea in the quality of heated term in summer oolong tea, cannot fundamentally solve summer heat quality of Oolong tea problem on the low side.Fresh leaf is the basis that tea leaf quality forms, and difference processes raw material and becomes the quality of tea to produce conclusive impact on oolong.Therefore, how to improve the quality of heated term in summer fresh leaves of oolong tea raw material, the problem that solves summer heat quality of Oolong tea from source seems very necessary and important.Research aspect green tea shows, heated term in summer shades tea garden microdomain ecological environment is changed, thereby the needs of tea tree photosynthetic physiology have been met better, and impel the total amount and the proportion of composing that in the fresh leaf of tea, include chemical composition to change, amino acid content increases, polyphenol content and phenol ammonia ratio reduce, and are conducive to the raising of green tea quality; And can obviously improve the fragrance of green tea.Although shade, technology has had good progress aspect green tea, and aspect oolong tea, relevant research is few, and due to the particularity of oolong tea, the result of study aspect green tea differs to establish a capital and is suitable for oolong tea.
Summary of the invention
The south of Fujian Province oolong tea processing technology, mostly adopts delicate fragrance type oolong tea processing method at present.The present invention is directed to the shade feature of fresh leaf of summer heat oolong tea, green-making enviroment and technology parameter have been carried out to corresponding improvement, to form the High quality processing technology matching with the fresh leaf that shades.
Technical solution of the present invention, for a kind of preparation method of summer heat oolong tea is provided, comprises the following steps:
1) press standard-required and pluck the summer heat tealeaves young sprout of processing through coverage shading;
2) the indoor spreading for cooling of the fresh leaf of tea, gently wither: leaf-spreading thickness 2-3cm, a cool green grass or young crops environment temperature of withering is controlled at respectively 20 ℃, humidity and is controlled at 75%; Spreading for cooling time 3-5 hour, the suitable weight-loss ratio that fresh leaf spreading for cooling is withered is 5-8%;
3) tealeaves is cooked green grass or young crops: do environment temperature between green grass or young crops and be controlled at 18-22 ℃, humidity is controlled at 75-80%, and keeps certain indoor air flows; Gently do young worker's skill: shake 2-3 time: the 1st shakes time, and jog, shakes up at a slow speed, the 2nd shakes time, and jog, shakes to there being slight green odour to distribute at a slow speed, and the 3rd shakes inferiorly, depending on the 2nd, shakes the inferior blue or green degree of doing; Shake minor tick time 1.5-3 hour; Do blue or green degree: controlling this step tealeaves weight-loss ratio is 35-40%;
4) tea green-keeping: control temperature 280-300 ℃, the time is 2-3 minute, and controlling this step tealeaves weight-loss ratio is 40-42%;
5) tea rolling, spreading for cooling, rolling, dry.
Preferably, in the preparation method of above-mentioned summer heat oolong tea, described step 1) is specially: the tender tip of bud 3-4 leaf of the summer heat tealeaves that plucking shades processes, keeps adopting the complete and fresh of lower young sprout.
Preferably, in the preparation method of above-mentioned summer heat oolong tea, the tea rolling in described step 5) is specially: until the step 4) Aqua Folium Camelliae sinensis vapor evolution that completes, utilize after clean remaining temperature to carry out that temperature is in short-term rubbed, moulding.
Preferably, in the preparation method of above-mentioned summer heat oolong tea, in described step 5), spreading for cooling is specially: knead rear fresh leaf and carry out spreading for cooling, to distribute hot gas, aqueous vapor.
Preferably, in the preparation method of above-mentioned summer heat oolong tea, in described step 5), rolling is specially: after spreading for cooling, tealeaves carries out mechanical rolling, complex fire, repeats 3-4 time, to the 0.5-1 hour that shapes after tealeaves is shaped substantially.
Preferably, in the preparation method of above-mentioned summer heat oolong tea, dry being specially in described step 5): first high temperature, short time gross fire, gross fire temperature is 100-110 ℃, more roasting foot fire is to moisture content 6% slowly to carry out low temperature, the fiery temperature of described foot is 70-80 ℃.
Beneficial effect of the present invention is: 1, by spreading out in tea chamber, green grass or young crops withers and the control of green-making enviroment humiture, be the control of low temperature and high relative humidity (dark brownish green with respect to routine) ambient temperature and humidity, avoid fresh leaf to wither, do in blue or green process too fast leak water irregular, the physics and chemistry of leaf stalk that brings of dehydration and change too fast and transform not enough problem; An air humidity of withering is when doing green grass or young crops, and object is to allow the Free water in tip leaf allegretto scatter and disappear; 2, thinner for the young sprout blade that shades, hold the feature that tender property is stronger and carry out, solve too fast leak water and abundant conversion between contradiction.Time of repose between proper extension shakes time, with balance gently do the green grass or young crops that disappears that green grass or young crops may bring leak water deficiency, transform insufficient problem, reach into tea smell and take into account excellent object.Adopt after this processing method, become dark brown pool more bud green, brighter at the bottom of leaf, flavour is fresher refreshing dense, fragrance is deep and remote grow tall refined.
The specific embodiment
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, below in conjunction with embodiment, be explained in detail.
At present the south of Fujian Province oolong tea processing technology and technology, can not be directly used in the processing of fresh leaf of shading of summer heat oolong tea facility, otherwise will affect into tea quality.Defining of summer heat tea, summer tea is second to take turns the tealeaves of sprouting, heat tea is the tealeaves that third round is sprouted, summer heat fresh leaves of oolong tea raw material has specificity: 1) fresh leaf (young sprout adopting under) totally moisture content apparently higher than the processing of not shading; 2) young sprout blade is thinner than the processing of not shading, and easier dehydration, and tip stalk is more sturdy, and moisture content is higher, therefore exists that young sprout blade and stalk dehydration are unbalanced, blade is leaked water too fast problem; 3) the tender property of holding of young sprout is better than the processing of not shading.Therefore, need corresponding technology to match with it.
Embodiment 1
1) tea picking: by the south of Fujian Province oolong tea standard of plucking, the tender tip of bud 3-4 leaf of the summer heat tealeaves that plucking shades processes, keeps adopting the complete and fresh of lower young sprout.
2) spreading for cooling in tea chamber, gently wither: the young sprout under adopting enters that factory is added to be spread in time, leaf-spreading thickness 2-3cm, a cool green grass or young crops ambient temperature and humidity that withers is controlled at respectively 20 ℃, 75% left and right, spreading for cooling time 3-5 hour, and the weight-loss ratio that fresh leaf spreading for cooling is withered is advisable with 7% left and right.Summer heat tea generally need not shine blue or green mode and wither.
3) tealeaves is cooked green grass or young crops: the suitable humiture of green-making enviroment---room temperature 18-22 ℃, and relative air humidity 75-80%, and keep certain indoor air flows; Gently do young worker's skill---shake 2-3 time: the 1st shakes time, and jog, shakes up at a slow speed, the 2nd shakes time, and jog, shakes to there being slight green odour to distribute at a slow speed, and the 3rd shakes inferiorly, depending on the 2nd, shakes the inferior blue or green degree of doing; Shake minor tick time 1.5-3 hour; Do blue or green degree: with respect to step 2 gained tealeaves weight-loss ratio, with 35-40%, be advisable.
4) tea green-keeping: high temperature, short time, first vexed rear; The degree that completes is than the summary foot of conventional Raw material processing.
5) tea rolling: distribute and utilize after clean remaining temperature to carry out that temperature is in short-term rubbed, moulding until water-removing leaves water vapour.
6) tea spreading-and-cooling: with conventional way.
7) tea leaf kneading: with conventional way.
8) tea-drying: with conventional way.
Embodiment 2
With step described in above-described embodiment, wherein step 4) tea green-keeping, is preferably high temperature (280-300 ℃) (2-3 minute) in short-term, first vexed rear; The degree that completes is than the summary foot (weight-loss ratio 40% left and right) of conventional Raw material processing.
Embodiment 3
With step described in above-described embodiment, step 5) tea rolling wherein: distribute and utilize after clean remaining temperature to carry out that temperature is in short-term rubbed, moulding until water-removing leaves water vapour.
Embodiment 4
With step described in above-described embodiment, step 6) tea spreading-and-cooling wherein: knead rear fresh leaf and carry out spreading for cooling, to distribute hot gas, aqueous vapor.
Embodiment 5
With step described in above-described embodiment, step 7) tea leaf kneading wherein: after spreading for cooling, tealeaves carries out mechanical rolling, complex fire, repeats 3-4 time, to the 0.5-1h that shapes after tealeaves is shaped substantially.
Embodiment 6
With the step 8) tea-drying wherein of step described in above-described embodiment: spreadings for cooling after first high temperature, short time gross fire (100-110 ℃) is dry to 7 one-tenth, then carry out low temperature slowly roasting foot fire to dry (moisture content 6% left and right).
1) indoor stand green grass or young crops withers and the control of green-making enviroment humiture: generally, by the control of moderate low temperature high humidity (with respect to conventional blue or green) ambient temperature and humidity, avoid fresh leaf to wither, do in blue or green process too fast leak water irregular, the physics and chemistry of leaf stalk that brings of dehydration and change too fast and transform not enough problem; An air humidity of withering is a little less than doing between green grass or young crops, and object is to allow the Free water in tip leaf allegretto scatter and disappear.
2) gently wither, gently do green grass or young crops, long standing: thinner for the young sprout blade that shades, hold the feature that tender property is stronger and carry out, solve too fast leak water and abundant conversion between contradiction.Time of repose between proper extension shakes time, with balance gently do the green grass or young crops that disappears that green grass or young crops may bring leak water deficiency, transform insufficient problem, reach into tea smell and take into account excellent object.Adopt after this processing method, become dark brown pool more bud green, brighter at the bottom of leaf, flavour is fresher refreshing dense, fragrance is deep and remote grow tall refined.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a preparation method for summer heat oolong tea, is characterized in that, comprises the following steps:
1) pluck the summer heat tealeaves of processing through shading;
2) spreading for cooling in tea chamber, gently wither: leaf-spreading thickness 2-3cm, a cool green grass or young crops environment temperature of withering is controlled at respectively 20 ℃, humidity and is controlled at 75%, spreading for cooling time 3-5 hour, the percentage of water loss that fresh leaf spreading for cooling is withered is 7%;
3) tealeaves is cooked green grass or young crops: environment temperature is controlled at 18-22 ℃, and humidity is controlled at 75-80%, and keeps certain indoor air flows; Gently do young worker's skill: shake 2-3 time: the 1st shakes time, and jog, shakes up at a slow speed, the 2nd shakes time, and jog, shakes to there being slight green odour to distribute at a slow speed, and the 3rd shakes inferiorly, depending on the 2nd, shakes the inferior blue or green degree of doing; Shake minor tick time 1.5-3 hour; Do blue or green degree: controlling this step tealeaves weight-loss ratio is 35-40%;
4) tea green-keeping: control temperature 280-300 ℃, the time is 2-3 minute, and controlling this step tealeaves weight-loss ratio is 40%;
5) tea rolling, spreading for cooling, rolling, dry, described dry being specially: first high temperature, short time gross fire, gross fire temperature is 100-110 ℃, more roasting foot fire is to moisture content 6% slowly to carry out low temperature, the fiery temperature of described foot is 70-80 ℃.
2. the preparation method of summer heat oolong tea according to claim 1, is characterized in that, described step 1) be specially: the tender tip of bud 3-4 leaf of the summer heat tealeaves that plucking shades processes, keeps adopting the complete and fresh of lower young sprout.
3. the preparation method of summer heat oolong tea according to claim 1, is characterized in that, described step 5) in tea rolling be specially: until step 4) utilize after the Aqua Folium Camelliae sinensis vapor evolution that completes is clean remaining temperature to carry out that temperature is in short-term rubbed, moulding.
4. the preparation method of summer heat oolong tea according to claim 1, is characterized in that, described step 5) in spreading for cooling be specially: knead rear fresh leaf and carry out spreading for cooling, to distribute hot gas, aqueous vapor.
5. the preparation method of summer heat oolong tea according to claim 1, is characterized in that, described step 5) in rolling be specially: after spreading for cooling, tealeaves carries out mechanical rolling, complex fire, repeats 3-4 time, to the 0.5-1 hour that shapes after tealeaves is shaped substantially.
6. the preparation method of summer heat oolong tea according to claim 1, it is characterized in that described step 5) in dry being specially: first high temperature, short time gross fire, gross fire temperature is 100-110 ℃, roasting foot fire is to moisture content 6% slowly to carry out low temperature again, and the fiery temperature of described foot is 70-80 ℃.
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| CN104585361A (en) * | 2013-10-30 | 2015-05-06 | 镇江新区雨泰香茗园艺专业合作社 | Manufacturing method of oolong tea |
| CN103931804B (en) * | 2014-04-25 | 2015-12-09 | 广西罗城新科双全有机食品有限公司 | A kind of processing method of blue or green tea |
| CN105341188B (en) * | 2015-10-22 | 2018-03-23 | 安徽中徽茶叶科技有限公司 | The processing method of oolong tea |
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| CN101946834A (en) * | 2010-08-31 | 2011-01-19 | 十堰梅子贡茶业集团 | Method for producing organic oolong tea |
| 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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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101946834A (en) * | 2010-08-31 | 2011-01-19 | 十堰梅子贡茶业集团 | Method for producing organic oolong tea |
| 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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| 乌牛早加工乌龙茶技术要点;王振康等;《温州农业科技》;20081215;第13-14页 * |
| 夏暑乌龙茶覆盖遮荫效应及其对产量、品质的影响研究概况;张文锦等;《茶叶科学技术》;20000603;第5页左栏第3段 * |
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