CN103392845A - North pekoe oolong processing technology - Google Patents
North pekoe oolong processing technology Download PDFInfo
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- CN103392845A CN103392845A CN201310346038XA CN201310346038A CN103392845A CN 103392845 A CN103392845 A CN 103392845A CN 201310346038X A CN201310346038X A CN 201310346038XA CN 201310346038 A CN201310346038 A CN 201310346038A CN 103392845 A CN103392845 A CN 103392845A
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- wither
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- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 13
- 241000086608 Empoasca vitis Species 0.000 claims abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 241001330002 Bambuseae Species 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 5
- 206010044565 Tremor Diseases 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims 7
- 210000003462 vein Anatomy 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 2
- 238000005096 rolling process Methods 0.000 abstract 2
- 230000035622 drinking Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 41
- 241001122767 Theaceae Species 0.000 description 40
- 239000002932 luster Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000007665 sagging Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
Abstract
The invention relates to a north pekoe oolong processing technology. The technology comprises the following steps: picking one-bud two-leaf tender bud shoots sucked by smaller green leaf hoppers in summer and autumn, withering in the sun for 1h, withering at an indoor temperature of 20-22DEG C and an air humidity of 65-75% RH for 4h, breaking veins in a vein breaking machine for 30min, repeating indoor withering and vein breaking 3-4 times, fermenting at a temperature of 25DEG C under a humidity of 60% RH for 4h, carrying out high temperature enzyme deactivation in a roller enzyme deactivation machine at 300-350DEG C for 8-10min, rolling by using a rolling machine for 5-8min, drying at 90-100DEG C for 10h, and baking at 100-110DEG C for 30h. Compared with traditional pekoe oolong processing technologies, the north pekoe oolong processing technology has a pure appearance and color and an improved drinking mouthfeel after drying and baking at 100-110DEG C for 30h through omitting a low temperature stir fixation step.
Description
?
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind of northern pekoe oolong processing technology.
Background technology
The pekoe oolong has the title of " highest oolong tea ", and that characteristics are that tealeaves presents is red, white, yellow, green, brown is damp, and millet paste is amber, and with fruital and the miel of maturation, product are tasted the soft sweet profit of flavour, rare astringent taste.BaiHao oolong is the darkest a kind of teas of attenuation degree in the middle of the semi-fermented tea class, needs in traditional processing technology usually not do and add the hot baked processing again with low temperature fried green and lower temperature drying, there is no the significantly fiery charm of roasting.
Summary of the invention
The object of the present invention is to provide a kind of northern pekoe oolong processing technology, saved traditional low temperature fried green step, increase and cure operation, do not affect the appearance luster of tea and drink mouthfeel.
The technical solution adopted for the present invention to solve the technical problems is: northern pekoe oolong processing technology, comprise pluck dark brownish green, solar wither, wither indoors, wave blue or green, ferment, complete, knead, drying cures operation, the detailed step of described each operation is as follows:
(1) pluck dark brownish green operation: pluck the tender young shoot tip of the two leaves and a bud of sucking through smaller green leaf hopper summer and autumn;
(2) solar wither operation: dark brownish green even thin the stand on the bamboo plaque that will pluck is placed under daylight the 1h that withers;
(3) wither indoors operation: the tea after solar wither is transferred to indoor, keeps indoor temperature 20-22
oC, air humidity is 65-75%RH, 4h withers;
(4) unrestrained young worker's order: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine;
(5) repeating step (3) after step (4) finishes, step (3) and (4) 3-4 time repeatedly;
(6) fermentation procedure: the tea after unrestrained green grass or young crops is evenly spread out on the bamboo plaque, and the thickness of tea is 2-3cm, then it is pushed fermenting cellar fermentation 4h, and the fermenting cellar temperature is 25
oC, humidity is 60% RH;
(7) operation that completes: the tea after fermenting with roller fixation machine at 300-350
oC green removing in high temperature 8-10min, after lower machine, tremble rapidly the loose room temperature of being down to water-removing leaves;
(8) knead operation: cooled tea is kneaded 5-8min with kneading machine;
(9) drying is cured operation: the tea after kneading deblocks and is placed in curer in 90-100 with deblocking machine
oC dry 10h, then holding temperature 100-110
oC cures 30h.
The present invention has following beneficial effect: compare with traditional pekoe oolong processing technology, northern pekoe oolong processing technology of the present invention has been saved low temperature fried green step, and is dry rear in 100-110
oC cures 30h, and appearance luster is pure, drinks mouthfeel and also gets a promotion.
The specific embodiment
The present invention is described in detail below in conjunction with the specific embodiment
Embodiment 1
North pekoe oolong processing technology, comprise pluck dark brownish green, solar wither, wither indoors, wave blue or green, ferment, complete, knead, drying cures operation, the detailed step of described each operation is as follows:
(1) pluck dark brownish green operation: pluck the tender young shoot tip of the two leaves and a bud of sucking through smaller green leaf hopper summer and autumn;
(2) solar wither operation: dark brownish green even thin the stand on the bamboo plaque that will pluck, be placed under daylight the 1h that withers, penetrate more than daylight is soft;
(3) wither indoors operation: the tea after solar wither is transferred to indoor standing, keeps indoor temperature 21
oC, air humidity is 70%RH, and the 4h that withers withers to blade and tarnishes, and the leaf look turns dark green, and top is sagging, obstructs curvedly and continuous, holds flexible;
(4) unrestrained young worker's order: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine, destroys the vein of tea, the moisture in tealeaves is no longer run off, and make the various materials in tealeaves be released in a large number surface;
(5) repeating step (3) after step (4) finishes, step (3) and (4) 3 times repeatedly;
(6) fermentation procedure: the tea after unrestrained green grass or young crops is evenly spread out on the bamboo plaque, and the thickness of tea is 3cm, then it is pushed fermenting cellar fermentation 4h, and the fermenting cellar temperature is 25
oC, humidity is 60% RH;
(7) operation that completes: the tea after fermenting with roller fixation machine 330
oC green removing in high temperature 10min,, until complete fully, after lower machine, tremble rapidly the loose room temperature of being down to water-removing leaves;
(8) knead operation: cooled tea is kneaded 7min with kneading machine, make blade be rolled into the bar rope, the broken blade cell is extruded tea juice;
(9) drying is cured operation: the tea after kneading deblocks and is placed in curer in 95 with deblocking machine
oThe dry 10h of C, then holding temperature 105
oC cures 30h, makes the tealeaves water content below 3%, keeps the color and luster of tea and the delicate fragrance of Gao Rui.
Embodiment 2
North pekoe oolong processing technology, comprise pluck dark brownish green, solar wither, wither indoors, wave blue or green, ferment, complete, knead, drying cures operation, the detailed step of described each operation is as follows:
(1) pluck dark brownish green operation: pluck the tender young shoot tip of the two leaves and a bud of sucking through smaller green leaf hopper summer and autumn;
(2) solar wither operation: dark brownish green even thin the stand on the bamboo plaque that will pluck, be placed under daylight the 1h that withers, penetrate more than daylight is soft;
(3) wither indoors operation: the tea after solar wither is transferred to indoor standing, keeps indoor temperature 22
oC, air humidity is 75%RH, and the 4h that withers withers to blade and tarnishes, and the leaf look turns dark green, and top is sagging, obstructs curvedly and continuous, holds flexible;
(4) unrestrained young worker's order: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine, destroys the vein of tea, the moisture in tealeaves is no longer run off, and make the various materials in tealeaves be released in a large number surface;
(5) repeating step (3) after step (4) finishes, step (3) and (4) 4 times repeatedly;
(6) fermentation procedure: the tea after unrestrained green grass or young crops is evenly spread out on the bamboo plaque, and the thickness of tea is 3cm, then it is pushed fermenting cellar fermentation 4h, and the fermenting cellar temperature is 25
oC, humidity is 60% RH;
(7) operation that completes: the tea after fermenting with roller fixation machine 350
oC green removing in high temperature 9min,, until complete fully, after lower machine, tremble rapidly the loose room temperature of being down to water-removing leaves;
(8) knead operation: cooled tea is kneaded 8min with kneading machine, make blade be rolled into the bar rope, the broken blade cell is extruded tea juice;
(9) drying is cured operation: the tea after kneading deblocks and is placed in curer in 100 with deblocking machine
oThe dry 10h of C, then holding temperature 110
oC cures 30h, makes the tealeaves water content below 3%, keeps the color and luster of tea and the delicate fragrance of Gao Rui.
Embodiment 3
North pekoe oolong processing technology, comprise pluck dark brownish green, solar wither, wither indoors, wave blue or green, ferment, complete, knead, drying cures operation, the detailed step of described each operation is as follows:
(1) pluck dark brownish green operation: pluck the tender young shoot tip of the two leaves and a bud of sucking through smaller green leaf hopper summer and autumn;
(2) solar wither operation: dark brownish green even thin the stand on the bamboo plaque that will pluck, be placed under daylight the 1h that withers, penetrate more than daylight is soft;
(3) wither indoors operation: the tea after solar wither is transferred to indoor standing, keeps indoor temperature 20
oC, air humidity is 65%RH, and the 4h that withers withers to blade and tarnishes, and the leaf look turns dark green, and top is sagging, obstructs curvedly and continuous, holds flexible;
(4) unrestrained young worker's order: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine, destroys the vein of tea, the moisture in tealeaves is no longer run off, and make the various materials in tealeaves be released in a large number surface;
(5) repeating step (3) after step (4) finishes, step (3) and (4) 3 times repeatedly;
(6) fermentation procedure: the tea after unrestrained green grass or young crops is evenly spread out on the bamboo plaque, and the thickness of tea is 2cm, then it is pushed fermenting cellar fermentation 4h, and the fermenting cellar temperature is 25
oC, humidity is 60% RH;
(7) operation that completes: the tea after fermenting with roller fixation machine 300
oC green removing in high temperature 8min,, until complete fully, after lower machine, tremble rapidly the loose room temperature of being down to water-removing leaves;
(8) knead operation: cooled tea is kneaded 5min with kneading machine, make blade be rolled into the bar rope, the broken blade cell is extruded tea juice;
(9) drying is cured operation: the tea after kneading deblocks and is placed in curer in 90 with deblocking machine
oThe dry 10h of C, then holding temperature 100
oC cures 30h, makes the tealeaves water content below 3%, keeps the color and luster of tea and the delicate fragrance of Gao Rui.
Claims (1)
1. northern pekoe oolong processing technology, comprise pluck dark brownish green, solar wither, wither indoors, wave blue or green, ferment, complete, knead, drying cures operation, it is characterized in that, the detailed step of described each operation is as follows:
(1) pluck dark brownish green operation: pluck the tender young shoot tip of the two leaves and a bud of sucking through smaller green leaf hopper summer and autumn;
(2) solar wither operation: dark brownish green even thin the stand on the bamboo plaque that will pluck is placed under daylight the 1h that withers;
(3) wither indoors operation: the tea after solar wither is transferred to indoor, keeps indoor temperature 20-22
oC, air humidity is 65-75%RH, 4h withers;
(4) unrestrained young worker's order: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine;
(5) repeating step (3) after step (4) finishes, step (3) and (4) 3-4 time repeatedly;
(6) fermentation procedure: the tea after unrestrained green grass or young crops is evenly spread out on the bamboo plaque, and the thickness of tea is 2-3cm, then it is pushed fermenting cellar fermentation 4h, and the fermenting cellar temperature is 25
oC, humidity is 60% RH;
(7) operation that completes: the tea after fermenting with roller fixation machine at 300-350
oC green removing in high temperature 8-10min, after lower machine, tremble rapidly the loose room temperature of being down to water-removing leaves;
(8) knead operation: cooled tea is kneaded 5-8min with kneading machine;
(9) drying is cured operation: the tea after kneading deblocks and is placed in curer in 90-100 with deblocking machine
oC dry 10h, then holding temperature 100-110
oC cures 30h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310346038.XA CN103392845B (en) | 2013-08-10 | 2013-08-10 | North pekoe oolong processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310346038.XA CN103392845B (en) | 2013-08-10 | 2013-08-10 | North pekoe oolong processing technology |
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| Publication Number | Publication Date |
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| CN103392845A true CN103392845A (en) | 2013-11-20 |
| CN103392845B CN103392845B (en) | 2015-05-13 |
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| CN201310346038.XA Active CN103392845B (en) | 2013-08-10 | 2013-08-10 | North pekoe oolong processing technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
| CN104171034A (en) * | 2014-06-30 | 2014-12-03 | 句容市同心生态农业专业合作社 | Bai Hau oolong containing honeysuckle and process method thereof |
| CN107258982A (en) * | 2017-07-18 | 2017-10-20 | 尤溪县好汉茶叶专业合作社 | A kind of preparation method of the fragrant beauty's tea of worm |
| CN109349367A (en) * | 2018-11-29 | 2019-02-19 | 霍山汉唐清茗茶叶有限公司 | A kind of tealeaves manufacture craft improving tea leaf quality |
| CN110367348A (en) * | 2019-08-28 | 2019-10-25 | 山东盛发农业科技有限公司 | A kind of tealeaves is pulverized the method that extraction prepares cold drink |
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| CN102150714A (en) * | 2011-05-10 | 2011-08-17 | 贵州湄潭盛兴茶业有限公司 | Technique for processing black tea |
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2013
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Patent Citations (4)
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| CN102150714A (en) * | 2011-05-10 | 2011-08-17 | 贵州湄潭盛兴茶业有限公司 | Technique for processing black tea |
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Non-Patent Citations (2)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
| CN103783179B (en) * | 2013-09-05 | 2016-06-08 | 广西凌云浪伏茶业有限公司 | A kind of method utilizing Ling Yaoxing processing nectar pekoe |
| CN104171034A (en) * | 2014-06-30 | 2014-12-03 | 句容市同心生态农业专业合作社 | Bai Hau oolong containing honeysuckle and process method thereof |
| CN104171034B (en) * | 2014-06-30 | 2016-09-07 | 句容市同心生态农业专业合作社 | A kind of honeysuckle BaiHao oolong and processing method thereof |
| CN107258982A (en) * | 2017-07-18 | 2017-10-20 | 尤溪县好汉茶叶专业合作社 | A kind of preparation method of the fragrant beauty's tea of worm |
| CN109349367A (en) * | 2018-11-29 | 2019-02-19 | 霍山汉唐清茗茶叶有限公司 | A kind of tealeaves manufacture craft improving tea leaf quality |
| CN110367348A (en) * | 2019-08-28 | 2019-10-25 | 山东盛发农业科技有限公司 | A kind of tealeaves is pulverized the method that extraction prepares cold drink |
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| CN103392845B (en) | 2015-05-13 |
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Address after: 276800 Shandong Province, Rizhao City Donggang District of Rizhao Polytechnic's building Applicant after: RIZHAO SHENGFA AGRICULTURAL TECHNOLOGY Co.,Ltd. Address before: 276800 Shandong Province, Rizhao City Donggang District of Rizhao Polytechnic's building Applicant before: RIZHAO SHENGFA AGRICULTURE TECHNOLOGY Co.,Ltd. |
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Inventor after: Liang Qing Inventor after: Chen Zongfa Inventor after: Ding Lixiao Inventor before: Chen Zongfa |
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