CN103392845B - North pekoe oolong processing technology - Google Patents
North pekoe oolong processing technology Download PDFInfo
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- CN103392845B CN103392845B CN201310346038.XA CN201310346038A CN103392845B CN 103392845 B CN103392845 B CN 103392845B CN 201310346038 A CN201310346038 A CN 201310346038A CN 103392845 B CN103392845 B CN 103392845B
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- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 14
- 241000086608 Empoasca vitis Species 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 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
- 238000004898 kneading Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 5
- 238000003306 harvesting 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 44
- 241001122767 Theaceae Species 0.000 description 43
- 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
- 235000019640 taste Nutrition 0.000 description 1
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- Cultivation Of Plants (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
pekoe oolong has the title of " highest oolong tea ", feature be tealeaves present red, white, yellow, green, brown is damp, millet paste is amber, and with fruital and the miel of maturation, product taste the soft sweet profit of flavour, rare astringent taste.BaiHao oolong is a kind of teas that in the middle of semi-fermented tea class, attenuation degree is the darkest, with low temperature fried green and comparatively low temperature drying, usually need not do and add hot baked process again in traditional processing technology, does not significantly roast fiery charm.
Summary of the invention
The object of the present invention is to provide a kind of northern pekoe oolong processing technology, eliminate 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) dark brownish green operation is plucked: the tender young shoot tip plucking the two leaves and a bud sucked through smaller green leaf hopper summer and autumn;
(2) solar wither step: spread out on bamboo plaque by the dark brownish green even thin of harvesting, wither under being placed in daylight 1h;
(3) wither indoors operation: the tea after solar wither is transferred to indoor, maintains indoor temperature 20-22
oc, air humidity is 65-75%RH, and wither 4h;
(4) unrestrained young worker's sequence: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine;
(5) step (4) terminates rear repetition step (3), step (3) and (4) 3-4 time repeatedly;
(6) fermentation procedure: evenly spread out by the tea after unrestrained green grass or young crops on bamboo plaque, the thickness of tea is 2-3cm, and then pushed fermenting cellar fermentation 4h, fermenting cellar temperature is 25
oc, humidity is 60% RH;
(7) complete operation: by the tea roller fixation machine after fermentation at 300-350
oc green removing in high temperature 8-10min, after lower machine, shakes loose water-removing leaves rapidly and is down to room temperature;
(8) operation is kneaded: cooled tea kneading machine is kneaded 5-8min;
(9) operation is cured in drying: being deblocked by the tea deblocking machine after kneading is placed in curer in 90-100
oc dry 10h, then holding temperature 100-110
oc cures 30h.
The present invention has following beneficial effect: compared with traditional pekoe oolong processing technology, and northern pekoe oolong processing technology of the present invention eliminates low temperature fried green step, in 100-110 after drying
oc cures 30h, and appearance luster is pure, drinks mouthfeel and also gets a promotion.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail
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) dark brownish green operation is plucked: the tender young shoot tip plucking the two leaves and a bud sucked through smaller green leaf hopper summer and autumn;
(2) solar wither step: spread out on bamboo plaque by the dark brownish green even thin of harvesting, wither under being placed in daylight 1h, penetrates more than daylight is soft;
(3) wither indoors operation: the tea after solar wither is transferred to indoor leaving standstill, maintains indoor temperature 21
oc, air humidity is 70%RH, and wither 4h, and wither to blade and tarnish, leaf look turns dark green, and top is sagging, obstructs curved and continuous, holds flexible;
(4) unrestrained young worker's sequence: 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 makes the various materials in tealeaves be released into surface in a large number;
(5) step (4) terminates rear repetition step (3), step (3) and (4) 3 times repeatedly;
(6) fermentation procedure: evenly spread out by the tea after unrestrained green grass or young crops on bamboo plaque, the thickness of tea is 3cm, and then pushed fermenting cellar fermentation 4h, fermenting cellar temperature is 25
oc, humidity is 60% RH;
(7) complete operation: by the tea roller fixation machine after fermentation 330
oc green removing in high temperature 10min, until complete completely, after lower machine, shakes loose water-removing leaves rapidly and is down to room temperature;
(8) knead operation: cooled tea kneading machine is kneaded 7min, make blade be rolled into bar rope, broken blade cell extrudes tea juice;
(9) operation is cured in drying: being deblocked by the tea deblocking machine after kneading is placed in curer in 95
oc dry 10h, then holding temperature 105
oc cures 30h, makes water content of tea 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) dark brownish green operation is plucked: the tender young shoot tip plucking the two leaves and a bud sucked through smaller green leaf hopper summer and autumn;
(2) solar wither step: spread out on bamboo plaque by the dark brownish green even thin of harvesting, wither under being placed in daylight 1h, penetrates more than daylight is soft;
(3) wither indoors operation: the tea after solar wither is transferred to indoor leaving standstill, maintains indoor temperature 22
oc, air humidity is 75%RH, and wither 4h, and wither to blade and tarnish, leaf look turns dark green, and top is sagging, obstructs curved and continuous, holds flexible;
(4) unrestrained young worker's sequence: 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 makes the various materials in tealeaves be released into surface in a large number;
(5) step (4) terminates rear repetition step (3), step (3) and (4) 4 times repeatedly;
(6) fermentation procedure: evenly spread out by the tea after unrestrained green grass or young crops on bamboo plaque, the thickness of tea is 3cm, and then pushed fermenting cellar fermentation 4h, fermenting cellar temperature is 25
oc, humidity is 60% RH;
(7) complete operation: by the tea roller fixation machine after fermentation 350
oc green removing in high temperature 9min, until complete completely, after lower machine, shakes loose water-removing leaves rapidly and is down to room temperature;
(8) knead operation: cooled tea kneading machine is kneaded 8min, make blade be rolled into bar rope, broken blade cell extrudes tea juice;
(9) operation is cured in drying: being deblocked by the tea deblocking machine after kneading is placed in curer in 100
oc dry 10h, then holding temperature 110
oc cures 30h, makes water content of tea 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) dark brownish green operation is plucked: the tender young shoot tip plucking the two leaves and a bud sucked through smaller green leaf hopper summer and autumn;
(2) solar wither step: spread out on bamboo plaque by the dark brownish green even thin of harvesting, wither under being placed in daylight 1h, penetrates more than daylight is soft;
(3) wither indoors operation: the tea after solar wither is transferred to indoor leaving standstill, maintains indoor temperature 20
oc, air humidity is 65%RH, and wither 4h, and wither to blade and tarnish, leaf look turns dark green, and top is sagging, obstructs curved and continuous, holds flexible;
(4) unrestrained young worker's sequence: 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 makes the various materials in tealeaves be released into surface in a large number;
(5) step (4) terminates rear repetition step (3), step (3) and (4) 3 times repeatedly;
(6) fermentation procedure: evenly spread out by the tea after unrestrained green grass or young crops on bamboo plaque, the thickness of tea is 2cm, and then pushed fermenting cellar fermentation 4h, fermenting cellar temperature is 25
oc, humidity is 60% RH;
(7) complete operation: by the tea roller fixation machine after fermentation 300
oc green removing in high temperature 8min, until complete completely, after lower machine, shakes loose water-removing leaves rapidly and is down to room temperature;
(8) knead operation: cooled tea kneading machine is kneaded 5min, make blade be rolled into bar rope, broken blade cell extrudes tea juice;
(9) operation is cured in drying: being deblocked by the tea deblocking machine after kneading is placed in curer in 90
oc dry 10h, then holding temperature 100
oc cures 30h, makes water content of tea 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) dark brownish green operation is plucked: the tender young shoot tip plucking the two leaves and a bud sucked through smaller green leaf hopper summer and autumn;
(2) solar wither step: spread out on bamboo plaque by the dark brownish green even thin of harvesting, wither under being placed in daylight 1h;
(3) wither indoors operation: the tea after solar wither is transferred to indoor, maintains indoor temperature 20-22
oc, air humidity is 65-75%RH, and wither 4h;
(4) unrestrained young worker's sequence: the tea after wither indoors is placed in the unrestrained blue or green 30min of unrestrained blue or green machine;
(5) step (4) terminates rear repetition step (3), step (3) and (4) 3-4 time repeatedly;
(6) fermentation procedure: evenly spread out by the tea after unrestrained green grass or young crops on bamboo plaque, the thickness of tea is 2-3cm, and then pushed fermenting cellar fermentation 4h, fermenting cellar temperature is 25
oc, humidity is 60% RH;
(7) complete operation: by the tea roller fixation machine after fermentation at 300-350
oc green removing in high temperature 8-10min, after lower machine, shakes loose water-removing leaves rapidly and is down to room temperature;
(8) operation is kneaded: cooled tea kneading machine is kneaded 5-8min;
(9) operation is cured in drying: being deblocked by the tea deblocking machine after kneading is placed in curer in 90-100
oc dry 10h, then holding temperature 100-110
oc cures 30h.
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| CN201310346038.XA CN103392845B (en) | 2013-08-10 | 2013-08-10 | North pekoe oolong processing technology |
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| CN201310346038.XA CN103392845B (en) | 2013-08-10 | 2013-08-10 | North pekoe oolong processing technology |
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| CN103392845B true CN103392845B (en) | 2015-05-13 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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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|---|---|---|---|---|
| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
| 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 |
| CN103005030A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Processing technology of cake-like oolong tea |
| CN103039639A (en) * | 2013-01-29 | 2013-04-17 | 上海艺海祥麟茶业有限公司 | Method for producing amber oolong tea |
-
2013
- 2013-08-10 CN CN201310346038.XA patent/CN103392845B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
| 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 |
| CN103005030A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Processing technology of cake-like oolong tea |
| CN103039639A (en) * | 2013-01-29 | 2013-04-17 | 上海艺海祥麟茶业有限公司 | Method for producing amber oolong tea |
Non-Patent Citations (2)
| Title |
|---|
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| 白毫乌龙初制技术;黄枝明等;《茶叶科学与技术》;20001231(第3期);29 * |
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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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