CN103621693A - Preparation method of original strong-flavor oolong tea, Tieguanyin - Google Patents
Preparation method of original strong-flavor oolong tea, Tieguanyin Download PDFInfo
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- CN103621693A CN103621693A CN201310619341.2A CN201310619341A CN103621693A CN 103621693 A CN103621693 A CN 103621693A CN 201310619341 A CN201310619341 A CN 201310619341A CN 103621693 A CN103621693 A CN 103621693A
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Abstract
The invention discloses a preparation method of original strong-flavor oolong tea, Tieguanyin. The method comprises the following steps: picking green tea leaves, sunning the green tea leaves, rocking the green tea leaves, performing fine manipulation on the green tea leaves, frying the green tea leaves, rolling the green tea leaves and baking the green tea leaves. According to the method, the rolled tea leaves do not need to be wrapped and twisted, so that the tea leaves are made into strip-shaped tea leaves and the tea fragrance relatively easily permeates into the tea leaves during baking; after the tea leaves are baked for three times, the tea fragrance permeates into the tea leaves and the tea leaf quality is ensured; the tea is long in usage and storage time at normal temperature, and the brewing frequency of the tea at least can be increased to more than 10 times; the tea leaves are baked after being annealed, so that the tea fragrance and the charcoal fire fragrance further permeate into the tea leaves, tea made by the tea leaves is relatively soft and smooth, and the tea soup quality is ensured; the tea leaves are rocked for four times, so that the completeness of the leaves can be retained, the tea leaves are relatively uniformly fermented, the fragrance is relatively rich, and the taste is relatively lasting; the tea leaves are kept in a static state for one time after being rocked each time, so that water of the fresh leaves can be conveniently drained and good fragrance can be generated when the tea leaves are in the static state.
Description
Technical field
The present invention relates to the preparation method of tealeaves, refer to specifically the preparation method of original process strong flavor Tieguanyin tea.
Background technology
Extra-strong tea, belonging to oolong tea, is one of Chinese well-known tea, and it is except having the health care of general tealeaves, also there is anti-ageing, anticancer, anti arteriosclerosis, prevent and treat diabetes, defatting beauty, prevent and treat carious tooth, heat-clearing and fire-reducing, enemy's cigarette effect such as sober up.Extra-strong tea is mainly divided into delicate fragrance type Iron Guanyin, strong flavor Tieguanyin tea and aged odor type Iron Guanyin.
Strong flavor Tieguanyin tea because its fragrance is pure, the mellow advantage such as dry and comfortable of mouthfeel and be extensively subject to consumer's favor.At present, strong flavor Tieguanyin tea has the operation of rolling when making, be subject to the impact of its manufacture craft, at the strong flavor Tieguanyin tea of selling on the market, be generally graininess, its tea perfume (or spice) cannot more in depth be penetrated into tealeaves inside, caused thus strong flavor Tieguanyin tea fragrance when brewing lasting not, brew the less problem of number of times, existing strong flavor Tieguanyin tea generally can brew 6-7 time continuously, than its value, it brews number of times and will have much room for improvement.
Summary of the invention
The present invention is to provide the preparation method of original process strong flavor Tieguanyin tea, its main purpose be to overcome the fragrance of existing strong flavor Tieguanyin tea tealeaves when brewing lasting not, brew the less problem of number of times.
In order to solve above-mentioned technical problem, the present invention adopts following technical scheme:
The preparation method of original process strong flavor Tieguanyin tea, comprises the following steps:
A. adopt green grass or young crops: when fine day, pluck the fresh leaf on tea tree, and leave two leaf one cores of fresh leaf.
B. shine blue or green: by plucking the tealeaves taking, spread out, shine in the sun blue or green 35-45 minute, during stir 1-2 time.
C. shake green grass or young crops: the tealeaves after solarization green grass or young crops is divided and shakes green grass or young crops four times, shake for the first time blue or green 2-3 minute, after parked 1.5-2 hour, shake for the second time green grass or young crops; Shake for the second time blue or green 5-6 minute, after parked 2-2.5 hour, shake for the third time green grass or young crops; Shake for the third time blue or green 10-11 minute, after parked 3-3.5 hour, carry out the 4th time and shake green grass or young crops; Shake blue or green 15-16 minute the 4th time.
D. do green grass or young crops: temperature is controlled to 18-20 °, then will shakes tealeaves after green grass or young crops at standing state bottom fermentation 15-15.5 hour.
E. fried green: temperature is controlled to 250-280 °, then by the tealeaves fried green 3-4 minute doing after green grass or young crops.
F. knead: by the tea rolling 30-40 minute after fried green.
G. gross tea is dried: with dryer by the drying tea leaves 2.5-3.5 hour after kneading.
H. charcoal fire cures: the tealeaves after drying is put into drying oven and cure, the whole process of curing is divided into three times and carries out, while curing for the first time, stoving temperature is controlled as 105-110 °, the rotating speed of drying oven is controlled as 280-320r/h, the time of curing is lasted 6.5-7.5 hour, after having cured for the first time, within interval 2-3 month, cures for the second time again; While curing for the second time, stoving temperature is controlled as 115-120 °, the rotating speed of drying oven is controlled as 280-320r/h, and the time of curing is lasted 8.5-9.5 hour, after having cured for the second time, within interval 2-3 month, cures for the third time again; While curing for the third time, stoving temperature is controlled as 125-130 °, the rotating speed of drying oven is controlled as 280-320r/h, and the time of curing is lasted 5.5-6.5 hour.
Further, the tender leaf of the fresh leaf of plucking in described step a for growing on tea tree 47-48 days.
Further, in described step b, shining blue or green temperature is 24-26 °.
Further, the gross tea in described step g is dried to divide and is carried out for twice, and first pass is dried 2-2.5 hour, and then dries 0.5-1 hour second time.
From the above-mentioned description of this invention, compared to the prior art, tool of the present invention has the following advantages:
In the present invention to after tea rolling without it is carried out to rolling, thereby tealeaves is made and is streak, when curing, make tea perfume (or spice) more easily penetrate into the inside of tealeaves, tealeaves can make the quality that tea is fragrant deeply, guarantee tealeaves after three times are cured, and resistance to bubble, storage endurance at normal temperatures, it brews more than number of times at least can be increased to 10 bubbles; After annealing, again cure and can make the inside that tea is fragrant, charcoal fire fragrance further penetrates into tealeaves, when brewing, water quality is softer blurts out, and the quality of millet paste is guaranteed.
2. because the fresh leaf of plucking is relatively tender, in the present invention, adopt and shake the integrity degree that green grass or young crops is conducive to retain blade four times, make it fermentation more evenly, fragrance is denseer, flavour is more lasting, and often shake, is blue or greenly once parkedly once conducive to leaking water of fresh leaf, makes it under standing state, produce better fragrance.
3. the present invention combines the feature of existing strong flavor Tieguanyin tea when recurrence is traditional, and have, mouthfeel denseer than existing strong flavor Tieguanyin tea fragrance better, brew the advantages such as number of times is more, the Tie Guanyin tea of being produced by the present invention will have the wide market space in future.
The specific embodiment
The preparation method of original process strong flavor Tieguanyin tea, comprises the following steps:
A. adopt green grass or young crops: when fine day, pluck the tender leaf be grown on tea tree 47-48 days, and leave two leaf one cores of tender leaf.
B. shine blue or green: by plucking the tealeaves taking, spread out, in the sun and shine blue or green 35-45 minute when temperature is 24-26 °, during stir 1-2 time.
C. shake green grass or young crops: the tealeaves after solarization green grass or young crops is divided and shakes green grass or young crops four times, shake for the first time blue or green 2-3 minute, after parked 1.5-2 hour, shake for the second time green grass or young crops; Shake for the second time blue or green 5-6 minute, after parked 2-2.5 hour, shake for the third time green grass or young crops; Shake for the third time blue or green 10-11 minute, after parked 3-3.5 hour, carry out the 4th time and shake green grass or young crops; Shake blue or green 15-16 minute the 4th time.
D. do green grass or young crops: temperature is controlled to 18-20 °, then will shakes tealeaves after green grass or young crops at standing state bottom fermentation 15-15.5 hour.
E. fried green: temperature is controlled to 250-280 °, then by the tealeaves fried green 3-4 minute doing after green grass or young crops.
F. knead: by the tea rolling 30-40 minute after fried green.
G. gross tea is dried: with dryer, by the drying tea leaves after kneading 3 hours, and minute carry out for twice, first pass is dried 2-2.5 hour, and then dries 0.5-1 hour second time.
H. charcoal fire cures: the tealeaves after drying is put into drying oven and cure, the whole process of curing is divided into three times and carries out, while curing for the first time, stoving temperature is controlled as 105-110 °, the rotating speed of drying oven is controlled as 280-320r/h, the time of curing is lasted 6.5-7.5 hour, after having cured for the first time, within interval 2-3 month, cures for the second time again; While curing for the second time, stoving temperature is controlled as 115-120 °, the rotating speed of drying oven is controlled as 280-320r/h, and the time of curing is lasted 8.5-9.5 hour, after having cured for the second time, within interval 2-3 month, cures for the third time again; While curing for the third time, stoving temperature is controlled as 125-130 °, the rotating speed of drying oven is controlled as 280-320r/h, and the time of curing is lasted 5.5-6.5 hour.
In the present invention to after tea rolling without it is carried out to rolling, thereby tealeaves is made and is streak, when curing, make tea perfume (or spice) more easily penetrate into the inside of tealeaves, tealeaves can make the quality that tea is fragrant deeply, guarantee tealeaves after three times are cured, and resistance to bubble, storage endurance at normal temperatures, it brews more than number of times at least can be increased to 10 bubbles; After annealing, again cure and can make the inside that tea is fragrant, charcoal fire fragrance further penetrates into tealeaves, when brewing, water quality is softer blurts out, and the quality of millet paste is guaranteed.
Because the fresh leaf of plucking is relatively tender, in the present invention, adopt and shake the integrity degree that green grass or young crops is conducive to retain blade four times, make it fermentation more evenly, fragrance is denseer, flavour is more lasting, and often shake, is blue or greenly once parkedly once conducive to leaking water of fresh leaf, makes it under standing state, produce better fragrance.
The present invention combines the feature of existing strong flavor Tieguanyin tea when recurrence is traditional, and have, mouthfeel denseer than existing strong flavor Tieguanyin tea fragrance better, brew the advantages such as number of times is more, the Tie Guanyin tea of being produced by the present invention will have the wide market space in future.
Embodiment mono-
The step of the present embodiment is as follows:
A. adopt green grass or young crops: when fine day, pluck and be grown in the tea tree tender leaf of upper 47 day, and leave two leaf one cores of tender leaf.
B. shine blue or green: by plucking the tealeaves taking, spread out, in the sun and shine blue or green 35 minutes when temperature is 24 °, during stir 1 time.
C. shake green grass or young crops: the tealeaves after solarization green grass or young crops is divided and shakes green grass or young crops four times, shake for the first time blue or green 2 minutes, after parked 1.5 hours, shake for the second time green grass or young crops; Shake for the second time blue or green 5 minutes, after parked 2 hours, shake for the third time green grass or young crops; Shake for the third time blue or green 10 minutes, after parked 3 hours, carry out the 4th time and shake green grass or young crops; Shake for the 4th time blue or green 15 minutes.
D. do green grass or young crops: temperature is controlled to 18 °, then will shakes tealeaves after green grass or young crops standing state bottom fermentation 15 hours.
E. fried green: temperature is controlled to 250 °, then will does tealeaves fried green after green grass or young crops 3 minutes.
F. knead: by the tea rolling after fried green 30 minutes.
G. gross tea is dried: with dryer, by the drying tea leaves after kneading 3 hours, and minute dry for twice, first pass is dried 2 hours, and then dries 0.5 hour for second time.
H. charcoal fire cures: the tealeaves after drying is put into drying oven and cure, the whole process of curing is divided into three times and carries out, while curing for the first time, it is 105 ° that stoving temperature is controlled, the rotating speed of drying oven is controlled as 280r/h, the time of curing is lasted 6.5 hours, and after having cured for the first time, cure for 2 months more for the second time at interval; While curing for the second time, it is 115 ° that stoving temperature is controlled, and the rotating speed of drying oven is controlled as 280r/h, and the time of curing is lasted 8.5 hours, and after having cured for the second time, cure for 2 months more for the third time at interval; While curing for the third time, it is 125 ° that stoving temperature is controlled, and the rotating speed of drying oven is controlled as 280r/h, and the time of curing is lasted 5.5 hours.
Embodiment bis-
The step of the present embodiment is as follows:
A. adopt green grass or young crops: when fine day, pluck and be grown in the tea tree tender leaf of upper 48 day, and leave two leaf one cores of tender leaf.
B. shine blue or green: by plucking the tealeaves taking, spread out, in the sun and shine blue or green 40 minutes when temperature is 25 °, during stir 2 times.
C. shake green grass or young crops: the tealeaves after solarization green grass or young crops is divided and shakes green grass or young crops four times, shake for the first time blue or green 2.5 minutes, after parked 1.75 hours, shake for the second time green grass or young crops; Shake for the second time blue or green 5.5 minutes, after parked 2.25 hours, shake for the third time green grass or young crops; Shake for the third time blue or green 10.5 minutes, after parked 3.25 hours, carry out the 4th time and shake green grass or young crops; Shake for the 4th time blue or green 15.5 minutes.
D. do green grass or young crops: temperature is controlled to 19 °, then will shakes tealeaves after green grass or young crops standing state bottom fermentation 15.25 hours.
E. fried green: temperature is controlled to 265 °, then will does tealeaves fried green after green grass or young crops 3.5 minutes.
F. knead: by the tea rolling after fried green 35 minutes.
G. gross tea is dried: with dryer, by the drying tea leaves after kneading 3 hours, and minute dry for twice, first pass is dried 2.25 hours, and then dries 0.75 hour for second time.
H. charcoal fire cures: the tealeaves after drying is put into drying oven and cure, the whole process of curing is divided into three times and carries out, while curing for the first time, it is 107.5 ° that stoving temperature is controlled, the rotating speed of drying oven is controlled as 300r/h, the time of curing is lasted 7 hours, and after having cured for the first time, cure for 2.5 months more for the second time at interval; While curing for the second time, it is 117.5 ° that stoving temperature is controlled, and the rotating speed of drying oven is controlled as 300r/h, and the time of curing is lasted 9 hours, and after having cured for the second time, cure for 2.5 months more for the third time at interval; While curing for the third time, it is 127.5 ° that stoving temperature is controlled, and the rotating speed of drying oven is controlled as 300r/h, and the time of curing is lasted 6 hours.
Embodiment tri-
The step of the present embodiment is as follows:
A. adopt green grass or young crops: when fine day, pluck and be grown in the tea tree tender leaf of upper 48 day, and leave two leaf one cores of tender leaf.
B. shine blue or green: by plucking the tealeaves taking, spread out, in the sun and shine blue or green 45 minutes when temperature is 26 °, during stir 2 times.
C. shake green grass or young crops: the tealeaves after solarization green grass or young crops is divided and shakes green grass or young crops four times, shake for the first time blue or green 3 minutes, after parked 2 hours, shake for the second time green grass or young crops; Shake for the second time blue or green 6 minutes, after parked 2.5 hours, shake for the third time green grass or young crops; Shake for the third time blue or green 11 minutes, after parked 3.5 hours, carry out the 4th time and shake green grass or young crops; Shake for the 4th time blue or green 16 minutes.
D. do green grass or young crops: temperature is controlled to 20 °, then will shakes tealeaves after green grass or young crops standing state bottom fermentation 15.5 hours.
E. fried green: temperature is controlled to 280 °, then will does tealeaves fried green after green grass or young crops 4 minutes.
F. knead: by the tea rolling after fried green 40 minutes.
G. gross tea is dried: with dryer, by the drying tea leaves after kneading 3 hours, and minute dry for twice, first pass is dried 2.5 hours, and then dries 1 hour for second time.
H. charcoal fire cures: the tealeaves after drying is put into drying oven and cure, the whole process of curing is divided into three times and carries out, while curing for the first time, it is 110 ° that stoving temperature is controlled, the rotating speed of drying oven is controlled as 320r/h, the time of curing is lasted 7.5 hours, and after having cured for the first time, cure for 3 months more for the second time at interval; While curing for the second time, it is 120 ° that stoving temperature is controlled, and the rotating speed of drying oven is controlled as 320r/h, and the time of curing is lasted 9.5 hours, and after having cured for the second time, cure for 3 months more for the third time at interval; While curing for the third time, it is 130 ° that stoving temperature is controlled, and the rotating speed of drying oven is controlled as 320r/h, and the time of curing is lasted 6.5 hours.
Above are only the specific embodiment of the present invention, but design concept of the present invention is not limited to this, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
Claims (4)
1. the preparation method of original process strong flavor Tieguanyin tea, is characterized in that: comprise the following steps:
A. adopt green grass or young crops: when fine day, pluck the fresh leaf on tea tree, and leave two leaf one cores of fresh leaf;
B. shine blue or green: by plucking the tealeaves taking, spread out, shine in the sun blue or green 35-45 minute, during stir 1-2 time;
C. shake green grass or young crops: the tealeaves after solarization green grass or young crops is divided and shakes green grass or young crops four times, shake for the first time blue or green 2-3 minute, after parked 1.5-2 hour, shake for the second time green grass or young crops; Shake for the second time blue or green 5-6 minute, after parked 2-2.5 hour, shake for the third time green grass or young crops; Shake for the third time blue or green 10-11 minute, after parked 3-3.5 hour, carry out the 4th time and shake green grass or young crops; Shake blue or green 15-16 minute the 4th time;
D. do green grass or young crops: temperature is controlled to 18-20 °, then will shakes tealeaves after green grass or young crops at standing state bottom fermentation 15-15.5 hour;
E. fried green: temperature is controlled to 250-280 °, then by the tealeaves fried green 3-4 minute doing after green grass or young crops;
F. knead: by the tea rolling 30-40 minute after fried green;
G. gross tea is dried: with dryer by the drying tea leaves 2.5-3.5 hour after kneading;
H. charcoal fire cures: the tealeaves after drying is put into drying oven and cure, the whole process of curing is divided into three times and carries out, while curing for the first time, stoving temperature is controlled as 105-110 °, the rotating speed of drying oven is controlled as 280-320r/h, the time of curing is lasted 6.5-7.5 hour, after having cured for the first time, within interval 2-3 month, cures for the second time again; While curing for the second time, stoving temperature is controlled as 115-120 °, the rotating speed of drying oven is controlled as 280-320r/h, and the time of curing is lasted 8.5-9.5 hour, after having cured for the second time, within interval 2-3 month, cures for the third time again; While curing for the third time, stoving temperature is controlled as 125-130 °, the rotating speed of drying oven is controlled as 280-320r/h, and the time of curing is lasted 5.5-6.5 hour.
2. the preparation method of original process strong flavor Tieguanyin tea as claimed in claim 1, is characterized in that: the tender leaf of the fresh leaf of plucking in described step a for growing on tea tree 47-48 days.
3. the preparation method of original process strong flavor Tieguanyin tea as claimed in claim 1, is characterized in that: in described step b, shining blue or green temperature is 24-26 °.
4. the preparation method of original process strong flavor Tieguanyin tea as claimed in claim 1, is characterized in that: the gross tea in described step g is dried to divide and carried out for twice, and first pass is dried 2-2.5 hour, and then dries 0.5-1 hour second time.
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| CN107432356A (en) * | 2017-09-11 | 2017-12-05 | 广东万嘉兴实业有限公司 | A kind of method that tealeaves is prepared using tree grape leaf |
| CN107950690A (en) * | 2018-01-02 | 2018-04-24 | 泉州老茶乡农业发展有限公司 | The baking method of strong flavor Tieguanyin tea |
| CN108157541A (en) * | 2018-01-31 | 2018-06-15 | 黔西南州嘉宏茶业有限责任公司 | The processing method of cloud disk mountain plateau black tea |
| CN108323587A (en) * | 2018-02-27 | 2018-07-27 | 福建省泉州市裕园茶业有限公司 | A kind of Tie Guanyin tea process for making |
| CN109042944A (en) * | 2018-08-14 | 2018-12-21 | 苏鹏鸣 | The manufacture craft of strong flavor Tieguanyin tea |
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| CN111493165A (en) * | 2019-11-07 | 2020-08-07 | 王明水 | Production method of ancient black oolong tea |
| CN111280277A (en) * | 2020-03-17 | 2020-06-16 | 广东人参果科技研究院石林分院 | Preparation method of ginseng bud tea, dragon ball-shaped ginseng bud tea and brewing method |
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