CN104171034A - Bai Hau oolong containing honeysuckle and process method thereof - Google Patents

Bai Hau oolong containing honeysuckle and process method thereof Download PDF

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Publication number
CN104171034A
CN104171034A CN201410307837.0A CN201410307837A CN104171034A CN 104171034 A CN104171034 A CN 104171034A CN 201410307837 A CN201410307837 A CN 201410307837A CN 104171034 A CN104171034 A CN 104171034A
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honeysuckle
oolong
tea
temperature
baihao
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CN104171034B (en
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张巧根
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JURONG TONGXIN ECOLOGICAL AGRICULTURAL SPECIALIZED COOPERATIVES
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Abstract

The invention provides a Bai Hau oolong containing honeysuckle. The Bai Hau oolong containing honeysuckle comprises the following components in parts by weight: Bai Hau oolong 80-90 and honeysuckle 10-20. The invention also provides a process method of the Bai Hau oolong containing honeysuckle. The process method is simple and the Bai Hau oolong containing honeysuckle has rich taste. The Bai Hau oolong and the honeysuckle are prepared respectively, and then mixed and fermented, so as to maintain the nutrition of the two kinds of tea, mix the aroma of the two kinds of tea and make the tea have strong aroma.

Description

A kind of honeysuckle BaiHao oolong and processing method thereof
Technical field
The invention belongs to Tea Processing technical field, particularly a kind of honeysuckle BaiHao oolong and processing method thereof.
Background technology
Oolong tea, also claim blue or green tea, belong to semi-fermented tea, main product in Fujian, Guangdong and Taiwan San Sheng, product mainly contains fujian oolong tea (point the north of Fujian Province oolong tea and the south of Fujian Province oolong tea), Guangdong DANCONGCHA and Taiwan oolong tea etc., is one of the tealeaves category of the unique bright characteristics of China and six large teas.
Pekoe oolong has the title of " highest oolong tea ", and the pekoe oolong of 70% degree of fermentation has another name called " swollen wind tea ", " wind tea "; Its tea tree is not to spray insecticide, entirely manual with manpower, only plucks its " wholeheartedly two leaves " well-known, and to there is volume pekoe bud point person as superfine product, pretty valuable.That the feature of pekoe oolong is that tealeaves presents is red, white, yellow, green, brown is damp, and millet paste is amber, and with ripe fruital and miel, product are tasted the soft sweet profit of flavour, rare astringent taste.Also due to cold and hot soft all suitable, in the time that millet paste is slightly cold, splash into the dense good wine such as some brandy, can make more enriching alcohol of tea flavour, and with this be described as " champagne oolong " also because of its over one hundred year before, export trade is during to western countries such as Europe, reach Britain imperial family, Victorea experiences the warm submissive of its tea flavour and Nails, with pattern Artline after tealeaves spread apart, and called after " east beauty ".
The processing method of existing BaiHao oolong and other oolong tea are basically identical, the fresh leaf of process → solarization green grass or young crops → do green grass or young crops → complete → moulding → dry grade to process.Difference is mainly, because BaiHao oolong is the darkest a kind of teas of attenuation degree in the middle of semi-fermented tea class, therefore need be dry with low temperature fried green and lower temperature in traditional processing technology, and conventionally do not do and add again hot baked processing, not the obvious fiery charm of roasting.As everyone knows, kind is the basis that quality of Oolong tea forms, and process technology is the key that quality forms.But the BaiHao oolong quality of utilizing the technique of existing oolong tea to make is unstable, quality discrepancy is larger.
In addition, existing BaiHao oolong product category is single, is difficult to meet consumer's requirement.
Summary of the invention
Goal of the invention: in order to overcome above-mentioned the deficiencies in the prior art, the object of the present invention is to provide the processing method of the honeysuckle BaiHao oolong of a kind of steady quality, rich in taste.
Technical scheme: a kind of honeysuckle BaiHao oolong provided by the invention, comprises the component of following weight portion: BaiHao oolong 80-90 part, honeysuckle 10-20 part.
Preferably, described honeysuckle BaiHao oolong, comprises the component of following weight portion: 85 parts of BaiHao oolongs, 15 parts of honeysuckles.
The present invention also provides the processing method of above-mentioned honeysuckle BaiHao oolong, comprises the following steps:
Step 1, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming bud middle or smallly open face to adopt two leaves be tea making raw material;
1.8 shine blue or green: wither when 4:00~4:30 the sunny afternoon that is 22~28 DEG C at temperature by tea making raw material, shines blue or green time 20min, and after withering, the water content of fresh leaf declines at least 10%;
1.9 is wilting: 3-5h withers in constant temperature and humidity draft chamber; Wither in process, the temperature of withering in draft chamber is 20-24 DEG C, and ventilation indoor relative humidity is 60~70%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.10 shake green grass or young crops: step (3) BaiHao oolong after treatment is shaken to blue or green 20-40min in vibration machine;
1.11 two times wilting: 1-3h withers in constant temperature and humidity draft chamber; Secondary withers in process, and the temperature of withering in draft chamber is 20-24 DEG C, and relative humidity is 60~70%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.12 complete: 220 DEG C of-230 DEG C of operation 1-3min that complete, spreading for cooling Hui Run after completing;
1.13 knead: be to knead under 20-22 DEG C, the humidity environment that is 82~88% in temperature, when the broken cell rate of tealeaves reaches more than 70%, more than 80% blade forms the bar rope of tight knot, and tea juice is the excessive leaf table that adheres to fully, and tealeaves part stops kneading while being blushing;
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas is selected, and the gold and silver bud of harvesting is bleached by green, and expand on top, and bottom is cyan;
2.2 complete: honeysuckle, at 180~190 DEG C of 10-20min minute that complete, is cooled to room temperature, completes for the second time 110~120 DEG C, 5-10 minute after 3-4 hour;
2.3 enfleurage: green tea good above-mentioned stir-fry and fresh honeysuckle tea are placed in sealer, green tea and honeysuckle are separated with gauze, multilayer is tired puts, and every 1-2 hour, honeysuckle is taken out;
Complete for 2.4 2 times: honeysuckle, at 130~140 DEG C of microwave de-enzyming 3-4 minute, then is carried out to microwave drying at 60~70 DEG C;
Step 3, the preparation of honeysuckle BaiHao oolong:
3.1 fermentations: by BaiHao oolong and honeysuckle at 22~24 DEG C of bottom fermentation 6-7h;
3.2 baking steps carry out in two steps, and bake out temperature is that 95-105 DEG C, time are 120-130min for the first time, and the temperature of drying is for the second time that 85-95 DEG C, time are 20-30min, to obtain final product.
Beneficial effect: honeysuckle BaiHao oolong preparation technology provided by the invention is simple, rich in taste, after Reserve Fund honeysuckle flower and BaiHao oolong, by its mixed culture fermentation, not only can keep the nutrition of two kinds of tea respectively, and can make the fragrance of two kinds of tea mix, aromatic flavour.
Detailed description of the invention
Embodiment 1
Honeysuckle BaiHao oolong, comprises the component of following weight portion: 85 parts of BaiHao oolongs, 15 parts of honeysuckles.
Its processing method, comprises the following steps:
Step 1, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming bud middle or smallly open face to adopt two leaves be tea making raw material;
1.14 shine blue or green: wither when 4:00~4:30 the sunny afternoon that is 26 DEG C at temperature by tea making raw material, shines blue or green time 20min, and after withering, the water content of fresh leaf declines at least 10%;
1.15 is wilting: 4h withers in constant temperature and humidity draft chamber; Wither in process, the temperature of withering in draft chamber is 22 DEG C, and ventilation indoor relative humidity is 65%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.16 shake green grass or young crops: step (3) BaiHao oolong after treatment is shaken to blue or green 30min in vibration machine;
1.17 two times wilting: 2h withers in constant temperature and humidity draft chamber; Secondary withers in process, and the temperature of withering in draft chamber is 22 DEG C, and relative humidity is 65%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.18 complete: 225 DEG C of operation 2min that complete, spreading for cooling Hui Run after completing;
1.19 knead: be to knead under 21 DEG C, the humidity environment that is 85% in temperature, when the broken cell rate of tealeaves reaches more than 70%, more than 80% blade forms the bar rope of tight knot, and tea juice is the excessive leaf table that adheres to fully, and tealeaves part stops kneading while being blushing;
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas is selected, and the gold and silver bud of harvesting is bleached by green, and expand on top, and bottom is cyan;
2.2 complete: honeysuckle, at 185 DEG C of 15min minute that complete, is cooled to room temperature, completes for the second time 115 DEG C, 8 minutes after 3.5 hours;
2.3 enfleurage: green tea good above-mentioned stir-fry and fresh honeysuckle tea are placed in sealer, green tea and honeysuckle are separated with gauze, multilayer is tired puts, and every 1.5 hours, honeysuckle is taken out;
Complete for 2.4 2 times: honeysuckle, 135 DEG C of microwave de-enzymings 3.5 minutes, then is carried out to microwave drying at 65 DEG C;
Step 3, the preparation of honeysuckle BaiHao oolong:
3.1 fermentations: by BaiHao oolong and honeysuckle at 23 DEG C of bottom fermentation 6.5h;
3.2 baking steps carry out in two steps, and bake out temperature is that 100 DEG C, time are 125min for the first time, and the temperature of drying is for the second time that 90 DEG C, time are 25min, to obtain final product.
Embodiment 2
Honeysuckle BaiHao oolong, comprises the component of following weight portion: 80 parts of BaiHao oolongs, 20 parts of honeysuckles.
Its processing method, comprises the following steps:
Step 1, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming bud middle or smallly open face to adopt two leaves be tea making raw material;
1.20 shine blue or green: wither when 4:00~4:30 the sunny afternoon that is 22 DEG C at temperature by tea making raw material, shines blue or green time 30min, and after withering, the water content of fresh leaf declines at least 10%;
1.21 is wilting: 3h withers in constant temperature and humidity draft chamber; Wither in process, the temperature of withering in draft chamber is 20 DEG C, and ventilation indoor relative humidity is 70%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.22 shake green grass or young crops: step (3) BaiHao oolong after treatment is shaken to blue or green 40min in vibration machine;
1.23 two times wilting: 3h withers in constant temperature and humidity draft chamber; Secondary withers in process, and the temperature of withering in draft chamber is 24 DEG C, and relative humidity is 60%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.24 complete: 220 DEG C of operation 3min that complete, spreading for cooling Hui Run after completing;
1.25 knead: be to knead under 20 DEG C, the humidity environment that is 88% in temperature, when the broken cell rate of tealeaves reaches more than 70%, more than 80% blade forms the bar rope of tight knot, and tea juice is the excessive leaf table that adheres to fully, and tealeaves part stops kneading while being blushing;
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas is selected, and the gold and silver bud of harvesting is bleached by green, and expand on top, and bottom is cyan;
2.2 complete: honeysuckle, at 190 DEG C of 20min minute that complete, is cooled to room temperature, completes for the second time 110 DEG C, 10 minutes after 4 hours;
2.3 enfleurage: green tea good above-mentioned stir-fry and fresh honeysuckle tea are placed in sealer, green tea and honeysuckle are separated with gauze, multilayer is tired puts, and every 1 hour, honeysuckle is taken out;
Complete for 2.4 2 times: honeysuckle, 140 DEG C of microwave de-enzymings 3 minutes, then is carried out to microwave drying at 60 DEG C;
Step 3, the preparation of honeysuckle BaiHao oolong:
3.1 fermentations: by BaiHao oolong and honeysuckle at 24 DEG C of bottom fermentation 7h;
3.2 baking steps carry out in two steps, and bake out temperature is that 105 DEG C, time are 120min for the first time, and the temperature of drying is for the second time that 95 DEG C, time are 30min, to obtain final product.
Embodiment 3
Honeysuckle BaiHao oolong, comprises the component of following weight portion: 90 parts of BaiHao oolongs, 10 parts of honeysuckles.
Its processing method, comprises the following steps:
Step 1, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming bud middle or smallly open face to adopt two leaves be tea making raw material;
1.26 shine blue or green: wither when 4:00~4:30 the sunny afternoon that is 28 DEG C at temperature by tea making raw material, shines blue or green time 10min, and after withering, the water content of fresh leaf declines at least 10%;
1.27 is wilting: 5h withers in constant temperature and humidity draft chamber; Wither in process, the temperature of withering in draft chamber is 24 DEG C, and ventilation indoor relative humidity is 60%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.28 shake green grass or young crops: step (3) BaiHao oolong after treatment is shaken to blue or green 20min in vibration machine;
1.29 two times wilting: 1h withers in constant temperature and humidity draft chamber; Secondary withers in process, and the temperature of withering in draft chamber is 20 DEG C, and relative humidity is 70%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.30 complete: 230 DEG C of operation 1min that complete, spreading for cooling Hui Run after completing;
1.31 knead: be to knead under 22 DEG C, the humidity environment that is 82% in temperature, when the broken cell rate of tealeaves reaches more than 70%, more than 80% blade forms the bar rope of tight knot, and tea juice is the excessive leaf table that adheres to fully, and tealeaves part stops kneading while being blushing;
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas is selected, and the gold and silver bud of harvesting is bleached by green, and expand on top, and bottom is cyan;
2.2 complete: honeysuckle, at 180 DEG C of 10min minute that complete, is cooled to room temperature, completes for the second time 120 DEG C, 5 minutes after 3 hours;
2.3 enfleurage: green tea good above-mentioned stir-fry and fresh honeysuckle tea are placed in sealer, green tea and honeysuckle are separated with gauze, multilayer is tired puts, and every 2 hours, honeysuckle is taken out;
Complete for 2.4 2 times: honeysuckle, 130 DEG C of microwave de-enzymings 4 minutes, then is carried out to microwave drying at 70 DEG C;
Step 3, the preparation of honeysuckle BaiHao oolong:
3.1 fermentations: by BaiHao oolong and honeysuckle at 22 DEG C of bottom fermentation 6h;
3.2 baking steps carry out in two steps, and bake out temperature is that 95 DEG C, time are 130min for the first time, and the temperature of drying is for the second time that 95 DEG C, time are 20min, to obtain final product.
Embodiment 4
By 20 experts of the art, the honeysuckle BaiHao oolong of embodiment 1-3 is carried out to subjective appreciation, the results are shown in Table 1.
Sample source Soup look Smell Flavour Mark
Embodiment 1 Look profit, bright Tea perfume (or spice), delicate fragrance Micro-sweet, tea flavour is pure 95
Embodiment 2 Look profit, bright Tea perfume (or spice), delicate fragrance Micro-sweet, tea flavour is pure 91
Embodiment 3 Look profit, bright Tea perfume (or spice) Micro-sweet, tea flavour is pure 93
Commercially available oolong tea Look profit, bright Tea perfume (or spice) Tea flavour 85
Commercially available Lonicera flower tea Look shallow, bright The fragrance of a flower Taste is lighter 84

Claims (3)

1. a honeysuckle BaiHao oolong, is characterized in that: the component that comprises following weight portion: BaiHao oolong 80-90 part, honeysuckle 10-20 part.
2. a kind of honeysuckle BaiHao oolong claimed in claim 1, is characterized in that: the component that comprises following weight portion: 85 parts of BaiHao oolongs, 15 parts of honeysuckles.
3. a processing method for honeysuckle BaiHao oolong, is characterized in that: comprise the following steps: step 1, and the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming bud middle or smallly open face to adopt two leaves be tea making raw material;
1.2 shine blue or green: wither when 4:00~4:30 the sunny afternoon that is 22~28 DEG C at temperature by tea making raw material, shines blue or green time 10-30min, and after withering, the water content of fresh leaf declines at least 10%;
1.3 is wilting: 3-5h withers in constant temperature and humidity draft chamber; Wither in process, the temperature of withering in draft chamber is 20-24 DEG C, and ventilation indoor relative humidity is 60~70%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.4 shake green grass or young crops: step (3) BaiHao oolong after treatment is shaken to blue or green 20-40min in vibration machine;
1.5 2 times wilting: 1-3h withers in constant temperature and humidity draft chamber; Secondary withers in process, and the temperature of withering in draft chamber is 20-24 DEG C, and relative humidity is 60~70%RH, maintains ventilation in draft chamber, imports outdoor fresh air;
1.6 complete: 220 DEG C of-230 DEG C of operation 1-3min that complete, spreading for cooling Hui Run after completing;
1.7 knead: be to knead under 20-22 DEG C, the humidity environment that is 82~88% in temperature, when the broken cell rate of tealeaves reaches more than 70%, more than 80% blade forms the bar rope of tight knot, and tea juice is the excessive leaf table that adheres to fully, and tealeaves part stops kneading while being blushing;
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas is selected, and the gold and silver bud of harvesting is bleached by green, and expand on top, and bottom is cyan;
2.2 complete: honeysuckle, at 180~190 DEG C of 10-20min minute that complete, is cooled to room temperature, completes for the second time 110~120 DEG C, 5-10 minute after 3-4 hour;
2.3 enfleurage: green tea good above-mentioned stir-fry and fresh honeysuckle tea are placed in sealer, green tea and honeysuckle are separated with gauze, multilayer is tired puts, and every 1-2 hour, honeysuckle is taken out;
Complete for 2.4 2 times: honeysuckle, at 130~140 DEG C of microwave de-enzyming 3-4 minute, then is carried out to microwave drying at 60~70 DEG C;
Step 3, the preparation of honeysuckle BaiHao oolong:
3.1 fermentations: by BaiHao oolong and honeysuckle at 22~24 DEG C of bottom fermentation 6-7h;
3.2 baking steps carry out in two steps, and bake out temperature is that 95-105 DEG C, time are 120-130min for the first time, and the temperature of drying is for the second time that 85-95 DEG C, time are 20-30min, to obtain final product.
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CN104605039A (en) * 2015-02-02 2015-05-13 福建清雅工贸有限公司 Oolong tea and processing technology thereof
CN104798918A (en) * 2015-04-30 2015-07-29 余庆县玉龙茶业有限公司 Preparation method for green tea
CN105767279A (en) * 2016-05-17 2016-07-20 广西凌云县金字塔白毫茶商贸有限公司 Production method of white tea
CN105795050A (en) * 2016-03-25 2016-07-27 绥阳县吉帮昌盛金银花农业科技有限公司 Preparation method of honeysuckle flower tea
CN105831356A (en) * 2016-05-25 2016-08-10 广西昭平县凝香翠茶厂 Preparation method for honeysuckle cathaya argyrophylla green tea
CN106417824A (en) * 2016-11-02 2017-02-22 邢台麓馨农业发展有限公司 Making method of novel honeysuckle flower black tea
CN106720574A (en) * 2017-02-09 2017-05-31 中国热带农业科学院海口实验站 A kind of fermentation process of banana flowers, fermented tea and its preparation method and application
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
CN107873887A (en) * 2017-11-04 2018-04-06 来安县半塔茶场 A kind of oolong tea processing technology
CN108552335A (en) * 2018-06-19 2018-09-21 思南梵众白茶开发经营有限公司 A kind of processing method of green tea

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CN104798918A (en) * 2015-04-30 2015-07-29 余庆县玉龙茶业有限公司 Preparation method for green tea
CN105795050A (en) * 2016-03-25 2016-07-27 绥阳县吉帮昌盛金银花农业科技有限公司 Preparation method of honeysuckle flower tea
CN105767279A (en) * 2016-05-17 2016-07-20 广西凌云县金字塔白毫茶商贸有限公司 Production method of white tea
CN105831356A (en) * 2016-05-25 2016-08-10 广西昭平县凝香翠茶厂 Preparation method for honeysuckle cathaya argyrophylla green tea
CN106417824A (en) * 2016-11-02 2017-02-22 邢台麓馨农业发展有限公司 Making method of novel honeysuckle flower black tea
CN106720574A (en) * 2017-02-09 2017-05-31 中国热带农业科学院海口实验站 A kind of fermentation process of banana flowers, fermented tea and its preparation method and application
CN106720574B (en) * 2017-02-09 2018-02-27 中国热带农业科学院海口实验站 A kind of fermentation process of banana flowers, fermented tea and its preparation method and application
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CN108552335A (en) * 2018-06-19 2018-09-21 思南梵众白茶开发经营有限公司 A kind of processing method of green tea

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