CN104171034B - A kind of honeysuckle BaiHao oolong and processing method thereof - Google Patents
A kind of honeysuckle BaiHao oolong and processing method thereof Download PDFInfo
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- CN104171034B CN104171034B CN201410307837.0A CN201410307837A CN104171034B CN 104171034 B CN104171034 B CN 104171034B CN 201410307837 A CN201410307837 A CN 201410307837A CN 104171034 B CN104171034 B CN 104171034B
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000205585 Aquilegia canadensis Species 0.000 title abstract 6
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 241001570521 Lonicera periclymenum Species 0.000 claims description 60
- 235000013616 tea Nutrition 0.000 claims description 46
- 244000269722 Thea sinensis Species 0.000 claims description 41
- 239000002994 raw material Substances 0.000 claims description 15
- 240000000218 Cannabis sativa Species 0.000 claims description 11
- 235000006468 Thea sinensis Nutrition 0.000 claims description 11
- 235000009569 green tea Nutrition 0.000 claims description 11
- 235000020333 oolong tea Nutrition 0.000 claims description 11
- 241000245240 Lonicera Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- BQCADISMDOOEFD-UHFFFAOYSA-N silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 6
- 229910052709 silver Inorganic materials 0.000 claims description 6
- 239000004332 silver Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 239000002965 rope Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000014860 sensory perception of taste Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 2
- 239000000047 product Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
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- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 210000000282 Nails Anatomy 0.000 description 1
- 229920002892 amber Polymers 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 235000019993 champagne Nutrition 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- 235000014101 wine Nutrition 0.000 description 1
Abstract
The invention provides a kind of honeysuckle BaiHao oolong, including the component of following weight portion: BaiHao oolong 80 90 parts, honeysuckle 10 20 parts.The processing method that present invention also offers above-mentioned honeysuckle BaiHao oolong.The honeysuckle BaiHao oolong preparation technology that the present invention provides is simple, rich in taste, after difference Reserve Fund honeysuckle flower and BaiHao oolong, is mixed fermentation, can not only keep the nutrition of two kinds of tea, and the fragrance of two kinds of tea can be made to mix, aromatic flavour.
Description
Technical field
The invention belongs to Tea Processing technical field, particularly to a kind of honeysuckle BaiHao oolong and processing method thereof.
Background technology
Oolong tea, also known as blue or green tea, belong to semi-fermented tea, main product in Fujian, Guangdong and Taiwan San Sheng, product mainly has 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., be the unique distinctness of China
One of the tealeaves category of characteristic and six big teas.
Pekoe oolong has the title of " highest oolong tea ", 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 leaf " well-known and many to have
Amount pekoe bud point person is superfine product, pretty valuable.The feature of pekoe oolong be tealeaves present red, white, yellow, green, brown is damp,
Millet paste is amber, with ripe fruital and miel, tastes the soft sweet Gan Run of flavour, rare astringent taste.Also due to
Cold and hot soft all suitable, when millet paste is the coldest, instill the dense good wine such as some brandy, can make tea flavour more enriching alcohol, and with
This be described as " champagne oolong " also because of its over one hundred year before, export trade to Europe etc. western countries time, reach Britain imperial family, dimension
Many Leahs queen experiences the warm submissive of its tea flavour and Nails, with tealeaves spread apart after pattern Artline, and named " east
Side beauty ".
The processing method of existing BaiHao oolong is basically identical with other oolong tea, through fresh leaf → solarization blue or green → do green grass or young crops → complete
→ moulding → be dried etc. process.Difference essentially consists in, owing to BaiHao oolong is to ferment in the middle of half-fermented teas
A kind of teas that degree is the deepest, the most need to not do with low temperature fried green and relatively low temperature drying in the most traditional processing technology again
Add hot baked to process, significantly do not roast fire charm.It is known that kind is the basis that quality of Oolong tea is formed, processing
Technology is the key of quality responses.But, the BaiHao oolong quality utilizing the technique of existing oolong tea to prepare is unstable,
Quality discrepancy is bigger.
Additionally, existing BaiHao oolong product category is single, it is difficult to meet the requirement of consumer.
Summary of the invention
Goal of the invention: in order to overcome above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of steady quality,
The processing method of the honeysuckle BaiHao oolong of rich in taste.
Technical scheme: a kind of honeysuckle BaiHao oolong that the present invention provides, including the component of following weight portion: pekoe crow
Dragon tea 80-90 part, honeysuckle 10-20 part.
Preferably, described honeysuckle BaiHao oolong, including the component of following weight portion: BaiHao oolong 85 parts, gold and silver
Spend 15 parts.
The processing method that present invention also offers above-mentioned honeysuckle BaiHao oolong, comprises the following steps:
Step one, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming the middle or small face of opening of bud and adopt two leaves
For tea making raw material；
1.8 shine green grass or young crops: withered when the sunny 4:00～4:30 in afternoon that temperature is 22～28 DEG C by tea making raw material, when shining blue or green
Between 20min, after withering fresh leaf water content decline at least 10%；
1.9 is wilting: carry out withering in constant temperature and humidity draft chamber 3-5h；During withering, the withering temperature in draft chamber is
20-24 DEG C, ventilation indoor relative humidity is 60～70%RH, maintains and ventilate in draft chamber, imports outdoor fresh
Air；
1.10 shake green grass or young crops: the BaiHao oolong after step (3) being processed shakes blue or green 20-40min in vibration machine；
1.11 2 times wilting: carry out withering in constant temperature and humidity draft chamber 1-3h；During secondary withers, in draft chamber
Withering temperature is 20-24 DEG C, and relative humidity is 60～70%RH, maintains and ventilate in draft chamber, imports outdoor new
Fresh air；
1.12 complete: 220 DEG C-230 DEG C carry out the operation 1-3min that completes, spreading for cooling Hui Run after completing；
1.13 knead: temperature be 20-22 DEG C, humidity be to knead, when the cell of tealeaves breaks in the environment of 82～88%
Loss rate reaches more than 70%, and the blade of more than 80% forms the bar rope of tight knot, and tea juice is the most excessive adheres to leaf table,
Tealeaves local is in stopping time blushing kneading；
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas selects, and the gold and silver bud of harvesting is bleached by green, and top is expanded, and bottom is cyan；
2.2 complete: completed 10-20min minute at 180～190 DEG C by honeysuckle, be cooled to room temperature, treat 3-4 hour laggard
Row second time completes 110～120 DEG C, 5-10 minute；
2.3 enfleurage: green tea good for above-mentioned stir-fry and fresh honeysuckle tea be placed in sealer, with gauze by green tea and honeysuckle every
Opening, multilayer is tired puts, and every 1-2 hour, is taken out by honeysuckle；
Complete for 2.4 2 times: by honeysuckle 130～140 DEG C of microwave de-enzymings 3-4 minute, then carry out microwave baking at 60～70 DEG C
Dry；
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 are undertaken in two steps, dry for the first time temperature be 95-105 DEG C, the time be 120-130min, second
The temperature of secondary drying is 85-95 DEG C, the time is 20-30min, to obtain final product.
Beneficial effect: the honeysuckle BaiHao oolong preparation technology that the present invention provides is simple, rich in taste, respectively Reserve Fund
After honeysuckle flower and BaiHao oolong, it is mixed fermentation, the nutrition of two kinds of tea can not only be kept, and two kinds of tea can be made
Fragrance mixing, aromatic flavour.
Detailed description of the invention
Embodiment 1
Honeysuckle BaiHao oolong, including the component of following weight portion: BaiHao oolong 85 parts, honeysuckle 15 parts.
Its processing method, comprises the following steps:
Step one, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming the middle or small face of opening of bud and adopt two leaves
For tea making raw material；
1.14 shine green grass or young crops: withered when the sunny 4:00～4:30 in afternoon that temperature is 26 DEG C by tea making raw material, shine the blue or green time
20min, after withering, the water content of fresh leaf declines at least 10%；
1.15 is wilting: carry out withering in constant temperature and humidity draft chamber 4h；During withering, the withering temperature in draft chamber is
22 DEG C, ventilation indoor relative humidity is 65%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.16 shake green grass or young crops: the BaiHao oolong after step (3) being processed shakes blue or green 30min in vibration machine；
1.17 2 times wilting: carry out withering in constant temperature and humidity draft chamber 2h；During secondary withers, withering in draft chamber
Temperature of withering is 22 DEG C, and relative humidity is 65%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.18 complete: 225 DEG C carry out the operation 2min that completes, spreading for cooling Hui Run after completing；
1.19 knead: temperature be 21 DEG C, humidity be to knead, when the broken cell rate of tealeaves reaches in the environment of 85%
More than 70%, the blade of more than 80% forms the bar rope of tight knot, the most excessive leaf table that adheres to of tea juice, tealeaves office
Stop when portion is blushing kneading；
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas selects, and the gold and silver bud of harvesting is bleached by green, and top is expanded, and bottom is cyan；
2.2 complete: completed 15min minute at 185 DEG C by honeysuckle, be cooled to room temperature, carry out second after 3.5 hours
Secondary complete 115 DEG C, 8 minutes；
2.3 enfleurage: green tea good for above-mentioned stir-fry and fresh honeysuckle tea be placed in sealer, with gauze by green tea and honeysuckle every
Opening, multilayer is tired puts, and every 1.5 hours, is taken out by honeysuckle；
Complete for 2.4 2 times: by honeysuckle 135 DEG C of microwave de-enzymings 3.5 minutes, then carry out 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 are undertaken in two steps, dry for the first time temperature be 100 DEG C, the time be 125min, second time is dried
Temperature be 90 DEG C, the time be 25min, to obtain final product.
Embodiment 2
Honeysuckle BaiHao oolong, including the component of following weight portion: BaiHao oolong 80 parts, honeysuckle 20 parts.
Its processing method, comprises the following steps:
Step one, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming the middle or small face of opening of bud and adopt two leaves
For tea making raw material；
1.20 shine green grass or young crops: withered when the sunny 4:00～4:30 in afternoon that temperature is 22 DEG C by tea making raw material, shine the blue or green time
30min, after withering, the water content of fresh leaf declines at least 10%；
1.21 is wilting: carry out withering in constant temperature and humidity draft chamber 3h；During withering, the withering temperature in draft chamber is
20 DEG C, ventilation indoor relative humidity is 70%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.22 shake green grass or young crops: the BaiHao oolong after step (3) being processed shakes blue or green 40min in vibration machine；
1.23 2 times wilting: carry out withering in constant temperature and humidity draft chamber 3h；During secondary withers, withering in draft chamber
Temperature of withering is 24 DEG C, and relative humidity is 60%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.24 complete: 220 DEG C carry out the operation 3min that completes, spreading for cooling Hui Run after completing；
1.25 knead: temperature be 20 DEG C, humidity be to knead, when the broken cell rate of tealeaves reaches in the environment of 88%
More than 70%, the blade of more than 80% forms the bar rope of tight knot, the most excessive leaf table that adheres to of tea juice, tealeaves office
Stop when portion is blushing kneading；
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas selects, and the gold and silver bud of harvesting is bleached by green, and top is expanded, and bottom is cyan；
2.2 complete: completed 20min minute at 190 DEG C by honeysuckle, be cooled to room temperature, carry out second time after 4 hours
Complete 110 DEG C, 10 minutes；
2.3 enfleurage: green tea good for above-mentioned stir-fry and fresh honeysuckle tea be placed in sealer, with gauze by green tea and honeysuckle every
Opening, multilayer is tired puts, and every 1 hour, is taken out by honeysuckle；
Complete for 2.4 2 times: by honeysuckle 140 DEG C of microwave de-enzymings 3 minutes, then carry out 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 are undertaken in two steps, dry for the first time temperature be 105 DEG C, the time be 120min, second time is dried
Temperature be 95 DEG C, the time be 30min, to obtain final product.
Embodiment 3
Honeysuckle BaiHao oolong, including the component of following weight portion: BaiHao oolong 90 parts, honeysuckle 10 parts.
Its processing method, comprises the following steps:
Step one, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming the middle or small face of opening of bud and adopt two leaves
For tea making raw material；
1.26 shine green grass or young crops: withered when the sunny 4:00～4:30 in afternoon that temperature is 28 DEG C by tea making raw material, shine the blue or green time
10min, after withering, the water content of fresh leaf declines at least 10%；
1.27 is wilting: carry out withering in constant temperature and humidity draft chamber 5h；During withering, the withering temperature in draft chamber is
24 DEG C, ventilation indoor relative humidity is 60%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.28 shake green grass or young crops: the BaiHao oolong after step (3) being processed shakes blue or green 20min in vibration machine；
1.29 2 times wilting: carry out withering in constant temperature and humidity draft chamber 1h；During secondary withers, withering in draft chamber
Temperature of withering is 20 DEG C, and relative humidity is 70%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.30 complete: 230 DEG C carry out the operation 1min that completes, spreading for cooling Hui Run after completing；
1.31 knead: temperature be 22 DEG C, humidity be to knead, when the broken cell rate of tealeaves reaches in the environment of 82%
More than 70%, the blade of more than 80% forms the bar rope of tight knot, the most excessive leaf table that adheres to of tea juice, tealeaves office
Stop when portion is blushing kneading；
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas selects, and the gold and silver bud of harvesting is bleached by green, and top is expanded, and bottom is cyan；
2.2 complete: completed 10min minute at 180 DEG C by honeysuckle, be cooled to room temperature, carry out second time after 3 hours
Complete 120 DEG C, 5 minutes；
2.3 enfleurage: green tea good for above-mentioned stir-fry and fresh honeysuckle tea be placed in sealer, with gauze by green tea and honeysuckle every
Opening, multilayer is tired puts, and every 2 hours, is taken out by honeysuckle；
Complete for 2.4 2 times: by honeysuckle 130 DEG C of microwave de-enzymings 4 minutes, then carry out 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 are undertaken in two steps, dry for the first time temperature be 95 DEG C, the time be 130min, second time is dried
Temperature is 95 DEG C, the time is 20min, to obtain final product.
Embodiment 4
By 20 experts of the art, the honeysuckle BaiHao oolong of embodiment 1-3 is carried out subjective appreciation, the results are shown in Table 1.
| Sample source | Soup look | Smell | Flavour | Mark |
| Embodiment 1 | Look moistens, bright | Tea is fragrant, delicate fragrance | Micro-sweet, tea flavour is pure | 95 |
| Embodiment 2 | Look moistens, bright | Tea is fragrant, delicate fragrance | Micro-sweet, tea flavour is pure | 91 |
| Embodiment 3 | Look moistens, bright | Tea is fragrant | Micro-sweet, tea flavour is pure | 93 |
| Commercially available oolong tea | Look moistens, bright | Tea is fragrant | Tea flavour | 85 |
| Commercially available Lonicera flower tea | Look shallow, bright | The fragrance of a flower | Taste is thin | 84 |
Claims (2)
1. a honeysuckle BaiHao oolong, it is characterised in that: include the component of following weight portion: BaiHao oolong 80-90 part,
Honeysuckle 10-20 part；The processing method of described tealeaves comprises the following steps:
Step one, the preparation of pekoe oolong:
1.1 pluck: select the young sprout bud-leaf of BaiHao oolong grow more ripe and just forming the middle or small face of opening of bud and adopt two leaves and be
Tea making raw material；
1.2 shine green grass or young crops: withered when the sunny 4:00～4:30 in afternoon that temperature is 22～28 DEG C by tea making raw material, shine the blue or green time
10-30min, after withering, the water content of fresh leaf declines at least 10%；
1.3 is wilting: carry out withering in constant temperature and humidity draft chamber 3-5h；During withering, the withering temperature in draft chamber is
20-24 DEG C, ventilation indoor relative humidity is 60～70%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.4 shake green grass or young crops: the BaiHao oolong after step 1.3 being processed shakes blue or green 20-40min in vibration machine；
1.5 2 times wilting: carry out withering in constant temperature and humidity draft chamber 1-3h；During secondary withers, withering in draft chamber
Temperature is 20-24 DEG C, and relative humidity is 60～70%RH, maintains and ventilates, import outdoor fresh air in draft chamber；
1.6 complete: 220 DEG C-230 DEG C carry out the operation 1-3min that completes, spreading for cooling Hui Run after completing；
1.7 knead: temperature be 20-22 DEG C, humidity be to knead, when the cell damage of tealeaves in the environment of 82～88%
Rate reaches more than 70%, and the blade of more than 80% forms the bar rope of tight knot, the most excessive leaf table that adheres to of tea juice, tealeaves local in
Stop time blushing kneading；
Step 2, the preparation of honeysuckle:
The raw material of 2.1 Lonicera flower teas selects, and the gold and silver bud of harvesting is bleached by green, and top is expanded, and bottom is cyan；
2.2 complete: completed 10-20min minute at 180～190 DEG C by honeysuckle, be cooled to room temperature, carry out after 3-4 hour
Second time completes 110～120 DEG C, 5-10 minute；
2.3 enfleurage: be placed in sealer, with gauze by green tea and honeysuckle with the green tea fried by above-mentioned fresh honeysuckle tea of having fried
Separating, multilayer is tired puts, and every 1-2 hour, is taken out by honeysuckle；
Complete for 2.4 2 times: by honeysuckle 130～140 DEG C of microwave de-enzymings 3-4 minute, then carry out 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 are undertaken in two steps, dry for the first time temperature be 95-105 DEG C, the time be 120-130min, second time is dried
Dry temperature is 85-95 DEG C, the time is 20-30min, to obtain final product.
2. a kind of honeysuckle BaiHao oolong described in claim 1, it is characterised in that: include the component of following weight portion: white
85 parts of oolong tea, honeysuckle 15 parts in the least.
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