CN104286235A - Production process of green oolong - Google Patents
Production process of green oolong Download PDFInfo
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- CN104286235A CN104286235A CN201410572011.7A CN201410572011A CN104286235A CN 104286235 A CN104286235 A CN 104286235A CN 201410572011 A CN201410572011 A CN 201410572011A CN 104286235 A CN104286235 A CN 104286235A
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Abstract
The invention discloses a production process of green oolong. The production process comprises the following steps in sequence: selecting fresh leaves, cooling, carrying out fixation, moistening again, rolling, carrying out first time of firing, reshaping, drying, and improving the aroma to obtain a finished product. According to the production process, an oolong variety is adopted; and on the basis of a green tea processing process, the production process of the green oolong is developed by the improvement of tea production conditions of a processing process. According to the production process of the green oolong, the oolong variety with high addition value is easy to develop and leading enterprises are cultivated so that the healthy development of a whole region tea industry is promoted, and the aims of enriching farmers and increasing the financial revenue are realized; and the social benefits and the economic benefits are good.
Description
[technical field]
The present invention relates to Tea Processing technical field, particularly a kind of production technology of green oolong tea.
[background technology]
Oolong varieties is the quality raw materials of oolong tea processed and green tea.In recent years, oolong varieties is introduced from other provinces in a large number in Guangxi Zhuang Autonomous Region, the suitable property processed of these oolong varieties is stronger, every chemical composition content is all higher, soluble sugar and water extraction content also abundanter, flavour component content ratio is comparatively coordinated, and for the adjustment of my district local tea variety, improves the overall industrial benefit of tealeaves and serves facilitation.But because of the climatic characteristic of my district's high temperature and rainy, tealeaves growing situation is more prosperous than original district, bud head is sturdy, it is good to hold tender property, is difficult in the leaf one-tenth bud of 3-4, brings certain difficulty to oolong tea processing.Thus my district's urgent problem is become with the kind initiative famous green tea of oolong tea.For my district's these special circumstances of oolong kind Tea Industry, we develop famous green tea with oolong varieties tender shoots one bud one leaf, after adopted the more ripe bud-leaf of 2-3 leaf as oolong tea raw material through 1-2 days, carry out the research of characteristic Green Tea Processing new technology, grope the process technology improving the famous-brand and high-quality characteristic green tea of my district's oolong tea kind.Along with the development of modernization Tea Processing technology, apply in characteristic Green Tea Processing with air-conditioning temperature control, become a reality with Artificial Control processing environment weather.
Inventor gropes through overtesting, define and gently do green grass or young crops with the light spreading for cooling of low temperature, low temperature, heavily complete, cold spreading for cooling, slightly knead in short-term, Titian is feature between high temperature, short time a series of green oolong tea New Machining Technology.
[summary of the invention]
The object of this invention is to provide a kind of production technology of green oolong tea, the present invention adopts oolong varieties, on the basis of famous green tea processing method, by improving processing technology tea making condition, finally obtains a kind of production technology of green oolong tea.
The present invention is achieved through the following technical solutions:
A production technology for green oolong tea, is characterized in that, this technique comprises the following steps:
(1) fresh leaf: the fresh leaf adopting oolong varieties gold tawny daylily, emerald, requires that bud tip size is unanimous on the whole.
(2) cool green grass or young crops: do temperature between tea and regulate 18 ~ 21 DEG C of scopes, it is more modest at 40 ~ 50 minutes that fresh leaf spreads time controling, and the degree that spreads is advisable with bud-leaf water content about 70%.
(3) shake green grass or young crops: to shake at a slow speed blue or green motion, to promote to leak water, remove bitter taste, increase fragrance.
(4) completing: adopt the 80 type Oolong tea makers that Yongxing, Xiping, Anxi, Fujian Province agricultural machinery plant produces, to complete technology with ideal Three Greens, high temperature, be feature on a small quantity, in short-term, when water-removing leaves moisture content is 50%, gets final product spreading for cooling off the pot.
(5) get damp again: withering leaf is thin is spread out in that bamboo sieve is upper, non-overlapping copies, make dark brownish greenly fully to contact with air, carry out damp and hot exchange.
(6) knead: adopt kneading machine to knead 10-30min, employing progressively adds (subtracting) platen press and one-time-reach-place adds (subtracting) platen press.
(7) gross fire: adopt green tea machine, pot temperature about 120 DEG C, gross fire 3 ~ 5min.Leaf temperature control is at 80 DEG C, and be beneficial to the formation of higher boiling aroma substance, delicate fragrance appears, leaf look green profit.
(8) shaping: when tealeaves gross fire leaf mass dryness fraction reaches 60%, can carry out shaping, point 5 shapings, each training time is 20-25 minute, and take the dish out of the pot spreading for cooling 3-5 minute, shaping 140 minutes.
(9) dry: until tea reshaping percentage of water loss when reaching 70-80%, can drying to be carried out.Be dried to water content 5-6% to be advisable.
(10) Titian: use fragrance extracting machine, adopts method for increasing aroma between high temperature, short time, when water content of tea 5% dries spreading for cooling warehouse-in.
(11) finished product: weigh on request, vacuum packaging, refrigeration warehouse-in.
As preferably, the fresh leaf described in step (1), should be and pluck bud one leaf when bud tip grows to bud three leaf and be advisable.
As preferably, by thin for withering leaf, cool green grass or young crops described described in step (2), should be spread out in that bamboo sieve is upper, non-overlapping copies.
As preferably, described in step (3), shake green grass or young crops, should with the microinching of 6 ~ 8 turns/min.
As preferably, step completes described in (4), and temperature should control at 180 ~ 220 DEG C, and time controling is at 2 ~ 3min.
As preferably, the moisture regain described in step (5), moisture regain temperature is 18 ~ 22 DEG C, and the time is advisable at about 30min.
As preferably, kneading described in step (6), the time of kneading should control within 10min, is good with (subtracting) platen press that progressively adds of pneumatics 6min → light pressure 4min,
As preferably, the gross fire described in step (9), foot fiery temperature 100 DEG C, drying time 2 ~ 4min.
As preferably, the Titian described in step (11), temperature about 130 DEG C during Titian, whole process is about about 5 minutes.
[accompanying drawing explanation]
Fig. 1 is the production technological process of green oolong tea
Beneficial effect of the present invention
1, green oolong tea New Machining Technology of the present invention, only need set up air conditioner doing between green grass or young crops in the tea processing factory possessing oolong tea and Green Tea Processing condition, just can apply.
2, the present invention is by the new process technology of the green oolong tea of innovation, compensate for the deficiency that traditional oolong teas kind tealeaves pattern variety is dull, economic benefit is not high, and tea making pattern variety is abundant, stay in grade, make excellent rate high, labour intensity is low, and technology is easily grasped, and promotion prospect is wide.
3, the present invention is not only to the effect of being significantly improved of oolong varieties famous green tea quality, and improves tea-making quality, and tea-making quality is more stable, makes the raising of excellent rate, labour intensity is low, technology is easy to operate.
[specific embodiment]
Below by embodiment, the present invention is further illustrated.
Embodiment 1
Fresh leaf: golden tawny daylily tea tree breed tealeaves (picking up from Baise of Guangxi Lingyun County tealeaves Demonstration Garden), the delicate tea shoot of gathering and processing before Clear and Bright that is bud three leaf time pluck bud one leaf.
Cool green grass or young crops: 40min/18 DEG C.
Light cool green grass or young crops: loss of weight degree controls 4%.
Shake green grass or young crops: to shake at a slow speed blue or green motion, to promote to leak water, remove bitter taste, increase fragrance.
Complete: the high temperature of 180 DEG C kills soon, complete 2min, and water-removing leaves moisture content is 50%.
Knead: pneumatics 6min → gently press 4min.
Gross fire: gross fire adopts 84 type green tea pots, pot temperature about 120 DEG C, gross fire 3min.
Shaping: pot temperature is at about 100 DEG C, and point 5 shapings, be 20 minutes, take the dish out of the pot spreading for cooling 3 minutes at every turn.
Foot fire: temperature 100 DEG C, dries 2min, is dried to water content 5%.
Titian: temperature about 130 DEG C, carries 5 minutes.
Finished product: vacuum packaging, refrigeration warehouse-in.
Embodiment 2
Fresh leaf: emerald tea tree breed tealeaves (picking up from Baise of Guangxi Lingyun County tealeaves Demonstration Garden), the delicate tea shoot of gathering and processing before Clear and Bright that is bud three leaf time pluck bud one leaf.
Cool green grass or young crops: 40min/22 DEG C.
Light cool green grass or young crops: loss of weight degree controls 5%.
Shake green grass or young crops: to shake at a slow speed blue or green motion, to promote to leak water, remove bitter taste, increase fragrance.
Complete: the high temperature of 220 DEG C kills soon, complete 3min, and water-removing leaves moisture content is 50%.
Knead: pneumatics 6min → gently press 4min.
Gross fire: gross fire adopts 84 type green tea pots, pot temperature about 120 DEG C, gross fire 5min.
Shaping: pot temperature is at about 100 DEG C, and point 5 shapings, be 25 minutes, take the dish out of the pot spreading for cooling 5 minutes at every turn.
Foot fire: temperature 100 DEG C, dries 4min, is dried to water content 6%.
Titian: temperature about 130 DEG C, carries 5 minutes.
Finished product: vacuum packaging, refrigeration warehouse-in.
Embodiment 3
Fresh leaf: emerald tea tree breed tealeaves (picking up from tealeaves research institute of Guangxi Academy of Agricultural Sciences proving ground), the delicate tea shoot of gathering and processing before Clear and Bright that is bud three leaf time pluck bud one leaf.
Cool green grass or young crops: 40min/18 DEG C.
Light cool green grass or young crops: loss of weight degree controls 4%.
Shake green grass or young crops: to shake at a slow speed blue or green motion, to promote to leak water, remove bitter taste, increase fragrance.
Complete: the high temperature of 180 DEG C kills soon, complete 2min, and water-removing leaves moisture content is 50%.
Knead: pneumatics 6min → gently press 4min.
Gross fire: gross fire adopts 84 type green tea pots, pot temperature about 120 DEG C, gross fire 3min.
Shaping: pot temperature is at about 100 DEG C, and point 5 shapings, be 20 minutes, take the dish out of the pot spreading for cooling 3 minutes at every turn.
Foot fire: temperature 100 DEG C, dries 2min, is dried to water content 5%.
Titian: temperature about 130 DEG C, carries 5 minutes.
Finished product: vacuum packaging, refrigeration warehouse-in.
The green oolong tea that above-mentioned 3 embodiments obtain is dry color sand cyan, and soup look honey is green, and the fragrance of a flower appears, and the fresh alcohol of flavour, concrete organoleptic quality sees the following form 1.
The organoleptic quality of the green oolong tea of table 1 different disposal gained
Note: contrast as made through traditional oolong teas production technology by golden tawny daylily tea tree breed
The foregoing is only preferred embodiment of the present invention, and be not used to the scope limiting substantial technological content of the present invention, substantial technological content of the present invention is broadly defined in the right of application, any technology that other people complete or method, if with the right of the application define identical, or the replacement of just a kind of equivalence, is all regarded as being covered by among this right.
Claims (9)
1. a production technology for green oolong tea, is characterized in that, this technique comprises the following steps:
(1) fresh leaf: the fresh leaf adopting oolong varieties gold tawny daylily, emerald, requires that bud tip size is unanimous on the whole;
(2) cool green grass or young crops: do temperature between tea and regulate 18 ~ 21 DEG C of scopes, it is more modest at 40 ~ 50 minutes that fresh leaf spreads time controling, and the degree that spreads is advisable with bud-leaf water content about 70%;
(3) shake green grass or young crops: to shake at a slow speed blue or green motion, to promote to leak water, remove bitter taste, increase fragrance;
(4) completing: adopt green-keeping machine, to complete technology with ideal Three Greens, high temperature, be feature on a small quantity, in short-term, when water-removing leaves moisture content is 50%, gets final product spreading for cooling off the pot;
(5) get damp again: withering leaf is thin is spread out in that bamboo sieve is upper, non-overlapping copies, make dark brownish greenly fully to contact with air, carry out damp and hot exchange;
(6) knead: adopt kneading machine to knead 10-30min, employing progressively adds (subtracting) platen press and one-time-reach-place adds (subtracting) platen press;
(7) gross fire: adopt green tea machine, pot temperature about 120 DEG C, gross fire 3 ~ 5min.Leaf temperature control is at 80 DEG C, and be beneficial to the formation of higher boiling aroma substance, delicate fragrance appears, leaf look green profit;
(8) shaping: when tealeaves gross fire leaf mass dryness fraction reaches 60%, can shaping be carried out, point 5 shapings, each training time is 20-25 minute, and take the dish out of the pot spreading for cooling 3-5 minute, shaping 140 minutes;
(9) dry: until tea reshaping percentage of water loss when reaching 70-80%, can drying to be carried out.Be dried to water content 5-6% to be advisable;
(10) Titian: use fragrance extracting machine, adopts method for increasing aroma between high temperature, short time, when water content of tea 5% dries spreading for cooling warehouse-in;
(11) finished product: weigh on request, vacuum packaging, refrigeration warehouse-in.
2. production technology according to claim 1, is characterized in that: the fresh leaf described in step (1), should be to pluck bud one leaf when bud tip grows to bud three leaf and be advisable.
3. production technology according to claim 1, is characterized in that: cool green grass or young crops described described in step (2), should be spread out in that bamboo sieve is upper, non-overlapping copies by thin for withering leaf.
4. production technology according to claim 1, is characterized in that: shake green grass or young crops described in step (3), should with the microinching of 6 ~ 8 turns/min.
5. production technology according to claim 1, is characterized in that: step completes described in (4), and temperature should control at 180 ~ 220 DEG C, and time controling is at 2 ~ 3min.
6. production technology according to claim 1, is characterized in that: the moisture regain described in step (5), and moisture regain temperature is 18 ~ 22 DEG C, and the time is advisable at about 30min.
7. production technology according to claim 1, is characterized in that: kneading described in step (6), and the time of kneading should control within 10min, is good with (subtracting) platen press that progressively adds of pneumatics 6min → light pressure 4min.
8. production technology according to claim 1, is characterized in that: the gross fire described in step (9), foot fiery temperature 100 DEG C, drying time 2 ~ 4min.
9. production technology according to claim 1, is characterized in that: the Titian described in step (11), and temperature about 130 DEG C during Titian, whole process is about about 5 minutes.
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| CN201410572011.7A CN104286235A (en) | 2014-10-23 | 2014-10-23 | Production process of green oolong |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605039A (en) * | 2015-02-02 | 2015-05-13 | 福建清雅工贸有限公司 | Oolong tea and processing technology thereof |
| CN106306132A (en) * | 2016-08-23 | 2017-01-11 | 云南滇红集团股份有限公司 | Straight strip type Gu Taihua green tea making method and Straight strip type Gu Taihua green tea |
| CN106689519A (en) * | 2016-12-06 | 2017-05-24 | 广西职业技术学院 | Blended green tea and preparation method thereof |
| CN107125344A (en) * | 2017-05-23 | 2017-09-05 | 马边荞坝缘森绿雪茶叶专业合作社 | A kind of production technology of the blue or green tea of chestnut odor type |
| CN107593977A (en) * | 2017-10-26 | 2018-01-19 | 贵州贵天下茶业有限责任公司 | A kind of leaf rotation Green tea processing technology |
| CN110122608A (en) * | 2019-06-14 | 2019-08-16 | 福建农林大学 | A kind of oolong tea containing high retention rate EGCG just processing method processed |
| CN112998089A (en) * | 2021-03-04 | 2021-06-22 | 中华全国供销合作总社杭州茶叶研究所 | Quality control method for normal-temperature stored green tea |
-
2014
- 2014-10-23 CN CN201410572011.7A patent/CN104286235A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605039A (en) * | 2015-02-02 | 2015-05-13 | 福建清雅工贸有限公司 | Oolong tea and processing technology thereof |
| CN106306132A (en) * | 2016-08-23 | 2017-01-11 | 云南滇红集团股份有限公司 | Straight strip type Gu Taihua green tea making method and Straight strip type Gu Taihua green tea |
| CN106689519A (en) * | 2016-12-06 | 2017-05-24 | 广西职业技术学院 | Blended green tea and preparation method thereof |
| CN107125344A (en) * | 2017-05-23 | 2017-09-05 | 马边荞坝缘森绿雪茶叶专业合作社 | A kind of production technology of the blue or green tea of chestnut odor type |
| CN107593977A (en) * | 2017-10-26 | 2018-01-19 | 贵州贵天下茶业有限责任公司 | A kind of leaf rotation Green tea processing technology |
| CN110122608A (en) * | 2019-06-14 | 2019-08-16 | 福建农林大学 | A kind of oolong tea containing high retention rate EGCG just processing method processed |
| CN110122608B (en) * | 2019-06-14 | 2021-09-24 | 福建农林大学 | Oolong tea primary processing method containing high retention rate EGCG |
| CN112998089A (en) * | 2021-03-04 | 2021-06-22 | 中华全国供销合作总社杭州茶叶研究所 | Quality control method for normal-temperature stored green tea |
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Application publication date: 20150121 |