CN104304524B - A kind of production technology of oolong tea - Google Patents
A kind of production technology of oolong tea Download PDFInfo
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- CN104304524B CN104304524B CN201410578246.7A CN201410578246A CN104304524B CN 104304524 B CN104304524 B CN 104304524B CN 201410578246 A CN201410578246 A CN 201410578246A CN 104304524 B CN104304524 B CN 104304524B
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Abstract
The invention discloses a kind of production technology of oolong tea, the production technology is followed successively by fresh leaf, sun withering, leaf rotation, air blue, fixing, moisture regain, speed bag, dry, Titian and finished product.The present invention uses oolong varieties, on the basis of traditional oolong teas processing method, by improving processing technology tea making condition, develops a kind of new production process of oolong tea.The production technology can improve quality of Oolong tea and economic benefit, drive the development of whole district's oolong tea process technology and the raising of crudy, add the income of tea grower, improve the economic benefit of oolong tea processing.
Description
Technical field
The present invention relates to tea processing technical field, particularly a kind of production technology of oolong tea.
Background technology
Domestic in Guangxi District, " north wind day " is considered as being best suitable for the weather conditions for cooking oolong tea, is due to its suitable temperature
Spend (20~25 DEG C), humidity (relative humidity 60~70%) and breeze conditions.But my area is typically all areas of high temperature and rainfall, tea
Tree growth is fast, holds that tender property is good, and bud is sturdy, and water content is high, brings certain difficulty to oolong tea processing, quality is difficult to improve, special
When temperature is more than 29 DEG C when being not make conventional green grass or young crops, the aromatic substance species of make conventional green grass or young crops generation will be reduced, therefore the temperature of green-making enviroment, wet
The principal element that high-quality oolong tea processing technology is realized into restriction is spent.
Pursue the ideal climate condition in this " north wind day " with somethinging can only be found by accident, and not through seeking to add in many oolong tea production tea areas of my area
Work oolong tea.It is climate temperature, wet because make conventional green grass or young crops are the special procedures of oolong tea processing, and determine the key of quality of Oolong tea
The restriction of degree, therefore the epidemic disaster of green-making enviroment is an important link technical conditions in make conventional green grass or young crops, for the actual feelings in my area
Condition, the research of air-conditioning make conventional green grass or young crops New Machining Technology is carried out, gropes to improve the process technology of my area's oolong tea.As modernization tealeaves adds
The development of work technology, air-conditioning make conventional green grass or young crops progressively oolong tea processing on apply, attempt with manual simulation's " north wind day " climatic environment into
For reality, the guiding of new equipment, let us must have corresponding technology to match.
Inventor gropes through overtesting, forms gently to shine, light make conventional green grass or young crops, again with the characteristics of fixing, cold rolling, low temperature drying
A series of oolong tea New Machining Technologies, form oolong tea profile tight knot, neat and well spaced, color and luster Cui Run, fragrance fragrance of a flower height and show, soup look honey
Green bright and clean, the tender green bright qualitative characteristics of tea residue.
The content of the invention
It is an object of the invention to provide a kind of technique of suitable Guangxi District production oolong tea, the present invention uses oolong tea product
Kind, on the basis of traditional oolong teas processing method, by improving processing technology tea making condition, finally give a kind of suitable Guangxi
The new technology of area's oolong tea production.
The present invention is achieved through the following technical solutions：
A kind of production technology of oolong tea, it is characterised in that the technique comprises the following steps：
(1) fresh leaf：Using the fresh leaf of oolong varieties gold tawny daylily, emerald, it is desirable to which bud tip size is unanimous on the whole.
(2) sun withering：It is the first procedure of oolong tea processing, fresh leaf in this process, wither change by important generation dehydration
Change, form that molecular weight is smaller in leaf, the big material of solubility, solable matter has to be increased in various degree, and this process is to enhancement
Quality of Oolong tea plays the role of positive.
(3) leaf rotation：Early stage is shaken using low-rotate speed, and the later stage is shaken using high rotating speed.
(4) air blue：Withering leaf is thin to be spread out in that bamboo sieve is upper, non-overlapping copies, make it is dark brownish green fully contacted with air, carry out damp and hot friendship
Change.
(5) finish：280-320 DEG C of fixing temperature, finish leaf water content 50% or so.
(6) get damp again：Water-removing leaves is encased with napkin, in the case of cold temperature, promotes water-removing leaves, stalk water balance.
(7) speed bag：Fast bag, rolling can be carried out after moisture regain, during rolling, 2 low temperature dryings is carried out, removes bag
The tea juice and moisture overflowed during rubbing, beneficial to the fixation of fragrance, sample tea shows bright and shaping.
(8) dry：Final firing temperature 60 C, water content of tea are controlled in 5-6%.
(9) Titian：Using fragrance extracting machine, using method for increasing aroma between high temperature, short time, enter when water content of tea 5% plays baking spreading for cooling
Storehouse.
(10) finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
Preferably, the fresh leaf described in above-mentioned steps (1), should be small 2~3 leaves for opening face is advisable.
Preferably, the sun withering described in above-mentioned steps (2), should control fresh leaf loss of weight degree 4~5%.
Preferably, the leaf rotation described in above-mentioned steps (3), is advance unlatching 15~20min of air-conditioning, then by oolong tea
Leaf rotation environmental Kuznets Curves are at 18~21 DEG C.
Preferably, air blue described in above-mentioned steps (4), spreading 2 kilograms with 1 square metre is advisable, and is fitted perfectly with dark brownish green in sieve
It was the appropriate standard of air blue when upper.
Preferably, the moisture regain described in above-mentioned steps (6), the moisture regain time should be 3h or so.
Preferably, the speed bag described in above-mentioned steps (7), will in every " bale breaking " process together of rolling process
Weed out powder.The speed bag time is advisable with 8h.
Preferably, the drying described in above-mentioned steps (8), final firing temperature 60 C, 2~4min of drying time.
Preferably, the Titian described in above-mentioned steps (9), about 60 DEG C of temperature during Titian, whole Titian is about 90min left
It is right.
Brief description of the drawings
Fig. 1 is the production technological process of oolong tea
Beneficial effects of the present invention
1st, oolong tea New Machining Technology of the invention, need to only set up in the tea processing factory for possessing oolong tea processing conditions between make conventional green grass or young crops
Air conditioner, so that it may apply.
2nd, the present invention is by innovating the new process technology of oolong tea, improves that traditional oolong teas kind tea leaf quality is high, warp
The low deficiency of added value of helping, tea-making quality is stable, and excellent rate processed is high, and labor intensity is low, and technology is easily grasped, and promotion prospect is wide.
Specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1：
Fresh leaf：The tealeaves demonstration of Baise of Guangxi Lingyun County (is picked up from using oolong varieties gold tawny daylily tea tree breed tealeaves
Garden), i.e. small 2~3 leaves for opening face of delicate tea shoot gathered and processed before clear and bright.
Sun withering：It is the first procedure of oolong tea processing, this process plays the role of positive to enhancement quality of Oolong tea.Should
Fresh leaf loss of weight degree is controlled 4%.
Leaf rotation：Air-conditioning 15min is opened in advance, then by oolong tea leaf rotation environmental Kuznets Curves at 18 DEG C.Early stage uses low-rotate speed
Shake, the later stage is shaken using high rotating speed.
Air blue：Withering leaf is thin to be spread out in that bamboo sieve is upper, non-overlapping copies, make it is dark brownish green fully contacted with air, carry out damp and hot exchange.With
1 square metre spreads 2 kilograms and is advisable, and is fitted perfectly using dark brownish green when on sieve as the appropriate standard of air blue.
Fixing：280 DEG C of fixing temperature, finish leaf water content 50% or so.
Moisture regain：In the case of cold temperature, water-removing leaves is encased with napkin, promotes water-removing leaves, stalk water balance.Moisture regain the time be
2.5h。
Speed bag：Fast bag, rolling can be carried out after moisture regain, during rolling, 2 low temperature dryings is carried out, removes rolling
During the tea juice overflowed and moisture, beneficial to the fixation of fragrance, sample tea shows bright and shaping.In rolling process per " pine together
In bag " process, powder will be weeded out.Speed bag time 8h.
Dry：Final firing temperature 60 C, water content of tea 5%, drying time 2min.
Titian：Using fragrance extracting machine, using method for increasing aroma between high temperature, short time, spreading for cooling storage is dried when water content of tea 5% rises.Carry
Fragrant temperature is 60 DEG C, and Titian whole process is 80min.
Finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
Embodiment 2：
Fresh leaf：The tealeaves demonstration of Baise of Guangxi Lingyun County (is picked up from using oolong varieties emerald tea tree breed tealeaves
Garden), i.e. small 2~3 leaves for opening face of delicate tea shoot gathered and processed before clear and bright.
Sun withering：It is the first procedure of oolong tea processing, this process plays the role of positive to enhancement quality of Oolong tea.This
In process, fresh leaf loss of weight degree is 5%.
Leaf rotation：Air-conditioning 20min is opened in advance, then by oolong tea leaf rotation environmental Kuznets Curves at 21 DEG C.Early stage uses low-rotate speed
Shake, the later stage is shaken using high rotating speed.
Air blue：Withering leaf is thin to be spread out in that bamboo sieve is upper, non-overlapping copies, and spreading 2 kilograms with 1 square metre is advisable, with it is dark brownish green fit perfectly in
It is the appropriate standard of air blue when on sieve.
Fixing：320 DEG C of fixing temperature, fixing leaf water content are 50%.
Moisture regain：Water-removing leaves is encased with napkin, in the case of cold temperature, promotes water-removing leaves, stalk water balance.The moisture regain time should be
3h。
Speed bag：Fast bag, rolling can be carried out after moisture regain, during rolling, carries out 2 low temperature dryings.In rolling work
In every " bale breaking " process together of sequence, powder will be weeded out.Speed bag time 8.5h.
Dry：Final firing temperature 60 C, water content of tea 6%, drying time 4min.
Titian：Using fragrance extracting machine, using method for increasing aroma between high temperature, short time, spreading for cooling storage is dried when water content of tea 5% rises.Carry
About 60 DEG C of temperature when fragrant, Titian all times are 90min.
Finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
Embodiment 3：
Fresh leaf：The tealeaves demonstration of Baise of Guangxi Lingyun County (is picked up from using oolong varieties gold tawny daylily tea tree breed tealeaves
Garden), i.e. small 2~3 leaves for opening face of delicate tea shoot gathered and processed before clear and bright.
Sun withering：Be oolong tea processing the first procedure, this process to promote quality of Oolong tea play the role of it is positive, it is fresh
Leaf loss of weight degree is 4.5%.
Leaf rotation：Air-conditioning 18min is opened in advance, and leaf rotation environment is 20 DEG C.Early stage is shaken using low-rotate speed, and the later stage uses high rotating speed
Shake.
Air blue：Withering leaf is with 2kg/m2It is thin to be spread out on bamboo sieve, fitted perfectly using dark brownish green when on sieve as the appropriate standard of air blue.
Fixing：300 DEG C of fixing temperature, finish leaf water content 50%.
Moisture regain：In the case of cold temperature, water-removing leaves is encased with napkin, the moisture regain time should be 3h.
Speed bag：Fast bag, rolling can be carried out after moisture regain, during rolling, 2 low temperature dryings are carried out, in rolling work
In every " bale breaking " process together of sequence, powder will be weeded out.Speed bag time 8h.
Dry：Final firing temperature 60 C, water content of tea is 6%, drying time 3min.
Titian：Using fragrance extracting machine, using method for increasing aroma between high temperature, short time, spreading for cooling storage is dried when water content of tea 5% rises.Carry
Fragrant temperature 60 C, Titian whole process 90min.
Finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
The oolong tea that oolong tea obtained by above-mentioned 3 embodiments obtains with traditional oolong teas technique is contrasted, specifically
Organoleptic quality see the table below 1.
The organoleptic quality of green oolong tea obtained by the different disposal of table 1
Note：Compare to be made through traditional oolong teas production technology by oolong varieties gold tawny daylily tea tree
Embodiment 4：Oolong tea " cold " make conventional green grass or young crops new technology is compared with traditional handicraft analysis of biochemical
The oolong tea production new technique of table 2 and traditional handicraft analysis of biochemical comparison sheet
Show through biochemical test result, compared with traditional handicraft, the oolong tea of new technology production is obvious in amino acid content
Improve, Tea Polyphenols, water extraction, caffeine slightly reduce (specifically referring to table 2).Phenol ammonia than reduction be advantageous to improve oolong tea
Quality, improve the fresh refreshing degree of flavour, keep the distinctive color quality of oolong tea.Therefore, new technology is to helping to improve
The quality of oolong tea.
Embodiment 5：Produce the new technology of oolong tea and the benefit comparison of traditional handicraft
Table 3 produces the new technology of oolong tea and the benefit comparison (unit of traditional handicraft：Member/kilogram)
As shown in Table 3, between 2003-2006, using the oolong tea of this technology processing up to 28.34 ten thousand kilograms, averagely sell
Valency be 65-85 member/kilogram, than traditional handicraft 53-65 member, improve 12-17 member/kilogram, improve 18.5-22%, the gross output value
Up to 2178.44 ten thousand yuan, 426.45 ten thousand yuan of new output value, increase 142.65 ten thousand yuan of net income newly, fully demonstrate what new technology was brought
High benefit (refers to table 3).
The new production process of present invention exploitation oolong tea, not only solves the problem of my area's high temperature difficulty carries out oolong tea, should
Quality of Oolong tea and economic benefit are also improved, has driven the development of whole district's oolong tea process technology and the raising of crudy, together
When add the income of tea grower, improve the economic benefit of oolong tea processing.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not limited to the substantial technological content of the present invention
Scope, substantial technological content of the invention are broadly to be defined in the right of application, any skill that other people complete
Art or method, if with claims hereof scope defined in a kind of identical, or simply equivalent replacement,
It is considered as being covered by among the right.
Claims (8)
1. a kind of production technology of oolong tea, it is characterised in that the technique comprises the following steps：
(1) fresh leaf：Using the fresh leaf of oolong varieties gold tawny daylily, emerald, it is desirable to which bud tip size is unanimous on the whole；
(2) sun withering：In this process, fresh leaf mainly occurs dehydration and withered change, forms that molecular weight is smaller, solubility in leaf
Big material, solable matter has to be increased in various degree, and this process plays the role of positive to enhancement quality of Oolong tea；Described
Sun withering, fresh leaf loss of weight degree should be controlled 4~5%；
(3) leaf rotation：Early stage is shaken using low-rotate speed, and the later stage is shaken using high rotating speed；
(4) air blue：Withering leaf is thin to be spread out in that bamboo sieve is upper, non-overlapping copies, make it is dark brownish green fully contacted with air, carry out damp and hot exchange；
(5) finish：280-320 DEG C of fixing temperature, finish leaf water content 50% or so；
(6) get damp again：Water-removing leaves is encased with napkin, in the case of cold temperature, promotes water-removing leaves, stalk water balance；
(7) speed bag：Fast bag, rolling can be carried out after moisture regain, during rolling, 2 low temperature dryings is carried out, removes rolling
The tea juice and moisture overflowed in journey, beneficial to the fixation of fragrance, sample tea shows bright and shaping；
(8) dry：Final firing temperature 60 C, water content of tea are controlled in 5-6%；
(9) Titian：Using fragrance extracting machine, using method for increasing aroma between high temperature, short time, spreading for cooling storage is dried when water content of tea 5% rises；
(10) finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
2. production technology according to claim 1, it is characterised in that：Fresh leaf described in step (1), it should be small face of opening
2~3 leaves are advisable.
3. production technology according to claim 1, it is characterised in that：Leaf rotation described in step (3), it is that advance unlatching is empty
15~20min is adjusted, then by oolong tea leaf rotation environmental Kuznets Curves at 18~21 DEG C.
4. production technology according to claim 1, it is characterised in that：Air blue described in step (4), 2 are spread with 1 square metre
Kilogram it is advisable, is fitted perfectly using dark brownish green when on sieve as the appropriate standard of air blue.
5. production technology according to claim 1, it is characterised in that：Moisture regain described in step (6), moisture regain time should be
3h or so.
6. production technology according to claim 1, it is characterised in that：Speed bag described in step (7), in rolling process
Per that in " bale breaking " process together, will weed out powder, the speed bag time is advisable with 8h.
7. production technology according to claim 1, it is characterised in that：Drying described in step (8), final firing temperature 60
DEG C, 2~4min of drying time.
8. production technology according to claim 1, it is characterised in that：Titian described in step (9), temperature is about during Titian
60 DEG C, whole Titian is about 90min.
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| CN104996610A (en) * | 2015-08-07 | 2015-10-28 | 安徽省屯溪实验茶场 | Processing method of Oolong tea |
| CN105248704A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of compressed oolong tea |
| CN105248701A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of compressed oolong tea |
| CN105394227A (en) * | 2015-12-14 | 2016-03-16 | 广西职业技术学院 | Method for processing summer multi-kind tea |
| CN105831310A (en) * | 2016-06-17 | 2016-08-10 | 安溪县桃源有机茶场有限公司 | Manufacturing method of oolong tea |
| CN106212761A (en) * | 2016-09-18 | 2016-12-14 | 福建省农业科学院茶叶研究所 | A kind of summer oolong tea processing method |
| CN107509825A (en) * | 2017-08-29 | 2017-12-26 | 江苏大敬茶业有限公司 | A kind of method for preparing tea of oolong tea |
| CN108378147B (en) * | 2018-03-31 | 2021-08-24 | 福建泉州市永露茶业有限公司 | Preparation process of snow pear flavor type oolong tea |
| CN110150409A (en) * | 2019-07-02 | 2019-08-23 | 广西南亚热带农业科学研究所 | BaiHao oolong manufacture craft |
| CN111345364A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for preparing green oolong tea by using tender winged leaf of pterocarpus santalinus |
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| CN101233879A (en) * | 2007-01-29 | 2008-08-06 | 沈仁春 | Method for processing tea |
| CN101878826B (en) * | 2010-06-30 | 2012-10-24 | 江苏茗鼎生态茶业科技有限公司 | Process flow for making Tie Guanyin tea |
| CN102948501B (en) * | 2012-11-30 | 2014-03-12 | 云南台茶茶业有限公司 | Manufacturing method of organic high-mountain oolong tea |
| CN103859076B (en) * | 2014-03-25 | 2015-07-29 | 广西三江源源茶业有限公司 | The production method of a kind of Dong tea |
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