CN104430996A - Processing method of chestnut flavored flower fragrance type oolong - Google Patents
Processing method of chestnut flavored flower fragrance type oolong Download PDFInfo
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Abstract
The invention relates to a processing method of tea leaves, in particular to a processing method of chestnut flavored flower fragrance type oolong. An oolong new product with a special flavor, namely chestnut flavored flower fragrance type oolong, is produced from a new oolong variety (strain), namely newly-selected 308 (Chungui) tea tree fresh leaves, as raw materials through the procedures of withering, shaking, fixation, molding, drying, refining, baking and the like. The dry tea particles are tightly combined, the color and luster are dark green and slight white frost is formed; the product has rich chestnut flavor and flower fragrance; after the product is brewed, the soup color is slightly orange and bright; the product has obvious fragrance, has chestnut flavor and flower fragrance and has slight sweet flavor; the tea soup has obvious fragrance, mellow and fresh taste and sweet aftertaste; phyllotaxis is yellow and green, bright and even and ordered; and the product can be brewed for a long time. Compared with faint scent type oolong, the chestnut flavored flower fragrance type oolong has the chestnut flavor and flower fragrance combined aroma and good tea soup palatability, and have the common properties of oolong and green tea.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, particularly a kind of processing method of chestnut perfumed ribbon floral type oolong tea.
Background technology
With the intensification of " the oolong tea heat " that starts the beginning of the eighties in last century, the research and development of fujian oolong tea new product are also unremitting keeps forging ahead, the eighties in 20th century so far, based on the south of Fujian Province oolong tea traditional handicraft, be integrated with region kind, Taiwan method for making, new and high technology etc., derive the new products such as delicate fragrance type oolong tea.Delicate fragrance type oolong tea profile circle is bolted reality, and color and luster profit is green, and fragrance is traditional oolong teas more delicate fragrance comparatively, graceful happy nose, and the fragrance of a flower shows, flavour alcohol and fresh refreshing, and thus before and after calendar year 2001, be at home and abroad a dark horse in market, sells well rapidly.But in Tea Consumption market, Iron Guanyin (Luzhou-flavor and delicate fragrance type) the leading market structure changes gradually in recent years, Iron Guanyin market has been shunted in the fast sale of the teas such as black tea, clovershrub, black tea, white tea, makes it glide to some extent.While the problem such as reply production capacity surplus, policy restriction, quality problems and the transfer of tea market focus, research and develop new local flavor, neomorph, diversification new product more become one of Important Action promoting the south of Fujian Province oolong tea enterprise core competitiveness.
The preliminary working technological process of Fujian traditional oolong teas is substantially: (shaking green grass or young crops mutually to replace with air blue) → complete → knead the fresh leaf → green grass or young crops that withers → do (rolling moulding) → oven dry → gross tea, and each technique is all linked with one another, mutually coordinates.The oolong tea manufacturing procedure of different category and technique is basically identical, and the difference of its qualitative characteristics is mainly caused by parameter, extent control etc. that each procedure is different, and wherein fresh leaf is basis, and " doing green grass or young crops " is then regarded as the technique of oolong tea processing most critical.Therefore, the impetus of new-product development mainly concentrates on and adopts the fresh leaf of new varieties (being) and change to do young worker's skill, and the present invention is just based on these two important breakthrough mouth development of new oolong tea products.
Newly select 308(spring boudoir) be the New species of Oolong tea that Tea Inst., Fujian Academy of Agricultural Science is bred as, belong to shrub type, leaflet class, I's kind, its, tea tip dry Biochemical Components enriched in spring, water extraction reaches 41.4%, wherein about containing Tea Polyphenols 17.83%, free amino acid 4.2%, caffeine 3.75%, and output is higher, and oolong tea processed, green tea quality are all excellent, oolong tea processed brews rear millet paste the special fragrance of a flower, flavour is mellow, has sweet rhythm, and the green tea millet paste fragrance of a flower processed also shows, flavour is dense refreshing, is suitable for applying in Fujian Province's oolong tea, green tea producing region.Doing in young worker's skill, the present invention adopts light fermentation to do the humiture control equipment such as blue or green technology and air-conditioning, improves, thus make the oolong tea with flavour to traditional the south of Fujian Province formula oolong tea technique.
Summary of the invention
The object of the present invention is to provide a kind of processing method of chestnut perfumed ribbon floral type oolong tea, adopt light fermentation to do the humiture control equipment such as blue or green technology and air-conditioning, traditional the south of Fujian Province formula oolong tea technique is improved, thus makes the oolong tea with flavour.
For solving the problem, the technical scheme that the present invention takes is as follows:
A processing method for chestnut perfumed ribbon floral type oolong tea, by fresh leaf through wilting, do green grass or young crops, complete, rolling moulding, drying, refining, Baking processing produce chestnut perfumed ribbon floral type oolong tea.
Specifically comprise the following steps:
(1) leaf picking: fine day 12:00 to 15:00, pluck spring tea tree first little in open face 3 ~ 4 blade tip;
(2) wither: fresh leaf is first placed in clean, shady and cool place and spreads after returning processing space, thick 20 ~ 30cm when sunlight is more weak, then moves on to outdoor, and fresh leaf is according to 0.5kg/m
2thin stand is shone blue or green on the cloth of cleaning, and last 30 ~ 60min, percentage of water loss is 4.5 ~ 7.0%, and leaf look transfers to dark green by bud green, and the food value of leaf is soft, the delicate fragrance band fragrance of a flower of newss, and solarization green grass or young crops terminates to do between green grass or young crops by dark brownish green moving in time afterwards, spreads out air blue on water sieve;
(3) do green grass or young crops: adopt airconditioning control to do between green grass or young crops temperature at 19-22 DEG C, relative humidity 63-67%, adopt bamboo cage vibration machine to shake green grass or young crops, rotating speed 23r ∕ min, evenly spreads out cool green grass or young crops on water sieve after shaking green grass or young crops at every turn by leafiness; Specifically do blue or green parameter as shown in the table.
table 1 does blue or green process parameter table
(4) complete: before and after next day 12:00, adopt liquefied gas green-keeping machine to complete, temperature 300 DEG C, throw leaf amount 1.5kg for every pot, every pot completes and lasts 2min;
(5) rolling moulding: by the south of Fujian Province oolong tea art shapes method [see document 2: Zhang Fangzhou, Zhang Yinggen, Chen Lin. the method for making [J] of the south of Fujian Province oolong tea. Chinese tea, 2003(2): 21-22.];
(6) dry: to adopt 6CH-575 curer, the thick 1cm of stand leaf, last about 2.0h under 70 DEG C of baking temperature and be dried to sufficient dry, gross tea moisture content is 5% ~ 6%;
(7) refining: to pick the tea stalk picked in gross tea, remove pornographic movie, powder;
(8) roasting fire: adopt 6CH-575 curer, the thick 2cm of stand material, after curing 2.5h at 120 DEG C and at present machine, be placed in ventilations, drying, clean space be cooled to normal temperature rapidly, become tea seal and put lucifuge, cool place, drying locate preservation.
The oolong tea that the present invention makes, its dry tea granule tight knot, the green micro-band bloom of color and luster crow, has the strong chestnut perfumed ribbon fragrance of a flower; Brew rear soup look Melon yellow, become clear; Fragrance shows, the chestnut perfumed ribbon fragrance of a flower, also micro-band sweet taste; In millet paste, fragrance is obvious, and flavour alcohol is felt well, it is sweet to return; Yellowish green at the bottom of leaf, bright, neat and well spaced; Endure repeated infusions.Compared with delicate fragrance type oolong tea, have Li Xiang, fragrance of a flower compound fragrance concurrently, millet paste good palatability, melts the general character having oolong tea, green tea.
Accompanying drawing explanation
Fig. 1 is color and luster and the profile of the dry tea of finished product.
Fig. 2 is at the bottom of millet paste after brewing and leaf.
Detailed description of the invention
embodiment 1
A kind of manufacture craft of chestnut perfumed ribbon floral type oolong tea, it is with New species of Oolong tea (being)---newly select 308(" spring boudoir ") and [see document 1: Chen Changsong, Zhong Qiusheng, woods Zheng He, Deng. newly select 308 and Tieguanyin oolong tea fragrance component comparative analysis [J]. food industry science and technology, 2013(21): 97-102,106.] fresh leaves of tea plant be raw material, through shining green grass or young crops, do green grass or young crops, complete, moulding, drying, the operation such as refining, roasting fire be made, it is characterized in that comprising following methods step:
(1) leaf picking: during fine day 12:00, pluck " spring boudoir " spring first little in open face 3 blade tip;
(2) wither: fresh leaf is first placed in clean, shady and cool place and spreads after returning processing space, thick 20cm when sunlight is more weak, then moves on to outdoor, and thin stand shines blue or green (0.5kg/m on the cloth of cleaning
2), last 30min, percentage of water loss is 4.5%, and leaf look transfers to dark green by bud green, and the food value of leaf is soft, the delicate fragrance band fragrance of a flower of news.Shine green grass or young crops to terminate in time dark brownish green moving to be done between green grass or young crops afterwards, spread out air blue on water sieve;
(3) green grass or young crops is done: adopt airconditioning control to do between green grass or young crops temperature at 20 DEG C, relative humidity about 65%.Adopt bamboo cage vibration machine to shake green grass or young crops, rotating speed 23r ∕ min, evenly spreads out cool green grass or young crops on water sieve after shaking green grass or young crops at every turn by leafiness.Specifically do blue or green parameter as shown in the table.
table 1 does blue or green process parameter table
(4) complete: before and after next day 12:00, adopt 6CWS-100 liquefied gas tank green-keeping machine to complete, temperature 300 DEG C, throw leaf amount 1.5kg for every pot, every pot completes and lasts 2min;
(5) rolling moulding: by the south of Fujian Province oolong tea art shapes method;
(6) dry: to adopt 6CH-575 curer, the thick 1cm of stand leaf, last about 2.0h under 70 DEG C of baking temperature and be dried to sufficient dry, gross tea moisture content is 5%;
(7) refining: to pick the tea stalk picked in gross tea, remove pornographic movie, powder;
(8) roasting fire: adopt 6CH-575 curer, the thick 2cm of stand material, after curing 2.5h at 120 DEG C and at present machine, be placed in ventilations, drying, clean space be cooled to normal temperature rapidly, become tea seal and put lucifuge, cool place, drying locate preservation.
embodiment 2
(1) leaf picking: when fine day 14:00, pluck " spring boudoir " spring first little in open face 4 blade tip;
(2) wither: fresh leaf is first placed in clean, shady and cool place and spreads after returning processing space, thick 25cm when sunlight is more weak, then moves on to outdoor, and thin stand shines blue or green (0.5kg/m on the cloth of cleaning
2), last 50min, percentage of water loss is 6.0%, and leaf look transfers to dark green by bud green, and the food value of leaf is soft, the delicate fragrance band fragrance of a flower of news.Shine green grass or young crops to terminate in time dark brownish green moving to be done between green grass or young crops afterwards, spread out air blue on water sieve;
(3) green grass or young crops is done: adopt airconditioning control to do between green grass or young crops temperature at 21 DEG C, relative humidity 63%.Adopt bamboo cage vibration machine to shake green grass or young crops, rotating speed 23r ∕ min, evenly spreads out cool green grass or young crops on water sieve after shaking green grass or young crops at every turn by leafiness.Specifically do blue or green parameter as shown in the table.
table 1 does blue or green process parameter table
(4) complete: before and after next day 12:00, adopt 6CWS-100 liquefied gas tank green-keeping machine to complete, temperature 300 DEG C, throw leaf amount 1.5kg for every pot, every pot completes and lasts 2min;
(5) rolling moulding: by the south of Fujian Province oolong tea art shapes method;
(6) dry: to adopt 6CH-575 curer, the thick 1cm of stand leaf, last 2.0h under 70 DEG C of baking temperature and be dried to sufficient dry, gross tea moisture content is 6%;
(7) refining: to pick the tea stalk picked in gross tea, remove pornographic movie, powder;
(8) roasting fire: adopt 6CH-575 curer, the thick 2cm of stand material, after curing 2.5h at 120 DEG C and at present machine, be placed in ventilations, drying, clean space be cooled to normal temperature rapidly, become tea seal and put lucifuge, cool place, drying locate preservation.
embodiment 3
(1) leaf picking: during fine day 15:00, pluck " spring boudoir " spring first little in open face 3 blade tip;
(2) wither: fresh leaf is first placed in clean, shady and cool place and spreads after returning processing space, thick 30cm when sunlight is more weak, then moves on to outdoor, and thin stand shines blue or green (0.5kg/m on the cloth of cleaning
2), last 60min, percentage of water loss is 7.0%, and leaf look transfers to dark green by bud green, and the food value of leaf is soft, the delicate fragrance band fragrance of a flower of news.Shine green grass or young crops to terminate in time dark brownish green moving to be done between green grass or young crops afterwards, spread out air blue on water sieve;
(3) green grass or young crops is done: adopt airconditioning control to do between green grass or young crops temperature at 20 DEG C, relative humidity about 67%.Adopt bamboo cage vibration machine to shake green grass or young crops, rotating speed 23r ∕ min, evenly spreads out cool green grass or young crops on water sieve after shaking green grass or young crops at every turn by leafiness.Specifically do blue or green parameter as shown in the table.
table 1 does blue or green process parameter table
(4) complete: before and after next day 12:00, adopt 6CWS-100 liquefied gas tank green-keeping machine to complete, temperature 300 DEG C, throw leaf amount 1.5kg for every pot, every pot completes and lasts 2min;
(5) rolling moulding: by the south of Fujian Province oolong tea art shapes method;
(6) dry: to adopt 6CH-575 curer, the thick 1cm of stand leaf, last about 2.0h under 70 DEG C of baking temperature and be dried to sufficient dry, gross tea moisture content is 5%;
(7) refining: to pick the tea stalk picked in gross tea, remove pornographic movie, powder;
(8) roasting fire: adopt 6CH-575 curer, the thick 2cm of stand material, after curing 2.5h at 120 DEG C and at present machine, be placed in ventilations, drying, clean space be cooled to normal temperature rapidly, become tea seal and put lucifuge, cool place, drying locate preservation.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a processing method for chestnut perfumed ribbon floral type oolong tea, is characterized in that: by fresh leaf through wilting, do green grass or young crops, complete, rolling moulding, drying, refining, Baking processing produce chestnut perfumed ribbon floral type oolong tea.
2. the processing method of a kind of chestnut perfumed ribbon floral type oolong tea according to claim 1, is characterized in that: specifically comprise the following steps:
(1) leaf picking: fine day 12:00 to 15:00, pluck spring tea tree first little in open face 3 ~ 4 blade tip;
(2) wither: fresh leaf is first placed in clean, shady and cool place and spreads after returning processing space, thick 20 ~ 30cm when sunlight is more weak, then moves on to outdoor, and fresh leaf is according to 0.5kg/m
2thin stand is shone blue or green on the cloth of cleaning, and last 30 ~ 60min, percentage of water loss is 4.5 ~ 7.0%, and leaf look transfers to dark green by bud green, and the food value of leaf is soft, the delicate fragrance band fragrance of a flower of newss, and solarization green grass or young crops terminates to do between green grass or young crops by dark brownish green moving in time afterwards, spreads out air blue on water sieve;
(3) do green grass or young crops: adopt airconditioning control to do between green grass or young crops temperature at 19-22 DEG C, relative humidity 63-67%, adopt bamboo cage vibration machine to shake green grass or young crops, rotating speed 23r ∕ min, evenly spreads out cool green grass or young crops on water sieve after shaking green grass or young crops at every turn by leafiness; (4) complete: before and after next day 12:00, adopt liquefied gas green-keeping machine to complete, temperature 300 DEG C, throw leaf amount 1.5kg for every pot, every pot completes and lasts 2min;
(5) rolling moulding: by the south of Fujian Province oolong tea art shapes method;
(6) dry: to adopt curer, the thick 1cm of stand leaf, last 2.0h under 70 DEG C of baking temperature and be dried to sufficient dry, gross tea moisture content is 5% ~ 6%;
(7) refining: to pick the tea stalk picked in gross tea, remove pornographic movie, powder;
(8) roasting fire: adopt curer, the thick 2cm of stand material, after curing 2.5h at 120 DEG C and at present machine, is placed in ventilations, drying, clean space is cooled to normal temperature rapidly, become tea seal and put lucifuge, cool place, drying locate preservation.
3. the processing method of a kind of chestnut perfumed ribbon floral type oolong tea according to claim 1, is characterized in that: described in do blue or green concrete technology parameter for first time and shake the blue or green time at 17:30, leaf-spreading thickness is 3cm, lasts 2min; Second time shakes the blue or green time at 19:00, and leaf-spreading thickness is 2cm, lasts 5min; Third time shakes the blue or green time at 21:00, and leaf-spreading thickness is 1cm, lasts 8min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104996612A (en) * | 2015-08-17 | 2015-10-28 | 福建省安溪德峰茶业有限公司 | Making technology of soft flavor type Tieguanyin tea convenient to store at normal temperature |
| CN107047895A (en) * | 2017-06-14 | 2017-08-18 | 西北农林科技大学 | A kind of preparation method of celery leaf tea |
| CN109287809A (en) * | 2018-11-01 | 2019-02-01 | 广东省农业科学院茶叶研究所 | A kind of processing method of floral type agalloch eaglewood granular tea |
| CN110754542A (en) * | 2019-11-28 | 2020-02-07 | 广东鸿雁茶业有限公司 | Method for making flower-fragrance tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996612A (en) * | 2015-08-17 | 2015-10-28 | 福建省安溪德峰茶业有限公司 | Making technology of soft flavor type Tieguanyin tea convenient to store at normal temperature |
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| CN107047895A (en) * | 2017-06-14 | 2017-08-18 | 西北农林科技大学 | A kind of preparation method of celery leaf tea |
| CN109287809A (en) * | 2018-11-01 | 2019-02-01 | 广东省农业科学院茶叶研究所 | A kind of processing method of floral type agalloch eaglewood granular tea |
| CN110754542A (en) * | 2019-11-28 | 2020-02-07 | 广东鸿雁茶业有限公司 | Method for making flower-fragrance tea |
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Effective date of registration: 20210601 Address after: 353600 Xizhou 1-2, Fumei village, Xingxi Township, Nanping Municipal He county, Fujian Province Patentee after: Fujian xiangjinlin Tea Co.,Ltd. Address before: 355015 No. 1 Hu tou Yang, Fu'an Town, Fu'an City, Fujian Patentee before: TEA Research Institute OF FUJIAN ACADEMY OF AGRICULTURAL SCIENCES |