CN104430996B - A kind of processing method of chestnut perfumed ribbon floral type oolong tea - Google Patents
A kind of processing method of chestnut perfumed ribbon floral type oolong tea Download PDFInfo
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- CN104430996B CN104430996B CN201410794697.4A CN201410794697A CN104430996B CN 104430996 B CN104430996 B CN 104430996B CN 201410794697 A CN201410794697 A CN 201410794697A CN 104430996 B CN104430996 B CN 104430996B
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Abstract
The present invention relates to a kind of processing method of tealeaves, more particularly to a kind of processing method of chestnut perfumed ribbon floral type oolong tea, it is with New species of Oolong tea (being) --- newly select 308（" spring boudoir "）Fresh leaves of tea plant be raw material, through the process such as sun withering, make conventional green grass or young crops, fixing, moulding, drying, refined, roasting fire, be fabricated to the oolong tea new product chestnut perfumed ribbon floral type oolong tea of mannerism.Its dry tea particle tight knot, the green micro-strip bloom of color and luster crow, there is 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-strip sweet taste；Fragrance is obvious in millet paste, and flavour alcohol is refreshing, it is sweet to return；Tea residue is yellowish green, bright, neat and well spaced；Endure repeated infusions.Compared with delicate fragrance type oolong tea, the compound fragrance of Li Xiang, the fragrance of a flower is had concurrently, millet paste palatability is good, melts the general character for having oolong tea, green tea.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, more particularly to a kind of processing side of chestnut perfumed ribbon floral type oolong tea
Method.
Background technology
The heating of " the oolong tea heat " that is started with the beginning of the eighties in last century, the research and development of fujian oolong tea new product are also unremitting
Keep forging ahead, the 1980s so far, based on the south of Fujian Province oolong tea traditional handicraft, is integrated with region kind, Taiwan preparation method, new and high technology
Deng having derived the new products such as delicate fragrance type oolong tea.Delicate fragrance type oolong tea profile circle is bolted reality, and color and luster moistens green, the more traditional crow of fragrance
Imperial tea more delicate fragrance, the happy nose of elegance, the fragrance of a flower show, flavour alcohol and fresh refreshing, thus at home and abroad market is a dark horse before and after 2001, fast
Speed is sold well.However, Iron Guanyin in Tea Consumption market in recent years（Luzhou-flavor and delicate fragrance type）The leading market structure is
Gradually change, the fast sale of the teas such as black tea, clovershrub, black tea, white tea has shunted Iron Guanyin market, it has been glided.Answering
To production capacity surplus, policy restricts, quality problems and tea market focus shift the problems such as while, research and develop new flavor, neomorph, more
The new product of memberization more turns into one of important measure of lifting the south of Fujian Province oolong tea enterprise core competitiveness.
The preliminary working technological process of Fujian traditional oolong teas is essentially：(leaf rotation is mutual with air blue for fresh leaf → wither → make conventional green grass or young crops
Alternately) → finish → and knead（Rolling moulding）→ drying → gross tea, each technique is all linked with one another, mutually coordinated.Different categories and work
The oolong tea manufacturing procedure of skill is basically identical, and the difference of its qualitative characteristics is mainly by the different parameter of each procedure, degree control
Caused by system etc., wherein fresh leaf is basis, and " make conventional green grass or young crops " are then considered as the technique that oolong tea processes most critical.Therefore, new product is ground
The impetus of hair focuses primarily upon the fresh leaf and change make conventional green grass or young crops technique using new varieties (being), and the present invention is based on the two weights
Gonna breakthrough mouth development of new oolong tea product.
Newly select 308（Spring boudoir）It is the New species of Oolong tea that Tea Inst., Fujian Academy of Agricultural Science is bred as, belongs to shrub type,
Leaflet class, I's kind, its spring tea tip dry Biochemical Components enrich, and water extraction is up to 41.4%, wherein containing about Tea Polyphenols
17.83%th, free amino acid 4.2%, caffeine 3.75%, and yield is higher, oolong tea processed, green tea quality are excellent, oolong tea punching processed
Millet paste has the special fragrance of a flower after bubble, and flavour is mellow, there is sweet rhythm, and the green tea millet paste fragrance of a flower processed also shows, and flavour is dense refreshing, suitably in Fujian Province crow
Imperial tea, the popularization and application of green tea producing region.In make conventional green grass or young crops technique, the present invention is using the light fermentation humiture control such as make conventional green grass or young crops technology and air-conditioning
Equipment, traditional the south of Fujian Province formula oolong tea technique is improved, so as to which the oolong tea with flavour be made.
The content of the invention
It is an object of the invention to provide a kind of processing method of chestnut perfumed ribbon floral type oolong tea, using light fermentation make conventional green grass or young crops skill
The humiture control equipment such as art and air-conditioning, traditional the south of Fujian Province formula oolong tea technique is improved, so as to be made with flavour
Oolong tea.
To solve the above problems, the technical scheme that the present invention takes is as follows：
A kind of processing method of chestnut perfumed ribbon floral type oolong tea, by fresh leaf by wilting, make conventional green grass or young crops, fixing, rolling moulding, dry
Dry, refined, Baking processing produces chestnut perfumed ribbon floral type oolong tea.
Specifically include following steps：
（1）Leaf picking：Fine day 12:00 to 15:00, harvesting spring tea tree first as low as in open the blade tip of face 3 ~ 4；
（2）Wither：Fresh leaf is first placed in cleaning after returning processing space, shady place is spread, 20 ~ 30cm of thickness, when sunlight is weaker, then
Outdoor is moved on to, fresh leaf is according to 0.5kg/m2It is thin to spread out in sun withering on the cloth of cleaning, 30 ~ 60min is lasted, percentage of water loss is 4.5 ~ 7.0%,
Leaf color switchs to dark green by bud green, and the food value of leaf is soft, the delicate fragrance band fragrance of a flower for newss, sun withering terminate after in time by it is dark brownish green move to make conventional green grass or young crops between, spread out
In air blue on water sieve；
（3）Make conventional green grass or young crops：Using temperature between airconditioning control make conventional green grass or young crops at 19-22 DEG C, relative humidity 63-67%, using bamboo cage leaf rotation
Machine leaf rotation, rotating speed 23r ∕ min, leafiness is uniformly spread out in the cool green grass or young crops on water sieve after each leaf rotation；Specific make conventional green grass or young crops parameter is as shown in the table.
The make conventional green grass or young crops process parameter table of table 1
（4）Fixing：In next day 12:Before and after 00, finished using liquefied gas green-keeping machine, 300 DEG C of temperature, every pot of throwing leaf amount
1.5kg, every pot of fixing last 2min；
（5）Rolling moulding：By the south of Fujian Province oolong tea art shapes method【Referring to document 2：Zhang Fangzhou, Zhang Yinggen, Chen Lin Fujian
Preparation method [J] Chinese teas of southern oolong tea, 2003（2）：21-22.】；
（6）Dry：Using 6CH-575 curers, stand leaf thickness 1cm, 2.0h or so is lasted under 70 DEG C of bakings are warm and is dried to sufficient dry, hair
Tea moisture content is 5% ~ 6%；
（7）It is refined：The tea stalk picked in gross tea is picked, removes pornographic movie, powder；
（8）Roasting fire：Using 6CH-575 curers, expect thick 2cm at stand, and machine after baking 2.5h and at present, is placed in logical at 120 DEG C
Wind, drying, the space of cleaning are rapidly cooled to normal temperature, into tea seal and put lucifuge, cool place, dry place preservation.
The oolong tea that the present invention makes, its dry tea particle tight knot, the green micro-strip bloom of color and luster crow, there is strong Li Xiang wounded in the battle
It is fragrant；Brew rear soup look Melon yellow, become clear；Fragrance shows, the chestnut perfumed ribbon fragrance of a flower, also micro-strip sweet taste；Fragrance is obvious in millet paste, flavour alcohol
It is refreshing, return it is sweet；Tea residue is yellowish green, bright, neat and well spaced；Endure repeated infusions.Compared with delicate fragrance type oolong tea, the compound fragrance of Li Xiang, the fragrance of a flower, millet paste are had concurrently
Palatability is good, melts the general character for having oolong tea, green tea.
Brief description of the drawings
Fig. 1 is the color and luster and profile of finished product dry tea.
Fig. 2 is the millet paste and tea residue after brewing.
Embodiment
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（" the spring
Boudoir "）【Referring to document 1：Chen Changsong, Zhong Qiusheng, woods Zheng He, is waited newly to 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 sun withering, make conventional green grass or young crops, fixing, moulding,
The processes such as dry, refined, roasting fire are made, it is characterised in that including following methods step：
（1）Leaf picking：Fine day 12:When 00, harvesting " spring boudoir " spring first as low as in open the blade tip of face 3；
（2）Wither：Fresh leaf is first placed in cleaning after returning processing space, shady place is spread, thick 20cm, when sunlight is weaker, then moves
It is thin to spread out in sun withering on the cloth of cleaning to outdoor（0.5kg/m2）, 30min, percentage of water loss 4.5% are lasted, leaf color is switched to by bud green
Dark green, the food value of leaf is soft, the delicate fragrance band fragrance of a flower of news.Sun withering terminate after in time by it is dark brownish green move to make conventional green grass or young crops between, spread out in air blue on water sieve；
（3）Make conventional green grass or young crops：Using temperature between airconditioning control make conventional green grass or young crops at 20 DEG C, relative humidity about 65%.Shaken using bamboo cage vibration machine
Green grass or young crops, rotating speed 23r ∕ min, leafiness is uniformly spread out in the cool green grass or young crops on water sieve after each leaf rotation.Specific make conventional green grass or young crops parameter is as shown in the table.
The make conventional green grass or young crops process parameter table of table 1
（4）Fixing：In next day 12:Before and after 00, finished using 6CWS-100 liquefied gas tanks green-keeping machine, 300 DEG C of temperature, every pot of throwing
Leaf amount 1.5kg, every pot of fixing last 2min；
（5）Rolling moulding：By the south of Fujian Province oolong tea art shapes method；
（6）Dry：Using 6CH-575 curers, stand leaf thickness 1cm, 2.0h or so is lasted under 70 DEG C of bakings are warm and is dried to sufficient dry, hair
Tea moisture content is 5%；
（7）It is refined：The tea stalk picked in gross tea is picked, removes pornographic movie, powder；
（8）Roasting fire：Using 6CH-575 curers, expect thick 2cm at stand, and machine after baking 2.5h and at present, is placed in logical at 120 DEG C
Wind, drying, the space of cleaning are rapidly cooled to normal temperature, into tea seal and put lucifuge, cool place, dry place preservation.
Embodiment 2
（1）Leaf picking：In fine day 14:When 00, harvesting " spring boudoir " spring first as low as in open the blade tip of face 4；
（2）Wither：Fresh leaf is first placed in cleaning after returning processing space, shady place is spread, thick 25cm, when sunlight is weaker, then moves
It is thin to spread out in sun withering on the cloth of cleaning to outdoor（0.5kg/m2）, 50min, percentage of water loss 6.0% are lasted, leaf color is switched to by bud green
Dark green, the food value of leaf is soft, the delicate fragrance band fragrance of a flower of news.Sun withering terminate after in time by it is dark brownish green move to make conventional green grass or young crops between, spread out in air blue on water sieve；
（3）Make conventional green grass or young crops：Using temperature between airconditioning control make conventional green grass or young crops at 21 DEG C, relative humidity 63%.Using bamboo cage vibration machine leaf rotation,
Rotating speed 23r ∕ min, leafiness is uniformly spread out in the cool green grass or young crops on water sieve after each leaf rotation.Specific make conventional green grass or young crops parameter is as shown in the table.
The make conventional green grass or young crops process parameter table of table 1
（4）Fixing：In next day 12:Before and after 00, finished using 6CWS-100 liquefied gas tanks green-keeping machine, 300 DEG C of temperature, every pot of throwing
Leaf amount 1.5kg, every pot of fixing last 2min；
（5）Rolling moulding：By the south of Fujian Province oolong tea art shapes method；
（6）Dry：Using 6CH-575 curers, stand leaf thickness 1cm, 70 DEG C are dried and 2.0h is lasted under temperature are dried to that foot is dry, and gross tea contains
Water rate is 6%；
（7）It is refined：The tea stalk picked in gross tea is picked, removes pornographic movie, powder；
（8）Roasting fire：Using 6CH-575 curers, expect thick 2cm at stand, and machine after baking 2.5h and at present, is placed in logical at 120 DEG C
Wind, drying, the space of cleaning are rapidly cooled to normal temperature, into tea seal and put lucifuge, cool place, dry place preservation.
Embodiment 3
（1）Leaf picking：Fine day 15:When 00, harvesting " spring boudoir " spring first as low as in open the blade tip of face 3；
（2）Wither：Fresh leaf is first placed in cleaning after returning processing space, shady place is spread, thick 30cm, when sunlight is weaker, then moves
It is thin to spread out in sun withering on the cloth of cleaning to outdoor（0.5kg/m2）, 60min, percentage of water loss 7.0% are lasted, leaf color is switched to by bud green
Dark green, the food value of leaf is soft, the delicate fragrance band fragrance of a flower of news.Sun withering terminate after in time by it is dark brownish green move to make conventional green grass or young crops between, spread out in air blue on water sieve；
（3）Make conventional green grass or young crops：Using temperature between airconditioning control make conventional green grass or young crops at 20 DEG C, relative humidity about 67%.Shaken using bamboo cage vibration machine
Green grass or young crops, rotating speed 23r ∕ min, leafiness is uniformly spread out in the cool green grass or young crops on water sieve after each leaf rotation.Specific make conventional green grass or young crops parameter is as shown in the table.
The make conventional green grass or young crops process parameter table of table 1
（4）Fixing：In next day 12:Before and after 00, finished using 6CWS-100 liquefied gas tanks green-keeping machine, 300 DEG C of temperature, every pot of throwing
Leaf amount 1.5kg, every pot of fixing last 2min；
（5）Rolling moulding：By the south of Fujian Province oolong tea art shapes method；
（6）Dry：Using 6CH-575 curers, stand leaf thickness 1cm, 2.0h or so is lasted under 70 DEG C of bakings are warm and is dried to sufficient dry, hair
Tea moisture content is 5%；
（7）It is refined：The tea stalk picked in gross tea is picked, removes pornographic movie, powder；
（8）Roasting fire：Using 6CH-575 curers, expect thick 2cm at stand, and machine after baking 2.5h and at present, is placed in logical at 120 DEG C
Wind, drying, the space of cleaning are rapidly cooled to normal temperature, into tea seal and put lucifuge, cool place, dry place preservation.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (1)
- A kind of 1. processing method of chestnut perfumed ribbon floral type oolong tea, it is characterised in that：By fresh leaf by wilting, make conventional green grass or young crops, fixing, bag Rub moulding, drying, refined, Baking processing produce chestnut perfumed ribbon floral type oolong tea；Specifically include following steps：（1）Leaf picking：Fine day 12:00 to 15:00, harvesting is new select 308 " spring boudoir " spring tea trees first as low as in open face 3 ~ 4 Blade tip；（2）Wither：Fresh leaf is first placed in cleaning after returning processing space, shady place is spread, and 20 ~ 30cm of thickness, when sunlight is weaker, then moves on to Outdoor, fresh leaf is according to 0.5kg/m2It is thin to spread out in sun withering on the cloth of cleaning, 30 ~ 60min is lasted, percentage of water loss is 4.5 ~ 7.0%, leaf color Switch to dark green by bud green, the food value of leaf is soft, the delicate fragrance for newss with the fragrance of a flower, sun withering terminate after in time by it is dark brownish green move to make conventional green grass or young crops between, spread out in water Air blue on sieve；（3）Make conventional green grass or young crops：Using temperature between airconditioning control make conventional green grass or young crops at 19-22 DEG C, relative humidity 63-67%, shaken using bamboo cage vibration machine Green grass or young crops, rotating speed 23r ∕ min, leafiness is uniformly spread out in the cool green grass or young crops on water sieve after each leaf rotation；（4）Fixing：In next day 12:Before and after 00, finished using liquefied gas green-keeping machine, 300 DEG C of temperature, every pot of throwing leaf amount 1.5kg, often Pot fixing lasts 2min；（5）Rolling moulding：By the south of Fujian Province oolong tea art shapes method；（6）Dry：Using curer, stand leaf thickness 1cm, 70 DEG C are dried and 2.0h are lasted under temperature to be dried to foot dry, and gross tea moisture content is 5% ~ 6%；（7）It is refined：The tea stalk picked in gross tea is picked, removes pornographic movie, powder；（8）Roasting fire：Using curer, expect thick 2cm at stand, and machine after baking 2.5h and at present, is placed in ventilation, drying, cleaning at 120 DEG C Space be rapidly cooled to normal temperature, into tea seal and put lucifuge, cool place, dry place preservation；The make conventional green grass or young crops specific process parameter is leaf rotation time first time 17:30, leaf-spreading thickness 3cm, last 2min；Second The leaf rotation time is 19:00, leaf-spreading thickness 2cm, last 5min；The third time leaf rotation time is 21：00, leaf-spreading thickness 1cm, go through When 8min.
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| CN104996612B (en) * | 2015-08-17 | 2018-09-07 | 福建省安溪德峰茶业有限公司 | Convenient for the manufacture craft of the faint scent Tieguanyin of room temperature storage |
| 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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| CN102007981B (en) * | 2010-11-27 | 2013-01-02 | 福建农林大学 | Processing method for black tea with flower fragrance |
| 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 |
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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 |