CN104585379A - Manufacturing method for oolong dark tea (beauty-slimming tea) - Google Patents

Manufacturing method for oolong dark tea (beauty-slimming tea) Download PDF

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Publication number
CN104585379A
CN104585379A CN201310523625.1A CN201310523625A CN104585379A CN 104585379 A CN104585379 A CN 104585379A CN 201310523625 A CN201310523625 A CN 201310523625A CN 104585379 A CN104585379 A CN 104585379A
Authority
CN
China
Prior art keywords
tea
oolong
beauty
autumn
slimming
Prior art date
Application number
CN201310523625.1A
Other languages
Chinese (zh)
Inventor
马淳沂
张慧勤
Original Assignee
镇江新区雨泰香茗园艺专业合作社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 镇江新区雨泰香茗园艺专业合作社 filed Critical 镇江新区雨泰香茗园艺专业合作社
Priority to CN201310523625.1A priority Critical patent/CN104585379A/en
Publication of CN104585379A publication Critical patent/CN104585379A/en

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Abstract

A disclosed manufacturing method for oolong dark tea (beauty-slimming tea) is characterized in that a pile fermentation technology is additionally employed in a conventional oolong tea processing method, so that processed the tea leaf possesses both flower and fruit fragrance of oolong tea and the beauty-slimming efficacy of black tea. Tea fresh leaf picked off from tea tree with four or five leaves at first sprout at late spring and early autumn, so that the characteristic that summer and autumn tea quality is low, and a new outlet and a selling point are found out for summer and autumn tea. The oolong black tea is capable of inhibiting absorption of fat, also helps twice as much of grease to be discharged out of body, and has magic double toxic-expelling efficacy.

Description

A kind of preparation method of the black tea of oolong (slim tea)
Art
The present invention relates to the preparation method of the black tea of a kind of oolong, belong to processing of farm products field.
Technical background
The preparation method of existing oolong tea generally adopts leaf picking, wither, shine blue or green, shake green grass or young crops, knead, the technique such as dry, processing technology is relatively simple, and therefore oolong tea belongs to semi-fermented tea, has the feature of black tea and green tea concurrently, has natural flowers and fruits fragrant.
The black tea of oolong combines the method for making of oolong tea and black tea, and its quality is between green tea and black tea, and the dense delicate flavour of existing black tea, has again green tea delicate fragrance fragrant and have the good reputation of " greenery red margination ", also having the characteristic of black tea concurrently.The black tea of oolong not only has very large benefit to health, also because it contains Tea Polyphenols, finishes off and can left a lingering fragrance in one's mouth.
The technology that the present invention announces, makes the black tea of oolong produced can not only suppress the absorption of fat by specific processing technology, grease can also be helped to discharge twofold in body, have magical twice toxin expelling effect.
Through relevant inquiring, and find no the relevant record of the black tea product of processing oolong.
Summary of the invention
The object of the present invention is to provide a kind of technological process, make the black tea of oolong produced can not only suppress the absorption of fat, grease can also be helped to discharge twofold in body, have magical twice toxin expelling effect, also there is shape characteristic attractive in appearance simultaneously.
The object of the invention is achieved by the following technical programs:
In turn including the following steps: in turn include the following steps: collection-spreading for cooling-solarization is blue or green-shake the techniques such as green grass or young crops-knead-Wo heap-drying-Titian-cure.
The black tea of oolong combines the method for making of oolong tea and black tea, and its quality is between green tea and black tea, and the dense delicate flavour of existing black tea, has again green tea delicate fragrance fragrant and have the good reputation of " greenery red margination ", also having the characteristic of black tea concurrently.
Specific implementation method:
Embodiment one
1, pluck
The fresh leaves of tea plant of ingredient requirement: Chun Moqiu four, five leaves just;
Plucking time: summer tea raw material in 10-June 10 May, standard of plucking: bud four, five leaf;
2, fresh leaf spreads, picks and pick
After leaf picking, gradation collects airing in the bamboo plaque that shady and cool ventilation place is clean, and spread thickness 3 centimetres, the airing time determines according to weather condition, general 4-6 hours, overcast and rainy proper extension.
Fresh leaf through airing will carry out picking picking before completing, and checks in fresh leaf whether be mixed with impurity;
3, green grass or young crops is shone
Fresh leaf evenly spread at bamboo Jia hedge or shines on the blue or green field of razor clam, utilizing the irradiation heat energy of sunshine and blowing to wither, evaporate the part moisture content of fresh leaf;
4, green grass or young crops is shaken
Shake green grass or young crops: shone rear standing a few hours, then drop into and shake mechanical rotation in cage, generally repeatedly 3 ~ 4 times, shake green grass or young crops at every turn and all want space-number hour--the time is not fixing, should according to leafiness situation, the same day weather and the transformation situation of leafiness adjust flexibly;
4, knead
Operate with oolong tea kneading machine.Every barreled leaf amount about 10 jin, conventional rotating speed 45-55 rev/min, kneads time 4-6 minute, and revolution 180-240 turns, and kneads in process and should solve in rub barrel or turn once;
5, wet heap
Temperature put into by the tealeaves kneaded is 70-75 DEG C, and humidity is the wet heap indoor of 60-70%, and the wet heap time is 24 hours, is transformed into after certain degree until tealeaves, then spreads out to dry.Tealeaves after wet heap, along with the difference of wet heap degree, color from green to yellow, maroon, chestnut black till;
7, dry
Adopt Pilochun (a green tea) dryer, temperature 120 DEG C, Wind Volume, baking limit, limit is turned over, and throws leaf amount at about 3.5 kilograms.Make its quick dehydration, when feel spinosity feel time, machine airing can be descended to ease back, and moisture content about 25% is advisable;
8, sieve
Airing is sieved, sieve broken end;
Embodiment two
1, autumn tea raw material was plucked in 10-August 20 July;
2, spread in technique at fresh leaf, dry in autumn, fresh leaf moisture disappears fast, and the time of spreading should shorten, and controls at 3.5-5 hour, fresh leaf weight-loss ratio about 8 % ~ 12 %;
Other techniques are the same.

Claims (2)

1. the present invention is the preparation method of the black tea of a kind of oolong, the feature of the method is: the technique increasing wet heap in traditional oolong tea processing method, the tealeaves be processed into is made to have the characteristic of the flowers and fruits fragrance of oolong tea and the effect of weight reducing of black tea concurrently, the present invention selects the tea fresh leaves of Chun Moqiu four, five leaves just as processing raw material, thus solves the feature of the low summary of Summer-autumn tea quality.
2. the technique increasing wet heap in traditional oolong tea processing method according to claims 1, is characterized in that: make to knead shaping after tea raw material carry out pile-fermentation, shaping, packaging.
CN201310523625.1A 2013-10-30 2013-10-30 Manufacturing method for oolong dark tea (beauty-slimming tea) CN104585379A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310523625.1A CN104585379A (en) 2013-10-30 2013-10-30 Manufacturing method for oolong dark tea (beauty-slimming tea)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310523625.1A CN104585379A (en) 2013-10-30 2013-10-30 Manufacturing method for oolong dark tea (beauty-slimming tea)

Publications (1)

Publication Number Publication Date
CN104585379A true CN104585379A (en) 2015-05-06

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166141A (en) * 2015-10-20 2015-12-23 蒋家安 Black tea, preparation method and application thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101156634A (en) * 2007-10-23 2008-04-09 吴建利 A processing method of Meishan pretty tea
CN102726555A (en) * 2012-07-17 2012-10-17 杨拥军 Fragrant black tea red-enriching technique
CN103109940A (en) * 2013-01-17 2013-05-22 刘超建 Dark tea processing method
CN103262920A (en) * 2013-05-28 2013-08-28 广西桂人堂金花茶产业集团股份有限公司 Method for processing seasoning golden camellia tea leaves

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101156634A (en) * 2007-10-23 2008-04-09 吴建利 A processing method of Meishan pretty tea
CN102726555A (en) * 2012-07-17 2012-10-17 杨拥军 Fragrant black tea red-enriching technique
CN103109940A (en) * 2013-01-17 2013-05-22 刘超建 Dark tea processing method
CN103262920A (en) * 2013-05-28 2013-08-28 广西桂人堂金花茶产业集团股份有限公司 Method for processing seasoning golden camellia tea leaves

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李荣林,等: ""茶叶加工技术的创新发展"", 《江西农业学报》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166141A (en) * 2015-10-20 2015-12-23 蒋家安 Black tea, preparation method and application thereof

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