CN105248690A - Preparation method of ball-shaped oolong tea - Google Patents
Preparation method of ball-shaped oolong tea Download PDFInfo
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Abstract
The invention discloses a preparation method of ball-shaped oolong tea. The method is characterized by using finished loose oolong tea as the raw tea, and during preparation, firstly carrying out purification treatment on the raw tea and then preparing the purified raw tea into 5-17g of ball-shaped oolong tea, wherein the specific purification treatment steps are as follows: 1) firstly wetting the tea by utilizing purified water until the tea absorbs water to become saturated and controlling the tea temperature to be not more than 35 DEG C in the wetting process; then putting the wetted tea in the vacuum environment and drying the tea by applying microwave until the water content is not more than 10%; controlling the tea temperature to be not more than 80 DEG C; 2) repeating the step 1) at least once; 3) selecting the tea by wind and sieving the tea, thus completing purification treatment of the raw tea. The preparation method has the beneficial effects that thorough purification of the inside and outside of the raw tea is achieved under the premise of not damaging the existing aroma, taste and quality of the tea, thus ensuring the hygiene and safety of the finally prepared ball-shaped oolong tea.
Description
Technical field
The present invention relates to a kind of group shape oolong tea preparation method.
Background technology
Applicant's previous application crosses a kind of group shape oolong tea preparation method, and the method, using finished product oolong tea loose tea as raw tea material, by by operations such as raw tea material humidification are softening, mold pressing is agglomerating, dry, obtains group's shape oolong tea of 5-17 required grammes per square metres.
Each shape oolong tea is the amount once brewed.When drinking, a shape oolong tea is put into tea set, with bubble with drinking.Along with brewing, the tealeaves on group's shape launches layer by layer, makes to brew new tealeaves at every turn and adds, make millet paste concentration from start to finish be tending towards even thus, and what extend group's shape tea brews number of times, improves the degree of resistance to bubble of tealeaves, improves tealeaves utilization rate.
Because current finished product oolong tea loose tea directly pays system by after fresh tea leaf harvesting usually, and fresh tea leaf not only surface attachment have the pollutant such as dust, worm's ovum, birds and beasts ight soil, pesticide residue, its inside is also remaining the pesticide molecule absorbed by tealeaves, thus, these pollutants enter finished product loose tea by along with the paying system of fresh leaf, and finally enter millet paste and endanger the healthy of drinking person.
Summary of the invention
For prior art Problems existing, the object of the present invention is to provide a kind of improved shape oolong tea preparation method.The method, by increasing cleaning procedure, removes the pollutant of raw tea material surface attachment, removes the pesticide residue of raw tea material inside, to ensure the safe and sanitary of prepared group shape oolong tea.
For achieving the above object, technical solution of the present invention is as follows:
A kind of group shape oolong tea preparation method, the method, using finished product oolong tea loose tea as raw tea material, during preparation, first carries out purified treatment to raw tea material, and then by softening for the raw tea material humidification after purifying, compression molding, drying, make group's shape oolong tea of 5-17 grammes per square metres; Wherein, the concrete steps of described purified treatment are:
1) first, utilizing pure water that tealeaves humidification is saturated to absorbing water, in humidification, controlling tealeaves temperature≤35 DEG C, control pure water simultaneously and add speed and addition, avoid tea juice to run off; Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%; By regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤80 DEG C;
2) step 1) repeats at least one times;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue.
Further, described purified treatment also comprises step:
4) by tea baking to moisture content≤6%, cure in the middle of process and impact with temperature raising in short-term, the number of times that duration of impacting of temperature raising in short-term and curing temperature raising in short-term of inserting in process is impacted at every turn is determined according to the fragrance of tealeaves;
Further, described step 3), 4) order can exchange.
Further, in described step 1), during described drying, control tealeaves temperature≤60 DEG C.
Further, in described step 1), the humidification of tealeaves is specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill.
Further, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays pure water to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization pure water to infiltrate tealeaves.
Further, described oolong tea is Anxi oolong, in described step 4), described in the basic stoving temperature cured in process be≤85 DEG C, described temperature raising impact temperature is in short-term≤105 DEG C, at every turn temperature raising in short-term impact duration be≤40 minutes.
Further, described oolong tea is Taiwan oolong, in described step 4), described in the basic stoving temperature cured in process be≤80 DEG C, described temperature raising impact temperature is in short-term≤100 DEG C, at every turn temperature raising in short-term impact duration be≤60 minutes.
Further, described oolong tea is the north of Fujian Province oolong, in described step 4), described in the basic stoving temperature cured in process be≤95 DEG C, described temperature raising impact temperature is in short-term≤120 DEG C, at every turn temperature raising in short-term impact duration be≤60 minutes.
Further, described oolong tea is Wuyi cliff tea, in described step 4), described in the basic stoving temperature cured in process be≤105 DEG C, described temperature raising impact temperature is in short-term≤135 DEG C, at every turn temperature raising in short-term impact duration be≤120 minutes.
Further, described oolong tea is Guangdong oolong, in described step 4), described in the basic stoving temperature cured in process be≤120 DEG C, described temperature raising impact temperature is in short-term≤140 DEG C, at every turn temperature raising in short-term impact duration be≤60 minutes.
Finished product oolong tea loose tea is streak, and tealeaves only has outside the surface of 10% is exposed to, the surface of 90% is wrapped and becomes inner surface, and correspondingly, the dust on 90% tealeaves surface, worm's ovum, birds and beasts ight soil, agriculture is residual is wrapped in streak tealeaves.The present invention is when to raw tea material purified treatment, first that tealeaves humidification is saturated to absorbing water, and streak tealeaves is launched, makes the surface of tealeaves all become outer surface, thus for tealeaves surface contaminant stripping, remove and create conditions.
Heating using microwave is body heating, is heated inside and outside tealeaves simultaneously.Along with the applying of microwave, the moisture being absorbed into tealeaves inside during humidification is heated simultaneously and from inside to outside moves simultaneously, and the hydrone moving to tealeaves surface in a large number has then been actuated the stripping of tealeaves surface contaminant, come off.The degraded of agricultural chemicals comprises thermal decomposition and rising volatilization, temperature is higher, thermal decomposition is more abundant, volatilization is then except temperature influence, the more important thing is that the reduction evaporation rate along with ambient pressure environment will be accelerated greatly, thus, vacuum environment and heating using microwave facilitate the degraded that tealeaves is surperficial and inner agriculture is residual greatly.Along with tealeaves Cell uptake microwave vibrations, heating, also promote pesticide molecule from the stripping tealeaves cell, the hydrone from inside to outside moved then achieves the product after by residual for agriculture molecule and degraded thereof from the inner transport to tealeaves surface of tealeaves, discharge simultaneously.Selection by winnowing, screening operation achieve the final removing to the pollutant come off from tealeaves surface.
Finished product loose tea has formed the distinctive organoleptic quality of oolong tea, after dry tea absorbs water again, if run into suitable temperature again under aerobic state, further biological oxidation (being commonly called as " fermentation ") will be there is in tealeaves, and change the existing fragrance of finished product oolong tea loose tea, flavour.Therefore, in order to reduce this impact as far as possible, during humidification of the present invention, 1. controlling the addition of pure water, avoiding adding dilutional hyponatremia and causing tea juice to run off; 2. control tealeaves temperature, avoid or reduce tealeaves water suction its inside rear as far as possible the biochemical reactions such as non-enzymatic oxidation, microbial growth occur.Tealeaves to be humidified is placed in vacuum environment, and in vacuum environment, spray pure water or utilize atomization pure water to infiltrate, first vacuumizing and exhausting, rear infiltration, the effect that vacuumizes again can be produced, not only be conducive to the gas of discharging tealeaves absorption, and enable water immerse tealeaves inside fast, more easily infiltrate whole tealeaves, shorten humidification periods, reduce the biochemical reaction in tealeaves.In vacuum environment, humidification is with standing, reduces the oxygen content in environment, can suppress the further generation of the various biological oxidations of aerobic participation in tealeaves, is to keep the original quality of tealeaves to create necessary condition.
By the finished product oolong tea humidification again of drying, the fragrance of tealeaves, flavour can be weakened.After tealeaves being carried out to selection by winnowing, screening, increase baking step, and arrange temperature raising in short-term and impact curing process special secondary school door, can excite tea aroma, strengthening tea flavour, makes the fragrance of tealeaves, flavour returns to the state before purification, even stronger.And after tealeaves moisture content≤10%, even if under short time high temperature, also can not there is undesirable biochemical reaction and affect the quality of tealeaves in tealeaves inside.
In a word, the present invention, under not damaging tealeaves and having the prerequisite of fragrance, flavour, quality, achieves the thorough purification inside and outside to raw tea material, ensure that the safe and sanitary of final prepared group's shape oolong tea.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
The preparation group shape oolong tea using Anxi, Fujian oolong tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea is poured into bamboo sieve and make thinner, spray pure water and carry out humidification;
For avoiding pure water fountain height too much, causing tea juice to run off, spraying pure water and carrying out several times, all mix thoroughly after each water spray and beat heap, to make moisture content be fully drawn in tealeaves, until tealeaves water suction is saturated.After each water spray, all timely being moved to by tealeaves in vacuum environment leaves standstill, and controls tealeaves temperature≤25 DEG C simultaneously;
To tealeaves humidification except spraying pure water, leave standstill after atomization pure water also can be utilized to be infiltrated by tealeaves;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤60 DEG C, to avoid undesirable biochemical reaction occurs in tealeaves, and affecting fragrance, the flavour of tealeaves, affecting the quality of tealeaves.Certainly, except regulating microwave power, can also adopt simultaneously intermittently apply microwave, and control the mode of each microwave continuous application time, control tealeaves temperature≤60 DEG C;
2) step 1) repeats once;
The object that step 1) repeats is to make the pollutant of tealeaves surface attachment reliably peel off, come off, and make residual the obtaining of the inner agriculture of tealeaves degrade as far as possible thoroughly and remove, therefore, for reaching this object, repeat number of times can be once, secondary, three times, even more times;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 85 DEG C, applies that at least 2 temperature are 100 DEG C, the temperature raising in short-term of 35 minutes duration is impacted period, obtains required purification finished product loose tea;
The teas (degree of fermentation is 30-60%) of oolong Camellia half fermentation, with regard to its large class, point work " four large oolong " i.e. Anxi oolong, Taiwan oolong, Guangdong oolong, the north of Fujian Province oolongs.Between each kind, organoleptic quality otherness is large.The selection of its stoving temperature is the most complicated, should do specifically certainly to select according to the boiling point etc. of the attenuation degree of each kind, the requirement of fiery merit, aromatic substance.Usually can cure for a long time 80 ~ 120 DEG C of scopes, high temperature is interval at 100-140 degree, and 15 minutes-1 hour time is not etc.The usual impact temperature higher time is shorter, but requires to take, as Anxi oolong, Taiwan oolong generic delicate fragrance type, delicate fragrance type kind depending on different cultivars and fiery merit, aromatic substance boiling point is low, do not require that fiery merit is high, then the high temperature upper limit can be set to 100 degree, holds the attack time of continuing to be no more than 45 minutes.As the Wuyi cliff tea in the oolong of the north of Fujian Province belongs to Luzhou-flavor, sharp odor type, mellow type kind, then the high temperature upper limit can be set to 135 degree, and holding the attack time of continuing can at 2 hour.Odor type kind as ripe in Guangdong oolong, then the high temperature upper limit can establish 140 degree, holds the attack time of continuing to be no more than 1 hour;
Curing in process the object applying the impact of temperature raising is in short-term excite tea aroma, and strengthening tea flavour, makes up finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken.The duration that each temperature raising is in short-term impacted and the whole number of times curing the impact of temperature raising in short-term of inserting in process are determined according to the fragrance of tealeaves;
The temperature that temperature raising is in short-term impacted is higher, and the duration that each temperature raising is impacted should be shorter.The duration that each temperature raising is impacted is the longest no more than 30-120 minutes;
Step 3) and 4) order can exchange.Certainly, first remove pollutant residue, then carry out high bake temperature, contribute to the secondary pollution of preventing pollution thing;
5) by softening for the raw tea material humidification after purification, compression molding, drying, group's shape oolong tea of 5-17 grammes per square metres is made;
It is to be noted, the object increasing step 4) makes up finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken, make the fragrance of raw tea material, flavour returns to the state before purification, and in follow-up group's shape oolong tea forming process, also raw tea material humidification can be softened, therefore, in order to Simplified flowsheet, enhance productivity, when purified treatment is carried out to raw tea material, can not step 4) be carried out, and be undertaken being used for exciting the temperature raising in short-term of tea aroma impact to be put in the forming process of follow-up group's shape oolong tea.In addition, be all in order to should raw tea material be purified to the series of measures taked during raw tea material purified treatment, avoid the active ingredient in tealeaves to run off again, do not lose the existing fragrance of raw tea material, flavour.Equally, in order to ensure the quality of prepared group shape oolong tea, needing equally during preparation to prevent the active ingredient in tealeaves to run off, not losing the existing fragrance of raw tea material, flavour.Raw tea material after purification is made a concrete steps for shape oolong tea and can consult ZL201310427207.2 patent.
embodiment 2
The preparation group shape oolong tea using Wuyi cliff tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water infiltrate tealeaves and leave standstill, control tealeaves temperature≤30 DEG C, until tealeaves water suction is saturated simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤70 DEG C;
2) step 1) repeats secondary;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 105 DEG C, applies that at least 2 temperature are 135 DEG C, the temperature raising in short-term of 120 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, group's shape oolong tea of 5-17 grammes per square metres is made.
embodiment 3
The preparation group shape oolong tea using Guangdong oolong tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water soak tealeaves and leave standstill, control tealeaves temperature≤35 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤80 DEG C;
2) step 1) in triplicate;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 120 DEG C, applies that at least 2 temperature are 140 DEG C, the temperature raising in short-term of 60 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, group's shape oolong tea of 5-17 grammes per square metres is made.
embodiment 4
The preparation group shape oolong tea using Taiwan oolong tea finished product loose tea as raw tea material, concrete steps are as follows:
1) first, finished product loose tea is inserted in vacuum environment, in vacuum environment, spray pure water or utilize atomization pure water soak tealeaves and leave standstill, control tealeaves temperature≤20 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤50 DEG C;
2) step 1) in triplicate;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 80 DEG C, applies that at least 2 temperature are 100 DEG C, the temperature raising in short-term of 40 minutes duration is impacted period, obtains required purification finished product loose tea;
5) by softening for the raw tea material humidification after purification, compression molding, drying, group's shape oolong tea of 5-17 grammes per square metres is made.
Above-mentioned example is just for illustration of the present invention; embodiments of the present invention are not limited to these examples, and the various detailed description of the invention meeting inventive concept that those skilled in the art make according to the principle introduced in description of the present invention are all within protection scope of the present invention.
Claims (10)
1. group's shape oolong tea preparation method, the method, using finished product oolong tea loose tea as raw tea material, is characterized in that, during preparation, first purified treatment is carried out to raw tea material, and then by softening for the raw tea material humidification after purifying, compression molding, drying, make group's shape oolong tea of 5-17 grammes per square metres; Wherein, the concrete steps of described purified treatment are:
1) first, utilizing pure water that tealeaves humidification is saturated to absorbing water, in humidification, controlling tealeaves temperature≤35 DEG C, control pure water simultaneously and add speed and addition, avoid tea juice to run off; Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%; By regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤80 DEG C;
2) step 1) repeats at least one times;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue.
2. preparation method as claimed in claim 1, it is characterized in that, described purified treatment also comprises step:
4) by tea baking to moisture content≤6%, cure in the middle of process and impact with temperature raising in short-term, the number of times that duration of impacting of temperature raising in short-term and curing temperature raising in short-term of inserting in process is impacted at every turn is determined according to the fragrance of tealeaves;
Further, described step 3), 4) order can exchange.
3. preparation method as claimed in claim 1, is characterized in that, in described step 1), during described drying, controls tealeaves temperature≤60 DEG C.
4. preparation method as claimed in claim 1, it is characterized in that, in described step 1), the humidification of tealeaves is specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill.
5. preparation method as claimed in claim 1, is characterized in that, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, spray pure water to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization pure water to infiltrate tealeaves.
6. preparation method as claimed in claim 2, it is characterized in that, described oolong tea is Anxi oolong, in described step 4), the described basic stoving temperature cured in process is≤85 DEG C, and described temperature raising impact temperature is in short-term≤105 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤40 minutes.
7. preparation method as claimed in claim 2, it is characterized in that, described oolong tea is Taiwan oolong, in described step 4), the described basic stoving temperature cured in process is≤80 DEG C, and described temperature raising impact temperature is in short-term≤100 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤60 minutes.
8. preparation method as claimed in claim 2, it is characterized in that, described oolong tea is the north of Fujian Province oolong, in described step 4), the described basic stoving temperature cured in process is≤95 DEG C, and described temperature raising impact temperature is in short-term≤120 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤60 minutes.
9. preparation method as claimed in claim 2, it is characterized in that, described oolong tea is Wuyi cliff tea, in described step 4), the described basic stoving temperature cured in process is≤105 DEG C, described temperature raising impact temperature is in short-term≤135 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤120 minutes.
10. preparation method as claimed in claim 2, it is characterized in that, described oolong tea is Guangdong oolong, in described step 4), the described basic stoving temperature cured in process is≤120 DEG C, described temperature raising impact temperature is in short-term≤140 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤60 minutes.
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Citations (5)
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|---|---|---|---|---|
| CN101049123A (en) * | 2007-04-27 | 2007-10-10 | 郑忠军 | Method for preparing tea of natural pine needle meal |
| CN102669313A (en) * | 2012-05-25 | 2012-09-19 | 重庆市天岗玉叶茶业有限公司 | Roasted famous high-quality green tea and production process thereof |
| CN103461559A (en) * | 2013-09-18 | 2013-12-25 | 林志宾 | Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character) |
| CN103535456A (en) * | 2013-11-01 | 2014-01-29 | 林志宾 | Preparation method of oolong compressed tea and product of preparation method |
| CN103719422A (en) * | 2014-01-23 | 2014-04-16 | 杨正龙 | Camellia black tea and manufacturing method thereof |
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2015
- 2015-11-06 CN CN201510747687.XA patent/CN105248690A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049123A (en) * | 2007-04-27 | 2007-10-10 | 郑忠军 | Method for preparing tea of natural pine needle meal |
| CN102669313A (en) * | 2012-05-25 | 2012-09-19 | 重庆市天岗玉叶茶业有限公司 | Roasted famous high-quality green tea and production process thereof |
| CN103461559A (en) * | 2013-09-18 | 2013-12-25 | 林志宾 | Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character) |
| CN103535456A (en) * | 2013-11-01 | 2014-01-29 | 林志宾 | Preparation method of oolong compressed tea and product of preparation method |
| CN103719422A (en) * | 2014-01-23 | 2014-04-16 | 杨正龙 | Camellia black tea and manufacturing method thereof |
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Address after: 354200 Nanping City, Fujian province Jianyang District Pang Qi Road No. 6 Applicant after: Lin Zhibin Address before: 104, room 11, building 66, Wuyi Road, Wuyi Road, Nanping, Fujian, Wuyishan 354300, China Applicant before: Lin Zhibin |
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