CN105265633A - Oolong tea technology utilizing secondary fermentation - Google Patents
Oolong tea technology utilizing secondary fermentation Download PDFInfo
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- CN105265633A CN105265633A CN201410302072.1A CN201410302072A CN105265633A CN 105265633 A CN105265633 A CN 105265633A CN 201410302072 A CN201410302072 A CN 201410302072A CN 105265633 A CN105265633 A CN 105265633A
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Abstract
The invention provides an oolong tea technology utilizing secondary fermentation. The technology comprises the following steps: picking, sun-withering, primary fermenting, kneading, charcoal roasting, secondary fermenting, primary machine-baking, cooling, secondary machine-baking, producing final tea product, packaging and storing; a CO2 detection device is used to adjust and control the tea production process, so that parameters of the fermentation technology are optimized; thus, the technology is scientific, convenient, and capable of improving tea quality, and tea is easy to store.
Description
Technical field
The invention belongs to processing field of tea leaves, be specifically related to a kind of oolong tea technique adopting secondary fermentation.
Background technology
Tealeaves generation oxygen uptake effect, is namely called fermentation.The fermentation of tealeaves, be step most important in black tea manufacturing process, all characteristics of the color because of tealeaves all lie in and now generate.When withering carving leaf after kneading, tea juice contact with air and namely plays chemical change, and two kinds of clearly demarcated results occur: the look of blade and perfume, all change, and the object of fermentation is that this kind is changed, and proceeds to and the tea made can be made to have excellent speciality.
Oolong tea, also known as blue or green tea, semi-fermented tea and full fermented tea, kind is more, is in several large teas of China, the tealeaves category of unique distinct Han nationality characteristic.Oolong tea be through complete, wither, shake green grass or young crops, partly ferment, the operation such as to cure after the teas of excellent quality made.Oolong tea is developed by Song dynasty tribute tea dragon group, phoenix cake, formulates before and after 1725.Tooth cheek lasting after tasting, aftertaste is sweet fresh.The pharmacological action of oolong tea, outstanding behaviours is reducing fat, in defatting beauty etc., and oolong tea is Chinese distinctive teas, mainly originates in the north of Fujian Province in Fujian, the south of Fujian Province and Guangdong, three, Taiwan province.Sichuan, Hunan etc. are economized in recent years also a small amount of production.Oolong tea except domestic Guangdong, Fujian etc. outside the province, main exit Japan, Southeast Asia and Hong Kong and Macao.Main production area is the ground such as Chang Keng township of Anxi County in Fujian Province.
Oolong tea manufacture craft in the past, all tealeaves is processed after dark brownish green withering by one time fermentation, there is the shortcoming that the degree of fermentation is lower, mouthfeel is unstable, and to be subject to displaying local climatic effect larger due to the fermentable in the process of displaying, the taste of assembly time, tealeaves is relevant with the weather of different regions, allow the material one time fermentation in black tea that the quality of product cannot be ensured by natural conditions, if catch miscellaneous bacteria, the tealeaves possibility mouthfeel that consumer has bought is bad, have peculiar smell, thus one time fermentation cannot obtain the homogeneous product of quality.
Summary of the invention
In order to overcome above-mentioned prior art defect, the object of the present invention is to provide a kind of secondary fermentation of oolong tea, using CO
2the sweat of checkout equipment to tealeaves regulates and controls, and optimizes secondary fermentation parameter, and science is convenient, is convenient to store, improves tea leaf quality simultaneously.
In order to solve the problems of the technologies described above, the present invention takes following technical scheme:
A kind of oolong tea technique of secondary fermentation, comprise: pluck, shine green grass or young crops, one time fermentation, knead, charcoal roasting, secondary fermentation, machine roast, make tealeaves finished product packing after deposit, wherein, the condition of described one time fermentation is: at 16 DEG C ~ 22 DEG C, humid control is at 60% ~ 70%, CO
2concentration is under 700PPM ~ 800PPM condition, ferments 6 ~ 10 hours;
The condition of described secondary fermentation is: 16 DEG C ~ 22 DEG C, humid control is at 60% ~ 70%, CO
2concentration is under 700PPM ~ 800PPM condition, and carry out second time fermentation, the time is 3 days ~ 4 days.
Further, described harvesting is between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
Further, the blue or green process of described solarization is: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 10cm to 14cm of the thickness of leaf, ventilation and heat, naturally withers 20 little of 24 hours under normal temperature.
Further, described in the process of kneading be: the tealeaves after one time fermentation to be contained in specific purpose tool and kneads 30min ~ 40min by hand, to blade rub be rolled into streak.
Further, described charcoal roasting process is: under 45 DEG C ~ 55 DEG C conditions, with charcoal carry out being baked onto 8 one-tenth do time pack up.
Further, described machine roasting process is: after the gross tea stalk-sorting after secondary fermentation is become clean tea under temperature is 90 DEG C ~ 100 DEG C conditions electricity consumption oven-baked 8 hours ~ 12 hours, after tealeaves cools naturally, under 80 DEG C ~ 100 DEG C conditions, cure 40 hours ~ 60 hours.
Further, described fermentation technology process uses CO
2the manufacturing process of checkout equipment to tealeaves regulates and controls, and makes CO
2be stabilized within the scope of 700PPM ~ 800PPM, when dense carbon dioxide exceedes setting value, control system is automatically opened ventilation unit and is exhausted.
Further, the condition deposited after described tealeaves finished product packing is: be 0 DEG C in temperature, and water content is keep in Dark Place under the condition of 3% ~ 5%; Or keep in Dark Place under the shady and cool condition of room temperature.
Advantage of the present invention is:
A kind of tea charcoal roasting technique disclosed by the invention, the manufacturing process of CO2 checkout equipment to tealeaves is used to regulate and control, make the fermentation of oolong tea more abundant, allow nutrition transform more thorough, effectively can lower Tea Polyphenols, increase amino acid whose content, the bitter taste of final minimizing oolong tea, improve the stability of Tea Processing procedure quality, improve tea leaf quality simultaneously, obtained finished product is convenient to store.
Detailed description of the invention
Below provide specific embodiments of the invention, be used for being described in further detail the present invention.
Experimental technique in following embodiment, if no special instructions, is conventional method.
Embodiment 1
An oolong tea technique for secondary fermentation, preparation method is as follows:
(1) pluck: between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
(2) green grass or young crops is shone: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 10cm of the thickness of leaf, ventilation and heat, naturally wither under normal temperature 20 hours.
(3) one time fermentation: by the leafiness that withers after solarization green grass or young crops at 20 DEG C, humid control is at 60%, CO
2concentration is under 700PPM condition, ferments 6 hours.
(4) knead: the tealeaves that will complete is contained and kneaded 30min into manual in specific purpose tool, to blade rub be rolled into streak.
(5) charcoal roasting: by the tealeaves after kneading at temperature 45 C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
(6) secondary fermentation: by the tealeaves after charcoal roasting temperature 20 DEG C, humidity 60%, use CO
2the charcoal roasting process of checkout equipment to tealeaves regulates and controls, and makes CO
2concentration is 700PPM, and carry out second time fermentation, the time is 3 days.
(7) first time machine roasting: by the tealeaves electric dry oven after secondary fermentation under the condition of temperature 90 DEG C, through 8 hours cure.
(8) cool: the tealeaves after first time machine roasting is taken out, spreads out, naturally cool.
(9) second time machine roasting: cooled tealeaves is cured 40 hours under 80 DEG C of conditions.
(10) packaging and storing: the gross tea packaging made after being roasted by charcoal, be 0 DEG C in temperature, water content is keep in Dark Place under the condition of 3%.
Embodiment 2
An oolong tea technique for secondary fermentation, preparation method is as follows:
(1) pluck: between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
(2) green grass or young crops is shone: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 14cm of the thickness of leaf, ventilation and heat, naturally wither under normal temperature 24 hours.
(3) one time fermentation: by the leafiness that withers after solarization green grass or young crops at 22 DEG C, humid control is at 70%, CO
2concentration is under 800PPM condition, ferments 10 hours.
(4) knead: the tealeaves that will complete is contained and kneaded 40min into manual in specific purpose tool, to blade rub be rolled into streak.
(5) charcoal roasting: by the tealeaves after kneading temperature 55 DEG C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
(6) secondary fermentation: by the tealeaves after charcoal roasting temperature 22 DEG C, humidity 70%, use CO
2the charcoal roasting process of checkout equipment to tealeaves regulates and controls, and makes CO
2concentration is 800PPM, and carry out second time fermentation, the time is 4 days.
(7) machine roasting: by the tealeaves electric dry oven after secondary fermentation under the condition of temperature 100 DEG C, through 12 hours cure.
(8) cool: the tealeaves after first time machine roasting is taken out, spreads out, naturally cool.
(9) second time machine roasting: after naturally being cooled by cooled tealeaves, cure 60 hours under 100 DEG C of conditions.
(10) packaging and storing: the gross tea packaging made after being roasted by charcoal, be 0 DEG C in temperature, water content is keep in Dark Place under the condition of 4%.
Embodiment 3
An oolong tea technique for secondary fermentation, preparation method is as follows:
(1) pluck: between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
(2) green grass or young crops is shone: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 11cm of the thickness of leaf, ventilation and heat, naturally wither under normal temperature 21 hours.
(3) one time fermentation: by the leafiness that withers after solarization green grass or young crops at 16 DEG C, humid control is at 62%, CO
2concentration is under 720PPM condition, ferments 7 hours.
(4) knead: the tealeaves that will complete is contained and kneaded 32min into manual in specific purpose tool, to blade rub be rolled into streak.
(5) charcoal roasting: by the tealeaves after kneading temperature 47 DEG C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
(6) secondary fermentation: by the tealeaves after charcoal roasting temperature 16 DEG C, humidity 62%, use CO
2the charcoal roasting process of checkout equipment to tealeaves regulates and controls, and makes CO
2concentration is 720PPM, and carry out second time fermentation, the time is 3 days.
(7) machine roasting: by the tealeaves electric dry oven after secondary fermentation under the condition of temperature 92 DEG C, through 9 hours cure.
(8) cool: the tealeaves after first time machine roasting is taken out, spreads out, naturally cool.
(9) second time machine roasting: after naturally being cooled by cooled tealeaves, cure 45 hours under 90 DEG C of conditions.
(10) packaging and storing: the gross tea packaging made after being roasted by charcoal, keeps in Dark Place under the shady and cool condition of room temperature.
Embodiment 4
An oolong tea technique for secondary fermentation, preparation method is as follows:
(1) pluck: between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
(2) green grass or young crops is shone: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 12cm of the thickness of leaf, ventilation and heat, naturally wither under normal temperature 23 hours.
(3) one time fermentation: by the leafiness that withers after solarization green grass or young crops at 18 DEG C, humid control is at 68%, CO
2concentration is under 780PPM condition, ferments 9 hours.
(4) knead: the tealeaves that will complete is contained and kneaded 38min into manual in specific purpose tool, to blade rub be rolled into streak.
(5) charcoal roasting: by the tealeaves after kneading temperature 53 DEG C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
(6) secondary fermentation: the tealeaves after being roasted by charcoal is temperature 18 DEG C, and humidity 68%, uses CO
2the charcoal roasting process of checkout equipment to tealeaves regulates and controls, and makes CO
2concentration is 780PPM, and carry out second time fermentation, the time is 4 days.
(7) machine roasting: by the tealeaves electric dry oven after secondary fermentation under the condition of temperature 98 DEG C, through 11 hours cure.
(8) cool: the tealeaves after first time machine roasting is taken out, spreads out, naturally cool.
(9) second time machine roasting: after naturally being cooled by cooled tealeaves, cure 55 hours under 95 DEG C of conditions.
(10) packaging and storing: the gross tea packaging made after being roasted by charcoal, keeps in Dark Place under the shady and cool condition of room temperature.
Embodiment 5
An oolong tea technique for secondary fermentation, preparation method is as follows:
(1) pluck: between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
(2) green grass or young crops is shone: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 12cm of the thickness of leaf, ventilation and heat, naturally wither under normal temperature 22 hours.
(3) one time fermentation: by the leafiness that withers after solarization green grass or young crops at 21 DEG C, humid control is at 64%, CO
2concentration is under 740PPM condition, ferments 7 hours.
(4) knead: the tealeaves that will complete is contained and kneaded 36min into manual in specific purpose tool, to blade rub be rolled into streak.
(5) charcoal roasting: by the tealeaves after kneading temperature 49 DEG C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
(6) secondary fermentation: by the tealeaves after charcoal roasting temperature 17 DEG C, humidity 66%, use CO
2the charcoal roasting process of checkout equipment to tealeaves regulates and controls, and makes CO
2concentration is 760PPM, and carry out second time fermentation, the time is 3 days.
(7) machine roasting: by the tealeaves electric dry oven after secondary fermentation under the condition of temperature 96 DEG C, through 9 hours cure.
(8) cool: the tealeaves after first time machine roasting is taken out, spreads out, naturally cool.
(9) second time machine roasting: after naturally being cooled by cooled tealeaves, cure 48 hours under 92 DEG C of conditions.
(10) packaging and storing: the gross tea packaging made after being roasted by charcoal, keeps in Dark Place under the shady and cool condition of room temperature.
Embodiment 6
An oolong tea technique for secondary fermentation, preparation method is as follows:
(1) pluck: between annual 3 to May, by manually plucking tealeaves young sprout bud-leaf.
(2) green grass or young crops is shone: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 12cm of the thickness of leaf, ventilation and heat, naturally wither under normal temperature 22 hours.
(3) one time fermentation: by the leafiness that withers after solarization green grass or young crops at 17 DEG C, humid control is at 65%, CO
2concentration is under 750PPM condition, ferments 8 hours.
(4) knead: the tealeaves that will complete is contained and kneaded 35min into manual in specific purpose tool, to blade rub be rolled into streak.
(5) charcoal roasting: by the tealeaves after kneading at temperature 50 C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
(6) secondary fermentation: the tealeaves after being roasted by charcoal is temperature 21 DEG C, and humidity 65%, uses CO
2the charcoal roasting process of checkout equipment to tealeaves regulates and controls, and makes CO
2concentration is 750PPM, and carry out second time fermentation, the time is 3.5 days.
(7) machine roasting: by the tealeaves electric dry oven after secondary fermentation under the condition of temperature 95 DEG C, through 10 hours cure.
(8) cool: the tealeaves after first time machine roasting is taken out, spreads out, naturally cool.
(9) second time machine roasting: after naturally being cooled by cooled tealeaves, cure 50 hours under 90 DEG C of conditions.
(10) packaging and storing: the gross tea packaging made after being roasted by charcoal, be 0 DEG C in temperature, water content is keep in Dark Place under the condition of 5%.
Experimental example 1
Test memory time of tea prepared by the present invention
1, physical data
Select tealeaves 1kg prepared by the present embodiment 1, tealeaves 1kg prepared by routine fashion, open wide under the natural condition of normal temperature and pressure humidity and place, observe the situation that tealeaves is rotten.
2, experimental result
Result is as shown in table 1 below:
Table 1 tealeaves deterioration result
| Tea kinds | Shelf lives |
| Tealeaves prepared by embodiment 1 | 7 months |
| Tealeaves prepared by routine fashion | 3 months |
In above-mentioned test, be obviously longer than tealeaves prepared by routine fashion with the shelf lives of tealeaves under square one prepared by the embodiment of the present invention 1.
These are only the preferred embodiments of the present invention and experimental example, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the oolong tea technique of a secondary fermentation, comprise: pluck, shine blue or green, first time ferments, knead, charcoal roasting, second time fermentation, first time machine roasting, cooling, the roasting of second time machine, make tealeaves finished product packing after deposit, it is characterized in that, the condition of described first time fermentation is: at 16 DEG C ~ 22 DEG C, humid control is at 60% ~ 70%, CO
2concentration is under 700PPM ~ 800PPM condition, ferments 6 hours ~ 10 hours; The condition of described second time fermentation is: 16 DEG C ~ 22 DEG C, humid control is at 60% ~ 70%, CO
2concentration is under 700PPM ~ 800PPM condition, and carry out second time fermentation, the time is 3 days ~ 4 days; Described products storage condition be: keep in Dark Place at ambient temperature.
2. the oolong tea technique of a kind of secondary fermentation according to claim 1, it is characterized in that, the blue or green process of described solarization is: by the tealeaves young sprout bud-leaf manually plucked, spread equably on withering trough, spread the 10cm to 14cm of the thickness of leaf, ventilation and heat, withers under normal temperature 20 little of 24 hours naturally.
3. the oolong tea technique of a kind of secondary fermentation according to claim 1, is characterized in that, described in the process of kneading be: the tealeaves after first time fermentation is contained in specific purpose tool and kneads 30min ~ 40min by hand, to blade rub be rolled into streak.
4. the oolong tea technique of a kind of secondary fermentation according to claim 1, is characterized in that, described charcoal roasting process is: at 45 DEG C ~ 55 DEG C, with charcoal carry out being baked onto 8 one-tenth do time pack up.
5. the oolong tea technique of a kind of secondary fermentation according to claim 1, it is characterized in that, described first time machine roasting process is: after the gross tea stalk-sorting after second time fermentation is become clean tea under temperature is 90 DEG C ~ 100 DEG C conditions electricity consumption oven-baked 8 hours ~ 12 hours
The oolong tea technique of a kind of secondary fermentation according to claim 1, is characterized in that, described cooling procedure is: take out the tealeaves after first time machine roasting, naturally cool.
6. the oolong tea technique of a kind of secondary fermentation according to claim 1, is characterized in that, the process of described second time machine roasting is: electricity consumption oven-baked 40 hours ~ 60 hours under 80 DEG C ~ 100 DEG C conditions.
7. the oolong tea technique of a kind of secondary fermentation according to claim 1, is characterized in that, described first time fermentation technology process utilization CO
2the manufacturing process of checkout equipment to tealeaves regulates and controls, and makes CO
2be stabilized within the scope of 700PPM ~ 800PPM, when dense carbon dioxide exceedes setting value, control system is automatically opened ventilation unit and is exhausted.
8. the oolong tea technique of a kind of secondary fermentation according to claim 1, is characterized in that, described second time fermentation technology process uses CO
2the manufacturing process of checkout equipment to tealeaves regulates and controls, and makes CO
2be stabilized within the scope of 700PPM ~ 800PPM, when dense carbon dioxide exceedes setting value, control system is automatically opened ventilation unit and is exhausted.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234660A (en) * | 2016-08-25 | 2016-12-21 | 柳城县国营伏虎华侨农场茶厂 | A kind of oolong fermentation method |
| CN106332991A (en) * | 2016-08-25 | 2017-01-18 | 柳城县国营伏虎华侨农场茶厂 | Oolong tea two-fermentation process |
| CN108378147A (en) * | 2018-03-31 | 2018-08-10 | 福建泉州市永露茶业有限公司 | Pyrus nivalis odor type oolong tea preparation technique |
| CN115868555A (en) * | 2022-11-01 | 2023-03-31 | 大连理工大学盘锦产业技术研究院 | Tea fermentation method |
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| CN103749752A (en) * | 2014-01-21 | 2014-04-30 | 阳山县第一峰茶业有限公司 | Oolong tea processing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234660A (en) * | 2016-08-25 | 2016-12-21 | 柳城县国营伏虎华侨农场茶厂 | A kind of oolong fermentation method |
| CN106332991A (en) * | 2016-08-25 | 2017-01-18 | 柳城县国营伏虎华侨农场茶厂 | Oolong tea two-fermentation process |
| CN108378147A (en) * | 2018-03-31 | 2018-08-10 | 福建泉州市永露茶业有限公司 | Pyrus nivalis odor type oolong tea preparation technique |
| 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 |
| CN115868555A (en) * | 2022-11-01 | 2023-03-31 | 大连理工大学盘锦产业技术研究院 | Tea fermentation method |
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