CN105410205A - Making method of tea leaves - Google Patents
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Abstract
The invention relates to a making method of tea leaves. Tree species of grandifoliate fresh single-clump Oolong tea trees are adopted as raw materials, and the tea leaves are prepared through the following steps of picking, sorting, withering, rolling, deblocking, fermentation, drying, refining, packaging and the like. The prepared tea products are long and clear in fragrance of flowers and fruits, fresh, refreshing and sweet in taste, orange red and bright in soup color, and red and tender in leaf bases. The tea soup has the characteristics of being long in fragrance of flowers of single-clump tea of the oolong tea, clear in fragrance, and long in sweet taste after being tasted, and also has the fresh, refreshing and sweet taste of black tea. The new tea products are favorable in quality, and have high market value. The picking period is long, and the income of tea growers can be increased.
Description
Technical field
The present invention relates to a kind of tealeaves preparation method, by the finished product brewing tea that fresh tea leaf in its processes through this preparation method, this preparation method is particularly useful for making with the tealeaves that large leaves tea-tree kind is raw material.
Background technology
Tealeaves is that people live indispensable articles for daily use, and namely ancient times people describe with " fuel sauce vinegar tea " seven necessities of life of living at home.Tealeaves can be divided into green tea, black tea by the difference of processing method, black tea (based on Pu'er), oolong tea (also known as blue or green tea), yellow tea, the white multiple one-tenth such as tea, jasmine tea sample tea kind, all processes with tea tree tender leaf.Wherein with black tea, oolong tea output is large and quality is high, for people's life staying idle at home is often drunk conventional.
The basic processing method of conventional black, be by fresh tea leaf in its by withering → knead → fermentation → gross fire cures → multiple working procedure such as sufficient fire drying, and the obtained red soup of red autumnal leaves, black tea strong and brisk in taste.
Traditional oolong teas have multiple processing method, the operation of its most higher level is by shining the multiple working procedures such as green grass or young crops → cool green grass or young crops → do green grass or young crops → complete → knead → ferment → cure by fresh tea leaf in its, and obtained leaf pool is yellowish-brown, soup look orange, strongly sweet aftertaste, the durable oolong tea brewed, because production process is complicated, also known as time oolong tea.
Black tea and oolong tea respectively have local flavor and function, and the red soup of black tea red autumnal leaves, fragrance are containing, strong and brisk in taste, and moral character is gentle, strong and brisk in taste, can help gastro-intestinal digestion, greasy, the mouth that whets the appetite of deoiling, help to foster life, promote appetite, can diuresis, eliminate oedema.There is strong myocardial function.Antimicrbial power is strong, and gargling with black tea can the flu that causes of anti-filterable virus, and prevention decayed tooth and food poisoning, reduce blood glucose value and hypertension.And oolong liquor color is orange, suffus an exquisite fragrance all around, endure repeated infusions, fragrance returns lastingly sweet, and it is drunk effect and improves allergic, skin makeup, and opposing is old and feeble, and weight reducing, drinks oolong tea and Vitamin C content in blood can also be made to hold higher level, has effect that health care is anticancer.
Black tea and oolong tea respectively have taste characteristics, and its process, except process in early stage, its maximum difference is attenuation degree, and black tea is the full fermented tea be commonly called as, and attenuation degree is more than 90, and oolong tea is semi-fermented tea leaf, and attenuation degree is 45-60%.
The fresh tea tree breed of various places, can comply with its tea tree breed, produce fresh tea leaf in its feature and select suitable tealeaves manufacture craft, and on fundamental technology respective local directed complete set, in the hope of obtaining best tealeaves finished product.Traditionally, the product tea kind of Chao-Shan Area, Guangdong is oolong tea seeds, the former title of its this thamnolia vermicularia kind " lingtoudancong " and " phoenix Dan Cong ", now extensively draw plant in Chao-Shan Area, the region such as Meizhou region and Guangxi province.
Claim in " Chinese famous tea will ": " phoenix Dan Cong is the elite seedling of phoenix narcissus kind, and each individual plant form or kind differ from one another, and have strain of one's own, and thus individual plant is gathered, individual plant makes, individual plant is sold on the market, therefore claims Dan Cong.”。
This tea tree breed belongs to half arbor type, is adapted to subtropical zone high mountain, hills plantation.And mountain region, Chao-Shan Area shape is from north to south, hills is transitioned into by high mountain, valley floor, Plain, towards the South Sea, tens kilometers are only had apart from ocean, for typical south subtropics monsoon moist climate, by the impact of Tropical Ocean warm moist air, that " severe winter is without severe cold, midsummer is without heat, dry days are wind drought not, heavy rain do not become flood " alpine belt, massif mostly is granite, belong to the magmatic rock of the Yanshanian movement third phase, soil property belongs to red soil, yellow earth, the content of organic matter is generally 1-2%, pH value is 4, between 5-6, soil is in acid, for the cultivation of tea tree, breeding, improve, development provides unique high-quality soil condition and enriches the prerequisites such as mineral matter basis.Chao-Shan Area tealeaves is by growth in special geographical conditions and unique climatic environment, superb processing and fabricating technology, and plucked by individual plant, individual plant processing and refining forms.Unique geology, weather conditions are basic guarantees of plantation high-quality tea tree, create " mountain rhythm " taste and the fine quality of Chao-Shan Area tealeaves uniqueness, its " mountain rhythm " taste derives from the imbody that tealeaves includes abundant mineral matter and higher concentration catechin and various active enzyme.
The great Ye of Chao-Shan Area, Guangdong is mono-from tea tree, and history adopts time oolong tea manufacture craft, and made high-quality oolong, has relatively high economical price, but also has certain limitation.Because oolong tea manufacture craft is loaded down with trivial details, multiple working procedures such as wherein shining green grass or young crops, cool green grass or young crops, do green grass or young crops, complete, knead all adopts people's manual task, and plucking time is short, always have a saying of " it three days is precious for early adopting; adopting late three days is grass ", to the harvesting of tealeaves and processing request higher, also therefore, the oolong tea of high-quality yields poorly, and price is high; And the tea leaf quality obtained outside optimum plucking time is relatively low, make the labour that the tea product profit manufacture craft loaded down with trivial details with it pay and be not inconsistent, deficiency in economic performance, has adverse effect to the popularization of tea product and the income of tea grower.
The type great Ye is mono-from tea tree, being made into black tea as adopted black tea manufacture craft to become to sample tea, although can procedure of processing be simplified, extending the collecting period, improve product output, but the mono-uniqueness from tealeaves of great Ye " mountain rhythm " taste is after common black tea manufacture craft, and its special charm loses to the greatest extent, secretly dark brown, be with micro-puckery, market value is low, and the great Ye of Chao-Shan Area, visible Guangdong is mono-to be not suitable for general black tea manufacture craft processing from tea tree, adopts oolong tea manufacture craft to have its basic reason in history for a long time.
Summary of the invention
The technical problem to be solved in the present invention, be to provide a kind of tea kind manufacture craft of new product, to realize processing the mono-innovation from tea tree of the great Ye of original oolong tea kind, one is provided to have operation simpler, the innovation Tea Processing preparation method that high quality product tea output is high, and the mono-uniqueness from tea tree uniqueness of great Ye " mountain rhythm " taste can be retained, gained newly picked and processed tea leaves kind gets both black tea and oolong tea advantage separately.
For solving the problems of the technologies described above, the present invention adopts following steps to obtain a kind of new product tealeaves:
One, pluck and sort: young sprout two leaves and a bud is little opens face manually to pluck, and the fresh tea leaf in its opening face in a leaf is raw material, and pressing young tea plantations and become the separately harvesting of tea place in age.
Due to the different disposal dynamics of the dissimilar meeting extreme influence subsequent handling of leafiness raw material, therefore, institute's leaf of picking tea-leaves separates by always tender, and dew is blue or green to be separated with solid carbon dioxide green grass or young crops, and morning is blue or green, noon is blue or green, afternoon is blue or green and the dusk is separately blue or green; And discard disease worm green grass or young crops, wound green grass or young crops, broken green grass or young crops; The leafiness divided carries out subsequent handling by criticizing, and the tealeaves adopted enters factory in time in batches, avoids solar exposure, burns dark brownish green.
Two, wither: by gained fresh tea leaf in its raw material in room of withering through 4-6 hour wither, make weight-loss ratio reach 30-40%, obtain the raw material that withers;
The object of withering will make fresh leaf lose portion of water, blade deliquescing, reduces green grass gas, and promotes tea fragrance.
Three, knead: the raw material that withers utilizes manually or machinery is kneaded, and kneads time controling at 40-50 minute, makes its bar shaped tight knot.
Kneading object one is make leaf cell pass through to knead rear destruction, and tea juice is excessive, accelerating the enzymatic oxidation of polyphenol compound, laying the foundation for forming dense tea virtue; Two is blade is rubbed be rolled into tight vertical bar rope, reduced volume, moulds profile attractive in appearance; Three is that tea juice is excessive gathers in leaf bar surface, soluble in water when brewing, and forms profile gloss, increases millet paste concentration.
Four, deblock: knead rear raw material manual type and deblock, begin to take shape strip tea raw material; Main purpose is the tea group of kneading step formation before dismissing, and reduces leaf temperature, makes composition in leaf not because of by thermal transition, can reduce caking after drying, and makes outward appearance type beautiful.
Five, ferment: strip tea raw material is fermented in fermenting cellar or fermenting vehicle, sweat maintains 80-100 minute, treat that fermentated leaves green grass gas disappears substantially, occur that orchid is fragrant, fruital, Ye Seyue 65%-75% is appropriateness in distinct copper red look, now the degree of fermentation is 77%-83%, obtains semi-finished product tea.The degree of fermentation of this product is between the full fermentation and half fermentation of oolong tea of black tea.
Six, dry: semi-finished product tea after fermentation, cure or drier through roasting cage, adopt the method for " high temperature just dries; low temperature complex fire ", just dry temperature at 90-100 DEG C, the time is l5-20 minute, leaf-spreading thickness 2-3cm, turned once every 5 minutes, stopped to moisture 20%-25%, spreading for cooling 1-2 hour, complex fire temperature controls at 50-60 DEG C, and the time is 20-30 minute, leaf-spreading thickness 3-4cm, every l0 minute turns once, and the moisture to product is reduced within 7%, obtains gross tea; Drying purpose prevents to continue fermentation, and evaporate excessive moisture.
Seven, refining and packaging: gross tea is by trembling the refining steps such as sieve, flat rotary strainer, hand-sort, go-no-go tea bar thickness, length, remove the foreign material and tablet tea, fannings, the dust tea etc. that affect into sample tea cleanliness and color and luster, formation bar rope is tight carefully, the even together one-tenth that attractive in appearance, cleanliness is good of profile is sampled tea, and by grade packing.
Aforementioned young tea plantations picking method, means the tea tree planted then, harvesting of pinching when plant young sprout grows to 4 to 6.Plant height not adopting less than 32cm, tea place cuts off fluffy after stopping adopting rear or heavy frost, outstanding branch, Second Year after plantation, when young sprout grows to 4 to 5, a tip, adopt young sprout 2-3, stay two leaf true leaves, adopt flat crown surface, after stopping to adopt rear or heavy frost the end of the year, in upper 1 year, clip improves 15cm-20cm place straight snips;
Aforementioned one-tenth tea place in age Softening, means the tea tree of more than 3 years, just starts to pluck when the fluffy face of tea has the young sprout of 5% to reach standard of plucking, pluck 2 leaf-3 leaves and even tenderness to folder leaf, collect the tender tip at the fluffy end simultaneously.
Aforementioned room of withering will keep well-ventilated, and in cell body, temperature general control is at 30-35 DEG C, and the leaf-spreading thickness of the sieve that withers is 10-15cm, divide to plant every 20-30 and turn over leaf once, to make tea leaf withering uniformity, treat that the withering leaf food value of leaf is soft, hand is pinched agglomerating, not easily bullet of loosing one's grip falls apart, and tender stalk folding is constantly, and blade face tarnishes, look dark green, green grass gas major part disappears, slightly delicate fragrance, then suitable rate of withering.The tealeaves atrophy deliquescing of appropriateness of withering, hand pinches blade soft feeling, and without friction sound, hold leaf agglomerating, when loosing one's grip, leaf is slowly loose, and leaf look transfers to dark green, and lustrous surface disappears, and the green grass gas of fresh leaf goes down, and appears the delicate fragrance of the distinctive happiness of withering leaf.
Aforementioned environment of kneading should avoid direct sunlight, and indoor temperature controls below 25 DEG C, and air humidity requires more than 70%; Adopt the long method of rubbing of light pressure, make broken cell rate reach 70%-75%, micro-the oozing out of tea juice and not drip, and make the rolled twig rate of tealeaves reach more than 75%.
Aforesaid fermentation environment temperature controls at 21-23 DEG C, and air humidity requires more than 80%, and utilize cross-ventilation equipment to make air keep circulation, oxygen supply is sufficient, and order fermentation is full and uniform.
In the present invention, the processing stage of major part operation, all need Artificial Control, wherein withering degree, aridity still available mechanical apparatus measures, but the control of the degree of fermentation, need to carry out in real time, existing instrument is difficult to measure attenuation degree timely and effectively, completely by Artificial Control, and this product adopts the Softening of oolong tea to carry out a point green grass or young crops, and the tealeaves of every batch all has different processing request.Therefore every batch of tealeaves, choose appropriate product, leading examination processing, and the parameter such as time, temperature, degree of fermentation aridity of each link during record, after obtained gross tea, carry out actual trial test and index analysis, adjust each link parameter by test and actual result of tasting, and be applied to thereafter with the production of batch products.
The processing environment of the inventive method and each appliances used all need to meet national all kinds of safety standard, are not described further at this.
The invention provides a kind of processing method of new product tealeaves, utilize the former great Ye for making oolong tea mono-from tea tree seeds be raw material, combine the harvesting of black tea and oolong tea and production technology and be optimized, obtain the new product of a kind of tea fermentation degree between oolong tea half fermentation and black tea are fermented entirely, the flowers and fruits fragrance Chhnang of new product is lasting, fresh taste sweet and, soup look orange red is bright, root of Ford Metalleaf is tender, it is melodious that millet paste had both had oolong tea system Dan Congcha " fragrance of a flower ", fragrance Chhnang, returns sweet lasting feature, has again the fresh refreshing sweet and flavour of black tea; Newly picked and processed tea leaves product are best in quality, have higher market value.And plucking cycle is longer, the income of tea grower can be improved.
Processing method of the present invention also can be applicable to other high mountain, the processing of half high mountain DAYEWULONG tea tree kind.
Detailed description of the invention
the content of tealeaves preparation method of the present invention is specifically set forth below in conjunction with embodiment.
Relate to part Tea Processing industry universal word herein, its implication is explained as follows:
Blue or green, leafiness: refer to by the crude fresh tea leaf that tea tree picks.
Littlely open face: refer to that first leaf on tea strain top carries out area, reach 1/3rd of the second leaf.
In open face: refer to that first leaf on tea strain top carries out area, reach 1/4th of the 3rd leaf.
embodiment one: children's Tea Processing in age.
Be pluck object with young tea plantations, pluck the little cyanotic leaf of opening of its young sprout two leaves and a bud as raw material, because the leafiness quality of new tea tree is comparatively single, adopt leafiness can be processed as the tea raw material of batch with the time period.
Leafiness is sent into room of withering, because children's leafiness water content in age is higher, blade face is tender, and room temperature of withering controls at 30-32 DEG C, the ulking thickness sieved that withers is 10CM, in order to avoid weigh leafiness wounded, turned over leaf once every 30 minutes, after 5 hours, check tea leaf quality, as overall loss of weight 35%-40% is the qualified raw material that withers, as below standard, again turn over leaf and wither, until qualified.
The gained raw material that withers is put into kneading machine and is kneaded, and kneads time controling at 40-50 minute, makes its bar shaped tight knot; Built-in temperature controls below 25 DEG C, and ambient air humidity requires more than 70%; Adopt the long method of rubbing of light pressure, make broken cell rate reach 70%-75%, with hand, tealeaves is held by group, micro-the oozing out of tea juice and not drip, and the rolled twig rate observing tealeaves reaches more than 75%, can terminate to knead.
Knead rear raw material manual type to deblock, obtain strip tea raw material.
Strip tea raw material is sent into fermenting cellar, yeasting temperature controls at 21-23 DEG C, air humidity requires more than 80%, sweat maintains 90-100 minute, treat that fermentated leaves green grass gas disappears substantially, occur that orchid is fragrant, fruital, it is appropriateness in distinct copper red look that leaf look is about 70%-75%, now the degree of fermentation is 77%-83%, obtains semi-finished product tea.
Semi-finished product tea after fermentation, sends into drier, just dries temperature at 95-100 DEG C, time is l8-20 minute, and leaf-spreading thickness is about 2cm, turns once every 5 minutes, stop to moisture 20%-25%, spreading for cooling 1-2 hour, complex fire temperature controls at 55-60 DEG C, time is 25-30 minute, leaf-spreading thickness 3-4cm, and every l0 minute turns once, moisture to product is reduced within 7%, obtain gross tea, because dark brownish green leaf water content in children's age is higher, therefore drying time is relatively long.
By gross tea by trembling the refining steps such as sieve, flat rotary strainer, hand-sort, go-no-go tea bar thickness, length, remove the foreign material and tablet tea, fannings, the dust tea etc. that affect into sample tea cleanliness and color and luster, formation bar rope is tight carefully, the even together one-tenth that attractive in appearance, cleanliness is good of profile is sampled tea, and by grade packing.
Due to the oolong tea that 1-2 young plant is obtained, tea flavour is light, bad, general oolong tea tree plucked ability from the 3rd year to produce and income, the present embodiment method can utilize the young plant leafiness at 1-2 age to process, gained tea product are excellent, have market value, for tea grower benefit early, recouping the investment creates condition.
embodiment 2: become tea tree processing in age.
With become age tea place for pluck object, plucking the little fresh tea leaf in its opening face in cyanotic leaf and a leaf of opening of its young sprout two leaves and a bud is that raw material is as raw material, institute adopts leafiness separates by always tender, and dew is blue or green to be separated with solid carbon dioxide green grass or young crops, and morning is blue or green, noon is blue or green, afternoon is blue or green and the dusk is separately blue or green; The leafiness divided is by batch carrying out subsequent handling, and the present embodiment carries out example with tender green grass or young crops batch in afternoon wherein best in quality for raw material.
Afternoon tender green grass or young crops to have the fragrant content of tea higher, the feature that leaf body is drier, in fabrication, should shorten the processing time, to keep fine quality to greatest extent.
Leafiness is sent into room of withering, and room temperature of withering controls at 33-35 DEG C, and the ulking thickness of the sieve that withers is 13CM, turn over leaf once every 20-25 minute, after 4 hours, check tea leaf quality, as overall loss of weight 30%-33% is the qualified raw material that withers, as below standard, again turn over leaf and wither, until qualified.
The gained raw material that withers is put into kneading machine and is kneaded, and kneads time controling at 45-50 minute, makes its bar shaped tight knot; Built-in temperature controls below 25 DEG C, and ambient air humidity requires more than 70%; Adopt the long method of rubbing of light pressure, make broken cell rate reach 70%-75%, with hand, tealeaves is held by group, micro-the oozing out of tea juice and not drip, and the rolled twig rate observing tealeaves reaches more than 75%, can terminate to knead.
Knead rear raw material manual type to deblock, obtain strip tea raw material.
Strip tea raw material is sent into fermenting cellar, yeasting temperature controls at 21-23 DEG C, and air humidity requires more than 80%, and sweat maintains 80-90 minute, treat that fermentated leaves green grass gas disappears substantially, occur that orchid is fragrant, fruital, because blue or green quality in afternoon is higher, the suitable light not mistake of attenuation degree, namely need after about 70 minutes to observe, treat that leaf look is about 60%-70% and can terminates fermentation in distinct copper red look, now the degree of fermentation is 77%-80%, obtains semi-finished product tea.
Semi-finished product tea after fermentation, sends into drier, just dries temperature at 95 DEG C, time is l8-20 minute, and leaf-spreading thickness is about 3cm, turns once every 5 minutes, stop to moisture 20%-25%, spreading for cooling 2 hours, complex fire temperature controls at 55 DEG C, and the time is 20-25 minute, leaf-spreading thickness is about 4cm, every l0 minute turns once, and the moisture to product is reduced within 7%, obtains gross tea.
By gross tea by trembling the refining steps such as sieve, flat rotary strainer, hand-sort, go-no-go tea bar thickness, length, remove the foreign material and tablet tea, fannings, the dust tea etc. that affect into sample tea cleanliness and color and luster, formation bar rope is tight carefully, the even together one-tenth that attractive in appearance, cleanliness is good of profile is sampled tea, and by grade packing.
The tea product that the present embodiment is obtained, in conjunction with the advantage of black tea and oolong tea, fruital gas Chhnang is lasting, fresh taste sweet and, soup look orange red is bright, and root of Ford Metalleaf is tender, and it is melodious that millet paste had both had oolong tea system Dan Congcha " fragrance of a flower ", fragrance Chhnang, returns sweet lasting feature, has again the fresh refreshing sweet and flavour of black tea; And having the function of black tea and oolong tea concurrently, these newly picked and processed tea leaves product are best in quality, have higher market value.
Claims (8)
1. a tealeaves preparation method, by fresh tea leaf in its harvesting and sorting, wither, knead, deblock, ferment, dry, the operations such as refining and packaging are made, and it is characterized in that:
Artificial harvesting young sprout two leaves and a bud is little opens face, and the fresh tea leaf in its opening face in a leaf is raw material, and presses young tea plantations and become the separately harvesting of tea place in age;
Institute's leaf of picking tea-leaves separates by always tender, and dew is blue or green to be separated with solid carbon dioxide green grass or young crops, and morning is blue or green, noon is blue or green, afternoon is blue or green and the dusk is separately blue or green; The leafiness divided carries out subsequent handling by criticizing;
By gained fresh tea leaf in its raw material in room of withering through 4-6 hour wither, make weight-loss ratio reach 30-40%, obtain the raw material that withers;
The raw material that withers utilizes manually or machinery is kneaded, and kneads time controling at 40-50 minute, makes its bar shaped tight knot;
Knead rear raw material manual type to deblock, begin to take shape strip tea raw material;
Fermented in fermenting cellar or fermenting vehicle by strip tea raw material, sweat maintains 80-100 minute, treats that fermentated leaves green grass gas disappears substantially, occur that orchid is fragrant, fruital, Ye Seyue 60%-80% is appropriateness in distinct copper red look, and now the degree of fermentation is 77%-83%, obtains semi-finished product tea;
Semi-finished product tea after fermentation, cures or drier through roasting cage, adopts the method for " high temperature just dries; low temperature complex fire ", and just dry temperature at 90-100 DEG C, the time is l5-20 minute, leaf-spreading thickness 2-3cm, turned once every 5 minutes, stopped to moisture 20%-25%, spreading for cooling 1-2 hour, complex fire temperature controls at 50-60 DEG C, and the time is 20-30 minute, leaf-spreading thickness 3-4cm, every l0 minute turns once, and the moisture to product is reduced within 7%, obtains gross tea;
Gross tea is by trembling the refining steps such as sieve, flat rotary strainer, hand-sort, go-no-go tea bar thickness, length, remove the foreign material and tablet tea, fannings, the dust tea etc. that affect into sample tea cleanliness and color and luster, formation bar rope is tight carefully, the even together one-tenth that attractive in appearance, cleanliness is good of profile is sampled tea, and by grade packing.
2. tealeaves preparation method according to claim 1, is characterized in that:
Adopt large leaves tea-tree to set as fresh tea leaf in its source, the collecting period divides spring, early summer, heat, autumn, winter six to take turns, and divides different standard of plucking to pluck age again in each wheel according to tea in batches, first ripely first adopts, and adopts after after-ripening; Each season plucking time: spring tea is that mid-March is to the last ten-days period; Early summer is ten days in the last ten-days period in April to May; Xia Caiwei the first tenday period of a month in June are to the middle ten days; Heat tea is mid-July; Autumn tea is the first tenday period of a month in September; Winter tea is the last ten-days period in October; Plucking time is suitable for fine day dew in the morning many up to 11 time, and afternoon 2 is many up to 5 time, and by adopting time tea the morning, the job order arrangement of having adopted tea afternoon is picked tea-leaves work.
3. tealeaves preparation method according to claim 1, is characterized in that:
Described young tea plantations picking method, means the tea tree planted then, harvesting of pinching when plant young sprout grows to 4 to 6.
4. plant height not adopting less than 32cm, tea place cuts off fluffy after stopping adopting rear or heavy frost, outstanding branch, Second Year after plantation, when young sprout grows to 4 to 5, a tip, adopt young sprout 2-3, stay two leaf true leaves, adopt flat crown surface, after stopping to adopt rear or heavy frost the end of the year, in upper 1 year, clip improves 15cm-20cm place straight snips;
Described one-tenth tea place in age Softening, means the tea tree of more than 3 years, just starts to pluck when the fluffy face of tea has the young sprout of 5% to reach standard of plucking, pluck 2 leaf-3 leaves and even tenderness to folder leaf, collect the tender tip at the fluffy end simultaneously.
5. tealeaves preparation method according to claim 1, is characterized in that:
Described room of withering will keep well-ventilated, and in cell body, temperature general control is at 30-35 DEG C, and the leaf-spreading thickness of the sieve that withers is 10-15cm, divide to plant every 20-30 and turn over leaf once, to make tea leaf withering uniformity, treat that the withering leaf food value of leaf is soft, hand is pinched agglomerating, not easily bullet of loosing one's grip falls apart, and tender stalk folding is constantly, and blade face tarnishes, look dark green, green grass gas major part disappears, slightly delicate fragrance, then suitable rate of withering.
6. tealeaves preparation method according to claim 1, is characterized in that:
Knead environment and avoid direct sunlight, indoor temperature controls below 25 DEG C, and air humidity requires more than 70%; Adopt the long method of rubbing of light pressure, broken cell rate reaches 70%-75%, micro-the oozing out of tea juice and not drip, makes the rolled twig rate of tealeaves reach more than 75%.
7. tealeaves preparation method according to claim 1, is characterized in that:
Yeasting temperature controls at 21-23 DEG C, and air humidity requires more than 80%, and utilize cross-ventilation equipment to make air keep circulation, oxygen supply is sufficient, and order fermentation is full and uniform.
8. the tealeaves preparation method according to claim 1-6, is characterized in that:
Every batch of tealeaves, choose appropriate product, leading examination processing, and the parameter such as time, temperature, degree of fermentation aridity of each link during record, after obtained gross tea, carry out actual trial test and index analysis, adjust each link parameter by test and actual result of tasting, be applied to thereafter with the production of batch products.
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| CN107242310A (en) * | 2017-06-16 | 2017-10-13 | 林伟秋 | A kind of single Cong Hongcha preparation method |
| CN108522721A (en) * | 2018-05-31 | 2018-09-14 | 广西金秀瑶族自治县新元茶业有限公司 | A kind of processing method of wild white Niu Lvcha |
| CN112934759A (en) * | 2021-01-30 | 2021-06-11 | 陈俊杰 | Dandelion senescent petal and calyx green leaf separator |
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| CN101161086A (en) * | 2007-08-19 | 2008-04-16 | 林柏胜 | Happy black tea manufacturing method |
| CN101986853A (en) * | 2010-12-09 | 2011-03-23 | 云南龙生茶业股份有限公司 | Processing technology for oolong black tea |
| CN102007982A (en) * | 2010-12-28 | 2011-04-13 | 鄢香永 | Black oolong tea processing technique |
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