CN105707301A - Gaoshan Taiwan oolong and processing preparation method thereof - Google Patents
Gaoshan Taiwan oolong and processing preparation method thereof Download PDFInfo
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- CN105707301A CN105707301A CN201610097955.2A CN201610097955A CN105707301A CN 105707301 A CN105707301 A CN 105707301A CN 201610097955 A CN201610097955 A CN 201610097955A CN 105707301 A CN105707301 A CN 105707301A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to Gaoshan Taiwan oolong and a processing preparation method thereof (the production technology capable of keeping green and red in the whole process). The preparation method of the Gaoshan Taiwan oolong comprises the steps of tea harvesting, withering, twisting, fermentation, primary baking, heaping for yellowing, secondary baking, picking, blowing of fresh wind, warehousing, re-firing, fragrance enhancing and packaging. By the adoption of the Gaoshan Taiwan oolong, matter contained in fresh tea leaves is transformed reasonably and fully, little low-boiling-point fragrant matter is lost, and the content of theaflavin called as human body soft gold is high. The product is curled, compact and uniform in appearance, and black and glossy in color and luster, and has the delicate floral note of high-grade oolong and strong ripe fruit fragrance of special-grade black tea, the tea soup is mellow, fresh and smooth, has no fire smell or smoky flavour, is not cold or cool or hot or dry, and has the golden yellow and bright color, and infused leaves are fleshy, red and bright. The taste and sense of the Gaoshan Taiwan oolong (particularly Gaoshan Taiwan oolong produced in Shouning Country, eastern Fujian Province) are better than those of common Taiwan oolong.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of red oolong tea of high mountain and preparation for processing thereof.
Background technology
The red oolong tea of existing employing general technology processing, it is on oolong tea method for making (containing de-enzyming process) basis, the new teas increasing attenuation degree and innovate, its processing method be different from old-fashioned oolong tea middle fermentation, in knead, middle roasting fire-making method feature, the process reforms such as taking to increase the weight of fermentation, moderate is kneaded, slight roasting fire form, because having oolong tea aromatic flavor and the feature of black tea sweetness concurrently, deeply liked by consumer.But, the red oolong tea of above-mentioned general technology processing compares with high-grade oolong tea, and the fragrance of a flower is still aobvious obvious not (note: the fragrance of a flower here, the abnormal smells from the patient of the similar floweriness come out after referring to tea fresh leaves natural fermentation)；Compare with superfine black tea, then ripe fruital is also obvious not；It is difficult to reach all dense ideal effect of the fragrance of a flower, fruital (note: general insider show with fragrance state), thus style characteristic is prominent not, and, in green removing in high temperature technique, Folium Camelliae sinensis, original nutritional labeling is subject to a degree of destruction and loses.
Separately, the red oolong tea teas style that Ningde, Fujian province area traditional high mountain oolong tea that especially Shouning County produces is processed close to above-mentioned this general technology.Tradition comprehensive our province Anxi of high mountain oolong tea, Shouning County and Wuyi Mountain Area oolong tea method for making feature, be a kind of attenuation degree oolong tea between the south of Fujian Province oolong and the north of Fujian Province oolong.Through airing, repeatedly rocking of green leaf and standing, then through completing, appearance and fermentation, high temperature gross fire, low temperature compound fire drying is adopted to form.Although the dry tea profile of tradition Shouning high mountain oolong tea, soup color are all similar to red oolong, and it is close to judge feature, but for a long time, marketing poor effect, analyze reason, having the disadvantage that (1) compares with the south of Fujian Province oolong and the north of Fujian Province oolong, tradition Shouning high mountain oolong tea style characteristic is prominent not；(2) tradition Shouning high mountain oolong tea and red oolong tea manufacturing process all need through green removing in high temperature technique, and the original nutritional labeling of Folium Camelliae sinensis is subject to a degree of destruction and loses.
Summary of the invention
First purpose of the present invention is to provide the red oolong tea of a kind of high mountain utilizing high mountainous tea to process and a preparation for processing thereof；Second purpose of the present invention also includes providing a kind of applicable Ningde, Fujian province area especially red oolong tea of high mountain of Shouning County High aititude Chan Cha district regional climate environmental quality and preparation for processing thereof (also known as " road is protected blue or green red " process for tea manufacture), make it possible to utilize high mountain (high-perfume type) tea tree breed of Shouning County, on the basis of Shouning high mountainous tea (having obtained country's agricultural product geographical sign) processing method, namely by absorbing tradition high mountain oolong tea and high mountain black tea method for making advantage, produce a kind of red oolong tea newly picked and processed tea leaves product of high mountain that can have oolong tea strong fragrance and black tea sweetness feature concurrently.
In view of: the people of tea making industry both knows about (well-known): the first operation of any fermented tea especially black tea manufacture is to wither, superior quality of withering is most important, withering technology is good and bad, superiority and inferiority, directly affect the quality (note: the quality of quality of withering can be subject to temperature of black tea, humidity, tea fresh leaves is made thinner thickness, withering time, the impact of the factors such as the speed of dark brownish green progressively dehydration, the process that tea fresh leaves withers mainly has: by naturally withering of dark brownish green airing disposed within, daylight withers, i.e. dry in sun, air-conditioning water sieve withers and withering trough withers, in the overall process of its these deterioration methods tangible, so-called physical property is had to wither and biochemical is withered including with containing, tea making master worker borrows just and controls withering degree and knead the weight of stirring to control the carrying out of Fermentation, namely by means of the catalytic action of Folium Camelliae sinensis self ferment, carry out the chemical change of complexity, produce and form the distinctive fragrance of Folium Camelliae sinensis, flavour and water colour, reach to be finally made the tea product of fragrant strongly fragrant glycol).Due to above reason and:
Again in view of following thinking: in order to adapt to high Chan Cha district (such as Ningde, Fujian province area especially Shouning County height elevation Chan Cha district) regional climate environmental quality above sea level, pursue the better quality of red oolong tea, merge oolong tea, black tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis process advantage, grope through overtesting, define to select high-perfume type tea tree breed, and between tea fresh leaves between Maturity required by oolong tea and black tea be raw material, focus on the full-range tea fresh leaves internal substance of technique and convert control, focus on the red oolong tea of high mountain and new process for processing (i.e. " road is protected blue or green red " process for tea manufacture) that the series matching technology such as low boiling fragrance matter reservation produce, so:
The present invention is achieved through the following technical solutions:
The preparation for processing of the red oolong tea of a kind of high mountain, it is characterised in that preparation process is as follows:
1, green grass or young crops is adopted: select the Camellia sinensis of high mountain high-perfume type kind as the Camellia sinensis plucking tea fresh leaves, the tea fresh leaves band bud of harvesting and with 3-4 blade；
2, wither:
(1) airing: use airing frame, water sieve or withering trough, be 20-25 DEG C by tea fresh leaves in ambient temperature, when air humidity is 0%-80%, the dehydration weight-loss ratio dried in the air to tea fresh leaves is 10%-15%；In airing process, tea fresh leaves is turned 2-3 time, make levels tea fresh leaves moisture loss uniform；
(2) dry in sun: divide in dry in sun online according to 2-3 cm thick by the tea fresh leaves after airing, utilizes the sunlight that nature is soft to irradiate tea fresh leaves, to tea fresh leaves dehydration deliquescing, blue or green gas eliminate, faint scent rise time, proceed to and do green grass or young crops；Described naturally soft sunlight, when referring to avoid 11 30 points to 13 time the high light of 30 points be exposed to the sun the sunlight of period；
(3) green grass or young crops is done: taking the tea fresh leaves after dry in sun, first time rocking of green leaf shakes 30 turns；Then, being divided by the tea fresh leaves after first time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1 hour, second time rocking of green leaf shakes 60 turns；Then, being divided by the tea fresh leaves after second time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1.5 hours, third time rocking of green leaf shakes 90 turns；Then, being divided by the tea fresh leaves after third time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 2 hours, the 4th time rocking of green leaf shakes 120 turns, then fragrance of a flower gas is showed fully；Described rocking of green leaf, refers to tea fresh leaves loads water sieve and rotates water sieve；
3, kneading: use kneading machine to knead the tea fresh leaves after doing green grass or young crops, first sky is rubbed 5-15 minute, light kneadding 8-15 minute, and then weight is rubbed, and weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky is rubbed 1 minute, then the fragrance of tea fresh leaves suppresses not show；Described kneadding, refers to when kneading machine operates, and adds gland and rotates along compression aspect on pressurization screw rod；Turning 1 circle is light kneadding, turns 3 and encloses kneadding of attaching most importance to；
4, fermentation: in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket with 24-26 cm thick and ferment 2-3 hour, then fragrance from the beginning of, then proceed to drying；
5, just dry: put the Folium Camelliae sinensis after step 4 fermentation in dehydrator, 140-150 DEG C of baking the affected part after applying some drugs 5-6 minute；
6, vexed heap: the Folium Camelliae sinensis after step 5 just being dried, is stacked on big bamboo mat vexed heap 1-2 hour with 24-26 cm thick；
7, multiple baking: by the Folium Camelliae sinensis after vexed for step 6 heap, the 80-90 DEG C of moisture content being dried to Folium Camelliae sinensis, not higher than 6%, prepares raw tea；
8, pick and pick: use color selector by yellow leaf, the stalky tea in raw tea and to add foreign material and remove；
9, fresh breeze: use winnower the small pieces in raw tea and tea dust to be removed；
10, warehouse-in: the tea sealing after fresh breeze is stored in room temperature, not moist warehouse, waits to be packaged；
11, multiple fire: use fragrance extracting machine, puts Folium Camelliae sinensis multiple fire in the environment of 50-60 DEG C and processes 10-12 hour；
12, Titian: use fragrance extracting machine, puts the Folium Camelliae sinensis Titian in the environment of 80-90 DEG C after multiple fire processes and processes 1 hour；
13, packaging: take the Folium Camelliae sinensis after Titian, is packaged as finished product under the normal epidemic disaster environmental condition not higher than 60%.
The technical characteristic of the present invention can also further particularly as follows:
One, green grass or young crops is adopted described in: refer to the golden Paeonia suffruticosa selecting high mountain high-perfume type kind or white bud is very blue or Autumn Gold Camellia sinensis is as the tea tree breed plucking tea fresh leaves.
Further, green grass or young crops is adopted described in: refer to and select the Ningde, Fujian province area high mountain high-perfume type gold Paeonia suffruticosa that especially Shouning County produces or the white bud very Camellia sinensis such as orchid or Autumn Gold as the tea tree breed plucking tea fresh leaves.
Two, kneading described in: referring to that use kneading machine kneads the tea fresh leaves after doing green grass or young crops, first sky is rubbed 10 minutes, light kneadding 10 minutes, and then weight is rubbed, weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky rubs 1 minute.
Three, described fermentation: refer in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket 2.5 hours with 25 cm thick.
The present invention goes back the red oolong tea of high mountain prepared by Sustainable use said method.
Further, the present invention goes back the Ningde, Fujian province area red oolong tea of high mountain that especially Shouning County produces prepared by Sustainable use said method.
Advantages of the present invention and beneficial effect:
1, the red oolong tea preparation for processing of the high mountain of the present invention, with select high-perfume type tea tree breed tea fresh leaves for raw material, focus on technique full-range tea fresh leaves internal substance convert control, focus on that low boiling fragrance matter retains, weight dry in air, middle dry in sun, green grass or young crops of reforming, " first light after weight light again " are kneaded, " ventilate and be not humidified " gently ferment, do not complete, " low temperature " roasting secondary bakings slowly, vexed heap " yellow ", " when low temperature is long " multiple fiery, " intensification " is slow bakes the red oolong tea preparation method of supporting series that Titian is feature.In the tea processing factory possessing oolong tea processing conditions, it is not necessary to increase new equipment, can produce, workable.
2, the present invention is by merging the tea processes advantages such as oolong tea, black tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, the preparation method developing red oolong tea, improve that conventional red oolong tea style characteristic is prominent not, make Folium Camelliae sinensis original nutritional labeling failure loss through green removing in high temperature technique, deficiency that economic value added is low, tea-making quality is stable, making excellent rate high, promotion prospect is wide.
3, adopt the red oolong tea preparation for processing of high mountain of the present invention, the internal substance of tea fresh leaves converts rationally fully, low boiling fragrance matter scatters and disappears less, and it is referred to as the theaflavin content height of the soft gold of human body, thus soup coloured gold Huang is bright, present tasting sense organ and be better than the qualitative characteristics of common red oolong tea processing technique, the curling tight knot of product design, neat and well spaced, color and luster is pitch-black glossy, have the delicate floral note of high-grade oolong tea and the strong ripe fruital of superfine black tea concurrently, millet paste is mellow fresh refreshing submissive, without the fire smokeless smoke flavour of taste, not cold and cool not scorching, soup coloured gold Huang is bright, the qualitative characteristics of leaf base fertilizer thickness glow.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but should not be taken as limitation of the present invention.
Embodiment 1: the preparation for processing of the red oolong tea of a kind of high mountain, comprises the following steps:
1, green grass or young crops is adopted: select (optional Fujian Province Shouning County produce) high mountain high-perfume type gold Paeonia suffruticosa Camellia sinensis as the Camellia sinensis plucking tea fresh leaves, the tea fresh leaves band bud of harvesting and with 3-4 blade；
2, wither:
(1) airing: use airing frame, water sieve or withering trough, is 22 DEG C by tea fresh leaves in ambient temperature, and when air wets as degree 75%, the dehydration weight-loss ratio dried in the air to tea fresh leaves is 15%；In airing process, tea fresh leaves is turned 3 times, make levels tea fresh leaves moisture loss uniform；
(2) dry in sun: divide in dry in sun online according to 3 cm thick by the tea fresh leaves after dry in air, utilizes the sunlight that nature is soft to irradiate tea fresh leaves, to tea fresh leaves dehydration deliquescing, blue or green gas eliminate, faint scent rise time, proceed to and do green grass or young crops；
(3) green grass or young crops is done: taking the tea fresh leaves after dry in sun, first time rocking of green leaf shakes 30 turns；Then, being divided by the tea fresh leaves after first time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1 hour, second time rocking of green leaf shakes 60 turns；Then, being divided by the tea fresh leaves after second time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1.5 hours, third time rocking of green leaf shakes 90 turns；Then, being divided by the tea fresh leaves after third time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 2 hours, the 4th time rocking of green leaf shakes 120 turns, then fragrance of a flower gas is showed fully；
3, kneading: use kneading machine to knead the tea fresh leaves after doing green grass or young crops, first sky is rubbed 10 minutes, light kneadding 10 minutes, and then weight is rubbed, and weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky is rubbed 1 minute, then the fragrance of tea fresh leaves suppresses not show；
4, fermentation: in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket with 25 cm thick and ferment 2.5 hours, then fragrance from the beginning of, then proceed to drying；
5, just dry: put the Folium Camelliae sinensis after step 4 fermentation in dehydrator, 150 DEG C of baking the affected part after applying some drugs 5 minutes；
6, vexed heap: the Folium Camelliae sinensis after step 5 just being dried, is stacked on big bamboo mat vexed heap 1.5 hours with 25 cm thick；
7, multiple baking: by the Folium Camelliae sinensis after vexed for step 6 heap, 85 DEG C of moisture content being dried to Folium Camelliae sinensis are 6%, prepare raw tea；
8, pick and pick: use color selector by yellow leaf, the stalky tea in raw tea and to add foreign material and remove；
9, fresh breeze: use winnower the small pieces in raw tea and tea dust to be removed；
10, warehouse-in: the tea sealing after fresh breeze is stored in room temperature, not moist warehouse, waits to be packaged；
11, multiple fire: use fragrance extracting machine, puts Folium Camelliae sinensis multiple fire in the environment of 55 DEG C and processes 11 hours；
12, Titian: use fragrance extracting machine, puts the Folium Camelliae sinensis Titian in the environment of 85 DEG C after multiple fire processes and processes 1 hour；
13, packaging: take the Folium Camelliae sinensis after Titian, is packaged as finished product under the normal epidemic disaster environmental condition not higher than 60%.
Embodiment 2: the preparation for processing of the red oolong tea of a kind of high mountain, comprises the following steps:
1, green grass or young crops is adopted: select (optional Fujian Province Shouning County produce) high mountain high-perfume type Baiyaqilan tea tree as the Camellia sinensis of harvesting tea fresh leaves, the tea fresh leaves band bud of harvesting and with 3-4 blade；
2, wither:
(1) airing: use airing frame, water sieve or withering trough, is 20 DEG C by tea fresh leaves in ambient temperature, and when air wets as degree 70%, the dehydration weight-loss ratio dried in the air to tea fresh leaves is 10%；In airing process, tea fresh leaves is turned 2-3 time, make levels tea fresh leaves moisture loss uniform；
(2) dry in sun: divide in dry in sun online according to 2 cm thick by the tea fresh leaves after dry in air, utilizes the sunlight that nature is soft to irradiate tea fresh leaves, to tea fresh leaves dehydration deliquescing, blue or green gas eliminate, faint scent rise time, proceed to and do green grass or young crops；
(3) green grass or young crops is done: taking the tea fresh leaves after dry in sun, first time rocking of green leaf shakes 30 turns；Then, being divided by the tea fresh leaves after first time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1 hour, second time rocking of green leaf shakes 60 turns；Then, being divided by the tea fresh leaves after second time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1.5 hours, third time rocking of green leaf shakes 90 turns；Then, being divided by the tea fresh leaves after third time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 2 hours, the 4th time rocking of green leaf shakes 120 turns, then fragrance of a flower gas is showed fully；
3, kneading: use kneading machine to knead the tea fresh leaves after doing green grass or young crops, first sky is rubbed 5 minutes, light kneadding 8 minutes, and then weight is rubbed, and weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky is rubbed 1 minute, then the fragrance of tea fresh leaves suppresses not show；
4, fermentation: in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket with 24 cm thick and ferment 2 hours, then fragrance from the beginning of, then proceed to drying；
5, just dry: put the Folium Camelliae sinensis after step 4 fermentation in dehydrator, 140 DEG C of baking the affected part after applying some drugs 6 minutes；
6, vexed heap: the Folium Camelliae sinensis after step 5 just being dried, is stacked on big bamboo mat vexed heap 1 hour with 24 cm thick；
7, multiple baking: by the Folium Camelliae sinensis after vexed for step 6 heap, 80 DEG C of moisture content being dried to Folium Camelliae sinensis are 5%, prepare raw tea；
8, pick and pick: use color selector by yellow leaf, the stalky tea in raw tea and to add foreign material and remove；
9, fresh breeze: use winnower the small pieces in raw tea and tea dust to be removed；
10, warehouse-in: the tea sealing after fresh breeze is stored in room temperature, not moist warehouse, waits to be packaged；
11, multiple fire: use fragrance extracting machine, puts Folium Camelliae sinensis multiple fire in the environment of 50 DEG C and processes 10 hours；
12, Titian: use fragrance extracting machine, puts the Folium Camelliae sinensis Titian in the environment of 80 DEG C after multiple fire processes and processes 1 hour；
13, packaging: take the Folium Camelliae sinensis after Titian, is packaged as finished product under the normal epidemic disaster environmental condition not higher than 60%.
Embodiment 3: the preparation for processing of the red oolong tea of a kind of high mountain, comprises the following steps:
1, green grass or young crops is adopted: select (optional Fujian Province Shouning County produce) high mountain high-perfume type Autumn Gold Camellia sinensis as the Camellia sinensis plucking tea fresh leaves, the tea fresh leaves band bud of harvesting and with 3-4 blade；
2, wither:
(1) airing: use airing frame, water sieve or withering trough, is 25 DEG C by tea fresh leaves in ambient temperature, and when air wets as degree 80%, the dehydration weight-loss ratio dried in the air to tea fresh leaves is 15%；In airing process, tea fresh leaves is turned 3 times, make levels tea fresh leaves moisture loss uniform；
(2) dry in sun: divide in dry in sun online according to 3 cm thick by the tea fresh leaves after dry in air, utilizes the sunlight that nature is soft to irradiate tea fresh leaves, to tea fresh leaves dehydration deliquescing, blue or green gas eliminate, faint scent rise time, proceed to and do green grass or young crops；
(3) green grass or young crops is done: taking the tea fresh leaves after dry in sun, first time rocking of green leaf shakes 30 turns；Then, being divided by the tea fresh leaves after first time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1 hour, second time rocking of green leaf shakes 60 turns；Then, being divided by the tea fresh leaves after second time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1.5 hours, third time rocking of green leaf shakes 90 turns；Then, being divided by the tea fresh leaves after third time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 2 hours, the 4th time rocking of green leaf shakes 120 turns, then fragrance of a flower gas is showed fully；Described rocking of green leaf, refers to tea fresh leaves loads water sieve and rotates water sieve；
3, kneading: use kneading machine to knead the tea fresh leaves after doing green grass or young crops, first sky is rubbed 15 minutes, light kneadding 15 minutes, and then weight is rubbed, and weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky is rubbed 1 minute, then the fragrance of tea fresh leaves suppresses not show；
4, fermentation: in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket with 26 cm thick and ferment 3 hours, then fragrance from the beginning of, then proceed to drying；
5, just dry: put the Folium Camelliae sinensis after step 4 fermentation in dehydrator, 150 DEG C of baking the affected part after applying some drugs 6 minutes；
6, vexed heap: the Folium Camelliae sinensis after step 5 just being dried, is stacked on big bamboo mat vexed heap 2 hours with 26 cm thick；
7, multiple baking: by the Folium Camelliae sinensis after vexed for step 6 heap, 90 DEG C of moisture content being dried to Folium Camelliae sinensis are 6%, prepare raw tea；
8, pick and pick: use color selector by yellow leaf, the stalky tea in raw tea and to add foreign material and remove；
9, fresh breeze: use winnower the small pieces in raw tea and tea dust to be removed；
10, warehouse-in: the tea sealing after fresh breeze is stored in room temperature, not moist warehouse, waits to be packaged；
11, multiple fire: use fragrance extracting machine, puts Folium Camelliae sinensis multiple fire in the environment of 60 DEG C and processes 12 hours；
12, Titian: use fragrance extracting machine, puts the Folium Camelliae sinensis Titian in the environment of 90 DEG C after multiple fire processes and processes 1 hour；
13, packaging: take the Folium Camelliae sinensis after Titian, is packaged as finished product under the normal epidemic disaster environmental condition not higher than 60%.
The red oolong tea that the obtained red oolong tea of high mountain of above-mentioned 3 embodiments and other red oolong tea technique obtain contrasts, and concrete organoleptic quality is shown in table 1 below
The organoleptic quality of the table 1 different disposal red oolong tea of gained high mountain
Note: compare as gold Varieties of Peony dark brownish green made via common red oolong production technology.
Adopting above-described detailed description of the invention, result also from: as the saying goes, a piece of hill goes out a tea.In fact refer to: every a good tea is all certain Camellia sinensis of plantation when certain climatic environment, through process summary all the year round, retains optimal processing method, reach a kind of more satisfactory tasting sense organ, so, these techniques move to another place, and are not necessarily the best way.
In a word, the present invention utilizes the red oolong tea of a kind of high mountain and processing method thereof that high mountainous tea processes；Absorb tradition Shouning high mountain oolong tea and high mountain black tea method for making advantage, overcome and existing red oolong tea manufacturing process needs through green removing in high temperature technique, thus the defect that the nutritional labeling increased the weight of in red oolong tea is destroyed and lost；Provide a kind of tasting sensory effects strengthening red oolong tea excellence, increase effective health-care components in red oolong tea and be referred to as the red manufacturing method of oolong tea of the theaflavin content of the soft gold of human body.The red oolong tea of the present invention, soup coloured gold Huang is bright, and fragrance flavour is obviously enhanced；When adopting 100 DEG C of boiling water to brew, the fragrance of a flower is obvious, and without substantially pained flavour during the long-time vexed bubble of thermos cup, when jug boils, tea perfume (or spice) overflows and mouthfeel does not decline, and cold water bubble seasonings back feel well sweet, and innervation is convenient.Compared with existing red oolong tea processing technique, the process reform of the present invention and the outstanding feature effect having are as follows: (1) present invention adopts the method for " in short-term repeatedly " rocking of green leaf (doing green grass or young crops), show fully to fragrance, the interior quality that high-quality high-perfume type Camellia sinensis is dark brownish green can be given full play to；(2) present invention is without green removing in high temperature technique, can retain the effective health-care components of Folium Camelliae sinensis preferably；(3) present invention adopts " not being humidified " (i.e. dry fermentation) technique gently to ferment, and can control tea leaf fermentation degree preferably, make the soft gold theaflavin content of human body in Folium Camelliae sinensis increase, and tea perfume (or spice) is more aobvious, and millet paste is more mellow；(4) present invention adopts " low temperature " slow curing process to dry, retaining Folium Camelliae sinensis preferably and include effective health-care components, low boiling fragrance matter scatters and disappears less, it is ensured that (its dry tea color is dark red glossy for the high-quality of Folium Camelliae sinensis, soup color succinum is orange red bright, the mellow ripe fruital of round and smooth tool of flavour；Tang Yun sedate containing, long persistently, the color, smell and taste that millet paste represents when 50 DEG C of water temperatures are all good；Shelf-stable, can do old tea classical collection；It is rich in bubble active, resistance to, promoting the production of body fluid to quench thirst, is the upper material selection of cold drink tea).
Claims (7)
1. the preparation for processing of the red oolong tea of high mountain, it is characterised in that preparation process is as follows:
(1) green grass or young crops is adopted: select high mountain high-perfume type kind Camellia sinensis as the Camellia sinensis plucking tea fresh leaves, the tea fresh leaves band bud of harvesting and with 3-4 blade；
(2) wither:
(A) airing: use airing frame, water sieve or withering trough, be 20-25 DEG C by tea fresh leaves in ambient temperature, when air wets as degree 70%-80%, the dehydration weight-loss ratio dried in the air to tea fresh leaves is 10%-15%；In airing process, tea fresh leaves is turned 2-3 time；
(B) dry in sun: divide in dry in sun online according to 2-3 cm thick by the tea fresh leaves after dry in air, utilizes the sunlight that nature is soft to irradiate tea fresh leaves, to tea fresh leaves dehydration deliquescing, blue or green gas eliminate, faint scent rise time, proceed to and do green grass or young crops；Described naturally soft sunlight, when referring to avoid 11 30 points to 13 time the high light of 30 points be exposed to the sun the sunlight of period；
(C) green grass or young crops is done: taking the tea fresh leaves after dry in sun, first time rocking of green leaf shakes 30 turns；Then, being divided by the tea fresh leaves after first time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1 hour, second time rocking of green leaf shakes 60 turns；Then, being divided by the tea fresh leaves after second time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 1.5 hours, third time rocking of green leaf shakes 90 turns；Then, being divided by the tea fresh leaves after third time rocking of green leaf in dry in sun online, after naturally soft sunlight irradiates 2 hours, the 4th time rocking of green leaf shakes 120 turns；Described rocking of green leaf, refers to tea fresh leaves loads water sieve and rotates water sieve；
(3) kneading: use kneading machine to knead the tea fresh leaves after doing green grass or young crops, first sky is rubbed 5-15 minute, light kneadding 8-15 minute, and then weight is rubbed, and weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky rubs 1 minute；Described kneadding, refers to when kneading machine operates, and adds gland and rotates along compression aspect on pressurization screw rod；Turning 1 circle is light kneadding, turns 3 and encloses kneadding of attaching most importance to；
(4) fermentation: in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket with 24-26 cm thick and ferment 2-3 hour, then proceed to drying；
(5) just dry: put the Folium Camelliae sinensis after step (4) fermentation in dehydrator, 140-150 DEG C of baking the affected part after applying some drugs 5-6 minute；
(6) vexed heap: the Folium Camelliae sinensis after step (5) just being dried, with 24-26 cm thick to be stacked on big bamboo mat vexed heap 1-2 hour；
(7) multiple baking: by the Folium Camelliae sinensis after step (6) vexed heap, the 80-90 DEG C of moisture content being dried to Folium Camelliae sinensis, not higher than 6%, prepares raw tea；
(8) pick and pick: use color selector by yellow leaf, the stalky tea in raw tea and to add foreign material and remove；
(9) fresh breeze: use winnower the small pieces in raw tea and tea dust to be removed；
(10) warehouse-in: the tea sealing after fresh breeze is stored in room temperature, not moist warehouse, waits to be packaged；
(11) multiple fire: use fragrance extracting machine, puts Folium Camelliae sinensis multiple fire in the environment of 50-60 DEG C and processes 10-12 hour；
(12) Titian: use fragrance extracting machine, puts the Folium Camelliae sinensis Titian in the environment of 80-90 DEG C after multiple fire processes and processes 1 hour；
(13) packaging: take the Folium Camelliae sinensis after Titian, is packaged as finished product under the normal epidemic disaster environmental condition not higher than 60%.
2. the preparation for processing of the red oolong tea of a kind of high mountain according to claim 1, it is characterised in that described in adopt green grass or young crops: refer to that the golden Paeonia suffruticosa selecting high mountain high-perfume type kind or white bud be very blue or Autumn Gold Camellia sinensis is as the tea tree breed plucking tea fresh leaves.
3. the preparation for processing of the red oolong tea of a kind of high mountain according to claim 2, it is characterised in that described in adopt green grass or young crops: select Ningde, Fujian province area high mountain high-perfume type gold Paeonia suffruticosa that especially Shouning County produces or white bud be very blue or the Camellia sinensis such as Autumn Gold is as the tea tree breed plucking tea fresh leaves.
4. the preparation for processing of the red oolong tea of a kind of high mountain according to claim 1 or 2 or 3, knead described in it is characterized in that: use kneading machine to knead the tea fresh leaves after doing green grass or young crops, first sky rubs 10 minutes, light kneadding 10 minutes, then weight is rubbed, weight is rubbed to tea fresh leaves rolled twig rate and is not less than 90%, and kneading disk occurs without tea juice；Then revolution sky rubs 1 minute.
5. the preparation for processing of the red oolong tea of a kind of high mountain according to claim 1 or 2 or 3, it is characterized in that described fermentation: in gravity-flow ventilation, do not heat, in the environment that is not humidified, the tea fresh leaves after kneading be stacked in large bamboo or wicker basket with 25 cm thick and fermented 2.5 hours.
6. the red oolong tea of high mountain that prepared by the either method described in claim 1-5.
7. the red oolong tea of high mountain that the Shouning County, Ningde, Fujian province area that prepared by the either method described in claim 1-5 produces.
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