CN105831310A - Manufacturing method of oolong tea - Google Patents
Manufacturing method of oolong tea Download PDFInfo
- Publication number
- CN105831310A CN105831310A CN201610436209.1A CN201610436209A CN105831310A CN 105831310 A CN105831310 A CN 105831310A CN 201610436209 A CN201610436209 A CN 201610436209A CN 105831310 A CN105831310 A CN 105831310A
- Authority
- CN
- China
- Prior art keywords
- green
- rocking
- time
- tea
- dark brownish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a manufacturing method of oolong tea. The method comprises the steps of tea harvesting, sun drying, green leaf rocking, enzyme deactivation, kneading and baking. During the sun drying and the green leaf rocking, nanometer materials are added; the mass ratio of the nanometer materials to the tea leaves is 1:(50 to 100); the grain diameter of the nanometer materials is 70 to 120nm; the nanometer materials are nanometer ZnO or nanometer TiO2. The manufacturing method of oolong tea provided by the invention has the advantages that the problems of long tea manufacturing time and pesticide residue of the oolong tea are solved; microorganism in the tea leaves can be activated; the pesticide residue is reduced; the fragrance releasing is promoted, and the fragrance releasing time is shortened, so that the tea manufacturing time is shortened; the tea quality is comprehensively improved.
Description
Technical field
The application belongs to method for preparing tea technical field, specifically, relates to the manufacture method of a kind of oolong tea.
Background technology
Oolong tea mainly originates in the ground such as Guangdong, China Fujian, belongs to semi-fermented tea, and its quality is between green tea and red
Between tea, the dense delicate flavour of existing black tea, there is again green tea delicate fragrance fragrant and have the good reputation of " greenery red margination ".Oolong
Tea also reducing fat, the aspect such as defatting beauty have outstanding performance, therefore oolong tea is increasingly becoming more people happiness
The daily beverage liked.The making of oolong tea include dry in sun, rocking of green leaf, ferment, complete, knead, baking etc.
Operation, operation is many, Production Time is long.Further, since understand spraying pesticide during growth of tea plant, from
And make the problems such as oolong tea Pesticide Residues exceeds standard, have a strong impact on the development of oolong tea industry.
Summary of the invention
In view of this, the application is for oolong tea tea making time length and the problem of pesticide residues, it is provided that one
Plant the manufacture method of oolong tea, microorganism in Folium Camelliae sinensis, degrading pesticide residues can be activated, promote and shorten
The fragrant time, the quality of General Promotion tea.
In order to solve above-mentioned technical problem, this application discloses the manufacture method of a kind of oolong tea, including adopting
Green grass or young crops, dry in sun, rocking of green leaf, complete, knead, bakee, add nano material when dry in sun is with rocking of green leaf, described
Nano material and dark brownish green mass ratio are 1:50-100, and the particle diameter of described nano material is 70-120nm, institute
Stating nano material is nano-ZnO or nano-TiO2。
Further, following steps are specifically included:
Step 1, is placed on after described nano material being installed on bamboo dustpan；
Step 2, the dark brownish green nano material being deposited on bamboo dustpan that will adopt carries out dry in sun；
Step 3, dark brownish green carries out rocking of green leaf, percentage of water loss 6%-10% by shone together with nano material；
Step 4, carries out dark brownish green being deposited on bamboo dustpan shaken to spread out blue or green fermentation；
Step 5, to the dark brownish green process that completes fermented, when stalky tea variable color reaches 1/3-1/2, blade face
From viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete, blade face is dry and the most crisp
Time pour out；
Step 6, loads in bag after the dark brownish green cooling poured out and is inverted, after blade face eases back, knead；
Step 7, is dried.
Further, when dry in sun and rocking of green leaf, described nano material and dark brownish green mass ratio are 1:60-80, described
The particle diameter of nano material is 80-110nm.
Further, the temperature of described fermentation is 18 DEG C-22 DEG C, fermentation time 18-80h.
Further, the relative humidity of described fermentation is 50%-60%.
Further, described rocking of green leaf, particularly as follows: first time rocking of green leaf is 3 minutes, stands 2 hours；Second
Secondary rocking of green leaf is 5 minutes, stands 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th
The secondary rocking of green leaf time selects 5-10 minute according to dark brownish green change.
Further, the temperature completed described in is 310-350 DEG C.
Further, described dry temperature is 65-70 DEG C.
Compared with prior art, the application can obtain and include techniques below effect:
(1) the application is by combining nano material with tradition tea-manufacturing technology, in dry in sun and rocking of green leaf work
Sequence adds nano material, can activate the microorganism in tea, thus degrading pesticide residues；Promote and shorten
Go out the fragrant time, thus shorten the tea making time；
(2) nano material can activate the activity of enzyme in Folium Camelliae sinensis, makes into inherent composition more horn of plenty of sampling tea；
(3) nano material has freed the empirical factor restriction to tea making in tea making process to the full extent,
Accomplish easily to differentiate, control well, thus the quality of General Promotion tea, increase economic benefit.
Certainly, the arbitrary product implementing the application it is not absolutely required to reach all the above skill simultaneously
Art effect.
Detailed description of the invention
Describe presently filed embodiment in detail below in conjunction with embodiment, thereby the application how should
Solve technical problem by technological means and reach the process that realizes of technology effect and can fully understand and according to this
Implement.
The manufacture method of a kind of oolong tea of the present invention, including adopt green grass or young crops, dry in sun, rocking of green leaf, complete, knead,
Bakeing, add nano material when dry in sun is with rocking of green leaf, described nano material with dark brownish green mass ratio is
1:50-100, the particle diameter of described nano material is 70-120nm, and described nano material is nano-ZnO or receives
Rice TiO2。
Specifically include following steps:
Step 1, is placed on after described nano material being installed on bamboo dustpan；Described nano material is nano-ZnO
Or nano-TiO2；
Step 2, the dark brownish green nano material being deposited on bamboo dustpan that will adopt carries out dry in sun；
Described nano material and dark brownish green mass ratio are 1:50-100, and the particle diameter of described nano material is
70-120nm；Preferably, described nano material and dark brownish green mass ratio are 1:60-80, described nanometer material
The particle diameter of material is 80-110nm.
Step 3, dark brownish green carries out rocking of green leaf, percentage of water loss 6%-10% by shone together with nano material；
Described rocking of green leaf, particularly as follows: first time rocking of green leaf is 3 minutes, stands 2 hours；Rocking of green leaf is 5 for the second time
Minute, stand 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time
Select 5-10 minute according to dark brownish green change.
During rocking of green leaf, the intervention of nano material make tea making rocking of green leaf technique by being empirically upgraded to standardization, nanometer material
Material can promote biochemical reaction and improve the activity of enzyme, according to dark brownish green self-condition, reaches tea finished product optimum
The purpose changed.Generating material in tea abundanter, millet paste is submissive, smooth.
The effect of rocking of green leaf:
(1) galling leaf margin cell, accelerate enzymatic oxidation effect: in rocking of green leaf, the leaf margin cell of fresh leaf and
A small amount of leaf central part cell rupture (percentage of damage is about 20-30%), forms enzymatic behaviour area, polyphenol oxidase
Enzyme and the protoplasm chemical change that closely cooperates progressively aggravates；
(2) promote dark brownish green " leaking water ".Water-head and protein is had to hold between the stalk leaf of fresh leaf hydrophilic
Under the conditions of two, moisture content is diffused into mesophyll from stalk by petiole, vein, is penetrated into leaf through intercellular substance again
Edge.Being gradually lowered of fresh leaf moisture content, change reflection material concentration, beneficially chemical reaction in leaf carry out and
Tend to be steady；
(3) changing section moisture content distributes mode: rocking of green leaf promotes fresh Ye Yebiao air cap to close.According to just
Step is observed, and during rocking of green leaf, pore is essentially off for the first time, opens 20%, breathe dehydration and nutrient after one hour
Consuming and reduce therewith, moisture content is changed into and is distributed from leaf margin.Therefore, rocking of green leaf is conducive to controlling what moisture content distributed
Speed.Meanwhile, whole shaking, during airing, percentage of water loss is 6-10%, along with the minimizing of moisture content,
Mass action law embodies, and various changes are the most violent；
(4) rocking of green leaf also provides External Force Acting for various changes: as promoted cellulosic structure, cellularity
Absent-mindedness, accelerate aromatic substance evaporation rate, promote melting mutually and uniform combination of various material.
Step 4, carries out dark brownish green being deposited on bamboo dustpan shaken to spread out blue or green fermentation；
Specifically, fermentation temperature is 18 DEG C-22 DEG C, fermentation time 18-80h, and relative humidity is 50%-60%.
When it is cold, spread out green grass or young crops with " thick heap does not falls " as standard；During it heat, with " thin stand does not sees the bottom " as standard.
Fermentation can be divided into:
(1) heap green grass or young crops fermentation, thick heap fermentation, this fermentation is hot fermentation, also cries and ferments soon, but this
Kind of fermentation should walk weather colder in carry out thick fermentation, soup color also changes orange-yellow, and mouthfeel also can be denseer；
(2) delicate fragrance type is for carrying out thin stand after the green grass or young crops last rocking of green leaf of fermentation of stand；
(3) at stand, the blue or green time needs to turn over the most dark brownish green every two or three hours type of turning green exactly, to help
In greenery during dark brownish green light fermentation, in element acid and tea, material fully decomposes, and makes dark brownish green to be converted into fresh perfume (or spice), acid
Abnormal smells from the patient fragrant, that rhythm is fragrant, this fermentation time is longer, for dynamic fermentation；
(4) the blue or green type that falls also is named and drags green grass or young crops, and this fermentation is that thin stand is to parch, no longer after last rocking of green leaf
Stir, wither for static state and readjust the distribution ferment.
Specifically:
The fermentation time of delicate fragrance type TIEGUANYIN: 18-25 hour；
The fermentation time of clear acid type TIEGUANYIN: 46-60 hour；
The fermentation time of rhythm acid type TIEGUANYIN: 60-80 hour.
Step 5, to the dark brownish green process that completes fermented, the temperature that completes is 310-350 DEG C, works as stalky tea
When variable color reaches 1/3-1/2, blade face from viridescent become Bluish white, smell the fragrance of a flower class fragrance time, really
Disconnected complete, blade face dry and the most crisp time pour out；
Step 6, loads in bag after the dark brownish green cooling poured out and is inverted, after blade face eases back, knead；
Step 7, is dried, in 65-70 DEG C of baking.
Nano material has bulk effect, skin effect, quantum size effect and the macroscopic quantum tunnel of uniqueness
Channel effect, potential great primary energy and activity, there are strong absorption, strong catalysis, the three strongest ones of strong sterilizing
Feature.Nano material has outstanding optimized for catalysis function.
The mechanism of the application degrading pesticide residues is: nano material, to the catalytic reaction of water in Folium Camelliae sinensis, produces
Substantial amounts of active oxygen, active oxygen resolves into hydroxyl radical free radical in water voluntarily, indirectly plays pesticide residues
To Oxidation, accelerate to remain in the dissolving of pesticide on Folium Camelliae sinensis, thus effectively remove the agriculture of residual in Folium Camelliae sinensis
Medicine, is finally degraded to innocuous substance.
Following example are all illustrated as a example by Fujian Province's Anxi Tieguanyin Tea:
Embodiment 1
1) it is placed on after nano-ZnO being installed on bamboo dustpan；
2) dry in sun is carried out on the dark brownish green nano-ZnO being deposited on bamboo dustpan that will adopt；Wherein, nano-ZnO
Mean diameter be 80nm, nano-ZnO and dark brownish green mass ratio are 1:70；
3) by shone dark brownish green be placed on to shake together with the nano-ZnO wrapped cage carries out rocking of green leaf, percentage of water loss
8%；Wherein, the mean diameter of nano-ZnO is 80nm, and nano-ZnO and dark brownish green mass ratio are 1:70；
Rocking of green leaf is in four times: rocking of green leaf is 3 minutes first, stands 2 hours；Rocking of green leaf is 5 minutes for the second time,
Stand 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time is according to tea
Blue or green change sweetly disposition；
4) dark brownish green being deposited on bamboo dustpan shaken is carried out spreading out blue or green fermentation, when it is cold, with " thick heap does not falls "
For standard；During it heat, with " thin stand does not sees the bottom " as standard；
Fermentation temperature is 20 DEG C, and relative humidity is 55%, the fermentation time of delicate fragrance type TIEGUANYIN 22 hours；
The fermentation time of clear acid type TIEGUANYIN 52 hours；The fermentation time of rhythm acid type TIEGUANYIN 60 hours.
5) to the dark brownish green process that completes fermented, the temperature that completes is 330 DEG C, when stalky tea variable color reaches
When 1/3, blade face from viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete,
Blade face dry and the most crisp time pour out；
6) load in bag after the dark brownish green cooling poured out and be inverted, after blade face eases back, knead；
7) it is dried, in 65 DEG C of bakings.Make tea fermentation abundance, millet paste is submissive, fragrance just, soup color
Just, tea flavour alcohol.
Embodiment 2
1) it is placed on after nano-ZnO being installed on bamboo dustpan；
2) dry in sun is carried out on the dark brownish green nano-ZnO being deposited on bamboo dustpan that will adopt；Wherein, nano-ZnO
Mean diameter be 100nm, nano-ZnO and dark brownish green mass ratio are 1:100；
3) by shone dark brownish green be placed on to shake together with the nano-ZnO wrapped cage carries out rocking of green leaf, percentage of water loss
6%；Wherein, the mean diameter of nano-ZnO is 100nm, and nano-ZnO and dark brownish green mass ratio are 1:90；
Rocking of green leaf is in four times: rocking of green leaf is 3 minutes first, stands 2 hours；Rocking of green leaf is 5 minutes for the second time,
Stand 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time is according to tea
Blue or green change sweetly disposition；
4) dark brownish green being deposited on bamboo dustpan shaken is carried out spreading out blue or green fermentation, when it is cold, with " thick heap does not falls "
For standard；During it heat, with " thin stand does not sees the bottom " as standard；
Fermentation temperature is 18 DEG C, and relative humidity is 50%, the fermentation time of delicate fragrance type TIEGUANYIN 25 hours；
The fermentation time of clear acid type TIEGUANYIN 60 hours；The fermentation time of rhythm acid type TIEGUANYIN 80 hours.
5) to the dark brownish green process that completes fermented, the temperature that completes is 310 DEG C, when stalky tea variable color reaches
When 1/3, blade face from viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete,
Blade face dry and the most crisp time pour out；
6) load in bag after the dark brownish green cooling poured out and be inverted, after blade face eases back, knead；
7) it is dried, in 70 DEG C of bakings.
Embodiment 3
1) it is placed on after nano-ZnO being installed on bamboo dustpan；
2) dry in sun is carried out on the dark brownish green nano-ZnO being deposited on bamboo dustpan that will adopt；Wherein, nano-ZnO
Mean diameter be 120nm, nano-ZnO and dark brownish green mass ratio are 1:80；
3) by shone dark brownish green be placed on to shake together with the nano-ZnO wrapped cage carries out rocking of green leaf, percentage of water loss
10%；Wherein, the mean diameter of nano-ZnO is 120nm, and nano-ZnO with dark brownish green mass ratio is
1:60；
Rocking of green leaf is in four times: rocking of green leaf is 3 minutes first, stands 2 hours；Rocking of green leaf is 5 minutes for the second time,
Stand 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time is according to tea
Blue or green change sweetly disposition；
4) dark brownish green being deposited on bamboo dustpan shaken is carried out spreading out blue or green fermentation, when it is cold, with " thick heap does not falls "
For standard；During it heat, with " thin stand does not sees the bottom " as standard；
Fermentation temperature is 22 DEG C, and relative humidity is 60%, the fermentation time of delicate fragrance type TIEGUANYIN 18 hours；
The fermentation time of clear acid type TIEGUANYIN 46 hours；The fermentation time of rhythm acid type TIEGUANYIN 60 hours.
5) to the dark brownish green process that completes fermented, the temperature that completes is 350 DEG C, when stalky tea variable color reaches
When 1/2, blade face from viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete,
Blade face dry and the most crisp time pour out；
6) load in bag after the dark brownish green cooling poured out and be inverted, after blade face eases back, knead；
7) it is dried, in 70 DEG C of bakings.
Embodiment 4
1) by nano-TiO2It is placed on after installing on bamboo dustpan；
2) the dark brownish green nano-TiO being deposited on bamboo dustpan that will adopt2On carry out dry in sun；Wherein, nano-TiO2
Mean diameter be 70nm, nano-TiO2It is 1:50 with dark brownish green mass ratio；
3) the dark brownish green and nano-TiO wrapped that will have shone2It is placed on together to shake and cage carries out rocking of green leaf, percentage of water loss
9%；Wherein, nano-TiO2Mean diameter be 70nm, nano-TiO2It is 1:70 with dark brownish green mass ratio；
Rocking of green leaf is in four times: rocking of green leaf is 3 minutes first, stands 2 hours；Rocking of green leaf is 5 minutes for the second time,
Stand 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time is according to tea
Blue or green change sweetly disposition；
4) dark brownish green being deposited on bamboo dustpan shaken is carried out spreading out blue or green fermentation, when it is cold, with " thick heap does not falls "
For standard；During it heat, with " thin stand does not sees the bottom " as standard；
Fermentation temperature is 21 DEG C, and relative humidity is 58%, the fermentation time of delicate fragrance type TIEGUANYIN 23 hours；
The fermentation time of clear acid type TIEGUANYIN 57 hours；The fermentation time of rhythm acid type TIEGUANYIN 75 hours.
5) to the dark brownish green process that completes fermented, the temperature that completes is 320 DEG C, when stalky tea variable color reaches
When 1/3, blade face from viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete,
Blade face dry and the most crisp time pour out；
6) load in bag after the dark brownish green cooling poured out and be inverted, after blade face eases back, knead；
7) it is dried, in 68 DEG C of bakings.
Embodiment 5
1) by nano-TiO2It is placed on after installing on bamboo dustpan；
2) the dark brownish green nano-TiO being deposited on bamboo dustpan that will adopt2On carry out dry in sun；Wherein, nano-TiO2
Mean diameter be 90nm, nano-TiO2It is 1:60 with dark brownish green mass ratio；
3) the dark brownish green and nano-TiO wrapped that will have shone2It is placed on together to shake and cage carries out rocking of green leaf, percentage of water loss
8%；Wherein, nano-TiO2Mean diameter be 90nm, nano-TiO2It is 1:50 with dark brownish green mass ratio；
Rocking of green leaf is in four times: rocking of green leaf is 3 minutes first, stands 2 hours；Rocking of green leaf is 5 minutes for the second time,
Stand 2 hours；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time is according to tea
Blue or green change sweetly disposition；
4) dark brownish green being deposited on bamboo dustpan shaken is carried out spreading out blue or green fermentation, when it is cold, with " thick heap does not falls "
For standard；During it heat, with " thin stand does not sees the bottom " as standard；
Fermentation temperature is 19 DEG C, and relative humidity is 53%, the fermentation time of delicate fragrance type TIEGUANYIN 20 hours；
The fermentation time of clear acid type TIEGUANYIN 50 hours；The fermentation time of rhythm acid type TIEGUANYIN 65 hours.
5) to the dark brownish green process that completes fermented, the temperature that completes is 340 DEG C, when stalky tea variable color reaches
When 2/5, blade face from viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete,
Blade face dry and the most crisp time pour out；
6) load in bag after the dark brownish green cooling poured out and be inverted, after blade face eases back, knead；
7) it is dried, in 65 DEG C of bakings.
Using the Anxi Tieguanyin Tea tea stout and strong tight knot of bar rope that said method makes, matter weight such as ferrum, Hibisci Mutabilis sand is green
Substantially, the blue or green base of a fruit is green, red points out, and the sweet fragrance of a flower is high, and sweet and pure thickness is fresh refreshing, possesses peculiar chewing, and aftertaste is fragrant
Sweet strong, brewing 7 times still has lingering fragrance；Soup coloured gold is yellow, and leaf base fertilizer thickness is soft, and gorgeous bright well-balanced, leaf margin is red
Point, blue or green heart red margination.
The crow made without nano material under the oolong tea of employing the application method making and same process
Dragon tea is compared, and pesticide residues reduce 20%-30%, and the tea making time shortens 10%-15%, can General Promotion
The quality of tea, increases economic benefit.
As employed some vocabulary in the middle of description and claim to censure special component or method.This
Skilled person is it is to be appreciated that same composition may be called with different nouns in different regions.This
In the way of description and claim not difference by title is used as distinguishing composition.As illustrated in the whole text
" comprising " mentioned in the middle of book and claim is an open language, therefore should be construed to " comprise but do not limit
Schedule "." substantially " refer to that, in receivable range of error, those skilled in the art can be at certain error
In the range of solve described technical problem, basically reach described technique effect.Description subsequent descriptions is for implementing
The better embodiment of the application, for the purpose of right described description is the rule so that the application to be described, and
It is not used to limit scope of the present application.The protection domain of the application when regard the defined person of claims as
Accurate.
Also, it should be noted term " includes ", " comprising " or its any other variant are intended to non-
Comprising of exclusiveness, so that include that the commodity of a series of key element or system not only include that those are wanted
Element, but also include other key elements being not expressly set out, or also include for this commodity or be
Unite intrinsic key element.In the case of there is no more restriction, statement " including ... " limit
Key element, it is not excluded that there is also other identical element in the commodity including described key element or system.
Described above illustrate and describes some preferred embodiments of invention, but as previously mentioned, it should be understood that
Invention is not limited to form disclosed herein, is not to be taken as the eliminating to other embodiments, and can
For other combinations various, amendment and environment, and can pass through in invention contemplated scope described herein
Above-mentioned teaching or the technology of association area or knowledge are modified.And the change that those skilled in the art are carried out and
Change the spirit and scope without departing from invention, the most all should be in the protection domain of invention claims.
Claims (8)
1. the manufacture method of an oolong tea, it is characterised in that include adopting green grass or young crops, dry in sun, rocking of green leaf, killing
Blue or green, knead, bakee, add nano material, described nano material and dark brownish green matter when dry in sun is with rocking of green leaf
Amount ratio is 1:50-100, and the particle diameter of described nano material is 70-120nm, and described nano material is nano-ZnO
Or nano-TiO2。
2. the manufacture method of oolong tea as claimed in claim 1, it is characterised in that specifically include with
Lower step:
Step 1, is placed on after described nano material being installed on bamboo dustpan；
Step 2, the dark brownish green nano material being deposited on bamboo dustpan that will adopt carries out dry in sun；
Step 3, dark brownish green carries out rocking of green leaf, percentage of water loss 6%-10% by shone together with nano material；
Step 4, carries out dark brownish green being deposited on bamboo dustpan shaken to spread out blue or green fermentation；
Step 5, to the dark brownish green process that completes fermented, when stalky tea variable color reaches 1/3-1/2, blade face
From viridescent become Bluish white, smell the fragrance of a flower class fragrance time, resolutely complete, blade face is dry and the most crisp
Time pour out；
Step 6, loads in bag after the dark brownish green cooling poured out and is inverted, after blade face eases back, knead；
Step 7, is dried.
3. the manufacture method of oolong tea as claimed in claim 1 or 2, it is characterised in that dry in sun and
During rocking of green leaf, described nano material and dark brownish green mass ratio are 1:60-80, and the particle diameter of described nano material is
80-110nm。
4. the manufacture method of oolong tea as claimed in claim 1, it is characterised in that described fermentation
Temperature is 18 DEG C-22 DEG C, fermentation time 18-80h.
5. the manufacture method of the oolong tea as described in claim 1 or 4, it is characterised in that described
The relative humidity of ferment is 50%-60%.
6. the manufacture method of oolong tea as claimed in claim 1, it is characterised in that described rocking of green leaf has
Body is: rocking of green leaf is 3 minutes for the first time, stands 2 hours；Rocking of green leaf is 5 minutes for the second time, stands 2 little
Time；Rocking of green leaf is 10 minutes for the third time, stands 2 hours；4th rocking of green leaf time is according to dark brownish green change
Select 5-10 minute.
7. the manufacture method of oolong tea as claimed in claim 1, it is characterised in that described in complete
Temperature is 310-350 DEG C.
8. the manufacture method of oolong tea as claimed in claim 1, it is characterised in that described dry
Temperature is 65-70 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436209.1A CN105831310A (en) | 2016-06-17 | 2016-06-17 | Manufacturing method of oolong tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436209.1A CN105831310A (en) | 2016-06-17 | 2016-06-17 | Manufacturing method of oolong tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831310A true CN105831310A (en) | 2016-08-10 |
Family
ID=56576879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610436209.1A Pending CN105831310A (en) | 2016-06-17 | 2016-06-17 | Manufacturing method of oolong tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831310A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304524A (en) * | 2014-10-24 | 2015-01-28 | 广西农垦茶业集团有限公司 | Production process of oolong tea |
| CN104996612A (en) * | 2015-08-17 | 2015-10-28 | 福建省安溪德峰茶业有限公司 | Making technology of soft flavor type Tieguanyin tea convenient to store at normal temperature |
| CN104996613A (en) * | 2015-08-17 | 2015-10-28 | 陈玛炎 | Making technology of moderate-flavor type Tieguanyin tea |
-
2016
- 2016-06-17 CN CN201610436209.1A patent/CN105831310A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304524A (en) * | 2014-10-24 | 2015-01-28 | 广西农垦茶业集团有限公司 | Production process of oolong tea |
| CN104996612A (en) * | 2015-08-17 | 2015-10-28 | 福建省安溪德峰茶业有限公司 | Making technology of soft flavor type Tieguanyin tea convenient to store at normal temperature |
| CN104996613A (en) * | 2015-08-17 | 2015-10-28 | 陈玛炎 | Making technology of moderate-flavor type Tieguanyin tea |
Non-Patent Citations (3)
| Title |
|---|
| 廖胜根编著: "《神奇的纳米技术》", 31 December 2012, 现代出版社 * |
| 郭子政，时东陆编著: "《纳米材料和器件导论》", 30 September 2009, 清华大学出版社 * |
| 高贵贤183: "铁观音采制技术", 《百度文库》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493916B (en) | Black tea of secondary fermentation and preparation method and apparatus thereof | |
| CN104430989B (en) | A kind of flowers and fruits perfume (or spice) yellow tea processing method | |
| CN101731377B (en) | Method for preparing Hongluochun tea | |
| CN103947781B (en) | A kind of processing method of low fermented black tea | |
| CN101978842A (en) | Compression production process for fresh aromatic Tie Guanyin tea and product thereof | |
| CN103749774B (en) | One Plants beauty treatment black tea preparation method | |
| CN106561847A (en) | Processing method of natural flowery black tea | |
| CN103749752A (en) | Oolong tea processing method | |
| CN106538730A (en) | The preparation method of fruital black tea | |
| CN107455499A (en) | A kind of processing method of fragrant black tea | |
| CN101810233A (en) | Process for producing mulberry leaf tea | |
| CN107616273A (en) | A kind of preparation method of mulberry leaf yellow tea | |
| CN106359693A (en) | Processing method of Gongfu black tea | |
| CN106962533A (en) | A kind of manufacture craft of fermented tea and fermented tea | |
| CN107518097A (en) | A kind of production method of white tea | |
| CN106387216A (en) | Hippophae rhamnoides black tea and preparation method thereof | |
| CN111418668B (en) | Kuding black tea and processing method thereof | |
| CN107254384B (en) | Preparation method of liqueur drug | |
| CN106538742A (en) | A kind of processing method of plateau black tea | |
| CN105831348A (en) | Salvia miltiorrhiza leaf black tea and preparation method thereof | |
| CN112205487A (en) | Gardenia-flavor black tea containing honeysuckle and preparation method thereof | |
| CN107593948A (en) | A kind of tea frying method | |
| CN105831310A (en) | Manufacturing method of oolong tea | |
| CN107361162A (en) | A kind of processing method of black tea | |
| CN105851300A (en) | Processing method of wild black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination |