CN105961652A - Making method of flavonoide old oolong tea - Google Patents
Making method of flavonoide old oolong tea Download PDFInfo
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- CN105961652A CN105961652A CN201610303662.5A CN201610303662A CN105961652A CN 105961652 A CN105961652 A CN 105961652A CN 201610303662 A CN201610303662 A CN 201610303662A CN 105961652 A CN105961652 A CN 105961652A
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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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Abstract
The invention discloses a making method of flavonoide old oolong tea, and belongs to the technical field of processing of tea. The making method comprises the following steps of (1) performing material selection; (2) performing carbon burning; (3) performing primary tea baking; (4) performing temporary storage; (5) performing secondary tea baking; (6) performing storage; and (7) performing baking year after year. According to the making method disclosed by the invention, oolong tea is subjected to repeatedly carbon burning for 5 years, so that the made flavonoide old oolong tea is black bloom in shape, orange red and bright in soup color, rich and lasting in fragrance and carbon fragrance, fresh, and living and strong in taste, has carbon fragrance, and has unique quality style that leaf bases are fresh, living, soft and bright.
Description
Technical field
The present invention relates to the manufacture method of the old tea of a kind of oolong, belong to tea processing technique field.
Background technology
Raising along with people's living standard and the pursuit to fashion, old tea has caused the pass of more people
Noting, the customer of a teahouse, tea business start favor and collect various old tea, and the particularly old tea of oolong is exploited out at leisure.
Old tea warm in nature and, control anemofrigid cold, control the intestines and stomach deficiency and coldness, hypertension and hyperlipemia, prevent and treat the effectiveness such as diabetes.
The processing of oolong old tea is mainly chosen oolong tea and is formed through the baking in later stage is refined.By bakeing, application
Dehydration saccharification, isomerization, Oxidation, afterripening etc. bakee principle, can reduce tea
Leaf water content, gets rid of Folium Camelliae sinensis abnormal flavour, sterilizes, to reduce agriculture residual and according to the market demand, bakees out applicable
The distinguishing products of different consumption markets.Bakee main point of electricity roasting and charcoal roasts two kinds, oolong in the market
Old tea mainly has two kinds of baking modes, i.e. electricity roasting and charcoal to roast.The oolong old tea insufficient quality of electricity roasting, profile
Tarnish, fragrance is low, and flavour is thin inactive, firmly owes bright at the bottom of leaf.Charcoal roasting mode is mainly by grilling thoroughly
Linesless charcoal overlying ash, roasted slowly by long slow fire and form, the most once roasting fire will be up to ten several little
Time, the longest.At present, not yet there is the relevant report that the old tea of oolong makes.
Summary of the invention
Present invention aim to address the deficiencies in the prior art, it is provided that the manufacture method of the old tea of a kind of oolong.
Using the manufacture method of the present invention, oolong old tea profile Wu Run obtained, soup color is orange red bright, fragrance carbon
Aromatic strongly fragrant persistently, flavour fresh and alive dense, carbon containing is fragrant, fresh and alive soft bright distinguishing character style at the bottom of leaf.
The technical scheme is that the manufacture method of the old tea of a kind of oolong,
Comprise the steps:
(1) select materials: choose fresh oolong tea；
(2) make charcoal: select smokeless solid wood charcoal, be put in the fire pot below roasting cage and light；
(3) once roast tea: oolong tea step (1) chosen loads in bamboo sieve, then bamboo sieve is put into
Roasting cage described in step (2) bakees, the temperature 83 in holding roasting cage～88 DEG C, every 18～25 minutes
Above-mentioned oolong tea is taken out from roasting cage and turns, bakee 1～1.5 hour, once roasted tea；
(4) temporarily deposit: after step (3) gained is once roasted tea cooling, load immediately in lucifuge bag,
Clip bag mouth with clip, deposit 8～12 days, the oolong tea temporarily deposited；
(5) secondary roasting tea: take the oolong tea that step (4) gained is temporarily deposited, carry out secondary baking,
Load in bamboo sieve, then bamboo sieve is put into baking in step (2) described roasting cage, keep the temperature in roasting cage
83～88 DEG C, within every 18～25 minutes, above-mentioned oolong tea is turned from roasting cage taking-up, bakees 1～1.5 hour,
Obtain secondary roasting tea；
(6) storage: secondary roasting tea step (5) obtained, loads in lucifuge bag, seals bag mouth,
Preserve 1 year, obtain the oolong tea preserved；
(7) bakee year after year: the Folium Camelliae sinensis preserved that step (6) is obtained, repeat the above steps
(2)-(6), repeat 5 years, i.e. obtain the old tea of described oolong.
The oolong tea of the present invention, roasts through the charcoals repeatedly of 5 years, oolong old tea profile Wu Run obtained, soup
Color is orange red bright, fragrance carbon aromatic strongly fragrant persistently, flavour fresh and alive dense, carbon containing is fragrant, fresh and alive soft bright at the bottom of leaf
Distinguishing character style.
Compared with electricity roasting of the prior art, the oolong old tea product insufficient quality that electricity roasting is formed, profile is unglazed
Pool, fragrance is low, and flavour is thin inactive, firmly owes bright at the bottom of leaf, and oolong tea is the granule of tight knot, heat
Amount is transmitted to particle surface, it can be difficult to penetrate into inside granule, therefore, it is difficult to roasting is thoroughly, and Storage is poor.
Compared with Linesless charcoal overlying ash of the prior art, the manufacture method of the present invention substantially reduces tea charcoal roasting
Time, quality is unique simultaneously.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the quality of Oolong tea chosen described in step (1) is excellent, and flavour is mellow.
Use and above-mentioned further provide the benefit that: oolong tea includes abundant, beneficially later stage charcoal roasting and depositing
During putting, material converts, and is the excellent basis of quality of finished.
Further, the weather once roasting tea described in step (3) is without rainy day gas, often sieves in described bamboo sieve
Load 6～8 jin of oolong teas, a diameter of the 65～70cm of described bamboo sieve.
Use and above-mentioned further provide the benefit that: without rainy day gas, be possible to prevent Folium Camelliae sinensis to become tide and cause quality
Deterioration, is conducive to roasting tea time steam to distribute in time simultaneously.Often sieve loads 6～8 jin, it is simple to quality steady
Fixed, amount is few, and easy baked coke, amount is many, then be unfavorable for that steam distributes.
Further, the environment that step (4) is described when temporarily depositing ventilates for being dried.
Use and above-mentioned further provide the benefit that: storage environment is dried ventilation, is possible to prevent Folium Camelliae sinensis deterioration,
It is beneficial to material slowly convert.
Further, the weather of step (5) described secondary roasting tea is without rainy day gas.
Use and above-mentioned further provide the benefit that: without rainy day gas, be possible to prevent Folium Camelliae sinensis to become tide and cause quality
Deterioration, is conducive to roasting tea time steam to distribute in time simultaneously.The purpose of secondary roasting tea is to consolidate quality, enters
One step plays the Linesless charcoal penetration to Folium Camelliae sinensis, makes Folium Camelliae sinensis eat fire further, and fragrance more highlights, and utilizes
Internal substance converts.
Further, environment during the described storage of step (6) ventilates for being dried.
Use and above-mentioned further provide the benefit that: storage environment is dried ventilation, is possible to prevent Folium Camelliae sinensis deterioration,
It is beneficial to material slowly convert.
Step bakees described in (7) year after year, refers to the Folium Camelliae sinensis preserved step (6) obtained,
Second Year repeat the above steps (2)-(6), the 3rd year repeat the above steps (2)-(6), the 4th
Year repeat the above steps (2)-(6), the 5th year repeat the above steps (2)-(6), to the 5th year
Roasting tea, i.e. obtains the old tea of described oolong.
The invention has the beneficial effects as follows:
1. the oolong tea of the present invention, roasts through the charcoals repeatedly of 5 years, oolong old tea profile Wu Run obtained,
Soup color is orange red bright, fragrance carbon aromatic strongly fragrant persistently, flavour fresh and alive dense, carbon containing is fragrant, fresh and alive soft bright at the bottom of leaf
Distinguishing character style.And the old dark brown dark tarnish of oolong of electricity roasting, fragrance is not lasting, the thin nothing of flavour
Activity, owes bright firmly at the bottom of leaf.
Linesless charcoal overlying ash charcoal the most of the prior art roasts, and the most often roasts and once needs ten several hours, and this
Charcoal roasting method used by invention, as long as often roasting once 1～1.5 hour, substantially reduces the used time, significantly
Degree improves work efficiency, reduces labor intensity.
3. the manufacture method of the present invention is simple, and wide market is suitable for scale application.
Detailed description of the invention
Being described principle and the feature of the present invention below in conjunction with specific embodiment, example is served only for
Explain the present invention, be not intended to limit the scope of the present invention.
Embodiment 1
The manufacture method of the old tea of a kind of oolong of the present embodiment, comprises the steps:
(1) select materials: choose fresh best in quality, oolong tea that flavour is mellow；
(2) make charcoal: select smokeless solid wood charcoal, be put in the fire pot below roasting cage and light；
(3) once roasting tea: select without rainy day gas, oolong tea step (1) chosen loads in bamboo sieve,
In bamboo sieve, often sieve loads 6 jin of oolong teas, a diameter of 65cm of bamboo sieve, then bamboo sieve is put into step (2)
In described roasting cage bakee, keep roasting cage in temperature 83 DEG C, every 25 minutes by above-mentioned oolong tea from roasting
Cage takes out and turns, and bakees 1 hour, is once roasted tea；
(4) temporarily deposit: after step (3) gained is once roasted tea cooling, load immediately in lucifuge bag,
Clip bag mouth with clip, deposit in the environment of dry ventilation 8 days, the oolong tea temporarily deposited；
(5) secondary roasting tea: select without rainy day gas, take the oolong tea that step (4) gained is temporarily deposited,
Carry out secondary baking, load in bamboo sieve, then bamboo sieve is put into baking in step (2) described roasting cage, protect
Hold the temperature 83 DEG C in roasting cage, within every 25 minutes, above-mentioned oolong tea is turned from roasting cage taking-up, bakees 1 little
Time, obtain secondary roasting tea；
(6) storage: secondary roasting tea step (5) obtained, loads in lucifuge bag, seals bag mouth,
The environment of dry ventilation is preserved 1 year, obtains the oolong tea preserved；
(7) bakee year after year: the Folium Camelliae sinensis preserved that step (6) is obtained, repeat the above steps
(2)-(6), repeat 5 years, i.e. obtain the old tea of described oolong.
Embodiment 2
The manufacture method of the old tea of a kind of oolong of the present embodiment, comprises the steps:
(1) select materials: choose best in quality, the oolong tea that flavour is mellow；
(2) make charcoal: select smokeless solid wood charcoal, be put in the fire pot below roasting cage and light；
(3) once roasting tea: select without rainy day gas, oolong tea step (1) chosen loads in bamboo sieve,
In bamboo sieve, often sieve loads 7 jin of oolong teas, a diameter of 68cm of bamboo sieve, then bamboo sieve is put into step (2)
In described roasting cage bakee, keep roasting cage in temperature 85 DEG C, every 21 minutes by above-mentioned oolong tea from roasting
Cage takes out and turns, and bakees 1.2 hours, is once roasted tea；
(4) temporarily deposit: after step (3) gained is once roasted tea cooling, load immediately in lucifuge bag,
Clip bag mouth with clip, deposit in the environment of dry ventilation 10 days, the oolong temporarily deposited
Tea；
(5) secondary roasting tea: select without rainy day gas, take the oolong tea that step (4) gained is temporarily deposited,
Carry out secondary baking, load in bamboo sieve, then bamboo sieve is put into baking in step (2) described roasting cage, protect
Hold the temperature 85 DEG C in roasting cage, within every 21 minutes, above-mentioned oolong tea is turned from roasting cage taking-up, bakees 1 little
Time, obtain secondary roasting tea；
(6) storage: secondary roasting tea step (5) obtained, loads in lucifuge bag, seals bag mouth,
The environment of dry ventilation is preserved 1 year, obtains the oolong tea preserved；
(7) bakee year after year: the Folium Camelliae sinensis preserved that step (6) is obtained, repeat the above steps
(2)-(6), repeat 5 years, i.e. obtain the old tea of described oolong.
Embodiment 3
The manufacture method of the old tea of a kind of oolong of the present embodiment, comprises the steps:
(1) select materials: choose best in quality, the oolong tea that flavour is mellow；
(2) make charcoal: select smokeless solid wood charcoal, be put in the fire pot below roasting cage and light；
(3) once roasting tea: select without rainy day gas, oolong tea step (1) chosen loads in bamboo sieve,
In bamboo sieve, often sieve loads 8 jin of oolong teas, a diameter of 70cm of bamboo sieve, then bamboo sieve is put into step (2)
In described roasting cage bakee, keep roasting cage in temperature 88 DEG C, every 18 minutes by above-mentioned oolong tea from roasting
Cage takes out and turns, and bakees 1.5 hours, is once roasted tea；
(4) temporarily deposit: after step (3) gained is once roasted tea cooling, load immediately in lucifuge bag,
Clip bag mouth with clip, deposit in the environment of dry ventilation 8 days, the oolong tea temporarily deposited；
(5) secondary roasting tea: select without rainy day gas, take the oolong tea that step (4) gained is temporarily deposited,
Carry out secondary baking, load in bamboo sieve, then bamboo sieve is put into baking in step (2) described roasting cage, protect
Hold the temperature 88 DEG C in roasting cage, within every 18 minutes, above-mentioned oolong tea is turned from roasting cage taking-up, bakees 1.5
Hour, obtain secondary roasting tea；
(6) storage: secondary roasting tea step (5) obtained, loads in lucifuge bag, seals bag mouth,
The environment of dry ventilation is preserved 1 year, obtains the oolong tea preserved；
(7) bakee year after year: the Folium Camelliae sinensis preserved that step (6) is obtained, repeat the above steps
(2)-(6), repeat 5 years, i.e. obtain the old tea of described oolong.
Comparative example 1: the oolong tea that electricity roasting method makes
Existing market powers on the oolong tea roasted mainly by fragrance extracting machine or electricity roasting cage making.Its heat transfer type belongs to
In conduction heating, bakee by hot blast conduction.It is right that the method for the employing present invention and electricity roasting cage method are carried out
Than test, the Linesless charcoal in the present invention is changed to electrical heating, in the case of keeping other consistent, electricity roasting shape
The quality profile of the Folium Camelliae sinensis become is matt, and fragrance is low, flavour is thin inactive, has astringent taste, the most deficient at the bottom of leaf
Bright.
Comparative example 2: the oolong tea that Linesless charcoal overlying ash baking method makes
The oolong tea of charcoal roasting in the market is at the Linesless charcoal overlying ash grilled thoroughly, slow by long slow fire
Roasting forms, the longest, and the most once roasting fire will be up to ten several hours.Use method and the wood of the present invention
Charcoal overlying ash method carries out contrast test, charcoal used by present invention roasting method, as long as often roasting once 1～1.5
Hour, substantially reduce the used time, work efficiency is greatly improved, reduce labor intensity.
As can be seen here, the method using the present invention, oolong old tea not only profile Wu Run obtained, Tang Secheng
Be popular in bright, carbon aromatic strongly fragrant persistently, flavour fresh and alive dense, have that carbon containing is fragrant, a fresh and alive bright uniqueness at the bottom of leaf
Wool fabric, and the charcoal roasting time is short, substantially reduces the used time, work efficiency is greatly improved, fall
Low labor intensity.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all in the present invention
Spirit and principle within, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (6)
1. the manufacture method of the old tea of oolong, it is characterised in that comprise the steps:
(1) select materials: choose fresh oolong tea；
(2) make charcoal: select smokeless solid wood charcoal, be placed in the fire pot below roasting cage and light；
(3) once roast tea: oolong tea step (1) chosen loads in bamboo sieve, then bamboo sieve is put into
Roasting cage described in step (2) bakees, the temperature 83 in holding roasting cage～88 DEG C, every 18～25 minutes
Above-mentioned oolong tea is taken out from roasting cage and turns, bakee 1～1.5 hour, once roasted tea；
(4) temporarily deposit: after step (3) gained is once roasted tea cooling, load immediately in lucifuge bag,
Clip bag mouth with clip, deposit 8～12 days, the oolong tea temporarily deposited；
(5) secondary roasting tea: take the oolong tea that step (4) gained is temporarily deposited, carry out secondary baking,
Load in bamboo sieve, then bamboo sieve is put into baking in step (2) described roasting cage, keep the temperature in roasting cage
83～88 DEG C, within every 18～25 minutes, above-mentioned oolong tea is turned from roasting cage taking-up, bakees 1～1.5 hour,
Obtain secondary roasting tea；
(6) storage: secondary roasting tea step (5) obtained, loads in lucifuge bag, seals bag mouth,
Preserve 1 year, obtain the oolong tea preserved；
(7) bakee year after year: the Folium Camelliae sinensis preserved that step (6) is obtained, repeat the above steps
(2)-(6), repeat 5 years, i.e. obtain the old tea of described oolong.
The manufacture method of the old tea of a kind of oolong the most according to claim 1, it is characterised in that step
Suddenly the quality of Oolong tea chosen described in (1) is excellent, and flavour is mellow.
The manufacture method of the old tea of a kind of oolong the most according to claim 1, it is characterised in that step
Suddenly the weather once roasting tea described in (3) is without rainy day gas, and in described bamboo sieve, often sieve loads 6～8 jin of oolongs
Tea, a diameter of the 65～70cm of described bamboo sieve.
The manufacture method of the old tea of a kind of oolong the most according to claim 1, it is characterised in that step
Suddenly the environment that (4) are described when temporarily depositing ventilates for being dried.
The manufacture method of the old tea of a kind of oolong the most according to claim 1, it is characterised in that step
Suddenly the weather of (5) described secondary roasting tea is without rainy day gas.
The manufacture method of the old tea of a kind of oolong the most according to claim 1, it is characterised in that step
Suddenly environment during (6) described storage ventilates for being dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610303662.5A CN105961652A (en) | 2016-05-09 | 2016-05-09 | Making method of flavonoide old oolong tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610303662.5A CN105961652A (en) | 2016-05-09 | 2016-05-09 | Making method of flavonoide old oolong tea |
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| CN105961652A true CN105961652A (en) | 2016-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610303662.5A Pending CN105961652A (en) | 2016-05-09 | 2016-05-09 | Making method of flavonoide old oolong tea |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720825A (en) * | 2009-11-06 | 2010-06-09 | 福建省安溪茶厂有限公司 | Method for manufacturing aged Tie Guanyin tea |
| CN103931805A (en) * | 2014-05-14 | 2014-07-23 | 仙游县鲤南祥和茶店 | Yang fire roasting method for tea leaves |
-
2016
- 2016-05-09 CN CN201610303662.5A patent/CN105961652A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720825A (en) * | 2009-11-06 | 2010-06-09 | 福建省安溪茶厂有限公司 | Method for manufacturing aged Tie Guanyin tea |
| CN103931805A (en) * | 2014-05-14 | 2014-07-23 | 仙游县鲤南祥和茶店 | Yang fire roasting method for tea leaves |
Non-Patent Citations (1)
| Title |
|---|
| 张燕忠，等: "烘焙技术在乌龙茶精制中的应用研究现状与探讨", 《茶叶》 * |
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