CN106212761A - A kind of summer oolong tea processing method - Google Patents
A kind of summer oolong tea processing method Download PDFInfo
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- CN106212761A CN106212761A CN201610827298.2A CN201610827298A CN106212761A CN 106212761 A CN106212761 A CN 106212761A CN 201610827298 A CN201610827298 A CN 201610827298A CN 106212761 A CN106212761 A CN 106212761A
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- China
- Prior art keywords
- rocking
- folium camelliae
- camelliae sinensis
- airing
- green leaf
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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
Abstract
The present invention relates to oolong tea processing technique field, particularly to the processing method of oolong tea in a kind of summer.The present invention is directed to oolong tea in summer with the problem of " summer-heat taste ", particularly improve on Fruit variety, rocking of green leaf, de-enzyming process, Folium Camelliae sinensis after airing is carried out rocking of green leaf, rotating speed is set to: 5 15r/min, and described rocking of green leaf is divided into three times and carrying out, every minor tick 1 3h, the rocking of green leaf time is 1min for the first time, the rocking of green leaf time is 1.5min for the second time, and the rocking of green leaf time is 3min for the third time, after each rocking of green leaf, Folium Camelliae sinensis is carried out airing；Through test of many times, improvement, making Folium Camelliae sinensis profile band milli, Shang Lvrun that processing prepares, soup yellow skin is green the deepest, bright, and fragrance band milli is fragrant, the delicate fragrance band fragrance of a flower and sweet, and flavour mellow sliding mouth is yellowish green at the bottom of leaf, bright, neat and well spaced.
Description
Technical field
The present invention relates to oolong tea processing technique field, particularly to the processing method of oolong tea in a kind of summer.
Background technology
Oolong tea is the representative of Chinese tea, is the tea of a kind of half-fermented.
Platform tea 12 is a kind of suitable for producing oolong tea, owing to manufactured Paochung tea has the perfume (or spice) of uniqueness
Taste, is the most extensively liked by consumer, adds and wherein gives birth to, strong, and the characteristic that high yield and applicable machine are adopted, therefore cultivated area is relatively
Greatly.Ten No. two tree-shaped of platform tea are relatively big, belong to and slightly haves the type that drapes over one's shoulders of orthostatic, and bud tip density is higher, and plumelet is big, and green middle band is purple, young pilose antler
Gross density is medium, medium blade, in ellipse, and leaf edge sawtooth is thinner.
The oolong tea new lines of Chun Xuanshi Tea Inst., Fujian Academy of Agricultural Science selection-breeding, is from ten No. two natures of platform tea
Filial generation use individual plant method of breeding be bred as.Spring tawny daylily Camellia sinensis belongs to shrub type, middle period class, middle non-hibernating eggs.Tree performance half is opened a business, and germinates
Density is close, and blade is presented ramp-like raw, bud-leaf light green color, and bud-leaf fine hair is few, leaf ellipse, dark green leaf color, and blade face is swelled, leaf margin
Microwave, leaf-teeth acutance is sharp, density is close, the degree of depth is medium, and blade slightly carries on the back volume, and in the food value of leaf, blade tip is tapering, phyllopodium subcircular.The tawny daylily spring in spring
Season two leaves and a bud dry sample averagely containing water leaching rate be 46.0%, amino acid content be 4.37%, polyphenol content be 18.3%, youngster
Theine total amount is 11.04%, EGCG content is 5.86%, caffeine content is 3.27%.Resistance and strong adaptability, suitable oolong processed
Tea.
Application publication number is the processing method that the Chinese patent of CN105341188A discloses oolong tea, adopts including fresh leaf
Plucking, low temperature withers, and comprehensive vibration machine rocking of green leaf, airing, completes, and rolling, baking, pot hype shape, multiple rolling, pot fried dry technique, logical
Cross the improvement of technique, improve the quality of oolong tea.And tea leaf quality can be affected by factors such as kind, season, environment,
The not mentioned processing technique improving Folium Camelliae sinensis for Various Seasonal in this patent.
And the yield of tea in summer accounts for 1/3rd of annual total output, due to the factors such as weather, the oolong tea band produced
Having " summer-heat taste ", make summer Oolong tea inferior, pained highly seasoned, palatability is poor.And according to the kind of tea of oolong tea, harvesting
Oolong tea processing technique is improved particularly significant by season.
Summary of the invention
The technical problem to be solved is: the processing method providing oolong tea in a kind of summer, eliminates oolong in summer
Tea with " summer-heat taste " (show as fragrance inferior, pained highly seasoned, palatability difference etc.).
In order to solve above-mentioned technical problem, the technical solution used in the present invention is: a kind of summer oolong tea processing method,
Comprise the following steps:
Step 1: the fresh leaves of oolong tea that mid-July plucks is homogeneously disposed in airing on water sieve, and the thickness of described airing is
1.5-3cm, the ambient temperature of described airing is 20-25 DEG C；
Step 2: the Folium Camelliae sinensis after airing carries out rocking of green leaf, described rocking of green leaf uses bamboo cage vibration machine, and rotating speed is set to: 5-
15r/min, described rocking of green leaf is divided into three times and carrying out, and every minor tick 1-3h, the rocking of green leaf time is 1min, for the second time rocking of green leaf time for the first time
For 1.5min, the rocking of green leaf time is 3min for the third time, and Folium Camelliae sinensis carries out after each rocking of green leaf airing, described airing and the stand in step 1
Dry in the air identical；
Step 3: the Folium Camelliae sinensis through rocking of green leaf is completed, described in the temperature that completes be 230-280 DEG C, described in complete time
Between be 1-3min；
Step 4: will carry out airing through the Folium Camelliae sinensis completed, described airing is identical with the airing in step one, makes Folium Camelliae sinensis cold
But to 20-25 DEG C, Folium Camelliae sinensis is made granulated；
Step 5: after Folium Camelliae sinensis is made granulated, dries Folium Camelliae sinensis.
The beneficial effects of the present invention is: the oolong tea processing method in summer that the present invention relates to, for oolong tea band in summer
There are " summer-heat taste " (showing as fragrance inferior, pained highly seasoned, the problem of palatability difference), the processing technique of research and development oolong tea；At oolong
In tea processing technique, the process conditions change of each step all can affect the quality of oolong tea, the tea polyphenols oxygen in control oolong tea
Change degree is one of the key controlling oolong tea local flavor, mouthfeel, the present invention is directed to oolong tea in summer with the problem of " summer-heat taste ", special
It not to improve in Fruit variety, rocking of green leaf, the technique such as complete, test through process optimization, make outside the Folium Camelliae sinensis that processing prepares
Shape band milli, Shang Lvrun, soup yellow skin is green the deepest, bright, and fragrance band milli is fragrant, the delicate fragrance band fragrance of a flower and sweet, and flavour mellow sliding mouth is yellow at the bottom of leaf
Green, bright, neat and well spaced.
Detailed description of the invention
By describing the technology contents of the present invention in detail, being realized purpose and effect, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is: selects the new quality product kind fresh leaf of new selection-breeding, will spread out through the long period
Folium Camelliae sinensis after drying in the air carries out rocking of green leaf, and rotating speed is set to: 5-15r/min, and described rocking of green leaf is divided into three times and carrying out, every minor tick 1-3h, and first
The secondary rocking of green leaf time is 1min, and the rocking of green leaf time is 1.5min for the second time, and the rocking of green leaf time is 3min for the third time, by Folium Camelliae sinensis after each rocking of green leaf
Carry out airing.
The present invention provides the processing method of oolong tea in a kind of summer, comprises the following steps:
Step 1: the fresh leaves of oolong tea that mid-July plucks is homogeneously disposed in airing on water sieve, and the thickness of described airing is
1.5-3cm, the ambient temperature of described airing is 20-25 DEG C；
Step 2: the Folium Camelliae sinensis after airing carries out rocking of green leaf, described rocking of green leaf uses bamboo cage vibration machine, and rotating speed is set to: 5-
15r/min, described rocking of green leaf is divided into three times and carrying out, and every minor tick 1-3h, the rocking of green leaf time is 1min, for the second time rocking of green leaf time for the first time
For 1.5min, the rocking of green leaf time is 3min for the third time, and Folium Camelliae sinensis carries out after each rocking of green leaf airing, described airing and the stand in step 1
Dry in the air identical；
Step 3: the Folium Camelliae sinensis through rocking of green leaf is completed, described in the temperature that completes be 230-280 DEG C, described in complete time
Between be 1-3min；
Step 4: will carry out airing through the Folium Camelliae sinensis completed, described airing is identical with the airing in step one, makes Folium Camelliae sinensis cold
But to 20-25 DEG C, Folium Camelliae sinensis is made granulated；
Step 5: after Folium Camelliae sinensis is made granulated, dries Folium Camelliae sinensis.
Above-mentioned summer oolong tea processing method in, (show as fragrance inferior, bitter for oolong tea in summer with " summer-heat taste "
Astringent taste weight, the problem of palatability difference), the processing technique of research and development oolong tea；In oolong tea processing technique, the technique bar of each step
Part change all can affect the quality of oolong tea, and the bitterness source mainly tea polyphenols of oolong tea, the tea polyphenols in control oolong tea
Degree of oxidation is to control oolong tea local flavor, the key of mouthfeel, the present invention is directed to oolong tea in summer with the problem of " summer-heat taste ", especially
Being to improve on Fruit variety, rocking of green leaf, de-enzyming process, the Folium Camelliae sinensis after airing is carried out rocking of green leaf, rotating speed is set to: 5-15r/
Min, described rocking of green leaf is divided into three times and carrying out, and every minor tick 1-3h, the rocking of green leaf time is 1min for the first time, and the rocking of green leaf time is for the second time
1.5min, the rocking of green leaf time is 3min for the third time, after each rocking of green leaf, Folium Camelliae sinensis is carried out airing；Through test of many times, improvement, make processing
The Folium Camelliae sinensis profile band milli for preparing, Shang Lvrun, soup yellow skin is green the deepest, bright, and fragrance band milli is fragrant, the delicate fragrance band fragrance of a flower and sweet, flavour alcohol
Thick sliding mouth, yellowish green at the bottom of leaf, bright, neat and well spaced.
Further, in described step 1, the ambient temperature of airing is 22 DEG C, and airing thickness is 2cm.
Seen from the above description, the preferably process conditions of the dry in the sun of oolong tea in summer, make fresh leaves of oolong tea evaporation section water
Point, reduce the tension force of Folium Camelliae sinensis cell, make leaf obstruct the deliquescing that becomes fragile, increase the toughness of Folium Camelliae sinensis.
Further, the Folium Camelliae sinensis after airing is carried out rocking of green leaf, described employing bamboo cage vibration machine by described step 2, turns
Speed is set to: 5-15r/min, and described rocking of green leaf is divided into three times and carrying out, every minor tick 2h.
Seen from the above description, the preferably rocking of green leaf technique of oolong tea in summer, strengthen blade tip tissue by mechanical movement power
Transporting function, coordinates millet paste taste compound, has inherent effect；Mechanical friction causes leaf cell to damage, and makes tea polyphenols enzymatic
Oxidation, induces fragrance, has external effect；Motoricity and the cooperation of frictional force, could form fragrant high taste specific to tea
Alcohol quality.
Further, the Folium Camelliae sinensis through rocking of green leaf is completed by described step 3, described in the temperature that completes be 250 DEG C, institute
Stating the time completed is 2min.
Seen from the above description, the preferably de-enzyming process of oolong tea in summer, by high temperature and passivation fresh Folium Camelliae sinensis
Oxidase active, suppresses the enzymatic oxidation of tea polyphenols etc. in fresh leaf, evaporates fresh leaf central part and divide moisture, make Folium Camelliae sinensis deliquescing, it is simple to
Knead shaping, simultaneously foul smell, promote that good fragrance is formed.
Further, after Folium Camelliae sinensis is made granulated by described step 5, Folium Camelliae sinensis is dried, the stand material of described drying
Thickness is 2cm, and described drying temperature is 75 DEG C, and described drying time is 2.5h.
Seen from the above description, the preferably drying process of oolong tea in summer, effectively destroys the enzymatic activity in Folium Camelliae sinensis, makes Folium Camelliae sinensis
Stop enzymatic oxidation, make the quality of fermentation be fixed up, distribute most of lower boiling grass smell simultaneously, retain high boiling
Aromatic substance；Make the moisture in Folium Camelliae sinensis fully evaporate, tighten tea bar, fixed profile, protect solid tea leaf quality.
Further, the fresh leaves of oolong tea in described step 1 is spring tawny daylily Folium Camelliae sinensis.
Seen from the above description, described spring tawny daylily is the oolong tea new product of Tea Inst., Fujian Academy of Agricultural Science's selection-breeding
Kind, it is to use individual plant method of breeding to be bred as from ten No. two natural hybridization offsprings of platform tea.
Embodiment 1
A kind of summer oolong tea processing method, comprise the following steps:
Step 1: the fresh leaves of oolong tea that mid-July plucks is homogeneously disposed in airing on water sieve, and the thickness of described airing is
2cm, the ambient temperature of described airing is 22 DEG C；
Step 2: the Folium Camelliae sinensis after airing carries out rocking of green leaf, described rocking of green leaf uses bamboo cage vibration machine, and rotating speed is set to: 5-
15r/min, described rocking of green leaf is divided into three times and carrying out, and every minor tick 2h, the rocking of green leaf time is 1min for the first time, and the rocking of green leaf time is for the second time
1.5min, the rocking of green leaf time is 3min for the third time, and Folium Camelliae sinensis carries out after each rocking of green leaf airing, described airing and the airing in step 1
Identical；
Step 3: the Folium Camelliae sinensis through rocking of green leaf is completed, described in the temperature that completes be 250 DEG C, described in time of completing be
2min；
Step 4: will carry out airing through the Folium Camelliae sinensis completed, described airing is identical with the airing in step one, makes Folium Camelliae sinensis cold
But to 20-25 DEG C, Folium Camelliae sinensis is made granulated；
Step 5: after Folium Camelliae sinensis is made granulated, dries Folium Camelliae sinensis；The stand material thickness of described drying is 2cm, described
Drying temperature is 75 DEG C, and described drying time is 2.5h.
The New species of Oolong tea of the Chun Xuanchashi Tea Inst., Fujian Academy of Agricultural Science selection-breeding selected in step 1, be
Individual plant method of breeding is used to be bred as from ten No. two natural hybridization offsprings of platform tea.Spring tawny daylily Camellia sinensis belongs to shrub type, middle period class, middle life
Kind.Tree performance half is opened a business, and bud density is close, and blade is presented ramp-like raw, and bud-leaf light green color, bud-leaf fine hair is few, leaf ellipse, leaf color
Dark green, blade face is swelled, leaf margin microwave, and leaf-teeth acutance is sharp, density is close, the degree of depth is medium, and blade slightly carries on the back volume, and in the food value of leaf, blade tip is tapering,
Phyllopodium subcircular.
In sum, the present invention provides a kind of summer oolong tea processing method, for oolong tea in summer with " summer-heat
Taste " (showing as fragrance inferior, pained highly seasoned, the problem of palatability difference), the processing technique of research and development oolong tea；Process at oolong tea
In technique, the process conditions change of each step all can affect the quality of oolong tea, the bitterness source mainly tea polyphenols of oolong tea,
It is to control oolong tea local flavor, the key of mouthfeel the tea polyphenols degree of oxidation in control oolong tea, the present invention is directed to oolong tea in summer
Improve with in the problem of " summer-heat taste ", particularly Fruit variety, rocking of green leaf, de-enzyming process, the Folium Camelliae sinensis after airing is entered
Row rocking of green leaf, rotating speed is set to: 5-15r/min, and described rocking of green leaf is divided into three times and carrying out, and every minor tick 1-3h, the rocking of green leaf time is for the first time
1min, the rocking of green leaf time is 1.5min for the second time, and the rocking of green leaf time is 3min for the third time, after each rocking of green leaf, Folium Camelliae sinensis is carried out airing；Warp
Crossing test of many times, improvement, make Folium Camelliae sinensis profile band milli, Shang Lvrun that processing prepares, soup yellow skin is green the deepest, bright, fragrance band milli is fragrant,
The delicate fragrance band fragrance of a flower and sweet, the mellow sliding mouth of flavour, yellowish green at the bottom of leaf, bright, neat and well spaced.The preferably process conditions of the dry in the sun of oolong tea in summer,
Make fresh leaves of oolong tea evaporation section moisture, reduce the tension force of Folium Camelliae sinensis cell, make leaf obstruct the deliquescing that becomes fragile, increase the toughness of Folium Camelliae sinensis；Excellent
Select the rocking of green leaf technique of oolong tea in summer, strengthened the transporting function of blade tip tissue by mechanical movement power, coordinate millet paste taste compound,
There is inherent effect；Mechanical friction causes leaf cell to damage, and makes tea polyphenols enzymatic oxidation, induces fragrance, has external effect；
Motoricity and the cooperation of frictional force, could form thick aroma and good taste quality specific to tea；Preferably the completing of oolong tea in summer
Technique, by the oxidase active in high temperature and passivation fresh Folium Camelliae sinensis, suppresses the enzymatic oxidation of tea polyphenols etc. in fresh leaf, steams
Send out leaf central part fresh and divide moisture, make Folium Camelliae sinensis deliquescing, it is simple to knead shaping, simultaneously foul smell, promote that good fragrance is formed；Excellent
Select the drying process of oolong tea in summer, effectively destroy the enzymatic activity in Folium Camelliae sinensis, make Folium Camelliae sinensis stop enzymatic oxidation, make the quality of fermentation
It is fixed up, distributes most of lower boiling grass smell simultaneously, retain high boiling aromatic substance；The moisture in Folium Camelliae sinensis is made to fill
Divide evaporation, tighten tea bar, fixed profile, protect solid tea leaf quality；Described spring tawny daylily is Tea Inst., Fujian Academy of Agricultural Science's choosing
The New species of Oolong tea educated, is to use individual plant method of breeding to be bred as from ten No. two natural hybridization offsprings of platform tea.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every utilize this
The equivalents that bright description is made, or directly or indirectly it is used in relevant technical field, the most in like manner it is included in this
In bright scope of patent protection.
Claims (6)
1. one kind summer oolong tea processing method, it is characterised in that comprise the following steps:
Step 1: the fresh leaves of oolong tea that mid-July plucks is homogeneously disposed in airing on water sieve, and the thickness of described airing is 1.5-
3cm, the ambient temperature of described airing is 20-25 DEG C；
Step 2: the Folium Camelliae sinensis after airing carries out rocking of green leaf, described rocking of green leaf uses bamboo cage vibration machine, and rotating speed is set to: 5-15r/
Min, described rocking of green leaf is divided into three times and carrying out, and every minor tick 1-3h, the rocking of green leaf time is 1min for the first time, and the rocking of green leaf time is for the second time
1.5min, the rocking of green leaf time is 3min for the third time, and Folium Camelliae sinensis carries out after each rocking of green leaf airing, described airing and the airing in step 1
Identical；
Step 3: the Folium Camelliae sinensis through rocking of green leaf is completed, described in the temperature that completes be 230-280 DEG C, described in time of completing be
1-3min；
Step 4: will carry out airing through the Folium Camelliae sinensis completed, described airing is identical with the airing in step one, makes Folium Camelliae sinensis be cooled to
20-25 DEG C, Folium Camelliae sinensis is made granulated；
Step 5: after Folium Camelliae sinensis is made granulated, dries Folium Camelliae sinensis.
Summer the most according to claim 1 oolong tea processing method, it is characterised in that the ring of airing in described step 1
Border temperature is 22 DEG C, and airing thickness is 2cm.
Summer the most according to claim 1 oolong tea processing method, it is characterised in that will be through stand in described step 2
Folium Camelliae sinensis after drying in the air carries out rocking of green leaf, described employing bamboo cage vibration machine, and rotating speed is set to: 5-15r/min, and described rocking of green leaf is divided into three times
OK, every minor tick 2h.
Summer the most according to claim 1 oolong tea processing method, it is characterised in that will be through shaking in described step 3
Blue or green Folium Camelliae sinensis completes, described in the temperature that completes be 250 DEG C, described in time of completing be 2min.
Summer the most according to claim 1 oolong tea processing method, it is characterised in that by Folium Camelliae sinensis system in described step 5
After becoming granulated, drying Folium Camelliae sinensis, the stand material thickness of described drying is 2cm, and described drying temperature is 75 DEG C, described drying
Time is 2.5h.
Summer the most according to claim 1 oolong tea processing method, it is characterised in that the oolong tea in described step 1
Fresh leaf is spring tawny daylily Folium Camelliae sinensis.
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Addressee: Chen Changsong Document name: Notice of completion of reexamination case |
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| DD01 | Delivery of document by public notice | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
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| RJ01 | Rejection of invention patent application after publication |