CN106490207A - A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method - Google Patents
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method Download PDFInfo
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- CN106490207A CN106490207A CN201611021352.0A CN201611021352A CN106490207A CN 106490207 A CN106490207 A CN 106490207A CN 201611021352 A CN201611021352 A CN 201611021352A CN 106490207 A CN106490207 A CN 106490207A
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- temperature
- aurantiacu
- oolong tea
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- osmanthus tragranscv
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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
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method of the present invention, belongs to tea baking technical field.The Osmanthus tragranscv.Aurantiacu oolong tea is the graininess Osmanthus tragranscv.Aurantiacu oolong tea for removing destemming piece after refining, and wherein, the alternating temperature baking method is comprised the following steps：(1), the temperature in high temperature roguing stage is 110 120 DEG C, and the persistent period is 20 30min, and period turns once；(2), the temperature that low temperature roasts the stage slowly is 90 DEG C, and the persistent period is 130 140min, and period turns 12 times；(3), the temperature in high temperature Titian stage be 120 130 DEG C, the persistent period be 10 30min, period turns once.The method of the present invention has the Osmanthus tragranscv.Aurantiacu oolong tea water content that (1) bakees out relatively low, improves the fragrance of Folium Camelliae sinensis, reduces the bitter taste of Folium Camelliae sinensis, blue or green taste；(2) the tea granule tight knot that bakees out, the fragrance of flowers is strong, the thick soft bright advantage of the mellow fresh refreshing and leaf base fertilizer of flavour.
Description
Technical field
The invention belongs to tea baking technical field, and in particular to a kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method.
Background technology
Osmanthus tragranscv.Aurantiacu oolong tea, or claim Osmanthus tragranscv.Aurantiacu tea (abbreviation Osmanthus tragranscv.Aurantiacu)；It is different from the Osmanthus tragranscv.Aurantiacu of indication in " a rich perfume of osmanthus blossoms was wafted to us by the breeze ".Osmanthus tragranscv.Aurantiacu is good fortune
Shanxi Academy of Agricultural Sciences's Folium Camelliae sinensis institute is built after the clone in 19 years natural hybridization offsprings from Wuyi Cortex Cinnamomi through systematic breeding
New species of Oolong tea.
One critical process for oolong tea processing is bakeed, thermodynamic activity makes oolong tea profile more tight knot, color and luster more Wu Run
Glossy, and the different miscellaneous taste of Folium Camelliae sinensis and old taste can be eliminated, increase Folium Camelliae sinensis feeling of freshness, recover the Folium Camelliae sinensis duration and degree of heating, fragrance, formed color, perfume (or spice),
The all good product of taste, shape and Biochemical Quality.The Folium Camelliae sinensis of special kinds, duration and degree of heating grasp is proper to set off the special note spy of Folium Camelliae sinensis
Levy.Bakee the duration and degree of heating and grasp proper some deficiencies for making up tea leaf quality；Improper then reduction tea leaf quality, or even become Jiao
Taste fault tea.The baking of Folium Camelliae sinensis often because tea tree breed, Folium Camelliae sinensis classification, Folium Camelliae sinensis class and different.Traditional baking process, such as " when long
Between low temperature roast slowly " mode, existing makes tea aroma scatter and disappear, and affects the defect of tea leaf quality, and the baking of " first low temperature, rear high temperature "
Roasting technology is also unfavorable for the different miscellaneous taste of reject, affects the mellow of Folium Camelliae sinensis flavour.
Content of the invention
In order to solve impact of the temperature and time in existing alternating temperature baking technology to Osmanthus tragranscv.Aurantiacu quality of Oolong tea, of the invention
Purpose is that disclosing a kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature bakes and banks up with earth method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method, the Osmanthus tragranscv.Aurantiacu oolong tea are the graininess for removing destemming piece after refining
Osmanthus tragranscv.Aurantiacu oolong tea, wherein, the alternating temperature baking method is comprised the following steps：
(1), high temperature roguing step：The temperature in the high temperature roguing stage is 110-120 DEG C, and the persistent period is 20-
30min, period are turned once；
(2), low temperature roasts step slowly：It is 90 DEG C that the low temperature roasts the temperature in stage slowly, and the persistent period is 130-140min, the phase
Between turn 1-2 time；
(3), high temperature Titian step：The temperature in the high temperature Titian stage is 120-130 DEG C, the persistent period is 10-
30min, period are turned once.
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method according to above-mentioned technical proposal, wherein, the high temperature roguing rank
The temperature of section is 120 DEG C, continues 20min；It is 90 DEG C that the low temperature roasts the temperature in stage slowly, continues 130min；The high temperature is carried
The temperature in fragrant stage is 120 DEG C, continues 30min.
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method according to above-mentioned technical proposal, wherein, the high temperature roguing rank
The temperature of section is 110 DEG C, continues 30min；It is 90 DEG C that the low temperature roasts the temperature in stage slowly, continues 140min；The high temperature is carried
The temperature in fragrant stage is 130 DEG C, continues 10min.
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method according to arbitrary technical scheme in above-mentioned technical proposal, wherein,
Also comprised the steps before methods described：Osmanthus tragranscv.Aurantiacu oolong tea is uniformly spread and is being bakeed in frame, leaf-spreading thickness 1-
1.5cm.
The invention has the advantages that：
1st, the Osmanthus tragranscv.Aurantiacu oolong tea water content for bakeing out by the method for the present invention is relatively low, to granular Osmanthus tragranscv.Aurantiacu oolong tea
Carried out sufficient baking, the effect of heating power is reached inside Folium Camelliae sinensis, and pass through in alternating temperature is bakeed to aoxidize, be dehydrated, saccharifying
Effect, improves the fragrance of Folium Camelliae sinensis, reduces the bitter taste of Folium Camelliae sinensis, blue or green taste.
2nd, the Osmanthus tragranscv.Aurantiacu oolong tea for bakeing out by the method for the present invention have granule tight knot, the smalt slightly red point of green profit,
Neat and well spaced, cleaner；The fragrance of flowers is strong, fire is fragrant more sufficient；The mellow fresh refreshing, duration and degree of heating of flavour is more sufficient；Soup look is golden yellow bright；Leaf base fertilizer thickness is soft
Slightly aobvious etc. the feature in bright, evener neat, red side, quality characteristic are distinct, are different from Osmanthus tragranscv.Aurantiacu the south of Fujian Province oolong that traditional baking mode is bakeed out
Tea flavour is thin not persistently, the too light bitter taste of the duration and degree of heating is serious or burnt fire taste occurs, improves safety and the product drink valency of Folium Camelliae sinensis
Value, solves the problems, such as that common baking process is single and quality cannot meet consumer demand.
Specific embodiment：
For readily appreciating technical scheme, below in conjunction with specific embodiment example to a kind of Osmanthus tragranscv.Aurantiacu oolong of the invention
The tea alternating temperature method of baking and banking up with earth is further described.
Embodiment 1：
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature bakes and banks up with earth method, comprises the steps：
(1), Osmanthus tragranscv.Aurantiacu oolong tea is uniformly spread and is being bakeed in frame, leaf-spreading thickness 1-1.5cm；
(2) 20min is bakeed with high temperature of 120 DEG C first, to remove the grass gas that remains in raw tea and slightly oldish.
(3), leaked water with 90 DEG C of low temperature again and roast 130min slowly, to convert tea leaf quality.
(4), last with 120 DEG C of high temperature Titian 30min, produce fiery work(fragrant.
The Folium Camelliae sinensis for having bakeed carry out cooling and even heap, and carry out sensory review, slightly red with granule tight knot, the green profit of smalt
Point, neat and well spaced, cleaner；The fragrance of flowers is strong, fire is fragrant more sufficient；The mellow fresh refreshing, duration and degree of heating of flavour is more sufficient；Soup look is golden yellow bright；Leaf base fertilizer is thick
Slightly aobvious etc. the qualitative characteristics in soft bright, evener neat, red side.
Embodiment 2：
A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature bakes and banks up with earth method, comprises the steps：
(1), Osmanthus tragranscv.Aurantiacu oolong tea is uniformly spread and is being bakeed in frame, leaf-spreading thickness 1-1.5cm.
(2), the high temperature roguing stage is with 110 DEG C of baking 30min.
(3), low temperature roasts the stage slowly with 90 DEG C of baking 140min.
(4), the high temperature Titian stage is with 130 DEG C of baking 10min.
The Folium Camelliae sinensis for having bakeed carry out cooling and even heap, and carry out sensory review, slightly red with granule tight knot, the green profit of smalt
Point, neat and well spaced, cleaner；The fragrance of flowers is strong, fire is fragrant more sufficient；The mellow fresh refreshing, duration and degree of heating of flavour is more sufficient；Soup look is golden yellow bright；Leaf base fertilizer is thick
Soft bright, evener neat, red side slightly shows.
Applicant has carried out sensory review to the Osmanthus tragranscv.Aurantiacu oolong tea that above-described embodiment 1 and 2 methods prepare gained, as a result such as table
Shown in 1；Wherein No. 10 is Osmanthus tragranscv.Aurantiacu oolong tea obtained in embodiment 2, and No. 13 is Osmanthus tragranscv.Aurantiacu oolong tea obtained in embodiment 1.
Sensory review's table under 1 different baking conditions of table
The above, only presently preferred embodiments of the present invention not makees any formal and substantial limit to the present invention
System, all those skilled in the art, in the range of without departing from technical solution of the present invention, when using disclosed above skill
Art content, and a little change, modification and the equivalent variations for developing that makes, are the Equivalent embodiments of the present invention；Meanwhile, all according to
The change of any equivalent variations that above example is made according to the substantial technological of the present invention, modification and differentiation, still fall within this
In the range of the technical scheme of invention.
Claims (4)
1. a kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method, the Osmanthus tragranscv.Aurantiacu oolong tea be refined after the graininess for removing destemming piece red
Osmanthus oolong tea, it is characterised in that the alternating temperature baking method is comprised the following steps：
(1), high temperature roguing step：The temperature in the high temperature roguing stage is 110-120 DEG C, and the persistent period is 20-30min, the phase
Between turn once；
(2), low temperature roasts step slowly：It is 90 DEG C that the low temperature roasts the temperature in stage slowly, and the persistent period is 130-140min, and period turns over
Mix 1-2 time；
(3), high temperature Titian step：The temperature in the high temperature Titian stage be 120-130 DEG C, the persistent period be 10-30min, the phase
Between turn once.
2. a kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method according to claim 1, it is characterised in that：The high temperature roguing rank
The temperature of section is 120 DEG C, continues 20min；It is 90 DEG C that the low temperature roasts the temperature in stage slowly, continues 130min；The high temperature is carried
The temperature in fragrant stage is 120 DEG C, continues 30min.
3. a kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method according to claim 1, it is characterised in that：The high temperature roguing rank
The temperature of section is 110 DEG C, continues 30min；It is 90 DEG C that the low temperature roasts the temperature in stage slowly, continues 140min；The high temperature is carried
The temperature in fragrant stage is 130 DEG C, continues 10min.
4. a kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method according to any claim in claims 1 to 3, its feature exist
In also comprising the steps before methods described：Osmanthus tragranscv.Aurantiacu oolong tea is uniformly spread and is being bakeed in frame, leaf-spreading thickness 1-
1.5cm.
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| CN201611021352.0A CN106490207A (en) | 2016-11-15 | 2016-11-15 | A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method |
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| CN201611021352.0A CN106490207A (en) | 2016-11-15 | 2016-11-15 | A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362904A (en) * | 2018-11-20 | 2019-02-22 | 厦门底蕴实业有限公司 | The baking method of oolong tea |
| CN109497206A (en) * | 2018-12-03 | 2019-03-22 | 张明泰 | A kind of production method of orange osmanthus oolong tea |
| CN111357837A (en) * | 2020-04-20 | 2020-07-03 | 李沛翔 | Production method for baking oolong tea leaves at low temperature |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461561A (en) * | 2013-09-30 | 2013-12-25 | 福建省泉州市日泰茶业有限公司 | Manufacturing technology of fragrant Tie Guanyin |
| CN104054852A (en) * | 2014-01-26 | 2014-09-24 | 厦门茶叶进出口有限公司 | Temperature-varying baking method for Anxi tieguanyin |
| CN104605039A (en) * | 2015-02-02 | 2015-05-13 | 福建清雅工贸有限公司 | Oolong tea and processing technology thereof |
| CN104686688A (en) * | 2015-03-20 | 2015-06-10 | 福建安溪历山茶仙茶业有限公司 | Preparation method of Tie-Guanyin tea with aromatic flavor, faint scent and nice color |
-
2016
- 2016-11-15 CN CN201611021352.0A patent/CN106490207A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461561A (en) * | 2013-09-30 | 2013-12-25 | 福建省泉州市日泰茶业有限公司 | Manufacturing technology of fragrant Tie Guanyin |
| CN104054852A (en) * | 2014-01-26 | 2014-09-24 | 厦门茶叶进出口有限公司 | Temperature-varying baking method for Anxi tieguanyin |
| CN104605039A (en) * | 2015-02-02 | 2015-05-13 | 福建清雅工贸有限公司 | Oolong tea and processing technology thereof |
| CN104686688A (en) * | 2015-03-20 | 2015-06-10 | 福建安溪历山茶仙茶业有限公司 | Preparation method of Tie-Guanyin tea with aromatic flavor, faint scent and nice color |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362904A (en) * | 2018-11-20 | 2019-02-22 | 厦门底蕴实业有限公司 | The baking method of oolong tea |
| CN109497206A (en) * | 2018-12-03 | 2019-03-22 | 张明泰 | A kind of production method of orange osmanthus oolong tea |
| CN111357837A (en) * | 2020-04-20 | 2020-07-03 | 李沛翔 | Production method for baking oolong tea leaves at low temperature |
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