CN107509825A - A kind of method for preparing tea of oolong tea - Google Patents
A kind of method for preparing tea of oolong tea Download PDFInfo
- Publication number
- CN107509825A CN107509825A CN201710758247.3A CN201710758247A CN107509825A CN 107509825 A CN107509825 A CN 107509825A CN 201710758247 A CN201710758247 A CN 201710758247A CN 107509825 A CN107509825 A CN 107509825A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaf
- rolling
- minutes
- time
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A kind of method for preparing tea of oolong tea, step are (1) harvesting two leaves and a bud fresh leafs；(2) sun withering is controlled to 3~4% by fresh leaf loss of weight degree and is defined；(3) leaf rotation temperature control is at 20~25 DEG C；(4) fixing is with water-removing leaves water content control to 36~46%；(5) water-removing leaves rolling 3 times is encased with napkin immediately after finishing, is placed 5~6 hours after rolling；(6) the final water content control of tealeaves is dried 8~10%；(7) Titian, after water content of tea 5%, spreading for cooling storage is taken out；(8) tealeaves after dry is vacuum-packed in time, cryopreservation.The oolong tea New Machining Technology of the present invention, need not set up new tea prepn equipment in the tea processing factory for possessing Green Tea Processing condition and achieve that.The present invention improves the deficiency that traditional oolong teas kind tea leaf quality is not high, economic value added is low, tea-making quality is stable, and excellent rate processed is high, and labor intensity is low, and technology is easily grasped, and promotion prospect is wide by innovating the new process technology of oolong tea.
Description
Technical field
The present invention relates to tea processing technical field, particularly a kind of tea making side of oolong tea (name of an article is " fruit beauty ")
Method.
Background technology
Liyang is located at South Jiangsu knob, belongs to famous high grade tea producing region, and weather and ecological condition are very excellent
More, existing more than 70,000 mus of tea place area, wherein 30,000 mu of white tea, 40,000 mu of green tea, and most of tea place is distributed in millions of mu of bamboo
Between Hailin, the dark brownish green raw material to produce high-quality creates good condition.Liyang green tea main breed is good fortune cloud, Fuding product
Kind, its bud-leaf fertility is strong, and germination is closeer, and it is strong to hold tender property.
But after white leaf No.1 is introduced at the beginning of 21 century, because the economic benefit of white tea is higher, local is largely extruded
The living space of green tea, especially its 20 days " reproving to his face " collecting period, coincide with the green tea spring tea collecting period that better results, compared with
High labour remuneration make it that plucking work big portion goes to white tea tea place, and the labour cost of the harvesting work stayed in green tea tea place is also significantly
Improve, meanwhile, white tea seizes spring tea market and make it that green tea is unsalable, and green tea planting household is generally in small profits operation or loss of capital state,
Then plantation white tea, cause the negligence of management of substantial amounts of green tea tea place or fall into disuse, turn into the old tea place of low yield, the old tea place of these low yields is not
But economic benefit can not be brought to peasant household, the insect pest preventing and controlling of its negligence of management cause it to turn into the hotbed of pest and disease damage development, extension
To other tea places of periphery, cause its medication preventing and treating number and dosage to be substantially increased, come on the contrary to periphery industry growth belt heavy
Ecological pressure.
The content of the invention
To solve the low yield inefficiency problem in the current old tea place of green tea, Liyang green tea industry is set to develop in a healthy way.Inventor
Using oolong tea production theory as foundation, research and development summer and autumn leaf processing and utilization production fruit beauty's tea technology, solves the old tea place of green tea
Low yield, poorly efficient contradiction, the recruitment that alleviation agricultural production recruitment is light, busy season gap is brought greatly very much is difficult, stable recruitment, promotes ground
Square economic development；The dark brownish green utilization rate of green tea is improved, so as to improve per unit area yield；New consumer group is opened up, pulls open hierarchy of consumption, for weakness
Liyang green tea selling market injection new vitality, increase sales volume, lifted economic benefit；It is simultaneously surrounding area, there is provided
The innovative demonstration base of agricultural product new varieties, new technology.
Inventor gropes through overtesting, forms and is with daylight wither tune, leaf rotation, fixing, rolling, drying etc. of tune, interior of withering
A series of oolong tea New Machining Technologies of feature, form the curling of oolong tea profile, neat and well spaced, dry tea is in white, green, yellow, red, brown five
Between form and aspect, soup look is orange bright, and entrance glycol is deep and with ripe fruity and honey fragrance, the tender qualitative characteristics of tea residue.
It is an object of the invention to provide the technique that old tea place production oolong tea is fallen into disuse in a kind of suitable Liyang, the present invention adopts
It is final to obtain by improving processing technology tea making condition on the basis of traditional oolong teas processing method with good fortune cloud or Fuding kind
To a kind of new technology of suitable Liyang district oolong tea production.
The present invention is achieved through the following technical solutions：
A kind of production method of oolong tea (fruit beauty), it is characterised in that comprise the following steps：
(1) fresh leaf：Pluck the fresh leaf of good fortune cloud or Fuding kind tea tree, standard of plucking is two leaves and a bud, it is desirable to fresh leaf half into
The tea shoot that ripe state and tea tree tender shoots grow up to after tea lesser leafhopper is sucked；
(2) sun withering：It is the first procedure of oolong tea processing, fresh leaf in this process, wither change by important generation dehydration
Change, form that molecular weight is smaller in leaf, the big material of solubility, solable matter has to be increased in various degree, and this process is to enhancement
Quality of Oolong tea plays the role of positive.Liyang green tea main breed is good fortune cloud, Fuding kind, and its bud-leaf fertility is strong,
Germination is closeer, and it is strong to hold tender property.Humidity is larger after picking blade, coordinates Liyang summer and autumn high temperature, high humidity seasonal characteristic, needs to extend
Spreading for cooling time, while need to suitably stir, make to leak water more saturating.
(3) leaf rotation：Using at the uniform velocity leaf rotation, the degree of fermentation on main detection blade face, there is happy fruity.
(4) finish：280-320 DEG C of fixing temperature, finish leaf water content 45% or so.
(5) rolling：Water-removing leaves is encased with napkin immediately after fixing, sees that external form tightens up degree, general rolling 3 times, after rolling
It is fragrant more preferable to put 5~6 hours honey.
(6) dry：Titian technique is carried out in two steps, and first with 90 DEG C of bakings, after fragrance is suitable, stands one week, multiple with low
Warm multiple roasting, then one week is stood, it is multiple to be roasted again with low temperature；Water content of tea is controlled 8~10%.
(7) Titian：Using fragrance extracting machine, using low temperature long-time method for increasing aroma, enter when water content of tea 5% plays baking spreading for cooling
Storehouse.
(8) finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
Preferably, the fresh leaf described in above-mentioned steps (1), should be small wholeheartedly two leaves for opening face is advisable.
Preferably, the sun withering described in above-mentioned steps (2), should control fresh leaf loss of weight degree 3~4%.
Preferably, the leaf rotation described in above-mentioned steps (3), the color for observing leaf is in kermesinus, then by leaf rotation ring
Border is controlled at 20~25 DEG C.
Preferably, the fixing described in above-mentioned steps (4), blade face temperature is 80 DEG C.
Preferably, the rolling described in above-mentioned steps (5), will in every " bale breaking " process together of rolling process
Weed out powder.Each rolling time is advisable with 10min.
Preferably, the drying described in above-mentioned steps (6), 90 DEG C of final firing temperature, 7~10min of drying time.
Preferably, the Titian described in above-mentioned steps (7), about 70 DEG C of temperature during Titian, whole Titian is about 70min left
It is right.
This method takes the Summer-autumn tea great Ye after the harvesting of spring tea sprouting to be processed, and peak hour section is avoided on the collecting period,
Also, do not waste tea tree.
The crowd that the oolong tea gently to ferment is unsuitable for cold constitution drinks, and the black tea for retransmitting ferment is unsuitable for hot constitution crowd
Drink, and new oolong varieties fruit beauty made from this method, ripe tea is made using moderate fermentation in tea making process, is applicable crowd
It is more extensive.Meanwhile in tea making process, it is that soup in tealeaves and amino acid change, generates distinctive alditol, existing fruit
Perfume also has sweet perfume.
Beneficial effects of the present invention
1st, oolong tea New Machining Technology of the invention, new tea prepn equipment need not be set up in the tea processing factory for possessing Green Tea Processing condition
Achieve that.
2nd, the present invention is by innovating the new process technology of oolong tea, improves that traditional oolong teas kind tea leaf quality is high, warp
The low deficiency of added value of helping, tea-making quality is stable, and excellent rate processed is high, and labor intensity is low, and technology is easily grasped, and promotion prospect is wide.
Embodiment
Below by embodiment, the present invention is further illustrated.
A kind of method for preparing tea of oolong tea (fruit beauty), comprises the following steps：
(1) fresh leaf：Pluck the fresh leaf of good fortune cloud or Fuding kind tea tree, standard of plucking is two leaves and a bud, it is desirable to fresh leaf half into
The tea shoot that ripe state and tea tree tender shoots grow up to after tea lesser leafhopper is sucked；In this example, the fresh leaf of selection opens face wholeheartedly to be small
Two leaves；
(2) sun withering：Under natural environment, the spreading for cooling time is in the afternoon of cloudy weather, and environment temperature is 23~28 degrees Celsius,
Duration is 20~30 minutes, during stir 2~4 times；Controlled to 3~4% and be defined by fresh leaf loss of weight degree；
During actual job, the environment temperature of natural environment is most appropriate at 24~25 degrees Celsius, and now, operation time is 20
~25 minutes, during stir 2 times；
Overcast and rainy or sunlight violence weather is met, completes under environment, is heated using far-infrared lamp indoors, avoid direct irradiation tea
Industry, negate and penetrate or scatter light, and keep divulging information；Environment temperature is 24~26 degrees Celsius, and duration is 30~40 minutes, during turn over
It is dynamic 3~4 times；Controlled to 3~4% and be defined by fresh leaf loss of weight degree；
During actual job, under indoor environment, environment temperature is controlled at 24 degrees Celsius, and operation time is 35~40 minutes, mistake
Stirred in journey 3 times；
(3) leaf rotation：Using at the uniform velocity leaf rotation, vibration machine rotating speed is kept at 21~23 revs/min, observes the color of leaf in dark
After red, leaf rotation environment temperature is controlled at 20~25 DEG C, continues at the uniform velocity leaf rotation；
(4) finish：280~320 DEG C of green-keeping machine temperature, blade face temperature are maintained at 78~81 DEG C, water-removing leaves water content control
To 36~46%；
(5) rolling：Water-removing leaves is encased with napkin immediately after fixing, rolling 3 times, is placed 5~6 hours after rolling；Each time
Rolling will weed out powder, and each rolling time is 10min；
(6) dry：First with 90 DEG C of 7~10min of baking；It is multiple with 90 DEG C of 7~10min of baking after standing one week；One is stood again
Zhou Hou is multiple with 90 DEG C of 7~10min of baking；The final water content control of tealeaves is 8~10%；
(7) Titian：Tealeaves is placed in the screen tray of fragrance extracting machine, it is 68~71 DEG C to control built-in temperature, is divided 3-4 times, Titian
Whole duration is 65~80 minutes, after water content of tea 5%, takes out spreading for cooling storage；
(8) finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
By experimental summary, the tealeaves obtained in concrete practice using following operation technique is optimal：
In step (1), the fresh leaf of selection is small wholeheartedly two leaf for opening face.
In step (2)：Under natural environment, environment temperature is 24~25 degrees Celsius, and duration is 20~25 minutes, during turn over
It is dynamic 2 times；Controlled to 3~4% and be defined by fresh leaf loss of weight degree；
Under indoor environment, environment temperature is 24 degrees Celsius, and duration is 35~40 minutes, during stir 3 times；Subtracted with fresh leaf
Severe control is defined to 3~4%.
In step (3), after tealeaves distributes happy fruity, in 3 minutes, taper off.
In step (4), blade face temperature is maintained at 80 DEG C, water-removing leaves water content control to 40%.
In step (6), time control is bakeed for the first time in 9~10min；Second of baking time control is in 8~10min；
Third time bakees time control in 7~8min.
In step (7), it is 70 DEG C to control Titian built-in temperature, is divided 3 times, Titian whole process duration is 70 minutes.
The obtained production tealeaves of this optimum process：
The profile curling of tealeaves, neat and well spaced, dry tea are alternate in white, green, yellow, red, the brown five colors,
Soup look is orange bright,
Flavour glycol is deep and fragrant with ripe fruity and honey,
The qualitative characteristics that tea residue is tender, complete nothing is broken.
Claims (7)
1. a kind of method for preparing tea of oolong tea, it is characterised in that comprise the following steps：
(1) fresh leaf：The fresh leaf of good fortune cloud or Fuding kind tea tree is plucked, standard of plucking is two leaves and a bud, it is desirable to fresh leaf half ripe shape
The tea shoot that state and tea tree tender shoots grow up to after tea lesser leafhopper is sucked；
(2) sun withering：Under natural environment, the spreading for cooling time is in the afternoon of cloudy weather, and environment temperature is 23~28 degrees Celsius, duration
20~30 minutes, during stir 2~4 times；Controlled to 3~4% and be defined by fresh leaf loss of weight degree；
Overcast and rainy or sunlight violence weather is met, completes under environment, is heated using far-infrared lamp indoors, avoid direct irradiation Tea Industry,
Negate and penetrate or scatter light, and keep divulging information；Environment temperature is 24~26 degrees Celsius, and duration is 30~40 minutes, during stir 3
~4 times；Controlled to 3~4% and be defined by fresh leaf loss of weight degree；
(3) leaf rotation：Using at the uniform velocity leaf rotation, keeping vibration machine rotating speed, the color for observing leaf is in kermesinus at 21~23 revs/min
Afterwards, leaf rotation environment temperature is controlled at 20~25 DEG C, continues at the uniform velocity leaf rotation；
(4) finish：280~320 DEG C of green-keeping machine temperature, blade face temperature are maintained at 78~81 DEG C, water-removing leaves water content control to 36
~46%；
(5) rolling：Water-removing leaves is encased with napkin immediately after fixing, rolling 3 times, is placed 5~6 hours after rolling；Rolling each time
Powder will be weeded out, each rolling time is 10min；
(6) dry：First with 90 DEG C of 7~10min of baking；It is multiple with 90 DEG C of 7~10min of baking after standing one week；One week is stood again
Afterwards, it is multiple with 90 DEG C of 7~10min of baking；The final water content control of tealeaves is 8~10%；
(7) Titian：Tealeaves is placed in the screen tray of fragrance extracting machine, it is 68~71 DEG C to control built-in temperature, and Titian whole process duration is 65
~80 minutes, after water content of tea 5%, take out spreading for cooling storage；
(8) finished product：Dried tealeaves is vacuum-packed in time, cryopreservation.
2. method for preparing tea according to claim 1, it is characterized in that in the step (1), the fresh leaf of selection is small face of opening
Wholeheartedly two leaf.
3. method for preparing tea according to claim 1, it is characterized in that in the step (2)：Under natural environment, environment temperature is
24~25 degrees Celsius, duration is 20~25 minutes, during stir 2 times；Controlled to 3~4% and be defined by fresh leaf loss of weight degree；
Under indoor environment, environment temperature is 24 degrees Celsius, and duration is 35~40 minutes, during stir 3 times；With fresh leaf loss of weight degree
Control to 3~4% and be defined.
4. method for preparing tea according to claim 1, it is characterized in that in the step (3), after tealeaves distributes happy fruity,
In 3 minutes, taper off.
5. method for preparing tea according to claim 1, it is characterized in that in the step (4), blade face temperature is maintained at 80 DEG C, kills
Leafiness water content control is to 40%.
6. method for preparing tea according to claim 1, it is characterized in that in the step (6), time control is bakeed for the first time 9
~10min；Second of baking time control is in 8~10min；Third time bakees time control in 7~8min.
7. method for preparing tea according to claim 1, it is characterized in that in the step (7), it is 70 to control Titian built-in temperature
DEG C, divide 3-4 times, Titian whole process duration is 70 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710758247.3A CN107509825A (en) | 2017-08-29 | 2017-08-29 | A kind of method for preparing tea of oolong tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710758247.3A CN107509825A (en) | 2017-08-29 | 2017-08-29 | A kind of method for preparing tea of oolong tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107509825A true CN107509825A (en) | 2017-12-26 |
Family
ID=60724346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710758247.3A Pending CN107509825A (en) | 2017-08-29 | 2017-08-29 | A kind of method for preparing tea of oolong tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107509825A (en) |
Cited By (2)
| 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 |
| CN113383841A (en) * | 2021-06-04 | 2021-09-14 | 孔军强 | Production method of fig tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01168235A (en) * | 1987-12-23 | 1989-07-03 | Meiji Seika Kaisha Ltd | Production of oolong tea beverage |
| CN101946834A (en) * | 2010-08-31 | 2011-01-19 | 十堰梅子贡茶业集团 | Method for producing organic oolong tea |
| 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 |
-
2017
- 2017-08-29 CN CN201710758247.3A patent/CN107509825A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01168235A (en) * | 1987-12-23 | 1989-07-03 | Meiji Seika Kaisha Ltd | Production of oolong tea beverage |
| CN101946834A (en) * | 2010-08-31 | 2011-01-19 | 十堰梅子贡茶业集团 | Method for producing organic oolong tea |
| 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 |
Cited By (2)
| 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 |
| CN113383841A (en) * | 2021-06-04 | 2021-09-14 | 孔军强 | Production method of fig tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101664082B (en) | Fragrant white peony tea and production process thereof | |
| CN101507454B (en) | Preparation method of green tea of orchid odor type | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN102805166B (en) | Tea cake of white tea and preparation method thereof | |
| CN103583720B (en) | A kind of processing technology of tealeaves | |
| CN103039640A (en) | Making method of jasmine tea cakes | |
| CN102524433A (en) | Production method of fruit odor red tea | |
| CN106561847A (en) | Processing method of natural flowery black tea | |
| CN105053287A (en) | Preparation method of ancient Tai green tea | |
| CN106578162A (en) | Processing method of Laoshan green tea | |
| CN103988923A (en) | Fresh flower aroma strip high quality green tea processing method | |
| CN101933543A (en) | Process for preparing white tea | |
| CN101878826B (en) | Process flow for making Tie Guanyin tea | |
| CN101878824A (en) | Process flow for preparing Tai Lake jade-green tea | |
| CN106889220A (en) | The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies | |
| CN104171052A (en) | Processing method of orchid-flavored black tea | |
| CN104186743A (en) | Processing technology of millennial ancient black tea | |
| CN109287779A (en) | The processing method of holy kind of six fort tea | |
| CN104286235A (en) | Production process of green oolong | |
| CN102696841A (en) | Method for processing selenium-enriched asparagus tippy tea | |
| CN101933542B (en) | Technical process for preparing Yangxian Xueya tea | |
| CN107509825A (en) | A kind of method for preparing tea of oolong tea | |
| CN104472745A (en) | Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN103349136B (en) | Preparation method of Tujia waving tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171226 |