CN108402243A - A kind of processing method of Hawk tea oolong tea - Google Patents
A kind of processing method of Hawk tea oolong tea Download PDFInfo
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Abstract
A kind of processing method of Hawk tea oolong tea, this method include：1. 2. leaf picking withers, be divided into smoked green and 2 step of air blue, 3. leaf rotation, 4. finishes, and 5. rubs and bakes, be divided into just rub, just bakings, first rolling, it is multiple dry, multiple rolling and roast 6 steps again, 6. screening with pack.Physical and chemical index detection and sensory review result of the present invention according to Hawk tea material plant Litsea coreana different process converted products; with reference to famous-brand and high-quality oolong tea uniqueness physical and chemical quality, organoleptic quality evaluation standard criteria, optimization establishes the oolong tea technique suitable for the tender spring tip scale processing of Litsea coreana children.The oolong tea technology parameter of the present invention belongs to report for the first time.The Hawk tea oolong tea product produced using this method, its product sanitary index meets the related limitations of NY5196 2002 " organic tea ", higher with selenium, zinc, general flavone, epigallocatechin content, soup look is orange limpid, and fragrance is the qualitative characteristics such as fresh refreshing fruity mixing camphorwood perfume (or spice).
Description
Technical field
The present invention relates to tea, furthermore, it is understood that being related to the tea product processing method of the Hawk tea material plant Litsea coreana spring tip.
Technical background
Hawk tea quilt《Chinese tea passes through》It is included by peculiar " tea of non-tea " the tea-drinking resource of China, processing and utilization has more than 500
The history in year, drinks region up to 7 provinces（Area）50 counties Duo Ge（City）, mainly with the summer of old folktea, one band of Chishui river valley
Based on the damp-heat areas Ji Gaowen, there are " help digestion dispel swollen, relieve summer heat and quench one's thirst " unique effects, be that the widely known tradition in these areas is cool
Tea.Lauraceae Litsea plant Litsea coreana is the Hawk tea material plant that most area all utilizes, because of tender shoots by yellow or
White fluff, civil to be commonly called as " white eagle ", more another Hawk tea material plant red fruit Huang meat of Hawk tea mouthfeel being processed into
Nanmu is good.Studies have shown that there is notable hypoglycemic, blood rich in flavone compounds such as Kaempferol, Quercetins in Litsea coreana Hawk tea
The effect of fat is type-II diabetes new type of health drug, the precious tea-drinking resource of food development utilization.It is directed to the tea of Litsea coreana at present
Product processing is fitted Journal of Sex Research processed and is had not been reported.
In published Hawk tea processing Chinese invention patent, mostly based on imitative black tea processing technology, have
CN103349117A《A kind of processing method of Hawk tea》、CN106260296 A《A kind of Hawk tea deterioration method》、
CN104757143A and CN104757144A《A kind of production method of Hawk tea》、CN106173046A《A kind of Jasmine eagle
The preparation method of tea》And CN104996621A《The formula and preparation method thereof of golden soup black tea》Deng these patents of invention illustrate
Eagle fresh tea leaves wither the processing method that-rub-is fermented-dried etc.；It opens pretty equal in CN106665982《The preparation of Hawk tea
Method》In describe after eagle fresh tea leaves clear water is cleaned wither, rubbed again after withering leaf pile fermentation again, to rub leaf dry using infrared ray
Dry or micro-wave vacuum method.
Oolong Camellia semi-fermented tea, main manufacturing procedure have leaf picking, smoked blueness, air blue, water-removing, just rub, just dry, just wrapping
It rubs, dry again, multiple rolling, again roasting etc..It discloses in Chinese invention patent, has mainly there are 3 to report and oolong tea processing technology phase
As semi-fermented tea processing method.Chinese invention patent CN102524482A《The preparation method of Hawk tea》Main points be：According to
Fresh leaf is divided into three-level by green tea fresh leaf grade scale；The dark brownish green method withered using daylight, 6~12h of exposure, during exposure every
Young leaves is uniformly stirred stirring 2~4 times by 2~3h；Fixing method has to be finished with two kinds of machinery, by hand water-removing using iron pan by hand,
Pot temperature is controlled at 80 DEG C~100 DEG C, is divided into three phases, fixation time totally 12~19min；Machinery water-removing uses roller fixation
Machine, the control of leaf feeding port temperature is at 120 DEG C~140 DEG C, 2.5~3.5min of fixation time；Young leaves after water-removing is subjected to airing,
30 DEG C~40 DEG C rub make young leaves bar rope crimp；It is disposably baked with dryer, 80 DEG C~120 DEG C of temperature, baking 10~
15min, 0 DEG C of refrigeration.Xia Xiaodong is in CN104351440A《A kind of processing method of Hawk tea》In think that eagle fresh tea leaves wither
Water content should be controlled 80%~90%；Fixing temperature controls between 230 DEG C~250 DEG C；8~10min of airing is answered after water-removing；It adopts
It is baked with 5 times, 200 DEG C~230 DEG C of first time stoving temperature, moisture control is in 60%~80%, 10~15min of airing, for the second time
180 DEG C~200 DEG C of stoving temperature, moisture control is 40%~60%, 15~20min of airing；160 DEG C of third time stoving temperature~
180 DEG C, moisture control is 20%~40%, 20~25min of airing；4th 140 DEG C~160 DEG C of stoving temperature, moisture control exist
10%~20%, 25~30min of airing；5th 120 DEG C~130 DEG C of stoving temperature, moisture control is 0~5%, airing 30min
Afterwards, the dark green granular pattern Hawk tea finished product of distinctive aroma, color and luster is obtained.Cui Xiaofeng etc. is in CN105533052A《A kind of Hawk tea
Preparation method》The processing method of elaboration is：It is that the eagle fresh tea leaves within 4cm are divided on the sieve that withers to take length, and booth leaf is thick
4~4.5cm is spent, the 2~3h that withers is to water content less than 90%；Roasting machine water-removing pot temperature is 210 DEG C~230 DEG C, and finish 7min；It will
Heat dissipation to 80 DEG C~90 DEG C of the first time water-removing leaves that take the dish out of the pot are placed in pile-fermentation 45min in bamboo basket, until 85% or more water-removing leaves table
Face reddens；Fermentated leaves are rubbed into 55min by rolling machine and airing of deblocking is to room temperature；To rub leaf be placed in pot temperature be 120 DEG C~
Second of water-removing 10~12min, lower machine airing 30min in 150 DEG C of water-removing roasting machine；Secondary water-removing leaves after airing are placed in
Third time water-removing 30~40min, lower machine airing 60min in the water-removing roasting machine that pot temperature is 90 DEG C~110 DEG C；By airing to room temperature
Third time water-removing leaves afterwards, which are placed in the curer that temperature is 70 DEG C, bakes 30min, is dried to water content and is less than 5%.These have been reported
The patent of invention technology in road lacks the elaboration to processing methods such as the unique leaf rotation of oolong tea, rollings.At present without Hawk tea crow
Imperial tea process technology report.
Invention content
The present invention is intended to provide a kind of processing method of Hawk tea oolong tea, this method is according to Hawk tea material plant leopard
Skin camphor tree different process converted products physical and chemical index detection and sensory review as a result, with reference to famous-brand and high-quality oolong tea uniqueness physical and chemical quality,
The standard of organoleptic quality criticism optimizes a kind of oolong tea technique suitable for the tender spring tip scale processing of Litsea coreana children of foundation
The processing method for the Hawk tea oolong tea that inventor provides, includes the following steps：
（1）Leaf picking：Using the Hawk tea material plant Litsea coreana spring tip as raw material；Annual the first tenday period of a month in May when spring tip length up to 13~
15cm, for blade all after expansion, handle picks 5.0~5.5cm long, in the top tip of 3~4 leaves, and it is new to retain young sprout lower part 3~4
Leaf ensures material plant nutrient growth；It is required that fresh leaf it is even it is neat, without disease leaf；
（2）It withers:It is divided into smoked green and 2 steps of air blue
Smoked blueness：By in the timely airing to water sieve of fresh leaf, 1.0~1.2kg is often sieved, is placed at shady and cool ventilation, until blade face moisture evaporation
After dry, then carry out smoked blueness；
Air blue：By on the thin booth to water sieve of smoked leafiness, 6~8cm of leaf-spreading thickness often sieves 1.0~1.2kg, is placed on air blue frame, controls
At 20 DEG C~22 DEG C, during which 120~140min of air blue is turned 1 time room temperature every 30min, is allowed to wither uniformly；
（3）Leaf rotation：Using vibration machine machinery leaf rotation, per wound packages 8~10kg of withering leaf, 20 r/min of rotating speed, leaf rotation leaf stays in bucket
Interior standing,
（4）Water-removing：It being finished using roller fixation machine, fixing temperature is 260 DEG C~280 DEG C, rotating speed 30r/min, throwing leaf amount 16~
20kg fries 3min and reaches appropriateness；Water-removing appropriateness is shown as：Fragrance is pure, and leaf color switchs to light green by grayish green, and leaf wrinkle volume, hand is pinched
Softness has stickiness；
（5）It rubs and bakes：Be divided into just rub, just bakings, first rolling, it is multiple dry, multiple rolling and six steps of roasting again：
A) it just rubs：It is rubbed with small-sized rolling machine according to the principle of " while hot, on a small quantity, gradually pressurization, quickly, in short-term "；Throwing leaf amount is
Water-removing leaves are hot filling into rub barrel by 5~6kg, and 8min is rubbed with 50r/min rotating speeds elder generation pine, gently press 2min, are shut down by hand in bucket
Interior deblocking, then repressurization rub 2min, dried in deblocking by hand；
B) it just dries：It is dried with full automatic drying machine, 85 DEG C~90 DEG C, 2~3cm of leaf-spreading thickness of intake air temperature, baking time
15min is turned 1 time every 5min, is dried to 6 one-tenth and is done, it is tack-free to hold tealeaves, you can is lower to dry；
C) just rolling：Using kneading machine rolling, leaf amount 5kg is thrown every time, and temperature is 40 DEG C~45 DEG C, time 10min；Take out deblocking
Airing stands 20min；
D) multiple to dry：Tealeaves after first rolling is dried again with full automatic drying machine, 75 DEG C~80 DEG C of intake air temperature, leaf-spreading thickness 2
~3cm, baking time 15min are turned 1 time every 5min, and it is loose to be dried to tea item, and hand, which pinches spinosity feel, to be descended to dry；
E) rolling is answered by hand：Use 75cm2Calico napkin packet mouth is caught into the first baking leaf rolling while hot of 0.5kg on the other hand, it is another
Only hand-tight pressure tea bag rolls forward, which pushes away, rubs, and first light rear weight is firmly answered when rubbing, tealeaves is made to be stirred in napkin, manual rolling 3min,
It rubs to bar shaped and tightens cloth bag after crimping, place 1h, to help bar rope forming to fix；
F) multiple roasting：It is dried with hand-held basketwork brazier carbon fire foot.Initial temperature is 65 DEG C~70 DEG C, and 5~6cm of leaf-spreading thickness is turned 1 time every 15min, is dried
Enter " eating fire " stage after roasting 45min；35 DEG C, 9~10cm of leaf-spreading thickness of " eating fire " temperature bakes 50~60min, until hand is pinched
Tea item has fiery fragrant for appropriateness at powder.
（6）Screening and packaging：It is sieved while hot after " eating fire ".Tea item, the tea stalk for picking thick old deformity by hand, by double
Layer vibrating screen is classified, and is cut off fannings and piece end, is rejected the filaments of sun, it is consistent to make into tea cleanliness, evenness and color and luster；It is used at tea product
The good aluminium foil of air-tightness or vacuum aluminum-coated membrane material carry out protecting sachet dress, are placed in ventilation, shady place room storage.
(2) the of the above method walks in, the smoked blueness is that the fresh leaf for drying blade face moisture is placed in withering trough, and booth leaf is thick
18~20cm is spent, is sent into hot gas to withering trough with air blower, wind-warm syndrome is controlled at 30 DEG C~32 DEG C, and air quantity is preferably big, and temperture of leaves are no more than
30 DEG C are advisable, and are stirred once per 10min, time 40min；It waits for food value of leaf softness, tarnishes, leaf color turns grayish green, and leaf margin is rolled, most
2 leaves are sagging above, and it is appropriateness to show slightly camphorwood perfume (or spice)；The control of the air blue is to wait obstructing curved and continuous, and top is sagging, and hand pinches slightly bullet
Property, camphorwood perfume (or spice) appears, and weight-loss ratio about 10%~15% is appropriateness of withering.
(3) the of the above method walks in, the control of the leaf rotation process is each leaf rotation time from length is short to, respectively
4min, 8min, 12min, 16min and 20min；1,2,3,4 and 5h is stood respectively after each leaf rotation；When leaf blade face, Huang is bright, leaf
Arteries and veins is transparent, blade soft smooth, and it is in soup ladle shape that leaf margin is rolled up backward, and leaf margin accounts for full leaf area in the part of cinnabar red
30% or so, it is appropriateness to appear strong camphorwood perfume (or spice).
The innovative point of the present invention
1）Comprehensive physical and chemical index detection is carried out by the steaming blueness sample to the differing maturity Litsea coreana spring tip, finds only to work as the spring
After tip blade is fully deployed, i.e., when length is up to 13~15cm, internal substance could meet the needs of oolong tea processing；The present invention
What is illustrated stays the long 5~5.5cm of leaf picking to adopt green mode, has not only met high-end oolong tea processing fresh leaf quality requirements, but also be avoided that
Excessively picking is had not been reported at present using the injury to material plant, which.
2）In the oolong tea product being processed into according to the Litsea coreana spring tip, general flavone, selenium, Zn content are compared with the red fruit Huang meat nanmu spring tip
The oolong tea product being processed into is high, and epigallocatechin content is up to 9% in oolong tea product made of two kinds of material plants
More than, the results of study such as the polyphenols are not detected in the black tea made of same materials, green tea and black tea product, this
Invention is for the first time using four kinds of selenium, zinc, general flavone, epigallocatechin substances as Hawk tea characteristic physical and chemical index, with reference to famous-brand and high-quality
Oolong tea sensory review's standard, optimization establish a kind of leaf picking of Hawk tea oolong tea, smoked blueness, air blue, water-removing, just rub,
First baking, first rolling, multiple baking, multiple rolling and the processing method roasted again.This method has not been reported at present.The needs of matter, while carrying again
The organoleptic qualities features such as high shape, the fragrance of granular pattern tea.Technology branch can be provided for Hawk tea oolong tea product processing and utilization
Support.
Specific implementation mode
1 2016 years processing Hawk tea oolong tea of embodiment
In the limited public affairs of the blue scented tea industry of Guizhou Province Meitan County snow positioned at Guizhou Province Meitan County prosperity town tea product processing industry garden
Department creates 20 mu of standard on-sites, carries out Hawk tea oolong tea processing.It Site Selection, infrastructure layout, environmental condition and defends
Carded sliver part etc. meets DB52/T 630 " Tea Leaves of Guizhou processing site primary condition " associated specifications.
Fresh leaf picks up from the pollution-free food production of the Meitan County towns the Huang Jiaba villages Tie Wa Litsea coreana kind Clones of Plus Trees building well
Base；Regional environmental quality meets NY/T391 " Green Food Producing Area environmental quality " relevant regulations after testing；Because of Hawk tea original
Tannin plant is not manurial-philous, has the biological and ecological characteristics such as drought-resistant, barren-resistant, diseases and insect pests resistance is strong, thus only plants green
Fertile supplementary fertilizer and inhibition weeds, using any chemical fertilizer and spray any pesticide, fresh leaf meets pollution-free food grade.
（1）Leaf picking：On May 6th, 2016, when Litsea coreana spring tip length is up to 13~15cm, blade is all after expansion,
Handle picks 5.0~5.5cm long, in the top tip of 3~4 leaves, retains young sprout lower part 3~4 young leaves, ensures material plant nutrition life
It is long；It is required that fresh leaf it is even it is neat, without disease leaf；Acquire fresh leaf 80kg altogether, acquire 2.0g per 1h per capita, when the morning 10 before terminate.It is fresh
Leaf is contained in the bamboo basket of cleaning, ventilation, and dress leaf amount is less than 80kg/m3；
（2）Smoked blueness：Before when the morning 11, fresh leaf is transported to processing factory；First by fresh leaf airing to water sieve, 1.0~1.2kg is often sieved,
It is placed in 30min at shady and cool ventilation；The fresh leaf for drying blade face moisture is placed in withering trough and smokes blueness, 18~20cm of leaf-spreading thickness is used
Air blower is sent into hot gas to withering trough, and wind-warm syndrome is controlled at 30 DEG C~32 DEG C, and air quantity is preferably big, and temperture of leaves are no more than 30 DEG C, is turned over per 10min
It is dynamic primary, time 40min.It waits for food value of leaf softness, tarnishes, leaf color turns grayish green, and leaf margin is rolled, and topmost 2 leaves are sagging, show slightly camphor tree
Root of Aucklandia lappa Decne is appropriateness；
（3）Air blue：By on the thin booth to water sieve of smoked leafiness, 6~8cm of leaf-spreading thickness often sieves 1.0~1.2kg, is placed on air blue frame,
Room temperature is controlled at 20 DEG C~22 DEG C, during which air blue 120min is turned 1 time every 30min, be allowed to wither uniformly；Wait obstructing it is curved without
Disconnected, top is sagging, and hand is pinched slightly elasticity, camphorwood perfume (or spice) and appeared, and weight-loss ratio about 10%~15% is appropriateness of withering；
（4）Leaf rotation：Using vibration machine machinery leaf rotation.Per wound packages withering leaf 8kg, 20 r/min of rotating speed, each leaf rotation time is from short
To length, respectively 4min, 8min, 12min, 16min and 20min；Leaf rotation leaf is stayed in bucket and is stood, and is stood respectively after each leaf rotation
1,2,3,4 and 5h；When leaf blade face, Huang is bright, and vein is transparent, blade soft smooth, and it is in soup ladle shape, leaf margin that leaf margin is rolled up backward
30% or so of full leaf area is accounted in the part of cinnabar red, it is appropriateness to appear strong camphorwood perfume (or spice)；
（5）Water-removing：It is finished using roller fixation machine, fixing temperature is 260 DEG C, rotating speed 30r/min, throws leaf amount 16kg, fries 3min
Reach appropriateness, water-removing appropriateness is shown as：Fragrance is pure, and leaf color switchs to light green by grayish green, and leaf wrinkle volume, hand, which pinches softness, stickiness；
（6）Just rub：It is rubbed with small-sized rolling machine according to the principle of " while hot, on a small quantity, gradually pressurization, quickly, in short-term "；Throwing leaf amount is
Water-removing leaves are hot filling into rub barrel by 5~6kg, and 8min is rubbed with 50r/min rotating speeds elder generation pine, gently press 2min, are shut down by hand in bucket
Interior deblocking, then repressurization rub 2min, dried in deblocking by hand；
（7）Just dry：It is dried with full automatic drying machine, 85 DEG C, 2~3cm of leaf-spreading thickness, baking time 15min of intake air temperature, often
It is turned 1 time every 5min, is dried to 6 one-tenth and does, it is tack-free to hold tealeaves, you can is lower to dry；
（8）First rolling：Using kneading machine rolling, leaf amount 5kg is thrown every time, and temperature is 40 DEG C, time 10min.Deblocking airing is taken out,
Stand 20min；
（9）It is multiple to dry：Tealeaves after first rolling is dried again with full automatic drying machine, 75 DEG C, 2~3cm of leaf-spreading thickness of intake air temperature,
Baking time 15min is turned 1 time every 5min, and it is loose to be dried to tea item, and hand, which pinches spinosity feel, to be descended to dry.
（10）Rolling is answered by hand：Use 75cm2Calico, by the first baking leaf rolling while hot of 0.5kg：Catch napkin packet on the other hand
Mouth, the hand-tight pressure tea bag rolls forward of another, which pushes away, to be rubbed, and first light rear weight is firmly answered when rubbing, tealeaves is made to be stirred in napkin, manual to wrap
3min or so is rubbed, rubs to bar shaped and tightens cloth bag after crimping, places 1h, to help bar rope forming to fix；
（11）Multiple roasting：It is dried with hand-held basketwork brazier carbon fire foot.Initial temperature is 65 DEG C, 5~6cm of leaf-spreading thickness, is turned 1 time every 15min, is baked
Enter " eating fire " stage after 45min；35 DEG C, 9~10cm of leaf-spreading thickness of " eating fire " temperature, bake 60min, until hand pinch tea item at
Powder has fiery fragrant for appropriateness；
（12）Screening and packaging：It is sieved while hot after " eating fire ".Tea item, the tea stalk for picking thick old deformity by hand, pass through bilayer
Vibrating screen is classified, and is cut off fannings and piece end, is rejected the filaments of sun, obtain cleanliness, evenness and color and luster unanimously into tea 21.05kg, wherein
Superfine 7.36kg, level-one 8.42kg, two level 5.27kg.To protect fragrant classification with aluminum foil material at tea product to pack, be placed in logical
Wind, shady place room storage.
2 2017 years processing Hawk tea oolong tea of embodiment
Address is processed with raw material with embodiment 1.
（1）Leaf picking：On May 11st, 2017, when Litsea coreana spring tip length is up to 13~15cm, blade is all after expansion,
Handle picks 5.0~5.5cm long, in the top tip of 3~4 leaves, retains young sprout lower part 3~4 young leaves, ensures material plant nutrition life
It is long；It is required that fresh leaf it is even it is neat, without disease leaf；Acquire fresh leaf 80kg altogether, acquire 1.9g per 1h per capita, when the morning 10 before terminate.It is fresh
Leaf is contained in the bamboo basket of cleaning, ventilation, and dress leaf amount is less than 80kg/m3；
（2）Smoked blueness：Before when the morning 11, fresh leaf is transported to processing factory；First by fresh leaf airing to water sieve, 1.0~1.2kg is often sieved,
It is placed in 30min at shady and cool ventilation；The fresh leaf for drying blade face moisture is placed in withering trough and smokes blueness, 18~20cm of leaf-spreading thickness is used
Air blower is sent into hot gas to withering trough, and wind-warm syndrome is controlled at 30 DEG C~32 DEG C, and air quantity is preferably big, and temperture of leaves are no more than 30 DEG C, is turned over per 10min
It is dynamic primary, time 40min；It waits for food value of leaf softness, tarnishes, leaf color turns grayish green, and leaf margin is rolled, and topmost 2 leaves are sagging, show slightly camphor tree
Root of Aucklandia lappa Decne is appropriateness；
（3）Air blue：By on the thin booth to water sieve of smoked leafiness, 6~8cm of leaf-spreading thickness often sieves 1.0~1.2kg, is placed on air blue frame,
Room temperature is controlled at 20 DEG C~22 DEG C, during which air blue 140min is turned 1 time every 30min, be allowed to wither uniformly；Wait obstructing it is curved without
Disconnected, top is sagging, and hand is pinched slightly elasticity, camphorwood perfume (or spice) and appeared, and weight-loss ratio about 10%~15% is appropriateness of withering；
（4）Leaf rotation：Using vibration machine machinery leaf rotation.Per wound packages withering leaf 10kg, 20 r/min of rotating speed, each leaf rotation time is from short
To length, respectively 4min, 8min, 12min, 16min and 20min；Leaf rotation leaf is stayed in bucket and is stood, and is stood respectively after each leaf rotation
1,2,3,4 and 5h；When leaf blade face, Huang is bright, and vein is transparent, blade soft smooth, and it is in soup ladle shape, leaf margin that leaf margin is rolled up backward
30% or so of full leaf area is accounted in the part of cinnabar red, it is appropriateness to appear strong camphorwood perfume (or spice)；
（5）Water-removing：It is finished using roller fixation machine, fixing temperature is 280 DEG C, rotating speed 30r/min, throws leaf amount 20kg, fries 3min
Reach appropriateness, water-removing appropriateness is shown as：Fragrance is pure, and leaf color switchs to light green by grayish green, and leaf wrinkle volume, hand, which pinches softness, stickiness；
（6）Just rub：It is rubbed with small-sized rolling machine according to the principle of " while hot, on a small quantity, gradually pressurization, quickly, in short-term "；Throwing leaf amount is
Water-removing leaves are hot filling into rub barrel by 5~6kg, and 8min is rubbed with 50r/min rotating speeds elder generation pine, gently press 2min, are shut down by hand in bucket
Interior deblocking, then repressurization rub 2min, dried in deblocking by hand；
（7）Just dry：It is dried with full automatic drying machine, 90 DEG C, 2~3cm of leaf-spreading thickness, baking time 15min of intake air temperature, often
It is turned 1 time every 5min, is dried to 6 one-tenth and does, it is tack-free to hold tealeaves, you can is lower to dry；
（8）First rolling：Using kneading machine rolling, leaf amount 5kg is thrown every time, and temperature is 45 DEG C, time 10min；Deblocking airing is taken out,
Stand 20min；
（9）It is multiple to dry：Tealeaves after first rolling is dried again with full automatic drying machine, 80 DEG C, 2~3cm of leaf-spreading thickness of intake air temperature,
Baking time 15min is turned 1 time every 5min, and it is loose to be dried to tea item, and hand, which pinches spinosity feel, to be descended to dry；
（10）Rolling is answered by hand：Use 75cm2Calico, by the first baking leaf rolling while hot of 0.5kg.Napkin packet mouth is caught on the other hand, separately
One hand-tight pressure tea bag rolls forward is pushed away and is rubbed, and first light rear weight is firmly answered when rubbing, so that tealeaves is stirred in napkin, manual rolling 3min
Left and right rubs to bar shaped and tightens cloth bag after crimping, and places 1h, to help bar rope forming to fix；
（11）Multiple roasting：It is dried with hand-held basketwork brazier carbon fire foot.Initial temperature is 70 DEG C, 5~6cm of leaf-spreading thickness, is turned 1 time every 15min, is baked
Enter " eating fire " stage after 45min；35 DEG C, 9~10cm of leaf-spreading thickness of " eating fire " temperature, bake 50min, until hand pinch tea item at
Powder has fiery fragrant for appropriateness；
（12）Screening and packaging：It is sieved while hot after " eating fire ".Tea item, the tea stalk for picking thick old deformity by hand, pass through bilayer
Vibrating screen is classified, and is cut off fannings and piece end, is rejected the filaments of sun, obtain cleanliness, evenness and color and luster unanimously into tea 22.86kg, wherein
Superfine 7.54kg, level-one 9.60kg, two level 5.72kg；To protect fragrant classification with vacuum aluminum-coated membrane material at tea product to pack,
It is placed in ventilation, shady place room storage.
Sanitary index and physical and chemical index:Inventor is according to embodiment result, according to NY5196-2002 " organic tea " health
Index detection method examines the above product sanitary index of 3 batches, finds Hawk tea oolong tea contamination of products object, residuals content
It is below the restriction of " organic tea " index of correlation, thus Hawk tea oolong tea sanitary index is established according to the standard：
Product physical and chemical index：Inventor is according to GB/T30357.1 oolong tea part 1s：Physical and chemical index detection in basic demand
Method, according to testing result, it is Hawk tea oolong tea to filter out four kinds of selenium, zinc, general flavone and epigallocatechin substances
Main characteristics physical and chemical index:
Organoleptic quality：Hawk tea oolong tea is divided into superfine, firsts and seconds according to tea product general flavone content and organoleptic quality.
With reference to GB/T30357.1 oolong tea part 1s：Sensory review's standard, GB/T14487 " tealeaves sensory reviews in basic demand
Term " and GB/T23776 " tealeaves organoleptic evaluation method " formulate Hawk tea oolong tea sensory quality indicator：
The requirement of Hawk tea oolong tea organoleptic quality
。
Claims (3)
1. a kind of processing method of Hawk tea oolong tea, it is characterised in that this approach includes the following steps：
（1）Leaf picking：Using the Hawk tea material plant Litsea coreana spring tip as raw material；Annual the first tenday period of a month in May when spring tip length up to 13~
15cm, for blade all after expansion, handle picks 5.0~5.5cm long, in the top tip of 3~4 leaves, and it is new to retain young sprout lower part 3~4
Leaf ensures material plant nutrient growth；It is required that fresh leaf it is even it is neat, without disease leaf；
（2）It withers:It is divided into smoked green and 2 step of air blue
Smoked blueness：By in the timely airing to water sieve of fresh leaf, 1.0~1.2kg is often sieved, is placed at shady and cool ventilation, until blade face moisture evaporation
After dry, then carry out smoked blueness；
Air blue：By on the thin booth to water sieve of smoked leafiness, 6~8cm of leaf-spreading thickness often sieves 1.0~1.2kg, is placed on air blue frame, controls
At 20 DEG C~22 DEG C, during which 120~140min of air blue is turned 1 time room temperature every 30min, is allowed to wither uniformly；
（3）Leaf rotation：Using vibration machine machinery leaf rotation, per wound packages 8~10kg of withering leaf, 20 r/min of rotating speed, leaf rotation leaf stays in bucket
Interior standing,
（4）Water-removing：It being finished using roller fixation machine, fixing temperature is 260 DEG C~280 DEG C, rotating speed 30r/min, throwing leaf amount 16~
20kg fries 3min and reaches appropriateness；Water-removing appropriateness is shown as：Fragrance is pure, and leaf color switchs to light green by grayish green, and leaf wrinkle volume, hand is pinched
Softness has stickiness；
（5）It rubs and bakes：It rubbed at the beginning of being divided into, just baking, first rolling, multiple baking, answer rolling and roast six steps again：
A) it just rubs：It is rubbed with small-sized rolling machine according to the principle of " while hot, on a small quantity, gradually pressurization, quickly, in short-term "；Throwing leaf amount is
Water-removing leaves are hot filling into rub barrel by 5~6kg, and 8min is rubbed with 50r/min rotating speeds elder generation pine, gently press 2min, are shut down by hand in bucket
Interior deblocking, then repressurization rub 2min, dried in deblocking by hand；
B) it just dries：It is dried with full automatic drying machine, 85 DEG C~90 DEG C, 2~3cm of leaf-spreading thickness of intake air temperature, baking time
15min is turned 1 time every 5min, is dried to 6 one-tenth and is done, it is tack-free to hold tealeaves, you can is lower to dry；
C) just rolling：Using kneading machine rolling, leaf amount 5kg is thrown every time, and temperature is 40 DEG C~45 DEG C, time 10min；Take out deblocking
Airing stands 20min；
D) multiple to dry：Tealeaves after first rolling is dried again with full automatic drying machine, 75 DEG C~80 DEG C of intake air temperature, leaf-spreading thickness 2
~3cm, baking time 15min are turned 1 time every 5min, and it is loose to be dried to tea item, and hand, which pinches spinosity feel, to be descended to dry；
E) rolling is answered by hand：Use 75cm2Calico napkin packet mouth, another are caught into the first baking leaf rolling while hot of 0.5kg on the other hand
Hand-tight pressure tea bag rolls forward, which pushes away, to be rubbed, and first light rear weight is firmly answered when rubbing, so that tealeaves is stirred in napkin, manual rolling 3min is rubbed
Cloth bag is tightened after being crimped to bar shaped, places 1h, to help bar rope forming to fix；
F) multiple roasting：It is dried with hand-held basketwork brazier carbon fire foot, initial temperature is 65 DEG C~70 DEG C, and 5~6cm of leaf-spreading thickness is turned 1 time every 15min, is dried
Enter " eating fire " stage after roasting 45min；" eating fire " temperature roasted again is 35 DEG C, 9~10cm of leaf-spreading thickness, bakes 50~60min,
Until hand pinches tea item into powder, it is appropriateness to have " fire is fragrant "；
（6）Screening and packaging：It is sieved while hot after " eating fire "；
Tea item, the tea stalk for picking thick old deformity by hand, are classified by double-deck screen shale shaker, cut off fannings and piece end, are rejected dark
It is consistent to make into tea cleanliness, evenness and color and luster for item；It is protected with the good aluminium foil of air-tightness or vacuum aluminum-coated membrane material at tea product
Sachet fills, and is placed in ventilation, shady place room storage.
2. processing method as described in claim 1, it is characterised in that (2) the of method walks in, the smoked blueness is will to dry blade face
The fresh leaf of moisture is placed in withering trough, 18~20cm of leaf-spreading thickness, is sent into hot gas to withering trough with air blower, wind-warm syndrome is controlled 30
DEG C~32 DEG C, air quantity is preferably big, and temperture of leaves are no more than 30 DEG C and are advisable, and is stirred once per 10min, time 40min；It waits for food value of leaf softness, loses
It frosts, leaf color turns grayish green, and leaf margin is rolled, and topmost 2 leaves are sagging, and it is appropriateness to show slightly camphorwood perfume (or spice)；The control of the air blue is to wait for
Obstruct curved and continuous, top is sagging, and hand is pinched slightly elastic, and camphorwood perfume (or spice) appears, and weight-loss ratio about 10%~15% is appropriateness of withering.
3. processing method as described in claim 1, it is characterised in that (3) the of method walks in, the control of the leaf rotation process
It it is each leaf rotation time from being short to length, respectively 4min, 8min, 12min, 16min and 20min；It is stood respectively after each leaf rotation
1,2,3,4 and 5h；When leaf blade face, Huang is bright, and vein is transparent, blade soft smooth, and it is in soup ladle shape, leaf margin that leaf margin is rolled up backward
30% or so of full leaf area is accounted in the part of cinnabar red, it is appropriateness to appear strong camphorwood perfume (or spice).
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