CN109820062A - The red preparation method of Wuyi rock - Google Patents
The red preparation method of Wuyi rock Download PDFInfo
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- CN109820062A CN109820062A CN201811642412.XA CN201811642412A CN109820062A CN 109820062 A CN109820062 A CN 109820062A CN 201811642412 A CN201811642412 A CN 201811642412A CN 109820062 A CN109820062 A CN 109820062A
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Abstract
The present invention relates to tealeaves preparation fields to include the following steps: step 1 specifically for the red preparation method of Wuyi rock: fresh tealeaves is picked from tea tree；Step 2: sundrying: the tealeaves picked progress daylight being withered or is withered using green making machine no more than 2 hours；Step 3: tealeaves leaf rotation: being subjected to 3-4 leaf rotations；Step 4: rub: first tealeaves 2-3min is twisted in light kneadding, then weight rubs 4-5min；Step 5: fermentation: tealeaves being placed in bamboo basket or bamboo basket and is fermented 4-5 hours；Step 6: water-removing: iron pan being heated to 150-180 DEG C, investment tealeaves stir-frying 20-25min；Step 7: rubbing again: the more loose blade of bar rope in tealeaves is rubbed again；Step 8: baking: tealeaves is baked in two times, bake use gross fire high temperature fast roast for the first time, roasted slowly using final firing low temperature for the second time.The purpose of the present invention is to provide a kind of red preparation method of rock, fine work matter rate is high, and the problem of be able to solve place of production differentiation.
Description
Technical field
The present invention relates to tealeaves preparation fields, specifically for the red preparation method of Wuyi rock.
Background technique
There is very long record of drinking tea on Chinese history, the classification of " Chinese tea warp " is edited according to Chen Zongmao, at present tealeaves
Category can be divided mainly into: green tea, black tea, oolong tea, white tea, yellow tea and dark green tea.Wherein oolong tea, also known as green tea or semi-fermented
Tea, kind is more, is in several big teas of China, the tealeaves category of unique distinctness distinct Chinese characteristics, is with suitable tea tree without bud
Face leaf of opening be raw material, via the teas for the excellent quality produced after processes such as picking, wither, leaf rotation, fried green, rub, bake.
Since traditional oolong tea technique is a kind of semi-fermented technique, do not undergo as similar black tea full fermentation is a kind of
Deep processing, therefore after the aromatic substance in the process of processing in tealeaves is difficult to carry out stable control so as to cause processing
The fragrance and flavour of tealeaves are difficult control, therefore it generally selects in raw material selection and has been detached from the fresh of stay bud period on tea tree
Leaf, the specifically standard of plucking of frozen fresh oolong tea are as follows: growing to 3-5 leaf to And Development of Tea Shoot will be mature, and top 6 seventy percent is opened
Lower 2-4 leaf is adopted when face, is commonly called as " adopting in the face of opening "；So-called " adopting in the face of opening ", small face of opening is that the area of a leaf is equivalent to second at the top of young sprout
The 1/2 of leaf, in open face be young sprout at the top of the first leaf area be equivalent to the 2/3 of the second leaf；The area of wide open face young sprout top is suitable
In the area of the second leaf." tender " when fresh leaf at this time has had been detached from newborn, content is comparatively stable, in very great Cheng
The deficiency in processing technology is compensated on degree, so that the fragrance and flavour of tealeaves obtain certain control.
However, it is known that the fresh tea leaf growth cycle of holding tender property is shorter, and oolong tea is due in its processing technology
The characteristics of and cause requirement to picking fresh leaf compared with the height that the tealeaves of other categories comes so that plucking time is shorter, for
For larger tea place, once to the collecting period, it is necessary to start in a short time a large amount of manpower and material resources to tea tree into
Row picking and processing.In addition, tealeaves is overall partially old, therefore tea since traditional oolong teas abandons the fresh leaf in stay bud period
The fine work matter rate of leaf is difficult to be improved all the time, and since quality of the traditional handicraft to tea raw material more relies on, because
And the oolong tea produced is based on above total reason the problem of there is place of production differentiation on fragrance and flavour,
So that existing oolong tea technique is difficult to promote on a large scale, study is cumbersome, and core technology is difficult to grasp.
Summary of the invention
It is an object of the invention to: a kind of red preparation method of rock is provided, fine work matter rate is high, and is able to solve place of production difference
The problem of change.
The present invention is achieved through the following technical solutions: a kind of red preparation method of Wuyi rock, it is characterised in that: including walking as follows
It is rapid:
Step 1: fresh tealeaves is picked from tea tree, the tealeaves picked refer to two leaf of a bud picked from tea tree or
The tender tip of one bud, three leaf；
Step 2: sundrying: the tealeaves picked in step 1 progress daylight being withered or is withered using green making machine no more than 2
Hour；
Step 3: leaf rotation: step 2 tealeaves obtained being subjected to 3-4 leaf rotations, after each leaf rotation, tealeaves is spread out in
On water sieve, the leaf rotation time is 10-15 hours, and temperature range is 22-25 DEG C, humidity range 70%-80%；
Step 4: rubbing: step 3 tealeaves obtained is rubbed, the method rubbed is that first tealeaves 2- is twisted in light kneadding
3min, then weight rub tealeaves 4-5min；
It repeats alternately to implement above-mentioned light kneadding twirl and movement that weight is rubbed is until tea item is tightly rolled up, until tea juice is overflowed；
Step 5: fermentation: the tealeaves obtained after handling in step 4, which is placed in bamboo basket or bamboo basket, to ferment 4-5 hours, and
Bamboo basket or bamboo basket upper cover cover breathable gauze, when tea leaf fermentation degree reaches 60%-70%, into water-removing link；
Step 6: water-removing: being first heated to 150-180 DEG C for iron pan, and tealeaves obtained in step 5 is then put into iron pan
In carry out stir-frying 20-25min；
Step 7: it rubs again: the more loose blade of bar rope in tealeaves obtained in step 6 is rubbed again, it then will again
It is secondary rub after tealeaves carry out bake until tealeaves bar rope tight knot；
Step 8: it bakes: tealeaves obtained in step 7 is baked in two times,
It bakes for the first time and uses gross fire high temperature fast roast: dryer temperature is adjusted to 90-100 DEG C, and by the thin booth of tealeaves
In dryer, thin booth is with a thickness of 0.7-1cm, baking time 25-30min；
It is roasted slowly using final firing low temperature for the second time: dryer temperature is adjusted to 90-95 DEG C, and thin booth is carried out to tealeaves again,
Thin booth controls between 5%-7% with a thickness of 1-1.5cm, baking time 90-120min, tealeaves moisture content.
For better implementation this programme, following prioritization scheme is also provided:
Further, the specific steps that daylight described in step 2 withers are as follows:
By tealeaves obtained in step 1 uniformly it is thin be spread out in shine on black cloth or water sieve and be placed in wither under daylight be no more than
2h is stirred tealeaves 2-3 times during tea leaf withering, and the thickness range at thin booth is 1-1.5cm.
Further, the specific steps that green making machine described in step 2 withers are as follows:
Tealeaves obtained in 300-350kg steps 1 is put into green making machine and is withered, the temperature in green making machine is controlled
Spending range is 32-38 DEG C, and withering time range is 90-120min, and tealeaves weight-loss ratio is 18%-21%.
Further, the specific steps in the step 3 when using vibration machine leaf rotation are as follows:
The accumulation leaf rotation time of vibration machine be 10-15h, during which leaf rotation 3-4 times, control vibration machine in temperature range be
22-25 DEG C, humidity range 70%-80%.
Further, the specific steps in the step 3 when using green making machine leaf rotation are as follows:
The accumulation leaf rotation time of green making machine is 8-12h, and the rolling sum of during which leaf rotation 8-10 times, fine manipulation of green tea leaves machine drum body is
800-1000 turns, and the temperature controlled in green making machine is not higher than 28 DEG C.
Than before for technology, the invention has the benefit that
1. manufacture craft of the invention compares the comparison of traditional oolong teas manufacture craft, raw material is dark brownish green using stay bud period,
Picking requires to be picked and being made with two Ye Zhiyi bud of a bud, three leaf, and traditional oolong teas picking requires to open face picking, without staying
Bud, therefore will be than doing sth. in advance 10-15 days on the traditional oolong teas tea making time, so picking Production Time just can be effective
It is staggered with traditional oolong teas tea making peak period, tealeaves is largely stay bud period when picking, and tealeaves is overall partially tender, therefore tealeaves
Fine work matter rate just can be promoted effectively, and wherein additionally use the full fermentation process of similar black tea, so as to propose refining rate
Up to 95% or more, so the comprehensive quality of product, compares traditional oolong teas, smart tea yield rate is significantly improved；
3. the tea-manufacturing technology of manufacture craft of the invention due to using the deep processings such as full fermentation, so as to effectively will
The aromatic substance of tea carries out stability contorting, to solve the problems, such as oolong tea place of production differentiation, and significantly reduces and is processed into
This；
The characteristics of 4. present invention convenient for a wide range of popularization, learns to get up simple, quick, and core technology is easily mastered.
Specific embodiment
The present invention includes the following steps:
Step 1: fresh tealeaves is picked from tea tree, the tealeaves picked refers to two leaf of a bud or a bud three from tea tree
The tender tip of leaf；
Step 2: sundrying: the tealeaves picked in step 1 progress daylight being withered or is withered using green making machine no more than 2
Hour；
The specific steps that the daylight withers are as follows:
By tealeaves obtained in step 1 uniformly it is thin be spread out in shine on black cloth or water sieve and be placed in wither under daylight be no more than
2h is stirred tealeaves 2-3 times during tea leaf withering, and the thickness range at thin booth is 1-1.5cm.
The specific steps that the green making machine withers are as follows:
Tealeaves obtained in 300-350kg steps 1 is put into green making machine and is withered, the temperature in green making machine is controlled
Spending range is 32-38 DEG C, and withering time range is 90-120min, and tealeaves weight-loss ratio is 18%-21%.
Step 3: leaf rotation: step 2 tealeaves obtained being subjected to 3-4 leaf rotations, after each leaf rotation, tealeaves is spread out in
On water sieve, the leaf rotation time is 10-15 hours, and temperature range is 22-25 DEG C, humidity range 70%-80%；
Specific steps when using vibration machine leaf rotation are as follows:
The accumulation leaf rotation time of vibration machine be 10-15h, during which leaf rotation 3-4 times, control vibration machine in temperature range be
22-25 DEG C, humidity range 70%-80%.Specific revolving speed and time of repose (can refer to table one).The revolution of leaf rotation by less to
More, the time of standing, from short to long, after each leaf rotation, fresh leaf was spread out on water sieve.Leaf-spreading thickness is by Bao Jianhou.
(table one) leaf rotation and time of repose
Specific steps when using green making machine leaf rotation are as follows:
The accumulation leaf rotation time of green making machine is 8-12h, and the rolling sum of during which leaf rotation 8-10 times, fine manipulation of green tea leaves machine drum body is
800-1000 turns, and the temperature controlled in green making machine is not higher than 28 DEG C；It shakes and stands (can refer to table two)
(table two) leaf rotation and time of repose
Step 4: rubbing: step 3 tealeaves obtained is rubbed, the method rubbed is that first tealeaves 2- is twisted in light kneadding
3min, then weight rub tealeaves 4-5min；
It repeats alternately to implement above-mentioned light kneadding twirl and movement that weight is rubbed is until tea item is tightly rolled up, until tea juice is overflowed；
Step 5: fermentation: the tealeaves obtained after handling in step 4, which is placed in bamboo basket or bamboo basket, to ferment 4-5 hours, and
Bamboo basket or bamboo basket upper cover cover breathable gauze, when tea leaf fermentation to blade face slightly band bronzing and have fragrant when, that is, can be taken off into
Enter the link that finishes；
Step 6: water-removing: being first heated to 150-180 DEG C for iron pan, and tealeaves obtained in step 5 is then put into iron pan
In carry out stir-frying 20-25min；
Step 7: it rubs again: the more loose blade of bar rope in tealeaves obtained in step 6 is rubbed again, it then will again
It is secondary rub after tealeaves carry out bake until tealeaves bar rope tight knot, method particularly includes:
Tealeaves after cooking is put in people's rolling machine while hot, and relatively thick old tealeaves graded is rubbed in batches, is rubbed for the first time
Afterwards, tealeaves in stripes is sifted out multiple roasting, more easily tealeaves rubs into tight knot bar rope again bar rope, then roasts again, to tea item
Tight knot.
Step 8: it bakes: tealeaves obtained in step 7 is baked in two times,
It bakes for the first time and uses gross fire high temperature fast roast: dryer temperature is adjusted to 90-100 DEG C, and by the thin booth of tealeaves
In dryer, thin booth is with a thickness of 0.7-1cm, baking time 25-30min；
It is roasted slowly using final firing low temperature for the second time: dryer temperature is adjusted to 90-95 DEG C, and thin booth is carried out to tealeaves again,
Thin booth controls between 5%-7% with a thickness of 1-1.5cm, baking time 90-120min, tealeaves moisture content.
Embodiment one:
The present embodiment includes the following steps:
Step 1: fresh tealeaves is picked from tea tree, the tealeaves picked refers to two leaf of a bud or a bud three from tea tree
The tender tip of leaf；
Step 2: sundrying: the tealeaves picked in step 1 progress daylight being withered 2 hours；
The specific steps that daylight described in step 2 withers are as follows:
By tealeaves obtained in step 1, uniformly thin be spread out in shines on black cloth or water sieve and is placed under daylight the 2h that withers,
It is stirred during tea leaf withering tealeaves 2-3 times, the thickness range at thin booth is 1-1.5cm.
Step 3: leaf rotation: step 2 tealeaves obtained being subjected to 3-4 leaf rotations, after each leaf rotation, tealeaves is spread out in
On water sieve, the leaf rotation time is 10 hours, and temperature range is 22-25 DEG C, humidity range 70%-80%；
Specific steps in the step 3 when using vibration machine leaf rotation are as follows:
The accumulation leaf rotation time of vibration machine be 10-15h, during which leaf rotation 3-4 times, control vibration machine in temperature range be
22-25 DEG C, humidity range 70%-80%.
Step 4: rubbing: step 3 tealeaves obtained is rubbed, the method rubbed is that first tealeaves 2- is twisted in light kneadding
3min, then weight rub tealeaves 4-5min；
It repeats alternately to implement above-mentioned light kneadding twirl and movement that weight is rubbed is until tea item is tightly rolled up, until tea juice is overflowed；
Step 5: fermentation: the tealeaves obtained after handling in step 4, which is placed in bamboo basket or bamboo basket, to ferment 4-5 hours, and
Bamboo basket or bamboo basket upper cover cover breathable gauze, when tea leaf fermentation degree reaches 60%-70%, into water-removing link；
Step 6: water-removing: iron pan is first heated to 150 DEG C, then by tealeaves obtained in step 5 put into iron pan in into
Row stir-frying 20-25min；
Step 7: it rubs again: the more loose blade of bar rope in tealeaves obtained in step 6 is rubbed again, it then will again
It is secondary rub after tealeaves carry out bake until tealeaves bar rope tight knot；
Step 8: it bakes: tealeaves obtained in step 7 is baked in two times,
It bakes for the first time and uses gross fire high temperature fast roast: dryer temperature is adjusted to 90 DEG C, and be spread out in baking for tealeaves is thin
In dry machine, thin booth is with a thickness of 0.7-1cm, baking time 30min；
It is roasted slowly using final firing low temperature for the second time: dryer temperature is adjusted to 90 DEG C, and thin booth, thin booth are carried out to tealeaves again
With a thickness of 1-1.5cm, baking time 120min, tealeaves moisture content is controlled between 5%-7%.
Embodiment two:
The present embodiment includes the following steps:
Step 1: fresh tealeaves is picked from tea tree, the tealeaves picked refers to two leaf of a bud or a bud three from tea tree
The tender tip of leaf；
Step 2: sundrying: the tealeaves picked in step 1 being withered using green making machine no more than 2 hours；
The specific steps that green making machine described in step 2 withers are as follows:
Tealeaves obtained in 300-350kg steps 1 is put into green making machine and is withered, the temperature in green making machine is controlled
Spending range is 32-38 DEG C, and withering time range is 90-120min, and tealeaves weight-loss ratio is 18%-21%.
Step 3: leaf rotation: step 2 tealeaves obtained being subjected to 3-4 leaf rotations, after each leaf rotation, tealeaves is spread out in
On water sieve, the leaf rotation time is 10-15 hours, and temperature range is 22-25 DEG C, humidity range 70%-80%；
Specific steps in the step 3 when using green making machine leaf rotation are as follows:
The accumulation leaf rotation time of green making machine is 8-12h, and the rolling sum of during which leaf rotation 8-10 times, fine manipulation of green tea leaves machine drum body is
800-1000 turns, and the temperature controlled in green making machine is not higher than 28 DEG C.
Step 4: rubbing: step 3 tealeaves obtained is rubbed, the method rubbed is that first tealeaves 2- is twisted in light kneadding
3min, then weight rub tealeaves 4-5min；
It repeats alternately to implement above-mentioned light kneadding twirl and movement that weight is rubbed is until tea item is tightly rolled up, until tea juice is overflowed；
Step 5: fermentation: the tealeaves obtained after handling in step 4, which is placed in bamboo basket or bamboo basket, to ferment 4-5 hours, and
Bamboo basket or bamboo basket upper cover cover breathable gauze, when tea leaf fermentation degree reaches 60%-70%, into water-removing link；
Step 6: water-removing: iron pan is first heated to 180 DEG C, then by tealeaves obtained in step 5 put into iron pan in into
Row stir-frying 20min；
Step 7: it rubs again: the more loose blade of bar rope in tealeaves obtained in step 6 is rubbed again, it then will again
It is secondary rub after tealeaves carry out bake until tealeaves bar rope tight knot；
Step 8: it bakes: tealeaves obtained in step 7 is baked in two times,
It bakes for the first time and uses gross fire high temperature fast roast: dryer temperature is adjusted to 100 DEG C, and be spread out in baking for tealeaves is thin
In dry machine, thin booth is with a thickness of 0.7-1cm, baking time 25min；
It is roasted slowly using final firing low temperature for the second time: dryer temperature is adjusted to 95 DEG C, and thin booth, thin booth are carried out to tealeaves again
With a thickness of 1-1.5cm, baking time 90min, tealeaves moisture content is controlled between 5%-7%.
Embodiment three:
The present embodiment the present embodiment includes the following steps:
Step 1: fresh tealeaves is picked from tea tree, the tealeaves picked refers to two leaf of a bud or a bud three from tea tree
The tender tip of leaf；
Step 2: sundrying: the tealeaves picked in step 1 being withered using green making machine no more than 2 hours；
The specific steps that green making machine described in step 2 withers are as follows:
Tealeaves obtained in 300-350kg steps 1 is put into green making machine and is withered, the temperature in green making machine is controlled
Spending range is 32-38 DEG C, and withering time range is 90-120min, and tealeaves weight-loss ratio is 18%-21%.
Step 3: leaf rotation: step 2 tealeaves obtained being subjected to 3-4 leaf rotations, after each leaf rotation, tealeaves is spread out in
On water sieve, the leaf rotation time is 10 hours, and temperature range is 22-25 DEG C, humidity range 70%-80%；
Specific steps in the step 3 when using vibration machine leaf rotation are as follows:
The accumulation leaf rotation time of vibration machine be 10-15h, during which leaf rotation 3-4 times, control vibration machine in temperature range be
22-25 DEG C, humidity range 70%-80%.
Step 4: rubbing: step 3 tealeaves obtained is rubbed, the method rubbed is that first tealeaves 2- is twisted in light kneadding
3min, then weight rub tealeaves 4-5min；
It repeats alternately to implement above-mentioned light kneadding twirl and movement that weight is rubbed is until tea item is tightly rolled up, until tea juice is overflowed；
Step 5: fermentation: the tealeaves obtained after handling in step 4, which is placed in bamboo basket or bamboo basket, to ferment 4-5 hours, and
Bamboo basket or bamboo basket upper cover cover breathable gauze, when tea leaf fermentation degree reaches 60%-70%, into water-removing link；
Step 6: water-removing: iron pan is first heated to 165 DEG C, then by tealeaves obtained in step 5 put into iron pan in into
Row stir-frying 23min；
Step 7: it rubs again: the more loose blade of bar rope in tealeaves obtained in step 6 is rubbed again, it then will again
It is secondary rub after tealeaves carry out bake until tealeaves bar rope tight knot；
Step 8: it bakes: tealeaves obtained in step 7 is baked in two times,
It bakes for the first time and uses gross fire high temperature fast roast: dryer temperature is adjusted to 95 DEG C, and be spread out in baking for tealeaves is thin
In dry machine, thin booth is with a thickness of 0.7-1cm, baking time 28min；
It is roasted slowly using final firing low temperature for the second time: dryer temperature is adjusted to 93 DEG C, and thin booth, thin booth are carried out to tealeaves again
With a thickness of 1-1.5cm, baking time 105min, tealeaves moisture content is controlled between 5%-7%.
The key inventive point of present invention process is following two points: first, being improved traditional leaf rotation step, shaking
Blueness is a committed step for oolong tea technique, since there is rarely individual fermentation step, masters for oolong tea
If being realized by the process of leaf rotation semi-fermented；
The leaf rotation time of traditional oolong teas, leaf rotation number was also more usually in or so 4-5 hour, usually ten times with
On；And mode is shaken slowly present invention employs unique water sieve, the leaf rotation time is up to 10-15h, and leaf rotation number is also less, only
Have 3-4 times, such purpose is that the fermentation time for extending tealeaves so that content is further converted and discharged；
Second, using special zymotechnique, being different from conventional black is full fermentation, the attenuation degree of present invention process
Control so that the attenuation degree of this technique is higher than traditional oolong tea technique, and is lower than traditional oolong tea six to seventy percent
Technique；So that the content and soaking resistance of the tealeaves produced are much higher than traditional oolong tea (see the following table of comparisons
One), simultaneously because the abundant conversion of content improves the abundant conversion of tealeaves content again, reduce tea-leaf producing area to tealeaves
The influence of quality, thus the problem of largely overcoming tea-leaf producing area differentiation, convenient for being widely applied (see the table of comparisons two), most
Afterwards, since its attenuation degree is there is no conventional black technique height, the perfume (or spice) of similar oolong tea is largely remained again
Gas (see the table of comparisons three)；
Third, since attenuation degree of the invention is higher than traditional oolong teas, so that its requirement to tea raw material is dropped significantly
Low, the blade using stay bud period is that can be used to produce, and the tealeaves in this period is overall partially tender, and harder tea stalk, bad leaf are less,
Therefore its refining rate it is high (i.e. after picking it is available it is dark brownish green it is dark brownish green with raw material between weight ratio), greatly reduce process and damage
Consumption.(see the table of comparisons one)
The present invention and the traditional oolong teas operational characteristic table of comparisons one
The table of comparisons two of place of production differentiation after being processed to the tealeaves of same kind different zones plantation using each technique
This technique tables of comparisons such as possessed fragrance three compared with conventional black technique
Although the present invention is illustrated and illustrated to the present invention using specific embodiment and its alternative, but it should reason
Solution, can be implemented without departing from the variations and modifications in scope of the invention.It is therefore understood that in addition to by with
Outside the limitation of attached claim and its condition of equivalent, the present invention is not limited by in all senses.
Claims (5)
1. a kind of red preparation method of Wuyi rock, characterized by the following steps:
Step 1: fresh tealeaves is picked from tea tree, the tealeaves picked refers to two leaf of a bud or a bud picked from tea tree
The tender tip of three leaves；
Step 2: sundrying: the tealeaves picked in step 1 progress daylight being withered or withered using green making machine small no more than 2
When；
Step 3: leaf rotation: step 2 tealeaves obtained being subjected to 3-4 leaf rotations, after each leaf rotation, tealeaves is spread out in water sieve
On, the leaf rotation time is 10-15 hours, and temperature range is 22-25 DEG C, humidity range 70%-80%；
Step 4: it rubs: step 3 tealeaves obtained is rubbed, the method rubbed is that first tealeaves 2-3min is twisted in light kneadding,
Weight rubs tealeaves 4-5min again；
It repeats alternately to implement above-mentioned light kneadding twirl and movement that weight is rubbed is until tea item is tightly rolled up, until tea juice is overflowed；
Step 5: fermentation: the tealeaves obtained after handling in step 4, which is placed in bamboo basket or bamboo basket, to ferment 4-5 hours, and in bamboo basket
Or bamboo basket upper cover covers breathable gauze, when tea leaf fermentation degree reaches 60%-70%, into water-removing link；
Step 6: water-removing: iron pan is first heated to 150-180 DEG C, then by tealeaves obtained in step 5 put into iron pan in into
Row stir-frying 20-25min；
Step 7: rubbing again: the more loose blade of bar rope in tealeaves obtained in step 6 being rubbed again, will then be rubbed again
Tealeaves after twirl carries out baking the bar rope tight knot until tealeaves；
Step 8: it bakes: tealeaves obtained in step 7 is baked in two times,
It bakes for the first time and uses gross fire high temperature fast roast: dryer temperature is adjusted to 90-100 DEG C, and be spread out in baking for tealeaves is thin
In dry machine, thin booth is with a thickness of 0.7-1cm, baking time 25-30min；
It is roasted slowly using final firing low temperature for the second time: dryer temperature is adjusted to 90-95 DEG C, and thin booth, thin booth are carried out to tealeaves again
With a thickness of 1-1.5cm, baking time 90-120min, tealeaves moisture content is controlled between 5%-7%.
2. a kind of red preparation method of Wuyi rock according to claim 1, it is characterised in that: daylight described in step 2 withers
Specific steps are as follows:
By tealeaves obtained in step 1 uniformly it is thin be spread out in shine on black cloth or water sieve and be placed under daylight wither no more than 2h,
It is stirred during tea leaf withering tealeaves 2-3 times, the thickness range at thin booth is 1-1.5cm.
3. a kind of red preparation method of Wuyi rock according to claim 1, it is characterised in that: green making machine described in step 2 withers
The specific steps withered are as follows:
Tealeaves obtained in 300-350kg steps 1 is put into green making machine and is withered, the temperature model in green making machine is controlled
Enclosing is 32-38 DEG C, and withering time range is 90-120min, and tealeaves weight-loss ratio is 18%-21%.
4. a kind of red preparation method of Wuyi rock according to claim 1, it is characterised in that: when use is shaken in the step 3
Specific steps when green machine leaf rotation are as follows:
The accumulation leaf rotation time of vibration machine is 10-15h, and during which leaf rotation 3-4 times, controlling the temperature range in vibration machine is 22-
25 DEG C, humidity range 70%-80%.
5. a kind of red preparation method of Wuyi rock according to claim 1, it is characterised in that: when use is done in the step 3
Specific steps when green machine leaf rotation are as follows:
The accumulation leaf rotation time of green making machine is 8-12h, and during which leaf rotation 8-10 times, the rolling sum of fine manipulation of green tea leaves machine drum body is 800-
1000 turns, the temperature controlled in green making machine is not higher than 28 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959697A (en) * | 2019-10-31 | 2020-04-07 | 青川县绿勾坊茶业有限公司 | Preparation method of Qifo black tea |
| CN112753808A (en) * | 2021-02-22 | 2021-05-07 | 浙江理工大学 | Rolling forming process of strip-shaped oolong tea |
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| CN110959697A (en) * | 2019-10-31 | 2020-04-07 | 青川县绿勾坊茶业有限公司 | Preparation method of Qifo black tea |
| CN112753808A (en) * | 2021-02-22 | 2021-05-07 | 浙江理工大学 | Rolling forming process of strip-shaped oolong tea |
| CN112753808B (en) * | 2021-02-22 | 2024-01-09 | 浙江理工大学 | Rolling forming process of strip-shaped oolong tea |
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