CN110115302A - A kind of processing method of oolong tea - Google Patents
A kind of processing method of oolong tea Download PDFInfo
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- CN110115302A CN110115302A CN201910457043.5A CN201910457043A CN110115302A CN 110115302 A CN110115302 A CN 110115302A CN 201910457043 A CN201910457043 A CN 201910457043A CN 110115302 A CN110115302 A CN 110115302A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- 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
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/51—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture specially adapted for storing agricultural or horticultural products
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- 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
The present invention relates to a kind of processing methods of oolong tea, the following steps are included: (1) is picked, (2) are crude, (3) are assorted, wherein the mass ratio of cortex cinnamomi, winter daphne, Huang Guanyin, golden kwan-yin and Qi Lan are 1.5-2:0.5-0.8:0.3-0.5:0.3-0.5:1-1.2.It is green using one leaf tea of a bud, with Wuyi cliff tea traditional-handwork manufacture craft, resulting tea product more personalized: hill feature is obvious, and rock rhythm is strong, collect the rhythm of six big teas, there are the fresh refreshing of green tea, pure and mild, the rock rhythm of oolong tea of black tea, yellow tea it is sweet and tasty, the sweet tea of dark green tea is glutinous, white tea it is fresh pure, more than 20 bubble after still have tea flavour.Flowers and fruits spiciness is strongly fragrant, and persistently soup look is golden yellow bright, and more than ten soup looks steeped are consistent substantially, in amber.
Description
Invention field
The present invention relates to tea processing field, more particularly, to a kind of processing method of oolong tea.
Background technique
Wuyi cliff tea is one kind of oolong tea, and quality has the beauty of " greenery red margination " between black tea and green tea
Reputation.The production process of Wuyi cliff tea: → fine manipulation of green tea leaves of withering → fried green → are rubbed → are dried, and wherein fine manipulation of green tea leaves are the peculiar qualities of Wuyi cliff tea
The critical process that feature is formed, is the basis for establishing Wuyi cliff tea fragrance and flavour.
1, withering is sundrying and the cool green grass or young crops, the purpose is to: one, a small amount of moisture is evaporated, the water absorbing force of blade cell is improved, is
Fine manipulation of green tea leaves accelerate " leaking water " preparatory condition；Two, accelerate chemical change, to improve fragrance, remove bitter taste and prepare material base.It withers
Method has: daylight withers, interior is withered, heating deterioration, people's control condition are withered.
2, fine manipulation of green tea leaves are the important procedures of Wuyi cliff tea production, and special fragrance and greenery red margination are exactly during fine manipulation of green tea leaves
It is formed.It is repeated by leaf rotation with the two links are left to ferment, makes moisture and tealeaves content in blade and tea stalk
Operating be commonly called as " leaking water ", while a series of biochemical changes occur for dark brownish green content, promote dark brownish green bitter substance to convert, make
Fragrance forms and appears.Wherein leaf rotation is the distinctive process of Wuyi cliff tea, be allow it is dark brownish green between collide with each other, rub, make leaf margin
Cytoclasis is presented blade edge red, is formed so-called " greenery red margination " so that enzymatic oxidation be promoted to act on.Fine manipulation of green tea leaves
Method has: manual fine manipulation of green tea leaves, mechanical fine manipulation of green tea leaves, semi-machine fine manipulation of green tea leaves.
3, fried green plays the role of forming a connecting link, substantially identical as green tea water-removing: mainly enzyme in inhibition fresh leaf
Activity, control oxidation course, prevent leaf from continuing red change, the quality that fixed fine manipulation of green tea leaves are formed；Followed by low boiling point green grass gas is waved
Hair and conversion, form strong fragrant tea perfume；Part chlorophyll is destroyed by hyther simultaneously, keeps blade yellowish green and bright；In addition, also
Can volatilize portion of water, keep leaf soft, convenient for rubbing.Fried green is divided into: artificial fried green and mechanical fried green.
4, rubbing is the important procedure to form Wuyi cliff tea shape curling wrinkle.By rubbing, rubs brokenly blade and lighten, roll up
Change into item, volume-diminished, convenient for brewing；Part tea juice squeezes the attachment leaf surface that overflows simultaneously, has important work to tea flavour concentration is improved
With.Its method has manually to rub rubs with machinery.
5, drying is the significant process of the peculiar color, smell and taste quality responses of Wuyi cliff tea.Drying can inhibit enzymatic oxidation, steam
Shampoo point and softening leaf, and play the role of thermalization, bitter taste is eliminated, flavour is promoted, develops fragrance, improves Wuyi cliff tea product
Matter, and be conducive to contain.
Current this 5 procedure of Wuyi cliff tea is carried out essentially by machinery: hot wind heating deterioration → comprehensive greening machine leaf rotation →
Roller fixation machine fried green → 30 types or 35 type rolling machines rub → automatic drier drying.
Summary of the invention
The present invention provides a kind of processing method of oolong tea, has the product of gold Tang Yulu using the oolong tea of this method preparation
Matter: the rhythm of six big teas of collection has the fresh refreshing of green tea, pure and mild, the rock rhythm of oolong tea of black tea, yellow tea it is sweet and tasty, the sweet tea of dark green tea is glutinous,
White tea it is fresh pure, more than 20 bubble after still have tea flavour.Flowers and fruits spiciness is strongly fragrant persistently, and soup look is golden yellow bright, and more than ten soup looks steeped are protected substantially
It holds unanimously, in amber.
A kind of processing method of oolong tea, comprising the following steps:
(1) it picks: picking cortex cinnamomi, winter daphne, Huang Guanyin, golden kwan-yin and the Qi Lan of a bud and/or a leaf and/or two leaves respectively
The fresh leaf of 5 kinds；(places of origin of raw materials of 5 kinds comes from: Mount Wuyi tea area, and 70 square kilometres of area's inner area.One
As Wuyi cliff tea standard of plucking with three leaves to four Ye Weizhu, be free of stay bud, referred to as " adopting in the face of opening ".And the standard of this experiment picking
It is tender to adopt for one or two leaf of a bud.(this is because the aromatic substance ingredient of tender leaf is more abundant, the more thick and heavy and resistance to bubble of flavour, tealeaves
Excellent rate processed is high, and manufacture craft is also more difficult, therefore cannot take a hint from traditional handicraft on each technological parameter.)
(2) crude: cortex cinnamomi and winter daphne to be mixed into the first tea blend, it is mixed that Huang Guanyin, golden kwan-yin and Qi Lan are mixed into second
Close tea, then the first tea blend and the second tea blend wither respectively by 1. fresh leaf, 2. leaf rotation, 3. fried green, 4. rub and 5. the
Primary roasting fire；
(3) assorted: crude first tea blend of step (2) and the second tea blend is assorted, then baked and banked up with earth using charcoal fire
To the oolong tea, the cortex cinnamomi, winter daphne, Huang Guanyin, golden kwan-yin and Qi Lan mass ratio be 1.5-2:0.5-0.8:
0.3-0.5:0.3-0.5:1-1.2.
Since 2 in the first tea blend grow tea Leaf pattern relatively, the second tea blend 3 in tealeaves form relatively connect
Closely, therefore by it first mixes again crude, the time can not only be saved and tealeaves can be made more fragrant.
Further, the step (2) it is crude in the first tea blend 1. fresh leaf wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then temperature be 20-28 DEG C progress daylight sundrying 40-60 minutes, water sieve
Upper booth leaf 0.5-1.0kg/m2, interval turns 2-3 times when sundrying；
Air blue: the fresh leaf after sundrying being shaken up and is laid down on water sieve, two sieves and a sieve, is then 27- in temperature
29 DEG C, indoor air blue 1.5-2.5 hours that humidity is 75%-85%；
Then above-mentioned sundrying and air blue step 2-3 times are repeated；
The 1. fresh leaf of second tea blend wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then when the dusk, daylight was weaker, carries out daylight sundrying 10-30 points
Clock, interval turns 2-3 times when sundrying, and leaf 0.5-1.0kg/m is spread out on water sieve2, it is cool that two are shone using two；
Air blue: the fresh leaf after sundrying being shaken up and is laid on water sieve, two sieves and a sieve, is then 27- in temperature
29 DEG C, indoor air blue 1-2 hours that humidity is 75%-85%.
Further, the 2. leaf rotation of first tea blend includes the leaf rotation operation of 6 alternate intervals and stands operation,
Wherein, first time leaf rotation operation 10-15 turns, and stands operation 30-50 minutes for the first time；Second of leaf rotation operation 20-30 turns, and second
Secondary standing operates 60-70 minutes；Third time leaf rotation operates 30-40 and turns, and third time stands operation 60-80 minutes；4th leaf rotation
It operates 40-50 to turn, the 4th time standing operates 60-90 minutes；5th time leaf rotation operation 50-60 turns, and the 5th time standing operates 90-
120 minutes, the 6th time leaf rotation operation 52-60 turned, and later by three sieves and two sieves, then carried out the 6th 90-120 points of standing operation
Clock；(last fragrance is converted into fragrance of osmanthus by faint scent, and then is converted into orchid perfume, and blade face switchs to yellowish green by green, and leaf margin is switched to by Huang
Red, then it is changed into Vermilion.)
When the 4th leaf rotation operation, it is under hand 5-7,
When the 5th leaf rotation operation, it is under hand 8-12；
The 2. leaf rotation of second tea blend the following steps are included:
The 2. leaf rotation of second tea blend includes the leaf rotation operation of 5 alternate intervals and stands operation.Last fragrance
Fragrance of osmanthus is converted by faint scent, and then is converted into orchid perfume, blade face switchs to yellowish green by green, and leaf margin switchs to red by Huang, then changes
For Vermilion.
Wherein, first time leaf rotation operation 10-15 turns, and stands operation 30-50 minutes for the first time；Second of leaf rotation operates 20-
30 turns, second of standing operation 60-70 minutes；Third time leaf rotation operates 40-50 and turns, and third time stands operation 60-90 minutes；The
Four times leaf rotation operation 50-60 turns, and the 4th time standing operates 90-120 minutes；5th time leaf rotation operation 30-40 turns, later by three sieves
And two sieve, the 5th time standing operates 50-600 minutes,
When third time leaf rotation operates, it is under hand 5-7；
When the 4th leaf rotation operation, it is under hand 8-12.
It is compared with traditional handicraft, leaf rotation degree is lighter, and blade is tenderer, if degree is high, leafiness is easy to damage, in fact it could happen that dead
Blueness if degree is inadequate, and cannot reach effect.
Further, the step (2) it is crude in the first tea blend 3. fried green step include just fry and re-roasting, just
Frying is stir-frys 2-3 minute of 220-240 DEG C of temperature, re-roasting for 150-180 DEG C stir-fry 10-20 seconds, every pot of throwing leaf amount is 0.75-1kg；
The 3. fried green step of the second tea blend during the step (2) is crude is included in 220-280 DEG C of stir-fry 2-3 of temperature points
Until leaf softness glues hand, green gas disappears clock, issues faint scent.
Further, the step (2) it is crude in 4. rubbing for the first tea blend rubbed again including just rubbing up, just rub for
Just fry it is off the pot after gently rub to fast volume when, rub under 15-20 again while hot, then deblocking distributes hot gas, rubs under 25-30 again again later
Until tea juice is excessive, leaf is at item, finally deblock；It is rubbed again after re-roasting is off the pot, to rub 50-70 seconds；
Second tea blend 4. rub the following steps are included:
4. rubbing for the second tea blend during the step (2) is crude is rubbed again including just rubbing up, and is just rubbed to fry just
When gently rubbed after pot to fast volume, rub under 10-15 again while hot, then deblocking distributes hot gas, is rubbed again again under 20-25 later until tea juice
Excessive, leaf finally deblocks at item；It is rubbed again after re-roasting is off the pot, to rub 50-70 seconds.
It is compared with traditional handicraft, this is rubbed, and dynamics is light, and the time is short, is easier to shape.
Further, the step (2) it is crude in 5. for the first time roasting fire include: in closed baking room using roast cage
Then tea curing is raised and winnows with a dustpan and (decline temperture of leaves and weed out sundries), spreads be placed in outside baking room on sieve and by sieve later
It is last fastidious 5-6 hours on air blue frame.
Further, 5. roasting 100 DEG C of fire Shi Xianyong -120 DEG C of bakings 4-6 minutes for the first time of the first tea blend, then in 92-
97 DEG C baking 6-8 minutes；Leaf-spreading thickness is 2-3 centimetres when drying；
Second tea blend 5. for the first time roast fire the following steps are included:
5. roasting 110 DEG C of fire Shi Xianyong -120 DEG C of bakings 3-4 minutes for the first time of second tea blend, leaf-spreading thickness is 2- when drying
3 centimetres.Gross fire leaf water content is about 30% when lower roasting.
Further, step (3) it is assorted bake and bank up with earth first temperature be 80-85 DEG C baking 18-22 minutes, then turn for the first time,
Then proceed to 80-85 DEG C baking 38-42 minutes, then turn for the second time, later temperature be 58-62 DEG C of baking 2-4 hours until
There is fiery perfume, the leaf-spreading thickness baked and banked up with earth is 1-3 centimetres.
Further, when baking and banking up with earth, it is 83-87 DEG C in temperature after fiery perfume and continues to bake and bank up with earth 7-9 hours, when baking and banking up with earth, pad below
Upper protection sheet, closes the lid above.
It is compared with traditional handicraft, the fiery temperature of roasting is low compared with conventional temperature, and the time is short.More delicate because picking, charcoal fire roasting fire is more
Penetrate readily through blade.
The invention has the following beneficial effects:
Processing method whole process of the invention is all manual manufacture: and daylight withers → and manual leaf rotation → craft fried green → craft rubs
Twirl → craft charcoal fire roasts slowly.It is just different from three or four leaf of a bud of traditional Wuyi cliff tea from leaf picking, but picks one leaf of a bud,
Follow " four systems, five roasting " of Wuyi cliff tea.
It is green using one leaf tea of a bud, with Wuyi cliff tea traditional-handwork manufacture craft, resulting tea product more personalized: mountain
Field feature is obvious, and rock rhythm is strong, collects the rhythm of six big teas, there is the fresh refreshing of green tea, pure and mild, the rock rhythm of oolong tea of black tea, yellow tea
It is sweet and tasty, the sweet tea of dark green tea is glutinous, white tea it is fresh pure, more than 20 bubble after still have tea flavour.Flowers and fruits spiciness is strongly fragrant, and persistently soup look is golden yellow bright,
More than ten soup looks steeped are consistent substantially, in amber.
Specific embodiment
The present invention is further explained in the light of specific embodiments, but the present invention is not limited to following embodiments.
Embodiment 1
(1) leaf picking, standard of plucking: one bud of picking and/or a leaf and/or the cortex cinnamomi of two leaves, winter daphne, Huang Guanyin, gold
Kwan-yin, odd blue 5 kinds.The places of origin of raw materials of 5 kinds comes from: Mount Wuyi tea area, and 70 square kilometres of area's inner area.From
9 points of morning starts to pick, and terminates to 11 points.
(2) fresh leaf is withered
Cortex cinnamomi and winter daphne are mixed into the first tea blend, Huang Guanyin, golden kwan-yin and Qi Lan are mixed into the second tea blend, then
First tea blend and the second tea blend wither by 1. fresh leaf respectively, 2. leaf rotation, 3. fried green, 4. rub and 5. roast for the first time fire.
First tea blend withers:
A. sundrying: taking 0.4kg fresh leaf, uniformly spread on water sieve, shines 40min.
B. air blue: will shine the sieve of leafiness two and a sieve, gently with hand shaking pine, and moves back and is put on indoor air blue frame, between the cool green grass or young crops
Temperature be 27 DEG C, humidity 85% then carries out sunshine sundrying after waiting temperture of leaves decline, 2-3 times repeatedly.
The 1. fresh leaf of second tea blend wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then when the dusk, daylight was weaker, is carried out daylight sundrying 20 minutes,
Interval turns 2 times when sundrying, and leaf 0.5-1.0kg/m is spread out on water sieve2, it is cool that two are shone using two；
Air blue: the fresh leaf after sundrying being shaken up and is laid on water sieve, two sieves and a sieve, is then 27- in temperature
29 DEG C, indoor air blue 1.5 hours that humidity is 75%-85%.
(3) manual leaf rotation:
Temperature control is at 23 DEG C between first tea blend leaf rotation, and humidity is 85%.15 turns of first time leaf rotation (jog) is stood
40min；Second of 25 turns of leaf rotation (jog) stands 60min；3rd time 40 turns of leaf rotation, stand 70min；4th time 45 turns of leaf rotation,
It does under hand 5, by two sieves and a sieve, stands 80 minutes；5th time 50 turns of leaf rotation, do under hand 8, stand 100 minutes；6th leaf rotation
60 turns, by three sieves and two sieves, stand 110 minutes.
The 2. leaf rotation of second tea blend includes the leaf rotation operation of 5 alternate intervals and stands operation.Last fragrance
Fragrance of osmanthus is converted by faint scent, and then is converted into orchid perfume, blade face switchs to yellowish green by green, and leaf margin switchs to red by Huang, then changes
For Vermilion.
Wherein, first time leaf rotation operation 10-15 turns, and stands operation 30-50 minutes for the first time；Second of leaf rotation operates 20-
30 turns, second of standing operation 60-70 minutes；Third time leaf rotation operates 40-50 and turns, and third time stands operation 60-90 minutes；The
Four times leaf rotation operation 50-60 turns, and the 4th time standing operates 90-120 minutes；5th time leaf rotation operation 30-40 turns, later by three sieves
And two sieve, the 5th time standing operates 50-600 minutes,
When third time leaf rotation operates, it is under hand 5-7；
When the 4th leaf rotation operation, it is under hand 8-12.
(4) manual fried green:
Just frying pan temperature is 220 DEG C and (the back of the hand is placed in pot center to locate from pot heart 30cm, is had obvious hot first tea blend fried green
The feeling of back), every pot of throwing leaf amount is 0.75kg, time 2min；Re-roasting pot temperature is 160 DEG C, time 10s.Due to being tender leaf,
So in fried green it is noted that high-temperature fixation, from low to high；Tender leaf kills always；Bored combination is thrown, more throwings are few bored.
The 3. fried green step of the second tea blend during the step (2) is crude be included in 220 DEG C of temperature fry 3 minutes until
Leaf softness glues hand, and green gas disappears, and issues faint scent.
(5) it rubs by hand:
First tea blend is after first fried green is off the pot, and first light hand, which is rubbed, moves to when rolling up item, under then rubbing 20 again while hot, then
Deblocking distributes hot gas, under then rubbing 25 again again, keeps tea juice excessive, and leaf is at item, i.e. deblocking re-roasting；After re-roasting is off the pot, rub
1min。
Second tea blend 4. rub the following steps are included:
4. rubbing for the second tea blend during the step (2) is crude is rubbed again including just rubbing up, and is just rubbed to fry just
When gently rubbed after pot to fast volume, under rubbing 13 again while hot, then deblocking distributes hot gas, rub again again later 22 it is lower until tea juice it is excessive,
Leaf finally deblocks at item；It is rubbed again after re-roasting is off the pot, to rub 60 seconds.
(6) roasting is fiery by hand, carries out roasting fire using mineral charcoal.
First tea blend a. gross fire: it is baked using roasting cage, is baked by the principle at " thin booth, high temperature, quick ".Roast cage temperature
Degree starts with 110 DEG C, and leaf-spreading thickness is 2.5 centimetres, turns 1 time, then moves on on 95 DEG C of roasting caves, then dry 7min after drying 5min.
B. it spreads and winnows with a dustpan and pick: raising and winnow with a dustpan immediately after gross fire, the tea spreading winnowed with a dustpan enters in water sieve, and a water sieve, thickness are spelled in every six roasting
It about 4 centimetres, then removes outside baking room, is put on frame for spreading fresh tea leaf the rope that dries in the air.The rope time dry in the air as 5 small h.
5. 110 DEG C of Shi Xianyong of fire of the roasting for the first time of second tea blend is dried 4 minutes, and leaf-spreading thickness is 2 centimetres when drying.
(7) assorted: crude first tea blend of step (2) and the second tea blend is assorted, i.e., by different hills, different product
Kind, the tea of different batches production according to a certain percentage it is assorted together, then bake and bank up with earth to obtain the oolong tea, charcoal using charcoal fire
It is unsuitable excessively high to roast temperature.The mass ratio of the cortex cinnamomi, Huang Guanyin, Jin Guanyin, Qi Lan and winter daphne is 1.5:0.5:0.3:0.3:
1。
(8) roasting is fiery by hand
A. final firing: being roasted slowly using low temperature, and rock tea smell is made slowly to be formed and relatively fixed be got off.Roasting cage temperature degree is 83 DEG C,
Leaf-spreading thickness is 2cm, is turned for the second time after roasting to 20min；Third time is carried out after 40min to turn；Last two cage and a cage, temperature
Degree is 65 DEG C, and is covered on hand-held basketwork brazier, and the time is 4 hours, until there is fiery perfume.
B. stew fire: on the basis of dry enough, continuous prolonged mild fire is stewed slowly.Roasting cage temperature degree is 85 DEG C and (leans against roasting with hand
On the outside of cage, having certain hot feel is appropriateness), need to cover and pad upper " microspecies paper " to protect tea item, the time is 8 hours.
Embodiment 2
(1) leaf picking, standard of plucking: one bud of picking and/or a leaf and/or the cortex cinnamomi of two leaves, winter daphne, Huang Guanyin, gold
Kwan-yin, odd blue 5 kinds.The places of origin of raw materials of 5 kinds comes from: Mount Wuyi tea area, and 70 square kilometres of area's inner area.From
2 pm starts to pick, and terminates to 4 points.
(2) fresh leaf is withered
Cortex cinnamomi and winter daphne are mixed into the first tea blend, Huang Guanyin, golden kwan-yin and Qi Lan are mixed into the second tea blend, then
First tea blend and the second tea blend wither by 1. fresh leaf respectively, 2. leaf rotation, 3. fried green, 4. rub and 5. roast for the first time fire.
It withers:
First tea blend
A. sundrying: taking 0.45kg fresh leaf, uniformly spread on water sieve, shines 45min.
B. air blue: will shine the sieve of leafiness two and a sieve, gently with hand shaking pine, and moves back and is put on indoor air blue frame, between the cool green grass or young crops
Temperature be 27 DEG C, humidity 85% then carries out sunshine sundrying after waiting temperture of leaves decline, 2-3 times repeatedly.
(3) manual leaf rotation:
The 1. fresh leaf of second tea blend wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then when the dusk, daylight was weaker, is carried out daylight sundrying 30 minutes,
Interval turns 3 times when sundrying, and leaf 0.5-1.0kg/m is spread out on water sieve2, it is cool that two are shone using two；
Air blue: the fresh leaf after sundrying being shaken up and is laid on water sieve, two sieves and a sieve, is then 27- in temperature
29 DEG C, indoor air blue 2 hours that humidity is 75%-85%.
First tea blend
Temperature control is at 25 DEG C between leaf rotation, and humidity is 80%.12 turns of first time leaf rotation (jog) stands 45min；Second
30 turns of leaf rotation (jog) stands 65min；3rd time 35 turns of leaf rotation, stand 75min；4th time 40 turns of leaf rotation, do under hand 6, by two
It sieves and one sieves, stand 85 minutes；5th time 55 turns of leaf rotation, do under hand 10, stand 110 minutes；6th time 58 turns of leaf rotation, by three sieve
And two sieve, and stand 120 minutes.
(4) manual fried green:
First tea blend
Just frying pan temperature is 230 DEG C (the back of the hand being placed in pot center to locate from pot heart 30cm, there is the obvious feeling for scalding one's hand and carrying on the back) to fried green,
Every pot of throwing leaf amount is 0.85kg, time 1.5min；Re-roasting pot temperature is 150 DEG C, time 15s.Due to being tender leaf, so frying
It is noted that high-temperature fixation, from low to high when green；Tender leaf kills always；Bored combination is thrown, more throwings are few bored.
The 3. fried green step of the second tea blend during the step (2) is crude be included in 280 DEG C of temperature fry 2 minutes until
Leaf softness glues hand, and green gas disappears, and issues faint scent.
(5) it rubs by hand:
First tea blend
After first fried green is off the pot, first light hand, which is rubbed, is moved to when roll up item, under then rubbing 15 again while hot, is then deblocked and is distributed heat
Gas under then rubbing 20 again again, keeps tea juice excessive, and leaf is at item, i.e. deblocking re-roasting；After re-roasting is off the pot, 1.5min is rubbed.
Second tea blend 4. rub the following steps are included:
4. rubbing for the second tea blend during the step (2) is crude is rubbed again including just rubbing up, and is just rubbed to fry just
When gently rubbed after pot to fast volume, under rubbing 15 again while hot, then deblocking distributes hot gas, rub again again later 25 it is lower until tea juice it is excessive,
Leaf finally deblocks at item；It is rubbed again after re-roasting is off the pot, to rub 70 seconds.
(6) roasting is fiery by hand, carries out roasting fire using mineral charcoal.
First tea blend
A. gross fire: being baked using roasting cage, is baked by the principle at " thin booth, high temperature, quick ".Roasting cage temperature degree starts to use
100 DEG C, leaf-spreading thickness is 2 centimetres, turns 1 time, then moves on on 90 DEG C of roasting caves, then dry 8min after drying 6min.
B. it spreads and winnows with a dustpan and pick: raising and winnow with a dustpan immediately after gross fire, the tea spreading winnowed with a dustpan enters in water sieve, and a water sieve, thickness are spelled in every six roasting
It about 4 centimetres, then removes outside baking room, is put on frame for spreading fresh tea leaf the rope that dries in the air.The rope time dry in the air as 4.5h.
5. 120 DEG C of Shi Xianyong of fire of the roasting for the first time of second tea blend is dried 3 minutes, and leaf-spreading thickness is 2 centimetres when drying.
(7) assorted: crude first tea blend of step (2) and the second tea blend is assorted, i.e., by different hills, different product
Kind, the tea of different batches production according to a certain percentage it is assorted together, then bake and bank up with earth to obtain the oolong tea, charcoal using charcoal fire
It is unsuitable excessively high to roast temperature.I.e. assorted ratio is cortex cinnamomi: Huang Guanyin: Jin Guanyin: odd blue: winter daphne=2:0.8:0.5:0.5:1.2.
(8) roasting is fiery by hand
A. final firing: being roasted slowly using low temperature, and rock tea smell is made slowly to be formed and relatively fixed be got off.Roasting cage temperature degree is 83 DEG C,
Leaf-spreading thickness is 2cm, is turned for the second time after roasting to 20min；Third time is carried out after 40min to turn；Last two cage and a cage, temperature
Degree is 65 DEG C, and is covered on hand-held basketwork brazier, and the time is 4 hours, until there is fiery perfume.
B. stew fire: on the basis of dry enough, continuous prolonged mild fire is stewed slowly.Roasting cage temperature degree is 85 DEG C and (leans against roasting with hand
On the outside of cage, having certain hot feel is appropriateness), need to cover and pad upper " microspecies paper " to protect tea item, the time is 8 hours.
Embodiment 3
A kind of processing method of oolong tea, it is characterised in that: the following steps are included:
(1) it picks: picking cortex cinnamomi, winter daphne, Huang Guanyin, golden kwan-yin and the Qi Lan of a bud and/or a leaf and/or two leaves respectively
The fresh leaf of 5 kinds；
(2) crude: cortex cinnamomi and winter daphne to be mixed into the first tea blend, it is mixed that Huang Guanyin, golden kwan-yin and Qi Lan are mixed into second
Close tea, then the first tea blend and the second tea blend wither respectively by 1. fresh leaf, 2. leaf rotation, 3. fried green, 4. rub and 5. the
Primary roasting fire；
(3) assorted: crude first tea blend of step (2) and the second tea blend is assorted, then baked and banked up with earth using charcoal fire
To the oolong tea, the cortex cinnamomi, winter daphne, Huang Guanyin, golden kwan-yin and Qi Lan mass ratio be 1.8:0.6:0.4:0.4:
1.1
1. fresh leaf during the step (2) is crude wither the following steps are included:
First tea blend
Sundrying: fresh leaf is laid down on water sieve, then temperature be 20-28 DEG C progress daylight sundrying 40-60 minutes, water sieve
Upper booth leaf 0.5-1.0kg/m2, interval turns 2-3 times when sundrying.
Air blue: the fresh leaf after sundrying being shaken up and is laid down on water sieve, two sieves and a sieve, is then 27- in temperature
29 DEG C, indoor air blue 1.5-2.5 hours that humidity is 75%-85%；
Then above-mentioned sundrying and air blue step 2-3 times are repeated,
The 1. fresh leaf of second tea blend wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then when the dusk, daylight was weaker, is carried out daylight sundrying 10 minutes,
Interval turns 2 times when sundrying, and leaf 0.5-1.0kg/m is spread out on water sieve2, it is cool that two are shone using two；
Air blue: the fresh leaf after sundrying being shaken up and is laid on water sieve, two sieves and a sieve, is then 27- in temperature
29 DEG C, indoor air blue 1 hour that humidity is 75%-85%.
First tea blend
2. the leaf rotation includes the leaf rotation operation of 6 alternate intervals and stands operation, wherein first time leaf rotation operation 12
Turn, stands operation 40 minutes for the first time；Second of leaf rotation operates 25 turns, second of standing operation 65 minutes；Third time leaf rotation behaviour
Make 35 turns, third time stands operation 70 minutes；4th leaf rotation operates 45 turns, and the 4th time standing operates 80 minutes；It shakes for 5th time
55 turns of blueness operation, the 5th standing operate 110 minutes, and the 6th time leaf rotation operates 58 turns, later by three sieves and two sieve, then carry out the
Six times standing operates 110 minutes；
When the 4th leaf rotation operation, do under hand 6,
When the 5th leaf rotation operation, do under hand 10,
The 2. leaf rotation of second tea blend includes the leaf rotation operation of 5 alternate intervals and stands operation.Last fragrance
Fragrance of osmanthus is converted by faint scent, and then is converted into orchid perfume, blade face switchs to yellowish green by green, and leaf margin switchs to red by Huang, then changes
For Vermilion.
Wherein, first time leaf rotation operation 10-15 turns, and stands operation 30-50 minutes for the first time；Second of leaf rotation operates 20-
30 turns, second of standing operation 60-70 minutes；Third time leaf rotation operates 40-50 and turns, and third time stands operation 60-90 minutes；The
Four times leaf rotation operation 50-60 turns, and the 4th time standing operates 90-120 minutes；5th time leaf rotation operation 30-40 turns, later by three sieves
And two sieve, the 5th time standing operates 50-600 minutes,
When third time leaf rotation operates, it is under hand 5-7；
When the 4th leaf rotation operation, it is under hand 8-12.
First tea blend
3. fried green step during the step (2) is crude includes that just stir-fry and re-roasting, first fry fry 2 for 220-240 DEG C of temperature
Minute, re-roasting is 150-180 DEG C and fries 15 seconds that every pot of throwing leaf amount is 0.8kg,
The 3. fried green step of the second tea blend during the step (2) is crude is included in 250 DEG C of temperature and fries 2.5 minutes directly
Hand is glued to leaf softness, green gas disappears, and issues faint scent.
4. rubbing during the step (2) is crude is rubbed again including just rubbing up, just rub for just fry it is off the pot after gently rub to fast
When volume, under rubbing 18 again while hot, then deblocking distributes hot gas, about 8min, and it is lower up to tea juice is excessive, leaf to rub 28 again again later
At item, finally deblock；It is rubbed again after re-roasting is off the pot, to rub 60 seconds.
Second tea blend 4. rub the following steps are included:
4. rubbing for the second tea blend during the step (2) is crude is rubbed again including just rubbing up, and is just rubbed to fry just
When gently rubbed after pot to fast volume, under rubbing 10 again while hot, then deblocking distributes hot gas, rub again again later 20 it is lower until tea juice it is excessive,
Leaf finally deblocks at item；It is rubbed again after re-roasting is off the pot, to rub 50 seconds.
The fire that 5. roasts for the first time during the step (2) is crude includes: that roasting cage tea curing is used in closed baking room,
Then it raises and winnows with a dustpan, spread later in being placed on the air blue frame outside baking room 5.5 hours on sieve and by sieve, it is last fastidious,
5. drying 5 minutes for 100 DEG C -120 DEG C of roasting fire Shi Xianyong for the first time, then dried 7 minutes at 92-97 DEG C；Leaf is spread out when drying
With a thickness of 2.5 centimetres
5. 115 DEG C of Shi Xianyong of fire of the roasting for the first time of second tea blend is dried 3.5 minutes, and leaf-spreading thickness is 2.5 centimetres when drying.
Step (3) is assorted when baking and banking up with earth, and is first 80-85 DEG C in temperature and dries 20 minutes, then turns, then proceed to for the first time
80-85 DEG C is dried 40 minutes, is then turned for the second time, is 58-62 DEG C in temperature later and is dried 3 hours after having fiery perfume, continues
Temperature is 85-87 DEG C and continues to bake and bank up with earth 8 hours, when baking and banking up with earth, and upper protection sheet is padded below tealeaves, closes the lid, bakes and banks up with earth above
Leaf-spreading thickness is 2 centimetres.
Compare case 1
Unlike the invention patent when (1) leaf picking, standard of plucking: standard of plucking is to four leaves with three leaves
It is main, stay bud is free of, referred to as " adopting in the face of opening ".
Compare case 2
Do not need to finish unlike the invention patent, that is, wither tune after rubbed, ferment, roast it is fiery, assorted, manual
Roasting fire.It rubs: grasping the principle of " light-weight-is light ", room temperature is controlled at 20~24 DEG C, and relative humidity 85%~90% rubs degree
It is more than 80% with cellular damage rate, 90% or more blade is at item, and tighting volume, tea juice is sufficiently excessive, is adhered to leaf surface, uses hand
It holds, tea juice is overflow without being appropriateness at drip.Fermentation: when natural temperature is 25 DEG C or so, fermentation leaf temp maintains 28~30
DEG C, for indoor relative humidity 85% or so, fermentation time is 3~4 hours, and leaf color gradually becomes kermesinus, and the smell of fruits is very sweet is for flower
Appropriateness.
Compare case 3
A winter daphne kind, other not assorted kinds are only done unlike the invention patent.
Compare case 4
A cortex cinnamomi kind, other not assorted kinds are only done unlike the invention patent.
And the tealeaves of other 3 kinds of yellow kwan-yin, golden kwan-yin and Qi Lan by above-described embodiment 1. fresh leaf wither, 2. leaf rotation,
3. flavour, fragrance, color are all not so good as the embodiment of the present invention after fried green, the operation 4. rubbed and 5. roast fire for the first time.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.Here all embodiments can not be exhaustive.It is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (8)
1. a kind of processing method of oolong tea, it is characterised in that: the following steps are included:
(1) it picks: picking the cortex cinnamomi of a bud and/or a leaf and/or two leaves, winter daphne, Huang Guanyin, golden kwan-yin and Qi Lan 5 respectively
The fresh leaf of kind；
(2) crude: cortex cinnamomi and winter daphne are mixed into the first tea blend, Huang Guanyin, golden kwan-yin and Qi Lan are mixed into the second tea blend,
Then the first tea blend and the second tea blend wither respectively by 1. fresh leaf, 2. leaf rotation, 3. fried green, 4. rub and 5. roast for the first time
Fire；
(3) assorted: crude first tea blend of step (2) and the second tea blend is assorted, then bake and bank up with earth to obtain institute using charcoal fire
The oolong tea stated, the cortex cinnamomi, winter daphne, Huang Guanyin, golden kwan-yin and Qi Lan mass ratio be 1.5-2:0.5-0.8:0.3-
0.5:0.3-0.5:1-1.2.
2. a kind of processing method of oolong tea according to claim 1, it is characterised in that: during the step (2) is crude
The first tea blend 1. fresh leaf wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then temperature be 20-28 DEG C progress daylight sundrying 40-60 minutes, spread out on water sieve
Leaf 0.5-1.0kg/m2, interval turns 2-3 times when sundrying；
Air blue: the fresh leaf after sundrying being shaken up and is laid down on water sieve, two sieve and one sieve, then temperature be 27-29 DEG C,
Humidity is indoor air blue 1.5-2.5 hours of 75%-85%；
Then above-mentioned sundrying and air blue step 2-3 times are repeated；
The 1. fresh leaf of second tea blend wither the following steps are included:
Sundrying: fresh leaf is laid down on water sieve, then when weak at dusk, is carried out daylight sundrying 10-30 minutes, the sundrying time
Every turning 2-3 times, leaf 0.5-1.0kg/m is spread out on water sieve2；
Air blue: the fresh leaf after sundrying being shaken up and is laid on water sieve, two sieve and one sieve, then temperature be 27-29 DEG C,
Humidity is indoor air blue 1-2 hours of 75%-85%.
3. a kind of processing method of oolong tea according to claim 1, it is characterised in that: first tea blend is 2.
Leaf rotation includes the leaf rotation operation of 6 alternate intervals and stands operation, wherein first time leaf rotation operates 10-15 and turns, and stands for the first time
Operation 30-50 minutes；Second of leaf rotation operation 20-30 turns, second of standing operation 60-70 minutes；Third time leaf rotation operates 30-
40 turns, third time stands operation 60-80 minutes；4th time leaf rotation operation 40-50 turns, and the 4th time standing operates 60-90 minutes；The
Five times leaf rotation operation 50-60 turns, and the 5th standing operates 90-120 minutes, and the 6th time leaf rotation operation 52-60 turns, later by three sieves
And two sieve, then carry out the 6th standing and operate 90-120 minutes；
When the 4th leaf rotation operation, it is under hand 5-7,
When the 5th leaf rotation operation, it is under hand 8-12；
The 2. leaf rotation of second tea blend the following steps are included:
The 2. leaf rotation of second tea blend includes the leaf rotation operation of 5 alternate intervals and stands operation,
Wherein, first time leaf rotation operation 10-15 turns, and stands operation 30-50 minutes for the first time；Second of leaf rotation operation 20-30 turns,
Second of standing operation 60-70 minutes；Third time leaf rotation operates 40-50 and turns, and third time stands operation 60-90 minutes；4th time
Leaf rotation operates 50-60 and turns, and the 4th time standing operates 90-120 minutes；5th time leaf rotation operation 30-40 turns, later by three sieves and two
Sieve, the 5th time standing operates 50-600 minutes,
When third time leaf rotation operates, it is under hand 5-7；
When the 4th leaf rotation operation, it is under hand 8-12.
4. a kind of processing method of oolong tea according to claim 1, it is characterised in that: during the step (2) is crude
The 3. fried green step of the first tea blend include just frying and re-roasting, just frying is stir-fry 2-3 minutes of 220-240 DEG C of temperature, and re-roasting is
150-180 DEG C stir-fry 10-20 seconds, every pot of throwing leaf amount is 0.75-1kg；
The 3. fried green of second tea blend the following steps are included:
It is straight that the 3. fried green step of the second tea blend during the step (2) is crude is included in stir-fry 2-3 minutes of 220-280 DEG C of temperature
Hand is glued to leaf softness, green gas disappears, and issues faint scent.
5. a kind of processing method of oolong tea according to claim 4, it is characterised in that: during the step (2) is crude
4. rubbing for the first tea blend rubbed again including just rubbing up, just rub for just fry it is off the pot after gently rub to fast volume when, rub again while hot
Under 15-20, then deblocking distributes hot gas, rubs under 25-30 until tea juice is excessive, leaf is at item, finally deblocks again again later；It rubs again
After re-roasting is off the pot, to rub 50-70 seconds；
Second tea blend 4. rub the following steps are included:
4. rubbing for the second tea blend during the step (2) is crude is rubbed again including just rubbing up, just rub for just fry it is off the pot after
When gently rubbing to fast volume, rub under 10-15 again while hot, then deblocking distributes hot gas, is rubbed again again under 20-25 later until outside tea juice
Excessive, leaf finally deblocks at item；It is rubbed again after re-roasting is off the pot, to rub 50-70 seconds.
6. a kind of processing method of oolong tea according to claim 1, it is characterised in that: during the step (2) is crude
5. for the first time roasting fire include: in closed baking room using roast cage tea curing, then raise and winnow with a dustpan, spread later on sieve simultaneously
Sieve is placed on the air blue frame outside baking room 5-6 hours, it is last fastidious.
7. a kind of processing method of oolong tea according to claim 6, it is characterised in that:
5. roasting 100 DEG C of fire Shi Xianyong -120 DEG C of bakings 4-6 minutes for the first time of first tea blend, then at 92-97 DEG C of baking 6-8 points
Clock；Leaf-spreading thickness is 2-3 centimetres when drying；
Second tea blend 5. roast for the first time fire first with 110 DEG C -120 DEG C of bakings 3-4 minutes, leaf-spreading thickness is 2-3 centimetres when drying.
8. a kind of processing method of oolong tea according to claim 1, it is characterised in that: step (3) is assorted when baking and banking up with earth, first
Temperature be 80-85 DEG C baking 18-22 minutes, then turn for the first time, then proceed to 80-85 DEG C baking 38-42 minutes, then the
It is secondary to turn, it is later 58-62 DEG C of baking 2-4 hours after having fiery perfume in temperature, continues to continue to bake and bank up with earth for 85-87 DEG C in temperature
7-9 hours, when baking and banking up with earth, upper protection sheet is padded below tealeaves, is closed the lid above, the leaf-spreading thickness baked and banked up with earth is 1-3 centimetres.
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| CN111084240A (en) * | 2019-11-07 | 2020-05-01 | 王明水 | Production method of strong-fragrance wild oolong tea |
| CN111084241A (en) * | 2019-11-07 | 2020-05-01 | 王明水 | Production method of Zhenlong cinnamon tea |
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| CN111772003A (en) * | 2020-08-21 | 2020-10-16 | 福建八马茶业有限公司 | Special-taste oolong tea and tea making method thereof |
| CN112913945A (en) * | 2021-03-18 | 2021-06-08 | 安徽徽之源茶业科技有限公司 | Processing method of oolong tea bag |
| CN113040239A (en) * | 2021-03-22 | 2021-06-29 | 福建省国晟义发生态茶业有限公司 | Making process of big red robe at bottom of orchid |
| CN115152856A (en) * | 2022-06-27 | 2022-10-11 | 福建武夷山岩和茶业有限公司 | Processing method of Wuyi rock tea |
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| CN111084240A (en) * | 2019-11-07 | 2020-05-01 | 王明水 | Production method of strong-fragrance wild oolong tea |
| CN111084241A (en) * | 2019-11-07 | 2020-05-01 | 王明水 | Production method of Zhenlong cinnamon tea |
| CN111493165A (en) * | 2019-11-07 | 2020-08-07 | 王明水 | Production method of ancient black oolong tea |
| CN111772003A (en) * | 2020-08-21 | 2020-10-16 | 福建八马茶业有限公司 | Special-taste oolong tea and tea making method thereof |
| CN112913945A (en) * | 2021-03-18 | 2021-06-08 | 安徽徽之源茶业科技有限公司 | Processing method of oolong tea bag |
| CN113040239A (en) * | 2021-03-22 | 2021-06-29 | 福建省国晟义发生态茶业有限公司 | Making process of big red robe at bottom of orchid |
| CN113040239B (en) * | 2021-03-22 | 2023-10-20 | 福建省国晟义发生态茶业有限公司 | Manufacturing process of blue flower bottom Dahongpao tea |
| CN115152856A (en) * | 2022-06-27 | 2022-10-11 | 福建武夷山岩和茶业有限公司 | Processing method of Wuyi rock tea |
| CN115152856B (en) * | 2022-06-27 | 2023-12-01 | 福建武夷山岩和茶业有限公司 | Processing method of Wuyi rock tea |
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Application publication date: 20190813 |