CN110150409A - BaiHao oolong manufacture craft - Google Patents
BaiHao oolong manufacture craft Download PDFInfo
- Publication number
- CN110150409A CN110150409A CN201910590442.9A CN201910590442A CN110150409A CN 110150409 A CN110150409 A CN 110150409A CN 201910590442 A CN201910590442 A CN 201910590442A CN 110150409 A CN110150409 A CN 110150409A
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- Prior art keywords
- leaf
- tealeaves
- daylight
- manufacture craft
- withered
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Classifications
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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
-
- 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
- A23F3/08—Oxidation; Fermentation
Abstract
The invention discloses a kind of BaiHao oolong manufacture crafts, are related to tea product processing technique field.The method of the present invention including the following steps: picking；Naturally it withers；Daylight withers；Airing；Leaf rotation；It stands；Water-removing；It rubs；Drying；It is multiple to dry.The present invention makes the gradually stable dehydration in the production process of golden tawny daylily tealeaves by unique technique, and slightly fermentation, Titian, remains tealeaves essence ingredient, can promote the color, fragrance and flavour of product, fragrance and unique in taste, has the advantages that color, smell and taste are all good.
Description
Technical field
The invention belongs to tea product processing technique fields, more particularly to a kind of BaiHao oolong manufacture craft.
Background technique
Tealeaves nutritive value with higher and drug value are one of big beverages in the world three, are that one of China is important
Industrial crops and traditional export commodity.Especially Jiande bud tea, containing multivitamin, wherein water soluble vitamin can pass through
It drinks tea and is directly absorbed by the body, it is 2% that Jiande bud tea, which is included through the water soluble protein being directly absorbed and utilized of drinking tea, tea
Rich amino acids in leaf, up to 25 kinds or more, a great number of elements containing needed by human body and micro member in Jiande bud tea
Element, especially mineral matter element, the composition containing pharmacological action is also more in Jiande bud tea, especially tea polyphenols, caffeine, rouge
Polysaccharide.
BaiHao oolong is in semi-fermented green tea, and the most heavy tea product of attenuation degree, the general degree of fermentation is 60%, some are then
Up to 75-85%, therefore any raw cyanines stink will not be generated, and not bitter not puckery.Originate from Southern Taiwan, china, Jiayi County, Nantou County border
It is interior, between from 1000 to 1600 meters of height above sea level of distribution, is shrouded by thick fog, by Gu Fapei system, possess the millet paste of sweet and refreshing light,
Millet paste has unique crude milk perfume (or spice) and sweet osmanthus fragrance in limpid honey green, and mouthfeel of siping tea is peculiar, wherein with milk perfume (or spice) the most on
Product, flavour glycol is strong, and larynx rhythm is favourable.
Summary of the invention
The purpose of the present invention is to provide a kind of BaiHao oolong manufacture crafts, to improve the mouthfeel of BaiHao oolong, tool
There are unique fragrance and mouthfeel.
The present invention is achieved by the following technical solutions:
The present invention is a kind of BaiHao oolong manufacture craft, including the following steps:
Step 1: picking: No. 22 buds one of picking desk tea, two leaf fresh leafs are raw material；
Step 2: withering naturally: fresh leaf uniformly being spread to progress nature and is withered 1-3 hours, reaches 5-10% with fresh leaf percentage of water loss
For standard；
Step 3: daylight withers: natural withering leaf progress daylight being withered 25-40min, 25-35 DEG C of surface temperature, is lost with fresh leaf
It is standard that water rate, which reaches 10-15%,；
Step 4: airing: tealeaves withdraws airing after daylight is withered, and keeps tealeaves cooling；
Step 5: leaf rotation: carrying out jog blueness, leaf rotation speed 11r/min, leaf rotation in the tealeaves investment vibration machine after tune that daylight is withered
Time 2-5min is to distributing fragrance；
Step 6: standing: tealeaves being stood 1-2h and carries out micro- fermentation；
Step 7: water-removing: fixing temperature is 180-220 DEG C, time 3-5min, reaches 30-40% as standard using percentage of water loss；
Step 8: rubbing: being rubbed using rolling machine to resurgence leaf, after rubbing 1h, leaf must be rubbed；
Step 9: drying: leaf will be rubbed and be sent into dryer, in 60 DEG C of at a temperature of drying and processing 1-1.5h；
Step 10: multiple dry: again in 80 DEG C of at a temperature of 40 min of Titian, controlling the final water content of tealeaves 6% hereinafter, can obtain
To finished product.
Further, the raw material variety is platform tea 22.
Further, withering naturally in the step 2 is uniformly spread tealeaves on bamboo curtain splint or bamboo sieve, withering trough, is set
It is carried out at air circulation and shady and cool drying.
Further, the suitable condition that the step 3 daylight withers is in 30-35 DEG C of when progress of surface temperature.
Further, leaf rotation needs to control time and revolution in the step 5, shakes until news has floral scent to distribute.
The invention has the following advantages:
The present invention makes the gradually stable dehydration, and micro- fermentation, Titian in the production process of golden tawny daylily tealeaves by unique technique, protects
Tealeaves essence ingredient has been stayed, can promote the color, fragrance and flavour of product, fragrance and unique in taste has color, smell and taste all good
Advantage.
Certainly, it implements any of the products of the present invention and does not necessarily require achieving all the advantages described above at the same time.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment one
A kind of BaiHao oolong manufacture craft provided in this embodiment, including the following steps:
Step 1: picking: No. 22 buds one of picking desk tea, two leaf fresh leafs are raw material, and tealeaves must no disease and pests harm；
Step 2: withering naturally: fresh leaf tealeaves is uniformly spread in bamboo curtain splint or bamboo sieve, on withering trough, be placed in air circulation and
Nature is carried out at cool place is dry to wither 1-3 hours, spreads thickness no more than 2cm, 5-10% is reached as standard using fresh leaf percentage of water loss；
Step 3: daylight withers: at 30-35 DEG C of surface temperature, natural withering leaf progress daylight being withered 25-40min, with fresh
It is standard that leaf percentage of water loss, which reaches 10-15%,；
Step 4: airing: tealeaves withdraws airing after daylight is withered, and keeps tealeaves cooling；
Step 5: leaf rotation: daylight is withered, and the progress jog of the tealeaves after adjusting is green, and leaf rotation speed 11r/min controls time and revolution,
It shakes until news has floral scent to distribute；
Step 6: standing: tealeaves being stood 1-2h and carries out micro- fermentation；
Step 7: water-removing: fixing temperature is 180-220 DEG C, time 3-5min, reaches 30-40% as standard using percentage of water loss；
Step 8: rubbing: being rubbed using rolling machine to resurgence leaf, after rubbing 1h, leaf must be rubbed；
Step 9: drying: leaf will be rubbed and be sent into dryer, in 60 DEG C of at a temperature of drying and processing 1h；
Step 10: multiple dry: again in 80 DEG C of at a temperature of 40 min of Titian, controlling the final water content of tealeaves 6% hereinafter, can obtain
To finished product.
Embodiment two
A kind of BaiHao oolong manufacture craft provided in this embodiment, including the following steps:
Step 1: picking: No. 22 buds one of picking desk tea, two leaf fresh leafs are raw material, and tealeaves must no disease and pests harm；
Step 2: withering naturally: fresh leaf tealeaves is uniformly spread in bamboo curtain splint or bamboo sieve, on withering trough, be placed in air circulation and
Nature is carried out at cool place is dry to wither 1-2 hours, spreads thickness no more than 2cm, 5-10% is reached as standard using fresh leaf percentage of water loss；
Step 3: daylight withers: at 30-35 DEG C of surface temperature, natural withering leaf progress daylight being withered 25-35min, with fresh
It is standard that leaf percentage of water loss, which reaches 10-15%,；
Step 4: airing: tealeaves withdraws airing after daylight is withered, and keeps tealeaves cooling；
Step 5: leaf rotation: daylight being withered the investment vibration machine of the tealeaves after adjusting green, the leaf rotation speed 11r/min that carries out jog, when control
Between and revolution shake until news has floral scent to distribute；
Step 6: standing: tealeaves being stood 1-2h and carries out micro- fermentation；
Step 7: water-removing: fixing temperature is 180-220 DEG C, time 3-5min, reaches 30-40% as standard using percentage of water loss；
Step 8: rubbing: being rubbed using rolling machine to resurgence leaf, after rubbing 1h, leaf must be rubbed；
Step 9: drying: leaf will be rubbed and be sent into dryer, in 60 DEG C of at a temperature of drying and processing 1.5h；
Step 10: multiple dry: again in 80 DEG C of at a temperature of 40 min of Titian, controlling the final water content of tealeaves 6% hereinafter, can obtain
To finished product.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (5)
1. a kind of BaiHao oolong manufacture craft, it is characterised in that: including the following steps:
Step 1: picking: adopting platform tea 22 and pluck a bud one, two leaf fresh leafs as raw material；
Step 2: withering naturally: fresh leaf uniformly being spread to progress nature and is withered 1-3 hours, reaches 5-10% with fresh leaf percentage of water loss
For standard；
Step 3: daylight withers: natural withering leaf progress daylight is withered 25-40min, 25~35 DEG C of surface temperature, with fresh leaf
It is standard that percentage of water loss, which reaches 10-15%,；
Step 4: airing: tealeaves withdraws airing after daylight is withered, and keeps tealeaves cooling；
Step 5: leaf rotation: carrying out jog blueness, leaf rotation speed 11r/min, leaf rotation in the tealeaves investment vibration machine after tune that daylight is withered
Time 2-5min, until distributing fragrance；
Step 6: standing: tealeaves being stood 1-2h and carries out micro- fermentation；
Step 7: water-removing: fixing temperature is 180-220 DEG C, time 3-5min, reaches 30-40% as standard using percentage of water loss；
Step 8: rubbing: being rubbed using rolling machine to resurgence leaf, after rubbing 0.5-1h, leaf must be rubbed；
Step 9: drying: leaf will be rubbed and be sent into dryer, in 60 DEG C of at a temperature of drying and processing 1-1.5h；
Step 10: multiple dry: again in 80 DEG C of at a temperature of 40 min of Titian, controlling the final water content of tealeaves 6% hereinafter, can obtain
To finished product.
2. a kind of BaiHao oolong manufacture craft according to claim 1, which is characterized in that the tea raw material kind is
Platform tea 22.
3. a kind of BaiHao oolong manufacture craft according to claim 1, which is characterized in that wither naturally in the step 2
Withering uniformly is spread tealeaves on bamboo curtain splint or bamboo sieve, withering trough, is placed at air circulation and shady and cool drying and is carried out.
4. a kind of BaiHao oolong manufacture craft according to claim 1, which is characterized in that the step 3 daylight withers
Suitable condition be in 30-35 DEG C of when progress of surface temperature.
5. a kind of BaiHao oolong manufacture craft according to claim 1, which is characterized in that leaf rotation needs in the step 5
Time and revolution are controlled, is shaken until news has floral scent to distribute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910590442.9A CN110150409A (en) | 2019-07-02 | 2019-07-02 | BaiHao oolong manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910590442.9A CN110150409A (en) | 2019-07-02 | 2019-07-02 | BaiHao oolong manufacture craft |
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| CN110150409A true CN110150409A (en) | 2019-08-23 |
Family
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| CN201910590442.9A Pending CN110150409A (en) | 2019-07-02 | 2019-07-02 | BaiHao oolong manufacture craft |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345364A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for preparing green oolong tea by using tender winged leaf of pterocarpus santalinus |
| CN112515015A (en) * | 2020-12-18 | 2021-03-19 | 贵州安顺春来茶业有限公司 | Processing method for preparing health-care green tea by using summer and autumn tea |
| CN113875862A (en) * | 2021-10-22 | 2022-01-04 | 山西百草盛生物科技集团有限公司 | Preparation process of perilla tea |
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Cited By (3)
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|---|---|---|---|---|
| CN111345364A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for preparing green oolong tea by using tender winged leaf of pterocarpus santalinus |
| CN112515015A (en) * | 2020-12-18 | 2021-03-19 | 贵州安顺春来茶业有限公司 | Processing method for preparing health-care green tea by using summer and autumn tea |
| CN113875862A (en) * | 2021-10-22 | 2022-01-04 | 山西百草盛生物科技集团有限公司 | Preparation process of perilla tea |
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Application publication date: 20190823 |