CN111436502A - Four-shaking three-baking manufacturing process of oolong tea - Google Patents
Four-shaking three-baking manufacturing process of oolong tea Download PDFInfo
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- CN111436502A CN111436502A CN202010296529.8A CN202010296529A CN111436502A CN 111436502 A CN111436502 A CN 111436502A CN 202010296529 A CN202010296529 A CN 202010296529A CN 111436502 A CN111436502 A CN 111436502A
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- oolong tea
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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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- 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
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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
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a four-shaking three-baking manufacturing process of oolong tea. The oolong tea prepared by the preparation process has black and frosted appearance, golden tea soup, plant flower and fruit fragrance obtained by naturally fermenting tea leaves, is mellow, fresh and sweet, can better retain the original tea fragrance, and can be stored better, and the storage time of the oolong tea prepared by the preparation process is longer than that of oolong tea prepared by the traditional preparation process. The manufacturing method of the oolong tea comprehensively adopts the manufacturing characteristics of green tea and black tea, during processing, fresh leaves are subjected to green curing and green curing by airing, so that polyphenol compounds in the leaves are subjected to local enzymatic oxidation, when the oxidation reaches a certain degree, the green curing is carried out at high temperature to destroy the activity of enzyme, then the rolling and the drying are carried out to form green leaf red rims, the manufactured oolong tea not only has the mellow unique flavor and quality characteristics of the original oolong tea, but also ensures the stable quality of the oolong tea.
Description
Technical Field
The invention relates to the field related to tea making, in particular to a four-shaking three-baking oolong making process.
Background
Oolong tea, also known as green tea, semi-fermented tea and fully fermented tea, is a tea product with distinctive Chinese characteristics among several large Chinese teas. The oolong tea is prepared by the procedures of picking, withering, rocking, pan-frying, rolling, baking and the like, is a tea with excellent quality, has red green leaves, is fresh as green tea, has the sweet taste as black tea, has the fragrance of teeth and cheeks after tasting, and has sweet and fresh aftertaste. Has outstanding effects in decomposing fat, reducing weight and building body, and is called as "beauty tea" and "body building tea" in Japan.
At present, oolong is prepared through the procedures of picking, withering, rocking, pan-frying, rolling, baking and the like, but the oolong prepared by adopting the preparation process has poor quality and short storage time, the original tea aroma of oolong tea leaves is destroyed, and the taste of the oolong is reduced.
Therefore, a four-shaking three-baking manufacturing process of oolong tea is provided.
Disclosure of Invention
The invention aims to provide a four-shaking three-baking manufacturing process of oolong tea, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the following technical scheme:
a four-shaking three-baking manufacturing process of oolong tea comprises the following steps:
s1, selecting a day to pick, picking the oolong tea leaves by adopting a 'tiger mouth to core' picking method, and ensuring the uniformity and standard of the oolong tea leaves;
s2, carrying out off-ground sun-drying on the oolong tea;
s3, shaking the oolong tea leaves for four times and cooling;
s4, carrying out pan-frying treatment on the oolong tea;
s5, carrying out three-kneading and three-baking treatment on the roasted oolong tea leaves, and forming the oolong tea leaves;
s6, baking bamboo charcoal, and baking three times to obtain the tea.
Preferably, the picking method of the ' tiger ' to core ' picking method in the S1 comprises the steps of separating a thumb and an index finger, inserting the thumb and the index finger from the top center of a bud tip, slightly twisting the thumb and the index finger, lifting the thumb and the index finger upwards and picking the tea leaves.
Preferably, the day-selective picking in S1 is performed in clear weather, the picking time is 12 to 16 hours after the day, and the proper tender picking is selected to obtain three leaves and one bud on the small opening face.
Preferably, the tanning process in S2 is a natural sunlight tanning process, and the tanning time is 16 pm to 17 pm.
Preferably, the time from green making to green making in the pan-frying treatment is 14 to 18 hours.
Preferably, the three-kneading and three-baking process in S5 includes the steps of: twisting, primary baking, primary kneading, secondary baking, secondary kneading and drying.
Preferably, the triple-baking process in S6 includes a first baking and flavor extracting process, a second baking and alcohol extracting process, and a triple-baking and flavor fixing process.
Compared with the prior art, the invention has the beneficial effects that:
the oolong tea prepared by the preparation process has black and frosted appearance, golden tea soup, plant flower and fruit fragrance obtained by naturally fermenting tea leaves, is mellow, fresh and sweet, can better retain the original tea fragrance, and can be stored better, and the storage time of the oolong tea prepared by the preparation process is longer than that of oolong tea prepared by the traditional preparation process. The manufacturing method of the oolong tea comprehensively adopts the manufacturing characteristics of green tea and black tea, during processing, fresh leaves are subjected to green curing and green curing by airing, so that polyphenol compounds in the leaves are subjected to local enzymatic oxidation, when the oxidation reaches a certain degree, the green curing is carried out at high temperature to destroy the activity of enzyme, then the rolling and the drying are carried out to form green leaf red rims, the manufactured oolong tea not only has the mellow unique flavor and quality characteristics of the original oolong tea, but also ensures the stable quality of the oolong tea.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The invention also provides a four-shaking three-baking manufacturing process of the oolong tea, which comprises the following steps:
s1, selecting a day to pick, picking the oolong tea leaves by adopting a 'tiger mouth to core' picking method, and ensuring the uniformity and standard of the oolong tea leaves;
s2, carrying out ground-off sun-drying on the oolong tea;
s3, shaking the oolong tea leaves for four times and cooling;
s4, carrying out pan-frying treatment on the oolong tea;
s5, carrying out three-kneading and three-baking treatment on the oolong tea subjected to the pan-frying treatment, and forming the oolong tea;
s6, baking bamboo charcoal, and baking three times to obtain the tea.
Further, the picking method of the ' tiger ' mouth to core ' picking method in the S1 includes that when picking, a thumb and an index finger are separated, inserted from the top center of a bud tip, slightly twisted and detached, lifted upwards and picked off the tea leaves. The ' tiger ' mouth to core ' picking method has three advantages: 1. avoiding mechanical damage. Picking off one bud leaf in each direction, holding half leaf in the palm and the other half leaf outside the hand to avoid the damage of all leaves when the leaves are held in the hand and heated and deteriorated, and the fresh leaves are intact; 2. the length of the branch tip is proper, and the picked fresh leaves are uniformly grabbed one by one; 3. the picking method can be carried out by two hands, and has the advantages of flexible operation, high speed, high work efficiency and uniformity.
Further, the picking in the selection of days in S1 should be carried out in clear weather, the picking is carried out at 12-16 m after the time of disassembly, and proper tender picking is selected to obtain three leaves and one bud on the small opening face.
The dark-red dragon tea leaves are sunned off the ground, the dark-red dragon tea leaves can be evenly paved on the bamboo fence, and partial water of the fresh leaves is evaporated by utilizing the irradiation heat energy of sunlight and air blowing withering. First, free water in the intercellular spaces, most of which passes through the pores and a small amount of which evaporates through the stratum corneum, the leaf mass becomes soft and is suitable for rocking. The fresh leaves of the small opened noodles are dried in the sun for a plurality of times, so that the green is more uniform and not damaged.
Further, the sunning treatment in S2 is a sunning treatment using natural sunlight, and the sunning time is 16 pm to 17 pm.
When the oolong tea is subjected to four-shaking and four-cooling treatment, the green shaking time and the green cooling interval time are controlled, the process that physical change promotes chemical change is controlled, the control is combined according to different weather changes and different phases of fresh leaf quality, the degree of green shaking time and the green cooling time interval are controlled, the green making and fermentation degree is controlled, and a good foundation is laid for the inherent basic quality style of the tea. The fourth shaking is the first shaking to promote the change; shaking for the second time, adding fresh leaves, and shaking for the third time to obtain obvious fermentation; shaking the rhyme for the fourth time, and fermenting to form sufficient quality.
Further, the time from the green-making to the green-making in the pan-frying treatment is 14 to 18 hours.
Wherein, the pan-frying treatment is a turning procedure and has the function of starting and stopping. In this way, a series of enzymatic oxidations can be rapidly stopped, and the formed quality characteristics can be consolidated. The lower part is opened to continuously dissipate part of water, so that the kneading, baking and other shaping stages are convenient to operate.
Further, the three-kneading and three-baking process in S5 includes the following steps: twisting, primary baking, primary kneading, secondary baking, secondary kneading and drying. Kneading and baking are the shaping stage of the primary processing of oolong tea.
Further, the triple-baking process in S6 includes a first baking aroma extraction process, a second baking alcohol extraction process, and a triple-baking rhyme determination process. The three-baking process is an important process for the post-finishing and quality style formation of the semi-finished tea. Mainly comprises three baking and three waking processes, namely fragrance increasing by one baking, alcohol increasing by two baking and rhyme setting by three baking. The constant-temperature charcoal baking workshop is used, the charcoal baking principle of heating from inside to outside is adopted, the original fragrance and the well-done degree of the tea leaves are kept to the maximum degree, and the harmony and unity of the original leaf raw material storage are achieved
The oolong tea prepared by the preparation process has black and frosted appearance, golden tea soup, plant flower and fruit fragrance obtained by naturally fermenting tea leaves, is mellow, fresh and sweet, can better retain the original tea fragrance, and can be stored better, and the storage time of the oolong tea prepared by the preparation process is longer than that of oolong tea prepared by the traditional preparation process. The manufacturing method of the oolong tea comprehensively adopts the manufacturing characteristics of green tea and black tea, during processing, fresh leaves are subjected to green curing and green curing by airing, so that polyphenol compounds in the leaves are subjected to local enzymatic oxidation, when the oxidation reaches a certain degree, the green curing is carried out at high temperature to destroy the activity of enzyme, then the rolling and the drying are carried out to form green leaf red rims, the manufactured oolong tea not only has the mellow unique flavor and quality characteristics of the original oolong tea, but also ensures the stable quality of the oolong tea.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A four-shaking three-baking manufacturing process of oolong is characterized by comprising the following steps:
s1, selecting a day to pick, picking the oolong tea leaves by adopting a 'tiger mouth to core' picking method, and ensuring the uniformity and standard of the oolong tea leaves;
s2, carrying out off-ground sun-drying on the oolong tea;
s3, shaking the oolong tea leaves for four times and cooling;
s4, carrying out pan-frying treatment on the oolong tea;
s5, carrying out three-kneading and three-baking treatment on the roasted oolong tea leaves, and forming the oolong tea leaves;
s6, baking bamboo charcoal, and baking three times to obtain the tea.
2. The process of claim 1, wherein the picking of the "Tiger mouth to core" plucking method in S1 comprises separating thumb and forefinger, inserting from the top center of the bud tip, slightly twisting, lifting, and plucking the leaves.
3. The process of claim 1, wherein the picking at S1 is performed in clear weather, the picking is performed at 12-16 pm, and the picking is performed in a proper tender way.
4. The process of claim 1, wherein the sun-drying process in S2 is a sun-drying process using natural sunlight, and the sun-drying time is 16-17 pm.
5. The process of claim 1, wherein the time from green-making to green-making in the pan-frying process is 14-18 hours.
6. The process of claim 1, wherein the triple-kneading and triple-baking process of S5 comprises the following steps: twisting, primary baking, primary kneading, secondary baking, secondary kneading and drying.
7. The process of claim 1, wherein the triple-baking process of S6 comprises a first baking step for flavor enhancement, a second baking step for alcohol enhancement, and a third baking step for flavor fixation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010296529.8A CN111436502A (en) | 2020-04-15 | 2020-04-15 | Four-shaking three-baking manufacturing process of oolong tea |
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| CN202010296529.8A CN111436502A (en) | 2020-04-15 | 2020-04-15 | Four-shaking three-baking manufacturing process of oolong tea |
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| CN111436502A true CN111436502A (en) | 2020-07-24 |
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| CN202010296529.8A Withdrawn CN111436502A (en) | 2020-04-15 | 2020-04-15 | Four-shaking three-baking manufacturing process of oolong tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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2020
- 2020-04-15 CN CN202010296529.8A patent/CN111436502A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20200724 |