CN111493165A - Production method of ancient black oolong tea - Google Patents
Production method of ancient black oolong tea Download PDFInfo
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- CN111493165A CN111493165A CN201911082695.1A CN201911082695A CN111493165A CN 111493165 A CN111493165 A CN 111493165A CN 201911082695 A CN201911082695 A CN 201911082695A CN 111493165 A CN111493165 A CN 111493165A
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a production method of ancient black oolong tea, which comprises the following steps: picking fresh leaves → preparing materials → spreading green → shaking green → high temperature pan-frying → rolling → light baking → selecting → baking → standing → re-baking → spreading for cooling. The selection and blending of the fresh leaves are more exquisite, the fresh leaves with the weight ratio of the golden kwan-yin, the iron kwan-yin and the big-leaf golden osmanthus of 3:1:1 are blended, the lingering charm of the fresh leaves is mellow, and the blended fresh leaves are more favorable for improving the quality of finished tea. In addition, the tea aroma can be more easily permeated into the tea by combining the traditional fermentation characteristics and utilizing the special charcoal fire baking process, the tea is baked by adopting wood open fire during baking, the tea can be deeply flavored after being baked for two times, the quality of the tea is ensured, and the tea is resistant to soaking and storage at normal temperature, and the brewing frequency can be at least increased to more than 10 bubbles; after annealing, baking again can further permeate tea fragrance and charcoal fire fragrance into the tea, and the water quality is softer and smoother during brewing.
Description
Technical Field
The invention relates to a preparation method of tea, in particular to a production method of ancient black oolong tea.
Background
Oolong tea is one of ten famous Chinese teas, and has the health functions of common tea, as well as the functions of resisting senility, resisting cancer, resisting arteriosclerosis, preventing and treating diabetes, slimming, building body, preventing and treating decayed tooth, clearing away heat, lowering fire, etc. The oolong tea is widely favored by consumers due to the advantages of pure fragrance, mellow and dry taste and the like.
At present, the oolong is influenced by the manufacturing process, the tea fragrance of the commercially available oolong cannot deeply permeate into the tea leaves, so that the problems of short lasting fragrance and less brewing times of the oolong during brewing are caused, the existing oolong can be continuously brewed for 5-6 times generally, and the brewing times of the oolong are still to be improved compared with the value of the oolong.
Disclosure of Invention
The invention aims to overcome the defects and provide a production method of ancient black oolong tea.
In order to achieve the purpose, the technical solution of the invention is as follows: a production method of ancient black oolong tea specifically comprises the following steps:
s1, picking fresh leaves: picking tender leaves without diseases, insect pests and inferior diseases, one bud and one leaf or two buds and two leaves;
s2, material preparation: selecting golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, and blending the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, wherein the weight ratio of the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus is 3:1: 1;
s3, spreading green: drying the golden kwan-yin, the iron kwan-yin and the large-leaf golden osmanthus in the sun, wherein the drying temperature is controlled to be 23-28 ℃, the relative humidity is 70-85%, and the drying time is 1-3 h;
s4, shaking green, namely carrying out seven times of shaking green treatment on the fresh leaves subjected to sun drying;
s5, high-temperature pan-frying: taking out the tea leaves after shaking, and quickly frying at the temperature of 280-320 ℃ for 15-20 min;
s6, rolling: alternately twisting and wrapping the tea leaves to form a compact shape;
s7, light baking: controlling the temperature to be 65-85 ℃, and drying the tea leaves for 1 hour to prepare raw tea;
s8, selecting: removing tea stalks, yellow pieces, impurities, fine tea, fragments and other light impurities in the dried tea leaves;
s9, drying: controlling the temperature to be 65-85 ℃, and drying the tea leaves for 2 hours;
s10, standing: controlling the temperature to be 20-25 ℃, and sealing and storing the tea leaves after being dried again for 20 days;
s11, drying again: placing wood in a smokeless stove for naked flame combustion, collecting instant hot air and wood fragrance required by baking, sending into a dryer through a draught fan, and baking tea leaves after standing
S12, spreading and cooling: and spreading and cooling the baked oolong to normal temperature.
Preferably, the time for the seven green shaking is 3 minutes, 5 minutes, 10 minutes, 25 minutes, 30 minutes and 60 minutes.
Preferably, the wood is litchi wood, longan wood or mango wood.
Preferably, step S8 is divided into three steps, which includes removing tea stem, yellow piece and impurities by manual picking, sieving to remove fine tea, and removing broken pieces and light impurities by air separator.
Preferably, the fresh leaves picked in the step S1 are young leaves growing on the tea tree for 42-45 days.
Due to the adoption of the technical scheme, the invention has the remarkable technical effects that: the selection and combination of the fresh leaves are more exquisite, the fresh leaves with the weight ratio of the golden kwan-yin, the iron kwan-yin and the big-leaf golden osmanthus of 3:1:1 are combined, the lingering charm of the fresh leaves is mellow, and the combined fresh leaves are more favorable for improving the quality of finished tea. In addition, the tea aroma can be more easily permeated into the tea by combining the traditional fermentation characteristics and utilizing the special charcoal fire baking process, the tea is baked by adopting wood open fire during baking, the tea can be deeply flavored after being baked for two times, the quality of the tea is ensured, and the tea is resistant to soaking and storage at normal temperature, and the brewing frequency can be at least increased to more than 10 bubbles; after annealing, baking again can further permeate tea fragrance and charcoal fire fragrance into the tea, and the water quality is softer and smoother during brewing.
Detailed Description
The invention is further illustrated by the following specific examples.
The first embodiment is as follows: a production method of ancient black oolong tea comprises the following steps:
s1, picking fresh leaves: picking tender leaves without diseases, insect pests and inferior diseases, one bud and one leaf or two buds and two leaves;
s2, material preparation: selecting golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, and blending the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, wherein the weight ratio of the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus is 3:1: 1;
s3, spreading green: drying the golden kwan-yin, the iron kwan-yin and the large-leaf golden osmanthus by sun, wherein the drying temperature is controlled at 28 ℃, the relative humidity is 70-85%, the drying time is 1h, and the turning is carried out for 1 time.
S4, shaking green, namely carrying out seven times of shaking green treatment on the fresh leaves subjected to sun drying; the seven times of green shaking are respectively 3 minutes, 5 minutes, 10 minutes, 25 minutes, 30 minutes and 60 minutes; the leaf margin cells are scraped, and the enzymatic oxidation is accelerated; promoting the tea leaves to run water; changing the water diffusion mode to diffuse the water part from the cell damage.
S5, high-temperature pan-frying: taking out the tea leaves after shaking, and quickly frying at 280 ℃ for 20 min;
s6, rolling: alternately twisting and wrapping the tea leaves to form a compact shape;
s7, light baking: controlling the temperature to be 70 ℃, and drying the tea leaves for 1 hour to prepare raw tea;
s8, selecting: removing tea stalks, yellow pieces, impurities, fine tea, fragments and other light impurities in the dried tea leaves; the method comprises the following three steps of removing tea stalks, yellow pieces and impurities in a manual picking mode, screening fine tea by using a screen, and removing fragments and light impurities by using a winnowing machine.
S9, drying: controlling the temperature to be 70 ℃, and drying the tea leaves for 2 hours;
s10, standing: controlling the temperature at 20 ℃ and sealing and storing the tea leaves after being dried again for 20 days;
s11, drying again: the litchi wood is placed in smokeless kitchen range and is subjected to naked flame combustion, the conveying flue with certain length and tortuosity is arranged at the end of the flue, an iron wire filter screen is arranged at the end of the flue, so that other impurities such as ash particles and sparks are fully precipitated, the wood fragrance of the litchi wood and the instant hot air required for baking are collected and sent into the dryer through the draught fan, and the tea leaves are baked after standing. And wood aroma and hot air maintained throughout the baking process are supplied to the chain plate dryer, further promoting environmentally friendly production and the formation of good aroma.
S12, spreading and cooling: and spreading and cooling the baked oolong to normal temperature.
Example two:
s1, picking fresh leaves: picking tender leaves without diseases, insect pests and inferior diseases, one bud and one leaf or two buds and two leaves;
s2, material preparation: selecting golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, and blending the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, wherein the weight ratio of the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus is 3:1: 1;
s3, spreading green: sunning golden kwan-yin, iron kwan-yin and golden osmanthus with the temperature controlled at 23 ℃, the relative humidity at 70-85% and the sunning time at 3h,
s4, shaking green, namely carrying out seven times of shaking green treatment on the fresh leaves subjected to sun drying;
s5, high-temperature pan-frying: taking out the tea leaves after shaking, and quickly parching at 320 deg.C for 15min while turning over for 3 times.
S6, rolling: alternately twisting and wrapping the tea leaves to form a compact shape;
s7, light baking: controlling the temperature to be 65 ℃, and drying the tea leaves for 1 hour to prepare raw tea;
s8, selecting: removing tea stalks, yellow pieces, impurities, fine tea, fragments and other light impurities in the dried tea leaves;
s9, drying: controlling the temperature to be 65 ℃, and drying the tea leaves for 3 hours;
s10, standing: controlling the temperature to be 20-25 ℃, and sealing and storing the tea leaves after being dried again for 20 days;
s11, drying again: carry out the naked light burning in arranging the smokeless kitchen range with the longan wood in, through having certain length, the transport flue of tortuosity, the flue end is provided with the iron wire filter screen, makes other impurity such as grits, mars fully precipitate, will collect and cure required instant hot-blast and the wooden fragrance of litchi wood and send into the drying-machine through the draught fan, cures back tealeaves to stewing. And wood aroma and hot air maintained throughout the baking process are supplied to the chain plate dryer, further promoting environmentally friendly production and the formation of good aroma.
S12, spreading and cooling: and spreading and cooling the baked oolong to normal temperature.
Example three: the present embodiment differs from the first embodiment in that the drying is performed again: mango wood is placed in a smokeless stove for naked flame combustion, and the rest of the procedures refer to the first embodiment.
Example four: the difference between the first embodiment and the second embodiment lies in that litchi wood, mango wood and longan wood are adopted, and the proportion is 2; 1:1, placing the mixture in a smokeless stove for open fire combustion, and referring to the first embodiment for the rest of the procedures.
In the invention, the tea leaves are shaken for 7 times, and the fresh tea leaves are stopped once every shaking to be beneficial to the water running of the fresh tea leaves, so that the fresh tea leaves can generate better fragrance in a standing state, and the fresh tea leaves are fermented more uniformly, have stronger fragrance and have more lasting taste. The tea is baked by wood with open fire during baking, so that tea fragrance is easier to permeate into the tea, the tea can be deeply fragrant after being baked for two times, the quality of the tea is ensured, and the tea is resistant to soaking and storage at normal temperature, and the brewing frequency can be at least increased to more than 10 times; the oolong tea leaves produced by the method have the advantages of being softer and smoother in water quality, guaranteed in tea soup quality, better in taste, more in brewing times and the like.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the scope of the invention, and all equivalent changes and modifications made in the claims of the present invention should be included in the scope of the present invention.
Claims (5)
1. A production method of ancient black oolong tea is characterized by comprising the following steps: the method comprises the following steps:
s1, picking fresh leaves: picking tender leaves without diseases, insect pests and inferior diseases, one bud and one leaf or two buds and two leaves;
s2, material preparation: selecting golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, and blending the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus, wherein the weight ratio of the golden kwan-yin, iron kwan-yin and large-leaf golden osmanthus is 3:1: 1;
s3, spreading green: drying the golden kwan-yin, the iron kwan-yin and the large-leaf golden osmanthus in the sun, wherein the drying temperature is controlled to be 23-28 ℃, the relative humidity is 70-85%, and the drying time is 1-3 h;
s4, shaking green, namely carrying out seven times of shaking green treatment on the fresh leaves subjected to sun drying;
s5, high-temperature pan-frying: taking out the tea leaves after shaking, and quickly frying at the temperature of 280 ℃ and 320 ℃ for 4 min;
s6, rolling: alternately twisting and wrapping the tea leaves to form a compact shape;
s7, light baking: controlling the temperature to be 65-85 ℃, and drying the tea leaves for 1 hour to prepare raw tea;
s8, selecting: removing tea stalks, yellow pieces, impurities, fine tea, fragments and other light impurities in the dried tea leaves;
s9, drying: controlling the temperature to be 65-85 ℃, and drying the tea leaves for 2 hours;
s10, standing: controlling the temperature to be 20-25 ℃, and sealing and storing the tea leaves after being dried again for 20 days;
s11, drying again: placing wood in a smokeless stove for naked flame combustion, sending collected instant hot air and wood fragrance required by baking into a dryer through an induced draft fan, and baking the tea leaves after standing;
s12, spreading and cooling: and spreading and cooling the baked oolong to normal temperature.
2. The method of claim 1, wherein the seven shaking steps are performed for 3 minutes, 5 minutes, 10 minutes, 25 minutes, 30 minutes, and 60 minutes.
3. The method for producing ancient black oolong tea as claimed in claim 1, wherein the wood is litchi wood, longan wood or mango wood.
4. The method of claim 1, wherein the step S8 is further divided into three steps, in which the tea stem, yellow flakes and impurities are removed by manual picking, fine tea is screened by a screen, and then the fragments and light impurities are removed by a winnowing machine.
5. The method of claim 1, wherein the fresh leaves harvested in step S1 are young leaves growing on the tea tree for 42-45 days.
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| CN201911082695.1A CN111493165A (en) | 2019-11-07 | 2019-11-07 | Production method of ancient black oolong tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806445A (en) * | 2021-01-12 | 2021-05-18 | 三明市光能生态农业有限公司 | Preparation method of Wuyi rock tea |
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| CN104770484A (en) * | 2015-04-03 | 2015-07-15 | 福建八马茶业有限公司 | Mellow and fragrant Tieh-Kuan-Yin (an oolong tea) baking method |
| CN107410620A (en) * | 2017-06-19 | 2017-12-01 | 福建八马茶业有限公司 | A kind of preparation method of strong flavor Tieguanyin tea |
| CN110115302A (en) * | 2019-05-29 | 2019-08-13 | 朱步泉 | A kind of processing method of oolong tea |
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- 2019-11-07 CN CN201911082695.1A patent/CN111493165A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2012016541A1 (en) * | 2010-08-05 | 2012-02-09 | 福建八马茶业有限公司 | Method for producing fragrant tieguanyin tea |
| CN102919405A (en) * | 2012-11-20 | 2013-02-13 | 林贵生 | Production method for strong-flavor Tieguanyin tea |
| CN103621693A (en) * | 2013-11-29 | 2014-03-12 | 安溪中闽魏氏生态茶业有限公司 | Preparation method of original strong-flavor oolong tea, Tieguanyin |
| CN104770484A (en) * | 2015-04-03 | 2015-07-15 | 福建八马茶业有限公司 | Mellow and fragrant Tieh-Kuan-Yin (an oolong tea) baking method |
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| CN110115302A (en) * | 2019-05-29 | 2019-08-13 | 朱步泉 | A kind of processing method of oolong tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112806445A (en) * | 2021-01-12 | 2021-05-18 | 三明市光能生态农业有限公司 | Preparation method of Wuyi rock tea |
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Application publication date: 20200807 |