CN1308875A

CN1308875A - Process for preparing black oolong tea

Info

Publication number: CN1308875A
Application number: CN 00130895
Authority: CN
Inventors: 伍锡岳
Original assignee: Tea Research Institute Guangdong Academy of Agricultural Sciences
Current assignee: Tea Research Institute Guangdong Academy of Agricultural Sciences
Priority date: 2000-12-26
Filing date: 2000-12-26
Publication date: 2001-08-22
Anticipated expiration: 2020-12-26
Also published as: CN1109504C

Abstract

A black oolong tea is prepared from fresh tea leaves through collecting, heating by sunlight, cooling, heating, kneading, fermenting, drying and refining. Its advantages are durable fragrance of oolong tea and strong taste of black tea.

Description

Process for preparing black oolong tea

The present invention relates to a kind of preparation method of tealeaves, particularly a kind of process for preparing black oolong tea.

World's tea trade accounts for general trade amount 92% based on red fannings at present.China's red fannings export trade amount only accounts for about 3% of the red fannings general trade in world amount, and quality and price are in the below average level always, a little less than the competitiveness.Black tea quality on the existing market, because the tea tree quality, the millet paste that brews is hot and cold or with after the milk, does not almost have the sensation of the fragrance of a flower, especially, be to add milk back tea smell to disappear.Oolong tea is the distinctive teas of China, and the natural fragrance of a flower is good, but it is poor to brew the milk tea mouthfeel with it.And the existing various composition tea of the oolong tea overwhelming majority all adopt shine blue or green, do green grass or young crops, knead, the method for baking and banking up with earth processes; Black tea then adopt wither, knead, ferment, drying forms.

The object of the present invention is to provide a kind of existing oolong tea fragrance of a flower of the tealeaves of making that makes, the black tea style is arranged again, and be fit to brew the process for preparing black oolong tea of hot and cold milk tea.

Purpose of the present invention can reach by following measure: the present invention includes following processing step: pluck fresh leaves of tea plant → solarizations green grass or young crops → cold green grass or young crops → do green grass or young crops → rub and cut → ferment → drying → make with extra care.

Purpose of the present invention can also reach by following measure: the fresh leaves of tea plant of harvesting be Fujian narcissus, phoenix narcissus, yellow dawn, Dan Cong, Eight Immortals tea, eriocheir sinensis tea tree breed contain an amount of young tender shoots leaf of Tea Polyphenols.When shining green grass or young crops the bright leaf of tea is withered to water content 65～75%.When cool blue or green, the bright leaf that shines blue or green appropriateness is spread place in the cool place, the cool blue or green time is 30～150 minutes, and leaf-spreading thickness is 5～8cm.Do green grass or young crops and comprise that shaking the blue or green two procedures of green grass or young crops and stand hockets, do blue or green 3～5 times, room temperature is controlled at 18～28 ℃, and humidity is controlled at 75～85%.Rub when cutting, knead elementary appearance earlier, after rub and cut further appearance, enter the rotary piston machine chopping after kneading end, chopping is carried out repeatedly with screening, up to tea tail ratio till about 10%.During fermentation, the fermenting cellar temperature control is between 20～30 ℃, and relative temperature is more than 90%, leaf-spreading thickness 8～15cm.Adopt seasoning twice when dry, 100～120 ℃ of gross fire temperature adopt fast, and 80～90 ℃ of the fiery temperature of foot adopt middling speed or dry at a slow speed.Refining screening, selection by winnowing, the removal of impurities operation of comprising becomes to sample tea and can separately or make assorted usefulness.In the oolong tea of processing or chopping, can add a certain amount of fresh flower or spices.

During actual fabrication, selecting to have the good tea tree breed of fragrance of a flower matrix in the season of picking tea-leaves, is the tea making raw material as the bright leaf of improved seeds such as Fujian narcissus, phoenix narcissus, Dan Cong, yellow dawn, Eight Immortals tea, is made by high-quality slender joss stick processing, forming processes and refinement treatment.Promptly pluck the ripe bright leaf of appropriateness, to bright leaf water content 65～75%, reduce its water content, lay foundation for inclusion transforms through wither (shining blue or green); Doing green grass or young crops can promote fragrance to form: knead, rub the type that is cut into and handle (slivering or chopping); The fermenting enzyme accelerating oxidation forms the quality style; Refinement treatment (screening, selection by winnowing, removal of impurities) become to sample tea, can directly go on the market, also can add other colored naturally or other spices, make various jasmine tea and fruity tea.

The present invention has following advantage compared to existing technology: it is fresh lasting that the product of making has the oolong tea fragrance of a flower, there is the bright refreshing dense strong flavour of black tea to dash the splendid characteristics of milk tea smell again, it is or rose-red to add milk back soup look reddish brown, and fragranced is dense refreshing, and hot and cold millet paste all can be lefted a lingering fragrance in one's mouth.Improved the economic benefit of tealeaves simultaneously, higher 5～8 times than the red fannings price in present market.Various content of effective such as table one in the product:

The various active constituent contents of (subordinate list one) black oolong tea

Tea Polyphenols	Soluble sugar	Amino acid	Catechin	Theaflavin	The congo red element
Tea Polyphenols	Soluble sugar	Amino acid	Catechin	Theaflavin	The congo red element	????％ ????22.73	????％ ????5.42	????％ ????2.91	????mg/g ????160.25	????％ ????1.10	????％ ????10.71

The present invention will now be further detailed embodiment:

Implement one: the red fannings process for making of oolong flow process

1, a bud two, three leaves or a tip two, three leaves of plucking tea tree breeds such as Fujian narcissus, phoenix narcissus, yellow dawn, Eight Immortals tea are the tea making raw material, and at 9 in plucking time morning is to point in afternoons 5.Bright leaf keeps freshness, promptly adopts and promptly transports tea processing factory back, and dark brownish green to advance after the factory be spreading for cooling.

2, shine blue or green (withering), spread out blue or green thickness 3～5cm at 10 in the morning to 6 pm, the centre is stirred 2～3 times gently, and control is shone the leafiness water content 65～75%, or withers with withering trough and to replace shining blue or green, can improve work efficiency, reduces labour intensity.

3, cool blue or green, the bright leaf that shines blue or green appropriateness is spread in the cool place indoor, distribute hot gas, slow down the evaporation rate of moisture, be that stalk leaf moisture evenly redistributes, the leaf form is restored.The cool blue or green time is 30 minutes to 150 minutes, and leaf-spreading thickness is 5～8cm.

4, do green grass or young crops, do green grass or young crops and comprise and shake blue or green and the blue or green two procedures in stand hockets, do blue or green 3 to 5 times, wholely did blue or green process 3～6 hours, cell breakage rate 10～20% is done 18～28 ℃ of blue or green room temperature controls, humidity control 75～85%.

5, rub and cut, knead elementary appearance earlier, after rub and cut further appearance.In the process of kneading, based on light pressure, knead 10 minutes to 40 minutes time, middle pine is pressed 2～3 times.Enter the rotary piston machine chopping after kneading end.Chopping is carried out repeatedly with screening, up to tea tail ratio till about 10%.

6, fermentation fermenting cellar temperature is controlled between 20～30 ℃, and relative humidity is more than 90%, leaf-spreading thickness 8～15cm, and fermentation time 10～40 minutes, tealeaves is orange-yellow during fermentation humidity, and blue or green gas disappears.

7, drying adopts twice seasoning, and 100～120 ℃ of gross fire temperature adopt fast, 80～90 ℃ of the fiery temperature of foot, employing Chinese style or dry at a slow speed.

8, gross tea refining (screening, selection by winnowing, removal of impurities) makes to become to sample tea and can go on the market separately or make assorted usefulness.

Embodiment two: red tea preparation process method flow of oolong

Gather and process raw material, shine blue or green, cool blue or green, do blue or green identical with example one.Do blue or green 30～45 ℃ of dehydrations of withering, 30 minutes to 90 minutes of adopting.Knead branch two joints and carry out, knead 1 hour to 2 hours time, leaf cell breakage rate 70～85%, rolled twig rate 85～95%.Fermented 2 hours to 4 hours, the leaf look bronze-colored, and blue or green gas disappears.Drying means is identical with example one, is refined into tea, but supply the market or do assorted raw material and use.

Claims

1, a kind of process for preparing black oolong tea is characterized in that: comprise following processing step: pluck fresh leaves of tea plant → solarizations green grass or young crops → cold green grass or young crops → do green grass or young crops → rub and cut → ferment → drying → make with extra care.

2, preparation method according to claim 1 is characterized in that: the fresh leaves of tea plant of harvesting be Fujian narcissus, phoenix narcissus, yellow dawn, Dan Cong, Eight Immortals tea, eriocheir sinensis tea tree breed contain an amount of young tender shoots leaf of Tea Polyphenols.

3, preparation method according to claim 1 is characterized in that: when shining green grass or young crops the bright leaf of tea is withered to water content 65～75%.

4, preparation method according to claim 1 is characterized in that: when cool blue or green, the bright leaf that shines blue or green appropriateness is spread place in the cool place, the cool blue or green time is 30～150 minutes, and leaf-spreading thickness is 5～8cm.

5, method according to claim 1 is characterized in that: do green grass or young crops and comprise that shaking the blue or green two procedures of green grass or young crops and stand hockets, do blue or green 3～5 times, room temperature is controlled at 18～28 ℃, and humidity is controlled at 75～85%.

6, method according to claim 1 is characterized in that: rub when cutting, knead elementary appearance earlier, after rub and cut further appearance, enter the rotary piston machine chopping after kneading end, chopping is carried out repeatedly with screening, up to tea tail ratio till about 10%.

7, preparation method according to claim 1 is characterized in that: during fermentation, the fermenting cellar temperature control is between 20～30 ℃, and relative temperature is more than 90%, leaf-spreading thickness 8～15cm.

8, preparation method according to claim 1 is characterized in that: adopt seasoning twice when dry, 100～120 ℃ of gross fire temperature adopt fast, and 80～90 ℃ of the fiery temperature of foot adopt middling speed or dry at a slow speed.

9, preparation method according to claim 1 is characterized in that: refining screening, selection by winnowing, the removal of impurities operation of comprising becomes to sample tea and can separately or make assorted usefulness.

10, preparation method according to claim 1 is characterized in that: in the oolong tea of processing or chopping, can add a certain amount of fresh flower or spices.