CN1666625A - Processing method of Lingtou Dancong Tea - Google Patents
Processing method of Lingtou Dancong Tea Download PDFInfo
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- CN1666625A CN1666625A CN 200510033666 CN200510033666A CN1666625A CN 1666625 A CN1666625 A CN 1666625A CN 200510033666 CN200510033666 CN 200510033666 CN 200510033666 A CN200510033666 A CN 200510033666A CN 1666625 A CN1666625 A CN 1666625A
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Abstract
The invention providing the processing method of Lingtoudancong Oolong tea comprises (1) picking tea leaf; (2) sun-withering; (3) green-cooling; (4) green-making; (5) green-killing; (6) rolling; (7) drying. The invention has simple working procedure, and low demand for working condition. And the Lingtoudancong Oolong tea resistting dunking is characterized in aroma of flower, soup in orange-color, bright red edge, and beautiful appearance.
Description
Technical field
The invention belongs to the Tea Processing technical field, particularly relate to a kind of processing method of Lingtou Dancong Tea.
Technical background
Head white leaf DANCONGCHA in mountain range is the white leaf individual plant of a kind of change circle that Ling Tou village, Ping Xi township, Raoping County, Guangdong Province found in the phoenix narcissus kind tea place in this village in 1961, after through many times cottage propagation and introduce a fine variety the proterties quite stable.This tea profile bar Suo Meiguan, color and luster contains green, and endoplasm soup look light green and bright, and fragrance is high bright, and the flavour aquatic foods are dense, and are tasty and refreshing, anti-bubble, light green neat and well spaced at the bottom of the leaf, color is all complete, is the superfine product of current oolong tea, more and more is subjected to liking of people.The improved seeds that head white leaf DANCONGCHA in mountain range is mountain area, East Guangdong are tea tree breeds that Guangdong Province's emphasis is promoted, various places large tracts of land plantation, and 21 counties of existing 3 provinces, the whole nation introduce a fine variety and have obtained success at present.Yet, critical technology in the Lingtou Dancong Tea process is lacked scientific research system, comprehensive and analysis, therefore present Lingtou Dancong Tea production and processing majority all adopts the empirical method of folk tradition, experience with the tea making master worker is produced, lack the scientific and systematization of tea-manufacturing technology technology, can't obtain governed regularity, it is low to cause the product of the production of Lingtou Dancong Tea to reach the factor of merit.Therefore, seek the guardian technique of Lingtou Dancong Tea processing, regulate and control and optimize these guardian techniques, it is necessary that the superior rate of Lingtou Dancong Tea processing is improved.
Summary of the invention
The objective of the invention is to overcome existing Lingtou Dancong Tea in disorder deficiency on processing technology, provide a kind of feasible processing back tea quality to stablize the processing method that superior rate is high.
In order to realize goal of the invention, the technical scheme of employing is:
The processing method of Lingtou Dancong Tea comprises the steps:
(1), plucks tealeaves;
(2), shine green grass or young crops
Shining the blue or green time is 20～30 minutes, and leaf-spreading thickness is 2.8～3.2cm, and percentage of water loss is 7～10%;
(3), cool blue or green
With the shady and cool place of dark brownish green immigration, to spread out and leave standstill, dark brownish green thickness is 4～6cm, the cool blue or green time is about 1.5～2 hours;
(4), do green grass or young crops
Do green grass or young crops and comprise reciprocating gird or shake cage and leave standstill two operations and hocket repeatedly that per pass operation number of times is 6～7 times, doing blue or green temperature is 20～28 ℃, and humidity is 75～85%;
(5), complete
Fixation time is 7～9 minutes, and temperature is controlled at 200～240 ℃;
(6), knead
The time of kneading is 7～9 minutes;
(7), drying
Drying is divided into roasting just and multiple roasting, and twice seasoning adopted in roasting just, is 105～110 ℃ of rapid draings with the gross fire temperature earlier, is 80～90 ℃ of middling speeds or dry at a slow speed with the fiery temperature of foot again; Just carry out multiple roasting after the roasting, baking temperature again is 90～100 ℃.
The tealeaves that step of the present invention (1) is plucked is that a tip is stayed the bright leaf of opening face two, three leaves in the bud greatly.
Step (2) is shone and blue or greenly to be had light to shine to dark green unglazed by original viridescent to blade, and several second leaf are sagging under the top, and blade becomes softness by original tense situation, and hand is touched dark brownish greenly has soft and smooth sense to be as the criterion.
The green grass or young crops of doing of step (4) comprises for the first time reciprocating gird 13～16 times, and reciprocating gird is 28～33 times for the second time, and reciprocating gird is 40～48 times for the third time, shakes cage 4～6 minutes the 4th time, shakes cage 8～11 minutes the 5th time, shakes cage 5～7 minutes the 6th time, shakes cage 3 minutes the 7th time; Leave standstill about 1.8～2.2 hours, dark brownish green thickness is 3～15cm when leaving standstill at every turn.
Dark brownish green water content was 58～63% after step (5) completed.
Step (6) is kneaded to making that dark brownish green cell breakage rate is 35～40%.
Step (7) is in the multiple roasting in back month of roasting just.After the multiple roasting, also can carry out Titian and cure before the packing of product, the temperature that described Titian cures is 60～70 ℃.After curing, Titian then can be packaged into tea.
Operation of the present invention is simple, and it is less demanding to working environment, with comparing in the past by skilled worker's experience accumulation, enforcement of the present invention is grasped easily, can make have flower fragrance and honey taste, the DANCONGCHA of bamboo shoot yellow at the bottom of flavour fragrant and sweet, strongly sweet aftertaste, soup look orange bright, the leaf, characteristics such as red limit is bright, profile bar rope is tightly tied magnificence, endure repeated infusions.
Description of drawings
Fig. 1 is an enforcement block diagram of the present invention.
The specific embodiment
The present invention is described further below in conjunction with accompanying drawing.
Implementing procedure figure of the present invention as shown in Figure 1, comprise harvesting, shine blue or green, cool blue or green, do green grass or young crops, complete, knead, dry, packing.
Wherein, pluck that generally to stay the bright leaf of opening face two, three leaves in the bud greatly with a tip be raw material; Shine green grass or young crops and then shone in the sun blue or green 20-30 minute, leaf-spreading thickness is 3cm, and percentage of water loss is about 9%; After shining green grass or young crops, with the shady and cool place of dark brownish green immigration, spread out, thickness is 5cm, leaves standstill, and this step is cool blue or green, and the cool blue or green time is about 2 hours; Be to do green grass or young crops then, do green grass or young crops comprise bump green grass or young crops or shake blue or green with leave standstill two operations and hocket repeatedly, doing blue or green number of times is 6 times, reciprocating gird is 15 times for the first time, for the second time reciprocating gird is 30 times, and reciprocating gird is 45 times for the third time, shakes cage 5 minutes the 4th time, shook cage 10 minutes the 5th time, shook cage 5 minutes the 6th time, each reciprocating gird or shake cage after left standstill 2 hours, stacking thickness dark brownish green when leaving standstill increases progressively from 3cm to 15cm successively, do about 25 ℃ of blue or green temperature, humidity approximately then about 80%; Do green grass or young crops afterwards for completing, complete about 200 ℃, 8 minutes, water content about about 61%; For kneading, knead 7～9 minutes time after completing, make dark brownish green cell breakage rate about 38%; Curing then, at first is roasting just, and temperature is about 110 ℃, just bakes multiple roasting in back month, and baking temperature again is about 100 ℃, carries out Titian before the packing of multiple roasting back and cures, and temperature is about 70 ℃; Can be packaged into tea at last.
For 3 embodiment, further specify the present invention below.
Embodiment 1:
(1), plucks bright leaf: pluck the bright leaf 500kg of Lingtou Dancong Tea, generally stay the bright leaf of opening face two, three leaves in the bud greatly during harvesting and pluck with a tip;
(2), shine green grass or young crops: behind the leaf picking, shine green grass or young crops on the cement special place, the time is 25 minutes, and leaf-spreading thickness is 3cm;
(3), cool blue or green: after shining green grass or young crops, with the shady and cool place of dark brownish green immigrations (notes firmly not excessive, in order to avoid damage dark brownish green), spread out then immediately, tealeaves thickness is advisable with 5cm approximately, leaves standstill, and the cold green grass or young crops time is 2 hours;
(4), do green grass or young crops: comprise bumping green grass or young crops or shaking blue or green and leave standstill two operations and hocket repeatedly, doing blue or green number of times is 6 times, and concrete operation is: reciprocating gird is 15 times for the first time, and reciprocating gird is 30 times for the second time, reciprocating gird is 45 times for the third time, shake cage 5 minutes the 4th time, shook cage 10 minutes the 5th time, shook cage 5 minutes the 6th time, each reciprocating gird or shake cage after left standstill 2 hours, leave standstill the thickness (thick 15cm behind the earlier thin 3cm) of leafiness, doing blue or green temperature is 25 ℃, and humidity is 80%;
(5), complete: about 200 ℃, 8 minutes;
(6), knead: the time is 8 minutes;
(7) drying: roasting just, temperature is about 110 ℃; The multiple roasting in back one month of roasting just, baking temperature again is about 100 ℃; Before the packing, Titian cures, and temperature is about 70 ℃;
(8) be packaged into tea: after Titian cures, spreading for cooling, must become tea is 100kg, is packaged as to become to sample tea, and is stored in cool place, dry part.
Embodiment 2:
(1), plucks bright leaf: pluck the bright leaf 500kg of Lingtou Dancong Tea, generally stay the bright leaf of opening face two, three leaves in the bud greatly during harvesting and pluck with a tip;
(2), shine green grass or young crops: behind the leaf picking, shine green grass or young crops on the cement special place, the time is 30 minutes, and leaf-spreading thickness is 3cm;
(3), cool blue or green: after shining green grass or young crops, with the shady and cool place of dark brownish green immigrations (notes firmly not excessive, in order to avoid damage dark brownish green), spread out then immediately, tealeaves thickness is advisable with 6cm approximately, leaves standstill, and the cold green grass or young crops time is 2 hours;
(4), do green grass or young crops: comprise bumping green grass or young crops or shaking blue or green and leave standstill two operations and hocket repeatedly that doing blue or green number of times is 7 times, is respectively: reciprocating gird is 15 times for the first time, reciprocating gird is 30 times for the second time, reciprocating gird is 45 times for the third time, shakes cage 4 minutes the 4th time, shakes cage 9 minutes the 5th time, shook cage 5 minutes the 6th time, shook cage 3 minutes the 7th time, each reciprocating gird or shake cage after left standstill 2 hours, leave standstill the thickness (thick 15cm behind the earlier thin 3cm) of leafiness, doing blue or green temperature is 25 ℃, and humidity is 80%;
(5), complete: about 230 ℃, 8 minutes;
(6), knead: the time is 9 minutes;
(7), drying: just bake, temperature is about 105 ℃; The multiple roasting in back one month of roasting just, baking temperature again is about 90 ℃; Before the packing, Titian cures, and temperature is about 70 ℃;
(8), be packaged into tea: after Titian cures, spreading for cooling, must become tea is 100kg, is packaged as to become to sample tea, and is stored in cool place, dry part.
Embodiment 3:
(1), plucks bright leaf: pluck the bright leaf 500kg of Lingtou Dancong Tea, generally stay the bright leaf of opening face two, three leaves in the bud greatly during harvesting and pluck with a tip;
(2), shine green grass or young crops: behind the leaf picking, shine green grass or young crops on the cement special place, the time is 20 minutes, and leaf-spreading thickness is 3cm;
(3), cool blue or green: after shining green grass or young crops, with the shady and cool place of dark brownish green immigrations (notes firmly not excessive, in order to avoid damage dark brownish green), spread out then immediately, tealeaves thickness is advisable with 5cm approximately, leaves standstill, and the cold green grass or young crops time is 2 hours;
(4), do green grass or young crops: comprise bumping green grass or young crops or shaking blue or green and leave standstill two operations and hocket repeatedly that doing blue or green number of times is 6 times.Do young worker's preface: for the first time reciprocating gird is 14 times, and reciprocating gird is 28 times for the second time, and reciprocating gird is 48 times for the third time, shakes cage 6 minutes the 4th time, shakes cage 8 minutes the 5th time, shakes cage 7 minutes the 6th time.Each reciprocating gird or shake cage after left standstill 2 hours, leave standstill the thickness (thick 15cm behind the earlier thin 3cm) of leafiness, doing blue or green temperature is 28 ℃, humidity is 85%;
(5), complete: about 220 ℃, 7 minutes;
(6), knead: the time is 8 minutes;
(7), drying: just bake, temperature is about 105 ℃; The multiple roasting in back one month of roasting just, baking temperature again is about 95 ℃; Before the packing, Titian cures, and temperature is about 70 ℃;
(8) be packaged into tea: after Titian cures, spreading for cooling, must become tea is 100kg, is packaged as to become to sample tea, and is stored in cool place, dry part.
Claims (8)
1, the processing method of Lingtou Dancong Tea is characterized in that comprising the steps:
(1), plucks tealeaves;
(2), shine green grass or young crops
Shining the blue or green time is 20～30 minutes, and leaf-spreading thickness is 2.8～3.2cm, and percentage of water loss is 7～10%;
(3), cool blue or green
With the shady and cool place of dark brownish green immigration, to spread out and leave standstill, dark brownish green thickness is 4～6cm, the cool blue or green time is about 1.5～2 hours;
(4), do green grass or young crops
Do green grass or young crops and comprise reciprocating gird or shake cage and leave standstill two operations and hocket repeatedly that per pass operation number of times is 6～7 times, doing blue or green temperature is 20～28 ℃, and humidity is 75～85%, and the time of repose of at every turn doing behind the green grass or young crops is 1.8～2.2 hours;
(5), complete
Fixation time is 7～9 minutes, and temperature is controlled at 200～240 ℃;
(6), knead
The time of kneading is 7～9 minutes;
(7), drying
Drying is divided into roasting just and multiple totally three seasonings that bake, and twice seasoning adopted in roasting just, is 105～110 ℃ of rapid draings with the gross fire temperature earlier, is 80～90 ℃ of middling speeds or dry at a slow speed with sufficient fiery temperature again; Just carry out multiple roasting after the roasting, baking temperature again is 90～100 ℃.
2, tea Processing method according to claim 1 is characterized in that the tealeaves that described step (1) is plucked is that a tip is stayed the bright leaf of opening face two, three leaves in the bud greatly.
3, tea Processing method according to claim 1 and 2, it is characterized in that described step (2) solarization green grass or young crops to blade has light to shine to dark green unglazed by original viridescent, several second leaf are sagging under the top, and blade becomes softness by original tense situation, and hand is touched dark brownish greenly has soft and smooth sense to be as the criterion.
4, tea Processing method according to claim 3, it is characterized in that described step (4) the reciprocating gird first time 13～16 times, reciprocating gird is 28～33 times for the second time, reciprocating gird is 40～48 times for the third time, shook cage 4～6 minutes the 4th time, shake cage 8～11 minutes the 5th time, shook cage 5～7 minutes the 6th time, shook cage 3 minutes the 7th time; Leave standstill about 1.8～2.2 hours, dark brownish green thickness is 3～15cm when leaving standstill at every turn.
5, tea Processing method according to claim 4, dark brownish green water content is 58～63% to it is characterized in that completing described step (5) afterwards.
6, tea Processing method according to claim 5, it is characterized in that described step (6) knead to dark brownish green cell breakage rate be 35～40%.
7, tea Processing method according to claim 6 is characterized in that described step (7) is in the multiple roasting in back month of roasting just.
8, tea Processing method according to claim 7 is characterized in that also can carry out Titian after the multiple roasting of described step (7) cures, and the temperature that described Titian cures is 60～70 ℃.
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| CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
| CN103504084A (en) * | 2013-10-11 | 2014-01-15 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN104026280A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | Dancong tea and preparation method of Dancong tea |
| CN104247817A (en) * | 2014-09-25 | 2014-12-31 | 李雪壮 | Cleistocalyx operculatus tea and preparation method thereof |
| CN104920705A (en) * | 2015-02-13 | 2015-09-23 | 吴海军 | Horned melon peel tea and processing method thereof |
| CN104970127A (en) * | 2015-07-22 | 2015-10-14 | 饶平县金利香生态茶叶有限公司 | Tea making process for stale flavor orchid-flavored Danchongcha |
| CN108967563A (en) * | 2018-06-15 | 2018-12-11 | 广东省农业科学院茶叶研究所 | A kind of tealeaves caused harm of tea lesser leafhopper that reduces gathers and processes method |
| CN110074212A (en) * | 2019-04-29 | 2019-08-02 | 杨伟 | A kind of production method of black tea |
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| CN113424876A (en) * | 2021-06-09 | 2021-09-24 | 福建省泉州汉方茶业有限公司 | Preparation method of oolong tea |
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| CN1163057A (en) * | 1996-04-22 | 1997-10-29 | 廖乌奎 | Oolong tea |
| CN1207973C (en) * | 2001-12-25 | 2005-06-29 | 广东省农业科学院茶叶研究所 | Process for preparing frozen fresh oolong tea |
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- 2005-03-22 CN CNB2005100336668A patent/CN100334960C/en not_active Expired - Fee Related
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| CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
| CN102212441B (en) * | 2011-05-26 | 2012-08-15 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
| CN103504084A (en) * | 2013-10-11 | 2014-01-15 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN103504084B (en) * | 2013-10-11 | 2014-12-03 | 仲恺农业工程学院 | Cinnamon oolong tea and preparation method thereof |
| CN104026280A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | Dancong tea and preparation method of Dancong tea |
| CN104247817A (en) * | 2014-09-25 | 2014-12-31 | 李雪壮 | Cleistocalyx operculatus tea and preparation method thereof |
| CN104920705A (en) * | 2015-02-13 | 2015-09-23 | 吴海军 | Horned melon peel tea and processing method thereof |
| CN104970127A (en) * | 2015-07-22 | 2015-10-14 | 饶平县金利香生态茶叶有限公司 | Tea making process for stale flavor orchid-flavored Danchongcha |
| CN104970127B (en) * | 2015-07-22 | 2018-05-29 | 饶平县金利香生态茶叶有限公司 | A kind of tea-manufacturing technology of Chen Xianglan fragrance of a flower Dan Congcha |
| CN108967563A (en) * | 2018-06-15 | 2018-12-11 | 广东省农业科学院茶叶研究所 | A kind of tealeaves caused harm of tea lesser leafhopper that reduces gathers and processes method |
| CN110074212A (en) * | 2019-04-29 | 2019-08-02 | 杨伟 | A kind of production method of black tea |
| CN111955567A (en) * | 2020-08-26 | 2020-11-20 | 广州市金樱子茶业有限公司 | Preparation method for placing phoenix single cluster into orange |
| CN113424876A (en) * | 2021-06-09 | 2021-09-24 | 福建省泉州汉方茶业有限公司 | Preparation method of oolong tea |
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