WO2012016517A1 - 桂花铁观音的生产方法 - Google Patents

桂花铁观音的生产方法 Download PDF

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Publication number
WO2012016517A1
WO2012016517A1 PCT/CN2011/077932 CN2011077932W WO2012016517A1 WO 2012016517 A1 WO2012016517 A1 WO 2012016517A1 CN 2011077932 W CN2011077932 W CN 2011077932W WO 2012016517 A1 WO2012016517 A1 WO 2012016517A1
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Prior art keywords
tea
osmanthus
tieguanyin
slab
dryer
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PCT/CN2011/077932
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English (en)
French (fr)
Inventor
林荣溪
周灼能
吴彩焱
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福建八马茶业有限公司
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Publication of WO2012016517A1 publication Critical patent/WO2012016517A1/zh

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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
    • A23F3/14—Tea preparations, e.g. using additives
    • 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
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil

Definitions

  • the invention relates to a method for producing tea leaves, in particular to a method for producing Tieguanyin with sweet-scented osmanthus.
  • Tieguanyin is one of the famous teas in China. It is a kind of oolong tea, which is native to Anxi County, Fujian province. Tieguanyin was originally the name of the tree species of tea tree. Because it is suitable for making oolong tea, its finished oolong tea is also known as Tieguanyin. At present, Tieguanyin has a national standard for its production method, which subdivides Tieguanyin into two types: the fragrant Tieguanyin and the Luzhou-style Tieguanyin. Tieguanyin's mining technology is more rigorous than ordinary oolong tea, and its craftsmanship is more sophisticated. Each step must undergo strict production techniques to form a good quality Tieguanyin.
  • Patent 200710066205.X discloses a method for producing jasmine Tieguanyin, in which the step of scenting is carried out by layering tea leaves and jasmine in a confined space, and the jasmine fragrance is infiltrated into the tea leaves by air flow, which is not conducive to tea leaves to jasmine. Floral absorption.
  • the invention provides a new Tieguanyin variety which retains both the charm of Tieguanyin and the rich osmanthus fragrance, and aims to overcome the defects of the existing Tieguanyin.
  • the production method of sweet-scented osmanthus Tieguanyin which includes the following steps:
  • Treatment of the tea slab control the temperature of the air inlet of the dryer at 110-120 ° C, first bake the green slab through the dryer, bake for 4-5 hours; then, the baked slab is homogenized and stored for 50-70 days. ;
  • Drying control the temperature of the air inlet of the dryer at 60-80 ° C, bake the tea slab through the dryer, and bake for 35-40 minutes.
  • the baked green tea in step b is stored in a ventilated and dry place for 60 days.
  • the sweet-scented osmanthus in step c is selected from Jingui.
  • the present invention has the advantages that the osmanthus Tieguanyin produced by the present invention enriches the type of Tieguanyin products; the Tsinghua Tieguanyin retains the charm of Tieguanyin, and Rich osmanthus fragrance; sweet-scented osmanthus Tieguanyin tastes fresh and mellow, overcomes the defect of Tieguanyin entrance with a slight bitterness; osmanthus and tea slabs are made by means of splicing, and the contact between tea scent and osmanthus is closer, thus more Conducive to the absorption of the fragrance of sweet-scented osmanthus.
  • the production method of sweet-scented osmanthus Tieguanyin mainly includes the following steps:
  • tea embryo selection select the grain tight and heavy, the color sand green, the bottom of the leaf is even, thick, the soup color is golden and bright, the tenderness is good, the traditional fermented Tieguanyin is the tea embryo.
  • Tea embryo treatment The tea slab is baked.
  • the purpose of baking is to remove excess water and control the temperature of the air inlet of the dryer. At 110-120 ° C, the baking is about 4-5 hours, and the moisture of the baked tea is controlled below 6%. After drying, stack the boxes in a ventilated and dry place for 50-70 days.
  • ⁇ flower is carried out in a clean and ventilated environment, and the weight ratio of the control tea slab to the golden laurel is about 3:1.
  • the uniformity of the golden laurel and the tea embryo is combined, and the process of the tea is broken as much as possible, and the pile height is 30-40 cm.
  • the tea slab and the golden stalk are placed and allowed to stand for 5-10 hours. At this time, the stack temperature of the product is raised to 30-35 °C.
  • flower and flower reduce the pile height of the product, so that the tea slab and gold laurel heat, and tanning for 20-26 hours, until the golden laurel is withered, the hand touches the tea embryo soft and does not touch the hand, then carries on the flower And sift the slag.
  • Drying control the temperature of the air inlet of the dryer at 60-80 ° C, bake the tea slab through the dryer, bake for 35-40 minutes and control the moisture below 6%.
  • the temperature of the dryer should not be too high, and the temperature is too high, which may cause the made golden osmanthus Tieguanyin to be dark brown and of poor quality.
  • tea embryo treatment the tea billet is baked, the temperature of the air inlet of the dryer is controlled at At 110 ° C, baking for 4 hours, the moisture of the baked tea is controlled below 6%. After drying, stack the boxes in a ventilated and dry place for 60 days.
  • flower picking the choice of golden yellow and containing high-quality golden laurel, and must be exposed before the pick, can not use rain.
  • Drying Control the temperature of the air inlet of the dryer at 60 ° C, bake the green tea through the dryer, bake for 40 minutes and keep the moisture below 6%.
  • the temperature of the dryer should not be too high, and the temperature is too high, which may cause the made golden osmanthus Tieguanyin to be dark brown and of poor quality.
  • tea embryo treatment the tea billet is baked, the temperature of the air inlet of the dryer is controlled at At 120 ° C, baking for about 5 hours, the moisture of the baked tea is controlled below 6%. After drying, stack the boxes in a ventilated and dry place for 50 days.
  • flower picking the choice of golden yellow and containing high-quality golden laurel, and must be exposed before the pick, can not use rain.
  • Drying Control the temperature of the air inlet of the dryer at 80 °C, bake the tea slab through the dryer, bake for 35 minutes and keep the moisture below 6%.
  • the temperature of the dryer should not be too high, and the temperature is too high, which may cause the made golden osmanthus Tieguanyin to be dark brown and of poor quality.
  • tea embryo treatment the tea billet is baked, the temperature of the air inlet of the dryer is controlled at At 115 ° C, the baking is about 4.5 hours, and the moisture of the baked tea is controlled below 6%. After drying, stack them in a ventilated and dry place for 70 days.
  • flower picking choose golden yellow and high quality golden glutinous rice, and must be exposed before picking, can not use rain.
  • Drying Control the temperature of the air inlet of the dryer at 70 ° C, bake the tea slab through the dryer, bake for 37 minutes and keep the moisture below 6%.
  • the temperature of the dryer should not be too high, and the temperature is too high, which may cause the made golden osmanthus Tieguanyin to be dark brown and of poor quality.
  • the invention can be mass-produced in the industry and enriches the types of Tieguanyin products; the Tsinghua Tieguanyin retains the charm of Tieguanyin and has a rich scent of sweet-scented osmanthus; the Tsinghua Tieguanyin tastes fresh and mellow, and overcomes the Tieguanyin entrance zone. There is a slight bitterness defect; the sweet-scented osmanthus and the tea slab are processed by means of splicing, and the contact between the scented osmanthus and the osmanthus is more tight, which is more conducive to the absorption of the scent of osmanthus.
  • the invention has good industrial applicability.

Abstract

本发明公开了桂花铁观音的生产方法，它包括以下步骤：茶坯选择、茶坯处理、鲜花采摘、窨花、通花和起花以及烘焙。本发明的优点在于：本发明生产的桂花铁观音丰富了铁观音产品的种类；桂花铁观音既保留了铁观音的韵味，又带有浓郁的桂花香味；桂花铁观音滋味鲜爽醇和，克服了铁观音入口带有轻微苦涩感的缺陷。

Description

桂花铁观音的生产方法 技术领域
本发明涉及一种茶叶生产方法，特别是指一种带有桂花香的铁观音的生产方法。
背景技术
铁观音是我国的名茶之一，是乌龙茶的一种，原产于福建省安溪县。铁观音原是茶树的树种名，由于它适合制作乌龙茶，因此其乌龙茶成品遂亦名为铁观音。目前铁观音的制作方法已经有了国家标准，该标准把铁观音细分为清香型铁观音和浓香型铁观音两种。铁观音的采制技术比一般乌龙茶更为严谨，技艺更为精巧，每一步都要经过严格的制作工艺，才能形成优异品质的铁观音。
但是目前铁观音产品大多只是单一的青茶产品，香气还不够浓郁。当然，为了提升茶叶的香味，市面上也存在茉莉花铁观音等带有特殊花香的铁观音，由于各种花茶的原料不一，品质特征不同，所以生产方法有别。
专利200710066205.X公开了一种茉莉花铁观音的生产方法，其窨花步骤采用茶叶和茉莉花分层放置于密闭空间的方式，通过气流使茉莉花香渗入茶叶，这种窨花方式不利于茶叶对茉莉花香的吸收。
 技术问题
本发明提供了一种既保留了铁观音的韵味，又带有浓郁桂花香的铁观音新品种，其目的在于克服现有铁观音存在的香味较为单一的缺陷。
技术解决方案
本发明的技术方案如下：
桂花铁观音的生产方法，它包括以下步骤：
a、茶坯选择：选取发酵铁观音作为茶坯；
b、茶坯处理：控制烘干机进风口的温度在110-120℃，先通过烘干机烘焙茶坯，烘焙4-5小时；然后将烘焙后茶坯进行匀堆并储存50-70天；
c、鲜花采摘：选取含苞且带露的桂花；
d、窨花：先将桂花和茶坯以重量比1:3进行拼和，窨品堆高30-40cm，然后将桂花和茶坯静置5-10小时；
e、通花和起花：降低窨品的堆高将桂花和茶坯窨制20-26小时，接着进行起花，并将花渣筛拣干净；
f、烘干：控制烘干机进风口的温度在60-80℃，通过烘干机烘焙茶坯，烘焙35-40分钟。
作为本发明的改进，步骤b中烘焙后的茶坯在通风干燥处储存60天。
作为本发明的进一步改进，步骤c中的桂花选用金桂。
 有益效果
由上述对本发明的描述可知，和现有技术相比，本发明的优点在于：本发明生产的桂花铁观音丰富了铁观音产品的种类；桂花铁观音既保留了铁观音的韵味，又带有浓郁的桂花香味；桂花铁观音滋味鲜爽醇和，克服了铁观音入口带有轻微苦涩感的缺陷；桂花和茶坯通过拼和的方式进行窨花，茶坯和桂花接触更加紧密，从而更有利于茶坯对桂花香味的吸收。
附图说明
无附图。
本发明的最佳实施方式
桂花铁观音的生产方法，主要包括以下步骤：
a、茶胚选择：选取颗粒紧结重实，色泽砂绿润，叶底匀整，肥厚，汤色金黄明亮，嫩度好的传统发酵铁观音为茶胚。
b、茶胚处理：将茶坯进行烘焙，烘焙的目的在于去除去除多余水分，将烘干机进风口温度控制在 110-120℃，烘焙大概4-5小时，烘焙后的茶坯水分控制在6%以下。烘好后匀堆装箱于通风干燥处堆放50-70天。
c、鲜花采摘：选取金黄色且含苞初放的优质金桂，而且必须是采摘前带露的，不能用雨水花。采摘后的鲜花通常需要进行筛选，以去除杂质。
d、窨花：窨花在清洁、通风的环境中进行，控制茶坯和金桂重量比为3：1左右。将金桂与茶胚的均匀拼和，拼和过程尽量减少茶叶的断碎，窨品堆高30—40cm。茶坯和金桂拼和后静置5—10小时，此时窨品堆温升高至30—35℃时。
e、通花和起花：降低窨品的堆高，使茶坯和金桂散热，并窨制20—26小时，直至金桂凋萎、手摸茶胚柔软而不沾手，接着进行起花，并将花渣筛拣干净。
f、烘干：控制烘干机进风口的温度在60-80℃，通过烘干机烘焙茶坯，烘焙35-40分钟并使水分控制在6%以下。烘干机温度不宜过高，温度过高容易导致制成的金桂花铁观音呈暗褐色，品质较差。
 本发明的实施方式
实施例一
本实施例为本发明的优选实施方式，它包括以下步骤：
1、茶胚选择：选取颗粒紧结重实，色泽砂绿润，叶底匀整，肥厚，汤色金黄明亮，嫩度好的传统发酵铁观音为茶胚。
2、茶胚处理：将茶坯进行烘焙，烘干机进风口温度控制在 110℃，烘焙4小时，烘焙后的茶坯水分控制在6%以下。烘好后匀堆装箱于通风干燥处堆放60天。
3、鲜花采摘：选取金黄色且含苞初放的优质金桂，而且必须是采摘前带露的，不能用雨水花。
4、窨花：窨花在清洁、通风的环境中进行，控制茶坯和金桂重量比为3：1左右。将金桂与茶胚的均匀拼和，拼和过程尽量减少茶叶的断碎，窨品堆高30cm。茶坯和金桂拼和后静置10小时，此时窨品堆温升高至30—35℃时。
5、通花和起花：降低窨品的堆高，使茶坯和金桂散热，并窨制26小时，直至金桂凋萎、手摸茶胚柔软而不沾手，接着进行起花，并将花渣筛拣干净。
6、烘干：控制烘干机进风口的温度在60℃，通过烘干机烘焙茶坯，烘焙40分钟并使水分控制在6%以下。烘干机温度不宜过高，温度过高容易导致制成的金桂花铁观音呈暗褐色，品质较差。
实施例二
本实施例的步骤如下：
1、茶胚选择：选取颗粒紧结重实，色泽砂绿润，叶底匀整，肥厚，汤色金黄明亮，嫩度好的传统发酵铁观音为茶胚。
2、茶胚处理：将茶坯进行烘焙，烘干机进风口温度控制在 120℃，烘焙大概5小时，烘焙后的茶坯水分控制在6%以下。烘好后匀堆装箱于通风干燥处堆放50天。
3、鲜花采摘：选取金黄色且含苞初放的优质金桂，而且必须是采摘前带露的，不能用雨水花。
4、窨花：窨花在清洁、通风的环境中进行，控制茶坯和金桂重量比为3：1左右。将金桂与茶胚的均匀拼和，拼和过程尽量减少茶叶的断碎，窨品堆高40cm。茶坯和金桂拼和后静置5小时，此时窨品堆温升高至30—35℃时。
5、通花和起花：降低窨品的堆高，使茶坯和金桂散热，并窨制20小时，直至金桂凋萎、手摸茶胚柔软而不沾手，接着进行起花，并将花渣筛拣干净。
6、烘干：控制烘干机进风口的温度在80℃，通过烘干机烘焙茶坯，烘焙35分钟并使水分控制在6%以下。烘干机温度不宜过高，温度过高容易导致制成的金桂花铁观音呈暗褐色，品质较差。
实施例三
本实施例的步骤如下：
1、茶胚选择：选取颗粒紧结重实，色泽砂绿润，叶底匀整，肥厚，汤色金黄明亮，嫩度好的传统发酵铁观音为茶胚。
2、茶胚处理：将茶坯进行烘焙，烘干机进风口温度控制在 115℃，烘焙大概4.5小时，烘焙后的茶坯水分控制在6%以下。烘好后匀堆装箱于通风干燥处堆放70天。
3、鲜花采摘：选取金黄色且含苞的优质金桂，而且必须是采摘前带露的，不能用雨水花。
4、窨花：窨花在清洁、通风的环境中进行，控制茶坯和金桂重量比为3：1左右。将金桂与茶胚的均匀拼和，拼和过程尽量减少茶叶的断碎，窨品堆高35cm。茶坯和金桂拼和后静置8小时，此时窨品堆温升高至30—35℃时。
5、通花和起花：降低窨品的堆高，使茶坯和金桂散热，并窨制22小时，直至金桂凋萎、手摸茶胚柔软而不沾手，接着进行起花，并将花渣筛拣干净。
6、烘干：控制烘干机进风口的温度在70℃，通过烘干机烘焙茶坯，烘焙37分钟并使水分控制在6%以下。烘干机温度不宜过高，温度过高容易导致制成的金桂花铁观音呈暗褐色，品质较差。
 工业实用性
本发明可在工业上批量生产，丰富了铁观音产品的种类；桂花铁观音既保留了铁观音的韵味，又带有浓郁的桂花香味；桂花铁观音滋味鲜爽醇和，克服了铁观音入口带有轻微苦涩感的缺陷；桂花和茶坯通过拼和的方式进行窨花，茶坯和桂花接触更加紧密，从而更有利于茶坯对桂花香味的吸收。 本发明具有良好的工业实用性。
 序列表自由内容

Claims (3)

  1. 桂花铁观音的生产方法，其特征在于，它包括以下步骤：
    a、茶坯选择：选取发酵铁观音作为茶坯；
    b、茶坯处理：先通过烘干机烘焙茶坯4-5小时，烘干机进风口的温度控制在110-120℃；然后将烘焙后茶坯进行匀堆并储存50-70天；
    c、鲜花采摘：选取含苞且带露的桂花；
    d、窨花：先将桂花和茶坯以重量比1:3进行拼和，窨品堆高30-40cm并静置5-10小时；
    e、通花和起花：降低窨品的堆高，将桂花和茶坯窨制20-26小时，接着进行起花，并将花渣筛拣干净；
    f、烘干：通过烘干机烘焙茶坯35-40分钟，烘干机进风口的温度控制在60-80℃。
  2. 如权利要求1所述的桂花铁观音的生产方法，其特征在于：步骤b中烘焙后的茶坯在通风干燥处储存60天。
  3. 如权利要求1或2所述的桂花铁观音的生产方法，其特征在于：步骤c中的桂花选用金桂。
PCT/CN2011/077932 2010-08-05 2011-08-02 桂花铁观音的生产方法 WO2012016517A1 (zh)

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CN2010102457297A CN101897372B (zh) 2010-08-05 2010-08-05 桂花铁观音的生产方法
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CN111227081A (zh) * 2020-03-11 2020-06-05 中茶科技(北京)有限公司 一种果味花茶加工工艺及生产线
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CN115191600A (zh) * 2022-07-26 2022-10-18 桂林市顺昌食品有限公司 一种蜜酿桂花及其护色增香工艺

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