CN103039639A - Method for producing amber oolong tea - Google Patents
Method for producing amber oolong tea Download PDFInfo
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- CN103039639A CN103039639A CN2013100343454A CN201310034345A CN103039639A CN 103039639 A CN103039639 A CN 103039639A CN 2013100343454 A CN2013100343454 A CN 2013100343454A CN 201310034345 A CN201310034345 A CN 201310034345A CN 103039639 A CN103039639 A CN 103039639A
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Abstract
The invention discloses a method for for producing amber oolong tea. The method comprises the steps of plucking, spreading, withering, re-spreading, laying, sweltering, rolling, heavy fermentation, stir fixation, cloth rolling, drying and re-roasting. The tea polyphenol of the amber oolong tea produced according to the method is reduced by more than 85 percent, new ingredients such as theaflavin and thearubigin are produced, and the oolong tea can prevent diseases; and the amber oolong tea can produce more than 400 fragrant substances, and has the effect of amber tea infusion and red leaves, and is fragrant, sweet and mellow.
Description
Technical field
The present invention relates to a kind of preparation method of amber oolongs tea.
Background technology
Oolong tea also claims blue or green tea, semi-fermented tea, gains the name with the founder of this tea, is in several large teas of China, the tealeaves category of unique bright characteristics.Oolong tea is the teas through the excellent quality of making after the operation such as complete, wither, shake green grass or young crops, partly ferment, cure.Oolong tea is to be developed by Song dynasty tribute tea dragon group, phoenix cake, formulates before and after (clear Yongzheng is between year) in 1725.Tooth cheek lasting after tasting, the sweet aquatic foods of aftertaste.Oolong tea is Chinese distinctive teas, mainly originates in three provinces in the north of Fujian Province, the south of Fujian Province and Guangdong, Taiwan in Fujian.
Fermentation during old-fashioned oolong tea adopts, in knead, the step of middle roasting fire.The difference of attenuation degree, the color, smell and taste that oolong tea is shown are fully different.Old-fashioned oolong tea is because attenuation degree is not high, and Tea Polyphenols is more.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of amber oolongs tea, reach millet paste become amber, the thick and heavy cunning of tea matter and glycol, soup rhythm vitality strong for a long time, distribute unique fruital, the sedate containing effect of the flavor.Simultaneously, can reduce Tea Polyphenols, increase beneficiating ingredient, reach the prevent disease purpose.
The present invention is by the following technical solutions:
A kind of preparation method of amber oolongs tea, concrete steps comprise:
A, harvesting: pluck fresh oolong tea blade;
B, spread: spread 7～9 centimeters of thickness, spread 1.5～2.5 hours time;
C, wither: under daylight, carry out 3～5 centimeters of leaf-spreading thicknesses, withering time 2～3 hours;
D, spread again: the tealeaves after withering is spread, spread 7～9 centimeters of thickness, spread 1～2 hour time;
E, shake green grass or young crops: put into vibration machine and shake green grass or young crops, shake continuously three times, 20～40 minutes for the first time, for the second time, each 80～100 minutes for the third time, the vibration machine rotating speed was 20～25 rev/mins;
F, vexed green grass or young crops: the tealeaves that will shake behind the green grass or young crops is put into the bamboo weaving container, smothers with cloth, makes blade produce heat, smothers 1.5～2.5 hours;
G, knead: in kneading machine, kneaded 10～15 minutes;
H, repeating transmission ferment: the tealeaves after will kneading spreads, and spreads 10～20 centimeters of thickness, makes tea leaf fermentation, and attenuation degree is greater than 85%;
I, fried green: in the pot of 190～200 ℃ of temperature, fried 20～25 minutes for one batch, one batch is 20～30 jin;
J, rolling: tealeaves is poured on the tea cloth, carries out speed with each 4～6 kilograms and wrap, put in the kneading machine after packing tightly, knead 15 circles, the speed bag that deblocks is afterwards again kneaded again, repeats 20～30 times until tealeaves becomes graininess;
K, oven dry: in 95～105 ℃, dried 1.5～2.5 hours;
L, heavily cure: curing first is to cure in 120～130 ℃ 5～7 hours, and again curing is to cure in 105～115 ℃ 4～6 hours.
Above-mentioned preparation method, described harvesting step was carried out between 11 o'clock to 15 o'clock.
Above-mentioned preparation method, the described step of withering, 4 centimeters of leaf-spreading thicknesses, withering time 2.5 hours are carried out in 14 point～17 in the afternoon.
Above-mentioned preparation method, described to shake in the blue or green step time of shaking blue or green beginning for three times be respectively 19 points, 21 and 24 points.
Above-mentioned preparation method, described vexed blue or green step, the time of beginning is at 8 points, disposablely in the bamboo weaving container puts into 20 jin of blades, and blade is smothered 2 hours.
Above-mentioned preparation method, the described time of kneading of kneading step is 15 minutes.
Above-mentioned preparation method, it is 15 centimeters that described repeating transmission ferment step Leaf spreads thickness, attenuation degree is 85%.
Above-mentioned preparation method, the pot temperature of described fried green step is 195 ℃, fries 23 minutes for one batch.
Above-mentioned preparation method, described baking step are to dry 2 hours in 100 ℃.
Above-mentioned preparation method, in the described heavy baking step, curing first is to cure in 126 ℃ 6 hours, again curing is to cure in 110 ℃ 5 hours.
Adopt technique scheme, beneficial effect of the present invention:
1, chemical reaction centered by the Tea Polyphenols enzymatic oxidation has occured in process, the chemical composition change in the bright leaf is larger, and Tea Polyphenols reduces more than 85%, has produced the new components such as theaflavin, thearubigin;
2, preventable disease.The antimicrbial power of amber oolongs is strong, and gargle with amber oolongs and can prevent the flu that filterable virus causes, and prevention decayed tooth and food poisoning, reduce blood glucose value and hypertension;
3, the aroma substance that produces in the amber oolongs tea has kind more than 400.Therefore, amber oolongs has the feature of amber millet paste, red autumnal leaves and fragrant and sweet flavor alcohol.
Description of drawings
The present invention is described in detail below in conjunction with the drawings and specific embodiments:
Fig. 1 is the flow chart of preparation method of the present invention.
The specific embodiment
The preparation method of amber oolongs tea, concrete steps comprise:
(1) plucks
Pluck fresh oolong tea leaf, be preferably between 11 o'clock to 15 o'clock and carry out.
(2) spread
Spread 8 centimeters of thickness, spread time 2 h, avoid bright leaf from producing in transit excessive temperature to tea processing factory on the mountain tealeaves being scalded.
(3) wither
14 point～17 point carries out under daylight in the afternoon, 4 centimeters of the leaf-spreading thicknesses of withering, withering time 2～3 hours, general 2.5 hours.Withering time is decided according to the solar irradiation on the same day, the strong withering time of light 2 hours, the weak withering time of light 3 hours.
(4) spread again
For exempt from bright leaf when withering excess Temperature hurt tealeaves, the blade after withering is spread.Spread 8 centimeters of thickness, spread 1.5 hours time.
(5) shake green grass or young crops
Tealeaves is put into vibration machine shake green grass or young crops, throw 45 kilograms of tea at every turn, the vibration machine rotating speed is 20 rev/mins.Shake continuously three times, 0.5 hour for the first time, be respectively for the second time, for the third time 1.5 hours.For example, shaking the blue or green time that begins is respectively 19 points, 21 and 24 points.
It is less slower with the vibration machine rotating speed to throw the tea amount, to shaking blue or green better effects if.
(6) vexed green grass or young crops
8 beginnings in morning next day are put into the bamboo weaving container with tealeaves, disposablely put into 20 jin, smother 2 hours with cloth, make blade produce heat, to accelerate the active of polyphenol oxidase.
(7) knead
Blade behind the vexed green grass or young crops is positioned in the kneading machine kneads, to tealeaves leaf cell large-area destruction again, make the tea polyphenols fermentation of materials.Kneaded 15 minutes.
(8) retransmit ferment
The principle of fermentation is, because leaf cells is destroyed, has contacted airborne oxygen, and Tea Polyphenols just begins oxidative fermentation.Tealeaves is spread, spread 15 centimeters of thickness, make injured leaf cell ingress of air, be oxidizing at 85 percent o'clock and stop oxidation, namely attenuation degree is 85%.
(9) fried green
In the pot of 195 ℃ of temperature, fried one batch 25 kilograms 23 minutes for one batch.
(10) rolling
Tealeaves is poured on the tea cloth, and each 5 kilograms are carried out the speed bag, put in the kneading machine after packing tightly, and knead 15 circles.The speed bag that need deblock is afterwards again kneaded again, repeats 20～30 times, until tealeaves becomes graininess.
(11) oven dry
Tealeaves after the rolling was dried 2 hours in 100 ℃.
(12) heavily cure
Cure for twice, cure first and in 126 ℃, cured 6 hours, again cure and in 110 ℃, cured 5 hours.
Take the amber oolongs tea of the technical program, contain the more compound useful to the people in the tealeaves, therefore, have the effect of diuresis, anti-inflammation and sterilization, detoxifcation, specifically have:
1. diuresis effect
Under caffeine in tea and the aromatic substance synergy, facilitate the increase of urinating, be conducive to discharge lactic acid, uric acid, too much salt in the body harmful substance of grading, relax the oedema that heart disease or ephritis cause.
2. anti-inflammation and sterilization effect
Polyphenol compound in the tea has the effect of anti-inflammatory, finds that via experiment catechin can be combined with single celled bacterium, makes the protein coagulating precipitation, suppresses thus and eliminates pathogen.Therefore, for bacillary dysentery and food poisoning patient, drinking amber oolongs tea has certain effect to treatment.
3. detoxicating functions
According to the many alkali energy Adsorption of Heavy Metals of tea and the biological alkali that experiment showed, in the black tea, and precipitation is decomposed.Along with industrial expansion, the probability that food is polluted increases, and drinks the effect that amber oolongs tea can reach detoxifcation.
In addition, amber oolongs tea profile particle tight knot, sturdy, band carefully stalk, broken end be clean less, and color and luster is reddish brown glossy, and the fragrance orchid is fragrant, have honey fragrant, and the fragrant fragrance of potato is lasting, soup look glittering and translucent (amber), the mellow sweetness of flavour, soft light red brown becoming clear at the bottom of the leaf.
Claims (10)
1. the preparation method of an amber oolongs tea, concrete steps comprise:
A, harvesting: pluck fresh oolong tea blade;
B, spread: spread 7～9 centimeters of thickness, spread 1.5～2.5 hours time;
C, wither: under daylight, carry out 3～5 centimeters of leaf-spreading thicknesses, withering time 2～3 hours;
D, spread again: the tealeaves after withering is spread, spread 7～9 centimeters of thickness, spread 1～2 hour time;
E, shake green grass or young crops: put into vibration machine and shake green grass or young crops, shake continuously three times, 20～40 minutes for the first time, for the second time, each 80～100 minutes for the third time, the vibration machine rotating speed was 20～25 rev/mins;
F, vexed green grass or young crops: the tealeaves that will shake behind the green grass or young crops is put into the bamboo weaving container, smothers with cloth, makes blade produce heat, smothers 1.5～2.5 hours.
G, knead: in kneading machine, kneaded 10～15 minutes;
H, repeating transmission ferment: the tealeaves after will kneading spreads, and spreads 10～20 centimeters of thickness, makes tea leaf fermentation, and attenuation degree is greater than 85%;
I, fried green: in the pot of 190～200 ℃ of temperature, fried 20～25 minutes for one batch, one batch is 20～30 jin;
J, rolling: tealeaves is poured on the tea cloth, carries out speed with each 4～6 kilograms and wrap, put in the kneading machine after packing tightly, knead 15 circles, the speed bag that deblocks is afterwards again kneaded again, repeats 20～30 times until tealeaves becomes graininess;
K, oven dry: in 95～105 ℃, dried 1.5～2.5 hours;
1, heavily cure: curing first is to cure in 120～130 ℃ 5～7 hours, and again curing is to cure in 105～115 ℃ 4～6 hours.
2. preparation method according to claim 1 is characterized in that described harvesting step carried out between 11 o'clock to 15 o'clock.
3. preparation method according to claim 1 is characterized in that the described step of withering, and 4 centimeters of leaf-spreading thicknesses, withering time 2.5 hours are carried out in 14 point～17 in the afternoon.
4. preparation method according to claim 1 is characterized in that described to shake in the blue or green step time of shaking blue or green beginning for three times be respectively 19 points, and 24 points at 21.
5. preparation method according to claim 1 is characterized in that described vexed blue or green step, and the time of beginning is at 8 points, disposablely in the bamboo weaving container puts into 20 jin of blades, and blade is smothered 2 hours.
6. preparation method according to claim 1 is characterized in that the described time of kneading of kneading step is 15 minutes.
7. preparation method according to claim 1 is characterized in that it is 15 centimeters that described repeating transmission ferment step Leaf spreads thickness, and attenuation degree is 85%.
8. preparation method according to claim 1, the pot temperature that it is characterized in that described fried green step is 195 ℃, fries one batch 25 jin 23 minutes for one batch.
9. preparation method according to claim 1 is characterized in that described baking step is to dry 2 hours in 100 ℃.
10. preparation method according to claim 1 is characterized in that in the described heavy baking step, and curing first is to cure in 126 ℃ 6 hours, and again curing is to cure in 110 ℃ 5 hours.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392845A (en) * | 2013-08-10 | 2013-11-20 | 日照盛发农业科技有限公司 | North pekoe oolong processing technology |
| CN104430994A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Method for processing flower-fragrance type bulk tea |
| CN104430954A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Preparation method of oolong tea |
| CN104585393A (en) * | 2015-01-08 | 2015-05-06 | 德化县九龙茶叶专业合作社 | Rose and oolong tea and preparation method thereof |
| CN104920650A (en) * | 2015-05-25 | 2015-09-23 | 贵州省湄潭县黔茗茶业有限责任公司 | A processing method of bagged tea |
| CN106819245A (en) * | 2016-12-05 | 2017-06-13 | 福建农林大学 | A kind of instant oolong tea powder and its processing method rich in theaflavin |
| CN109820062A (en) * | 2018-12-29 | 2019-05-31 | 刘安兴 | The red preparation method of Wuyi rock |
| CN114246233A (en) * | 2021-12-29 | 2022-03-29 | 通福汉方(广州)文化有限责任公司 | Herbal Tibetan tea composition and preparation and use methods thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392845A (en) * | 2013-08-10 | 2013-11-20 | 日照盛发农业科技有限公司 | North pekoe oolong processing technology |
| CN103392845B (en) * | 2013-08-10 | 2015-05-13 | 山东盛发农业科技有限公司 | North pekoe oolong processing technology |
| CN104430954A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Preparation method of oolong tea |
| CN104430994A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Method for processing flower-fragrance type bulk tea |
| CN104585393A (en) * | 2015-01-08 | 2015-05-06 | 德化县九龙茶叶专业合作社 | Rose and oolong tea and preparation method thereof |
| CN104920650A (en) * | 2015-05-25 | 2015-09-23 | 贵州省湄潭县黔茗茶业有限责任公司 | A processing method of bagged tea |
| CN106819245A (en) * | 2016-12-05 | 2017-06-13 | 福建农林大学 | A kind of instant oolong tea powder and its processing method rich in theaflavin |
| CN109820062A (en) * | 2018-12-29 | 2019-05-31 | 刘安兴 | The red preparation method of Wuyi rock |
| CN114246233A (en) * | 2021-12-29 | 2022-03-29 | 通福汉方(广州)文化有限责任公司 | Herbal Tibetan tea composition and preparation and use methods thereof |
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Application publication date: 20130417 |