CN103070256B - Processing method for delaying production peak of oolong - Google Patents
Processing method for delaying production peak of oolong Download PDFInfo
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- CN103070256B CN103070256B CN201310028991.XA CN201310028991A CN103070256B CN 103070256 B CN103070256 B CN 103070256B CN 201310028991 A CN201310028991 A CN 201310028991A CN 103070256 B CN103070256 B CN 103070256B
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Abstract
The invention discloses a processing method for delaying a production peak of oolong. The processing method comprises the steps of picking tea leaves, sunning, cooling, conducting fine manipulation, pan-frying, rolling for the first time, packaging rapidly, refrigerate at a low temperature, unfreezing, baking for the first time, conducting packed rolling for the first time, baking for the second time, conducting packed rolling for the second time, drying sufficiently, conducting stalk extraction and packaging. Prepared tea has the characteristics of tight, heavy and solid particles, sand green, golden tea soup, heavy fragrance, sweet and mellow taste, plump and bright leaf bases and the like. With the adoption of the processing method, the production peak of the oolong can be delayed by 10-30 days.
Description
Technical field
The invention belongs to processing field of tea leaves, be specifically related to a kind of processing method that delays oolong tea production peak period.
Background technology
Oolong tea is the main product teas in China Fujian, Guangdong and Taiwan, because the features such as it has at the bottom of unique profile, the strong fragrant fragrance of a flower, the flavour of glycol and the leaf of greenery red margination are subject to liking of compatriots.
Existing oolong tea is produced or tea-manufacturing technology has problems as follows:
1. oolong tea is produced and is had very strong seasonality, and quality is especially better with spring tea.But account for the spring tea of annual production 45%-50%, due to the restriction that is subject to tea processing factory's working ability, produces the many factors such as seasonal climate, form tea making peak period.
2. the spring tea that will process at short notice above-mentioned annual production 45%-50%, labor strength is excessive, and quality is difficult to be protected.
3. many enterprises attempt to improve output by expanding the scale of production, increase process equipment and increasing the approach such as skilled worker, but but have greatly increased cost.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of processing method that delays oolong tea production peak period.
The technical solution used in the present invention is as follows:
A kind of processing method that delays oolong tea production peak period, formed by following steps: dark brownish green through shining green grass or young crops, air blue, do green grass or young crops, fried green, just rub, fast bag, deepfreeze, thaw, just baking, first rolling, dry again, multiple rolling, foot be dry, then choose after picking and be packaged into finished product.
The described dark brownish green face of opening two, the three-leaf tea green grass or young crops that refers to suitable oolong tea tea tree processed.
Described speed bag is by 10-15kg fried green leaf, utilizes oolong tea rolling tea cloth and fast chartered plane speed to be bundled into spherical.
Described deepfreeze is after speed bag, to be placed in freezer at goods (containing rolling tea cloth), in-5 ~-20 DEG C of situations, and refrigeration 10-30 days.
Described thaw be by refrigeration after at goods, remove after surperficial rolling tea cloth, utilize fan produce wind-force naturally thaw.
Described processing method specifically comprises the following steps:
(1) dark brownish green: according to the 30%-50%(that exceeds day working ability such as actuat daily capacity is 1000kg, the dark brownish green of 1300 kg-1500 kg of gathering so, wherein the dark brownish green of 1000 kg processes by common method, remaining 300-500 kg dark brownish green used method production and processing oolong tea of the present invention, reaches the object that delays process time) face of opening two, the three-leaf tea green grass or young crops of the suitable oolong tea tea tree processed of gathering.
(2) shine blue or green: before the morning of sunny weather 11:00 or after afternoon 3:00, under faint sunlight, dark brownish green spreading uniformly shone on black cloth, every square metre spreads dark brownish green 1.8-2.2kg, Exposure to Sunlight temperature 28-32 DEG C, Exposure to Sunlight time 20-50min, and within the scope of this temperature, shine the blue or green time depending on sunlight power, in the time that sunlight is strong, shining the blue or green time should be short, otherwise long; Shine blue or green process and turn 1-2 time, be dirty-green when dark brownish green lustrous surface disappears, top two leaves are micro-sagging, and grass smell disappears, and delicate fragrance slightly thoroughly, when weight-loss ratio 4%-10%, is and shines blue or green appropriateness;
(3) air blue: will shine dark brownish green being moved between green grass or young crops of blue or green appropriateness, and by the dark brownish green water sieve evenly spreading on air blue frame, every square metre of stand leaf 0.9-1.1kg, between air blue, temperature is controlled at 20-22 DEG C, relative humidity 70%-80%, can do green grass or young crops after air blue time 30-60min;
(4) do green grass or young crops: in green grass or young crops, shake blue or green and standing process, after air blue 30-60min, can shake green grass or young crops, shaking green grass or young crops is that air blue leaf is placed in to vibration machine, under the drive of vibration machine, leafiness also rotates thereupon, aroma component in leafiness is transformed, and form the qualitative characteristics of greenery red margination, shake blue or green time 2-16min at every turn, divide and carry out for 3-4 time, wherein shake blue or green 2-3min first twice at every turn, shake blue or green each 8-16min for twice afterwards, specifically will be depending on factors such as dark brownish green tender, kind always, seasons; Shake after green grass or young crops finishes at every turn, by the dark brownish green water sieve that is placed in, thin stand, thickness 2-3cm is advisable, front twice or first three time time of repose is 2-3h, last time of repose is 4-8 hour, and when dark brownish green leaf margin back of the body volume is " soupspoon shape ", the fragrance of flowers is strong, color and luster is yellowish green, red limit is obviously bright-coloured, is and does blue or green appropriateness, gets final product fried green;
(5) fried green: fried green adopts 6CSW-90 type roller fixation machine fried green, throws leaf amount 3-4kg, fried green temperature 275-285 DEG C, time 3-4min, fry and transferred to yellowish-brownly to leaf look by yellow green, the tea perfume (or spice) that has happy people of smelling, holds tealeaves agglomerating, easily bullet is loose, slightly stings feel, and weight-loss ratio is 28-32%;
(6) just rub: while hot fried green leaf is kneaded to 3-5min;
(7) speed bag: the leaf of kneading that exceeds day 30%-50% of working ability part is cooled to room temperature, eases back after 2-3h, will knead leaf and be placed in rolling tea cloth, every rolling tea cloth is placed 10-15kg, and speed is bundled into spherical on fast chartered plane;
(8) deepfreeze: the tea ball containing rolling tea cloth after speed bag is placed in to freezer, and regulating temperature is-5 ~-20 DEG C, refrigeration 10-30 days;
(9) thaw: after finish oolong tea production peak period, the tea ball of deepfreeze speed bag is taken out from freezer, take off tea cloth, tea ball is placed under fan and is thawed, time 4-5h;
(10) just baking, first rolling, multiple baking, multiple rolling: by the dark brownish green dryer that is placed in after thawing, in 88-92 DEG C of situation, cure after 3-5min, be cooled to 38-42 DEG C, then be bundled into spherical in fast chartered plane middling speed, and be placed in rolling 3-5min under kneading machine, then send into the bale-breaking powder-sieving machine end removing of deblocking; Carry out again speed bag; Repeatedly carry out after 6-8 time, obvious when the sense of tea bar surface wettability, can carry out multiple baking; Dry again temperature identical with just baking, disappear when being dried to tea bar surface moisture, can descend machine, be cooled to 38-42 DEG C and carry out multiple rolling again, method is similar to just rolling; Total rolling number of times is 20-30 time, and in the time that tea bar basically forms graininess, then the tea ball that speed is wrapped leaves standstill 30-60min;
(11) foot is dry: by the tea ball leaving standstill after 30-60min, with hand, tea bag is untied, separated after loose tea ball, in 70-80 DEG C of dryer, be dried, foot is dry at twice, bake out temperature is 78-82 DEG C for the first time, and oven door is half-open, and be 58-62min drying time, leaf-spreading thickness 2cm, be dried to when moisture content is 15%-18% and take out spreading for cooling, make moisture osmotic again in leaf, then dry for the second time; Bake out temperature is 68-72 DEG C for the second time, and oven door is closed, until the pure gas that is as good as of tea aroma, what tea bar was pinched is powdered, and breaking of tea stalk folding, lasts 1-2h;
(12) choose and pick, pack: the gross tea after foot is dry is chosen the secondary tea such as debranching bar, Lao Ye, pornographic movie, obtains clean tea, adopts vacuum packaging.
Remarkable advantage of the present invention: a kind of processing method that delays oolong tea production peak period provided by the invention, dark brownish green harvesting through withering, air blue, do green grass or young crops, fried green, just rub, fast bag, deepfreeze, thaw, just baking, first rolling, dry again, multiple rolling, foot are done, choose pick, the operation such as packaging, made tea has heavy real, the green emerald profit of profile particle tight knot, soup coloured gold Huang, fragrance is high long, flavour glycol, the thick feature such as bright of leaf base fertilizer.Processing method of the present invention can delay oolong tea production peak period 10-30 days, has indirectly ensured the quality of oolong tea, has reduced workman's day labour intensity, possesses significant economic benefit and social benefit.
Brief description of the drawings
Fig. 1 is fabrication processing figure of the present invention.
Detailed description of the invention
The present invention is further described below in conjunction with accompanying drawing.
With reference to figure 1, a kind of processing method that delays oolong tea production peak period, formed by following steps: dark brownish green through shining green grass or young crops, air blue, do green grass or young crops, fried green, just rub, fast bag, deepfreeze, thaw, just baking, first rolling, dry again, multiple rolling, foot be dry, then choose after picking and be packaged into finished product.The described dark brownish green face of opening two, the three-leaf tea green grass or young crops that refers to suitable oolong tea tea tree processed.Described speed bag is by 10-15kg fried green leaf, utilizes oolong tea rolling tea cloth and fast chartered plane speed to be bundled into spherical.Described deepfreeze is after speed bag, to be placed in freezer at goods (containing rolling tea cloth), in-5 ~-20 DEG C of situations, and refrigeration 10-30 days.Described thaw be by refrigeration after at goods, remove after surperficial rolling tea cloth, utilize fan produce wind-force naturally thaw.
embodiment 1:
A kind of processing method that delays oolong tea production peak period of the present invention, its concrete preparation method is as follows:
(1) dark brownish green: according to exceeding day working ability 30%-50% the gather face of opening two, the three-leaf tea green grass or young crops of suitable oolong tea tea tree processed.
(2) shine blue or green: before the morning of sunny weather 11:00 or after afternoon 3:00, under faint sunlight, dark brownish green spreading uniformly shone on black cloth, every square metre spreads dark brownish green 1.8-2.2kg, Exposure to Sunlight temperature 28-32 DEG C, Exposure to Sunlight time 20-50min, and within the scope of this temperature, shine the blue or green time depending on sunlight power, in the time that sunlight is strong, shining the blue or green time should be short, otherwise long; Shine blue or green process and turn 1-2 time, be dirty-green when dark brownish green lustrous surface disappears, top two leaves are micro-sagging, and grass smell disappears, and delicate fragrance slightly thoroughly, when weight-loss ratio 4%-10%, is and shines blue or green appropriateness;
(3) air blue: will shine dark brownish green being moved between green grass or young crops of blue or green appropriateness, and by the dark brownish green water sieve evenly spreading on air blue frame, every square metre of stand leaf 0.9-1.1kg, between air blue, temperature is controlled at 20-22 DEG C, relative humidity 70%-80%, can do green grass or young crops after air blue time 30-60min;
(4) do green grass or young crops: in green grass or young crops, shake blue or green and standing process, after air blue 30-60min, can shake green grass or young crops, shaking green grass or young crops is that air blue leaf is placed in to vibration machine, under the drive of vibration machine, leafiness also rotates thereupon, aroma component in leafiness is transformed, and form the qualitative characteristics of greenery red margination, shake blue or green time 2-16min at every turn, divide and carry out for 3-4 time, wherein shake blue or green 2-3min first twice at every turn, shake blue or green each 8-16min for twice afterwards, specifically will be depending on factors such as dark brownish green tender, kind always, seasons; Shake after green grass or young crops finishes at every turn, by the dark brownish green water sieve that is placed in, thin stand, thickness 2-3cm is advisable, front twice or first three time time of repose is 2-3h, last time of repose is 4-8 hour, and when dark brownish green leaf margin back of the body volume is " soupspoon shape ", the fragrance of flowers is strong, color and luster is yellowish green, red limit is obviously bright-coloured, is and does blue or green appropriateness, gets final product fried green;
(5) fried green: fried green adopts 6CSW-90 type roller fixation machine fried green, throws leaf amount 3-4kg, fried green temperature 275-285 DEG C, time 3-4min, fry and transferred to yellowish-brownly to leaf look by yellow green, the tea perfume (or spice) that has happy people of smelling, holds tealeaves agglomerating, easily bullet is loose, slightly stings feel, and weight-loss ratio is 28-32%;
(6) just rub: while hot fried green leaf is kneaded to 3-5min;
(7) speed bag: the leaf of kneading that exceeds day 30%-50% of working ability part is cooled to room temperature, eases back after 2-3h, will knead leaf and be placed in rolling tea cloth, place 10-15kg for every, and speed is bundled on fast chartered plane spherical;
(8) deepfreeze: the tea ball containing rolling tea cloth after speed bag is placed in freezer, and regulating temperature is-5 ~-20 DEG C, refrigeration 10-30 days;
(9) thaw: after finish oolong tea production peak period, the tea ball of deepfreeze speed bag is taken out from freezer, take off tea cloth, tea ball is placed under fan and is thawed, time 4-5h;
(10) just baking, first rolling, multiple baking, multiple rolling: by the dark brownish green dryer that is placed in after thawing, in 88-92 DEG C of situation, cure after 3-5min, be cooled to 38-42 DEG C, then be bundled into spherical in fast chartered plane middling speed, and be placed in rolling 3-5min under kneading machine, then send into the bale-breaking powder-sieving machine end removing of deblocking; Carry out again speed bag; Repeatedly carry out after 6-8 time, obvious when the sense of tea bar surface wettability, can carry out multiple baking; Dry again temperature identical with just baking, disappear when being dried to tea bar surface moisture, can descend machine, be cooled to 38-42 DEG C and carry out multiple rolling again, method is identical with just rolling; Total rolling number of times is 20-30 time, and in the time that tea bar basically forms graininess, then the tea ball that speed is wrapped leaves standstill 30-60min;
(11) foot is dry: by the tea ball leaving standstill after 30-60min, with hand, tea bag is untied, separated after loose tea ball, in 70-80 DEG C of dryer, be dried, foot is dry at twice, bake out temperature is 78-82 DEG C for the first time, and oven door is half-open, and be 58-62min drying time, leaf-spreading thickness 2cm, be dried to when moisture content is 15%-18% and take out spreading for cooling, make moisture osmotic again in leaf, then dry for the second time; Bake out temperature is 68-72 DEG C for the second time, and oven door is closed, until the pure gas that is as good as of tea aroma, what tea bar was pinched is powdered, and breaking of tea stalk folding, lasts 1-2h;
(12) choose and pick, pack: the gross tea after foot is dry is chosen the secondary tea such as debranching bar, Lao Ye, pornographic movie, obtains clean tea, adopts vacuum packaging.
embodiment 2:
A kind of processing method that delays oolong tea production peak period of the present invention, its concrete preparation method is as follows:
(1) dark brownish green: according to exceeding day working ability 40% the gather face of opening two, the three-leaf tea green grass or young crops of suitable oolong tea tea tree processed.
(2) shine blue or green: before the morning of sunny weather 11:00, under faint sunlight, will dark brownish greenly spread uniformly on solarization black cloth, every square metre spreads dark brownish green 2kg, 30 DEG C of Exposure to Sunlight temperature, Exposure to Sunlight time 40min, shines blue or green process and turns 2 times, when disappearing, dark brownish green lustrous surface is dirty-green, push up two leaves micro-sagging, grass smell disappears, slightly thoroughly delicate fragrance, when weight-loss ratio 8%, be and shine blue or green appropriateness;
(3) air blue: will shine dark brownish green being moved between green grass or young crops of blue or green appropriateness, and by the dark brownish green water sieve evenly spreading on air blue frame, every square metre of stand leaf 1kg, between air blue, temperature is controlled at 20 DEG C, and relative humidity 70% can be done green grass or young crops after air blue time 60min;
(4) do green grass or young crops: in green grass or young crops, shake blue or green and standing process, after air blue 60min, can shake green grass or young crops, shaking green grass or young crops is that air blue leaf is placed in to vibration machine, and under the drive of vibration machine, leafiness also rotates thereupon, aroma component in leafiness is transformed, and form the qualitative characteristics of greenery red margination, and shake blue or green time 2-16min at every turn, point carry out for 4 times, wherein shake blue or green 3min first twice, the rear each 10min of green grass or young crops that shakes for twice at every turn; Shake after green grass or young crops finishes at every turn, by the dark brownish green water sieve that is placed in, thin stand, thickness 2-3cm is advisable, first three time time of repose is 3h, and last time of repose is 4 hours, and when dark brownish green leaf margin back of the body volume is " soupspoon shape ", the fragrance of flowers is strong, color and luster is yellowish green, and red limit is obviously bright-coloured, is and does blue or green appropriateness, gets final product fried green;
(5) fried green: fried green adopts 6CSW-90 type roller fixation machine fried green, throws leaf amount 4kg, 280 DEG C of fried green temperature, time 4min, fry and transferred to yellowish-brownly to leaf look by yellow green, the tea perfume (or spice) that has happy people of smelling, holds tealeaves agglomerating, easily bullet is loose, slightly stings feel, and weight-loss ratio is 30%;
(6) just rub: while hot fried green leaf is kneaded to 4min;
(7) speed bag: 40% the leaf of kneading that exceeds day working ability part is cooled to room temperature, eases back after 3h, will knead leaf and be placed in rolling tea cloth, place 12kg for every,, and speed is bundled into spherical on fast chartered plane;
(8) deepfreeze: the tea ball containing rolling tea cloth after speed bag is placed in freezer, and regulating temperature is-10 DEG C, refrigerates 20 days;
(9) thaw: after finish oolong tea production peak period, the tea ball of deepfreeze speed bag is taken out from freezer, take off tea cloth, tea ball is placed under fan and is thawed, time 4.5h;
(10) just baking, first rolling, multiple baking, multiple rolling: by the dark brownish green dryer that is placed in after thawing, in 90 DEG C of situations, cure after 4min, be cooled to 40 DEG C, then be bundled into spherical in fast chartered plane middling speed, and be placed in rolling 4min under kneading machine, then send into the bale-breaking powder-sieving machine end removing of deblocking; Carry out again speed bag; Repeatedly carry out after 7 times, obvious when the sense of tea bar surface wettability, can carry out multiple baking; Dry again temperature identical with just baking, disappear when being dried to tea bar surface moisture, can descend machine, be cooled to 40 DEG C and carry out multiple rolling again, method is identical with just rolling; Total rolling number of times is 20-30 time, and in the time that tea bar basically forms graininess, then the tea ball that speed is wrapped leaves standstill 45min;
(11) foot is dry: by the tea ball leaving standstill after 40min, with hand, tea bag is untied, separated after loose tea ball, in 75 DEG C of dryers, be dried, foot is dry at twice, bake out temperature is 80 DEG C for the first time, and oven door is half-open, and be 60min drying time, leaf-spreading thickness 2cm, be dried to when moisture content is 16% and take out spreading for cooling, make moisture osmotic again in leaf, then dry for the second time; Bake out temperature is 70 DEG C for the second time, and oven door is closed, until the pure gas that is as good as of tea aroma, what tea bar was pinched is powdered, and breaking of tea stalk folding, lasts 2h;
(12) choose and pick, pack: the gross tea after foot is dry is chosen the secondary tea such as debranching bar, Lao Ye, pornographic movie, obtains clean tea, adopts vacuum packaging.
Claims (1)
1. one kind delays the processing method of oolong tea production peak period, it is characterized in that: described processing method comprises the following steps: dark brownish green through shining green grass or young crops, air blue, do green grass or young crops, fried green, just rub, fast bag, deepfreeze, thaw, just baking, first rolling, dry again, multiple rolling, foot be dry, then choose after picking and be packaged into finished product;
The described dark brownish green face of opening two, three-leaf tea green grass or young crops for suitable oolong tea tea tree processed;
Described speed bag is by 10-15kg fried green leaf, utilizes oolong tea rolling tea cloth and fast chartered plane speed to be bundled into spherical;
Described deepfreeze be by after speed bag containing rolling tea cloth at goods at-5 ~-20 DEG C of temperature, refrigeration 10-30 days;
Described thaw be by refrigeration after at goods, remove after surperficial rolling tea cloth, utilize fan produce wind-force naturally thaw;
Described processing method concrete steps are:
(1) dark brownish green: to gather and fit the face of opening two, the three-leaf tea green grass or young crops of oolong tea tea tree processed according to the 30%-50% that exceeds day working ability;
(2) shine blue or green: before the morning of sunny weather 11:00 or after afternoon 3:00, under faint sunlight, dark brownish green spreading uniformly shone on black cloth, every square metre spreads dark brownish green 1.8-2.2kg, Exposure to Sunlight temperature 28-32 DEG C, Exposure to Sunlight time 20-50min, and within the scope of this temperature, shine the blue or green time depending on sunlight power, in the time that sunlight is strong, shining the blue or green time should be short, otherwise long; Shine blue or green process and turn 1-2 time, be dirty-green when dark brownish green lustrous surface disappears, top two leaves are micro-sagging, and grass smell disappears, and delicate fragrance slightly thoroughly, when weight-loss ratio 4%-10%, is and shines blue or green appropriateness;
(3) air blue: will shine dark brownish green being moved between green grass or young crops of blue or green appropriateness, and by the dark brownish green water sieve evenly spreading on air blue frame, every square metre of stand leaf 0.9-1.1kg, between air blue, temperature is controlled at 20-22 DEG C, relative humidity 70%-80%, can do green grass or young crops after air blue time 30-60min;
(4) do green grass or young crops: in green grass or young crops, shake blue or green and standing process, after air blue 30-60min, can shake green grass or young crops, shaking green grass or young crops is that air blue leaf is placed in to vibration machine, under the drive of vibration machine, leafiness also rotates thereupon, aroma component in leafiness is transformed, and form the qualitative characteristics of greenery red margination, shake blue or green time 2-16min at every turn, divide and carry out for 3-4 time, wherein shake blue or green 2-3min first twice at every turn, shake blue or green each 8-16min for twice afterwards, specifically will be depending on dark brownish green tender, kind always, seasonal factor; Shake after green grass or young crops finishes at every turn, by the dark brownish green water sieve that is placed in, thin stand, thickness 2-3cm, front twice or first three time time of repose is 2-3h, last time of repose is 4-8 hour, and when dark brownish green leaf margin back of the body volume is " soupspoon shape ", the fragrance of flowers is strong, color and luster is yellowish green, red limit is obviously bright-coloured, is and does blue or green appropriateness, gets final product fried green;
(5) fried green: fried green adopts 6CSW-90 type roller fixation machine fried green, throws leaf amount 3-4kg, fried green temperature 275-285 DEG C, time 3-4min, fry and transferred to yellowish-brownly to leaf look by yellow green, the tea perfume (or spice) that has happy people of smelling, holds tealeaves agglomerating, easily bullet is loose, slightly stings feel, and weight-loss ratio is 28-32%;
(6) just rub: while hot fried green leaf is kneaded to 3-5min;
(7) speed bag: the leaf of kneading that exceeds day 30%-50% of working ability part is cooled to room temperature, eases back after 2-3h, will knead leaf and be placed in rolling tea cloth, place 10-15kg for every, and speed is bundled on fast chartered plane spherical;
(8) deepfreeze: the tea ball containing rolling tea cloth after speed bag is placed in freezer, and regulating temperature is-5 ~-20 DEG C, refrigeration 10-30 days;
(9) thaw: after finish oolong tea production peak period, the tea ball of deepfreeze speed bag is taken out from freezer, take off tea cloth, tea ball is placed under fan and is thawed, time 4-5h;
(10) just baking, first rolling, multiple baking, multiple rolling: by the dark brownish green dryer that is placed in after thawing, in 88-92 DEG C of situation, cure after 3-5min, be cooled to 38-42 DEG C, be bundled into spherical in fast chartered plane middling speed again, and be placed in rolling 3-5min under kneading machine, then send into the bale-breaking powder-sieving machine end removing of deblocking; Carry out again speed bag; Repeatedly carry out after 6-8 time, obvious when the sense of tea bar surface wettability, can carry out multiple baking; Dry again temperature identical with just baking, disappear when being dried to tea bar surface moisture, can descend machine, be cooled to 38-42 DEG C and carry out multiple rolling again, method is similar to just rolling; Total rolling number of times is 20-30 time, and in the time that tea bar forms graininess, then the tea ball that speed is wrapped leaves standstill 30-60min;
(11) foot is dry: by the tea ball leaving standstill after 30-60min, with hand, tea bag is untied, separated after loose tea ball, in 70-80 DEG C of dryer, be dried, foot is dry at twice, bake out temperature is 78-82 DEG C for the first time, and oven door is half-open, and be 58-62min drying time, leaf-spreading thickness 2cm, be dried to when moisture content is 15%-18% and take out spreading for cooling, make moisture osmotic again in leaf, then dry for the second time; Bake out temperature is 68-72 DEG C for the second time, and oven door is closed, until the pure gas that is as good as of tea aroma, what tea bar was pinched is powdered, and breaking of tea stalk folding, lasts 1-2h;
(12) choose and pick, pack: the gross tea after foot is dry is chosen debranching bar, Lao Ye, the secondary tea of pornographic movie, obtains clean tea, adopts vacuum packaging.
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| CN105076508A (en) * | 2014-05-04 | 2015-11-25 | 新昌县群星实业有限公司 | Subsectional stir-frying processing method of Longjing tea |
| CN105076509A (en) * | 2014-05-04 | 2015-11-25 | 新昌县群星实业有限公司 | Preparation and preservation process of semi-dry green tea |
| CN104996610A (en) * | 2015-08-07 | 2015-10-28 | 安徽省屯溪实验茶场 | Processing method of Oolong tea |
| CN108402243A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea oolong tea |
| CN113287661A (en) * | 2021-06-07 | 2021-08-24 | 福建金溪茶业有限公司 | Production process of frozen oolong tea |
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| CN1543827A (en) * | 2003-11-12 | 2004-11-10 | 安徽省农业科学院茶叶研究所 | Frozen storage method of green tea de-enzyming leaf and method for preparing tea adopting frozen green tea de-enzyming leaf |
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