CN104171083A

CN104171083A - Method for improving quality of oolong tea during summer heat

Info

Publication number: CN104171083A
Application number: CN201410455965.XA
Authority: CN
Inventors: 董青华
Original assignee: FUZHOU HUAMING TEA INDUSTRY RESEARCH INSTITUTE
Current assignee: FUZHOU HUAMING TEA INDUSTRY RESEARCH INSTITUTE
Priority date: 2014-09-10
Filing date: 2014-09-10
Publication date: 2014-12-03
Anticipated expiration: 2034-09-10
Also published as: CN104171083B

Abstract

The invention relates to a method for improving quality of oolong tea during summer heat, and belongs to the field of agricultural product processing. According to the method, times and degrees of green removing and fermenting in conventional oolong tea processing process are adjusted, and a process of removing green twice and fermenting twice is adopted, so as to improve the quality of oolong tea during summer heat; the method can reduce the bitterness of the oolong tea during summer heat and improve the quality of the oolong tea during summer heat; the method is economic, simple, easy and convenient to popularize and apply, and is beneficial for improving the utilization rate of fresh tea leaves during summer heat and the output of the oolong tea. The oolong tea prepared by the method can effectively relieve the bitterness of the oolong tea during summer heat and increase the mellowness of tea soup; and the tea soup is softer and basically free from bitterness.

Description

A kind of method that improves summer heat quality of Oolong tea

Technical field

The present invention relates to a kind of method that improves summer heat quality of Oolong tea, belong to processing of farm products field.

Background technology

Oolong tea originates in Fujian, Guangdong and Taiwan, is Chinese exclusive teas, and its production history is of long standing and well established, at home and abroad enjoys high reputation.Difference is gathered and processed season, and on quality of Oolong tea, impact is very significant, and general spring tea quality is best, and autumn tea takes second place, and summer heat tea quality is the poorest.Between summer time in summer, temperature is higher, and growth of tea plant is rapid, in body carbon metabolism vigorous, in the fresh leaf of tea, polyphenol content is high, amino acid content is low, the ionone etc. that can form the terpenoid substance of the good fragrance of oolong tea and have graceful fragrance obviously reduces; Become tea fragrance low light, flavour bitterness, inferior quality, quality is far away from tea in spring and autumn.Therefore climate affects, and accounts for the summer heat tea of tealeaves total output 30%～35%, and proportion of output value soprano only accounts for 25% annual left and right.Along with sharp rising of labor service and means of production cost, adopt Fu Jixiu tea technology to prune Hui Yuan to young sprout more; Secondly, use air-conditioning to do blue or green technology and improve summer heat quality of Oolong tea, but quality is totally poor, market acceptance is not high; Or directly summer heat tea raw material is abandoned to it, cause a large amount of Resources of Tea Plant wastes.Thereby summer heat the quality of Oolong tea research and the application that develop skill, be significant for the development of oolong tea.

At present traditional oolong teas processing technology is the fresh leaf → green grass or young crops that withers → do → complete → knead → dry, the operation that wherein completes is to utilize high temperature to realize to do oxidasic all deactivations fast in leafiness, stop the oxidation reaction of enzyme, the fresh leaf of heated term in summer tea compare other seasons, polyphenol content is higher, amino acid is lower, utilizes the made summer heat of traditional oolong teas processing technology to become tea comparatively pained.In recent years, generally shade, change in processing black tea, summer heat oolong tea processing by tea tree and add enzyme, improve summer heat quality of Oolong tea, can bring labour intensity to increase but shade, change processing teas and can increase the cost that tea prepn equipment and tea making personnel cause and increase, add exogenous enzymes and can make cost increase and cause drinking safety problem.

Summary of the invention

The object of the present invention is to provide a kind of method that improves summer heat quality of Oolong tea, to reduce summer heat oolong tea bitter taste, to improve summer heat quality of Oolong tea, this method economy, simple, Yi Hang, easy to utilize, be beneficial to and promote the fresh leaf resource utilization of summer heat tea and improve the oolong tea output value.

To achieve these goals, the technical scheme that the present invention takes is as follows:

Improving a method for summer heat quality of Oolong tea, is the number of times and the degree that complete and ferment adjusted in oolong tea conventional machining process, adopts double play green grass or young crops and two zymotechniques, improves summer heat quality of Oolong tea.

The technological process of described method is: the fresh leaf → green grass or young crops → moderate of withering → do complete → heap fermentation → knead → severe completes → is dried.

Describedly do green grass or young crops, at 18 DEG C～26 DEG C, under relative humidity 65%～80% environment, carry out, whole process is shaken and is blue or greenly hocketed with leaving standstill, and generally shakes blue or green 2～3 times, always lasts 6～12h, weight-loss ratio 12-18%.

Described moderate completes, and to fry to leaf without blue or green gas, aobvious fragrance, has held soft sense for degree, retains 18-22% enzymatic activity.

Described heap fermentation, fermentation room temperature is at 25 DEG C～27 DEG C, and relative humidity remains on 75-85%, and piling blue or green thickness is 10～15cm, lasts 7～9h, turns during this time 2～3 times, makes fermentation evenly, and to flower, the smell of fruits is very sweet in fermentation, and attenuation degree reaches 40%～45%.

Described severe completes, and fries to holding leafiness spinosity feel, then after spreading for cooling 1h, is dried.

Remarkable advantage of the present invention: adjust the number of times and the degree that complete and ferment in original processing method basis, adopt the blue or green and two zymotechniques of double play, promote the conversion of the bitter taste materials such as Tea Polyphenols in summer heat oolong tea.Can effectively reduce summer heat oolong tea bitterness degree by the made oolong tea of this method, improve millet paste alcohol thickness, millet paste is softer, substantially without bitterness sense.With existing heated term in summer tea tree shade, change into and in processing black tea, summer heat oolong tea processing, add compared with enzyme, this method can solve shade brought labour intensity increase, change processing teas and increase cost that tea prepn equipment and tea making personnel cause and increase, add exogenous enzymes cost is increased and drinking safety problem, economical, simple, Yi Hang, easy to utilize, be beneficial to and improve summer heat quality of Oolong tea, promote the fresh leaf resource utilization of summer heat tea and the oolong tea output value.

Detailed description of the invention

Embodiment 1

Improve a method for summer heat quality of Oolong tea, its making flow process is:

(1) wither

Oolong tea withers and comprises blue or green and cool blue or green two processes of shining, weight-loss ratio 10%～15%.

Shine blue or green technology: outside air temperature 20 DEG C～carry out below 35 DEG C time, last 10～60min, when more than 35 DEG C, should stop shining blue or green, leaf-spreading thickness 2～3cm.General sunlight is weak, high, the fresh leaf water content of humidity is high, and the blue or green time of solarization is long, otherwise short.Shine blue or green withering leaf appropriateness index: blade face gloss disappears, and leaf look turns dirty-green, sends micro-green grass perfume (or spice), and the 1st or 2 leaves hang down soft.

Cool blue or green technology: indoor the fresh leaf immigration after solarization green grass or young crops, evenly spread heat radiation after scarifying, prevent wind and illumination, leaf temperature drop, to room temperature, lasts about 60min.Cool blue or green sense organ appropriateness index: leaf look bright by blackout, and leaf state changes software strategy into software-hardware strategy.

(2) do green grass or young crops (fermentation first)

Do blue or green technology: room temperature, at 18 DEG C～26 DEG C, is carried out under relative humidity 65%～80% environment.Whole process is shaken blue or green and standing hocketing, and generally shakes blue or green 2～3 times, always lasts 6～12h, weight-loss ratio 15% left and right; Doing blue or green general principle is: heavily shine jog, light solarization is heavily shaken, and shakes blue or green revolution and number of times from less to more, and time first short and then long is shaken first light rear weight of blue or green degree, and leaf-spreading thickness is thick by being thinned to.Do blue or green sense organ level index: leafiness is soupspoon shape, the green abdomen red margination of the blue or green base of a fruit (three red seven green), leaf turns yellow green, and evenly appropriateness, gives out flowers and fruits perfume (or spice).

(3) moderate completes

240 DEG C～260 DEG C of the general temperature of 110 type roller fixation machine, throw leaf amount 15kg left and right, last 3～4min(and retain approximately 20% enzymatic activity), to fry to leaf without blue or green gas, aobvious fragrance, has held soft sense for degree.

(4) heap fermentation

Fermentation room temperature is at 25 DEG C～27 DEG C, and relative humidity remains on 80% left and right, and leaf is placed on water sieve and is piled up, and piling blue or green thickness is 10～15cm, lasts 7～9h, turns during this time 2～3 times, makes fermentation evenly, and to flower, the smell of fruits is very sweet in fermentation, and attenuation degree reaches 40%～45% and is advisable.

(5) knead

Fermentated leaves is put in to kneading machine, and dress leaf amount is 90% left and right of rubbing a capacity, and the process of kneading adds the principle of weight gradually after grasping and first gently pressing, need to reduce pressure 1～2 time midway, adopts light → weight → light principle of exerting pressure, and mixes and stirs shaping in order to the automatic turning of leafiness in cylinder.The process of kneading is lasted 8～10min, and it is excessive that tea bar forms tight knot, tea juice, and ratio of briquetting reaches 80% when above, gets final product pine and rubs and deblock.

(6) severe completes: 240 DEG C～260 DEG C of the general temperature of 110 type roller fixation machine, throw leaf amount 15kg left and right, and last 5～8min, fry to holding leafiness spinosity feel, then after spreading for cooling 1h, be dried.

(7) dry

90 DEG C～100 DEG C of bake out temperatures, are dried to foot dry (brittle failure of stalk and tea bar folding, tealeaves is rubbed powdering), Measuring Moisture Content of Tea content 4%～7%.

This technique is compared with existing oolong tea processing technology, there is following characteristics: in oolong tea conventional machining process, adjust the number of times that completes and ferment, adopt double play green grass or young crops (moderate completes and severe completes) and two fermentation (doing green grass or young crops and heap fermentation) technique, the conversion of the bitter taste material such as Tea Polyphenols in promotion summer heat oolong tea.Compared with heat oolong tea of made summer of existing technique, adopt heat oolong tea of made summer of this technique to become polyphenol oxidase product content in tea to improve more than 20%, health-care efficacy is better than Tea Polyphenols, be described as the pigment contents such as the theaflavin of " the soft gold of tealeaves " obviously improves, effectively reduce the pained degree of summer heat oolong tea millet paste, improved the mellow sense of millet paste, millet paste is softer.

Claims

1. a method that improves summer heat quality of Oolong tea, is characterized in that: in oolong tea conventional machining process, adjust the number of times and the degree that complete and ferment, adopt double play green grass or young crops and two zymotechniques, improve summer heat quality of Oolong tea.

2. the method for raising summer heat quality of Oolong tea according to claim 1, is characterized in that: the technological process of described method is: the fresh leaf → green grass or young crops → moderate of withering → do complete → heap fermentation → knead → severe completes → is dried.

3. the method for raising according to claim 1 summer heat quality of Oolong tea, is characterized in that: described moderate completes, and to fry to leaf without blue or green gas, aobvious fragrance, has held soft sense for degree, retains 18-22% enzymatic activity.

4. the method for raising summer heat quality of Oolong tea according to claim 1, it is characterized in that: described heap fermentation, fermentation room temperature is at 25 DEG C～27 DEG C, relative humidity remains on 75-85%, and piling blue or green thickness is 10～15cm, lasts 7～9h, turn during this time 2～3 times, make fermentation evenly, to flower, the smell of fruits is very sweet in fermentation, and attenuation degree reaches 40%～45%.

5. the method for raising summer heat quality of Oolong tea according to claim 1, is characterized in that: described severe completes, and fries to holding leafiness spinosity feel, then after spreading for cooling 1h, is dried.