Preparation technology of high mountain oolong tea
A production process and technology for oolong tea, applied in the direction of tea treatment before extraction, etc., can solve the problem that alpine oolong tea cannot maintain the aroma and alpine taste of tea, and achieve the effects of improving withering efficiency and quality, emerald green color, and improving working conditions.
Active Publication Date: 2013-10-09
YUNNAN TAICHA TEA
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Problems solved by technology
However, due to the influence of weather and climate in the traditional production process, the quality of the produced high mountain oolong tea cannot maintain its unique tea aroma and unique high mountain flavor.
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[0025] Example: Production process of high mountain oolong tea
[0026] (1) The raw material comes from the fresh leaves of tea trees planted at an altitude of 1900 or more;
[0027] (2) Standard for fresh leaves: pick one bud and two leaves with buds or small openings, or the tender one with one bud and three leaves. Fresh leaves are required to keep the fresh leaves intact, fresh, clean and hygienic, with tender stems, moderate length, and no foreign debris;
[0028] (3) After picking the fresh leaves and arriving at the plant, directly enter the sunlight withering shed for withering for 20-60 minutes and then enter the constant temperature and humidity ventilated room for 20-60 minutes, and spread the leaves in the sunlight withering shed and the constant temperature and humidity ventilation room The amount is about 0.5 kg per square meter, the temperature is controlled between 20℃-24℃, and the relative humidity is 60%-65%.
[0029] (4) Shake: Use the 6WYQ-82 oolong tea shaker to ...
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The invention provides a preparation technology of high mountain oolong tea, which comprises the following steps of: carrying out the sun withering of a sun withering shed and the withering in a constant-temperature and humidity ventilating chamber on fresh leaves of tea trees which grow at the elevation which is more than 1900 meters, rocking of green leaf, cooling of green leaf, killing out, twisting, easing back, pacing balls, drying, carrying out stalk extraction, screening, baking, cooling in a spreading way and packing to prepare the finished product. The sun withering technology of the sun withering shed and the withering in the constant-temperature and humidity ventilating chamber are adopted in the process of withering, the fresh leaves can be preferably dried in a spreading way to keep the optimized temperature, the upper ventilation and the lower ventilation can be carried out, the withering efficiency can be improved, the higher-quality tea which accords with the food sanitary standard can be provided, the difficulty of the sun withering caused by the rainy days in the processing season at a high mountain oolong tea growing region can be solved, the difficulty that the sun withering is overlong in withering time caused by large temperature difference in the morning and in the evening can be solved, the tea processed by the sun withering shed is stable in quality, high in yield, jade green in color and luster when being dry, honey, green and light in liquor color, and fragrant. Furthermore, the preparation technology is simple to operate, and the labor condition of processors can be greatly improved as well.
Description
technical field [0001] The invention relates to a production process of high mountain oolong tea. Background technique [0002] During the initial processing of alpine oolong tea, fresh leaf raw materials must come from tea tree planting areas above 1900 meters above sea level, which is the key to determining the quality of alpine oolong tea. Low-altitude oolong tea does not have the quality of alpine oolong tea; Sunlight withering in the withering shed is not affected by weather and climate, improves the taste and aroma of mountain oolong tea, and solves the problem of long time for sun withering due to the rainy processing season and the large temperature difference between morning and evening in high mountain oolong tea planting areas. However, due to the influence of weather and climate in the traditional production process, the quality of the produced high mountain oolong tea cannot maintain its unique tea aroma and unique high mountain taste. Contents of the inventio...
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IPC IPC(8): A23F3/06
Inventor 杨明彦康耀昌
Owner YUNNAN TAICHA TEA