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Processing method for delaying production peak of oolong

A processing method and technology for oolong tea, which are applied in the processing field of delaying the peak period of oolong tea production, can solve the problems of high labor intensity of workers, difficult to guarantee the quality, and increase the cost, so as to reduce the daily labor intensity, ensure the quality, and achieve a mellow taste. Effect

Inactive Publication Date: 2014-06-25
ZHANGZHOU COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]2. To process 45%-50% of the above-mentioned annual output of spring tea in a short period of time, the labor intensity of the workers is too high, and the quality is difficult to be guaranteed
[0006] 3. Many enterprises try to increase production by expanding production scale, increasing processing equipment and increasing skilled workers, but the cost is greatly increased

Method used

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  • Processing method for delaying production peak of oolong

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Effect test

Embodiment 1

[0032] A kind of processing method of delaying the production peak period of oolong tea of ​​the present invention, its specific preparation method is as follows:

[0033] (1) Green tea: according to the 30%-50% of the daily processing capacity, the open-faced two- and three-leaf tea greens of oolong tea trees are suitable for harvesting.

[0034] (2) Sunshine: Before 11:00 am or after 3:00 pm in fine weather, spread the tea green evenly on the sun-drying cloth under weak sunlight, and spread the tea green 1.8- 2.2kg, sun exposure temperature 28-32 ℃, sun exposure time 20-50min, and within this temperature range, the drying time depends on the strength of the sun. When the sun is strong, the drying time should be short, otherwise it should be long; Mix 1-2 times during the greening process. When the surface luster of the dark green leaves disappears and becomes dark green, the top two leaves droop slightly, the smell of grass disappears, and the fragrance is slightly transpare...

Embodiment 2

[0046] A kind of processing method of delaying the production peak period of oolong tea of ​​the present invention, its specific preparation method is as follows:

[0047] (1) Green tea: according to harvesting 40% more than the daily processing capacity, the open-faced two- and three-leaf tea greens of oolong tea trees are suitable for production.

[0048] (2) Green drying: before 11:00 am in fine weather, spread the green tea evenly on the green drying cloth under weak sunlight, spread 2kg of green tea per square meter, and the sun exposure temperature is 30°C. The sun exposure time is 40 minutes, and the drying process is stirred twice. When the surface luster of the dark green leaves disappears and becomes dark green, the top two leaves droop slightly, the smell of grass disappears, and the weight loss rate is 8%, it is moderately sun-dried;

[0049] (3) Green drying: move the moderately sun-dried tea greens into the green room, and evenly spread the tea greens in the wate...

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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 [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method for delaying the peak production period of oolong tea. Background technique [0002] Oolong tea is the main tea produced in Fujian, Guangdong and Taiwan in my country. It is loved by Chinese people because of its unique shape, rich floral fragrance, mellow taste and leaf bottom with green leaves and red borders. [0003] The existing problems of oolong tea production or tea making process are as follows: [0004] 1. The production of oolong tea has a strong seasonality, and the quality of spring tea is better. However, spring tea, which accounts for about 45%-50% of the annual output, is restricted by many factors such as tea factory processing capacity, production season and climate, forming a peak tea production period. [0005] 2. To process 45%-50% of the above-mentioned annual output of spring tea in a short period of time, the labor intensity ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 罗学平蔡烈伟黄国辉
Owner ZHANGZHOU COLLEGE OF SCI & TECH
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