Processing method of oolong tea

Abstract

The invention relates to a processing method of an oolong tea. The processing method comprises the following steps of picking fresh leaves, withering the pickled leaves at low temperature through a roller, rocking withered leaves through a comprehensive leaf rocking barrel, airing the rocked leaves, performing fixation on the aired leaves, wrapping and twisting the leaves after fixation, baking the twisted leaves, frying the baked leaves in a pot for shaping, wrapping and twisting the shaped leaves once again, and roasting the twisted leaves in the pot. Withering the pickled fresh leaves at the low temperature through a 110 type roller has the advantages of (I) promoting a series of low-boiling-point leaf alcohol and the like in the fresh leaves, which have green grass ingredients, to partly dissipate so as to facilitate the increase of fragrance components including hexenoic acid and the like; (II) promoting a series of nerolidol and the like in the fresh leaves, including aromatic substances, to accelerate a biochemical reaction so as to facilitate the decomposition, the transformation and the accumulation of fragrance components and substances and improve the fragrance of finished tea products; and (III) solving the actual difficulty that the Sun is not available on rainy days. The wrapping and twisting times, and the re-wrapping and re-twisting times decreased reduced, so that the fragrance and the brewing resistant degree of the finished tea products are improved, and the crumb rate of processed leaves is substantially reduced. The leaves are fried in the pot for shaping and are roasted in the pot, so that the color, the fragrance, the taste and the shape of the finished tea products are guaranteed, the crumb teas can be substantially decreased, and the production cost is obviously reduced.

Description

technical field [0001] The invention relates to the field of tea processing technology, in particular to a processing method of oolong tea. Background technique [0002] Oolong tea, also known as green tea and semi-fermented tea, is a unique and distinctive tea category among the major tea categories in China. Oolong tea is a combination of green tea and black tea. Its quality is between green tea and black tea. It not only has the strong and delicious taste of black tea, but also has the fragrance of green tea. It has the reputation of "green leaves and red borders". [0003] The traditional processing method of oolong tea includes the following steps: picking fresh leaves → drying green leaves → shaking green leaves in a bamboo shaker → drying green leaves → killing green leaves → kneading → initial baking → repacking and kneading → rebaking → final packaging → full drying . Traditional oolong tea processing methods have the following disadvantages: more steps are used, ...

AI Technical Summary

Problems solved by technology

Traditional oolong tea processing methods have the following disadvantages: more steps are used, semi-mechanized operations, long processing time, high labor intensity, low processing efficiency, and low quality tea leaves