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How to process oolong tea

A processing method and technology for oolong tea, applied in the direction of tea treatment before extraction, can solve the problems of low tea quality, high labor intensity, low processing efficiency, etc., and achieve the effect of shortening processing time, reducing labor intensity, and smooth cylinder wall

Active Publication Date: 2018-03-23
安徽中徽茶叶科技有限公司
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  • Application Information

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

Method used

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Experimental program
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Embodiment Construction

[0026] A processing method for oolong tea, comprising the following steps:

[0027] 1. Picking fresh leaves: picking 2-3 mature new shoots that form permanent buds;

[0028] 2. Drum withering at low temperature: use iron 110-type drum, one end is open, the ratio of cylinder diameter to cylinder length is 1:1.5, the cylinder wall is smooth, the amount of fresh leaves is 25kg at a time, the temperature of the drum furnace chamber is 50°C, and the withering time is 2.5min , the rotating speed of the drum is 14 revolutions / min, and the blade feels slightly hot to the touch when the leaves are out, which is moderate.

[0029] 3. Shaking green leaves with comprehensive shaking tube: spread the leaves shaken by 110 rollers in a bamboo sieve, let them cool for 40 minutes, then put them into a comprehensive shaking tube for shaking green leaves. Shake green for three times, first shake for 5 minutes, speed 20 rpm, stand still for 1.5 hours, shake out a faint "green gas"; "Qi"; three ...

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Abstract

The invention relates to a processing method of oolong tea, comprising the following steps: picking fresh leaves, withering in a drum at low temperature, shaking greens in a comprehensive shaking cylinder, drying greens, killing greens, wrapping and kneading, baking, frying in a pot to shape, wrapping and kneading, and frying in a pot Dry. By withering the picked fresh leaves through a 110-type drum at low temperature, one is to promote the loss of a series of green leaf alcohol and other green leaf alcohol in the fresh leaves, forming a composition that is conducive to the increase of aroma components such as ethylene acid, and the other is to promote the fresh leaves. The biochemical reaction speed of a series of aromatic substances such as nerolidol is accelerated, which is conducive to the decomposition, transformation and accumulation of aroma components, and improves the aroma of finished tea. The third is to solve the practical difficulty of rainy days without sunshine; The number of times improves the aroma and foam resistance of the finished tea, and greatly reduces the rate of processed leaves. By adopting pan-frying for shape and pan-frying for drying, the tea color, aroma, taste and shape of the finished product can be guaranteed, and the broken tea can be greatly reduced, so that 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, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 孙全基杨春香汪时佳
Owner 安徽中徽茶叶科技有限公司
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