Production method of oolong tea

A technology of oolong tea and preparation steps, applied in tea treatment before extraction, climate change adaptation, etc., can solve problems such as incomplete product shape, insufficient aroma, complicated process, etc., and achieve low broken tea rate, low labor cost, and high aroma Effect

Inactive Publication Date: 2016-07-06
池州市农业技术推广中心 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the shaping process is as follows: 15 times of pressing and kneading machine - 15 times of sieving - 1 time of shaping - wrapping an

Method used

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  • Production method of oolong tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of oolong tea, it is characterized in that, its preparation steps are as follows:

[0028] 1) Picking: choose the time period between 9:00 am and 3:00 pm on sunny days to pick fresh leaves with no dew and two or three leaves open;

[0029] 2) Drying and drying: transport the picked fresh leaves back to the drying room, and spread them on a bamboo mat drying rack in time. After 3 o'clock in the afternoon, use the oblique sunlight to spread the fresh leaves outdoors on a white drying cloth. Sun-dried, leaf thickness 0.8㎏ / m 2 , when the fresh leaves are softened and the leaves lose their luster, take them back indoors to cool them, and the quality of sun-dried green leaves will decrease by 12%;

[0030] 3) Shake green: use shaker to shake green green, with the principle of gently shaking green green, spreading green green lightly, and drying green green long-term;

[0031] ① Shake the green leaves for the first time: send the green leaves int...

Embodiment 2

[0045] A kind of preparation method of oolong tea, it is characterized in that, its preparation steps are as follows:

[0046] 1) Picking: choose the time period between 9:00 am and 3:00 pm on sunny days to pick fresh leaves with no dew and two or three leaves open;

[0047] 2) Drying and drying: transport the picked fresh leaves back to the drying room, and spread them on a bamboo mat drying rack in time. After 3 o'clock in the afternoon, use the oblique sunlight to spread the fresh leaves outdoors on a white drying cloth. Dry green, spread leaf thickness 0.9㎏ / m 2 , when the fresh leaves are soft and the leaves are slightly tarnished, take them back indoors to cool them, and the quality of sun-dried green leaves will decrease by 12.5%;

[0048] 3) Shake green: use shaker to shake green green, with the principle of gently shaking green green, spreading green green lightly, and drying green green long-term;

[0049] ① Shake the green leaves for the first time: send the green ...

Embodiment 3

[0063] A kind of preparation method of oolong tea, it is characterized in that, its preparation steps are as follows:

[0064] 1) Picking: choose the time period between 9:00 am and 3:00 pm on sunny days to pick fresh leaves with no dew and two or three leaves open;

[0065] 2) Drying and drying: transport the picked fresh leaves back to the drying room, and spread them on a bamboo mat drying rack in time. After 3 o'clock in the afternoon, use the oblique sunlight to spread the fresh leaves outdoors on a white drying cloth. Dry green, spread leaf thickness 1㎏ / m 2 , when the fresh leaves are softened and the leaves lose their luster, take them back indoors to cool them, and the quality of sun-dried green leaves will decrease by 13%;

[0066] 3) Shake green: use shaker to shake green green, with the principle of gently shaking green green, spreading green green lightly, and drying green green long-term;

[0067] ① Shaking green leaves for the first time: put the green leaves i...

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Abstract

The invention discloses a production method of oolong tea. The method allows a finished product to be produced through picking, sunshine withering, green leaf rocking, enzyme deactivation, molding and drying, three-time green leaf rocking treatment realizes light fermentation of a product, and pressing and rubbing, primary drying, secondary pressing and rubbing, fixing, primary stir frying and secondary stir frying are adopted in the molding process to make the typical dragonfly head shape of oolong tea be completely formed and obtained oolong tea be smooth and complete. The product has the advantages of simple production method, heavy aroma, low broken tea rate, low labor cost and production cost saving.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing oolong tea. Background technique [0002] Anhui Province has always been a major tea-producing province in my country, mainly producing "Qihong" and "Tunlu". After the 1980s, our province mainly produced famous and high-quality tea, and the output gradually declined, gradually changing from the third and fourth place in the country to the seventh place. The main reason is that the tea gardens in our province are mostly distributed in hilly and high mountainous areas; the tea gardens are not good in appearance; . In recent years, oolong tea has been rapidly promoted throughout the country, and some tea areas in Anhui Province quickly accepted it. Moreover, the oolong tea produced in Anhui has a good aroma and high quality, and is very popular in the market. However, the processing technology of oolong tea is relatively complicated, the technical requirements...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 吴满霞雷元胜朱永胜张启利方晓林夏良胜胡先进周文发钱叶启钟国花章新春严淑华桂四美
Owner 池州市农业技术推广中心
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