Huangshan local oolong making method

A production method and technology of oolong tea, applied in tea treatment before extraction, climate change adaptation, etc., can solve the problems of high human resource consumption, difficulty in improving processing efficiency, complicated process, etc., to improve quality and taste, ensure processing quality, Effect of reducing bitterness

Active Publication Date: 2016-12-07
黄山职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional processing technology, the kneading process is all done by manpower, which consumes a lot of human resources and is inefficient; while the kneading process completed by the machine is not only complicated in process, but also usually involves speed charter, kneading machine and loosening machine. Various mechanical equipment such as chartered planes take a long time and the processing efficiency is difficult to improve

Method used

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  • Huangshan local oolong making method
  • Huangshan local oolong making method
  • Huangshan local oolong making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Select fresh leaves with 2 to 3 leaves on the local tea trees in Huangshan for picking, and spread the leaves in the sun according to the amount of 0.6kg / m 2 Spread the fresh leaves and dry them until the weight loss rate of the tea leaves is 5%, then move the tea leaves indoors to dry for 40 minutes. Use the green shaker to shake the blue and green and let it stand to dry. The first shake is set at a speed of 10r / min, which lasts 3min, and the green is dried for 1h after shaking; the second shake is set at a speed of 15r / min, which lasts 5min. Dry the green leaves for 1 hour; set the rotation speed of 20r / min for the third time, and last for 10 minutes. After shaking the green leaves, dry the green leaves for 7 hours. When drying the green leaves, the thickness of the leaves is 2cm. It is advisable to shake out the fragrance of the tea leaves and air out the green leaves and red borders.

[0039] Utilize the drum stir-fry machine, stir-fry green leaves at a temperature...

Embodiment 2

[0043] Select fresh leaves with 2 to 3 leaves on the local tea trees in Huangshan for picking, and spread the leaves in the sun according to the amount of 0.7kg / m 2 Spread fresh leaves and dry until the weight loss rate of the tea leaves is 5%, then move the tea leaves indoors to dry for 45 minutes. Use the green shaker to shake the blue and green and let it stand to dry. The first shake is set at a speed of 11r / min, which lasts 2min, and after shaking the green is dried for 1.5h; the second shake is set at a speed of 16r / min, which lasts 5min. After airing blue and green 1.5h; The third airing blue and green setting speed 20r / min, lasted 12min, shake green and blue and then air blue and blue 8h, spread leaf thickness 2.5cm when airing blue and green. Using a roller frying machine, stir-fry green leaves at a temperature of 280°C until the leaf weight loss rate is 30%. Spread the fried green leaves to dissipate the water vapor in them, then quickly rub the tea leaves and sieve ...

Embodiment 3

[0047] Select the fresh leaves with 2-3 leaves on the local tea tree in Huangshan for picking, and spread the leaves in the sun according to the amount of 0.8kg / m 2 Spread the fresh leaves and dry them until the weight loss rate of the tea leaves is 4%, then move the tea leaves indoors to dry for 50 minutes. Use the green shaker to shake the blue and green and let it stand to dry. The first shake is set at a speed of 10r / min, which lasts 3min, and then aired for 2h after shaking; the second shake is set at a speed of 14r / min, which lasts 6min. Dry blue and green for 2 hours; set the rotation speed of 19r / min for the third time, and last for 9 minutes, shake blue and green leaves for 9 hours, and spread the leaf thickness of 3cm when drying blue and green leaves. Using a roller frying machine, stir-fry green leaves at a temperature of 290°C until the leaf weight loss rate is 32%, spread out the fried green leaves to dissipate the water vapor, and then quickly rub the tea leaves...

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Abstract

The invention belongs to the technical field of tea processing, particularly relates to a Huangshan local oolong making method and aims to provide a making method for Huangshan local oolong. The method includes the steps of fresh leaf picking, sun-withering, rocking, cooling, parching, red side removal, spreading, dampening, rolling, secondary fermentation and drying. The method is characterized in that in the rolling and secondary fermentation process, temperature is controlled to be 30+ / -2 DEG C, humidity is controlled to be 65-75%, the mass concentration of carbon dioxide in a rolling environment is controlled to be 0.06%-0.066%, and tea leaves are in a positive pressure environment, rolled into strips and compacted. According to the making method, rolling technology can be simplified, processing efficiency is improved, processing quality is ensured, both the quality and the taste of the oolong made by the making method are improved, tea color is green, smooth and bright yellow, and tea soup is clear and bright.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing local Huangshan oolong tea. Background technique [0002] The origin of my country's tea culture can be traced back thousands of years ago. The long history of drinking tea has formed a traditional tea processing method. Among them, the semi-fermented processing method of oolong tea has distinctive characteristics. Cholesterenone, folic acid, inositol, pantothenic acid and amino acids contained in tea are beneficial to human health, and the processing method of tea not only affects the final taste and quality of tea, but also affects the content of tea Element. [0003] In the traditional processing technology, the kneading process is all done by manpower, which consumes a lot of human resources and is inefficient; while the kneading process completed by the machine is not only complicated in process, but also usually involves speed char...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08Y02A40/90
Inventor 吴惠青邵鑫徐丽萍王士有
Owner 黄山职业技术学院
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