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Oolong tea two-fermentation process

A technology for secondary fermentation and oolong tea, which is applied in tea treatment before extraction, etc. It can solve the problems of inaccessibility, low fermentation degree, and peculiar smell, and achieve the effect of good fermentation consistency, high fermentation degree and good taste

Inactive Publication Date: 2017-01-18
柳城县国营伏虎华侨农场茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the past, the production process of oolong tea is to process the tea leaves through one fermentation after withering the green tea, which has the disadvantages of low fermentation degree and unstable taste, and because the microbial fermentation in the aging process is greatly affected by the aging local climate, The aging time and the taste of the tea are related to the climate of different regions. Relying on natural conditions to ferment the substances in the dark tea will make the quality of the product unable to be guaranteed. Odor, so a product with uniform quality cannot be obtained in one fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The secondary fermentation process steps of oolong tea of ​​the present invention are as follows:

[0030] (1) Picking and sun-drying: Spread the new shoots and leaves of artificially picked tea leaves evenly on the withering trough, spread out the thickness of the leaves 9cm, ventilate and dissipate heat, and wither naturally at room temperature for 22 hours;

[0031] (2) The first fermentation: at 18℃, humidity 80%, CO 2 Ferment for 7 hours at a concentration of 620 ppm;

[0032] (3) Kneading: Put the first fermented tea leaves into a special tool and manually knead for 45 minutes until the leaves are rolled into a rope shape;

[0033] (4) Charcoal roasting: at 48℃, use charcoal to roast to 80% dry, put it away;

[0034] (5) Second fermentation: firstly ferment for 25 minutes at a temperature of 30°C and a humidity of 95%; then ferment for 45 minutes at a temperature of 28°C and a humidity of 90%; and finally at a temperature of 26°C and a humidity of 95 %, fermentation for 75...

Embodiment 2

[0040] The secondary fermentation process steps of oolong tea of ​​the present invention are as follows:

[0041] (1) Picking and drying: Spread the newly picked tea shoots and leaves evenly on the withering trough, spread out 10cm of the thickness of the leaves, ventilate and dissipate heat, and wither naturally at room temperature for 24 hours;

[0042] (2) The first fermentation: at 22℃, humidity 75%, CO 2 Ferment for 8 hours at a concentration of 650 ppm;

[0043] (3) Kneading: Put the first fermented tea leaves into a special tool and manually knead for 40 minutes, until the leaves are rolled into a rope shape;

[0044] (4) Charcoal roasting: at 50℃, use charcoal to roast to 80% dry, put it away;

[0045] (5) The second fermentation: firstly ferment for 20 minutes at a temperature of 30°C and a humidity of 95%; then ferment for 50 minutes at a temperature of 28°C and a humidity of 90%; and finally at a temperature of 26°C and a humidity of 95 %, fermentation for 70min;

[0046] (6)...

Embodiment 3

[0051] The secondary fermentation process steps of oolong tea of ​​the present invention are as follows:

[0052] (1) Picking and drying: Spread the newly picked tea shoots and leaves evenly on the withering trough, spread out 8cm of the thickness of the leaves, ventilate and dissipate heat, and wither naturally at room temperature for 20 hours;

[0053] (2) The first fermentation: at 16℃, humidity 85%, CO 2 Ferment for 6 hours at a concentration of 600ppm;

[0054] (3) Kneading: Put the first fermented tea leaves into a special tool and knead manually for 50 minutes, until the leaves are rolled into a rope shape;

[0055] (4) Charcoal roasting: at 45℃, use charcoal to roast to 80% dry, put it away;

[0056] (5) The second fermentation: firstly ferment for 30 minutes at a temperature of 30°C and a humidity of 95%; then ferment for 40 minutes at a temperature of 28°C and a humidity of 90%; and finally at a temperature of 26°C and a humidity of 95 %, fermentation for 80min;

[0057] (6) F...

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Abstract

The invention provides an oolong tea two-fermentation process, which comprises: (1) picking and sunshine withering; (2) first fermentation, wherein fermentation is performed for 6-8 h at a temperature of 16-22 DEG C under a humidity of 75-85% under a CO2 concentration of 600-650 ppm; (3) rolling; (4) charcoal baking; (5) second fermentation, wherein fermentation is firstly performed for 20-30 min at a temperature of 30 DEG C under a humidity of 95%, then is performed for 40-50 min at a temperature of 28 DEG C under a humidity of 90%, and finally is performed for 70-80 min at a temperature of 26 DEG C under a humidity of 95%; (6) first machine baking; (7) cooling; (8) second machine baking; and (9) packaging. According to the present invention, with the method of the present invention to ferment the oolong tea, the fermentation degree of the oolong tea is high, the fermentation uniformity is good, and the taste is good.

Description

Technical field [0001] The invention belongs to the technical field of tea processing, and specifically relates to a secondary fermentation process for oolong tea. Background technique [0002] The oxygen absorption of tea is called fermentation. The fermentation of tea leaves is the most important step in the production of black tea, because the color, aroma and taste of tea leaves are all produced at this time. When the withered leaves are twisted, the tea juice will undergo a chemical change in contact with the air. Two distinct results occur: the color and aroma of the leaves change. The purpose of fermentation is to make this change until it can be made. Tea has excellent characteristics. [0003] Oolong tea, also known as green tea, semi-fermented tea and fully-fermented tea, has many varieties. It is a tea category with distinctive Han characteristics among several major teas in China. Oolong tea is a tea of ​​excellent quality that is produced after the processes of curi...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 何海华罗莲花
Owner 柳城县国营伏虎华侨农场茶厂
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