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A processing technology, the technology of oolong tea, applied in the field of oolong tea processing technology, can solve the problems of lack of aroma, impermeability and unevenness of tea leaves, and achieve the effect of avoiding the loss of nutrients and rich taste
Inactive Publication Date: 2018-04-06
来安县半塔茶场
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The greening of tea includes roller fixing and microwave fixing. The aroma of tea leaves obtained by roller fixing is pleasant, but it often appears that the fixing is not transparent and uneven; microwave fixing can heat the inner and outer surfaces of the tea at the same time, and the fixing is thorough and even. But the aroma of the tea obtained is not enough
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Embodiment 1
[0023] A kind of oolong tea processing technology, comprises the following steps:
[0024] (1) pick the fresh leaves with strong leaves and no damage by diseases and insect pests from the tea tree, and spread the fresh leaves to dry;
[0025] (2) Select fresh cassia cotyledon leaf buds and ginkgo leaf buds, and spread them out in the sun in sunny weather with an outdoor temperature of 23°C, turning the leaves once every 0.5h during this period; after withering, place them for 3h in an environment with a temperature of 22°C;
[0026] (3) The tea leaves after (1) withering are added to the green shaker and made green by the green shaker,
[0027] Shake the greens for the first time for 3 minutes, the speed of the shaking machine is 5r / min, the temperature is 21°C, the humidity is 45% to 55%, and then stop for 15 minutes;
[0028] Shake the greens for the second time for 5 minutes, the rotating speed of the shaking machine is 8r / min, the temperature is 21°C, the humidity is 55%,...
Embodiment 2
[0040] A kind of oolong tea processing technology, comprises the following steps:
[0041] (1) pick the fresh leaves with strong leaves and no damage by diseases and insect pests from the tea tree, and spread the fresh leaves to dry;
[0042] (2) Select fresh cassia cotyledon leaf buds and ginkgo leaf buds, and spread them out in the sun in sunny weather with an outdoor temperature of 25°C, during which the leaves are turned once every 1.5h; after withering, place them for 5h in an environment with a temperature of 24°C;
[0043] (3) The tea leaves after (1) withering are added to the green shaker and made green by the green shaker,
[0044] Shake the greens for the first time for 5 minutes, the speed of the shaking machine is 8r / min, the temperature is 23°C, the humidity is 55%, and then stop for 20 minutes;
[0045] Shake the greens for the second time for 7 minutes, the speed of the shaking machine is 10r / min, the temperature is 23°C, the humidity is 60%, and then stop for...
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Abstract
The invention provides a processing technology of oolong tea, and relates to the field of processing of tea leaves. The processing technology comprises the following steps of selecting fresh leaves from tea trees, and performing spreading for air-drying on the fresh leaves; selecting fresh semen cassiae leafbuds, and ginkgo leafbuds, and adding withered tea leaves to a machine for rocking of greenleaves for making of green leaves; mixing the tea leaves with the semen cassiae leafbuds and ginkgo leafbuds to obtain a mixture, spreading the mixture for heat dissipation, putting the mixture afterheat dissipation in a rolling bucket, and performing rolling; controlling the room temperature during fermentation to be 22-24 DEG C, controlling the fermentation temperature of the tea leaves to be28 DEG C, controlling the humidity to be 90%, and controlling the fermentation time to be 4-5h; performing refrigeration drying treatment on the treated tea leaves; performing steam fixation treatment; and sending the treated tea leaves in a microwave fixation machine and performing fixation once again. According to the processing technology disclosed by the invention, running off of nutrients isavoided, low-pressure steam fixation is adopted, the tea leaves can absorb heat under the low-pressure steam environment, the condition that the leaves are maintained complete is facilitated, and fixation is performed for the second time after steam fixation to remove remaining moisture in the tea leaves. The semen cassiae leafbuds and the ginkgo leafbuds are added, so that the tea leaves are richer in mouth feel.
Description
technical field [0001] The invention relates to the field of tea processing, in particular to an oolong tea processing technology. Background technique [0002] Oolong tea (oolong tea), also known as green tea, semi-fermented tea and fully fermented tea, has many varieties. It is a tea category with distinctive Chinese characteristics among the major tea categories in China. Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea evolved from Song Dynasty tribute tea dragon balls and phoenix cakes, and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are prominently manifested in the decomposition of fat, weight loss and bodybuilding. It is called "beauty tea" and "fitness tea" in Japan. Oolong tea is a unique tea in China, mainly produced in northern F...
Claims
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Application Information
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