Baking method of oolong tea

Abstract

The invention provides a baking method of oolong tea. The method comprises the following steps of: 1, putting oolong tea leaves to be baked into a baking machine, and performing baking at 90-95 DEG Cfor 58-64 minutes; 2, after the step 1 is completed, continuing to perform baking at 111-116 DEG C for 5.9-6.1 hours; 3, after the step 2 is finished, continuing to perform baking at 121-125 DEG C for28-32 minutes; and 4, after the step 3 is completed, opening a box door of the baking machine, and cooling the baked tea leaves by blowing of an electric fan. Part of the tea leaves are taken out atregular time in the first three processes, and the color and fragrance of dry tea leaves, the color and fragrance of tea soup after brewing and the color and body conditions of the tea leaves after brewing are confirmed, thereby ensuring that each stage of baking of the tea leaves is completed; and the influence on the tea leaves due to insufficient baking time or over-baking of the tea leaves isprevented. The oolong tea processed by the method is dark brown in color and luster, is sweet and mellow in taste and has honey fragrance, meanwhile, nutrient substances such as tea polyphenol in thetea leaves are not damaged, and the original flavor of the tea leaves is reserved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a baking method of oolong tea. Background technique [0002] Traditional oolong tea roasting adopts a three-stage baking method of high temperature-medium temperature-high temperature, that is, the high temperature is to remove the moisture and miscellaneous flavors in the tea leaves until the water vapor disappears and the aroma is pure; The material change is stable; the short-term high temperature in the latter stage is to further heat the effect and consolidate the roasting heat effect, thereby improving the aroma of the tea. [0003] However, this traditional high temperature-medium temperature-high temperature three-stage baking method is likely to change the original content of the tea leaves, and poor temperature control can easily lead to overheating. Contents of the invention [0004] In view of the above problems, the present invention provides a method for r...

AI Technical Summary

Problems solved by technology

[0003] However, this traditional three-stage baking method of high temperature-medium temperature-high temperature is easy to change the original content of the tea leaves, and if the temperature is not well controlled, it will easily lead to overheating.