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Organic oolong black tea leaf processing method

A processing method and technology of oolong tea, which is applied in the field of tea processing, can solve the problem of single category and achieve the effect of increasing aroma, improving efficiency and realizing product standardization

Active Publication Date: 2013-08-14
GUANGDONG MINGHUANG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ratio of the post-harvest output value of tea to the natural output value at harvest is only 1:0.38, and most of the tea processing only provides primary products, and the category is relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing method of organic tea red oolong tea, comprising the following steps:

[0036] (1) Sunshine: Control the temperature within 18°C, avoid strong light, do sunbathing, remove a small amount of water, and activate the enzyme; sunbathe for 15 minutes, the bottom leaves of the dark green will droop, flatten, and the dark green will emit grass Taste is appropriate;

[0037] (2) Greening: Spread the tea leaves in a dustpan, 1 catties / dustpan, and dry them at a temperature of 22°C and a humidity not higher than 90%, to balance the temperature and moisture of the tea leaves;

[0038] (3) Greening: In the air-conditioned workshop, put the tea leaves in a bamboo dustpan, and slowly turn the tea green up and down with both hands, so that the flattened and drooping tea greens will return to their lifelike appearance, and the water content of the tea greens will be balanced. Remove the water from the tea green stalks, activate tea biological enzymes and tea trace element...

Embodiment 2

[0051] A processing method of organic tea red oolong tea, comprising the following steps:

[0052] (1) Sunshine: Control the temperature within 18°C, avoid strong light, do sunbathing, remove a small amount of water, and activate the enzyme; sunbathe for 15 minutes, the bottom leaves of the dark green will droop, flatten, and the dark green will emit grass Taste is appropriate;

[0053] (2) Greening: Spread the tea leaves in a dustpan, 3 catties / dustpan, and dry them at a temperature of 28°C and a humidity not higher than 90%, to balance the temperature and moisture of the tea leaves;

[0054] (3) Greening: In the air-conditioned workshop, put the tea leaves in a bamboo dustpan, and slowly turn the tea green up and down with both hands, so that the flattened and drooping tea greens will return to their lifelike appearance, and the water content of the tea greens will be balanced. Remove the water from the tea green stalks, activate tea biological enzymes and tea trace element...

Embodiment 3

[0066] A processing method of organic tea red oolong tea, comprising the following steps:

[0067] (1) Sunshine: Control the temperature within 18°C, avoid strong light, do sunbathing, remove a small amount of water, and activate the enzyme; sunbathe for 15 minutes, the bottom leaves of the dark green will droop, flatten, and the dark green will emit grass Taste is appropriate;

[0068] (2) Greening: Spread the tea leaves in a dustpan, 2 catties / dustpan, and dry them at a temperature of 25°C and a humidity not higher than 90%, to balance the temperature and moisture of the tea leaves;

[0069] (3) Greening: In the air-conditioned workshop, put the tea leaves in a bamboo dustpan, and slowly turn the tea green up and down with both hands, so that the flattened and drooping tea greens will return to their lifelike appearance, and the water content of the tea greens will be balanced. Remove the water from the tea green stalks, activate tea biological enzymes and tea trace element...

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Abstract

The invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a processing method of organic red oolong tea, and belongs to the technical field of tea processing. Background technique [0002] Tea is a traditional agricultural product in my country. The planting, processing and export of tea has a long history. Tea products are also one of the main products that my country earns foreign exchange through export. In 2010, the world's total tea production was 4.067 million tons. my country ranked first in the world with an output of 1.45 million tons, and exported 302,400 tons of tea, second only to Kenya, ranking second in the world. [0003] As a long-term big tea production and export country, China's natural resource endowment advantages and traditional technological advantages of tea played a very important role in a certain historical period. With the development of international trade, compared with the better returns in tea production, proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 李裕南李振声李太茂张维明宣恩懋
Owner GUANGDONG MINGHUANG TEA
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