Tea-preparing method of oolong tea

Abstract

The invention discloses a tea-preparing method of oolong tea. The method includes the following steps: (1) plucking fresh buds each of which has two leaves; (2) performing withering to control fresh leaf weight reduction within 3%-4%; (3) performing rocking at a temperature of 20 DEG C to 25 DEG C; (4) performing deactivation of enzymes to control leaf water content within 36%-46%; (5) after enzyme deactivation, wrapping the enzyme-deactivated leaves with cloth, performing rolling for 3 times and performing standing for 5-6h; (6) controlling the final water content of dried leaves within 8%-10%; (7) performing aroma increasing, performing tedding to cool the aroma-increased leaves when the tea leaf water content is 5% and performing storage; and (8) performing vacuum packaging in time on the dried tea leaves and performing low-temperature storage. The new oolong tea processing technology provided by the invention can be realized in tea factories which meet the requirements of green tea processing without the need of purchasing new tea-preparing equipment. According to the invention, through creating the new oolong tea processing technology, the defects of poor tea quality and low added economic value of traditional oolong tea varieties are improved; the quality of the prepared tea is stable and the rate of high quality products is high; labor intensity is low and the technology is easy to master; and the method has a broad promotion prospect.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for making oolong tea (named "Guomeiren"). Background technique [0002] Liyang is located in the southern hilly area of ​​Jiangsu Province. It is a famous high-quality tea producing area. The climate and ecological conditions are very superior. The existing tea garden area is more than 70,000 mu, including 30,000 mu of white tea and 40,000 mu of green tea. Most of the tea gardens are distributed in several The millions of acres of bamboo forests have created good conditions for the production of high-quality tea green raw materials. The main varieties of local green tea in Liyang are Fuyun and Fuding varieties, whose buds and leaves have strong fertility, dense germination, and strong tenderness. [0003] However, with the introduction of Baiye No. 1 at the beginning of the 21st century, due to the high economic benefits of white tea, the living space of local g...

AI Technical Summary

Problems solved by technology

[0003] However, with the introduction of Baiye No. 1 at the beginning of the 21st century, due to the high economic benefits of white tea, the living space of local green tea has been greatly squeezed, especially its 20-day "grab white" picking period, which is different from that of green tea with higher benefits. The spring tea picking period coincides, and the higher labor remuneration makes most of the picking workers go to the white tea tea garden, and the labor cost of the picking workers who stay in the green tea tea garden also increases significantly. In the state of small profits or losses, they turned to plant white tea, resulting in a large number of green tea tea gardens that were neglected or abandoned, and became low-yielding old tea gardens. It has become a hotbed for the development of pests and diseases, and has expanded to other surrounding tea gardens, resulting in a sharp increase in the number of times and the amount of pesticides used to control them, which has brought heavy ecological pressure to surrounding industrial planting.