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乌龙茶的制作！oolong tea,wu long tea manufacture!
 
联系我们 tieguanyin @oolong-tea.info
地址:安溪县政府大院对面155门市 |
乌龙茶属半发酵茶，是介于红茶与绿茶之间的又一类茶。乌龙茶的工艺流程通常有以下几道工序：
1、晒青（或加温萎凋）其目的是蒸发一小部分水分，同时激活酶的活性，有利于乌龙茶香气的形成。晒青一般掌握晒至叶顶下垂，叶色转暗，茶香有所显露即可，不可过分。
2、晾青是使叶子和茎梗内水分流动，从新平衡，使叶子从枯萎状态恢复至基本挺直状态，便于下一步摇青的进行。
3、摇青也称做青，是将叶子放在摇青机内，使叶子翻滚起来，叶子与叶子之间，叶子与滚筒壁之间发生碰撞和摩擦，叶子边缘部分损伤，茶多酚氧化聚合，部分香气成份游离出来，有利于乌龙茶品质特征的形成。摇青程度根据乌龙茶的种类不同有所差异，武夷山的闽北乌龙茶的做青发酵程度较重，外形色泽棕褐，汤色往往橙黄色；而安溪的闽南乌龙茶做青发酵程度较轻，茶的外形色泽青褐，汤色绿黄至金黄。台湾乌龙茶，由于做青发酵程度的不同有轻发酵的清香乌龙茶、包种茶；也有中度发酵的冻顶乌龙茶、木栅铁观音；还有重度发酵的白毫乌龙。近年来，台湾乌龙茶的高山茶、冻顶乌龙等逐步趋向轻发酵，追求清香和花香味。
4、 乌龙茶的摇青、晾青反复多次以后，乌龙茶特有的花香或果香味才能发挥出来。闽北乌龙茶往往要掌握到“绿叶红镶边”的出现，也就是说，要等到叶片边缘部分红变才是适度。
5、摇青、晾青达到适度以后就立即进行炒青，类似绿茶的杀青，目的是利用高温蒸发水分，使叶质变软，停止发酵红变，保持乌龙茶的品质特征。
6、炒青之后就可揉捻，揉捻成条后就可复炒或初烘，减少一定水分之后，如果是做条形乌龙茶就进行复揉和复烘，烘至干燥为止。如果是做半球形或颗粒形乌龙茶，就复炒以后进行包揉。所谓包揉，就是将茶叶放在一块方形棉布内，收拢四角，将茶叶包紧并不断滚揉。使茶叶经过包揉以后，逐渐卷紧呈颗粒状。台湾的冻顶乌龙、福建安溪的铁观音，都要经过包揉这道工序，有时还要反复包揉才能达到颗粒紧结的目的。
7、复揉或包揉后进行烘干，这时低温慢烤的技术，对乌龙茶香气的形成是十分重要的。
http://www.wu-long-tea.org/manufacture.htm
The Oolong tea is half fermentation tea, is situated between
between the black tea and green tea's kind of tea. The Oolong
tea technical process usually has following several working
procedures: 1st, exposes to the sun blue (or heats up fading)
its goal is evaporates small part of moisture content, simultaneously
activates the enzyme activeness, is advantageous to the Oolong
tea fragrance formation. Exposes to the sun blue generally grasps
exposes to the sun goes against the sagging to the leaf, the
leaf color , the tea fragrant has reveals then, may not excessively.
2nd, dries in the sun blue is causes leaf and the stem stem
minute flows, anew balances, causes the leaf from to wither
the condition to restore to the basic stiff condition, is advantageous
for next step swings blue carrying on. 3rd, swings the blue
also name to do blue, is puts the leaf in swings blue machine
in, causes the leaf to tumble, between the leaf and the leaf,
between the leaf and the drum wall occurs collides and rubs,
the leaf edge fractional damage, the tea polyphenol oxypolymerization,
the partial fragrance ingredient drifts away, is advantageous
to the Oolong tea quality characteristic formation. Swings the
blue degree differently to have a difference according to the
Oolong tea type, Mount Wuyi's Oolong tea makes the blue fermentation
degree to be heavier, contour luster brown brown, soup color
often orange yellow; But Anxi's Minnan Oolong tea makes the
blue fermentation degree lighter, the tea contour luster is
blue brown, soup color green-yellow to golden yellow. Taiwan
Oolong tea, because makes the blue fermentation degree differently
to have the light fermentation the delicate fragrance Oolong
tea, the mildly fermented tea; Also has the moderate fermentation
frozen to go against the Oolong tea, the Oolong tea; Also has
pekoe Wu Long which the specific weight ferments. The Taiwan
Oolong tea was in recent years high , frozen goes against Wu
Long and so on gradually to tend to the light fermentation,
the pursue delicate fragrance and the colored fragrance. 4th,
the Oolong tea swings blue, dries in the sun blue repeatedly
many times after, the Oolong tea unique flower fragrance or
the fruit fragrance can display. the Oolong tea often must grasp
"the green leaf red borders" the appearance, in other
words, must wait till the leaf blade edge to be partial is moderate.
5th, swings blue, dries in the sun blue achieved moderate later
immediately will carry on fries blue, the similar green tea
, the goal will be evaporates the moisture content using the
high temperature, will cause the leaf qualitative change to
be soft, stops fermenting , maintenance Oolong tea quality characteristic.
After 6th, fries blue may rub twists, rubs twists Cheng Tiaohou
to be possible duplicate to fry or initially to dry, after reduces
the certain moisture content, if is makes the linearity Oolong
tea to carry on duplicate kneads together duplicate dries, dries
to dryly up to. If is makes the hemispheroid or a Oolong tea,
duplicate will fry later to carry on the package to rub. The
so-called package rubs, is puts the tea in together the square
shape cotton fabric, draws in four jiao, and unceasingly rolls
tea Bao Jin rubs. Causes the tea after Bao Rou after, gradually
assumes granulated. Taiwan frozen goes against Wu Long, the
Fujian Anxi's Oolong tea, all must pass through Bao Rouzhei
a working procedure, sometimes also must repeatedly wrap rubs
can achieve the pellet goal. 7th, duplicate rubs or Bao Rouhou
carries on drying, by now the low temperature slowly roasted
the technology, to the Oolong tea fragrance formation was extremely
important.
制作工艺如下：
什么是乌龙茶what is oolong
tea wulong tea? 乌龙茶的制作oolong tea,wu
long tea manufacture！ oolong wulong
tea benefits |
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