Method for processing yellow soup tea

Abstract

The invention discloses a method for processing a yellow soup tea. The method for processing the yellow soup tea comprises the steps as follows: selecting materials; lightly withering; removing water; kneading; primarily drying; primarily braising; secondarily drying; secondarily braising; sufficiently drying; and winnowing. The method has the advantages as follows: the conversion of substances in the tea is precisely controlled by allocating the temperature and the time, so that all aspects of the finished tea are optimal; the quality equalization of the tea is controlled by controlling the stacking thickness of the tea in the processing process, so that the processed tea is high in quality, attractive in curved appearance, slightly yellow in color and luster, tidy, fat and tender in buds and leaves, yellow, green and bright in soup color, sweet and fragrant in smell and sweet and mellow in taste; and the leaf bottoms are clustered, bright yellow and tidy.

Description

technical field [0001] The invention relates to a method for processing tea in the field of processing and production, in particular to a method for processing yellow soup tea. Background technique [0002] Yellow soup is one of the yellow teas among the six major teas. Yellow tea refers to the new leaves of tea trees, which are not fermented, and undergo typical processes such as killing greens, rolling, stuffing yellow, and drying. The quality of yellow tea is characterized by yellow soup and yellow leaves. It is "three yellows" (the color of dry tea is yellow and bright, and the color of soup and the bottom of the leaves are also yellow), with a clear and pleasant aroma and a mellow and refreshing taste. In the processing of green tea, due to improper processing technology, the quality of yellow leaves in yellow soup (or even red soup) may appear, but this kind of tea cannot be called yellow tea, but can only be regarded as low-quality green tea. In addition, yellow tea ...

AI Technical Summary

Problems solved by technology

[0007] Because yellow tea has so many characteristics, it is a complicated project to produce a high-quality tea with complete color, fragrance and taste. In the traditional process of processing, there are too many human factors and the output is not high. The finished products processed by the method are uneven. Since there are many factors that affect the quality of tea, a little carelessness will affect the color, fragrance and nutritional value of tea, resulting in low quality and unstable quality.

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