Method for processing yellow soup tea

A processing method, the technology of yellow soup tea, which is applied in the field of tea processing, can solve the problems that affect the color, fragrance, nutritional value of tea leaves, many human factors, and uneven finished products, so as to achieve the quality and appearance of curling and beautiful, bright yellow-green soup color, and luster yellowish effect

Inactive Publication Date: 2012-03-28
夏成鹏 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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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 hi

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  • Method for processing yellow soup tea
  • Method for processing yellow soup tea

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Embodiment Construction

[0025] A method for processing yellow soup tea, comprising the following steps:

[0026] Material selection: Choose fresh leaves with one bud and one leaf or one bud and two leaves. The fresh leaves with one bud and one and two leaves are not only fresh and tender, but also contain a very high level of compound richness. Generally, when making top-quality tea, choose fresh leaves before Ming Dynasty, and when making top-grade tea, choose fresh leaves before Guyu. The choice of ingredients will directly affect the quality of the finished tea.

[0027] Light withering: spread the fresh leaves on the spreading platform, the spreading thickness is 3-4 cm, the temperature is 22°C-28°C, and the time is 4-6 hours. Light withering can moderately reduce the water content of fresh leaves, make the leaves soft and easy to process, and emit grassy smell, which can be transformed into aromatic substances, improving the quality and flavor of tea. After the light withering step of the pre...

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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 ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 夏成鹏
Owner 夏成鹏
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