Method for processing pingyang yellow tea

A technology of tea processing and dull yellowing, which is applied in the processing field of Pingyang yellow soup tea, can solve the problems of affecting the appearance of tea leaves, difficulty in ensuring quality balance, and uneven finished products, so as to achieve scientific and reliable processing methods, beautiful appearance, and stable quality balanced effect

Inactive Publication Date: 2013-02-27
平阳县天韵茶叶有限公司
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  • Abstract
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Problems solved by technology

[0003] During the processing of yellow tea, due to too many human factors, it is difficult to guarantee the quality balance, and the

Method used

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  • Method for processing pingyang yellow tea

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Embodiment Construction

[0017] A method for processing Pingyang yellow soup tea, comprising the steps of:

[0018] 1) Selection of fresh leaves: The quality of fresh leaves is divided into three grades, namely special one, special two and first grade. See Table 1 for specific classification standards.

[0019] 2) Green spreading: Place the selected fresh leaves in a clean, air-circulating, odor-free green spreading room with a thickness of 1-2 cm. Fresh leaves of different grades and varieties should be spread separately, fresh leaves with surface water should be spread separately, and fresh leaves picked in the morning and afternoon should be spread separately and paid separately. The greening time is 8 to 12 hours, and the maximum is no more than 16 hours. In the green spreading process, the leaves should be properly turned over to dissipate heat, lightly turned and evenly turned to reduce mechanical damage.

[0020] Table 1 Fresh leaf quality acceptance grading criteria

[0021]

[0022] 3),...

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Abstract

The invention discloses a method for processing pingyang yellow tea. The method includes: fresh leaf selecting, fresh leaf tedding, fresh leaf killing out, shaping, heaping for yellowing, primary drying, secondary heaping for yellowing, enough drying and dried tea clearing up. The method for processing pingyang yellow tea is scientific and controllable, the processed tea is stable and balanced in quality, attractive in appearance, tiny yellow in color, order in sprout, fragrant, sweet and rich in fragrance and sweet and mellow in flavor.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of Pingyang yellow soup tea. Background technique [0002] Pingyang Yellow Soup is one of the six types of yellow tea. Yellow tea refers to the fresh 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. Known as "three yellows" (the color of dry tea is yellow and bright, the color of soup and the bottom of the leaves are also yellow), the aroma is clear and pleasant, and the taste is mellow and refreshing. 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 is rich in tea polyphenols, amin...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
Inventor 夏成鹏钟维标兰爱辉
Owner 平阳县天韵茶叶有限公司
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