Processing method of yellow tea

Abstract

The invention provides a processing method of yellow tea. The processing method comprises the steps of picking tea, withering, grading, killing out, rolling, carrying out double-temperature drying and purifying. The processing method has the key steps of withering, rolling and double-temperature drying, in the withering step, an air blower is firstly used for blowing the tea for 2-5h to ensure that the tea is withered, and then the tea is naturally withered indoors; the rolling step comprises un-pressurized rolling, heavy-pressurized rolling and light pressure rolling; in the double-temperature drying step, the drying is performed at low temperature, the temperature of a baking machine is controlled to be 35-40 DEG C, then the drying is performed at high temperature, and the temperature is controlled to be 140-150 DEG C. According to processing method of the yellow tea, provided by the invention, the quality of aspects of color, fragrance, taste and the like of the yellow tea can be ensured, the yield of the yellow tea is increased, and the quality of the yellow tea is ensured.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of yellow tea. Background technique [0002] At present, the general process of yellow tea processing is: picking fresh leaves - fixing - kneading - dull yellowing - drying; or fresh leaves cooling - spraying - fixing - initial drying - purification - dull yellowing - re-drying; or fresh leaves picking - fresh leaf treatment -Finishing-one yellowing-trimming-initial drying-second yellowing-re-baking-three times yellowing-full fire and fragrance-packing and storage; there are many repeated processes, and the labor cost is too high. During the suffocating yellowing process, the sugar and amino acid content changed significantly due to the long-term non-enzymatic oxidation under humid and hot conditions. The fresh leaves of yellow tea contain chlorophyll, carotene and lutein. After processing, the chlorophyll is destroyed, and the lutein and carotene dominate. Lute...

AI Technical Summary

Problems solved by technology

At the same time, there are a large number of microorganisms in the process of stacking yellow tea. These microorganisms can decompose macromolecular sugars and crude fats into small molecules such as alcohols, aldehydes, organic acids, and carbon dioxide, and decompose proteins into amino acids. The conversion of yellow tea plays an important role in the aroma and taste of yellow tea. Part of the starch is converted into soluble sugar. These reasons are the main factors that cause the color, aroma, taste, shape and quality of the finished yellow tea to vary, resulting in the quality of each batch of tea. There are differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and the quality of the produced yellow tea is different.