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Method for processing Lingyun pekoe yellow tea

A processing method and pekoe technology are applied in the processing field of yellow tea to achieve the effects of bright yellow-green leaf bottom, fresh aroma and mellow taste

Active Publication Date: 2015-07-22
广西浪伏六堡茶业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Lingyun Baihao is usually made into Lingyun Baihao tea, and no one has processed it into yellow tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The present invention will be further described below in conjunction with the examples, but not as a limitation to the invention.

[0019] Example 1

[0020] 1. Fresh leaves: Picked as young leaves of Lingyun Pekoe tea, 3-4 leaves per bud.

[0021] 2. Green spreading (light withering): the harvested young leaves are evenly spread on the bamboo curtain with a thickness of 15-18 cm. Under the condition of 23-25°C, the green (light withering) time is 4-6 hours.

[0022] 3. Greening: The young leaves after greening are killed by a continuous greening machine at a temperature of 300-320°C for 2-3 minutes.

[0023] 4. Knead and stew yellow while it is hot: the young leaves that have been killed are put into a kneading machine while they are hot, kneaded and stewed yellow. The kneading is carried out with a kneading machine, the temperature is controlled at 35~45°C, the kneading method of light pressure-medium pressure-heavy pressure-light pressure is used for 15-20 minutes...

Embodiment 2

[0032] 1. Fresh leaves: picked as young leaves of Lingyun Pekoe tea, 3-4 leaves per bud.

[0033] 2. Green spreading (light withering): the harvested young leaves are evenly spread on the bamboo curtain, with a thickness of 18-20 cm. Under the condition of 23-25°C, the green (light withering) time is 7-8 hours.

[0034] 3. Greening: The young leaves after greening are killed by a continuous greening machine at a temperature of 320-350°C for 2-3 minutes.

[0035] 4. Knead and stew yellow while it is hot: the young leaves that have been killed are put into a kneading machine while they are hot, kneaded and stewed yellow. The kneading is carried out with a kneading machine, the temperature is controlled at 35~45°C, the kneading method of light pressure-medium pressure-heavy pressure-light pressure is used for 18-20 minutes, the speed is 85-90r / min, and the broken rate of leaf cells is controlled at 45 ~50%.

[0036] 3. Cooling: In order to avoid water suffocation, turn over th...

Embodiment 3

[0044] 1. Fresh leaves: picked as young leaves of Lingyun Pekoe tea, 3-4 leaves per bud.

[0045] 2. Green spreading (light withering): The harvested young leaves are evenly spread on the bamboo curtain with a thickness of 16-18 cm. Under the condition of 23-25°C, the green (light withering) time is 5-6 hours.

[0046] 3. Greening: The young leaves after greening are killed by a continuous greening machine at a temperature of 300-320°C for 2-3 minutes.

[0047] 4. Knead and stew yellow while it is hot: the young leaves that have been killed are put into a kneading machine while they are hot, kneaded and stewed yellow. The kneading is carried out with a kneading machine, the temperature is controlled at 35~45°C, the kneading method of light pressure-medium pressure-heavy pressure-light pressure is used for 16-18 minutes, the speed is 80-85r / min, and the leaf cell breakage rate is controlled at 45 ~50%.

[0048] 3. Cooling: In order to avoid water suffocation, turn over the h...

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PUM

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Abstract

The invention discloses a method for processing Lingyun pekoe yellow tea. The method comprises the following steps: firstly, picking tender leaves of Linyun pekoe, spreading for 4-8 hours, performing fixation for 2-3 minutes at 300-350 DEG C, kneading for 15-20 minutes while the tea leaves are hot, and further braising till the tea leaves are yellow; spreading the braised tender leaves for cooling; performing primary baking at 110-120 DEG C until the water content is 40%-50%, putting into a bamboo basket, and piling for 5-8 hours in a damp environment; further repeatedly kneading for 20-25 minutes by using a kneading machine, and performing secondary baking at 90-110 DEG C until the water content is 20% and below; and piling the tender leaves subjected to secondary baking for braising again for 10-15 hours, and finally, baking with sufficient fire until the water content is 6%-7%, thereby obtaining the Lingyun pekoe yellow tea. The Lingyun pekoe yellow tea processed by using the method is good in taste, tender yellow in pekoe, bright and yellow in tea soup, fresh in fragrance, mellow and pleasant in taste, and yellow-green and bright in leaf residue.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for processing yellow tea. Background technique [0002] Yellow tea is one of the six major tea products in my country. In 2013, the total output of yellow tea in my country was about 6,980 tons, accounting for 0.39% of the total national tea output (1.79 million tons). The quality of yellow tea is unique, the soup color is apricot yellow, and the taste is mellow. Boring yellow is the main characteristic of yellow tea making method. Green tea is non-fermented tea, while yellow tea is fermented tea. Yellow tea is developed from green tea. Soup color yellow, leaf bottom yellow" three yellow quality characteristics. Yellow tea has a mellow taste, rich in tea polyphenols, amino acids, soluble sugars, vitamins and other rich nutrients, and retains more than 85% of the natural substances in the fresh leaves of the tea leaves. There are special effects. This shows ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 黄大雄罗国包覃丽青黄尤新陆崇绍覃福方刘宗升贺汤强黄金升
Owner 广西浪伏六堡茶业科技股份有限公司
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