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A kind of processing method of Lingyun Baihao yellow tea

A processing method, pekoe technology, is applied in the processing field of yellow tea to achieve the effect of mellow taste, bright yellow soup, and bright yellow-green leaf bottom

Active Publication Date: 2018-04-03
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 processing method of Lingyun Pekoe yellow tea. Firstly, the tender leaves of Lingyun Pekoe are picked, then spread green for 4 to 8 hours, then kept at 300 to 350°C for 2 to 3 minutes, and then kneaded while hot for 15 to 3 minutes. Stew yellowing for 20 minutes; cool the young leaves after stewing yellowing; then bake at 110-120°C until the water content is 40-50%, put them in bamboo baskets, and pile them up in a humid environment for 5-8 Hours; knead again with a kneading machine for 20-25 minutes, place it at 90-110°C for re-drying to a water content below 20%; after re-drying, the young leaves are stacked together for 10-15 hours, and finally baked on high heat until Lingyun Pekoe Yellow Tea can be obtained with a water content of 6-7%. The processed Lingyun Baihao yellow tea of ​​the present invention has good taste, tender yellow appearance, bright yellow soup color, fresh aroma, mellow taste, and bright yellow-green leaf bottom.

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 Patents(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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