Processing technology of yellow tea

Abstract

The invention relates to a processing technology of a yellow tea. The processing technology disclosed by the invention has the benefits that, enzymatic hydrolysis is performed on fresh yellow tea leaves by using protein-degrading enzymes and polyase, and then fresh yellow tea leaves are processed, so that the content of a homoamino acid and the content of soluble sugar in the tea leaves can be increased, and the leaching efficiency of beneficial substances in the finished tea is improved; after the enzymatic hydrolysis, the tea leaves are baked and aired with hot wind, so that the taste and the quality of the fragrance of the tea leaves can be improved, and the phenomena that edges and leaves are scorched and stems and leaves are red are avoided; the fresh yellow tea leaves are steamed, so that the flexibility of the tea leaves can be improved, and pressure does not need to be used for rolling the tea leaves, so that the content of soluble tannin in the tea leaves can be increased, and the fragrance and the taste of the tea leaves can be further improved; the fresh yellow tea leaves are baked with hot wind, baked fresh yellow tea leaves are placed in a refrigerating chamber to be refrigerated, are put under a normal atmospheric temperature to be softened, and are put in a baking machine once again to be baked, so that the tenacity of the tea leaves can be improved, the broken tea rate is reduced, the adsorptivity of the finished tea can be reduced, and the quality guarantee period of the finished tea is prolonged. The internal active enzyme of the tea leaves made through the technology disclosed by the invention is maintained better, the finished tea is good to the sense organ of people, after the finished tea is brewed, the soup color is yellow bright, and more extracts exist in the tea leaves, so that the yellow tea has a favorable health-care effect.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a yellow tea processing technology. Background technique [0002] Yellow tea, the origin of the name: People found from fried green tea that the leaves turned yellow due to insufficient or untimely drying after killing and kneading, so a new category-yellow tea was created. The quality characteristic of yellow tea is "yellow leaf yellow soup". This yellow color is the result of stuffing and yellowing during the tea making process. Yellow tea is divided into three categories: yellow bud tea, yellow small tea and yellow big tea. The yellow tea buds and leaves are delicate and delicate, with a fresh and mellow fragrance. Due to the different varieties, there are considerable differences in the selection of tea pieces and processing technology. Yellow tea is retting tea. During the retting process, a large amount of digestive enzymes will be produced, which is most beneficial to the sple...

AI Technical Summary

Problems solved by technology

In addition, more than 85% of the natural substances in the fresh leaves of yellow tea retain more than 85%, and these substances have special effects on cancer prevention, anticancer, sterilization, and anti-inflammation, which are beyond the reach of other teas. It has the disadvantages of low extract, high adsorption of tea leaves, and more broken tea when the finished product is packaged