Manual production method for large yellow tea

A processing method and technology of big tea, which is applied in the field of processing handmade yellow big tea, can solve the problems of reducing tea efficacy and quality, loss of chemical elements, and destroying chemical components of tea, so as to achieve oily color, high quality, and strong aroma. Effect

Inactive Publication Date: 2016-01-06
安徽省抱儿钟秀茶业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing yellow tea production process destroys the chemical components in the tea leaves and causes the loss of beneficial chemical elements to a certain extent, reducing the efficacy and quality of the tea leaves

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0026] A kind of processing method of handmade yellow big tea is characterized in that, comprises the following steps:

[0027] (1) Picking fresh leaves

[0028] Picking standard: one bud has four or five leaves, and the length is 10-13 cm. Spring tea is mined 2-3 days before and after the beginning of summer, for a period of one month, and 3-4 batches are picked. 1 to 2 batches, without picking autumn tea;

[0029] (8) Fresh leaf treatment

[0030] The harvested fresh leaves are spread for 2.5 hours, and the rainwater leaves should be spread thinly until the surface water is lost before processing. They are collected during the day and processed at night, and the fresh leaves are not stored overnight;

[0031] (9) Finished

[0032] Finishing includes three stages: raw pot, second-green pot, and cooked pot. The tea-frying pot uses an iron pot to form a three-pot-connected frying-tea stove. The pot is inclined at 25-30°. 1 meter;

[0033] Raw pot: It mainly plays the role ...

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PUM

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Abstract

The invention belongs to the field of tea processing, and particularly relates to a manual production method for large yellow tea. The method comprises the following steps: picking of fresh tea leaves; treatment of the picked fresh tea leaves; enzyme deactivation; primary tea leaf rolling; secondary tea leaf rolling; primary drying; heaping for yellowing; heating with low fire; heating with high fire; packing for storage. The large yellow tea produced according to the method has the characteristics that stems are strong and leaves are thick, shoots and bars are large, the leaves are formed into strips, each shoot and the corresponding leaves are connected to be shaped as a fish hook, the color of the large yellow tea is glossy and mild, the color of a tea infusion is dark yellow with brown, the tea infusion has a full scorch aroma, and a strong and sweet taste, the color of tea residues is yellow with brown, and the large yellow tea is durable for soaking; through adoption of the method, the quality of the processed large yellow tea is improved.

Description

technical field [0001] The invention belongs to the field of tea, and relates to a processing method of handmade yellow tea. Background technique [0002] Chinese yellow tea originated in the Ming Dynasty. Yellow tea evolved from green tea processing and is one of the six major teas in China, namely green tea, black tea, yellow tea, green tea, black tea and white tea. Huoshan Huangda tea originated in the Ming Dynasty and was created in the Longqing period. It has been 500 years ago. Xu Cishu's "Tea Shu" said: "The famous mountains in the world must produce spiritual grass... the north of the big river is called Lu'an. However, Lu'an It is the name of the county, but it is actually produced in Huoshan and Dashushan....Gubi Mountain is not good at making, so it is fried and roasted in the pan with high salary. This record is roughly the same as the production method of the current Huangda tea. The burnt taste and boring yellow are the characteristics of Huoshan Huangda tea. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 文亮衡永志陈久柱
Owner 安徽省抱儿钟秀茶业股份有限公司
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