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A processing method and technology of black tea, which is applied in the field of yellow tea processing, can solve the problems that yellow tea is not easy to preserve, green tea is not easy to preserve, and nausea caused by sun exposure, etc., and achieve the effect of yellow-red color, uniform shape and convenient storage
Inactive Publication Date: 2016-08-03
周召华
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[0004] But there are also their own shortcomings. Green tea is not easy to preserve, and it is afraid of the sun. After brewing tea, the tea will have a green smell after a long time;
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[0019] The present invention will be further described below in conjunction with the examples. It should be understood that these examples are only for the purpose of illustration, and in no way limit the protection scope of the present invention.
[0020] The embodiment of the present invention adopts the following processing steps: (1) select the group species of Maojian origin in Beigang, Yueyang City, Hunan Province, and pick fresh leaves according to one bud and one leaf, one bud and two leaves or a small amount of three leaves from five days before Qingming to five days after Grain Rain. leaf;
[0021] (2) After harvesting the fresh leaves, put them in the sun until the red edges are not red feet, and there is a smell of orchid fragrance, then wither. The standard for wilting is 7-8 catties for 10 catties of fresh leaves. The specific amount depends on the weather and moisture;
[0022] (3) After wilting, knead at room temperature, and kneading requires that the edge of ...
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Abstract
The invention discloses a processing method for semi-yellow black tea. The processing method comprises the following steps: (1) selecting the colony species from the Maojian tea production place located in Beigang, Yueyang City, Hunan Province, and picking fresh leaves; (2) sunning the fresh leaves and then wilting; (3) twisting after wilting; (4) dewatering after twisting; (5) carrying out fixation for 2-3 times and then thermally fermenting and performing cooling fermentation; (6) drying after twisting; (7) baking after thermal fermentation and cooling fermentation; (8) baking till full dry, and then covering a baking cage, thereby preparing the semi-yellow black tea. The semi-yellow black tea prepared according to the processing method provided by the invention has uniform appearance and yellowish red color; the tea soup tastes soft and sweet and is strong in fragrance; the dry tea can resist against high temperature, damp and sunshine and can be conveniently stored; the semi-yellow black tea has a unique style.
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] Throughout the ages, Chinese tea has been people's favorite beverage. In the countryside of Hunan, when people ask how many people are in your family, they usually say: "How many people eat tea and rice in your family?" At the same time, tea contains a variety of nutrients, such as tea polyphenols, protein, amino acids, vitamins, caffeine, fat sugar, and anti-cancer ingredients. Different teas are made through different tea processing techniques. Different teas have different effects. Grease, diuretic, aid digestion, reduce fat and lose weight, refresh, anti-inflammatory, detoxify, quench thirst and hangover, remove odor and other effects. [0003] Chinese tea is currently divided into five categories: white tea, yellow tea, green tea, black tea, and dark tea. Each has its own strengths, different productions, and di...
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