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Fragrant egg drop yellow tea processing method

A processing method and a flower-scented technology, applied in the processing field of egg-flower-flavored yellow tea, can solve the adjustment of tea product structure that is not conducive to yellow tea getting rid of difficulties, and the research and development of yellow tea processing technology and product research and development are weak, and cannot be widely promoted in time. Market and other issues, to achieve the effect of rich health care, rich content and pleasant aroma

Inactive Publication Date: 2017-03-15
湖南省茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the total output of yellow tea in the country is currently low. Except for a few yellow tea producing areas, the production of other yellow teas is in a state of shrinking, and some enterprises turn to green tea or other teas.
Compared with the other six major teas, the processing technology research and product development of yellow tea are relatively small, which is not conducive to the adjustment of yellow tea's predicament and tea product structure
At present, most of the yellow teas on the market are flat or granular (one bud and one leaf), and a complete set of egg flower-flavored yellow tea processing methods has not been formed, so that it cannot be introduced to the market in a timely manner. Provide high-quality yellow tea

Method used

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  • Fragrant egg drop yellow tea processing method

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Experimental program
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Effect test

Embodiment 1

[0030] (1) Harvesting of raw materials: in mid-March, the fresh leaves of tea trees with one bud and two leaves are picked as raw materials;

[0031] (2) Greening: In the greening process, a new process of combining natural greening alone, a separate greening trough, natural greening and greening trough can be used to carry out natural greening on the fresh leaves At the same time, place the above-mentioned picked tea leaves on white cotton cloth, and spread them evenly in a cool and ventilated place indoors, with a thickness of 1cm, and the spreading time is 20 minutes in sunny days and 1 hour in cloudy and rainy days;

[0032] (3) Finishing: put the green tea leaves into the drum continuous greening machine for finishing, the pot temperature at the entrance of the drum continuous greening machine is set to 200°C, the pot temperature at the exit is 180°C, and the rotating speed is 50r / min , set the average time from the import to the export of the green tea after spreading to...

Embodiment 2

[0038] (1) Harvesting of raw materials: picking fresh leaves of tea trees with one bud and two leaves in the first ten days of May as raw materials;

[0039] (2) Greening: In the greening process, a new process of combining natural greening alone, a separate greening trough, natural greening and greening trough can be used to carry out natural greening on the fresh leaves Place the above-mentioned picked tea leaves on white cotton cloth, and spread them evenly in a cool and ventilated place indoors, with a thickness of 1.5cm, and the spreading time is 30 minutes in sunny days and 1 hour in cloudy and rainy days;

[0040](3) Finishing: Put the green tea leaves into the drum continuous greening machine for finishing. The pot temperature at the entrance of the drum continuous greening machine is set to 220°C, the pot temperature at the exit is 200°C, and the rotating speed is 60r / min , set the average time from the import to the export of the green tea after spreading to 6 minute...

Embodiment 3

[0046] (1) Harvesting of raw materials: in mid-April, the fresh leaves of tea trees with one bud and two leaves are picked as raw materials;

[0047] (2) Greening: In the greening process, a new process of combining natural greening alone, a separate greening trough, natural greening and greening trough can be used to carry out natural greening on the fresh leaves At the same time, place the above-mentioned picked tea leaves on white cotton cloth, and spread them evenly in a cool and ventilated place indoors, with a thickness of 1.2cm, and the spreading time is 25 minutes in sunny days and 1 hour in cloudy and rainy days;

[0048] (3) Finishing: Put the green tea leaves into the drum continuous greening machine for finishing. The pot temperature at the inlet of the drum continuous greening machine is set to 210°C, the pot temperature at the exit is 190°C, and the rotating speed is 55r / min , set the average time from the import to the export of the green tea after spreading to ...

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Abstract

The invention relates to the field of yellow tea processing, in particular to a fragrant egg drop yellow tea processing method which includes the processing procedures of raw material recovery, spreading, steaming, heaping for yellowing, rolling, drying, blowing, stacking and covering, dampening, secondary drying, secondary blowing, secondary stacking and covering, secondary dampening, drying, packaging and the like. Fragrant egg drop yellow tea processed by the method is fresh and heavy in taste, lingering fragrance is left in the mouth of a user after drinking the tea, fragrance is lasting, the fragrant egg drop yellow tea processing technology is scientific, reasonable, simple and perfect, the fragrant egg drop yellow tea is produced in a standardized and large-scale manner, and the requirements of numerous tea lovers for tea with excellent quality are met.

Description

technical field [0001] The invention relates to the field of yellow tea processing, in particular to a method for processing egg flower-flavored yellow tea. Background technique [0002] In Ming Dynasty Wenlong’s "Tea Notes" recorded the production of green tea, it said: "When frying, one person must fan it from the side to dispel dampness and heat, otherwise the color will be yellow and the fragrance will be reduced. Fans are green, not yellow. The color of the fan is green. When the pot is placed in a large urn, it still needs to be fanned urgently, and the heat will recede slightly..." This is the earliest record of the phenomenon of yellowing in tea making. At the same time, the causes of yellowing, the measures to prevent yellowing, and the influence of yellowing on the quality of green tea are also correctly explained. With the development of tea-making technology, people further discovered that the "yellowing" caused by hot and humid conditions can also be used to im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 丁玎黎娜包小村周凌云向芬银霞康彦凯余鹏辉刘红艳李维
Owner 湖南省茶叶研究所
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