Processing method of yellow tea

A processing method and technology for yellow tea, applied in the processing field of yellow tea, can solve the problems of untimely processing, damaged fresh tea leaves, different quality of yellow tea, etc., and achieve the effects of improving quality and increasing output

Inactive Publication Date: 2017-05-10
班蔚征
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, there are a large number of microorganisms in the process of stacking yellow tea. These microorganisms can decompose macromolecular sugars and crude fats into small molecules such as alcohols, aldehydes, organic acids, and carbon dioxide, and decompose proteins into amino acids. The conversion of yellow tea plays an important role in the aroma and taste of yellow tea. Part of the starch is converted into soluble sugar. These reasons are the main factors that cause the color, aroma, taste, shape and quality of the finished yellow tea to vary, resulting in the quality of each batch of tea. There are differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and the quality of the produced yellow tea is different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Tea picking: before and after Qingming, pick healthy and straight yellow tea buds without insect damage, or one leaf and one bud first unfolded, one bud with two leaves, one bud with three leaves;

[0023] (2) Withering: The tea leaves are subjected to vacuum anaerobic treatment, the vacuum degree is 0.02MPa, the vacuum anaerobic temperature is 22°C, and the time is 3 hours; then the tea leaves are spread indoors, the leaf thickness is 7cm, and the temperature is controlled at 25°C. The air humidity is controlled at 60%, withering naturally for 60 minutes, turning the leaves every 10 minutes, so that the grassy smell of tea leaves disappears;

[0024] (3) Classification: use a classifier to classify the withered tea leaves into 1-3 grades according to one leaf and one bud, one bud with two leaves and one bud with three leaves;

[0025] (4) Finishing: Put them into the green fixing machine in sequence from the first level to the third level for 7 minutes, and the tem...

Embodiment 2

[0032] (1) Tea picking: before and after Qingming, pick healthy and straight yellow tea buds without insect damage, or one leaf and one bud first unfolded, one bud with two leaves, one bud with three leaves;

[0033] (2) Withering: The tea leaves are subjected to vacuum anaerobic treatment, the vacuum degree is 0.05MPa, the vacuum anaerobic temperature is 20°C, and the time is 5 hours; then the tea leaves are spread indoors, the leaf thickness is 10cm, and the temperature is controlled at 20°C. The air humidity is controlled at 50%, withering naturally for 40 minutes, turning the leaves every 15 minutes, so that the grassy smell of tea leaves disappears;

[0034] (3) Classification: use a classifier to classify the withered tea leaves into 1-3 grades according to one leaf and one bud, one bud with two leaves and one bud with three leaves;

[0035] (4) Finishing: put them into the green fixing machine in order from the first level to the third level for five minutes, and the te...

Embodiment 3

[0042] (1) Tea picking: before and after Qingming, pick healthy and straight yellow tea buds without insect damage, or one leaf and one bud first unfolded, one bud with two leaves, one bud with three leaves;

[0043] (2) Withering: The tea leaves are subjected to vacuum anaerobic treatment, the vacuum degree is 0.03MPa, the vacuum anaerobic temperature is 21°C, and the time is 4 hours; then the tea leaves are spread indoors, the leaf thickness is 8cm, and the temperature is controlled at 22°C. The air humidity is controlled at 55%, and the leaves are naturally withered for 50 minutes, and the leaves are turned every 12 minutes;

[0044] (3) Classification: use a classifier to classify the withered tea leaves into 1-3 grades according to one leaf and one bud, one bud with two leaves and one bud with three leaves;

[0045] (4) Finishing: put them into the green fixing machine in sequence from the first level to the third level for 6 minutes, and the temperature of the fixing mac...

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PUM

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Abstract

The invention provides a processing method of yellow tea. The method comprises picking of tea leaves, withering, grading, fixation, spreading for cooling, rolling, heaping for yellowing, drying and purifying, wherein the key steps include withering, rolling, heaping for yellowing and drying; after vacuum anaerobic withering, indoor natural withering is performed; then the tea leaves are graded, fixed and spread for cooling; and after that, the tea leaves are rolled in a rolling machine and heaped for yellowing for 60-80 minutes at 100-120 DEG C and then dried by final firing. The processing method of yellow tea provided by the invention can guarantee the quality of yellow tea in color, aroma, taste and the like, increase the yield of yellow tea and guarantee the quality of yellow tea.

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] At present, the general process of yellow tea processing is: picking fresh leaves - fixing - kneading - dull yellowing - drying; or fresh leaves cooling - spraying - fixing - initial drying - purification - dull yellowing - re-drying; or fresh leaves picking - fresh leaf treatment -Finishing-one yellowing-trimming-initial drying-second yellowing-re-baking-three times yellowing-full fire and fragrance-packing and storage; there are many repeated processes, and the labor cost is too high. During the suffocating yellowing process, the sugar and amino acid content changed significantly due to the long-term non-enzymatic oxidation under humid and hot conditions. The fresh leaves of yellow tea contain chlorophyll, carotene and lutein. After processing, the chlorophyll is destroyed, and the lutein and carotene dominate. Lute...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 班蔚征李新爱
Owner 班蔚征
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