Production process of golden tea

Abstract

The invention relates to a production process of golden tea. The production process comprises the steps of tea harvesting, withering, de-enzyming, initial rolling, pile fermentation, heavy rolling and baking for multiple times, wherein the de-enzyming refers to that rotary killing is carried out at the temperature of 200 to 220DEG C for 5 to 15 minutes; the pile fermentation is to pile tea subjected to the initial rolling into peaks, carry out dry fermentation at the temperature of 15 to 25DEG C for 70 to 72 hours or carry out dry fermentation at the temperature of 26 to 34DEG C for 32 to 36 hours. The process disclosed by the invention is simple without tedious steps; the obtained golden tea retains a fresh taste of the tea to the maximum extent, intensifies the retention of the aflavin and is bright gold in soup; the mouth feel of the golden tea has freshness of green tea and mellowness of black tea. According to the production process disclosed by the invention, raw materials are subjected to de-enzyming and pile fermentation; active enzyme depended by fermentation of the red tea is not contained inside the golden tea, while multiple beneficial substances are generated by chemical change of probiotics and the tea; the golden tea is conductive to helping people digest and remove fat, and is suitable for being drunk by modern people with three highs.

Description

Technical field [0001] The invention belongs to the field of tea processing, and specifically relates to a process for making golden tea. Background technique [0002] According to the classification of "Chinese Tea Classic" edited by Chen Zongmao, tea is divided into: green tea, black tea, oolong tea, white tea, yellow tea, and dark tea. Different types of tea have different processing methods. Among the existing tea types, black tea and yellow tea are more effective in reducing blood fat. Their principle is to destroy chlorophyll, remove the smell of grass, and enhance the ferment of tea. However, black tea emphasizes the aging process, and the tea juice completely loses its refreshing taste; yellow tea is too close to green tea, which is not as strong as black tea, and is not as fresh as green tea; although black tea is more compromised, black tea is fermented by its inherent active enzymes In the production process, many inherent beneficial elements will be lost. [0003] Th...

AI Technical Summary

Problems solved by technology

This invention uses 2-4 leaves left on the tea tree after picking one bud and one leaf as raw materials to produce golden tea, which solves the problems of waste of fresh tea resources and utilization of tea resources after the production of green tea of ​​Fuyun No. 6 variety, and the obtained product has a uniform appearance , the color is reddish brown and dark, with the floral fragrance of green tea, the richness and freshness of black tea and the mellowness of yellow tea. However, since this method is more improved on the basis of the production method of Dancong tea, the process is very cumbersome , and the steps of sun-drying, cooling, and greening have little damage to the tea cells, and the brewed tea juice will retain a slight grassy taste