Manufacturing method of yellow tea

Abstract

The invention discloses a manufacturing method of yellow tea. The manufacturing method of the yellow tea comprises the following steps: 1), picking fresh tea leaves; 2), carrying out shaking; 3), wrapping the shaken tea leaves by using double-layer vellum, wherein each package contains 1.0-1.5 kilograms of the spread tea leaves, placing the packages in a vacuum device, and carrying out treatment for 6-10 hour until yellow spots appear on the tea leaves; 4), carrying out withering; 5), carrying out fixation, namely carrying out low-temperature fixing; 6), carrying out piling until the tea leaves are yellow; 7), carrying out drying; 8), carrying out rolling; 9), carrying out drying, and 10), carrying out purification. The processing method ensures high quality and efficiency of yellow tea processing, and especially improves color, aroma, taste and shape of the yellow tea with 'yellow leaves and yellow soup', as well as the leaf bottom qualities; moreover, the manufacturing method increases the yield of tea production and improves quality of the yellow tea. The prepared yellow tea has a slight flower aroma.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for producing yellow tea. Background technique [0002] Yellow tea has unique health care functions. Yellow tea will produce a lot of digestive enzymes in the process of stuffing yellow, which can strengthen the spleen and stomach, help digestion, and increase appetite. Yellow tea is rich in tea polyphenols, amino acids, soluble sugars, vitamins and other nutrients, which have obvious effects on the prevention and treatment of esophageal cancer. According to the introduction of the newly compiled textbook "Tea and Health" for colleges and universities, yellow tea is rich in theaflavins, which can significantly increase the activity of superoxide dismutase (SOD), significantly remove free radicals in the human body, and prevent free radicals from damaging the body. It can prevent and treat cardiovascular disease, hyperlipidemia, lipid metabolism disor...

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.