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Yellow tea processing method

A processing method and technology for yellow tea, applied in the direction of tea treatment before extraction, can solve problems such as unfavorable development of yellow tea, low internal aroma, weak taste, etc. Effect

Pending Publication Date: 2017-08-25
刘超建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the yellow teas available in the market are yellow teas processed by traditional techniques. The shape is loose and soaked, not tightly knotted, the inner quality is low in aroma, and the taste is weak, which is not conducive to the development of yellow tea.

Method used

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Embodiment Construction

[0017] 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.

[0018] The embodiment of the present invention adopts following manufacturing process:

[0019] ① Picking fresh leaves: choose fresh leaves from organic tea gardens with one bud, one leaf, two leaves, three leaves, and four leaves as raw materials;

[0020] ②Fresh leaf treatment: Fresh leaves are spread separately according to the time, place, variety and tenderness of picking;

[0021] ③ Withering: Spread the treated fresh leaves evenly on the bamboo trays, and then place them on the withering tanks in order to wither naturally. The withering time: 6-10 hours. The rain leaves should prolong the withering time to evaporate the water in the fresh leaves;

[0022] Shaking green: put the fresh leaves after withering in the green sh...

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Abstract

The invention discloses a yellow tea processing method. The yellow tea processing method is characterized by comprising the following steps of (1) picking fresh leaves; (2) treating the picked fresh leaves; (3) performing withering; (4) performing rocking of fresh leaves; (5) performing fixation; (6) performing twisting; (7) performing heating for raising temperature; (8) performing heaping for yellowing; (9) performing shaping, rubbing and pulling to obtain strips; and (10) performing drying. The yellow tea processed by the processing method is uniform and strip-shaped in appearance, tall, roundy and straight, and golden and glossy in color, has internal fragrance and aroma, is mellow, sweet and brisk in taste, and has higher quality than conventional yellow tea.

Description

technical field [0001] The invention relates to the field of tea and its processing, in particular to a yellow tea and its processing technology. Background technique [0002] Yellow tea is one of the six major teas in my country, and it is the second largest tea after green tea in Chinese history. Yellow tea is divided into yellow bud tea, yellow small tea and yellow big tea according to the fresh and tender leaves and the size of bud leaves. The main producing areas of yellow tea are Hunan, Hubei, Sichuan, Anhui, Zhejiang and Guangdong provinces. The dull yellowing process in yellow tea processing has thermochemical reactions and the action of exogenous enzymes, and the contained components undergo significant changes. Its special boring yellowing process forms a unique quality of three yellows, namely dry tea yellow, soup yellow and leaf bottom yellow, and the taste becomes more mellow. It is recommended by tea experts as the most suitable tea for drinking. At present,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 刘超建刘蓓
Owner 刘超建
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