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Preparation method for yellow tea

A technology of yellow tea and tea leaves, which is applied in the field of yellow tea preparation, can solve the problems of tea spoilage, yellow tea quality, and low production efficiency, and achieve the effects of lowering the temperature for killing greens, increasing nutrients, and simple methods

Inactive Publication Date: 2017-10-20
宁国市绿园家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Yellow tea is a special product in my country. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the tenderness of fresh leaves and the size of buds and leaves. The quality of yellow tea is characterized by yellow soup and yellow leaves. It is rich in nutrition and has good health effects. Refreshing, eliminating fatigue, promoting gastrointestinal function, digesting stagnation, decomposing fat, losing weight, sterilizing and anti-inflammatory, anti-cancer and suppressing cancer; but at present, there is no specified standard in the preparation process of yellow tea, and it is all done by human senses It is judged that the quality of the yellow tea obtained is different, the production efficiency is low, and the improper control of the stuffy yellow process will make the tea spoilage and cause a large amount of resource loss. Therefore, a safe and efficient yellow tea preparation method is needed.

Method used

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  • Preparation method for yellow tea

Examples

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Effect test

Embodiment 1

[0022] A preparation method of yellow tea, comprising the following steps:

[0023] (1) Picking: choose plump, fat, and complete tender leaves with one bud and one leaf to get fresh tea leaves;

[0024] (2) Cleaning: Put the fresh tea leaves in the basket, put the basket in the running water in the mountains, rinse for 10 hours, increase the nutritional content of the tea, remove the pollutants of the tea, make the tea clean and hygienic, and avoid brewing and drinking. The tea washing process fully retains and utilizes the nutrients of the yellow tea, takes them out, air-dries them, and washes the tea leaves;

[0025] (3) One-time stuffy yellow: evenly add Angel wine yeast liquid to the washed tea leaves, the amount added is 12% of the weight of the washed tea leaves, and fermented at 34°C for 5 hours, with high water content, which can promote the growth of bacteria. A large number of small molecular aromas and nutrients produced by Angel wine yeast increase the mellow tast...

Embodiment 2

[0038] A preparation method of yellow tea, comprising the following steps:

[0039] (1) Picking: choose plump, fat, and complete tender leaves with one bud and one leaf to get fresh tea leaves;

[0040] (2) Cleaning: Put fresh tea leaves in a basket, place the basket in running water in the mountains, rinse for 11 hours, increase the nutritional content of the tea, remove the pollutants of the tea, make the tea clean and hygienic, and avoid brewing and drinking. The tea washing process fully retains and utilizes the nutrients of the yellow tea, takes them out, air-dries them, and washes the tea leaves;

[0041] (3) One-time stuffy yellow: evenly add Angel wine yeast liquid to the washed tea leaves, the added amount is 13% of the weight of the washed tea leaves, and ferment at 35°C for 6 hours. The water content is high, which can promote the growth of bacteria. A large number of small molecular aromas and nutrients produced by Angel wine yeast increase the mellow taste of yello...

Embodiment 3

[0054] A preparation method of yellow tea, comprising the following steps:

[0055] (1) Picking: choose plump, fat, and complete tender leaves with one bud and one leaf to get fresh tea leaves;

[0056] (2) Cleaning: Put fresh tea leaves in a basket, place the basket in running water in the mountains, rinse for 12 hours, increase the nutritional content of the tea, remove the pollutants of the tea, make the tea clean and hygienic, and avoid brewing and drinking. The tea washing process fully retains and utilizes the nutrients of the yellow tea, takes them out, air-dries them, and washes the tea leaves;

[0057] (3) One-time stuffy yellow: evenly add Angel wine yeast liquid to the washed tea leaves, the amount added is 114% of the weight of the washed tea leaves, fermented at 36°C for 7 hours, with high water content, which can promote the growth of bacteria, A large number of small molecular aromas and nutrients produced by Angel wine yeast increase the mellow taste of yellow...

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Abstract

The invention mainly relates to the technical field of tea processing, and discloses a method for preparing yellow tea, which includes: picking, cleaning, first-time yellowing, greening, initial kneading, second-time yellowing, re-kneading, drying, and packaging; the method is simple, It can be prepared in batches, and the whole process avoids high-temperature frying, saves energy, and retains the nutritional content of tea leaves. The obtained yellow tea has a strong fragrance, and the tea leaves and tea soup are apricot yellow, which can be brewed and drunk many times to improve the nutritional utilization of yellow tea; Rinse in running water in the mountains after picking to increase the nutritional content of the tea leaves, remove the pollutants in the tea leaves, avoid the tea washing process when brewing and drinking, and fully retain the nutritional components of the yellow tea; Fermentation produces a large number of small molecular aromas and nutrients, which increase the mellow taste of yellow tea, and the small amount of alcohol produced can dissolve chlorophyll, destroy the activity of polyphenol oxidase and peroxidase, and turn the tea from green to yellow, from brittle to brittle. soft.

Description

technical field [0001] The invention mainly relates to the technical field of tea processing, in particular to a method for preparing yellow tea. Background technique [0002] Yellow tea is a special product in my country. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the tenderness of fresh leaves and the size of buds and leaves. The quality of yellow tea is characterized by yellow soup and yellow leaves. It is rich in nutrition and has good health effects. Refreshing, eliminating fatigue, promoting gastrointestinal function, digesting stagnation, decomposing fat, losing weight, sterilizing and anti-inflammatory, anti-cancer and suppressing cancer; but at present, there is no specified standard in the preparation process of yellow tea, and it is all done by human senses Judgment, the quality of the yellow tea obtained is different, the production efficiency is low, and the improper control of the vexed yellow process will make the tea lea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/12
CPCA23F3/06A23F3/10A23F3/12
Inventor 胡慧玲
Owner 宁国市绿园家庭农场
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