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High-quality yellow tea preparation method

A high-quality, tea-leaf technology, applied in the field of high-quality yellow tea preparation, to achieve the effects of improving quality, reducing time costs, and having a green and buttery appearance

Inactive Publication Date: 2017-10-24
安徽汇灵农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of yellow tea is comparatively traditional at present, along with the raising of people's living standard, be badly in need of a kind of preparation method of high-quality yellow tea

Method used

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  • High-quality yellow tea preparation method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method for high-quality yellow tea, comprising the following steps:

[0018] (1) Evenly spray the L-tryptophan solution with a mass fraction of 0.3% on the picked fresh tea leaves, and then ultrasonically treat the tea leaves for 15 minutes;

[0019] (2) Spread the ultrasonically treated tea leaves, and then perform high-temperature rapid de-enzyming. The de-enzyming temperature is 190°C, and the de-enzyming time is 3 minutes;

[0020] (3) Preliminarily dry the green tea leaves, knead them lightly, then put them in an environment of 60°C, carry out a dull yellowing treatment for 270 minutes, and finally dry the tea leaves to obtain a finished product.

[0021] Specifically, the above-mentioned picked fresh tea leaves contain bud stalks, and the length of the bud stalks is 1-2 cm.

[0022] Specifically, during the above-mentioned ultrasonic treatment, the frequency of the ultrasonic wave is 30 kHz.

[0023] Specifically, the temperature during the prelimi...

Embodiment 2

[0026] A preparation method for high-quality yellow tea, comprising the following steps:

[0027] (1) Evenly spray L-tryptophan solution with a mass fraction of 0.4% on the picked fresh tea leaves, and then ultrasonically treat the tea leaves for 20 minutes;

[0028] (2) Spread the ultrasonically treated tea leaves, and then perform high-temperature rapid de-enzyming. The de-enzyming temperature is 210°C, and the de-enzyming time is 3 minutes;

[0029] (3) Preliminarily dry the green tea leaves, knead them lightly, then put them in an environment of 63° C., carry out a dull yellowing treatment for 280 minutes, and finally dry the tea leaves to obtain a finished product.

[0030] Specifically, the above-mentioned picked fresh tea leaves contain bud stalks, and the length of the bud stalks is 1-2 cm.

[0031] Specifically, during the above-mentioned ultrasonic treatment, the frequency of the ultrasonic wave is 33 kHz.

[0032] Specifically, the temperature during the prelimina...

Embodiment 3

[0035] A preparation method for high-quality yellow tea, comprising the following steps:

[0036] (1) Evenly spray the L-tryptophan solution with a mass fraction of 0.6% on the picked fresh tea leaves, and then ultrasonically treat the tea leaves for 25 minutes;

[0037] (2) Spread the ultrasonically treated tea leaves, and then perform high-temperature rapid de-enzyming. The de-enzyming temperature is 220°C, and the de-enzyming time is 3 minutes;

[0038] (3) Preliminarily dry the green tea leaves, knead them lightly, put them in an environment of 65° C., carry out a dull yellowing treatment for 300 minutes, and finally dry the tea leaves to obtain a finished product.

[0039] Specifically, the above-mentioned picked fresh tea leaves contain bud stalks, and the length of the bud stalks is 2 cm.

[0040] Specifically, during the above-mentioned ultrasonic treatment, the frequency of the ultrasonic wave is 35 kHz.

[0041] Specifically, the temperature during the preliminary ...

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Abstract

The invention discloses a method for preparing high-quality yellow tea, which comprises the following steps: (1) evenly spraying an L-tryptophan solution with a mass fraction of 0.3-0.6% on picked fresh tea leaves; Ultrasonic treatment for 15-25 minutes; (2) Spread the tea leaves after ultrasonic treatment, and then quickly de-enzyme at a high temperature. Preliminary drying, light kneading, and then put it in an environment of 60-65°C, carry out dull yellowing treatment for 270-300min, and finally dry the tea leaves to obtain the finished product. The yellow tea produced by the method provided by the invention has a green and buttery appearance, and after brewing, it has a strong and long-lasting fragrance, and the soup color is bright green and yellow, which greatly improves the quality of the yellow tea.

Description

technical field [0001] The invention belongs to the field of yellow tea preparation, and in particular relates to a method for preparing high-quality yellow tea. Background technique [0002] Yellow tea is a special product in China. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the size of fresh leaves, old tender buds and leaves. Yellow tea is a kind of lightly fermented tea, and its processing technology is similar to that of green tea, except that before or after the drying process, a "suffocating yellow" process is added to promote the partial oxidation of its polyphenols, chlorophyll and other substances. Its processing method is similar to that of green tea, and its production process is: fresh leaves greening-kneading-suffocating yellow-drying. Yellow tea’s greening, kneading, and drying processes are similar to those of green tea. The most important process is suffocation, which is the key to the characteristics of yellow tea. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 胡慧玲
Owner 安徽汇灵农业科技有限公司
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