Flower fragrance type yellow tea and preparation method thereof

A flower-flavored, yellow tea technology, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of weak taste, low internal aroma of yellow tea, low production efficiency, etc., and achieve the effect of sweet and refreshing taste, yellow and bright soup color, and complete shape.

Pending Publication Date: 2018-02-09
四川省农业科学院茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] 1. The existing yellow tea preparation process is complicated, and the traditional yellow tea has low aroma and weak taste, and the quality of the tea needs to be improved
[0018] 2. Yellow tea processing method takes a long time and low production efficiency, which is not conducive to production promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0049] In the present embodiment, the preparation method of flower-flavored yellow tea comprises the following steps:

[0050] Step 1) Picking fresh leaves: pick the fresh leaves of Fuding Dabai tea with one bud and one or two leaves as raw materials, and the raw materials are required to be free from diseases and insect pests and rain-free leaves;

[0051] Step 2) Natural withering: Naturally wither for 8-10 hours until the water content of fresh leaves is 50%-60%;

[0052] Step 3) Wither in sunlight: Wither in sunlight for 0.5-1.5 hours in the morning, require 60% green leaves and red borders, hold the leaves softly, and have a strong fragrance of flowers, then let stand for 0.4-0.6 hours;

[0053] Step 4) Finishing: After withering in the sun, put the withered leaves into the liquefaction drum finishing machine, the finishing temperature is 180-200°C, and the time is 3-5min;

[0054]Step 5) Stuffy yellow: pile up the green leaves while they are hot and put them on the dust...

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PUM

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Abstract

The invention discloses flower fragrance type yellow tea and a preparation method thereof. The preparation method comprises the steps as follows: fresh leaf picking, natural withering, sunshine withering, fixation, heaping for yellowing, drying and baking for aroma enhancement. The yellow tea prepared with the fragrance type yellow tea has lower phenol-ammonia ratio than yellow tea prepared with traditional methods. The prepared yellow tea has strong flower fragrance, bright yellow soup color and is sweet and tasty.

Description

technical field [0001] The invention belongs to the field of tea and tea processing, in particular to yellow tea and the processing of yellow tea. Background technique [0002] Yellow tea is a fermented tea. The production of yellow tea is similar to that of green tea, but the difference is that there is an extra yellowing process. This dull yellowing process is the main feature of yellow tea production method, and also the basic difference between it and green tea. [0003] The basic production process of yellow tea is similar to that of green tea, but yellow tea is added during the tea making process, so it has the characteristics of yellow soup and yellow leaves, which is the result of stuffing and yellowing during the tea making process. Some are yellowed before kneading, some are yellowed after kneading or accumulated for a long time, some are yellowed after initial baking, and some are yellowed after rebaking. And different processing, the quality of the yellow tea o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 刘晓唐晓波张厅王云冯孝黎
Owner 四川省农业科学院茶叶研究所
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