Method for processing yellow tea of Guire #2 tea trees

Abstract

The invention provides a method for processing yellow tea of Guire #2 tea trees. The method comprises the following steps: (1) selecting materials; (2) performing withering; (3) performing deactivation; (4) performing primary yellowing heaping; (5) performing kneading; (6) performing shaping and strip molding; (7) performing primary drying; (8) performing secondary yellowing heaping; (9) performing re-drying; (10) enhancing fragrance. By adopting the method, both primary yellowing heaping and secondary yellowing heaping are carried out with plastic cloth, and as the plastic cloth is thin and breathable, enzymes and theaflavin can be rapidly converted, the time can be shortened, and the cost can be reduced; in the kneading process, slight kneading is carried out, tea leaves are mutually abraded, leaf margin cells are broken, enzyme oxidation promotion is accelerated, tea leaf moisture loss is promoted, effective substances in water and leaves are combined and converted into relatively thick fragrance substances, meanwhile due to moisture evaporation and transferring, fragrance and taste can be well converted, relatively high-quality tea leaves can be processed, and furthermore an obtained tea leaf product is compact and straight in appearance, tidy and unified in length, thick and pure in fragrance and fresh, mellow and smooth in taste.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for processing yellow tea from Guire No. 2 tea tree. 【Background technique】 [0002] Yellow tea, as one of the six major teas in China, is widely loved by consumers for its strong, mellow, refreshing quality and style. Yellow tea is rich in tea polyphenols, amino acids, theaflavins, soluble sugar, vitamins and other rich nutrients, which have obvious effects on the prevention and treatment of esophageal cancer. In addition, more than 85% of the natural substances in the fresh leaves of yellow tea are retained, and these substances have special effects on cancer prevention, anti-cancer, sterilization, and anti-inflammation, which are beyond the reach of other teas. Because yellow tea is retting tea, a large amount of digestive enzymes will be produced during the retting process, which is most beneficial to the spleen and stomach, and can be used to drink and dis...

AI Technical Summary

Problems solved by technology

[0003] The traditional yellow tea processing technology currently uses kraft paper to be dull and yellow. Because the density of kraft paper is thick and airtight, it is not conducive to the conversion of enzymes and theaflavins, which makes it take a long time to be dull and yellow, resulting in the completion of the whole process. It takes more than 70 hours and the efficiency is low. , and the traditionally processed yellow tea has a slightly bitter taste, light yellow color and weak tea fragrance