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Processing method of yellow tea

A processing method and a technology for yellow tea, applied in the processing field of yellow tea, can solve the problems of poor health care efficacy and low selenium content, and achieve the effects of sweet aftertaste and moisturizing throat, increasing selenium content, and yellowish luster.

Inactive Publication Date: 2018-09-14
广西浪伏茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As people's living standards are getting better and better, people are increasingly pursuing healthy and healthy drinks. At present, the existing yellow tea has poor health care effects and low selenium content, while selenium-enriched yellow tea can obtain multiple food tonic effects , fully meet the health needs of people, therefore, the present invention arises at the historic moment

Method used

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Examples

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Effect test

Embodiment 1

[0029] The present embodiment provides a kind of processing method of yellow tea, specifically comprises the following steps:

[0030] (1) Picking of fresh leaves: During Qingming and Guyu, pick buds and leaves that meet the requirements as raw materials. The standard for picking buds and leaves is 2-4 leaves per bud. Picking with light pinching and pulling, it is strictly forbidden to use fingernails to pick;

[0031] (2) Fresh leaves are spread cool and lightly withered: the organic selenium retention solution is evenly sprayed on the fresh leaves, the thickness of the spread leaves is 3cm, and the cooling time is 3 hours under the environment that the ambient temperature is 20°C and the humidity is 75%. The dehydration rate after the leaves are cooled and withered is 6%; the organic selenium retention solution is obtained by mixing vitamin C, collagen powder and water according to the mass ratio of 2:1:5;

[0032] (3) Finishing: Use a grading machine to divide the tea leave...

Embodiment 2

[0039] The present embodiment provides a kind of processing method of yellow tea, specifically comprises the following steps:

[0040] (1) Picking of fresh leaves: During Qingming and Guyu, pick buds and leaves that meet the requirements as raw materials. The standard for picking buds and leaves is 2-4 leaves per bud. Picking with light pinching and pulling, it is strictly forbidden to use fingernails to pick;

[0041] (2) Fresh leaves are spread cool and lightly withered: the organic selenium retention solution is evenly sprayed on the fresh leaves, the thickness of the spread leaves is 4cm, and the cooling time is 4 hours under the environment that the ambient temperature is 21° C. and the humidity is 77%. The dehydration rate after the leaves are cooled and withered is 7%; the organic selenium retention solution is obtained by mixing vitamin C, collagen powder and water according to the mass ratio of 2:1:7;

[0042] (3) Finishing: Use a grading machine to divide the tea lea...

Embodiment 3

[0049] The present embodiment provides a kind of processing method of yellow tea, specifically comprises the following steps:

[0050] (1) Picking fresh leaves: During Qingming and Guyu, pick buds and leaves that meet the requirements as raw materials. The standard for picking buds and leaves is 4 leaves per bud. Picking with light pinching and pulling, it is strictly forbidden to use fingernails to pick;

[0051] (2) Fresh leaves are spread cool and lightly withered: the organic selenium retaining liquid is evenly sprayed on the fresh leaves, the thickness of the spread leaves is 5cm, and the cooling time is 5 hours under the environment that the ambient temperature is 23° C. and the humidity is 80%. The dehydration rate after the leaves are cooled and withered is 8%; the organic selenium retention solution is obtained by mixing vitamin C, collagen powder and water according to the mass ratio of 2:1:10;

[0052] (3) Finishing: Use a grading machine to divide the tea leaves tr...

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Abstract

The present invention provides a processing method of yellow tea and relates to the technical field of tea leaf processing. The processing method of the yellow tea comprises the following steps: (1) fresh leaf picking; (2) fresh leaf air-spreading to be cool and light withering; (3) enzyme deactivating; (4) rolling; (5) heaping for yellowing; (6) drying and sterilizing; and (7) impurity removing.The prepared yellow tea is beautiful in shapes, excellent in quality, uniform in brown bud color, yellow, bright and clear in liquid color, mellow in fragrance and taste, resistant to brew for a longtime and sweet in aftertaste, moistens throats, and is "mellow, strong, fresh and fragrant", stable in quality, tight and firm in appearances, yellow and moist in color and luster, long-lasting in internal fragrance, mellow and refreshing in taste, yellow, and green and bright in leaf bottom. Besides, an added nutritional solution has health-care effects, has very good effects on spleen and stomach, and can alleviate symptoms of indigestion, loss of appetite, etc.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for processing yellow tea. 【Background technique】 [0002] Chinese yellow tea originated in the Ming Dynasty. According to Xu Cishu's "Tea Shu" (1579), it has a history of more than 400 years. It is rumored that yellow tea evolved from green tea processing errors and belongs to one of the six major teas in China (ie green tea, yellow tea, dark tea, black tea, white tea, and oolong tea). The history book said: "Gubi Mountain is not good at making methods, so it is roasted with firewood on a pan. The bamboo shoots are yellowish, and they are only for food, and they can be eaten." That is to say, tea farmers at that time did not know how to make tea, especially those in the north of the Yangtze River used iron pans for cooking to fry fresh tea, Finally, put it in a cloth bag, rub the tea finely by hand, and then store it in a bamboo tube for drinking. Because it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14
CPCA23F3/06A23F3/12A23F3/14
Inventor 覃丽青黄妙姑陆崇绍黄学日其他发明人请求不公开姓名
Owner 广西浪伏茶业股份有限公司
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