Making technology of stir-fried yellow tea

Abstract

The invention belongs to the technical field of making of tea leaves, and particularly relates to a making technology of stir-fried yellow tea. The making technology of stir-fried yellow tea comprisesthe following steps of picking fresh leaves, withering the picked fresh leaves, performing fixation, performing twisting, performing stir-frying for the first time, performing simmering for the firsttime, performing stir-frying for the second time, performing simmering for the second time, performing stir-frying for the third time, performing simmering for the third time, performing roasting forthe first time, performing spreading, and performing roasting. According to the making technology disclosed by the invention, through a stir-fried yellow tea processing technology of performing stir-frying for five times and performing simmering for three times, the processed stir-fried yellow tea product has rich stir-fried rice fragrance, is rich and long-lasting in fragrance and strong and fresh in taste, is sweet after taste, and has 'three yellow' quality characteristics of being yellow in dried tea, yellow in tea soup and yellow in leaf bases. In addition, the yellow tea product processed by the making technology is stable in quality, the kinds of the yellow tea products are enriched, and the yellow tea product conforms to pluralism requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a production process of fried yellow tea. Background technique [0002] Yellow tea belongs to light fermented tea, the main quality characteristic is yellow leaf yellow soup. The appearance of finished yellow tea is tight and thick, the color is golden and buttery, the pekoe is abundant, and the aroma is elegant. After brewing, the soup color is orange and bright, and the taste is mellow, fresh and sweet. The processing technology of yellow tea is similar to that of green tea, but before or after the drying process, an important process of dull yellow is added, which is the key to forming the characteristics of yellow tea. The main method is: wrap the finished and rolled tea leaves with paper, or cover them with a damp cloth after accumulation, and after about tens of minutes or several hours, the tea dregs will be non-enzymatically automatic under the action...

AI Technical Summary

Problems solved by technology

[0004] 1. The taste of yellow tea is generally in the style of green tea, mainly with light fragrance or light corn fragrance, and the fragrance is not strong enough to meet consumers' demand for high fragrance and long-lasting tea;

[0005] 2. The yellow tea processed by traditional crafts has the characteristics of "only green but not yellow", which cannot fully reflect the characteristic "three yellow" quality of yellow tea;

[0006] 3. At present, some yellow tea processing enterprises do not have standard yellow tea processing technology, and the quality of the produced yellow tea is unstable;

[0007] 4. At present, the yellow tea on the market adopts the combination of "drying and stuffing" processing technology, which cannot meet the diversified needs of consumers

[0021] However, the process in this patent is a combination of stuffy and roasted, "two stuffed and two roasted" processes. The yellow tea produced by this process is of a light-flavored type, the aroma is not long-lasting, and the taste is fresh but not strong enough.

Images