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Processing method of freeze-dried yellow tea leaves

A processing method and drying technology, applied in the field of yellow tea, can solve problems such as the lack of technical specifications in the field of tea processing, and achieve the effect of shortening the required time and making the color fresh and bright

Inactive Publication Date: 2019-09-17
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum freeze-drying is a high-quality, high-value-added dehydrated food processing method, which can preserve the color, aroma, taste, shape and nutritional components of raw materials to the greatest extent. The application has not yet formed a technical specification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for freeze-dried yellow tea in spring, comprising the following steps:

[0025] 1) Raw material selection: single bud, one bud and one leaf, no pests and diseases, Guire No. 2 tea leaves, picked on sunny days in spring;

[0026] 2) Withering of fresh leaves: the air temperature is 22-25°C, the humidity is 70%, the time is 6 hours, the water loss rate is 10-15%, the quality of tea leaves becomes soft, and the grass gas decreases;

[0027] 3) Greening: The temperature of the greening machine is 200-230 ° C, 6 minutes, the water loss rate is 25-35%, the old leaves are used to kill the young leaves, and it is advisable to hold the tea leaves with a slight prickly feeling;

[0028] 4) Cooling: spread the green leaves on a dustpan, and let them cool down to room temperature naturally, so that the moisture in the tea leaves can be redistributed evenly;

[0029] 5) Initial stuffing: Wrap the tea leaves with quick-wrapping cloth or kraft paper for initial st...

Embodiment 2

[0038] A processing method for freeze-dried yellow tea in summer, comprising the following steps:

[0039] 1) Raw material selection: Guire No. 2 tea with no pests and diseases, single bud, one bud and one leaf, picked on sunny days in summer;

[0040] 2) Withering of fresh leaves: the air temperature is 27-32°C, the humidity is 60%, the time is 3 hours, the water loss rate is 10-15%, the quality of tea leaves becomes soft, and the grass gas decreases;

[0041] 3) Greening: The temperature of the greening machine is 200-230°C, 3-4 minutes, and the water loss rate is 25-35%. The old leaves are tender and the young leaves are old.

[0042] 4) Cooling: spread the green leaves on a dustpan, and let them cool down to room temperature naturally, so that the moisture in the tea leaves can be redistributed evenly;

[0043] 5) Initial stuffing: Wrap the tea leaves with quick-wrapping cloth or kraft paper for initial stuffing, the temperature is 28-35°C, and the treatment time is 4-6 h...

Embodiment 3

[0052] A processing method for freeze-dried yellow tea in autumn, comprising the following steps:

[0053] 1) Raw material selection: Guire No. 2 tea with no pests and diseases, single bud, one bud and one leaf, picked on sunny days in autumn;

[0054] 2) Withering of fresh leaves: the air temperature is 24-28°C, the humidity is 60%, the time is 7 hours, the water loss rate is 10-15%, the quality of tea leaves becomes soft, and the grass gas decreases;

[0055] 3) Greening: The temperature of the greening machine is 200-230°C for 3 minutes, and the water loss rate is 28-32%. The old leaves are used to kill the young leaves, and it is advisable to hold the tea leaves with a slight prickly feeling;

[0056] 4) Cooling: spread the green leaves on a dustpan, and let them cool down to room temperature naturally, so that the moisture in the tea leaves can be redistributed evenly;

[0057] 5) Initial stuffing: Wrap the tea leaves with quick-wrapping cloth or kraft paper for initial ...

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Abstract

The invention discloses a processing method of freeze-dried yellow tea leaves. In the process of processing the yellow tea leaves, two-time heaping for yellowing is conducted. Compared with a traditional technology of heaping for yellowing, a technology of two-time heaping for yellowing can greatly shorten the time required for the technology for heaping for yellowing on the yellow tea leaves, and conversion of enzymes and theaflavin in the yellow tea leaves is better facilitated. After being subjected to two times of heaping for yellowing, the yellow tea leaves are freeze-dried and subjected to fragrance improvement, the process of drying the yellow tea leaves is completed in a vacuum and low-pressure environment, original nutritional ingredients of the yellow tea leaves are reserved, and the tea leaves are fresh and bright in color and luster and more tippy; after the tea leaves are freeze-dried, temperature-control fragrance improvement is conducted, the change of appearance and nutrient substances of the tea leaves is not large, the greenness of the tea leaves is reduced, and the fragrance and mouthfeel are improved; the prepared freeze-dried yellow tea leaves are fat, more tippy, yellow bright, lasting in tip flavor, and fresh and cool and contain fragrance, leaf bottoms are uniform and bright, and the nutrients are rich.

Description

technical field [0001] The invention relates to the technical field of yellow tea, in particular to a processing method of freeze-dried yellow tea. Background technique [0002] Yellow tea is a Chinese specialty. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the size of fresh leaves and old tender buds. [0003] 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 as follows: fresh leaves are greened, twisted, yellowed, and dried. 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. The main m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 阳景阳李子平梁光志罗莲凤冯红钰刘汉焱徐冬英莫小燕
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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