Making process of yellow tea

Abstract

The invention relates to the technical field of tea making, in particular to a making process of yellow tea. The making process comprises the following steps of withering, performing fixation, performing spreading for cooling, performing rolling, performing primary heaping for yellowing, performing primary baking, performing secondary heaping for yellowing, performing stir-frying, performing thirdheaping for yellowing, performing secondary stir-frying, and performing drying. According to the process for making the yellow tea, withering is added before the procedures of fixation and heaping for yellowing; the enzymatic yellowing can be realized; green grass smell of tea leaves is improved, the procedures of secondary heaping for yellowing and third heaping for yellowing are added after theprocedure of primary heaping for yellowing after fixation, so that the thick taste and sweet aftertaste of the traditional yellow tea are reserved, and the yellow tea prepared by the method is mellowand sweet in taste, yellow and bright in soup color, yellow and moist in leaf bottom, mellow and sweet in taste, complete in bud and leaf, high in aroma and resistant to brewing. By means of the three yellowing heaping processes, the temperature of each yellowing heaping process is lower than that of traditional one-time yellowing heaping processes, and the situation that the yellow tea cannot bemade due to the too high temperature can be avoided, which can guarantee that the made yellow tea is yellow and smooth in appearance and color.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production process of small yellow tea. Background technique [0002] Yellow tea is named after the original characteristics of the tea tree variety, the buds and leaves of the tea tree grow naturally yellow. Yellow tea has a unique three-yellow quality characteristic of "dry tea yellow, soup color yellow, and leaf bottom yellow". The process different from other teas is a special "stuffy yellow" process. Yellow tea tastes mellow and sweet, without the bitterness and stomach irritation of green tea. Yellow tea has human health care effects such as lowering blood sugar and removing fat, and is recommended by tea experts as the most suitable tea for the public to drink healthily. Yellow tea produces a large amount of digestive enzymes during the yellowing process, which is most beneficial to the spleen and stomach. Dyspepsia, loss of appetite, lazy movement and obesity c...

AI Technical Summary

Problems solved by technology

[0003] The traditional yellow tea production process adopts one-time stuffy yellowing, which leads to the color of the dry tea is not obvious yellow, the soup color is bright yellow and shallow, and the bottom of the leaves is not yellowish but yellowish green and dark

And once the yellowing time is too long, the tea leaves are airtight, resulting in dark yellow tea.